Take Your Waukesha County Technical College Education Further
This Agreement is entered into between Waukesha County Technical 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 62 of the 62 credits from the sending program. A total of 58 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 06/01/2026 and shall remain in effect until the end date of 06/01/2031 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 12/01/2030 (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
| Waukesha County Technical 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 | 62 | 120 |
Section A: General Education: *A grade of C- or better in required in ENGL-101.
| Course Prefix & Number | WCTC Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | GE | Credits Applied | Credits NOT Applied | Equiv Sub Wav |
|---|---|---|---|---|---|---|---|---|
| 801-136 | English Composition 1 | 3 | ENGL 101* | Composition 1 | CL | 3 | Equiv | |
| 801-198 / 801-196 | Speech OR Oral/Interpersonal Communications | 3 | COMST GXX | Comm. Studies Stout Core | CL | 3 | Equiv | |
| 804-123 | Math w/Business Apps | 3 | MATH GXX | Math Electives | MQR | 3 | Equiv | |
| 809-195 | Economics | 3 | ECON 201 | General Economics Will sub for ECON-210 or -215 program designated course | SBS | 3 | Sub | |
| 809-199 | Psychology of Human Relations | 3 | PSYC GXX | Psychology Electives | SBS | 3 | Equiv | |
| Total at WCTC | 15 | General Education Not Applied | 0 | |||||
| General Education Applied | 15 |
Section B: Major, Concentration, Emphasis, or Other
Section B1: Major Studies: HT-XXX credits will be used towards Professional Selectives
| Course Prefix & Number | WCTC Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | Credits Applied | Credits NOT Applied | Equiv Sub Wav |
|---|---|---|---|---|---|---|---|
| 109-155 | Employee Relations & Leadership | 3 | HT-261 | Hospitality Employee Relations | 3 | Equiv | |
| 196-125 | Management of Customer Service | 3 | GEM-211 | Customer Experience Management | 3 | Equiv | |
| 104-102 | Marketing Principles | 3 | HT-254 | Services Marketing | 3 | Sub | |
| 101-105 | Accounting Fundamentals | 3 | BUACT-206 | Intro to Financial Accounting | 3 | Equiv | |
| 109-150 | Hotel Sales and Revenue Mgmt | 3 | HT-311 | Pricing Strategies and Revenue Tactics | 3 | Equiv | |
| 109-130 | Lodging Operations | 3 | HT-135 | Lodging Systems | 3 | Equiv | |
| 109-121 | Restaurant Operations Mgmt | 4 | HT-121 And HT-XXX | Principles of Foodservice Operations And Hospitality Elective | 3 1 | Equiv | |
| 109-125 | Hospitality Law & Liability | 3 | HT-460 | Hospitality Industry Law & Liability | 3 | Equiv | |
| 109-158 | Hospitality Mgt Internship | 2 | HT-349 And HT-XXX | Cooperative Education Experience And Hospitality Elective | 1 1 | Sub | |
| 109-159 | Events Planning | 3 | HT-351 | Hospitality Convention/Meeting Planning | 3 | Equiv | |
| Total at WCTC | 30 | Major Studies Not Applied | 0 | ||||
| Major Studies Applied | 30 |
Section B2: Professional Selectives
| Course Prefix & Number | WCTC Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | Credits Applied | Credits NOT Applied | Equiv Sub Wav |
|---|---|---|---|---|---|---|---|
| 196-165 | Employee Training & Development | 3 | HT-XXX | Hospitality Electives | 3 | Equiv | |
| 196-164 | Recruitment and Staffing | 3 | HT-XXX | Hospitality Electives | 3 | Equiv | |
| 109-103 | Explore Hospitality | 1 | HT-XXX | Hospitality Electives | 1 | Equiv | |
| 109-160 | Catering Operations | 3 | HT-XXX | Hospitality Electives | 3 | Equiv | |
| Total at WCTC | 10 | Professional Selectives Not Applied | 0 | ||||
| Professional Selectives Applied | 10 |
Section B3: Operations Tracks
| Course Prefix & Number | WCTC Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | Credits Applied | Credits NOT Applied | Equiv Sub Wav |
|---|---|---|---|---|---|---|---|
| 109-135 | Food/Beverage/Labor Cost Control | 3 | HT-362 | Foodservice Finance and Cost Control | 3 | Equiv | |
| 314-131 | Culinary for Bakers | 2 | HT-XXX | Hospitality Electives | 2 | Sub | |
| 316-110 | Applied Food Service Sanitation | 1 | FN-105 | Foodservice Sanitation | 1 | Sub | |
| Total at WCTC | 6 | Operations Tracks Not Applied | 0 | ||||
| Operations Tracks Applied | 6 |
Section B4: Free Electives
| Course Prefix & Number | WCTC Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | Credits Applied | Credits NOT Applied | Equiv Sub Wav |
|---|---|---|---|---|---|---|---|
| 890-108 | Employment Success | 1 | TRDIS-XXX | Transdisciplinary Elective | 1 | Equiv | |
| Total at WCTC | 1 | Free Electives Not Applied | 0 | ||||
| Free Electives Applied | 1 |
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 | ENGL-102 | Composition 2 | 3 |
| NSW | Selective | NSW non-lab Stout Core | 3 |
| NSW | Selective | NSW lab Stout Core | 3 |
| HA | Selective | Humanities & Arts Stout Core | 6 |
| CP | HT-252 | Professionalism: Program Designated course | 3 |
| Remaining General Education Subtotal | 18 |
Section C2: Major Studies
| Course Prefix and Number | University of Wisconsin Stout Major Studies Course Name | Credits |
|---|---|---|
| ICT-103 | Problem Solving with Information Communication Technologies: Program Designated course | 3 |
| STAT-130 | Elementary Statistics: Program Designated course | 3 |
| HT-348 | Customer Analytics | 3 |
| HT-457 | Hospitality Management Strategies | 3 |
| PM-280 | Hospitality Facilities Management | 3 |
| PM-362 | Real Estate Market & Investment Analysis | 3 |
| HT-101 | Principles of Hospitality Organizational Management | 3 |
| BUACT-207 | Intro to Corporate & Managerial Accounting | 3 |
| HT-345 | Hospitality Sales | 3 |
| HT-449 | Cooperative Education Experience 2 | 1 |
| HT-454 | Security & Risk Management for the Hospitality Industry | 3 |
| Selectives | Operations Tracks Selectives | 6 |
| Selective | HRTM Leadership Selective | 3 |
| Remaining Major Studies Subtotal | 40 |
Summary of Total Program Credits
Waukesha County Technical College Credits Taken
| Section as Noted in the Agreement | Course Type | Credits Taken |
|---|---|---|
| Section A | General Education | 15 |
| Section B1 | Major Studies | 30 |
| Section B2 | Professional Selectives | 10 |
| Section B3 | Operations Tracks | 6 |
| Section B4 | Free Electives | 1 |
| Total Credits Taken at WCTC | 62 |
University of Wisconsin Stout Requirements
| Section as Noted in the Agreement | Course Type | Credits Remaining |
|---|---|---|
| Section C1 | General Education | 18 |
| Section C2 | Major Studies | 40 |
| Total Credits Remaining at UW-Stout | 58 | |
| Total Credits Applied from WCTC | 62 | |
| Total Credits Required for UW-Stout degree | 120 |
Signatures
| Title | Name | Signature | Date |
|---|---|---|---|
| Title | Name | Signature | Date |
|---|---|---|---|