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 100	Culinary Essentials	1
CLA 131	Food Production I	3
HSP 115	Restaurant Management	3
BUS 121	Introduction to Business	3
EGL 103	Career Communications	3
	OR
EGL 101	Composition I	3
	Humanities or Fine Arts Selection	3

Second Semester:

CLA 132	Food Production II	3
CLA 141	Introduction to Bakeshop	3
HSP 116	Nutrition for Food Service Professionals	2.5
CMN 104	Interpersonal Communication	3
	OR
EGL 102	Composition II	3
CAS 121	Computer Applications and Concepts	3

Third Semester:

HSP 138	Culinary Purchasing and Food Cost Control	3
HSP 200	Café Sales and Management	4
HSP 201	Beverage Management	3
CMN 101	Public Speaking Fundamentals	3
MAT 105	Quantitative Literacy	3
	OR
TEM 103	Vocational-Technical Math	3

Fourth Semester:

HSP 107	Food Service Sanitation	0.5
HSP 120	Hospitality Internship I	3
HSP 210	Dining Room Operations	4
BUS 130	Human Resource Management	3
	OR
BUS 125	Entrepreneurship	3
	OR
BUS 202	Principles of Marketing	3
	Social Science Selection	3

Course Requirements:

Required General Education Courses (18 credits)

Please see your advisor for course planning.

CMN 101	Public Speaking Fundamentals	3
EGL 103	Career Communications	3
	OR
EGL 101	Composition I	3
CMN 104	Interpersonal Communication	3
	OR
EGL 102	Composition II	3
MAT 105	Quantitative Literacy	3
	OR
TEM 103	Vocational-Technical Math	3
	Social Science Selection	3
	Humanities or Fine Arts Selection	3

Required Program Courses (30 credits)

CLA 100	Culinary Essentials	1
CLA 131	Food Production I	3
CLA 132	Food Production II	3
CLA 141	Introduction to Bakeshop	3
HSP 107	Food Service Sanitation	0.5
HSP 115	Restaurant Management	3
HSP 116	Nutrition for Food Service Professionals	2.5
HSP 138	Culinary Purchasing and Food Cost Control	3
HSP 200	Café Sales and Management	4
HSP 201	Beverage Management	3
HSP 210	Dining Room Operations	4

Required Program Support Courses (9 credits)

BUS 121	Introduction to Business	3
BUS 130	Human Resource Management	3
	OR
BUS 125	Entrepreneurship	3
	OR
BUS 202	Principles of Marketing	3
CAS 121	Computer Applications and Concepts	3

Required Work-Based Learning Courses (3 credits)

HSP 120

Hospitality Internship I

3