Hotel and Restaurant Management, AAS

Program Description

The Associate of Applied Science Degree in Hotel and Restaurant Management is designed to prepare the graduate for mid-level management positions in a variety of settings within the hospitality industry. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computation, communication skills, and basic technical skills utilized in the hospitality industry.

The unique condensed curriculum is offered in the off-season months of Oct/Nov and Apr/May, and is intended to provide practical skills essential for a successful career in the hospitality industry. The extensive seasonal internships provided by Jackson resorts in the winter and summer months are designed to offer training in hospitality management in order to provide career paths for graduates.

Applicants must meet the general admission requirements of Central Wyoming College. Admission to the college does not guarantee admission to the Hotel and Restaurant Management program; application to the program is a separate objective process. Admission for all students is dependent upon available space and resources. The application deadline is March 1 of each year for admission in the fall semester.

To be a successful employee in the hospitality industry, an individual must have a passion for exceptional customer service, be dependable, and enjoy working in a team environment. An individual choosing a career in the hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality.

General Education Requirements

Writing Level I (WR1) 3 credits
American & Wyoming Government (POLS 1000) 3 credits
MATH/APPM/LSCI (in program)
Student must complete six (6) credits of general education courses distributed over two (2) different general education areas, one of which is either WR2 or ORAL.
ARTS/HUM/IT/ORAL/SOC/WR2 (in program)
UNST 1 credits

Program Requirements

Course Requirements

Course NumberTitleCredits
BADM 1005Business Math I

3 credits

BADM 1020Business Communications

3 credits

CMAP 1680Microcomputer Applications:

3 credits

 

CO/M 2130Human Relations

3 credits

OR

MGT 2130Human Relations

3 credits

 

CPED 1000Co-Op Work Experience I:

3 credits

CPED 2000Co-Op Work Experience II

3 credits

CULA 1145Introduction to Culinary Nutrition

2 credits

CULA 1555Food Preparation I: Stocks, Saucesýand Soups

3 credits

 

ECON 1010Macroeconomics

3 credits

OR

ECON 1020Microeconomics

3 credits

 

HRM 1501Lodging Management / Front OfficeýProcedures

3 credits

HRM 1505Sanitation, Health, & Safety in the Hi

3 credits

HRM 1510Dining Rooms Management and Food Del

3 credits

HRM 1515Planning & Control Food and Beverage Ops

3 credits

HRM 2506Sales & Marketing / Hospitality Industry

3 credits

HRM 2515Human Resource Management/Hospitality

3 credits

HRM 2525Wine Production, Service & Appreciation

3 credits

Program Electives

Student must choose three (3) credits from the following approved list of courses:

Course NumberTitleCredits
HRM 1500Intro to the Hospitality Industry

3 credits

HRM 2500Quantity Food Purchasing

3 credits

HRM 2530Beverage Management

3 credits

General Electives (3 credits)

Total Credit Hours: 60