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Hospitality Management and Services • Associate in Applied Science

Occupational Program

Total Credit Hours: 60

Colleague Code: AAS.HMS

Curriculum Code: HSP 200

Program Information:

  • This program prepares students for service in the broad-based hospitality/tourism industry.
  • Rapid growth of the industry affords many opportunities including hotels, clubs, food and beverage and tourist services.
  • Heavy emphasis is placed on an internship that allows students to choose between culinary or lodging/club skill-development areas.
  • This applied science program of study must be taken in its entirety to meet degree requirements.
  • This program has been articulated with Kaplan University as a 2 + 2 program if taken in its entirety.

For Program Information Contact:

Applied Technology and Workforce Development at 217-786-2286 or 217-786-2420 or see an academic advisor.

Recommended Course Sequence:

First Semester:

CLA 100Culinary Essentials

1

CLA 131Food Production I

3

HSP 115Restaurant Management

3

BUS 121Introduction to Business

3

 

EGL 103Career Communications

3

OR

EGL 101Composition I

3

 

Humanities or Fine Arts Selection

3

Second Semester:

CLA 132Food Production II

3

CLA 141Introduction to Bakeshop

3

HSP 116Nutrition for Food Service Professionals

2.5

 

CMN 104Interpersonal Communication

3

OR

EGL 102Composition II

3

 

CAS 121Computer Applications and Concepts

3

Third Semester:

HSP 138Culinary Purchasing and Food Cost Control

3

HSP 200Café Sales and Management

4

HSP 201Beverage Management

3

CMN 101Public Speaking Fundamentals

3

 

MAT 105Quantitative Literacy

3

OR

TEM 103Vocational-Technical Math

3

Fourth Semester:

HSP 107Food Service Sanitation

0.5

HSP 120Hospitality Internship I

3

HSP 210Dining Room Operations

4

 

BUS 130Human Resource Management

3

OR

BUS 125Entrepreneurship

3

OR

BUS 202Principles of Marketing

3

 

Social Science Selection

3

Course Requirements:

Required General Education Courses (18 credits)

Please see your advisor for course planning.

CMN 101Public Speaking Fundamentals

3

 

EGL 103Career Communications

3

OR

EGL 101Composition I

3

 

CMN 104Interpersonal Communication

3

OR

EGL 102Composition II

3

 

MAT 105Quantitative Literacy

3

OR

TEM 103Vocational-Technical Math

3

 

Social Science Selection

3

Humanities or Fine Arts Selection

3

Required Program Courses (30 credits)

CLA 100Culinary Essentials

1

CLA 131Food Production I

3

CLA 132Food Production II

3

CLA 141Introduction to Bakeshop

3

HSP 107Food Service Sanitation

0.5

HSP 115Restaurant Management

3

HSP 116Nutrition for Food Service Professionals

2.5

HSP 138Culinary Purchasing and Food Cost Control

3

HSP 200Café Sales and Management

4

HSP 201Beverage Management

3

HSP 210Dining Room Operations

4

Required Program Support Courses (9 credits)

BUS 121Introduction to Business

3

 

BUS 130Human Resource Management

3

OR

BUS 125Entrepreneurship

3

OR

BUS 202Principles of Marketing

3

 

CAS 121Computer Applications and Concepts

3

Required Work-Based Learning Courses (3 credits)

HSP 120Hospitality Internship I

3