Hospitality Management

Associate in Applied Science
Career Degree

A focus on front of the house

For guests, this is where the magic happens. Your role? To create lasting impressions through service and professionalism. To exceed customer expectations with memorable special events. To nurture an atmosphere that brings guests back for more.

CLC prepares you to succeed in these endeavors. Classes are small. Expert faculty know you by name and provide personal feedback and support. In lectures and labs, they teach practical skills you can apply with confidence the workplace. Classes accommodate your busy schedule. They're held morning, afternoon, evening and Saturday.

What can you do with a degree in Hospitality Management?

Get your start in front-of-the-house operations. Or advance your career. Many CLC students become managers or supervisors two to four years after graduating. You also can transfer to a four-year university to complete your bachelor’s degree.

Start right away with your associate degree in roles such as:

  • hospitality supervisor or manager
  • catering manager
  • sales manager
  • front desk supervisor or manager
  • restaurant manager

With additional education or experience, you can become:

  • food and beverage director
  • general manager

Highlights

  • Prairie at Brae Loch

    Gain hands-on learning at this student-managed restaurant.

  • Financial Aid/Scholarships Available

    Based on need and/or achievement. Explore ways to pay for college.

  • Career Degree

    Earn an associate degree in 2 years and gain in-demand technical and job-ready skills.

  • Program Length: 2 Years

    Full-time students finish in 2 years.

Career Outlook

View more careers

Need help?

Your College & Career Navigator (CCN) helps you

  • complete the admission process
  • choose an academic program
  • enroll in first-semester classes
  • get access to helpful resources

Talk to a CCN

Recommended Pathway

This pathway serves as a guide for students to complete the degree or certificate assuming full-time enrollment (registered in 12 or more credit hours per semester) with Semester 1 typically representing a Fall term.

Students are strongly encouraged to meet with their College and Career Navigator (CCN) to identify coursework that will meet degree requirements based on individual academic goals. For a more inclusive list of course options and degree requirements, see the college catalog.

Icon Key

  • Credit for prior learning available
  • Dual credit options available
  • Global citizenship
  • Online/Virtual options available

  • Course Code Course Title Credits Course Highlights
    CLC 120

    CLC 120 College Success Seminar

    Class Description

    This course is designed to teach students attitudes and skills valuable for college success. Topics may include: growth mindset, self-advocacy skills, college resources, college culture, financial literacy, and academic success strategies, such as study skills, time management, and goal setting. Throughout this course, students will develop skills necessary for promoting positive human relations in a diverse society.
         		2
    HCM 110

    HCM 110 Introduction to the Hospitality Industry

    Class Description

    This course prepares students for a career in the hospitality industry. The course provides an overview of the various segments in the industry including restaurant management, culinary arts, lodging, managed services, beverages, recreation and theme parks, gaming, and event management. Students are introduced to the various operational areas within the hospitality industry.
         		3
    HCM 113

    HCM 113 ServSafe: Food Service Sanitation

    Class Description

    This course introduces students to the principles and procedures of sanitation in food preparation and service. Topics include causes and prevention of food borne illnesses, health regulations and inspection procedures. The State of Illinois Sanitation Licensing Examination is given as part of this course. This course meets the requirements for the sanitation course for American Culinary Federation (ACF) initial certification and/or re-certification. NOTE: BRING SERVSAFE BOOK TO FIRST CLASS - AVAILABLE AT CLC BOOKSTORE.
         		1
    HCM 111

    HCM 111 Culinary Principles I

    Class Description

    This course introduces students to the principles of commercial food preparation with emphasis on the development of a basic foundation of culinary skills. Topics covered include the history of culinary arts, development of modern food service, classic and modern kitchen brigades, kitchen sanitation and safety, recipes and menus, professional kitchen tools and equipment, knife safety, flavors and flavorings, dairy products, mise en place, cooking principles, stock and sauce preparation, and soup identification and preparation.
         		4
    MTH 114

    MTH 114 Applied Mathematics

    Class Description

    This course explores the basic principles of mathematics with an emphasis on career technical applications. Operations of signed numbers including integers fractions and decimals are studied. Further areas of study include ratios, proportions, percentages, measuring systems, unit conversions, precision, accuracy, scientific notation introductory algebra and practical geometry.
         		3
    • Course Code CLC 120
      Course Title

