Take Your Kirkwood Community College Education Further
This Agreement is entered into between Kirkwood Community College (hereinafter sending institution), and the University of Wisconsin-Stout, Menomonie, WI (hereinafter receiving institution). This Agreement, and any amendments and supplements, shall be interpreted pursuant to the guidelines set forth in SYS-140: UW-System Templates for Articulation Agreements between UW System Institutions and WTCS Districts as well as the Universities of Wisconsin Policy on the Development of Transfer Agreements. Both institutions agree to maintain accreditation by the Higher Learning Commission of the North Central Association of Colleges and Schools and any other accreditation currently in existence pertaining to degree programs articulated via the transfer agreement.
The sending institution has established an A.A.S. Hospitality Management (hereinafter sending program), and the receiving institution has established a B.S. Hotel, Restaurant & Tourism Management (hereinafter receiving program) and will facilitate credit transfer and provide a smooth transition from one related program to another. It is mutually agreed:
Admission and Graduation Requirements
- The receiving institution’s admission and program admission requirements apply to both direct entry students and to students who transfer under this agreement.
- Students must fulfill the graduation requirements at both institutions including completion of a minimum of 32 credits in residency from UW-Stout to receive a degree from UW-Stout.
- Students must complete the entire sending program and meet the receiving institution’s admission requirements for the agreement to apply.
Transfer of Credits
The receiving institution will apply 65 of the 68 credits from the sending program. A total of 55 credits remain to complete the receiving program.
Courses will transfer as described in the attached Program Articulation Table.
Elective courses taken or substituted at the sending institution and sending program not listed in this updated agreement will be reviewed on a case-by-case basis and determined how they may apply to the degree at the receiving institution.
Implementation and Review
- The Provost, Dean, Program Director, or designees of the parties to this agreement will implement the terms of this agreement, including identifying and incorporating any changes into subsequent agreements, assuring compliance with system policy, procedure, and guidelines, and conducting a periodic review of this agreement.
- This Articulation Agreement is effective on 08/01/2026 and shall remain in effect until the end date of 08/01/2031 or for five years, whichever occurs first, unless terminated or amended by either party with 90 days prior written notice.
- The college and university shall work with students to resolve the transfer of courses should changes to either program occur while the agreement is in effect.
- This Articulation Agreement will be reviewed by both parties beginning 02/01/2031 (six months prior to the end date).
- When a student enrolls at the receiving institution following this agreement, the receiving institution will encode any course waivers and substitutions.
- This articulation agreement applies only to the receiving program in effect Spring 2027 until revised.
Program Articulation Table
| Kirkwood Community College | University of Wisconsin-Stout | |
|---|---|---|
| Program name | Hospitality Management | B.S. Hotel, Restaurant & Tourism Management (Online or On Campus) |
| Award Type | A.A.S., Associate of Applied Science | B.S., Bachelor of Science |
| Credit Length | 68 | 120 |
Section A: General Education
| Course Prefix & Number | Kirkwood Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | GE | Credits Applied | Credits NOT Applied | Equiv Sub Wav |
|---|---|---|---|---|---|---|---|---|
| ENG-105 | Composition 1 | 3 | ENGL-101 | Composition 1 | CL | 3 | Equiv | |
| ENG-106 | Composition 2 This is a recommended selective at Kirkwood Community College. | 3 | ENGL-102 | Composition 2 | CL | 3 | Equiv | |
| HCM-260 | Hospitality Math | 3 | MATH-GXX | Mathematics Stout Core | MQR | 3 | Equiv | |
| Gen Ed Total at Kirkwood | 9 | General Education Not Applied | 0 | |||||
| General Education Applied | 9 |
Section B: Major, Concentration, Emphasis, or Other
Section B1: Major Studies
| Course Prefix & Number | Kirkwood Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | Credits Applied | Credits Not Applied | Equiv Sub Waiv |
|---|---|---|---|---|---|---|---|
| HCM-321 And HCM-600 | Intro to Hospitality Industry And Intro to Lodging Operations | 1 2 | HT-101 | Principles of Hospitality Organizational Management | 3 | Equiv | |
| HCM-330 | Hospitality Personnel Management | 3 | HT-261 | Hospitality Employee Relations | 3 | Equiv | |
| HCM-597 | Front Office & Revenue Management | 4 | HT-135 And HT-XXX | Lodging Systems And Hospitality Free Electives | 3 1 | ||
| HCM-618 | Food & Beverage Operations | 3 | HT-121 | Principles of Foodservice Operations | 3 | Equiv | |
