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HRC offers a variety of Certificate and Degree options
Including:
-
Hotel
Management
-
Restaurant (Food Service) Management Program
-
Culinary Arts Program
The entire document is available for download:
2006 Curriculum Outline
Hotel Management Program
HRCs
Hotel Management Program provides students with the necessary skills in
hotel operations, guest services, leadership, law and technology to
pursue a career in hotel operations. The hospitality industry is the
worlds largest employer requiring trained individuals to fill the
multitude of positions in the rooms division, food and beverages,
catering, sales, housekeeping, human resources and administration.
|
Academic
Options |
Requirements |
| |
Skill Certificate - Front Desk Operations |
12 units |
| |
Skill Certificate - Hotel Operations |
12 units |
| |
Vocational Certificate - Hotel Operations |
36.5 units |
| |
Associate in Science Degree in Hotel Management |
Vocational Certificate plus GE requirements |
Skill
Certificate: Front Desk and Housekeeping Operations Skill Certificates
prepare students for entry-level employment and offer a career ladder
from which students may experience incremental success as they advance
to a Vocational Certificate.
Vocational Certificate: Prepares students for entry-level supervisory
hotel careers. Requires completion of required courses with a "C" or
better, and at least 50% of all completed at Cypress College HRC.
Associate of Science Degree: Prepares students for entry-level hotel
management careers and/or university transfer. Requires completion of
all of the following: 1) Hotel Operations Certificate with a "C" or
better, 2) 25 units of General Education Graduation Requirements; 3)
Cultural pluralism and reading requirements; 4) Elective courses to meet
total of 60 units; and 5) GPA minimum of 2.0 .
|
Skill Certificate Front Desk Operations |
|
Date Completed |
|
HRC 101 Intro to Hospitality Careers |
3 |
|
|
|
HRC 230 Hotel Management |
3 |
|
|
|
HRC 160 Front Office Operations |
3 |
|
|
|
HRC 166 Managing Guest Relations |
3 |
|
|
|
Total Units Required: |
12 |
|
|
Skill Certificate Housekeeping Operations |
|
Date Completed |
|
HRC 101 Intro to Hospitality Careers |
3 |
|
|
|
HRC 131 Housekeeping & Property Ops |
3 |
|
|
|
HRC 230 Hotel Management |
3 |
|
|
|
ATC 070 Professional Image |
1.5 |
|
|
|
ATC 170 Job Skills Communication |
1.5 |
|
|
|
Total Units Required: |
12 |
|
|
Hotel Operations Certificate/ Degree |
|
Date Completed |
|
HRC 101 Intro to Hospitality Careers (B) |
3 |
|
|
|
HRC 121 ServSafe Food Safety (B) |
.5 |
|
|
|
HRC 131 Housekeeping & Property Ops (F) |
3 |
|
|
|
HRC 230 Hotel Management (F) |
3 |
|
|
|
HRC 160 Front Office Operations (S) |
3 |
|
|
|
HRC 164 Hospitality Law (F) |
3 |
|
|
|
HRC 166 Managing Guest Relations (S) |
3 |
|
|
|
HRC 231 Cost Controls in Hospitality (S) |
3 |
|
|
|
HRC 232 Catering and Event Management (S) |
3 |
|
|
|
HRC 295 Hospitality Internship (F) |
3 |
|
|
|
MKT 222 Principles of Marketing (B) |
3 |
|
|
|
Required Electives select six units minimum |
6 |
|
|
|
Total Units Required: |
36.5 |
|
ELECTIVES: HRC 125
Restaurant & Banquet Operations HRC 135 Basic Cooking ATC 070
Professional Image ATC 278 Public Relations MKT 208 Principles of
Selling
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Restaurant (Food Service)
Management Program
HRCs
Restaurant (Food Service) Management Program provides students with the
needed management skills including cost control, restaurant operations,
guest services, leadership, legal aspects, catering, technology and
personal development to pursue a career in the food service industry.
The fast growing food service industry includes careers in restaurants,
hotels, resorts, cruise ships, schools and hospitals.
