2014 - 2015 Catalog

Nov 21, 2024

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2014 - 2015 Catalog [ARCHIVED CATALOG]

Dietary & Food Service Management, A.A.S. (Ferris State University)

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MCC offers an Associate of Applied Science Degree in Dietary and Food Service Management in partnership with Ferris State University. This program prepares students to become certified as a CDM (Certified Dietary Manager) and includes 150 hours of supervised clinical experience. Graduates will be experts at managing dietary operations, and will work together with registered dietitians to provide quality nutritional care for clients in a variety of non-commercial settings. The degree is awarded by FSU.

Prerequisite courses may apply to this program.

General Education Requirements

Written Communication

Both of the following Michigan Transfer Agreement Recommended Courses:

ENGL 100 - Freshman English I 3 credit
ENGL 101 - Freshman English II 3 credit

Oral Communication

One of the following Michigan Transfer Agreement Recommended Courses:

COMM 210 - Speech 3 credit
COMM 220 - Interpersonal Communication 3 credit

Laboratory Science

One of the following Michigan Transfer Agreement Recommended Courses:

BIOL 100 - Biological Science 4 credit
BIOL 105 - Introduction to Anatomy & Physiology 4 credit
BIOL 121 - College Biology I 4 credit
BIOL 122 - College Biology II 4 credit
CHEM 105 - Survey of General Chemistry 4 credit
CHEM 220 - College Chemistry I 5 credit
PHYS 101 - Physical Science 4 credit
PHYS 230 - College Physics I 4 credit
Click here for additional courses that fulfill MCC’s Laboratory Science requirement but may have limited transferability.

Mathematics

The following Michigan Transfer Agreement Recommended Course:

MATH 190 - Elementary Statistics 3 credit

Social Science

Both of the following Michigan Transfer Agreement Recommended Courses:

ECON 215 - Principles of Macroeconomics 3 credit
POLI 240 - American Political System 3 credit

Humanities and Fine Arts

Two of the following Michigan Transfer Agreement Recommended Courses (from two different disciplines and only one may be a foreign language):

ENGL 195 - Introduction to Literature 3 credit
ENGL 200 - American Thought & Literature I 3 credit
ENGL 201 - American Thought & Literature II 3 credit
ENGL 220 - English Literature from the Beginning to 1798 3 credit
ENGL 221 - English Literature from 1798 to Present 3 credit
ENGL 265 - Introduction to Film 4 credit
FREN 120 - Elementary French I 4 credit
FREN 121 - Elementary French II 4 credit
GERM 101 - German I 4 credit
GERM 102 - German II 4 credit
MUSI 101 - Music Appreciation 3 credit
PHIL 220 - Introduction to Philosophy 3 credit
PHIL 221 - Philosophy of World Religions 3 credit
PHIL 222 - Bioethics 3 credit
SPAN 130 - Elementary Spanish I 4 credit
SPAN 131 - Elementary Spanish II 4 credit
Click here for additional courses that fulfill MCC’s Humanities & Fine Arts requirement but may have limited transferability.

Program Requirements

Delivered By MCC

ACCT 115 - Principles of Accounting I 4 credit
AHEA 140 - Nutrition for Healthy Living 2 credit
AHEA 215 - Medical Terminology 3 credit
CMIS 115 - Introduction to Computer Information Systems 3 credit
ECON 215 - Principles of Macroeconomics 3 credit
MGMT 237 - Concepts of Management 3 credit
MGMT 245 - Human Resource Management 3 credit

Program Requirements

Delivered By Ferris State University

RFIM 101 - Orientation to Hospitality Management 1 credit
RFIM 113 - Sanitation and Safety Food and Labor Cost 3 credit
RFIM 115 - Control Systems 5 credit
RFIM 127 - Principles of Cooking and Baking 3 credit
RFIM 211 - Purchasing: Hospitality Industry 3 credit
RFIM 214 - Design/Layout of Food Service Facilities 3 credit
RFIM 292 - Restaurant and Food Industry Internship 3 credit
CAHS 122 - Management of Patient Dietary Needs 3 credit
CAHS 222 - Patient Services 3 credit

Note:

*Minimum of 60 unduplicated credits (100 level or higher) required.

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