Provides opportunities for students to build character, leadership and technical skills that are necessary for success in a global industry of hospitality and tourism. For a four-year degree in the Hospitality field, refer to articulation agreements with Siena Heights University, Eastern Michigan University or Madonna University. Students can transfer up to 90 credits (three years work) from HFC and complete approximately their last year at one of the above listed universities.
- Execute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food
- Relate restaurant operations and scenarios to FDRP standards and procedures
- Based on MLCC and MRA standards, assess when and how beer, wine and spirits are served in a licensed establishment
- Based on NRA standards, decide how to handle various types of food in order to prevent foodborne illness
- Incorporate professional work behaviors to complete 300 hours of suppervised internship
- Organize examples of various segments (Non-Commercial, Lodging, Sports & Liesure, Restaurant, Casino) and job opportunities in the Hospitality Industry
A score of 43 or above on the ASSET reading test, or 82 or above on the COMPASS test, or satisfactory completion of ENG 081.
All students receiving an Associate Degree are required to meet Degree-Specific Requirements AND General Education Requirements. Courses listed in the Required Core and/or Required Support Courses may also be used to fulfill Degree-Specific and General Education Requirements. Developmental courses (those numbered below 100) cannot be used to fulfill these requirements.
Attention: It is the student's responsibility to review the entire program form before making course selections for registration purposes. The College recommends that students meet with an advisor or counselor well in advance of registration deadlines and before making course selections.
Complete 15 credits from:
American Society, Events, Institutions and Cultures Outcome: Complete at least one course:
- ENG-235: American Literature Before 1900
- ENG-236: American Autobiography
- ENG-237: American Literature Since 1900
- CRJ-131: Introduction to Law Enforcement and Criminal Justice
- HIST-151: American History I
- HIST-152: American History II
- POLS-131: Introduction to American Government and Political Science
- SOC-131: Introduction to Sociology
- SSC-131: A Survey of the Social Sciences
Computer Literacy Outcome: Complete at least one course:
- ART-275: Advanced Projects
- BCA-140: Software Applications
- CIS-100: Introduction to Information Technology
- CIS-221: Instructional Technology for Elementary Teachers
- CIS-223: Instructional Technology for Secondary Teachers
- HCS-131: Computers in Health Care
- MFMT-103: Industrial Computer Application
- TAFD-115: Computer Applications for Skilled Trades
- CLT-100: Computer Literacy Test
Critical Thinking Outcome: Complete at least one non-activity based course numbered 100 or higher
Information Literacy and Written Communication Outcome: Take either English sequence:
Fulfill the Required Core, Required Support, and/or Elective Courses for this program.
Required Core Courses
*HOSP 121 (2 Cr Hrs), HOSP 124 (3 Cr Hrs), and HOSP 125 (3 Cr Hrs) must be taken concurrently.
**Students may take HOSP 190 (minimum of 150 working hours for 2 semesters) instead of HOSP 290 (minimum of 300 hours in 1 semester).
Official HFCC chef's uniform required to be purchased prior to beginning classes for culinary lab courses - contact department on process to order uniforms. Visit the Hospitality Department in C-163 in the Culinary Arts & Student Center building, or online at https://culinary.hfcc.edu/ for uniform ordering information.
Required Support Courses
Chef's uniform required for culinary lab courses.
Requirements are Subject to Change
The Culinary Arts Associate in Applied Science is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The department has also earned the Exemplary Program Award symbolizing the highest educational standards recognized by the ACFEFAC. The award is presented to programs that have proven consistent compliance with all ACFEFAC accreditation requirements, along with excellent management of the program. ACFEFAC is recognized by the Council on Higher Education Accreditation (CHEA).
Instructors receive training and certifications from the American Hotel & Lodging Educational lnstitute, The National Restaurant Association Educational Foundation, the Federation of Dining Room Professionals and the American Culinary Federation.
- Eastern Michigan University
- Ferris State University
- Madonna University
- Siena Heights University
Coupled with diverse line level work experience, the student completing this degree may want to consider entry-level supervisory or management position in these areas:
- Full Service Hotels
- Resort and Travel Destinations
- Fine Dining Restaurants
- Health Care Services
- College and University Dining
- Conference Centers
- Food Sales and Marketing
- School Food Service
- Casual Dining Restaurants
- Sports, Leisure, and Event Services