Holmes Community College has officially expanded its career and technical offerings on the Ridgeland Campus with the launch of a new Hotel and Restaurant Management Technology program. Introduced during the current school year, this addition transforms the college’s hospitality division into a comprehensive training ground for students pursuing diverse careers in one of Mississippi’s most vital economic sectors.
The new program builds upon the college’s established Culinary Arts Technology program, creating a seamless pathway for students to move from the kitchen to the front office. While the culinary track remains focused on the “methods and science” of cooking - including exposure to classical American and international cuisine - the Hotel and Restaurant Management track focuses on the administrative and leadership side of the industry.
“We have listened to our students and industry partners over the past five years,” said Chef Alexei Harrison, who leads the hospitality programs at the Ridgeland Campus. “The need for flexible degree options to fit varied career goals pushed us to expand beyond traditional culinary training. Our students can now customize their experience with electives in baking and pastry, advanced culinary or hospitality management.”
The expansion also includes a boost in faculty. Joining Chef Harrison this year is new instructor Lori Morrison, a Madison resident and former owner of The Yellow Squirrel Bakery. Morrison brings extensive real-world experience in small business ownership, manufacturing, and catering to the classroom. She leads courses in both Culinary Arts and specialized Baking and Pastry.
“I’m passionate about creativity, baking and encouraging others to explore their talents,” Morrison said. “I love inspiring that same enthusiasm in my students as they prepare for their own professional journeys.”
Looking ahead, the program has ambitious plans for growth, including a move into a larger facility that will house a student-run restaurant in the Student Union. This venue will be open to the public, allowing Hotel and Restaurant Management students to manage “behind-the-scenes” operations, such as pricing, budgeting and catering, while Culinary students handle food production.
Coursework in the new management program is comprehensive, covering travel and tourism, lodging facilities, hospitality marketing, franchise management and financial logistics. Students can earn a Technical Certificate, an Advanced Technical Certificate, or an Associate of Applied Science (AAS) degree. Graduates are also eligible for prestigious industry credentials, including the ServSafe Manager certification and the Restaurant Management Professional (RMP) designation from the National Restaurant Association.
The expansion comes at a critical time for the state’s economy. Hospitality and food service remain a primary driver of growth in Mississippi, accounting for roughly 10 percent of total employment. According to the U.S. Bureau of Labor Statistics, employment for food service and lodging managers is projected to grow faster than average, with median salaries in the field now ranging from approximately $65,000 to over $68,000 for management-level roles.
For more information about the Hotel and Restaurant Management Technology or Culinary Arts Technology programs, contact Chef Alexei Harrison at amharrison@holmescc.edu or (601) 605-3327, or reach out to Career Technical Counselor Jovonna Parker at (601) 605-3355.
