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: www.wccnet.edu/departments/curriculum/articulation.php?levelone=colleges.
- Business/Computer Technologies
- Culinary and Hospitality Mgt
- Carol Deinzer, Terri Herrera
|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 Credits Required
*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
“My teacher posted his lectures and activities on Blackboard weekly, so I was able to complete all required class work and tests at my own leisure. Most importantly, I learned a ton in the course, and my excellent instructor was available by email around the clock.”—Wendy L., 48