Hospitality
Associate of Science (AS) Culinary Arts and Hotel Management · Santa Barbara City College · 2026-2027 Catalog
Overview
The Hospitality Program is designed to offer students an in depth introduction to a career in Hotel and Hospitality Management. The program is designed to allow students to further their immediate job skills as well as achieve the ability to transfer to four year institutions.
Students who successfully complete the required HM course final examinations will be awarded an American Hotel and Lodging Association (AH & LA) course certificate for each course. Additionally, students who successfully complete all eight of the required HM course final examinations will earn the prestigious Hospitality Operations Certificate from the AH & LA.
Requirements
Associate Degree Graduation Requirements
Complete all of the following:
- All Major Requirements listed below with a “C” or better or “P” in each course (at least 20% of the major requirements must be completed through SBCC).
- One of the following General Education options:
- OPTION 1: SBCC General Education pattern OR
- OPTION 2: Cal-GETC pattern
- A minimum of 60 semester units of degree-applicable college credit (SBCC courses numbered 100 and higher and C1000 and higher).
- Maintain a cumulative GPA of 2.0 or higher in degree-applicable coursework.
- A minimum of 12 units through SBCC.
| Course | Title | Units |
|---|---|---|
| Major Requirements | ||
| Required Core | ||
| ACCT 110 | Introduction to Accounting | 4 |
| BUS 101 | Introduction To Business | 2-3 |
| orFIN 101 | Introduction To Finance And Banking | |
| orIBUS 102 | Introduction to International Business | |
| orCA 111 | Hospitality Controls | |
| CA 113 | Hospitality Sanitation And Safety | 2 |
| CA 117A | Hotline Kitchen Fundamentals | 2-4 |
| orCA 124 | Principles of Baking | |
| COMP 101 | Introduction to Computer Applications | 4 |
| orCIS 101 | Introduction to Computers and Information Systems | |
| HM 290 | Hotel Work Experience | 3-4 |
| List A - Complete 4 courses from the following: | 12 | |
| HM 150 | Hospitality Law | |
| HM 151 | Front Office Operations | |
| HM 152 | Housekeeping Operations | |
| HM 153 | Food And Beverage Operations | |
| HM 256 | Supervision In The Hospitality Industry | |
| HM 257 | Hospitality Sales and Marketing | |
| HM 258 | Security And Loss Management | |
| HM 259 | Training And Development Skills For Hospitality Professionals | |
| Total Units | 29.00-33.00 | |
Learning Outcomes
- Be proficient at an entry level supervision position and have broad knowledge and experience in all subject areas the program.
- Know and enforce laws specific to the hospitality industry.
- Demonstrate mastery of front office operations both with customer service, technology and reporting expectations.
- Organize and be able to manage or work in a housekeeping department, demonstrate effective and efficient ways of cleaning, create productivity reports and staff schedules.
- Demonstrate knowledge of food and beverage operations by creating operational plans, inventory, storage, food safety, staffing, cuisine, alcohol laws.
- Create a sales and marketing plan and be able to train staff on customer service.
- Prepare an emergency plan and train staff in its implementation. Demonstrate the ability to minimize loss.
- Create and implement training programs.
- Demonstrate proficiency in language, technical and computational skills.
Recommended Sequence
Make an appointment with your SBCC academic counselor through Starfish to create a Student Education Plan that reflects a recommended course sequence for this program that is tailored to your individual needs.
How to schedule an Academic Counseling appointment.