Hospitality Specialist
Hospitality Specialist Technical Diploma
Program Code: 31-109-4
For more information: wctc.edu/hospitality-specialist
The leisure and hospitality industry includes full-service hotels and resorts, fine-dining restaurants, bed and breakfast inns, cruise ships, casinos, and theme and amusement parks. Those working in this industry train to work in various areas such as lodging, event planning, operations and more. In this program, focus on supervision, budgeting, marketing and purchasing skills.
Build your degree along a career pathway. Start with a couple of courses or an entry-level credential to enter the job market in your area of interest, then continue with higher credentials on your educational path for job advancement and higher wages.
Career Pathway
The minimum required course grades and program grade point average (GPA) for students under this catalog are:
Core Courses = C
General Studies Courses = C
Program GPA = 2.0
This WCTC program prepares students to obtain the required licensure to be employed/practice in the state of Wisconsin. The College does not guarantee its curriculum matches the requirements for preparation, examinations, or licensure for other states.
Program Outcomes
- Distinguish the varying components of the hospitality industry.
- Apply business concepts to the industry.
- Communicate as a hospitality professional.
Critical Life Skills
To help our students prepare for success in a workplace and society that is increasingly global, multi-cultural, and collaborative, all students are given opportunities to develop and demonstrate Critical Life Skills, both in and out of the classroom. The following Critical Life Skills are learning outcomes for WCTC students.
- Communication: Demonstrate appropriate communication.
- Critical Thinking/Problem Solving: Demonstrate critical thinking skills to analyze situations and solve problems.
- Relationships: Demonstrate effective interpersonal skills.
- Self-management: Demonstrate responsible and respectful behavior.
Listed below are the required courses for the program. To view the recommended sequence for taking courses click on the plan of study tab(s) above. Work with your Academic Advisor to design a program plan!
View your Program Matrix to find out when each course will be offered (term and time of day).
| Code | Title | Credits |
|---|---|---|
| Core Courses | ||
| 109-103 | Intro to Hospitality | 1 |
| 109-121 | Restaurant Operations Mgmt | 4 |
| 109-125 | Hospitality Law & Liability | 3 |
Approved Substitute: 102-160 | ||
| 109-135 | Food/Bvrage/Labor Cost Control | 3 |
| 109-150 | Hotel Sales and Revenue Mgmt | 3 |
| 109-155 | Employee Relation & Leadership | 3 |
| 109-158 | Internship - Hospitality Mgt | 2 |
| 109-160 | Catering Operations | 3 |
| 314-131 | Culinary for Bakers | 2 |
Approved Substitute: 316-100 | ||
| 316-110 | Applied Food Service Sanitatn | 1 |
| 890-108 | Employment Success | 1 |
| General Studies | ||
| 804-123 | Math w Business Apps | 3 |
| Total Credits | 29 | |
| First Year | ||
|---|---|---|
| Fall Term 1 | Credits | |
| 109-150 | Hotel Sales and Revenue Mgmt | 3 |
| 314-131 | Culinary for Bakers This course will run 16 weeks. | 2 |
| 316-110 | Applied Food Service Sanitatn | 1 |
| 890-108 | Employment Success | 1 |
| Credits | 7 | |
| Fall Term 2 | ||
| 109-103 | Intro to Hospitality | 1 |
| 109-160 | Catering Operations | 3 |
| 804-123 | Math w Business Apps | 3 |
| Credits | 7 | |
| Spring Term 1 | ||
| 109-135 | Food/Bvrage/Labor Cost Control | 3 |
| 109-155 | Employee Relation & Leadership | 3 |
| Credits | 6 | |
| Spring Term 2 | ||
| 109-121 | Restaurant Operations Mgmt | 4 |
| 109-125 | Hospitality Law & Liability | 3 |
| Credits | 7 | |
| Second Year | ||
| Summer Term | ||
| 109-158 | Internship - Hospitality Mgt | 2 |
| Credits | 2 | |
| Total Credits | 29 | |