Management Development - Hospitality (MGT.HSP.AAS)

Program Outcomes

Program outcomes represent broad areas of knowledge and skills developed over the duration of the program through a wide range of courses and experiences. These learning outcomes represent what a student should be able to know, think, or do upon successful completion of their program at Oakland Community College.

  • The Management Development student will demonstrate skills required to be an effective front house server.
  • The Management Development student will perform guest services that meet the standards of the Hotel and Lodging Association for professional success.
  • The Management Development student will demonstrate effective human resource hiring, training, and managing practices and organizational skills.
  • The Management Development student will demonstrate the skills and knowledge necessary to supervise front house employees.

Program Plan 2024-2025

Full Time - Fall Start

**Students need to attend Culinary Orientation**

**Students must be Serve Safe Manager Certified within 2 years of starting program OR completed CUL 1010 with a C+ or higher

**Students should meet with an OCC counselor before attempting this plan of study**

Year 1 - Fall

Courses    Credits
CUL 1011 Culinary Skills 2
CUL 1111 Cookery Techniques 4
CUL 1400 Front House Operations I 4
BUS 1100 Introduction to Business 4

Year 1 - Winter

Courses    Credits
CUL 1180 Hospitality Careers 1
CIS 1050 Personal Computer Productivity Tools 4
BUS 2030 Business Law I 3
CUL 2410 Front House Operations II 2
ENG 1350 Business Communications 3
  or ENG 1510 Composition I 3
  or ENG 1510E Composition I Enhanced 4
  or ENG 1510S Composition I with Support 6

Year 1 - Summer

Courses    Credits
CUL 2630 Hospitality Internship 2
Gen Ed Personal Computer Productivity Tools 3

Year 2 - Fall

Courses    Credits
CUL 2320 Wine and Spirits 3
BUS 1310 Supervision 3
ACC 1500 Accounting for the Small Business Owner 4
COM 1290 Interpersonal Communication 3

MILESTONE: Make an appointment to meet with a Counselor to apply for graduation for this degree.

Year 2 - Winter

Courses    Credits
BUS 2640 Marketing Fundamentals 3
CUL 2020 Food Service Cost Management 3
CUL 2030 Food Purchasing and Storage 2
CUL 2480 Event and Catering Management 3
BUS 2800 Human Resource Management 3

Year 2 - Summer

Courses    Credits
Gen Ed Mathematics/Science 3
Gen Ed Social Science 3
                                                                                                                          TOTAL CREDITS 64