|
Academic
Options |
Requirements |
| |
Skill Certificate - Dining Room Operations |
12 units |
| |
Skill Certificate -
Restaurant/Lodging Entrepreneur |
15.5 units |
| |
Skill Certificate - Special Event Management |
15 units |
| |
Vocational
Certificate Food Service Management |
44 units |
| |
Associate in Science
in Food Service Management |
Vocational Certificate plus GE requirements |
|
Skill Certificate Dining Room Operations |
|
Date Completed |
|
HRC 101 Intro to Hospitality Careers |
3 |
|
|
|
HRC 120 Sanitation and Safety |
3 |
|
|
|
HRC 125 Restaurant and Banquet Operations |
3 |
|
|
|
HRC 166 Managing Guest Relations |
3 |
|
|
|
Total Units Required: |
12 |
|
|
Skill Certificate Restaurant/Lodging
Entrepreneur |
|
Date Completed |
|
HRC 121 ServSafe Food Safety |
0.5 |
|
|
|
HRC 135 Basic Cooking Techniques |
3 |
|
|
|
HRC 160 Front Office Operations |
3 |
|
|
|
HRC 166 Managing Guest Relations |
3 |
|
|
|
MKT 208 or
222 Principles of Selling or Principles of Marketing |
3 |
|
|
|
MGT 261 Small Business Management |
3 |
|
|
|
Total Units Required: |
15.5 |
|
| |
|
|
|
Skill Certificate Special Event Management |
|
Date Completed |
|
HRC 101 Intro to Hospitality Careers |
3 |
|
|
|
HRC 125 Restaurant and Banquet Operations |
3 |
|
|
|
HRC 232 Catering and Event Management |
3 |
|
|
|
MKT 222 Principles of Marketing |
3 |
|
|
|
MGT 261 Small Business Management |
3 |
|
|
|
Total Units Required: |
15 |
|
|
Food Service Management Certificate/ Degree |
|
Date Completed |
|
HRC 101 Intro to Hospitality Careers (B) |
3 |
|
|
|
HRC 120 Sanitation and Safety (B) |
3 |
|
|
|
HRC 125 Restaurant and Banquet Operations (B) |
3 |
|
|
|
HRC 135 Basic Cooking Techniques (B) |
3 |
|
|
|
HRC 144 Quantity Cooking Techniques (B) |
3 |
|
|
|
HRC 152 Menu/ Kitchen Layout and Design (F)
|
3 |
|
|
|
HRC 164 Hospitality Law (F) |
3 |
|
|
|
HRC 166 Managing Guest Relations (S) |
3 |
|
|
|
HRC 231 Cost Controls in Hospitality (S) |
3 |
|
|
|
HRC 232 Catering and Event Management (S) |
3 |
|
|
|
HRC 295 Hospitality Internship (F) |
3 |
|
|
|
Required Electives select three units minimum |
3 |
|
|
|
Total Units Required: |
36 |
|
ELECTIVES: HRC 230 Hotel Management HRC 299
Independent Study ATC 070 Professional Image ATC 170 Job Skills
Communication MKT 208 Principles of Selling MKT 222 Principles of
Marketing
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Culinary Arts Program
HRCs Culinary Arts
Program provides students with basic competencies in the methods of food
handling, cooking, and culinary management. Designed to help students
develop a working knowledge to be successful for a fast track culinary
management careers, the program includes exposure to various styles, and
proper use of culinary applications and equipment.
|
Academic
Options |
Requirements |
| |
Skill Certificate - Basic Baking |
12 units |
| |
Skill Certificate - Basic Cooking |
12 units |
| |
Vocational Certificate - Culinary Arts |
44 units |
| |
Associate in Science Degree in Culinary Arts |
Vocational Certificate plus GE requirements |
Skill Certificate: The Basic Baking and Basic Cooking
Skill Certificates prepare students for entry-level employment in
culinary arts and offer a career ladder from which students may
experience incremental success as they advance to a Vocational
Certificate.
Vocational Certificate: Prepares students for
entry-level supervisory careers in culinary arts. Requires completion of
required courses with a "C" or better, and at least 50% of all completed
at Cypress College HRC.
Associate of Science Degree: Prepares students for entry-level
management careers in culinary arts and/or university transfer. Requires
completion of all of the following: 1) Culinary Arts Certificate with a
"C" or better, 2) 25 units of General Education Graduation Requirements;
3) Cultural pluralism and reading requirements; 4) Elective courses to
meet total of 60 units; and 5) GPA minimum of 2.0.
|
Skill Certificate Basic Baking |
|
Date Completed |
|
HRC 101 Intro to Hospitality Careers |
3 |
|
|
|
HRC 120 Sanitation and Safety |
3 |
|
|
|
HRC 135 Basic Cooking Techniques |
3 |
|
|
|
HRC 136 Baking and Pastry |
3 |
|
|
|
Total Units Required: |
12 |
|
|
Skill Certificate Basic Cooking |
|
Date Completed |
|
HRC 101 Intro to Hospitality Careers |
3 |
|
|
|
HRC 120 Sanitation and Safety |
3 |
|
|
|
HRC 135 Basic Cooking Techniques |
3 |
|
|
|
HRC 243 The Art of Garde Manger |
3 |
|
|
|
Total Units Required: |
12 |
|
|
Culinary Arts Certificate/ Degree |
|
Date Completed |
|
HRC 100 Nutrition (B) |
3 |
|
|
|
HRC 101 Intro to Hospitality Careers (B) |
3 |
|
|
|
HRC 120 Sanitation and Safety (B) |
3 |
|
|
|
HRC 125 Restaurant and Banquet Operations (B) |
3 |
|
|
|
HRC 135 Basic Cooking Techniques (B) |
3 |
|
|
|
HRC 136 Baking and Pastry (B) |
3 |
|
|
|
HRC 144 Quantity Cooking Techniques (B) |
3 |
|
|
|
HRC 152 Menu/ Kitchen Layout and Design (F) |
3 |
|
|
|
HRC 231 Cost Controls in Hospitality (S) |
3 |
|
|
|
HRC 232 Catering and Event Management (S) |
3 |
|
|
|
HRC 233 International Gourmet Foods
(F) |
3 |
|
|
|
HRC 243 The Art of Garde Manger (B) |
3 |
|
|
|
HRC 245 Advanced Cooking Techniques
(S) |
3 |
|
|
|
HRC 295 Hospitality Internship (F) |
3 |
|
|
|
Total Units Required: |
42 |
|
(F) = class offered in fall semester
(S) = class offered in spring semester
(B) = class is typically offered both fall and spring
semester
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