CATALOG <PROGRAM NAME> CREATE TOMORROW <QUARTER> TOTAL: GENERAL EDUCATION CURRICULUM. (SAMPLE) CA1409 History and Trends in Animation 4 60
|
|
- Allyson Heath
- 8 years ago
- Views:
Transcription
1 <PROGRAM NAME> <QUARTER> (SAMPLE) CA1409 History and Trends in Animation 4 60 TOTAL: GENERAL EDUCATION CURRICULUM (SAMPLE) GE1410 English I CATALOG CREATE TOMORROW 1
2 MISSION STATEMENT OUR MISSION The Art Institutes International Minnesota is an institution of higher education offering creative and applied arts programs in a caring, inspiring environment where students can maximize their creativity, enhance professional development, and acquire the necessary skills and knowledge to pursue a career in their field of study. OUR PURPOSE The Art Institutes International Minnesota fosters a culture built around learning, innovation, and creativity. We act with integrity and embrace an enthusiasm for excellence. We are committed to creating a community of caring, supportive and involved professionals, including everyone connected with the college. OUR OBJECTIVES 1. Enhance student success through a commitment to academic quality. 2. Engage alumni, working professionals, and employers in opportunities for ongoing participation in support of student learning. 3. Emphasize the value of life-long learning with critical thinking, problem-solving, and civic responsibility. 4. Encourage an environment of growth through assessment and strategic planning. THE ART INSTITUTES INTERNATIONAL MINNESOTA
3 TABLE OF CONTENTS Mission, Vision and Values Statements...Inside Cover Introduction...2 City and College...3 Academic Programs Advertising (B.S.)...4 Audio Production (B.S.)...6 Culinary Programs Culinary Management (B.S.)...8 Culinary Arts (A.A.S.) Baking & Pastry (A.A.S.) Baking & Pastry (D.) The Art of Cooking (D.) Design Management (B.S.) Digital Film & Video Production (B.S.) Fashion Programs Fashion & Retail Management (B.S.) Fashion Retailing (D.) Graphic Design Programs Graphic Design (B.S.) Graphic Design (A.A.S.) Hospitality Management (B.S.) Interior Design Programs Interior Design (B.S.) Interior Design (A.A.S.) Interior Planning with AutoCAD (A.A.S.) Media Arts & Animation (B.S.) Photography Programs Photography (B.F.A.) Digital Image Management (D.) Visual Effects & Motion Graphics (B.S.) Web Design Programs Web Design & Interactive Media (B.S.) Web Design & Interactive Media (A.A.S.) Web Design & Development (D.) Web Design & Interactive Communications (D.) Course Descriptions Faculty Administration Board of Trustees General Information Calendar & Schedules Map Tuition and Fees Index See aiprograms.info for program duration, tuition, fees, and other costs, median debt, federal salary data, alumni success, and other important info. THE ART INSTITUTES INTERNATIONAL MINNESOTA
4 INTRODUCTION CATALOG PREPARATION This catalog was prepared by The Art Institutes International Minnesota, 15 South 9th Street, Minneapolis, Minnesota The information contained herein was published and effective as of October Curriculum, fees, expenses, and other matters described herein are subject to change without notice at the discretion of The Art Institutes International Minnesota. For more information, write to the above address or phone or REGISTRATION AND ACCREDITATION The Art Institutes International Minnesota is registered as a private institution with the Minnesota Office of Higher Education 1450 Energy Park Drive, Suite 350, St. Paul, MN 55108, , www. ohe.state.mn.us, pursuant to section 136A.61 to 136A.71. Registration is not an endorsement of the institution. Credits earned at the institution may not transfer to all other institutions. The Art Institutes International Minnesota is accredited by the Accrediting Council for Independent Colleges and Schools to award certificate, associate s, and bachelor s degrees. The Accrediting Council for Independent Colleges and Schools is listed as a nationally recognized accrediting agency by the United States Department of Education and is recognized by the Council for Higher Education Accreditation. ACICS can be contacted at 750 First Street, NE, Suite 980, Washington, DC Telephone: The Art Institutes International Minnesota was granted Initial Candidate status in June, 2010 by the Higher Learning Commission - A Commission of the North Central Association of Colleges and Schools. The Higher Learning Commission (HLC) is an independent corporation and one of two commission members of the North Central Association of Colleges and Schools (NCA), which is one of six regional institutional accreditors in the United States. The Higher Learning Commission accredits degreegranting post-secondary educational institutions in the North Central region. The commission can be contacted at The Higher Learning Commission 230 South LaSalle Street, Suite Chicago, IL webmaster@hlcommission.org HLC. All rights reserved The Associate in Applied Science in Culinary Arts program is accredited by The Accrediting Commission of the American Culinary Federation Education Foundation. MEMBERSHIPS The Art Institutes International Minnesota is a member of the American Culinary Federation Education Foundation, American Hotel & Lodging Association, Midwest Association of Student Financial Aid Administrators, Minnesota Association of Secondary School Counselors and College Admissions Officers, Minnesota College Personnel Association, Minnesota Association of Financial Aid Administrators, American Association of Collegiate Registrars and Admissions Officers, College Admissions Professionals, and the Minnesota Career Colleges Association. THE ART INSTITUTES INTERNATIONAL MINNESOTA The Art Institutes International Minnesota, Inc. is a wholly owned subsidiary of The Art Institutes International Minnesota International LLC, one of the nation s leaders in post-secondary career-oriented education for the creative arts. Based at 210 Sixth Avenue, 33rd floor, Pittsburgh, Pennsylvania The Art Institutes International Minnesota International LLC, through two intermediary limited liability companies, is a subsidiary of Education Management Corporation also located at the same address. THE ART INSTITUTES INTERNATIONAL MINNESOTA
5 ABOUT THE TWIN CITIES The Twin Cities is an exciting place to experience and create the arts. Four major art museums, two orchestras, and regional theater offer plenty of creative inspiration. Stroll through the Sculpture Garden at the Walker Art Center. Marvel at the Aquatennial, and the Winter Carnival. Wonder at The Minneapolis Institute of Art. The Hennepin Avenue Theatre District is the hot spot in town for Broadway productions. You ll also find pop, jazz, and a rock scene that s earned the Twin Cities the nickname of The Land of 10,000 Bands. In nearby Bloomington is the Mall of America, the country s largest shopping complex with more than 400 specialty shops and 40 restaurants. The mall s centerpiece, Nickelodeon Universe, is a $70 million indoor family theme park that covers seven lush acres. For fun, Minneapolis is an aquarian s paradise, with rivers and nearly 20 lakes. More than 150 city parks are accessible for hiking, biking, and skating. In warmer months, spend a sunny afternoon on the beaches of Lake Calhoun. In winter, enjoy ice-skating, ice fishing, snowmobiling, and skiing. If you re into spectator sports, cheer on the Twins at Target Field or the Vikings at the Metrodome. Or watch the Wild, Timberwolves and Lynx devour the competition. Getting around is easy, too, with a network of mass transit routes, shuttles, and a skyway that connects more than 50 city blocks. THE ART INSTITUTES INTERNATIONAL MINNESOTA Conveniently located in downtown Minneapolis, The Art Institutes International Minnesota prepares students for entrylevel careers in the visual and practical arts. The Art Institutes International Minnesota was founded in 1964 by Petrena Lowthian establishing what was to become Lowthian College. In 1981, Lowthian College was authorized to award the Associate in Applied Science degree. The Art Institutes International Minnesota acquired the College in early In 2000, The Art Institutes International Minnesota was granted approval to award the Bachelor of Science degree and in 2004, was granted approval to award the Bachelor of Fine Arts degree. The Art Institutes International Minnesota offers programs in Advertising, The Art of Cooking, Audio Production, Baking & Pastry, Culinary Arts, Culinary Management, Design Management, Digital Film & Video Production, Digital