Program Overview
Hospitality Supervisor Certificate
Business and Social Sciences Division Room T302, (847) 543-2047
https://www.clcillinois.edu/programs/bssdv/hospitality-and-culinary-management
Degree: Certificate
Plan 22FG
This program prepares students for entry-level supervisory positions in restaurants, hotels, country clubs, catering, institutional foodservice and commercial foodservice operations. The program provides students with an understanding of the varied career choices in the hospitality industry. Students gain a basic level of cooking skills, and competence in food safety and sanitation practices. Students learn basic supervisory techniques, purchasing, and inventory control. As a part of this certificate, students earn the ServSafe Foodservice Sanitation license and the National Restaurant Association Educational Foundation (NRAEF) ManageFirst certificates for the Introduction to the Hospitality Industry course, Hospitality Supervision course, and Purchasing and Inventory Control course.
Recommended Plan of Study
First Semester | 10 Credits | |
Course | Title | Hours |
|---|---|---|
course ^ | College Success Seminar | 2 |
Introduction to Hospitality Industry | 3 | |
ServSafe: Food Service Sanitation | 1 | |
Culinary Principles I | 4 | |
Second Semester | 9 Credits | |
Course | Title | Hours |
Nutrition | 3 | |
Purchasing and Inventory Control | 3 | |
Hospitality Supervision | 3 | |
Total Hours for Certificate | 19 |
^ CLC 120 is an institutional requirement for graduation.
For more information on recommended courses or program specific advising contact your Academic Success Advisor or the Business and Social Sciences Division at (847) 543-2047.