      CLC 120 College Success Seminar

      Class Description

      This course is designed to teach students attitudes and skills valuable for college success. Topics may include: growth mindset, self-advocacy skills, college resources, college culture, financial literacy, and academic success strategies, such as study skills, time management, and goal setting. Throughout this course, students will develop skills necessary for promoting positive human relations in a diverse society.
      Credits 2
      Course Highlights
    • Course Code HCM 110
      Course Title

      HCM 110 Introduction to the Hospitality Industry

      Class Description

      This course prepares students for a career in the hospitality industry. The course provides an overview of the various segments in the industry including restaurant management, culinary arts, lodging, managed services, beverages, recreation and theme parks, gaming, and event management. Students are introduced to the various operational areas within the hospitality industry.
      Credits 3
      Course Highlights
    • Course Code HCM 113
      Course Title

      HCM 113 ServSafe: Food Service Sanitation

      Class Description

      This course introduces students to the principles and procedures of sanitation in food preparation and service. Topics include causes and prevention of food borne illnesses, health regulations and inspection procedures. The State of Illinois Sanitation Licensing Examination is given as part of this course. This course meets the requirements for the sanitation course for American Culinary Federation (ACF) initial certification and/or re-certification. NOTE: BRING SERVSAFE BOOK TO FIRST CLASS - AVAILABLE AT CLC BOOKSTORE.
      Credits 1
      Course Highlights
    • Course Code HCM 111
      Course Title

      HCM 111 Culinary Principles I

      Class Description

      This course introduces students to the principles of commercial food preparation with emphasis on the development of a basic foundation of culinary skills. Topics covered include the history of culinary arts, development of modern food service, classic and modern kitchen brigades, kitchen sanitation and safety, recipes and menus, professional kitchen tools and equipment, knife safety, flavors and flavorings, dairy products, mise en place, cooking principles, stock and sauce preparation, and soup identification and preparation.
      Credits 4
      Course Highlights
    • Course Code MTH 114
      Course Title

      MTH 114 Applied Mathematics

      Class Description

      This course explores the basic principles of mathematics with an emphasis on career technical applications. Operations of signed numbers including integers fractions and decimals are studied. Further areas of study include ratios, proportions, percentages, measuring systems, unit conversions, precision, accuracy, scientific notation introductory algebra and practical geometry.
      Credits 3
      Course Highlights

    Course options: Students can choose a higher math elective instead of MTH 114.

  • Course Code Course Title Credits Course Highlights
    ENG 120

    ENG 120 Introduction to Professional & Technical Composition

    Class Description

    Introduction to Professional & Technical Composition is an introductory college level writing course for anyone interested in learning how to develop their professional writing skills for real world applications. Students will learn how to plan, draft, compose, and revise a variety of technical and professional documents common to the workplace. Writing clearly and succinctly for a defined target audience will be emphasized, as well as developing skills in document design and multimodal composition. Projects are based on practical situations within the student’s area of study.
         		3
    HCM 175

    HCM 175 Nutrition

    Class Description

    This course introduces students to the principles of nutrition and the application of these principles to the food service industry. Topics include fundamentals of food chemistry and nutrition for different age groups and the special needs of individuals. This course meets the requirements for the nutrition course for American Culinary Federation (ACF) initial certification and/or re-certification.
         		3
    HCM 212

    HCM 212 Menu Marketing and Management

    Class Description

    This course examines the impact the menu has on the success of a foodservice operation. Topics covered include menu design and layout, costing-out recipes, determining menu prices, marketing and merchandising the menu, cost control, and the importance of menu analysis.
         		3
    HCM 215

    HCM 215 Hospitality Human Resources

    Class Description

    The course will introduce and give an overview of various Human Resource Management (HRM) topics. HRM is a fundamental component of any organization's competitiveness, effectiveness, and sustainability, as it influences who is hired, how training and evaluation are conducted, as well as compensation, and what steps are taken to retain them. As such, HRM plays a vital role in predicting employees? attitudes, behaviors, and performance.
         		3
    ART 149

