Mission College Hospitality Management
Visit our state-of-the-art facility and learn how we can help you achieve your goals in the dynamic hospitality industry.
By completing our degree program, you will:
- Develop powerful and effective management skills.
- Gain real-world experience in our own student-operated restaurants and high-impact hands on opportunities.
- Meet movers and shakers in the industry and make contacts for future employment.
- Build a resume to further enhance your future employment opportunities.
- Create a pathway to transfer to a four-year university to continue your education.
- Find that Degree & Certificate Application is open all year round.
- Develop the foundation necessary to get you moving forward in your Hospitality Career.
Degrees and Certificates
- Hospitality Management (AS)
- Food Service & Restaurant Management (C)
- Fundamental Food Service Skills I (C)
- PDF of our degrees/certificates from the catalog
- Download Brochure
KCBS Interviews with Hospitality Management.
Take a look at our many hospitality management photo galleries at flikr.com/go2missionSC
Classes to Consider
FDR 050A – Introduction to the Hospitality Industry
This course is an overview of the Hospitality and Tourism Industry designed to prepare students for careers in hospitality management. Tours and guest lectures highlight this course. Information about the Hospitality Management Program is explained. Advisory: students should have basic arithmetic skills.
INF 050 – Sanitation and Safety
Personal hygiene and cleanliness. Sanitary practices in food preparation. Safety precautions & training for accident prevention. Serve Safe Certification Course.
FDR 058 - Food, Beverage, and Labor Cost Controls
This course covers the scope of food and beverage control systems used in small and large food and beverage operation. Pre-cost control, inventory systems, cost analysis, food and beverage cost percentages and profit and loss statement are covered.
Also included is the cycle of product handling; federal, state and local laws and requirements and licensing as they apply to the Hospitality Industry. Advisory: FDR 051 Advisory: students should have basic arithmetic skills.
FDR 075 - Menu Planning
This course covers the principles of menu planning for commercial, institutional, and industrial food service operations. Since the menu is the controlling document that affects every area of operation in the food service facility, all aspects of planning and execution are visited.
This is a certificate course sponsored by the National Restaurant Association Educational Foundation. Advisory: students should have basic arithmetic skills.
Culinary Courses to Choose From
Degrees & Certificates
Hospitality Management Classes
High School Cooking Competition