Degree Requirements and Courses
Learn more about certificate and degree requirements, course content, recommended sequence, and schedule.
Hospitality – Hotel/Restaurant Management Concentration AS Degree
Associate in Science | SC Program: AS.1294
Academic Plan
An academic plan shows all the courses you need to graduate and a suggested order in which you should take them. To make your personalized comprehensive education plan, please make an appointment with a counselor.
Choose your path
Map your education by viewing the program map for the degree or certificate you’re interested in earning below. Meet with a counselor to create your official comprehensive education plan.
A program map shows all the required and recommended courses you need to graduate and a suggested order in which you should take them. The suggested sequence of courses is based on enrollment and includes all major and general education courses required for the degree.
Fall Semester, First Year
15 Units TotalBUAD 66
GE
M
3
Business Communications
BUAD 66
Note: Student must complete all assignments using a computer. Handwritten assignments will not be accepted.
This course applies the principles of ethical and effective communication to the creation of letters, memos, emails, and written and oral reports for a variety of business situations. The course emphasizes planning, organizing, composing, and revising business documents using word processing software for written documents and presentation-graphics software to create and deliver professional-level oral reports. This course is designed for students who already have college-level writing skills. This is a required course for many major and certificate programs and an alternate requirement or suggested elective in others. This course also satisfies the A.S. General Education requirement in English. This course may be offered in a distance education format.
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This course applies the principles of ethical and effective communication to the creation of letters, memos, emails, and written and oral reports for a variety of business situations. The course emphasizes planning, organizing, composing, and revising business documents using word processing software for written documents and presentation-graphics software to create and deliver professional-level oral reports. This course is designed for students who already have college-level writing skills. This is a required course for many major and certificate programs and an alternate requirement or suggested elective in others. This course also satisfies the A.S. General Education requirement in English. This course may be offered in a distance education format.
HOSP 55
GE
M
3
Customer Service Skills for a Multicultural Workplace
HOSP 55
This course provides the student with a thorough understanding of the concept of culture and cultural diversity, how culture influences customer service within the global marketplace, and how to develop an organizational environment that supports and acknowledges a multitude of cultures. An emphasis is placed on developing competent communication behaviors and strategies for provide excellent customer satisfaction in a multicultural environment. Through the use of collaborative learning techniques, students will develop the necessary soft skills to provide excellent customer service in diverse workplaces. This course may be offered in a distance education format.
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HOSP 10
M
3
Intro to Hospitality Industry
HOSP 10
This course offers an overview of the structure and relationship of components within the hospitality and travel industry. Economic and employment impact and review of food service, lodging, resorts, recreation enterprises, attractions, cruise, destination bureaus, travel agencies and related operations. Focuses on orientation to customer service, cultural/economic trends and career opportunities. This course may be offered in a distance education format.
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HOSP 35
M
3
Computer Application in the Hospitality Industry
HOSP 35
This course provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; and focuses on computer-based restaurant management systems for both service-oriented and management-oriented functions. This course may be offered in a distance education format.
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CIS 1
M
3
Computer Literacy Workshop
CIS 1
Note: Class will require outside time using a computer with appropriate software. Some computer access is provided on campus at the Math and Business Learning Center. Students taking the Internet format of this course must have access to the Microsoft Operating System and Office Suite--further information will be provided on the first day handout.
This course is intended to help students achieve a degree of computer literacy through exposure to a variety of basic computer concepts including discussions of hardware, software, computer history, programming, computer ethics, and cultural implications. In addition, the student will be introduced to several hands-on applications such as systems software (Windows), word processing software (MS Word), spreadsheet software (MS Excel), database software (MS Access), and presentation software (MS PowerPoint). This course may be offered in a distance education format.
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This course is intended to help students achieve a degree of computer literacy through exposure to a variety of basic computer concepts including discussions of hardware, software, computer history, programming, computer ethics, and cultural implications. In addition, the student will be introduced to several hands-on applications such as systems software (Windows), word processing software (MS Word), spreadsheet software (MS Excel), database software (MS Access), and presentation software (MS PowerPoint). This course may be offered in a distance education format.