Image Management, Fashion & Retail Management, Fashion Retailing, Graphic Design, Hospitality Management, Interior Design, Interior Planning with AutoCAD, Media Arts & Animation, Photography, Visual Effects & Motion Graphics, Web Design & Development, Web Design & Interactive Communications, and Wed Design & Interactive Media. Our students are creative, competitive, and open to new ideas. They place great value on an education that prepares them for a challenging entry-level career and a lifetime of personal and professional opportunity. Relating to students at a personal level is emphasized. Our qualified staff of financial planners, employment assistance advisors, and counselors are committed to providing students with individualized services. Each student has an academic advisor who helps devise career strategies and choose courses consistent with career goals. Our faculty consists of working professionals who strive to strengthen students skills and cultivate their talents. Aspiring creative professionals learn fundamental business concepts and gain the applied arts knowledge necessary for that important first job in the field. The Art Institutes International Minnesota offers a Skills Enhancement program designed to help students prepare for college-level programs. Confidential counseling is available when academic or personal problems create roadblocks to success. Students also are encouraged to join school organizations and participate as volunteers for community service projects supported by The Art Institutes International Minnesota. Whether in the student lounges, the gallery, or the classrooms, the daily gathering of students, faculty, and staff makes it easy to feel the energy, caring, and commitment that underlie education at The Art Institutes International Minnesota. STUDENT BODY Students come to The Art Institutes International Minnesota from all over the United States and abroad. The student body is made up of men and women who have either enrolled directly after completing high school, transferred from colleges and universities, or have left employment situations to prepare for a new career. The Art Institutes International Minnesota s environment offers students the opportunity to earn their degrees alongside students of other creative disciplines that drive the visual and practical arts industries worldwide. 5
6 ADVERTISING BACHELOR OF SCIENCE: 12 QUARTERS ABOUT THE PROGRAM The Bachelor of Science degree program in Advertising is a twelve-quarter program. The program provides students with skills in conceptual thinking, copywriting, design, marketing and public relations, developing advertising campaigns, the business side of advertising, account and strategic planning. The degree also provides a balance in liberal arts courses as well as educates the student in the application of advertising principles to evolving communication channels (interactive media) and the life skills needed to develop and sustain a career in advertising and related fields. PROGRAM MISSION The mission of the Bachelor s degree program in Advertising at The Art Institutes International Minnesota is to prepare students for careers in the diverse arena of advertising. To teach advertising from business to creative across all media platforms with content to enrich the understanding of advertising as an essential component of our economic and social system. To provide a curriculum based on regular examination of the industry and the evolving media. A commitment to lifelong learning is instilled in students as a means to develop their careers from entry-level positions in the advertising field. PROGRAM STUDENT LEARNING OUTCOMES 1. Graduates will apply industry knowledge and critical thinking skills to analyze, develop, and implement effective advertising solutions that meet professional standards 2. Graduates will develop concepts as well as analyze and incorporate aesthetics and layout in the design process for advertising campaigns and marketing communications 3. Graduates will demonstrate proficiency with the tools and graphic techniques of the profession to plan and implement production of advertising media such as print collateral, audio and video spots, and Web-interactive materials 4. Graduates will demonstrate knowledge of the interdependence between advertising/ marketing objectives and visual expression and be able to evaluate, and critique, their ideas 5. Graduates will be able to articulate the vision behind their creative work and explain and promote their solutions to clients and colleagues 6. Professionalism - Graduates will demonstrate professional presentation; articulation of knowledge of advertising and visual problem solving; and mastery of industry standards, professional practices and ethics THE ART INSTITUTES INTERNATIONAL MINNESOTA
7 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising HM Hospitality Management AP Audio Production ID Interior Design CU Culinary Arts PA Professional Application CA Media Arts & Animation PH Photography DM Design Management SM Studio Management DF Digital Film & Video Production TS Transitional Studies FRM Fashion & Retail Management VE Visual Effects & Motion Graphics GD Graphic Design IM Web Design & Interactive Media GE General Education The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix AD identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. ADVERTISING AD1400 History of Advertising 4 40 AD1420 Conceptual Thinking 4 40 AD2400 Computer Illustration** 4 60 AD2420 Organizational Behavior 4 40 AD2430 Fundamentals of Marketing & Advertising** 4 40 AD2440 Media & Advertising Design** 4 60 AD2460 Branding 4 40 AD2490 Dynamics of Integrated Marketing** 4 60 AD3400 Persuasion and the Consumer 4 40 AD3420 Copywriting** 4 40 AD3440 Advertising Campaign** 4 60 AD3450 Art Direction 4 60 AD4400 Advanced Copywriting 4 60 AD4410 Public Relations and Promotion 4 40 AD4420 Sales 4 40 AD4440 Advanced Advertising Campaign 4 60 AD4450 Media Planning & Buying 4 40 AD4460 Global Business Perspectives 4 40 AD4480 Capstone** 4 60 AD4486 Internship CA2430 Introduction to Video 4 60 DM2470 Principles of Market Research 4 40 GD1401 Fundamentals of Design 4 60 GD1402 Drawing & Perspective 4 60 GD1403 Typography for Digital Media** 4 60 GD1420 Image Manipulation 4 60 GD1431 Design Layout 4 60 GD1473 Color & Design 4 60 GD2440 Print Production 4 60 IM1480 Fundamentals of Interactive Design 4 60 PH1402 Principles of Photography for Non-Majors 4 60 GENERAL EDUCATION CURRICULUM GE1410 English I 4 40 GE1424 Public Speaking 4 40 GE1433 Art History 4 40 GE1466 Principles of Economics 4 40 GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2423 Environmental Science 4 40 GE2442 Critical Thinking 4 40 GE3424 Interpersonal Communication 4 40 GE3433 Contemporary Art 4 40 GE3490 Cultural Anthropology 4 40 GE4442 Ethics 4 40 GE4455 Literature 4 40 GE4461 Physics 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher TOTAL: 180 credits : 2,240 hours 7
8 AUDIO PRODUCTION BACHELOR OF SCIENCE: 12 QUARTERS ABOUT THE PROGRAM Students in the Bachelor of Science degree program in Audio Production offered through The Art Institutes International Minnesota receive audio production training using industry-relevant technology and equipment in a hands-on environment. The Audio Production program at The Art Institutes International Minnesota is designed to prepare students to work with a variety of mediums such as live venue sound production, the Web, film, and video. Our program provides Audio Production training through courses that address both foundational and advanced aspects of the industry. PROGRAM MISSION The mission of the Bachelor of Science in Audio Production degree program is to prepare graduates for positions in live venue sound production, film, television, radio, and interactive broadcast mediums. The Audio Production program specifically offers training in the areas of audio production, music technology, synthesis and sound design, MIDI systems, and various recording techniques. Graduates are prepared to seek entry-level positions in audio engineering, music recording, radio and television broadcasting, audio equipment design, maintenance and repair, live venue and field recording, and audio sound design. PROGRAM STUDENT LEARNING OUTCOMES 1. Production: Graduates conceptualize, plan, execute, and deliver quality recordings and post-production projects, demonstrating knowledge and application of audio theory, critical listening skills, and industry standards, while using industry-related tools 2. Professionalism: Graduates can present and conduct themselves professionally and demonstrate an understanding of specific career paths, job responsibilities, and industry expectations while developing a professional business plan and an effective portfolio 3. Critical Thinking: Graduates can efficiently troubleshoot and solve problems typically encountered by audio professionals 4. Evaluation: Graduates can apply peer and professional critique as well as selfevaluation to continuously improve the quality of their work 5. Business: Graduates can apply the business and economic principles and practices of the audio industry while maintaining legal and ethical standards THE ART INSTITUTES INTERNATIONAL MINNESOTA
