Event and Hospitality Management
Associate in Applied Science (A.A.S.)
Curriculum Requirements
As a student in this program, you are required to complete a minimum of 63 credit hours with a grade point average of no lower than C (2.0). For this degree program, you must successfully complete the following:
Program Core
| BUS-222 | Marketing | 3 |
| BUS-227 | Business Law | 3 |
| HOS-100 | Introduction to Tourism | 3 |
| HOS-101 | Principles of Hotel and Resort Management | 3 |
| HOS-105 | Orientation to Hospitality | 1 |
| HOS-227 | Destination Marketing | 3 |
| CUL-100 | Culinary Fundamentals | 3 |
| CUL-105 | Culinary Fundamentals Lab | 1 |
| CUL-190 | Food and Beverage Cost Controls | 3 |
| - | Non-credit Program Requirement: 600 hours of Work Experience* | |
Complete one of the following:
General Education
| ACC-101 | Principles of Financial Accounting | 4 |
| ENG-101 | Composition I | 3 |
| ENG-103 | Composition II | 3 |
| CSC-135 | Core Excel | 1 |
| NS-115 | Introduction to Nutrition | 3 |
| HPE-111 | First Aid and Basic Life Support | 1 |
| -Oral Communication | SUNY General Education approved course in Oral Communication | 3 |
| -DEISJ | SUNY General Education approved course in Diversity: Equity, Inclusion | 3 |
Complete one of the following:
Complete one of the following:
| -US History | SUNY General Education approved course in US History and Civic Engagement | 3 |
| -World History | SUNY General Education approved course in World History and Global Awareness | 3 |
| -World Language | SUNY General Education approved course in World Language | 3 |
Students will choose one of the following concentrations: Hospitality or Wine Service
Wine Service Concentration
Hospitality Concentration
| BUS-224 | Human Resource Management | 3 |
| HOS-140 | Foodservice Sanitation and Beverage Management | 2 |
| HOS-232 | Event Management | 3 |
Sample Schedules
The schedule below shows how the requirements for this degree may be met in four semesters. For some students, fulfilling degree requirements may take more than four semesters to complete. When planning your schedule, you should consult with your advisor.
Hospitality Concentration
First Semester (16 Credit Hours)
| ENG-101 | Composition I | 3 |
| HOS-100 | Introduction to Tourism | 3 |
| HOS-101 | Principles of Hotel and Resort Management | 3 |
| HOS-105 | Orientation to Hospitality | 1 |
| NS-115 | Introduction to Nutrition | 3 |
| - | Professional Work Experience* | |
Complete one of the following:
| -US History | SUNY General Education approved course in US History and Civic Engagement | 3 |
| -World History | SUNY General Education approved course in World History and Global Awareness | 3 |
| -World Language | SUNY General Education approved course in World Language | 3 |
Second Semester (16 Credit Hours)
| BUS-222 | Marketing | 3 |
| CUL-100 | Culinary Fundamentals | 3 |
| CUL-105 | Culinary Fundamentals Lab | 1 |
| CUL-190 | Food and Beverage Cost Controls | 3 |
| HOS-140 | Foodservice Sanitation and Beverage Management | 2 |
| HPE-111 | First Aid and Basic Life Support | 1 |
| - | Professional Work Experience* | |
Complete one of the following:
Third Semester (15 Credit Hours)
| ACC-101 | Principles of Financial Accounting | 4 |
| BUS-224 | Human Resource Management | 3 |
| ENG-103 | Composition II | 3 |
| - | Professional Work Experience* | |
Complete one of the following:
Fourth Semester (16 Credit Hours)
| BUS-227 | Business Law | 3 |
| CSC-135 | Core Excel | 1 |
| HOS-227 | Destination Marketing | 3 |
| HOS-232 | Event Management | 3 |
| -Oral Communication | SUNY General Education approved course in Oral Communication | 3 |
| -DEISJ | SUNY General Education approved course in Diversity: Equity, Inclusion | 3 |
| - | Professional Work Experience* | |
Wine Service Concentration
First Semester (16 Credits) Spring
| CUL-100 | Culinary Fundamentals | 3 |
| CUL-105 | Culinary Fundamentals Lab | 1 |
| CUL-140 | Beverage Fundamentals | 3 |
| CUL-190 | Food and Beverage Cost Controls | 3 |
| ENG-101 | Composition I | 3 |
| HPE-111 | First Aid and Basic Life Support | 1 |
| VIT-103 | Wines of the World | 1 |
| - | Professional Work Experience* | |
Second Semester (17 Credits) Fall
| BUS-222 | Marketing | 3 |
| BUS-227 | Business Law | 3 |
| HOS-100 | Introduction to Tourism | 3 |
| HOS-105 | Orientation to Hospitality | 1 |
| VIT-100 | Introduction to Wines and Vines | 3 |
| VIT-102 | Wines of Europe | 1 |
| -DEISJ | SUNY General Education approved course in Diversity: Equity, Inclusion | 3 |
| - | Professional Work Experience* | |
Third Semester (15 Credits) Spring
| HOS-101 | Principles of Hotel and Resort Management | 3 |
| NS-115 | Introduction to Nutrition | 3 |
| -Oral Communication | SUNY General Education approved course in Oral Communication | 3 |
| - | Professional Work Experience* | |
Complete one of the following:
Complete one of the following:
| -US History | SUNY General Education approved course in US History and Civic Engagement | 3 |
| -World History | SUNY General Education approved course in World History and Global Awareness | 3 |
| -World Language | SUNY General Education approved course in World Language | 3 |
Fourth Semester (16 Credits) Fall
| ACC-101 | Principles of Financial Accounting | 4 |
| CSC-135 | Core Excel | 1 |
| ENG-103 | Composition II | 3 |
| HOS-227 | Destination Marketing | 3 |
| - | Professional Work Experience* | |
Complete one of the following:
Program Learning Outcomes
All students graduating from the A.A.S. in Event and Hospitality Management program will be able to:
- Draw on the “heart of a servant” philosophy, which is the principle of putting the guest and clients needs first, to apply the concepts and skills
necessary to achieve an outstanding and profitable guest and visitor experience. - Explain and define various industry standard terms and vocabulary
- Evaluate how collaboration with community stakeholders and various hospitality businesses prove beneficial to a region.
- Understand and explain basic cost control areas and how they impact various organizations.
Total Credit Hours: 63
*Students are required to complete 600 hours of work experience in culinary arts and hospitality while enrolled in the Culinary Arts or Event and Hospitality Management degree or certificate programs. Professional work experience complements classroom learning and hands-on labs by providing students with real-world career training.