Take Your Fox Valley Technical College Education Further
This Agreement is entered into between Fox Valley 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 57 of the 60 credits from the sending program. A total of 65 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
| Fox Valley 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 | 60 | 120 |
Section A: General Education: *A grade of C- or better is required in ENGL-101.
| Course Prefix & Number | FVTC Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | GE | Credits Applied | Credits NOT Applied | Equiv Sub Wav |
|---|---|---|---|---|---|---|---|---|
| 801-195 | Written Communication | 3 | *ENGL 101 | Composition 1 | CL | 3 | Equiv | |
| 801-196 | Oral/Interpersonal Communications | 3 | COMST-GXX | Communication Studies Stout Core | CL | 3 | Equiv | |
| 804-123 | Math with Business Apps | 3 | MATH-123 | Finite & Financial Math | MQR | 3 | Equiv | |
| 809-198 | Intro to Psychology | 3 | PSYC-110 | Intro to Psychology | SBS | 3 | Equiv | |
| 809-196 | Intro to Sociology | 3 | SOC-110 | Introductory Sociology | SBS | 3 | Equiv | |
| 809-144 | Principles of Macroeconomics Recommended elective at FVTC | 3 | ECON-210 | Principles of Macroeconomics | Program Designated Course | 3 | Equiv | |
| Total at FVTC | 18 | Gen Ed Not Applied | 0 | |||||
| Gen Ed Applied | 15 | |||||||
| Applied Towards Program Designated Courses | 3 |
Section B: Major, Concentration, Emphasis, or Other
Section B1: Major Studies: Elective credits from this section will be used towards Professional Selectives at UW-Stout.
| Course Prefix & Number | FVTC Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | Credits Applied | Credits NOT Applied | Equiv Sub Wav |
|---|---|---|---|---|---|---|---|
| 109-126 | Customer Service Management | 3 | GEM-211 | Customer Experience Management | 3 | Equiv | |
| 316-123 | Hospitality Supervision | 3 | HT-261 | Hospitality Employee Relations | 3 | Sub | |
| 109-118 | Hospitality Internship | 2 | HT-349 And HT-XXX | Cooperative Education Experience 1 And Hospitality Elective | 1 1 | Sub | |
| 109-111 | Room Operations | 3 | HT-135 | Lodging Systems | 3 | Equiv | |
| 109-152 | Introduction to Hospitality | 3 | HT-101 | Principles of Hospitality Organizational Management | 3 | Equiv | |
| 316-101 | Introduction to Food Production | 3 | HT-121 | Principles of Foodservice Operations | 3 | Equiv | |
| 109-125 And 109-140 | Hospitality Sales & Promotions And Principles of Group Sales | 2 2 | HT-254 And HT-XXX | Services Marketing And Hospitality Elective | 3 1 | Equiv | |
| 316-142 And 109-105 | Catering & Special Event Planning And Hospitality Concept Development | 2 2 | HT-351 And HT-XXX | Hospitality Convention/Meeting Planning And Hospitality Elective | 3 1 | Sub | |
| 102-103 | Business Law | 3 | BULGL-318 | Business Law 1 Sub for HT-460: Hospitality Industry Law and Liability | 3 | Sub | |
| 531-101 | First Aid/CPR Principles | 1 | HWF-XXX | Health, Wellness, & Fitness Elective | 1 | Sub | |
| 103-120 | Microsoft Office | 2 | ICT-XXX | Info Comm Tech Elective | 2 | Sub | |
| Total at FVTC | 31 | Major Studies Not Applied | 3 | ||||
| Major Studies Applied | 28 |
Section B2: Professional Selectives
| Course Prefix & Number | FVTC Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | Credits Applied | Credits NOT Applied | Equiv Sub Wav |
|---|---|---|---|---|---|---|---|
| 109-131 | Tourism: A Community Approach | 3 | HT-340 | Development of Tourism Attractions | 3 | Equiv | |
| 109-119 | Hospitality Security | 2 | HT-XXX | Hospitality Elective | 2 | Equiv | |
| 316-118 | Sanitation for Food Service Operations | 1 | FN-105 | Food Service Sanitation | 1 | Sub | |
| Total at FVTC | 6 | Prof. Selectives Not Applied | 0 | ||||
| Prof. Selectives Applied | 6 |
Section B3: Operations Tracks
| Course Prefix & Number | FVTC Course Name | Credits | Course Prefix & Number | University of Wisconsin Stout Course Name | Credits Applied | Credits NOT Applied | Equiv Sub Wav |
|---|---|---|---|---|---|---|---|
| 316-141 | Food, Beverage, & Labor Cost Controls | 3 | HT-362 | Food Service Finance & Cost Control | 3 | Equiv | |
| 316-120 | Culinary Applications | 2 | HT-XXX | Hospitality Elective | 2 | Sub | |
| Total at FVTC | 5 | Operations Tracks Not Applied | 0 | ||||
| Operations Tracks Applied | 5 |
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-311 | Principles Strategies & Revenue Tactics | 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 |
| BUACT-206 | Intro to Financial Accounting | 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 | Professional Selectives | 3 |
| Selectives | Operations Tracks Selectives | 7 |
| Selective | HRTM Leadership Selective | 3 |
| Remaining Major Studies Subtotal | 47 |
Summary of Total Program Credits
Fox Valley Technical College Credits Taken
| Section as Noted in the Agreement | Course Type | Credits Taken |
|---|---|---|
| Section A | General Education | 18 |
| Section B1 | Major Studies | 31 |
| Section B2 | Professional Selectives | 6 |
| Section B3 | Operations Tracks | 5 |
| Total Credits Taken at FVTC | 60 |
University of Wisconsin Stout Requirements
| Section as Noted in the Agreement | Course Type | Credits Remaining |
|---|---|---|
| Section C1 | General Education | 18 |
| Section C2 | Major Studies | 47 |
| Total Credits Remaining at UW-Stout | 65 | |
| Total Credits Applied from FVTC | 57 | |
| Total Credits Required for UW-Stout degree | 122 |
Signatures
| Title | Name | Signature | Date |
|---|---|---|---|
| Title | Name | Signature | Date |
|---|---|---|---|