Program Overview

HCM Supervisor

Hospitality Supervisor Certificate

Business and Social Sciences Division Room T302, (847) 543-2047

www.clcillinois.edu/programs/hcm
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

9 Credits

Course

Title

Hours

course ^

College Success Seminar

[2]

course

Introduction to Hospitality Industry

3

course

ServSafe: Food Service Sanitation

1

course

Culinary Principles I

5

Second Semester

9 Credits

Course

Title

Hours

course

Nutrition

3

course

Purchasing and Inventory Control

3

course

Hospitality Supervision

3

Total Hours for Certificate

18

^ The credit for CLC 120, College Success Seminar, is an institutional requirement for graduation. It is not part of the program requirements but must be completed with a D or better.

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.