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Hospitality Management (CFHMC)



This program prepares students for an entry-level supervisory position in the hospitality management industry such as a dining room manager in a restaurant, country club, hotel or retirement community. This certificate also equips students with the skills needed for an entry-level position in banquet and catering sales. In addition, it provides a foundation for continued study toward an Associate in Applied Science in Culinary and Hospitality Management, or serves as the first year study toward a 3 + 1 transfer toward a baccalaureate degree at a four-year college or university.


Eastern Michigan University, several BS degrees.

Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site:

Contact Information

Business/Computer Technologies
Culinary and Hospitality Mgt
Carol Deinzer
Terri Herrera


(Items marked in orange are available online.)
Major/Area Requirements
Class Title Credits
BMG 207 Business Communication 3
CUL 100 Introduction to Food Service and Hospitality Industry 2
CUL 110 Sanitation and Hygiene * 2
CUL 118 Principles of Nutrition 3
CUL 150 Food Service Management and Supervision 3
CUL 151 Food Service Marketing 3
CUL 220 Organization/Management of Food Systems 3
CUL 224 Principles of Cost Control 3
CUL 250 Principles of Beverage Service 3
CUL 174 CUL Co-op Education I 3
Total 28
Total Credits Required

Gainful Employment Disclosures


*CUL 110 must be taken as a pre- or co-requisite with any of the lab classes: CUL 114, CUL 115, CUL 120, CUL 121.

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What Students Say About Online Classes

“When I took an online class for the first time I was amazed at how organized it was. It was so easy to navigate and provided me with all the links and tools I needed to complete my course.”

—Mary Beth H., 30

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