Hotel service bell

Hospitality & Culinary Management

The Hospitality and Culinary Management program provides students with knowledge required for the operation of lodging and restaurant operations. Students acquire skills in food sanitation and safety, culinary principles, supervision and leadership, front desk operation, sales and marketing, menu development, purchasing and cost control, and prepares students for managerial positions in the hospitality industry. Students will take the necessary coursework to enable the individual to take State of Illinois Food Service Sanitation Manager’s Certification and the State of Illinois BASSET certification.

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Career Opportunities

  • Food Service Manager
  • Event Manager
  • Lodging Manager

Potential employers:

  • Holiday Inn
  • Tony’s Too
  • Hampton Inn
  • Quincy Country Club
  • Thyme Square
  • Kohl Wholesale
  • Tracy Holdings LLC
Suggested Degree Plan for Hospitality & Culinary Management (AAS)
Do not use this degree plan as a substitute for an advisor. Always meet with an advisor to discuss your specific needs for completing the program before signing up for classes each semester.
Year 1 - Fall Semester Details
FYE 101 Blazing Your Trail Details 1
Directed to new students, this course provides a supportive transition to the culture of higher education. Course objectives aim at preparing students for the college experience by acquiring effective learning techniques and by becoming aware of available college resources for academic and personal growth. This course also develops students' abilities, which will assist them with the complexities of college life.
Prerequisites: (none)
HSP 101 Introduction To Hospitality Industry Details 2
Introduction to Hospitality Management presents a thorough overview of historical perspectives, current trends, and real-world practices. Coverage of bar and restaurant management, hotel and lodging operations, travel and tourism, and much more gives students a comprehensive survey of this rewarding field.
Prerequisites: (none)
HSP 102 Presenting Service Details 2
Focuses on providing an historical overview of service, the role of the professional server, exceeding people's needs, service mise en place (preparation and assembly of necessary ingredients and equipment), service in various industry segments, service areas and equipment, serving the meal, and the manager's role in customer service.
Prerequisites: (none)
HSP 106 Food and Alcohol Certifications Details 2
Practical application of food and alcohol service operation. Topics include food and alcohol handling, sanitation and the customer, and sanitation management. Additional emphasis is placed on HACCP and its practical application in food service operations. This course provides responsible alcohol training for anyone who sells or services alcohol. HSP 106 provides necessary coursework to enable the individual to take the State of Illinois Food Service Sanitation Manager's Certification and the State of Illinois Beverage Alcohol Sellers and Servers Education and Training (BASSET) certification.
Prerequisites: (none)
HSP 121 Purchasing for Hospitality Managers Details 3
Focuses on an overview of the purchasing function, planning the purchasing function, ordering/receiving and storing purchases. Purchasing of all food and beverage items, furniture, fixtures, equipment and services will be discussed.
Prerequisites: HSP 110
MAT 100 Technical Mathematics Details 3
A course designed to cover mathematical processes and problems that relate to career, technical and workforce applications. Specific topics include fractions; decimals, ratio, proportion and percentage; measurements; and area and volume.
Prerequisites: (none)
HSP 110 Professional Cooking I Details 4
Focus on understanding the basics of cooking with an emphasis on classic French techniques, how to work in a professional kitchen setting, and the safety & sanitation requirements that come along with it. This includes techniques such as knife skills, stocks, the 5 mother sauces, soups, learning how to work with plants & veggies, how to properly caramelize onions, handling of professional kitchen tools and the techniques used in professional cooking. Also, a focus on how to balance flavors and elevate dishes using various simple techniques, such as choosing simplicity rather than overcomplicating dishes & understanding the importance of preparation. Overview of large quantity food preparation as done in commercial foodservice establishments such as restaurants and catering. Lab work will include the handling of tools and equipment, as well as the preparation of food items such as sauces, stocks, soups, classic vegetarian & potato dishes, salads & related cooking techniques, etc. (2 contact lecture hours and 4 lab hours)
Prerequisites: HSP 105
Year 1 - Spring Semester Details
HSP 120 Professional Cooking II Details 4
Focus on understanding the basics of cooking with an emphasis on classic French techniques, how to work in a professional kitchen setting, and the safety & sanitation requirements that come along with it. This includes techniques such as: Knife skills in butchery & presentation, how to properly break down, cook & present proteins like eggs, beef, game, poultry, fish & shellfish, the art of processing, smoking, curing and preserving foods such as sausage, bacon & smoked meats, Garde Manger and similar techniques used in professional cooking. A strong focus on how to balance flavors, while elevating dishes using classic techniques. Overview of large quantity food preparation as done in commercial foodservice establishments such as restaurants and catering. Lab work will include the handling of tools and equipment and the preparation of food items. 4 credit hours (2 contact hours lecture and 4 contact hours of lab).
Prerequisites: HSP 110
HSP 125 Fundamentals of Nutrition Details 3
Introduces basic nutrition concepts including using current Dietary Guidelines to plan menus. Specific nutrients are covered, defining their role and how they affect the human body. Students learn how to develop and market healthy recipes and menus. Course concludes with nutrition and health issues, including heart disease, cancer, diabetes, obesity, and current diet trends. Menu planning for all ages is covered. Healthy cooking techniques are demonstrated in lab portion. 3 Credit Hours (2 lecture hours, 2 lab hours)