9 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising HM Hospitality Management AP Audio Production ID Interior Design CU Culinary Arts PA Professional Application CA Media Arts & Animation PH Photography DM Design Management SM Studio Management DF Digital Film & Video Production TS Transitional Studies FRM Fashion & Retail Management VE Visual Effects & Motion Graphics GD Graphic Design IM Web Design & Interactive Media GE General Education The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix AP identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. AUDIO PRODUCTION AP1400 Survey of the Music Industry 4 60 AP1410 Audio Technology I ** 4 60 AP1420 Digital Audio I ** 4 60 AP1430 Music Theory I 4 40 AP1440 Audio Technology II ** 4 60 AP1450 Music Theory II 4 40 AP1460 Digital Audio II 4 60 AP2400 Audio Recording I ** 4 60 AP2410 Listening and Analysis 4 60 AP2420 Acoustics 4 60 AP2440 Audio Recording II 4 60 AP2450 Electronics 4 60 AP2460 MIDI Systems I ** 4 60 AP3400 MIDI Systems II 4 60 AP3410 Advanced Recording Techniques I ** 4 60 AP3420 Live Sound Reinforcement I 4 60 AP3430 Live Sound Reinforcement II 4 60 AP3440 Synthesis & Sound Design I** 4 60 AP3450 Advanced Recording Techniques II 4 60 AP3460 Synthesis & Sound Design II 4 60 AP4400 Senior Project I ** 4 60 AP4410 Entertainment Marketing & Management 4 60 AP4420 Senior Project II 4 60 AP4430 Portfolio Preparation 4 60 AP4440 Portfolio ** 4 60 CA2430 Introduction to Video 4 60 CA2440 Digital Video Editing 4 60 DF4420 Media Delivery Systems and Distribution 4 60 IM1480 Fundamentals of Interactive Design 4 60 PA4486 Internship VE2481 Interactive Visual Design 4 60 GENERAL EDUCATION CURRICULUM GE1410 English I 4 40 GE1413 Psychology 4 40 GE1424 Public Speaking 4 40 GE1456 Music Appreciation 4 40 GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2423 Environmental Science 4 40 GE2442 Critical Thinking 4 40 GE3424 Interpersonal Communication 4 40 GE3466 World Music Influences 4 40 GE3490 Cultural Anthropology 4 40 GE4442 Ethics 4 40 GE4455 Literature 4 40 GE4461 Physics 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher TOTAL: 180 credits : 2,440 hours 9
10 CULINARY MANAGEMENT BACHELOR OF SCIENCE: 12 QUARTERS ABOUT THE PROGRAM No matter how good the food is, the service you receive at a restaurant is what affects most people s decision to return. Your meal should arrive in reasonable time, the establishment should be clean, and your host and servers should be courteous. It s the manager who ultimately is responsible for the quality of your dining experience. It s a challenging job but the rewards can be delicious. Managers control everything, from front of the house (the public part of the restaurant) to the back of the house (the kitchen and restaurant administration). Their goal is to bring customers back again and again. A manager s leadership and decisions impact everyone from employees to diners. This bachelor s degree program builds upon fundamental culinary skills to prepare you for management positions in the food service industry. You begin with the basics, from knife skills and kitchen procedures to nutrition, speed and timing, and presentation. From here, you progress to more advanced areas such as baking and pastry, garde manger (cold kitchen), international and American cuisine, à la carte, and dining room operations. You ll also study human resource management, event, beverage and menu management, customer service management, marketing, leadership, and even food service for the retirement community. PROGRAM MISSION The mission of the Culinary Management Bachelor s degree program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM STUDENT LEARNING OUTCOMES Upon successful completion of the program, graduates should be able to: 1. Demonstrate the ability to professionally prepare standardized recipes using a variety 2. Obtain an entry-level skill position in the food service industry 3. Identify, establish and maintain safety and sanitation procedures which meet industry quality standards 4. Demonstrate and articulate an awareness of the cross-cultural, moral, ethical and environmental issues in hospitality organizations and their relationship with all stakeholders 5. Analyze the food and beverage cost-control cycle and accounting practices, and implement controls to manage, maintain and ensure profitability 6. Prepare a variety of international recipes using a variety of cooking techniques which meet industry quality standards 7. Apply standard Human Resource principles in regards to recruiting, retaining, and developing staff 8. Create a business plan for a food service outlet or hospitality company THE ART INSTITUTES INTERNATIONAL MINNESOTA
11 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising AP Audio Production CU Culinary Arts CA Media Arts & Animation DM Design Management DF Digital Film & Video Production FRM Fashion & Retail Management GD Graphic Design GE General Education HM Hospitality Management ID Interior Design PA Professional Application PH Photography SM Studio Management TS Transitional Studies VE Visual Effects & Motion Graphics IM Web Design & Interactive Media The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix CU identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. CULINARY MANAGEMENT AD2430 Fundamentals of Marketing & Advertising 4 40 CU1210 Concepts and Theories of Culinary Techniques ** 2 20 CU1610 Fundamentals of Classical Techniques ** CU1620 American Regional Cuisine CU1642 Introduction to Baking and Pastry Techniques CU2240 Asian Cuisine 2 30 CU2252 Latin Cuisine 2 30 CU2272 World Cuisine 2 30 CU2273 Classical European Cuisine 2 30 CU2408 Management, Supervision & Career Development 4 40 CU2409 Management by Menu 4 40 CU2410 Sustainable Purchasing & Controlling Costs 4 40 CU2451 Food and Beverages Operations Management 4 40 CU2650 Garde Manger CU2861 Ala Carte Kitchen ** CU3423 Catering and Event Management 4 40 CU3444 Art Culinaire 4 40 CU3455 Human Resources Management 4 40 CU3480 Quality Service Management and Training 4 40 CU3481 Foodservice Technology 4 40 CU3490 Leadership and Organizational Development 4 40 CU4410 Foodservice Financial Management ** 4 40 CU4412 Exploring Wines and the Culinary Arts 4 40 CU4420 Facilities Mangement and Design 4 40 CU4421 Culinary Senior Practicum 4 80 CU4430 Global Management/Operations 4 40 CU4492 Innovation and Entreprenuership 4 40 HM2480 Hospitality Law 4 40 HM2481 Institutional Operations 4 40 PA3411 Capstone 2 30 PA3415 Management Internship GENERAL EDUCATION CURRICULUM GE1406 Nutrition 4 40 GE1410 English I 4 40 GE1413 Psychology 4 40 GE1424 Public Speaking 4 40 GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2423 Environmental Science 4 40 GE2442 Critical Thinking 4 40 GE2477 Spanish I 4 40 GE2478 Spanish II 4 40 GE3424 Interpersonal Communications 4 40 GE3432 History and Culture of Cuisine 4 40 GE3490 Cultural Anthropology 4 40 GE4442 Ethics 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher TOTAL: 180 credits : 2,240 hours 11
