# Hospitality Management (AS-T Degree)

Laney College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://lan.curriqunet.com/catalog/iq/44166/44231/44186/44316/44590

The Associate in Science in Hospitality Management for Transfer degree (AS-T CULIN) is designed to prepare students for a seamless transfer with junior status and priority admission to their local CSU campus to a program or major in Hospitality Management or similar major for completion of a baccalaureate degree.

Students are required to complete:

-   Completion of 60 semester units or 90 quarter units that are eligible for transfer to the California State University, including both of the following:

(A) Cal-GETC Breadth Requirements.

(B) A minimum of 18 semester units or 27 quarter units in a major or area of emphasis, as determined by the community college district.

-   Obtainment of a minimum grade point average of 2.0. Students must earn a C (or "P") or better in all courses required for the major or area of emphasis.
-   No more than 60 semester units are required.

The Associate in Science in Hospitality Management for Transfer degree (AS-T CULIN) will also assist Hospitality Management major students to transfer to a U.C. or other baccalaureate institutions. Students are advised to consult with a counselor to verify transfer requirements.

**Career Opportunities**

Employment in the Culinary Arts Industry Employment in the Hotel and Hospitality Industries Restaurant management

**Program Learning Outcomes**

Upon completion of this program a student will be able to:

1.  Produce food according to professional industry standards.
2.  Demonstrate current food service sanitation procedures.
3.  Analyze current hospitality trends and their effect on customer service and industry growth.

| Course | Title | Units |
| --- | --- | --- |
| **Required Core: (3 units)** | | 3 |
| CULIN 44 | Introduction to Hospitality | 3 |
| **List A: Select three course (8-10 units)** | | 8-10 |
| ECON C2001 | Principles of Microeconomics | 3 |
| CULIN 28 | Managing Sanitation and Safety | 2 |
| CULIN 43 | Food, Beverage and Labor Controls | 3 |
| CULIN 27 | Cuisine Fundamentals | 4 |
| **List B: Select two courses (7-8 units)** | | 7-8 |
| BUS 1A | Financial Accounting | 4 |
| BUS 2 | Introduction to Business Law | 3 |
| STAT C1000 | Introduction to Statistics | 4 |
| **Total Major Units:** | | 18-21 |
| **Cal-GETC Pattern:** | | 34 |
| **Electives to meet 60 units** | |  |
| **Total Units:** | | 60 |