    ART 149 Digital Photography I

    Class Description

    This course covers the capture, processing, and output of digital images. Digital camera and scanner input technology, as well as inkjet and electronic media output are explored. Technical instruction in Adobe Photoshop image processing software will also be covered. Note: Additional materials beyond those covered by course or lab fees will be required. See course syllabus for a list of materials and approximate costs.
         		3
    • Course Code ENG 120
      Course Title

      ENG 120 Introduction to Professional & Technical Composition

      Class Description

      Introduction to Professional & Technical Composition is an introductory college level writing course for anyone interested in learning how to develop their professional writing skills for real world applications. Students will learn how to plan, draft, compose, and revise a variety of technical and professional documents common to the workplace. Writing clearly and succinctly for a defined target audience will be emphasized, as well as developing skills in document design and multimodal composition. Projects are based on practical situations within the student’s area of study.
      Credits 3
      Course Highlights
    • Course Code HCM 175
      Course Title

      HCM 175 Nutrition

      Class Description

      This course introduces students to the principles of nutrition and the application of these principles to the food service industry. Topics include fundamentals of food chemistry and nutrition for different age groups and the special needs of individuals. This course meets the requirements for the nutrition course for American Culinary Federation (ACF) initial certification and/or re-certification.
      Credits 3
      Course Highlights
    • Course Code HCM 212
      Course Title

      HCM 212 Menu Marketing and Management

      Class Description

      This course examines the impact the menu has on the success of a foodservice operation. Topics covered include menu design and layout, costing-out recipes, determining menu prices, marketing and merchandising the menu, cost control, and the importance of menu analysis.
      Credits 3
      Course Highlights
    • Course Code HCM 215
      Course Title

      HCM 215 Hospitality Human Resources

      Class Description

      The course will introduce and give an overview of various Human Resource Management (HRM) topics. HRM is a fundamental component of any organization's competitiveness, effectiveness, and sustainability, as it influences who is hired, how training and evaluation are conducted, as well as compensation, and what steps are taken to retain them. As such, HRM plays a vital role in predicting employees? attitudes, behaviors, and performance.
      Credits 3
      Course Highlights
    • Course Code ART 149
      Course Title

      ART 149 Digital Photography I

      Class Description

      This course covers the capture, processing, and output of digital images. Digital camera and scanner input technology, as well as inkjet and electronic media output are explored. Technical instruction in Adobe Photoshop image processing software will also be covered. Note: Additional materials beyond those covered by course or lab fees will be required. See course syllabus for a list of materials and approximate costs.
      Credits 3
      Course Highlights

    Course options: Students can choose ENG 121 instead of ENG 120. Students also can choose other courses instead of ART 149.

  • Course Code Course Title Credits Course Highlights
    PSY 121

    PSY 121 Introduction to Psychology

    Class Description

    This course presents the basic concepts and theoretical perspectives for understanding psychology with an emphasis on cultural competence and social justice. It encompasses factors affecting human behavior and mental processes and includes, but is not limited to, the history of psychology, research methodology, the brain and behavior, learning, memory, cognition, language, intelligence, development, personality, abnormal psychology, therapy and social psychology.
         		3
    CMM 121

    CMM 121 Fundamentals of Speech

    Class Description

    For students interested in improving their oral communication competency. This course combines a theoretical basis with practical verbal and nonverbal skills to enhance public speaking effectiveness. Students learn how to develop, research, organize, adapt, deliver and critique messages.
         		3
    • Course Code PSY 121
      Course Title

      PSY 121 Introduction to Psychology

      Class Description

      This course presents the basic concepts and theoretical perspectives for understanding psychology with an emphasis on cultural competence and social justice. It encompasses factors affecting human behavior and mental processes and includes, but is not limited to, the history of psychology, research methodology, the brain and behavior, learning, memory, cognition, language, intelligence, development, personality, abnormal psychology, therapy and social psychology.
      Credits 3
      Course Highlights
    • Course Code CMM 121
      Course Title

      CMM 121 Fundamentals of Speech

      Class Description

      For students interested in improving their oral communication competency. This course combines a theoretical basis with practical verbal and nonverbal skills to enhance public speaking effectiveness. Students learn how to develop, research, organize, adapt, deliver and critique messages.
      Credits 3
      Course Highlights

    Course options: Students can choose PSY 122 instead of PSY 121. Students also can choose other courses instead of CMM 121.

