Hospitality Management Technology
Hospitality Management Technology is designed to prepare students for employment in restaurant, hotel, and institutional hospitality operations. The program trains students in food preparation and handling as well as practices and principles in the hospitality industry. An Associate of Applied Science degree is earned upon successful completion of the program. Career and technical certificates can also be obtained.
- This program is only available to students enrolled in Culinary Arts Technology.
Progression: To meet graduation requirements for this program, students must successfully complete the specified courses listed below with a “C” average (GPA 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 taken.
Minimum admission requirements (in addition to general admission requirements):
- Attain a 17 composite score on the ACT;
- Score a 70 or higher on the ACCUPLACER Reading section and a 60 or higher on the Arithmetic section;
- Earn a “C” or above in Intermediate English and Reading (ENG 0124);
- Complete 15 semester hours of program general education coursework with a “C” average or above at an accredited college or university. Developmental coursework does not satisfy this requirement.
Students in the Hospitality Management Technology Program must attend MCC full-time (12 or more semester credit hours).
FIRST YEAR | FIRST SEMESTER | ||
Course Number | Course | Hours |
---|---|---|
HRT 1224 | Restaurant & Catering Operations | 4 |
HRT 1114 OR CUT |
Culinary Principles I | 4 |
HRT 1213 | Sanitation & Safety | 3 |
HRT 1163 | Culinary Math | 3 |
HRT 1552 | Hospitality Seminar* | 2 |
Semester Hours | 16 |
SECOND SEMESTER | ||
Course Number | Course Description | Hours |
---|---|---|
HRT 1123 OR CUT 1153 |
Hospitality & Tourism | 3 |
HRT 2613 | Hospitality Supervision | 3 |
HRT 1413 | Rooms Division Management | 3 |
CUT/HRT Elective | 4 | |
HRT 1562 | Hospitality Seminar* | 2 |
Semester Hours | 15 | |
Total Semester Hours | 31 | |
Career Certificate Exit Point |
SECOND YEAR | FIRST SEMESTER | ||
Course Number | Course Description | Hours |
---|---|---|
Math/Science Elective | 3 | |
HRT 2915 | Supervised Work Experience | 5 |
HRT 2613 | Hospitality Supervision | 3 |
HRT 2623 | Hospitality Human Resource Management | 3 |
HRT 1531 | Seminar III | 1 |
Semester Hours | 15 | |
Total Semester Hours | 45 | |
Technical Certificate Exit Point |
Technical Elective List:
*HRT 1552 and 1562 can be replaced by: HRT 1511, HRT 1521, HRT 1531, and HRT 1541 or CUT 1511, CUT 1521, CUT 1531, and CUT 1541
- Catering Manager
- Chef
- Event Manager
- Fast Food Restaurant Manager
- Hotel Manager
- Hospitality & Tourism
- Sanitation & Safety
- Restaurant & Catering Operations
- Hospitality Cost Control
- Convention and Meeting Planning
- $25,000-$30,000 Salary Range
- $30,000-$40,000 Salary Range after five years.
Students in the program are members of Distributive Education Clubs of America (DECA). Competing with peers from other community colleges placed first in Culinary Skills; second in Human Resource Management Case Studies; third in Business Ethics Case Studies; fourth in Sports Advertising Case Studies and sixth in Lodging Case Studies.
For more information:
AnHoward Hill, Coordinator
ahill14@meridiancc.edu
601.581.3554
For more information:
Deborah Nettles, Advisor
deborah.nettles@meridiancc.edu
601.553.3404