Hospitality: Meeting and Event Management - CCL

The Certificate of Completion (CCL) in Hospitality: Meeting and Event Management program is designed to prepare students to work in the role of a meeting planner for the hospitality, corporate and non-profit industries. A professional meeting and event manager is responsible for assessing the unique needs of personal, professional and corporate clients to create and execute meetings and special events.
Suggested Course Plan Sequenced by Semester

Details

Academic Career
Credit
Degree/Certificate Type
Career and Technical Certificate
Academic Plan
Certificate of Completion (CCL)
Academic Plan Code
5918
Total Credits Required
18
Catalog Year
2019-2020

At Scottsdale...

For additional information about this program, visit: 

College Tabs

Course Format

The Meeting and Event Management CCL courses are a mix of both in-person and online classes. Only one core course is not offered online, HRM140 Food Production Concepts is only offered in-person as it is a hands on culinary course that incorporates knife skills.

Program Length

Minimum time required for CCL completion is one year, two semesters of three (3) courses per semester, six (6) classes/18 credit hours. (Note: Courses offered fall and spring semesters).

Textbooks

Textbooks vary depending on the course, some classes use low or no-cost textbooks available in print or leased online.

Program Contacts

Janelle Hoffman, Hospitality & Tourism Program Director
Office: AP-246
Phone: (480) 423-6260
janelle.hoffman@scottsdalecc.edu

Gary Ward, Division Chair
Office: AP-247
Phone: (480) 423-6685
gary.ward@scottsdalecc.edu

Donna Medina, Administrative Specialist Sr.
Office: AP-251
Phone: (480) 423-6578
donna.medina@scottsdalecc.edu

Program Notes:

  • Set up an advising meeting by emailing janelle.hoffman@scottsdalecc.edu
  • Enroll in the courses listed in the Program Curriculum above
  • For permission to take upper-level class:
    • Email janelle.hoffman@scottsdalecc.edu  and provide us with the following.
      • Full name
      • Student ID#
      • Course number and section of classes you would like to take
      • Brief explanation of your educational and industry background
What You’ll Learn

This pathway map will help you gain the expertise needed to:

  1. Demonstrate an understanding of the elements and current trends that comprise the hospitality industry.
  2. Apply the components of beverage management, menu development, cost control, and alcohol law for beverage operation.
  3. Manage the organization of special events from concept through completion, including planning, coordinating, designing, marketing, financing and managing risk.
  4. Integrate professional, ethical, and legal standards into hospitality business practice.
  5. Create favorable guest experiences by using professional service management techniques in a hospitality environment.
  6. Communicate in an effective and culturally-responsive manner, consistent with the professional standards of the hospitality industry.
  7. Critically analyze a wide range of problems in the hospitality industry to generate applicable solutions.
Career Opportunities

Successful completion of this program may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based annual median wages* for this program. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information.

* Wage information sourced from the Bureau of Labor Statistics, Occupational Employment Statistics Program. Updated May 2018.
Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

  • The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
  • Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
  • Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include CPD150, CPD150AC, CPD104, and AAA115/CPD115. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
  • Students should meet with an academic advisor about any concerns that may affect course enrollment.

Full-time Sequence

Full-time status is 12 credits to 18 credits per semester.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Credits
HRM110 Introduction to Hospitality and Tourism Management Critical course Gateway course 3
HRM140 Food Production Concepts 3
HRM230 Beverage Management 3
HRM145 Events Management Critical course 3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Credits
HRM146 International Meetings, Conventions and Exhibitions 3
RE Restricted Electives 3

Restricted Electives

A list of program electives for this pathway map
Course
Number
Course Name Requisites Notes Credits
HRM142 Wine: From Vine to Table 3
HRM150 Hospitality and Tourism Information Systems I 3
HRM240 Commercial Food Production 3
HRM295AA or
HRM295AB or
HRM295AC
Hospitality Internship or Hospitality Internship or Hospitality Internship 1–3
INT105 Introduction to Interior Design 3
MGT253 Owning and Operating a Small Business 3
MKT110 Marketing and Social Networking 3

Part-time Sequence

Part-time status is 11 credit hours or less.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Credits
HRM110 Introduction to Hospitality and Tourism Management Critical course Gateway course 3
HRM145 Events Management Critical course 3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Credits
HRM140 Food Production Concepts 3
HRM230 Beverage Management 3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course
Number
Course Name Requisites Notes Credits
HRM146 International Meetings, Conventions and Exhibitions 3
RE Restricted Electives 3

Restricted Electives

A list of program electives for this pathway map
Course
Number
Course Name Requisites Notes Credits
HRM142 Wine: From Vine to Table 3
HRM150 Hospitality and Tourism Information Systems I 3
HRM240 Commercial Food Production 3
HRM295AA or
HRM295AB or
HRM295AC
Hospitality Internship or Hospitality Internship or Hospitality Internship 1–3
INT105 Introduction to Interior Design 3
MGT253 Owning and Operating a Small Business 3
MKT110 Marketing and Social Networking 3
Program Area Key
Disclaimer

Students must earn a grade of "C" or better for all courses required within the program.

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

View MCCCD’s program website for the Certificate of Completion in Hospitality: Meeting and Event Management (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm?id=138359).

At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.