  • Course Code Course Title Credits Course Highlights
    HCM 214

    HCM 214 Hospitality Supervision

    Class Description

    This course introduces students to the skills and competencies needed to supervise staff in the hospitality industry. Emphasis is on recruiting, hiring, training, evaluating, motivating and team work performance. This course meets the requirements for the supervision course for American Culinary Federation (ACF) initial certification and/or re-certification.
         		3
    HCM 114

    HCM 114 Introduction to Beverage Appreciation

    Class Description

    This course refines the student's knowledge of beverages served in a variety of hospitality operations. Emphasis is placed on beverage sensory perception and the art of food and beverage pairings. Students will learn about the wine regions of the world and how climate, terroir and region affect the qualities of wine. Students develop and analyze strategies to effectively manage, market and set standards for beverage operations. Both alcoholic and non-alcoholic beverages are examined, and optional tastings of wine and beer are included. Responsible beverage service is stressed. Minimum age of 21.
         		1
    HCM 216

    HCM 216 Hospitality Foodservice Operations

    Class Description

    This course offers an overview of the menu and menu development. Thus, students will gain an understanding of specific operational functions and financial management controls, with the objective of providing insight and guidance into the inner workings of different types of foodservice businesses.
         		3
    HCM 217

    HCM 217 Hospitality Customer Service

    Class Description

    Offering an overview of customer service for the hospitality and tourism business, this course introduces the students to various concepts and principles addressing the ?whys? and ?hows? of customer service. With a focus on the hospitality tourism business, students will appreciate the financial and behavioral consequences of customer service and consumer trends influencing service while developing and maintaining a service culture via customer relationships.
         		3
    HCM 218

    HCM 218 Club and Special Event Management

    Class Description

    This course explores the management and leadership roles within private clubs (i.e. city, country, and athletic). Topics include: the function of the general manager, organizational structure of clubs, membership requirements, the future of clubs, and the relationship of private clubs to the hospitality industry. Students will examine the production and execution of special events, focusing on planning, developing, managing, and implementing all types of events, such as festivals, entertainment, corporate, cultural, and sporting events.
         		3
    • Course Code HCM 214
      Course Title

      HCM 214 Hospitality Supervision

      Class Description

      This course introduces students to the skills and competencies needed to supervise staff in the hospitality industry. Emphasis is on recruiting, hiring, training, evaluating, motivating and team work performance. This course meets the requirements for the supervision course for American Culinary Federation (ACF) initial certification and/or re-certification.
      Credits 3
      Course Highlights
    • Course Code HCM 114
      Course Title

      HCM 114 Introduction to Beverage Appreciation

      Class Description

      This course refines the student's knowledge of beverages served in a variety of hospitality operations. Emphasis is placed on beverage sensory perception and the art of food and beverage pairings. Students will learn about the wine regions of the world and how climate, terroir and region affect the qualities of wine. Students develop and analyze strategies to effectively manage, market and set standards for beverage operations. Both alcoholic and non-alcoholic beverages are examined, and optional tastings of wine and beer are included. Responsible beverage service is stressed. Minimum age of 21.
      Credits 1
      Course Highlights
    • Course Code HCM 216
      Course Title

      HCM 216 Hospitality Foodservice Operations

      Class Description

      This course offers an overview of the menu and menu development. Thus, students will gain an understanding of specific operational functions and financial management controls, with the objective of providing insight and guidance into the inner workings of different types of foodservice businesses.
      Credits 3
      Course Highlights
    • Course Code HCM 217
      Course Title

      HCM 217 Hospitality Customer Service

      Class Description

      Offering an overview of customer service for the hospitality and tourism business, this course introduces the students to various concepts and principles addressing the ?whys? and ?hows? of customer service. With a focus on the hospitality tourism business, students will appreciate the financial and behavioral consequences of customer service and consumer trends influencing service while developing and maintaining a service culture via customer relationships.
      Credits 3
      Course Highlights
    • Course Code HCM 218
      Course Title

      HCM 218 Club and Special Event Management

      Class Description

      This course explores the management and leadership roles within private clubs (i.e. city, country, and athletic). Topics include: the function of the general manager, organizational structure of clubs, membership requirements, the future of clubs, and the relationship of private clubs to the hospitality industry. Students will examine the production and execution of special events, focusing on planning, developing, managing, and implementing all types of events, such as festivals, entertainment, corporate, cultural, and sporting events.
      Credits 3
      Course Highlights

