Hospitality, Associate in Science (AS)
Associate Degree Graduation Requirements
Complete all of the following:
- All Department Requirements listed below with a “C” or better or “P” in each course (at least 20% of the department requirements must be completed through SBCC).
- One of the following three General Education options:
- OPTION 1: A minimum of 18 units of SBCC General Education Requirements (Areas A-D) and Institutional Requirements (Area E) and Information Competency Requirement (Area F) OR
- OPTION 2: IGETC Pattern OR
- OPTION 3: CSU GE Breadth Pattern
- A total of 60 degree-applicable units (SBCC courses numbered 100 and higher).
- Maintain a cumulative GPA of 2.0 or better in all units attempted at SBCC.
- Maintain a cumulative GPA of 2.0 or better in all college units attempted.
- A minimum of 12 units through SBCC.
Code | Title | Units |
---|---|---|
Department Requirements | ||
ACCT 110 | Introduction to Accounting | 4 |
BUS 101 | Introduction To Business | 2-3 |
or FIN 101 | Introduction To Finance And Banking | |
or IBUS 102 | Introduction to International Business | |
or CA 111 | Hospitality Controls | |
CA 113 | Hospitality Sanitation And Safety | 2 |
CA 117A | Hotline Kitchen Fundamentals | 2-4 |
or CA 124 | Principles of Baking | |
COMP 101 | Introduction to Computer Applications | 4 |
or CIS 101 | Introduction to Computers and Information Systems | |
HM 290 | Hotel Work Experience | 3-4 |
Select 4 courses from the following: | 12 | |
Hospitality Law | ||
Front Office Operations | ||
Housekeeping Operations | ||
Food And Beverage Operations | ||
Supervision In The Hospitality Industry | ||
Hospitality Sales and Marketing | ||
Security And Loss Management | ||
Training And Development Skills For Hospitality Professionals | ||
Total Units | 29.00-33.00 |
- Be proficient at an entry level supervision position and have broad knowledge and experience in all subject areas the program.
- Know and enforce laws specific to the hospitality industry.
- Demonstrate mastery of front office operations both with customer service, technology and reporting expectations.
- Organize and be able to manage or work in a housekeeping department, demonstrate effective and efficient ways of cleaning, create productivity reports and staff schedules.
- Demonstrate knowledge of food and beverage operations by creating operational plans, inventory, storage, food safety, staffing, cuisine, alcohol laws.
- Create a sales and marketing plan and be able to train staff on customer service.
- Prepare an emergency plan and train staff in its implementation. Demonstrate the ability to minimize loss.
- Create and implement training programs.
- Demonstrate proficiency in language, technical and computational skills.