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Plan of Study

These are 2013-2014 plans of study.

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The Hospitality Management programs provide quality learning experiences to enhance initial employment opportunities and to improve technical and supervisory skills for career advancement in foodservice, lodging, and tourism. Several majors leading to associate degrees are available for Culinary Apprenticeship, Dietetic Technician, Restaurant and Foodservice Management (also Baking and Pastry Arts Track), and Hotel, Tourism, and Event  Management. The programs are accredited by the Accreditation Commission on Programs in Hospitality Administration (ACPHA). In addition, Dietary Manager, Baking, Casino Management, Meeting and Event Management and School Foodservice Manager Certificate programs are available.

The Culinary Apprenticeship Major is offered in cooperation with the American Culinary Federation Columbus Chapter. It includes the theory-related classroom instruction and on-the-job training required for the National Apprenticeship Training Program of the American Culinary Federation (ACF). A supplementary application is required. (See specific program admissions information.) Culinary apprentices are employed for on-the-job training under a professional chef in restaurants, clubs, hotels, or catering businesses. Those selected for the apprenticeship program will interview with prospective employers; however, work placement cannot be guaranteed by the college or the ACF Columbus Chapter. While employed, the apprentices attend classes at Columbus State one full day each week to work toward the Associate of Applied Science degree. The Columbus State program is accredited by the American Culinary Federation Foundation Accrediting Commission. Program graduates qualify as Certified Culinarians through the ACF and as Journeyman Chefs through the U.S. Department of Labor, Bureau of Apprenticeship and Training.

The Dietetic Technician Major is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. The five semester program provides practicums coordinated with classroom instruction. Graduates are eligible for membership in the Academy of Nutrition and Dietetics and qualify to take the national examination given by the Commission on Dietetic Registration to be credentialed as a Dietetic Technician Registered (DTR).

The Hotel, Tourism, and Event Management Major prepares students for a wide variety of positions in travel agencies, hotels, attractions, and related tourism organizations. Required cooperative work experiences and hands-on instruction in computer reservations systems are included in a course of study appropriate for individual growth and advancement in hospitality and tourism.

The Restaurant and Foodservice Management Major combines classroom instruction, laboratory experience, and hospitality industry work experiences. The associate degree program prepares graduates for supervisory positions in a variety of restaurant and foodservice operations. This major is accredited by the American Culinary Federation Foundation Accrediting Commission, and graduates can qualify as Certified Culinarians by the American Culinary Federation upon successful completion of national written and practical examinations. 

The Restaurant and Foodservice Management Major–Baking and Pastry Arts Track is designed to prepare graduates to prepare and produce pies, cookies, cakes, breads, rolls, desserts and other baked goods in a variety of baking environments such as independent and in-store bakeries as well as large commercial bakeries, restaurants and hotels. The program includes classroom instruction, laboratory experience, and industry work experience.

The Baking Certificate program will prepare students to assist in the preparation and production of pies, cookies, cakes, breads, rolls, desserts, and other baked goods in a variety of baking environments including independent and in-store bakeries as well as large commercial bakeries, restaurants, and hotels. Duties may include stocking ingredients, preparing and cleaning equipment, measuring ingredients, mixing, scaling, forming, proofing, oven tending, product finishing, and presentation. Credit hours earned may be applied to an Associate of Applied Science degree.

The Casino Management Certificate is designed to provide students with an opportunity to gain the knowledge associated with the casino industry. The certificate will provide students with an overview of the legal and regulatory aspects of the casino industry. Students will develop an understanding of the relationship of the casino industry to the overall tourism environment. The certificate includes nine required courses. Upon successful completion of these courses, students could apply them to the Hotel, Tourism, and Event Management major to complete a degree in Hospitality Management.

The 17-credit Dietary Manager Certificate is approved by the Association of Nutrition & Foodservice Professionals. It is open to persons working in the foodservice operation of a health care facility that employs a Registered Dietitian, who serves as the preceptor to the student. Persons completing the program are eligible to take the national certification exam to become a Certified Dietary Manager (CDM). Credit hours earned may be applied to an Associate of Applied Science Degree in the Dietetic Technician major.

The Meeting and Event Management Certificate is designed to prepare students to assume positions in meeting and event planning in conference centers, hotels, or large corporations. The certificate includes eight required courses. Upon successful completion of these courses, student could apply them to the Hotel, Tourism, and Event Management major to complete a degree in Hospitality Management.

