Hospitality Program
The Culinary Arts & Hospitality division offers a bachelor of arts degree in Hospitality & Restaurant Management.  This program offers students the opportunity to acquire the business management skills and hospitality finesse needed to develop a career in the expanding hotel and restaurant industry.  An array of career possibilities is available to graduates in the areas of professional management in restaurants, hotels, resorts, hospitals, institutions, conferencing and catering and recreation management.

The bachelor’s degree generally takes four to five years of study to complete. Through an agreement with the University of Nevada Las Vegas (UNLV) and Northern Arizona University (NAU), students seeking the bachelor’s degree are required to complete two (2) semesters of hospitality/hotel/restaurant management studies at either UNLV or NAU, either on their campus or online.  Students can also complete a nutrition emphasis study area at UAA.

The capstone experience for the bachelor’s degree is a 600 hour Alaska internship offered through UAA and designed to provide direct hands-on hotel and restaurant operations management experience during the fifth year of study.  Arranged by the department, internships are paid work experiences at an approved hotel/restaurant site.

At the completion of this program, students are able to:

• Apply theories and concepts of baking and cooking and implement necessary
  techniques to operate or function in a commercial kitchen and bakery.
• Demonstrate the ability to practice concepts of customer service and operate
  front desk operations for lodging venues.
• Analyze the food, beverage and lodging cost-control cycle and accounting practices and implement controls to maintain costs and ensure profitability.
• Demonstrate the ability to implement sales, marketing and promotion and utilize resources to develop and implement marketing plans for foodservice,
  lodging and tourism venues.
• Discuss the importance of the manager's role and ethics associated with executive management and how they lead and inspire staff to achieve mission
  and goals.
• Identify health, building and fire codes and implement requirements to maintain a safe hospitality environment.