| Business Administration (BA) |
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| BUS100 | Introduction to Business
This course provides a background on business and management. Students will discuss human relations, organizational structure, communications, technology in business, and strategic planning. Prerequisite: None |
4.5 |
| BUS112 | Principles of Accounting I
This course is an introduction to the basics of accounting procedures. Topics include, accounting techniques and cycles, billings, balance sheets, and financial statements. Prerequisite: None |
4.5 |
| BUS120 | Sales and Marketing This course introduces the student to effective methods for marketing products and services. Direct mail, print time and other advertising techniques are discussed. Problem solving relative to customer relations is addressed. Consumer profiled, organizational personalities, and demographics are presented as components of market research and analysis. Prerequisite: None |
4.5 |
| BUS122 | Principles of Accounting II
This course expands the students knowledge of preparing balance sheets and financial statements. The student will prepare general ledger entries, prepare payroll, and discuss budget control. Prerequisite: BUS112 |
4.5 |
| BUS125 | Office Systems and Procedures
This course discusses the importance of planning and organizing duties and responsibilities, the importance of office policies and procedures, and time management. Prerequisite: None |
4.5 |
| BUS135 | Principles of Management
This course presents management theory and the functions of planning, organizing, directing, staffing and controlling. This course also focuses on the application of management principles to realistic work-related situations. Prerequisite: None |
4.5 |
| BUS200 | Business Law This course is an introductory to law and ethics and outlines the ethical responsibilities managers face when conducting business. This course includes vulnerability to lawsuits and litigation. American and international perspective and interpretations of laws and ethical standards are discussed. Prerequisite: None |
4.5 |
| BUS210 | Human Resource Management
This introductory course concentrates on human resource management issues confronting organizations. These issues include organizational practices and legal aspects of recruitment, selection, training, orientation, and performance appraisals. Labor relations are discussed. Prerequisite: None |
4.5 |
| BUS220 | Business Communications
This course prepares the student for communication in the workplace. The student will prepare memorandums, letters, proposals, presentations, newsletters, and flyers. Discussions will focus on information exchange in and outside of the organization. Students presentations will be critiqued on message intended and message received. Prerequisite: None |
4.5 |
| BUS230 | Business Statistics This course is an introduction to the relationship of business and statistics. Statistical methods and hypothesis will be discussed. Major topics include mean - median- mode, random variables, binomial probabilities and confidence limits. Prerequisite: None |
4.5 |
| BUS240 | International Business
This course discusses how the global economic, political , and cultural environment affects domestic and international businesses, international operations and dependency, and public policy decisions. Prerequisite: None |
4.5 |
| BUS250 | Principles of Economics
This course examines supply and demand, market demand and elasticity, cost theory, market structures, pricing theory, and consumer behavior. Regulation, antitrust policy, and income distribution are also discussed. Prerequisite: None |
4.5 |
| BUS291-294 | Current Topics in Business Today
This course provides students discussion and problem solving in current topics in Business Administration. The topic will be announced in the current term schedule. Prerequisite: Approval from the Program Director |
4.5 |
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Financial Accounting: Reporting and Analysis This course emphasizes the financial statement as a means of diagnosing a company’s strengths and weaknesses enabling decisions on loans, investments, acquisitions, and employment. Also covered are economic and political forces impacting accountants. Topics include overview of financial statements, analysis and data mining, balance sheets, cash flows, revenue cycle, expenditure cycle, and decision making. Prerequisite: None |
4.5 |
| BUS305 | International Business Strategies This course focuses on the strategies and structures of international businesses. Topics include cultural differences, economics and politics of international trade and investment, functions and form of the global monetary system, and assessment of the special roles of an international business’s various functions. |
4.5 |
| BUS310 | Internet Business Models and Strategies This course addresses the impact of the internet on business performance through theory and case studies. Concepts covered include concept and theory-grounded information about internet start-ups, the challenges faced by bricks-and-mortar firms, and the worth of start-ups. Topics include internet technologies and value network, competition, components, dynamics, and evaluation of business models, and application of concepts, models, and tools. Prerequisite: None |
4.5 |
| BUS320 | Taxation Principles This course provides a sufficient understanding of the tax environment to evaluate business transactions. Fundamental tax concepts are applied to a variety of business, investment, employment, and personal transactions. Topics include business formation, capital expenditures, employee and executive compensation, international and multi-state operations and disclosure. Prerequisite: None |
4.5 |
| BUS325 | Entrepreneurial Leadership Through the study of successful leaders and their companies, students learn techniques to move a company from mediocre to great. Topics include goal setting, culture development, vision, profits, technology, effects of change, discipline, and necessary leadership qualities. Prerequisite: None |
4.5 |
| BUS330 | E-Business Distributed Software Architecture This course focuses on work systems that make extensive use of computer and communication technologies in order to perform work more efficiently satisfy new and existing customer desires through the application of cost-effective technologies. Topics include building and maintaining systems, innovation, obstacles, frameworks and analysis, data modeling, database management systems, functional information system business systems, and human and ethical issues. Prerequisite: None |
4.5 |
| BUS335 | Internet Sales and Marketing This course emphasizes the importance of e-commerce, business to business, technology, social issues, and legal issues as applied to sales and marketing. Additional topics include security, encryption, payment systems, marketing concepts including branding, marketing communications, web retailing, online service industries, supply chain management and collaborative commerce. Prerequisite: None |
4.5 |
| BUS340 | Financial Management This course introduces finance and its importance and relevance. It covers the financial environment and financial objectives. Topics include financial statements, cash flow, taxes, risk, rates of return, time value of money, bonds, stocks, and capital. Prerequisite: None |
4.5 |
| BUS345 | Labor Relations This course presents basic concepts of employee relations and satisfaction based upon company policy and legal regulations. Topics include compensation, benefits, services, OSHA requirements, unionization and collective bargaining, and ethical issues. Prerequisite: None |
