| Offered at Locations: Spokane Community College |
First Quarter |
| BT 152 | College and Career Strategies | 5 |
| HM 110 | Introduction to Hospitality | 5 |
| HM 130 | Human Relations 1 | 5 |
| 15 |
Second Quarter |
| BT 272 | Business Correspondence 2 | 5 |
| HM 115 | Food Sanitation 3 | 3 |
| HM 126 | Food Science | 5 |
| 13 |
Third Quarter |
| CMST 227 | Intercultural Communication | 5 |
| HM 112 | Hospitality Mathematics 4 | 3 |
| HM 251 | Restaurant Management | 5 |
| MMGT 223 | Customer Service | 3 |
| 16 |
Fourth Quarter |
| BUS 140 | International Marketing | 3 |
| EMS 120 | Basic First Aid in the Workplace | 2 |
| HM 255 | Menu Planning | 3 |
| HM 265 | Hospitality Cost Controls | 5 |
| 13 |
| 57 credits are required for the Certificate |
|
| 1 | HM 130 may be substituted with BUS 280. |
| 2 | Score on writing component of the COMPASS or ASSET test of 80% or better or 2.0 grade or better in BT 105. |
| 3 | This course is required for certification by the Educational Foundation of the National Restaurant Association. |
| 4 | HM 112 may be substituted with BUS 103. |
|
Disclaimer: The college cannot guarantee courses will be offered in the quarters indicated. During the period this guide is in circulation, there may be curriculum revisions and program changes. Students are responsible for consulting the appropriate academic unit or adviser for more current and specific information. the information in this guide is subject to change and does not constitute an agreement between the college and the student.