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

ACC-101Principles of Financial Accounting

4

BUS-222Marketing

3

BUS-227Business Law

3

HOS-100Introduction to Tourism

3

HOS-105Orientation to Hospitality

1

CUL-120Foodservice Sanitation

1

CUL-140Beverage Fundamentals

3

CUL-190Food and Beverage Cost Controls

3

-Non-credit Program Requirement: 600 hours of Work Experience*

Complete one of the following:

CUL-255Culinary Restaurant Practicum

5

HOS-255Hospitality Capstone

5

General Education

ENG-101Composition I

3

ENG-103Composition II

3

CSC-135Core Excel

1

NS-115Introduction to Nutrition

3

HPE-111First Aid and Basic Life Support

1

-Oral CommunicationSUNY General Education approved course in Oral Communication

3

-DEISJSUNY General Education approved course in Diversity: Equity, Inclusion

3

-Approved Electives in ACC, ART, BUS, CUL, or HOS

6

Complete one of the following:

MAT-110Mathematics of Money

3

MAT-121Introductory Statistics I

3

MAT-200Statistics

3

Complete one of the following:

-US HistorySUNY General Education approved course in US History and Civic Engagement

3

-World HistorySUNY General Education approved course in World History and Global Awareness

3

-World LanguageSUNY General Education approved course in World Language

3

Students will choose one of the following concentrations: Hospitality or Wine Service

Wine Service Concentration

CUL-100Culinary Fundamentals

3

CUL-105Culinary Fundamentals Lab

1

VIT-100Introduction to Wines and Vines

3

VIT-102Wines of Europe

1

VIT-103Wines of the World

1

Hospitality Concentration

BUS-224Human Resource Management

3

HOS-160Bar and Beverage Management

2

HOS-232Event 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 (15 Credit Hours)

CUL-120Foodservice Sanitation

1

ENG-101Composition I

3

HOS-100Introduction to Tourism

3

HOS-105Orientation to Hospitality

1

HPE-111First Aid and Basic Life Support

1

NS-115Introduction to Nutrition

3

-Professional Work Experience*

Complete one of the following:

MAT-110Mathematics of Money

3

MAT-121Introductory Statistics I

3

MAT-200Statistics

3

Second Semester (15 Credit Hours)

ENG-103Composition II

3

BUS-222Marketing

3

-Oral CommunicationSUNY General Education approved course in Oral Communication

3

-DEISJSUNY General Education approved course in Diversity: Equity, Inclusion

3

-Approved Electives in ACC, ART, BUS, CUL, or HOS

3

-Professional Work Experience*

Third Semester (17 Credit Hours)

CUL-190Food and Beverage Cost Controls

3

HOS-232Event Management

3

-Professional Work Experience*

BUS-224Human Resource Management

3

Complete one of the following:

-US HistorySUNY General Education approved course in US History and Civic Engagement

3

-World HistorySUNY General Education approved course in World History and Global Awareness

3

-World LanguageSUNY General Education approved course in World Language

3

Complete one of the following:

CUL-255Culinary Restaurant Practicum

5

HOS-255Hospitality Capstone

5

Fourth Semester (16 Credit Hours)

ACC-101Principles of Financial Accounting

4

BUS-227Business Law

3

CSC-135Core Excel

1

CUL-140Beverage Fundamentals

3

HOS-160Bar and Beverage Management

2

-Approved Electives in ACC, ART, BUS, CUL, or HOS

3

-Professional Work Experience*

Wine Service Concentration

First Semester (16 Credits)

CUL-100Culinary Fundamentals

3

CUL-105Culinary Fundamentals Lab

1

CUL-120Foodservice Sanitation

1

CUL-140Beverage Fundamentals

3

CUL-190Food and Beverage Cost Controls

3

ENG-101Composition I

3

HPE-111First Aid and Basic Life Support

1

VIT-103Wines of the World

1

-Professional Work Experience*

Second Semester (17 Credits)

BUS-222Marketing

3

BUS-227Business Law

3

HOS-100Introduction to Tourism

3

HOS-105Orientation to Hospitality

1

VIT-100Introduction to Wines and Vines

3

VIT-102Wines of Europe

1

-DEISJSUNY General Education approved course in Diversity: Equity, Inclusion

3

-Professional Work Experience*

Third Semester (15 Credits)

NS-115Introduction to Nutrition

3

-Oral CommunicationSUNY General Education approved course in Oral Communication

3

-Approved Electives in ACC, ART, BUS, CUL, or HOS

6

-Professional Work Experience*

Complete one of the following:
MAT-110Mathematics of Money

3

MAT-121Introductory Statistics I

3

MAT-200Statistics

3

Complete one of the following:
-US HistorySUNY General Education approved course in US History and Civic Engagement

3

-World HistorySUNY General Education approved course in World History and Global Awareness

3

-World LanguageSUNY General Education approved course in World Language

3

Fourth Semester (16 Credits)

ACC-101Principles of Financial Accounting

4

ENG-103Composition II

3

CSC-135Core Excel

1

-Approved Electives in ACC, ART, BUS, CUL, or HOS

6

-Professional Work Experience*

Complete one of the following:
CUL-255Culinary Restaurant Practicum

5

HOS-255Hospitality Capstone

5

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: 63-64

*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.