Johnson & Wales University · This Catalog is an official publication of Johnson & Wales University. As such, it is subject to revision at any time. ... all enrolled students are

This Catalog is an official publication of Johnson & Wales University. As such, it is subject to revision at any time. The University reserves the right to add, withdraw or revise any course, program of study, provision or requirementdescribed within the Catalog as may be deemed necessary.

Occasionally, program requirements will vary by the printing date of the catalog. Requirements stated in the editionprinted closest to the September enrollment date will take precedence.

Students should read and fully understand the rules and regulations and policies described in this Catalog, Additionally,all enrolled students are expected to be familiar with the contents of the Student Handbook.

The handbook contains important information concerning the academic performance and personal conduct of students aswell as University grievance procedures. It also outlines the conditions under which students may be placed on probationor suspension from the University. The North Miami Student Handbook is available online at www.jwu.edu. Copies ofthe handbook are also available at the Students Activities Office.

Academic Calendar ..............................................................................3

Programs of Study ................................................................................4

Accreditations & Affiliations ..................................................................5

Education for Careers ..........................................................................9

Applying for Admission ........................................................................20

Financing Your Education ....................................................................30

Academic Information ........................................................................42

Student Services ................................................................................51

Student Activities ................................................................................55

Programs of Study (curricula) ..............................................................58

Technical Standards ..........................................................................90

Course Numbering System ..................................................................92

Course Descriptions ..........................................................................93

University Directory ..........................................................................116

Index ..............................................................................................121

Johnson & Wales UniversityNorth Miami Campus 2007–2008 Catalog

1701 NE 127th StreetNorth Miami, Florida 33181

Phone : 1-866-JWU-FLORIDA or (305) 892-7600

Fax: (305) 892-7020 www.jwu.edu

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FALL TERMSept. 1–3 Freshman and returning student Check-InSept. 4 Classes beginOct. 8 Columbus Day — no classesNov. 15 Classes end

WINTER TERMNov. 26 Check-In for incoming studentsNov. 27 Classes beginDec. 20 Last day of classes before winter holiday breakJan. 6 Classes resumeJan. 21 Martin Luther King Jr. Day — no classesFeb. 21 Classes end

SPRING TERMMarch 3 Check-In for incoming studentsMarch 4 Classes beginMay 15 Classes endMay 17 Commencement

SUMMER SESSION IJune 2 Summer Session I begins June 26 Summer Session I ends

SUMMER SESSION IIJune 30 Summer Session II begins July 4 Independence Day- no classes July 24 Summer Session II ends

Friday classes may be scheduled due to a class cancellation or holiday. Please refer towww.jwu.edu/sas/calendar for the current academic calendar and dates for Friday classes and final exams. This unofficial University calendar is offered for planning purposes only, and is subject to change.

2007–2008 Academic Calendar

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Programs of Study

TWO-PLUS-TWO AND FOUR-YEAR PROGRAMS

Any of the following associate degrees can track into any of the bachelor of science degrees listed to the right.

Associate in Science Degree Bachelor of Science DegreeAccounting ManagementBusiness Administration MarketingFashion MerchandisingManagementMarketing

The following associate in science degrees have restricted track options for bachelor of science degrees as listed.

Accounting Accounting

Criminal Justice Criminal Justice

Baking & Pastry Arts1 Culinary Arts1, 2

Culinary Arts1 Food Service Management1

Food & Beverage Management1 Food Service Management1

Restaurant Management1 Hospitality Management1

Hotel Management1 Hospitality Management1

Hotel Management1

Travel-Tourism Management1 Hospitality Management1

Bachelor of Science Degree Sports/Entertainment/Event Management1

1 Program has technical standards. Students with disabilities or special needs should contact the Office of Student Success.

2 Students may apply for entrance into this program by submitting an application to the program director during their sophomore year.

NOTE: Other programs and options are also offered at Johnson & Wales campuses in Denver, Colo.; Charlotte, N.C.and Providence, R.I.

IMPORTANT NOTE: Certain programs of study at Johnson & Wales University, including programs in the College ofCulinary Arts and The Hospitality College, include technical standards in the academic requirements essential to theprogram. Students with disabilities or special needs should contact the University (401-598-4660) for informationabout and descriptions of the applicable technical standards.

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Johnson&WalesUniversityisaccredited

bytheNewEnglandAssociationofSchools

andColleges,Inc.(NEAS&C),throughits

CommissiononInstitutionsofHigherEducation.

Inquiriesregardingtheaccreditationstatusby

theNewEnglandAssociationshouldbedirected

totheDeanofAcademicAdministration.

Individualsmayalsocontact:Commissionon

InstitutionsofHigherEducation,NewEngland

AssociationofSchoolsandColleges,

209BurlingtonRoad,Bedford,MA01730-1433,

(617)271-0022,e-mail:[email protected]. LegalcontrolisvestedintheBoardofTrustees. TheUniversityislicensedbytheCommissionforIndependentEducation,FloridaDepartmentofEducation.AdditionalinformationregardingtheinstitutionmaybeobtainedbycontactingtheCommissionat325WestGainesStreet,Suite1414,Tallahassee,FL32399-0400,toll-freetelephonenumber888-224-6684.* TheUniversityisapprovedforthetrainingofveterans.TheUniversityisaninstitutionalmem-berofServicemembersOpportunityColleges. TheUniversityisauthorizedunderfederallawtoenrollnon-immigrantalienstudents. Johnson&WalesUniversityislistedintheEducationDirectoryofColleges&UniversitiesissuedbytheU.S.DepartmentofEducation. TheStateofRhodeIslandhascharteredJohnson&WalesUniversityasanonprofit,degree-grantinginstitutionofhigherlearning. Johnson&WalesUniversity,itsfaculty,andmembersoftheadministrativestaffholdaffiliationswithnumerousorganizations,including:

* This information was added after the catalog was printed.

General University AffiliationsAcademieFrancaiseAcademyofInternationalBusinessAcademyofManagementAmericanAssociationforHigherEducationAmericanAssociationofCollegiateRegistrars andAdmissionsOfficersAmericanAssociationofPresidentsof IndependentCollegesandUniversitiesAmericanAssociationofUniversityWomenAmericanBarAssociationAmericanBooksellersAssociationAmericanCivilLibertiesUnionAmericanCollegePersonnelAssociationAmericanCorporateCounselAssociationAmericanCouncilonEducationAmericanCounselingAssociationAmericanCulinaryFederation

AmericanDieteticAssociationAmericanEducationalFinanceAssociationAmericanEducationalResearchAssociationAmericanHotel&LodgingAssociationAmericanHotel&LodgingEducationFoundationAmericanInstituteofCertifiedPublicAccountantsAmericanInstituteofWineandFoodAmericanLibraryAssociationAmericanManagementAssociationAmericanMarketingAssociationAmericanPayrollAssociationAmericanPlanningAssociationAmericanSocietyforTrainingandDevelopmentAmericanStatisticalAssociationAmericanWineSocietyAssociatedPressAssociationfortheAdvancementof ComputinginEducationAssociationforCareerand TechnicalEducation(ACTE)AssociationforInstitutionalResearchAssociationforMulticulturalCounseling andDevelopmentAssociationforStudentJudicialAffairsAssociationforSupervision&Curriculum DevelopmentAssociationofCollege&ResearchLibrariesAssociationofCollege&UniversityFacilityOfficersAssociationofCollege&University TelecommunicationsAdministratorsAssociationofGoverningBoardsof UniversitiesandCollegesBetterBusinessBureauBoyScoutsofAmericaBreadBakersGuildofAmericaBristolCountyConventionandVisitorsBureauBusinessNetworkInternationalBusinessProfessionalsofAmericaBusinessVolunteersfortheArtsCampusCompactCareerCollegeAssociationCareerCounselorsConsortiumCenterforAcademicIntegrityChoristersGuildCoalitionofLibraryAdvocatesTheCollegeBoardCollege&UniversityPersonnelAssociationConfreriedelaChainedesRotisseursConsortiumofRhodeIslandAcademic &ResearchLibrariesCooperativeEducationAssociationCouncilfortheAdvancementandSupport ofEducation(CASE)CrossroadsRhodeIslandDorcasPlaceEastBayChamberofCommerceEastBayTourismCouncilEasternAssociationofCollegesandEmployersInc.TheEducationPartnershipEducause

Accreditations & Affiliations

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EmploymentManagementAssociationEscoffierSocietyEuropeanCouncilofHotelRestaurant &InstitutionalEducationEuropeanCouncilofIndependentSchoolsFallRiverChamberofCommerceFamily,CareerandCommunityLeadersofAmericaFutureBusinessLeadersofAmericaFutureFarmersofAmericaGreaterAttleboroChamberofCommerceGreaterProvidenceChamberofCommerceHigherEducationLibraryInformationNetworkTheHonorableOrderoftheGoldenToqueInstituteforInternationalHumanResourcesInstituteofInternationalEducationInstituteofManagementAccountantsInterfaithCounselingCenterInterfaithHealthCareMinistriesInternationalAssociationofAssemblyManagersInternationalAssociationofBusinessCommunicatorsInternationalAssociationofCulinaryProfessionalsInternationalAssociationofHotelSchoolDirectorsInternationalCareerCounselorsInternationalCouncilonHotel,Restaurantand InstitutionalEducationInternationalFoodServiceEditorialCouncilInternationalFoodServiceExecutivesAssociationInternationalHotel&RestaurantAssociationInternationalSpecialEventsSocietyJamesBeardFoundationJuniorAchievementKiwanisLandmarkRestaurantsAdvisoryBoardLeadershipRhodeIslandMalaysianAmericanCommissionon EducationExchangeMarriottHospitalityHighSchoolEducationCommitteeModernLanguageAssociationMultiCulturalFoodservice&HospitalityAllianceNationalAdvisoryCommitteeonInstitutionalQualityand IntegrityfortheU.S.DepartmentofEducationNationalAllianceforBusinessNationalAssociationforCounselingandDevelopmentNationalAssociationforDevelopmentalEducationNationalAssociationofCateringNationalAssociationof College&UniversityAttorneysNationalAssociationof College&UniversityBusinessOfficersNationalAssociationof CollegeAdmissionsCounselorsNationalAssociationofCollegeStoresNationalAssociationofColleges&EmployersNationalAssociationofEducationalBuyersNationalAssociationofFemaleExecutivesNationalAssociationofForeignStudentAdvisorsNationalAssociationof IndependentCollegesandUniversitiesNationalAssociationofSocialWorkersNationalAssociationof StudentFinancialAidAdministratorsNationalAssociationof StudentPersonnelAdministrators

NationalBusinessEducatorsAssociationNationalClearinghouseforLeadershipProgramsNationalCommissionforCooperativeEducationNationalConferenceforCommunityandJusticeNationalDECAInc.NationalEducationAssociationNationalJewishMedicalandResearchCenterNationalRestaurantAssociationNationalRestaurantAssociationEducational FoundationNationalSocietyforExperientialEducationNationalSocietyofFundraisingExecutivesNationalStaffDevelopmentCouncilNewEnglandAssociationforCooperativeEducation andFieldExperienceNewEnglandAssociationof CollegeAdmissionsCounselorsNewEnglandAssociationof CollegiateRegistrarsandAdmissionsOfficersNewEnglandBoardofHigherEducationNewEnglandBusinessEducatorsAssociationNewEnglandFacultyDevelopmentConsortiumNewEnglandInnkeepers’AssociationNewEnglandLegalFoundationNewEnglandLibraryAssociationNewEnglandLibraryNetworkNewEnglandMuseumAssociation(NEMA)NewEnglandRegionalCouncilof Hotel,Restaurant,InstitutionalEducatorsTheNobleAcademyof EmpressSt.Theodora,Inc.,U.S.A.NortheastAssociationforInstitutionalResearchPhiDeltaKappaProfessionalOrganization&DevelopmentNetworkTheProvidenceFoundationProvidencePublicLibraryProvidenceWarwickConventionandVisitorsBureauPublicRelationsSocietyofAmericaPublicityClubofNewEnglandRadcliffeCulinaryFriendsResearchChefsAssociationRhodeIslandAssociationof AdmissionsOfficers(RIAAO)RhodeIslandAssociationofInstitutionalResearchersRhodeIslandAssociationof StudentFinancialAidAdministratorsRhodeIslandAssociationofCollegesfor TeacherEducationRhodeIslandBarAssociationRhodeIslandBusinessEducatorsAssociationRhodeIslandCampusCompactRhodeIslandCommodoresRhodeIslandCommunityFoodBankRhodeIslandCounselingAssociationRhodeIslandDepartmentofEducationRhodeIslandHigherEducationRhodeIslandHigherEducationTelecommunication AssociationRhodeIslandHistoricalSocietyRhodeIslandHospitalityandTourismAssociationRhodeIslandIndependent HigherEducationAssociationRhodeIslandLibraryAssociationRhodeIslandPayrollAssociation

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RhodeIslandRegistrarsAssociationRhodeIslandSocietyofCertifiedPublicAccountantsRhodeIslandStudentLoanAuthorityRhodeIslandTechnologyCouncilRhodeIslandTelecommunicationsAssociationRhodeIslandPublicExpenditureCouncilRotaryClubofProvidenceSalvationArmySavetheBaySkills–USASmallBusinessDevelopmentCenterSocietyforCollegeandUniversityPlanningSocietyforHumanResourceManagement(SHRM)SocietyOrganizedAgainstRacismSocietyofWineEducatorsStudiorumUniversitasConstantiniana (TheConstantinianUniversity)TuitionManagementSystemsUnitedStatesDepartmentofEducationUnitedWayofRhodeIslandUniversityContinuingEducationAssociation(UCEA)VolunteerCenterofRhodeIslandWaterFireProvidenceBoardofDirectorsWeybossetStreetCommunityCentersWomenChefRestaurateursWomensFoodserviceForumWorldAssociationforHospitality&TourismTrainingWorldFutureSocietyYoungMen’sChristianAssociation

North Miami Campus AffiliationsAcademyofHospitality&Tourism(AOHT)AcademyofManagement– SocietyofHumanResourcesAmericanAdvertisingFederationAmericanAssociationofCareer &TechnicalEducationAmericanAssociationofCollegiateRegistrars andAdmissionsOfficersAmericanChefsAssociationAmericanCriminalJusticeAssociationAmericanCollegeHealthAssociationAmericanCorrectionsAssociationAmericanInstituteofCertifiedPublicAccountants(ICPA) –FraudExaminersAmericanLodgingAssociation(ALA)AmericanSocietyofTravelAgents(ASTA)AmnestyInternationalAssociationforthePromotionofCampusActivities(APCA)AssociationonHigherEducationandDisabilityBetaPhiMuBonVivantsWorldTravelPartnersBrowardCountyBasketballAssociationBrowardCountyLibraryAssociationBrowardCountyMarketingAdvisoryCommitteeCaribbeanHospitalityFoundationCityofNorthMiami–BusinessDevelopmentBoardCityofNorthMiami–CommunityPolicingCoalitionCityofNorthMiami–Mayor’sEconomicTaskForceCityofNorthMiami–UniversityRelationsBoardCityofNorthMiamiPoliceDepartment StrategicPlanningCommissionCHRIE(InternationalHospitalityEducators Association)

ClubManagersofAmericaAssociation(CMAA)ConfrériedelaChainesdesRôtisseursBaillage– GreaterMiamiCookeryandFoodAssociationCornellSocietyofHotelmenDadeCountyBarAssociationDadeCountyLibraryAssociationDirectMarketingAssociation(DMA)EtaSigmaDeltaFloridaAssociationofBritishBusinessFloridaAssociationofCareer&TechnicalEducationFloridaBarAssociationFloridaCareerDevelopmentAssociationFlorida/CaribbeanCouncilonHotel,Restaurant andInstitutionalEducation(CHRIE)FloridaCounselingAssociationFloridaDieteticAssociationFloridaDirectMarketingFloridaEducatorsinFamily&ConsumerSciencesFloridaLibraryAssociationFloridaRestaurantandLodgingAssociationFloridaRestaurantandLodgingAssociation EducationalFoundationFloridaSchoolCounselingAssociationFloridaWriter’sAssociation(FWA)FloridaResearchAssociationGlionHospitalityManagementSchool AlumniSocietyGreaterMiamiandBeachesHotelAssociationGreaterMiamiChapteroftheAmericanCulinary FederationGreaterMiamiConventionandVisitorsBureauGreaterMiamiHillelGreaterNorthMiamiChamberofCommerceGreenPeaceGolfWritersAssociationofAmerica(GWAA)GolfSuperintendent’sAssociationHabitatforHumanity–GreaterMiamiHorrorWritersAssociation(HWA)HospitalitySalesandMarketingInternational(HSMAI)HumanResourcesAssociationofBrowardCountyInternationalAirlinesTravelAgentNetwork(IATAN)InternationalAssociationofCulinaryProfessionalsInternationalAssociationofTeachingScholarsInternationalCakeExplorationSocietyInternationalFoodserviceEditorialCouncilInternationalNetworkofGolf(ING)InternationalSocietyofTravelandTourism Educators(ISTTE)InternationalSpecialEventsSocietyLesAmisduVinLesDamesd’EscoffierMarineHotelAssociationMeetingProfessionalsInternational(MPI)Miami-DadeChamberofCommerceMiami-DadeCountyAcademyofFinance AdvisoryCommitteeMiami-DadeCountyAcademyofHospitality& TourismAdvisoryCommitteeMiami-DadeCountyAcademyofInformation TechnologyAdvisoryCommitteeMiami-DadeCountyFamily&ConsumerSciences AdvisoryCommitteeMiami-DadeCountyMagnetEducationChoice AssociationBoard

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NAFSA:AssociationofInternationalEducatorsNationalAcademyFoundationNationalAssociationofCollegeAuxiliaryServicesNationalAssociationofBasketballCoachesNationalAssociationofCampusCardUsersNationalAssociationofCateringExecutivesNationalAssociationofIntercollegiateAthleticsNationalAssociationofSocialWorkers(NASW)NationalAssociationofTeachersofFamily& ConsumerSciencesNationalCouncilofTeachersofEnglish(NCTE)NationalFinanceInstituteNationalGolfCourseOwnersAssociationof America(NGCOAA)NationalGolfCourseSuperintendentsAssociation ofAmerica(NGCSAA)NationalIntramuralandRecreationalSports AssociationNationalNotaryAssociationNationalRetailFederationNortheastRegionalComputingProgramNorthDadeRegionalChamberofCommerceOldwaysPreservation&TrustPalmBeachCountyCareerEducationBusiness LeadershipCommitteePalmBeachCountyFloridaRestaurantAssociation StateBoard&BoardMemberPalmBeachCountyJupiterHighSchoolPalmBeachCountyWestBocaHighSchool AdvisoryCommitteePhiDeltaKappaEducationHonorSocietyPhiKappaPhiPoliceBenevolentAssociationofBrowardCountyPublicRelationsSocietyofMiamiRetailBakersAssociationShareOurStrength(TasteofNation)SKAL–International(Miamichapter)SocietyforAccessibleTravelandHospitality(SATH)SommelierGuildSocietySouthFloridaFiberArtsAssociationSouthFloridaRecreationAssociationSoutheastFloridaLibraryInformationNetworkSpecialLibrariesAssociationTheBeaconCouncilTheCatfishInstituteTheTravelInstituteUnitedStatesSommelierAssociationUnitedWayofMiamiDadeCountyWomenChefs&RestaurateursWorldWildlifeFederation

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THE MISSION STATEMENT OF THE UNIVERSITY

The mission of Johnson & Wales University is to empower its diverse student body tosucceed in today’s dynamic world by integratinggeneral education, professional skills andcareer-focused education. To this end, theUniversity employs its faculty, services, curricula and facilities to equip students withthe conceptual and practical tools required to become contributing members of societyand to achieve success in employment fieldswith high growth potential.

