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Evaluation Worksheet
Recommended Course Sequence
| Hospitality, Event and Tourism Management Certificate |
Business |
Total Units: 16 |
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Term Effective:
Fall 2020
Description:
The Hospitality, Event and Tourism Management certificate of achievement provides a solid base of world-class customer service training, supervisory skills and industry-specific topics. The classes are tailored to meet the needs of enrolled students while teaching the latest trends in the hospitality industry. In addition to the skills and knowledge of working in a hotel, this program provides the student with the expertise to guide tourists to the many tourist attractions including restaurants, wineries, historical sites, arts, culture, events and activities of Sonoma County.
Upon successful completion of this program, the student will be able to:
- Demonstrate analytical, quantitative, and computer skills necessary to work in the hospitality field;
- Apply necessary skills required for managing the complex human interactions and communication that takes place in the hospitality industry; and
- Demonstrate the ability to effectively provide customer service to clients.
Program Requirements:
The requirements for the Hospitality, Event and Tourism Management Certificate program are:
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Complete 16 units from
- Hospitality: Front Office Management Core Requirements
| Hospitality: Front Office Management Core Requirements - complete 16.00 units |
| HOSP 50 | Introduction to Tourism in Sonoma County | 1.00 |
| HOSP 63 | Introduction to the Hotel Industry | 3.00 |
| HOSP 68 | Hospitality Law | 3.00 |
| HOSP 80 | Introduction to Hospitality | 3.00 |
Complete any combination totaling at least 6.00 units from the following:
| | Course | Description | Units |
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| BAD 1 | Financial Accounting | 4.00 |
| BAD 2 | Managerial Accounting | 4.00 |
| BAD 99 | Business Administration Occupational Work Experience | 0.50-8.00 |
| BGN 111 | Soft Skills for Business | 3.00 |
| BGN 112 | Marketing Your Skills | 3.00 |
| BMK 50 | Marketing | 3.00 |
| BMK 51 | Principles of Selling | 3.00 |
| BMK 54 | Advertising, Branding, & Digital Marketing | 3.00 |
| BMK 57 | Introduction to Public Relations | 1.50 |
| BMK 59 | Consumer Behavior | 1.50 |
| CUL 256.5 | Wine Appreciation | 1.50 |
| ECON 1 | Principles of Macroeconomics | 3.00 |
| FDNT 10 | Elementary Nutrition | 3.00 |
| HOSP 53 | Customer Service | 1.50 |
| HOSP 54 | Customer Relations for the Hospitality Industry | 1.50 |
| MATH 15 | Elementary Statistics | 4.00 |
| WINE 70 | Beginning Wine Sensory Analysis | 1.50 |
| WINE 102 | Wine Marketing | 1.50 |
| WINE 111.1 | Sonoma American Viticulture Areas-North County | 1.50 |
| WINE 111.2 | Sonoma American Viticulture Areas-South County | 1.50 |
| WINE 130 | Wine Service and Hospitality | 1.50 |
| WINE 131 | Wine Industry Event Planning | 1.50 |
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Term Effective:
Fall 2020
The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
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Course Prerequisites and Advisories:
Courses in a program of study may have prerequisites or advisories;
that is, courses that must or should be completed before taking that course.
Please check for prerequisites or advisories by clicking on the course numbers
in the Program Requirements section.
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