Hospitality Manager - Career Certificate

Run the show

Build teamwork in the front and back of the house

One of the best (and worst) things about hospitality work is the adrenaline. You might have a lunch rush, a check-in crunch or two last-minute eight-tops on top of a big banquet. The difference between energizing stress and soul-crushing stress? A great manager.

Train to be that cool-headed, long-sighted planner. Learn menu design, cost control and continuous improvement techniques. Polish your skills in the front and back of the house. Learn how to manage people and inventory. Then, let the rush begin.

What can you do with a Hospitality Manager Certificate?

This certificate prepares you to start work or continue your studies in culinary arts, food science or related fields.

When you earn this certificate, you meet the American Culinary Federation (A.C.F.) initial certification and re-certification requirements for the Sanitation, Nutrition and Supervision courses for the A.C.F. Chefs Certification program. You'll also be qualified to apply for the National Restaurant Association Educational Foundation (N.R.A.E.F.) ManageFirst Diploma, which is a nationally recognized industry credential.

Highlights

Career Certificate

Earn a career certificate in 1 year or less to refine your skills into an in-demand career.
Program Length: 1.5 Years

Full-time students can complete in 1.5 years.
Financial Aid/Scholarships Available

Based on need and/or achievement. Explore ways to pay for college.
Prairie at Brae Loch

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

Earn and learn as you go with stackable credentials.
WIOA Program

Eligible for Workforce Innovation and Opportunity Act (WIOA)-awarded vouchers.

Career Outlook

Assist patrons at hotel, apartment, or office building with personal services. May take messages; arrange or give advice on transportation, business services, or entertainment; or monitor guest requests for housekeeping and maintenance.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $34,322
  
  Median
  
  $44,398
  
  Senior-Level
  
  $63,815
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $16.49
  
  Median
  
  $21.34
  
  Senior-Level
  
  $30.68
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  31.82%
  
  Certificate
  
  9.09%
  
  Some college
  
  27.27%
  
  Associate Degree
  
  22.73%
  
  Bachelor's Degree
  
  9.09%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Directly supervise and coordinate activities of entertainment and recreation related workers.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $37,747
  
  Median
  
  $52,537
  
  Senior-Level
  
  $80,617
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $18.14
  
  Median
  
  $25.25
  
  Senior-Level
  
  $38.76
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  26.91%
  
  Certificate
  
  21.94%
  
  Associate Degree
  
  16.66%
  
  Bachelor's Degree
  
  34.49%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Directly supervise and coordinate activities of workers in assigned gambling areas. May circulate among tables, observe operations, and ensure that stations and games are covered for each shift. May verify and pay off jackpots. May reset slot machines after payoffs and make repairs or adjustments to slot machines or recommend removal of slot machines for repair. May plan and organize activities and services for guests in hotels/casinos.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $35,854
  
  Median
  
  $58,693
  
  Senior-Level
  
  $76,453
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $17.23
  
  Median
  
  $28.21
  
  Senior-Level
  
  $36.75
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  53.79%
  
  Certificate
  
  11.93%
  
  Some college
  
  17.22%
  
  Associate Degree
  
  10.6%
  
  Bachelor's Degree
  
  6.45%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Supervise and coordinate activities of passenger attendants.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $44,234
  
  Median
  
  $62,117
  
  Senior-Level
  
  $95,161
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $21.26
  
  Median
  
  $29.86
  
  Senior-Level
  
  $45.74
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  26.91%
  
  Certificate
  
  21.94%
  
  Associate Degree
  
  16.66%
  
  Bachelor's Degree
  
  34.49%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Supervise and coordinate activities of personal service workers.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $36,575
  
  Median
  
  $53,208
  
  Senior-Level
  
  $82,674
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $17.58
  
  Median
  
  $25.57
  
  Senior-Level
  
  $39.74
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  17.95%
  
  Some college
  
  23.89%
  
  Associate Degree
  
  47.77%
  
  Bachelor's Degree
  
  7.54%
  
  Master's Degree
  
  2.85%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $38,295
  
  Median
  
  $57,642
  
  Senior-Level
  
  $106,970
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $18.40
  
  Median
  
  $27.70
  
  Senior-Level
  
  $51.42
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  70.56%
  
  Certificate
  
  4.83%
  
  Some college
  
  18.35%
  
  Associate Degree
  
  0.71%
  
  Bachelor's Degree
  
  5.54%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).
Plan, direct, or coordinate gambling operations in a casino. May formulate house rules.
- Salary Levels
  
  Take a look at the average annual or hourly earnings for this career in Lake and Cook Counties.
  
