MCC On-Location Courses

HSP 222 - Integrated Studies for Hospitality Management - Bahamas
1-3 credit hours
Course Description:
A specialized focus on the alliance of the food, hotel, and tourism management areas. This course emphasizes the interrelationship of these three areas in the field of catering, resort management, and destination appeal. Practical observation is provided either through domestic or international experiences via air, rail, ship, or motorcoach transportation. Hotel inspections and destination sightseeing, as well as restaurant tours, are an integral part of the course. Since the location, duration of the course, and course assignments will vary each semester, the credit hours also vary from one to three credits. Specific course requirements for each course can be obtained from the Department. Special fees include the cost of transportation to the course site, lodging, food, and miscellaneous expenses. Five to fifteen class hours, 30-90 laboratory hours, depending on credits. 3 credits.
San Salvador
Course Information:
HSP 222-Eco-tourism and Remote Location Food Service is a 3-credit hour field-based Hospitality course that focuses on students learning about the appeal of remote locations for eco-tourism and the logistics of food service in a remote location through a hands-on, field work approach.  Students will participate in a research and development component at MCC, then travel to San Salvador, The Bahamas to participate in real life situations.  There are no college level course prerequisites for this course.  However, registration is “by permission of instructor only” and it is recommended that students have successfully completed at least one college-level culinary arts lab course and Food Sanitation or the equivalent in industry experience.
Prerequisites:
1. Students must have a valid US (or other) passport
2. Students should be interested in
and able to swim and snorkel in the ocean
3. Students must provide their own snorkel equipment (mask, fins, and snorkel required … neoprene booties and thin wet-suit are optional)

4. Students must have a interest and desire to study eco-tourism and culinary arts by hands-on interaction in the field

Recent Course Offerings:
Current or Upcoming Course Offerings:
Fall 2013 - Students who enroll in this course will complete 10 hours of lecture-based instruction at MCC during the Fall 2013 semester and then complete two weeks of field-based lab work on San Salvador Island in January 2014.
Cost:
How to Register:

Course Contact Information:
Additional information about this course can be obtained by contacting:
Gerald M. Brinkman, 292-2583, room 3-140E, gbrinckman@monroecc.edu
or
Michelle Bartell, 292-2579, 3-140E, mbartell@monroecc.edu

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