Hospitality & Tourism A.A.S.
HEGIS Code 5011.10
CAREER OPPORTUNITIES
The Hospitality and Tourism A.A.S. degree program positions students to take a leadership role in career areas involving culinary, hotel/restaurant management, and/or tourism.
Students will elect to enroll in either the culinary or hotel/restaurant management concentration upon entering the program.
Culinary Concentration
This concentration will prepare students for employment in the second largest job market in the country. The foodservice industry is a dynamic and challenging array of employment opportunities. The culinary arts coursework in our program will prepare you for a rewarding and satisfying career. Culinary arts students will work in our hospitality facilities to prepare a variety of dinner events and luncheons. Visiting chefs and winemakers are regular guest lecturers in our kitchen and dining room.
Some of the opportunities available to graduates that many of our students have been employed in are:
- line cook
- sous chef
- executive chef
- pastry chef
- baker
- foodservice director
- catering director
- food journalist
- food photographer
- corporate chef
- food salesperson
- food stylist
- foodservice educator
- corporate research chef
Some positions may require additional study or additional work experience in a related specialty and almost one third of our graduates continue their education at four year schools.
Hotel/Restaurant Management Concentration
This concentration prepares students to manage hotel or restaurant properties and to supervise others in the hospitality and tourism fields. Coursework includes the particular management challenges of the industry, as well as a grounding in law, marketing, human resource management, and other areas of general business. Job titles for these graduates include the following:
- Hotel/motel/restaurant manager
- Dining room manager
- Concierge
- Resort/regional marketer or property manager
THE PROGRAM
The Hospitality and Tourism A.A.S. degree program is designed to give graduates maximum access to the best jobs in the field. They are generally competitive with graduates from four year programs in terms of starting salaries and management opportunities, with the exception of some positions in larger firms.
The program has an internship component, which allows students to gain real-world experience in their field and make job/career contacts.
Although the program is not designed as a transfer degree, as many as 1/3 of all graduates choose to transfer. The most popular transfer destinations include the following:
- Johnson & Wales
- Rochester Institute of Technology (RIT)
- Paul Smith's College
DEGREE REQUIREMENTS
All degree requirements and courses listed are effective Fall of 2008 and are subject to change.
| Credit Hours | |
|---|---|
| Core Requirements (52-55 Credit Hours): | |
| Liberal Arts Requirements (21-23 Credit Hours) | |
| ENG 101: Research and Composition | 3 |
| English Elective | 3 |
| MTH 125: Intermediate Algebra, MTH 155: College Algebra or Higher Math | 3-4 |
| Science or Lab Science Elective | 3-4 |
| Social Science Elective | 3 |
| Liberal Arts Elective | 3 |
| Humanities Elective | 3 |
| Free Elective Requirements (6 Credit Hours) | |
| Free Elective | 3 |
| Free Elective | 3 |
| BUS and HAT Requirements (25-26 Credit Hours) | |
| BUS 124: Marketing 1 or BUS 131: Principles of Management | 3 |
| BUS 221: Human Resource Management | 3 |
| Business Elective (ACC, BUS, CIS, ECO) | 3 |
| CUL 102: Culinary Theory and Practice | 2 |
| CUL 130: Sanitation and Safety | 1 |
| HOS 101: Intro to Hospitality & Tourism | 3 |
| HOS 251: Event Management | 3 |
| HOS 275: Internship - Jefferson Practicum | 2 |
| HOS 276: Hospitality Intership | 3 |
| Professional Elective (selected from CUL/HOS/HRM) | 2-3 |
CONCENTRATIONS: (Choose One)
| Culinary Arts Concentration (9-11 Credit Hours) | |
| CUL Elective | 3 |
| CUL Elective | 2 |
| CUL Elective | 2-3 |
| CUL Elective | 2-3 |
| TOTAL FOR CORE AND CULINARY ARTS CONCENTRATION | 61-66 |
|---|---|
| Hotel Restaurant Management Concentration (8-9 Credit Hours) | |
| HRM Elective | 3 |
| HRM Elective | 3 |
| Professional Elective (selected from CUL/HOS/HRM) | 2-3 |
| TOTAL FOR CORE AND HOTEL RESTAURANT MANAGEMENT CONCENTRATION | 60-64 |
|---|---|
The curricula offered by the College require certain Liberal Arts core courses in the area of Humanities, Social Sciences, and Science or Mathematics. The following indicates areas of study acceptable in meeting these requirements.
| Humanities: | American Sign Language, Art, English, Journalism, Modern Languages, Music, Philosophy, Speech, and Theater Arts. |
| Social Sciences: | Anthropology, Economics, Geography, History, Political Science, Psychology, and Sociology |
| Science and Mathematics: | Biology, Chemistry, Geology, Physics, Science, and Mathematics |
TRANSFER OPPORTUNITIES
As a graduate of Jefferson, you will have many transfer opportunities to consider and be able to choose from a wide variety of Colleges and Universities to pursue your baccalaureate degree. Jefferson has partnered with some selected Colleges and Universities to develop agreements that help students transfer smoothly.
Below please find a link to an agreement that has been developed with the Franklin University in the following program areas:
This agreement is designed to help students select courses in their academic program that will transfer effectively and will allow students to complete the Bachelor of Science degree at Franklin.
For more information, please contact the JCC Counseling Center at 315-786-2271.
FOR MORE INFORMATION
For further information regarding this program, please contact the following:
Alexander Pope Vickers, Assistant Professor, Hospitality & Tourism
(315 786-2356 avickers@sunyjefferson.edu
For application and admissions information please contact:
admissions@sunyjefferson.edu
Admissions Office (315)786-2277
(or Toll Free 1-888-435-6522. Ask for Admissions.)
Jefferson Community College
1220 Coffeen St.
Watertown, NY 13601
www.sunyjefferson.edu
Contact webmaster@sunyjefferson.edu if this server presents any problems.
Copyright©, Jefferson Community College, 2007
Comments/Feedback
Last Update: Thursday, 19-Jun-2008 11:29:48 EDT