May 30, 2024  
2021-2022 SLCC General Catalog 

Hospitality Management: AS

Associate of Science | 62 credits 

Culinary Arts Division
Miller Campus

General Information 801-957-4073
Program Information 801-957-5348
Program Website
Academic and Career Advising

Program Faculty
Associate Dean Culinary Arts - Jeffery Coker, M.A., CCE, CCC
Administrative Assistant - Raquel Demorest
Professors - Basil S. Chelmes
Associate Professors - Jim Bielefeld

Program Description
The Hospitality Management Associate of Science degree is designed as a transfer degree to hospitality management programs at four-year institutions within the Utah System of Higher Education. This program also 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.

Career 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.

Transfer/Articulation Information
UNIVERSITY OF UTAH Graduation Requirements:

  • Completion of a minimum of 122 semester hours with at least 40 credit hours of upper division classes.
  • Overall GPA 2.5 or above for students pursuing the Parks, Recreation, and Tourism (PRT) major. All PRT major courses must be completed with a grade of “c-“or better.
  • Residency hours: minimum of 30 credit hours must be taken at the University of Utah. A minimum 20 of the last 30 credit hours must be taken in residence (not through transfer courses, tests, special credit) at the University of Utah.
  • Completion of General Education, Bachelor’s Degree, and specified departmental requirements. Students are responsible for completing all prerequisite courses.

Transfer recommendations: MATH 1030  or MATH 1050  , CHEF 1120  , CHEF 1210  , HOSP 1200  ,  HOSP 2000 , HOSP 2500  ,  MGT 1600 , and MGT 2050  

UAS (University Advanced Standing): Student qualify for UAS by completing and/or transferring the Quantitative Literacy,   ENGL 2010  (or equivalent), 24 credits of college level coursework (1000 or higher) and having a cumulative GPA of 2.0 or higher.
* Matriculation: To matriculate students must complete ACC 2010 and HM 1010 with a C- or higher, MKTG 2200 and Business Computer Proficiency with a B- or higher, and overall Business GPA 2.5 or higher.

UVU Graduation Requirements:

  • Completion of a minimum of 120 semester hours with at least 40 credit hours of upper division classes.
  • Overall GPA 2.0 or above with a minimum of 2.5 GPA in the Woodbury School of Business courses. No grade lower than a “c-“in core and specialization courses.
  • Residency hours: minimum of 30 credit hours of business courses through course attendance at UVU, with at least 10 hours earned in the last 45 hours. At least 12 of the credit hours must be in Hospitality Management courses.
  • Completion of GE and specified departmental requirements. Students are responsible for completing all prerequisite courses.

Transfer recommendations:ACCT 2010  CHEF 1120 , CSIS 2010 , HOSP 1200 , HOSP 2400 , HOSP 2500 , and MGT 2040 .

Estimated Cost for Students
Tuition and student fees:

Estimated Time to Completion
5 Semesters for students who attend full-time. Part time enrollment will extend time to completion.


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.


Demonstrate effective oral, written and numerical communication skills in a positive, professional, and ethical manner with customers and colleagues of diverse backgrounds.

2, 3

Demonstrate and accurately interpret standard performance indicators of the organization’s financial health.

1, 3

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.

1, 6

Use appropriate technology for written communication, information gathering, and data analysis to facilitate smooth operation of a hospitality organization.

1, 2, 3, 7


Core Skills



Institutional Requirements

Communication (CM) 1 course

International & Global (IG) 1 course

Lifelong Wellness (LW) 1 course


1 course from each of the Distribution Areas, 5 total courses; 1 course must also be designated as Diversity (DV)