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Course Criteria
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3.00 Credits
This course provide information that managers need to make sound selection and procurement decisions. It focuses on distribution systems, suppliers, payment policies, buying techniques, specification writing, ordering; the variety and characteristics of food, beverages, nonfood supplies, equipment, and furniture; receiving, security, and the buyer's role in the organization. Students can earn a course certificate in this subject from the National Restaurant Association. 3/0/0
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2.00 Credits
This course focuses on the basic concepts of nutrition. It focuses on a healthy lifestyle with an emphasis on personal nutrition, pregnancy, children, weight management, exercise, vegetarian eating, heart disease, cancer, diabetes, healthy recipe and menu planning, nutrition misinformation, and marketing nutrition in food service. It is a required course for individuals pursuing the Department of Health's Food Service Supervisor (Dietetic Assistant) certificate, Students can earn a course certificate in this subject from the National Restaurant Association. 2/0/0
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3.00 Credits
This course focuses on basic marketing principles, services marketing, marketing plans, research methods, information needs of hospitality managers, marketing segmentation, behavior of hospitality customers, advertising, promotions, promotional media, public relations, group sales, personal selling process, contemporary pricing strategies, and menu design. 3/0/0
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3.00 Credits
This capstone course is a supervised experience in a hospitality or food service management environment for students nearing graduation. It requires at least 150 hours in planned activities in association with management and operations tasks. Students must develop a personal portfolio. Prerequisite: Permission of the FSM Director and completion of 45 total credits and/or 24 FSM credits toward the FSM degree 0/0/10 Course fee charged Note: Students may receive credit for either GEL 110 or GEL 111
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3.00 Credits
This course introduces the elements and principles of graphic design. It explores industry design software in the Macintosh environment and how to use the computer as an artistic tool. 3/0/0 Course fee charged
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3.00 Credits
This course presents the basic principles of graphic design and explores them through problem-solving assignments. It gives an overview of the graphic design field and professional working methods. It emphasizes the development of strong conceptual content and solid craftsmanship in design execution. Prerequisite: GDD 101 3/0/0 Course fee charged
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3.00 Credits
This course focuses on the basic principles of illustration such as color, form, composition, as well as concept development and communication. It presents the history of illustration and its importance in graphic design. Assignments focus on the creation of original artwork through traditional and digital media, including scans, vector-based, and pixel-based software. Prerequisite: ART 120, GDD 101 3/0/0 Course fee charged
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3.00 Credits
This course focuses on the basic principles of typography as an art form and its place and importance in graphic design. It also presents the history of typography and type classification as well as letterforms. Prerequisite: GDD 101 3/0/0 Course fee charged
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3.00 Credits
This course presents the basic principles of 3D computer animation through high-end software instruction and problem-solving assignments. It introduces the history of animation and professional working methods. It emphasizes development of narrative, conceptual content, and solid craftsmanship. Prerequisite: GDD 110 or GDD 112 3/0/0 Course fee charged
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3.00 Credits
This course introduces the basic principles of digital photography and explores them through problem-solving assignments. It emphasizes image manipulation and the use of digital photography in graphic design layouts. Prerequisite: Digital camera with memory card required, GDD 101 3/0/0 Course fee charged
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