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The Associate of Applied Science Degree in Hotel and Restaurant Management is designed to prepare the graduate for mid-level management positions in a variety of settings within the hospitality industry. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computation, communication skills, and basic technical skills utilized in the hospitality industry.
The unique condensed curriculum is offered in the off-season months of Oct/Nov and Apr/May, and is intended to provide practical skills essential for a successful career in the hospitality industry. The extensive seasonal internships provided by Jackson resorts in the winter and summer months are designed to offer training in hospitality management in order to provide career paths for graduates.
Applicants must meet the general admission requirements of Central Wyoming College. Admission to the college does not guarantee admission to the Hotel and Restaurant Management program; application to the program is a separate objective process. Admission for all students is dependent upon available space and resources. The application deadline is March 1 of each year for admission in the fall semester.
To be a successful employee in the hospitality industry, an individual must have a passion for exceptional customer service, be dependable, and enjoy working in a team environment. An individual choosing a career in the hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality.
| Course Number | Course | Credits |
|---|---|---|
| BADM 1005 | Business Math I | 3 |
| BADM 1020 | Business Communications | 3 |
| CMAP 1200 | Computer Information Systems | 3 |
| COMM 2130 | Human Relations | 3 |
| MGT 2130 | Human Relations | 3 |
| CPED 1000 | Co-Op Work Experience I: | 3 |
| CPED 2000 | Co-Op Work Experience II | 3 |
| CULA 1145 | Introduction to Culinary Nutrition | 2 |
| CULA 1515 | Basic Culinary Skills | 3 |
| ECON 1010 | Macroeconomics | 3 |
| ECON 1020 | Microeconomics | 3 |
| HRM 1501 | Lodging Management / Front Office Procedures | 3 |
| HRM 1505 | Sanitation | 3 |
| HRM 1510 | Dining Rooms Management and Food Del | 3 |
| HRM 1515 | Planning and Control Food and Beverage Ops | 3 |
| HRM 2506 | Sales & Marketing / Hospitality Industry | 3 |
| HRM 2515 | Human Resource Management/Hospitality | 3 |
| HRM 2525 | Wine Production, Service and Appreciation | 3 |
| Writing Level I (WR1) | 3 credits |
| American & Wyoming Government (POLS 1000) | 3 credits |
| MATH/APPM/LSCI | (in program) |
| Student must complete six (6) credits of general education courses distributed over two (2) different general education areas, one of which is either WR2 or ORAL. | |
| ARTS/HUM/IT/ORAL/SOC/WR2 | (in program) |
| UNST | 1 credits |
The Hotel and Restaurant Management certificate program prepares students for entry-level management positions in a variety of settings within the hospitality industry. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computation, communication skills, and basic technical skills utilized in the hospitality industry. The unique condensed curriculum is offered in the off-season months of Oct/Nov and Apr/May, and is intended to provide practical skills essential for a successful career in the hospitality industry. The extensive seasonal internships provided by Jackson resorts in the winter and summer months are designed to offer training in hospitality management in order to provide career paths for graduates.
Applicants must meet the general admission requirements of Central Wyoming College. Admission to the college does not guarantee admission to the Hotel and Restaurant Management program; application to the program is a separate objective process. Admission for all students is dependent upon available space and resources. The application deadline is March 1 of each year for admission in the fall semester.
To be a successful employee in the hospitality industry, an individual must have a passion for exceptional customer service, be dependable, and enjoy working in a team environment. An individual choosing a career in the hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality.
| Course Number | Course | Credits |
|---|---|---|
| ENGL 1010 | English Composition I | 3 |
| BADM 1005 | Business Math I | 3 |
| MATH 1000 | Problem Solving | 3 |
| BADM 1020 | Business Communications | 3 |
| ENGL 1020 | English Composition II | 3 |
| COMM 2130 | Human Relations | 3 |
| MGT 2130 | Human Relations | 3 |
| CPED 1000 | Co-Op Work Experience I: | 3 |
| CULA 1515 | Basic Culinary Skills | 3 |
| HRM 1505 | Sanitation | 3 |
| HRM 1510 | Dining Rooms Management and Food Del | 3 |
| HRM 1515 | Planning and Control Food and Beverage Ops | 3 |
| POLS 1000 | American and Wyoming Government | 3 |
Total Credit Hours: 31
This certificate prepares the student for entry level positions within the hospitality industry. In addition to an overview of the industry the selected curriculum is designed to offer students insight into the two major aspects of hospitality; the restaurant and hotel experiences. The student completing this certificate will have exposure to the importance of customer service, professionalism and working well with others in the hospitality industry.
| Course Number | Course | Credits |
|---|---|---|
| CULA 1145 | Introduction to Culinary Nutrition | 2 |
| HRM 1500 | Intro to the Hospitality Industry | 3 |
| HRM 1501 | Lodging Management / Front Office Procedures | 3 |
| HRM 1505 | Sanitation | 3 |
| HRM 1510 | Dining Rooms Management and Food Del | 3 |
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