Spring Semester, First Year
15 Units TotalBUAD 17
GE
3
Business Mathematics
BUAD 17
This course provides a comprehensive study of mathematical concepts and computational techniques used in business. Topics include the mathematics of bank services; payroll; buying and selling; interest and loans; taxes; insurance; depreciation; and annuities, stocks, and bonds. Students also use descriptive statistics to evaluate business-related data and quantitative reasoning skills to select among different options in business-related decisions. This course is intended for students majoring in business or others who work or intend to work in a business setting such as managers, supervisors, or work-team members. This course may be offered in a distance education format.
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HOSP 20
M
3
Hospitality Operations Management
HOSP 20
This course covers principles of organization, management, and decision models applied to the tasks and challenges of hospitality operations. The course involves techniques of problem solving (including planning, organizing, staffing, directing and controlling operations) in areas of front office operations, housekeeping, personnel, and security. The course also examines a systematic approach to front office procedures by detailing the flow of business through a lodging operation, beginning with the reservation process and ending with check-out and settlement. This course may be offered in a distance education format.
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HOSP 40
M
3
Human Resource Management
HOSP 40
This course offers a practical approach to the problems of human resource management in the hospitality industry. It covers an introduction to the personnel function; selection and placement of personnel; and the role of supervision with an emphasis on induction, training, communications, performance, appraisal, and leadership style. Also covered are a study of age and salary administration; motivation; and discussion of union-management relations. This course may be offered in a distance education format.
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CULA 50
M
2
Sanitation and Safety
CULA 50
Advisory: Essay-writing skills and eligibility to enroll in a transfer-level English Composition course, or English Placement Level 5 or higher
This course will provide instruction in the proper use of safety and sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined, including food preparation, storage, service, and the prevention of food contamination. Also covered are the importance of microorganisms, food borne illness and food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulation as embodied in HACCP (Hazard Analysis Critical Control Point) are emphasized, along with the supervisor's responsibilities in maintaining high standards of these principles. This course will provide updated information on USDA, FDA, Codex, and ISO 24,000 regulations and their relationship to food borne illness. The student receives a certificate of completion from the Educational Foundation of the National Restaurant Association upon the successful completion of this course with a passing grade of 75% or higher. This course will provide the safe use of culinary equipment and its proper use to avoid accidents. This course is required for all Culinary Arts/Culinary Management students and is advised to be taken as the first course prior to all other culinary courses or in conjunction with the first few. It may be used for American Culinary certification and recertification, and is required for the Dietary Service Supervisor Certificate offered by the Nutrition Department. This course may be offered in a distance education format.
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This course will provide instruction in the proper use of safety and sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined, including food preparation, storage, service, and the prevention of food contamination. Also covered are the importance of microorganisms, food borne illness and food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulation as embodied in HACCP (Hazard Analysis Critical Control Point) are emphasized, along with the supervisor's responsibilities in maintaining high standards of these principles. This course will provide updated information on USDA, FDA, Codex, and ISO 24,000 regulations and their relationship to food borne illness. The student receives a certificate of completion from the Educational Foundation of the National Restaurant Association upon the successful completion of this course with a passing grade of 75% or higher. This course will provide the safe use of culinary equipment and its proper use to avoid accidents. This course is required for all Culinary Arts/Culinary Management students and is advised to be taken as the first course prior to all other culinary courses or in conjunction with the first few. It may be used for American Culinary certification and recertification, and is required for the Dietary Service Supervisor Certificate offered by the Nutrition Department. This course may be offered in a distance education format.
CULA 55
M
2
Food and Beverage Cost Control
CULA 55
Advisory: ENGL 280 with a grade of C or higher, or English Placement Level 5 or higher.
This course will cover the function of purchasing from the viewpoint of management. It discusses channels of distribution, buying techniques, specification writing, and other principles needed to perform this critical activity. This course may be offered in a distance education format.
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This course will cover the function of purchasing from the viewpoint of management. It discusses channels of distribution, buying techniques, specification writing, and other principles needed to perform this critical activity. This course may be offered in a distance education format.
CULA 73
M
2
Introduction to Wines
CULA 73
Limitation on Enrollment: Students must be 21 years of age or older to take this course.
