|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Honors Course. The course is designed to enhance students' understanding of both literature as reading text and literature as performed text and the connections between these two mediums. The course will introduce concepts of literary analysis through standard literary critical techniques as well as introduce concepts of staging and theatrical performance. Students will participate in the reading aspect of text as well as participate in the practical creation of theatrical works based on those reading texts. Students will illustrate their understanding of written textual analysis through lecture, discussion, written critique, and research writing. Students will then illustrate acquisition and implementation of problem-solving skills as well as an understanding of the realities of Creative Theatrical Presentation through script adaptation, lecture, and demonstration. This course will develop students' awareness of the potential power inherent in literature on the page as well as its counterpart on the stage. Prerequisites: ENGL 2010 and THEA 1713 (courses Grade C or higher) and Admission to Utah Tech Honors Program or Honors Program Director permission. SP
-
3.00 Credits
Honors students, in consultation with faculty, design, propose, and produce an original senior Honors thesis. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Design an original, student-driven thesis or major research-based creative project in consultation with a faculty mentor(s). 2. Critique peer findings/results from an original, student-driven thesis or major research-based creative project in consultation with a faculty mentor. 3. Compose written and/or oral communication that reports results of an original, student-driven thesis or major research-based creative project in consultation with a faculty mentor. 4. Integrate knowledge from diverse perspectives, disciplines, and skill sets, theoretical and/or applied, to develop arguments and/or strategies for project completion. 5. Apply discipline-specific and/or cross-disciplinary knowledge and techniques to design, execute, and report on a specific problem-solving strategy and its results. Prerequisite: Senior standing or permission of program director.
-
1.00 - 3.00 Credits
For students who desire opportunities to engage with a disciplinary or interdisciplinary topic, issue or program of interest. Projects must be proposed by the student, approved by Honors program faculty, and, if necessary, an additional faculty mentor. All projects will require research and a written product, and students will be expected to meet regularly with faculty throughout the term and report their results at Utah Tech Research Day, a national/regional conference, creative/artistic meeting, and/or approved Honors activity or event. Students may apply no more than 3 credits of Independent Study courses to the Honors requirements. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Construct an advanced research or creative plan that complements and advances their academic and/or professional goals. 2. Develop self-directed, independent learning/research/creative skills. 3. Defend conclusions of self-directed and independent learning/research/creative activity using written and verbal communication. Prerequisite: Program director approval.
-
3.00 Credits
An exploration of the elements and career opportunities within the multiple segments of the hospitality industry. Introduction to the elements of the hospitality industry including lodging and food service operations, meeting and event planning, recreation, tourism and more. Topics include growth, development and organization, structure and management of operations; human resources, marketing, sustainability, career tracks and trends within hospitality and tourism operations. **COURSE LEARNING OUTCOMES (CLOs)**At the successful conclusion of this course, students will be able to: 1. Develop an awareness of the various career opportunities and options within the hospitality industry. 2. Describe global perspectives and diversity issues relative to the hospitality industry. 3. Demonstrate knowledge of the primary areas of the hospitality industry including lodging, guest services, food and beverages, business skills, and human resources. 4. Describe the roles and functions of a leader in the hospitality industry. 5. Develop a career plan in the hospitality industry. FA
-
3.00 Credits
Covers the principles and practices of safety, sanitation, and hygiene as applied to the food service industry. Emphasizes the training of supervisory personnel in sanitation procedures. Successful completion of the course will qualify students for the National Sanitation Certificate. ***COURSE LEARNING OUTCOMES (CLOs) *** At the successful conclusion of this course, students will be able to: 1. Identify common injuries found in the hospitality industry. 2. Conduct risk assessments of work activities and identify controls. 3. Describe the proper standards and procedures for keeping facilities and equipment sanitary. 4.Explain the various issues of contamination and foodborne illnesses. 5. Design an employee sanitation training program. SP
-
3.00 Credits
