Hotel and Resort Management


Sample Schedule

The schedule below shows how the requirements for this certificate may be met in two semesters. For some students, fulfilling certificate requirements may take more than two semesters to complete. When planning your schedule, you should consult with your advisor.

First Semester (17 Credit Hours)

  • ACC 101 Principles of Financial Accounting (4)
  • BUS 224 Human Resource Management (3)
  • CUL 190 Food and Beverage Cost Controls (3)
  • HOS 101 Principles of Hotel and Resort Management (3)
  • HOS 105 Orientation to Hospitality (1)
  • HOS 220 Hospitality Marketing and Sales (3)
  • Non-credit Program Requirement: 300 hours of Work Experience**

Second Semester (14 Credit Hours)

  • CUL 100 Culinary Fundamentals (3)
  • CUL 105 Culinary Fundamentals Lab (1)
  • HOS 135 Rooms Division Management (3)
  • HOS 232 Event Management (3)
  • HPE 111 First Aid and Basic Life Support (1)
  • Approved elective (3)*
  • Non-credit Program Requirement: 300 hours of Work Experience**

* Approved electives are any course with the prefix BUS, CUL, and HOS.

** Students are also required to complete 300 hours of work experience in the Culinary/Hospitality Industry while matriculated in the Culinary Arts or Hospitality and Tourism Management degree programs to complement the classroom and laboratory requirements of the programs. For more information, please contact the Technical Specialist for Applied Learning and Internships, or (585)785-1792.

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Explore FLCC programs related to hospitality, including Culinary Arts, Food and Beverage Management, Event and Tourism Management, and Viticulture and Wine Technology.