HOSPITALITY INDUSTRY: CULINARY ARTS MANAGEMENT

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1 HOSPITALITY INDUSTRY: CULINARY ARTS MANAGEMENT Program Code: B.HCM.AAS Minimum graduation requirement 68 semester hours The Culinary Arts Management Program prepares students for management and supervisory positions with commercial kitchens. Course work provides an emphasis in fundamental culinary arts skills and knowledge, quantity food production, cost control and staff supervision. HPI 216 HPI 237 HPI 239 Required Program Courses (47 hours) Cr. Hrs. Introduction to the Hospitality Industry... 3 Food Standards and Production I... 5 Food Service Systems... 3 Human Resource Management Menu Management and Design... 3 Kitchen Basics... 2 Food and Beverage Hospitality Industry Work Experience... 4 HPI 216 Bar and Beverage Operations... 3 HPI 237 Food Standards and Production III... 4 HPI 239 Catering and Food Production... 3 Other Required Courses (6 hours) Composition I... 3 Total Semester Credit Hours Career and Technical Education

2 HOSPITALITY INDUSTRY: FOODSERVICE Program Code: B.HIF.CER Minimum graduation requirement 36 semester hours The Food Service Program prepares students for supervisory positions in the commercial and institutional food service field by offering specialized courses and industry work experience. Required Program Courses (33 hours) Cr. Hrs. Introduction to the Hospitality Industry... 3 Food Standards and Production I... 5 Food Service Systems... 3 Human Resource Management Menu Management and Design... 3 Kitchen Basics... 2 Food and Beverage Cost Management Systems Hospitality Industry Work Experience... 4 Required General Education Core Course (3 hours) Composition I... 3 Total Semester Credit Hours 36 HOSPITALITY INDUSTRY: FOODSERVICE ASSISTANT Program Code: B.FSA.CER Minimum graduation requirement 12 semester hours The Foodservice Assistant certificate is designed to prepare students to work in commercial kitchens. The coursework will provide instruction to help anyone who wishes to enter the culinary arts profession or is seeking advancement in the industry. Completion of the certificate will provide experience in food production, sanitation, and menu planning. Suggested Part-time Sequence Required Program Courses (12 hours) Cr. Hrs. Kitchen Basics... 2 Food Standards and Production I... 5 Total Semester Credit Hours 12 Business/Computer Science and Technologies 179

3 HOSPITALITY INDUSTRY: FOODSERVICE SANITATION Program Code: B.FSS.CER Minimum graduation requirement 1 semester hour Foodservice sanitation as it applies to every phase of foodservice operations. Emphasizes cleanliness and protection of the health of the public served as well as of the organization s staff. Includes a certification exam that fulfills the state requirements. Required Program Course (1 hour) Cr. Hrs. Foodservice Sanitation Certification Total Semester Credit Hours 1 HOSPITALITY INDUSTRY: HOTEL/MOTEL MANAGEMENT Program Code: B.HIM.CER Minimum graduation requirement 31 semester hours The Hotel/Motel Management Program prepares students for supervisory positions in hotels, motels, and resorts by offering both specialized courses and industry work experience. HPI 231 BUS 101 Required Program Courses (28 hours) Cr. Hrs. Introduction to the Hospitality Industry... 3 Human Resource Management Hospitality Industry Work Experience... 4 HPI 230 Housekeeping and Facilities Management... 3 HPI 231 Front Office Operations... 3 Hospitality Industry Law... 3 BUS 101 Introduction to Business... 3 Required General Education Core Course (3 hours) Composition I... 3 Total Semester Credit Hours Career and Technical Education

4 HOSPITALITY INDUSTRY: HOTEL/MOTEL MANAGEMENT Program Code: B.HIH.AAS Minimum graduation requirement 65 semester hours The Hotel/Motel Management Program prepares students for career-track positions in the hotel, motel, and resort field. In addition to a general business foundation, students receive specialized education in front office operations, food and beverage, housekeeping and buildings operation, hospitality marketing, and hospitality industry law. BUS 101 HPI 231 BUS 245 Gen elec HPI 230 HPI 132 Required Program Courses (35 hours) Cr. Hrs. Introduction to the Hospitality Industry... 3 Human Resource Management HPI 132 Resort and Event Management... 3 Food and Beverage Hospitality Industry Work Experience... 4 HPI 230 Housekeeping and Facilities Management... 3 HPI 231 Front Office Operations... 3 Hospitality Industry Law... 3 Other Required Courses (15 16 hours) BUS 101 Introduction to Business... 3 BUS 245 Business Communications... 3 General elective Composition I... 3 Total Semester Credit Hours Business/Computer Science and Technologies 181

5 HOSPITALITY INDUSTRY: RESTAURANT MANAGEMENT Program Code: B.HIR.AAS Minimum graduation requirement 67 semester hours The Restaurant Management Program prepares students for career-track positions in the restaurant, catering, and institutional food service field. Specialized courses are offered in quantity food preparation; supervision; food, beverage, and labor cost control; and menu planning in the food service industry. HPI 216 Required Program Courses (46 hours) Cr. Hrs. Introduction to the Hospitality Industry... 3 Food Standards and Production I... 5 Food Service Systems... 3 Human Resource Management Menu Management and Design... 3 Kitchen Basics... 2 Food and Beverage Hospitality Industry Work Experience... 4 HPI 216 Bar and Beverage Operations... 3 Hospitality Industry Law... 3 Other Required Courses (6 hours) Composition I... 3 Total Semester Credit Hours Career and Technical Education

Catalog Main Campus located at: 350 N. Orleans Street Chicago, IL (312)

Catalog Main Campus located at: 350 N. Orleans Street Chicago, IL (312) Catalog 2017 2018 Main Campus located at: 350 N. Orleans Street www.artinstitutes.edu/chicago (312) 280-3500 Publication Date: October 30, 2017 Table of Contents Mission... 3 Values... 3 Purpose... 3 Diversity...