PURPOSES OF THE UNIVERSITY

Johnson & Wales University supports the following purposes in accordance with theMission:

• to monitor the external and internal environment of the University through regularand effective planning and assessment

• to develop and assess sound programsand curricula that allow students to attainproficiencies in general education and professional disciplines

• to evaluate and assess regularly the rigorof all academic programs

• to recruit and admit students with potentialfrom varied backgrounds and to give themevery opportunity to excel in their academicand professional lives

• to provide an experiential education approachthroughout the curriculum, by integratingpracticums, internships, externships, co-opopportunities, international experiences,directed work projects and community service activities

• to assure that curricula, activities, and services reflect the cultural diversity of theinstitution

• to plan for and provide facilities andresources that meet the needs of students,faculty and staff

• to manage all departments effectively, efficiently and professionally

• to hold each academic, administrative

and support department individually andcollectively accountable for the achievementof the mission and

• to provide students with educational andexperiential opportunities to contribute tothe community through community service.

CORE VALUES

Johnson & Wales University is

Market DrivenWe are market driven, focusing both on theneeds of our students and the needs of ourstudents’ future employers.

Experientially BasedWe integrate hands-on learning with a career-focused curriculum, to enable our students togain real-world experience.

Employment FocusedOur business is developing employment-ready,motivated graduates for world-class employersin all industries.

Student CenteredWe are strongly student-centered, stressingpersonal development as well as career management skills.

Globally OrientedWe respond to the increasingly global natureof business by fostering multiculturalism and providing an international educationalexperience.

OUTCOMES ASSESSMENT STATEMENT OF PURPOSE

The definition of a well-educated college graduate will continue to evolve throughoutthis new millennium. In accordance with our mission to empower students to succeed in today’s dynamic world, and tobecome contributing members of society,Johnson & Wales University integrates general education, professional skills andcareer-focused education.

Education for Careers

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will succeed in tomorrow’s economy not onlybecause they possess important specializedjob skills, but also through their ability to thinkcritically, communicate clearly, manage ethi-cally and contribute to the community. Tomeet these needs, Johnson & Wales Universityoffers a wide selection of liberal arts coursessuch as psychology, communication skills, lifescience and mathematics. By integratingthese vital general studies with intensivecareer education, Johnson & Wales preparesstudents to be more effective employees aswell as more responsible citizens.

THE JOHNSON & WALES DIFFERENCE

Our differences are what set an education atJohnson & Wales University apart. Uniqueprograms and facilities, in addition to flexibleprogram options, allow Johnson & Wales students access to unparalleled career education opportunities.

Flexible, Specialized ProgramsJohnson & Wales has designed options intoits educational programs so that studentscan choose the right path to their future.After earning an associate degree at theNorth Miami Campus, students may go on to pursue a Culinary Arts, Business orHospitality bachelor’s degree as well. Or, they can choose from a number of otherbachelor’s degree offerings at one of theUniversity’s other campuses.

BUSINESS: Johnson & Wales offers a varietyof two- and four-year degree programs, ranging from more traditional majors likeAccounting, Advertising Communications,Marketing and Management to the most inno-vative programs like Criminal Justice andFashion Merchandising.

FOOD SERVICE: Culinary Arts, Baking &Pastry Arts, Food & Beverage Management —these are some of the two- and four-year programs for which Johnson & WalesUniversity has become famous. The largestfood service educator of its kind in the world,Johnson & Wales offers some or all of theseprograms at campuses in Providence, R.I.;Charlotte, N.C.; and Denver, Colo., in additionto North Miami, Fla.

Johnson & Wales University is committed tooutcomes assessment. Faculty and students are therefore part of an ongoingeffort to determine and refine the effectiveness of instruction and learning.

A PHILOSOPHY OF CAREER EDUCATION

Johnson & Wales University is a private,coeducational institution that offers studentsan opportunity to pursue practical career education in business, food service, hospitalityor technology.

A variety of two-year associate degree programsand four-year bachelor of science degree programs permits students to select the educational path best suited to their careerinterests and objectives.

Graduate programs leading to the degrees of master of arts, master of business admin-istration and doctor of education are alsooffered at Johnson & Wales’ Providence, R.I.campus. For moe details, please request thegraduate and doctoral catalogs.

The educational philosophy of Johnson & WalesUniversity is to learn by doing. We makeevery attempt to provide our students withrelevant learning experiences and exposureto all facets of a professional operation.

The goal of all academic programs at theUniversity is to prepare students to enter thebusiness world with solid foundations in their chosen careers.

The North Miami Campus offers a number ofcareer-oriented business, culinary arts, andhospitality programs at the associate andbachelor’s degree level. Among them areAccounting, Marketing, Culinary Arts, HotelManagement, and Travel-Tourism Management.The campus also offers a four-year bachelor’sdegree program in Sports/Entertainment/Event Management.

EDUCATION FOR LIFE

Today’s employers want employees who

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Practicums including internships, externshipsand career co-ops, in such areas as CulinaryArts, Baking & Pastry Arts, Fashion, CriminalJustice and Marketing, all place studentswithin a practical situation to further developtheir career knowledge and skills.

Student SuccessHelping students to succeed is our numberone priority at Johnson & Wales University.The Student Success team is dedicated tomaking sure each student is given everyopportunity for success, with special coursesand workshops, tutoring, and personal,career and academic counseling. Studentswith disabilities can also find assistance atStudent Success, with special programs,adaptations, and reasonable accommoda-tions to ensure every opportunity for theirsuccess in college. All support services areavailable without extra charge to all Johnson& Wales students.

HANDS-ON LEARNING

Internship and Practicum OpportunitiesCULINARY ARTS/BAKING & PASTRY ARTSINTERNSHIPSDuring their sophomore year as Culinary Artsand Baking & Pastry Arts majors, studentscomplete a term-long cooperative educationexperience or internship. The internships inte-grate general education, professional skillenhancement, and career focused educationwithin an industry setting. Students who par-ticipate in the internship program will beplaced in one of the University-approvedexternship sites. This program gives studentsan opportunity to integrate theoretical learn-ing with practical experience in the hospitalityindustry. These sites provide students withhands-on experience, an opportunity to devel-op a relationship with industry and exposureto a reputable operation.

FASHION MERCHANDISING EXTERNSHIPOne of the most important parts of theFashion Merchandising program is theFashion Merchandising externship offeredduring the second year of the associatedegree program. Students learn and experi-ence actual fashion and retailing work

HOSPITALITY: Hotel Management, Travel-Tourism Management, Food & BeverageManagement and Restaurant Management aretwo-year programs offered at the North MiamiCampus. The campus offers Hospitality bachelor’s degrees in Hotel Management,Hospitality Management, and Food ServiceManagement. Johnson & Wales offers some ofthese programs at the Providence, R.I.;Charlotte, N.C.; and Denver, Colo. campuses,in addition to North Miami, Fla.

Once a student chooses a program, there arestill more options. Hands-on training facilitiesat the University provide the opportunity for apracticum, or students may apply for coopera-tive education positions with prestigious participating employers — locally, nationallyor internationally.

Students who want to accelerate their studiescan apply for the Culinary Arts AdvancedStanding Program.

Three-Term ScheduleJohnson & Wales University’s academic calendar is divided into terms. Three 11-weeksessions in an academic year enable studentsto take three or four classes at a time,instead of the usual four or five. The reducedcourse load gives students more time tofocus on each course.

Upside-Down CurriculumIn Johnson & Wales’ Two-Plus-Two programs,students begin courses in their major fromthe first day, learning right away if theircareer choices are the right ones for them.

Two Degrees in Four YearsThe upside-down curriculum at J&W enablesstudents in most majors to earn two degreesin four years. At the end of two years ofstudy, students earn an associate degree andthe opportunity to go on to earn a bachelor’sdegree in two more years.

Learning by Doing“Learning by doing” is an important part ofeducation at Johnson & Wales University.Many programs provide students with valuableexperiential education — both in the class-room and on the job.

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through course assignments, field trips andemployment within the local fashion industry,as well as a trip to the fashion district of NewYork City. The externship program lasts anentire term and includes classes and hands-on work that involve and enhance students’knowledge, employment opportunities, careergoals, and buying, merchandising and tech-nology skills used in retailing.

Highlighting this program is a field trip to New York City, the “Merchandising Capital of the U.S.” The New York trip includes visitsto fashion showrooms, fabric manufacturers,trade shows, fashion and retailing publishersand major department stores. The retailinternship and seminar total 13.5 quartercredit hours.

HOTEL MANAGEMENT/RESTAURANT MANAGEMENT/FOOD &BEVERAGE MANAGEMENT INTERNSHIPSHotel Management/RestaurantManagement/Food & Beverage Managementmajors at the J&W North Miami Campus willcomplete an 11-week internship program thatallows the student an opportunity for ahands-on learning experience in one of theUniversity-approved externship sites. HotelManagement internship is designed to givestudents practical experience in both lodgingand food & beverage areas. Rotationalassignments will incorporate the five coreprogram rotations of front desk, night audit,housekeeping, kitchen and dining room and aday of community service.

Restaurant Management/Food & BeverageManagement internships offer students an in-depth practical experience in the food andbeverage areas of commercial culinary institu-tions to include rotational assignments withinthe front and back of the house operations;students will be placed in a food & beverageoperation and rotate through the dining roomand kitchen. The internship programs affordthe students an opportunity to integrate theo-retical learning with practical experience atsome of South Florida’s premier properties inthe hospitality industry.

TRAVEL-TOURISM EXTERNSHIPSOne of the most exciting aspects of theTravel-Tourism Management program is theexternship students complete at the campus.The term-long assignment affords them theopportunity to put their classroom-learnedskills to work in a “hands-on” experience.

Students participate in a term-long externshipat the University’s North Miami Campus work-ing at one or more industry partner sites,including travel agencies, international touroperators, local international airports, air-lines, tourism offices and cruise lines.

The highlight of the program is the Familiarization(FAM) trip, a class project to a domestic orinternational destination. Students arerequired to research, budget, plan, promoteand actually implement the tasks of a tourmanager while on tours.

Selective Career Cooperative Education (Co-op)The Career Development Office offers a careerco-op program to selective majors. A GPA of2.75 is required to participate in the Co-opProgram, and must be maintained throughoutthe application process. The co-op learningexperiences are competitive. Students mustsuccessfully complete the applicationprocess, demonstrate academic achievement,and be recommended by faculty advisors.

These cooperative placements provide aterm-long experience within your career field.Co-op offers students an opportunity to learnmore about their chosen field, gain on-the-jobexperience and make contacts for future full-time employment. Co-op positions arepaid and students also receive academiccredit for their work.

Formal cooperative learning agreements existbetween the University and several majoremployers. Co-op placements are arrangedon an individual basis to fit both student andemployer needs.

Culinary, baking & pastry, hospitality andbusiness co-op agreements exist with manyhotels, dining establishments, retail stores,

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marketing firms, travel agencies, C.P.A. firmsand other prestigious companies nationwide.

Students participate in co-op assignmentsdomestically and internationally. Co-op studentshave worked in special assignments overseasin Belgium, France, Germany, Ireland, Japan,Switzerland, United Kingdom and Sweden. A 3.25 GPA, language proficiency and cross-cultural training is required of all studentsworking on overseas co-ops.

THE SCHOOL OF ARTS & SCIENCES

The mission of the School of Arts & Sciencesis to integrate liberal arts courses with careereducation to prepare students to be produc-tive and responsible citizens. As a leader incareer education among American universi-ties, Johnson & Wales University has placedits School of Arts & Sciences in this key roleof providing general education to enable itsstudents to achieve career success and personal fulfillment.

To accomplish these objectives, studentstake approximately one third of all their cred-its in Arts & Sciences. In addition, the Schoolof Arts & Sciences offers Writing Across theCurriculum, a University-wide program thatencourages students to use writing as a wayof learning and communicating knowledge,thereby enabling students to acquire skillsempowering them to pursue their profession-al goals. The Writing Across the Curriculumprogram at Johnson & Wales was developedto integrate the “writing to learn” conceptacross all majors. All students are required tocomplete at least one writing-intensive (WI)course within their major field of study.Additionally, students may take WI coursesas they are offered in general studies andelective areas.

Students at J&W may also elect 13.5 quartercredit hour concentrations in LeadershipStudies, Literature, and Psychology. Theseconcentrations allow students to concentratetheir electives in a particular area of personalor professional interest.

The School of Arts & Sciences administers

the Honors Program, which challenges stu-dents to excel beyond the traditional courseofferings. Specific honors courses are offeredin English and mathematics, and an honorsoption is available in all Arts & Sciencescourse offerings.

The School of Arts & Sciences offers aSummer Abroad Program which is currentlysituated in South Africa, where students canearn 13.5 credits of general education courses.The course offerings may vary each summer,including history, sociology, leadership and lit-erature. The three-week experience includesexcursions to historical sites and a safari.The academic component of the summer pro-gram is challenging, and students will benefitfrom innovative teaching strategies includingteam teaching and collaborative learning.

In recognition of the importance of leadershipin today’s world, the School of Arts &Sciences requires all students to completeLEAD2001, a course designed to help studentsunderstand and practice leadership theory,and to help them prepare to assume leader-ship roles in both the workplace and in thecommunity. At Johnson & Wales University,leadership is part of our institutional culture,and our students are prepared to become thebusiness leaders of the future.

HISTORY OF THE UNIVERSITY

The special approaches to career education atJohnson & Wales University have evolved overmore than 90 years’ time and continue toadapt as Johnson & Wales responds to thechanging needs of business and industry.Johnson & Wales University was founded as abusiness school in 1914 in Providence, R.I. byGertrude I. Johnson and Mary T. Wales. Fromits origins as a school devoted to businesseducation, Johnson & Wales has grown to a junior college, to a senior college, and ultimately to university status.

The University became well establishedbecause of its strong commitment to special-ized business education and the high ideals ofits founders. In 1993, Johnson & Walesreceived regional accreditation from the

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Marketing and Organizational Leadership. Italso offers an M.B.A. degree program inHospitality and Tourism with concentrations in Event Leadership, Finance and Marketing. A Certificate of Advanced Graduate Study(CAGS) is offered in Corporate Security,Hospitality, Human Resources and Finance.The School of Education offers an M.A.T. inTeacher Education leading to business, foodservice or secondary special education, and a Doctor of Education degree in EducationalLeadership.

In 1992, a joint educational agreementallowed the University to begin programs onthe campus of the IHM Business School inGöteborg, Sweden. Johnson & Wales estab-lished a formal, independent learning sitethere from 1994–2004, giving business andhospitality students the opportunity to com-plete one year of study in Sweden and finishtheir degrees at one of the University’sdomestic campuses.

Also in 1992, Johnson & Wales openedanother campus in North Miami, Fla., whichnow offers two- and four-year food service,business and hospitality programs.

That year also marked the University’s formalestablishment of the College of Business,The Hospitality College, the College ofCulinary Arts and the School of Technology. A new emphasis on general studies wasintroduced in 1992 as well, with the develop-ment of the School of Arts & Sciences.

The University’s School of Technology alsooffered courses in Worcester, Mass. from1992–2002.

In 1993, the University opened a campus inVail, Colo., which offered an acceleratedassociate degree program in Culinary Arts tocollege graduates. That year also marked thebeginning of a four-year bachelor’s degreeoffering in Culinary Arts.

In 1995, Johnson & Wales created anInternational Hotel & Tourism Managementprogram which offers unprecedented opportunities in international hotel manage-

Commission on Institutions of Higher Educationof the New England Association of Schools andColleges (NEAS&C). Accredited since 1954 by the Accrediting Council for IndependentColleges and Schools, the University consoli-dated its institutional accreditation effortsunder NEAS&C on June 30, 2000.

In 1963, the State of Rhode Island granted a charter which authorized the University tooperate as a nonprofit, degree-granting institution of higher learning and to awardassociate degrees in the arts and sciences.In 1970, the State of Rhode Island approveda revision in the University’s charter to awardbaccalaureate degrees. In 1980, the Governorand General Assembly of the State of Rhode Island granted a legislative charter tothe University, authorizing the awarding ofadvanced degrees.

The charter was amended in 1988, changingthe institution’s name to Johnson & WalesUniversity. In 1992, the governor of the State of Rhode Island signed into law a new legislative charter with university status.

