Bachelor of Arts in Culinary Management
Restaurant career training and management skills
The objective of Stratford University’s Bachelor’s of Arts in Culinary Management (BA) degree is to prepare students who would like to cook professionally for the culinary management field by building on a core of knowledge and skills development gained through the associate’s degree (AAS) programs in Advanced Culinary Arts or Baking and Pastry Arts or equivalent coursework. Students in this restaurant career training program can develop the cuisine management skills necessary to successfully operate as Chef De Cuisine in a culinary-focused business venture. Students who successfully complete specific courses in this program may receive certificates from the American Culinary Federation (ACF), the National Restaurant Association (NRA), or the American Hotel and Lodging Association (AHLA). If you want a career in professional cooking or cuisine management in Maryland or Virginia and are interested in our Bachelor of Arts in Culinary Management program, request more information.
The Bachelor’s of Arts (BA) in Culinary Management degree program is a 140-week, 180-quarter credit program for adult learners who have earned a high school diploma or an equivalent credential. In addition to the academic components of the program, Stratford’s Culinary Management program will focus on contemporary issues in the culinary field, such as the impact of technology on operational management, changes in population demographics, socio-economic influences, and evolving nutritional, sustainability, and sanitation concerns. Additional topics to be covered will include wine production and service, menu creation, hospitality skills, leadership in a culturally diverse workplace, as well as all relevant legal and human resource related issues.
Breakdown of credits is detailed below:
Upper Level Courses: 300-499
Lower Level Courses: 100-299 |
| Credits Required | Number of Classes |
|---|
| Core Component |
| Upper Level |
45 |
10 |
| Lower Level (Concentration) |
58.5* |
13 |
| Electives |
| Upper Level |
13.5 |
3 |
| Lower Level |
9* |
2 |
| Arts and Sciences |
| Upper Level |
31.5 |
7 |
| Lower Level |
22.5* |
5 |
| Total Required for Graduation |
180 |
40 |
| *at the completion of all lower level requirements, students are awarded the Associates of Applied Science (AAS) degree |
Student Disclosures
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Click on each group of courses below to expand the course list and descriptions.
Core Requirements
Culinary Theory and Sanitation
Credits:: 4.5
Prerequisites:
This course focuses on basic food service sanitation practices and discussion of selected culinary topics. The selected topics will include: culinary professionalism, kitchen staples, basic kitchen tools and equipment, dairy products, and culinary weights and measures. Students will prepare for a nationally administrated sanitation examination. Food Usage and Supplemental Instructional Fee applies.
CUL111
Culinary Theory and Sanitation
4.5
Kitchen Fundamentals
Credits:: 4.5
Prerequisites:
This course will consist of practical training in the kitchen as well as classroom discussion of cooking techniques and meat, fish, and poultry. In full uniform, students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Prerequisite: CUL111.
CUL121
Kitchen Fundamentals
4.5
Introduction to Cooking Techniques
Credits:: 4.5
Prerequisites:
This course focuses on the basics of cooking grain, vegetables and meat/seafood through the preparation of sandwiches, appetizers, soups, salads and breakfast cookery. Prerequisite: CUL121 or BAK144.
CUL140
Introduction to Cooking Techniques
4.5
Garde Manger
Credits:: 4.5
Prerequisites:
This course examines the advanced aspects of Garde Manger and includes Hors d’oeuvres, charcuterie, and the basics of ice carving. Prerequisite: CUL140 or BAK144.
CUL142
Garde Manger
4.5
Sauces,Soups,&Stocks
Credits:: 4.5
Prerequisites:
This course is designed to introduce production methods for sauces and stock production. This course includes basic stocks and soups, reduction and clarification of stocks, five leading and small sauces. It covers the three main categories of soups and the basics of meat fabrication. Prerequisite: CUL140 or BAK144.
CUL150
Sauces,Soups,&Stocks
4.5
Elements of Entree Production
Credits:: 4.5
Prerequisites:
This course will examine the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods. The importance of timing and plate presentation are also emphasized. Prerequisite: CUL150 or BAK144.
CUL152
Elements of Entree Production
4.5
Fundamentals of Baking
Credits:: 4.5
Prerequisites:
This course is designed to introduce preparation and production methods for baking. This course includes bake shop layout, work flow, and equipment; theory and production of yeast breads, quick breads, cakes and cookies; fruit, pudding and custard pies; and puff pastry and pate a choux items. Prerequisite: CUL111.
CUL160
Fundamentals of Baking
4.5
Pastry Arts
Credits:: 4.5
Prerequisites:
This class focuses on techniques and fundamentals of classical and contemporary plated desserts, laminated fermented doughs, cake decorating, sorbets and mousses. Prerequisite: CUL160.