4.5 |
| BUS350 | E-Business and Internet Law This course builds upon the traditional legal environment and introduces recent significant developments in the e-business environment. Topics include foundations, administrative agencies, product liability, intellectual property, cyberlaw, employment concerns, regulatory agencies, UCITA, and the international environment. |
4.5 |
| BUS355 | Internet Architecture and Trends This course provides an in-depth study of various networking technologies including internetworking devices and the OS software models as they impact the business world. Topics include wide-area networks, network topologies, network protocols, cabling systems as well as wireless communications. Prerequisite: None |
4.5 |
| BUS360 | Business Ethics This course analyzes basic principles of business ethics, moral reasoning and the capitalistic market economic system. Topics include a framework for moral reasoning, government regulation, ethics of bribery, price fixing, pollution, resource depletion, product safety, consumer protection as well as rights and duties of employees and corporations. Prerequisite: None |
4.5 |
| BUS365 | Employee Relations This course presents an in-depth analysis of employee-related practices such as selection, training, continuing development, performance evaluation, and compensation. Topics also include termination, discipline, and various ethical and legal issues. Prerequisite: None |
4.5 |
| BUS375 | New Venture Creation This course provides research and knowledge about the entrepreneurial process. Materials will include the driving forces of entrepreneurship: opportunity recognition, team, resource requirements, and effective business plan. Topics include equity creation, recognizing opportunities, effect of the internet, attitudes and behaviors, rewards and incentives, ethics, finance, and business plan. Prerequisite: None |
4.5 |
| BUS400 | Advanced Financial Management This course continues materials in BUS340 and adds topics such as capital budgeting, capital structure and leverage, distributions, dividends, current asset management and financing, hybrid financing, mergers, LBOs, and holding companies. Prerequisite: BUS340 |
4.5 |
| BUS415 | Organizational Theory and Development This course examines the field of organizational development and provides a background in organizational development theory and application. Topics include history of organizational development theory, models for organizational structure and change, and advances in organizational development theory. |
4.5 |
| BUS420 | Accounting Information Systems This course focuses on the impact of information technology on accounting including developments in the Internet, electronic commerce, EDI and databases. Additionally, the course provides information on developing, implementing, and maintaining an accounting information system. It also addresses the increasingly competitive business environment and techniques to reap the most value at the least cost. Prerequisite: None |
4.5 |
| BUS425 | Diversity in the Workplace This course examines the management of a diverse workforce and the benefits of creating this diversity. Topics include understanding human behavior in an organization, changing marketplace realities, employment systems, affirmative action, behavior modification for employees and other topics related to a multicultural workforce. Prerequisite: None |
4.5 |
| BUS430 | Competitive Strategies This course addresses the complex future faced by existing businesses. Materials will cover strategic and organizational issues, restructuring, mergers and acquisitions, technological change, strategic alliances, and the challenges of creating and serving markets around the world. Topics include strategic goals, competitive environment, value chains, focus strategies, ethics, diversification, globalization, cooperation and competition, organization design practices, and implementing change. Prerequisite: None |
4.5 |
| BUS435 | Business Information Systems Security This course focuses on the development of a security policy that balances access, protection and cost, and the importance of a global policy that is consistent and of even strength throughout the organization. Topics covered include security threats, security tools, system security, firewalls, voice systems, and security deployment and management. Prerequisite: None |
4.5 |
| BUS440 | Business Forecasting and Simulation This course examines the application of economics theory and methodology needed by business managers to forecast both technical and non-technical needs. Topics include tools and techniques for analysis, consumer and firm behavior, product demand, evaluation of decisions, technology benefits and challenges and interactions between firms and the marketplace. Prerequisite: None |
4.5 |
| BUS455 | E-Business Systems Deployment This course presents material leading to a new understanding of e-commerce and e-business through a new focus on integration and the business design. The course focuses on business processes, back-office and front-office applications and strategy to be successful in a digital economy. Topics include an overview of e-business and e-commerce, trend spotting, developing an e-business design, constructing an e-business architecture, customer relationship management, sales, and enterprise resource planning. Prerequisite: None |
4.5 |
| BUS490 | Business Administration Senior Project Students will work under the supervision of a faculty advisor to further refine and develop their skills and knowledge through a student-created independent project. Project proposals must be submitted to the faculty advisor of the student’s choosing and approved by the advisor and the dean before the student may register for this course. The student’s final grade for the project will be determined by faculty committee. Prerequisite: None |
4.5 |
| BUS491-494 | Current Topics in Business This course offers a comprehensive discussion of current popular or “hot” topics in the business field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: Approval from Program Director |
4.5 |
| Hospitality (HOS) |
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| HOS105 | Analysis of the Hospitality
Industry This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry's growth and development - both nationally and internationally, by reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends. Prerequisite: None |
4.5 |
| HOS110 | Food and Beverage Management
This course provides a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation. Levels of management, commercial food service operations and nutritional concerns will be discussed. Prerequisite: HOS105 |
4.5 |
| HOS120 | Front Office Procedures
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Prerequisite: None |
4.5 |
| HOS125 | Housekeeping Management
This course offers the student an overview of the relationship between the hotel and restaurant industries. Emphasis is placed on terminology, modern management techniques, planning organizational functions, staffing, decision making, and problem solving. Prerequisite: None |
4.5 |
| HOS135 | Hospitality Facilities
Management This course provides hospitality managers and students with information they will need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department. Prerequisite: None |
4.5 |
| HOS220 | Hospitality Accounting
This course provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle that results in the production of financial statements. Prerequisite: None |
