Culinary school and hospitality school

Bachelor of Arts in Hospitality Management

Your Avenue to Become a Leader in the Food Service and Hospitality Industries

Industry knowledge, technical expertise, and professionalism are key characteristics that will set you a part from others in the hospitality industry. At Stratford, our Bachelor of Arts in Hospitality Management program will give you the competitive edge by helping you develop the management skills and hospitality training needed to successfully operate a hospitality-related business. Specifically, you will obtain specialized training in the latest trends in culinary arts, foodservice, customer service, hospitality administration and management, and industry technologies.

Teaching Methods and Distance Learning

As a student in Stratford’s Hospitality Management program, you will be exposed to a variety of teaching methodologies (i.e. lectures, lab exercises, cooking competitions, and dining events, etc.) designed to enhance your culinary skills. For in class instruction, you can choose from our Baltimore, Maryland location or one of our Virginia campuses.

Our instructional options also include distance learning in which you may complete select courses online. You may also combine online course offerings with classroom instruction to build a schedule that accommodates your busy lifestyle. Our program offers the following classroom and online instructional options:

  • Concentration A (Hotel and Restaurant Management)
  • Concentration B (Advanced Culinary Arts)
  • Concentration C (Baking and Pastry Arts)

2+2 Option: Earn Your Associates of Applied Science (AAS) Along the Way

To help you make a more prepared entry into the job market sooner, Stratford splits the B.A. of Hospitality Management into upper and lower-level courses. This bi-level approach enables you to complete all lower level program requirements first and, hence, allows you to earn your AAS degree while on the path to completing your bachelor’s degree. With this option, you can accelerate your entry into the hospitality industry with the skills and confidence you need to succeed. A breakdown of courses and credits are detailed below:

Upper Level Courses: 300-499
Lower Level Courses: 100-299
Credits Required Number of Classes
Core Component
Upper Level 45 10
Lower Level (Concentration) 58.5* 13
Electives
Upper Level 13.5 3
Lower Level 9* 2
Arts and Sciences
Upper Level 31.5 7
Lower Level 22.5* 5
Total Required for Graduation 180 40
*at the completion of all lower level requirements, students are awarded the Associates of Applied Science (AAS) degree

A Rewarding Career is Waiting For You

Hospitality is a several billion-dollar industry with a growing demand for degreed professionals. With a hospitality degree from Stratford, you are perfectly positioned to land your dream job. In fact, between 2011 and 2012, the majority of our alumni with a B.A. in Hospitality Management were employed in their field or a related field.

Here is a sampling of the career paths waiting for you.

  • Front line Supervisor
  • Food Service Manager
  • Hotel & Lodging Manager
  • Hospitality Administration/Management
  • Hospitality Administration/Management
  • Manager, Food Preparation & Service Workers
  • Hotel, Motel & Resort Desk Clerks, Night Auditors

A Bachelor Program that Fits Your Busy Schedule

Stratford offers the convenience of flexible course schedules as well as full and part-time bachelor’s programs. Residential classes are offered day, evening, and weekends to accommodate your busy schedule. All residential classes are blended with a portion of the course delivered online to reduce the time in the classroom. You can complete a class in five or ten weeks and start your program five times a year (January, March, May, August, and September). The accelerated programs at Stratford University allow students to finish a Bachelor’s degree in 30 months or a Master’s degree in 15 months.

Scheduling flexibility contributes tremendously to student success, as 100% of full-time and 89% of part-time students who graduated with a B.A in Hospitality Management between 2011 and 2012 completed the program on time.

Take the next step towards advancing your career in hospitality management. Contact us to learn how to get started.

Visit Student Disclosures to obtain tuition and fee information, graduation and employment rates, and other student consumer data on Stratford’s Bachelor of Arts in Hospitality Management program.

NOTE: Students must choose only one course from the following:

Either HOS430 - Hospitality Facilities Design or HOS431 - Hospitality Facilities Management

Code Name Credits
BUS325
Entrepreneurial Leadership
4.5
BUS405
Business Law: Legal Environment for Busi
4.5
BUS415
Organizational Theory and Development
4.5
HOS310
Beverage Operations Management
4.5
HOS320
Hospitality Marketing
4.5
HOS330
Food and Beverage Controls
4.5
HOS410
Financial Analysis of the Hosp. Indus.
4.5
HOS425
Security and Loss Prevention
4.5
HOS430
Hospitality Facilities Design
4.5
HOS431
Hospitality Facilities Management
4.5
HOS490
Hospitality Senior Project
4.5

