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All of these questions can be answered through the field of Culinary Arts, Hospitality, Recreation, and Tourism Management.
The Associate in Science degree program in Hospitality, Recreation, and Tourism Management (HRTM) is designed to prepare students to begin a career in the creative, people-oriented hospitality, recreation, and tourism industries, or to continue with their education toward a Bachelor’s degree. The program provides a business planning and management foundation that examines industry trends, consumer behavior, guest services, and other factors that influence hospitality recreation, and tourism development and promotion. Students will receive exposure to critical thinking skills as well as a broad education and awareness of values, skills, and attitudes that will prepare them for responsible citizenship roles across the scope of the hospitality, recreation, and tourism industry and society.
The purpose of the culinary option program is to build culinary knowledge, recipe execution competencies, and kitchen skills to prepare students for a career in the food and beverage/culinary segment of the hospitality industry. The content of this program addresses cooking fundamentals and provides a broad introduction to managerial principles in food and beverage operations.
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ServSafe® Food Handler, Culinary Foundations Certificate with Rouxbe Culinary Foundations Certification
Culinary Arts, an Option to Hospitality, Recreation, and Tourism Management includes TIPS® Certification
Hospitality, Recreation, and Tourism Management or Advanced Culinary Degree
Work-based learning is included in this program during the 4th semester, which offers good opportunities for students to learn skills and make connections. Credit-based apprenticeship options include APPR 151 at Java Junction or an approved internship through INTR 290. When available, the HRTM 240 Travel Seminar includes studying Hospitality, Recreation, Tourism, and Culinary Arts in a foreign country.
The ServSafe® Food Handler Certification and Culinary Foundations Certificate with Rouxbe Culinary Foundations Certification are offered through Workforce and Professional Education. Students can receive credits towards their associate’s degree by completing the Culinary Foundations Certificate with Rouxbe Culinary Foundations Certification.
This associate’s degree includes TIPS (Training for Intervention Procedures) certification.
Professor in Hospitality, Recreation, and Tourism Management
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