Hospitality Management
The Hospitality Management curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.
Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management, and other critical areas.
Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, food service, beverage service, catering, front office, reservations, and housekeeping. Opportunities are also available in product services, technical support, and sales.
For specific information about potential positions and wages in hospitality management employment, visit the Central Piedmont Career Coach website.
Hospitality Management (A25110)
Degree Awarded
The Associate in Applied Science Degree – Hospitality Management is awarded by the college upon completion of this program.
Admissions
- Complete an admissions application to Central Piedmont.
- Submit an official high school diploma, as well as college transcripts, to Admissions, Records & Registration.
- Take placement tests in English, reading, and mathematics.
- Complete all needed developmental studies courses prior to beginning CUL, HRM, and BPA prefix courses.
- Make an appointment for a consultation with an academic advisor.
- Make an appointment for a consultation with the Hospitality Management Program area at 704.330.6669.
- Many courses have prerequisites or co-requisites; check the Courses section for details.
- Students must have a CUL, HRM, or BPA program code.
Notes
- Progression in this program is dependent upon a score of “C” or better in all courses with CUL, HRM, and BPA prefixes.
- All CUL and BPA lab classes require student accident medical insurance.
Contact Information
The Hospitality Management program is in the Education and Training Division. For more information, call 704.330.6669.
| General Education Requirements | ||
| ENG 111 | Writing and Inquiry | 3.0 |
| Select 3 credits of the following: | 3.0 | |
| Writing and Research in the Disciplines | ||
| Literature-Based Research | ||
| Professional Research & Reporting | ||
| Introduction to Communication | ||
| Public Speaking | ||
| Select 3 credits of the following: | 3.0 | |
| Algebra/Trigonometry I | ||
| Quantitative Literacy | ||
| Statistical Methods I | ||
| Precalculus Algebra | ||
| Calculus I | ||
| Select 3 credits of the following: | 3.0 | |
| Art Appreciation | ||
| Art History Survey I | ||
| Art History Survey II | ||
| Theatre Appreciation | ||
| Cultural Studies | ||
| Myth in Human Culture | ||
| Music Appreciation | ||
| Introduction to Jazz | ||
| Philosophical Issues | ||
| Introduction to Ethics | ||
| World Religions | ||
| Select 3 credits of the following: | 3.0 | |
| Principles of Microeconomics | ||
| Principles of Macroeconomics | ||
| World Civilizations I | ||
| World Civilizations II | ||
| American History I | ||
| American History II | ||
| American Government | ||
| General Psychology | ||
| Introduction to Sociology | ||
| Major Requirements | ||
| ACA 122 | College Transfer Success | 1.0 |
| HRM 110 | Introduction to Hospitality and Tourism | 3.0 |
| HRM 120 | Front Office Procedures | 3.0 |
| HRM 125 | Etiquette for Hospitality | 1.0 |
| HRM 140 | Legal Issues-Hospitality | 3.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| HRM 210 | Meetings and Event Planning | 3.0 |
| HRM 220 | Cost Control-Food and Beverage | 3.0 |
| HRM 225 | Beverage Management | 3.0 |
| HRM 230 | Club & Resort Management | 3.0 |
| HRM 240 | Marketing for Hospitality | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| HRM 280 | Management Problems-Hospitality | 3.0 |
| CUL 110 | Sanitation and Safety | 2.0 |
| CUL 135 | Food and Beverage Service | 2.0 |
| CUL 135A | Food and Beverage Service Lab | 1.0 |
| CUL 273 | Career Development | 1.0 |
| ACC 120 | Principles of Financial Accounting | 4.0 |
| or ACC 115 | College Accounting | |
| WBL 112 | Work-Based Learning I | 2.0 |
| CIS 110 | Introduction to Computers | 3.0 |
| Total Credits | 65 | |
Hospitality Management Diplomas (D25110)
Diplomas earned in the Hospitality Management Program (A25110) are awarded by the college upon successful completion of the program and can be applied toward the Hospitality Management Degree Program.
Admissions
- Complete an admissions application to Central Piedmont.
- Submit an official high school diploma as well as college transcripts to the Admission, Records & Registration.
- Take placement tests in English, reading, and mathematics.
- Complete all needed developmental studies courses prior to beginning CUL, HRM and BPA prefix courses.
- Make an appointment for a consultation with an academic advisor.
- Make an appointment for a consultation with the Hospitality Management Program area at 704.330.6669.
- Many courses have prerequisites or co-requisites; check the Courses section for details.
- Students must have a CUL, HRM, or BPA program code.