The School Foodservice Manager Certificate program includes six courses. The completion of these six courses will prepare the student to meet the education requirements for the third level of certification established by the School Nutrition Association.

In addition to Columbus State General Education outcomes, upon completion of the Associate Degree in Hospitality Management, the graduate will be able to: 

Demonstrate appropriate standards of professionalism, including ethical behavior and adherence to dress and grooming codes required for the industry

Exceed the expectations of a diverse population of customers in providing the hospitality experience

Manage effectively the resources of our industry operations, including human resources and financial controls

Demonstrate the ability to comply with current laws, rules and regulations governing foodservice, lodging and tourism

Demonstrate the ability to market and sell products and services

Integrate learned or acquired skills, both personally and professionally, within the workplace.

Culinary Apprenticeship Major
In addition to the general Hospitality Management competencies, a graduate majoring in the Culinary Apprenticeship program will be able to: Plan, organize, and supervise the production and service of appropriate high quality food and beverage to a variety of customers.

Dietetic Technician Major
In addition to the general Hospitality Management competencies, a graduate majoring in the Dietetic Technician program will be able to:

Apply nutrition principles to menu planning and food production for a variety of customers

Analyze and apply nutrition assessment data to plan menus and nutrition education sessions and to provide nutrition care for persons/groups on both regular and modified diets.

Hotel, Tourism and Event Management Major
In addition to the general Hospitality Management competencies, a graduate majoring in Hotel, Tourism and Event Management will be able to: 

Apply destination geography knowledge as required for lodging and tourism industry

Plan, organize and supervise the delivery of services in both lodging and tourism operations.

Restaurant and Foodservice Management Major
In addition to the general Hospitality Management competencies, a graduate majoring in Restaurant and Foodservice Management will be able to: Plan, organize, and supervise the production and service of appropriate high quality food and beverage to a variety of customers.

Restaurant and Foodservice Management Major – Baking and Pastry Arts Track
In addition to the general Hospitality Management competencies, a graduate majoring in the Restaurant and Foodservice Management – Baking and Pastry Arts Track will be able to:

Plan, organize and supervise the production and service of appropriate high quality food and beverage to a variety of customers

Plan, organize, perform and supervise the  completion of basic baking and pastry techniques in a competitive industry environment utilizing the required tasks of proper equipment usage, production, conversions and costing of formulas.

Specific Program Admissions Information
Listed below are additional requirements for admission to the Culinary Apprenticeship major and the Dietetic Technician major.

Culinary Apprenticeship Major
• High school graduate or GED equivalency

• Supplemental application required by the department (March 1 deadline for Summer Semester start)

• Completion of program prerequisites: HOSP 1101, HOSP 1122, HOSP 1107, MATH 1010, COLS 1100, HOSP 1153, HOSP 1109, ENGL 1100, GEOL 1101

Dietetic Technician Major
• High school graduate or GED equivalency

• Recommended high school or equivalent courses in Algebra, Chemistry and Biology

• Completed health statement (see program coordinator)

• Background check / Drug Test

• Placement above MATH 1030 or MATH 1050

• Placement into ENGL 1100

• Supplemental application required by the department (May 1 deadline for Autumn Semester start)

 

Culinary Apprenticeship Major

COURSE . CR
Semester 1 . .
HOSP 1101 Researching the Hospitality & Tourism Industry  2
HOSP 1122 Hospitality Facilities & Sanitation  2
HOSP 1107 Food Principles & Purchasing  4
MATH 1010 Mathematics for Business Applications  4
COLS 1100 First Year Experience Seminar  1
TOTAL CREDIT HOURS . 13
Semester 2 . .
HOSP 1153 Nutrition for a Healthy Lifestyle  3
HOSP 1109 Basic Food Production  4
ENGL 1100 Composition I  3
GEOL 1101 Introduction to Earth Science  4
TOTAL CREDIT HOURS . 14
Summer Semester . .
HOSP 2902 Hospitality Cooperative Work Experience II  3
HOSP 2218 Baking Fundamentals  2
SBS XXXX Refer to approved list  3
TOTAL CREDIT HOURS . 8
Semester 3 . .
HOSP 2216  Food Laboratory & Menu Management  4
BMGT 1102 Interpersonal Skills  2
SES XXXX Basic Elective  1
TOTAL CREDIT HOURS . 7
Semester 4 . .
HOSP 2217 Garde Manger  3
HUM XXXX Refer to approved list  3
TOTAL CREDIT HOURS . 6
Summer Semester . .
BMGT 2216 Business Ethics  3
HOSP 2903 Hospitality Cooperative Work Experience III  3
HOSP 2214 International Cuisine  2
TOTAL CREDIT HOURS . 8
Semester 5 . .
HOSP 2271 Catering & Event Services  3
PSY 1100 Introduction to Psychology  3
HOSP 2207 Hospitality Financial Analysis  3
TOTAL CREDIT HOURS . 9
Semester 6 . .
HOSP 2224 Hospitality Supervision & Quality Management  3
COMM 2200 Business Communication  3
HOSP 2286 Apprentice Final Project  2
TOTAL CREDIT HOURS . 8
TOTAL DEGREE CREDIT HOURS  . 73

