Debra Swope, Program Director
This certificate program will allow students to be prepared to design, plan, and execute
successful events for any sized group. Students will learn how to market their services,
conduct needs assessments and site analyses, prepare budgets, and effectively assess
event success. The Event Management industry is a growing field, and includes seminars,
conventions, conferences, expositions, trade shows, and special events such as weddings
and other celebrations. An on-site internship will develop skills in the best practices
to create successful events and meetings for groups from ten to hundreds.
Event Management students must maintain the scholastic standards of the college and must achieve a grade of "C" or better in each Hospitality Management and Culinary Arts course. Students are expected to be well-groomed in compliance with standards of sanitation.
This is a career program and is designed to enable students to seek employment at the program's completion.
Successful completion of this program qualifies a student to apply for a Certificate in Event Management.
Required Hospitality Courses
|Menu Planning and Food Merchandising
|Food and Beverage Cost Control
|Principles of Event Management
|Mechanics of Event Management
|Event Production Internship
EVENT MANAGEMENT CERTIFICATE
ONE-YEAR CAREER PROGRAM
PREPARATION FOR EMPLOYMENT
|Hospitality Management 204 (Menu Planning and Food Merchandising)
|Hospitality Management 207 (Principles of Event Management)
|Hospitality Management 211 (Hospitality Supervision)
|Hospitality Management 219 (Mechanics of Event Management )
|Hospitality Management 165 (Catering Operations)
|Hospitality Management 205 (Food and Beverage Cost Control)
|Hospitality Management 218 (Hospitality Marketing)
|Hospitality Management 230 ( Event Production Internship)
|Total Credit Hours:
NOTE: All courses specifically identified by course number are graduation requirements for this program.