This course emphasizes the characteristics of wines from the major varietals. It covers the identification of wines from the wine districts of California, France, Germany, and Italy. The concept of food and wine pairing will also be evaluated. This course may be offered in a distance education format.
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This course emphasizes the characteristics of wines from the major varietals. It covers the identification of wines from the wine districts of California, France, Germany, and Italy. The concept of food and wine pairing will also be evaluated. This course may be offered in a distance education format.
Fall Semester, Second Year
15 Units TotalCMST 54
GE
3
Small Group Communication
CMST 54
Advisory: Essay-writing skills and eligibility to enroll in a transfer-level English Composition course, or English Placement Level 6 or higher.
This course is an introduction to the process of human communication with an emphasis on small groups. Subjects covered are preparation for discussion, group participation, leadership, decision-making, interpersonal relations, managing diversity, critical thinking/problem-solving, managing conflict, and evaluation of group interaction. Students will be involved in group interactions, and emphasis will be on practical experience. College-level writing skills will be expected on all papers, outlines, and short essays. This course may be offered in a distance education format.
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This course is an introduction to the process of human communication with an emphasis on small groups. Subjects covered are preparation for discussion, group participation, leadership, decision-making, interpersonal relations, managing diversity, critical thinking/problem-solving, managing conflict, and evaluation of group interaction. Students will be involved in group interactions, and emphasis will be on practical experience. College-level writing skills will be expected on all papers, outlines, and short essays. This course may be offered in a distance education format.
ETHS 1
GE
3
Introduction to Ethnic Studies
ETHS 1
Advisory: Essay-writing skills and eligibility to enroll in a transfer-level English Composition course
This course takes an interdisciplinary approach to the study of race and ethnicity in the United States. It examines social justice movements in relation to ethnic and racial groups in the United States to provide a basis for a better understanding of the socioeconomic, cultural, and political conditions among key social groups including, but not limited to, Native Americans, African Americans, Asian Americans, and Latina/o Americans. This course examines the systemic nature of racial/ethnic oppression through an examination of key concepts including racialization and ethnocentrism, with a specific focus on the persistence of white supremacy. Using an anti-racist framework, the course will examine historical and contemporary social movements dedicated to the decolonization of social institutions, resistance, and social justice. This course may be offered in a distance education format.
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This course takes an interdisciplinary approach to the study of race and ethnicity in the United States. It examines social justice movements in relation to ethnic and racial groups in the United States to provide a basis for a better understanding of the socioeconomic, cultural, and political conditions among key social groups including, but not limited to, Native Americans, African Americans, Asian Americans, and Latina/o Americans. This course examines the systemic nature of racial/ethnic oppression through an examination of key concepts including racialization and ethnocentrism, with a specific focus on the persistence of white supremacy. Using an anti-racist framework, the course will examine historical and contemporary social movements dedicated to the decolonization of social institutions, resistance, and social justice. This course may be offered in a distance education format.
HOSP 50
M
3
Hospitality Marketing, Sales and Advertising
HOSP 50
This course offers an application of marketing principles and techniques in the hospitality industry, with an emphasis on developing an understanding of consumers and using that knowledge to provide value and create consumer satisfaction while meeting financial goals. This course will also focus on practical sales techniques, proven approaches to selling to targeted markets, and advertising's role in sales. This course may be offered in a distance education format.
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HOSP 65
M
3
Hospitality Supervision
HOSP 65
This course offers insight into the various aspects of supervision in the hospitality industry. Supervisory roles, responsibilities, and essential managerial skills shall be discussed. The goal of the course is to prepare students for the workplace by equipping them with the necessary authoritative and decision-making skills. This course may be offered in a distance education format.
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HOSP 45
M
3
Restaurant, Hotels and Lawful Management
HOSP 45
This course explores potential legal issues and pitfalls that might impact the hospitality industry. The course covers legislation, such as the Civil Rights Act of 1991 and other federal discrimination laws dealing with employment and sexual harassment; Occupational Safety and Health Administration (OSHA) regulations; the Family and Medical Leave Act of 1993; The Americans with Disabilities Act; the Hotel and Motel Fire Safety Act of 1990; antitrust regulations; the National Labor Relations Act; copyright music laws; tax laws; tip reporting regulations; telephone resale regulations; consumer protection laws; franchise regulations; and product liability laws. This course is not intended to make the student a legal expert on the subject reviewed nor is it intended to be a substitute for the services or legal opinion of an attorney. Students will, however, be better able to recognize potential legal problems or potential lawsuits, which will assist them when consulting with an attorney on strategies to prevent legal issues from becoming more serious in their hospitality organization. This course may be offered in a distance education format.
