Provides opportunities for students to build character, leadership, and technical skills that are necessary for success in the global industry of hospitality and tourism. Builds on Henry Ford's ACFEF-accredited Culinary Arts associate degree and Hotel/Restaurant Management associate degree.
- 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 supervised internship
- Organize examples of various segments (Non-Commercial, Lodging, Sports & 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
Chef Manager, Sous Chef, Executive Chef, Restaurant Manager, Hotel Manager
National Restaurant Association (Serv-Safe Food Safety, Serv-Safe Alcohol) American Culinary Federation (Culinary Arts AAS, Certified Culinarian)
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).
Courses in the Hospitality 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.
Official HFC 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 M-163 in the Culinary Arts & Student Center building, or online at https://culinary.hfcc.edu/ for uniform ordering information.
See General Education Requirements for details.
|Course name||Credit Hours|
|HOSP-105: Applied Food Service Sanitation||2.00|
|HOSP-211: Introduction to the Hospitality Industry||3.00|
|HOSP-215: International Cooking||4.00|
|HOSP-220: Introduction to Baking and Cooking||2.00|
|HOSP-224: Culinary Skills and Nutritional Cooking||3.00|
|HOSP-226: Fundamentals of Baking||3.00|
|HOSP-251: Dining Room Service and Operations||3.00|
|HOSP-309: Meetings and Event Planning||3.00|
|HOSP-310: Hospitality Supervision and Leadership||3.00|
|HOSP-325: Dining Room Captain||3.00|
|HOSP-330: Food and Nutrition||3.00|
|HOSP-331: Modern and European Pastry||6.00|
|HOSP-340: A' la Carte and Buffet Cookery||8.00|
|HOSP-341: Garde Manger and Menu Planning||6.00|
|HOSP-360: Hospitality Purchasing||3.00|
|HOSP-370: Food and Beverage Controls||3.00|
|HOSP-421: Professional Strategies for Culinarians||4.00|
|HOSP-490: Co-Op in Culinary Arts||2.00|
Hospitality Co-Op: Complete two credits
All courses must be passed with a grade of "C" or higher.
Complete additional 100-level, or higher, courses to complete the requirements for this degree.