This guide can only be used by students who started college prior to Fall 2014.
EASTERN MICHIGAN UNIVERSITY
ARCHIVED ARTICULATION GUIDE
May 2011
EXTENDED
Washtenaw Community College – AAS in Culinary & Hospitality Management
Eastern Michigan University – Bachelor of Science in Hotel & Restaurant Management
Washtenaw Community College
MACRAO Requirements
(31-33 credits)
1. English Writing Requirement
(7 credits)
ENG 111 Composition I .................................................................. 4
ENG 226 Advanced Composition .................................................. 3
2. Math/Science Requirement
(8 credits)
1 MTH 125 Everyday College Math ................................................... 4
Complete one lab science course: ..................................................... 4
Choose from courses approved by WCC to satisfy the
MACRAO lab science requirement. (See WCC catalog)
3. Humanities Requirement: See note below
(8-9 credits)
Complete one course: (WCC speech requirement) ........................... 3
COM 101, 102, 142, 183, 200, or 225
Eastern Michigan University
WCC Program Requirements
(55 credits)
* CUL 100 Introduction to Hospitality Management .......................... 3
* CUL 110 Sanitation and Hygiene ................................................... 3
** CUL 114 Baking I ........................................................................... 3
CUL 118 Principles of Nutrition ...................................................... 3
* CUL 120 Culinary Skills .................................................................. 3
** CUL 121 Intro to Food Preparation Techniques ............................. 3
* CUL 150 Food Service Management ............................................. 3
** CUL 151 Food Service Marketing .................................................. 3
* CUL 174 CUL Co-op Education I ................................................... 2
** CUL 210 Gardemanger .................................................................. 3
** CUL 220 Organization/Management of Food Systems .................. 3
* CUL 224 Principles of Cost Control ................................................ 3
** CUL 227 Advanced Culinary Techniques....................................... 2
** CUL 228 Layout and Equipment .................................................... 3
** CUL 230 Quantity Food Production ................................................ 3
** CUL 231 A La Carte Kitchen .......................................................... 3
** CUL 250 Principles of Beverage Service ....................................... 3
** Choose either: CUL 115 Pastry I or CUL 124 Baking II ..................... 3
* CIS 100 Introduction to Computers ............................................... 3
Credits at WCC: .................................................... 86-88
(55 credits)
HRM 103 Introduction to the Hospitality Industry ........................ 3
HRM 150 Sanitation in the Hospitality Industry (2) +1 ................. 3
HRM 000 General Transfer Credit ............................................... 3
DTC 000 General Transfer Credit ............................................... 3
HRM 180 Food Production .......................................................... 3
HRM 000 General Transfer Credit ............................................... 3
HRM 251 Meal Service Management .......................................... 3
HRM 000 General Transfer Credit ............................................... 3
HRM 288 Co-op Education in Hotel & Restaurant Mgmt............. 2
HRM 000 General Transfer Credit ............................................... 3
HRM 000 General Transfer Credit ............................................... 3
HRM 340 Cost Controls in the Hospitality Industry...................... 3
HRM 000 General Transfer Credit ............................................... 2
HRM 000 General Transfer Credit ............................................... 3
HRM 000 General Transfer Credit ............................................... 3
HRM 000 General Transfer Credit ............................................... 3
HRM 000 General Transfer Credit ............................................... 3
HRM 000 General Transfer Credit ............................................... 3
BMMT 201 Microcomputers for Business Applications .................. 3
Credits that transfer to EMU ............................... 86-88
(31-33 credits)
(7 credits)
ENGL 121 English Composition II (3)+1 ....................................... 4
ENGL 225 Writing In a Changing World........................................ 3
(8 credits)
MATH 110 Mathematical Reasoning (3)+1 ................................... 4
One course: ...................................................................................... 4
Courses may transfer as equivalent courses, General
Education transfer credit, or general transfer credit.
(8-9 credits)
One course: ...................................................................................... 3
Courses may transfer as equivalent courses, General
Education transfer credit, or general transfer credit
Complete 5-6 credits (from one additional discipline): ................... 5-6
Five or six credits: .............................................................5-6
Choose from courses approved by WCC to satisfy the
Courses may transfer as equivalent courses, General
MACRAO humanities requirement. (See WCC catalog)
Education transfer credit, or general transfer credit.
4. Social Science Requirement: See note below
(8-9 credits)
(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
Courses may transfer as equivalent courses, General
MACRAO social science requirement. (See WCC catalog)
Education transfer credit, or general transfer credit.
2 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
* 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
This guide can only be used by students who started college prior to Fall 2014.
EASTERN MICHIGAN UNIVERSITY
ARCHIVED ARTICULATION GUIDE
May 2011
EXTENDED
Washtenaw Community College – AAS in Culinary & Hospitality Management
Eastern Michigan University – Bachelor of Science in Hotel & Restaurant Management
Completion of the Hotel and Restaurant
Management Program at EMU
Required Courses
(6 credits)
1 MGMT 384 Human Resources Management.................... 3
STS 300W Intensive Writing in Technology ..................... 3
Major Requirements
(34 credits)
Specialization Courses (28 credits)
HRM 268 Hotel Operations Management ....................... 3
HRM 287 Co-op Education in HRM................................. 1
HRM 376 Legal Aspects of the Hosp Industry................. 3
2 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
Restricted Elective Courses (6 credits)
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
Suggested Sequence for completing the program
Spring/Summer Semester
(6 credits)
MGMT 384 Human Resources Management.................... 3
STS 300W Intensive Writing in Technology..................... 3
Fall Semester
(12 credits)
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
Winter Semester
(10 credits)
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
Spring/Summer Semester
(3 credits)
HRM 389 Co-op Education in HRM................................. 3
Fall Semester
(9 credits)
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
Satisfies EMU’s Learning beyond the Classroom requirement.
3
A minimum of 124 credits is required to graduate.
2
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
This guide can only be used by students who started college prior to Fall 2014.
EASTERN MICHIGAN UNIVERSITY
ARCHIVED ARTICULATION GUIDE
May 2011
EXTENDED
Washtenaw Community College – AAS in Culinary & Hospitality Management
Eastern Michigan University – Bachelor of Science in Hotel & Restaurant Management
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