Hotel Restaurant and Casino Management (HRCM) AA
This industry specific program is intended to prepare the student to work in the unique environment of a hospitality organization. Combining general hospitality course with industry specific classes, the student will be prepared for an entry-level position or advancement within the company to an entry-level supervisory position in addition to acquiring skill that is utilized in hotel, restaurant, or casino organizations. Courses taken to satisfy these AA degree and/or certificates requirements come from both the Hotel, Restaurant and Casino Management (HRCM) and Business/Computer Information Systems (CIS) departments.
Program Student Learning Outcomes
Upon completion of the program, students will be able to:
- give examples of the correct processes and procedures to manage food service operations based on the guidelines and policies of safety and for safe food systems.
- apply knowledge and demonstrate proficient ability to handle and operate production kitchen tools and equipment with ease and safety.
- learn through evaluation to judge the quality in completed food preparation fundamentals, methods, and techniques based on their time efficiency, adequacy, value, procedures, esthetics, structure, and taste.
- identify parts, relationships, and organizational principals to the production of cuisine or the relation to.
- recognize specific terms, concepts, and formulas to calculate measurements and conversions.
Associate Degree Requirements:
- Complete a minimum of 18 semester units in a major or area of emphasis
- Complete Local General Education and District requirements
- Complete 60 degree applicable semester units
- Complete all required courses for the major or area of emphasis, English, and math with a “C” or better
- Obtain an overall minimum grade point average of 2.0
| Course # | Title | Units |
|---|---|---|
| Required Core Courses | ||
| HRCM-067 | Orientation to Hospitality Operations | 1 |
| HRCM-062A-D | Guest Relations and Customer Service | 2 |
| RM-061 | Culinary Theory and Fundamentals | |
| RM-063 | Culinary Concepts | |
| RM-064 | Cuisines of the World | |
| RM-010 | Introduction to Food Services Operations | |
| RM-011 | Food and Beverage Service | 3 |
| RM-012 | Food and Beverage Cost Control | 3 |
| HRCM-001 | Introduction to Hospitality | 3 |
| HRCM-003 | Hospitality Marketing | 3 |
| HRCM-004 | Supervision and Leadership in Hospitality | 3 |
| HRCM-005 | Hospitality Accounting | 3 |
| HRCM-015XX | Occupational Work Experience | 3 |
| Elective | CIS 007 | 3 |
| Total | 39 | |
This is a recommended sequence of courses for timely completion of this program. Please see your counselor to formalize your personalized educational plan or for alternative planning.
- SEMESTER 1
- ENG-001A
- MATH-045
- HRCM-001
- HRCM-067
- RM-010
- CIS-007
- 16
- SEMESTER 2
- AREA C3
- AREA-E3
- HRCM-062A/B/C/D2
- RM-061
- RM-063
- 14
- SEMESTER 3
- AREA B3
- RM-064
- RM-011
- HRCM-001
- HRCM-003
- 15
- SEMESTER 4
- AREA D3
- RM-012
- HRCM-004
- HRCM-0053
- HRCM-015X
- 14