Certificate in Applied Science (CAS)
Food Service Management, Hospitality & Tourism
Program Coordinator, Nutrition & Dietetic Technology, Resort & Hotel Management, Events Management
139 Education Building
Locust Avenue Campus, Fairmont
The C.A.S. Food Service Management – Hospitality & Tourism specialization prepares graduates for entry-level positions in the hospitality and tourism industries. Additionally, it provides an avenue for service-level employees in the industry to begin a degree pathway while working in the hospitality environment. It also provides a separate degree option for students completing another business or food service management degree specialization, expanding their employability with focused skills in customer and personal service, communication and media, planning and organization, administration and management.
Student Learning Outcomes:
Upon successful completion of the AAS degree in Food Service Management – Hospitality & Tourism Management, graduates will be able to:
- Identify knowledge and skills to achieve guest satisfaction.
- Practice professionalism and ethics in simulation and real-world experiences.
- Identify leadership and teamwork practices necessary to meet common goals.
- Identify basic and supervisory functions in the hospitality industry.
- Communicate effectively orally and in writing.
- Practice technology applications current in the field of practice.
- Demonstrate knowledge of cultural competence practices necessary for guest satisfaction.
- Identify best practices to further sustainability in the industry.
The Certificate of Applied Science specialization in Hospitality and Tourism Management
duplicates the 1st semester of the A.A.S. degree but provides a more compressed skill set option in the 2nd semester. Students enrolled in this degree have the option of completing either EVMG 1103-Wedding Planning or EVMG 2200-Adventure West Virginia Tourism Management as well as 160 hours of focused industry experience. Individuals currently employed in entry-level positions may advance their skills while working. The second semester of this program may be fulfilled completely online with exception of the internship.
Program Specific Accreditation:
American Culinary Federation Education Foundation's Accrediting Commission
180 Center Place Way
St. Augustine, FL 32095
Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606-6995
Notice to Students:
- It is the responsibility of the student to meet with the faculty advisor to schedule all courses for the completion of this degree. Failure to seek assistance from the advisor may delay graduation.
- The semester before graduation, the student should schedule a Graduation Evaluation through the Registrar's Office and must also apply for graduation.
- Students are reminded to review campus policies and procedure posted in the college catalog.
Program Total Credit Hours:
Total Credit Hours:
Total Credit Hours:
EVMG 1103 can be replaced with EVMG 2200 depending on your focus.