  Entry-Level
  
  $42,571
  
  Median
  
  $53,821
  
  Senior-Level
  
  $96,925
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
  
  Entry-Level
  
  $20.46
  
  Median
  
  $25.87
  
  Senior-Level
  
  $46.59
  
  Lightcast earnings figures are based on OES (Occupational Employment Statistics) data from the BLS (Bureau of Labor Statistics) and include base rate, cost of living allowances, guaranteed pay, hazardous-duty pay, incentive pay (including commissions and bonuses), on-call pay, and tips.
- Top entry-level education
  
  Here’s a quick look at the most common degree levels people have in this career.
  
  High school diploma or less
  
  56.51%
  
  Certificate
  
  6.74%
  
  Some college
  
  30.01%
  
  Bachelor's Degree
  
  6.74%
  
  Lightcast educational attainment levels are the educational attainment percentage breakdown for a career (e.g. the percentage of people in the career who hold a bachelor degree vs. an associate degree).

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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, see the college catalog.

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

Course Code	Course Title	Credits
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

Course Highlights
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 Code	Course Title	Credits
HCM 112	HCM 112 Culinary Principles II Class Description This course is a continuation of Culinary Principles I with emphasis on the development of a strong foundation in culinary skills. Topics covered include identification of vegetables used in food service operations and proper cooking methods, the range of vegetarian diets, identification and cookery of various starches, identification and preparation of salads and salad dressings, and the identification of the fruits used in food service operations, and sandwich preparation.	4
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 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 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

Course Highlights
Course Code	HCM 112
Course Title	HCM 112 Culinary Principles II Class Description This course is a continuation of Culinary Principles I with emphasis on the development of a strong foundation in culinary skills. Topics covered include identification of vegetables used in food service operations and proper cooking methods, the range of vegetarian diets, identification and cookery of various starches, identification and preparation of salads and salad dressings, and the identification of the fruits used in food service operations, and sandwich preparation.
Credits	4

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 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 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 Code	Course Title	Credits
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 271	HCM 271 Hospitality Leadership Class Description This course introduces students to the principles and techniques required to competitively manage a successful hospitality operation in a rapidly changing environment. The roles, responsibilities and competencies required to perform successfully are presented. Competencies covered include planning, leading, organizing, and controlling to efficiently deliver quality products and services. Skills in creative problem solving and team building are addressed.	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
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

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 271
Course Title	HCM 271 Hospitality Leadership Class Description This course introduces students to the principles and techniques required to competitively manage a successful hospitality operation in a rapidly changing environment. The roles, responsibilities and competencies required to perform successfully are presented. Competencies covered include planning, leading, organizing, and controlling to efficiently deliver quality products and services. Skills in creative problem solving and team building are addressed.
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
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

Total Credit Hours

35

*Cost is estimated based on recommended pathway credit hours. 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.

Hospitality and Culinary Management at CLC

Get the bigger picture

This certificate is just one possible way to study hospitality and culinary management. Get the bigger picture—degrees, credentials and extra options.

View the Hospitality and Culinary Management Program Overview

Frequently asked questions

A Hospitality Manager Certificate takes three semesters. You’ll be prepared for advanced-level employment as a member of a management team in the hospitality industry.