12 CULINARY ARTS ASSOCIATE OF APPLIED ARTS: 7 QUARTERS ABOUT THE PROGRAM Today, America s interest in culinary arts is growing and prospering as never before. Few occupations can offer the creativity and excitement found in the culinary arts. The associate s degree level Culinary Arts degree program consists of courses covering basic skills and techniques, purchasing and cost control, kitchen management, international cuisine, nutrition, dining room procedures, garde manger, baking and pastries, à la carte kitchen, and an internship with a food service operation in the greater metropolitan area. The curriculum for this program is based on the classical principles of Escoffier, emphasizing progressive techniques and trends. The Art Institutes International Minnesota graduates will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM MISSION The mission of the Culinary Arts Associate degree program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM STUDENT LEARNING OUTCOMES 1. Establish and maintain safety and sanitation procedures 2. Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards 3. Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards 4. Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing 5. Describe the principles of food and beverage management 6. Define and articulate the core values of the culinary professional 7. Seek entry-level positions in commercial and institutional food service settings THE ART INSTITUTES INTERNATIONAL MINNESOTA
13 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising AP Audio Production CU Culinary Arts CA Media Arts & Animation DM Design Management DF Digital Film & Video Production FRM Fashion & Retail Management GD Graphic Design GE General Education HM Hospitality Management ID Interior Design PA Professional Application PH Photography SM Studio Management TS Transitional Studies VE Visual Effects & Motion Graphics IM Web Design & Interactive Media The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix CU identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. CULINARY ARTS CU1210 Concepts and Theories of Culinary Techniques ** 2 20 CU1610 Fundamentals of Classical Techniques ** CU1620 American Regional Cuisine CU1642 Introduction to Baking and Pastry Techniques CU2240 Asian Cuisine 2 30 CU2252 Latin Cuisine 2 30 CU2272 World Cuisine 2 30 CU2408 Management, Supervision & Career Development 4 40 CU2409 Management by Menu 4 40 CU2410 Sustainable Purchasing & Controlling Costs 4 40 CU2451 Food and Beverages Operations Management 4 40 CU2650 Garde Manger CU2861 Ala Carte Kitchen ** PA3411 Capstone 2 30 GENERAL EDUCATION CURRICULUM GE1406 Nutrition 4 40 GE1410 English I 4 40 GE1413 Psychology 4 40 GE1424 Public Speaking 4 40 GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2477 Spanish I 4 40 GE2478 Spanish II 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher TOTAL: 90 credits : 1,210 hours 13
14 BAKING & PASTRY ASSOCIATE OF APPLIED SCIENCE: 7 QUARTERS ABOUT THE PROGRAM Baking skills with a side of culinary arts describes the dish offered in this associate s degree program. From soup to sabayon and marinades to mousses, the exacting creative expression that characterizes the well rounded pastry chef who fits in every part of the demanding culinary profession. The associate s degree program is designed to prepare students for entry-level employment opportunities in the professional foodservice industry. Students have the opportunity to develop competencies in the art of baking, cake decoration, artisan breads, desserts and plating, with the addition of culinary skills, and business courses. Considerations must also be made in the kitchen to maximize efficiency - when preparing a large quantity of cakes, breads and pastries for a big group, time, as well as taste, is of the essence. Studying the baking and pastry arts can result in an entry-level career that directly pleases the senses. It s also a new way of looking at life, borrowing influences from different types of cuisine and culture, and exploring new experimentations in flavor and presentation. The Art Institutes International Minnesota prepares individuals for this technical specialty in its Baking & Pastry associate s degree program. PROGRAM MISSION The mission of the Baking & Pastry Associate degree program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM STUDENT LEARNING OUTCOMES Upon successful completion of the program, graduates should be able to: 1. Seek an entry-level skill positions in the food service industry 2. Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools 3. Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards 4. Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards 5. Describe and perform tasks related to common business practices within the foodservice industry including inventory, menu planning, cost control and food purchasing 6. Seek employment in retail, commercial and institutional food service settings in entry-level job positions THE ART INSTITUTES INTERNATIONAL MINNESOTA
15 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising AP Audio Production CU Culinary Arts CA Media Arts & Animation DM Design Management DF Digital Film & Video Production FRM Fashion & Retail Management GD Graphic Design GE General Education HM Hospitality Management ID Interior Design PA Professional Application PH Photography SM Studio Management TS Transitional Studies VE Visual Effects & Motion Graphics IM Web Design & Interactive Media The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix CU identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. BAKING & PASTRY CU1210 Concepts and Theories of Culinary Techniques ** 2 20 CU1443 Artisan Breads and Baking Production 4 70 CU1444 European Cakes and Tortes 4 70 CU1445 Chocolate, Confections & Centerprieces 4 70 CU1446 Advanced Patisserie and Display Cakes 4 70 CU1610 Fundamentals of Classical Techniques ** CU1620 American Regional Cuisine CU1642 Introduction to Baking and Pastry Techniques ** CU2252 Latin Cuisine 2 30 CU2408 Management, Supervision & Career Development 4 40 CU2409 Management by Menu 4 40 CU2410 Sustainable Purchasing & Controlling Costs 4 40 CU2650 Garde Manger PA3411 Capstone 2 30 GENERAL EDUCATION CURRICULUM GE1406 Nutrition 4 40 GE1410 English I 4 40 GE1413 Psychology 4 40 GE1424 Public Speaking 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2477 Spanish I 4 40 GE2478 Spanish II 4 40 TOTAL: 90 credits : 1,240 hours 15
16 BAKING & PASTRY DIPLOMA: 4 QUARTERS ABOUT THE PROGRAM From cakes to custards and meringues to macaroons, the exacting creative expression that characterizes pastry arts is a respected and demanding facet of the culinary profession. The Art Institutes International Minnesota prepares individuals for this technical specialty in its Baking & Pastry diploma program. Like any other craft, this profession requires learning and practice. Often a career in the culinary arts starts with the realization that food has power to delight, excite, and impress people. From the artistry of pastry making, to the sciences of quantity conversions, pastry and baking artists search for perfection. PROGRAM MISSION The mission of the Baking & Pastry diploma program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM STUDENT LEARNING OUTCOMES Upon successful completion of the program, graduates should be able to: 1. Establish and maintain safety and sanitation procedures 2. Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools 3. Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards 4. Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards 5. Seek employment in retail, commercial and institutional food service settings in entry-level job positions THE ART INSTITUTES INTERNATIONAL MINNESOTA
17 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising AP Audio Production CU Culinary Arts CA Media Arts & Animation DM Design Management DF Digital Film & Video Production FRM Fashion & Retail Management GD Graphic Design GE General Education HM Hospitality Management ID Interior Design PA Professional Application PH Photography SM Studio Management TS Transitional Studies VE Visual Effects & Motion Graphics IM Web Design & Interactive Media The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix CU identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. BAKING & PASTRY CU1210 Concepts and Theories of Culinary Techniques ** 2 20 CU1443 Artisan Breads and Baking Production 4 70 CU1444 European Cakes and Tortes 4 70 CU1445 Chocolate, Confections & Centerpieces 4 70 CU1446 Advanced Patisserie and Display Cakes 4 70 CU1610 Fundamentals of Classical Techniques ** CU1620 American Regional Cuisine CU1642 Introduction to Baking and Pastry Techniques ** CU2252 Latin Cuisine 2 30 CU2408 Management, Supervision & Career Development 4 40 CU2410 Sustainable Purchasing & Controlling Costs 4 40 GE1406 Nutrition 4 40 ** Denotes a course that requires a C or higher to pass. TOTAL: 50 credits : 780 hours 17