A new career emphasis was introduced atJ&W in 1973, when the University announcedthe opening of what is now known as theCollege of Culinary Arts and the addition of anew associate degree program in that field.This proved to be one of the most far-reachingchanges in the educational expansion of theUniversity, leading to additional two- and four-year degree programs in the hospitalityand food service fields.

In 1984, a J&W campus was established inCharleston, S.C., which offered a variety oftwo- and four-year programs in food service,hospitality and travel-tourism. The Norfolk,Va. Campus, opened to the public in 1986. It offered one- and two-year food service pro-grams.

In 1985, graduate degree programs wereintroduced at the University. The Alan ShawnFeinstein Graduate School now offers anM.B.A. degree program in Global BusinessLeadership with concentrations in Accounting,Financial Management, International Trade,

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member of SEFLIN (Southeast Florida LibraryInformation Network), which is dedicated tocooperative library services.

The Johnson & Wales University North MiamiCampus is located at 1701 NE 127th Street, North Miami, Fla. The main phone number ofthis campus is (305) 892-7000. The toll-freenumber is 1-866-JWU-FLORIDA (598-3567).Facilities include a library, laboratory kitchenfacilities, academic classrooms, computerlaboratories, and administrative offices.Student housing, both dormitory and apart-ment style, and a multi-level parking garageare available as well.

On the North Miami Campus, students attend classes in full uniform. Faculty andadministrators of the campus believe stronglyin establishing a professional attitude andimage for the campus.

ment education. Students from around theworld may choose from a variety of optionsboth at J&W and abroad.

Technology programs offered by the Universityinclude Network Engineering, ComputerGraphics and New Media, ComputingTechnology Services, Engineering Design andConfiguration Management, and TechnologyServices Management.

September 2000 marked the opening of theDenver, Colo. campus, which offers two- andfour-year degrees in baking & pastry arts, culinary arts, hospitality, business, criminaljustice and teacher education programs, aswell as the “Garnish Your Degree” acceleratedassociate degree program originally offered inVail. In 2000, the Vail Campus was mergedwith the Denver Campus.

In 2002, the University made a strategic decision to consolidate its smaller Charlestonand Norfolk campuses to build a campus in Charlotte, N.C. The Johnson & WalesCharlotte Campus opened in fall 2004 andoffers associate and bachelor's degree programs in business, culinary arts and hospitality. The Charleston and Norfolk campuses officially closed in May 2006.

Each year the University grows in programofferings and physical facilities. At the sametime, the University also grows in recognitionand prestige, making contributions to thecommunity, government and industry.

NORTH MIAMI CAMPUS

The North Miami Campus opened its doors in 1992 with a culinary arts class of 61 students. In September 1993, the first baking& pastry arts classes were taught, with 11students. Today the campus offers associateand bachelor’s degrees in culinary arts, busi-ness, and hospitality as well as hospitality andculinary arts internships. The campus alsoboasts a library, which includes a collectionof books, journals, magazines, newspapers,full-text databases, videos, DVDs and otherresources to serve the research needs ofJohnson & Wales students. The library is a

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NORTH MIAMI, FLORIDA

Johnson & Wales University’s North MiamiCampus is located conveniently close to the tourism-rich areas of Fort Lauderdale andMiami, offering a superb setting for a busi-ness, food service, or hospitality education.Fort Lauderdale Airport, Miami InternationalAirport and Interstate 95 are just minutesaway. Students enjoy the sun and fun of Fort Lauderdale, as well as the culture anddiversity of Miami — truly an international city.

Festivals celebrating boats, arts, architectureand ethnic America abound in the FortLauderdale and Greater Miami area. TheJunior Orange Bowl Festival, which runs foreight weeks in the fall, is one of the largestsports and cultural festivals in the country.

Southern Florida is home to several profession-al sports teams including the Miami Heat (NBAbasketball), Miami Dolphins (NFL football), theFlorida Marlins (National League baseball) andthe Florida Panthers (NHL hockey).

The North Miami Campus offers easy accessto South Florida markets, shopping centers,palm-fringed beaches and numerous hotelsand restaurants. Leisure and night life arehighlights in the area which has been growingby leaps and bounds in recent years.

ADDITIONAL CAMPUSES

Johnson & Wales University, in an effort toexpand its educational outreach, has established several additional campuses. For more information, please consult the catalog for each campus.

PROVIDENCE, RHODE ISLAND

Since its opening in 1914, Johnson & WalesUniversity’s original campus in Providence,R.I. has grown from a small business schoolto a large, international university featuringbusiness, culinary arts, hospitality and technology programs.

For more information about Johnson & WalesUniversity’s Providence Campus, please writethe Admissions Office, 8 Abbott Park Place,Providence, RI 02903, or call toll free, 1-800-342-5598.

Campus President

Irving Schneider, Ph.D.

Programs offered

College of Business

The following associate in science degrees can track into thebachelor of science degrees listed to the right.

ASSOCIATE DEGREE BACHELOR’S DEGREEAccounting AccountingAdvertising Entrepreneurship

Communications Financial Services Business Administration ManagementEntrepreneurship ManagementFinancial Services Marketing

Management Marketing CommunicationsManagementMarketing

Fashion Merchandising Retail Marketing Undeclared Major & Management

(no A.S. degree)

The following associate in science degrees have restricted trackoptions for bachelor of science degrees as listed.

ASSOCIATE DEGREE BACHELOR’S DEGREECriminal Justice Criminal Justice

Equine Business Equine Business Management Management

Equine Studies Equine Business Management

Equine Business Management/Riding

Paralegal Studies Criminal JusticeParalegal Studies

BACHELOR’S DEGREE International Business

CERTIFICATE PROGRAM Paralegal Studies

College of Culinary Arts

The following associate in science degrees can track into any ofthe bachelor of science degrees listed to the right.

ASSOCIATE DEGREE BACHELOR’S DEGREEBaking & Pastry Arts Baking & Pastry ArtsCulinary Arts Culinary Arts

Culinary NutritionFood MarketingFood Service

EntrepreneurshipFood Service Management

CHARLOTTE, NORTH CAROLINA

Opening its doors in fall 2004, J&W’s newestcampus in Charlotte, N.C. offers associateand bachelor’s degree programs in business,hospitality and culinary arts. Though Charlotteis the second largest business center in theUnited States, it maintains a distinctive smalltown feel. It offers easy access to beaches,mountains, an international airport, and is ahub of athletic and cultural activity.

For more information about the Johnson &Wales Charlotte Campus, write the Office ofAdmissions, Johnson & Wales University,801 West Trade Street, Charlotte, NC28202, or call 1-866-598-2427.

Campus PresidentArthur J. Gallagher, M.A.

Programs offered

College of Business

Any of the following associate in science degrees can track intoany of the bachelor of science degrees listed to the right.

ASSOCIATE DEGREE BACHELOR’S DEGREEAccounting AccountingBusiness Administration ManagementFashion Merchandising MarketingManagementMarketingUndeclared Major

(no A.S. degree)


The following associate in applied science degrees can trackinto the bachelor of science degree listed to the right.

ASSOCIATE DEGREE BACHELOR’S DEGREEBaking & Pastry Arts Food Service Culinary Arts Management

The Hospitality College

The following associate in applied science degrees can trackinto the bachelor of science degrees listed to the right.

ASSOCIATE DEGREE BACHELOR’S DEGREEFood & Beverage Food Service Management

Management International Hotel & Restaurant Tourism Management

Management

Hotel Management Hotel ManagementInternational Hotel &

Tourism Management

BACHELOR’S DEGREE Sports/Entertainment/Event Management

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Management Hospitality ManagementRestaurant Management International Hotel

& Tourism Management

Hotel Management Hospitality ManagementHotel ManagementInternational Hotel


Travel-Tourism Global Tourism Management Management

Hospitality ManagementInternational Hotel


Undeclared Major Food Service Management(no A.S. degree) Global Tourism

ManagementHotel ManagementSports/Entertainment/Event

Management


School of Technology


ASSOCIATE DEGREE BACHELOR’S DEGREEComputer Graphics Computer Graphics

& New Media & New MediaWeb Management

and Internet Commerce

Computer Programming Software Engineering

Computerized Drafting Engineering Design & Configuration Management

Computing Technology Technology ServicesServices Management

Robotics Technology Electronics Engineering

Web Site Development Computer Graphics & New Media

Web Management and Internet Commerce

BACHELOR’S DEGREES Business/Information Systems Analysis

Electronics EngineeringNetwork EngineeringSoftware Engineering

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DENVER, COLORADO

J&W’s campus in Denver, Colo. offers two-and four-year culinary arts, teacher education,business and hospitality programs. Denver,named the “second best city in America towork and live” by Fortune Magazine, offers an exciting range of cooperative educationopportunities in fine restaurants and moun-tain resorts.

For more information about the Johnson &Wales Denver Campus, write the AdmissionsOffice, Johnson & Wales University, 7150Montview Boulevard, Denver, CO 80220, orcall 1-877-JWU-DENVER (598-3368).

Campus PresidentBette Matkowski

Programs offered

College of Business


ASSOCIATE DEGREE BACHELOR’S DEGREEAccounting AccountingAdvertising Entrepreneurship

Communications Financial Services Business Administration ManagementEntrepreneurship ManagementFashion Marketing

MerchandisingMarketing

Criminal Justice Criminal Justice

Undeclared Major Accounting(no A.S. degree) Financial Services

ManagementManagementMarketing

BACHELOR’S DEGREE International Business


The following associate in applied science degrees can trackinto any of the bachelor of science degrees listed to the right.

ASSOCIATE DEGREE BACHELOR’S DEGREEBaking & Pastry Arts Culinary NutritionCulinary Arts Food Service Management

CERTIFICATE PROGRAM Garnish Your Degree




ManagementRestaurant

Management

Hotel Management Hotel Management


GRADUATE DEGREE PROGRAMS

Johnson & Wales University’s ProvidenceCampus also offers graduate degree programsfrom the Alan Shawn Feinstein GraduateSchool and the School of Education.Approximately 700 students from 61 countries enroll in J&W graduate programs.

Programs offered

Alan Shawn Feinstein Graduate School

MASTER OF BUSINESS ADMINISTRATION INGLOBAL BUSINESS LEADERSHIP with concentrations in: AccountingFinancial ManagementInternational TradeMarketingOrganizational Leadership

MASTER OF BUSINESS ADMINISTRATION INHOSPITALITY & TOURISM GLOBAL BUSINESSLEADERSHIP with concentrations in:FinanceMarketing

CERTIFICATE OF ADVANCED GRADUATESTUDY (CAGS) in:FinanceHospitalityHuman Resources

CERTIFICATE PROGRAM in:Corporate Security

School of Education

MASTER OF ARTSTeacher Education (Business, Food Service,Elementary or Secondary Special Education)

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DOCTOR OF EDUCATIONEducational Leadership (Elementary-Secondary)Educational Leadership (Higher Education)

For a catalog and more information, please contact:

Graduate Admissions Johnson & Wales University8 Abbott Park PlaceProvidence, RI 029031-800-DIAL-JWU ext. 1015(401) 598-1015Fax: (401) 598-1286

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An official application form is available onlineat www.jwu.edu. Click on “admissions,” then“apply now.” No application fee is required.

In completing the application form, studentsmust indicate the term in which they wish toenroll. Applications are accepted for termsbeginning in September, December andMarch. NOTE: Certain programs of study maybe limited to fall enrollment.

A student may apply for honors or generaladmission by noting so on the application.

If students are applying for a bachelor of science degree program, they are required to indicate on their application for admissiontheir choice of associate degree major, which results in Johnson & Wales studentsreceiving two degrees in four years. Certainbachelor’s degree programs are selective andrequire submission of an application at the endof the associate degree program. Studentsshould check program descriptions if they areinterested in applying for both an associateand a bachelor’s degree program.

If students are applying for theSports/Entertainment/Event Managementmajor, they don’t have to indicate an associate degree choice.

After completing the application form, studentsare responsible for requesting that their high school guidance office forward to theUniversity an official copy of the secondaryschool record for admissions consideration.Specific verification documents must be submitted to the admissions office.Verification documents include at least oneof the following: a letter from an authorizedhigh school administrator, an official staterecognized high school transcript, a G.E.D.certificate, or a passing score on a testapproved by the U.S. Department ofEducation.

It is the student’s responsibility to provideverification of high school completion. Without

Johnson & Wales University seeks studentswho have a true desire for practical careerpreparation in their chosen field and whohave the ability to achieve academic success.

Although academic qualifications are important,students’ motivation and interest in succeed-ing in their chosen careers are given strongconsideration. The educational methods ofthe University are designed to assist studentswho qualify for admission to succeed in thecareer programs of their choice. Graduationfrom high school or equivalent education ascertified by state departments of education isrequired for undergraduate admission.

It is also recommended that students submita personal statement, employment informa-tion, letters of recommendation and testscores for admission consideration.

Due to the technical standards and require-ments essential to certain technical programsat the University, applicants with specialneeds or physical limitations should contactthe Student Success Department prior toenrolling at the University. For more informa-tion about technical standards see Pages90–91. Copies of the technical standardsapplicable to various programs are availablefrom the Student Success Department.

APPLICATION PROCEDURE

Applications for admission should be completedin full and sent to the Admissions Office,Johnson & Wales University, 1701 NE 127thStreet, North Miami, FL 33181.

Students applying for admission to the Providence, North Miami or Denver campusesshould refer to their University prospectus orcampus catalog for admissions information.

There is no deadline for submitting applica-tions, but you are advised to apply as earlyas possible before their intended date ofenrollment to ensure full consideration.

Applying for Admission

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such verification, the student may not beallowed to register for the current term orcontinue enrollment.

When possible, Johnson & Wales Universitywould prefer to receive the applicant’s highschool transcripts at the same time as theapplication for admission. Transfer studentsmust also submit official transcripts from allcolleges attended.

A Student Disclosure Form, which advisesenrolled students of pertinent informationabout Johnson & Wales University, should besigned by each student upon enrollment.

Test ScoresSAT and ACT scores are not required for general admission to the University, but arerecommended.

Candidates for the University’s honors pro-gram must submit ACT and SAT scores foracceptance consideration.

Admissions DecisionThe rolling admissions policy of the Universitymakes it possible to notify students of admissions decisions, of their acceptance, or of any additional conditions necessary foradmission, soon after all of their academicrecords have been received and reviewed.

Upon receiving notice of acceptance, studentsare required to forward to the University a$300 tuition reservation deposit. Studentsrequesting residence hall accommodationsmust submit their housing contract at thesame time. This deposit is credited to students’ initial billing and is nonrefundable.

Students requesting residence hall accommo-dations must submit their online housing con-tract as soon as possible after acceptance.Residence hall and room assignments arebased on a first-deposit-and-contract-received,first-resident-placed basis. The student’saccount must also be cleared by StudentFinancial Services by the payment deadline toguarantee a room assignment.

Requests for refunds will be granted upon writ-ten request to the University prior to May 1.

Transfer StudentsTransfer students are eligible to apply formost J&W majors; however, they are notguaranteed credit. Credit is usually grantedfor courses completed with a grade of “C” orbetter (with a numeric value of 2.0) at anotheraccredited institution. Grades of “pass” arealso acceptable for transfer if credit wasawarded (and a grade of “P” has the numericvalue of 2.00 or greater). Credits earned indevelopmental and remedial courses (or CEUs)are non-transferable. Transfer credit evaluationsare based on previous college work as itrelates to the student’s intended field of study.

As with prospective freshmen, acceptancesare made on a rolling basis as an application becomes complete.

Transfer candidates must submit official college transcripts from all colleges previouslyattended prior to enrolling at Johnson &Wales. Students must also submit final officialhigh school transcripts.

It is the responsibility of those candidateswho are currently attending another college tohave their updated transcripts sent to J&Was soon as final grades become availableand no later than the first term of enrollment.If official transcripts or other requested mate-rials are not received within that designatedtime period, tentative transfer credit will beforfeited.

The University reserves the right to substitutecourses at the discretion of the departmentchairs, directors or deans.

Veteran students must report and documentall previous education and training. TheUniversity will evaluate such and grant creditif appropriate, with training time and tuitionreduced proportionately and the student andUSDVA so notified.

Early Admissions/Dual EnrollmentACCESS (A College Career Experience forSecondary School Students) is an earlyadmissions program that gives high schoolseniors an opportunity to enroll full-time incollege courses at Johnson & Wales duringtheir senior year of high school. Students

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should apply for admission to ACCESS duringtheir junior year.

ACCESS was designed to help studentsinvestigate the variety of college and careeroptions available to them. ACCESS studentsearn college credits while completing highschool graduation requirements.

For more information on the ACCESS program, please request a brochure from the Admissions Office.

Honors ProgramThis program offers academically talented students the opportunity to explore challengingand stimulating courses. Eligible applicantsmust have taken two college prep mathematicscourses and one college prep English course,maintained an average of B or better, placedin the top 25 percent of the high school graduating class, submitted SAT scores abovethe national average, and entered J&W in thefall.

Conditional Acceptance PolicyThe University provides special student statusto students who are unable to provide officialdocumentation that they meet our admissionsstandards. Students with “special studentstatus” are permitted to enroll in the programand earn credits which will not be applicabletoward a degree until official records arereceived. Furthermore, students conditionallyaccepted will not be officially granted financialaid until the student’s application for admissionhas been accepted. Students who have beenconditionally accepted will not be permitted tocontinue beyond the first term of enrollmentuntil all necessary official documentation hasbeen provided.

STANDARDIZED TESTING AFTER ADMISSION

PLACEMENT TESTS (NON-CREDIT, NO FEES):These tests are administered for placementpurposes only to all new students, includingtransfer students, upon entrance. In situa-tions where two or more levels of a subjectare required for graduation, the student’s acade-mic career in this subject begins at the level

determined by the placement test. This isparticularly true when a student has previousacademic experience in a subject. Placementtests are currently administered to determinemath and English placement.

PRIOR LEARNING ASSESSMENT

PORTFOLIO ASSESSMENT: Students may earncredits for the knowledge or skills they havemastered outside the classroom through volunteer work, employment, travel programs,organizations or other comparable sources.

