Elevate Your Career with a Hospitality Management Diploma
Are you passionate about delivering exceptional guest experiences and looking to fast-track your career in the hospitality industry? The Hospitality Management Diploma at Iowa Lakes Community College offers a comprehensive, hands-on program to equip you with the essential skills and knowledge for success in various hospitality settings. Over the course of three terms, you’ll delve into the industry’s operational and managerial aspects, gaining practical experience that prepares you for immediate employment.
Our curriculum covers various topics, including management principles, customer service excellence, food service sanitation, menu planning and design, food preparation techniques, business planning, and purchasing strategies. This well-rounded approach ensures you’re adept at overseeing both front-of-house and back-of-house operations, making you a valuable asset in establishments such as hotels, restaurants, resorts, and event planning companies.
Located at our Emmetsburg campus, the Hospitality Management Diploma program provides access to state-of-the-art facilities, including two fully equipped kitchens. These kitchens feature advanced equipment, such as
- Combi Ovens
- Steam Tables
- Dual Platinum Grills
- Broasters
- Tenderizers, mixers, and convection ovens
With these tools, you can hone your culinary skills, particularly in Midwest cuisine.
Upon completion of the program, graduates are well-positioned to enter the workforce confidently. The hospitality field offers a variety of career paths, including roles such as hotel manager, restaurant supervisor, event coordinator, food and beverage director, and catering manager. With the hands-on experience and comprehensive training Iowa Lakes provides, you’ll be equipped to pursue these opportunities and embark on a rewarding career in hospitality management.
Explore career opportunities and salary projections through the U.S. Bureau of Labor Statistics Hospitality Careers Outlook.
This program is not currently accepting students for Fall 2026. Please check back for future enrollment opportunities. Connect with an enrollment coach today and learn about other opportunities that may be interesting to you!
Find Your It!
Hands-On Training & Career Pathways
Develop Essential Hospitality Skills
The Hospitality Management Diploma program at Iowa Lakes offers in-depth instruction in:
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Management Principles – Learn effective leadership and organizational strategies to oversee hospitality operations.
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Customer Service Excellence – Master techniques to enhance guest satisfaction and handle customer inquiries professionally.
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Food Service Sanitation – Understand the importance of hygiene and safety standards in food preparation and service.
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Menu Planning and Design – Gain skills in creating appealing and cost-effective menus that cater to diverse clientele.
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Food Preparation Techniques – Develop proficiency in various cooking methods, with a focus on Midwest cuisine.
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Business Planning and Purchasing – Learn to manage budgets, control costs, and make informed purchasing decisions.
Real-World Experience & Workforce Readiness
Students gain practical experience through:
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State-of-the-Art Facilities – Training in fully equipped kitchens with modern culinary tools and technology.
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Hands-On Learning – Engaging in real-world scenarios that mirror industry challenges and expectations.
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Industry Exposure – Opportunities to interact with professionals and understand current hospitality trends.
Program Details
Length
3 terms
Degree
Diploma (34 credits)
Campus
Emmetsburg
Your Career Pathway: Additional Degree & Certificate Options
Additional Information
Term 1
BUS 161 – Human Relations†
Students are given the opportunity to apply human relations concepts and evaluate experience and observations. Social skills required in various occupational settings will be developed, emphasizing how appropriate personal attitudes lead to social and business success.
HCM 108 – Food Safety & Sanitation
This course addresses the responsibility of a food service worker/hospitality employee and the Safety and Sanitation knowledge required in the food and hospitality industry. Students will learn how to identify unsafe conditions and know various ways to correct or prevent them in the workplace. They will also take a national exam which will allow them to achieve the ServSafe Manager certificate, which is recognized across all 50 states.
HCM 160 – Advanced Food Preparation
This course will teach food preparation and professional standards at an advanced level. Skill areas addressed include knife cuts, industry-based equipment, kitchen management, and the preparation of soups, starches, vegetables, and proteins.
HCM 240 – Menu Planning & Design
Menu Planning and Design introduces the concepts of planning menus for institutional and restaurant food service operations with emphasis on customer expectations and how the menu planner identifies those in establishing a workable menu format. Topics include an overview of menu planning considerations, menu marketing and design, and specific criteria for selected restaurants and institutional menus.
HCM 325 – Human Resources Management and Supervision
This course provides skills-based information clearly and logically, covering all of the essential topics and responses to today’s changing needs of the hospitality supervision industry.
MGT 130 – Principles of Supervision
An overview of the supervisory job. Basics of supervision and management, including effective human relations skills such as communication, motivation, improving performance and leading work teams. Centers on management functions of planning, organizing, controlling and evaluating. Introduction to key supervisory techniques including delegation, appraisal and counseling.