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Spring Semester, Second Year
15 Units TotalNUTR 25
GE
3
Nutrition
NUTR 25
This course provides a comprehensive study of the relationship between nutrition and human biology. A study of nutrients and their biological functions, chemical classifications, sources, digestion, absorption, metabolic pathways, chemical reactions, and the interplay of neural, enzymatic, and hormonal mechanisms will be emphasized. The sequential steps of the scientific method will be explored. Students will identify and apply relevant scientific research in nutrition guidelines, health, weight regulation, sports nutrition, the diet-disease relationship, psych-social impact on food choice, and analysis of special nutritional requirements and needs during the life cycle.
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HUM 2
GE
3
Exploring the Humanities
HUM 2
This course is designed to explore the humanities by examining expression of human values, ideas, concerns, and experience through the arts, literature, media and the social sciences. The reading of important works in the humanities, written analysis, and attendance at selected performances are major requirements of this course. This course may be offered in a distance education format.
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ECON 1A
3
Principles of Economics-Micro
ECON 1A
Advisory: English Placement Level 5 or higher (ECON 1A is not a prerequisite for ECON 1B)
This course is a study of the basic institutions and principles of microeconomics and so it concentrates on the parts of an economic system: the markets, the producers, the consumers, and the structures of basic industries, along with systems for relative resource use and income determination. This course may be offered in a distance education format.
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This course is a study of the basic institutions and principles of microeconomics and so it concentrates on the parts of an economic system: the markets, the producers, the consumers, and the structures of basic industries, along with systems for relative resource use and income determination. This course may be offered in a distance education format.
HOSP 60
M
3
Hospitality and Financial Management
HOSP 60
This course focuses on the generation and analysis of quantitative information for the purpose of planning, control, and decision-making by managers at various levels in hospitality industry operations. Emphasis is placed on the need for and use of timely and relevant information as a vital tool in the management process. This course also examines accounting functions to support hospitality management analysis. Special attention is given to internal controls, cost-volume-profit relationships, relevant costs for special decisions, flexible budgets, profit centers, and tax implications of decisions. This course may be offered in a distance education format.
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HOSP 94
M
3
Hospitality Work Experience Education
HOSP 94
Limitation on Enrollment: FINANCIAL AID STUDENTS: Students must maintain concurrent enrollment in seven (7) units which include work experience education units. Students not receiving financial aid do not need to enroll in other courses in order to participate in Work Experience Education.
The Hospitality Work Experience Education course allows the student to gain on-the-job experience through employment/volunteerism at an approved hospitality job site that is acquired by the student and related to the student's major. A faculty member supervises all WEE courses to ensure that the work experience is of educational value. The course stresses good work habits and meeting of competencies through actual on-the-job performance. A student may repeat this course since course content varies and skills are enhanced by supervised repetition and practice. A maximum of 14 units may be earned in a single semester.
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The Hospitality Work Experience Education course allows the student to gain on-the-job experience through employment/volunteerism at an approved hospitality job site that is acquired by the student and related to the student's major. A faculty member supervises all WEE courses to ensure that the work experience is of educational value. The course stresses good work habits and meeting of competencies through actual on-the-job performance. A student may repeat this course since course content varies and skills are enhanced by supervised repetition and practice. A maximum of 14 units may be earned in a single semester.
Please see a counselor to discuss options for meeting general education requirements for transfer to California State Universities (CSU) and/or University of California (UC) campuses, as well as any specific additional courses that may be required by your chosen institution of transfer.
*Alternative Courses: Please see a Shasta College counselor for alternative course options. You can also view the following to find other courses to meet degree/certificate requirements:
- California State Universities – General Education
- IGETC – Intersegmental General Education Transfer Curriculum
Need a print out? Feel free to download and/or print out a copy of the sample program map(s).
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