The art institute of Colorado by The Art Institutes International

More catalogs by The Art Institutes International | The art institute of Colorado | 57 pages | 2010-12-02

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elements of retail operations and technology frm2329 3 quarter credit hours prerequisites sales and event promotion this course explores operational objectives in a retail structure an emphasis is placed on planning control profitability and staffing in a retail environment the use of technology in the industry and the responsibilities of retail executives are examined as well also career opportunities and ethical behavior of those individuals who choose to enter the retail arena are discussed articles pertaining to current issues found in trade publications and newspapers are reviewed and discussed in order to understand methods that have been created to expedite and increase profitability for the retailer engineering/architectural ca4336 3 quarter credit hours prerequisites three-dimensional animation this is an advanced course focusing on reproducing real-world effects and physics in the three-dimensional virtual world students match physical effects of lighting textures and movement for animation and visualizations english composition i gs1403 4 quarter credit hours prerequisites students must score 40 or higher on the asset placement test or be exempt because of previous college courses or submission of acceptable act or sat scores students who score below 40 on the reading and writing components of the asset are required to successfully complete the transitional studies course college reading and writing ts099 prior to enrollment in english composition i students plan write and revise various types of essays students review the fundamentals of grammar and punctuation and increase their knowledge of style voice and audience english composition ii gs3407 4 quarter credit hours prerequisites english composition i students incorporate critical evaluation analysis and supporting materials to produce research papers using the apa format formal presentation skills are also emphasized entrepreneurial development it4386 3 quarter credit hours prerequisites permission of the department chair students develop a business plan for a new company and explore the many challenges and problems that entrepreneurs face in the business world topics include patents copyrights and other important issues in protecting and developing product ideas environmental and sustainable design id2330 3 quarter credit hours prerequisites none this course examines the principles and practices of the design of environmentally sensitive interior spaces topics include hvac electrical and plumbing as well as sustainability leed and green design issues related to interior spaces environmental design for graphic design gr4387 3 quarter credit hours prerequisites portfolio i for graphic design students investigate examples of exhibition environmental design compared to conventions of two-dimensional display informational systems environmental design for industrial design it3373 3 quarter credit hours prerequisites permission of the department chair students design and create shelters and pavilions zoos playgrounds theme parks landscape features and outdoor accessories environmental science gs4410 4 quarter credit hours prerequisites english composition i this course is an introduction to the study of the physical environment and focuses on topics such as the nature of the environment climatic factors natural resources solid and hazardous wastes pollution global environmental hazards and energy production students examine these topics in relation to population land use environmental ethics and environmental management ethics gs4411 4 quarter credit hours prerequisites english composition i english composition ii this course is an examination of human life experience and thought processes students discover and develop values for pursuing a more fulfilling existence in addition students study and apply different ethical theories to a selection of contemporary personal and social issues etiquette for today s professional bc3345 3 quarter credit hours prerequisites none this course presents the fundamentals of business and hospitality etiquette as they apply to modern multicultural and global business environments topics include the importance of the first impression polite conversation personal appearance office politics diplomacy telephone and cell phone etiquette proper oral and written communication and the protocol of meetings students participate in a formal dining experience european cakes and tortes cu2336 3 quarter credit hours prerequisites introduction to pastry techniques and artistry introduction to baking science and theory sanitation and safety this is an introduction to the fundamental concepts skills and techniques of european cakes and tortes special significance is placed on ingredient functions product identification and weights and measures as applied to pastry topics include cake mixing methods filling and techniques on finishing classical tortes with various ingredients such as marzipan ganache and glazes european classical cuisine cu2321 3 quarter credit hours prerequisites concepts and theories of culinary techniques introduction to culinary skills sanitation and safety this course emphasizes both the influences and ingredients that create the unique characters of selected classical european cuisines students prepare taste serve and evaluate traditional regional dishes of british isles italy france germany austria switzerland and scandinavian countries emphasis is placed on ingredients flavor profiles preparations and techniques representative of these cuisines event and fashion show production rs4310 3 quarter credit hours prerequisites apparel evaluation and construction this is an introduction to a range of skills needed to produce a successful store event or fashion show during this course students investigate the role of creative and technical experts involved with the runway backdrop special effects and lighting music models and choreography hair and make-up and video teams exhibition design it2365 3 quarter credit hours prerequisites permission of the department chair students design and create exhibits for commercial trade shows retail stores and stage sets students incorporate into their designs the use of product displays signage graphics lighting space plans and working drawings exploring wine and the culinary arts bc4334 3 quarter credit hours prerequisites food and beverage operations management this is an introduction to the production of wine from vineyard to bottle as well as a review of the basic grape varietals that are used to make wine through lectures research and tasting students explore different types styles and quality levels of wine students investigate the world s most important wine regions and the common criteria by which wines from these different regions are evaluated this course introduces the applied approach to matching wine and food using flavors textures and components present in food and wine the course emphasizes menu planning preparation of foods cooking methods and tasting wines with food externship rs4385 3 quarter credit hours prerequisites permission of the department chair students apply acquired subject