Hospitality Supervisor Certificate

Hone your skills for greater responsibility

Understand the front and back of the house

In hospitality, you make special moments for people—wedding banquets, family outings, birthday dinners. You rely on your team to make those moments shine; every team relies on its leader.

Earning your Hospitality Supervisor Certificate takes two semesters. It’s the first step to being a team leader in restaurants, hotels, country clubs, catering, institutional food service and commercial food service operations. Part of this program is learning all your career options. You also learn professionalism and teamwork from passionate CLC teachers.

What can you do with a Hospitality Supervisor Certificate?

This certificate readies you to work in restaurants, hotels and similar settings.

As a part of this certificate, you earn the ServSafe Foodservice Sanitation license. You'll also qualify for the National Restaurant Association Educational Foundation (N.R.A.E.F.) ManageFirst certificates when you take Introduction to the Hospitality Industry, Hospitality Supervision and Purchasing and Inventory Control courses.

Highlights

Career Certificate

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

Full-time students finish in 1 year.
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
  
  $33,286
  
  Median
  
  $47,077
  
  Senior-Level
  
  $57,034
  
  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
  
  $15.99
  
  Median
  
  $22.63
  
  Senior-Level
  
  $27.42
  
  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
  
  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
  
  $31,467
  
  Median
  
  $51,205
  
  Senior-Level
  
  $83,738
  
  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
  
  $15.12
  
  Median
  
  $24.61
  
  Senior-Level
  
  $40.26
  
  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
  
  $31,455
  
  Median
  
  $51,350
  
  Senior-Level
  
  $72,636
  
  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
  
  $15.12
  
  Median
  
  $24.68
  
  Senior-Level
  
  $34.92
  
  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
  
  $41,581
  
  Median
  
  $62,861
  
  Senior-Level
  
  $92,498
  
  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
  
  $19.99
  
  Median
  
  $30.22
  
  Senior-Level
  
  $44.47
  
  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
  
  $31,719
  
  Median
  
  $49,578
  
  Senior-Level
  
  $77,315
  
  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
  
  $15.25
  
  Median
  
  $23.83
  
  Senior-Level
  
  $37.17
  
  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).
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
  
  $31,201
  
  Median
  
  $54,907
  
  Senior-Level
  
  $111,781
  
  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
  
  $15.00
  
  Median
  
  $26.39
  
  Senior-Level
  
  $53.74
  
  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
  
  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
  
  $49,172
  
  Median
  
  $56,313
  
  Senior-Level
  
  $94,881
  
  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
  
  $23.64
  
  Median
  
  $27.06
  
  Senior-Level
  
  $45.61
  
  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.

View program in 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 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 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 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 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

Total Credit Hours

19

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

- 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 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-managed restaurant, a culinary kitchen and a multi-purpose kitchen which 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.
Not most of them. Hospitality is very much an in-person industry. Also, you have to be on-site to smell what’s cooking!

*Cost includes tuition and other fees, including books and materials before financial aid is applied, such as grants, loans or scholarships. There are many opportunities for financial assistance at CLC. Learn more about Cost of Attendance.

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Hone your skills for greater responsibility

Understand the front and back of the house

What can you do with a Hospitality Supervisor Certificate?

Highlights

Career Certificate

Program Length: 1 Year

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 9 Credits

Total Credit Hours

Hospitality and Culinary Management at CLC

Get the bigger picture

Frequently asked questions

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?

Can I take my classes online?

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