Program Description
The Hotel and Restaurant Management certificate program prepares students for entry-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
Program Requirements
Course Requirements
| ENGL 1010 | English Composition I | 3 credits |
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| BADM 1005 | Business Math I | 3 credits |
| OR | |
| MATH 1000 | Problem Solving | 3 credits |
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| BADM 1020 | Business Communications | 3 credits |
| OR | |
| ENGL 1020 | English Composition II | 3 credits |
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| CO/M 2130 | Human Relations | 3 credits |
| OR | |
| MGT 2130 | Human Relations | 3 credits |
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| CPED 1000 | Co-Op Work Experience I: | 3 credits |
| CULA 1555 | Food Preparation I: Stocks, Sauces and Soups | 3 credits |
| HRM 1505 | Sanitation, Health, & Safety in the Hi | 3 credits |
| HRM 1510 | Dining Rooms Management and Food Del | 3 credits |
| HRM 1515 | Planning & Control Food and Beverage Ops | 3 credits |
| POLS 1000 | American & Wyoming Government | 3 credits |