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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Institute of Culinary Education (The) | Evaluated Learning Experience

Hospitality Management Program

Location: 
The Institute of Culinary Education, 225 Liberty Street, New York, NY and 521 East Green Street Pasadena, CA
Length: 

Version 1 and 2: 638 hours (45 weeks) (428 in-class training; plus a 200-hour externship).

Dates: 

Version 1: August 2007 - September 2017. Version 2: October 2017 - Present.

Instructional delivery format: 
Traditional classroom model
Learner Outcomes: 

Version 1 and 2: Upon successful completion of the course, students will be able to: demonstrate familiarity with the front and back of the house operations of a lodging establishment including check-in, check-out, reservations, security, housekeeping, property management systems, food and beverage, marketing, human resource management, event planning and human resource management;  discuss and explain all departmental operations and their objectives within a lodging, and food and beverage facility; perform night audits; read and analyze profit and loss statement of a hotel and food and beverage enterprise; and demonstrate an understanding of sales and marketing. 

Instruction: 

Version 1 and 2: This program is delivered in an instructor-monitored, 10-module classroom format with an additional 200-hour externship that consists of study guides, required texts, supplemental readings, case studies, field trips, videos, guest lecturers, quizzes, homework assignments, and final exams. Topics include: overview of the industry and financial concepts like menu pricing, payroll, occupancy rates, front and back office management including reservations, front-desk functions, audits, record keeping, technology use in the hospitality industry including OPERA property management system, food and beverage management, housekeeping and rooms division management, guest safety, sales and marketing, supervision and human resource management, leadership skills, union shops, and employee discipline, events management, and conference planning. The program ends with a 200-hour externship. Students who successfully complete required hours and assignments receive a certificate of completion from the American Hotel Lodging Educational Institute. 

Credit recommendation: 

Version 1: In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 19 semester hours, distributed as follows: 15 hours in Hospitality Management, 1 semester hour in Finance, and 3 semester hours as an Externship (8/12).  Version 2: In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 24 semester hours, distributed as follows: 3 hours in Introduction to  Hospitality, 3 hours in Cost Control, 3 hours in Supervision, 3 hours in Rooms Division, 3 hours in Food and Beverage Management, 3 hours in Hospitality Sales and Management, 3 hours in Event Planning,  and 3 semester hours as an Externship (10/17 revalidation). 

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