The Hospitality Training program at Virginia Peninsula Community College provides classroom instruction for two tracks: Food Service and Lodging.
In addition to learning hospitality foundations and customer service, areas of instruction will cover workplace readiness, soft skills, and technical skills specific to the role. Students will learn about front desk/reception, housekeeping, maintenance, serving and bartending,as well as how to be a kitchen cook, breakfast attendant and food manager.
Upon successful completion of the program, students in both tracks will earn credentials as a Certified Guest Service Professional (CGSP) and Certified Hospitality Manager (CHM) through the American Hospitality and Lodging Education Association (AHLEI).
In addition, students in lodging will earn certificates as a Certified Front Desk Representative (CFDR), Certified Guest Room Attendant (CGA) and Certified Maintenance Employee (CME).
Those in Food Service will earn a ServSafe® Food Handler certificate, as well as certifications as a Certified Restaurant Server (CRS), Certified Kitchen Cook (CKC), and Certified Breakfast Attendant (CBA).
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THIS IS A WORKFORCE DEVELOPMENT PROGRAM |
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| Visit the VPCC Workforce Development site for complete details. | ||
Program overview
The program is in-person, flexible, and accessible to a wide range of participants, including entry-level job seekers, career changers, students, and underemployed adults. The curriculum focuses on soft skills, technical competencies, certifications and career development.
Program structure
The Lodging track will be approximately 21 weeks; the Food Service track 23 weeks; the time commitment each week is 6 hours (two three-hour sessions per week).
Core instructional content
Hospitality Foundations & Customer Service
- Understanding the hospitality industry
- Guest experience and service excellence
- Cultural sensitivity and diversity
- Active listening and empathy
- Conflict resolution and complaint handling
Workplace Readiness & Soft Skills
- Professionalism and work ethic
- Teamwork and collaboration
- Time management and multitasking
- Communication skills (verbal & written)
- Adaptability and flexibility
Technical Skills by role
- Front desk/reception: booking systems, phone etiquette, check-in/out procedures
- Housekeeping: cleaning protocols, safety standards, time efficiency
- Maintenance employees: OSHA regulations and PPE; green initiatives; property safety and security; use, preparation, inventory and maintenance of common tools.
- Servers/bartenders: POS systems, menu knowledge, alcohol service basics
- Kitchen cooks: Use of basic kitchen tools, including knives; recipe conversions and substitutions; basic kitchen safety and sanitation.
- Breakfast attendants: Proper food handling, interacting with guests, side stations and displays, preventing cross-contamination and foodborne illness, including food allergens.
Certifications & Compliance (both tracks)
- American Hotel and Lodging Educational Institute (AHLEI)
- Certified Guest Service Professional – Guest Service Gold (CGSP)
- Certified Hospitality Manager (CHM)
Lodging Track
- Certified Front Desk Representative (CFDR)
- Certified Guest Room Attendant (CGA)
- Certified Maintenance Employee (CME)
Food Service Track
- ServSafe® Food Handler Certificate
- Certified Restaurant Server (CRS)
- Certified Kitchen Cook (CKC)
- Certified Breakfast Attendant (CBA)
Career Development & Pathways
- Resume building and interview prep
- Career mapping in hospitality