Degree Plans
- Hospitality and Restaurant Management, AAS
- Hospitality and Restaurant Management: Advanced Hospitality and Restaurant Management, CERT
- Hospitality and Restaurant Management: Basic Hospitality and Restaurant Management, CERT
Hospitality and Restaurant Management, AAS
The Hospitality and Restaurant Management, Associate of Applied Science degree outcomes include hands-on food production and service in two separate operations. Program outcomes include business operations concepts such as menu management, controlling costs, and advanced hospitality business concepts including marketing and sales, human resources, and financial statements. Program emphasis is based on understanding your guest and anticipating their expectations for successful operations. Students develop short-order, multi-tasking cooking and service in the Apache Scratch Preparation Café. Students also create and prepare multicourse prefix meals with staggered guest service.
The Hospitality and Restaurant Management program is a good starting point to transfer to four-year university hospitality programs.
TJC Culinary Arts has an articulation agreement with the Conrad N. Hilton College of Global Hospitality Leadership at the University of Houston.
Marketable skills for this award include: leadership, communication, teamwork, time management, and customer service.
Advanced Hospitality and Restaurant Management, CERT
The Advanced Hospitality and Restaurant Management, Certificate builds on the food production and service in the Basic Hospitality and Restaurant Management, Certificate to include business operations such as controlling costs, marketing and sales, and human resources. Program emphasis is based on understanding your guest and anticipating their expectations.
The Basic Hospitality and Restaurant Management, Certificate is embedded within the Advanced Hospitality and Restaurant Management, Certificate. The Advanced Certificate is embedded within the Hospitality and Restaurant Management, Associate of Applied Science degree. The Hospitality and Restaurant Management program is a good starting point to transfer to four-year university hospitality programs.
Marketable skills for this award include: leadership, customer service, and teamwork.
Basic Hospitality and Restaurant Management, CERT
The Basic Hospitality and Restaurant Management, Certificate includes soup, vegetable, starch, salad, sandwich, and classical cooking preparations, as well as basic baking techniques including yeast bread, cookie, and muffin production. Other outcomes include sanitation, short order food production with time management, menu development, dining room service, facilities, and supervision.
Industry jobs include prep cooks, line cooks, servers, and line managers. The Basic Certificate is embedded within the Advanced Hospitality and Restaurant Management, Certificate, and the Hospitality and Restaurant Management, Associate of Applied Science degree.
The Hospitality and Restaurant Management program is a good starting point to later transfer to four-year university hospitality programs.
Marketable skills for this award include: communication, time management, and teamwork.