Department Details

Learn more about the Center for Hospitality and Culinary Studies (CHCS) department.

Mission Statement

The Hospitality and Culinary Management Program will evolve into a premier resource and learning center for students and current professionals. This program will serve students and the industry workforce by providing high-quality academic courses and programs appropriate to hospitality needs; state-of-the-art learning facilities; high quality, real-life experience for students and professionally qualified and experienced faculty to guide students to achieve their goals.

Program Goals

Hospitality Management:
A graduate should be able to

1. Function at the entry-level or mid-level management position within the hospitality field.
2. Execute and oversee basic skills, involving food preparation and lodging operations, satisfactorily.
3. Maintain appropriate cost control and financial management skills.
4. Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.
5. Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
6. Operate in a context of legal, ethical, and service modes as set by the industry.

Culinary Management:
A graduate should be able to

1. Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.
2. Perform satisfactory culinary and baking skills in an industry-accepted manner.
3. Maintain appropriate cost control, human resources, and financial management skills.
4. Maintain industry and legal standards in reference to sanitation and safety.
5. Identify, understand, evaluate, and apply ethical reasoning.

You may view our strategic plan for more details about the department. We also provide further information about our Hospitality Management Program Advisory Committee. 

View Center for Hospitality and Culinary Studies graduate information.