  • Course Code Course Title Credits Course Highlights
    HCM 213

    HCM 213 Purchasing & Inventory Control

    Class Description

    This course addresses the principles and procedures of quantity purchasing and inventory control. Topics include basic steps in an organized purchasing system; developing standards for purchasing, cost controls and inventory systems; receiving and storage procedures; budgeting; record keeping for food, beverage, equipment and supplies; vendor relationships; legal factors; and storage requirements.
         		3
    HCM 220

    HCM 220 Old and New World Wines

    Class Description

    This course will prepare students for a career in the hospitality industry. The course provides an overview of all the segments related to Old and New World Wines, including history, production, regions, tasting, flavors, aroma, types of grapes, pairing food with wine.
         		3
    HCM 219

    HCM 219 Capstone: Hotel Management

    Class Description

    This course will prepare students for a career in the hospitality industry. The course provides an overview of all the segments related to Lodging, Lodging Operations, Resorts, Motels, Room Rates, Room Percentage, Rating and Classification of Hotels, Sustainable Lodging Operations.
         		3
    HCM 272

    HCM 272 Culinary & Hospitality Internship

    Class Description

    This course provides students with the opportunity to gain work experience in a professional hospitality setting. Students rotate through different departments or stations to obtain a well-rounded experience. Students meet for one hour per week with the instructor in the classroom and must complete a minimum of 150 hours at the internship site, under the supervision of a chef or manager.
         		3
    HCM 273

    HCM 273 Controlling Hospitality Costs

    Class Description

    This course outlines the elements, procedures and process of controlling hospitality costs. Topics include menu, inventory, purchasing, receiving, food costs, waste, storage, budget, staff scheduling, payroll and benefits. The course also covers the components of analyzing market data and using historical numbers in budgeting.
         		3
    • Course Code HCM 213
      Course Title

      HCM 213 Purchasing & Inventory Control

      Class Description

      This course addresses the principles and procedures of quantity purchasing and inventory control. Topics include basic steps in an organized purchasing system; developing standards for purchasing, cost controls and inventory systems; receiving and storage procedures; budgeting; record keeping for food, beverage, equipment and supplies; vendor relationships; legal factors; and storage requirements.
      Credits 3
      Course Highlights
    • Course Code HCM 220
      Course Title

      HCM 220 Old and New World Wines

      Class Description

      This course will prepare students for a career in the hospitality industry. The course provides an overview of all the segments related to Old and New World Wines, including history, production, regions, tasting, flavors, aroma, types of grapes, pairing food with wine.
      Credits 3
      Course Highlights
    • Course Code HCM 219
      Course Title

      HCM 219 Capstone: Hotel Management

      Class Description

      This course will prepare students for a career in the hospitality industry. The course provides an overview of all the segments related to Lodging, Lodging Operations, Resorts, Motels, Room Rates, Room Percentage, Rating and Classification of Hotels, Sustainable Lodging Operations.
      Credits 3
      Course Highlights
    • Course Code HCM 272
      Course Title

      HCM 272 Culinary & Hospitality Internship

      Class Description

      This course provides students with the opportunity to gain work experience in a professional hospitality setting. Students rotate through different departments or stations to obtain a well-rounded experience. Students meet for one hour per week with the instructor in the classroom and must complete a minimum of 150 hours at the internship site, under the supervision of a chef or manager.
      Credits 3
      Course Highlights
    • Course Code HCM 273
      Course Title

      HCM 273 Controlling Hospitality Costs

      Class Description

      This course outlines the elements, procedures and process of controlling hospitality costs. Topics include menu, inventory, purchasing, receiving, food costs, waste, storage, budget, staff scheduling, payroll and benefits. The course also covers the components of analyzing market data and using historical numbers in budgeting.
      Credits 3
      Course Highlights

Total Credit Hours

62

*Cost is estimated based on recommended pathway credit hours from academic year 2024-2025. This includes in-district tuition and other fees, such as books and materials before financial aid is applied, as well as grants, loans or scholarships. There are many opportunities for financial assistance at CLC. Learn more about Cost of Attendance.



Female student taking notes in class

Hospitality and Culinary Management at CLC

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