4.5 |
| HOS230 | Meeting and Conference
Planning This course defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs and explains techniques to meet those needs as part of meeting and convention service. Prerequisite: None |
4.5 |
| HOS235 | Hotel Marketing
This course takes a practical perspective in introducing students to the marketing of hotels, restaurants, and clubs. There are chapters on market segmentation, marketing research, , advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, travel purchasing systems and the future of hospitality marketing. Prerequisite: None |
4.5 |
| HOS240 | Convention Management
This course defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs and explains techniques to meet those needs as part of meeting and convention service. Prerequisite: None |
4.5 |
| HOS245 | Event Management
This course encompasses all phases of the specialized training needed in Event Management including design, financing, budgeting, leadership, and integrated marketing. It provides the critical background needed to improve your effectiveness and profitability as an Event Manager. Prerequisite: None |
4.5 |
| HOS260 | Hospitality Law
This course provides an awareness of the rights and responsibilities the law grants to or imposes upon a hotel keeper and illustrates the possible consequences of failure to satisfy legal obligations. Prerequisite: None |
4.5 |
| HOS270 | Hospitality Supervision
This course serves as a bridge between basic accounting and managerial accounting courses. This course covers areas as specialized accounting for hotel revenue and expenses; periodic inventory accounting for food and beverage areas; hospitality payroll accounting; intangible assets; accounting for inventory, property and equipment; financial information systems; hotel departmental financial statements; the income statement and more. Prerequisites: HOS220 or BUS112 |
4.5 |
| HOS281-284 | Hotel and Event Externship
The student will gain hands-on experience in the daily operation of a restaurant. The student will rotate through the various workstations of a restaurant, or hotel and acquire the skills required to conduct the various types of positions in Hotel and Event Management positions. Prerequisite: None |
3.0 |
| HOS291-294 | Current Topics in Hotel
and Event Management This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule. Prerequisite: Approval from the Program Director |
4.5 |
| HOS310 | Beverage Operations Management This course is designed to provide students with the practical knowledge needed to manage a bar or beverage operation. This course presents principles and theories to support and reinforce the practical aspects. Federal, state, and local regulations governing operations serving alcoholic beverages are presented. Prerequisite: None |
4.5 |
| HOS315 | Italian Cuisine This course will examine the basic cuisine of Italy through regional studies. Students will examine how cooking methods, recipes, and ingredients change from region to region throughout Italy and develop an understanding of the wide range of styles of cooking that fall under the heading of Italian Cuisine. Prerequisite: None |
4.5 |
| HOS320 | Hospitality Marketing This course takes a practical perspective in introducing students to the marketing of hotels, restaurants, and clubs. There are chapters on market segmentation, marketing research, advertising, public relations, promotions, and packaging, pricing strategies, revenue maximization, travel purchasing systems and the future of hospitality marketing. Prerequisite: None |
4.5 |
| HOS325 | Asian Cuisine This course analyzes the range of cuisines in the Asian continent, their similarities and differences, and their historical influences on each other. Through reading, lecture, and hands-on cooking, students will study the cuisines of countries including: Japan, China, India, Thailand, Vietnam, Malaysia, Korea, Russia, and Afghanistan. At the end of the course, each student will also have the opportunity to focus more in-depth on the region of his or her choice. Prerequisite: None |
4.5 |
| HOS330 | Food and Beverage Controls This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications. Prerequisite: None |
4.5 |
| HOS335 | Seafood Cookery This course introduces students to the various types of seafood used in professional kitchens and identifies the methods of purchasing, handling and preparing various seafood items. Prerequisite: None |
4.5 |
| HOS340 | Business and Restaurant Law This course introduces the students to laws, which affect the operation of a business. Business formats, corporations, partnerships, sole proprietorships are evaluated as each structure puts different operational requirements on the business owner. This law course analyzes a wide variety of other laws which also affect a business: truth in menu laws, liability law, anti-trust law, and others. Prerequisite: None |
4.5 |
| HOS345 | Charcuterie This course will examine the advanced aspects of charcuterie and will include forcemeats, mousses, sausages, cured meats, fish, and poultry and the basics of smoking as a flavoring and curing agent. Prerequisite: None |
4.5 |
| HOS350 | Wine Appreciation This course introduces students to terminology and principles used in the wine industry. Focus will be on names and characteristics of grape varietals, differences between Old World and New World wines, qualities and characteristics of Old World wines, and principles of wine and food pairing. In addition, students will cover a brief overview of other alcoholic beverages, including beer and distilled liquors. Many classes will include a tasting of four to eight wines so students may experience the flavors, bodies, and aromas that appear in different wines. Prerequisite: None |
4.5 |
| HOS355 | Catering This course introduces the skills needed to manage both on-premise and off-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events. Prerequisite: None |
4.5 |
| HOS365 | International Hotel Management This course provides the background every graduate will need in today’s rapidly changing global marketplace. It prepares students to plan, develop, market, and manage hotels in the international arena. It gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions. Prerequisite: None |
4.5 |
| HOS375 | Recipe and Product Development This course will focus on the scientific process of creating and testing a recipe to achieve the desired result. In addition, students will study the steps needed to bring a product, once developed, to the mass market, as well as the types of ingredients often reserved only for massmarketed foods. Prerequisite: None |
4.5 |
| HOS410 | Financial Analysis of the Hospitality
Industry This course serves as a bridge between basic accounting and managerial accounting courses. This course covers areas as specialized accounting for hotel revenue and expenses; periodic inventory accounting for food and beverage areas; hospitality payroll accounting; intangible assets; accounting for inventory, property and equipment; financial information systems; hotel departmental financial statements; the income statement and more. Prerequisite: None |
4.5 |
| HOS415 | Convention Management This course defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs and explains techniques to meet those needs as part of meeting and convention service. Prerequisite: None |
4.5 |
