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Culinary Arts: Hotel and Restaurant Management

Culinary Arts: Hotel And Restaurant Management 

Culinary Arts: Hotel and Resaurant Management

Key Program Features: Real-world experience, small class sizes, hands-on learning, professional opportunities, and an engaging faculty.

If you are interested in a Hotel and Restaurant Management school program, head to Hocking College.


This program focuses on providing students with the opportunity to gain hospitality training and a broad knowledge of the business side of hospitality and restaurant management, creating graduates with well-rounded skills to pursue career opportunities in the hospitality and food services industry.


Our program caters to a diverse market of individuals. Whether you are a recent high school graduate or have prior experience in the field of hospitality, we will design a unique program to fit your needs.

Key benefits of choosing the Hocking College Hotel & Restaurant Management program include:

  • Transferable credits from hospitality career centers offering approved curriculum
  • Certified courses through the American Hotel and Lodging Association
  • Online hospitality courses
  • Extensive hands-on training
  • Cooperative work experience or internships at participating sites to include: Walt Disney World College Program, Hyatt, Hilton, Westin, Ritz Carlton, Marriott, Holiday Inn, The Greenbrier, The Homestead, Sandals
  • Excellent job placement

    Outcomes from the Hotel and Restaurant Management Program at Hocking College

The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Business in Hotel and Restaurant Management:

  • Demonstrates knowledge of current state and federal laws influencing human resource operations;
  • Attracts, assembles, trains and retains quality individuals;
  • Demonstrates organizational and prioritization skills;
  • Assembles, supervises, leads and motivates individuals and teams;
  • Interprets and analyzes financial operations;
  • Exhibits exceptional service, hospitality and attention to guest satisfaction;
  • Performs basic skills for all areas of hotel and restaurant operations;
  • Demonstrates basic knowledge of sales and marketing concepts;
  • Provides and maintains guest safety and security; and,
  • Demonstrates ability to control, calculate and correct food and beverage cost.

 

Additional certifications can be earned in the following areas:

  • Food and Beverage Management
  • Accounting and Financial Management
  • Rooms Division Management
  • Marketing and Sales
  • Human Resource Management
  • Club Management

 

All courses are taught with materials from the Educational Institute of the American Hotel and Lodging Association, and your faculty is former and current hotel and restaurant managers, district and regional managers, director of operations and hotel owners.

 

Additional Outcomes

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Hocking College

2018 - 2019 Associate of Applied Business in Hotel and Restaurant Management

Total Credit Hours:
61.0

Estimated Course Fees:
$4,464.00 - $4,474.00

Class Hours: 47.0
Lab Hours: 41.0

Total Credit Hours:
61.00

Estimated Course Fees:
$4,464.00 - $4,474.00

Class Hours: 47.0
Lab Hours: 41.0

 

Hocking College Reserves the right to modify curricular requirements, to change course content, and change course fees at any time.
  COURSE NO. FIRST SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  CULA-1101 Intro to Baking and Culinary Industry 2.00 3.00 3.00 $1,200.00
  CULA-1116 Planning, Purchasing & Table Service 2.00 3.00 3.00 $200.00
  CULA-1109 Safety and Sanitation 1.00 0.00 1.00 $150.00
  ENGL-1510 English Composition I 4.00 0.00 4.00 $50.00
  MATH-1103 Applied Mathematics 2.00 2.00 3.00 $182.00
  GS-1000 HC Cornerstone 1.00 0.00 1.00 $80.00
    Totals 12.00 8.00 15.00 $1,862.00

  COURSE NO. SECOND SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  HOTR-2170 Hospitality Sales and Marketing 2.00 0.00 2.00 $145.00
  HOTR-1223 Hospitality Prac Exp I 1.00 7.00 2.00 $50.00
  HOTR-1233 Food & Beverage Planning & Cost Controls 2.00 0.00 2.00 $70.00
  HOTR-2108 Hospitality Human Resources 2.00 0.00 2.00 $145.00
  MICS-1121 Microsoft Office 2.00 2.00 3.00 $85.00
  COMM-1130 Speech 3.00 0.00 3.00 $40.00
  SUPR-1117 Hospitality Supervision 2.00 0.00 2.00 $135.00
    Totals 14.00 9.00 16.00 $670.00

  COURSE NO. THIRD SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  CULA-2270 Catering and Banquet Management 1.00 4.00 3.00 $550.00
  HOTR-1241 Front Office Operations 1.00 2.00 2.00 $145.00
  HOTR-1242 Housekeeping Management 1.00 2.00 2.00 $145.00
  HOTR-1118 Hospitality Facilities & Technologies 3.00 0.00 3.00 $145.00
  HOTR-1224 Hospitality Practicum Exp II 1.00 7.00 2.00 $50.00
  BIOS-1100 Human Machine 3.00 0.00 3.00 $50.00
OR BIOS-1101 Environmental Science 3.00 0.00 3.00 $40.00
    Totals 10.00 15.00 15.00 $1,075.00-$1,085.00

