Hospitality, Restaurant and Casino Management

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 3
RM 063 Culinary Concepts 3
RM 064 Cuisines of the World 3
RM 010 Introduction to Food Service Operations 3
RM 011 Food and Beverage Service 3
RM 012 Food and Beverage Cost 3
HRCM 001 Introduction to Hospitality 3
HRCM 003 Hospitality Marketing 3
HRCM 004 Supervision and Leadership in Hospitalit 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.

  • AREA C3
  • AREA-E3
  • HRCM-062A/B/C/D2
  • RM 0613
  • RM 0633
  • 14