From welding to philosophy, FRCC has a program for you.

Is a bachelor's degree your goal? Our two-year associate degrees (A.A., A.S.) are guaranteed to transfer to four-year public schools in Colorado.

Need skills? Our technical degrees (A.A.S.) and certificates launch you into a career. Some certificates can be completed in just one semester.

Select a campus to see what programs are offered there.  Click on a program name for required classes, contacts, starting salaries, and more.

Hospitality & Culinary Arts
Management Program

Offered at: Larimer

Culinarian & Restaurant Management Degree

A.A.S. in Culinarian & Restaurant Management

60 credits
(4 semesters)

With the Culinarian & Restaurant degree you will be prepared for entry-level management positions in the lodging, catering, tourism, institutional services and restaurant fields. As part of this program you will participate in applied experiences in both the food service and operations of the hospitality industry.

Students have the option to participate in four culinary laboratory courses, as well as one practicum or internship. National Restaurant Association certification is available for a number of the courses offered in the program. At the completion of any of those courses ServSafe® Food Protection Manager certification can be obtained. 

Culinarian & Restaurant Management: See required courses and descriptions

What You Will Learn

Upon completion of the Culinarian & Restaurant Management A.A.S. degree, you will be able to:

  1. Practice and demonstrate industry-standard knowledge and skills regarding sanitation, personal hygiene, and safety procedures.
  2. Demonstrate proper use and care of equipment, tools, utensils and knives.
  3. Compare and contrast cooking and baking methods.
  4. Perform cost calculations and apply them to decision-making situations.
  5. Forecast sales and expenses in a variety of hospitality businesses.
  6. Establish supervision and management work-ethic traits through personal conduct and effective teamwork.
  7. Acquire an understanding of legal and human resource challenges in the hospitality industry.
  8. Demonstrate strong interpersonal skills pertaining to a team environment and customer services.

Hotel & Event Management Degree

A.A.S. in Hotel & Event Management

60 credits
(4 semesters)

With the Hotel & Event Management degree you will be prepared for entry-level careers in various types of hotels, meetings, conventions, expositions, and special events. In this program you will participate in applied experiences in both service and operational areas of the hotel and event planning industries with an internship.

National Restaurant Association certification is available for a number of the courses offered in the program. At the completion of any of those courses ServSafe® Food Protection Manager certification can be obtained. 

Hotel & Event Management degree: See required courses and descriptions

What You Will Learn

Upon completion of the Hotel & Event Management A.A.S. degree, you will be able to:

  1. Recognize and analyze critical issues, current challenges, and customer and market trends in the lodging and events industries.
  2. Demonstrate a solid understanding of effective lodging and event sales, marketing, and management practices.
  3. Acquire, integrate, and evaluate yield, sales, revenue management, and cost control strategies for operating efficient, profitable lodging and/or events operations.
  4. Perform cost calculations and apply them to decision-making situations.
  5. Forecast sales and expenses in a variety of hospitality businesses.
  6. Establish supervision and management work-ethic traits through personal conduct and effective teamwork.  
  7. Acquire an understanding of legal and human resource challenges in the hospitality industry.
  8. Demonstrate strong interpersonal skills pertaining to a team environment and guest services.

Certificates

Culinarian

24 credits
(2 semesters)

This certificate program introduces you to commercial baking and production of breads, pastries, and desserts and the preparation of pantry, breakfast, dairy, garnish, salads, and cold items for buffets. Students also learn about planning and costing menus, purchasing ingredients, scheduling production and service staff, and handling guest relations.

Culinarian Certificate: See required courses and descriptions. 

See gainful employment information.

Event Planning

23 credits
(2 semesters)

This certificate program introduces you to the planning and development of events or meetings, including budgeting, food and beverage, entertainment, catering, and lodging. Students learn marketing and sales strategies and techniques for the meeting and convention industry.

Event Planning certificate: See required courses and descriptions. 

See gainful employment information.

Foundations of Culinary Arts

10 credits
(1 semester)

In this certificate program you explore the basic principles and practices of a commercial kitchen, including safety and sanitation, use and care of equipment, tools, utensils and knives, recipe use and conversion, baking terminology, and bakery production production. Students take the National Restaurant Association's ServSafe® Food Production Manager’s exam.

Culinary Arts certification: See required courses and descriptions.

 

Hotel Management

24 credits
(2 semesters)

 

This certificate program introduces you to planning for special events, convention management, and hotel sales and marketing.

Hotel Management certificate: See required courses and descriptions. 

See gainful employment information.

Restaurant Management

20 credits
(2 semesters)

This certificate program prepares you to work in the food and beverage industry, covering food production, service management, menu planning, purchasing, storage, beverage management, and food, beverage, and labor cost control.

Restaurant Management certificate: See required courses and descriptions. 

See gainful employment information.

 

Hospitality and Culinary Arts Jobs & Salaries

Jobs Entry Average Experienced
Food Service Manager $51,250
$62,533
$73,750
Lodging Manager $41,788
$73,318
$89,083
Meeting & Convention Planner $29,233
$47,567
$56,734
Institution & Cafeteria Cook $22,174
$28,177
$31,179
Food Prep/Serving Manager $51,250
$62,533
$73,750
Housekeeping Manager $42,633
$67,602
$80,086

Colorado Department of Labor and Employment
Occupational Statistics Survey (2017)

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* Degree with designation