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CJAC 451: Criminal Justice Capstone Project
3.00 Credits
Bellevue University
Students are asked to demonstrate competency from the perspective of a police manager/leader in conducting an analysis of a topic germane to a law enforcement agency. Analysis must take into consideration financial constraints, mission, critical success factors, operations methodology, political constraints, technology, organizational dynamics, etc. Using the results of this analysis, students prepare and present a strategic plan that addresses the topics, and supports the goals of the organization. Prerequisite: Acceptance into the Criminal Justice Administration Accelerated Degree Completion Program
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CJAC 451 - Criminal Justice Capstone Project
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CLA 350: Property Management
3.00 Credits
Bellevue University
This course will enable students to make effective decisions regarding the location of a new restaurant. Students will learn how to determine local economic development conditions, zoning regulation impact, and buyer/seller relationships.
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CLA 350 - Property Management
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CLA 352: Facilities Design
3.00 Credits
Bellevue University
This course is specialized for those who want to own, manage, or supervise a restaurant or institutional foodservice facility. Topics include concept development, projecting sales and costs, equipping the kitchen, building layout, marketing, staffing, and customer relations.
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CLA 352 - Facilities Design
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CLA 370: Ethnic Foods of the World I
3.00 Credits
Bellevue University
Students will prepare food from different areas of the globe while studying the culture and history of that region. Use of regional spices, herbs, and ingredients will be emphasized. The food will be prepared and served to guests.
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CLA 370 - Ethnic Foods of the World I
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CLA 371: Ethnic Foods of the World II
3.00 Credits
Bellevue University
Students will prepare food from different areas of the globe while studying the culture and history of that region. Use of regional spices, herbs, and ingredients will be emphasized. The food will be prepared and served to guests.
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CLA 371 - Ethnic Foods of the World II
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CLA 426: Operations Management for Culinary Arts
3.00 Credits
Bellevue University
The study of operations management allows one to understand the fundamental principles supporting the creation of goods and services. Topics include design of products and services, types of food service, quality management, process design, process capacity, location, layout, supply chain management, inventory, intermediate and short-term scheduling, and preventive maintenance.
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CLA 426 - Operations Management for Culinary Arts
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CLA 430: Advanced Cuisines
6.00 Credits
Bellevue University
Students will devise contemporary fine dining menus and implement them to be served in an ala carte kitchen with emphasis placed on menu design, timing of the food to meet guest needs, and preparation methods. (6 credit hrs)
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CLA 430 - Advanced Cuisines
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CLA 438: Marketing Strategy
3.00 Credits
Bellevue University
This course examines development and implementation of marketing mix strategies that are sound, adaptable, and effective across substantial environmental conditions. This course involves development of a marketing plan resulting in strategic price, place, and product decisions, their implementation, and control.
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CLA 438 - Marketing Strategy
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CLA 439: Strategic Management for Culinary Arts
3.00 Credits
Bellevue University
This course is the capstone course in culinary arts. The course examines the nature and purpose of strategic decision-making. Emphasis is placed on the preparation of a business plan for a new foodservice business or expansion of an existing business. This course must be taken in residence. Prerequisite: Senior standing (preferably, this course should be taken in the student's final semester)
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CLA 439 - Strategic Management for Culinary Arts
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CLA 499: Advanced Internship
9.00 Credits
Bellevue University
This course is an in-depth, practical learning experience with emphasis on immersion into a specialty area or industry concept chosen by the student. Proficiency in culinary technique is expected by employing competencies gained through prior coursework. Independent and creative problem solving will be articulated through utilization of communication technologies and written projects. Students will prepare a self assessment of personal standards of quality performance with respect for guest service, kitchen culture and cuisine. Students will complete 250 hours of internship, being involved in various worksites and duties. These duties will be working at various food related businesses, as well as projects as designated by the instructor. (9 credit hrs)
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CLA 499 - Advanced Internship
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