Certificate of Proficiency | 18 credits
Miller Campus CART 102A
General Information 801-957-4073
Program Information 801-957-5348
Academic and Career Advising
Associate Professors - Basil S. Chelemes
Assistant Professors - Jim Bielefeld
This program prepares students for entry-level management responsibility in the dynamic field of hospitality. The curriculum emphasizes a broad base of industry skills built on a strong business core, customer relations skills, and creative problem solving. Cooperative Education provides work-based experience to expand students’ learning opportunities.
Food Service Managers, Banquet Manager, Assistant Food and Beverage Manager, Hotel Front Office Operations Supervisor, Guest Services Manager, Event Coordinator, Wedding/Social Event Planner, Conference Services Planner, and Special Events Coordinator
Estimated Cost for Students
Tuition + Books: Cost varies with course selection and credit hours. Some courses in the School of Business may have course fees–check with each course description and the class schedule for details.
Estimated Time to Completion
If students follow the suggested semester schedules, time to completion is 1-2 semesters.
|Program Student Learning Outcomes
||Related College-Wide Student Learning Outcomes
1 - Acquire substantive knowledge
2 - Communicate effectively
3 - Develop quantitative literacies
4 - Think critically & creatively
5 - Become a community engaged learner
6 - Work in professional & constructive manner
7 - Develop computer & information literacy
8 - Develop lifelong wellness
|Acquire and correctly use general industry information, technical skills, and certifications for employment in the hospitality industry.
|Utilize research and problem-solving techniques to employ “out of the box” critical thinking skills in a variety of hospitality situations.
||1, 3, 4
|Display a professional image, positive attitude, strong work ethic, and recognize your role in the success of the organization and community where you are employed.
||1, 5, 6, 8
|Develop leadership and supervisory skills, and an appreciation of diversity to support the organization and its goals.