Hotel and Restaurant Management Certificate Program

Certificate -  Hospitality Department

The information below applies to students entering the program in fall 2017. For the most accurate program requirements for your catalog year, please log in to BHCC Self Service to review your specific program requirements. Any questions? Stop by or contact the LifeMap Commons on the Charlestown Campus - E-Building, Room E-235; Phone 617-228-2230.
Course Title Course Number Semester Taken Credits Prerequisites
Principles of Management and Service in Hospitality HRT121 3
Front Office Operations w/ Technology Component HRT131 Fall 3
Principles of Accounting I ACC101 3 ENG095 and ESL098 or RDG095 or placement
College Writing I ENG111 3 ENG095 and ESL098 or RDG095 or placement
Food and Beverage Operations for Hospitality Professionals HRT112 3
Culinary Theory in Hospitality HRT133 3
Advanced Lodging Operations HRT231 Spring 3 HRT131
Applications/Concepts CIT110 3 ESL098 or RDG095 or placement
Food Service Sanitation and Skills CUL111 3
Total Credits 27
Last Modified Date: April 5, 2017

Additional Information

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Program Overview

The mission of the Hospitality Management programs is to be a leader in programs providing education for entry level careers in Hotel and Restaurant Management and Meeting and Event Planning Management. In addition, Preparation for transfer to four year, higher education programs and opportunities for professional development will be provided. Students will develop technological, communicative, critical thinking, quantitative, and interpersonal skills.

This option prepares students in skills training and decision making in such crucial areas as guest services, human resources, and hotel and restaurant operations. A variety of teaching methods lead students to a better understanding of the importance of the hotel and restaurant industry as an economic growth vehicle and as a method of working with a culturally diverse workforce.

Career Outlook

Graduates of this option qualify for entry level managerial positions as well as for management training programs in hotels and restaurants. Students also qualify to transfer all credits to the Associate in Science Degree in Hotel and Restaurant Management.

Upon Completion of this Concentration Graduates will be able to:

  • Perform technical skills in basic cooking and kitchen operations, basic skills in front desk, reservations and housekeeping procedures. 
  • Perform administrative skills in basic business bookkeeping procedure, business cost controls, and planning and coordinating hotel and restaurant operations. 
  • Demonstrate conceptual skills necessary to understanding the needs of the hotel and restaurant industry.