| HOS420 | Human Resource Management The employees are a company’s greatest asset. Human Resource Management is fundamental to a happy employee. This course introduces the student to personnel law, benefit administration and selection, productivity reviews, incentives, and more. Today’s employees offer challenges to Human Resources with cultural diversity and language barriers. This course enables the student to understand the function of HR, and its role in the hospitality operation. Prerequisite: None |
4.5 |
| HOS425 | Security and Loss Prevention Liability is a risk in the hospitality industry. This course looks at the areas where attention is needed controlling assets. Security and safety of the guest is essential, as is the prevention of lawsuits. Training of the employees, development of inspection checklists, and maintenance of these functions are introduced. Protecting your assets, your hotel, your employees, and your guests, while being proactive is the necessary step for security and loss prevention. Prerequisite: None |
4.5 |
| HOS430 | Hospitality Facilities Design This course focuses on the style and design of restaurants and hotels to achieve pleasing aesthetics and functionality. Students will learn from case studies as well as texts the skills needed to design a restaurant or hotel. Prerequisite: None |
4.5 |
| HOS435 | Yield Management Managing the revenue in a hospitality operation is the key to a profitable operation. Yield is money, and Yield Management is a technique to maximize your revenue by managing your room rates, minute by minute, day to day. This course teaches the student how to effectively manage a hotel’s rates, while analyzing its REVPAR, revenue per available room. Through yield management, front office becomes the central hub of the hotel, and room revenue becomes more than just selling rooms. Prerequisite: None |
4.5 |
| HOS445 | Presentation and Plate Design This course focuses on traditional and contemporary plate and platter presentations as well as buffet presentations. Students will prepare to meet the exacting standards of the industry through competitions, both in-house and national. Domestic and international standards will be introduced as they apply to upper level chef positions. Prerequisite: None |
4.5 |
| HOS455 | Product Preservation Technology This course introduces students to the growing field of packaging and preservation of food. Students will view preservation procedures both from the consumer’s perspective, discussing pros and cons of using pre-prepared foods, and from the producer’s perspective. Students will learn the technology and techniques for preparing irradiated, sous vide, cyrovac, frozen, freezedried, and oven-dried foods. In addition, students will gain hands-on experience using one or more of these techniques. Prerequisite: None |
4.5 |
| HOS465 | Chocolate and Sugar Arts II This course focuses on advanced techniques of working with chocolate and sugar. Topics include chocolate, tempering, cutting shapes, transfer sheets, display pieces, candies, and sugar doughs. Students will be exposed to the idea of sugar as art covering techniques in poured sugar, pulled sugar and spun sugar. Prerequisite: CUL235 or equivalent |
4.5 |
| HOS475 | Chilies in the Global Kitchen This course introduces students to the various types of Cuisines of hot climates and the common use of “hot” Chilies in these Cuisines. Students will learn how chilies have migrated around the world and influenced the cuisines of these hot climate countries. Prerequisite: None |
4.5 |
| HOS490 | Hospitality Senior Project Students will work under the supervision of a faculty advisor to further refine and develop their skills and knowledge through a student-created independent project. Projects may include but are not limited to: writing a research paper, designing a catered event, designing and preparing a multi-course menu, designing and teaching a course to faculty and students, creating a system that could be applied to a hospitality operation for greater efficiency or effectiveness, or performing the role of a general manager in a hotel. Project proposals must be submitted to the faculty advisor of the student’s choosing and approved by the advisor and the dean before the student may register for this course. The student’s final grade for the project will be determined by faculty committee. Prerequisite: None |
4.5 |
| HOS491-494 | Current Topics in Hospitality This course offers a comprehensive discussion of current popular or “hot” topics in the Hospitality field. Students will analyze the topic critically and understand how it impacts the field and the student’s career. The exact topic will be announced in the current term schedule. Prerequisite: None |
4.5 |
| Culinary Arts (CUL) |
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Fundamentals
of Culinary Arts This course will consist of practical training in the kitchen and organized field trips to introduce students to the industry. In full uniform, students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Field trips will include tours of hotel and restaurant kitchens led by professional chefs. Classroom discussion will center on selected topics from Labensky’s On Cooking. Prerequisite: None |
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Culinary
Theory This course focuses on basic food service sanitation practices, discussion of selected topics from Labensky’s On Cooking and Internet research of related culinary topics. Students will prepare for a nationally administered sanitation examination. Prerequisite: None |
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Advanced
Culinary Theory This course introduces basic practical application of kitchen mathematics including calculation of food cost, recipe yields, recipe costing, purchasing and other related topics. Course content includes field trips, Internet research, and class discussion of advanced topics from Labensky’s On Cooking. Prerequisites: CUL110, CUL120 |
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Introduction
to Cooking Techniques This course examines the basic aspects of fruit and vegetable preparation including salads, cold sauces, and dressing. The fundamental aspects of breakfast cookery are also introduced. Prerequisites: CUL110, CUL120 |
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Garde
Manger This course examines the advanced aspects of garde manger and includes hor d’oeuvres, sandwich presentation and the basics of ice carving. Prerequisite: CUL140 |
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Sauces,
Soups & Stocks This course introduces production methods for sauces and stock production. It includes basic stocks and soups, reduction and clarification of stocks and the five leading and small sauces. Also included are the three main categories of soups and their production and the basics of meat fabrications. Prerequisites: CUL110, CUL120 |
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Elements
of Entrée Production This course examines the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods. Students will also expand the skills acquired in CUL150. Prerequisite: CUL150 |
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Fundamentals
of Baking This course examines the preparation and production methods for baking. It includes bake shop layout, work flow, and equipment; theory and production of yeast breads; theory and production of quick breads; theory and production of cakes and cookies; production of fruit, pudding and custard pies; production of puff pastry and pate choux items. Prerequisites: CUL110, CUL120 |
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Pastry
Arts This class focuses on techniques and fundamentals of classical and contemporary plated desserts, cake decorating, sorbets and mousses. Prerequisite: CUL160 |
