ALERT!
Students who begin college in September 2014 must follow the Michigan Transfer Agreement (MTA)
EASTERN MICHIGAN UNIVERSITY
ARTICULATION GUIDE http://www.macrao.org/mcm.asp?floor=4.
Washtenaw Community College – AAS in Culinary & Hospitality Management
Eastern Michigan University – Bachelor of Science in Hotel & Restaurant Management
May 2011
EXTENDED
Washtenaw Community College Eastern Michigan University
MACRAO Requirements (31-33 credits) (31-33 credits)
1.
English Writing Requirement (7 credits) (7 credits)
ENG 111 Composition I .................................................................. 4 ENGL 121 English Composition II (3)+1 ....................................... 4
ENG 226 Advanced Composition .................................................. 3 ENGL 225 Writing In a Changing World ........................................ 3
2.
Math/Science Requirement
1
(8 credits) (8 credits)
MTH 125 Everyday College Math ................................................... 4 MATH 110 Mathematical Reasoning (3)+1 ................................... 4
Complete one lab science course: ..................................................... 4 One course: ...................................................................................... 4
Choose from courses approved by WCC to satisfy the
MACRAO lab science requirement. (See WCC catalog)
3.
Humanities Requirement: See note below
Courses may transfer as equivalent courses, General
Education transfer credit, or general transfer credit.
(8-9 credits) (8-9 credits)
Complete one course: (WCC speech requirement) ........................... 3 One course: ...................................................................................... 3
COM 101, 102, 142, 183, 200, or 225
Complete 5-6 credits (from one additional discipline): ................... 5-6
Choose from courses approved by WCC to satisfy the
MACRAO humanities requirement. (See WCC catalog)
4.
Social Science Requirement: See note below (8-9 credits)
Courses may transfer as equivalent courses, General
Education transfer credit, or general transfer credit
Five or six credits: ............................................................. 5-6
Courses may transfer as equivalent courses, General
Education transfer credit, or general transfer credit.
(8-9 credits)
Complete 8-9 credits from at least two disciplines: ......................... 8-9 Eight or nine credits: ...................................................................... 8-9
Choose from courses approved by WCC to satisfy the
2
MACRAO social science requirement. (See WCC catalog)
Courses may transfer as equivalent courses, General
Education transfer credit, or general transfer credit.
NOTE: In completing the MACRAO requirements above, choose one course from the following to satisfy EMU’s Perspectives on a Diverse World
requirement: Natural Science: ENV 101, 201; Humanities: ART 143, 150; COM 225; DAN 180; ENG 181, 187, 213, 214, 224, 242, 281; HUM
145, 150, 175; MUS 180; Social Science: ANT 201; ECO 280; GEO 101; HST 123, 150, 210, 230, 235, 240, 270; PLS 211; PSY 107; SOC 205
WCC Program Requirements (55 credits) (55 credits)
* CUL 100 Introduction to Hospitality Management .......................... 3 HRM 103 Introduction to the Hospitality Industry ........................ 3
* CUL 110 Sanitation and Hygiene ................................................... 3 HRM 150 Sanitation in the Hospitality Industry (2) +1 ................. 3
** CUL 114 Baking I ........................................................................... 3 HRM 000 General Transfer Credit ............................................... 3
CUL 118 Principles of Nutrition ...................................................... 3 DTC 000 General Transfer Credit ............................................... 3
* CUL 120 Culinary Skills .................................................................. 3 HRM 180 Food Production .......................................................... 3
** CUL 121 Intro to Food Preparation Techniques ............................. 3 HRM 000 General Transfer Credit ............................................... 3
* CUL 150 Food Service Management ............................................. 3 HRM 251 Meal Service Management .......................................... 3
** CUL 151 Food Service Marketing .................................................. 3 HRM 000 General Transfer Credit ............................................... 3
* CUL 174 CUL Co-op Education I ................................................... 2 HRM 288 Co-op Education in Hotel & Restaurant Mgmt............. 2
** CUL 210 Gardemanger .................................................................. 3 HRM 000 General Transfer Credit ............................................... 3
** CUL 220 Organization/Management of Food Systems .................. 3 HRM 000 General Transfer Credit ............................................... 3
* CUL 224 Principles of Cost Control ................................................ 3 HRM 340 Cost Controls in the Hospitality Industry...................... 3
** CUL 227 Advanced Culinary Techniques ....................................... 2 HRM 000 General Transfer Credit ............................................... 2
** CUL 228 Layout and Equipment .................................................... 3 HRM 000 General Transfer Credit ............................................... 3
** CUL 230 Quantity Food Production ................................................ 3 HRM 000 General Transfer Credit ............................................... 3
** CUL 231 A La Carte Kitchen .......................................................... 3 HRM 000 General Transfer Credit ............................................... 3
** CUL 250 Principles of Beverage Service ....................................... 3 HRM 000 General Transfer Credit ............................................... 3
** Choose either: CUL 115 Pastry I or CUL 124 Baking II ..................... 3 HRM 000 General Transfer Credit ............................................... 3
* CIS 100 Introduction to Computers ............................................... 3 BMMT 201 Microcomputers for Business Applications .................. 3
Credits at WCC: .................................................... 86-88 Credits that transfer to EMU ............................... 86-88
* Required for EMU’s Hotel Restaurant Management program.
