Hospitality Management, Restaurant Concentration, AAS

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The Hospitality Management program prepares students for a career in the hospitality field. Most graduates will enter the industry either in cooking positions or line management positions with hotels, restaurants and clubs.

Students who complete the program will have taken courses in sanitation, dining room fundamentals, business math, food preparation, marketing, purchasing, hotel services, menu planning and hotel administration. These courses are management-designed and offer the student practical knowledge of either the restaurant management industry or the hotel management industry, depending on the student’s chosen concentration.

Many classes scheduled during semesters 1 and 2 are interchangeable and can be taken during either semester. It is recommended that the first three semesters be completed before enrolling in semesters 4 and 5. See your DMACC academic advisor with questions. Students planning on transferring to a four-year college should see an advisor before registration.

For more information about the Hospitality Management program, please visit our website at https://www.dmacc.edu/programs/culinary/Pages/welcome.aspx

Program Details

Location: Ankeny

Students start Fall or Spring semester

(Most classes in this program meet in the daytime hours, but a few will involve some evenings and weekends.)

Graduation Requirements

To earn a Hospitality Management, Restaurant Concentration, AAS degree, a student must complete all coursework as prescribed and maintain a 2.0 grade point average.

Semester 1

ADM 105 - Intro to Keyboarding Credits: 1
HCM 100 - Sanitation & Safety Credits: 2
HCM 200 - Dining Room Service Credits: 2
HCM 320 - Intro to Hospitality Industry Credits: 2
MGT 145 - Human Relations in Management Credits: 3
SDV 108 - The College Experience Credits: 1
Any 3 credits AAS Degree Core Communications Credits: 3

Semester 2

BCA 212 - Intro Computer Business Appl Credits: 3
HCM 143 - Food Preparation I Credits: 3
HCM 144 - Food Preparation I Lab Credits: 3
HCM 215 - Fine Dining Experience 2 Lab Credits: 2
Select 3 credits from Option 1 Credits: 3

Option 1 - Select 1 Course

BUS 112 - Business Math Credits: 3
Any 3 credits AAS Degree Core Math Credits: 3

Semester 3

HCM 510 - Work Experience Credits: 3
HCM 152 - Food Preparation II Credits: 2
HCM 153 - Food Preparation II Lab Credits: 2
HCM 240 - Menu Planning & Design Credits: 2

Semester 4

ACC 111 - Intro to Accounting Credits: 3
BUS 148 - Small Business Management Credits: 3
MKT 110 - Principles of Marketing Credits: 3
HCM 250 - Purchasing Credits: 2
HCM 210 - Dining Management Credits: 2
HCM 167 - Culinary Skills Development Credits: 3

Semester 5

HCM 231 - Nutrition Credits: 2
HCM 300 - Beverage Management Credits: 2
MGT 101 - Principles of Management Credits: 3
Any 3 credits AAS Degree Core Distributed Credits: 3
Select 3 credits from Option 2 Credits: 3

Option 2 - Select 3 Credits

SPC 101 - Fund of Oral Communication Credits: 3
SPC 122 - Interpersonal Communication Credits: 3

Total Credits Required to Complete the Restaurant Management Concentration - 66

Fixed Costs

Tuition……………………………………………………………………………………..$174.00 per credit

The costs for each program are estimates and subject to change.

Varied Costs

Costs	Semester 1	Semester 2	Semester 3	Semester 4	Semester 5
Books (approximate)	260	290	240	320	270
Supplies-Uniforms	190	60
Equipment-Knives & Cula Tools	315

Approximate total for the program: $13,429*

**Program entry requirements are not included in the total approximate cost.

What Kind of Work Will You Do?

May be responsible for planning, organizing, directing and controlling the operation of a kitchen, dining room or bar.
Arrange catering and other special services.
May be responsible for supervising, serving of alcoholic beverages, as well as ordering and maintaining inventory control.
Manage front desk operations of hotel.
Oversee night operation and night audit.
Manage the housekeeping department.

What Skills and Abilities Will You Need?

Have patience, tact and a good sense of humor.
Make sound decisions.
May perform accounting duties including recordkeeping, payroll, handling money and taking inventory.
Learn to establish effective communication with people of different ages and backgrounds
(excellent communication skills).
Must be able to perform activities in an organized and detailed manner.
Should be able to give and follow written and spoken instructions.

What Else Should I Consider about this Degree program?

Enjoy working with food.
Be able to work under stressful situations.
Understand the need for continuance of personal and professional growth.
Need to have transportation to get to on-job training sites.
Must be able to demonstrate professionalism by attitude and dress.
Average starting salary $26,000 (2010-2011 Placement Report).

Program Competencies

Demonstrate workplace basic skills of listening, writing, computing, problem solving, interpersonal relationships and leadership.
Implement good sanitation and safety procedures in the hotel and restaurant environment.
Apply basic knowledge of food preparation, nutrition, menu planning, and production.
Develop skills in sales and marketing in the Hotel industry.
Communicate effectively, using both verbal and written communication skills.
Demonstrate the ability to be flexible and adaptable.
Utilize effective time management rules and techniques.
Develop the ability and skill in delegating duties and management of personnel.
Identify appropriate dress for the work environment.
Demonstrate the ability to work in a team setting.

Nondiscrimination Statement

Des Moines Area Community College shall not engage in nor allow discrimination covered by law against any person, group or organization. This includes in its programs, activities, employment practices, or hiring practices, and harassment or discrimination based on race, color, national origin, creed, religion, sex, sexual orientation, gender identity, age, disability, genetic information (in employment) and actual or potential parental, family or marital status. Veteran status in educational programs, activities, employment practices, or admission procedures is also included to the extent covered by law.

Individuals who believe they have been discriminated against may file a complaint through the College Discrimination Complaint Procedure. Complaint forms may be obtained from the Campus Provost’s office, the Academic Deans’ office, the Judicial Officer, or the EEO/AA Officer, Human Resources. ADA questions and concerns may be directed to the Section 504/ADA Coordinator at 2006 S. Ankeny Blvd, Bldg 6, Ankeny, IA 50023, phone 515/964-6857, dso@dmacc.edu. Title IX questions and concerns may be directed to the Title IX Coordinator at 2006 S. Ankeny Blvd, Bldg 1, Ankeny, IA 50023, phone 515/964-6216, Title9@dmacc.edu. Questions or complaints about this policy may be directed to the Director of the Office for Civil Rights, U.S. Department of Education, John C. Kluczysnki Federal Building, 230 S. Dearborn Street, 37th Floor, Chicago, IL 60604-7204, phone 312/730-1560, fax 312/730-1576, TDD 800-877-8339 Email OCR.Chicago@ed.gov.

DMACC offers career and technical programs in the following areas of study:
Agriculture, Natural and Environmental Science
Architecture, Engineering, and Construction
Arts, Design, and Visual Communication
Business, Management, and Marketing
Education, Public, and Human Services
Health Science
Hospitality and Culinary
Information Technology
Manufacturing
Transportation & Logistics

Entrance requirements for specific programs can be found at https://www.dmacc.edu/admissions/Pages/checklist.aspx. ₍₂₀₂₁₎