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  1. Programs
  3. Hospitality Specialist (STC-HM1)

Hospitality Specialist (STC-HM1)

Coastal Alabama Community College

Short-Term Certificate

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

This short-term certificate is designed to provide training and development of competencies for students to obtain and advance in a career in the hospitality and culinary industries. Courses comply with guidelines as set by the American Culinary Federation and will apply to an AAS or Certificate in Hospitality, Event Planning, Culinary and/or Pastry and Baking.

Credits

15 credits

Format

In-Person

Eligibility Calculator

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 11-9051.00

Skills

Management of Personnel ResourcesCoordinationSpeakingService OrientationMonitoringActive ListeningReading ComprehensionCritical ThinkingSocial PerceptivenessTime ManagementNegotiation

Knowledge

Customer and Personal ServiceAdministration and ManagementPersonnel and Human ResourcesFood ProductionEnglish LanguageProduction and ProcessingMathematics

Abilities

Oral ComprehensionWritten ComprehensionOral ExpressionProblem SensitivityDeductive ReasoningSpeech ClaritySpeech RecognitionNear VisionWritten ExpressionInformation OrderingSelective AttentionInductive ReasoningFluency of Ideas

Tasks

  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Answer inquiries pertaining to hotel policies and services, and resolve occupants' complaints.
  • Participate in financial activities, such as the setting of room rates, the establishment of budgets
  • Confer and cooperate with other managers to ensure coordination of hotel activities.

Technology

Time accounting softwareAnalytical or scientific softwareFinancial analysis softwareElectronic mail softwareObject or component oriented development softwareInventory management softwarePoint of sale POS softwareData base user interface and query softwareAccounting softwareFacilities management softwareCustomer relationship management CRM software

Tools

Computerized cash registersLaser printersNotebook computersPersonal computersPersonal digital assistants PDAApple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakers10-key calculatorsCash registersCredit card processing machinesDesktop computersHandheld computersLaptop computersMulti-line telephone systemsPrivate automatic branch exchange PABX systemsVoice mail systems

Work Values

IndependenceRelationshipsSupportWorking ConditionsAchievementRecognition
Career Pathways

Occupations this program prepares you for

  • Food Service Managers11-9051.00
  • Chefs and Head Cooks35-1011.00
  • Lodging Managers11-9081.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: emerging (Level 1)(based on Short-Term Certificate)

  • Cash handling procedures — count money and prepare bank deposit envelopes under direct supervisor guidance at a food service counter.
  • Sanitation recordkeeping forms — complete government-required hygiene and food safety logs under direct supervision in a commercial kitchen.
  • Staff schedule templates — assist in entering staff hours and assigned duties into a calendar or scheduling software under manager direction.
  • Food and supply inventory counts — perform physical item counts and record results in an inventory management system with step-by-step instruction.
  • Customer complaints — listen actively to basic food quality or service concerns and escalate unresolved issues to a shift manager on the floor.
  • Point-of-sale software — process basic transactions and run end-of-shift sales reports under guidance at a restaurant POS terminal.
  • Food preparation and service tasks — clear tables, serve food and drinks, and assist with basic cooking duties when directed during peak service hours.
  • Personnel performance standards — observe and document employee behavior against posted service guidelines under supervisory direction in a dining environment.
  • Word processing tools — draft simple staff memos and daily task checklists with manager review in an office or back-of-house setting.
  • Time management on shift — follow a prioritized task list to complete opening or closing duties within assigned time windows at a food service establishment.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported