Hospitality Professional • Certificate of Completion

Occupational Program

Colleague Code: CC.HSP

Curriculum Code: HSP 206

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 Hospitality Professional Certificate of Completion prepares individuals for entry positions with upward mobility, with coursework in customer service, front of house operations, costing, and food preparation. Emphasis is on both theory and real world applications with hands-on training
This program is applicable for those entering the field for the first time. If you are looking to utilize the National Restaurant Apprenticeship program, this degree aligns with the Level 1 Certified Restaurant Professional track.
This applied science program of study must be taken in its entirety to meet certificate requirements.

For Program Information Contact:

Director of Culinary & Hospitality in the Workforce Institute at 217-786-2494 or see a Student Success Coach.

CLA 100	Culinary Essentials	1
CLA 131	Food Production I	3
HSP 100	Hospitality Essentials	1
HSP 105	Introduction to the Hospitality Industry	2

HSP 116	Nutrition for Food Service Professionals	2.5
HSP 138	Purchasing Control	3
HSP 140	Foundations of Human Resources	2
HSP 145	Dining Room Operations	4

Please see your Student Success Coach for course planning.

CLA 100	Culinary Essentials	1
CLA 131	Food Production I	3
HSP 100	Hospitality Essentials	1
HSP 105	Introduction to the Hospitality Industry	2
HSP 116	Nutrition for Food Service Professionals	2.5
HSP 138	Purchasing Control	3
HSP 140	Foundations of Human Resources	2
HSP 145	Dining Room Operations	4
Total Credit Hours:		18.5

Total Credit Hours: 18.5