|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
4.00 Credits
Students will produce decorative work including chocolate candies and chocolate showpiece items. They will learn the principles of sugar work and produce sugar items including pulled, spun, bubble and caramel. They will also learn to make and decorate marzipan figures, sugar paste flowers, and pastillage. Students will be required to complete a photographic journal of their work. This a kitchen lab course.. ( Prerequisites: CUL 110 & CUL 240)
-
4.00 Credits
Students will study the catering industry, and the necessary steps to either begin building their own catering business or obtain a position in a commercial foodservice environment. Students will explore the differences between on-premise and off-premise catering. Students will also study the evolution of the personal chef business, the benefits and disadvantages of various forms of business ownership, and how to operate and manage a personal chef business.
-
4.00 Credits
Students will be challenged with coordinating the preparation and logistics of food production on a large-scale application while maintaining quality. This will be accomplished by utilizing systems of standards, policies, procedures, techniques and skills that have been obtained through the foundation of their classes and incorporating advanced techniques. Students will earn a certificate in food production with the NRA. ( Prerequisite: AAS in Culinary Arts)
-
3.00 Credits
Students will learn advanced techniques, skills and culinary methods. Using multiple cutting-edge cooking methods and equipment, students will demonstrate their newly-acquired abilities while reaffirming the basic laws of cooking. The student will discover how to apply and integrate aspects of the old world principles with modern techniques such as sous vide cooking, progressive cooling methods along with organics, slow cooking and the nutritional movement. ( Prerequisite: AAS in Culinary Arts)
-
4.00 Credits
This course provides a history and overview of how health care is organized in the United States. Students will investigate the effects of supply, demand, distribution and other environmental factors on health care delivery. ( Prerequisite: MGT 370)
-
4.00 Credits
This course is an introduction to international trade and finance. Coverage includes modern theories of international trade flows and exchange rate determination, with applications to such current issues as free trade, protectionism, trade deficits and exchange rate policies.
-
4.00 Credits
This course examines the economic behavior of women and men in the labor market and household, with particular emphasis on how economic outcomes affect relative economic status. Economic models of choice are applied to a wide range of decisions, including the gender division of labor within the family, and the individual's allocation of time between labor market and non-labor market activities, college-going, and family formation. Applications include economic explanations of past and present gender differences in labor force participation, earnings and occupations. Throughout, the pros and cons of various policies designed to reduce gender inequality are debated.
-
4.00 Credits
This course examines fundamental economic issues facing nations in today's global environment. Macroeconomic issues include gross domestic product, unemployment, inflation, business cycles and economic growth. Issues in international trade include the benefits and costs of international trade, trade regulation policies and regional trade agreements. Issues in international finance include the implications of international integration of financial markets, a nation's balance of payments, currency markets, and the benefits and costs of monetary and economic unions.
-
4.00 Credits
This course examines the principles and applications of economics. Topics include market analysis (supply and demand), profit maximization and the firm's output, pricing, and employment decisions. Specific applications include business advertising and pricing strategies. (This course is waived with a ?B? or better average in SSC 303 & 304 or equivalent)
-
4.00 Credits
This course studies the economic theory and applications relevant to business decision-making. Topics include supply and demand analysis, consumer elasticity, the theory of production and cost, profit maximization and marginal analysis, the theory of the firm in different selling and hiring environments, and the economics of personnel and compensation. Through research and case study, students will analyze such business decisions as production, pricing, non-price strategy and employment. ( Prerequisite: BUS 501)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|