To apply for a Portfolio Assessment, students must meet the University’s residency requirements and complete thePortfolio Development non-credit seminar.This seminar is scheduled at the request ofthe student and will meet for three two-hoursessions. Students must discuss this optionwith a Student Success counselor beforethey are eligible to enroll.

The seminar assists students with the development of a portfolio that describes anddocuments how the learning took place. The completed portfolio is submitted to theappropriate department designee for review.The assessor will review the portfolio andeither validate the student’s learning byawarding college credits, request additionalinformation, or deny the request for credits.Portfolios will not be returned to the students;they become the property of the University.

Once the seminar is completed, eligible students,in consultation with a Student Success counselor, may submit additional portfolios.Refer to the Prior Learning AssessmentBrochure, available at Academic Services oron our Web site, www.jwu.edu, for more infor-mation on required fees.

CLEP EXAMINATION (FOR-CREDIT, WITH FEES):The College-Level Examination Program of the College Board tests are widely acceptednational examinations in various subjects.The American Council on Education’s recom-mended score is required to earn credit. J&W subject equivalencies are determined byeach department for each exam. These exams

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residency requirement for each degree.5. Seminar, application and processing fees

are nonrefundable.6. The University recognizes up to a maximum

of 45 quarter credits earned through Prior Learning Assessment.

7. Students must present a valid picture IDwhen testing.

After being determined eligible to test orenroll in a seminar, students will schedule anappointment for their test or seminar. ThePrior Learning Assessment Brochure listingcourse options may be obtained fromAcademic Services and from the Office ofStudent Success. For additional policies/information for Portfolio, Challengeand CLEP options, refer to the brochure.

Culinary Arts Advanced StandingProspective students who possess advancedknowledge and skills in food-related areasmay apply for the Culinary Arts AdvancedStanding examination. The results of theexamination are considered in addition to academic records and a letter of recommen-dation from a food-related employer and/orteacher.

It is generally recommended that applicantshave completed advanced food service curriculum or have a minimum of two years of extensive food service work experience.

Students must be accepted for admission toJohnson & Wales University prior to applyingfor Advanced Standing. The AdvancedStanding program begins in September.Contact the Admissions Office for furtherinformation.

FAST & Credit for College ProgramsJohnson & Wales offers students an opportu-nity to earn credits toward a J&W degreewhile they are still in high school throughapproved articulation agreements betweenJohnson & Wales University and the stu-dent’s high school. Culinary Arts studentsenrolled in an approved tech-prep programwho meet academic requirements may be eli-gible to earn up to nine quarter creditstoward their Culinary Arts associate degreethrough our Freshman Advanced Study Track

are treated as transfer credit for enteringfreshmen and juniors transferring to J&W, orfrom one J&W college or school to another.J&W is a national CLEP examination site.Students must take and pass these examsduring their freshman and junior years only.Consult the CLEP application for required fees.

DEPARTMENTAL CHALLENGE EXAMINATIONS(CREDIT BY EXAMINATION: FOR-CREDIT, WITH FEES):Departmental exams may be taken for specifically designated courses within adepartment. Because of previous academicand/or work experience, all matriculating students may request such an exam whenthey feel they have completed the require-ments of a specific J&W course. Some test-ing options require specific criteria in order totake tests. Refer to the Prior LearningAssessment Brochure, available at AcademicServices, for criteria and fees, or contact thetesting office. Students may apply forChallenge Exams during their freshman orjunior years only.

For annual examination schedules with examination dates and application deadlines,refer to the University’s Prior LearningAssessment Brochure. This brochure may beobtained from Academic Services and fromthe Office of Student Success.

In all cases, the academic department determines policy as it relates to the testingoptions for each course in the department.Several options may be available to students,and it is recommended that students seekthe advice of a counselor.

Policies for Portfolio Assessment, Challengeand CLEP Examinations:

1. Portfolio Assessment and ChallengeExaminations cannot be repeated if failed.

2. Students may apply for Portfolio Assessment,Challenge and/or CLEP examinations during their freshman and junior years only.

3. Portfolio Assessment, Challenge or CLEPExaminations may not be substituted for aclass previously taken or a class in whichthe student is presently registered.

4. The standardized examinations or portfoliosmentioned above must fall within the

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(FAST). Students enrolled in approved hospi-tality, business and technology programs whomeet the academic requirements may alsobe eligible to earn transfer credits throughour Credit for College Program.

For more information about the FreshmanAdvanced Studies Track, articulation agree-ments or Credit for College programs, contactthe Admissions Office.

INTERNATIONAL STUDENTS

International Admissions RequirementsListed below are the requirements for applying for undergraduate admission toJohnson & Wales University. In order to expedite the admission process, studentsmust enclose ORIGINAL or CERTIFIED copiesof the following documents (with English translations) when submitting an application.Please note that photocopies without certifica-tion or notarization, or fax copies, are not valid.

1. An accurate, complete and legibleInternational Application form that has beensigned and dated by the applicant. Pleaselist all schools attended, even if you do notwish to have transfer credits reviewed.*

2. Certified bank statement or governmentsponsorship letter verifying financial supportfor one academic year.

3. The results of the Test of English as aForeign Language (TOEFL) with a minimumscore of 550 on the written TOEFL exami-nation, a minimum score of 210 on thecomputerized TOEFL examination, a mini-mum score of 80 on the Internet-basedTOEFL examination, successful completionof Level 112 at an ELS Language Center orother acceptable proof of English proficiency.

4. Official documentation of higher secondary(high school) graduation, e.g. diploma orexamination results certificate.

5. Complete transcripts, marksheets, diplomasor certificates from previous study, along with course descriptions or syllabi(for transfer credit).

NOTE: It is highly recommended that international students submit a copy of thebiographical section of their current passport.

* If important information cannot be read by the International Admissions staff, the admissionprocess is delayed and, as a result, so is theacceptance/Form I-20 process.

All documents must be sent to:

Johnson & Wales University1701 NE 127th St.N. Miami, FL 33181 USATelephone: (305) 892-7000Fax: (305) 892-7020

English Language ProficiencyApplicants whose native language is notEnglish must submit proof of English proficien-cy through academic transcripts or testing.English language proficiency is required foradmission to all programs of study at Johnson& Wales University, regardless of country of citi-zenship or residency. In addition to acceptingstandardized Test of English as a ForeignLanguage (TOEFL) results, the University admin-isters the Institutional TOEFL. Students mayrequest to take the Institutional TOEFL onlyonce, prior to the start of classes. Studentswho submit proof of English proficiency maygo directly into regular academic course work.

Acceptable proof of English proficiency shouldinclude one of the following:

• TOEFL score of 550 on the written examination or 210 on the computerizedexamination

• TOEFL score of 80 on the Internet-basedexamination

• ELS, Level 112• IELTS, Band 6.5• City & Guilds Pitman ESOL Examinations

(higher intermediate and advanced level)

Other English language results will also beconsidered, and experience studying in theEnglish language, as documented throughschool transcripts, will also be taken intoconsideration.

TOEFL RequirementsUpon acceptance, students should submit anofficial TOEFL score. Johnson & WalesUniversity requires a minimum score of 550on the written TOEFL test or a minimum scoreof 210 on the computerized TOEFL test or aminimum score of 80 on the Internet-basedTOEFL test.

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International Transfer CreditJohnson & Wales University employs a full-timeInternational Credentials Evaluator to evaluatesecondary school credentials, as well as anycollege or university credits for which studentsmay wish to gain academic credit. Generally a grade point average equivalent to a U.S. “C”,or 2.00, is required for admission to Johnson& Wales University. International studentsmust also receive a grade of “C” or better ineach individual course completed at their previous schools in order to be considered fortransfer credit. The International CredentialsEvaluator will be able to determine gradeequivalencies based on each country’s educational system and the school of origin.

Students who wish to transfer to Johnson &Wales must submit official, translated marksheets, grades or transcripts from allpost-secondary schools attended. Wheneverpossible, course descriptions and course syllabi should also be provided. Official transcripts or examination results certifyingcompletion of upper secondary educationmust also be submitted with official English translations.

Transfer credit is determined through an individual course-by-course evaluation of eachtranscript submitted; transfer credit is notbased on total years of study. Credit isawarded for courses of similar level, content,and duration to Johnson & Wales courses,which can be applied to a Johnson & Walesdegree. If a course cannot be applied to thechosen Johnson & Wales degree, transfercredit is not awarded, regardless of a student’s total years of previous study.

Transfer credit is awarded on previous post-secondary academic work only. However,once students have entered Johnson &Wales, they may apply for prior learningassessment credit or, for students who haveproficiency in a subject area and are not eligible for transfer credit, there areChallenge and CLEP examination options.

The University reserves the right to substitutecourses at the discretion of the departmentchairs, directors or deans.

International BaccalaureateJohnson & Wales University recognizesInternational Baccalaureate credentials andawards credits and other special program status on an individual basis to students whohave achieved a grade of four or better onInternational Baccalaureate exams, up to amaximum of 45 credits or equivalent, inaccordance with department policies.

Articulation AgreementsJ&W is proud to have a large number of inter-national articulation agreements or transfercredit equivalencies in place with schoolsthroughout the world which facilitate studenttransfer to Johnson & Wales University bachelor’s degree completion. Some of theseschools and programs include:

Edexcel International Higher National Diplomas AH & LA Educational InstituteCollege of BahamasBarbados Community CollegeNational Council for Hotel Management and

Catering Technology, IndiaAuckland Institute of Studies at St. Helens,

New ZealandFailte Ireland Professional Cookery, IrelandICHM, Cesar Ritz, USAIntercollege, CyprusLondon Hotel School, EnglandIHM Business College, SwedenHigher Hotel Institute, CyprusTrinidad & Tobago Hospitality & Tourism InstituteMerit Swiss Asian School of Hotel

Management, IndiaDCT International Hotel & Business Management

School, SwitzerlandKolej Damansara Utama (KDU), MalaysiaGeorge Brown College, CanadaICHM (Modul), ViennaTurks & Caicos Community CollegeBaisan Institute of Hospitality Management,

Kingdom of BahrainIIEK Hoteleria, GreeceIMI/SwitzerlandHotelfachschulen, Germany: Dortmund; Heidelberg;

Hannover; Berlin; HamburgIHK Hotel & Culinary Programs, Germany

Johnson & Wales has adopted the Principlesof Good Practice in Overseas InternationalEducation Programs for Non-U.S. Students.

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REGIONAL ADMISSIONS REPRESENTATIVES

The admissions staff of the Universityincludes regional admissions representativeswho visit high schools and personally assiststudents from their areas.

The admissions representative from your area will be happy to meet with you andanswer any questions you may have aboutthe University, application procedures andfinancial aid programs. A full listing of theregional admissions representatives and their phone numbers can be found atwww.jwu.edu/admiss/reps.

QUESTIONS & ANSWERS

When students come to Johnson & Wales foran admissions interview, they ask a variety ofquestions about the University. Here are someof the most commonly asked questions.

CAN I REQUEST A PARTICULAR ROOMMATE?Yes, it is possible to specify who you wouldlike to live with. You and your friend must eachindicate your preference on your residencecontract. Every attempt will be made to honora roommate request, but only if both studentshave paid their reservation deposits. Pleasenote that all placements are based on spaceavailability.

HOW DOES THE UNIVERSITY MATCH ROOMMATES?When you complete the Residential LifeHousing Contract, you will be asked to fill out a survey with questions concerning yourstudy habits, the hours you keep, whether yousmoke cigarettes, etc. The information youprovide will be used to match you with a compatible roommate.

WHERE DO I WASH MY CLOTHES?Coin-operated laundry facilities are located ineach residence hall.

DO I BRING MY OWN BED LINEN AND TOWELS?Yes. The beds are extra-long twin-size. You should also bring a pillow, desk lamp,waste basket and coat hangers. Limit what

you bring until you see the size of your roomand what your roommates bring.

WHAT KIND OF CLOTHES SHOULD I BRING?Closet and drawer space is limited, so youshould bring clothes for a mild to warm climate. You’ll find that outside of class youwill wear mostly casual clothing.

WHAT IS APARTMENT-STYLE LIVING AND CAN I REQUEST TO LIVE THERE?These are usually reserved for upperclass-men. New students reside in Tropical Pointe,Flamingo Hall and Biscayne Commons. Newstudents may request housing at the apart-ments and will be assigned based on spaceavailability.

WHAT KIND OF SECURITY IS PROVIDED ON CAMPUS?The traditional residence halls — FlamingoHall, Biscayne Commons, Lakeside Tower andTropical Pointe — have 24-hour supervisionand no one is allowed to enter unless he orshe has a student ID or is accompanied by astudent living in the building. Emerald LakeHall and Arch Creek Place, adjacent to theUniversity, have 24-hour security patrol.

CAN I HAVE OVERNIGHT GUESTS?A student may sponsor a visitor to the residential facilities provided the studentadvises the visitor of University rules and the visitor agrees to follow those rules.

Both the visitor and his or her sponsoringresident must leave a picture ID card with theattendant at the front desk while the visitor isin the hall. Overnight visitors are not permittedin the residence halls during school nights(i.e. nights when University classes will beheld the next day). Non-J&W-student visitorsmay generally stay as a visitor for only twoconsecutive nights. The residential life profes-sional staff may make exceptions to this limi-tation based on extraordinary circumstancesin specific cases. Johnson & Wales Universityreserves the right to deny and/or limit thisvisitation privilege.

CAN I HAVE A REFRIGERATOR?All rooms in Flamingo Hall, BiscayneCommons and Tropical Pointe are equipped

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with a refrigerator and freezer. Full kitchensare available at Emerald Lake Hall, ArchCreek Place, Lakeside Tower and PalmGardens.

WHAT IS THE UNIVERSITY’S POLICY REGARDINGALCOHOL AND DRUGS ON CAMPUS?Alcohol is prohibited on campus except forlegal use in facilities where events sanctionedby University officials are sponsored. Non-prescription drugs are prohibited on campus.

IS THERE A CURFEW?There is no curfew, but students must respect“quiet hours,” which are from 10 p.m. to 8 a.m.

WHAT’S THE FOOD LIKE?The dining center is managed by Chartwells,a division of the Compass Group specializingin college and university food service. Themajority of the food preparation is handled by culinary arts majors as part of their experi-ential education, and supervision is providedby both Chartwells professional staff andJohnson & Wales teaching assistants and fellows. This partnership allows the Universityto provide outstanding quality of food andservice, coupled with an exciting educationalenvironment. Wide varieties of dining options,from full meals to sandwiches, coffee, snacksor a “grab-and-go” dinner are available to students through the dining center.

Though it is difficult to provide special menusfor religious, health or personal reasons, thestaff of the dining center makes every effortto accommodate students in need of suchdiets. Please make your interests and menurequests known to any member of the management team and they will be happy todiscuss them with you.

ARE MEALS INCLUDED IN MY ROOM CHARGE?Resident students, as part of their room andboard charges, are provided with a decliningbalance meal plan which allows them to purchase meals, snacks and take-out food.These declining accounts are replenished ona weekly basis throughout the term. Studentsmay select from the Standard Room andBoard Plan, which provides $60 per weekwhen classes are in session or the optionalPremium Room and Board Plan, which pro-

vides $90 per week in purchasing power. Onaverage, the Standard Plan will provideapproximately nine meals per week, while thePremium Plan will provide an average of 13meals per week. The dining center is open onclass days only. Students may also purchaseAdd-On Dollars for their board plan, whichallows even greater flexibility and purchasingability.

WHERE CAN I CONDUCT PERSONAL BANKING?Listed below are some of the banks that arelocated within close proximity to the campus,all in North Miami:

Bank of America900 NE 125th Street(305) 893-6611

City National Bank of Florida13400 Biscayne Boulevard(305) 947-6101

Totalbank12411 Biscayne Boulevard(305) 895-2265

Transatlantic Bank12700 Biscayne Boulevard (305) 891-0200

Washington Mutual Bank900 NE 125th Street(305) 891-2965

Wachovia Bank12550 Biscayne Boulevard(305) 795-2900

Students under the age of 18 are unable toopen individual checking accounts. These stu-dents may consider opening a joint accountwith a parent or guardian.

WHERE CAN I ATTEND RELIGIOUS SERVICES?Listed below are churches representing someof the major religious denominations:

Holy Cross Lutheran Church of North Miami650 N.E. 135th Street(305) 893-0371

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Holy Family Catholic Church14500 N.E. 11th Avenue(305) 947-5043

Fulford United Methodist Church1900 N.E. 164th Street(305) 945-3505

Oak Grove Baptist Church1404 N.E. 152nd Terrace(305) 945-9964

Sixth Avenue Church of God625 N.E. 131 Street(305) 893-2262

Temple Beth Moshe2225 N.E. 121st Street(305) 891-5508

WILL I BE PENALIZED FOR MISSING CLASSBECAUSE OF A RELIGIOUS OBSERVANCE?In accordance with the Johnson & WalesUniversity attendance policy, “all absences,regardless of circumstances, are recordeddaily and become a part of the student’s permanent attendance record.” The maximumnumber of absences for valid reasons isbased on the quarter credit hours for thecourse, with the exception of experiential edu-cation assignments and laboratories, whichhave their own specific attendance criteria.

As with all academic matters including attendance, extenuating circumstances arehandled on an individual basis. The intent ofthe attendance policy is not to penalize students but to help them develop a businesslike attitude toward their studies. TheUniversity believes that such an attendancepolicy serves the student population’s bestinterest. With appropriate planning, studentsshould be able to observe religious holidayswithin the absence policy. Excessiveabsences may result in reduction of grades in accordance with stated faculty policy givenat the beginning of each course and may also result in a punitive withdrawal or with-drawal/pass from the course. Attendance poli-cies for experiential education assignmentsand laboratories are more rigid and will befully explained during orientations.

WHAT KIND OF PUBLIC TRANSPORTATION ISAVAILABLE IN NORTH MIAMI?Miami-Dade County provides an extensivenetwork of bus and rail service. Johnson &Wales is conveniently served by a number ofpublic bus routes. For more information, callMetrobus at (305) 638-6700.

