Hospitality and Culinary Management
The Hospitality and Culinary Management program gives students knowledge required for lodging and restaurant operations. Students acquire skills in food sanitation, safety, culinary principles, and menu preparation. Students will also learn about sales, marketing, purchasing and cost control methods required for managerial positions in the hospitality industry. Students will take the necessary coursework to enable the individual to take the State of Illinois Food Service Sanitation Manager's Certification and the State of Illinois BASSET certification.
Courses
- CMN 104 — Interpersonal Communication2
- ENG 191 — Business Communication
- FYE 101 — Blazing Your Trail, is a required one-credit hour general education course
- HSP 101 — Intro to Hospitality Industry
- HSP 102 — Presenting Service
- HSP 106 — Food and Alcohol Certifications
- HSP 110 — Professional Cooking I
- HSP 120 — Professional Cooking II
- HSP 121 — Purchasing for Hospitality Managers
- HSP 125 — Fundamentals of Nutrition
- HSP 199 — Hospitality Management Internship .................................................................3 hours
- HSP 201 — Restaurant Management
- HSP 202 — Successful Hospitality Supervision
- HSP 206 — Front Desk Operations
- HSP 210 — Professional Cooking III
- HSP 211 — Effective Hospitality Marketing
- HSP 215 — Basic Cost Ctrl for Hosp. Managers 3
- HSP 221 — Legal Aspects of Hosp. Management 3
- HSP 299 — Hospitality Management Internship ................................................1
- MAT 100 — Technical Mathematics
- PHL 121 — Ethics 3 HIS 222 U.S. History I Since 1945 3
- PSY 145 — Human Rel/Workplace 3 MAT 109 Elementary Statistics 3