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Course Criteria
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3.00 Credits
This course is an introduction to the nature of theory, approaches to research, and types of oral communication theories. The course develops skills in researching and analyzing communication phenomena.
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3.00 Credits
This course is an introduction to the foundation, roles, and leadership associated with communication in small groups. The course develops skills in effective participation, conflict management, and presentation within a small group setting.
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3.00 Credits
This course critically examines how films create a window into a culture and society, and how to understand films as cultural texts that help us better understand cultural differences.
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3.00 Credits
This course explores the relationship between gender and communication. The course uses biological, social scientific, and critical theories to understand human interaction in family, personal relationships, education, organizations, and media. Culture and gender his/herstory are explored to understand the dynamic interplay between communication and gender.
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1.00 Credits
Students will identify a career focus and will learn to utilize effective job search strategies including networking, social media, resumes, cover letters and interviewing techniques.
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3.00 Credits
This course will provide the foundational knowledge of Beer, Wine, and Spirits in the growing global hospitality industry. This course provides an overview of the origins, production, sales, and responsible service of wines, spirits and beers. Topics include styles, service techniques, product knowledge, sensory analysis and beverage tasting. Sensory analysis is a significant part of the course and anyone under 21 years of age can only use sight and smell analysis.
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3.00 Credits
This course covers the fermentation process for producing beer, wine, and spirits. Must be at least 18 years old to register for the class.
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3.00 Credits
This course covers the sales and distribution of craft beverages. Multiple distribution, marketing channels, and data analytics are introduced to the student through a creative approach of brand development. Must be at least 18 years old to register for the class.
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1.50 Credits
This course covers operational safety with equipment, following OSHA guidelines, HAZMAT, proper space flow, and standard operating procedures to promote sanitation and safety for employees and customers within the craft beverage industry. Must be at least 18 years old to register for the class.
Prerequisite:
CRFT 140
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2.00 Credits
This course is a supervised learning experience with an approved craft beverage facility. The practicum allows the student to develop and mature through exposure to, and practical experience with, a variety of tasks under guidance of trained, established leaders in the field. In addition, the practicum sites will afford the students the opportunity to observe and experience firsthand many different aspects of their chosen field. Minimum of 150 hours. Must be at least 18 years old to register for the class.
Prerequisite:
CRFT 140, CRFT 160, and CRFT 170
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