Meeting and Event Planning Certificate Program
Course Title Course Number Semester Taken Credits Prerequisites
College Writing I ENG111 3 ENG095 or placement and ESL098 or RDG095 or placement
Basics of Meeting Management HRT119 3
Principles of Management and Service in Hospitality HRT121 3
Corporate Travel Management HRT229 Spring 3
Applications/Concepts CIT110 3 ESL098 or RDG095 or placement
Managing Groups HRT122 Fall 3 HRT119
Event Planning HRT223 Spring 3 HRT119
Culinary Theory in Hospitality HRT133 3 HRT121
Principles of Accounting I ACC101 3 ESL098 or RDG095 or placement
PC Keyboarding Techniques OIM100 1
Total Credits 28

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Program Overview

The mission of the Hospitality Management programs is to be a leader in programs providing education for entry level careers in Hotel and Restaurant Management and Meeting and Event Planning Management. In addition, preparation for transfer to four year, higher education programs and opportunities for professional development will be provided. Students will develop technological, communicative, critical thinking, quantitative, and interpersonal skills.

This option prepares students in skills training and decision making in such crucial areas as guest services, event planning, and meeting management. A variety of teaching methods lead students to a better understanding of the importance of the meeting and event planning industry as an economic growth vehicle and as a method of working with a culturally diverse workforce.

Career Outlook

Graduates of this option qualify for entry level managerial positions as well as for management training programs in hotels, restaurants, corporate offices, and conference centers. Students also qualify to transfer all credits to the Associate in Science Degree in Meeting and Event Planning Management.

For more information about our graduation rates, the median debt of students who completed the program, and other important information, please visit our website at www.bhcc.mass.edu/ certificate-programs.

Upon Completion of this Concentration Graduates will be able to:

  • Perform administrative skills in basic business bookkeeping procedure, business cost controls, and planning and coordinating hotel and restaurant operations. 
  • Demonstrate conceptual skills necessary to understanding the needs of the hotel, conference center, corporate office, and restaurant industry. 
  • Demonstrate the skills necessary to perform the various functions related to the needs of the meeting and event planning industry.