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  or ENG 101A . Refer to Academic Regulations on Graduation Requirements .

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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 - Restaurant 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 and Sanitation: Demonstrate comprehensive food safety practices and sanitation management systems that ensure safe food production and facility operations from procurement through service, including adherence to industry standards and regulatory requirements.

2. Service Operations Apply fundamental cooking, baking, and event operations while demonstrating proficiency in industry-standard technologies, preparation methods, and business operational skills to deliver quality food and beverage experiences that meet professional standards.

3. Hospitality Management Integrate customer service principles, multicultural perspectives, and inclusive practices to create positive guest experiences while demonstrating effective management, supervisory responsibilities, leadership, and human relations skills in diverse hospitality environments.

4. Sustainable and Healthful Industry Practices Utilize current industry technologies and techniques to implement sustainable practices, including waste reduction, local sourcing, resource conservation, and environmentally and socially responsible operations, while adapting concepts of alternative cooking techniques, wellness, and nutrition into operational practices.

5. Critical Thinking and Communication Analyze complex hospitality industry challenges and apply critical thinking skills to develop efficient solutions while effectively communicating through accessible formats in local and global contexts.

This program aligns with the college’s core competencies.

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