Hospitality Management

From food preparation to restaurant operations, this comprehensive hospitality program builds real-world skills for food, wine, and restaurant management success. Students gain hands-on training and industry insight to prepare for diverse careers in hospitality.

Top Benefits

Hands-On Learning in a Real-World Setting – Gain practical, on-the-job training at the Mission Bistro, where students manage operations, menu design, and customer service, simulating real industry environments.
Industry-Relevant Expertise – Study specialized areas like food and wine pairing, food trucks, and sustainable tourism, preparing you for unique opportunities in today’s evolving hospitality industry.
Entrepreneurial Opportunities – Develop the skills to launch your own hospitality business, whether it’s a restaurant, catering service, or food truck, with the support of faculty and industry connections.
Global Perspective – Learn the global trends shaping the hospitality industry, from eco-tourism to international dining concepts, equipping you to work in diverse markets worldwide.

Skills Gained

Culinary and Menu Design – Learn how to design creative and sustainable menus that cater to diverse tastes while maintaining profitability and operational efficiency.
Customer Service Excellence – Master the art of exceptional customer service, developing skills in conflict resolution, guest relations, and creating memorable experiences.
Event Planning and Coordination – Gain expertise in planning and managing events, from intimate gatherings to large-scale conferences, ensuring seamless execution and client satisfaction.
Sustainable Hospitality Practices – Understand eco-friendly practices, from waste management to sourcing local ingredients, ensuring your business thrives while protecting the environment.
Hospitality Marketing and Branding – Learn how to market a hospitality business through digital platforms, social media, and customer engagement, creating a strong brand presence in a competitive market.

Degrees

Baking and Pastry, Associate in Science (AS)

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Culinary Arts, Associate in Science (AS)

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Hospitality Management, Associate in Science (AS)

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Hospitality Management, Associate in Science for Transfer (AS-T)

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Certificates

Baking and Pastry, Certificate of Achievement (CA)

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Culinary Arts, Certificate of Achievement (CA)

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Food Service and Restaurant Management, Certificate of Achievement (CA)

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Fundamental Food Service Skills, Certificate of Achievement (CA)

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Classes

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When Classes are Offered

FDR 050 - Introduction to the Hospitality Industry

FDR 051A - Basic Food Preparation

FDR 051B - Intermediate Food Preparation

FDR 152 - Quantity Foods and Auxiliary Services Operations (Offered every odd year)

FDR 052S - Quantity Foods Catering Lab (Offered every odd year)

FDR 054 - Hotel and Restaurant Accounting

FDR 056 - Sanitation and Safety

FDR 058 - Cost Control for Foodservice Organizations

FDR 059 - Supervision, Management & Leadership

FDR 072 - International Cuisine

FDR 076 - Sales and Marketing in the Hospitality Industry

FDR 078 - Advanced Baking and Pastry

FDR 081 - Introduction to Wines and Spirits of the World

FDR 082 - Introduction to Chocolate and Confectionery

FDR 096 - Healthy Cuisine

FDR 106A - Starting a Mobile Food Business (Offered every even year)

FDR 106B - Mobile Food Operations (Offered every even year)

HMT 076 - Hotel and Motel Front Office Management

FDR 050 - Introduction to the Hospitality Industry

FDR 051A - Basic Food Preparation

FDR 051B - Intermediate Food Preparation

FDR 053 - Restaurant Operations

FDR 055 - Procurement for Foodservice Operations

FDR 056 - Sanitation and Safety

FDR 058 - Cost Control for Foodservice Organizations

FDR 060 - Food Service Facilities Planning

FDR 075 - Menu Planning

FDR 079 - Introduction to Food and Wine Pairing

FDR 086 - Beginning Bread Making

HMT 075 - Housekeeping in Hotels, Motels, and Institutions

FDR 050 - Introduction to the Hospitality Industry

FDR 051A - Basic Food Preparation

FDR 055 - Procurement for Foodservice Operations (Offered every even year)

FDR 056 - Sanitation and Safety

FDR 059 - Supervision, Management & Leadership (Offered every odd year)

FDR 075 - Menu Planning (Offered every odd year)

FDR 085 - Foundations for Sustainability in Hospitality, Tourism and Leisure Services

FDR 105 - Catering Management and Operations (Offered every even year)

FDR 106A - Starting a Mobile Food Business (Offered every odd year)

FDR 106B - Mobile Food Operations (Offered every odd year)

The schedules reflect the planned offerings by the department. Note that occasionally, courses may not be scheduled or may be cancelled due to extenuating circumstances. If this occurs, you may reach out to the department for further information.