CLM 100 - Intro to Professional Hospitality

4 Credits
Lecture: 4

Introduction to Professional Hospitality provides students with a broad overview of the hospitality industry and the various careers available. The primary focus will be on building critical thinking skills to help students understand the hospitality industry and learn how to market themselves for employment. Students will be trained in basic culinary concepts, including culinary math skills. Students will also learn how to build a hospitality portfolio and create a digital resume. This class includes mandatory ServSafe Manager food safety and sanitation training to comply with Illinois food service standards.

Note: This course requires basic reading, basic writing and basic math.

Student course fees cover the required ServSafe course materials and exam form. The hard copy textbook is required for this class. E-books are not allowed for this course. Please visit the culinary page at www.mchenry.edu for other important program guidelines. This course requires basic reading, basic writing and basic math.

Articulation: 1.2

Prerequisite: BUS 145 or MAT 095 or higher with a grade of C or higher, or concurrent enrollment in BUS 145 or MAT 095 or higher, or appropriate score on culinary math placement test.
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