18 THE ART OF COOKING DIPLOMA: 4 QUARTERS ABOUT THE PROGRAM Culinary professionals are multi-tasking wizards. They re experts at preparation and presentation, and excel at split second timing. The culinary field is more than just mastering the skills that are integral to the profession. Culinary students have the opportunity to learn the techniques and the artistry that can transform a customer s dining experience into a full scale event, to gain a sense of food and restaurant styles, be taught how to think and act like a culinary professional, and to understand the trends in the world of culinary arts. Our students can become skilled at the fundamentals of cooking, knife skills, sanitation, safety, and food production. They have the opportunity to learn about modern, regional and classical cuisines, and practice whipping up culinary delights in modern kitchens. Upon graduation, students are prepared to seek entry-level jobs as prep cook, line cook and first cook. PROGRAM MISSION The mission of The Art of Cooking diploma program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM STUDENT LEARNING OUTCOMES Upon successful completion of the program, graduates should be able to: 1. Establish and maintain safety and sanitation procedures 2. Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards 3. Prepare a variety recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards 4. Define and articulate the core values of the culinary professional 5. Seek entry-level positions in commercial and institutional food service settings THE ART INSTITUTES INTERNATIONAL MINNESOTA
19 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising AP Audio Production CU Culinary Arts CA Media Arts & Animation DM Design Management DF Digital Film & Video Production FRM Fashion & Retail Management GD Graphic Design GE General Education HM Hospitality Management ID Interior Design PA Professional Application PH Photography SM Studio Management TS Transitional Studies VE Visual Effects & Motion Graphics IM Web Design & Interactive Media The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix CU identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. THE ART OF COOKING CU1210 Concepts and Theories of Culinary Techniques** 2 20 CU1610 Fundamentals of Classical Techniques ** CU1620 American Regional Cuisine CU1642 Introduction to Baking and Pastry Techniques CU2240 Asian Cuisine 2 30 CU2252 Latin Cuisine 2 30 CU2272 World Cuisine 2 30 CU2408 Management, Supervision & Career Development 4 40 CU2410 Sustainable Purchasing & Controlling Costs 4 40 CU2451 Food and Beverages Operations Management 4 40 CU2650 Garde Manger CU2861 Ala Carte Kitchen GE1406 Nutrition 4 40 ** Denotes a course that requires a C or higher to pass. TOTAL: 56 credits : 860 hours 19
20 DESIGN MANAGEMENT BACHELOR OF SCIENCE: 12 QUARTERS ABOUT THE PROGRAM Design is the cornerstone of all successful products and services. In an increasingly global and competitive marketplace, today s businesses are seeking partners who can innovate and collaborate to help protect the considerable investment they have made in their brands, products, and services. They seek managers who are adept at sales, marketing, and business, and who can manage the planning and creative production processes, including people and products. PROGRAM MISSION The mission of the Bachelor s in Design Management degree program is to prepare graduates for entry-level positions of innovation management by providing a strong foundation in design, branding, business management, entrepreneurship and communication. A key focus of the program is collaborative communication skills in dynamic, entrepreneurial environments. PROGRAM STUDENT LEARNING OUTCOMES 1. Graduates will understand, encourage and inspire the creative process from concept to execution. 2. Graduates will identify opportunities and execute innovative solutions to a variety of problems. 3. Graduates will demonstrate proficiency in brand development and related business communication tools. 4. Graduates will manage high-performance teams and business resources THE ART INSTITUTES INTERNATIONAL MINNESOTA
21 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising HM Hospitality Management AP Audio Production ID Interior Design CU Culinary Arts PA Professional Application CA Media Arts & Animation PH Photography DM Design Management SM Studio Management DF Digital Film & Video Production TS Transitional Studies FRM Fashion & Retail Management VE Visual Effects & Motion Graphics GD Graphic Design IM Web Design & Interactive Media GE General Education The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefixes AD, DM, and SM identify the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. DESIGN MANAGEMENT AD2420 Organizational Behavior** 4 40 AD2430 Fundamentals of Marketing & Advertising** 4 40 AD2460 Branding 4 40 AD4420 Sales 4 40 AD4460 Global Business Perspectives 4 40 DM1420 Introduction to Design Management 4 40 DM2400 Technology and Productivity 4 40 DM2410 Fundamentals of Business 4 60 DM2430 Principles of Managerial Accounting 4 40 DM2470 Principles of Market Research 4 40 DM2480 Business Statistics for Design** 4 40 DM2490 Project Management** 4 40 DM3400 Financial Issues in Design** 4 40 DM3460 Business Communications 4 40 DM3480 Managing Creativity and Innovation** 4 40 DM4410 Design Management Seminar 4 40 DM4450 Business Plan** 4 60 DM4480 Capstone** 4 60 GD1401 Fundamentals of Design 4 60 GD1402 Drawing & Perspective 4 60 GD1473 Color & Design 4 60 GD3470 Law & the Commercial Arts 4 40 DM4486 Internship SM1401 Studio Major I 4 60 SM1402 Studio Major II 4 60 SM2403 Studio Major III 4 60 SM2404 Studio Major IV 4 60 SM3405 Studio Major V 4 60 SM3406 Studio Major VI 4 60 SM4407 Studio Major VII 4 60 SM4408 Studio Major VIII 4 60 GENERAL EDUCATION CURRICULUM GE1410 English I 4 40 GE1424 Public Speaking 4 40 GE1433 Art History 4 40 GE1466 Principles of Economics 4 40 GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2423 Environmental Science 4 40 GE2442 Critical Thinking 4 40 GE3424 Interpersonal Communications 4 40 GE3433 Contemporary Art 4 40 GE3490 Cultural Anthropology 4 40 GE4442 Ethics 4 40 GE4455 Literature 4 40 GE4461 Physics 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher TOTAL: 180 credits : 2,160 hours 21
2014 2015 ACADEMIC CATALOG
2014 2015 ACADEMIC CATALOG THE ART INSTITUTEs INTERNATIONAL MINNESOTA Table Of Contents See aiprograms.info for program duration, tuition, fees, and other costs, median debt, federal salary data, alumni
More informationSEE AIPROGRAMS.INFO FOR PROGRAM DURATION, TUITION, FEES, OTHER COSTS, MEDIAN DEBT, FEDERAL SALARY DATA, ALUMNI SUCCESS, AND OTHER IMPORTANT INFO.
SEE AIPROGRAMS.INFO FOR PROGRAM DURATION, TUITION, FEES, OTHER COSTS, MEDIAN DEBT, FEDERAL SALARY DATA, ALUMNI SUCCESS, AND OTHER IMPORTANT INFO. CATALOG Catalog 2014-2015 The Art Institute of Houston
More informationCULINARY ARTS PROGRAM BACKGROUNDER
CULINARY ARTS PROGRAM BACKGROUNDER MEDIA CONTACT: Jacquelyn P. Muller, Vice President Communications/Public Relations The Art Institutes Office: 412. 995.7262 jpmuller@aii.edu Dining is more than just
More information2013-2014 ACADEMIC CATALOG CREATE TOMORROW DESIGN MEDIA ARTS FASHION CULINARY
2013-2014 ACADEMIC CATALOG CREATE TOMORROW DESIGN MEDIA ARTS FASHION CULINARY TABLE OF CONTENTS INTRODUCTION 3 COLLEGE OF CREATIVE ART AND DESIGN 4 THE ART INSTITUTE OF CHARLOTTE, a campus of South University
More informationACADEMIC CATALOG 2015-2016 Volume 2
ACADEMIC CATALOG 2015-2016 Volume 2 Date of publication: September 2015 Table of Contents LICENSING, ACCREDITATION, MEMBERSHIP... 4 VISION & MISSION STATEMENT... 5 INTRODUCTION... 6 MESSAGE FROM THE PRESIDENT...
More informationProgram, Course, and General Education Transfer Agreement
Program, Course, and General Education Transfer Agreement College and The Art Institute of California, a College of Argosy University Based on 2012-201 Catalog Associate General Education General Education
More informationCulinary Arts/ Hospitality Management
Culinary Arts / Hospitality Management 118 Culinary Arts/ Hospitality Management Location: Downtown Site Program Information Cosmetology is the study or art of cosmetics and its use. However, in the last
More informationCulinary Arts/ Hospitality Management
Culinary Arts / Hospitality Management 111 Culinary Arts/ Hospitality Management Location: Downtown Site (8 Commerce Street) Program Information Trenholm State Technical College s Culinary Arts program
More informationHospitality. School of. Education
Guilford Technical Community College s School of Hospitality Education is dedicated in loving memory of Kathy Ragsdale (1946-2005), a respected member of the GTCC Board of Trustees and GTCC Foundation.
