Hospitality Management

Jefferson Campus/Shelby-Hoover Campus

Todd Jackson, Director/Advisor
Fitzgerald Student Center, room 100-C
(205) 983-5213 • tjackson@jeffersonstate.edu

The Hospitality/Culinary Management Department prepares students for a variety of positions in health care institutions, schools, restaurants, commercial types of food services, hotel and other lodging operations. The department offers a degree with four options: Culinary Apprentice, Culinary/Nutrition Science Management, Baking/Pastry and Catering & Event Planning. Check with your four-year institution for the transferability of courses in this program.

Students interested in Culinary Arts with an emphasis in Culinary Nutrition, Exercise & Nutrition Science with the goal of transferring to the University of Montevallo’s baccalaureate program should follow the Associate in Science Culinary Nutrition degree plan in the “University Parallel Program” section of the catalog and Student Handbook. Also, see our website at www.jeffersonstate.edu or contact Todd Jackson, Program Director at (205) 983-5213.

American Culinary Federation Accredited Institutions or Schools

Students who have previously completed appropriate course work from the American Culinary Federation and/or ACF accredited culinary institutions or schools may be awarded credit. Official certification indicating completion of courses must be received by Enrollment Services from the ACF accredited institution or school. Upon completion of twelve hours of approved CUA courses at Jefferson State, students may be awarded credit for the following completed courses:

Since many of the major courses are offered only once a year, it is recommended that students check with an advisor for course rotations and intersperse general courses with major courses to complete the program in a timely manner.

Hospitality Management Degree Options

  • Culinary Apprentice Option (AAS C062)
  • Catering & Event Planning Option (AAS C267)
  • Culinary/Nutrition Science Management Option (AAS C252)
  • Baking/Pastry Option (AAS C030)

Degrees and Certificates

Courses

HSM 123: Hospitality Field Experience I

Credits 3
The supervised field experience program puts student’s classroom knowledge into practical use. It provides a balance between theory and practice, allowing the student to experience various facets of the industry that are not always available in the classroom. This experience provides the opportunity to clarify career goals, assess strengths and weaknesses, and obtain, develop, and practice skills necessary for future success. This experience is also crucial to job placement. Any weaknesses in the program of the student can be identified and corrected to insure better job placement and salaries.

HSM 133: Hospitality Field Experience II

Credits 3
This second level of field experience encourages the student to make definite career/employment decisions. While the first level field experience was used to determine a general direction of employment, it is suggested that this field experience should lead to permanent employment in the broad scope of hospitality management. Since it is a supervised placement, our staff would be working closely with the student to provide the final specific training for the chosen hospitality career.

HSM 232: Event Logistics and Entertainment

Credits 3
This course is designed to give students an introduction to venue planning and design, as well as planning entertainment for fundraisers, festivals, meetings, and other events.

HSM 240: Housekeeping Administration

Credits 3
This course introduces students to housekeeping functions in the hospitality industry and analyzes the management of the housekeeping department, including staffing, work scheduling, and duties of the executive housekeeper. Emphasis is on the training of housekeepers and assistants including the operations of in-house laundries as well as commercial operation. Upon completion, students will understand the management of housekeeping functions in the hospitality industry.