Hospitality Management

Certificate in Dietary Supervision

The nation’s dynamic lodging industry generates over $100 billion in yearly sales, employs over 2 million people and creates 100,000 new jobs each year. A wide variety of career opportunities exist in convention, resort, luxury and motor hotels as well as in new lodging concepts such as all-suite hotels, bed-and-breakfast inns and geriatric care facilities.

Graduates pursue management careers in rooms division, front office, food and beverage, conference services, banquets, marketing and sales, financial control, recreation, security, housekeeping and concierge among others.

The program was recently honored with the Governor's Connecticut Tourism Award in Hospitality Education Training.

The general objective of the Hotel Management program is to prepare students for employment or self-employment in entry to midlevel supervisory and management careers, in any of several types of lodging operations and related positions in operations, planning, tourism, sales and marketing. In addition, successful completion of the program provides graduates with the opportunity to transfer to bachelor of science degree programs in Hospitality Management/Administration in top universities.

College Catalog

Course No. Title Credits

Principles of Food Preparation††
Food Production & Purchasing†††
HSP*H109 Food Safety Certification† 1
BIO*H111 Introduction to Nutrition 3
  Total Credit Hours 7

† HSP*H108 - Foodservice Sanitation

(3 credits) may be substituted for HSP*H109.

†† Course substitution may be allowed with written approval of the Hospitality Management Program Coordinator.

††† Course substitution may be allowed with written approval of the Hospitality Management Program Coordinator. Prerequisite of HSP*H101 may be waived with approval of the Hospitality Management Program Coordinator.

Upon successful completion of all program requirements, graduates will be able to:

  • Identify agents and vectors of food-borne illness.
  • Employ proper sanitary procedures in the purchasing, receiving, storing, issuing, preparing, and serving of food products.
  • Design basic sanitation training for foodservice employees.
  • Discuss federal, state and local regulations and standards of foodservice sanitation.
  • Inspect, from a sanitation viewpoint, equipment and facility design.
  • Qualify for certification in applied foodservice sanitation from the Educational Foundation of the National Restaurant Association.
  • Define, discuss, and employ basic food preparation theories and techniques.
  • Recognize and use a variety of kitchen tools, equipment, and raw food products.
  • Plan, organize, prepare, and evaluate finished food items from the raw state.
  • Memorize, interpret, and evaluate written recipes; mathematically expand and reduce these recipes; be able to pre-cost the recipes; understand computer applications regarding these calculations.
  • Define, discuss, and employ beginning kitchen management theories and techniques. Plan, organize and communicate (through written papers) information gained through journal research.
  • Define, discuss, and explain the importance of nutrition to health status.
  • Define and apply the components of nutrition to various age groups.
  • Apply acquired nutrition knowledge to daily living experiences.
  • Identify their personal nutritional status through use of computer nutrition program used in conjunction with written daily food diary.

Program Coordinator
Karen Rotella
203-596-8739 (p)
Room: T546
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