WHERE ARE THE AIRPORT, BUS AND TRAINSTATIONS?The Hollywood-Ft. Lauderdale Airport islocated approximately 25 minutes north ofthe campus. Most major airlines fly in andout of Hollywood-Ft. Lauderdale. To maketravel arrangements, contact your local travelagent or the airline of your choice.

The Greyhound Bus Lines terminal is locatedat 1707 Tyler Street in Hollywood, a shortMetrobus ride from our campus. For scheduleinformation, call (305) 922-8228.

Amtrak Rail Passenger Service is availableto Hollywood, Florida. For general informationand reservations, call (800) 872-7245.

WHAT DO I DO IF I GET SICK WHILE INSCHOOL?The Health Services Office, located on thesecond floor of the Academic and StudentCenter, is available to both resident and com-muter students. The nurse can be reached at(305) 892-7594.

Cases not treatable by the nurse are referred to a physician. Emergency cases are transported to an area hospital. Localhospitals include:

Parkway Regional Medical Center160 NW 170th StreetNorth Miami Beach(305) 651-1100

North Shore Medical Center1100 NW 95th StreetMiami(305) 835-6000

Aventura Hospital and Medical Center20900 Biscayne BoulevardAventura(305) 682-7000

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Medical Care Center of North Miami12995 NE 7th Ave.North Miami(305) 981-7666

CAN I HAVE A CAR ON CAMPUS?Yes, you may bring a car to school, but keepin mind that available parking is limited.

Students, both resident and commuter, whoplan to bring a vehicle on University propertymust register this vehicle with the CampusSafety Office upon arrival.

To receive a parking permit, you must report to the Student Life Office and present the following:

• Current University ID• Valid driver’s license• Proof of minimum liability insurance• Valid automobile registration

The University is not responsible for any vehicle or its contents while it is parked onUniversity property.

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TUITION & FEES

The following tuition and fees schedule iseffective for the 2007–2008 academic year.Tuition and fees are subject to change annually.

Annual Tuition $20,478

General Fee $984

Room & Board $9,600

Premium Meal Plan (Optional) $987

Tuition is applicable to all students, includingthose on approved off-campus programs.Students enrolled in courses in excess of a normal full-time schedule will be assessedan additional tuition charge. For purposes of tuition billing and financial aid eligibility,full-time status is determined on a term basisand consists of 12 to 18 quarter credit hoursper term. Students carrying more than 20.5quarter credit hours will be charged for eachquarter credit over 18.

The General Fee, which is nonrefundable,includes social and athletic activities, studenthealth and accident insurance, student publi-cations and graduation.

Room & Board is for the academic year, andincludes residence hall accommodations andsome meals.

The optional Premium Board Plan providesadditional Dining Dollars each week for stu-dents who wish to have the ability to pur-chase more meals, snacks and take-out foodin the dining center that the Standard Planallows. Students may only make changes to the plan through the first two weeks ofeach term. After that time, the charge can’tbe removed for that term.

DEPOSITS AND OTHER FEES

Reservation Deposit $300Required of all new students after receipt ofofficial acceptance from the University, thisnonrefundable deposit will reserve the student’s

seat in class and is credited to tuition dueupon entrance.

Upon submitting a University reservationdeposit, students become eligible to selectan on-campus room assignment. Studentswho deposit by April 2007 will optimize theirchances to secure a residence hall of theirpreference. If a deposit is received after April2007, residence hall preferences cannot beguaranteed. Students must also have anapproved payment plan with Student FinancialServices by July 13, 2007 in order to guaran-tee a room assignment. Students who estab-lish an approved payment plan after July 13,2007 could be placed in a temporary assign-ment regardless of deposit date, althoughResidential Life will make every effort toassign students to permanent room assign-ments.

Orientation Fee $255This nonrefundable fee, which is uniformlycharged, is required of all first-time studentsfor orientation and Check-In activities. It ischarged only during the fall term.

Extension StudentsTuition rates for extension students are billedbased on the number of quarter credit hoursscheduled.

ACCESS TuitionACCESS tuition is 50 percent of the2007–2008 tuition charge. Refer to Page 21for a description of the ACCESS EarlyAdmissions program. ACCESS students arealso subject to appropriate University fees,including full general fees and full room andboard charges. ACCESS students are not eligible for any federal financial aid whileenrolled in the program. ACCESS studentsshould contact Student Financial Services for information on alternative funding and todetermine how scholarships they are receivingwill be affected while in the ACCESS program.

Student Health and Accident InsuranceAll day school students are covered by a

Financing Your Education

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* Any student enrolled solely in culinary lab courses, who fails to attempt any of the scheduled courses, will be considered to have withdrawn from the University.

health and accident insurance plan. Insuranceinformation sheets are available at Check-Inand at several locations throughout theUniversity. Insurance cards and brochures aremailed to students within four weeks of theirenrollment. Refer to the insurance brochurefor a definition of the effective date of cover-age and the opportunity to continue coverageover the summer.

Books and SuppliesThe cost of books and supplies is approximately$700 to $900 per academic year. Books and supplies are not billed on the student’sinvoice and must be paid for at theUniversity’s bookstore.

PAYMENT OPTIONS

I. Annual PaymentsThe student may make one payment in fullfor the entire academic year. Students areresponsible for paying all charges in full ormaking appropriate arrangements by theCheck-In due date of July 13, 2007.

II. Term PaymentsStudents may choose to make three payments a year, which are payable by thepublicized Check-In due dates establishedprior to each term.

III. Monthly PaymentsStudents may choose to pay the annualamount due in convenient monthly payments.This option is available through TuitionManagement Systems (TMS). There is anenrollment fee to participate; however, thepayments are interest free. Students interestedin this option must contract with TMS andpay the first payment, in addition to theenrollment fee, by the Check-In due date ofJuly 13, 2007.

All Johnson & Wales University students must fulfill their financial obligations to theUniversity by the Check-In due date of July13, 2007. (All off-term entrants must meetthe financial obligation by the published date

for that term.)

To meet your financial obligation you must doone of the following by the published due date:

• Make a full term payment• Contract with TMS and pay the first

monthly payment, as well as the enrollment fee

• Have an approved loan which covers the annual balance

• Have an approved payment plan with Student Financial Services using a combination of the above options

If you do not fulfill your financial obligation bythe Check-In due date, your housing assign-ment will be removed. In addition, your accep-tance to enroll for the 2007–2008 academicyear may also be revoked.

REFUND POLICIES

General Policy: To the extent that any chargesdue to the University remain unpaid, no refundcheck will be issued. No tuition or fees willbe assessed for terms that the student doesnot begin. In compliance with regulations setforth by the state of Florida, the UniversityRefund Policy provides for a full refund ofdeposits paid by a student before instructionbegins, if the student submits a writtenrequest to the University within three workingdays of payment. Students who withdrawfrom the University prior to the end of theacademic year will have their financial aid*adjusted. Institutional grants and scholarshipswill be reduced in proportion to any tuitioncredit received as defined in the University’sWithdrawal Credit Policy. Full-term eligibilityfor institutional loans will be credited to thestudent’s account to the extent that anycharges are due the University. The distribu-tion formula for the institutional refund to theFederal Student Financial Aid program shallbe calculated according to federal regulations.The University’s Withdrawal Credit Policyapplies to all withdrawals from the University,voluntary or involuntary.

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STUDENT FINANCIAL SERVICES (SFS)

FINANCIAL PLANNING

The University realizes financing an educationmay be a very complex process for many students. In order to assist students and theirfamilies in these matters, Johnson & Waleshas established a Student Financial ServicesOffice at its North Miami Campus.Representatives from this department areavailable to work with students and their fami-lies on an individual basis to help them bestutilize their own funds and other availableresources to meet educational expenses. For more information and assistance call 1-866-JWU-FLORIDA (598-3567) toll free or(305) 892-7006.

FINANCIAL AID

To assist students in meeting their educationalexpenses, Johnson & Wales University offersseveral types of financial assistance —scholarships and grants, low-interest loansand employment opportunities. In manycases, qualified students receive a financialaid package which includes all four types offinancial aid. Financial aid is awarded on anannual basis and is disbursed in three equalinstallments (fall/winter/spring) for those stu-dents who qualify.

A list of Johnson & Wales financial assistancescholarship and work programs and descriptionsof the programs is included in this catalog.

Students participating in Study Abroad pro-grams may be eligible for financial aid. Formore information, please contact the StudentFinancial Services Office.

In an effort to reduce the loan burden duringthe student’s first year, Johnson & WalesUniversity will attempt to package new studentswith a higher percentage of grant aid.

Johnson & Wales University has adopted aninstitutional policy whereby the total of allUniversity funded or administered moniesawarded to a single student may not exceed

Term charges are subject to the University’sWithdrawal Credit Policy upon withdrawal fromthe University. Term charges are defined astuition, and if applicable, room and board, andthe Premium meal plan. The official notice ofwithdrawal from the University may be done inperson or by written notice through StudentAcademic Services. The date of notice by thestudent or faculty member will be considereda student’s last date of attendance for creditpurposes. (Refunds are calculated based onthe date of notification.) Any refund due willbe issued within 45 days after the date thatthe University was first notified of the with-drawal.

University Withdrawal Credit PolicyIf a student terminates during:• the first or second week of the term, the

University will credit 90 percent of the term charges. If eligible, all institutionalaid/scholarships for that term will beadjusted to 10 percent.

• the third or fourth week of the term, theUniversity will credit 50 percent of the term charges. If eligible, all institutionalaid/scholarships for that term will beadjusted to 50 percent.

• the fifth or sixth week of the term, theUniversity will credit 25 percent of the term charges. If eligible, all institutionalaid/scholarships for that term will beadjusted to 75 percent.

After the sixth week of the term, students willbe responsible for 100 percent of the termcharges and will receive 100 percent of thatterm’s eligible institutional aid/scholarships.

Examples of University refund policies areavailable upon request in the StudentFinancial Services Office.

FINANCIAL OBLIGATIONS

Continued enrollment as a student in goodstanding and certain other student benefits(diploma, transcript, etc.) are conditionedupon being current in all financial obligationsto the University, including loans in which theUniversity appears as a holder or guarantor.

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a specified dollar amount during an academicyear. This amount is determined prior to eachyear’s financial aid awarding process.

HOW TO APPLYTo be considered for financial assistance,complete the steps listed below and submitall required documentation as soon as possi-ble after January 1. Students must reapplyfor financial aid each academic year.Financial Aid and Student Financial Serviceshold all information in strict confidence.

1. Free Application for Federal Student Aid (FAFSA)The Free Application for Federal Student Aidis available online at www.fafsa.ed.gov. Thisform must be completed as soon as possibleafter January 1. To complete this form, the stu-dent must be a U.S. Citizen or eligible non-citi-zen. (Refer to the FAFSA instructional bookletfor the definition of “eligible non-citizen.”) Theinformation for financial assistance is thenprocessed by the Federal Processor and sentto the Student Financial Services Office atthe University. The FAFSA code is 003404.

2. Independent StudentsTo be considered independent for financialaid purposes for the 2007–2008 academicyear, students must answer yes to one of thefollowing questions:

1. Were you born before January 1, 1984?2. At the beginning of the 2007–2008

school year, will you be working on amaster’s or doctorate program (such asan M.A., M.B.A., M.D., J.D., Ph.D.,Ed.D. or graduate certificate, etc.)?

3. As of today, are you married? (Answer yes if you are separated, butnot divorced.)

4. Do you have children who receive morethan half of their support from you?

5. Do you have dependents (other thanyour children or spouse) who live withyou and who receive more than half oftheir support from you, now and throughJune 30, 2008?

6. Are both of your parents deceased, orare you or were you (until age 18) award/dependent of the court?

7. Are you currently serving on active dutyin the U.S. Armed Forces for purposes

other than training?8. Are you a veteran of the U.S. Armed

Forces?

Students who cannot answer yes to one ofthe above questions are considered dependentand must complete their Free Application forFederal Student Aid as a dependent student.Please feel free to contact the Financial AidOffice with any questions.

3. Other DocumentationThe Financial Aid Office may request additionaldocumentation to verify information provided onthe FAFSA. The student and his/her parentsmay be required to submit signed and datedcopies of their Federal Income Tax Returns(1040). The student’s financial aid packagewill not be complete until all requested docu-mentation has been received and reviewed bythe Student Financial Services Office. In addi-tion, all student loan borrowers must attend anentrance and exit counseling session, duringwhich the student will be advised on his/herloan obligations.

STUDENT ELIGIBILITY REQUIREMENTSFinancial aid will be distributed to the studentupon the student’s financial need. All eligiblestudents seeking financial assistance must file aFAFSA with the Federal Processor. The FAFSA isused to determine the student’s financial need.

Financial need is the difference between thecost of the student’s education (tuition andfees, room and board, books, supplies, transportation and personal expenses) and thetotal contribution expected from the studentand his/her family. The student’s total familycontribution is based on an analysis of theinformation which the student supplied on theFAFSA. Among the items considered are totalfamily income, assets, the number of people in the household, the number of siblings in college, and the student’s own resources, suchas earnings, savings and untaxed incomewhich the student may receive. Johnson &Wales also considers these items when deter-mining eligibility for University funds.

Campus-based financial aid programs, including the Federal Supplemental Educational

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earn money to help pay their educationalexpenses. Students are paid at an hourly ratefor actual hours worked. The amount earnedcannot exceed the total work-study award.Work-study funds are paid biweekly directly tothe student; therefore, funds will not be appliedto the student’s account unless arrangementsare made with Student Financial Services.

Federal Perkins LoanThis low-interest loan is funded by the federalgovernment and administered directly by theUniversity. A Master Promissory Note for thisloan will be mailed to all eligible students withtheir Annual Financial Statement. The amountof the loan is based on need and the avail-ability of funds.

Students must begin to repay these loans ninemonths after they leave college or drop belowhalf-time status. The repayment of principaland interest may be extended over a 10-yearperiod. The amount of each payment dependsupon the amount of a student’s debt and thelength of repayment period, but the studentmust pay a minimum of $40 per month.

Federal Subsidized Stafford LoanThis loan program provides low-interest loansto students who demonstrate financial need.A Master Promissory Note for these loans willbe mailed to all eligible students with theirAnnual Financial Statement.

Students may borrow up to a maximum of$3,500 per academic year for the first yearof undergraduate study, $4,500 for the second year and $5,500 per year for the lasttwo years. The student must begin repaymentsix months after he/she leaves college ordrops below half-time status, and the stu-dent’s payment will be a minimum of $50 permonth. The amount of the student’s monthlypayment will be determined based upon theamount of student debt and the length of therepayment period.

Federal Unsubsidized Stafford LoanThis loan program offers low-interest loans to students who demonstrate little or no“financial need.” The terms and loan limitsare the same as for the Federal Subsidized

Opportunity Grant (SEOG), Federal PerkinsLoan and Federal Work-Study programs areadministered by Johnson & Wales University.Students must apply for these programsthrough the filing of the FAFSA.

Federal Academic Competitiveness Grant (ACG)This federally funded program provides finan-cial assistance to students who are U.S. citi-zens and are eligible for the Federal PellGrant. The ACG is available to first-year stu-dents who have completed a rigorous sec-ondary high school program of study afterJanuary 1, 2006. (Johnson & Wales will eval-uate criteria.) First-year students receive$750. Second-year students are eligible for$1300 if they have completed a high schoolrigorous program of study after January 1,2005 and have a cumulative 3.00 GPA in aneligible program. Students are not eligible ifthey have a previous undergraduate degree.

Federal Pell GrantThe Federal Pell Grant is a federally fundedentitlement program to assist needy under-graduate students. Eligibility for these grantsis determined by the U.S. Department ofEducation based on the information providedon the FAFSA. Federal Pell Grant recipientscan have a less than half-time status.Students with a previous bachelor’s degreeare not eligible for a Federal Pell Grant.

Federal Supplemental EducationalOpportunity Grant (SEOG)This federally funded program provides financialassistance to students who demonstrateexceptional financial need. The amount of theaward is based on need and the availabilityof funds. Students with a previous bachelor’sdegree are not eligible for a FederalSupplemental Educational Opportunity Grant.

Federal Work-Study ProgramFederal Work-Study is a federally funded program that provides part-time employment to students with financial need. Positions are available throughout the University andwith selected off-campus community serviceagencies.

Work-study gives students the opportunity to

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Stafford Loan except that the federal governmentdoes not pay interest on the borrower’s behalfwhile the borrower is enrolled in school. Duringthat time, the student borrower can chooseeither to make quarterly interest payments or to “capitalize” interest.“Capitalizing” interest means the lender willadd interest accrued to the principal balance.This will eliminate the need for interest pay-ments while in school.

Independent students are also eligible to borrow Federal Unsubsidized Stafford Loans.Students may borrow up to a maximum of$4,000 per academic year for the first andsecond years, and $5,000 per year for thethird and fourth years. These amounts are in addition to the Federal Subsidized/Unsubsidized Stafford Loan amounts dis-cussed above.

The Parent Loan Program for UndergraduateStudents (PLUS)The Federal PLUS Program provides loans to parents of dependent students to attendcollege. PLUS borrowers do not have todemonstrate need, but are subject to a creditanalysis by the lending institution. The parentapplying for the loan must fill out a PLUSMaster Promissory Note as well as a LoanAmount Request Form. Repayment of this loanmust begin within 30 days of the time the loanis fully disbursed. The borrowing limit is thetotal cost of attendance, minus any financialaid being received.

Applications for these loans are available inStudent Financial Services.

Aid from these programs is awarded on thebasis of financial need. In order to receivemaximum consideration for financial assis-tance, students should apply as soon as possible after January 1. The award processfor first-year students begins in March of each academic year. Renewal of financial aid is notautomatic. Recipients are required to reapplyeach year by the announced deadline.

