Hospitality Management Certificate at University of Vermont

Career Growth, Flexibility, and Adventure in the Hospitality Industry

Hospitality Management Professional Certificate

Gain the skills required to advance into hospitality management jobs in the travel, tourism, and event industries with our customizable six-course hospitality management certificate. Get ahead with one of the only programs to offer a paid internship.

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Program Snapshot

Next Start Date

April 7, 2025

Next Start Date

May 5, 2025

Cost

This program is no cost for 2025. Funding beyond that is not finalized.

Learning Format

Online

Online Learning Type

Online and asynchronous with paid in-person internship

Duration

4 months

Time Commitment

20 hours per week

Credential

UVM academic certificate

Overview

Find Work That Adapts to Your Life

This customizable six-course certificate will prepare you to advance into management from an entry or mid-level position (hospitality industry experience is not required). You’ll stand out with customizable courses based on your passion, whether in hotels, event planning, food service, spa services, and more.

This program is ideal for you if you’re looking for:

  • Career growth that doesn’t require an advanced degree (or a second one). A certificate from UVM gives you credibility for quick career advancement, whether you’re ready for a promotion, changing industries, or just looking for an alternative to college.
  • A quick return on your investment: We’ll connect you with a paid internship so you can pay back the cost of your certificate faster, gain experience, build your resume, and find potential opportunities for continued work.
  • Job flexibility and variety: You’ll be qualified for roles in customer service, operations, marketing, and management, and you’ll have opportunities to make your own schedule.

Earn your certificate at no cost

Thanks to our generous partners who see the value in investing in the future of the hospitality industry. Make the most of this $3,600 valued, limited time opportunity.

Vermont

Funding provided by
Department of Tourism and Marketing
Agency of Commerce and Community Development

With additional support from

UVM Pace logo

UVM Professional and Continuing Education

Rubenstein logo UVM

Rubenstein School of Environment and Natural Resources

VT Chamber of Commerce

Vermont Chamber of Commerce

Vermont Lodging Association

Vermont Lodging Association

What sets this program apart

Paid internship

At one of Vermont’s participating resorts so you can pay off your certificate faster and build your resume.

Job placement support

We’ll connect you to our partner businesses for job opportunities in management track positions.

Learn from hospitality leaders

Located in Burlington, Vermont, UVM is a hub for
hospitality and tourism knowledge. Instructors are experts working in the industry.

100k+ students globally

Students have advanced their education and career with the help of UVM Professional and Continuing Education.

Two professionals working in the hospitality industry talking holding file folders

Why a hospitality management career?

  • Salary $63K to $108K/yr. pay range for hotel managers reported on Glassdoor
    in 2024. 1
  • Growth Job growth of 12% in the hotel industry over the next five years, compared to
    8% for the U.S. overall. 2
  • Workforce 11% of Vermont’s workforce is in tourism (over 30,000 jobs) and it’s a $3
    billion industry. 3

1. Glassdoor, October 2024
2. American Hotel and Lodging Association Foundation
3. Vermont Department of Tourism

Curriculum

Make your job application stand out with a customized certificate

You’ll take three core hospitality management courses, choose two electives, and complete your certificate with a 120-hour internship known as a Capstone Project. Asynchronous learning allows you to learn on your own within the course timeframe. You can access lectures, readings, and assignments as it fits into your schedule.

3 required courses

Todd Comen

This course will introduce students to sustainable operating practices within a hospitality setting. It explores the guest experience from the pre-arrival stage and follows the guests journey through check-out. These principles apply from small Inns  to large convention style hotels. The student will be introduced to sustainable practices that consider the existing operating environment, the host community, the physical plant and the employee pool in which the property is located. These practices will be explored keeping in mind their impact on the People, Product, Place, Price and Profit business approach.

Students will be introduced to the day to day operations of an Inn or hotel, the daily functions of each department including the use of technology in a hospitality setting, and the process of creating a great, memorable guest experience.

Alan Hebert, Director of Marketing & Sales, Doubletree by Hilton

This course examines the essential relationship between marketing and sales. The student will learn marketing strategies such as: selecting the right distribution channels, identifying who your customer is,  researching appropriate market segments for the property that are in line with your business mix, understanding hotel pricing, and learning about digital versus traditional marketing practices. Also, the course will discuss the importance of direct sales strategies such as: qualifying leads, vertical selling, prospecting, closing techniques and the need to be constantly filling the sales funnel.

