Hospitality Business, Restaurant Management, Diploma

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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, management, business, and/or accounting. These courses are management-designed and offer the student practical knowledge of the restaurant management industry.

Many classes scheduled during semesters A and B are interchangeable and can be taken during any semester. See your DMACC academic advisor with questions.

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

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 Business Restaurant Management Diploma, 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
COM 703 - Communication Skills Credits: 3
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

Semester 2

BCA 212 - Intro Computer Business Appl Credits: 3
BUS 112 - Business Math 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 3 Credits

ACC 111 - Intro to Accounting Credits: 3
BUS 102 - Introduction to Business Credits: 3
BUS 148 - Small Business Management Credits: 3
BUS 185 - Business Law I Credits: 3

Semester 3

MGT 101 - Principles of Management Credits: 3
HCM 152 - Food Preparation II Credits: 2
HCM 153 - Food Preparation II Lab Credits: 2
HCM 510 - Work Experience Credits: 3

Total Credits Required to Complete the Diploma - 41

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
Books (approximate)	280	365	80
Supplies-Uniforms	105	150
Equipment-Knives & Culinary Tools	315

Approximate total for this program: $8,429**

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

What Kind of Work Will You Do?

Work front desk operations of hotel; may work night operation and night audit.
Work housekeeping department.
Prepare food by following recipes.
Perform accounting duties including recordkeeping, handling money and taking inventory.

What Skills and Abilities Will You Need?

Demonstrate patience, tact and good sense of humor.
Learn to establish effective communication with people of different ages and backgrounds.
Perform activities in an organized and detailed manner.
Follow written and spoken instructions.
Communicate effectively with consumers of different ages and backgrounds.
Communicate with coworkers and supervisors

What Else Should I Consider about this Specialist Certificate?

Enjoy working with food.
Work under stressful situations.
Understand the need for continuance of personal and professional growth.
Demonstrate professionalism by attitude and dress.
Average starting salary $16,640 (2009-2010 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 hospitality environment.
Apply basic knowledge of food preparation.
Develop basic skills in management in the hospitality 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.
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₎