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Nutrition
and Menu Planning This course provides the basics of nutrition and application of the basics in the food service industry. Topics include preparation methods, modification of recipes using alternative preparation methods and ingredient substitutions to lower fat and salt content, and application of the principles of Dietary Guidelines for Americans. Also included are seasonal menus with emphasis on diverse vegetarian dishes and low-fat, low-cholesterol entrees. Prerequisites: CUL142, CUL152, CUL162 |
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Dining
Room Service This course develops the skills of the future dining room server and creates a common language between the dining room and the kitchen for future chefs. Through theoretical and practical application of table service, students will gain an appreciation of the elements of the front of the house. Prerequisites: CUL142, CUL152, CUL162 |
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International
Cuisine This course exposes students to the preparation of international dishes made in the traditional manner. French, Italian, Spanish, Greek, Asian, Slavic, German, and Portuguese cuisine will be covered. Emphasis is placed classroom production, cooking techniques, mise en place, and presentation. Prerequisite: CUL152 |
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la Carte Production This course provides the students with the practical skills and knowledge to work in an a la carte production kitchen. Students will rotate through several kitchen stations to refine previously acquired cooking skills. Students will develop a menu and produce menu items. Students will design, produce, and serve a weekly menu around a specific theme. Prerequisites: CUL142, CUL152, CUL162 |
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Chocolate
& Sugar Arts This course introduces students to the art of working with chocolate and sugar. Topics include chocolate, tempering, cutting shapes, transfer sheets, display pieces, candies, and sugar doughs. Students will be exposed to the idea of sugar as art covering techniques in poured sugar, pulled sugar and spun sugar. Prerequisites: CUL162 or permission of Dean |
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Purchasing
and Receiving This course examines the basic aspects of procurement within the foodservice industry. Topics include ordering, menu forecasting, and delivery schedules. The course also introduces receiving, proper storage and handling techniques, and inspections of deliveries and invoices. Students will learn basics of electronic purchasing, inventory controls, FIFO, security, legal and ethical aspects of procurement and resources available in the industry. Prerequisites: CUL110, CUL120 |
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Hospitality
Computer Applications This course explores several computer applications that would assist a manager in the use of spreadsheets, computer ordering systems, menu layout and design. It also introduces the use of Internet materials and resources useful in the hospitality industry. Prerequisite: None |
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American
Regional Cuisine This course introduces the production of American regional cuisine dishes through a focus on various cooking methods, food textures, flavor combinations, and plate presentations. Prerequisite: CUL152 |
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| CUL281-284 | Culinary
Skills Externship This course provides students with the skills needed to succeed in a culinary environment. The student will have an opportunity to work in an actual restaurant setting. Working in an actual food service environment will afford a student the necessary skills for success. Prerequisites: CUL120 through CUL210 |
3.0 |
| CUL291-294 | Current
Topics in Culinary Arts This course provides students discussion and problem solving in current topics in the Culinary Arts field. Topics will be announced in the current term schedule. Prerequisite: Permisson of Dean |
4.5 |
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| Liberal Arts |
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| APS110 | General Science This course examines scientific concepts and principles in an integrated manner to provide an overview of the sciences. Topics include physics, astronomy, chemistry, earth science, and biology as a means to address areas such as growing global population, limited resources and the fragile environment. Prerequisite: None |
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| APS410 | Impact of Science and Technology This course is an introduction to the basic concepts of science and future thinking. The content demonstrates how scientific and technological advances have significantly impacted all aspects of contemporary life. Prerequisite: None |
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| ENG110 | College Composition This course focuses on reviewing grammar, sentence structure, punctuation skills, and style points required for effective written communication including research papers. Students use a standard handbook and apply proofreading skills to all types of written communications. The student is guided in learning writing as a process: understanding audience and purpose, exploring ideas and information, composing, revising, and editing. Prerequisite: None |
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| ENG210 | Writing for Business This comprehensive course incorporates all facets of effective writing and adapts them to specific business correspondence. Students write, proofread, and edit memos, resumes, and reports. Students develop the ability to adapt style, tone and content to a particular purpose and specific group of readers. Prerequisite: None |
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| ENG310 | Oral Communications This course presents the principles and functions of spoken communications. The student learns how to prepare to deliver various types of oral presentations. Emphasis is on planning and on how to orient content to a particular audience. Students present short talks and plan and present longer, more formal speeches on assigned topics and/or on topics of choice. Prerequisite: None |
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| HUM110 | Introduction to Personal and Professional
Ethics This course focuses on the application of ethics to personal and professional life. Positive and negative sides of behavior and how this affects self-image and self-respect will be discussed. This course includes studies of Plato, Aristotle, and others. Prerequisite: None |
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| HUM130 | Culinary Cultural Traditions This course offers an examination of the major historical and geographical developments in North, Central, and South America, Asia and Europe, and ways in which these developments have affected the creation of various cultural patterns including, but not limited to, gastronomic choices, cooking habits, and use of local ingredients to meet nutritional and cultural considerations. Topics will include the power and impact of cultural symbols and the ways in which generations teach their young to honor their cultural heritage. Prerequisites: None |
