NMC transfer guide

To: Ferris State University - University Center

Program: Bachelor of Science Business Hotel Management

The hotel and restaurant industry leads the service segment of our economy with continued expansion and opportunities abounding. Students are prepared for management in all areas, including sales and marketing, room division, food and beverage division, facilities operations and more. This is accomplished by course work that combines theory with authentic hands-on learning experiences.

ADMISSION CRITERIA

  1. Admission to the program requires a cumulative GPA of 2.35
  2. 48 transferable semester credit hours with a 2.0 or better in order to transfer the courses
  3. It is strongly recommended that students with transfer credits from other institutions work in conjunction with Ferris advisors, especially if there are credits from institutions other than NMC
  4. All students should make contact with a Ferris advisor early in their academic career.
  5. Ferris's Transfer Guide is found here.

FSU Contact:
(231) 995-1734

BASIC REQUIREMENTS

Communications

Credits

ENG 111 English Composition

4

ENG 112 English Composition

4

Humanities

Credits

Click here to select 8 credits from more than one department in the Humanities area

8

Science/Math

Credits

MTH 131 Probability and Statistics

3

Click here to select 8 additional credits and one must include a lab science course

Social Science

Credits

ECO 201 Macroeconomics

3

ECO 202 Microeconomics

3

Click here to select one course from the Social Science area other than ECO

3

MAJOR and ADDITIONAL REQUIREMENTS

Credits

ACC 121 Accounting Principles I

4

ACC 122 Accounting Principles II

4

BUS 261 Business Law I

3

CUL 101 Today's Hospitality Industry

3

COM 111 Public Speaking

4

MGT 241 Principles of Management

3

MGT 251 Human Resource Management

3

MKT 201 Principles of Marketing

3

MTH 111 Intermediate Algebra

4

Directed Electives chosen in consultation with Ferris Advisor OR a Culinary Emphasis as listed below

REQUIREMENTS FOR CULINARY EMPHASIS

Credits

CUL 110 Safety and Sanitation

2

CUL 111 Professional Cookery

6

CUL 121 Purchasing and Receiving

2

CUL 190 Culinary Internship

2

CUL 211 Menu Planning

3

CUL 213 World Cuisine

6

CUL 217 Kitchen and Dining Room Management

3

CUL 295 Contemporary Service & Cuisine

12

Northwestern Michigan College does not assume final responsibility for the accuracy of information on this guide. The final responsibility for the successful transfer of classes suggested on this guide rests with you and the institution you plan to transfer to. It is strongly recommended that you visit the institution as early in your academic career (prior to transfer) as possible.

Updated: Spring 2013

Academic
Programs

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