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Hospitality Management College
Course Sequence
The world's most advanced Hospitality Management School.
Our amazing Hospitality Management staff has designed the most up-to-date curriculum anywhere to prepare you for the real hospitality world of today and tomorrow.
As with all of the other programs offered by the Professional Culinary Institute, this is a "Hands-on" program with practical applications in the areas of culinary skills, wine and beverage service, and hotel room management. Upon completion of this course, you will be amply prepared to enter any aspect of the hospitality industry: the "hot line", banquet service, maitre d' and dining room operations, housekeeping department management, front desk management, CAD restaurant and hotel design, business and accounting theory, and all other skills essential for successful management of any hospitality business.
Finally, your education culminates in a paid externship in an actual hospitality job, providing valuable professional experience in your chosen field. Your complete and advanced education is designed to give you the skills you need to have a winning edge in the Hospitality Management marketplace.
Hospitality Management classes are scheduled two class periods per school day, one will be three hours and the other two hours. Kitchen classes are five hours continuously.
Course Sequence
HCM 101 Introduction to the Hospitality Industry
3 units, 2 hr periods (45 hrs)
HCM 117 Lodging and Rooms Management
3 units, 2 hr periods (45 hrs)
HCM 118 Front Desk Operations
2 units, 3 hr periods (30 hrs)
HCM 105 Hospitality Technology
2 units, 3 hr periods (30 hrs)
HCM 103 Restaurant & Foodservice Management
3 units, 3 hr periods (45 hrs)
SS 100 Safety-Sanitation
2 units, 5 hr periods (30 hrs)
HCM 107 Gastronomic Directives I
4 units, 5 hr periods (60 hrs)
HCM 108 Gastronomic Directives II
4 units, 5 hr periods (60 hrs)
HCM 109 Gastronomic Directives III
4 units, 5 hr periods (60 hrs)
HCM 111 Physiology of Taste and Smell
2 units, 5 hr periods (30 hrs)
HCM 112 Menu Management/Purchasing
2 units, 2 hr periods (30 hrs)
HCM 114 Dining Room Management/Table Service
2 units, 3 hr periods (30 hrs)
HCM 106 Hospitality and Restaurant Accounting
3 units, 3 hr periods (45 hrs)
HCM 115 Beverage Management
2 units, 2 hr periods (30 hrs)
WA 101 Wine Foundation Course
2 units, 2 hr periods (30 hrs)
HCM 113 Facilities Design
3 units, 3 hr periods (45 hrs)
HCM 104 Human Resource Management
2 units, 2 hr periods (30 hrs)
HCM 120 Hospitality and Tourism Marketing
3 units, 3 hr periods (45 hrs)
HCM 102 Event Planning and Management
2 units, 2 hr periods (30 hrs)
HCM 121 Guest Services Management
2 units, 3 hr periods (30 hrs)
HCM 122 Hospitality Management
2 units, 2 hr periods (30 hrs)
HCM 116 Hospitality & Restaurant Law
3 units, 3 hr periods (45 hrs)
HCM 119 Casino and Gaming Operations
2 units, 2 hr periods (25 hrs)
HCM 123 Capstone Project
2 units, 3 hr periods (30 hrs)
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