Provides opportunities for students to build character, leadership, and technical skills critical for success in the global industry of hospitality and tourism. For a four-year degree in Hospitality Management, continue in Henry Ford College's Bachelor of Science in Culinary Arts degree.
- 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 food borne illness.
- Incorporate professional work behaviors to complete 300 hours of supervised internship.
- Organize examples of various segments (non-commercial, lodging, sports and leisure, restaurant, casino) and job opportunities in the hospitality industry.
- Combine principles of management, marketing, accounting, finance, and economics as they relate to decision-making in the hospitality industry.
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.
The following courses are required in this program and satisfy HFC’s General Education Outcomes for this program. Students who change their program will need to confirm in advance that they are completing all required courses for their specific program of study, including additional General Education courses. All Associate in Applied Science degrees require at least 15 credits total including at least three credit hours from each of the five areas below. For this program:
Civil Society & Culture: Complete one of the following:
- ASL-130: Deaf Culture and the Deaf Community
- EDU-260: History and Civics in Elementary Schools
- GEOG-132: World Regional Geography
- HIST-151: American History I
- HIST-152: American History II
- POLS-101: American Government: Democratic Participation and Civic Engagement
- POLS-131: Introduction to American Government and Political Science
- POLS-152: International Relations
- POLS-200: Introduction to Peace and Conflict Studies
- SOC-131: Introduction to Sociology
- SOC-152: Women, Men, and Society
- SOC-251: Ethnic and Racial Diversity in Society
- WR-131: Religious Traditions in the World
Communication: Complete the following:
Computer Technology: Complete the following:
Critical Thinking & Information Literacy: Complete one of the following:
Quantitative Literacy: Complete one of the following:
NOTE: For this program, General Education minimum credits: 15
Fulfill the Required Core, Required Support, and/or Elective Courses for this program.
Required Core Courses
NOTE: HOSP-220 (2 credit hours), HOSP-224 (3 credit hours), and HOSP-226 (3 credit hours) must be taken concurrently.
*Students may take HOSP-190 (minimum of 150 working hours for two semesters) instead of HOSP-290 (minimum of 300 hours in one semester).
Required Support Courses
Official chef's uniform required to be purchased prior to beginning class for culinary lab courses. Visit the Hospitality Department in M-163 in the Culinary Arts & Student Center building, or online at https://culinary.hfcc.edu/ for uniform ordering information.
Requirements are Subject to Change
Courses in the Hotel/Restaurant Management curriculum are supported by materials and certification exams from the American Hotel & Lodging Educational Institute, National Restaurant Association Educational Foundation, and Federation of Dining Room Professionals.
Instructors receive training and certifications from the American Hotel & Lodging Educational Institute, The National Restaurant Association Educational Foundation, the Federation of Dining Room Professionals and the American Culinary Federation.
Coupled with diverse line level work experience, the student completing this degree may want to consider entry-level supervisory or management position in the following areas:
- Full service hotels
- Event planning
- Non-commercial food service
- Facilities management
- Limited service hotels
- Food sales and marketing
- Corporate travel
- Meeting and hotel sales