Hospitality Supervisor Certificate
Business and Social Sciences Division Room T302, (847) 543-2047
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
College Success Seminar
Introduction to Hospitality Industry
ServSafe: Food Service Sanitation
Culinary Principles I
Purchasing and Inventory Control
Total Hours for Certificate
^ 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.