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Program checklist · AAS

Hospitality Management, AAS

Mohawk Valley Community College · Utica, NY

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
AAS
Credential class
ceterms:AssociateDegree
CIP
12.0504
Total credits (published)
62
Credits (computed from items)
111
Catalog edition
2026-2027
Checklist type
degree-program
Identifiers
IPEDS UNITID
193283
CourseShelf checklist
CK_193283_669e1186
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

First Semester

6 items
  1. CF 100
    College Foundations Seminar
    Not resolved to a course
    1
  2. EN 101
    As published: “English 1: Composition”
    3
  3. AC 115
    Financial Accounting
    Not resolved to a course
    3
  4. BM 100
    Introduction to Business
    Not resolved to a course
    3
  5. BM 110
    As published: “Principles of Microeconomics”
    3
  6. Social Science Elective (a)
    Not resolved to a course
    3

Second Semester

5 items
  1. EN 102
    As published: “English 2: Ideas and Values in Literature”
    3
  2. AC 116
    Managerial Accounting
    Not resolved to a course
    3
  3. BM 115
    As published: “Principles of Macroeconomics”
    3
  4. MA 110
    As published: “Elementary Statistics”
    3
  5. IS 101
    Computers and Society
    Not resolved to a course
    3

Third Semester

5 items
  1. FS 150
    Safety and Sanitation
    Not resolved to a course
    2
  2. BM 290
    Business Internship
    Not resolved to a course
    3
  3. Restricted Elective (b)
    Not resolved to a course
    3
  4. Restricted Elective (b)
    Not resolved to a course
    3
  5. Restricted Elective (b)
    Not resolved to a course
    3

Fourth Semester

5 items
  1. EN 150
    Effective Speech
    Not resolved to a course
    3
  2. BM 120
    Principles of Marketing
    Not resolved to a course
    3
  3. AC 131
    Business Law 1
    Not resolved to a course
    3
  4. BM 251
    Organizational Behavior
    Not resolved to a course
    3
  5. Natural Science Elective (c)
    Not resolved to a course
    4

Social Science Elective (a)

7 items
  1. Preferred:
    Not resolved to a course
  2. PY 101
    As published: “Introduction to General Psychology”
    3
  3. SO 101
    Introduction to Sociology
    Not resolved to a course
    3
  4. Acceptable:
    Not resolved to a course
  5. AN 101
    Biological Anthropology
    Not resolved to a course
    3
  6. GE 101
    As published: “Essentials of World Geography”
    3
  7. PS 101
    As published: “American National Government”
    3

Restricted Electives (b)

8 items
  1. Students pursuing the Hospitality Management AAS degree with no additional credentials should take the following courses:
    Not resolved to a course
  2. FS 160
    Dining Room Service
    Not resolved to a course
    3
  3. FS 202
    Menu & Facilities Planning
    Not resolved to a course
    3
  4. FS 111
    Food Preparation 1
    Not resolved to a course
    4
  5. Students pursuing the Hotel Operations & Event Management microcredential should take the following courses:
    Not resolved to a course
  6. HT 105
    Front Office Procedures
    Not resolved to a course
    3
  7. HT 205
    Housekeeping/Property Management
    Not resolved to a course
    3
  8. HT 211
    Convention Services Management
    Not resolved to a course
    3

Natural Science Elective (c)

5 items
  1. BI 103
    Human Life Science 1
    Not resolved to a course
    4
  2. BI 105
    As published: “Environmental Science”
    4
  3. GL 100
    Introduction to Earth Science
    Not resolved to a course
    4
  4. GL 101
    Physical Geology
    Not resolved to a course
    4
  5. Any GE Natural Science course is acceptable.
    Not resolved to a course

Program Goals and Outcomes

14 items
  1. To provide training in culinary arts preparation​
    Not resolved to a course
  2. Students will be able to demonstrate execution of the correct application of key cooking methods.​
    Not resolved to a course
  3. To provide training in bakery weights and measures​
    Not resolved to a course
  4. Students will be able to demonstrate the ability to weigh and measure with accuracy the ingredients needed for their food prep 1 practical exam.​
    Not resolved to a course
  5. To prepare the student to communicate effectively​
    Not resolved to a course
  6. Students will communicate appropriately with instructors and peers through written or oral assignments.​
    Not resolved to a course
  7. To prepare Culinary Arts Students to interact effectively with others on a team to reach a common goal​
    Not resolved to a course
  8. Students will demonstrate an ability to work with others in a group to attain a common goal.​
    Not resolved to a course
  9. To provide training in safe food handling​
    Not resolved to a course
  10. Students will be able to demonstrate safe food handling techniques.
    Not resolved to a course
  11. Students will identify, access, and appropriately use authoritative sources of information.​
    Not resolved to a course
  12. To prepare students to demonstrate information literacy​
    Not resolved to a course
  13. Students will use traditional and contemporary information technology.
    Not resolved to a course
  14. Students will identify, access, and appropriately use authoritative sources of information.​
    Not resolved to a course
Source. Mohawk Valley Community College, catalog 2026-2027 — https://catalog.mvcc.edu/preview_program.php?catoid=3&poid=288&returnto=235. Captured page pages/0072.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.