Term 2
BUS 130 – Intro to Entrepreneurship
This course emphasizes these processes: understanding how to find, analyze and pursue an opportunity; understanding oneself and personality characteristics of the “entrepreneur,” examining the environment for entrepreneurship. A case and experiential approach is used.
HCM 239 – Customer Service
This course will introduce students to all aspects of customer service in the business realm and in the hospitality industry. The students learn the major components of a customer-focused environment and the key elements of a service culture. In order to be better prepared for the future, students identify key trends that will impact customer service in the years to come.
HCM 255 – Purchasing
Purchasing is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on the strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification, the receiving, storing, and issuing sequence, and the technological applications and concepts in purchasing.
HCM 300 – Beverage Management
This course will familiarize the student with all aspects of beverage service, including wine and alcohol laws. The basic mechanics of beverage preparation, sales, and promotion will be covered.
HCM 607 – Hospitality & Restaurant Management
Restaurant managers are responsible for the facility’s daily operation, including coordinating communication between the kitchen and dining room. They oversee inventory, order food, equipment, and supplies, handle employee relations and arrange schedules. This course prepares the student for managing a restaurant or hospitality establishment.
PEH 225 – Healthy Lifestyles Management
Living a healthy lifestyle, a basic overview of fitness activities, the health benefits of fitness activities, nutrition and stress. Each unit contains basic information, choices and application toward establishing a healthier lifestyle.
General Education & Program Learning Outcomes
In the Hospitality Management program at Iowa Lakes, you will learn how to:1
- Calculate the cost per portion of given recipes and measurements/weights
- Prepare an effective cover letter & resume
- Acquire a realistic experience working in the Hospitality Industry
- Distinguish between different hand tools, utensils and equipment
- Operate hand tools, utensils and equipment properly
- Determine the quality of a guest experience
- Convert recipes to yield different amounts
- Identify proper storage areas for food and nonfood items
- Demonstrate proper sanitation procedures
- Demonstrate teamwork by taking initiative in completing tasks or assisting other team members
- Recognize workplace legal requirements
- Classify nutrients and diets for medical nutrition therapy
1The What You’ll Learn section of our website provides a description of Learning Outcomes for students who successfully complete all requirements for obtaining a Hotel & Restaurant Management Associate in Applied Science degree from Iowa Lakes Community College.
Industry Certifications & Accreditation
Graduates of the Culinary Arts Diploma program at Iowa Lakes Community College can earn industry-recognized certifications that enhance their skills and career prospects in the hospitality and food service industries.
American Hotel & Lodging Association (AHLA) Certifications:
- Housekeeping Management – Best practices for maintaining cleanliness and efficiency in hospitality settings
- Managing Front Office Operations – Essential skills for front desk management and guest relations
- Controlling Alcohol Risks Effectively (CARE) – Responsible alcohol service training for hospitality professionals
- Managing Beverage Operations – Knowledge of beverage management, mixology, and service standards
National Restaurant Association (NRA) Certifications:
- Customer Service – Training in hospitality standards and guest satisfaction
- Purchasing – Understanding procurement and inventory control for food service operations
- ServSafe Manager – Food safety and sanitation certification required by many employers
- Nutrition – Principles of healthy menu planning and dietary guidelines
- Human Resource Management & Supervision – Leadership training for managing kitchen and front-of-house staff
- Controlling Foodservice Costs – Financial management strategies for restaurant operations
- Hospitality & Restaurant Management – Comprehensive training in food service leadership and business operations
Accreditation:
The Culinary Arts program at Iowa Lakes is accredited by the American Hotel & Lodging Association (AHLA) and the National Restaurant Association (NRA), ensuring students receive high-quality, industry-aligned education that meets professional standards in the culinary and hospitality fields.
Diverse Career Opportunities
Graduates are equipped to pursue roles such as:
- Line Cook: Prepare and cook menu items in various dining establishments.
- Pastry Chef: Specializes in creating baked goods and desserts.
- Kitchen Manager: Oversee kitchen operations, including staff management and inventory control.
- Catering Coordinator: Plan and execute food services for events and special occasions.
With the culinary industry continually evolving, Iowa Lakes’ Culinary Arts Diploma program provides the skills and experience necessary to excel in this dynamic field.
The Culinary Arts program at Iowa Lakes is the longest-running program of its kind in Iowa, continually updating its curriculum to meet the evolving needs of the culinary industry.
Hands-On
Training
Career-Ready
Day One
Opportunities, Earnings & Growth
Projected Employment Growth
.8%
Potential Careers
Cook or chef, Front Desk Personnel, Night Auditor, Dietetic Aide, Food and Beverage Supervisor, Assistant Management, Front of House and Back of House Managers
Projected Earnings
Iowa Workforce
$61,526
Average Salary
US Bureau of Labor
$69,580
Average Salary
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Questions? Let's Talk
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Jesse Grossnickle Director of Dining Services 712-852-5256 | jgrossnickle@iowalakes.edu |