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| HUM310 | Spanish I This course uses vocabulary and language structure through a series of activities designed for realistic communication which allow students to achieve both written and spoken Spanish language skills. Through reading, dialogue, and associated study, students develop an understanding of the language and cultural distinctions of Spanish speakers worldwide. Prerequisite: None |
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| HUM410 | Understanding World Cultures This course discusses civilizations and cultures as they evolved from Eastern, Western, African and South American influences. The student is enabled to relate diverse cultures to their impact on contemporary society, politics, and world events. Prerequisite: None |
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| HUM420 | Spanish II This course reviews the fundamentals of the Spanish language and provides special attention to the continuing development of students’ conversational and reading skills. Students build upon their understanding of the language in both written and oral forms. Prerequisite: HUM310 |
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| MAT110 | Fundamentals of Mathematics This course provides an introduction to the basic techniques of mathematics and applies them to problem solving in different areas of business and industries. Prerequisite: None |
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| MAT120 | Introduction to Mathematics This course introduces number systems, logic, basic algebra, equations, and descriptive statistics. Students apply mathematical concepts to solving business and other problems encountered in business and other industries. Prerequisite: None |
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| MAT310 | Applied Statistics This course presents material essential in an increasing number of professional fields by providing a new type of competence, quantitative literacy. Topics include descriptive statistics; collecting and interpreting data; inferential statistics; probability; consumer mathematics; management mathematics; and growth and scaling. Prerequisite: MAT120 or equivalent |
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| MAT410 | Applied Calculus This course focuses on techniques of differential and integral calculus encountered in professional activities and real-world situations. Students will gain a sound, intuitive understanding of the basic concepts of calculus through a problem-solving approach. Topics include functions, graphs, and limits; differentiation; derivatives; exponential and logarithmic functions; integration; and variables. Prerequisite: MAT310 or equivalent |
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| PSY110 | Social Psychology This course provides an application of the psychological principles to the development of a stable social framework within business and personal environments. Prerequisite: None |
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| PSY120 | Psychology of Business and Industry This course examines psychology from an organization behavior perspective. Interpersonal and group dynamics, employee motivation, senior-subordinate relations, interpersonal skills, and techniques for supervising management and staff are addressed. Prerequisite: None |
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| PSY310 | Organizational Behavior This course focuses on theories and research into organizations of the 21st century. Students will gain a perspective which will provide a firm grasp of the fundamentals of human behavior particularly as it applies to the organization. Topics include managing people and organizations; diversity; motivation; participation; goal setting and reward systems; stress; group dynamics; leadership; organizational design and culture; and change and development. Prerequisite: PSY110 or PSY120 or equivalent |
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| Graduate Courses | ||
| Course Number |
Telecommunication Systems |
Quarter Credits |
| CIS520 | Wireless Telecommunications This course will concentrate on developing a fundamental understanding of International Wireless Networks. Both Fixed and Mobile systems will be addressed from a practical design and implementation point of view. This course will consider propagation effects for outdoor and indoor systems, modulation technologies, data encoding, antenna design, Cellular layout and the design of personal communications devices. Particular emphasis will be placed on new Low Earth Orbit (LEOs) Satellites and other technologies emphasizing wireless communications. |
4.5 |
| CIS530 | Digital Communications This course will concentrate on Digital Communications techniques as utilized in present and future systems. An emphasis will be placed on Analog to Digital conversions, digital sampling techniques, digital modulation and transmission, multiplexing and coding techniques. The use of the Laplace, Z transforms and discrete-time systems will be covered. Power Spectral Density analysis coherent and non-coherent modulation will be important topics. Realization of digital Transmission techniques and medium as well as spread spectrum will be covered. Satellite communications and multiple access techniques are also important topics. |
4.5 |
| CIS540 | Signal Processing This course will emphasize topics involved with Digital Signal processing. Topics will include digital sampling and filtering techniques. The use of Laplace and Z transforms will be covered. Other topics will include discrete-time systems, frequency analysis, and design of digital filters. Additional topics covered are discrete and fast Fourier transform, Power Spectral estimation and adaptive filters. An emphasis will be placed on designing digital filters for communications processing. |
4.5 |
| CIS550 | Wireless/Fixed Hybrid Networks This course will emphasize the design and implementation of Wireless/Fixed Networks needed to deliver wireless access to customers. Topics covered will include: Cellular interfaces to wireline Networks, access to the Internet, Network Management, transmission systems and Internet protocols. The designing of networks including traffic analysis, handoffs and multiplexing of US, European, Asian and Canada systems will be considered. |
4.5 |
| CIS560 | Satellite Communications The topics included in this course consider the latest Digital communications techniques as related to Satellites. The design, fabrication and launching techniques will be considered. Topics including weight, power and on board payload design will be included. Propagation effects and path calculations will be discussed. The consideration of TDMA/CDMA multiplexing for Networks and performance are important topics. Bit error performance for various modulation techniques and Network Management as well as synchronization will be considered. Very Small Aperture Terminals (VSAT) and Low Earth Orbit (LEO) systems will be covered. Prerequisite: CIS530, CIS540 |
4.5 |
| CIS570 | Fiber Optic Communications The theory and practical implementation of Fiber Optic systems will be addressed. Topics related to electromagnetic transmission over fiber will be considered. The design and fabrication of fiber strands will be explored. Implementation of Wide band systems using Fiber will be addressed. Wave Division Multiplexing and Dense Wave Division Multiplexing (DWDM) as well as Sonet will be addressed. Designs using single and multimode systems will be included. Prerequisite: CIS530 |
4.5 |
