Hospitality: Meeting and Event Management

The Certificate of Completion (CCL) in Hospitality: Meeting and Event Management program is designed to prepare students to work in the role of a meeting planner for the hospitality, corporate and non-profit industries. A professional meeting and event manager is responsible for assessing the unique needs of personal, professional and corporate clients to create and execute meetings and special events.

Details

Field of Interest
Business, Entrepreneurialism, and Management
Degree Type
Certificate of Completion (CCL)
Academic Plan
Hospitality: Meeting and Event Management (CER)
Academic Plan Code
5918
Total credits required
18
Catalog Year
2024-2025
Effective Term
Fall 2024
Notes

Students must earn a grade of C or better in all courses within the program.

With only a few additional courses, students completing the AAS degree or certificate in Hotel Management or Restaurant Management can also complete the Meeting and Event Management certificate.

What You'll Learn

This pathway map will help you gain the expertise needed to:

  1. Demonstrate an understanding of the elements and current trends that comprise the hospitality industry.
  2. Apply the components of beverage management, menu development, cost control, and alcohol law for beverage operation.
  3. Manage the organization of special events from concept through completion, including planning, coordinating, designing, marketing, financing and managing risk.
  4. Integrate professional, ethical, and legal standards into hospitality business practice.
  5. Create favorable guest experiences by using professional service management techniques in a hospitality environment.
  6. Communicate in an effective and culturally-responsive manner, consistent with the professional standards of the hospitality industry.
  7. Critically analyze a wide range of problems in the hospitality industry to generate applicable solutions.

Successful completion of this certificate may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Maricopa County-based annual median wages* for this certificate. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information. You can click on any occupation to view the detail regarding education level, wages, and employment information.

General and Operations Managers

$99,784

Meeting, Convention, and Event Planners

$50,841

There are additional career opportunities associated with this certificate that do not have occupational data available for Arizona at this time. These occupations are listed below:
  • Managers, All Other
* Career and wage information provided by Lightcast using data, reports, and forecasts which are generated using government data sources and Lightcast’s proprietary analytical processes. Lightcast’s data covers multiple classes of workers including QCEW, non-QCEW, and those who are self-employed. Disclaimer

Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

  • Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Degree Progress Report Tool in your Student Center to manage your plan.
  • The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
  • Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
  • Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include FYE101 and FYE103. Course offerings will vary by college. See an academic, program, or faculty advisor for details.

Full-time Sequence

Full-time status is 12 credits to 18 credits per semester.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course Number Course Name Requisites Notes Credits
HRM110 Introduction to Hospitality and Tourism Management Critical course Gateway course 3
HRM140 Food Production Concepts 3
HRM230 Beverage Management 3
HRM145 Events Management Critical course 3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course Number Course Name Requisites Notes Credits
HRM146 International Meetings, Conventions and Exhibitions 3
RE Restricted Electives 3

Restricted Electives

A list of additional, alternative, or supplemental courses for this pathway map
Course Number Course Name Requisites Notes Credits
HRM142 Wine: From Vine to Table 3
HRM150 Hospitality and Tourism Information Systems I 3
HRM240 Commercial Food Production 3
HRM295AA or
HRM295AB or
HRM295AC		 Hospitality Internship or Hospitality Internship or Hospitality Internship 1–3
INT105 Introduction to Interior Design 3
MGT253 Owning and Operating a Small Business 3
MKT110 Marketing and Social Networking 3

Part-time Sequence

Part-time status is 11 credit hours or less.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course Number Course Name Requisites Notes Credits
HRM110 Introduction to Hospitality and Tourism Management Critical course Gateway course 3
HRM145 Events Management Critical course 3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course Number Course Name Requisites Notes Credits
HRM140 Food Production Concepts 3
HRM230 Beverage Management 3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course Number Course Name Requisites Notes Credits
HRM146 International Meetings, Conventions and Exhibitions 3
RE Restricted Electives 3

Restricted Electives

A list of additional, alternative, or supplemental courses for this pathway map
Course Number Course Name Requisites Notes Credits
HRM142 Wine: From Vine to Table 3
HRM150 Hospitality and Tourism Information Systems I 3
HRM240 Commercial Food Production 3
HRM295AA or
HRM295AB or
HRM295AC		 Hospitality Internship or Hospitality Internship or Hospitality Internship 1–3
INT105 Introduction to Interior Design 3
MGT253 Owning and Operating a Small Business 3
MKT110 Marketing and Social Networking 3
Course Area Key

Gateway Course = Generally the first major-specific course in a pathway.

Critical Course = A course that is highly predictive of future success in a pathway.

Disclaimer

Students must earn a grade of C or better for all courses required within the program.

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

View MCCCD’s official curriculum documentation for additional details regarding the requirements of this award (https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm11?id=189320).

At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.