Professional/Technical Certificate

Hospitality & Event Planning Certificate

Area of Study
Business and Management
Offered Online
Yes
Program Coordinator

Kim Reynolds
(360) 417-6316
kreynolds@pencol.edu

 

Program Description

Clallam and Jefferson counties are full of natural wonders, cultural experiences, local events, and outdoor activities that have transformed the Olympic Peninsula into the premiere destination for outdoor enthusiast in Washington State. Olympic National Park averages over 3 million visitors per year creating a high demand for customer service oriented hospitality and event planners, who appreciate nature, promote conservation and are environmentally and culturally responsible. The Hospitality and Event Planning certificate is designed to prepare students for entry level work in fields that serve visitors on the Olympic Peninsula. Foundation courses introduce students to hospitality, event management and budget spreadsheets. Core courses expand student knowledge and skills in marketing, tourism policy and planning. Students are required to have access to computer, internet, and browser. This degree can be completed online.

Program Length: 3 Quarters
Program Code: HAMHPC45

Career Opportunities and Earnings 

There is a high demand for talented people with hospitality and event planning skills; and an increasing number of employers are seeking workers with knowledge of customer service, banquet planning and marketing for the tourism industry. Graduates may find positions with a variety of hospitality companies and organizations in the public and private sectors.  Wages often begin around $16.14/hour.

  • Front desk agent
  • Hotel registration clerk
  • Event and banquet coordinator

For current employment and wage estimates, please visit and search for the relevant occupational term: bls.gov/oes/.

Program Outcomes

When the Hospitality and Event Planning certificate is completed the student will be able to:

  • Demonstrate an understanding of the concepts related to hospitality services
  • Plan, organize and facilitate events
  • Apply customer service skills in a business setting
  • Develop an operational and marketing plan for an event
  • Apply critical thinking skills to solve problems related to hospitality and event planning

Goals

  • The program prepares students for a variety of hospitality event planning related jobs.
  • The program teaches sustainable ecotourism that emphasizes responsible travel in natural areas, conservation and improves the well-being of local people.
  • The courses are based on recommendations from local employers and industry trends.
  • The Hospitality certificate is significantly more cost effective than most private and public schools.

Program Prerequisites

Students entering this program should have good familiarity with computer software and hardware in the Windows or MAC environment. Students are required to place into the English and math/applied math courses required for the program. Learn more about placement options by visiting the Assessment and Placement website: pencol.edu/placement-testing.

Approximate Additional Costs

  • Books, supplies and miscellaneous fees (per quarter): $300-$700
  • Tuition and fees: $4,941.90 total based on 2021-22 WA resident tuition rates (additional fees may apply)
    • First quarter (15 credits): $1,647.30
    • Second quarter (15 credits): $1,647.30
    • Third quarter (15 credits): $1,647.30

Sample Schedule  

This Sample Schedule is provided as a guide for a full-time student starting in fall quarter whose goal is to earn a certificate. The typical student schedule is based on entering the program during the fall quarter, however some programs allow students to enter in the winter or spring as well. Since not all do, please confirm with an advisor whether this program must be started during a specific quarter or not.   

First Quarter (Fall)

Catalog #
Title
Credits
5

College mathematics used in professional and technical programs. Content includes mathematical modeling and applications employing numerical operations; measurements; geometry; linear and nonlinear equations; exponent, radical, and polynomial operations; functions; formulas; plane analytical geometry with graphing; and an introduction to trigonometry. This class may include students from multiple sections. 

Credits: 5

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5

Active reading, effective writing, and critical thinking, using subjective and objective approaches. Introduction to research techniques. This class may include students from multiple sections. (Communication Skills)

Credits: 5

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5

Explore the hospitality and tourism industry including lodging, restaurants, managed services, recreation, theme parks, clubs, and gaming entertainment; and assemblies. Learn universal service standards, customer service for guests and key elements of professional service delivery. This class may include students from multiple sections.

Credits: 5

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Sub-Total Credits
15

Second Quarter (Winter)

Catalog #
Title
Credits
5

Introduction to spreadsheets. Create, format, edit, and print worksheets; formula and function capabilities; analyze, link, and summarize data; create charts and tables; images and diagrams; work with multiple worksheets; use templates and galleries. Keyboarding and file management skills are recommended. This class may include students from multiple sections. 

Credits: 5

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5

Overview of the socio-cultural, ecological, economic and community impacts of ecotourism. Explore ecoguide certification and sustainable dimensions of ecotourism from the perspective of conservation. Students will examine ecotourism governance and policy and create an ecotourism program plan. This class may include students from multiple sections.

Credits: 5

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5

Overview of event planning, coordination and catering. Students will explore professional event coordination and develop a comprehensive event plan that focuses on guest experience. Learn catering operations including menu planning and design, pricing, equipment, and staffing. This class may include students from multiple sections.

Credits: 5

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Sub-Total Credits
15

Third Quarter (Spring)

Catalog #
Title
Credits
5

Learn an integrative approach to hospitality sales from a team perspective. Analyze consumer behavior, promotion and sales for the hospitality and tourism industry. Develop a hospitality focused marketing distribution channel and promotional plan. This class may include students from multiple sections.

Credits: 5

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3

Overview of sustainable tourism policy and planning. Students will learn key concepts of tourism and the leisure industry including the development of tourism, tourism supply and demand, transport, accommodation, governance and sustainability in the tourism industry. Explore the future of regional, global, and heritage tourism. This class may include students from multiple sections.

Credits: 3

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Social Sciences  +
5
Sub-Total Credits
15

    Your personal Educational Plan will vary based on many factors including:  

    Total Credits
    45