Hospitality and Tourism Management Certification
Dates: August 18 - November 17, 2020
Meets: 6:00 PM to 9:00 PM
Location: Hands On! Discovery Center
This certificate is an educational program of study for those interested in expanding
knowledge for personal and/or professional development in the tourism and hospitality industry. This includes working tourism and hospitality professionals who wish to hone their skills in management, public relations, current technology, social trends or graduate students wanting to augment their programs of study with an invaluable skill set. The certificate program prepares graduates for entry or advanced promotion into a wide range of management positions in culinary, food & beverage, lodging, attraction, and tourism related industries. The program is intended for those who desire skills needed
in the workforce at large. Students will learn regional and international facets of the hospitality and tourism industry with topics ranging from marketing, financial, safety, strategic, and employee management in the local billion-dollar tourism industry. The program is designed with a strong emphasis on applied skills. Students will have access to industry leaders, as well as experienced faculty and staff.
The certificate in Hospitality and Tourism Management requires the completion of two six week sessions offered during the fall and spring semesters. Courses are offered on Tuesdays from 6 to 9 p.m. at the Hands On! Discovery Center. The certificate is divided into two sessions and taught by a variety qualified leaders and faculty in the industry focused on specific skillsets. The certificate may be completed in one year, or extended across several semesters.
SESSION I August 18 – September 22, 2020
Week 1: Meet and Greet, Keynote, Certification Introduction
Week 2: Customer Service
Week 3: Roles and Responsibilities for Hospitality Supervisors, Managers, and Leaders
Week 4: Public Relations and Crisis Management
Week 5: Meeting Management
Week 6: Event Management
SESSION II October 13 – November 17, 2020
Week 7: Regulation Laws as Supervisors in Hospitality
Week 8: Regulation Laws as Supervisors in Tourism
Week 9: Marketing Management
Week 10: Revenue Management
Week 11: Strategic Management (Overall objectives and creating a competitive advantage)
Week 12: Strategic Management (Industry life cycles, strategy implementation, change and sustainability)
Northeast Tennessee Tourism Association Member Entire Program: $800
Session I Only: $400
Session II Only: $400
Non Northeast Tennessee Tourism Association Member Entire Program: $1,100
Session I Only: $800
Session II Only: $700
For more information and to register click here!
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Regional Italian Cooking
Welcome Spring with the beauty and flair of Regional Italian Cooking! Savor all of the exquisite dishes of Italy in this hands-on, community-wide course.
Dates: August 6th-27th, 2020
Meets: Thursdays from 5:30 p.m. - 8:30 p.m.
Location: ETSU Hutcheson Hall Foods Lab
Registration Fee: $179
REGIONAL ITALIAN CUISINE
Italy is made up of twenty regions with distinct characteristics. Local cooking preferences and customs are shaped by geographic, historical, and climatic differences.
In this class, we will focus on a different region each week, exploring the culture and history of each region through its' food.
We will prepare dishes from the following categories:
- Antipasto- Appetizers
- Il Primo (First Course)- most often the antipasto course consists of cold dishes, and the primo course is usually a hot dish like pasta, risotto, gnocchi or soup.
- Il Secondo (Second Course)- now comes the main dish, as Americans would refer to it as, of meat, fish or poultry. The type of meat that was served traditionally depended on the region. Fish- islands and coastal; veal, pork,, and chicken- northern; wild game- regions throughout Italy; beef- became more common after WWII.
- Contorno (Side Dishes)- usually served at the same time as the secondo, the contorno course consists of cooked vegetables. A salad is often served as well, which may seem a bit different since Americans typically serve salad before the main dish, not with.
- Formaggio e Frutta (Cheese and Fruit)- the first introduction of the dessert courses
begins with cheeses and fruits paired together. This can help clean the diners' palettes
in preparation for the real desserts that will soon follow.
Dolce (Sweet)- the true dessert course.
Sheridan Nice is the owner of Mona Lisa's Gelato & Cafe' in Johnson City, TN, with her partner and husband, Steve Nice. She is a graduate of LaVarenne, Ecole de Cuisine, Paris and a recipient of a Baking and Pastry scholarship from IACP, International Association of Culinary Professionals, to the Culinary Institute of America, Napa Valley. Sheridan is a long-time member of IACP.
Call (800) 222-3878 with any questions or for more information