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Course Criteria
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3.00 Credits
Multiple dimensions of food systems along multiple dimensions of theory and practice. Restricted to Junior or Senior level standing. Prerequisite: C or better in HPEB 502. FS: 10/05/2022.
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3.00 Credits
Synthesis and application of content and competencies of the minor in nutrition and food systems in a practical setting with emphasis on student identified areas for professional growth. Restricted to Senior level standing. Prerequisite: HPEB 488. FS: 11/6/2013. CL: 2020.
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3.00 Credits
A study of special topics in health promotion, education, and behavior. Individual topics to be announced in master schedule by title. FS: 02/07/2018. CL: 2020.
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3.00 Credits
Strategies, tactics, and requisite skills for career success in the hospitality, retail, sport, entertainment, and technology industries. Course must be taken prior to HRSM internship. FS: 09/14/2022.
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3.00 Credits
Examination of effective techniques and practices of leadership development in the hospitality/tourism, retail and sport/entertainment industries. FS: 02/03/2021.
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3.00 Credits
This course examines and analyzes the effectiveness and efficiency of events in Hospitality, Tourism, Sport, Entertainment and Fashion and Retail Management industries. Event production, evaluation, and analysis will be conducted. Detailed activities involved in event production, evaluation, and analysis will be discussed and implemented. Prerequisite: C or better in HRTM 364, and SPTE 203, and RETL 362. FS: 12/05/2018. CL: 2020.
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1.00 Credits
The internship is a supervised work experience in the student's major area of study. FS: 06/05/2019. CL: 2020.
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3.00 Credits
Integration of prior academic work through the examination of problem inquiry, conduct of research, application of a solution development and the completion of a research paper. Prerequisite: Senior status, and HRSM student (SPTE, HRTM, RETL, or BAIS). FS: 10/03/2018. CL: 2020.
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3.00 Credits
History, growth, developments, and future opportunities in the hospitality industry.
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1.00 Credits
Hands-on training in the basic foundations of breads, pastas, and sauces. Basic bread types, pasta shapes, pasta sauces, food safety, and new techniques to create personalized dishes.
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