More informationHow To Become A Chef At Diablo Valley College
CULINARY ARTS CULN Michael Norris, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef,
More information" A PROFESSIONAL START TO A CREATIVE FUTURE " JANUARY 2016 PROSPECTUS
" A PROFESSIONAL START TO A CREATIVE FUTURE " JANUARY 2016 PROSPECTUS In 1991, Kevin Warwick opened the doors of the Warwick's Chef School, in Onrust River, near Hermanus. (Approximately 120 kilometres
More informationCatalog. CATALOG Catalog 2015 2016 Effective Date: August 25, 2015. 8208 Melrose Drive, Lenexa, KS 66214Page 1 of 168
Catalog CATALOG Catalog 2015 2016 Effective Date: August 25, 2015 8208 Melrose Drive, Lenexa, KS 66214Page 1 of 168 Table of Contents Introduction... 3 Welcome to The Art Institutes International Kansas
More informationTRANSFER ARTICULATION AGREEMENT
Student Academic Services TRANSFER ARTICULATION AGREEMENT Central New Mexico Community College and Johnson & Wales University 1 College of Management School of Hospitality Central New Mexico Community
More informationEVERYTHING YOU NEED TO KNOW ABOUT CULINARY ARTS
EVERYTHING YOU NEED TO KNOW ABOUT CULINARY ARTS EVERYTHING YOU NEED TO KNOW ABOUT CULINARY ARTS 2 NATURE OF WORK A career in culinary arts is an exciting one that allows you to indulge in your passion
More informationAUSTIN. Discover a fresh, sustainable approach to professional culinary training
Discover a fresh, sustainable approach to professional culinary training Pursue your culinary passion in the heart of the American southwest. At the Auguste Escoffier School of Culinary Arts, many aspiring
More informationHOSPITALITY MANAGEMENT
Area: Fine & Applied Arts Dean: Dr. Adam Karp Phone: (96) 484-8433 Counseling: (96) 484-8572 DEGREES AND CERTIFICATES Culinary Arts/Restaurant Management Degree This degree focuses on basic and advanced
More informationPastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015. 866.Macomb1 (866.622.6621) www.macomb.edu
Pastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015 866.Macomb1 (866.622.6621) www.macomb.edu Pastry Arts PROGRAM OPTIONS CREDENTIAL TITLE CREDIT HOURS REQUIRED NOTES Associate of Applied Science Pastry
More informationexperienced faculty intensive nurturing your spirit world-class facilities
n training real-life experiences art, science & business value creativity learn from culinary masters faculty intensive nurturing your spirit world-class facilities top school = top chefs eativity learn
More informationThe Illinois Institute of Art 2015-2016 Catalog Effective January 2015
The Illinois Institute of Art 2015-2016 Catalog Effective January 2015 Mission The Illinois Institute of Art, an institution of higher education, inspires the passion, creativity and innovation essential
More information220 Culinary Arts and Hotel Management
220 Culinary Arts and Hotel Management Culinary Arts and Hotel Management The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry.
More informationCulinary Arts & Food Service Management www.odessa.edu/dept/culinary
Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: Desmond Stout, director; Paul Porras Odessa College offers the student two associate in applied science degree options in culinary
More informationDIABLO VALLEY COLLEGE CATALOG 2015-2016
CULINARY ARTS CULN Despina Prapavessi, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a
More informationSaint Paul College Culinary Arts 2008-2009 Program Assessment and Continuous Improvement
Saint Paul College Culinary Arts 2008-2009 Program Assessment and Continuous Improvement College Mission: The mission of Saint Paul College is to provide education for employment, education for life. Program:
More informationCAREER AND TECHNICAL EDUCATION PROGRAM
The Career and Technical Education Program includes: Business, Drafting, Family Living, and Consumer Science. The courses in this program offer opportunities for career exploration, as well as college-bound
More informationAccelerated One-Year Degree Programs in
2015 2016 Accelerated One-Year Degree Programs in Culinary Arts and Baking & Pastry Arts Providence North Miami Denver Charlotte Advanced Standing Program Program Options Who Should Apply Program Begins
More information2015-2016 Articulation Manual
2015-2016 Articulation Manual Ringling College of Art and Design For more information please visit: www.ringling.edu Mission Ringling College of Art and Design recognizes that artists and designers play
More information2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT
2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT PROGRAM: INARY ARTS AAS DEGREE AND CERTIFICATE DATE: 30 JANUARY 2008 DEMONSTRATION OF LEARNING: What assignments or projects demonstrate student learning
More informationMINNESOTA CATALOG 2013-14
MINNESOTA CATALOG 2013-14 MISSION Rasmussen College is dedicated to serving our communities by recognizing the diverse needs of individuals. We encourage personal and professional development through respect,
More informationCulinary Arts & Food Service Management
Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: James B. J.B. Ward, director; Peter Mitchell, Paul Porras Odessa College offers the student two associate in applied science
More informationCulinary Arts. What You Will Learn. Admission Requirements. Awards or Credentials You Could Earn. Where You Could Work
Culinary Arts What You Will Learn MCTC s Culinary Arts Program prepares you in all facets of food preparation and presentation and helps you to develop your own creative culinary style. You will receive
More informationVisual and Performing Arts
126 Visual and Performing Arts Students interested in art and design, dance, music, photography, theatre, and other visual and performing arts have a rich selection of degree programs and one certificate
More informationCulinary Arts INDIVIDUAL PROGRAM INFORMATION 2015 2016. 866.Macomb1 (866.622.6621) www.macomb.edu
Culinary Arts INDIVIDUAL PROGRAM INFORMATION 2015 2016 866.Macomb1 (866.622.6621) www.macomb.edu Culinary Arts CREDENTIAL TITLE PROGRAM OPTIONS Credit Hours Required NOTES Associate of Applied Science
More informationTrinidad and Tobago Hospitality and Tourism Institute. Programme Application Guide
Trinidad and Tobago Hospitality and Tourism Institute Programme Application Guide Application Guide 1 Dear Prospective Student, Thank you for considering the Trinidad and Tobago Hospitality and Tourism
More informationTrinidad and Tobago Hospitality and Tourism Institute. Programme Application Guide
Trinidad and Tobago Hospitality and Tourism Institute Programme Application Guide Dear Prospective Student, Thank you for considering the Trinidad and Tobago Hospitality and Tourism Institute (TTHTI)
More informationPASTRY AND BAKING DIPLOMA IN
DIPLOMA IN PASTRY AND BAKING This course is designed especially for those with a passion for creating gourmet pastries, signature breads, cakes and specialty desserts an absolute essential for any aspiring
More information2015 2017 Catalog. 1520 South Fifth Street Suite 107 St. Charles, MO 63303. Tel: (636) 688 3010 Fax: (636) 688 3012
2015 2017 Catalog 1520 South Fifth Street Suite 107 St. Charles, MO 63303 Tel: (636) 688 3010 Fax: (636) 688 3012 CONTENTS INTRODUCTION Affiliation, Licensing, Accreditation... 1 Vision & Mission Statement...
More informationHospitality and Culinary PROGRAMS STUDY
PROGRAMS STUDY of BAKING AND PASTRY ARTS 365 Associate in Applied Science Degree (A.A.S.) 62 Credit Hours (CH) The A.A.S. degree in Baking and Pastry Arts is a sequential learning program taught over four
More informationThe Art Institute of Philadelphia Catalog Addendum GAME ART & DESIGN
The Art Institute of Philadelphia Catalog Addendum GAME ART & DESIGN See AiPrograms.info for program duration, tuition, fees, and other costs, median debt, federal salary data, alumni success, and other
More informationCulinary Arts (CULA) Table of Contents:
Culinary Arts (CULA) Courses in CULA focus on the general study of the cooking and related culinary arts, and prepare individuals for a variety of jobs within the food service industry. CULA includes instruction
More informationDegree Programs Offered. Minors Offered. Special Requirements. 236 School of Journalism and Mass Communications
236 School of Journalism and Mass Communications Phone: (512) 245-2656 Office: Old Main 102 Fax: (512) 245-7649 Web: http://www.masscomm.txstate.edu Degree Programs Offered BA, major in Mass Communication
More informationDigital Media for Video & Motion Graphics Entertainment Design & Technology Film Production Technology Graphics Technology Music & Sound Technology
Digital Media for Video & Motion Graphics Entertainment Design & Technology Film Production Technology Graphics Technology Music & Sound Technology Script for success Consider yourself a tech-freak? Do
More informationHow To Get A Degree In Art From Cesa De Los Mamos
Cañada College College of San Mateo Skyline College Art/Design Degrees Art AA, AA-T from All Three Colleges Art History The Art Major with an Emphasis in Art History is designed for students who wish to
More informationCulinary Arts. Degrees. Culinary Arts Courses. Oakland Community College 2015-2016 Catalog 1
Oakland Community College 2015-2016 Catalog 1 Culinary Arts Degrees Culinary Arts (CUL.AASX) (http://catalog.oaklandcc.edu/programs/ culinary-arts/culinary-arts-aas-extended-degree) Certificate Culinary
More informationCourse Title: Culinary Arts II
Course Title: Culinary Arts II Unit: 1 Food Service Operations Content Standard(s) and 1. Exhibit skills related to property, personnel, and fiscal management in the food and hospitality industries Examples:
More informationHospitality and Tourism 2016 PROGRAMMES
Hospitality and Tourism 2016 PROGRAMMES Taste life. Right here Passion, service and flavour. These are some of the key ingredients we bring together in our School of Hospitality. Cookery. Patisserie.