Code Name Credits
BUS112
Principles of Accounting I
4.5
BUS120
Sales and Marketing
4.5
BUS220
Business Communications
4.5
CIS110
Computer Office Application
4.5
HOS105
Analysis of the Hospitality Industry
4.5
HOS110
Food and Beverage Management
4.5
HOS120
Front Office Procedures
4.5
HOS125
Housekeeping Management
4.5
HOS230
Special Events Planning
4.5
HOS250
Hospitality Resort Tourism
4.5
HOS255
Customer Service
4.5
HOS270
Hospitality Supervision
4.5
HOS271
Hotel and Restaurant Externship I
4.5

Code Name Credits
CUL111
Culinary Theory and Sanitation
4.5
CUL121
Kitchen Fundamentals
4.5
CUL140
Introduction to Cooking Techniques
4.5
CUL142
Garde Manger
4.5
CUL150
Sauces,Soups,&Stocks
4.5
CUL152
Elements of Entree Production
4.5
CUL160
Fundamentals of Baking
4.5
CUL162
Pastry Arts
4.5
CUL170
Advanced Culinary Theory
4.5
CUL210
Nutrition & Menu Planning
4.5
CUL215
Dining Room Service
4.5
CUL271
Culinary Skills Externship I
4.5
HOS270
Hospitality Supervision
4.5

Code Name Credits
BAK124
Artisan Bread
4.5
BAK134
Cakes, Custards, and Creams
4.5
BAK144
Culinary Arts for Bakers
4.5
BAK154
Specialty and Wedding Cakes
4.5
BAK164
Plated Desserts
4.5
BAK174
Confectionary Production
4.5
CUL111
Culinary Theory and Sanitation
4.5
CUL160
Fundamentals of Baking
4.5
CUL170
Advanced Culinary Theory
4.5
CUL210
Nutrition & Menu Planning
4.5
CUL215
Dining Room Service
4.5
CUL271
Culinary Skills Externship I
4.5
HOS270
Hospitality Supervision
4.5

Code Name Credits
BAK232
International Desserts
4.5
BAK233
Food Sensitivities and Spa Desserts
4.5
BAK234
Holiday Breads
4.5
BAK235
Chocolate Arts
4.5
BAK236
Sugar Arts
4.5
BUS100
Introduction to Business
4.5
BUS112
Principles of Accounting I
4.5
BUS122
Principles of Accounting II
4.5
BUS135
Principles of Management
4.5
CUL215
Dining Room Service
4.5
CUL240
Purchasing & Receiving
4.5
CUL241
Catering
4.5
CUL251
Bounty of the Sea
4.5
CUL252
Chiles in the Global Kitchen
4.5
CUL253
American Regional Cuisine
4.5
CUL254
International Cuisine
4.5
CUL255
Italian Cuisine
4.5
CUL256
Indian Cuisine
4.5
CUL257
French Cuisine
4.5
CUL272
Culinary Skills Externship II
4.5
CUL273
Culinary Skills Externship III
4.5
CUL291
Current Topics in Culinary Arts I
4.5
CUL292
Current Topics in Culinary Arts II
4.5
CUL293
Current Topics in Culinary Arts III
4.5
CUL294
Current Topics in Culinary Arts IV
4.5
HOS245
Event Management
4.5
HOS255
Customer Service
4.5
HOS272
Hotel and Restaurant Externship II
4.5
HOS273
Hotel and Restaurant Externship III
4.5
HOS291
Current Topics in Hotel & Restaurant I
4.5
HOS292
Current Topics in Hotel & Restaurant II
4.5

Code Name Credits
BUS425
Diversity in the Workplace
4.5
HOS350
Wine Appreciation
4.5
HOS355
Catering Management
4.5
HOS365
International Hotel Management
4.5
HOS415
Convention Management
4.5
HOS435
Revenue Management
4.5
HOS491
Current Topics in Leadership
4.5
HOS492
Current Topics in Hospitality II
4.5
HOS493
Current Topics in Hospitality III
4.5

See the Arts and Sciences Elective Pool Requirements

Upper Level Courses: 300-499
Lower Level Courses: 100-299

                                            Credits       Number of
                                            Required    Classes

Core Component Upper Level     45             10
Lower Level (Concentration)       58.5*         13
Electives
Upper Level                             4.5               1
Lower Level                             9*                2
Arts and Sciences
Upper Level                             31.5             7
Lower Level                             31.5*           5

Bachelor of Arts Degree in Hospitality Management
Total Credits Required for Graduation
                                                180             40

*at the completion of all lower level requirements, students are
awarded the Associates of Applied Science (AAS) degree

Code Name Credits