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Hospitality Management • Associate in Applied Science

Occupational Program

Colleague Code: AAS.HMS

Curriculum Code: HSP 200

Program Information:

As the second largest employer in the nation, the hospitality industry allows for a broad variety of careers. Career paths include restaurants and food-service, hotels and lodging, casinos, catering, event and convention planning, and resorts and retirement communities. If you enjoy interacting with people and are an energetic, friendly, motivated problem-solver, a hands-on career in this industry may be a great fit.
This Associate in Applied Science prepares individuals for first-line management and supervisory positions, with coursework in financial management, leadership, customer service, operations, marketing, and food preparation. Emphasis is on both theory and real-world applications with hands-on training. General education classes are also included in this program.

  • This program is applicable for those entering the field for the first time; those considering this industry as a second career; and those in an entry level job in the field looking to move up the ladder. If you are looking to utilize the National Restaurant Apprenticeship program, this degree aligns with the Level 2 Certified Restaurant Supervisor track.
  • This applied science program of study must be taken in its entirety to meet degree requirements.

For Program Information Contact:

Applied and Emerging Technologies department at 217-786-2494 or see a Student Success Coach.

Recommended Course Sequence:

First Semester:

CLA 100Culinary Essentials

1

CLA 131Food Production I

3

CMN 101Public Speaking Fundamentals

3

HSP 100Hospitality Essentials

1

HSP 105Introduction to the Hospitality Industry

2

TEM 103Vocational-Technical Math

3

Second Semester:

CSC 105Computer Applications and Concepts

3

HSP 116Nutrition for Food Service Professionals

2.5

HSP 138Purchasing Control

3

HSP 140Foundations of Human Resources

2

HSP 145Dining Room Operations

4

Third Semester:

BUS 121Introduction to Business

3

OR

BUS 125Entrepreneurship

3

 

EGL 103Career Communications

3

HSP 201Beverage Management

3

HSP 213Catering and Event Management

2

HSP 214Hotel and Lodging Management

2

HSP 215Restaurant Management

3

Fourth Semester:

CMN 104Interpersonal Communication

3

HSP 107Food Service Sanitation

0.5

HSP 230Hospitality Marketing

2

HSP 240Hospitality Leadership

3

HSP 250Revenue Management

2

HSP 260Hospitality Internship

3

Humanities, Fine Arts or Social Science Elective

3

Course Requirements:

Required General Education Courses

Please see your Student Success Coach for course planning.

CMN 101Public Speaking Fundamentals

3

CMN 104Interpersonal Communication

3

EGL 103Career Communications

3

TEM 103Vocational-Technical Math

3

Humanities, Fine Arts or Social Science Elective

3

Total Credit Hours:15

Required Program Courses

CLA 100Culinary Essentials

1

CLA 131Food Production I

3

HSP 100Hospitality Essentials

1

HSP 105Introduction to the Hospitality Industry

2

HSP 107Food Service Sanitation

0.5

HSP 116Nutrition for Food Service Professionals

2.5

HSP 138Purchasing Control

3

HSP 140Foundations of Human Resources

2

HSP 145Dining Room Operations

4

HSP 201Beverage Management

3

HSP 213Catering and Event Management

2

HSP 214Hotel and Lodging Management

2

HSP 215Restaurant Management

3

HSP 230Hospitality Marketing

2

HSP 240Hospitality Leadership

3

HSP 250Revenue Management

2

Total Credit Hours:36.0

Required Program Support Courses

BUS 121Introduction to Business

3

OR

BUS 125Entrepreneurship

3

 

CSC 105Computer Applications and Concepts

3

Total Credit Hours:6

Required Work-Based Learning Courses

HSP 260Hospitality Internship

3

Total Credit Hours:3

Total Credit Hours: 60.0