More informationhttp://www.bls.gov/oco/ocos090.htm Graphic Designers
http://www.bls.gov/oco/ocos090.htm Graphic Designers * Nature of the Work * Training, Other Qualifications, and Advancement * Employment * Job Outlook * Projections Data * Earnings * OES Data * Related
More informationCabrillo College Catalog 2015-2016
CULINARY ARTS AND HOSPITALITY MANAGEMENT Human Arts and Social Sciences Division Isabel O'Connor, Division Dean Division Office, Room 420 Sue Slater, Department Chair, (831) 477-5205 Aptos Counselor: (831)
More informationHospitality, Tourism and Leisure
Hospitality, Tourism and Leisure Practical Cookery Courses Diploma in Restaurant Management Hands on Cooking - The Fundamentals Fundamentals of Home Baking Pastry and Bread Making Sugarcraft and Cake Decorating
More informationPROPOSAL: ART AND DESIGN MAJORS AND MINORS DEPARTMENT OF COMMUNICATION AND THE ARTS
PROPOSAL: ART AND DESIGN MAJORS AND MINORS DEPARTMENT OF COMMUNICATION AND THE ARTS The Department of Communication and the Arts proposes the revision and merger of existing majors, minors and certificates
More informationSCHOOLS SCHOOL OF COMMUNICATION AND THE ARTS DEPARTMENTS AND PROGRAMS GUY E. LOMETTI, PH.D., DEAN
SCHOOL OF COMMUNICATION AND THE ARTS GUY E. LOMETTI, PH.D., DEAN SCHOOLS The School of Communication and the Arts includes the following Departments and Programs: the Department of Art and Art History,
More informationGRAND RAPIDS COMMUNITY COLLEGE
SECCHIA FOR CULINARY EDUCATION GRAND RAPIDS COMMUNITY COLLEGE Secchia Institute for Culinary Education at Grand Rapids Community College Crisp white coats. Precision steel blades. Racks of spotless stainless
More informationTHE PROFESSIONAL COOK APPRENTICE GUIDE FOR BC 1
THE COOK APPRENTICE GUIDE FOR BC 1 Congratulations! You re on your way to an exciting and rewarding career as a professional cook. Becoming a certified cook in BC means you can progress in your career,
More informationTAFE NSW - Hunter Institute Faculty of Arts & Media
PO Box 3267 Hamilton DC NSW 2303 Australia Phone: 13 12 25 Email: hunter.courseinfo@tafensw.edu.au Web: www.hunter.tafensw.edu.au The Faculty of Arts and Media offers courses at Newcastle Art School in
More informationBUSINESS, MANAGEMENT, ADMINISTRATION,
BUSINESS, MANAGEMENT, ADMINISTRATION, FINANCE and MARKETING START HERE. More than 70,000 futures have started at Kirkwood... Yours can be one of them! Get a great start here in an exciting, fast-paced
More informationHuman Services Cluster
Page 1 of 6 Human Services Cluster T57321 Interpersonal Relationships (5364) 1 semesters, 1 credit per semester Approximate cost per semester: $16.21 This course addresses essential knowledge and skills
More informationDegree Type Bachelor of Fine Arts (BFA) Degree Title Art
Degree Type Bachelor of Fine Arts (BFA) Degree Title Art Focus: Graphic Design A Bachelor of Fine Arts with Graphic Design Concentration at UTRGV prepares students for serious professional work in the
More informationMajor in Culinary Arts (Dual Language Curriculum) 71 Credits. Program Description
ASSOCIATE DEGREES ASSOCIATE IN SCIENCE (AS) Major in Culinary Arts (Dual Language Curriculum) 71 Credits Program Description The Associate Degree program in Science in Culinary Arts in its dual language
More informationYOU THINK YOU MIGHT WANT TO STUDY:
YOU THINK YOU MIGHT WANT TO STUDY: ANIMATION DIGITAL MEDIA DESIGN PRODUCT DESIGN VISUAL COMMUNICATION MOTION GRAPHICS 70 DESIGN & CREATIVE MEDIA Course LISTING Bachelor of Arts in Animation Bachelor of
More informationVegetarian Culinary Arts Courses 2015/2016
Vegetarian Culinary Arts Courses 2015/2016 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,
More informationART PROGRAM ART 82 2013-2014 CATALOG DIXIE STATE UNIVERSITY
ART PROGRAM North Plaza (435) 652-7790 http://www.dixie.edu/finearts/art2.php To find faculty & staff phone numbers and email addresses, please consult the University Directory http://www.dixie.edu/directory/directory.php.
More informationProfessional Cookery 5M2088
Professional Cookery 5M2088 The recently restored Kilkenny School of Food The School of Food Professional Cookery Programme, in conjunction with CKETB In order to provide accredited training, the School
More information2014-2015 Academic Catalog
2014-2015 Academic Catalog See aiprograms.info for program duration, tuition, fees, and other costs, median debt, federal salary data, alumni success, and other important info. Catalog Preparation This
More informationIndustry and Workplace Knowledge and skills
Hospitality & Tourism encompasses the management, marketing, and operations of restaurants and other food services, lodging, attractions, recreation events, and travel-related services. Industry and workplace
More informationCollege of Arts and Sciences
Stetson University College of Arts and Sciences From its founding in 883, the College of Arts and Sciences has offered an energetic and imaginative approach to education in the liberal arts and sciences.
More informationThe National Center for Hospitality Studies
The National Center for Hospitality Studies The hospitality industry offers numerous worldwide career options for graduates interested in working in restaurants, private clubs, hospitals, travel agencies,
More informationCulinary Arts and Hotel Management
Culinary Arts and Hotel Management 245 Culinary Arts and Hotel Management The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry.
More informationHow To Become A 3D Animation Artist
PROGRAM GUIDE 2015-2016 3D Animation - Visual Communications Technologies 3D Animation Associate in Applied Science Degree 60 credits 3D Animation Diploma 48 credits Visual Communications Assistant Certificate
More informationMotion Picture/Television Associate in Applied Science Field of Study Code: MPTV.AAS.ANIMAT
Motion Picture/Television Associate in Applied Science Field of Study Code: MPTV.AAS.ANIMAT Catalog Description: The Animation degree specializes in preparing students for employment and/or transfer in
More informationCollege of Arts and Letters Cal State L.A. Creating the Future for Los Angeles
College of Arts and Letters Cal State L.A. Creating the Future for Los Angeles College of Arts and Letters Cal State L.A. Art Communication Studies Television, Film and Media Studies English Liberal Studies
More informationArts, Media and Entertainment Pathway Courses
CBEDS Code Course Title 5751 RCOE Creative Digital Media Course Hours Primary Pathway 180 Design, Visual and Media Arts, and / Production and Managerial Arts 5751 Digital Imaging 360 Design, Visual and
More informationSouthern California Regional Occupational Center SCROC COURSE DESCRIPTION
COURSE DESCRIPTION Course Title: CBEDS Title: Culinary Arts Food & Nutrition CBEDS Number: 4361 Job Titles: Baker Helper Waiter/Waitress Cook Helper Host Cashier Course Description: This culinary arts
More informationGraphic Design Bachelor of Fine Arts Degree (B.F.A.)