At the completion of the course the student will be able to understand the fundamental differences between marketing and sales and will be able to identify appropriate strategies in each discipline for successfully filling a lodging property.

Adam Cook, Controller, Westport Hospitality (Hotel Vermont & Courtyard Burlington Harbor)

This course will introduce students to the standard roles and responsibilities within a hotel accounting department. These include the Controller, Accounts Receivable, Accounts Payable, Night Audit, Payroll Clerk and General Cashier. Specific topics to be discussed include, cost control, inventory management, cash flow, payroll, budget preparation, daily reports, Income statements, financial forecasts, gross operating profit, balance sheet, etc.

Upon completion the student will have a basic understanding of the financial in flows and out flows of a hospitality operation and how they are captured and communicated on a financial statement.

Choose 2 electives

Alan Baroz, Director of Rooms (formerly Front Office Mgr), The Essex Resort & Spa

The hotel front office is the hub of customer contact as well as the conduit for internal staff communication. The student will learn about proper communication techniques, problem solving, identifying customer needs, responding to verbal and non-verbal guest clues and being aware of proper guest service delivery. The student will be exposed to the Property Management System (PMS), check-in and check-out procedures, guest recovery techniques, reservation procedures, phone etiquette, guest preference reports, customer feedback, accounting reports, second effort logs, housekeeping reports, emergency plans and much more.

At the conclusion of this course the student will have a basic understanding of the guests journey from the initial reservation, the arrival experience, to their on-property stay and finally through check-out. These processes must be understood all while ensuring a great guest experience.

Peter Delaney, Retired from Smuggler’s Notch and Run Vermont (Vermont City Marathon)

Food and Beverage services are an integral aspect of almost all lodging establishments, big or small. The student will experience the preparation required to deliver a first class culinary experience whether it be a welcome treat upon check-in or a large banquet for a VIP wedding. The student will be exposed to the planning and execution and delivery of a three meals per day restaurant to a business meeting in the function space to an important social event in the evening. Important concepts to be introduced include: staffing, training, service delivery, function room set-up and clean-up, audio visual set ups, etc.

The student at the end of this course will understand the basic knowledge of food and beverage operations including health and liquor laws, payroll, menu development, cost controls and event management, food and beverage ordering, storage, and safety procedures.

Sheri Smith, former GM Stoweflake Mountain Resort and Spa, currently COO Basin Harbor Resort

The facility management course will introduce students to housekeeping, maintenance and the energy management systems aspects of the hospitality business. It will provide a hands on look at the cleaning and maintenance of hotel guest rooms, public spaces, exterior grounds, as well as “back of the house” spaces. It will discuss room inspections, proper scheduling techniques, preventative maintenance and emergency procedures. It will review the proper operation of large mechanical equipment such as HVAC units, boilers, chillers, washers, dryers, kitchen stoves, AC units, fire and life safety issues, swimming pools, spas and elevators.

The student at the conclusion of this course will understand how to prepare a guest room to be “guest ready”, to know the importance of preventative maintenance, capital programs and proper maintenance and cleaning procedures.

Instructor Pending

The hospitality industry is all about finding the right people. The process for developing a well trained staff starts with hiring the right person, training them to understand the job and to exceed customer expectations. The relationship between the employee and the Inn or hotel must be one of mutual respect. In this course the student will learn the importance of an accurate job description, a well thought employee handbook, adequate training and the encouragement and communication techniques that it takes to have a high performing team.

This course will discuss employment laws, fair labor standards, diversity training, conflict resolution, and team building concepts.

Hotels, resorts, and inns depend on special events as an essential segment of their business, generating revenue with the goal of measurably enhancing the “bottom line”. Events run the spectrum from small intimate wedding celebrations to major conferences of 200 or more attendees. Whatever the size and event category, marketing, planning, and managing events is a cornerstone of the hospitality industry. If you are fascinated by the diverse world of hospitality events, this course will introduce you to the planning of contracted events, the essential details of hosting an event, and the management of the event at the time it happens.