Basic Electives
The following courses are approved for basic elective requirements:

SES 1002 Total Body Conditioning  1
SES 1004 Yoga  1
SES 1005 Intro Strength & Resistance Training  1
SES 1006 Golf  1
SES 1008 Women’s Self Defense  1
SES 1009 Bowling  1
SES 1010 Fitness Kick Boxing  1

 

Dietetic Technician Major

COURSE . CR
Semester 1 . .
ENGL 1100 Composition I  3
STAT 1350 Elementary Statistics  3
DIET 1901 Dietetic Practicum I  1.5
MULT 1010 Medical Terminology  2
HOSP 1122 Hospitality Facilities & Sanitation  2
HOSP 1153 Nutrition for a Healthy Lifestyle  3
COLS 1100 First Year Experience Seminar  1
TOTAL CREDIT HOURS . 15.5
Semester 2 . .
BIO 2300 Human Anatomy  4
HOSP 1109 Basic Food Production  4
COMM 2200 Business Communication  3
DIET 1902 Dietetic Practicum II  2
HOSP 1107 Food Principles & Purchasing  4
TOTAL CREDIT HOURS . 17
Summer Semester . .
BIO 2232 Human Physiology  4
COMM 1105 Oral Communication  3
BMGT 2216 Business Ethics  3
SBS XXXX Refer to approved list  3
TOTAL CREDIT HOURS . 13
Semester 3 . .
HUM XXXX Refer to approved list  3
DIET 2275 Medical Nutrition Therapy I  3
HOSP 2224 Hospitality Supervision & Quality Management  3
HOSP 2207 Hospitality Financial Analysis  3
DIET 2901 Dietetic Practicum III  2
TOTAL CREDIT HOURS . 14
Semester 4 . .
HOSP 2219 Food Production & Menu Management  5
DIET 2276 Medical Nutrition Therapy II  3
DIET 2277 DTR Exam Review  1
DIET 2902 Dietetic Practicum IV  2.5
DIET 2265 Dietetic Current Issues  1
TOTAL CREDIT HOURS . 12.5
TOTAL DEGREE CREDIT HOURS  . 72

 

Hotel, Tourism and Event Management Major

COURSE . CR
Semester 1 . .
ENGL 1100 Composition I  3
MATH 1010 Mathematics for Business Applications  4
HOSP 1101 Researching the Hospitality & Tourism Industry*  2
HOSP 1154 Tourism Geography  3
HOSP 1145 Lodging Operations  3
COLS 1100 First Year Experience Seminar  1
TOTAL CREDIT HOURS . 16
Semester 2 . .
HOSP 1155 Tourism Operations  4
HOSP 1143 Hospitality Tourism Law  2
ENGL 2367 Composition II  3
HOSP 1122 Hospitality Facilities & Sanitation  2
MKTG 1230 Customer Service & Sales  3
TOTAL CREDIT HOURS . 14
Summer Semester . .
COMM 2200 Business Communications  3
PSY 1100 Introduction to Psychology  3
HOSP 2246 Hospitality Sales & Marketing  3
HOSP 2207 Hospitality Financial Analysis  3
TOTAL CREDIT HOURS . 12
Semester 3 . .
BMGT 2216 Business Ethics  3
GEOL 1101 Introduction to Earth Science  4
SES 2529 Sport & Event Management  3
HOSP 2273 Casino & Gaming Operations  2
HOSP 2226 Event Menu Planning  2
HOSP 2294 Special Topics in Hospitality  2
TOTAL CREDIT HOURS . 16
Semester 4 . .
HOSP 2224 Hospitality Supervision & Quality Management **  3
SBS XXXX Refer to approved list  3
HOSP 2901 Hospitality Cooperative Work Experience I  3
HUM XXXX Refer to approved list  3
HOSP 2271 Catering & Event Services  3
TOTAL CREDIT HOURS . 15
TOTAL DEGREE CREDIT HOURS  . 73