1
Satisfies EMU’s quantitative reasoning requirement. If completed at WCC, MATH 160, 176, 181, or 191 also satisfy this requirement. For other options to complete the QR requirement at EMU see pg. 3.
2
Satisfies EMU’s Perspectives on a Diverse World requirement.
** Six(6) credit hours from courses that transfer as HRM 000 may be applied toward EMU’s required 12 credits of HRM restricted electives.
Community College Relations
Copies of this guide are available on-line at: http://www.emich.edu/ccr/artguide.php
Posted: January 20, 2014
Page 1 of 3

EASTERN MICHIGAN UNIVERSITY
ARTICULATION GUIDE
Washtenaw Community College – AAS in Culinary & Hospitality Management
Eastern Michigan University – Bachelor of Science in Hotel & Restaurant Management
May 2011
EXTENDED
Required Courses
1
(6 credits)
MGMT 384 Human Resources Management.................... 3
STS 300W Intensive Writing in Technology ..................... 3
Suggested Sequence for completing the program
Major Requirements
2
(34 credits)
HRM 268 Hotel Operations Management ....................... 3
HRM 287 Co-op Education in HRM................................. 1
HRM 376 Legal Aspects of the Hosp Industry ................. 3
HRM 389L Co-op Education in HRM................................. 3
HRM 410 Human Resource Issues in Hosp Mgmt .......... 3
HRM 430 Seminar in Hospitality Management ................ 3
HRM 441 Commercial Purchasing .................................. 3
HRM 450 Meetings and Events Mgmt ............................. 3
HRM 470 Hospitality Industry Marketing ......................... 3
HRM 496 Strategies in the Hospitality Industry ............... 3
Six hours from the following: ............................................. 6
HRM 177/178/179 Special Topics (1/2/3)
HRM 277/278/279 Special Topics (1/2/3)
HRM 330 Hotel and Restaurant Management (3)
HRM 350 Lodging Facilities Management (3)
HRM 360 Franchising and Contract Mgmt (3)
HRM 377/378/379 Special Topics (1/2/3)
HRM 396 Club and Resort Management (3)
HRM 420 Quality and Service Management (3)
HRM 460 Advanced Foodservice Management (3)
HRM 465 Advanced Topics in Hosp. Mgmt. (3)
HRM 475 International Hospitality Management (3)
HRM 480 Gaming and Casino Management (3)
HRM 497/498/499 Independent Study (1/2/3)
Other courses by approval of Program Coordinator
MGMT 384 Human Resources Management.................... 3
STS 300W Intensive Writing in Technology ..................... 3
HRM 268 Hotel Operations Management ....................... 3
HRM 376 Legal Aspects of the Hosp Industry ................. 3
HRM 410 Human Resource Issues in Hosp Mgmt .......... 3
HRM 441 Commercial Purchasing .................................. 3
HRM 287 Co-op Education in HRM................................. 1
HRM 430 Seminar in Hospitality Management ................ 3
HRM 450 Meetings and Events Mgmt ............................. 3
HRM 470 Hospitality Industry Marketing ......................... 3
HRM 389 Co-op Education in HRM................................. 3
HRM 496 Strategies in the Hospitality Industry ............... 3
Restricted HRM Electives ................................................. 6
For other semesters that courses are offered see the website http://www.emich.edu/sts/hrm/undergrad%20programs.htm
Credits at EMU: ............................................... 40
3
Credits to Graduate: ..................................... 126
1
MGMT 384 is a prerequisite for HRM 410
2
Satisfies EMU’s Learning beyond the Classroom requirement.
