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Course Criteria
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3.00 Credits
3 credits (Intermittently) Prerequisites: BADM 140, CMPA 270T. The purpose of this course is to describe what electronic commerce is; how it is being conducted and managed; and its major opportunities, issues, and risks. Topics covered will include the technological infrastructure behind ECommerce, business strategies for establishing a presence, managing business-to-business and business-to-customer sites, security threats, and some of the legal, ethical, and tax issues associated with conducting E-Commerce.
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3.00 Credits
3 credits (Intermittently) Prerequisites: BADM 175, CMPA 100T. The purpose of this course is to provide students with the tools to successfully manage a web site project. Topics cov-ered include managing a project's scope, cost, quality, and risk. Focus is on initiating, planning, executing, controlling, and closing projects. Software tools available to help manage and report on the project' s progress will also be explored.
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3.00 Credits
3 credits (Intermittently) Prerequisite: BUS 105. This course is designed to help manage people in customer service roles. The course will include finding and retaining quality people, the purpose of good customer service, train-ing and supporting employees in these roles, and managing the mission statement for the business. BUS 270 Business Simulation 3 credits (Intermittently) Prerequisites: ACCT 201, ACCT 202, BADM 140, BADM 175, BUS 130C, CMPA 131T (or ability to work in Microsoft Office/Windows), ECON 211B or ECON 212GB, MATH 103 or instructor's consent. This course integrates various fields of business to help the student develop a unified understanding of business plan-ning, strategy and application. In addition, the course helps to bridge the gulf between theoretical class work and the practical application of those classes to the business world. BUS 271 Business Law 4 credits (Fall and Spring Semesters) Introduction to law and its role in the business environ-ment. The course will introduce the court system, litigation and arbitration, Constitutional and Administrative law, contracts and torts, product liability, forms of domestic and international businesses and the related liabilities, employ-ee rights, consumer protection, principles of antitrust and debtor/creditor relationships. Where appropriate, refer-ences to Montana law will be made.
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3.00 Credits
3 credits (Spring Semester) Prerequisites: CMPA 131T, MATH 210M or instructor's consent. Quantitative Business Applications will introduce students to available management tools that reduce uncertainty. This course will teach students to apply quantitative methods to business problems using the triad of statistical techniques, the resources on the internet, and the spreadsheet. The quantitative methods include descriptive and univariate statistics, bivariate and multivariate analyses.
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3.00 Credits
3 credits (All Semesters) Prerequisites: CMPA 261T, CMPA 271T, completion of 30 credits with a GPA of 2.0 or better. Must have consent of internship coordinator and advisor. This course offers a supervised, structured learning experi-ence at an approved business/organization. Students will receive training related to their field of study, enhance their academic learning and gain exposure to the workplace. Prior to placement at an internship site, students will at-tend an internship orientation to learn the application and internship process.
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3.00 Credits
3 credits (Fall and Spring Semesters) Prerequisites: BUS 130C or ENGL 111W, CMPA 130T, CMPA 131T. This course provides the student with a general knowledge of information systems. Subjects covered include data structures, data bases, decision support systems and system analysis.
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3.00 Credits
3 credits (All Semesters) Prerequisites: BUS 275, CMPA 261T and completion of 30 cred-its with a GPA of 2.0 or better. Must have consent of internship coordinator and advisor. This course offers a supervised, structured learning experi-ence at an approved business/organization. Students will receive training related to their field of study, enhance their academic learning and gain exposure to the workplace. Prior to placement at an internship site, students will at-tend an internship orientation to learn the application and internship process.
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9.00 Credits
9 credits (Fall Semester) Corequisite: CA 143. An introduction to and application of fundamental cook-ing and baking theories and techniques for professional cooking. This course prepares students to use a variety of essential cooking and baking principles. In addition, the class will address topics that include: product identification, safe handling of food items/sanitation, and proper storage; knife skills; basic garnishing and food presentation; use and care of equipment and appliances; kitchen structure and or-ganization; culinary history and terminology; simple recipe and menu development; costing; and seasoning, flavoring and palate development.
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9.00 Credits
9 credits (Spring Semester) Prerequisites: a grade of "C-" or better in CA 101 o r instructor ? consen t. Part II in the Professional Culinary Arts Series. This course integrates the fundamental culinary and baking skills learned in Professional Chef I with more advanced tech-niques, including the production and presentation of full plates and concentration on development of flavor. Topics consist of: basic garde manger; introduction to fish and poultry; fabrication; and cooking, pie and fillings; pastries; and custards and creams.
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2.00 Credits
2 credits (Fall Semester) Corequisites: CA 101. This course provides a thorough understanding of sanitation as it relates to the production, service, and management of a food service facility. It covers microorganisms, food borne illness, their causes and preventions, and food service work- ers' responsibilities in maintaining safety and public health. This class meets the necessary requirements of the National Restaurant Association' s ServSafe Sanitation Certification.
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