1.Students are required to meet the professional competencies outlined below during their period of study:
(1) Professional knowledge capability: Before graduation, students must acquire at least one professional certificate in the hospitality management field.
(2) Practical skills and employment competitiveness: Students are required to complete 400 internship hours either on or off campus. Furthermore, each student is to write an internship report and meet the requirements of the employer and the department (Grading rubrics will be used for evaluation.)
(3) Problem-solving capability: Students must complete and pass their graduation project through teamwork. Additionally, they are required to make an oral presentation on the project (Grading rubrics will be used for evaluation.).
- Enforcement Rules for Sports Capability Requirements
- Enforcement Rules for Chinese Proficiency Requirements
- Enforcement Rules for English Proficiency Requirements
- Enforcement Rules for Information Technology Proficiency Requirements
- Procedures for Implementing Service-Learning
2.The minimum credits for graduation is 128 credits, including 28 university-required course credits, 25 School-required course credits for Hospitality Cohort; 15 School-required course credits for Bakery Cohort, 38 department-required course credits for Hospitality Cohort; 50 department-required course credits for Bakery Cohort, 37 department elective course credits for Hospitality Cohort; 35 department elective course credits for Bakery Cohort.
3.Up to 4 credits of the total credits earned for Physical Education courses will be recognized. Additional course credits earned in General Education, Teacher Education Program or courses offered by other departments cannot be counted in the total number of credits required for obtaining a Bachelor’s degree.
4."Students have to earn at least 12 General Education elective credits before graduation, which should include at least one course each from Humanities, Social Sciences, and Natural Sciences. These categories are sub-divided into core and extended courses, and at least one 2-credit course from each subdivision under each category must be completed to qualify for graduation."
5.Students in each cohort should earn a minimum elective course credits (at least 37 credits for Hospitality Cohort and 35 credits for Bakery Cohort) within the department. Credits of any cross-displinary focused course program not listed under the course structure for graduation may be counted towards credits earned in other departments. If other department’s courses are approved by the department chair, up to 15 credits of such electives may be counted toward graduation credits. Students can retake Economics (I), Accounting (I) and other required courses with the same name from another department upon approval by the department chair. This practice can be applied to students who entered the university prior to the 2017-18 academic year.
6.This course outline and the cancelation of prerequisite requirements may be applied to all students admitted prior to 2017-18 AY
7.Students are required to complete one focused course program course before graduation.
8.【Baking Cohort】Limited to students who have acquired the Certificate of Credit Completion issued by MCU Overseas Youth Vocational Training School Baking & Pastry Arts Program