CUL162
Pastry Arts
4.5
Advanced Culinary Theory
Credits:: 4.5
Prerequisites:
This course will introduce students to basic, practical application of culinary mathematics. Each
student will be required to use a calculator. Areas of study will include calculation of food cost, recipe yields, recipe costing, purchasing amounts, and other topics relevant to food service mathematics. Prerequisite: CUL111.
CUL170
Advanced Culinary Theory
4.5
Nutrition & Menu Planning
Credits:: 4.5
Prerequisites:
This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Students will create a variety of menus, each focusing on a different nutritional issue. In addition to nutrition concerns, students will discuss the basic elements of menu creation. Prerequisite: None.
CUL210
Nutrition & Menu Planning
4.5
Dining Room Service
Credits:: 4.5
Prerequisites:
The purpose of this course is to develop the skills of the future dining room server and to create a common language between the dining room and the kitchen. Through this course, we hopethat students, through theorectical and practical applications of table service, will gain an appreciation of all the elements of the front of the house. Supplemental Fee required. Prerequisite: None.
CUL215
Dining Room Service
4.5
Culinary Skills Externship I
Credits:: 4.5
Prerequisites:
This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.
CUL271
Culinary Skills Externship I
4.5
Hospitality Supervision
Credits:: 4.5
Prerequisites:
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise. Prerequisite: None.
HOS270
Hospitality Supervision
4.5
Introduction to Financial Management
Credits:: 4.5
Prerequisites:
This course is for non-business majors only. This course introduces the student to topics in financial management such as financial statement analysis, capital budgeting analysis, working capital (accounts receivable, inventory, and cash) management, capital structure and cost of capital, and interest rate determination methods. Some integration of international finance in these topics is also presented, because of its significant impact on financial management. This course also presents a general view of the financial system, including the financial market system, financial institutions, the firm’s objective in the business environment, and the history of financial management. Note: Not open to students with credit for Financial Management (BUS300). Prerequisite: None.
BUS310
Introduction to Financial Management
4.5
Employment Law
Credits:: 4.5
Prerequisites:
This course provides an overview of key legislation that impacts employee rights, training, consumer protection, compensation, bebefits, employee and labor relations, and health safety, and security. The importance of effective management practices to ensure regulatory compliance in the areas of employee and employer rights and responsibilities, job analysis, performance appraisal, and workplace behavior will also be reviewed. Prerequistie: BUS210.
BUS352
Employment Law
4.5
Sales Management
Credits:: 4.5
Prerequisites:
This course provides an in-depth review of a variety of methods that businesses use to communicate with and influence customers and prospective customers. Methods covered include advertising, direct marketing, public relations, sales promotion, individual selling, and others. Prerequisite: None.
BUS362
Sales Management
4.5
Strategic Issues in Marketing
Credits:: 4.5
Prerequisites:
This course develops the marketing principles by which products and services are designed to meet customer needs, priced, promoted, and distributed to the end user. The focus is on the application of these marketing principles to a wide range of customers, both internal and external. Topics include new product/service introduction and segmentation and positioning strategy. Prerequisite: None.
BUS363
Strategic Issues in Marketing
4.5
Organizational Theory and Development
Credits:: 4.5
Prerequisites:
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. Prerequisite: BUS210.
BUS415
Organizational Theory and Development
4.5
Introduction to Gastronomy
Credits:: 4.5
Prerequisites:
This course introduces the studnet to the interdisciplinary study of food, cooking and food service throughout the history of human culture. These areas include Anthropology, Economics, History, Nutrition, Art History, Literature, Literary Criticism, Natural Sciences and the Culinary Arts. There also is a unit devoted to the art adn craft of food writing. By the end of the term students should have a broad understanding of the role food plays in historical and contemporary societies and its impact on world civilization. Prerequisite: None.
CUL340
Introduction to Gastronomy
4.5
Culinary Cultural Traditions
Credits:: 4.5
Prerequisites:
This course examines the major historical and geographical developments in the Americas, Asia, Europe, and Africa with regard to the various regional cuisines and the ways in which these developments have affected the creation of related cultural patterns including gastronomic choices, cooking habits and technologies, and the use of local ingredients to meet nutritional and cultural needs. Topics for discussion include the power and impact of cultural symbols, food and religion, and the ways in which generations teach their young to honor thier cultural heritage. The impact of world exploration, trade, and transportation technologies will also be considered. Food usage and supplemental instructional fees applies. Prerequisite: CUL152 or CUL144.
CUL380
Culinary Cultural Traditions
4.5
Culinary Arts Capstone
Credits:: 4.5
Prerequisites:
Students work under the supervision of a faculty adviosr 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 perparing amulit-course menu, designing and teaching a course to a 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. During the course the student will shadow a senior member of the management team (e.g. Executive Sous Chef/Executive Chef, Director of Food and Beverage, Head Pastry Chef) or owner for a minimum of 30 hours. Prerequisite: Approval from the Program Advisor or Dean.