Surrounded by CLC’s passionate teachers, you hone your knowledge of:
- professionalism and teamwork
- menu design and layout
- knife skills
- supervising staff
- controlling hospitality costs
- Smaller lab class sizes: you get to know and work with your fellow students.
- Relate to the chef: much easier in smaller classes.
- Time to think and process: as you advance in culinary classes, we ask you to reflect on learning and keep developing your skill set.
- Creativity: learn to design the marketing and operations for a restaurant or bakery, including creating the menu, operational charts, and more.
We’re expanding! You can look forward to a new student-run restaurant, a culinary kitchen, and a multi-purpose kitchen with will hold baking and pastry classes.
Full spectrum of training: You’ll be reading texts and doing homework, listening and participating in lectures, working on projects in teams and individually, guest speakers, field trips, discussion boards and in-person discussions, hands-on labs, quizzes/exams/testing, etc.
A better chef-to-student ratio: Your lab classes are smaller with 10-16 students, and lecture classes are capped at 24-32 students. This means your instructors get to know you better.
Hands-on lab classes: You’ll follow recipes, with chef assistance as needed. In your advanced level and capstone classes, you’ll follow recipes, with the freedom to create plates and menus.
Project-focused courses: In many lecture classes, you’ll work individually and on team projects. A great example is HCM212 Menu Marketing and Management—you’ll design a restaurant/bar/bakery incorporating what you learned in class, supported by research from other reliable sources.
Community involvement and networking: Our program participates in many CLC and community events throughout the year. During Vernon Hills Days and Taste of Grayslake, you and your classmates will create, make, present, and serve the menu with the chef’s supervision.
Our student profile is varied. Some of your classmates start directly from high school; others have been out of school for a while. Some are starting college work for the first time; others have already earned a bachelor’s degree. You all share a passion for culinary hospitality and a well-run team.
You’ll most likely start working in entry-level supervisory positions, beginning in the front of the house (FOH):
- front desk manager
- server/hostess/lead
- catering supervisor/catering manager
- banquet captain
Or, you might start in the back of the house (BOH):
- cook
- lead cook
- kitchen supervisor
All these roles can put you on track for earning a higher-level manager position. Many CLC alumni become supervisors and managers within a short time after graduation.
No. Hospitality is very much an in-person industry. Also, you have to be on-site to smell what’s cooking!
The estimated cost of this program appears at the top of this web page, under the program title.
The cost is based on recommended pathway credit hours. It includes in-district tuition and fees, such as for books and materials. It does not factor in financial aid (grants, loans, scholarships) that you may receive.
View current tuition and fees
Some courses in this program are subject to variable tuition and course fees because they provide specialized experiences, instruction or technology/equipment.
View courses with variable tuition and fees
Many opportunities exist at CLC to get financial assistance. Learn more about Cost of Attendance.

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Hospitality Manager Certificate

Run the show

Build teamwork in the front and back of the house

What can you do with a Hospitality Manager Certificate?

Highlights

Career Certificate

Program Length: 1.5 Years

Financial Aid/Scholarships Available

Prairie at Brae Loch

Stackable Credentials

WIOA Program

Career Outlook

Concierges

Salary Levels

Top entry-level education

First-Line Supervisors of Entertainment and Recreation Workers, Except Gambling Services

Salary Levels

Top entry-level education

First-Line Supervisors of Gambling Services Workers

Salary Levels

Top entry-level education

First-Line Supervisors of Passenger Attendants

Salary Levels

Top entry-level education

First-Line Supervisors of Personal Service Workers

Salary Levels

Top entry-level education

Food Service Managers

Salary Levels

Top entry-level education

Gambling Managers

Salary Levels

Top entry-level education

Need help?

Recommended Pathway

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Semester 1 10 Credits

Semester 2 13 Credits

Semester 3 12 Credits

Total Credit Hours

Hospitality and Culinary Management at CLC

Get the bigger picture

Frequently asked questions

What will I learn in the Hospitality Manager program?

What are the best parts of CLC’s Hospitality program?

What makes CLC’s Hospitality program different from other colleges?

Are there students like me in the program?

What can I do with a Hospitality Manager Certificate?

Can I take my classes online?

How much does this program cost?

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