Berkeley College Overview Academic Programs Graphic Design Bachelor of Fine Arts Degree (B.F.A.) Admissions and Finances Administration, Faculty, and Staff Contact Us Get a PDF of this page. Course Requirements
More information2015 2016 ACADEMIC YEAR SCHOOL OF HOSPITALITY MANAGEMENT & THE CULINARY ARTS. AAS in HOSPITALITY MANAGEMENT
2015 2016 ACADEMIC YEAR SCHOOL OF HOSPITALITY MANAGEMENT & THE CULINARY ARTS AAS in HOSPITALITY MANAGEMENT BBA in HOSPITALITY MANAGEMENT (WITH CONCENTRATIONS) MINORS available to BBA students majoring
More informationCollege Of Communication. and Media Sciences
College Of Communication and Media Sciences Contact Us 00971-2-5993111 (Abu Dhabi) 00971-4-4021111 (Dubai) 00971-4-4021270 (College of Communication and Media Sciences) @Zayed_U www.facebook.com/zayeduniversity
More informationW HOSPITALITY: CULINARY
HOSPITALITY AND TOURISM MANAGEMENT SCHOOL OF SOCIAL SCIENCES, BUSINESS, AND HUMANITIES Dean Mark Meadows, Ph.D., Office 470K, 619-482-6570 DEPARTMENT CHAIR Gail Stockin, M.A. GENERAL DESCRIPTION Hospitality
More informationENGINEERING, TECHNOLOGY, AND DESIGN
ENGINEERING, TECHNOLOGY, AND DESIGN The Engineering, Technology and Design Department fosters student learning that will develop 21st century competencies in a constantly changing technological environment.
More information2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS: 2017
Address: Coronation Court, Coronation St, Maitland, 7405, Cape Town Tel: 082 337 6240 debbie@senseoftastechefschool.com www.senseoftastechefschool.com 2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS:
More informationCATALOG ADDENDUM: 2013 CATALOG WITH EFFECTIVE DATE OF JANUARY 1, 2013- DECEMBER 31, 2013
CATALOG ADDENDUM: 2013 CATALOG WITH EFFECTIVE DATE OF JANUARY 1, 2013- DECEMBER 31, 2013 The 2013 General Catalog contains The Los Angeles Film School official degree and program requirements, as well
More informationList all of the program s learning outcomes: (regardless of whether or not they are being assessed this year)
STUDENT LEARNING ASSESSMENT REPORT SUBMITTED BY: BRIDGET MURPHY DATE: SEPTEMBER 27, 2013 BRIEFLY DESCRIBE WHERE AND HOW ARE DATA AND DOCUMENTS USED TO GENERATE THIS REPORT BEING STORED: The majority of
More informationTHE COLLEGE OF THE BAHAMAS CULINARY & HOSPITALITY MANAGEMENT INSTITUTE
THE COLLEGE OF THE BAHAMAS CULINARY & HOSPITALITY MANAGEMENT INSTITUTE CONTACT INFO Culinary and Hospitality Management Institute Thompson Boulevard Telephone: (242) 323-5804 Fax: (242) 325-8175 GENERAL
More informationstep abroad... TOWARDS A SUPERIOR CAREER
step abroad... TOWARDS A SUPERIOR CAREER step abraod Graduates of LE CORDON BLEU Culinary programs in the United States have the opportunity to enter the Classic Cycle program at the Superior level, and
More informationStudent Name: PROGRAM COMPETENCY PROFILE FOR CAREER TECHNICAL EDUCATION Career Cluster: Hospitality and Tourism
Student Name: Date: PROGRAM COMPETENCY PROFILE FOR CAREER TECHNICAL EDUCATION Understand the food service industry and career opportunities in the field 1. Define food service with examples of current
More informationART What can I do with this major?
MUSEUMS AND GALLERIES Art Direction Administration Curatorial Conservation Restoration Registrar Collections Management Exhibit Design/Preparation Archive Management Education Tours Sales Publications
More informationIs the General Education program purpose congruent with the overall mission of the institution?
Where do we start? MODELS OF GENERAL EDUCATION The best General Education Program is not based simply on choosing specific goals or finding the perfect model. The best program is one that is aligned with
More informationCleveland Institute of Art Creativity Matters
Cleveland Institute of Art Creativity Matters Our Cores + Connections matter What sets the Cleveland Institute of Art apart from other colleges of art and design? In a nutshell, our Cores + Connections
More informationUniversity of Alaska Board of Regents Program Approval Summary Form
University of Alaska Board of Regents Program Approval Summary Form Title and Brief Description Associate of Applied Science Degree in Digital Art. University of Alaska Anchorage - Kenai Peninsula College
More informationCulinaire Foods & Hospitality Academy
Culinaire Foods & Hospitality Academy Curriculum Bringing Sound Culinary Techniques to Economically Developing Regions For those who come amongst us we do not introduce culinary tricks but rather, inspire
More informationEVERYTHING YOU NEED TO KNOW ABOUT EVERYTHING YOU NEED TO KNOW ABOUT GRAPHIC ART AND DESIGN
EVERYTHING YOU NEED TO KNOW ABOUT EVERYTHING YOU NEED TO KNOW ABOUT GRAPHIC ART AND DESIGN EVERYTHING YOU NEED TO KNOW ABOUT GRAPHIC ART AND DESIGN 2 NATURE OF WORK Graphic designers use color, type, illustration,
More informationCATALOG OF PROGRAMS 2015-2016
CATALOG OF PROGRAMS 2015-2016 Published June 2015 420 Boulevard of the Allies, Pittsburgh, PA 15219 Main Phone: 1-877-532-8941 Fax: 412-263-3715 TABLE OF CONTENTS 1 Welcome 2 The Art Institute of Pittsburgh
More informationBUSINESS DEGREE PROGRAMS. Graduate School of Business and Management. argosy.edu
BUSINESS DEGREE PROGRAMS Graduate School of Business and Management argosy.edu The Cornerstone of Success: You At Argosy University we recognize that one of the best ways to foster your professional success
More informationPosition Profile: Enterprise Real Property (ERP) Program Manager
Position Profile: Enterprise Real Property (ERP) Program Manager The Enterprise Real Property Program Manager is responsible for directing the state s enterprise real property efforts to meet State agencies
More informationBaking & Pastry Arts COURSE OUTLINE
Baking & Pastry Arts COURSE OUTLINE 1. Course Title: Baking & Pastry Arts 2. CBEDS Title: Food and Services 3. CBEDS Number: 4420 4. Job Titles: Food Service Worker Baker Pastry Chef Assistant Pastry Chef
More informationGraphic Design Associate in Applied Science Field of Study Code: GRDSN.AAS
Graphic Design Associate in Applied Science Field of Study Code: GRDSN.AAS Catalog Description The Graphic Design program emphasizes portfolio development through the study of principles and elements of
More informationCentral Arizona College s HRM Program Steps for the Culinary Arts Apprenticeship Program
Central Arizona College s HRM Program Steps for the Culinary Arts Apprenticeship Program Step One: Central Arizona College 1. Hospitality & Restaurant Management Program / Business Division Meet with your
More informationICREATE TABLE OF CONTENTS Page 1 - Cover Page Design Page 2 - Course Description Page 3 - Table Of Contents Page 4 - Show Production Page 5 - Music Business Page 6 - Music Production Page 7 - Page 8 -
More informationCulinary Arts CULINARY ARTS PASTRY ARTS
Culinary Arts CULINARY ARTS PASTRY ARTS About Bellingham Technical College Bellingham Technical College is a leading educational institution and the only technical college in northwest Washington state.
More informationHospitality and Tourism Management Courses
Hospitality and Tourism Management Courses Core HTM; Core Elective HTM 100. INTRODUCTION TO THE HOSPITALITY AND TOURISM INDUSTRY Class 1-3, Cr. 1-3 An overview of supervisory careers, opportunities, and
More informationFrom China to International Degree Studies in Art and Design
From China to International Degree Studies in Art and Design You are about to take the next step toward becoming a creative professional and you have a big decision to make where to study. Choosing the
More informationC A R E E R C L U S T E R S F O C U S I N G E D U C A T I O N O N T H E F U T U R E. Preparing for Career Success in Hospitality and Tourism CC9009
Preparing for Career Success in Hospitality and Tourism CC9009 Career Clusters Prepare All Students for College, Technical Training and Careers Career Clusters prepare learners of all ages for the information
More information