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Apr 19, 2024
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2021-2022 Catalog [ARCHIVED CATALOG]
Hospitality Management - Food and Beverage Management Concentration, A.A.S
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 Return to: Programs of Study
Associate of Applied Science (A.A.S.)
Contact Information: Program Office 615-916-5595, Southeast Campus, Program Site, E-mail: hospitality@nscc.edu
The Hospitality Management field continues to be a dynamic and fast-growing industry. Approximately 14 million people work in the hospitality industry in the United States. This degree program will prepare graduates to enter into various phases of the industry. Through the use of interactive classes, research projects, real world experience, and interactive learning tools, graduates will be positioned for opportunities leading towards management positions through their degree.
Upon successful completion of this program students will be able to:
- Demonstrate the leadership skills required to successfully lead a diverse workforce in the hospitality industry.
- Understand the many different fields that make up the hospitality industry and the career opportunities available in those fields.
- Understand the importance of creating an outstanding guest experience and how those experiences impact the success of the organization.
- Demonstrate a basic understanding of future trends of the hospitality industry and the growing importance of technology in the industry.
The AAS Degree in Hospitality Management with a Concentration in Food and Beverage Management offers both new and current restaurant and food service employees the opportunity to advance their careers and move into higher paying positions within the industry. The restaurant and food service industry is a fast-paced and in-demand career path, particularly in Middle Tennessee, as the hospitality and tourism industry is Middle Tennessee’s second largest employer. Completion of the Food and Beverage Management Concentration will open doors for the graduate in restaurants, catering companies, bars, hotels, as well as in institutional food service areas such as healthcare and college/university food services.
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Career Opportunities
- Restaurant Manager / General Manager
- Food and Beverage Manager
- Food Sales for Commercial Food Supplier
- Food Purchasing Agent
- Food Service Director in Healthcare, College, or Prison Foodservice Operations
- Food and Beverage opportunities in casinos, on cruise ships, at resorts, etc.
- Catering and Banquet Operations
Grading Policy
A grade of “C” or above must be earned in CULA and HMGT prerequisite courses to meet requirements for enrollment in subsequent courses. A grade of “C” or above in all CULA and HMGT courses must be earned prior to graduation.
Admission Requirements
Students must establish placement by transfer credits, college entrance exam scores, or college placement testing.
Transfer/Advising
The AAS degree is designed to prepare a student for employment upon graduation. Some universities, at their discretion, accept some technical courses for transfer. A student who plans to transfer to a university should consult his/her advisor and the receiving university about transfer and articulation policies. Failure to do so could result in loss of transfer credits.
Internship Requirements
Students must complete an internship in a supervised work experience within the hospitality field prior to completing the requirements for an AAS degree in Hospitality Management.
Restaurant Management Apprenticeship Program
The National Restaurant Association (NRA) Restaurant Manager Apprenticeship Program is available through Nashville State Community College. The Restaurant Manager Apprenticeship is a registered apprenticeship administered through the NRA and consists of the AAS degree and 4000-hours of on-the-job paid learning at an approved restaurant or other food service facility. Apprentices must be employed and recommended by their employer for enrollment in this apprenticeship program. Successful completion of the Restaurant Manager Apprenticeship and the AAS in Hospitality Management with the Concentration in Food and Beverage Management will result in the awarding of the degree from NSCC, the NRA Certified Restaurant Manager, and/or a series of other potential certifications/designations, and a Certificate of Apprenticeship from the US Department of Labor and a certificate from the NRA.
