Prepare for entry-level management positions in the hospitality and tourism industry. This program emphasizes tourism and developing tourism opportunities within the state of New Jersey. Additionally, this degree emphasizes ecotourism and using New Jersey’s natural resources as tourist attractions.
Program Requirements
|
General Education Courses |
Credits | |
| Written Communications | 6 | |
| Math (MTH 107 required) | 3 | |
| Natural Science | 8 | |
| Social Science | 6 | |
| Arts and Humanities | 3 | |
| History | 3 | |
| Diversity | 3 | |
| Total | 32 | |
| Program Courses | ||
| CUL 107 | Introduction to Culinary Arts | 4 |
| FSM 125 | Food Service Sanitation and Accident Prevention | 2 |
| HOS 110 | Introduction to Hospitality | 3 |
| HOS 120 | Service Management | 4 |
| HOS 225 | Hotel Operations | 3 |
|
HOS 235 |
Ecotourism Destinations/NJ Focus | 3 |
| HOS 250 | Hospitality Human Resource Management | 3 |
| TEC 101 | Career Readiness I | 1 |
| TEC 201 | Career Readiness II | 1 |
| TEC 202 | Career Readiness III | 1 |
| Select 3 credits from the following: | 3 | |
| CUL 211 | Purchasing and Menu Planning | 3 |
| HOS 160 | Accounting for Hospitality | |
| Total | 28 | |
| Total Degree Credits | 60 | |
We create experiences!
In preparing students for careers as restaurant, hotel, and tourism leaders, event planners, and entrepreneurs in the 21st century we offer innovative learning experiences. The students experience learning in both informal and formal learning spaces during their time in the hospitality program. One day you will be in the cranberry bogs learning about ecotourism and the next you will be running a shift as a manager at our student run restaurant, Vaulted Cuisine.
Pathway - Course Sequence
Sequence of Courses - print this out and use it when scheduling your classes.
|
Course Number/Name |
Credit |
Semester |
Grade |
|
FIRST YEAR First Semester |
13 | ||
|
ENG101 College Composition 1 |
3 |
||
|
MTH 107 Introduction to Statistics (required) |
3 |
||
|
HOS 120 Service Management |
4 |
||
|
HOS 110 Introduction to Hospitality |
3 |
||
|
Intersession |
3 |
||
|
HOS 235 Ecotourism |
3 |
||
|
Second Semester |
15 |
||
|
ENG 102 College Composition 11 |
3 |
||
|
Any Sciences |
4 |
||
|
FSM 125 Food Safety and Sanitation |
2 |
||
|
HOS 225 Hotel Operations |
3 |
||
|
Arts and Humanities |
3 |
||
|
SECOND YEAR First Semester |
14 | ||
|
CUL 107 Introduction to Culinary Arts |
4 |
||
|
HOS 250 Hospitality Human Resource Management |
3 |
||
|
Social Science |
3 |
||
|
Natural Science |
4 |
||
|
Second Semester |
15 |
||
|
History |
3 |
||
|
HOS 160 Accounting for Hospitality OR CUL 211 Menu Planning |
3 |
||
|
Social Science |
3 |
||
|
Diversity |
3 |
||
|
TEC 101, TEC 201, TEC 202 |
3 |
TOTAL REQUIRED: 60 credits
Industry Relationships
The Hospitality and Tourism Management program at RCBC takes pride in its partnerships with industry organizations in our community. These professional relationships provide our students with diverse job opportunities for RCBC’s on-site practicum program requirement, as well as student and alumni part-time and full-time careers. RCBC works with Hyatt Place, Disney College program, Borgata Hotel Casino and Spa, Springhill Suites by Marriot, and many, many, more!
Transfer Partners
Our Hospitality and Tourism Management graduates leave RCBC prepared to transfer to many of the area’s best four-year schools for Hospitality and Tourism Management. Transfer agreements with high-quality institutions allow students to take advantage of a smooth transfer process to earn their bachelor’s and master’s degrees.
Program Contact
Chef Desmond Keefe
Director, Culinary Technology and Hospitality
jdkeefe@rcbc.edu
Thinking about a major in hospitality?
Get faculty advice for students thinking about majoring in hospitality.
College Catalog
Want a more in-depth look into your program? Review the college catalog for more details.