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Course Criteria
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2.00 Credits
Corequisite: FSS 1202L. Students will acquire basic knowledge about food production and preparation. Included are basic principles of food science, food production, resource management, use and care of equipment, standards and evaluations of food products, recipe modification, safety, sanitation, purchasing, and agencies and laws related to food standards and grades.
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1.00 Credits
Corequisite: FSS 1202. Students will acquire practical laboratory skills and knowledge concerning basic food science composition and preparation. Included are basic principles of food science, food production, resource management, use and care of equipment, evaluations of food products, recipe modification, safety and sanitation, purchasing, and legal food standards and grades. (A laboratory fee of $20 assessed.)
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2.00 Credits
Prerequisites: FSS 1202, FSS 1202L, MCB 2013C, CHM 2045C. Large scale food preparation principles for application in a variety of commercial, institutional, community based settings.
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1.00 Credits
Prerequisites: FSS 1202, FSS 1202L, MCB 2010C, CHM 2045C; Co or prerequisite: FSS 4230. Practical application of quantity food preparation principles in the commercial, institutional, and community setting. Students must meet the health requirements of the participating facility. May be repeated for 3 credits. (A laboratory fee of $15 assessed.)
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3.00 Credits
A basic overview of the functional areas of business providing a general framework for understanding the development, structure, and social responsibility of business as it applies to the American and international economies. Emphasis is placed on the interaction of management, marketing, transportation, finance, accounting and insurance within the business environment.
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3.00 Credits
This class provides both business and non-business majors with hands-on skills necessary to succeed as an entrepreneur. The curriculum provides a balance between individual work and team projects. Students will apply practical skills to develop a business plan for a new venture.
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3.00 Credits
Prerequisite: MAN3025 Administrative Management. This course examines the unique challenges and practices of family-owned businesses. Topics include planning for a firm's growth and continuity, dynamics of family interactions, conflict resolution in a family firm, preparing the next generation for entry into and management of family firms, and succession strategies. Since family-owned or controlled business comprise close to 90% of businesses worldwide, students would benefit from understanding the dynamics of family business as they may work for a family-owned business, plan on entering a professional field where their clientele may include family businesses or plan to bring family into their own business.
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3.00 Credits
Field practice at designated business or government agencies significantly involved in international business operations, research or marketing. Grading is on a pass/fail basis.
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3.00 Credits
PREREQUISITES:MAN 3025 Administrative Management, MAR 3023 Principles of Marketing, FIN 3403 Financial Management In this course students will examine the concepts and issues of creating new ventures and challenges of managing their growth through assigned readings, case analyses of business ventures, and entrepreneurs as guest speakers. Student teams will research a business opportunity and develop and present a business plan for the new venture.
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3.00 Credits
Prerequisites: GEB 4113, permission of instructor The course provides internships as an opportunity for entrepreneurship students to utilize the knowledge they have learned in the classroom and to gain real experience in an entrepreneurial business. Students will have the opportunity to observe business practices of successful entrepreneurs, to experience the challenges of operating a business, and to recognize the knowledge, skills, and abilities necessary to be a successful entrepreneur.
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