May 23, 2024  
Spring 2024 Academic Catalog 
    
Spring 2024 Academic Catalog

Food Service Management, Hospitality & Tourism, A.A.S.


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Natalie Feltz, Culinary Arts Program Coordinator
(681) 753-5083
nfeltz@pierpont.edu

Program Purpose

The Food Service Management degree program offers four options for students to choose from: Dietary Manager; Hospitality & Tourism; Culinary Arts; and Pastry & Baking Arts.

The Food Service Management major and its options were designed to fill a need in the industry. Employment in Food service is typically not very sensitive to economic conditions, and rates of employment are expected to remain consistent, according to the US Dept. of Labor. In fact, according to the National Restaurant Association, the restaurant industry employs an estimated 13 million people, or 9% of the U.S. workforce and is expected to add almost two million jobs over the next decade.

Student Learning Outcomes

Upon successful completion of the AAS degree in Food Service Management, graduates will be able to do the following:

  • Demonstrate a professional work ethic as is expected for employment in the Food Service Management Field
  • Apply nutritional standards as expected in Food Service Management Fields
  • Apply knowledge of basic food principles, including food purchasing, planning, and preparation
  • Manage human and physical resources in ways that comply with food service industry standards
  • Satisfy outcomes for individual program option

Opportunities 

Graduates of the Hospitality & Tourism option will be able to help meet the growing demands of the hotel, resort, and tourism segments of the industry by being trained to provide support services for the hospitality and lodging industries. Graduates will be able to apply their specialized training in entry-level to middle management positions, and will be particularly prepared for “front house” operations as a result of their studies in guest services, housekeeping, catering and banquets, and front desk operations. Graduates of this Resort & Hotel Management option will have the added benefit of having had classroom experience in Culinary Arts, which may likely enhance their employability. Job settings include hotels, restaurants, inns, schools/ universities, banquet facilities, and exclusive clubs. Typical job titles include the following: dining room supervisor; front office supervisor; guest services manager; banquet manager; assistant food and beverage manager; and maître d’hôtel.

Required Courses (62 Hrs)


Model Schedule (62 Hrs)


Notice to All Students


  • Annual Notification: All career and technical education courses and programs are offered at Pierpont regardless of race, color, national origin, gender, or disability.
  • Advanced Skill Set and Skill Set programs do not qualify for financial aid. Students seeking financial aid eligible degrees may incorporate the classes as electives when their schedule allows or may declare an associate or certificate degree in which the skill set and advanced skill set courses are embedded.
  • Students are reminded to review campus policies and procedures as stated in the catalog.

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