| CIS580 | Data Networking The topics is this course include: data communications, data Link control, data encoding, Wide Area Networks, Local Area Networks, Network Protocols (TCP/IP) and Security related to the Internet. Communications Architecture considering the seven layer protocol system will be addressed. Other topics will be: Circuit and Packet Switching, Frame Relay and Asynchronous Transfer (ATM). Network Management using SNMP will be covered. Understanding of the design and implementation of the Internet will be emphasized. Prerequisites: CIS530, CIS540 |
4.5 |
| CIS590 | Broadband Networking This course will emphasize Telecommunications techniques need to communicate at very wide bandwidths. Topics will include transmission and modulation techniques related to communicating at bandwidths of 1.5 Mbps or greater, up to terabits. The consideration of ISDN, Frame Relay and ATM techniques will be addressed. The use of wide band LANs and WANS will be considered. The use of Fiber Optics and Satellites for broadband communications will be addressed. Topics including Digital Subscriber Line (DSL), Cable systems and Microwave based systems will be covered. |
4.5 |
| CIS620 | Telecommunications Applications
Architecture This course will emphasize topics related to Telecommunications applications. Specific topics to be covered are: Video conferencing over Networks, Picture Processing, Video & Audio streaming, Video over Web-enabled Networks. The discussion of mathematical techniques for data compression and picture enhancement will be covered. Three dimensional Image analysis and transmission of data with low signal to Noise ratios will be discussed. |
4.5 |
| CIS630 | Foundations of Microelectronic System
Design This course will concentrate on the fundamentals of Semiconductor physics and applications. Topics will include: semiconductor physics, wave equations, solid state electronics, integrated circuits and testing. Consideration of semiconductor processing techniques and Large Scale Integrated (LSI) and Very Large Scale Integrated (VLSI) circuits will be addressed. |
4.5 |
| CIS635 | Advanced Microelectronic System
Design The emphasis of this course will be on the design of microelectronic based systems. Topics to be considered are: Computer based Very large and Large Scale Integrated circuit design, specialized chip set design. Consideration of specialized software languages to design chip sets will be covered. Specific case studies of designs will be covered. The major hardware description language employed is the Very High Speed Integrated Circuit (VHSIC) design language. Consideration of system modeling and design will be done at the gate, chip and Computer Architecture level. |
4.5 |
| CIS640 | Special Projects I The purpose of this course is to provide the participant with an opportunity to perform a professional Engineering endeavor in their area of interest. The participant will prepare a written report on a specific telecommunication system design under the guidance of a Professor. The project will be well documented and presented to the Faculty. A high quality written and oral presentation is expected. |
4.5 |
| CIS645 | Special Projects II The purpose of this course is to provide the participant with an opportunity to design, build, write and present words related to the telecommunications program. The participant is expected to choose a project to implement a Telecommunications project of their choosing. The participant will provide a written and oral presentation of the work to the Faculty. A high quality written and oral presentation is expected. |
4.5 |
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| Enterprise Business Management |
Top of Page | |
| EBM500 | Business Applications over the Internet The emphasis of this course is to study business applications utilizing the Internet. Specific topics to be addressed are: E-mail, WEB access and Database use. Tools for integrating disparate data and business intelligence (BI) will be discussed. An introduction to the structure of the Internet including TCP/IP will be provided. Other topics include: Local Area Networks, Wide Area Networks, Wide band Networks and Internet Protocols. Ad discussion of the seven layer Architecture and FTP, SNMP will also be provided. |
4.5 |
| EBM510 | Information Processing and the Web This course will include the effective use of the Internet for business applications. Topics will include: Data integration and Warehousing, Data Marts, Internet infrastructure and Web databases (dB), e-business information portals and common warehouse model. An Internet platform consisting of Oracle 8I with Java VM, CORBA support will provide a foundation for data warehousing and e-business intelligence. |
4.5 |
| EBM520 | Human Resource Management** This course is intended to provide the fundamentals of Human Resource Management. Topics to be covered are: Organizational psychology, human interaction, individual effectiveness and social issues. Other areas will include: human resource planning, strategic management, organizational structure, legal environment and organizational staffing. |
4.5 |
| EBM530 | Business Law This course examines the legal environment in which businesses operate. In particular: torts, contracts, government regulation, types of businesses and formulation of Companies will be covered. This course will also consider topics related to legal concepts of commercial transactions. Specifically addressed will be: collection of debts, sale of goods (warranties, product liability), secured transactions and bankruptcy. |
4.5 |
| EBM540 | E-Commerce WEB Site Development
I The emphasis of this course will be on the development of WEB sites. The fundamentals of WEB site development using HTML and other tools will be addressed. Topics will include: WEB hosting, Application Service Providers (ASPs), Oracle and Peoplesoft databases and software, XML, style sheets. The participant will develop a WEB site as part of the course. |
4.5 |
| EBM545 | E-Commerce WEB Site Development
II The emphasis of this course will be the advanced development of WEB sites for business development. In this course, specific business WEB sites will be studied for content, advertising, structure and usefulness. The participant will develop a number of business related WEB sites and analyze them for effectiveness. Data warehousing and retrieval techniques will be addressed. In addition, future WEB site development tools will be studied. |
4.5 |
| EBM550 | Sales and Marketing This course will examine techniques for the Marketing and Sales of e-Business applications. In particular, the following will be covered: Market planning, Market analysis, Product planning, pricing strategy, promotion strategy and management. Other topics covered are: design, evaluation and management of marketing channels. Sales strategies, distribution and techniques will also be discussed. |
4.5 |
| EBM560 | Accounting (analysis of financial
records) In this course, attention is directed towards the core of the management control and financial reporting systems integrally related to information systems. The fundamentals of accounting and how they relate to e-Business will be discussed. Analysis of financial records and Business Balance sheets will also be addressed. In depth analysis of the Tax consequences of forming, operating and liquidating a Corporation and transactions with shareholders will be discussed. |
4.5 |
| EBM600 | Investments This course will discuss the treatment of equity, debt, speculative markets and formulation of capital. Emphasis will be placed on Investment strategies for e-Businesses. Particular attention will be given to raising capital for business from various sources. Partnerships and other techniques for corporate development will be discussed. Some discussion of securities markets will be undertaken with an emphasis portfolio management |
