First Semester

• EVNT 110 - Introduction to Event Management Credit Hours: 3
• HOSP 100 - Orientation to Hospitality Management Credit Hours: 1
• HOSP 105 - Fundamentals of Hospitality Management Credit Hours: 3
• HOSP 130 - Menu Planning and Controls Credit Hours: 3
• HOSP 135 - Applied Foodservice Sanitation Credit Hours: 1
• General Education 23WC/23IL: ENGL 100 - Composition I  Credit Hours: 3
• General Education: 23DV  Credit Hours: 3

Second Semester

• EVNT 215 - Event Design & Production Credit Hours: 3
• HOSP 210 - Hospitality Human Resources Credit Hours: 3
• HOSP 215 - Hospitality Marketing Credit Hours: 3
• General Education: 23MA  Credit Hours: 3-4 
• General Education: 23NS/23RE  Credit Hours: 3-4

Summer Session

• HOSP 235 - Professional Experience Credit Hours: 1

Third Semester

• HOSP 260 - Food and Service Fundamentals Credit Hours: 3
• HOSP 265 - Food and Service Fundamentals Laboratory Credit Hours: 1
• CITA 110 - Introduction to Software Applications Credit Hours: 3
• General Education Elective: 23WG  or 23WL  or 23UC  or 23HU  or 23AR  Credit Hours: 3

Fourth Semester

• ACCT 115 - Financial Accounting Credit Hours: 3
• BUSI 120 - Business Communications Credit Hours: 3
• ECON 110 - Introductory Microeconomics Credit Hours: 3
• EVNT 280 - Banquet & Event Operations Credit Hours: 6

Minimum Total Credit Hours = 61

Program Learning Outcomes

A graduate of the Event Management - AAS program should be able to:

• Apply and analyze financial and quantitative operations.
• Exemplify professional standards.
• Demonstrate technical proficiency relative to the program area.
• Employ effective communication and critical thinking skills.
• Perform managerial functions to maximize efficiency.
• Demonstrate comprehensive industry knowledge.

SUNY General Education Requirement

Students should be aware that GE requirements vary by degree type. Some majors require additional categories and/or credits. Consult with your academic advisor for program-specific information; for more information, visit: General Education  

General Education Categories and Abbreviations (in alphabetical order): 

Technical Standards for Hospitality Programs

The technical standards listed below are intended to inform students of the skills, abilities, and behavioral expectations required in this program. These technical standards reflect performance abilities and characteristics that are necessary to successfully complete the requirements of this program at SUNY Delhi. These standards are not conditions of admission to the program, but persons interested in applying for admission to the program should review this list to develop a better understanding of the skills, abilities, and behavioral expectations necessary to successfully complete the program. The College complies with the requirements and spirit of Section 504 of the Rehabilitation Act and the Americans with Disabilities Act of 1990; therefore, the College will endeavor to make reasonable accommodations for participants with disabilities who are otherwise qualified.

General Technical Standards

• Attend and participate in all classroom courses.
• Perform all course objectives in classroom or laboratory environments.
• Communicate effectively and professionally when interacting with peer, faculty, other college personnel, guests and potential employers.
• Maintain the safety and well being of fellow students in all environments on campus, during internships, and at other college-sponsored activities.
• Acquire information from written documents and computer information systems (including literature searches and data retrieval), identify information presented in images from paper, videos, transparencies, slides, graphic images and all digital and analog representations.

Hospitality Management Program Technical Standards

The mission of the SUNY Delhi Hospitality Management Program is to teach students the general knowledge and specific skills necessary to grow into professional positions of influence and leadership in the hospitality industry. In addition to the standards listed above, students in hospitality programs must:

• Perform kitchen, lab, internship/work experience, dining room, and classroom activities and procedures, including, but not limited to:
  1. work in a refrigerated classroom;
  2. transport food, that may be hot, along with other culinary or baking product, equipment, small wares, and utensils;
  3. transport trays with plated foods, small wares, and other items; and serve and clear tables where guests are seated;
  4. safely pour and serve liquids and beverages, including hot liquids;
  5. safely manage hot foods and other items coming out of a heat source;
  6. safely use knives and other commercial cooking, baking or serving utensils for food preparation;
  7. perform repetitive tasks required in the kitchen and food industry, such as whisking, dicing or piping;
  8. follow and maintain the National Restaurant Associations Serve Safe Sanitation standards for safe food handling;
  9. safely and effectively operate standard commercial cooking and food service equipment;
  10. participate and/or work in an environment where commercial microwaves and convection ovens are being used continuously;
  11. test and evaluate food and beverage products;
  12. produce food products within the time parameters designed by a course objective within a class or for a hands-on cooking or baking practical;
  13. prepare different varieties of fish, seafood, beef, pork, chicken, lamb, venison or other meats, vegetable and fruit products;
  14. prepare and bake/cook using different flours, including all grains, as well as using chocolate, fruits and nuts.
• Attend and participate in all classroom courses.
• Attend and participate in production kitchen classes, instructional kitchen classes, dining rooms, restaurants and/or laboratory classes or internship/work experience for a minimum of eight consecutive hours per session; those sessions may start at different hours of the day.
• Meet for the hours required to fulfill the task and perform all course objectives that are essential in all classroom, laboratory, dining room, restaurants, internship/work experience and kitchen environments.
• Communicate professionally when interacting with peers, faculty, staff, other college personnel, guests and employers. Examples of relevant communication activity include, but are not limited to:
  1. use communication skills;
  2. communicate in the English language;
  3. interpret communication from other people and respond in a professional fashion.
• Meet and perform all course objectives in all classroom, laboratory, dining room, restaurants, internship/work experience and kitchen courses. Examples of cognitive ability include, but are not limited to:
  1. follow directions;
  2. perform independently;
  3. process information to prioritize tasks;
  4. demonstrate recent and cumulative skills;
  5. perform mathematical computations;
  6. prepare essays, reports, and a research project, as well as other college-level assignments;
• Demonstrate the emotional, behavioral; and social attributes required to work individually and in teams within classrooms, laboratories, dining rooms, restaurants kitchen environments and internship/work experience. Examples include, but are not limited to:
  1. develop professional working relationships with classmates, instructors, guests, employers, and others;
  2. function under stress and regulate one’s own reaction;
  3. adapt to multiple situations and performing multiple tasks;
  4. focus and maintain attention on tasks;
  5. ability to self-manage;
• Maintain the safety and well-being of fellow students without posing a safety threat to yourself or others in all environments on campus, during internship/work experience and other college sponsored trips.