Hospitality management is one of the areas included in the college's School of Culinary Arts/Hospitality. This curriculum is designed to prepare students for entry levels of management positions in the hospitality industry. Emphasis is given to the development of hospitality knowledge and skills in essential areas such as sanitation, customer service, marketing, and management. Business attire may be required for some classes.
Three of the required 18 credits must be completed in person (FSM 215) and the rest may be completed online. Click the link below for information from the course catalog.