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Program Codes:
ASHMCUL
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 Student Learning Outcomes
The Statler Department of Hospitality Management includes learning outcomes and guidelines that have been established by the HM faculty, hospitality industry leaders, accreditation, and world-class hospitality corporate management training programs. Students are expected to:
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.
The completed courses with a grade of C or better will be applied toward the bachelor degree requirements. Students must have completed 63 credits and earn a cumulative 2.0 GPA in all culinary and hospitality courses to meet graduation requirements. Students are required to complete 100 service hours throughout the two academic years.
This course introduces students to the bakeshop. The curriculum includes emphasis on bakeshop tools and equipment, weights and measures, as well as types of flours, starch and various fillings. Students will learn concepts and application in the following baking areas; yeast breads, quick breads, cookies, pastries, pies, tarts, dessert sauces, ice cream, frozen desserts and dessert theory. Students will also learn construction and application of cake+ decorating skills, frostings, fondants, sugar work, and chocolate.
CULN 124 and HRIM 110
CULN 165-Culinary Arts II Lab
A laboratory approach taken as a corequisite to Culinary Arts II. Regulation uniform required.
CULN 125 and HRIM 110
CULN 164
This course will include lecture and practicum on methods of production of dietary beverages, developing skills in sensory analysis and identification of beverages, and in better understanding the relationship of these beverages in food presentation and preparation.
This course is designed to develop production and design skills in producing a variety of cold food products and in preparing items appropriate for buffet presentation including appetizers and hors d'oeuvres. The buffet segment enables the advanced student to plan, organize and set up complete buffet presentations and also appetizer receptions. The course will also provide education in quantity food cooking. The course will include classic French culinary technique and history into all curriculum with objective to educate to a higher executive chef and culinary art master level education. Participation in food- related events evenings and weekends is required.
CULN 164 and CULN 165
CULN 225
This is an on-the-job training and learning experience in a culinary facility providing the student with the opportunity to gain additional knowledge of the industry. An externship must total 400 hours. Registration fee required.
A laboratory approach taken as a corequisite to Culinary Arts III. Regulation uniform required.
This course continues the study of wines and beverages begun in Introduction to Wines and Beverages. Particular emphasis is placed on the integration of beverages with food. It will further the study of the selection of wines to accompany specific foods and menus, cooking with wines and other alcoholic and nonalcoholic beverages, and the service of beverages will be key elements of this course. Additional information will be provided to further the study of the production and the popularity of wines.
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.
This course is geared toward the instuction of preparing European cuisines. The student will create and prepare several theme dinners for small and large groups.
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
Hospitality or Business Elective
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.
