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Hospitality Management - AS

Associate in Science in Hospitality Management

The Associates of Science degree in Hospitality Management provides the marketable skills necessary for upward success in the hospitality and restaurant industry. Graduates learn hospitality theory as well as functional hands on skills necessary to supervise and manage successfully in this dynamic industry. The core classes should be taken in the recommended sequence.

Program Learning Outcomes
  • Students will be able to effectively motivate a diverse team toward efficient and effective workplace execution through the application of transformational management/leadership concepts.
  • Students will reach sound operational conclusions and decisions based on an “audit trail” analysis of source documentation.
  • Students will translate strategic objectives and summary business statements into effective daily operational practices.
  • Students will conceptualize the functions of primary departments/work stations within full-service food service, lodging and other hospitality operations.
To earn this degree, students must meet the following requirements: 
  1. Completion of 60 degree applicable units with an overall GPA of 2.0.
  2. Completion of a minimum of 18 semester units in the major with a grade of C (or P) or better.
  3. Completion of the AS Graduation Requirements, CSU GE-B or IGETC.
Required Core Courses: 
Code Class Units
FDR 050A Introduction to the Hospitality Industry (3.0 Lecture) 3.0
FDR 051 Basic Food Preparation (2.0 Lecture/3.0 Lab) 5.0
FDR 051S Introductory Catering Operations Lab (0.5 Lab) 0.5
INF 050 Sanitation and Safety (2.0 Lecture) 2.0
FDR 075 Menu Planning (2.0 Lecture) 2.0
FDR 054 Hotel and Restaurant Accounting (3.0 Lecture) 3.0
FDR 055 Food Purchasing (3.0 Lecture) 3.0
FDR 058 Food, Beverage and Labor Cost Controls (3.0 Lecture) 3.0
FDR 059 Hospitality Supervision and Leadership (4.0 Lecture) 4.0
FDR 060A Food Service Facilities Planning (3.0 Lecture) 3.0
FDR 076 Sales and Marketing in the Hospitality Industry (3.0 Lecture) 3.0
FDR 052 Quantity Foods Operation (1.0 Lecture/5.0 Lab) 6.0
FDR 052S Quantity Foods Lab (0.5 Lab) 0.5
FDR 053 Restaurant Operations (1.0 Lecture/5.0 Lab) 6.0
FDR 053S Restaurant Operations Lab (0.5 Arranged Lab) 0.5
NTR 015 Human Nutrition (3.0 Lecture) 3.0
Code Class Units
WRK 300HM Occupational Work Experience in HM 1.0 - 5.0
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NOTE: 5.0 units of work experience is composed of approximately 400 hours of hands-on experience in viable food service operations is also required.

Optional recommended coures not included in core requirement:
Code Class Units
FDR 072 Intermediate Cuisine (2.0 Lecture/1.0 Lab) 3.0
FDR 073 Fundamentals of Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 074 Intermediate Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 078 Advanced Baking and Pastry (1.0 Lecture/1.0 Lab) 2.0
FDR 079 Introduction to Food and Wine Pairing (2.0 Lecture/1.0 Lab) 3.0
FDR 081 Intro to Wines and Spirits of the World (2.0 Lecture) 2.0
FDR 086 Beginning Bread Making (1.0 Lecture/1.0 Lab) 2.0
FDR 096 Healthy Cuisine (1.0 Lecture/1.0 Lab) 2.0
FDR 105 Catering Management and Operations (1.0 Lecture/1.0 Lab) 2.0
FDR 106A Food Trucks: Starting a Mobile Food Business (2.0 Lecture) 2.0
FDR 106B Food Trucks: Mobile Food Operations (1.0 Lecture/0.5 Lab) 1.5
HMT 075 Housekeeping in Hotels, Motels and Institutions (3.0 Lecture) 3.0
HMT 076 Hotel and Motel Front Office Management (3.0 Lecture) 3.0
FDR 082 Introduction to Chocolate and Confectionary (1.0 Lecture/1.0 Lab) 2.0


Required Units for the Major

Required unts for the major 49.5-53.5
plus completion of general education requirements
and electives as needed to reach 60 units.
Total required units 71.5-74.5
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Career/Transfer Opportunities

Pathway to supervision and management in the commercial food service industry; resort and lodging management; event planning; management and leadership in managed services.

Students may also be interested in English Careers in Food Service (non credit)