Fundamentals of Hospitality Certificate
Program Description
This program is designed for students wanting to complete a Certificate in Fundamentals of Hospitality and enter the workforce. Students explore fundamental management facets of the hotel and event industries. The certificate is designed to prepare students with the necessary skills and knowledge for entry-level career opportunities in the various classifications of hotels, meetings, conventions, expositions, and special events. Students take a nationally recognized test from the Education Foundation of the National Restaurant Association, if passed with a score of 75% or more students receive the ServSafe® Food Protection Manager Certification.
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My Academic Plan: Part-Time
Courses are displayed in a part-time sequence providing flexibility for the working professional. Follow the pathway below to complete your certificate. This pathway may be accelerated by applying transfer credit, credit for prior learning, and/or completing one or more additional courses each semester. For more information please see your Academic Advisor.
Fall Semester 1
| HOS 1010 | Introduction to Hospitality | 3 |
| HOS 1031 | Planning for Special Events | 3 |
| HOS 2051 | Hotel Operations | 3 |
| Total Credit Hours: | 9 |
Spring Semester 2
Total Credit Hours: 16
Prior Learning eligible course
• Learn more about Credit for Prior Learning
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