IHE Certificate of Completion
Method of Delivery
Instructional Program (CIP)
Develop skills for a career in one of the world’s largest and fastest growing industries. Classes explore various types of restaurant facilities with special emphasis in operations and management. Classes include an in-depth study of food, beverage, and labor cost management, catering management, food production and menu planning, hospitality marketing, hospitality law, hospitality human resources, sanitation and maintenance. Hands-on experiences and networking opportunities are available with hospitality industry leaders through cooperative education opportunities with internships, job shadowing, and field experiences available as part of the educational experience.
WIOA Approved Program
Curriculum Competency Based
4 - Workforce Investment Area IV
Type of Attainment:
Name of Credential
Type of financial aid offered or have access to
Grants, scholarships, loans, student employment
Refer to catalog or Admissions.
Is the proposed curriculum currently certified by an accrediting agency or similar national standardization program?
Is this proposed curriculum considered a nontraditional program of training services for women?
Is this proposed curriculum considered a nontraditional program of training services for men?
$15.00 BCC Placement exam;$25 Non-Butler student
$3,900.00 In-state tuition
$62.00 Minimum technology access charge. Check tuition/fee schedule for more information.
$5,700.00 Out-of-state tuition
$15.00 Enrollment fee per semester
Supplies/Materials/Hand Tools (not included in tuition)
$259.75 Estimate: Uniform/Supply/Ingredients fee
Total In-State Program Cost
Total Out-of-State Program Cost