Year 2022-23
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 two 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.).
2.The minimum credits for graduation is 128 credits, including 28 university-required course credits, 16 School-required course credits for Hospitality Cohort; 15 School-required course credits for Bakery Cohort, 42 department-required course credits for Hospitality Cohort; 42 department-required course credits for Bakery Cohort, 42 department elective course credits for Hospitality Cohort; 43department 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 at least 42 elective credits, 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), Introduction to Hospitality Management (E) 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 2022-23 academic year.
6.This course outline and the cancelation of prerequisite requirements may be applied to all students admitted prior to 2023-24 academic year.
7.Students are required to complete one Focused Course Program. This regulation can be applied to students who entered the university prior to the 2023-24 academic year.
8.Graduating students and students in the extended study period who did not pass required courses of Physical Education can waive a maximum of two (2) required Physical Education courses by passing Comprehensive Physical Education I, Comprehensive Physical Education II. This regulation is applicable for those admitted in and prior to 2020-21 academic year.
9.If International students, overseas students or students from Hong Kong and Macao are not good at Chinese, they can take the courses of Basic Chinese I & II through International College instead of taking Chinese Literature: Appreciation and Creative Writing I & II. This regulation can be applied to students who entered the university prior to the 2023-24 academic year.
10.Students who are retaking the University Core Required Courses, “Introduction of Artificial Intelligence” or “Software Program Design” can only take.
Year 2021-22
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.).
2.The minimum credits for graduation is 128 credits, including 28 university-required course credits, 25 School-required course credits for Hospitality Cohort; 12 School-required course credits for Bakery Cohort, 37 department-required course credits for Hospitality Cohort; 49 department-required course credits for Bakery Cohort, 38 department elective course credits for Hospitality Cohort; 39 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 38 credits for Hospitality Cohort and 39 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), Introduction to Tourism (E), Introduction to Hospitality Management (E) 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 2021-22 academic year.
6.This course outline and the cancelation of prerequisite requirements may be applied to all students admitted prior to 2021-22 academic year.
7.Students are required to complete one Focused Course Program (Baking Cohort students are excluded) before graduation. This regulation can be applied to students who entered the university prior to the 2021-22 academic year.
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.
9.Graduating students and students in the extended study period who did not pass required courses of Physical Education can waive a maximum of two (2) required Physical Education courses by passing Comprehensive Physical Education I, Comprehensive Physical Education II. This regulation is applicable for those admitted in and prior to 2020-21 academic year.
10.If International students, overseas students or students from Hong Kong and Macao are not good at Chinese, they can take the courses of Basic Chinese I & II through International College instead of taking Chinese Literature: Appreciation and Creative Writing I & II. This regulation can be applied to students who entered the university prior to the 2021-22 academic year.
Year 2020-21
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-disciplinary 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 2020-21 academic year.
6. This course outline and the cancelation of prerequisite requirements may be applied to all students admitted prior to 2020-21 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
Year 2019-20
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 2019-20 academic year.
6. This course outline and the cancelation of prerequisite requirements may be applied to all students admitted prior to 2019-20 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.
Year 2018-19
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 2018-19 academic year.
6. This course outline and the cancelation of prerequisite requirements may be applied to all students admitted prior to 2018-19 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.
Year 2017-18
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.
Year 2016-17
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.
Year 2015-16
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. Minimum of 128 credits is required for graduation, including 28 university-required credits (including 12 credits general education), 27 department-required credits, 26 department-elective credits, and 47 School-required and elective credits. The first- and second-year professional required/elective credits must total at least 47 credits; up to 50 credits can be recognized.
3. The maximum total credits for military training and physical education is 4 credits. Credits earned in Teacher Education Program, General Education courses (beyond the 12 required credits), and other department courses are not counted as credits for graduation.
4. Beginning with those enrolling in the academic year of 2008, students are required to take at least 12 credit hours of General Education courses. There are three disciplines within General Education – Humanities, Social Science and Natural Science. The courses are categorized into “Core Course” and “Extended Courses” under each discipline. To meet the graduation requirements, students are required to take at least one 2- credit-hour course in each category of each of the disciplines.
5. Students should earn at least 26 elective credits based on their department. If elective courses are provided by School of Tourism and International College, and are approved by the department chair, up to 15 credits for graduation may be counted toward graduation. With the approval of the department chair, students can retake required courses of the same name from other departments. This practice can be applied back to students entering in earlier academic years up through those enrolling in 2015-16.