Notes
- Progression in this program is dependent upon a score of “C” or better in all courses with CUL, HRM, and BPA prefixes.
- All CUL and BPA lab classes require student accident medical insurance.
Contact Information
The Hospitality Management program is in the Education and Training Division. For more information, call 704.330.6669.
Hotel Management Diploma (D25110-D1)
This curriculum prepares students to understand and apply the administrative and practical skills needed for supervisory and managerial positions in the hotel industry. Course work includes front office management, guest services, sanitation, quality management, law, marketing and other areas critical to the success of hospitality professionals. Upon completion, graduates should qualify for supervisory or entry-level management positions in lodging including front office, reservations, and marketing.
Diploma Awarded
A diploma in Hotel Management is awarded by the college upon completion of this program.
| General Education Requirements | ||
| ENG 111 | Writing and Inquiry | 3.0 |
| Select 3 credits of the following: | 3.0 | |
| Algebra/Trigonometry I | ||
| Quantitative Literacy | ||
| Statistical Methods I | ||
| Precalculus Algebra | ||
| Calculus I | ||
| Select 3 credits of the following: | 3.0 | |
| Introduction to Communication | ||
| Public Speaking | ||
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| HRM 110 | Introduction to Hospitality and Tourism | 3.0 |
| HRM 140 | Legal Issues-Hospitality | 3.0 |
| HRM 240 | Marketing for Hospitality | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| HRM 280 | Management Problems-Hospitality | 3.0 |
| HRM 120 | Front Office Procedures | 3.0 |
| WBL 112 | Work-Based Learning I | 2.0 |
| HRM 210 | Meetings and Event Planning | 3.0 |
| HRM 230 | Club & Resort Management | 3.0 |
| CIS 110 | Introduction to Computers | 3.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| CUL 273 | Career Development | 1.0 |
| Total Credits | 44 | |
Restaurant Management Diploma (D25110-D2)
This curriculum prepares students to understand and apply the administrative and practical skills needed for supervisory and managerial positions in the restaurant industry. Course work includes law, food and beverage service, food preparation, guest services, sanitation, quality management and other areas critical to the success of hospitality professionals. Upon completion, graduates should qualify for supervisory or entry-level dining room management positions.
Diploma Awarded
A diploma in Restaurant Management is awarded by the college upon completion of this program.
| General Education Requirements | ||
| ENG 111 | Writing and Inquiry | 3.0 |
| Select 3 credits of the following: | 3.0 | |
| Algebra/Trigonometry I | ||
| Quantitative Literacy | ||
| Statistical Methods I | ||
| Precalculus Algebra | ||
| Calculus I | ||
| Select 3 credits of the following: | 3.0 | |
| Introduction to Communication | ||
| Public Speaking | ||
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| HRM 110 | Introduction to Hospitality and Tourism | 3.0 |
| HRM 140 | Legal Issues-Hospitality | 3.0 |
| HRM 220 | Cost Control-Food and Beverage | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| HRM 280 | Management Problems-Hospitality | 3.0 |
| HRM 225 | Beverage Management | 3.0 |
| WBL 112 | Work-Based Learning I | 2.0 |
| CIS 110 | Introduction to Computers | 3.0 |
| CUL 135 | Food and Beverage Service | 2.0 |
| CUL 135A | Food and Beverage Service Lab | 1.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| Total Credits | 40 | |
Hospitality Management Certificates (C25110)
- Restaurant Management Certificate I (C25110-C1)
- Hotel Management Certificate I (C25110-C2)
- Management Skills Certificate (C25110-C3)
- Sales and Events Certificate (C25110-C4)
- Hospitality Leadership (C25110-C6)
Certificates earned in the Hospitality Management Program are awarded by the college upon successful completion of the program and can be applied toward the Hospitality Management Degree Program.
Admissions
- Complete an admissions application to Central Piedmont.
- Make an appointment for consultation with an academic advisor.
- Make an appointment for consultation with the Hospitality Management Program area at 704.330.6669.
- Many courses have prerequisites or co-requisites; check the Courses section for details.
- Students must have a CUL, HRM, or BPA program code.
Notes
- Progression in this program is dependent upon a score of “C” or better in all courses with CUL, HRM, and BPA prefixes.
- All CUL and BPA lab classes require student accident medical insurance.
Contact Information
The Hospitality Management program is in the Education and Training Division. For more information, call 704.330.6669.
Restaurant Management Certificate I (C25110-C1)
This curriculum prepares students who would like to be employed in entry-level supervisory positions in the restaurant industry.