matter and career/professional skills in a real and practical situation with the opportunity to observe and participate in the operation of successful businesses in relation to their field of study students gain experience needed to enter the industry upon graduation externship for industrial design it4387 3 quarter credit hours prerequisites permission of the department chair students observe and participate in the operation of a prosperous industrial design business applying design and professional skills to gain experience to enter and become successful in the industry externship for interior design id4378 3 quarter credit hours prerequisites permission of the department chair students observe and participate in the operation of a design business and apply design and professional skills in an effort to gain experience to enter and become successful in the industry externship for kitchen and bath design kb3305 3 quarter credit hours prerequisites permission of the department chair students observe and participate in the operation of a business related to the kitchen and bath industry students apply design and professional skills to gain experience to enter and become successful in the industry facilities management and design bc3346 3 quarter credit hours prerequisites none this course introduces hospitality facility design and maintenance as they relate to operations new building construction and renovations topics include equipment space and functional relationships cost and operating efficiencies maintenance programs safety regulations building code requirements and energy conservation fashion design externship fn4395 3 quarter credit hours prerequisites permission of department chair through a field internship experience students apply their skills in a real and practical situation the main objectives of the internship are to allow students the opportunity to observe and participate in the operation of successful businesses related to their fields of study the students will gain the experience they need to enter the field when they graduate fashion drawing rs1305 3 quarter credit hours prerequisites none this course introduces students to the fashiondrawing experience students experiment with different mediums and techniques to express fashion ideas in a professional way fashion entrepreneurship fn4365 3 quarter credit hours prerequisites none students learn how to develop a business plan for the opening of a fashion business the plan will include market research financial planning staffing pricing and promotional strategies fashion history i rs1303 3 quarter credit hours prerequisites none this is an introduction to the development of clothing from the earliest time to the renaissance and the silhouette reflected through the eyes of the designer fashion history ii rs1305 3 quarter credit hours prerequisites fashion history i this course is an in-depth continuation of fashion history i from the renaissance to modern times fashion retail management externship frm4324 3 quarter credit hours prerequisites permission of the department chair students practice the skills and knowledge they have learned in a real-world situation by working in an approved industry externship site fit analysis fn3330 3 quarter credit hours prerequisites none students learn the principles and techniques for fitting garments on a body and translating changes back to a flat pattern food and beverage operations management cu2325 3 quarter credit hours prerequisites none this course examines american and european wines and malted and distilled beverages students explore how these beverages are produced how to identify quality products and how to pair wines and other beverages with foods topics include service liquor laws and management techniques for handling wines and spirits basic dining room operations are also explored foodservice financial management bc3344 3 quarter credit hours prerequisites management supervision career development in this course students investigate current theories issues and challenges involved in financial management students are introduced to the tools and skills that financial managers use in effective decision making topics include budgeting cash management cost concepts and behavior investment analysis borrowing funds and financial forecasting foodservice management applications bc5345 3 quarter credit hours prerequisites leadership in the food service industry human resource management this course explores how to apply management foundations and research principles to a variety of foodservice situations that are commonly found in the industry emphasis is placed on management applications to increase revenues and reduce costs to enhance an existing firm s profitability as well as start-up foodservice operations food service technology and information bc4330 3 quarter credit hours prerequisites none this is a survey course of information systems and technology is&t designed to introduce students to the many diverse facets of is&t in foodservice emphasis is placed on the managerial and business aspects of is&t rather than the technical perspectives topics include key foodservice systems e.g accounting and property management systems point-of-sale sales and catering guest services and customer relationship management crm knowledge management and is&t strategy form and space rs2363 3 quarter credit hours prerequisites fundamentals of design in this course students investigate the basicorganizing principals of three-dimensional designs point line plane mass volume density and form are examined students create three-dimensional designs using basic hand tools and readily available materials freehand sketching for interior design id3348 3 quarter credit hours prerequisites interior design rendering students use various techniques and media to improve creative processes and visual presentations through freehand drawing and quick sketches fundamentals of advertising rs1345 3 quarter credit hours prerequisites none this course is a basic introduction to advertising its history potential and limitations students examine various definitions of advertising and different methods of communication as well as the advertising spiral objectives copy and federal regulations changes in advertising over the years and the effects produced by culture major events trends and influences are also investigated fundamentals of audio rs1334 3 quarter credit hours prerequisites computer applications this is an introduction to the principles of sound and audio production techniques required to provide audio for visual works students create sound in a digital environment including recording sound digitizing and editing specific multimedia requirements are explored such as dialog sound effects music and final audio mixing fundamentals of bar management fb3300 3 quarter credit hours prerequisites food and beverage operations management this course will introduce the essentials of bar management and operational practices emphasis will be placed upon comprehensive facility designs daily best practices including inventory and portion control code compliances staffing safety and sanitation additionally integrated beverage service plans will be explored for a variety of venues and occasions the ar t i nstitu te of c olorado 2009-2011 70 71 the art insti tute of colora do 2009-2011