To be eligible for these programs, the studentmust meet the following criteria:

1. demonstrate financial need;

2. maintain satisfactory academic progress(financial aid will be suspended until satisfactory academic progress is againachieved);

3. be enrolled in an eligible degree or certificate program;

4. be enrolled on at least a half-time (atleast 6.0 quarter credit hours) basis (stu-dents enrolled on a less-than-full-timebasis may have their financial aidreduced; some students enrolled on aless-than-half-time basis may qualify for aFederal Pell Grant);

5. be a U.S. citizen, permanent resident, oreligible non-citizen;

6. not owe a refund on a Federal Pell Grant or be in default on a Federal Perkins Loan,Federal Subsidized Stafford Loan, FederalUnsubsidized Stafford Loan, Parent Loanfor Undergraduate Students (PLUS) orSupplemental Loan for Students (SLS); and

7. sign a Statement of Educational Purpose, a Statement of Registration Status and aStatement on Overpayments and Defaults.

Students are eligible to receive financial aidas long as they maintain satisfactory academic progress as defined in the StudentHandbook. Students who fail to maintain satisfactory academic standing will be notifiedby Academic Services. All financial aid will besuspended until satisfactory academicprogress is again achieved.

Return of Title IV Funds (federal aid)When students withdraw during a paymentperiod or period of enrollment, the amount ofstudent financial aid program assistanceearned up to that point is determined by aspecific formula. If the student receives (or the University receives on the student’sbehalf) less assistance than the amountearned, the student will be able to receivethose additional funds. Students whoreceived more assistance than what theyearned must return the excess funds.

The amount of federal assistance earned isdetermined on a pro-rata basis. That is, if astudent completes 30 percent of the paymentperiod or period of enrollment, the studentearns 30 percent of the federal assistance he

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or she was originally scheduled to receive.Once the student completes more than 60 per-cent of the payment period or period of enroll-ment, the student earns all scheduled federalassistance.

The student's loan monies (subsidized,unsubsidized and PLUS) must be here beforethe student’s notification date, in order for themoney to be considered within the formula. If the student is eligible for a post disburse-ment, a written notice will be mailed request-ing the consent of the borrower to post to thestudent’s account. The amount of institutionalassistance earned is based on the week thatthe student withdraws from the university andfollows the percentage the university creditsthe student’s charges (Page 32).

If a student receives excess funds that must be returned, Johnson & Wales University must return a portion of the excess equal tothe lesser of

• the student’s institutional charges multiplied by the unearned percentage ofthe student’s funds

• the entire amount of the excess funds.

If the University is not required to return allexcess funds, the student must return theremaining amount. Any loan funds that thestudent must return, must be repaid by thestudent (or his or her parents for a PLUSLoan) in accordance with the terms of thepromissory note.

If a student is responsible for returning grantfunds, the student does not have to returnthe full amount. Students are not required toreturn 50 percent of the grant assistancereceived that is the student’s responsibilityto pay. Any amount not returned is a grantoverpayment, and the student must makearrangements with the University orDepartment of Education to return the funds.

Federal regulations establish the following allocation for students who receive Title IV,HEA program funds:

A refund owed to a student who receivedfunds under any Title IV, HEA program willbe returned to the Title IV, HEA programs

from which the student received aid in thefollowing order until the amounts receivedby the student from these programs iseliminated: the Perkins Loan, theUnsubsidized/Subsidized Stafford Loan,the Parent Plus Loan, the Pell Grant,Academic Competitiveness Grant, theNational SMART Grant, the FSEOG pro-gram, all other sources of aid, and the student.

FINANCIAL AID PROGRAMSThe following programs are the major financialaid resources available to students. Studentsmay receive assistance from any one ofthese, or from a combination of all of theseprograms, in what is called a financial aidpackage. Student eligibility for these programsis based on completion and submission of theform(s) described in the How to Apply section.Since awards are not automatically renew-able, students must reapply each year. Allfinancial aid awards are determined based onan academic year (fall/winter/spring terms).Financial aid awards are disbursed based onthis term system, which equates to three disbursements.

Federal loan programs are usually applied tothe student’s account with the University inequal disbursements per term based on theloan period, the student’s entrance date andthe charges incurred each term.

Johnson & Wales GrantThis grant is awarded to students based onthe annual financial aid awarding processand the student’s financial need.

FINANCIAL ASSISTANCE, SCHOLARSHIPSAND WORK PROGRAMSLast year, Johnson & Wales University awardedmore than $73 million in institutional aid tostudents. Awards range from $500 to fulltuition. Scholarships, grants, loans and workprograms awarded depend on the Universitybudget, and are dependent on students meet-ing program eligibility requirements. Theseprograms are only available to full-time,undergraduate, day school students duringthe academic year and are not available dur-ing the summer term. Note: Scholarship fundsare applied to the student’s account with the

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University in three equal disbursements byterm (e.g., a $3,000 Presidential AcademicScholarship recipient would receive $1,000 perterm).

Most scholarships are renewable for up to fourconsecutive years of enrollment. For many ofthe programs listed below, a minimum gradepoint average is required for continued eligi-bility. Scholarships and grants are not awardedbased on athletic ability or participation.

Johnson & Wales University has adopted aninstitutional policy whereby the total of allUniversity funded or administered moniesawarded to a single student may not exceeda specified dollar amount during an academicyear. This amount is determined prior to eachyear’s financial aid awarding process.

For more information, contact Admissions orStudent Financial Services.

Alpha Beta Gamma (National Honor Society)Scholarship: A scholarship worth up to $5,000is awarded to outstanding transfer studentswho are members of Alpha Beta Gamma. Theapplication for this scholarship is the applica-tion for admission to the University.

Business Professionals of AmericaScholarship (BPA): The University offers anumber of BPA scholarships ranging from$1,000 up to full tuition. Awards are basedon BPA activities and academic record, andare renewable based on continued involve-ment in and support of BPA. Apply for admis-sion online at www.jwu.edu. The deadline forfull tuition scholarship eligibility is February 1,prior to enrollment.

Career through Culinary Arts Programs (C-CAP):The University awards these scholarships ofup to full tuition to incoming students whoparticipate in C-CAP’s competition events.Applications are available through C-CAP. Alldocumentation must be submitted to C-CAPand all finalists are selected by C-CAP.

Chancellor Scholarship: The Universityawards this scholarship of $7,500 up to fulltuition to incoming students who demon-

strate outstanding academic achievement inhigh school and are accepted to the HonorsProgram. The scholarship is renewable for upto four years if the student maintains a 3.40GPA and remains in the Honors Track.

Collegiate Academic Scholarship: A numberof scholarships worth up to $5,000 areawarded based on high school academicrecord and choice of J&W major.

Community Leadership Scholarship: Johnson& Wales awards scholarships of up to$2,000 to incoming students with a goodacademic record and a minimum of one yearinvolvement in community service.

Culinary Essentials Scholarship: TheUniversity awards a number of $1,000 renew-able scholarships to students who have par-ticipated in the Culinary Essentials program.Apply for admission online at www.jwu.edu.Amount of scholarships awarded for participa-tion in specific high school curricula may belimited to one per student.

DECA Scholarship: The University awards anumber of DECA scholarships ranging from$1,000 up to full tuition. Awards are basedon DECA activities and academic record, andare renewable based on continued involve-ment in and support of DECA. Apply foradmission online at www.jwu.edu. The dead-line for full tuition scholarship eligibility isFebruary 1, prior to enrollment.

Distinguished Visiting Professor Scholarship:The School of Arts & Sciences, The HospitalityCollege and the College of Business offer thistuition scholarship of up to $2,000 to enrolledhospitality and business students based uponacademic standing and faculty recommenda-tion. Financial need is considered. The schol-arship is renewable for up to two years.

Employee Tuition Scholarship: These scholar-ships are based on institutional policy, withqualifying criteria stated in the Johnson &Wales employee handbook. Applications areavailable at the Human Resources & PayrollDepartment; a new application is requiredeach year.

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Family, Career and Community Leaders ofAmerica (FCCLA): The University awards anumber of FCCLA (formerly FHA-HERO) scholarships ranging from $1,000 up to fulltuition. Awards are based on FCCLA activitiesand academic record, and are renewablebased on continued involvement in and sup-port of FCCLA activities. Apply for admissiononline at www.jwu.edu. The deadline for fulltuition scholarship eligibility is February 1,prior to enrollment.

Family Scholarship: If two or more membersof your family are simultaneously enrolled infull-time undergraduate day school degree orcertificate programs at Johnson & WalesUniversity, each enrolled student is grantedas much as a $2,000 University scholarshipper academic year (September–May). Formore information, contact Student FinancialServices.

Future Business Leaders of AmericaScholarships (FBLA): The University awards a number of FBLA scholarships ranging from$1,000 up to full tuition. Awards are basedon FBLA activities and academic record, andare renewable based on continued involve-ment in and support of FBLA. Apply foradmission online at www.jwu.edu. The dead-line for full tuition scholarship eligibility isFebruary 1, prior to your enrollment.

Gaebe Eagle Scout Award: A number of nonrenewable grants of $1,000 are availableto entering freshmen who have achieved therank of Eagle Scout in the Boy Scouts ofAmerica. Applications are available from theNational Student Organizations Office at J&Wor online at www.jwu.edu. The deadline forapplication is February 1, prior to enrollment.

Girl Scouts Gold Award Scholarship: A num-ber of nonrenewable grants of $1,000 areavailable to entering freshmen who haveearned the Girl Scout Gold Award.Applications are available from the NationalStudent Organizations Office at J&W oronline at www.jwu.edu. The deadline forapplication is February 1, prior to enrollment.

Junior Achievement (JA): The Universityoffers a number of JA scholarships ranging

from $1,000 up to full tuition. Awards arebased on JA activities and academic record,and are renewable based on continuedinvolvement in and support of JA activities.Apply for admission online at www.jwu.edu.The deadline for full tuition scholarship eligi-bility is February 1, prior to enrollment.

Lodging Management Scholarship: J&Woffers a number of $1,000 renewable schol-arships for students who have participated inthe Lodging Management program. Apply foradmission online at www.jwu.edu. Amount ofscholarships awarded for participation inspecific high school curricula may be limitedto one per student.

National (FFA): Johnson & Wales Universityawards a number of FFA scholarships rang-ing from $1,000 up to full tuition. Awardsare based on FFA activities and academicrecord, and are renewable based on contin-ued involvement in and support of FFA. Applyfor admission online at www.jwu.edu. Thedeadline for full tuition scholarship eligibilityis February 1, prior to enrollment.

National Academy Foundation (NAF)Scholarship: The University awards a numberof $1,000 renewable scholarships to stu-dents who have participated in a NationalAcademy Foundation program. Apply foradmission online at www.jwu.edu. Amount ofscholarships awarded for participation inspecific high school curricula may be limitedto one per student.

National High School Chef of the YearContest: This annual contest is Johnson &Wales’ search for the best young chefs.Winners will receive tuition scholarshipsranging from $500 up to full tuition.Applications are available from theAdmissions Office.

Outstanding Student Leader of the YearCompetition: This annual contest is Johnson & Wales’ search for the best youngstudent leaders. Winners will receive tuition scholarships ranging from $500 up to fulltuition. Applications are available from theAdmissions Office.

order for the scholarship to be renewed. Thescholarship application is the application foradmission to the University.

Tuition Exchange Scholarship: Students whomeet the qualifications of both Johnson &Wales and the participating exchange collegeor university may be awarded up to fulltuition. Applications are available at the participating institution.

FUNDED SCHOLARSHIPSJohnson & Wales University administersmany scholarships and grants which arefunded by businesses, individuals and professional organizations. In many cases,students must have completed at least oneterm of enrollment at Johnson & Wales to beconsidered. The application for these scholarships is the General ScholarshipApplication, available in the StudentFinancial Services Office. The following is apartial listing of the scholarship programs:

Distinguished Visiting Chef Scholarship:Advanced Standing Culinary Arts and Baking& Pastry Arts students are eligible to receivethis up-to-$2,000 scholarship based onacademic records and involvement in the foodservice industry, including past employmentand any culinary awards received. The schol-arship is renewable for up to two years.

Ellsworth M. Statler Scholarship: This scholarship is awarded to Hospitality andCulinary Arts students, with preference toNew York residents. Applications are avail-able at the Student Financial Services Office.The deadline is August 31. Awards rangefrom $500 to $2,000 based on residence,and are renewable by maintaining satisfacto-ry academic progress.

OUTSIDE SCHOLARSHIPSThere are many other potential scholarshipsources that students should consider tohelp finance their education. Students shouldcomplete a Johnson & Wales University schol-arship search form, available in the StudentFinancial Services Office, to determine eligi-bility for scholarships listed on our outsidescholarship database.

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Phi Theta Kappa (National Honor Society)Scholarship: A scholarship up to $5,000 is awarded to outstanding transfer studentswho are members of Phi Theta Kappa. Theapplication for this scholarship is the appli-cation for admission to the University.

Presidential Academic Scholarships:J&W awards academic scholarships to incom-ing students who are in the top 25 percentof their class and demonstrate academicexcellence. Awards range from $2,500 to$5,000 per year and are renewable providedthe recipient’s GPA does not fall below 2.75.

Pro-Start Scholarship: J&W offers a numberof $1,000 renewable scholarships for stu-dents who have participated in the Pro-Startprogram. Apply for admission online atwww.jwu.edu. Amount of scholarships award-ed for participation in specific high schoolcurricula may be limited to one per student.

SkillsUSA: The University awards a numberof SkillsUSA scholarships ranging from$1,000 up to full tuition. Awards are basedon SkillsUSA activities and academic record,and are renewable based on continuedinvolvement in and support of SkillsUSA.Apply for admission online at www.jwu.edu.The deadline for full tuition scholarship eligi-bility is February 1, prior to enrollment.

Technology Students Association (TSA)Scholarships: The University awards a num-ber of TSA scholarships ranging from $1,000up to full tuition. Awards are based on TSAactivities and academic record, and arerenewable based on continued involvementin and support of TSA. Apply for admissiononline at www.jwu.edu. The deadline for fulltuition scholarship eligibility is February 1,prior to enrollment.

Transfer Scholarship: An unlimited number of transfer scholarships up to $3,000 areawarded to students who plan to continuetheir education at Johnson & Wales in anassociate or bachelor’s degree program.Students must have completed 30 semesterhours at another institution and maintaineda minimum 3.00 cumulative average.Students must maintain a GPA of 2.75 in

Also, students should contact the HigherEducation Assistance Agency in their homestates for information about the possibility ofstate grants or scholarships. Scholarship aidis often available from high school and community organizations with which studentsor their parent(s) may be affiliated. Locallibraries are an excellent resource for findinginformation on scholarships from organizationsthroughout the United States.

There are also a number of Web sites avail-able to assist students in the scholarshipsearch. Many companies provide scholarshipaid for children of their employees, while others provide aid directly to students whowork for them part-time while in school.

Access to Better Learning and EducationGrant: Eligible students can receive up to$1,250 annually. Students must be resi-dents of Florida, enrolled in the SportsEntertainment Management degree programor enrolled in their junior or senior year of a bachelor’s degree program. Eligible indi-viduals are required to complete the FAFSAfor consideration.

Florida Student Assistance Grant: Funded bythe Florida Department of Education’s Bureauof Student Financial Assistance (BSFA), this scholarship aid is awarded to full-timeday-school students who meet the Floridaresidency and financial need requirements ofBSFA. There is no application fee. Eligiblestudents are awarded up to $1,000 per academic year. This is a nonrenewable awardand the 2007–2008 FAFSA (Free Applicationfor Federal Student Aid) must be processedby the Federal Student Aid Program by May 15, 2007.

Other State Grants/Scholarships: In addition,students from the following states may be eligible for state grant money:

DelawareFloridaMarylandRhode IslandVermontWashington, D.C.

Contact the Higher Education Authority inyour home state for more information.

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The American Hotel Foundation: Scholarshipaid is allocated each year by the foundationto The Hospitality College. Awards are madeon the basis of student intent to work in thehotel industry, cumulative average and need.Sophomores who are continuing their educa-tion should contact their hospitality advisorfor further information.

Broward County B.R.A.C.E. Scholarship:These scholarships are available to studentswho will (or did) graduate from a BrowardCounty public high school. The individualmust attend Johnson & Wales University’sNorth Miami Campus and meet the eligibilityrequirements as determined by B.R.A.C.E.The University matches up to 50 percent ofthe B.R.A.C.E. award, not to exceed the recipi-ent’s unmet need.

College Assistance Program (CAP) of DadeCounty: These grants are available to studentswho will (or did) graduate from a Dade Countypublic high school. The individual mustattend Johnson & Wales University’s NorthMiami campus, and meet the eligibilityrequirements as determined by the CollegeAssistance Program.

Johnson & Wales will also grant studentswho are eligible to receive CAP grants anadditional award of up to half the amountgranted by CAP. However, the University grantwill not exceed the recipient’s unmet need.

Applications are available in April from the CAP Office at 1500 Biscayne Blvd.,Room 341, Miami, FL 33132; high schoolguidance counselors’ offices; or the Johnson& Wales Admissions Office. All applicationsmust be returned to the CAP Office and mustbe postmarked no later than June 28.

Dollars for Scholars: Johnson & WalesUniversity will match scholarship awardsmade to entering students by affiliatedDollars for Scholars chapters of ScholarshipAmerica.

The Educational Foundation of the NationalRestaurant Association: The EducationalFoundation administers approximately 150

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scholarships, ranging from $750 to $2,000,with one $10,000 tuition-only award. Thesescholarships are awarded to qualified under-graduate students of food service/hospitalitymanagement. Eligibility requirements includefull-time status for each term in a degree-granting program starting with the fall term,attendance at one college or university for afull academic year starting with the fall term,and interest in food service as demonstratedthrough industry work experience. A complet-ed application package must be received byMarch 1. For more information, please con-tact the Educational Foundation at 175 WestJackson Blvd., Suite 1500, Chicago, IL60604-1010; (312) 715-1010.

Florida Bright Futures Scholarship Program/Florida Merit Scholars Award/FloridaVocational Gold Seal EndorsementScholarship: These merit-based, nonrenew-able scholarship programs are administeredcooperatively by BSFA (Bureau of StudentFinancial Assistance), a branch of the FloridaDepartment of Education, and Johnson &Wales University. Students should contacttheir high school guidance office or BSFA for eligibility requirements and applications.Applications must be submitted to BSFA byApril 10 of the student’s senior year. Thescholarship amount varies depending on the Department of Education’s allocation offunds for that year.