Evolution of food and beverage as a commodity; ethical issues of industrializing and globalizing foodservice systems; strategies for successfully incorporating sustainability and ecogastronomy into commercial food and beverage operations. ***COURSE LEARNING OUTCOMES (CLOs)** At the successful conclusion of this course students will be able to: 1. Outline the positive and negative impacts of industrialization, corporate control, globalization, and politics of food commodities and commercial food operations on the quality of commercial food and beverage and the quality of life of communities and consumers. 2. Contrast major forces and consumer movements (e.g., McDonaldization of taste, slow food, farm-to-fork, local, organic, dietary trends, eating philosophies) impacting the food and beverage sectors within the hospitality and tourism industries. 3. Identify the core principles of managing for sustainability in commercial food and beverage operations, such as buying local, greening kitchens, and ecogastronomy. 4. Explain the relationship between commercial food and beverage and public health. 5. Describe the social issues related to the sale and consumption of beer, wine, spirits, water, tea, coffee, and soft drinks and the need for responsible tourism and hospitality experiences incorporating beverages. FA
-
3.00 Credits
Prepares students to meet the challenges associated with the housekeeping department and provides an overview of the key issues of housekeeping and maintenance management. Topics include the theoretical and practical knowledge that constitutes the work of housekeeping and illustrates the complexities and demands of working in the industry through the scope of housekeeping. ***COURSE LEARNING OUTCOMES (CLOs)** At the successful conclusion of this course students will be able to: 1. Describe the role of the housekeeping department in hotel operations, and in relation to front office, engineering and maintenance departments. 2. Explain how area inventory lists, frequency schedules, performance standards and productivity standards are used to plan and organize the housekeeping department. 3. Evaluate inventories of recycled and non-recycled items as part of environmental and sustainable management. 4. Explain expenses and cost control in the housekeeping department (including operating budgets, tracking expenses, and efficient purchasing practices). 5. Compare the facility systems role with the benefits to the hospitality business and in-house guests. FA
-
3.00 Credits
A course in ethical, legal, and regulatory requirements that impact the hospitality industry. Topics include Occupational Safety and Health Administration (OSHA), labor regulations, tax laws, tip reporting, franchise regulations, and product liability laws. Hospitality Management policies are presented to ensure compliance and minimize the danger of legal liability. Innkeeping, restaurants, alcoholic beverage, insurance and labor laws and legislation affecting the hospitality industry are the major themes of the course. ***COURSE LEARNING OUTCOMES (CLOs)** At the successful conclusion of this course students will be able to: 1. Describe the basic legal principles, professional standards, and regulatory bodies that govern the hospitality industry. 2. Interpret hospitality management policies and how they are used to minimize legal liability. 3. Compare and evaluate the types of contracts used in the hospitality industry. 4. Identify the connections among professional ethics, industry regulations, and the law, and explain their roles in decision-making processes. 5. Identify and distinguish the legal concerns in providing safe and secure accommodations for guests. FA
-
3.00 Credits
Introduction to current and new areas of technology and its application within the hospitality industry from a managerial and strategic perspective. ***COURSE LEARNING OUTCOMES (CLOs)** At the successful conclusion of this course, students will be able to: 1. Apply business concepts, skills, and technology relevant to the operational areas of hospitality management. 2. Describe and apply the fundamental principles of hospitality and travel technology and innovation to provide solutions. 3. Predict the future of hospitality technology relying on trends and historical data. 4. Appraise the adoption and implementation of emerging technologies in the hospitality industry. 5. Identify POS and PMS software and their associated resources. SP
-
3.00 Credits
This course offers a meaning based-approach to cross-cultural communication to improve our ability to interact with others. Topics explored in the course include the logic of conversation, different styles of social interaction, heterogeneity of societies and the problem of stereotyping, and different attitudes toward emotions and non-verbal communication. ***COURSE LEARNING OUTCOMES (CLOs)*** At the successful conclusion of this course, students will be able to: 1. Explain how and why miscommunication happens and how stereotypes are formed. 2. Identify speech practices that are characteristic of a speech community or community of practice. 3. Describe speech practices and associated ways of behaving from a non-ethnocentric perspective. 4. Identify ways of studying cross-cultural and intercultural communication. 5. Present an argument using evidence from intercultural and cross-cultural research.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|