2026-2027 Course Catalog
Source: https://catalog.illinois.edu/undergraduate/aces/hospitality-management-bs/ Parent: https://catalog.illinois.edu/undergraduate/
for the degree of Bachelor of Science in Hospitality Management
As a hospitality management student, you will explore food-focused social and biological sciences. You will also learn critical business and management concepts that will make you highly sought-after for careers in restaurant and hotel management, event planning, catering, and food service.
The hospitality management curriculum provides a strong foundation for you to learn fundamentals while allowing flexibility for you to pursue individual interests through various minors, internships, and study abroad experiences.
Our well-managed class sizes will allow you to receive more personalized attention and interaction with your core faculty members. Experiential learning opportunities empower you to build your professional networks and tailor an individualized career plan.
As part of the curriculum, you will assist in the operation and management of our student-run facilities that are open to the public, Bevier Café and the Spice Box. You will learn how to safely prepare and serve foods, and execute fine dining experiences. You will also have opportunities to participate in practical and professional internships.
for the degree of Bachelor of Science in Hospitality Management
Graduation Requirements
Minimum hours required for graduation: 126 hours.
University Requirements
Minimum of 40 hours of upper-division coursework, generally at the 300 and 400 level. These hours can be drawn from all elements of the degree. Students should consult their academic advisor for additional guidance in fulfilling this requirement.
The university and residency requirements can be found in the Student Code (§ 3-801) and in the Academic Catalog.
General Education Requirements
Follows the campus General Education (Gen Ed) requirements. Some Gen Ed requirements may be met by courses required and/or electives in the program.
Course List
| Code | Title | Hours |
| --- | --- | --- | | Composition I | | 4 | | Advanced Composition | | 3 | | Humanities & the Arts (6 hours) | | 6 | | Natural Sciences & Technology (6 hours) | | 6 | | fulfilled by CHEM 101, MCB 100, FSHN 101, FSHN 120 | | | | Social & Behavioral Sciences (6 hours) | | 6 | | fulfilled by PSYC 100 and ACE 100 or ECON 102 | | | | Cultural Studies: Non-Western Cultures (1 course) | | 3 | | Cultural Studies: US Minority Cultures (1 course) | | 3 | | Cultural Studies: Western/Comparative Cultures (1 course) | | 3 | | Quantitative Reasoning (2 courses, at least one course must be Quantitative Reasoning I) | | 6-8 | | fulfilled by STAT 100, ACE 262, CPSC 241, ECON 202 or PSYC 235; and any other course approved as Quantitative Reasoning I or II | | | | Language Requirement (Completion of the third semester or equivalent of a language other than English is required) | | 0-15 |
Course List
| Code | Title | Hours |
| --- | --- | --- | | Department Foundation | | 16-19 | | CMN 101 | Public Speaking | | | or ALEC 115 | Let’s Talk about Food, Agriculture, and the Environment | | | or CMN 111 & CMN 112 | Oral & Written Comm I and Oral & Written Comm II | | | STAT 100 | Statistics | | | or ACE 262 | Applied Statistical Methods and Data Analytics I | | | or CPSC 241 | Intro to Applied Statistics | | | or ECON 202 | Economic Statistics I | | | or PSYC 235 | Intro to Statistics | | | CHEM 101 | Introductory Chemistry | | | MCB 100 | Introductory Microbiology | | | PSYC 100 | Intro Psych | | | Major Core | | 47 | | FSHN 101 | The Science of Food and How it Relates to You | | | FSHN 120 | Contemporary Nutrition | | | FSHN 123 | FSHN Orientation to Illinois | | | FSHN 140 | Introduction to Hospitality | | | FSHN 145 | Intro Hospitality Management | | | FSHN 232 | Science of Food Preparation | | | FSHN 249 | Food Service Sanitation | | | FSHN 292 | Hospitality Management: Professional Issues | | | FSHN 293 | Off Campus Internship (4 hours required for graduation) | | | FSHN 340 | Food Production and Service | | | FSHN 345 | Strategic Operations Management | | | FSHN 346 | Foundations of Hotel Management | | | FSHN 439 | Design Thinking for Restaurants | | | FSHN 441 | Services Management | | | FSHN 442 | Hospitality Management & Leadership Skills | | | FSHN 443 | Management of Fine Dining | | | ANSC 309 | Meat Production and Marketing | | | Management Core | | 24-25 | | ECON 102 | Microeconomic Principles | | | or ACE 100 | Introduction to Applied Microeconomics | | | ACE 161 | Computer Concepts & Applications | | | ACCY 200 | Fundamentals of Accounting | | | BADM 300 | The Legal Environment of Bus | | | BADM 310 | Mgmt and Organizational Beh | | | BADM 320 | Principles of Marketing | | | LEAD 321 | Training and Development | | | PSYC 245 | Industrial Org Psych | | | Total Minimum Hours | | 126 |
for the degree of Bachelor of Science in Hospitality Management
Sample Sequence
This sample sequence is intended to be used only as a guide for degree completion. All students should work individually with their academic advisors to decide the actual course selection and sequence that works best for them based on their academic preparation and goals. Enrichment programming such as study abroad, minors, internships, and so on may impact the structure of this four-year plan. Course availability is not guaranteed during the semester indicated in the sample sequence.
