Academics
Hospitality Management (CFHMC)
Certificate
Description
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.
Articulation
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.
Contact Information
- Division
- Business/Computer Technologies
- Department
- Culinary and Hospitality Mgt
- Advisors
- Carol Deinzer, Terri Herrera
Requirements
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
- 28
Gainful Employment Disclosures
Footnotes
*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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