Apr 10, 2025  
2024-2025 Catalog 
    
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2024-2025 Catalog

Hospitality Leadership (LDRCE)

Location(s): Fort Omaha Campus

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Award: Certificate of Achievement
Pathway to Associates Degree: Sustainable Baking Management (BAKE1) & Sustainable Culinary Management (COOK1)
Academic Focus Area: Business
 
The Hospitality Leadership Certificate of Achievement advances the abilities of early-career professionals to effectively guide restaurant & food service operations and sustainable food systems.
 
This certificate of achievement is for students who are enrolled in BAKE1 or COOK1 in which any course pre-requisites will have been met.
 
Graduation Requirements 
To earn this degree, a student must complete all required courses. 
Total credit hours required: 52.5
 

Links to Additional Resources

 

Major Requirements - 39.0 credits

General Education Course Recommendations for this Program:

  • Communication: ENGL 1220 (perferably section 4A)
  • Quantitative/Numeracy: MATH 1242

 

Certificate of Achievement General Education Requirements - 13.5 credits

The following are General Education requirements for a Certificate of Achievement. Students may not use the same course to satisfy more than one degree requirement.

Communication

1 Course     4.5 credit hrs.

Select 1 Level I course from the list of Communication General Education courses in the current course catalog.

Quantitative/Numeracy

1 Course     4.5 - 5.0 credit hrs. 

Please check your degree program for recommended Math course.

Select 1 college level math course from the list of General Education math courses in the current course catalog.

*Based on the Math course you select, pre-requisites may be required.

Critical Thinking/Creativity & Social/Cultural Awareness

1 Course     4.5 credit hrs.

Select 1course from the list of Humanities or Social Sciences General Education course options in the current course catalog. 

       OR

 

 

Program Level Student Learning Outcomes

  1. Passionately and confidently approach any task - in the kitchen, bakery and dining room - synthesize previous lessons, evaluate what needs to be done, and produce excellent results.In a paragraph, summarize the knowledge, program level student learning outcomes, and skills students are expected to achieve. 
  2. Openly and purposefully create, recognize and nurture healthy work environments and teams by upholding cultural identity (bringing my whole self), celebrating inclusion (helping others bring their whole selves), demonstrating a strong growth mindset (willingness to get better) and a fierce work-ethic (willingness to keep going in the face of adversity).
  3. Humbly and positively engage others to discover their needs & expectations to create spectacular experiences.
  4. Respectfully and carefully steward resources - products, people and places - for maximum long-term economic and environmental benefit.
  5. Professionally and collaboratively integrate business planning tools into restaurant and foodservice operations
     

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