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Course Criteria
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3.00 Credits
This course covers breakfast pastries and doughs with long fermentation using sour dough starters. Students are asked to create some small decorative amenities using different decorative doughs to enhance buffet and window displays. Emphasis is placed on proper dough fermentation techniques and proper product management. Prerequisite: A.S. degree in Baking & Pastry Arts. Quarter Credit Hours 3.0
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3.00 Credits
In this class students build on the foundation laid in their sophomore chocolate and sugar artistry course. Emphasis is on the preparation of chocolates and confections using new and more efficient techniques as well as advanced decorating techniques. In addition, students plan, design and prepare a chocolate showpiece and smaller amenities. Prerequisite: A.S. degree in Culinary Arts. Quarter Credit Hours 3.0
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3.00 Credits
This course covers breakfast pastries and enriched doughs as well as long fermentation in artisan bread techniques. Emphasis is placed on the importance of proper dough handling and consistency of the finished product. Students are asked to create theme-specific three-dimensional showpieces utilizing different decorative doughs. Prerequisite: Junior status. (HO) (PT) Quarter Credit Hours 7.5
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3.00 Credits
In this course, experiential learning takes place in diverse industry work settings in the U.S. and abroad. Students apply their theoretical and practical knowledge under the supervision of a qualified pastry professional. Prerequisite: Completion of all junior-level course work, GPA of 3.25 for international co-op. Quarter Credit Hours 13.5
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3.00 Credits
CHOCOLATE ARTISTRY AND TECHNIQUES Students build on the foundation laid in their sophomore sugar and chocolate artistry course. Emphasis is placed on the planning, designing, preparing and arranging of showpieces, and smaller amenities made from poured sugar, pulled sugar, blown sugar, chocolate and pastillage. The manufacturing of chocolate candies (pralines), using new and more efficient techniques, is also introduced. Prerequisite: Senior status. (HO) (PT) Quarter Credit Hours 7.5
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3.00 Credits
The directed work experience provides an opportunity for the application of acquired skills and knowledge in a supervised, unpaid industry setting. The focus of these experiences revolves around a specific industrybased or a functional area-based project. Prerequisite: Permission of department chair. Quarter Credit Hours 9.0
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3.00 Credits
The directed work experience provides an opportunity for the application of acquired skills and knowledge in a supervised, unpaid industry setting. The focus of these experiences revolves around a specific industrybased or a functional area-based project. Prerequisite: Permission of department chair. Quarter Credit Hours 13.5
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3.00 Credits
the organizational processes in general business management or the four main functional areas (marketing, operations/production, human resources, finance/ accounting) or students may choose a concentrated focus in one area. Additional topics are incorporated into the program to round out student comprehension and to interface with other disciplines such as international organizational behavior, new decision-making methodology for business environments (specifically for industries) culture and protocol, regionally focused topics, and comparative economic studies. Prerequisites: 2.75 GPA, BUS3191. Quarter Credit Hours 4.5
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3.00 Credits
This course builds on the concepts introduced in
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3.00 Credits
This course continues the externship/internship learning from BUS3291. It provides students with additional exposure to general management studies involving human resources, marketing, operations/production and finance/accounting relative to the performance excellence process. Emphasis is placed on analysis of organizational processes in either general business management or the four main functional areas, (marketing, operations/production, human resources, finance/accounting) or a concentrated focus in one area. Additional topics are incorporated into the program to round out student comprehension and to interface with other disciplines such as international organizational behavior, new decision-making methodology for business environments (specifically for industries) culture and protocol, regionally focused topics, and comparative economic studies. Prerequisites: 2.75 GPA, BUS3291. Quarter Credit Hours 4.5 Co-op Eligible students may apply for a Selective Career Cooperative Education assignment. These paid cooperative education assignments allow students to gain academic credit for an invaluable work experience within their chosen profession. Upon completion of this term-long course, students have a more global understanding of the demands and expectations of business and industry. To be eligible to apply for the domestic co-op program, students must: 1) maintain a cumulative grade point average of 2.75 during the entire pre-program application process, 2) maintain a clean record of behavior as defined by the Student Code of Conduct, 3) have completed 130 credits of course work, 4) have appropriate elective or practicum credit available in their degree audits, and 5) have the sponsorship of a faculty advisor. In addition to the traditional eligibility requirements, students desiring placement outside of the United States must maintain a 3.25 GPA.
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