International Association of CulinaryProfessionals Foundation Scholarship(IACP): The IACP Foundation awards one$2,500 scholarship per campus, which ismatched by Johnson & Wales. All criteria aredetermined by IACP. Applications are avail-able through IACP, with an application dead-line of December 1.

International Food Service ExecutivesAssociation (IFSEA): Scholarship aid is available to students enrolled full time infood service and hospitality programs. Formore information, contact the InternationalFood Service Executives Association, 1100 South State Road, #7, Suite 103,Margate, FL 33065, or call (305) 977-0767;fax (305) 977-0884.

WORK PROGRAMSFellowship Program: Selection for this program is based on strong academic performance and successful completion of the internship. Applications are availableat Practicum Properties or the CulinaryAdministration Office. Awards for 2007–2008are up to $9,000 and are renewable basedon annual employee performance and 2.75GPA maintenance.

Resident Assistant Program: Students areselected for this program based on strongacademic performance and residence hallexperience. Applications are available at theOffice of Residential Life. Awards range from$6,600 to $9,300 and are renewable basedon annual employee performance.

Student Assistant Employment Program:Scholarships are awarded to all studentsselected for this program. No application isnecessary, but a resume is requested by thehiring department for consideration.Selection is based on strong academic per-formance and the possession of necessaryskills. Awards for 2007–2008 are up to$3,000 and are renewable based on annualemployee performance and 2.50 GPA main-tenance.

Teaching Assistant Program: Selection forthis program is based on strong academicperformance and successful completion ofthe internship. Applications are available atPracticum Properties or the CulinaryAdministration Office. Awards for 2007–2008are up to $7,500 and are renewable basedon annual employee performance and 2.75GPA maintenance.

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Students, as always, are responsible for meeting the requirements of satisfactory academic progress.

ATTENDANCE

Students are expected to attend every meetingof every class in which they are enrolled. The maximum number of absences for validreasons is based on the quarter credit hours for the course, with the exception ofinternships and laboratories, which have theirown specific attendance criteria. Absencesbeyond the stated maximum for each coursemay jeopardize academic standing.

The Academic Support Services Office shouldbe notified immediately of any necessary prolonged absences. The Student Handbookcontains rules and regulations for frequent or prolonged absences from class.

Students are expected to familiarize them-selves with attendance requirements outlinedin the Student Handbook. The StudentHandbook can be found online atwww.jwu.edu/pdf/stuhdbk06_fl.pdf.

GRADING SYSTEM

The grading system is as follows:

Letter Grade Grade Range Quality Points

A+ 95–100 4.00A 90–94 4.00B+ 85–89 3.50B 80–84 3.00C+ 75–79 2.50C 70–74 2.00D+ 65–69 1.50D 60–64 1.00F 0–59 0.00W Withdrawal 0.00W/P Withdrawal/Pass 0.00H Honors Course

(reported w/grade on transcript)

I IncompleteNC No CreditGP Grade PendingAU AuditP ProficiencyS/U Satisfactory/UnsatisfactoryPL Prior Learning Assessment

CLASS SCHEDULES

Undergraduate classes for students are generally scheduled 2-4 days per week,Monday through Thursday. The typical schedulefor all business, hospitality and technologystudents, and culinary students not takinglabs, is three or four courses per term.Students who are eligible to Web register are advised to maintain a full-time status (12 credits) to be eligible for financial aid.

Occasionally, make-up classes are sched-uled, due to holidays or other missed days,to meet minimum classroom hour require-ments. The dates of these rescheduled classes are available on uconnect. It is possible that at times a course may not berescheduled and the student will be responsi-ble for all work as outlined in the syllabus.

COURSES TAKEN AT OTHER INSTITUTIONS

Undergraduate students requesting to takecourses at another institution must submittheir requests in writing to obtain prior writtenapproval from the Director of AcademicServices. The following guidelines must be met:• The student must have an overall grade

point average above 2.25.• There is a limit of two courses which may

be taken during enrollment at the University.• The course(s) must not be in the major field.• The student may not have taken the

course(s) previously at the University andreceived a grade of “F,” “NC,” “W,” “WP,” “I” or “GP.”

• Courses cannot be taken locally unless J&Wdoes not expect to offer the class before thestudent’s anticipated graduation date.

Students must submit a letter (which may besent by fax or e-mail) which includes their IDnumber, descriptions of the courses theydesire to take at another institution, the nameof the institution, and any other pertinentdetails of their situation.

Academic Information

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not eligible for W/P grades.)

Honors (H)An “H” attached to the grade on a student’stranscript designates an honors course successfully completed.

Incomplete (I)“Incompletes” or “I” grades are issued tostudents if they are unable to completecourse requirements because of authorizedabsence (i.e., service commitment or illness).The outstanding work must be completedwithin two weeks of the exam class day (in business, hospitality or technology class-es or in an academic class in the College ofCulinary Arts) or within six scheduled classdays after the last class day (in a laboratoryclass in the College of Culinary Arts), or thegrade will automatically become an “F” andwill be included in the grade point average.

Any student receiving a grade of Incomplete in an academic course, internship or co-opmust initiate arrangements with instructors tomake up the required work within two weeksof term closing. Failure to do so will result ina failing grade for the course.

No Credit (NC)Non-punitive designation is issued to a studentwho has been authorized to withdraw fromclass or the University due to extenuating circumstances or a withdrawal from theUniversity prior to midterm. A “No Credit” isnot calculated into the cumulative average.

Grade Pending (GP)A GP is issued as a temporary grade pendingthe completion of the course requirements. A Grade Pending is not calculated into thecumulative average and is generally usedunder extenuating circumstances.

Audit (AU)Audits are issued to students who are permitted to “sit in” on a class for review purposes. A grade is not issued and thecumulative average is not affected.

Proficiency (P)Proficiency credit is issued to students whoare proficient in a given subject area. This

CX Challenge ExamNG No Grade

Grade reports are viewable on the J&WStudent Services Web site, uconnect.jwu.edu.

Failure (F)“Failure” grades are issued to students whohave maintained required attendance, but failto achieve adequate scholastic progress.Upon successful completion of the course ata later date, the cumulative average is adjustedto reflect only the passing grade.

Withdrawal (W)A “Withdrawal” is the punitive grade issued to students who are not eligible for a W/Pgrade and who withdraw or are withdrawnfrom any scheduled course after the officialwithdrawal period of the college or school, or who withdraw from the University after theofficial mid-term date. This is a failing gradeand is entered into the cumulative average.Upon the successful completion of the courseat a later date, the cumulative average willreflect both the grade of “W” and the new grade.

Whenever a student withdraws from a courseafter the official withdrawal period, the coursewill be calculated as a course attempted for purposes of determining satisfactory academic progress.

Withdrawal/Pass (W/P)“Withdrawal/Pass” is issued to eligible stu-dents who withdraw (or are withdrawn forexcessive absences) from any scheduledcourse after the official withdrawal period ofthe school or college, or who withdraw fromthe University after the official mid-term datefor reasons other than extenuating. The W/Pgrade is not available for practicum courses,internships, externships or career co-ops. Tobe eligible for a W/P in a particular course,the student may not have a grade of D+ orlower in the course and the student must otherwise be in good standing. Upon the successful completion of the course at alater date, the cumulative average will reflectonly the new grade. Credits associated withW/P will count as credits attempted in theterm and credit compliance calculations.(Please note: Graduate school students are

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grade is not calculated into the cumulativeaverage.

Satisfactory/Unsatisfactory (S/U)“S/U” is used for designated coursesthroughout the University.

Prior Learning (PL)Prior Learning credit is issued to studentswho have demonstrated knowledge or skillsthey have mastered outside the classroomthrough a Portfolio Assessment.

Challenge Examination (CX)Challenge Examination credit is issued to students who have passed a departmentalexam for specifically designated course(s)within a department.

No Grade (NG)“NG” is issued temporarily when there is nograde provided by the faculty member. Thisgrade is not factored into the student’s GPA.

For further information on Johnson & Wales’grading system, consult the current StudentHandbook.

ACADEMIC AND PERFORMANCE TRANSCRIPTS

A transcript is a representation of a student’sentire academic record while at Johnson &Wales. The University employs two types oftranscripts: academic and performance. An academic transcript reflects a student’sunabridged academic history at the institution,including all letter grades. A performance transcript identifies the practical skills,including writing, associated with a student’sacademic coursework. Skills are graded as“developing,” “validated,” “mastered” or “nottested.” The purpose of a performance tran-script is to better represent the practicalskills obtained by the student.

Students who have writing skills evaluated atthe “developing” level must take ENG0001Writing Workshop until a performance tran-script assessment of “validated” is earned.This is a graduation requirement.

Official transcripts may be released only uponwritten request of the student or by automatedrequest via the J&W Student Services Web site(uconnect.jwu.edu); this is done in accor-dance with the Family Educational Rights andPrivacy Act (FERPA). In addition, an officialtranscript will not be released if a student(whether active or inactive) is not current inall financial obligations to the University.Official transcripts are printed on official paperand then placed in sealed envelopes issueddirectly to the student or authorizeddesignee.

Unofficial transcripts may be obtained via theJ&W Student Services Web site.

Transcript requests may be made in person,in writing or by fax to Student AcademicServices. Inactive students must request transcripts through Inactive Records. Official transcripts may be mailed or held for pickupby the student. Processing takes two to threebusiness days. Upon a student’s explicit,written request, the University will fax anunofficial transcript. Faxed transcripts arenever official.

ACADEMIC STANDARDS

The University expects all students, part timeor full time, to meet minimum standards ofacademic achievement. Students are in goodacademic standing if they maintain a 2.0 orbetter cumulative grade point average, whichis a graduation requirement. All freshman students begin in good academic standing.

Withdrawals (Page 43), grades of “incomplete”(Page 43), failures (Page 43), repeated courses(Page 45), and transfer courses (Page 21)may affect your academic standing andprogress. Remedial courses are not includedin a student’s program of study and thereforewill not be reflected in the student’s GPA.Johnson & Wales does not offer courses on apass/fail basis.

ACADEMIC PROBATIONThe student will be placed on academic pro-bation if his or her GPA is less than 2.0, buthigher than suspension standards. All stu-

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dents placed on probation will be advised bytheir academic counselor and will be offeredtutoring. While on probation, a student maymatriculate at the University and is eligiblefor financial aid. Students may matriculate onprobationary status for no more than threeconsecutive terms.

During the time of academic probation, thestudent's progress is monitored by theCommittee on Academic Standing. This committee determines whether to imposeacademic suspension or permanent academicdismissal if academic achievement standardsare not met.

Students on probation who achieve a 2.0 orbetter GPA will return to good academicstanding. Students on academic probationwill need to meet with academic counselorsbefore registering for courses.

SUSPENSION Students will be placed on suspension if thestudent’s GPA is below a 1.0 after the firstterm; if the student’s GPA is below a 1.25after the second term; if the student’s GPA isbelow a 1.60 after the third term. The sus-pended student is not allowed to matriculateat the University and is expected to work onacademic deficiencies. The student mustpetition the Committee on Academic Standingin order to reinstate and matriculate at theUniversity. The student must provide docu-mentation of academic or skills improvement.

CONTINUATION AS A NON-REGULAR STUDENTIf a student fails at any evaluation point tomeet either the minimum academic achieve-ment or successful course completion stan-dards described in the Satisfactory AcademicProgress section of this catalog (see nextpage), the student may no longer continue atJohnson & Wales University as a regular stu-dent and is no longer eligible for federal andstate student aid.

With approval from the Committee onAcademic Standing, the suspended studentmay continue as a non-regular student at theUniversity for one term only and will not beeligible for federal, state or institutional stu-dent aid. (The student will be charged tuition

consistent with stated tuition and fees.) Thisoption allows the student the opportunity toretake courses or to practice skills that wereunsuccessfully completed. The Committee onAcademic Standing must approve reinstate-ment based on evaluations made by instruc-tors and academic counselors in addition tothe student’s academic progress.

Suspended students who are approved toreadmit to the University will be placed onacademic warning. These students risk permanent academic dismissal from theUniversity if their GPA based on their attemptedcredits is the following:

Academic DismissalAttempted credits Grade Point Average0–41.5 below 1.2542.0–61.5 below 1.5062.0–81.5 below 1.6082.0 or more below 2.00

REINSTATEMENT AS A REGULAR STUDENTIf a student demonstrates that he or she isacademically prepared to continue in the program after retaking courses or practicingskills as a non-regular student for a periodnot greater than one term, the student maybe reinstated as a regular student includingeligibility for federal, state and institutionalstudent aid. The Committee on AcademicStanding must approve reinstatement basedon evaluations made by instructors and acad-emic counselors familiar with the work of thestudent. If reinstated as a regular student,the student will be placed on academic proba-tion for at least one term.

Students who are academically dismissedbefore completing an A.S. degree may applyfor reinstatement after earning an associatedegree at an accredited postsecondary institution. A minimum of one term mustpass between dismissal and reinstatement toa regular student status under this circum-stance. If reinstated as a regular student, thestudent will be placed on academic probationfor at least one term.

COURSE REPETITIONS AND INCOMPLETESGrades earned or skills developed as a regularstudent or during the continuation period as

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period will result in the loss of financial aidand may result in dismissal from the program.

Students in a continuing education programhave three years to complete an A.S. degreeand an additional three years to complete aB.S. degree.

A full-time graduate student must completeall degree requirements within four years of active enrollment from the date of theirinitial matriculation into the graduate pro-gram. Summer enrollment is not calculatedas a term.

Under no circumstances may any studentextend as a regular student beyond one-and-one-half times the normal program length inorder to complete the program. Time for anapproved leave of absence will not be includedin the calculation of a student’s maximumprogram length.

Johnson & Wales requires that all courses besuccessfully completed in order to graduate.Undergraduate students must successfullycomplete the following percentages of thecourses attempted for their degree programin order to remain enrolled as a regular stu-dent. Where appropriate, adjustments will bemade if a student is matriculating at lessthan full-time status (earning less than 12credits). The evaluations occur at the pointsindicated below.

A.S. DegreeMinimum Successful % CreditsCourse Completion Attempted

End of two terms 55% *End of four terms 60% **End of nine terms 100% **

B.S. DegreeMinimum Successful % Credits Course Completion Attempted

End of first academic year 19% *End of four terms 25% *End of second academic year 55% *End of nine terms 60% **End of 13 terms 75% **End of 18 terms = graduation 100% **

* Student may be put on probation.

** Failure to meet standard will result in dismissal.

a non-regular student (see previous column)may be substituted for the previous coursefailures in the calculation of the student’sgrade point average. The repeated course willbe calculated as a course attempted for pur-poses of determining satisfactory academicprogress. The student may not extend theirprogram beyond one-and-one-half times thenormal program length.

MITIGATING CIRCUMSTANCESThe Committee on Academic Standing maywaive interim satisfactory standards for circumstances of poor health, family crisis, or other significant occurrences beyond thecontrol of the student. Documentation of the mitigating event and demonstration by thestudent of the adverse impact on the student’ssatisfactory progress must be provided.

ACADEMIC APPEAL PROCEDUREAny appeals of the decision of the Committeeon Academic Standing must be submitted tothe Director of Student Success. Appeals mustbe submitted in writing within seven days ofnotification. The Director of Student Successand the dean of the respective college orschool will consider the appeal. All decisionswill be final.

SATISFACTORY ACADEMIC PROGRESS

A student must meet the listed standards ofacademic standing while enrolled at Johnson& Wales. The University requires that allcourses be successfully completed and in theprescribed sequence of study in order tograduate. These standards apply to all students, part-time or full-time, enrolled inthe standard program.

A traditional undergraduate student mustcomplete an associate degree in no morethan three academic years (nine terms).Summer terms are not factored into the cal-culation. Failure to complete the A.S. degreein nine terms will result in forfeiture of theA.S. degree. A student must complete abachelor's degree (including associate degreerequirements if required) in no more than six academic years (18 terms). Failure to complete the program during the allotted time

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Students who fail to meet the minimum institutional requirements of their program following periods of probation will no longerbe eligible for any federal, state and institutional aid funds. Financial aid will besuspended until satisfactory academicprogress is again achieved.

Students may appeal their satisfactory acade-mic progress or academic standing to theCommittee on Academic Standing by contact-ing the Director of Academic Counseling.Appeals must be submitted in written formwithin seven days of notification. All deci-sions of the appeals committee are final.Dismissals may not be appealed.

APPLICATION OF STANDARDSThese satisfactory progress standards apply to all students, part-time or full-time,enrolled in the standard program. Satisfactoryprogress standards do not apply while thestudent has a non-regular student status(see Page 45).

LEAVES OF ABSENCETime for an approved leave of absence will notbe included in the calculation of a student’smaximum program length.

REMEDIAL COURSESRemedial courses are not included in a stu-dent’s program of study or GPA and therefore,will not affect satisfactory academic progress.

COURSE CANCELLATION POLICY

In the event that a scheduled course hasbeen cancelled, the Academic Services Officewill reregister students for the classes orother courses required in the same programs.If the academic office is unable to give a student a full class schedule, tuition will beadjusted accordingly.

UNIT OF CREDIT

The University measures academic progressusing the quarter credit hour system. Coursesare offered in three formats and may combinetwo or more of those formats, which are: lec-ture, laboratory and experiential.

Generally, one quarter credit represents 10hours of instruction, which includes class lec-ture and additional activities; one quartercredit hour equals two laboratory hours orthree experiential hours. Furthermore, allcourses require additional hours of study andpreparation outside of the classroom or learn-ing environment.

RESIDENCY REQUIREMENT

Candidates for the associate degree mustearn their final 31.5 quarter hours of creditas enrolled students, half of which must bein the major area of study. Candidates for the bachelor of science degree must earntheir final 45 quarter hours of credit asenrolled students, of which 22.5 quarterhours credit must be in the major area ofconcentration.

GRADUATION REQUIREMENTS

All students must petition to graduate bycompleting a graduation application at leastsix weeks prior to their term of graduation. An application for graduation is available inthe Student Academic Services Office or onthe J&W Student Services Web site.

