2012-2013 Catalog - Columbus State Community College

SEMESTERS
PLAN OF
STUDY
Hospitality Management Technology
Culinary Apprenticeship Major
Dietetic Technician Major
Hotel, Tourism, and Event Management Major
Restaurant and Foodservice Management Major
Restaurant and Foodservice Management Major–Baking and Pastry Arts Track
Baking Certificate
Casino Management Certificate
Dietary Manager Certificate
Meeting and Event Management Certificate
School Foodservice Manager Certificate
The Hospitality Management programs provide quality learning
experiences to enhance initial employment opportunities and to
improve technical and supervisory skills for career advancement
in foodservice, lodging, and tourism. Several majors leading to
associate degrees are available for Culinary Apprenticeship, Dietetic
Technician, Restaurant and Foodservice Management (also
Baking and Pastry Arts Track), and Hotel, Tourism, and Event
Management. The programs are accredited by the Accreditation
Commission on Programs in Hospitality Administration(ACPHA).
In addition, Dietary Manager, Baking, Casino Management, Meeting
and Event Management and School Foodservice Manager
Certificate programs are available.
The Culinary Apprenticeship Major is offered in cooperation
with the American Culinary Federation Columbus Chapter. It
includes the theory-related classroom instruction and on-the-job
training required for the National Apprenticeship Training Program
of the American Culinary Federation (ACF). A Supplementary
Application is required. (See Specific Program Admissions Information.)
Culinary apprentices are employed for on-the-job training
under a professional chef in restaurants, clubs, hotels, or catering
businesses. Those selected for the apprenticeship program will
interview with prospective employers; however, work placement
cannot be guaranteed by the College or the ACF Columbus Chapter.
While employed, the apprentices attend classes at Columbus State
one full day each week to work toward the associate of applied
science degree. The Columbus State program is accredited by the
American Culinary Federation Foundation Accrediting Commission.
Program graduates qualify as Certified Culinarians through
the ACF and as Journeyman Chefs through the U.S. Department
of Labor, Bureau of Apprenticeship and Training.
The Dietetic Technician Major is accredited by the Commission
on Accreditation for Dietetics Education (CADE) of the American
Dietetic Association. The five semester program provides
practicums coordinated with classroom instruction. Graduates are
eligible for membership in the American Dietetic Association and
qualify to take the national examination given by the Commission
for Dietetic Registration to be credentialed as a Dietetic Technician
Registered (DTR).
The Hotel, Tourism, and Event Management Major prepares
students for a wide variety of positions in travel agencies, hotels,
attractions, and related tourism organizations. Required cooperative
work experiences and hands-on instruction in computer
reservations systems are included in a course of study appropriate
for individual growth and advancement in hospitality and tourism.
The Restaurant and Foodservice Management Major combines
classroom instruction, laboratory experience, and hospitality industry
work experiences. The associate degree program prepares
graduates for supervisory positions in a variety of restaurant and
foodservice operations. This major is accredited by the American
Culinary Federation Foundation Accrediting Commission, and
graduates can qualify as Certified Culinarians by the American
Culinary Federation upon successful completion of national written
and practical examinations.
The Restaurant and Foodservice Management Major–Baking
and Pastry Arts Track is designed to prepare graduates to
prepare and produce pies, cookies, cakes, breads, rolls, desserts
and other baked goods in a variety of baking environments such
as independent and in-store bakeries as well as large commercial
bakeries, restaurants and hotels. The program includes classroom
instruction, laboratory experience, and industry work experience.
The Baking Certificate program will prepare students to assist
in the preparation and production of pies, cookies, cakes, breads,
rolls, desserts, and other baked goods in a variety of baking environments
including independent and in-store bakeries as well
as large commercial bakeries, restaurants, and hotels. Duties may
include stocking ingredients, preparing and cleaning equipment,
measuring ingredients, mixing, scaling, forming, proofing, oven
tending, product finishing, and presentation. Credit hours earned
may be applied to an associate of applied science degree.
The Casino Management Certificate is designed to provide students
with an opportunity to gain the knowledge associated with
the casino industry. The certificate will provide students with an
overview of the legal and regulatory aspects of the casino industry.
Students will develop an understanding of the relationship of the
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