Associate in Applied Science
The Meeting and Event Planning degree is designed for students wishing to pursue a career in the Meetings, Expositions, Events, and Conventions (MEEC) industry.
Please note: A student’s readiness to perform college-level coursework is based on the student's placement test and/or ACT scores. Below 1000-level coursework may be required prior to the student taking courses in the suggested sequences.
Please meet with a Faculty or Program Advisor to discuss the details.
Consider joining or visiting with a professional, cultural or interest-based Student Club.
|ENGLI 1101||English Composition I||3|
|HOSP 1100||Introduction to the Hospitality Industry||3|
|HOSP 1102||Introduction to World Destinations||3|
|HOSP 2253||Meeting and Event Management I||3|
Total Credits: 15-17
If you have any questions about the certificate requirements, please contact a Faculty or Program Advisor to discuss the details.
|SPEEC 1100||Fundamentals of Speech Communication||3|
|GEN ED||Physical and Life Sciences||3-5|
|HOSP 1122||Food and Beverage for the Meeting Planner||2|
|HOSP 2131||Contracts and Risk Management for the Planner||3|
|HOSP 2254*||Meeting and Event Management II||3|
* - course has a prerequisite
Total Credits: 15-17
|HOSP 2280||Hospitality Marketing Management||3|
Total Credits: 5-6
For the Meeting and Event Management degree, some General Education courses are already listed in the program sequence above. The following summarizes the minimum credits required in each of the specified General Education areas:
- Communication: 6 credits
- Mathematics: 3 to 5 credits
- Select a minimum of 3 credits (1000 level or above).
- Select Mathematics 1102, 1104 or 1120 only where required in the degree program. Only one from the following three courses may count toward overall degree requirement credit: Mathematics 1635, Psychology 2280 or Sociology 2205. Only one of the following courses may count toward overall degree credit: Mathematics 1428 or Mathematics 1431. (Math 1104 in program requirements fulfills this requirement)
- Physical and Life Sciences: 3 to 5 credits At least one course with a laboratory component
(Biology 1110, Biology 1151 or Chemistry 1211 in program requirements fulfills this requirement)
- Humanities and Fine Arts: 3 credits
- Social and Behavioral Sciences: 3 credits
(Economics 2201 or Economics 2202 1211 in program requirements fulfills this requirement)
- Global/Multicultural Studies or Contemporary Life Skills: 2 credits
- Complete at least 2 credits from the list of courses in the Global/Multicultural Studies or Contemporary Life Skills Category.
- Engage in critical analysis and creative thinking.
- Apply the basic principles of analytical thinking and problem solving when examining hospitality management issues.
- Analyze trends and organizational data and develop business strategies for the hospitality industry.
- Collect and evaluate information to make sound decisions.
- Demonstrate the ability to integrate concepts and theories across functional business domains (e.g. Finance, Marketing, Human Resources, Operations, etc.).
- Demonstrate the knowledge, skills, and attitudes to function effectively in a diverse and global organizational environment.
- Demonstrate proficiency in the application of selected technology.
- Synthesize core concepts in the areas of hospitality accounting, finance, human resources, marketing, operations, and quantitative methods.
- Demonstrate personal and professional standards for ethical decision-making and social behavior.
- Evaluate personal and professional goals and development based on perceived strengths and potential for life-long learning.
- Demonstrate the ability to read, listen, and clearly express themselves using written, oral, visual, and quantitative methods to communicate effectively with superiors, coworkers, customers, and members of the community.
- Demonstrate leadership, teamwork, and interpersonal skills needed for managing diverse and global hospitality operations.
Laura Lerdal, Culinary Market and Lab Coordinator, (630) 942-2359
Anna Gay, Program Support Specialist, (630) 942-2502
Jim Mulyk, Chair, Hospitality, (630) 942-6429
Arts, Communication, and Hospitality Division
McAninch Arts Center (MAC), Room 219, (630) 942-2048