**A grade of “C” or higher is required.

 

Restaurant and Foodservice Management Major

COURSE . CR
Semester 1 . .
HOSP 1101 Researching the Hospitality & Tourism Industry  2
HOSP 1122 Hospitality Facilities & Sanitation  2
HOSP 1107 Food Principles & Purchasing  4
HOSP 1109 Basic Food Production  4
COLS 1100 First Year Experience Seminar  1
TOTAL CREDIT HOURS . 13
Semester 2 . .
MATH 1010 Mathematics for Business Applications  4
HOSP 1153 Nutrition for a Healthy Lifestyle  3
ENGL 1100 Composition I  3
PSY 1100 Introduction to Psychology  3
HOSP 1143 Hospitality & Tourism Law  2
TOTAL CREDIT HOURS . 15
Summer Semester . .
BMGT 1102 Interpersonal Skills  2
GEOL 1101 Introduction to Earth Science  4
SBS XXXX Refer to approved list  3
ENGL 2367 Composition II  3
TOTAL CREDIT HOURS . 12
Semester 3 . .
BMGT 2216 Business Ethics  3
HOSP 2207 Hospitality Financial Analysis  3
HOSP 2271 Catering & Event Services  3
HOSP 2246 Hospitality Sales & Marketing  3
COMM 2200 Business & Professional Communications  3
TOTAL CREDIT HOURS . 15
Semester 4 . .
HOSP 2901 Hospitality Co-op Work Experience I  3
HOSP 2219 Food Production & Menu Mgmt. **  5
HOSP 2224 Hospitality Supervision & Quality Mgmt. **  3
HUM XXXX Refer to approved list  3
TOTAL CREDIT HOURS . 14
TOTAL DEGREE CREDIT HOURS  . 69

**A grade of “C” or higher is required.

 

Restaurant and Foodservice Management Major – Baking and Pastry Arts Track

COURSE . CR
Semester 1 . .
HOSP 1101 Researching the Hospitality & Tourism Industry  2
HOSP 1110 Principles of Baking  2
HOSP 1122 Hospitality Facilities & Sanitation  2
HOSP 1107 Food Principles & Purchasing  4
HOSP 1109 Basic Food Production  4
COLS 1100 College Success Seminar  1
TOTAL CREDIT HOURS . 15
Semester 2 . .
ENGL 1100 Composition I  3
HOSP 1112 Breads  4
SBS XXXX Refer to approved list  3
MATH 1010 Mathematics for Business Applications  4
HOSP 1153 Nutrition for a Healthy Lifestyle  3
TOTAL CREDIT HOURS . 17
Summer Semester . .
HOSP 1113 Pastries I  4
BMGT 2216 Business Ethics  3
ENGL 2367 Composition II  3
TOTAL CREDIT HOURS . 10
Semester 3 . .
HOSP 2207 Hospitality Financial Analysis  3
COMM 2200 Business Communication  3
HOSP 2114 Pastries II  4
BMGT 1102 Managing Interpersonal Skills  2
GEOL 1101 Introduction to Earth Science  4
TOTAL CREDIT HOURS . 16
Semester 4 . .
HOSP 2224 Hospitality Supervision & Quality Management**  3
PSY 1100 Introduction to Psychology  3
HOSP 2285 Baking & Pastry Project**  2
HUM XXXX Refer to approved list  3
HOSP 2901 Hospitality Cooperative Work Experience I  3
TOTAL CREDIT HOURS . 14
TOTAL DEGREE CREDIT HOURS   72

** A grade of “C” or higher is required.

GE-SOCIAL BEHAVORIAL SCIENCE REQUIREMENT (SELECT ONE)

ANTH 2202 Introduction to Cultural Anthropology  3
ECON 2200 Principles of Microeconomics  3
GEOG 2240 Economic and Social Geography  3
POLS 1100 American Government  3
PSY 1100* Introduction to Psychology 3
SOC 1101 Introduction to Sociology  3

* Optional course for Dietetic Major only


GE-ART/HUMANITIES REQUIREMENT (SELECT ONE)