4.5 |
| EBM610 | Corporate Finance This course explores the underlying financial functions and provides an understanding of the tools and decision making techniques relevant to financing an e-Business. It covers valuation, risk and return as well as financial forecasting, capital budgeting and working capital budgeting decisions. A consideration of long term financial planning using Computer software and models will be undertaken. The models will deal with preparation of proforma income statement, balance sheet and cash budgets. |
4.5 |
| EBM620 | Business Data Communications In this course the underlying technologies of the Internet and data communications will be covered. Topics covered will include: Data communications, Data Networking, Internet protocols (TCP/IP), Network Management, ISDN, Frame Relay and ATM. In addition discussion of the latest Data technology developments will be addressed including wide band Satellite and Fiber Optics transmission. Networking using servers will also be covered. |
4.5 |
| EBM630 | Special Projects It is expected that the participant in this program will develop a written report on some project of interest. This project will be undertaken with the guidance of a faculty member. A high quality report is expected on the development of an e-Business utilizing the lessons learned in the course work. An oral presentation of the report is expected. |
4.5 |
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Entrepreneurial Business |
Top of Page | |
| BUS510 | Surviving in a "New" Business Environment This course will concentrate on techniques for surviving in a "new" business environment. Particular emphasis will be placed on: The New economy, New business marketing and Sales, speculation and government regulation. This course will discuss ways of developing and sustaining businesses in a NEW environment. Discussions and case studies will take place regarding starting and acquiring a profit in ventures. For example a case study of how DELL developed its Company and maintained it will be covered. Other case studies will be addressed. |
4.5 |
| BUS520 | Developing a Business Plan to obtain
Venture Capital This course will emphasize developing a Business Plan to obtain Venture Capital. A discussion of how to develop a plan will take place. Particular subjects discussed are: Definition of Company, Markets and Competition, Services Provided, Selling, Engineering and Facilities, Financial Structure and Investment. The participants will discuss case studies regarding obtaining Venture Capital and develop a specific plan for obtaining funding. Emphasis will be placed on the structure, format and content of the plan. |
4.5 |
| BUS530 | Accounting Principles In this course, attention is directed towards the core of the management control and financial reporting systems integrally related to information systems. The fundamentals of accounting and how it relates to new businesses will be discussed. Analysis of financial records and business balance sheets will also be addressed. In depth analysis of the Tax consequences of forming, operating and liquidating a Corporation and transactions with stockholders will be discussed. |
4.5 |
| BUS540 | Managing Organizations In this course, attention is given to the management of organizations. Particular emphasis will be given to the development of organizations to meet goals and objectives of the business. Topics considered are: organizational effectiveness, structure, models and personal relationships. Other topics are: Computer based decisions support systems, production and operations techniques and decision support systems. An emphasis will be placed on human resource management. |
4.5 |
| BUS600 | International Business and Venture
Capital The fundamentals of International Venture Capital development will be discussed in this course. The participant will cover case studies of International Markets and techniques for venture capital acquisition from other countries. Particular attention will be given to the ways business is conducted in other countries and techniques for acquiring Investment Capital. International business and government structures will be discussed. Also financing and tax implications will be discussed. |
4.5 |
| BUS610 | Sales Development The emphasis in this course is on the development of Sales strategies and techniques for business. Consideration will be given to: developing sales strategies, promotion, advertising, demographics, customer techniques, proposals and agreements. Other topics will include: Case studies of sales strategies for NEW and existing businesses. For example, investigation of Dell’s direct sales strategy will be investigated and discussed. Other case studies will also be addressed. |
4.5 |
| BUS620 | Corporate Finance This course explores the underlying financial functions and provides an understanding of the tools and decision making techniques relevant to financing and running a business. This course covers valuation, risk and return as well as financial forecasting, capital budgeting and working capital budgeting decisions. A consideration of long term planning using Computer software and models will be undertaken. The models will deal with preparation of proforma income statement, balance sheet and cash budgets. |
4.5 |
| BUS630 | Investments This course will discuss the treatment of equity, debt, speculative markets and formulation of capital. Emphasis will be placed on Investment strategies for NEW businesses. Particular attention will be given to raising capital for businesses from various sources. Partnerships and other techniques for corporate development will be discussed. Some discussion of securities markets will be undertaken with an emphasis on portfolio management. |
4.5 |
| BUS640 | Marketing This course will examine techniques for the Marketing of NEW business products and services. In particular, the following will be covered: Market analysis, product planning, pricing strategy, promotion strategy and management. Other topics covered are: design, evaluation and development of marketing channels, distribution techniques and planning. |
4.5 |
| BUS650 | Venture Capital Development This course will concentrate on techniques for developing Venture Capital. Attention will be given to Venture Capital Organizations and what they are looking for in a request for funds. Case studies will be undertaken of successful venture Capital plans that were successful. Attention will be given to Venture capital Associations. Venture capital experts will participate in discussing successful plans. Emphasis will be placed on the financial structure of a Venture Capital request. |
4.5 |
| BUS655 | International Marketing This course will examine techniques for International Marketing of products and services. In particular, the following will be covered: market planning, market analysis, product and service planing, pricing strategy, and international promotion techniques. Other topics will include: international organizations, marketing strategies, advertisement, television and radio promotion and building strategic partnerships. |
4.5 |
| BUS660 | Special Projects The purpose of this course is to provide the participant with an opportunity to develop a Venture capital Plan. The participant is expected to write and present a report related to the course work taken. A detailed report will be presented to the faculty. A high quality written and oral report is expected. |
4.5 |
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