Degree and Certificate Programs

Culinary Arts, Hospitality and Travel

Hospitality and Tourism Management (2214)

Associate in Science or Associate in Applied Science

Mission: The Institute of the South for Hospitality and Culinary Arts is dedicated to the meaningful learning and excellent teaching that enables our students to achieve their full potential in the hospitality, dietetics and food service industries. Our long term goal is to empower students to become leading partners in a dynamic prosperous community.

The hospitality and tourism management program is designed to provide career-oriented students with basic hospitality management principles and training for supervisory/management positions in the hotel, motel, lodging and tourism industry. The program provides students with a foundation for building a rewarding career in a dynamic, growing industry. The hospitality industry is the second largest and fastest growing business in Florida. Associate in science degree students with an educational background in this business are in demand.

Educational coursework includes emphasis on communication, management, human relations and leadership skills. Through the internship program hospitality management students gain college credit and valuable, profitable work experience.

Immediately upon enrolling and before selecting first semester courses prospective students must be advised by the hospitality management professor to ensure proper course sequencing. They will be advised by a College counselor for general academic and financial direction. The program manager, with the approval of the dean of instruction may require additional courses or make substitutions to meet the needs of the students. This program is offered at North Campus during the day and evening.

Students enrolled in food production courses are required to purchase a knife set and an approved chef’s uniform and black non-skid shoes. Students enrolled in dining room courses will be required to purchase dining room uniforms. Textbooks are required for a majority of the courses.

Students must supply their own health insurance coverage while enrolled in the program. Companies who provide internship sites require students to have insurance coverage while on their premises.

Not all courses are offered every term. There is a specific order in which many courses must be completed. The recommended sequence is available in a student handout.

For further information on this program contact: Program Manager, Institute of the South for Hospitality and Culinary Arts, North Campus, Room D-304, 904.766.5563.

Note: Students have two degree alternatives in this program: The associate in science (A.S.) and the associate in applied science (A.A.S.). If you intend to pursue further education at the university level, you should enroll in the A.S. option. The A.S. guarantees your admission with junior standing into one of the state’s public universities. If you intend to go directly to work after completing your associate’s degree, consider the A.A.S. While the A.A.S. will not provide you with the articulation benefits of the A.S., the A.A.S. will provide you with the skills required to begin working in the field immediately upon graduation. If you are unsure of which option is best for you, please see an advisor for further counseling.

Required Courses

The following is a list of courses required for this program presented in a recommended sequence of completion. The sequence is only a suggested guide, and there is no requirement to follow the sequence precisely. Students in this program may register for any course as long as the student has met any prerequisites for that course. Where a “professional elective” is indicated in the course sequence, students may choose any course from the group of professional electives that follows the full course sequence.

Course Number and Title	Credits
HFT 1000 Introduction to Hospitality Management	3
HFT 1250 The Management of Hotel/Motel Operations	3
ENC 1101 English Composition I	3
*Mathematics	3
HFT 1500 Marketing and Sales Management	3
FSS 2300 Supervision and Personnel Management	3
*Humanities	3
*Social and Behavioral Sciences Area A	3
HFT 1600 Hospitality Law	3
HFT 2941 Hospitality Internship I	3
Professional Elective (see list below) (recommend: SLS 1931)	1
HFT 1410 Front Office Management — Hotel/Motel	3
Professional Elective (see list below)	3
HFT 1265 Restaurant Management	3
HFT 2750 Convention Operations Management	3
HFT 1300 Hotel/Motel Housekeeping Management	3
FSS 1120 Management of Food and Beverage Purchasing	3
FSS 1202 Food Production I	3
CGS 1060 Introductory Computer Concepts	3
OR
CGS 1570 Microcomputer Applications
FSS 1221 Food Production II	3
HFT 2942 Hospitality Internship II	3
Professional Elective (see list below) (recommend: HFT 2700)	3
Total Credit Hours	64

Professional Electives

(Select from the following.)
HFT 2700 Tourism
HFT 2277 Club Operations Management
FSS 2284 Catering and Buffet Management
SLS 1931 Selected Topics in Student Life Skills

*Refer to A.S. degree General Education Requirements.

Note: Students earning an A.S. degree must take MAC 1105, MGF 1106 or a higher level mathematics course. Students earning an A.A.S. degree must take MAT 1033 or a higher level mathematics course.