Pre-Hospitality Management (Specialized Management), A.A. (Ferris State University)

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Academic Program Code: 580

The Secchia Institute for Culinary Education Pre-Hospitality Management Associate of Arts program transfers directly to Ferris State University’s Bachelor of Science degree program in Hospitality Management (Specialized Management Concentration).

The curriculum is flexible, hands-on, and focused on accelerating students’ educational and professional development. Through coursework that transfers to Ferris’s Hospitality Management program, students also gain essential business knowledge and learn from industry experts while gaining extensive practical training with an emphasis on front-of-the-house training and an added focus on business acumen.

This Articulated Pre-Major prepares students for transfer to Ferris, and teaches them restaurant and beverage management, leadership skills, and front-of-the-house service techniques.

Graduates from Hospitality and Restaurant Management Bachelors programs are in high demand, meeting the increasing need for qualified restaurant, food and beverage, and hotel management professionals. Some examples of hospitality positions in the industry are Hotel and Restaurant Managers, Wine Sommeliers, Event Coordinators, and Concierges.

General Transfer Notes & Michigan Transfer Agreement

The coursework needed to complete this program is listed below. The courses transfer and satisfy requirements at Ferris State University.

Students should contact Ferris State University to obtain additional detailed information about transfer requirements. Ferris State University ultimately makes the decisions about how each course will be used to meet the bachelor’s degree requirements. Students should also review the specific admission requirements for Ferris State University and this Ferris State University program.

GRCC advisors and faculty are available to help students navigate transfer resources and create an individualized transfer plan, including selection of elective courses, which meets all GRCC and Ferris State University requirements.

Graduates of this program will earn an Associate of Arts degree from GRCC and may be eligible to earn the Michigan Transfer Agreement (MTA) credential.

Program Notes

Other courses that can be used to meet the MA 107 requirement include the following: MA 108 , MA 110 , MA 127 , MA 129 , MA 131 , MA 133.

General Education Courses

Select a minimum of 30 credit hours of coursework from the General Education course list. Select coursework as directed below. Use transfer resources available and advising to select coursework based on Ferris State University requirements.

English Composition and Communications

EN 101 - English Composition I Credit Hours: 3
EN 102 - English Composition II Credit Hours: 3

Humanities

Select two (2) Humanities General Education Electives from two (2) different subject areas. Only one (1) Foreign Language course can be used for the Humanities General Education requirement.

Humanities General Education - Elective Credit Hours: varies by course
Humanities General Education - Elective Credit Hours: varies by course

Social Sciences

Select one (1) Social Sciences General Education Elective from a subject other than EC.

EC 251 - Principles of Macroeconomics Credit Hours: 3
Social Sciences General Education - Elective Credit Hours: varies by course

Natural Sciences and Mathematics

Natural Sciences

Select two (2) Natural Sciences General Education courses from two (2) different subject areas; one (1) must be a lab.

Nat Sci Lab General Education - Elective Credit Hours: varies by course
Nat Sci Lab/Non Lab General Education - Elective Credit Hours: varies by course

Mathematics

See Program Notes for alternative Mathematics courses.

MA 107 - Intermediate Algebra Credit Hours: 4

General Education Total Credits Hours

30 (minimum)

Program Courses

BA 256 - Principles of Accounting I Credit Hours: 4
CA 111 - Restaurant Sanitation and Safety Credit Hours: 2
CA 115 - Table Service Credit Hours: 4
CA 200 - Hospitality Management Credit Hours: 3
CA 209 - Principles of Food Science Credit Hours: 3
CA 224 - Bakery/Deli Operations Credit Hours: 4
CA 233 - Beer, Wine, and Spirits Management with Service Component Credit Hours: 3
CA 243 - Wines of the World Credit Hours: 2
COM 131 - Fundamentals of Public Speaking Credit Hours: 3
OR
COM 135 - Interpersonal Communication Credit Hours: 3
EXS 156 - CPR/AED/First Aid for Professional Rescuer Credit Hours: 2

Total Credit Hours

In What Order Should I Take Classes?

Please select courses from the Priority I list. Select courses based on the number of credits you are taking in the semester, for example, if you are a part time student you do not have to take all of the courses listed. If you are unable to schedule Priority I courses, move to and select from the list of Priority II, Priority III, and Priority IV courses.

Please contact a Secchia Institute for Culinary Education faculty member if you need assistance with scheduling your classes.

Prority I	Priority II
EN 101 - English Composition I CA 209 - Principles of Food Science CA 111 - Restaurant Sanitation and Safety CA 115 - Table Service CA 200 - Hospitality Management EXS 156 - CPR/AED/First Aid for Professional Rescuer	EN 102 - English Composition II MA 107 - Intermediate Algebra BA 256 - Principles of Accounting I CA 233 - Beer, Wine, and Spirits Management with Service Component
Priority III	Priority IV
General Education Course - Humanities General Education Course-Natural Science CA 243 - Wines of the World EC 251 - Principles of Macroeconomics COM 131 - Fundamentals of Public Speaking OR COM 135 - Interpersonal Communication	CA 224 - Bakery/Deli Operations General Education Course - Social Sciences General Education Course-Natural Science General Education Course - Humanities

NOTE: This priority schedule assumes the student is prepared to take the courses listed. If prerequisites are required, additional semesters may be required to complete this degree.

Meet with an Academic Program Advisor and consult my Academic Progress for specific degree requirements.