CATALOG - Schenectady County Community College

72• Experience an appropriate 600 hours of work to complement theclassroom and laboratory requirements of the program;• Prepare for front or back of the house entry-level or managementpositions in the hospitality field, and• Transfer to four-year institutions into appropriate baccalaureatedegree programs.Students interested in obtaining a baccalaureate degree in HospitalityManagement should seek information about SUNY Delhi’s HospitalityManagement (B.B.A.): Hotel and Resort Management Concentrationoffered at SCCC. Please continue reading for specific program details.First YearFall SemesterCRENG 123 College Composition..............................................3HOT 111 Food Preparation I..................................................3HOT 119 Elements of Baking.................................................3HOT 238 Dining Room Mgmt. & Oper. (a) OR....................HOT 253 Banquet Mgmt. & Oper. (a)...................................3TAT 121 Introduction to the Hospitality Industry.............3Social Science Elective (b)......................................318Spring SemesterCRENG 124 Introduction to Literature......................................3HOT 112 Food Preparation II................................................3HOT 238 Dining Room Mgmt. & Oper. (a) OR....................HOT 253 Banquet Mgmt. & Oper. (a)...................................3HOT 276 Meetings and Convention Mgmt..........................3Math Elective (b).................................................3-415-16Second YearFall Semester CRHOT 114 Food Admin. & Menu Planning...........................3HOT 217 Front Office Management......................................3HOT 251 Quantitative Foods (a)............................................3HOT 275 Marketing for the Hospitality Industry................3HOT 291 Computers for Hospitality Industry OR................ACC 121 Financial Accounting........................3-4Liberal Arts Elective (b).....................................3-418-20Spring SemesterCRHOT 117 Food & Beverage Control......................................3HOT 220 Wines of the World*...............................................3HOT 218 Human Resources Mgmt/HFI...............................3Science Elective (b).............................................3-4Humanities Elective (b)..........................................315-16Minimum Credit Hours required for degree: 66Notes:(a) The time element for these courses will vary according tofunctions and assignments required to cover the projectsinvolving actual conditions of preparation, cooking, and serviceof a complete menu. The course outline will be flexible to meetthe successful fulfillment of projects.(b) Students planning to transfer should consult with an advisorbefore choosing electives.NOTE: Cleaning, preventive maintenance, and sanitation arepracticed under the supervision of the Instructor and theTechnical Assistant during and after all laboratory exercises.* Students who cannot take this class because of medical orreligious beliefs should substitute either a three credit HOT orTAT course not required in the curriculum.Hotel and Restaurant ManagementAssociate in Applied Science (A.A.S.)andHospitality ManagementBachelor of Business Administration(B.B.A.)The jointly registered, inter-institutional program with SUNY Delhi,approved by the State University of New York and the New York StateEducation Department, is designed for students who plan to pursuethe SUNY Delhi Hospitality Management B.B.A. program offered atSCCC. Upon successful completion of the A.A.S. program at SCCC,students are accepted into SUNY Delhi with full junior standing inorder to complete the B.B.A. degree. Admission to SUNY Delhi’sprogram is guaranteed for those with a minimum grade point averageof 2.3 under this joint program.Hotel and Resort Management CoreFirst YearSuggested Sequence of CoursesFall SemesterCRENG 123 College Composition (Silo 10)..............................3HOT 111 Food Preparation I..................................................3HOT 119 Elements of Baking.................................................3HOT 238 Dining Room Mgmt. and Oper. (a) OR.................HOT 253 Banquet Mgmt. and Oper.(a)...............3TAT 121 Introduction to the Hospitality Industry.............3Humanities Elective (Silo 4, 5, 8 or 9) (b)............318Spring SemesterCRENG 124 Introduction to Literature......................................3HOT 112 Food Preparation II................................................3HOT 238 Dining Room Mgmt. and Oper. (a) ORHOT 253 Banquet Mgmt. and Oper. (a)..............3HOT 276 Meetings and Convention Mgmt..........................3MAT 128 Algebra I OR Higher...........................................3-415-16Second YearSuggested Sequence of CoursesFall SemesterHOT 114HOT 217HOT 251HOT 275CRFood Admin. and Menu Planning........................3Front Office Management......................................3Quantitative Foods (a)............................................3Marketing, Advertising and Salesfor Hospitality Industry..........................................3Science Elective (Silo 2)......................................3-4Liberal Arts Elective (Western Civ, Am His,Language or Arts Elective)(Silo 4, 5, 8 or 9) (b)(c)...........................................318-19Spring SemesterCRHOT 117 Food and Beverage Control...................................3HOT 220 Wines of the World (d)...........................................3HOT 218 Human Resources Mgmt/HFI...............................3ECO 221 Principles of Macroeconomics ORECO 223 Principles of Microeconomics(Silo 3)......................................................................3ACC 121 Financial Accounting..............................................416