MCC CURRICULUM OVERVIEW
Hotel Management
CERTIFICATE PROGRAM - Certificate Program
Program Code: HM10
| Distribution Requirements | Credit Hours |
|---|
| FIRST SEMESTER: 15 Credit Hours |  |
ENG 101 College Composition OR
ENG 200 Advanced Composition | 3 |
| FSA 103 Culinary Arts I | 5 |
| FSA 106 Food Safety and Sanitation | 1 |
| HSP 211 Hospitality Law | 3 |
| HSP 251 Hospitality Marketing | 3 |
| Total | 15 |
| SECOND SEMESTER: 16 Credit Hours | |
| HTL 105 Hotel Operations | 3 |
| HSP 102 Hospitality Service | 4 |
| HSP 201 Hospitality Human Resource Management | 3 |
| HSP 202 Banquet and Event Planning | 3 |
| COMPUTER RELATED CURRICULA/COMPUTER INFORMATION SYSTEMS ELECTIVE | 3 |
| Total | 16 |
| SUMMER SEMESTER: 4 Credit Hours | |
| CE 260 Cooperative Education: Hospitality* | 4 |
| Total | 4 |
| TOTAL CREDITS | 35 |
* Students can take the Cooperative Education course during a semester or during the summer.
NOTE: Please see the Hospitality Management A.A.S. Degree – Hotel, for a degree option to the Certificate program.
The online version contains the most current curriculum information as it is amended when updates are approved. View the online catalog at: https://www.monroecc.edu/academics/catalog/