CUL490
Culinary Arts Capstone
4.5
Food and Beverage Controls
Credits:: 4.5
Prerequisites:
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.
HOS330
Food and Beverage Controls
4.5
Catering Management
Credits:: 4.5
Prerequisites:
This course introduces the skills needed to manage on-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.
HOS355
Catering Management
4.5
Hospitality Facilities Design
Credits:: 4.5
Prerequisites:
This course focuses on the style and design of restaurants to achieve pleasing aesthetics and functionality. Students will learn from case studies as well as texts the skills needed to design a restaurant. Prerequisite: None.
HOS430
Hospitality Facilities Design
4.5
Elective Requirements
XXXXXX....... Applied Elective (Pool 1)
...................... (3 required – 2must be at the 300-400 level)................... 4.5
XXXXXX....... Applied Elective (Pool 1) ....................................................... 4.5
XXXXXX....... Applied Elective (Pool 1) ....................................................... 4.5
XXXXXX....... Applied Elective (Pool 2) ....................................................... 4.5
XXXXXX....... Applied Elective (Pool 3) ........................................................ 4.5
Applied Elective Pool 1 (One required)
Purchasing & Receiving
Credits:: 4.5
Prerequisites:
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. Prerequisite: None.
CUL240
Purchasing & Receiving
4.5
Catering
Credits:: 4.5
Prerequisites:
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.
CUL241
Catering
4.5
Bounty of the Sea
Credits:: 4.5
Prerequisites:
This course exposes students to many types of seafood and gives them an understanding of the cleaning, safe handling, cooking methods, sauces, and accompaniments that lend themselves to seafood. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL251
Bounty of the Sea
4.5
American Regional Cuisine
Credits:: 4.5
Prerequisites:
This course introduces the production of American regional cuisines through a focus on various ingredients, cooking methods, food textures, flavor combinations, and plate presentations. Students also learn the impact of immigration patterns and indigenous products on the development of each cuisine. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL253
American Regional Cuisine
4.5
International Cuisine
Credits:: 4.5
Prerequisites:
This course exposes students to the preparation of international dishes made in the traditional manner. Cuisines from Europe, Africa, Asia, and the Americas will be covered. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL254
International Cuisine
4.5
Italian Cuisine
Credits:: 4.5
Prerequisites:
This course will provide students with a working knowledge of the many regions of Italy and their unique and distinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL255
Italian Cuisine
4.5
Indian Cuisine
Credits:: 4.5
Prerequisites:
This course is designed to introduce students to the taste, preparation methods and techniques that are used in various regional Indian cuisines. This course will help students to understand common culinary practices and the relationship between the resources and cuisines of different regions of India. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL256
Indian Cuisine
4.5
French Cuisine
Credits:: 4.5
Prerequisites:
This course will provide students with a working knowledge of the many regions of France and their unique and distinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL140 or BAK144 or permission of Advisor.
CUL257
French Cuisine
4.5
Culinary Skills Externship II
Credits:: 4.5
Prerequisites:
This course provides the student with on the job experience. Students will work at approved sites in the preparation of food Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.
CUL272
Culinary Skills Externship II
4.5
Culinary Skills Externship III
Credits:: 4.5
Prerequisites:
This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.
CUL273
Culinary Skills Externship III
4.5
Current Topics in Culinary Arts I
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or
baking fields. 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. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.
CUL291
Current Topics in Culinary Arts I
4.5
Current Topics in Culinary Arts II
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or
baking fields. 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. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.
CUL292
Current Topics in Culinary Arts II
4.5
Current Topics in Culinary Arts III
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or
baking fields. 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. This course includes a lab component. Prerequisite: Approval of Program Advisor or Dean.
CUL293
Current Topics in Culinary Arts III
4.5
Current Topics in Culinary Arts IV
Credits:: 4.5
Prerequisites:
This course offers a comprehensive discussion of current popular or “hot” topics in the culinary or baking fields. 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 of Program Advisor or Dean.
CUL294
Current Topics in Culinary Arts IV
4.5
Current Topics in Hotel & Restaurant I
Credits:: 4.5
Prerequisites:
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: Approval from the Program Advisor or Dean.
HOS291
Current Topics in Hotel & Restaurant I
4.5
Current Topics in Hotel & Restaurant II
Credits:: 4.5
Prerequisites:
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: Approval from the Program Advisor or Dean.
HOS292
Current Topics in Hotel & Restaurant II
4.5
Current Topics in Hotel & Restaurant III
Credits:: 4.5
Prerequisites:
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: Approval from the Program Advisor or Dean.