HART 1201 History of Art I  3
HART 1202 History of Art II  3
HIST 1111 European History to 1648  3
HIST 1112 European History since 1648  3
HIST 1151 American History to 1877  3
HIST 1152 American History since 1877  3
HIST 1181 World Civ I: Non-Western/Non-American to 1500  3
HIST 1182 World Civ II: Non-Western/Non-American Since 1500  3
HIST 2223 African American History I:  1451-1876  3
HIST 2224 African American History II:  1877-Present  3
HUM 1100 Introduction to Humanities  3
HUM 1270 Comparative Religions  3
MUS 1251 Survey of Music History  3
PHIL 1101 Introduction to Philosophy  3
PHIL 1130 Ethics  3

Baking Certificate

COURSE . CR
Semester 1 . .
HOSP 1122 Hospitality Facilities & Sanitation  2
HOSP 1110 Baking Principles  2
TOTAL CREDIT HOURS . 4
Semester 2 . .
HOSP 1112 Breads  4
HOSP 1113 Pastries I  4
TOTAL CREDIT HOURS . 8
Semester 3 . .
HOSP 2114 Pastries II  4
TOTAL CREDIT HOURS . 4
TOTAL CERTIFICATE CREDIT HOURS  . 16

Casino Management Certificate

COURSE . CR
Semester 1 . .
HOSP 1122 Hospitality Facilities & Sanitation  2
HOSP 2271 Catering & Event Services  3
HOSP 2246 Hospitality Sales & Marketing  3
TOTAL CREDIT HOURS . 8
Semester 2 . .
HOSP 2207 Hospitality Financial Analysis  3
HOSP 2224 Hospitality Supervision & Quality Mgt**  3
HOSP 2273 Gaming Operations  2
TOTAL CREDIT HOURS . 8
Semester 3 . .
HOSP 2294 Special Topic in Hospitality – (Casino Organizational Culture) 2
HOSP 2294 Special Topic in Hospitality – (Financial Controls/Casino Management)  2
HOSP 1143 Hospitality & Tourism Law  2
TOTAL CREDIT HOURS . 6
TOTAL CERTIFICATE CREDIT HOURS  . 22

**A minimum grade of “C” is required.

Dietary Manager Certificate

COURSE . CR
Semester 1
HOSP 1153 Nutrition for a Healthy Lifestyle  3
HOSP 1122 Hospitality Facilities & Sanitation  2
HOSP 2901 Hospitality Co-op Work Experience I: DIETMG  3
TOTAL CREDIT HOURS . 8
Semester 2 . .
HOSP 2224 Hospitality Supervision & Quality Management**  3
HOSP 2207 Hospitality Financial Analysis  3
HOSP 2902 Hospitality Co-op Work Experience II: DIETMG  3
TOTAL CREDIT HOURS . 9
TOTAL CERTIFICATE   CREDIT HOURS  . 17

** A minimum grade of “C” is required.

Meeting and Event Planning Certificate

COURSE . CR
Semester 1 . .
HOSP 1122 Hospitality Facilities & Sanitation  2
HOSP 2271 Catering & Event Services  3
HOSP 2246 Hospitality Sales & Marketing  3
TOTAL CREDIT HOURS . 8
Semester 2 . .
SES 2529 Sport & Event Management  3
HOSP 2224 Hospitality Supervision & Quality Management**  3
HOSP 2226 Event Menu Planning  2
TOTAL CREDIT HOURS . 8
Semester 3 . .
HOSP 2207 Hospitality Financial Analysis  3
HOSP 1143 Hospitality & Tourism Law  2
TOTAL CREDIT HOURS . 5
TOTAL CERTIFICATE CREDIT HOURS  . 21

**A minimum grade of “C” is required.

School Foodservice Manager Certificate

COURSE . CR
Semester 1 . .
HOSP 1122 Hospitality Facilities & Sanitation  2
HOSP 1153 Nutrition for a Healthy Lifestyle  3
HOSP 2901 Hospitality Co-op Work Experience I: FDSRV  3
TOTAL CREDIT HOURS . 8
Semester 2 . .
HOSP 2207 Hospitality Financial Analysis  3
HOSP 2224 Hospitality Supervision & Quality Mgt**  3
HOSP 2902 Hospitality Co-op Work Experience II: FDSRV  3
TOTAL CREDIT HOURS . 9
TOTAL CERTIFICATE CREDIT HOURS  . 17

**A minimum grade of “C” is required.