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Hospitality Management

Associate in Applied Science (AAS)

View the Semester Map for Hospitality Management Associate in Applied Science

The Associate in Applied Science degree in Hospitality Management continues to focus on building management skills and provides for jobs as guest service agents, front office supervisors, sales managers, event planners, hotel managers, food and beverage managers, assistant food and beverage directors, food and beverage directors, beverage managers, guest services managers, and directors of catering.

 

Details: Associate in Applied Science (AAS)

Career Pathway

Credit Hours (CH)

Credits

Program/Plan Number

0735

Funding Options

Offered At

 

Courses

+-

Prerequisites

  CH

Program General Requirements

16 CH
​Students should refer to the General Education Requirements for AAS degrees and speak to an advisor. The A.A.S. model includes the State of Illinois Human Diversity requirement.

Program Core Requirements

44 CH
Culinary
330CUL 700
College Success Hospitality Perspective 3
This course introduces students to the expectations of the college community and to the academic skills that promote success during their college career. Through coursework, students will develop strategies to improve their academic and professional skills. Students will also learn the importance of taking personal responsibility for their academic and career choices. Topics will be approached from a variety of interdisciplinary perspectives that focus on connecting individuals to their local and global communities in the culinary and hospitality industries. Through assignments that integrate community engagement, service learning, and hospitality and/or on-campus service projects, students will make connections between their coursework and their lives. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100 AND Reading 125 AND Math 098.
Offered at: Kennedy-King
330CUL 701
Intro To Food Service I 3
This class is an introduction to the food service industry (history, organization and future challenges), career opportunities, standards of professionalism, instruction in principles, procedures and use of basic equipment; basic food and kitchen safety, beginning fundamentals and concepts of cooking. An emphasis will be placed on culinary math and measurements as well as culinary terminology. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100 and Reading 125 and Math 098; Concurrent enrollment in 330CUL 703, 705, and 708.
Offered at: Kennedy-King
330CUL 703
Food Sanitation & Safety I 2
Safe food handling is expected at all times when working in a commercial kitchen for the safety of the guests. This class will cover topics such as preventing food-borne illness, HACCP procedures, facility sanitation, legal guidelines, kitchen safety, safe food preparation, storing, and reheating guidelines to introduce the student to kitchen safety and sanitation. Writing assignments, as appropriate to the disciplines, are part of the course.
Prerequisites:Eligibility for English 100 and Reading 125 and Math 098; Concurrent enrollment in 330CUL 701, 705, and 708.
Offered at: Kennedy-King
330CUL 705
Chef's Training I-Section A 4
This course covers basic knife skills, proper station set-up and sanitation, classical cooking terminology, standard cooking methods, stock preparation, sauce preparation and heat transfer methods of steaming, sweating and roasting. Emphasizes professionalism, team work and career readiness as basic elements for success. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098, Concurrent enrollment in 330CUL 701,703 and 708.
Offered at: Kennedy-King
330CUL 708
Chef's Training I-Section B 4
This class continues building on Chef Training I – A with a focus on the standard cooking and heat transfer methods of frying, broiling, poaching, and braising. Includes practicing knife skills, proper station set-up, classical cooking terminology and culinary math and measurements. Students will be introduced to basic plate presentations. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098; concurrent enrollment in Culinary 701, 703, and 705.
Offered at: Kennedy-King
330CUL 723
Food Service Management 5
Instruction in food service management and executive responsibility in all facets of the food service industry. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125, and Math 098 or Consent of Department Chairperson. Concurrent enrollment in 330CUL 707 and 721.
Offered at: Kennedy-King
Hospitality Management
HMGT 806
Customer Service Fundamentals 3
This class has a defined focus on how to provide the service that is expected when a person is a guest at a hotel, restaurant, banquet hall, casino or other venue. It covers interactions with guests, responses to difficult situations, service recovery and how to develop better interpersonal skills that will lead to outstanding customer service. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100 AND Reading 125 AND Math 098.
Offered at: Kennedy-King
HMGT 807
Hospitality Financial Management 3
Essential managerial accounting functions utilized in the hospitality industry. This class is meant to be a foundation for managers in the hospitality industry. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100 AND Reading 125 AND Math 098.
Offered at: Kennedy-King
HMGT 808
Restaurant Operations 4
Fundamentals of basic restaurant management are covered in the course where students are exposed to the entry level front-of-house positions that create the core of operations to the management of those employees and beyond including customer service and financial management. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100 AND Reading 125 AND Math 098.
Offered at: Kennedy-King
HMGT 810
Bar and Beverage Management 3
Foundations of creating and maintaining a bar business including equipment, liquor, wine, beer, food pairing, sanitation, employee management, purchasing, receiving and storage, and planning for profit. Emphasis on the importance of revenue generation through alcohol sales in a restaurant while placing a focal point on responsible alcohol service. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098. Grade of C or better in HMGT 806,807,808, 330CUL 700,701,703,705,708 and 723, OR Consent of Department Chairperson
Offered at: Kennedy-King
HMGT 812
Hotel and Lodging Operations 4
Fundamentals of basic hotel and lodging management are covered in this class where students will learn the duties and responsibilities associated with hotel operations. Departments explored include front desk, housekeeping, sales and marketing, engineering, food and beverage and accounting. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098. Grade of C or better in HMGT 806,807, 808, 330cul 700,701,703,705,708, and 723 OR Consent of Department Chairperson.
Offered at: Kennedy-King
HMGT 814
Hospitality Procurement 3
Comprehensive look at acquisition of goods and services starting from the buyer determining what is needed to the actual receiving of the goods purchased. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098. Grade of C or better in HMGT 806,807,808, 330CUL 700,701,703,705,708 AND 723, OR Consent of Department Chairperson.
Offered at: Kennedy-King
HMGT 816
Introduction to Hospitality Marketing Principles 3
Fundamentals and foundations of hospitality marketing. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098. Grade of C or better in HMGT 806,807,808, AND 330CUL 700,701,703,705,708, AND 723, OR Consent of Department Chairperson.
Offered at: Kennedy-King