3
A minimum of 124 credits is required to graduate.
Community College Relations
Copies of this guide are available on-line at: http://www.emich.edu/ccr/artguide.php
Posted: January 20, 2014
Page 2 of 3

EASTERN MICHIGAN UNIVERSITY
ARTICULATION GUIDE
Washtenaw Community College – AAS in Culinary & Hospitality Management
Eastern Michigan University – Bachelor of Science in Hotel & Restaurant Management
May 2011
EXTENDED
Additional Information:
1.
In completing the coordinated program of study for the Culinary & Hospitality Management program at WCC and the Hotel & Restaurant Management program at EMU as indicated on the preceding pages, course substitutions may be made with the guidance of the advisors at both institutions to assure that all requirements are satisfied.
Each institution will determine the satisfaction of their individual program and degree requirements. WCC courses indicated with an * are required for EMU’s Hotel & Restaurant Management Program.
2.
Students whose transcripts are endorsed as “MACRAO Satisfied” will only be required to meet EMU’s three general education requirements, noted with a “1” on the articulation guide and listed below. These requirements may be completed at the most appropriate time for the student whether before or after admission to EMU: a) an approved course in Quantitative Reasoning: [MTH 125, 160, 176, 181, or 191 at WCC] or [MATH 110 at
EMU; or if intermediate algebra is completed with a “C” or better students may choose MATH 105, 118, 119,
120, 170, COSC 106, PHIL 181, PLSC 210, SOCL 250, or STS 224] b) an approved Perspectives on a Diverse World course: [Natural Science: ENV 101, 201; Humanities: ART 143,
150; COM 225; DAN 180; ENG 181, 187, 213, 214, 224, 242, 281; HUM 145, 150, 175; MUS 180; Social
Science: ANT 201; ECO 280; GEO 101; HST 123, 150, 210, 230, 235, 240, 270; PLS 211; PSY 107; SOC 205 at WCC] c) an approved Learning Beyond the Classroom course or experience offered by EMU: [HRM 389]
To use MACRAO, students must request that an official community college transcript, with the “MACRAO Satisfied” stamp, be sent to EMU’s Admissions Office. Students, who do not have “MACRAO Satisfied” on their community college transcript, will be required to satisfy EMU’s general education requirements as listed in the Undergraduate
Catalog. The MACRAO stamp may be completed after admission to EMU, however, students should inform advisors at
EMU that they intend to complete MACRAO, or they may be advised to complete additional courses for the general education program.
3.
Only courses with a grade of “C” or better (2.0 on a 4.0 scale) will be accepted for transfer to EMU.
4.
Under this agreement, EMU will waive the 60-hour rule and require that a minimum of 40 credit hours must be completed at the four-year college level, of which 30 hours must be in courses offered by EMU be completed at
EMU. Of the last 30 hours completed before graduating, a minimum of 10 credit hours must be in courses offered by EMU. A minimum of 124 credit hours, completed in-residence or accepted in transfer, is required for graduation.
5.
Students must meet all admission requirements at the time of application for admission to EMU, including submitting transcripts from all previously attended colleges. WCC students will receive equal consideration with other students for course registration and financial aid.
6.
Students are encouraged to contact EMU’s Hotel & Restaurant Management Program Coordinator early, before applying to EMU. To facilitate the evaluation of transcripts, students should indicate they are using this articulation agreement on their EMU admission application and bring a copy of this guide to all advising sessions. Copies of the articulation guide are available on EMU’s webpage at : http://www.emich.edu/ccr/artguide.php
Effective Dates: May 1, 2011 until August 31, 2014
This agreement has been extended through August 2014. Students who began this program prior to the new effective date have the option of using this agreement or continuing to follow the agreement they were already using. If this agreement is not renewed at the end of the effective period, students who already started the program will be given three additional years to be admitted to EMU under the terms of this agreement.
Contacts:
Washtenaw Community College
Terri Herrera, Culinary Arts Department Chair
TI 122G, 734.973.3549 therrera@wccnet.edu
Eastern Michigan University
Susan Gregory, Coordinator
Hotel & Restaurant Management Program
206 Roosevelt, 734.487.0845 sgregory5@emich.edu
Community College Relations
Copies of this guide are available on-line at: http://www.emich.edu/ccr/artguide.php
Posted: January 20, 2014
Page 3 of 3