| HCM-310 | Hospitality Law | 3 | HT-460 | Hospitality Industry Law & Liability | 3 | Sub | |
| ACC-152 | Financial Accounting | 3 | BUACT-206 | Intro to Financial Accounting | 3 | Equiv | |
| HCM-933 | Internship | 3 | HT-349 And HT-XXX | Cooperative Education Experience 1 and Hospitality Free Electives | 1 2 | Sub | |
| MKT-110 | Principles of Marketing | 3 | BUMKG-230 | Principles of Marketing These credits will sub for HT-254: Services Marketing at UW-Stout. | 3 | Sub | |
| HCM-603 | Hotel Sales, Catering, & Event Management | 3 | HT-345 | Hospitality Sales | 3 | Equiv | |
| FLS-118 | Spanish for Professionals | 3 | SPAN-XXX | Spanish Elective | 3 | ||
| CSC-116 Or BCA-213 | Information Computing Or Intermediate Computer Business Apps | 3 | ICT-103 | Problem Solving with Information Communication Technologies | 3 | Sub | |
| HCM-599 | Engineering & Risk Management | 1 | ETECH-XXX | Engineering & Technology Elective | 1 | Equiv | |
| Major Studies Total at Kirkwood | 35 | Major Studies Not Applied | 3 | ||||
| Major Studies Applied | 28 | ||||||
| Applied Towards Free Electives | 4 |
Section B2: Operations Tracks
| Course Prefix & Number | Kirkwood Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | Credits Applied | Credits Not Applied | Equiv Sub Waiv |
|---|---|---|---|---|---|---|---|
| HCM-930 | Internship Seminar | 3 | HT-XXX | Hospitality Electives | 3 | Sub | |
| HCM-934 | Internship Seminar 2 | 2 | HT-XXX | Hospitality Electives | 2 | Sub | |
| HCM-251 | Purchasing, Receiving, & Inventory | 2 | HT-150 | Hospitality Purchasing | 2 | Equiv | |
| HCM-100 | Sanitation & Safety | 2 | FN-XXX | Food & Nutrition Elective | 2 | Sub | |
| HCM-601 | Housekeeping & Environmental Studies | 3 | HT-XXX | Hospitality Elective | 3 | Equiv | |
| Operations Tracks Total at Kirkwood | 12 | Operations Tracks Not Applied | 0 | ||||
| Operations Tracks Applied | 12 |
Section B3: Professional Selectives
| Course Prefix & Number | Kirkwood Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | Credits Applied | Credits Not Applied | Equiv Sub Waiv |
|---|---|---|---|---|---|---|---|
| HCM-614 | Leadership in Hospitality | 3 | HT-XXX | Hospitality Elective | 3 | Equiv | |
| HCM-354 | Service Techniques | 2 | HT-XXX | Hospitality Elective | 2 | Equiv | |
| HCM-616 | Hospitality Professionalism | 2 | HT-XXX | Hospitality Elective | 2 | Equiv | |
| HCM-935 | Internship 2 | 1 | HT-XXX | Hospitality Elective | 1 | Equiv | |
| HCM-213 | Service Management (Lab) | 4 | HT-XXX | Hospitality Electives | 4 | Equiv | |
| Prof. Selectives Total at Kirkwood | 12 | Prof. Selectives Not Applied | 0 | ||||
| Prof. Selectives Applied | 12 |
Section C: Remaining University of Wisconsin Stout Requirements
Section C1: Core General Education
| CGER Category | Course Prefix and Number | University of Wisconsin Stout Core General Education Course Name | Credits |
|---|---|---|---|
| CL | COMST-100 | Fundamentals of Communication | 3 |
| NSW | Selective | Natural Science & Wellness Lab Science | 3 |
| NSW | Selective | Natural Science & Wellness non-lab | 3 |
| HA | Selectives | Humanities & Arts Stout Core | 3 |
| SBS | ECON-210 or -215 | Principles of Macroeconomics or Microeconomics Program Designated Course | 3 |
| SBS | Selective | Social and Behavioral Sciences Stout Core | 3 |
| CP | HT-252 | Professionalism: Program Designated Course | 3 |
| Remaining General Education Subtotal | 21 |
Section C2: Major Studies
| Course Prefix and Number | University of Wisconsin Stout Major Studies Course Name | Credits |
|---|---|---|
| STAT-130 | Elementary Statistics: Program Designated Course | 3 |
| GEM-211 | Customer Experience Management | 3 |
| HT-311 | Pricing Strategies & Revenue Tactics | 3 |
| HT-348 | Customer Analytics | 3 |
| PM-280 | Hospitality Facilities Management | 3 |
| HT-457 | Hospitality Management Strategies | 3 |
| PM-362 | Real Estate Market & Investment Analysis | 3 |
| BUACT-207 | Intro to Corporate & Managerial Accounting | 3 |
| HT-351 | Hospitality Convention/Meeting Planning | 3 |
| HT-449 | Cooperative Education Experience | 1 |
| HT-454 | Security & Risk Mngt for the Hospitality Industry | 3 |
| Selective | HRTM Leadership Selective | 3 |
| Total Remaining Major Studies | 34 |
Summary of Total Program Credits
Kirkwood Community College Credits Taken
| Section as Noted in the Agreement | Course Type | Credits Taken |
|---|---|---|
| Section A | General Education | 9 |
| Section B1 | Major Studies | 35 |
| Section B2 | Operations Tracks | 12 |
| Section B3 | Professional Selectives | 12 |
| Total Credits Taken at Kirkwood | 68 |
University of Wisconsin Stout Requirements
| Section as Noted in the Agreement | Course Type | Credits Remaining |
|---|---|---|
| Section C1 | General Education | 21 |
| Section C2 | Major Studies | 34 |
| Total Credits Remaining at UW-Stout | 55 | |
| Total Credits Applied from Kirkwood | 65 | |
| Total Credits Required for UW-Stout degree | 120 |
Signatures
| Title | Name | Signature | Date |
|---|---|---|---|
| Title | Name | Signature | Date |
|---|---|---|---|