The Hotel and Restaurant Management program was instituted in 1974 and have since kept pace with the needs of employers in the Hospitality industry. The program emphasizes culinary arts, baking, catering, and hospitality and lodging. Students will learn and apply the regulations and standards which govern hospitality. In addition, the program prepares students to earn nationally recognized certifications including TIPS and ServSafe Certification for food handling and beverage service. Through the Co-Op externship program, the program prepares students to become leaders with the ability to shape the future of the hospitality and culinary industry. With an increasingly favorable job projection outlook, they become prepared for numerous management and culinary positions in hotels, restaurants, catering halls, bakeries, and many other related areas of the profession. The department has programs which include an Associate in Applied Science degree and several certificate options in Hospitality Management, Culinary Arts, and Pastry Arts.