Students must fulfill their Language Other Than English requirement by successfully completing a third level of a language other than English. For more information, see the corresponding section on the Degree and General Education Requirements page.
| First Year | |
|---|---|
| First Semester | Hours |
| FSHN 123 | 1 |
| Composition I or ALEC 115 or CMN 101 or CMN 111 | 3 |
| FSHN 140 | 3 |
| PSYC 100 | 4 |
| ACE 161 | 3 |
| 14 | |
| Total Hours 14 |
| First Year | |
|---|---|
| Second Semester | Hours |
| Composition I or ALEC 115 or CMN 101 or CMN 111 | 4 |
| FSHN 145 | 3 |
| Statistics course from degree list | 3 |
| Language Other Than English (3rd level) | 4 |
| General Education course | 3 |
| 17 | |
| Total Hours 17 |
| Second Year | |
|---|---|
| First Semester | Hours |
| FSHN 101 | 3 |
| ECON 102 or ACE 100 | 3 |
| ANSC 309 | 2 |
| CHEM 101 | 3 |
| General Education course | 3 |
| Free Elective course | 3 |
| 17 | |
| Total Hours 17 |
| Second Year | |
|---|---|
| Second Semester | Hours |
| FSHN 120 | 3 |
| FSHN 232 | 3 |
| FSHN 346 | 3 |
| FSHN 292 | 1 |
| General Education course | 3 |
| Free Elective course | 4 |
| 17 | |
| Total Hours 17 |
| Third Year | |
|---|---|
| First Semester | Hours |
| FSHN 345 | 3 |
| ACCY 200 | 3 |
| BADM 310 | 3 |
| General Education course | 3 |
| General Education course | 4 |
| 16 | |
| Total Hours 16 |
| Third Year | |
|---|---|
| Second Semester | Hours |
| FSHN 249 | 1 |
| FSHN 340 | 4 |
| MCB 100 | 3 |
| MCB 101 | 2 |
| BADM 300 | 3 |
| General Education course | 3 |
| 16 | |
| Total Hours 16 |
| Fourth Year | |
|---|---|
| First Semester | Hours |
| PSYC 245 | 3 |
| BADM 320 | 3 |
| FSHN 441 | 3 |
| FSHN 439 | 3 |
| FSHN 293 | 4 |
| 16 | |
| Total Hours 16 |
| Fourth Year | |
|---|---|
| Second Semester | Hours |
| FSHN 442 | 3 |
| FSHN 443 | 4 |
| LEAD 321 | 3 |
| General Education course | 3 |
| 13 | |
| Total Hours 13 |
Total Hours: 126
for the degree of Bachelor of Science in Hospitality Management
All graduates of the Illinois Hospitality Management concentration will be able to:
- Professionally manage the preparation, presentation and service of quality food. Apply science concepts to the food and beverage component of the hospitality industry. Identify hotel/lodging management and allied hospitality industries’ concepts. (Industry Skills)
- Integrate human, financial and physical resources management into hospitality related operations. Practice and evaluate elements of service management. (Management Skills)
- Demonstrate ability to analyze, assess, evaluate, adapt and apply problem solving skills. (Problem Solving)
- Demonstrate effective written and oral communication skills. (Communication)
- Gain practical and professional experiences. Integrate and practice ethics, leadership, and collaboration. (Professional Experiences)
for the degree of Bachelor of Science in Hospitality Management
Food Science and Human Nutrition
Food Science and Human Nutrition Website\ 260 Bevier Hall\ 905 S. Goodwin Ave.\ Urbana, IL 61801\ 217-244-4498\ fshn-general@illinois.edu
College of Agricultural, Consumer & Environmental Sciences
College of Agricultural, Consumer & Environmental Sciences Website
ACES Office of Academic Programs
128 Mumford Hall\ 1301 West Gregory Drive\ Urbana, IL 61801\ 217-333-3380\ aces-academics@illinois.edu
Advising
Advising Website\ 217-244-4498\ fshn-general@illinois.edu
Admissions
ACES Undergraduate Admissions\ University of Illinois Urbana-Champaign Undergrad Admissions\ 217-333-3380\ visitACES@illinois.edu