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| CUL 135 | Food and Beverage Service | 2.0 |
| CUL 135A | Food and Beverage Service Lab | 1.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| HRM 225 | Beverage Management | 3.0 |
| Total Credits | 14 | |
Hotel Management Certificate I (C25110-C2)
This curriculum trains students to acquire the skills needed for entry-level hotel supervisory positions.
| Major Requirements | ||
| HRM 110 | Introduction to Hospitality and Tourism | 3.0 |
| HRM 120 | Front Office Procedures | 3.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| HRM 210 | Meetings and Event Planning | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| Total Credits | 15 | |
Management Skills Certificate (C25110-C3)
This curriculum is intended for students who have a thorough knowledge of service within the hospitality industry and desire training in management skills. This certificate will help prepare students for entry-level supervisory or management positions in the hospitality industry.
| Major Requirements | ||
| HRM 140 | Legal Issues-Hospitality | 3.0 |
| HRM 240 | Marketing for Hospitality | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| HRM 225 | Beverage Management | 3.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| CUL 110 | Sanitation and Safety | 2.0 |
| Total Credits | 17 | |
Sales and Events Certificate (C25110-C4)
This curriculum presents an introduction to sales and service of conventions and events in various hospitality industry segments. This certificate helps students to explore and train for careers available in the planning and execution of events and conventions.
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| HRM 240 | Marketing for Hospitality | 3.0 |
| HRM 210 | Meetings and Event Planning | 3.0 |
| CUL 135 | Food and Beverage Service | 2.0 |
| CUL 135A | Food and Beverage Service Lab | 1.0 |
| HRM 230 | Club & Resort Management | 3.0 |
| Total Credits | 14 | |
Hospitality Leadership Certificate (C25110-C6)
| Major Requirements | ||
| HRM 110 | Introduction to Hospitality and Tourism | 3.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| HRM 240 | Marketing for Hospitality | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| ACC 115 | College Accounting | 4.0 |
| Total Credits | 16 | |
Hospitality Management Suggested Course Sequence
The following is the suggested plan for when to take each course to complete the Associate in Applied Science degree, based on the program requirements of the 2024-2025 catalog. This is only a recommendation — you may take courses in another order upon consultation with your advisor. This plan is based on you starting with college-level math and English courses, starting your program in the fall, and attending full-time. You can also follow this sequence if you attend part-time. Speak with your academic advisor about the plan and any questions. This program might also offer diplomas or certificates; visit the catalog or contact the program for details. Visit the Academic Advising page for instructions on locating your assigned advisor: https://www.cpcc.edu/academics/academic-advising
| Term I | Credits | |
|---|---|---|
| CUL 110 | Sanitation and Safety | 2.0 |
| HRM 110 | Introduction to Hospitality and Tourism | 3.0 |
| HRM 140 | Legal Issues-Hospitality | 3.0 |
| HRM 240 | Marketing for Hospitality | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| ACA 122 | College Transfer Success | 1.0 |
| Credits | 15 | |
| Term II | ||
| HRM 120 | Front Office Procedures | 3.0 |
| HRM 210 | Meetings and Event Planning | 3.0 |
| HRM 230 | Club & Resort Management | 3.0 |
| MAT 121 | Algebra/Trigonometry I or Quantitative Literacy or Statistical Methods I or Precalculus Algebra or Calculus I | 3.0 |
| ENG 111 | Writing and Inquiry | 3.0 |
| Credits | 15 | |
| Term III | ||
| English/Communications | 3.0 | |
| Humanities/Fine Arts | 3.0 | |
| Behavioral/Social Science | 3.0 | |
| Credits | 9 | |
| Term IV | ||
| HRM 150 | Training for Hospitality | 3.0 |
| HRM 280 | Management Problems-Hospitality | 3.0 |
| HRM 225 | Beverage Management | 3.0 |
| HRM 220 | Cost Control-Food and Beverage | 3.0 |
| HRM 125 | Etiquette for Hospitality | 1.0 |
| You may have completed a program certificate(s). Confirm eligibility with your academic advisor. | ||
| Credits | 13 | |
| Term V | ||
| ACC 115 or ACC 120 | College Accounting or Principles of Financial Accounting | 4.0 |
| WBL 112 | Work-Based Learning I | 2.0 |
| CIS 110 | Introduction to Computers | 3.0 |
| CUL 273 | Career Development | 1.0 |
| CUL 135 | Food and Beverage Service | 2.0 |
| CUL 135A | Food and Beverage Service Lab | 1.0 |
| You may have completed a program certificate(s). Confirm eligibility with your academic advisor. | ||
| Credits | 13 | |
| Total Credits | 65 | |