  COURSE NO. FOURTH SEMESTER Class Hours Lab Hours Credit Hours Course Fee
  HOTR-2104 Hospitality Management Develop (Capstone) 1.00 4.00 3.00 $473.00
  HOTR-2232 Contemporary Club Management 2.00 0.00 2.00 $145.00
  PSYC-1120 Organizational Behavior 3.00 0.00 3.00 $15.00
  HOTR-2243 Hospitality Law 2.00 0.00 2.00 $60.00
  HOTR-1234 Managing Beverage Operations 1.00 3.00 2.00 $65.00
  ACC-1101 Financial Accounting I 2.00 2.00 3.00 $99.00
    Totals 11.00 9.00 15.00 $857.00
FIRST SEMESTER
Course Hours: 12.00 Lab Hours: 8.00 Cost: $1,862.00

SECOND SEMESTER
Course Hours: 14.00 Lab Hours: 9.00 Cost: $670.00

THIRD SEMESTER
Course Hours: 10.00 Lab Hours: 15.00 Cost: $1,075.00-$1,085.00

FOURTH SEMESTER
Course Hours: 11.00 Lab Hours: 9.00 Cost: $857.00

Additional Resources

Culinary Arts: Hotel and Restaurant ManagementA Career in Hotel and Restaurant Management Promises a Managable Future

Graduates of the Hotel and Restaurant Management program are employed in entry-level positions and management trainee positions with nationally recognized independent hotels, restaurants and private clubs.

View the occupational profile
One of the services used to help our graduates find jobs is through the Professional Chef and Culinary Network known as Chef Rolls. We also encourage graduates to keep their LinkedIn profiles up to date. 

 


Why Choose the Culinary Arts Program at Hocking College? 

We've got a few reasons. Watch the video below and see for yourself.

Student Learning Outcomes 

Student Learning Outcomes (SLOs) are statements of what a student will be able to do when they have completed a program. They represent the knowledge and skills a program has determined are most important for students to gain from that program and include both the Success Skills (institutional outcomes) and Program Outcomes. SLOs are specific and measurable so the program can accurately assess the degree to which students have achieved each outcome, and they align with college and institution mission and values. Data on the achievement of SLOs is used to make improvements in the program and increase student success. 

Success Skills

  • CE - Communicates Effectively
  • PA - Maintains Professional Skills and Attitudes
  • CT - Demonstrates Learning Critical Thinking, and Problem Solving Skills
  • ET - Maintains a Code of Ethics
  • HR - Practices Human Relations Skills
  • MS - Demonstrates Math Skills
  • GA - Demonstrates Community, Cultural and Global Awareness
  • IT - Implements Career-Appropriate Technology

To learn more about each of these, click here.

Program Outcomes

The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Business in Hotel and Restaurant Management:

  • Demonstrates knowledge of current state and federal laws influencing human resource operations;
  • Attracts, assembles, trains and retains quality individuals;
  • Demonstrates organizational and prioritization skills;
  • Assembles, supervises, leads and motivates individuals and teams;
  • Interprets and analyzes financial operations;
  • Exhibits exceptional service, hospitality and attention to guest satisfaction;
  • Performs basic skills for all areas of hotel and restaurant operations;
  • Demonstrates basic knowledge of sales and marketing concepts;
  • Provides and maintains guest safety and security; and,
  • Demonstrates ability to control, calculate and correct food and beverage cost.

New academic programs and curriculums being re-designed based on industry needs will have outcome data available after one complete graduation cycle. 

Retention Rates

Retention rates are determined by the office of Institutional Research utilizing the following criteria:
  • All registered fall/autumn students with registration status for the following fall/autumn.
  • Excludes special populations - College Credit Plus, Non Degree, Online Military and University Center.
  • Potential for upcoming fall/autumn excludes graduates from that fall/autumn, spring and summer terms.
Academic Year Retention Rate
2016 - 2017 70%
2015 - 2016 53%
2014 - 2015 48%

2017 - 2018 Retention Rate: N/A

2016 - 2017 Retention Rate: N/A

2015 - 2016 Retention Rate: N/A

2014 - 2015 Retention Rate: N/A

2013 - 2014 Retention Rate: N/A

 

Graduation Rates 

Graduation rates are determined by the office of Institutional Research. To ensure appropriate time for data collection, this report will be run and posted annually in the last week of September for the previous academic year. It should be noted that annual graduation rates may change as students continue to graduate. The following criteria will be utilized for the calculation of graduation rates:

  • Overall Program Completion Rate is defined as a percentage of the ratio: 

    All graduates of the program
    _________________________________________________________________
    All students with the program in their history of programs of study

  • For the purposes of reporting, the program completion rates are aggregated by academic year of entry.
  • A student is considered to have completed or graduated from a program or certificate by virtue of having been awarded the degree or certificate.
  • A student is considered to be undertaking activity in a program of study for the duration of time that they are in an active status in a program or certificate. This is defined by having a Program of Study with a status of ‘A’ during the duration of time they are taking coursework.  Should a student move in and out of active status in a program of study while continuing to take coursework, we only take into account the student’s activity while the program has an active status for that particular program of study.
Academic Year Graduation Rate
2016 - 2017 N/A**
2015 - 2016 33.33%
2014 - 2015 30.77%

2017 - 2018 Graduation Rate: N/A

2016 - 2017 Graduation Rate: N/A

2015 - 2016 Graduation Rate: N/A

 **New academic programs and curriculums being re-designed based on industry needs will have outcome data available after one complete graduation cycle.

2017 - 2018 Employment Rate: N/A

2016 - 2017 Employment Rate: N/A

2015 - 2016 Employment Rate: N/A

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