Hospitality Business, Restaurant Management, Diploma

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The Hotel and Restaurant 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 emphasis.

Semesters 1, 2 & 3 must be completed before entry is allowed into semesters 4 & 5 to receive the AAS degree.

Students planning on transferring to a four-year college should see an advisor or the program chairperson before registration.

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

Locations: Ankeny

Students start Fall semester.

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

Program Entry Requirements

Complete an application for admission.
Satisfy the assessment requirement.
Attend any required information/registration session.

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.

Required Courses

Semester 1

ADM 105 - Intro to Keyboarding Credits: 1
ADM 131 - Office Calculators 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 Business 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
MKT 140 - Selling Credits: 3

Semester 3

ADM 221 - Career Development Skills Credits: 2
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……………………………………………………………………………………..$147.00 per credit

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

Varied Costs

Costs	Term 1	Term 2	Term 3
Books (approximate)	255	230
Supplies-Uniforms	205	105
Equipment-Knives & Culinary Tools	205

Approximate total for this program: $7,027*

Nondiscrimination Policy

Des Moines Area Community College shall not engage in nor allow discrimination covered by law against any person, group or organization. This includes in employment, hiring practices or the provision of services, and harassment or discrimination based on race, color, national origin, creed, religion, sex (including pregnancy and marital status), sexual orientation, gender identity, age, disability and genetic information. 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. For information about the ADA, the Section 504/ADA Coordinator may be contacted at 515-964-6857. For Title IX questions and concerns contact 515-964-6850. ₍₂₀₁₆₎

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).