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Culinary Arts Certificate

Program Codes: CCULN
Certificate

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:

  • Identify and apply the knowledge and skills necessary for hospitality and tourism operations.
  • Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization.
  • Demonstrate competence in the communication skills necessary for hospitality and tourism management.
  • Formulate business decisions in hospitality and tourism management.
  • Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry.

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.

 

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. 

20 Practicum Hours Required

INTRODUCTION TO NUTRITION
Course Code:
FNUT 131
Course Group(s):
HM ELECTIVES & CONCENTRATION COURSES
Active Term:
Spring Term
/ All Years
Course Description:
FNUT 131 is designed for students who are not health science majors and focuses on consumer issues related to foods and nutrition. In discussing the role of nutrients in health promotion and disease prevention, the course material includes critical information which will help consumers sort out nutrition advice, concepts, principles and strategies which will enable consumers to personalize their food choices and answer questions that people often ask, i.e., vegetarianism, diets for athletes, "good" foods and "bad" foods, safety of food supply and fad diets.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
FNUT 131
INTRODUCTION TO NUTRITION
3
INTRO TO HOSPITALITY INDUSTRY
Course Code:
HRIM 100
Active Term:
All Terms
/ All Years
Course Description:
HRIM 100 is designed to familiarize the student with the history of the hospitality industry, the many components that make up the hospitality industry, hospitality industry trends, the support services to the hospitality industry, and the services required by customers. Hospitality industry divisions and career paths will be highlighted. Minimal travel fees may be associated with the course. Prerequisite: HM majors, freshmen and sophomores intersted in exploring the HM major, or by permission. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
HRIM 100
INTRO TO HOSPITALITY INDUSTRY
3
SANITATION & SAFETY
Course Code:
HRIM 110
Active Term:
Fall Term
/ All Years
Course Description:
This course will expose the student to the basic principles of sanitation and safety as they apply to the food service industry. Upon successful completion of the course, each student will receive a certificate from the National Registry of Food Safety Professionals signifying that he/she is NRFSP certified. Must be a declared HM major. Instructor permission. 2 credits.
Credit:
2
Instruction methods:
Lecture
x
HRIM 110
SANITATION & SAFETY
2
PURCHASING FOR HOSPITALITY IND
Course Code:
HRIM 212
Active Term:
All Terms
/ All Years
Course Description:
This course takes a managerial approach to the purchasing function. HRIM 212 studies purchasing objectives, department organization, cost controls and purchasing supervision. It also provides product information on food and nonfood items used in the hospitality and other related industries.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
HRIM 212
PURCHASING FOR HOSPITALITY IND
3
INTRO TO FOOD SERVICE MANAGEMENT
Course Code:
HRIM 234
Active Term:
All Terms
/ All Years
Course Description:
HRIM 234 will overview the history and analyze the activities required for successful commercial food preparation/production. The course will emphasize the activities of food selection, food preparation, commercial equipment operation and sanitation. Also, HRIM 234 will provide students with basic culinary skills, food science principles, and the social, professional and technical aspects of commercial food preparation that prepare the student for an advanced level of food service production and management. Prerequisite: HRIM 110. Corequisite: HRIM 235. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
Corequisites:
HRIM 235
x
HRIM 234
INTRO TO FOOD SERVICE MANAGEMENT
3
INTRO TO FOOD SERVICE MGMT LAB
Course Code:
HRIM 235
Active Term:
All Terms
/ All Years
Course Description:
Lab time emphasizes techniques discussed in lecture. Professional attire required for all hospitality students in Marriott Caf_ facility.
Credit:
1
Instruction methods:
Lab
Total hours: 15
Corequisites:
HRIM 234
x
HRIM 235
INTRO TO FOOD SERVICE MGMT LAB
1
INTERNATONAL CUISINE
Course Code:
HRIM 271
Course Group(s):
HM ELECTIVES & CONCENTRATION COURSES
Course Description:

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.

Credit:
5
x
HRIM 271
INTERNATONAL CUISINE
5
WINE & SPIRIT MANAGEMENT
Course Code:
HRIM 286
Active Term:
All Terms
/ All Years
Course Description:

This course studies and analyzes the principles of modern beverage management, marketing, and controls. Students will study the production and flavor of wine, spirits and beer in depth, and the role that these beverages play in the hospitality industry. Topics include liability, licensing, marketing and wine list creation. Visitations to regional wineries, distilleries, breweries and restaurants are scheduled based on availability; minimal travel fees may be required. Students will be certified through Responsible Alcohol Management Program (RAMP) training as part of the course.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
HRIM 286
WINE & SPIRIT MANAGEMENT
3

Select either

BAKING
Course Code:
CULN 164
Course Description:

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.

Credit:
3
Prerequisites:

CULN 124 and HRIM 110

Corequisites:

CULN 165-Culinary Arts II Lab

x
CULN 164
BAKING
3
BAKING LAB
Course Code:
CULN 165
Course Description:

A laboratory approach taken as a corequisite to Culinary Arts II. Regulation uniform required.

Credit:
2
Prerequisites:

CULN 125 and HRIM 110

Corequisites:

CULN 164

x
CULN 165
BAKING LAB
2

OR

CLASSICAL FRENCH CUISINE
Course Code:
CULN 224
Course Description:

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.

Credit:
3
Prerequisites:

CULN 164 and CULN 165

Corequisites:

CULN 225

x
CULN 224
CLASSICAL FRENCH CUISINE
3
CLASSICAL FRENCH CUISINE LAB
Course Code:
CULN 225
Course Description:

A laboratory approach taken as a corequisite to Culinary Arts III. Regulation uniform required.

Credit:
2
x
CULN 225
CLASSICAL FRENCH CUISINE LAB
2

Students will also need to take one 200-level Hospitality course, approved by the Department Chair.

Related Programs

ASHM

Hospitality Management

ASHMCUL

Hospitality Management - Culinary Arts

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