The two-year Hotel and Restaurant Management Technology Program is designed to provide students with specialized occupational instruction in all phases of restaurant, hotel and institutional hospitality operations.
This program meets the needs of entering students who want to develop the skills required for entry jobs at the mid-management level in the hospitality industry and individuals already employed in the industry who need additional competence for possible advancement.
This practical program integrates classroom theory through college practice. Phases of food preparation and handling are covered, as well as aspects of the common practices and management principles of the hospitality industry.
Progression: To meet graduation requirements for this program, students must successfully complete the specified courses with a “C” average (grade point average of 2.00) or better. A grade of “C” or higher is required in each HRT course to progress in the program. The program coordinator must approve any change in the sequence of courses to be taken.
Admission requirements, curriculum, and other program information subject to change. See your program advisor/counselor for additional information.