Prerequisites: (none)
HSP 201 Restaurant Management Details 3
Provides an overview of management in the food service industry with emphasis on the importance of the menu as the center of all management activities. Included are the menu and cost controls, menu pricing/mechanics and analysis, planning the liquor menu, planning a healthy menu, the menu and purchasing/production and service, the menu and labor concerns, use of technology, and finances in menu planning.
Prerequisites: HSP 101
HSP 202 Successful Hospitality Supervision Details 3
Focuses on the supervisor's function in the hospitality field. Also includes effective communication and motivation, recruiting and hiring employees, training and developing employees, evaluating and disciplining employees, and planning/decision making/delegating.
Prerequisites: HSP 101
HSP 206 Front Desk Operations Details 3
A study of the functions and activities of the front office operations in the lodging industry. Includes desk operations, reservations, sales, communication and guest services and revenue management. The use of simulations, computers, role playing, and lodging operation shadowing strengths the expertise.
Prerequisites: HSP 101
Summer Details
HSP 199 Hospitality Management Internship Details 1-5
This course offers the student supervised work experience in the actual restaurant/foodservice or hospitality establishment. It provides the student the opportunity to apply classroom theory and lab skills to the actual setting and to experience the dynamics of both back-of-the-house and front-of-the-house activities. Course requires 80 hours of work experience for each credit hour. Variable 1-5 credit hours
Prerequisites: HSP 106 and HSP 110
Year 2 - Fall Semester Details
CMN 104 Interpersonal Communication Details 3
An introduction to the basic theories and concepts relevant to face-to-face interaction. Emphasis is placed on the role of communication in the creation, maintenance, and termination of social, romantic, familial, and professional relationships. IAI: MC 901
Prerequisites: (none)
ENG 191 Business Communication Details 3
This course instructs students in the techniques of composing effective business letters, memoranda, electronic communication, resumes and cover letters, and reports. It covers introductory business communication principles including intercultural communication, teamwork strategies, business etiquette, meeting strategies, business presentations, and employment communication.
Prerequisites: ENG 099 with a grade of "C" or above or appropriate placement score.
HSP 211 Effective Hospitality Marketing Details 3
A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies. Learn how to identify a target market and create a marketing plan, as well as how menu prices impact an organization’s marketing. 3 lecture hours.
Prerequisites: HSP 101
HSP 215 Basic Cost Control For Hospitality Managers Details 3
Focuses on the financial management of food service and the lodging industry, food and beverage control, managing production, labor and expense cost control, analyzing financial data, managing security and using computers in cost control.
Prerequisites: HSP 121
HSP 221 Legal Aspects Of Hospitality Management Details 3
This course focuses on an overview of hospitality law/operations and civil rights, foodservice and hotel operators' liability, maintaining security and legal employment, contracts and property rights, forms of hospitality business, the court system and working with lawyers.
Prerequisites: HSP 101
Year 2 - Spring Semester Details
PSY 145 Human Relations in the Workplace Details 3
Introduction to the application of guidelines for the field of human relationships in the workplace. The course will examine the information and guidelines to promote effective functioning in the workplace. Topics covered will include diversity in the workplace, groups and organizations, ethics, productivity, teamwork communication, and motivation. Also emphasized will be workplace attitudes for job satisfaction, interpersonal relations, dealing with stress and discrimination, and career choice planning.
Prerequisites: (none)
HSP 210 Professional Cooking III Details 4
Focus on understanding the basics of baking with an emphasis on classic French techniques, how to work in a professional bakery setting, and the safety & sanitation requirements that come along with it. This includes techniques such as: knife skills & how they relate to Baking & Pastry, how to properly make and assemble all elements of baked goods & desserts, the art of processing, smoking, curing and preserving foods, understanding the Science behind baking and how it applies to the different styles of baked goods. A strong focus on how to balance flavors, while elevating dishes using classic techniques. Overview of large quantity food preparation as done in commercial foodservice establishments such as restaurants and catering. Lab work will include the handling of tools and equipment. As well as the preparation of food items including breads, cakes, cookies, sandwiches & hors d’oeuvres, etc. 4 credit hours (2 contact hours lecture and 4 contact hours of lab).
Prerequisites: HSP 120
HSP 299 Hospitality Management Internship Details 1-5
This course offers the student supervised work experience in the actual restaurant/foodservice or hospitality establishment. It provides the student with the opportunity to apply classroom theory and lab skills to the actual setting and to experience the dynamics of both back-of-the-house and front-of-the-house activities. The course requires 80 hours of work experience for each credit hour.
Prerequisites: HSP 199
PHL 121 Ethics Details 3
A study of values. This course is designed to assist students in the development of a philosophic understanding of human nature, moral philosophy, and principles of ethics that will help them assume individualized responsibility in a democratic society. IAI: H4 904.
Prerequisites: (none)
NOTE: Only students who do not need additional coursework and who take the number of credits or courses as listed each semester can complete the program in the time given. Others will take longer to complete. Course descriptions may contain IAI (Illinois Articulation Initiative) codes containing information for students transferring their credits to another Illinois higher learning institution. See itransfer.org or the JWCC course catalog for more information on IAI.