Additional Requirements

  CH

Program Elective Requirements

3 CH
​Choose Catering and Event Management (3) OR Introduction to Casino Operations Management (3)
Hospitality Management
HMGT 830
Catering and Event Management 3
Students will learn aspects of effective planning which in turn leads to successful execution of events and will be exposed to menu design, room selection, cost control, pricing, contracts and managing an event. Sales and marketing, financials, food and beverage service, and staffing will also be covered. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098. Grade of C or better in HMGT 806,807,808, AND 330CUL 700,701,703,705,708 and 723, OR Consent of Department Chairperson.
Offered at: Kennedy-King
HMGT 835
Introduction to Casino Operations Management 3
As an introduction to casino organization and culture, this class will explore the history, systems and technology and marketing crucial to casino and gaming operations. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098. Grade of C or better in HMGT 806,807,808, and 330CUL 700,701,703,705,708, AND 723, OR Consent of Department Chairperson.
Offered at: Kennedy-King

Area of Focus

  CH

Focus Electives

  CH

Required Work-Based Learning Courses

4 CH
Hospitality Management
HMGT 860
Hospitality Internship 4
This course is designed to provide employment skills as a concurrent and integral part of a student’s educational program in hospitality, culinary and baking and pastry. Students are placed in an approved employment situation mutually agreed upon by the student college staff, and employer, with the opportunity of applying knowledge and being exposed to work methods and settings unavailable in the classroom. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Grade of C or better in CUL 701,703,705,708,723 or Grade of C or better in BKPS 767,768,769,770,771 or Grade of C or better in HMGT 806,807,808,812.
Offered at: Kennedy-King
Total Minimum Credit Hours
 

Career Pathways

Culinary Arts & Hospitality

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