Restaurant & Food Industry Management, A.A.S. (Ferris State University)

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MCC offers an Associate of Applied Science Degree in Restaurant & Food Industry Management in partnership with Ferris State University. This program prepares students for employment in the food service industry. 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

Mathematics

One of the following Michigan Transfer Agreement Recommended Courses:

MATH 159 - College Algebra 4 credit
MATH 180 - Precalculus 5 credit
MATH 250 - Calculus and Analytic Geometry I 4 credit
MATH 251 - Calculus and Analytic Geometry II 4 credit

Social Science

Two of the following Michigan Transfer Agreement Recommended Courses (from two different disciplines):

ANTH 260 - Cultural Anthropology 3 credit
ECON 215 - Principles of Macroeconomics 3 credit
ECON 216 - Principles of Microeconomics 3 credit
HIST 250 - United States History to 1865 3 credit
HIST 251 - United States History Since 1865 3 credit
POLI 240 - American Political System 3 credit
PSYC 120 - General Psychology 3 credit
SOCI 230 - Sociology 3 credit
SOCI 235 - Social Problems 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

Program Requirements

Delivered by MCC

CMIS 101 - Computer Literacy 3 credit
ECON 215 - Principles of Macroeconomics 3 credit
ACCT 115 - Principles of Accounting I 4 credit
MGMT 237 - Concepts of Management 3 credit
MGMT 245 - Human Resource Management 3 credit

Delivered by Ferris State University

RFM 101 - Orientation to Hospitality Management 1 credit
RFM 113 - Sanitation and Safety 3 credit
RFM 115 - Food and Labor Cost Control Systems 3 credit
RFM 207 - Beverage Management 3 credit
RFM 211 - Purchasing: Hospitality Industry 3 credit
RFM 227 - Industry Exploration 3 credit
RFM 292 - Restaurant and Food Industry Internship 3 credit

Select 3 courses listed below

RFM 111 - Principles of Food Science 3 credit
RFM 114 - Menu Planning/Nutrition 3 credit
RFM 127 - Principles of Cooking and Baking 3 credit
RFM 214 - Design/Layout of Food Service Facilities 3 credit
RFM 226 - World Cuisines 3 credit
RFM 229 - Dining Room Service Management 3 credit

Note:

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

Note

A Hotel Management, B.S. is also available.