Final 120-hour internship (capstone project)

The Capstone Project is a required 120-hour internship of the UVM PACE Hospitality Management Certificate program. This internship is designed to provide students with a unique hands-on learning experience at a participating hospitality property in Vermont. The student will be paired with a mentor from the company who will be responsible for guiding the student through this internship process. At the onset, the student and the property mentor will define the goals and objectives of the internship. The student will observe and practice their new skills in a live professional environment. The property mentor will provide feedback for the student upon completion of the 120-hour program. The host property will be responsible for the student’s lodging and to pay them a competitive hourly wage through the duration of the internship.

While the course work for the hospitality certificate program is online, you must complete an in-person internship in Vermont to get your certificate.

Internship locations

Basin Harbor Club

Doubletree Burlington

Dorset Inn/Barrows House

Hotel Lake Champlain

Hotel Vermont/Cy Burlington Harbor

Jay Peak Resort

TopNotch Resort

Trapp Family Lodge

The Inn at Manchester

Woodstock Inn and Resort

Career Outlook

Find job stability and growth opportunities in hospitality

According to the U.S. Bureau of Labor Statistics, hotel manager jobs are expected to grow 10% through 2033, much faster than average.

Below are some of the additional job titles that could be obtained with this certificate and some work experience. This certificate is intended to open doors and possibilities for students who are dedicated and willing to put in the effort to advance in their careers.

Front Office lead

Front Office Supervisor

Front Office Manager

Night Manager

Sales Associate

Sales Manager

Catering Assistant

Catering Manager

Events Coordinator

Banquet Manager

Accounts Receivable Supervisor

Accounts Payable Supervisor

Housekeeping Supervisor

Laundry Supervisor

Assistant Executive Housekeeper

Executive Housekeeper

Hotel Engineer

Chief Engineer

These businesses are often hiring in Vermont for managerial positions in hospitality.

Basin Harbor Club

Dorset Inn/Barrows House

Doubletree Burlington

Hotel Vermont / Cy Burlington Harbor

Hotel Lake Champlain

Jay Peak Resort

The Inn at Manchester

Top Notch Resort

Trapp Family Lodge

Woodstock Inn & Resort

FAQ

No, you do not need previous experience in the hospitality industry to enroll in this certificate program. The program is designed for individuals with less than five years of experience in hospitality, those coming from other industries who want to apply their skills to this sector, or high school graduates looking for an alternative to college. Whether you’re a recent graduate, a business professional looking to transition to a new industry, or simply interested in hospitality, this program is a great fit for anyone seeking new opportunities.

The Hospitality Management Certificate is ideal for a wide range of people who are passionate about people and service, including:

  • High school seniors looking for alternatives to college.
  • Recent college graduates exploring career options.
  • Professionals looking to make a career change, for example going from working in retail to hospitality, building/ground maintenance to hospitality property operations, or banking to hospitality accounting.
  • An individual who is presently working in the hospitality industry either at the front desk, serving in the restaurant/banquet setting or in another hotel capacity who would like to explore opportunities to advance.
  • Service providers, vendors, and partners looking to understand the industry better and grow their businesses.

No, you do not need a college degree, such as an associate or bachelor’s degree. Some professional work experience is helpful.

While the course work for the hospitality certificate program is online, you must complete an in-person internship in Vermont to get your certificate.

Our employer coordinator will assist with housing at the properties if needed.

Thanks to our generous partners who see the value in investing in the hospitality industry in Vermont and beyond you can currently earn your certificate at no cost. Take advantage of this limited-time opportunity valued at $3,600

Yes, the program requires about 20 hours per week, and you are able to learn on your own time, so it is possible to work while you are enrolled.

Yes, the required courses must be taken in order (operations, marketing, accounting).

You can access Brightspace by going to brightspace.uvm.edu. You will put in your login credentials that are emailed to you about one week prior to the start of your course. Once in, you will find your course listed under Courses.

We recommend using a browser other than Internet Explorer with our Brightspace online learning system. Firefox, Google Chrome, and other browsers tend to work more effectively with Brightspace.

The course descriptions are linked in the Curriculum section of this page.

You must complete the coursework (3 required courses and 2 electives), and a 120-hour internship/capstone project).

You will receive a digital badge with the option to print a digital certificate electronically.

Our Advisors are here to help. Please call us at 802-656-2085 or submit the inquiry form available on this site.


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