Course Requirements
Required: NSCC 1010 - First Year Experience
English
- ENGL 1010 - English Composition* I 3 Credits
- Speech Elective (choose one)
- COMM 2025 - Fundamentals of Communication* 3 Credits
OR
- COMM 2045 - Public Speaking* 3 Credits
Humanities/Fine Arts Elective (choose one)
- ART 1035 - Introduction to Art* 3 Credits
OR
- MUS 1030 - Introduction to Music* 3 Credits
Mathematics Elective (choose one)
- MATH 1010 - Math for General Studies* 3 Credits
- OR
- MATH 1530 - Introductory Statistics* 3 Credits
- OR
- MATH 1630 - Finite Mathematics* 3 Credits
Social/Behavioral Sciences Elective (choose one)
- PSYC 1030 - Introduction to Psychology* 3 Credits
OR
- SOCI 1010 - Introduction to Sociology* 3 Credits
Accounting
- ACCT 1010 - Principles of Accounting I 3 Credits
Business
- BUSN 1360 – Software Applications for Business 3 Credits
- BUSN 2300 – Business Ethics 3 Credits
- BUSN 2330 – Principles of Management 3 Credits
- BUSN 2370 - Legal Environment of Business 3 Credits
- BUSN 2380 – Principles of Marketing 3 Credits
Culinary Arts
- CULA 1000 – Career Development for the Hospitality Industry 1 Credit
OR
- HMGT 2900 – Special Topics in the Hospitality Industry 1 Credit
- CULA 1009 – Culinary Math Skills 1 Credit
- CULA 1200 – Sanitation and Food Safety 2 Credits
- CULA 1240 – Dining Room Skills 2 Credits
- CULA 1320 – Culinary I (Fundamentals) 3 Credits
- CULA 2310 – Food and Beverage Management 3 Credits
- CULA 2375 – Purchasing and Cost Control 3 Credits
Hospitality Management
- HMGT 1030 - Introduction to Hospitality Management 3 Credits
- HMGT 1250 - Service Management 3 Credits
- HMGT 1130 – Supervision in the Hospitality Industry 3 Credits
- HMGT 2910 - Hospitality Management Internship 3 Credits
Total Required - Associate Degree: 61 Credits
Recommended Full-Time Schedule
Fall Semester
- CULA 1000 - Career Development for the Hospitality Industry 1 Credit
OR
- HMGT 2900 - Special Topics in the Hospitality Industry 1 Credit
- CULA 1009 – Culinary Math Skills 1 Credit
- CULA 1200 – Sanitation and Food Safety 2 Credits
- CULA 1240 – Dining Room Service 2 Credits
- CULA 1320 – Culinary I (Fundamentals) 3 Credits
- ENGL 1010 – English Composition I 3 Credits
- HMGT 1030 – Introduction to Hospitality 3 Credits
- NSCC 1010 – First Year Experience 1 Credit
Spring Semester
- BUSN 1360 - Software App. for Business 3 Credits
- CULA 2310 – Food and Beverage Management 3 Credits
- HMGT 1250 - Service Management 3 Credits
- HMGT 1130 – Supervision in the Hospitality Industry 3 Credits
- HMGT 2910 – Hospitality Management Internship 3 Credits
Fall Semester
Communication (choose one)
- COMM 2025 - Fundamentals of Communication* 3 Credits
OR
- COMM 2045 - Public Speaking* 3 Credits
Mathematics Elective (choose one)
- MATH 1010 - Math for General Studies* 3 Credits
OR
- MATH 1530 - Introductory Statistics* 3 Credits
OR
- MATH 1630 - Finite Mathematics* 3 Credits
Spring Semester
- ACCT 1010 – Principles of Accounting I 3 Credits
- BUSN 2370 - Legal Environment of Business 3 Credits
- BUSN 2380 – Principles of Marketing 3 Credits
Social/Behavioral Sciences Elective (choose one)
- PSYC 1030 - Introduction to Psychology* 3 Credits
OR
- SOCI 1010 - Introduction to Sociology 3* Credits
Humanities/Fine Arts Elective (choose one)
- ART 1035 - Introduction to Art* 3 Credits
OR
- MUS 1030 - Introduction to Music* 3 Credits
NOTE
Courses should be taken in the sequence indicated in order to ensure graduation on schedule.
Additional course requirements: The Tennessee Board of Regents requires that students either demonstrate the appropriate skill levels in math, reading, and/or writing before enrolling in college-level courses or enroll in appropriate co-requisite experiences with college-level courses to develop competency in those skills while performing college-level work. ACT/SAT scores, classic ACCUPLACER test scores, next-generation ACCUPLACER test scores, or other relevant information determine whether a student needs to enroll in co-requisite courses in math, reading, and/or writing (English).
Cooperative work experience can be an important addition to a student’s formal classroom work. Co-op courses may substitute for technical courses with the prior approval of the instructor. The Career Services Office will provide the correct course numbers.
* This course is part of the general education core.
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