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Culinary Management

Degree Type: Certificate
College(s): College of Business

Why Choose the Culinary Management Certificate?

The Culinary Management certificate is designed to complement any degree by providing fundamental “back of the house” skills and knowledge in knife handling, sanitation, safety, nutrition, menu planning, food preparation techniques, and culinary terms.  In addition to the required courses, students may select between several food labs that reflect their particular interests, such as food science, cooking & baking, and international cuisine. Throughout their studies, students will have the opportunity to earn nationally recognized certifications, such as ServSafe and First Aid/CPR, as part of their required courses.

Admission Requirements

Any person admitted to a Ferris State University degree program may enroll in courses for undergraduate College of Business (COB) certificates. No more than 50% of the credits in a certificate may be transferred from another institution. If a student is in a FSU degree-seeking program, the certificate will not be granted if more than 50% of the certificate credits are required in the program/major. The certificate will be granted upon completion with an average GPA of 2.0 or higher in the courses designated for the certificate.

Individuals wanting to advance their career, but not admitted to an FSU degree program, may also earn undergraduate COB certificates.

Admission process for individuals seeking only a certificate: 

  • Unless it is determined by the COB Dean’s Office that regular program admission criteria should be met in order to complete the certificate successfully and be a contributing member of the course, applicants need only show proof of a 2.35 high school GPA. An advisor will be assigned by the College of Business in the certificate program.
  • Students wishing to pursue a bachelor or associate’s degree must meet the admission criteria for the program. This criteria review is initiated when the “Program Change Form” request is processed through the COB Dean’s Office.

Any mitigating circumstances will be considered on an individual basis by the College of Business Dean’s Office. 

Graduation Requirements

A Ferris student will receive this certificate after completion of the requirements for the certificate with a minimum 2.0 grade point average in the certificate courses.

No more than 50% of the credits required for this certificate may be transferred from another institution, nor will this certificate be granted if more than six of the certificate credits are specifically required in the student's major.

More Information

Hospitality Managment Program
West Commons 106
1319 Cramer Circle
Big Rapids, MI 49307
Phone: 231-591-2382

Required Courses
Credit Hours
Sanitation and Safety
Menu Planning and Nutrition
Electives (choose 2 from the following):
Principles of Food Science
Principles of Cooking & Baking
Purchasing for F&B Operations
Intl Cuisine & Culture
Minimum credit hours required: