Statewide Tuition Reduction Program

This program of study is designated a Statewide Tuition Reduction Program. This means that some residents of Maryland (refer to the Tuition, Fees and Payments  section of this catalog) enrolled in this program of study by the first day of the term may be eligible for in-county tuition rates for courses required for program completion. It is the student’s responsibility to confirm that this program still maintains a Statewide Program status before enrolling. Please refer to the college’s Accounts Receivable Office to confirm this designation.

Certificate Graduation Requirements

To graduate with a certificate, students must have demonstrated eligibility for ENG 101 , ENG 101A , or ENG 111 . Refer to Academic Regulations on Graduation Requirements .

Certificate Requirements: 19 credits

• HRM 111 - Introduction to the Hospitality Industry 3 credit hours
• HRM 119 - Certification in Sanitation 1 credit hour
• HRM 121 - Introduction to Cooking 3 credit hours
• HRM 140 - Event Planning 3 credit hours
• HRM 240 - Meeting and Conference Planning 3 credit hours
• HRM 251 - Food and Beverage Operations Management 3 credit hours
• HRM 253 - Catering Management 3 credit hours

Program Outcomes

Upon successful completion of this program, students will be able to:

1. Food Safety: Apply and evaluate safe, sanitary procedures, habits, and behaviors in hotel and restaurant facilities.
2. Customer Service: Identify customer service and guest relations standards and policies that must be in place for a successful event.
3. Multicultural Perspectives: Demonstrate knowledge of multicultural perspectives to meet the needs of the guest and employees (customer service)
4. Sustainability: Use knowledge of best practices to further sustainability (economic, environmental, and cultural/social) in the event planning industry (sustainability)
5. Management: Identify and incorporate the appropriate event elements and services to meet the goals and objectives of an event.
6. Leadership and Human Relationships: Demonstrate knowledge and skills in a practical event environment.
7. Marketing: Practice effective sales techniques and procedures including marketing, public relations, and entrepreneurship (Marketing)
8. Application of skills and Major Concepts: Examine the planning, space, and equipment elements necessary to support the logistics of an event
9. Technology Integration: Integrate current industry technologies in all aspects of hospitality management (Hospitality Technology)

This program aligns with the college’s core competencies.

Career and Educational Advancement Resources