This is the parent program for the Meeting, Convention, and Special Events Manager, CPC
Total Program Credits: 96-97
Estimated Program Length: Two years
Offered by Culinary Arts & Hotel/Restaurant/Tourism Management , 541.463.3518
Associate of Applied Science (AAS) Requirements
Program Coordinator Wendy Milbrat, 541.463.3518, firstname.lastname@example.org;or email: CulinaryHospPrograms@lanecc.edu
Dean Christopher Rehn
Purpose Trains graduates for exciting, varied careers in several areas, such as hotel management, meeting and special event management, restaurant management and ownership, and travel and tourism-related businesses. Upon completing this degree program in Hotel/Restaurant/Tourism Management, students will have opportunities for challenging and rewarding careers that can take them around the world.
Learning Outcomes The student who successfully completes all Hotel/Restaurant/Tourism Management requirements will:
- Demonstrate an understanding of lodging operations and financial transactions.
- Describe the legal and ethical responsibilities of hospitality professionals.
- Identify and describe the various elements of restaurant management.
- Use knowledge of best practices to further sustainability (economic, environmental, and social) in the hospitality industry.
- Understand OSHA, safety regulations, and sanitation procedures in the hospitality industry
- Identify and describe the various sectors within the hospitality industry.
- Describe the fundamental principles of customer service and guest relations.
- Demonstrate the ability to practice concepts of hospitality sales and marketing.
- Describe the various safety and security risks in the hospitality industry.
Accreditation Hospitality Management, accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA). Students graduating from the program will receive national certification status as a Certified Hospitality Graduate (CHG).
Admission Information A separate application to the program is required. Admission information is available from the Culinary Arts & Hotel/Restaurant/Tourism Management office, Building 19, Room 204 or online at lanecc.edu/CAHRTM.
Advising Contact Lori Areford and Josh Baker at CulinaryHospPrograms@lanecc.edu
Cooperative Education (Co-op) Students earn credit for on-the-job work experience related to educational and career goals. Through Co-op, students can develop and practice skills, expand career knowledge, and make contacts for future employment. For more information contact Joe McCully, Cooperative Education Coordinator, Bldg.19, Rm. 210, 541.463.3516, email@example.com
Job Openings and Wages Projected through 2022
Career Pathways Roadmap
Hotel Front Desk
Lane County openings - 49 annually
Statewide openings - 592 annually
Lane County openings - 3 annually
Statewide openings - 49 annually
Meeting and Convention Planners
Lane County openings - 12 annually
Statewide openings - 196 annually
Hotel Front Desk
Lane County average hourly - $12.30; average annual - $25,584
Oregon average hourly - $12.46; average annual - $25,920
Lane County average hourly - $27.35; average annual - $56,887
Oregon average hourly - $28.21; average annual - $58,669
Meeting and Convention Planners
Lane County average hourly - $18.15 ; average annual - $37,743
Oregon average hourly - $24.48 ; average annual - $50,922
Estimated Program Cost
|Program Specific Fees
|Resident Tuition and General Student Fees
||Total Estimated Cost
*Course fees may change during the year. See the online credit class schedule for fees assigned to courses.
- A Lane County Food Handlers card is required for entry into the program.
- Students must complete college placement tests showing readiness for MTH 025 / MTH 025C or higher and WR 097 or higher to be accepted into the program. Students who do not meet reading and/or math requirements may apply to PASS Lane Summer programming for alternative admission process. PASS Lane contact is Marcia Koening (firstname.lastname@example.org) 541.463.5818, Bldng 11/244.
- MS PowerPoint and Excel are used extensively. It is recommended that students have these skills prior to beginning the program, or take courses to gain skills during their first year. See your academic advisor for help determining which courses you need and how to add them to your schedule.
- Fall term entry is highly recommended. Winter and Spring term entries will have limited offerings.
- Prerequisites are required for some courses. See Courses .
- Students meet the mathematics requirement with any class MTH 025 or higher, but it is strongly recommended to take MTH 025C . If math is taken in the self-paced format through the Math Resource Center then all credits must be completed to meet the math requirement.
- HE 252 - First Aid is recommended for PE/Health/Dance if pursuing a Culinary Arts degree or certificate.
- Some credits of CA 280 may be able to substitute for HRTM 280 . See the program coordinator or academic advisor for more information.
- The Dual Degree Option for Culinary Arts and Hotel/Restaurant/Tourism Management can only be obtained by first completing the AAS: Culinary Arts & Food Service Management. See the program coordinator or academic advisor for more information.
- Students interested in transferring to a four-year institution should meet with their academic advisor to discuss transfer opportunities specific to Lane graduates.