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Course Criteria
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3.00 Credits
(Prerequisite: Provisional admission) Emphasizes the many aspects and responsibilities of fashion promotion and coordination. Topics include: fashion trend research; planning advertising and publicity, special promotions, fashion shows and events; public relations in fashion; gathering market information and interpreting such information for consumer education; fashion industry guidelines for successful employment and advancement in the fashion industry. Contact hours: Class - 3, Lab - 2. Credit hours: 4. (Sp)
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3.00 Credits
(Prerequisite: Provisional admission) Introduces students to the application and reinforcement of apparel and accessories and employability principles in an actual job placement or practicum experience. Students are acquainted with occupational responsibilities through realistic work situations and provided with insights into apparel and accessories applications on the job. Topics include, but are not limited to: problem solving, adaptability to the job setting, use of proper interpersonal skills, application of apparel and accessories techniques, and professional development. The occupation-based instruction is implemented through the use of written individualized training plans, written performance evaluation, a required weekly seminar, and required practicum or on-the-job training. Contact hours: Class - 0, Lab - 10. Credit hours: 3.
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4.00 Credits
The fashion computer aided design will introduce students to software used in the fashion design industry. Students will learn to create and modify designs and patterns using Photo Shop and other current software. Topics include: CAD basics, drawing, illustration, pattern making and altering. Contact hours: Class - 1, Lab - 4. Credit hours: 3. (S, W)
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0.00 Credits
The course outlines the evolving styles of fashion through the pertinent historic periods. Topics include: fashion past and present, current trends, 17th century, 18th century, 19th century, and 20th century. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (F)
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0.00 Credits
Introduces students to the role of the travel agent in the hospitality industry. Emphasis is placed on career options, industry trends, travel documents, and tour planning. Topics include: terminology, agency operations, travel reference guides, airline industry, other transportation modes, hotels and resorts, travel and tourism careers, and miscellaneous services. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (F)
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0.00 Credits
Provides students with a study of international, national, state, major cities and their points of interest to the travel customer. Emphasis is placed on identifying why people travel and how geography is linked to their needs. Topics include: geographical and physical aspects, individual travel needs, Americas and Greenland, Europe, Middle East and Africa, Far East, Australia, New Zealand and Pacific Islands, and travel regulations and documents. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (Sp)
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0.00 Credits
Provides students an opportunity to gain knowledge and acquire skills of accounting as applied to the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize cost and maintain a full range of customer services. Topics include: cash flow cycle, accounting principles and procedures, elements of financial statements, maintaining financial statements, and analysis of financial records. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (T)
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3.00 Credits
(Prerequisite: Provisional Admission) Provides students with a study of food and beverage operations and management. Emphasis is placed on quality and quantity food production. Topics include: careers, equipment layout and decor, menu planning, development of a manager, customer service, purchasing, receiving, and storage of food and beverage. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (T)
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3.00 Credits
(Prerequisite: Provisional Admission) Introduces students to the application and reinforcement of hotel/restaurant/ travel operational principles in an actual job placement or practicum experience. Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management applications on the job. Topics include: problem solving, adaptability to the job setting, use of proper interpersonal skills, application of hotel/restaurant/travel management techniques, and professional development. The occupation-based instruction is implemented through the use of a practicum or internship and all of the following: written individualized training plans, written performance evaluation, and a required weekly seminar. Contact hours: Class - 1, Lab - 9. Credit hours: 4. (E)
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