HOS293
Current Topics in Hotel & Restaurant III
4.5
Current Topics in Hotel & Restaurant IV
Credits:: 4.5
Prerequisites:
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: Approval from the Program Advisor or Dean.
HOS294
Current Topics in Hotel & Restaurant IV
4.5
Charcuterie
Credits:: 4.5
Prerequisites:
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: CUL 152 or BAK 144. Food usage and supplemental instructional fee applies. Prerequisite: CUL152 or BAK144.
HOS345
Charcuterie
4.5
Recipe and Product Development
Credits:: 4.5
Prerequisites:
This course will focus on the scientific process of creating and testing a recipe to achieve a 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 mass-marketed foods. Prerequisite: CUL 152 or BAK 144. Food usage and supplemental instructional fee applies. Prerequisite: CUL152 or BAK144.
HOS375
Recipe and Product Development
4.5
Presentation and Plate Design
Credits:: 4.5
Prerequisites:
This course focuses on traditional and contemporary plate presentation. 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: CUL 152 or BAK 144. Food usage and supplemental instructional fee applies.
HOS445
Presentation and Plate Design
4.5
Product Preservation Technology
Credits:: 4.5
Prerequisites:
This course introduces the students the growing field of packaging and preserving food. Students will view preservation procedures both from the consumers' perspective, discussing pros and cons of using pre-prepared foods, from the producer's perspective. Students will learn the technology and techniques for preparing irradiated, Sous-vide, cryovac, frozen, freeze dried, and oven dried foods. In addition students will gain hands-on experience using one or more of these techniques Prerequisite: CUL 152 or BAK 144. Food usage and supplemental instructional fee applies.
HOS455
Product Preservation Technology
4.5
Applied Elective Pool 2 (One Required)
Entrepreneurial Leadership
Credits:: 4.5
Prerequisites:
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, and effects of change, discipline, and necessary leadership qualities. Prerequisite: None.
BUS325
Entrepreneurial Leadership
4.5
Project Management
Credits:: 4.5
Prerequisites:
This course will allow students to manage a project within their major field of study. Students prepare a project plan that includes details of their project, deliverables, dates when they will be completed, and the associated learning that will be exhibited. Students implement their plan and record weekly status on their progress, issues, decisions, and learning. At the conclusion of the course, students complete their projects and summarize their results in a final report. Prerequisite: None.
BUS380
Project Management
4.5
Diversity in the Workplace
Credits:: 4.5
Prerequisites:
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.
BUS425
Diversity in the Workplace
4.5
Personal Financial Management
Credits:: 4.5
Prerequisites:
This course introduces the student to the concepts, tools, and applications of personal finance and
investments. The course assumes little or no prior knowledge of the subject matter and focuses on helping the student understand the process of financial planning and the logic that drives it. Prerequisite: None.
BUS450
Personal Financial Management
4.5
Beverage Operations Management
Credits:: 4.5
Prerequisites:
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.
HOS310
Beverage Operations Management
4.5
Wine Appreciation
Credits:: 4.5
Prerequisites:
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. You must be 21 years of age to participate in tasting. Prerequisite: None.
HOS350
Wine Appreciation
4.5
Revenue Management
Credits:: 4.5
Prerequisites:
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.
HOS435
Revenue Management
4.5
Current Topics in Culinary Management I
Credits:: 4.5
Prerequisites:
CUL491
Current Topics in Culinary Management I
4.5
Current Topics in Culinary Management II
Credits:: 4.5
Prerequisites:
CUL492
Current Topics in Culinary Management II
4.5
Current Topics in Culinary Managment III
Credits:: 4.5
Prerequisites:
CUL493
Current Topics in Culinary Managment III
4.5
Current Topics in Current Management IV
Credits:: 4.5
Prerequisites:
CUL494
Current Topics in Current Management IV
4.5
Applied Elective Pool 3 (One Required)
Introduction to Business
Credits:: 4.5
Prerequisites:
This course provides a background on business and management. Students will discuss human relations, organizational structure, communications, and technology in business, and strategic planning. Prerequisite: None.
BUS100
Introduction to Business
4.5
Principles of Accounting I
Credits:: 4.5
Prerequisites:
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.
BUS112
Principles of Accounting I
4.5
Principles of Management
Credits:: 4.5
Prerequisites:
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.
BUS135
Principles of Management
4.5
Computer Office Application
Credits:: 4.5
Prerequisites:
In this course, students learn how to generate word, spreadsheet, database, and presentation documents using the Microsoft Office Professional suite and other contemporary office utility products. Topics include: editing methods, document merging, templates, document preparation, file naming and storage conventions, backup methods, macros, desktop publishing, object linking and embedding (OLE), and Visual Basic application extensions. Prerequisite: None.
CIS110
Computer Office Application
4.5
Arts and Sciences Requirements
See the Arts and Sciences Elective Pool Requirements