Delivered and Supported by the Business Division

Hospitality Management
(Foodservice Management & Hotel Management)

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.

Foodservice Management

Foodservice is the second largest retail industry in the nation.

Because the demand for qualified personnel is much greater than the supply, the daily responsibilities of many food service managers can be as complicated as some of the meals prepared by a fine chef. In addition to the traditional duties of selecting and pricing menu items, using food and other supplies efficiently and achieving quality in food preparation and service, managers are also responsible for a growing number of administrative and human resource tasks.

If you're up to the challenge, you'll find an abundance of opportunities in restaurants, hotels, resorts, clubs, conference centers, air and cruise lines, schools and colleges, and health care upon completing one of our programs. Explore our certificate and degree options to see which fit is best for you!

Hotel Management

A comfortable room, good food, and a helpful staff can make being away from home an enjoyable experience for both vacationing families and business travelers. While most lodging managers work in traditional hotels and motels, some work in other lodging establishments, such as camps, inns, boardinghouses, dude ranches, and recreational resorts. In full-service hotels, lodging managers help their guests have a pleasant stay by providing many of the comforts of home, including cable television, fitness equipment, and voice mail, as well as specialized services such as health spas. For business travelers, lodging managers often schedule available meeting rooms and electronic equipment, including slide projectors and fax machines.

Hotels increasingly emphasize specialized training.Job opportunities in hotel management are expected to be best for persons with college degrees in hotel or restaurant management.

Earn an Associate Degree, Certificate or take a Course or two

Degree Programs

Certificate Programs


Introduction to the Hospitality Industry
3 Credits

An orientation to the business of hospitality and its various systems including restaurants, hotels, and institutions. The course surveys the hospitality industry’s history, current business and career trends, operations management and organization, and forces shaping the future of the industry and its place in the economy.

Principles of Food Preparation
3 Credits

A laboratory course which teaches the theory and develops skills in basic cooking methods and culinary techniques in the production of soups, salads, vegetables, stocks, and sauces. Meats, poultry, and seafood are prepared employing standard techniques with special attention to commercial and quality production. Tool and equipment use, weights, measures, and recipe conversion are discussed and practiced.

Food Production and Purchasing
3 Credits

Prerequisite: HSP*-H101. A continuation and application of the culinary techniques and knowledge acquired in HSP*H101 through the planning and preparation and group service of advanced menus. Discussion of meat, poultry, and fish identification, fabrication, and purchasing specifications, as well as food costing and menu pricing.

Principles of Baking I
3 Credits

This course takes an expansive view of baking and pastry. Students will learn the basic principles of baking through lecture, demonstrations, assignments, and hands-on participation. Technique will be emphasized. Kitchen math, weights and measurements, quality and cost control, and sanitation will be incorporated into each lesson. Students will explore basic baking ingredients and their important characteristics in relation to baked goods. Recipes, both sweet and savory, will include various doughs and their accompanying fillings; pies and tarts; cakes, icings, and fillings; cookies and petit fours; pâte à choux; creams, custards, and mousse; and chocolate desserts.

Sanitation and Safety
3 Credits

An in-depth coverage of commercial foodservice sanitation resulting in SERVSAFE® Qualified Food Operator certification as required by Connecticut law. Included are proper food handling procedures in receiving, storage, preparation, purchasing and service, as well as staff training and quality control SERVSAFE® Alcohol Certification also provided.

Food Safety Certification (8 weeks)
1 Credits
Not open for credit for students who have successfully completed HSP*H108. Designed for the non-degree students employed in the foodservice industry. Aspects of applied commercial foodservice sanitation resulting in nationally recognized SERVSAFE® Qualified Food Operator certification as required by Connecticut law. Prevention of food-borne illness, sanitary procedures in the protection and service of food to the public, laws and regulations, sanitary design and employee training will be discussed. Eight weeks.
Wine and Viticulture I
3 Credits

Botanical study of the grape (vitis) and principles of enology (wine making) are studied and practiced. Students also explore viticultural (grape growing) techniques used throughout the world. Wine tasting sessions included. Per Connecticut State Law, persons under the age of 21 are not allowed to consume alcoholic beverages.

Wine and Viticulture II
3 Credits

An in-depth coverage of the science and art of growing grapes, including all aspects of the physical vine life cycle and cultural considerations throughout human history. Other topics include biology, anatomy, climatic influences, and varietal and hybrid growing characteristics. Further instruction and practice in winemaking is offered. Per Connecticut State Law, persons under the age of 21 are not allowed to consume alcoholic beverages.

Service Management
3 Credits

An exploration of “front of the house” hospitality operations, including styles and standards of dining room, lounge, and concierge services as well as dining room organization, customer relations, merchandising and sales promotion. Special emphasis is placed on manager/supervisor functions such as training, motivation, cashiering, revenue control and wine stewardship. Students will serve guests as the schedule dictates. Schedule adjustments may be requested to accommodate guest service.

Catering and Event Management
3 Credits

Prerequisites: HSP*H101, 102. A lecture/laboratory practicum emphasizing the management and planning of catering, banquet and conference service with in-depth discussion of the meetings market and technology. Advanced culinary preparations will be practiced, stressing group service.

Food and Beverage Cost Control
3 Credits

Prerequisites: CSC*H101 or CSA*H105, HSP*H100, HSP*H101, MAT*H095 or equivalent, or consent of Program Coordinator. An in-depth study of the control function of the hospitality manager and its various applications in the purchasing, receiving, storing, issuing, production and sale of food and beverage. Operational planning and analysis, labor and labor cost control, and cost/volume/profit relationships are explored. This course may result in nationally recognized certification upon successful performance on certification examination.

Principles of Baking II
3 Credits

This course expands on the basic techniques and principles of Baking 1, though it is not a prerequisite. Students will learn the more advanced baking procedures and their applications through lecture, demonstrations, assignments, and hands-on execution of recipes. Participation and proper technique and method are emphasized. Kitchen math, particularly baker’s percentages, weights and measurements, quality control, and sanitation will be incorporated into each lesson. Baking as science will also be explored including the chemistry of the ingredients, techniques, and methods and their interactions. Students will learn to understand the structure of recipes.Recipes, will included classic and modern preparations of advanced pastries such as petit fours, choux paste, laminated doughs, and chocolate work. Sugar techniques will be included. Students will learn finishing and plating and dessert artistry.

Artisan Bread
3 Credits

This course will serve as an introduction to hand crafted bread, using ferment & fresh yeast methods, with emphasis on understanding the chemical reactions among ingredients. Creativity and presentation of finished product will be highlighted. Students will be taught through lecture, demonstrations, assignments and active participation. Kitchen math, weights and measurements will be discussed throughout the course.

Hospitality Marketing
3 Credits

Prerequisites: HSP*H100. An analysis of the services market with regard to hotel and restaurant marketing and methods of advertising, promotion, public relations, pricing, and discussion of strategic planning and positioning.

Principles of Travel and Tourism
3 Credits

A survey of today’s travel industry and its primary segments, including recreation and leisure systems, the transportation and accommodation industries, destination development and characteristics of the travel market. The role and function of the travel agency and career opportunities will be explored.

Hotel Management
3 Credits

A study of hotel and motel front office systems and procedures, including organization, business flow, reservations and rooming, guest accounting, and security. Management functions and operating statistics are discussed and practiced.