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College Catalog Fall 2012 - Spring 2013

Business and Professional Golf Management - BBA

The Instructional Program

The Bachelor of Business Administration (B.B.A.) degree program in Business and Professional Golf Management is designed to prepare students for the growing number of management positions in the nation. Graduates of the program qualify for assistant managerial positions at various golf courses and, after gaining sufficient experience, may become candidates for management positions in the golf industry.

The program offers a well-integrated curriculum that incorporates the liberal arts, general business, turf management, and hospitality management theory and application; and includes courses that are golf-specific, such as those for golf club design and repair, rules of golf, tournament organization, teaching golf, golf shop operations, and a state-of-the-art swing anaysis laboratory. The program also requires four different internships at approved national or international internship sites.

Delhi is the only college in the Northeast with an 18-hole golf course that serves as an academic laboratory. The golf course has a clubhouse that houses a full-service restaurant and pro shop, a 30-station practice range, and a chipping/putting practice green. An air structure gives students the opportunity for year-round golf practice, education, and coaching. 

Admissions Requirements

To be eligible for consideration, applicants must meet the requirements below:



Applicants who do not qualify for admission to the program may be considered for admission to the Individual Studies program. A campus interview is required for students to whom the college offers this option. Following the interview, a faculty/staff panel will determine an applicant's admission status. Students accepted into the Individual Studies program with the intent of transferring to the Business and Professional Golf Management program must achieve a minimum 2.3 cumulative grade point average by the end of their first year and be recommended by the faculty for unconditional admission into the B.B.A. program. Students not meeting these requirements must apply to and be accepted into an associate degree program in order to remain matriculated at the College.

Transfer Students



SUNY Curriculum Code: 1509

SUNY General Education Requirements: Students who intend to receive A.A., A.S., or baccalaureate degrees must satisfy SUNY and campus General Education (GE) requirements to graduate. Students should be aware that GE requirements may vary by academic program. Consult with your academic advisor. For general information, see the "General Education" section of this catalog.

A.A.S. and A.O.S. degree students may not be required to fulfill General Education (GE) requirements; however, any student who may wish to transfer should complete as many GE courses as possible. Consult with your academic advisor.

Technical Standards: In addition to academic requirements, all applicants must also be able to meet the minimum Technical Standards for the program, with or without reasonable accommodation.

Academic Requirements:

Minimum Total Credit Hours = 128

Major Courses Required - 86 credit hours

Course No. Course Cr. Hrs.
ACCT 115 Financial Accounting 3
BUSI 100 Introduction to Business 3
BUSI 120 Business Communications  
  OR 3
COMM 100 Public Speaking  
BUSI 200 Management I 3
BUSI 245 Principles of Marketing 3
BUSI 263 Entrepreneurship 3
BUSI 310 Strategic Management 3
BUSI 343 Individual Behavior in Organization 3
BUSI 360 International Business Management 3
BUSI 370 Financial Management 3
CITA 110 Introduction to Software Applications 3
CITA 130 Introduction to Database Systems 3
CITA 150
Introduction to Information Technology  
  OR 3
HOSP 170 Introduction to Club Management  
GMBA 300 Golf Course Planning and Design 3
GMBA 306 Golf Course Facility Human Resource Management 3
GMBA 310 Golf Course Planning and Budgeting 3
GMBA 320 Golf Course Governance and Public Relations 3
HOSP 140 Beverage and Beverage Control 3
PEDH 220 First Aid: Responding to Emergencies 2
PGMB 100 PGM Level I 3
PGMB 170
Player Development I 1
PGMB 182 Internship 1 (May-August) 1
PGMB 200 Rules of Golf/Tournament Operations 3
PGMB 210 Introduction to Turf Management 3
PGMB 225 Introduction to Teaching Golf 3
PGMB 230
Player Development II 1
PGMB 275 Intermediate Teaching 3
PGMB 282 Internship 2 (May-August) 1
PGMB 300 Golf Shop Operations 3
PGMB 350
Player Development III 1
PGMB 375 Advanced Teaching 3
PGMB 382 Internship 3 (May-August) 1
PGMB 482 Internship 4 (January-August) 3

 General Education/Liberal Arts Courses Required - 30 credit hours

Course No. Course Cr. Hrs.
COMM 300 Organizational Communication
ECON ___ Introductory Microeconomics or Introductory Macroeconomics
ENGL ___ Freshman Composition or Advanced Composition1 3
GOVT 300 Public Policy
MATH ___ Mathematics2 3-4
  Arts or Humanities Elective from GE 7 or GE 8
  Foreign Language Elective from GE 93 or Other World Civilizations Elective from GE 6 3
  Science Elective from GE 2 3-4 
  U.S. History Elective from GE 4
  Elective from approved list of General Education Courses

Restricted Electives by Advisement4 = 12 credit hours


1 English is by placement according to competency.

2 Mathematics is by placement according to competency.

3 The preferred foreign language for this curriculum is Spanish.

4Restricted electives must have ACCT, BUSI, CITA, HORT, HOSP or GMBA prefix or
be additional GE1, GE2, GE3, or GE7 courses.  One of these must be an upper level course.


Student Learning Outcomes

A graduate of the Business and Professional Golf Management B.B.A. program should be able to:

    1. Discuss the scope of the golf course management industry.
    2. Exhibit knowledge of merchandise purchasing, receiving, and display; the basic elements of salesmanship; customer service; and product knowledge.
    3. Demonstrate a thorough understanding of the rules of golf: how they function in a golf operation: how to mark a course for a tournament, to include programs to better educate the members.
    4. Demonstrate proficiency as a teacher, coach: how to teach the student, whether private, group or clinic, and have a working knowledge of the golf swing and how to correct it.
    5. Exhibit knowledge of traditional management theory, leadership, and management roles; organizational structure and change; quality service and function; decision-making; and ethics.
    6. Exhibit knowledge of computer applications as it relates to merchandise inventory, budgets, lessons, tournament set-ups, tee times, and written communications.
    7. Exhibit knowledge of organizing golf tournaments, member activities, and other activities as it relates to the entire golf operation, annually.
    8. Understand the complexities of customer satisfaction and develop creative strategies for effectively managing and resolving customer-service conflicts which may arise.
    9. Develop strategies for managing conflict and resolving concerns while still meeting the demands of members, guests, employees, and various government agencies.
    10. Develop a professionally enhanced résumé to include a cover letter, professional portfolio, and develop the interview skills to enable you to successfully find gainful employment in your chosen career path.
    11. Have a working understanding of how the golf car fleet is managed.
    12. Develop an understanding of the basics of club design, repair, and club fitting.
    13. Develop a working knowledge of business operations to include: an understanding of the accounting process; business terminology; understanding and using a financial statement; writing a functional business plan; developing financial forecasts and budgets; and developing a sound merchandising system, to include an open-to-buy plan, a merchandise assortment plan, pricing strategies, and tracking and monitoring inventory.
    14. Be knowledgeable of the complexities of golf course management and turf grass management to include: mowing, irrigation, aeration, and fertilization practices, as well as cup rotation, tee markers, and limiting play.
    15. Develop a working knowledge of the food and beverage industry to include: the ability to identify the benefits and characteristics of a successful food and beverage operation, identify the typical levels of food and beverage and determine which services are appropriate, describe the stages of menu costing and development, and identify the phases of staffing the operation.

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Last Updated: 3/20/13