Hospitality/Tourism Management - Hotel, Restaurant & Events Management - Associate in Applied Science Degree
The hospitality industry is dynamic and fast-paced, offering numerous career opportunities. Hospitality Management is a field that encompasses the management and operation of hotels, restaurants, and various events and functions within the hospitality industry. The program will provide specialized education for students planning to pursue a career in the hospitality industry, and emphasizes the industry's lodging operations, food service operations, catering, and events management segments. Students will have practical hands-on training in our local hospitality industries and theoretical lecture and lab classes on the Grand Strand Campus.
Course Sequence and Progression Requirements
A minimum grade of "C" or better is required for all CUL and HOS-prefixed courses for progression and graduation. Most CUL and HOS courses are offered only once each year, so following the recommended course sequence is extremely important.
Students are required to successfully complete all of the following: ServSafe Manager Food Safety Certification Course, ServSafe Sanitation Certificate.
- Program Information and Costs (Coming Soon)
- FAQs (Coming Soon)
For more information about careers, visit O*Net Online for an overview of South Carolina and National earnings statistics, and Career Services for more employment, career, and professional development resources.
The International Culinary Institute of Myrtle Beach is committed to technical training and postsecondary education in culinary arts and the hospitality industry. Core values of continuous improvement, ethics and respect drive our department’s quest for culinary excellence, professionalism, innovation and peer recognition. We are dedicated to excellence in education through a learner-centered approach that fulfills the evolving needs of our students and the marketplace
The school trains students for entry-level career opportunities related to the culinary/hospitality industry. We strive to provide an environment for students to become active learners who possess the skills, knowledge, creativity, and ethical values which are necessary in the rapidly changing, culturally diverse hospitality professions.
- Delivering hands-on culinary education by faculty who exhibit excellence in teaching and have significant, related industry experience.
- Enhancing the department’s effectiveness by promoting open communications, and teamwork among faculty and students.
- Holding both faculty and students to the highest standards for work delivered.
- Graduating students that will be capable of contributing positively to a team, providing quality products and services in a safe, sanitary, professional and cost-effective manner.
- Evaluate food safety and sanitation to maintain a safe and sanitary work environment, achieve national certification as a ServSafe Food Protection Manager.
- Utilize positive personal and interpersonal skills needed for customer relations-Lab classes and internship.
- Develop customer service skills covering a range of hospitality industry applications-various lecture and lab classes.
- Create an attractive and well-designed menu with consideration given to effective costing and pricing principles-Menu Planning, Controlling Costs, Hospitality Accounting Applications.
- Forecast sales and expenses in a variety of hospitality businesses- Menu Planning, Controlling Costs.
- Produce a quality product in quantity, utilizing basic foodservice equipment - various lab classes.
- Prepare and present food in a professional manner -various lab classes.
- Develop, plan and execute large scale events -Event Planning, Special Projects.
- Complete and evaluate the data generated from a hotel night audit classwork-Front Office Management.
For more information, contact:
Joe Bonaparte - (843) 839-7004
|First Semester - Fall||Semester
|MAT 101||Beginning Algebra**||3|
|ENG 155||Communications I**||3|
|CUL 113||Success in Hospitality Studies||1|
|CUL 129||Storeroom and Purchasing||3|
|Second Semester - Spring|
|CUL 128||Culinary Management and Human Resources||3|
|ENG 160||Technical Communications**||3|
|HOS 140||The Hospitality Industry||3|
|HOS 265||Hotel, Restaurant and Travel Law||3|
|Third Semester - Summer|
|HOS 272||SCWE in Hospitality/Tourism Management||3|
|Fourth Semester - Fall|
|CUL 235||Menu Planning||3|
|HOS 159||Hospitality Accounting Applications||3|
|HOS 256||Hospitality Management Concepts||3|
|PSY 103||Human Relations**||3|
|Fifth Semester - Spring|
|CUL 171||Food and Beverage Cost Controls||3|
|HOS 252||Advanced Food and Beverage Service||3|
|TOTAL CREDIT HOURS||61|
|***Student must meet with the HRME advisor as program sequencing will vary according to the track chosen by the student.|
|Food Service Management Electives||Event Planning Management Electives||Lodging Management Electives|
|CUL 104||HOS 161||HOS 150|
|CUL 105||HOS 164||HOS 161|
|CUL 112||HOS 258||HOS 162|
|CUL 123||HOS 298||HOS 168|
|CUL 215||MKT 101||MKT 101|
|*Humanities: Choose one of the following: ART 101, HIS 201, MUS 105 or REL 103.
**Students interested in transferring to a senior institution should select ENG 101, ENG 102 and SPC 205 in place of ENG 155 and ENG 160; MAT 110 in place of MAT 155; PSY 201 in place of PSY 103 and HIS 201 for Humanities to satisfy Reach Act requirement.