Program Codes:
ASHM
Associate of Science
The Department of Hospitality Management fosters and promotes the spirit of hospitality consistent with the Mercyhurst mission of service to others and the community. In keeping with the founding vision of Mercyhurst, hospitality and culinary students are prepared for industry leadership through a balance of liberal studies, business, and hospitality industry specific course work. This balanced approach to higher education nurtures scholarship, creativity, communication and responsible stewardship for the global hospitality community. Hospitality industry course work and world class internships, supported by the core business curriculum, provides the hospitality and culinary students with a strong foundation in accounting, finance, and management, while building leadership, critical thinking skills, and problem solving skills required for success at the national and international levels. In addition, students are given hands-on classroom and lab experience as well as numerous other opportunities to practice their hospitality skills in appropriate environments. The program is carefully designed to provide students with the essential skills needed in this highly specialized and diversified field.
Program Requirements:
A service practicum (100 hours) is required for all students regardless of transfer or class status and must be fulfilled prior to graduation. A student major who fails to earn a grade of C or better in Hospitality Mangement courses must repeat the course.
CULINARY ARTS CERTIFICATE
Students enrolled in the Culinary Arts Certificate are held to all standards and policies as the Associate degree programs as outlined in the catalog. The Culinary Arts Certificate is designed to provide students with sufficient skills needed to secure an entry-level position in the restaurant and food preparation areas. Students will gain basic skills in foods, sanitation, and nutrition as well as in purchasing and human resources. Courses in college writing provide basic communication skills. Students must maintain a minimum GPA of 2.0 overall, along with a minimum grade of a C in all Culinary (CULN) and Hospitality Management (HRIM) courses.
The program is designed to allow the student to enter a new profession or acquire college credits with a minimal time investment as well as providing the opportunity to continue their education if they desire. After completing the Certificate Program, the student may transfer into the Associate Degree Program and courses with a C or better will be applied toward the degree requirements.
Culinary Arts Certificate Required Courses (31 credits)
20 Practicum Hours required
FNUT 131 Nutrition -3 credits (Fall)
HMC 305 Intro to Catering -3 credits (Spring)
HRIM 100 Intro to Hospitality Industry -3 credits (Fall/Spring)
HRIM 110 Sanitation and Safety-2 credits (taken Fall online)
HRIM 212 Purchasing -3 credits (Fall)
HRIM 234 Intro to Foodservice Mgmt -3 credits (taken Fall)
HRIM 235 Intro to Foodservice Mgmt Lab -1 credits (taken Fall)
HRIM 271 International Cuisine -5 credits (Spring)
HRIM 306 Wine and Spirit Mgmt -3 credits (Fall) 26 credits
Pick 1 from this group
CULN 164 Baking -3 credits (Spring)
CULN 165 Baking Lab -2 credits
------OR-------
CULN 224 Classic French Cuisine -3 credits (Fall)
CULN 225 Classic French Cuisine Lab- 2 credits 5 credits
This course introduces the basics of financial accounting for business enterprises with a focus on accounting for corporations. Topics include the theory of the financial accounting principles that guide the preparation of financial accounting information and the role of accounting in capital markets as well as the ethical standards imposed on accountants. The course provides a thorough review of the accounting cycle and the operating areas of the balance sheet with special focus on how accounting transactions affect the financial statements and analysis of financial statement information.
This course is designed to give a hands-on introduction to front of the house restaurant operations. This lab, taught in the Marriott Cafe facility, covers topics such as host/hostess training, waiter/waitress training, American/French/Russian service, front of the house tableware/equipment, and buffets/banquets.
ACCT 101
Examination of the basic personnel processes involved in the selection, development, and maintenance of human resources. Emphasis on managerial and legal requirements.
MGMT 120
Introduction to the biology of prokaryotic and eukaryotic cells, including the structure and function of membranes and organelles, especially mitochondria and chloroplasts. Also included are studies of the molecular structure and function of DNA, with emphasis on the organization of the eukaryotic genome, transcription and translation.
BIO 143
Two (2) Hospitality or Business Electives 6 credits