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Course Criteria
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3.00 Credits
Continuation of BUS 112 for those who have had some investment experience. Stocks, bonds, warrants, options, commodities, investment trusts, real estate, retirement plans, tax shelters and estate planning. Prerequisite: BUS 112 or instructor's permission.
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5.00 Credits
Introduction to the marketing of goods and services in a free enterprise system and the role of marketing in society. Topics include the marketing environment, marketing functions in manufacturing, retailing and service industries, market analysis including buyer behavior and market segmentation, marketing mix policies, advertising, pricing and public and legal policies that impact marketing. This course provides a valuable background both for students intending to transfer to four-year business programs and for business owners wishing to improve their knowledge of marketing practices.
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5.00 Credits
An overview of how businesses operate in the global environment including topics on marketing, management, production, human resource management and finance.
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1.00 - 15.00 Credits
Student develops and completes curriculum- related independent project which demonstrates skills and abilities and explores career options. May include, but is not limited to, service learning, original research, and travel abroad. Faculty sponsor approval required. Students with 45 transferable college credits are eligible to begin Learning into Action.
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3.00 Credits
Applied food service sanitation and safety for the food service professional. ServSafe Certificate offered as part of this course.
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3.00 Credits
History, production and uses of alcoholic beverages. Food and beverage pairing, and serving alcoholic beverages responsibly.
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2.00 Credits
Techniques in customer service, table layout and design, and the preparation of foods for banquets and catering. Prerequisite: To be taken in conjunction with the Restaurant Production Block (CAHM 180-183).
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1.00 Credits
Introduction to bakeshop principles. Orientation to baking equipment, safety, sanitation, course requirements, books and tools.
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3.00 Credits
Introduction to the techniques of making cookies, quick breads, pie, cream fillings, cakes, frosting, and glazes.
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3.00 Credits
Techniques of preparing yeast breads.
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