6. The elective courses on the respective enrollment year’s Curriculum Framework may be counted toward total graduation credits by students who entered the university prior to the 2015-16 academic year.
Year 2014-15
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. Minimum of 128 credits is required for graduation, including 28 university-required credits (including 12 credits general education), 27 department-required credits, 26 department-elective credits, and 47 School-required and elective credits. The first- and second-year professional required/elective credits must total at least 47 credits; up to 50 credits can be recognized.
3. The maximum total credits for military training and physical education is 4 credits. Credits earned in Teacher Education Program, General Education courses (beyond the 12 required credits), and other department courses are not counted as credits for graduation.
4. Beginning with those enrolling in the academic year of 2008, students are required to take at least 12 credit hours of General Education courses. There are three disciplines within General Education – Humanities, Social Science and Natural Science. The courses are categorized into “Core Course” and “Extended Courses” under each discipline. To meet the graduation requirements, students are required to take at least one 2- credit-hour course in each category of each of the disciplines.
5. Students should earn at least 26 elective credits based on their department. If elective courses are provided by School of Tourism and International College, and are approved by the department chair, up to 15 credits for graduation may be counted toward graduation. With the approval of the department chair, students can retake required courses of the same name from other departments. This practice can be applied back to students entering in earlier academic years up through those enrolling in 2014-15.
6. The elective courses on the respective enrollment year’s Curriculum Framework may be counted toward total graduation credits by students who entered the university prior to the 2014-15 academic year.
Year 2013-14
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. Minimum of 128 credits is required for graduation, including 28 university-required credits (including 12 credits general education), 27 department-required credits, 26 department-elective credits, and 47 School-required and elective credits. The first- and second-year professional required/elective credits must total at least 47 credits; up to 50 credits can be recognized.
3. The maximum total credits for military training and physical education is 4 credits. Credits earned in Teacher Education Program, General Education courses (beyond the 12 required credits), and other department courses are not counted as credits for graduation.
4. Beginning with those enrolling in the academic year of 2008, students are required to take at least 12 credit hours of General Education courses. There are three disciplines within General Education – Humanities, Social Science and Natural Science. The courses are categorized into “Core Course” and “Extended Courses” under each discipline. To meet the graduation requirements, students are required to take at least one 2- credit-hour course in each category of each of the disciplines.
5. Students should earn at least 26 elective credits based on their department. If elective courses are provided by School of Tourism and International College, and are approved by the department chair, up to 15 credits for graduation may be counted toward graduation. With the approval of the department chair, students can retake required courses of the same name from other departments. This practice can be applied back to students entering in earlier academic years up through those enrolling in 2013-14.
6. The elective courses on the respective enrollment year’s Curriculum Framework may be counted toward total graduation credits by students who entered the university prior to the 2013-14 academic year.
Year 2012-13
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. Minimum of 128 credits is required for graduation, including 28 university-required credits (including 12 credits general education), 27 department-required credits, 26 department-elective credits, and 47 School-required and elective credits. The first- and second-year professional required/elective credits must total at least 47 credits; up to 50 credits can be recognized.
3. The maximum total credits for military training and physical education is 4 credits. Credits earned in Teacher Education Program, General Education courses (beyond the 12 required credits), and other department courses are not counted as credits for graduation.
4. Beginning with those enrolling in the academic year of 2008, students are required to take at least 12 credit hours of General Education courses. There are three disciplines within General Education – Humanities, Social Science and Natural Science. The courses are categorized into “Core Course” and “Extended Courses” under each discipline. To meet the graduation requirements, students are required to take at least one 2- credit-hour course in each category of each of the disciplines.
5. Students should earn at least 26 elective credits based on their department. If elective courses are provided by School of Tourism and International College, and are approved by the department chair, up to 15 credits for graduation may be counted toward graduation. With the approval of the department chair, students can retake required courses of the same name from other departments. This practice can be applied back to students entering in earlier academic years up through those enrolling in 2012-13.
6. The elective courses on the respective enrollment year’s Curriculum Framework may be counted toward total graduation credits by students who entered the university prior to the 2012-13 academic year.
Department of Hospitality Management – Contact Us
■ Secretary: Ms. Wu, Yu-Ru | yuru@mail.mcu.edu.tw
■ Telephone: +886 3 350-7001 # 3257
■ Fax: +886 3 3593846
■ Address: 5 De Ming Rd., Gui Shan District, Taoyuan City 333, Taiwan, R.O.C.