Hospitality Management and Services • Associate in Applied Science
OCCUPATIONAL PROGRAM
Total Credit Hours: 60
Colleague Code: AAS.HMS
Curriculum Code: HSP 200
Recommended Course Sequence:
First Semester: HSP 107, HSP 110, HSP 131, HSP 138, BUS 121, COM 104 or COM 111
Second Semester: HSP 111, HSP 114, HSP 115, HSP 120, HSP 132, HSP 139, COM 105 or COM 112
Third Semester: HSP 121
Fourth Semester: HSP 122, HSP 116, MAT 104, SPE 101
Fifth Semester: BIO 101, HSP 113, CAS 121, POS 101 or POS 201
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:
Business and Technologies Department at 217.786.2772 or 217.786.2381 or see an academic advisor.
Required General Education Courses (16 credits)
• |
General Biology |
4 credits |
|
• |
Career Communications I or |
|
|
|
Composition I |
3 credits |
|
• |
Career Communications II or |
|
|
|
Composition II |
3 credits |
|
• |
General Education Mathematics |
3 credits |
|
• |
Introduction to American Politics or |
|
|
|
State and Local Government |
3 credits |
Required Program Courses (26 credits)
• |
Food Service Sanitation |
1 credit |
|
• |
Hospitality and Tourism Industry |
2 credits |
|
• |
Hospitality Industry Accounting |
2 credits |
|
• |
Hospitality Supervision Management |
2 credits |
|
• |
Marketing for Hospitality and Tourism |
3 credits |
|
• |
Restaurant Management |
3 credits |
|
• |
Nutrition for Food Service Professionals |
3 credits |
|
• |
Food Production I |
3 credits |
|
• |
Food Production II |
3 credits |
|
• |
Food Service Purchasing and Mathematics |
3 credits |
|
• |
Culinary Topics |
1 credit |
Required Program Support Courses (9 credits)
• |
Introduction to Business Organization |
3 credits |
|
• |
Computer Science for Business Applications |
3 credits |
|
• |
Public Speaking Fundamentals |
3 credits |
Required Work-Based Learning Courses (9 credits)
• |
Hospitality Internship I |
3 credits |
|
• |
Hospitality Internship II |
3 credits |
|
• |
Hospitality Internship III |
3 credits |