Hospitality Entrepreneurship

Certificate in Applied Science

18 Credit Hours

This certificate provides the skills for students to open and operate their own hospitality or culinary related business.

Major Requirements

HOS 262	Hospitality Software Applications	3
Lec: 3 Lab: 0 Credit:3 This course includes using microcomputer software to manage various areas of the hospitality industry.Learn More Prerequisites HOS 140

HOS 294	Hospitality Business Development	3
Lec: 3 Lab: 0 Credit:3 This course includes planning and development of a hospitality business in a variety of settings.Learn More Prerequisites HOS 245 or

HOS 298	Special Topics in Hospitality and Tourism	3
Lec: 3 Lab: 0 Credit:3 This course explores advanced concepts, trends and issues in hospitality and tourism.Learn More

HOS 159	Hospitality Accounting Applications	3
Lec: 3 Lab: 0 Credit:3 This course covers financial accounting concepts and their application to the hospitality industry. Included are the major hospitality classifications of accounts and computerized hospitality financial applications.Learn More Prerequisites HOS 140 and MAT 110 or MAT 120 or MAT 155 or
or
CUL 171	Food and Beverage Controls	3
Lec: 3 Lab: 0 Credit:3 This course covers the principles and procedures involved in an effective food and beverage control system including standards determination, operating budgets, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications related to these concepts.Learn More Prerequisites CUL 129 and MAT 155

HOS 245	Hospitality Marketing	3
Lec: 3 Lab: 0 Credit:3 This course is a study of fundamental marketing strategies that are specific to the hospitality industry. Emphasis is placed on how marketing strategies target customer needs and wants.Learn More Prerequisites HOS 140
or
CUL 238	Culinary Marketing	3
Lec: 3 Lab: 0 Credit:3 This course is a study of marketing strategies to promote the chef, menu and restaurant or food service establishment.Learn More Prerequisites CUL 128

HOS 256	Hospitality Management Concepts	3
Lec: 3 Lab: 0 Credit:3 This course is a study of the theory and principles of management as applied to the hospitality industry.Learn More Prerequisites HOS 140
or
CUL 128	Culinary Management and Human Resources	3
Lec: 2 Lab: 3 Credit:3 This course is the study of the theories and concepts of management with an emphasis on human relations skills and managerial techniques as applied to chefs and kitchen managers. Legal aspects of the industry are introduced as part of human resources and executive team responsibilities.Learn More Prerequisites CUL 104 and CUL 105

Total:

Admission Requirements

Admission into this program requires proof of high school graduation (or GED) and qualifying placement levels.

Note: Please be aware that certain certificates offered by the Culinary Institute of Charleston require multiple prerequisites before starting the certificate.