Evaluation Worksheet for Certificate Hospitality Management
 
SID: ________________________________ Certificate of Achievement - 3335
  Effective: Summer 2025
  Business
Name: ________________________________ (707) 778-3961

REQUIREMENTS: Complete 16.0 units

Hospitality Management - complete 16.0 units
CourseDescriptionUnitsCompletedIn ProgressComments
HOSP 50 Introduction to Tourism in Sonoma County1.0   
HOSP 63 Introduction to the Hotel Industry3.0   
HOSP 68 Hospitality Law3.0   
HOSP 80 Introduction to Hospitality3.0   
 
Complete any combination totaling at least 6.0 units from the following:
BMG 52 Business Communication3.0   
CUL 258.6 Restaurant Operations3.0   
HOSP 53 Customer Service1.5   
HOSP 54 Customer Relations for the Hospitality Industry1.5   
WEE 99I Internship Work Experience Education0.5-8.0   
WINE 130 Wine Service and Hospitality1.5   
WINE 132.1 Tasting Room Operations2.0   
WINE 132.2 Tasting Room Management2.0   

It is important that students who are completing an Associate Degree and desire to transfer to a four-year institution meet with a counselor to plan their lower division coursework. While many majors at SRJC are intended to align with lower division major preparation required by California public universities, specific lower-division major requirements vary among individual campuses. See a counselor, visit the Transfer Center, and check Guides For Transfer in Specific Majors, and ASSIST to review transfer preparation guides for specific schools and majors.

Notes:

Please note: if WEE 99i is selected, students should only take 1 unit.


    Evaluation worksheet completed upon receipt of Transfer Credit Evaluation form. Includes credit from other institutions only received to date.

    Evaluation worksheet completed for ________________________________. Includes all SRJC and transfer credit received to date.

Units completed:    __________
Units in progress:    __________
Total:    __________
    Requirements Completed
    Pending (work in progress)
    Requirements Not Completed

Comments


 

Date: ________________________   By: ____________________________________________