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Course Criteria
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3.00 Credits
Continuation of Culinary Arts I, laboratory course in which students build on techniques and skills. In addition, travel to upscale restaurants will be included in this course. Prerequisite: HMGT 6 3.
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3.00 Credits
This course entails a supervised work experience in the culinary arts field which provides the opportunity to make practical application of the formal classroom instruction. An individualized instruction plan will be developed by the student, instructor. PREREQUISITES: HMGT 603, FDSC 2503, HFDB 25 3, 2533, 2543, HMGT 6 3, BADM25 3, ENGL 0043 or higher, MATH 00 3 or higher.
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4.00 Credits
On the job training working in the hospitality industry under the supervision of experienced professionals. 4 credit hours.
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3.00 Credits
This course examines various activities that constitute tourism, including recreation and leisure, the gaming industry, meetings, conventions and expositions in addition to an overview of tourism. 3 hours per week.
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3.00 Credits
A techniques course covering basic home fruit and vegetable production, including organic and sustainable methods, and the use and care of ornamental plants. This is a hands-on course utilizing Master Gardener instructional materials.
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3.00 Credits
An introductory course including study of basic biological processes and technologies of propagation, production, use of native and introduced horticulture crops, landscape and turf plants. Students will be introduced to various disciplines and business related aspects of horticulture. The aesthetic and nutritional uses of plants will be explored. Previous instruction in Plant Biology or General Botany is strongly recommended. 3 hours lecture and 3 hours laboratory weekly.
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3.00 Credits
An introductory course in turfgrass management emphasizing turfgrass growth, adaptation, and management.Methods for establishment, fertilization, mowing, cultivation, irrigation, and pest management are presented, and their impact on culture of lawns, golf courses, athletic fields, and other managed turf areas discussed. Lecture three hours per week.
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3.00 Credits
This introduction to the hotel business covers the development and classification of hotel establishments, hotel and rooms division operations; food and beverage operations, marketing, human resources and culture.
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3.00 Credits
This course surveys contemporary terrorism, focusing on international, transnational, and domestic terrorism. Students will examine the roots of terrorism organizations, terrorist motivations, the controversies about defining terrorism, and actions taken by governmental agencies to counter terrorism. Student learning outcomes include an understanding of terrorism against the United States, a general knowledge of criminology and criminal justice as frameworks for analyzing terrorism, a general knowledge and understanding of the historical, psychological, and sociological explanations of terrorism, a general knowledge of the patterns and trends of terrorism, and a better understanding of the theories and policies of counterterrorism.
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3.00 Credits
This course introduces students to the field of emergency management. Students will be exposed to the terminology and definitions used in emergency and disaster management. Students will examine legal requirements, responsibilities, and laws pertaining to emergency management. Students will develop an understanding of the procedures and requirements in emergency management including identification of hazards and response capabilities, both governmental and private sector. Student learning outcomes include knowledge of emergency operations planning systems, knowledge of emergency management operations, knowledge of long and short term responses to mass disasters, knowledge of the facilities, resources, and equipment used in comprehensive emergency responses, and knowledge of types of disaster relief and responses to various types of possible mass disasters.
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