Graduation requires a minimum grade pointaverage of 2.00 and successful completion of the following: a prescribed sequence ofstudy and the two Career Capstone courses.Graduation from a bachelor’s degree programrequires a performance transcript writing skills assessment of mastered or validated by program completion. The Committee onAcademic Standing reviews all students eachterm for cumulative as well as term gradepoint averages.

Additionally, students enrolled in the Collegeof Culinary Arts and The Hospitality College,who are required to take Food Safety andSanitation Management (FSM1060), mustpass a national exam that is recognized bythe Conference for Food Protection as a grad-uation requirement.

All associate level degrees require the completion of a minimum of 90 quarter

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credits. All bachelor level degrees require aminimum of an additional 90 quarter credits,for a total of 180 quarter credits. While mostmajor programs have variations that requireslightly more quarter credits for completion, no program requires fewer than the 90/180 quarter credit minimum.

All students must be current in all financialobligations to the University, including tuition,fees, and other expenses, before a diplomawill be issued.

Permission to participate in commencementexercises does not imply that graduationrequirements have been met.

HONORS

At commencement exercises, eligible degreecandidates receive cum laude, magna cumlaude and summa cum laude recognitionaccording to their academic average.Students with the designated GPA receivehonors as follows: cum laude, 3.40–3.60;magna cum laude, 3.61–3.80; and summacum laude, 3.81–4.00.

TRANSFER & CAREER PREREQUISITES

Students who intend to transfer to other colleges or enroll in graduate school mustdetermine the requirements of those institutions and plan their programs of studyaccordingly. Johnson & Wales makes noclaims or guarantee for transfer credit toother academic institutions. Similarly, stu-dents who intend to take state business orforeign business, trade or professional licens-ing examinations should determine the prerequisites of those jurisdictions prior toselecting programs of study. Students whoare interested in transferring to Johnson &Wales should see Page 21 for information ontransfer admissions.

DEAN’S LIST

In recognition of scholastic achievement, full-time students (carrying a minimum of 12quarter credit hours) at Johnson & Wales

who have achieved a term index of 3.40 orabove receive Dean’s List commendation.Dean’s List is not awarded for academicwork completed in the summer.

CONCENTRATIONS

The College of Business offers a 13.5 quarter credit hour concentration in HumanResource Management.

The Hospitality College offers 13.5 quartercredit hour concentrations in Cruise LineManagement, Food & Beverage Management,Golf Management, Hospitality Sales & MeetingManagement and Sports Management.

The School of Arts & Sciences offers 13.5quarter credit hour concentrations in AppliedMathematics, Leadership Studies, Literatureand Psychology. These concentrations allowstudents to pursue in depth areas of generalstudies in which they have special interestor aptitude.

Successful completion of a concentration isrecorded on the student’s transcript upongraduation.

ACADEMIC HONOR SOCIETIES

The Silver Key Honor Society recognizes full-time associate degree students who haveachieved a cumulative average of 3.60 fortheir first three terms of study.

The Golden Quill Honor Society recognizesfirst time bachelor of science degree candidates who have achieved a 3.60 cumulative for the first three terms of theirbaccalaureate studies.

Alpha Beta Kappa is a national honor societywhich recognizes superior student academicachievement, character and leadership. Thesociety may also elect a limited number offaculty, staff and alumni as honorary members.

Special Honors And Rewards Program (SHARP)SHARP is an honors program designed forqualified undergraduate students who wish toaccelerate their programs to complete degree

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requirements in less than the normallyrequired time. This is accomplished byincreasing the student’s course load eachterm as scheduling permits. SHARP results insavings of time and expenses for eligible students. Day division students accepted intoSHARP may register for up to 25.0 creditswith no additional fees. Continuing Educationstudents accepted into SHARP may registerfor up to 19.5 credits. Interested studentsmust complete a SHARP application, return-ing the completed form to their campusStudent Academic Services Office. The following students are eligible for SHARP:

1. Incoming freshmen who are honors graduates of approved secondary schools,have been elected to their state or nationalhonor society, or have maintained a minimum cumulative GPA of 3.0.

2. Students at Johnson & Wales who havemaintained a 3.40 cumulative GPA foreach term after the completion of theirfirst term of full-time regular matriculation

3. New transfer students who maintained full-time enrollment at a previous institution and each term earned a cumulative GPA equivalent to Dean’s Liststatus for that institution

If a student does not exercise this option,SHARP eligibility may continue provided thatthe student maintains continuous full-timematriculation while maintaining a cumulative3.40 GPA after all terms. The benefits provid-ed by SHARP are not applicable during the summer sessions, during full-time practicumor internship terms, for independent studies,or for an additional culinary laboratory class.Graduation acceleration is not guaranteed.Upon acceptance into SHARP, it is the stu-dent’s responsibility to contact StudentAcademic Services concerning registration foradditional credits. SHARP students eligible toself-register will be able to schedule their addi-tional credits via the telephone registrationsystem.

If at any time during a matriculation period the student’s cumulative GPA falls below theminimum 3.40 requirement, the student is no

longer eligible for SHARP and is dropped fromthe program permanently. If additional creditsare registered for, it is the student’s respon-sibility to drop the course in order for chargesto reflect the student’s status. Students whohave been denied or dropped from SHARPmay not reapply.

ACADEMIC FUNCTIONS

Orientation is mandatory for all new students,and is held each term before the start ofclasses. Activities include Check-In, academicorientation, social activities, distribution ofphoto identification cards and meetings withadministration, faculty and residence hall representatives. Orientation also includesplacement testing.

Commencement is held annually at the endof the academic year. Degree candidates arerecognized at the commencement exercises.Participation in commencement exercisesdoes not imply that graduation requirementshave been met.

AWARDS

Johnson & Wales University recognizes superior academic achievement and out-standing contributions in extracurricular activities by granting the following awards:

The Trustees Awards are presented to afemale and male student in memory of thefaithful service to the University of TrusteesDr. Christopher Del Sesto (female award)and Dr. Anthony Kemalian (male award). The awards are given to students who havemade the greatest contributions in service tothe University.

The President’s Award is presented to thestudent who has performed in an outstand-ing capacity, both in the classroom and inextracurricular activities.

Outstanding Johnson & Wales University students are nominated to the national publications of Who’s Who Among Studentsin American Universities and Colleges on

the basis of academic achievement and leadership in extracurricular University andcommunity activities.

The Judith “Hootie” Solt Community ServiceAward is presented to a student in memoryof the outstanding community service exemplified by North Miami Campus studentHootie Solt. The award is presented to thestudent who best demonstrates a commit-ment to volunteerism and community serviceduring his or her enrollment.

NOTICE OF NONDISCRIMINATION

Johnson & Wales University does not discriminate unlawfully on the basis of race,religion, color, national origin, age, sex, sexual orientation, or disability, in admission to,access to, treatment of, or employment in itsprograms and activities. The following personhas been designated to handle inquiriesregarding the nondiscrimination policies:Compliance Officer, Johnson & WalesUniversity, One Cookson Place, Sixth Floor,Providence, RI 02903, (401) 598-1423.Inquiries concerning the application of nondis-crimination policies may also be referred tothe Regional Director, Office for Civil Rights,U.S. Department of Education, J.W.McCormack P.O.C.H., Room 701, 01-0061,Boston, MA 02109-4557.

(The term “sexual orientation” shall mean andbe limited to having an orientation for or beingidentified as having an orientation for heterosexuality, bisexuality, or homosexuality.This Notice of Nondiscrimination shall not be interpreted to prohibit Johnson & WalesUniversity from maintaining separate facilities,sports teams, housing, university-based socialfraternities and sororities, and other programsand facilities, for males and females, in accor-dance with the provisions of Section 16-38-1.1of the General Laws of Rhode Island, as thesame may be amended from time to time. With respect to insurance benefits, housing,and other benefits that are based on docu-mentable, legal, marital relationships, unmar-ried persons, whether heterosexual, bisexual,or homosexual, who are not legally married,shall not be eligible for such benefits.)

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the campus to recruit graduating students.Many off-campus employer programs are alsooffered, providing graduates the opportunityto pursue several job search strategies.

Ninety-eight percent of Johnson & Walesgraduates from the 50 states seekingemployment within 60 days of graduation are employed within that time.

All graduating students must complete agraduate employment survey to allow theUniversity to determine the level of employ-ment of the graduating class, the latestemployment trends and to offer assistance to those students who desire help in findingBest Fit Employment.

STUDENT SUCCESS

The Student Success team offers a variety ofservices to assist each student in preparationfor graduation and career placement. This team’sgoal is to support students in their efforts todevelop and maximize their talents, empowerthem to direct their own learning and leadthem to pathways of success. With emphasison success, graduates acquire lifelong behaviors and attitudes which are recognizedby employers.

SERVICES OFFERED:• Personal Advising• Student Achievement Center —

Individual Peer and Professional Tutoring• Accommodations for students with

disabilities with appropriate documentation,including but not limited to

Decelerated Course LoadPreferential SchedulingOral/Extended Time ExamsNote-taking AssistanceTape Recorders Allowed in ClassText on Tape

Student Success complements students’technical training by sharpening their abilityto position themselves in today’s competitivemarketplace.

CAREER DEVELOPMENT

The Career Development Office offers a variety of work programs and career servicesto assist students in obtaining successfulemployment at graduation and managing continued career success.

Programs include an annual CareerConference in the fall, which is open to theentire student body. Each year numerousnational and international firms participate.

Part-time and full-time jobs are posted byemployers on the University’s online job posting system, “E-recruiting.” Students mayaccess E-recruiting 24 hours a day to receiveupdated information on part-time and full-timejobs, on-campus interviews and CareerDevelopment services, etc.

Career management courses are taught to students to develop effective career planning,and assist in job search and career manage-ment skills. Career management educatorsprovide career counseling and guide studentsin the use of the Best Fit Career ManagementSystem. This system is a tool developed withemployers that communicates employerexpectations and provides students a programfor building and demonstrating relevant work-place skills to prospective employers.

Cooperative Education opportunities are avail-able in the Business and Hospitality colleges, as well as the College of Culinary Arts. Co-opis designed to provide students with a paid,practical work experience in their chosen fieldsof study, while at the same time allowing students to earn academic credit for the experience. Scholarship funds are generatedthrough contributions from participating culinary co-op employers and awarded to students based on financial need.

Career Development offers students theopportunity to actually meet potential employers at part-time fairs, expos and on-campus recruiting. Each year, numerous com-panies from throughout the United States visit

Student Services

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This is accomplished with programs centeredaround personal and career success.Individual and personal counseling is availablethrough Student Success. At Johnson & Walesour message to students is “Your Success isOur Success.” Student Success is a vehiclefor ensuring student success while at Johnson& Wales and throughout life.

STUDENT SUCCESS — TUTORIAL ASSISTANCEThe University provides tutorial assistancethrough Student Success. While every effort ismade to identify students in need of assis-tance, students are urged to take the initiativeto seek help either with their faculty or throughStudent Success. In the Student SuccessAchievement Center, professional tutoring isavailable in writing, and peer tutoring is avail-able in all courses. Tutoring services are avail-able on a drop-in basis and are free.

STUDENTS WITH DISABILITIESJohnson & Wales University is dedicated toproviding reasonable accommodations toallow students with learning disabilities, phys-ical disabilities or other disabilities to suc-ceed in academic pursuits. While maintainingthe highest academic integrity, the Universitystrives to balance scholarship with supportservices which will assist students with disabilities in the University’s academic environment. Consult the Student Handbookfor more information.

Because some programs of study at theUniversity have technical standards andrequirements, applicants and students withlearning or physical disabilities should contact Dr. Martha Sacks, Director of StudentSuccess, at (305) 892-7046 to discuss theavailability of reasonable accommodationswhere appropriate. For more information ontechnical standards, see Page 90.

PERSONAL COUNSELINGStudent Success advisors at Johnson &Wales provide referrals for personal counsel-ing services as well as group counseling.Students having difficulty with any aspect ofcollege life are encouraged to make anappointment.

HEALTH SERVICES

J&W maintains a Health Services Office onthe second floor of the Academic andStudent Center where health care is providedto students.

The J&W nurse provides limited health careservices, maintains student medical records,and makes provisions for students requiringspecial medication, etc. In addition, the nursemay refer students to an independent physician.

J&W’s health services are available to resident and commuting students.

MEDICAL RECORDSAs a prerequisite to Check-In, the Universityand the Florida State Department of Healthrequire that all new, full-time students — residents and commuters alike — submitproof of a physical exam within the last year,including documented proof of two doses ofthe MMR vaccine, a tetanus booster within thepast 10 years, and a negative tuberculosistest or chest X-ray within the past six monthson Admission Physical Examination forms.Resident students must also show proof ofmeningococcal meningitis and Hepatitis Bimmunization, or a waiver may be signed inlieu of the immunization. These forms may beobtained by contacting the University at (305)892-7000.

For more information about Health Services,consult the Student Handbook.

INTERNATIONAL STUDENT SERVICES

The University is able to assist international students to adhere to USCIS regulations,maintain their student visa status and accessall the benefits permitted by their studentvisa. In addition, information sessions onemployment, tax and other immigration andorientation issues will be offered on an as-needed basis.

Study Abroad ProgramsThe Study Abroad Office at the ProvidenceCampus works with all academic colleges atevery campus to offer a portfolio of study

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abroad programs to Johnson & Wales studentsat all campuses. Program information andapplications are available at www.jwu.edu/international/study.htm. Students attendingother campuses should contact the depart-ment chair of their college for specific pro-gram information. In addition, interested stu-dents can contact the Study Abroad Office forpersonal study abroad counseling.

ORIENTATION

Johnson & Wales University’s OrientationProgram is designed to help students becomeacquainted with college life and to facilitate a successful freshman year experience.Students are introduced to many Universityadministrators, faculty, staff and studentleaders who provide valuable information onacademic studies, student life, Universitypolicies and financial services.

RESIDENTIAL LIFE

Freshman students are primarily housed ineither Tropical Pointe or Flamingo Hall. Theseaccommodations contain the following:

TROPICAL POINTE• 220 residents• Reserved for freshmen• Swipe card access• All rooms equipped with MicroFridges• Cable and local telephone with voicemail• Private bath• Laundry facilities and vending• TV lounge• Computer lab with Internet access• Wireless Internet access in the rooms

FLAMINGO HALL• Connected to the classrooms• 270 residents• Code access• MicroFridges• Cable and local telephone with voicemail• Two TV lounges• Showers, laundry and vending facilities on

every floor• Wireless Internet capabilities in the rooms

Freshman and upperclassman students who

prefer apartment living may request to live at Emerald Lake Hall, Arch Creek Place, PalmGardens or Lakeside Tower. These accommo-dations contain the following:

EMERALD LAKE HALL AND ARCH CREEK PLACE• 3 students per apartment• Easy access to the University• Laundry facilities• Free parking• Kitchen/private bathroom• Waterfront view• Apartment-style living

LAKESIDE TOWERS• Close proximity to campus• Efficiency, 1- and 2-bedroom apartments• 160 residents• On-site laundry and vending facilities• Kitchen and private bath• Swimming pool• Waterfront view• Wireless Internet access in the rooms

PALM GARDENS• 160 residents• Suite-style living• Swipe card access• All rooms equipped with kitchenettes

(small refrigerator, sink and stove top)• Cable and local telephone service• On-site laundry facility• Wireless Internet access in the rooms

Students may select their housing assign-ment on-line, once their reservation depositis received by the University.

Resident Assistants are assigned to the residence hall to assist with a student’s college living experience. They are upperclassstudents who are selected because of theirability to understand and work with fellow resident students.

In addition to Resident Assistants, uniformedsecurity officers are present 24 hours a day.It is important to note that the officers main-tain the reception area at Tropical Pointe,Lakeside Towers and Flamingo Hall from mid-night to 8 a.m.

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SECURITY STATEMENT

In compliance with the Crime Awareness andCampus Security Act of 1990, Johnson &Wales publishes an Annual Security Reportwhich discloses information about campussecurity policies and procedures, and statis-tics concerning whether certain crimes tookplace on or adjacent to and accessible fromthe campus. Copies of the report may beobtained from the Admissions Office and/orthe Office of Student Affairs.

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The Office of Student Activities serves multi-ple functions within the Johnson & Wales community in supporting students’ needs,activities and campus programs. The Officeprovides professional support for students at Johnson & Wales in their nonacademic pur-suits as well as exposure to and participa-tion in social, cultural, educational and recre-ational programs.

These programs and services emanate fromthe Office of Student Activities:

• student clubs and organizations• program advisement• reservation of facilities

The Office of Student Activities maintains bulletin boards for student organizations to publicize and promote special programs. All postings are to be turned in to the Officeof Student Activities where they will bestamped. Students may then post the materialin designated areas.

STUDENT ORGANIZATION SPACE, WORK AREA AND OFFICE USE

The Office of Student Activities has resourceareas available to all recognized student clubsor organizations. The Office of StudentActivities is located in the Student Life Center.

ANTI-HAZING POLICY

Hazing or any action or situation which recklessly endangers an individual’s mentalor physical health and/or involves the forcedconsumption of alcohol or drugs is prohibitedunder the University’s Student Code ofConduct. The Student Code of Conduct is outlined in the Student Handbook which isdistributed at new student Check-In.

CLUBS AND ORGANIZATIONS

Opportunities abound for students to becomeinvolved in a club or organization that suits

their interests and curiosities. Guidelines forstarting a new organization are outlined in theStudent Handbook. The following is a partiallist of the many clubs and organizations thatare recognized and active at Johnson &Wales University.

Accounting Association provides educationalenhancement through monthly meetings, topical speakers, and information resources.Members receive hands-on experience preparing taxes for the Johnson & Walesstaff, faculty, and students as well as theVolunteer Income Tax Assistant program.

American Criminal Justice Associationprovides awareness for a development in thefield of criminal justice and gives studentshands-on experience in the industry.

The purpose of the American CulinaryFederation is to increase culinary knowledgethrough activities on campus. Major activitiesinclude Taste of the Nation and the ACF SERegional Conference.

Big Brothers, Big Sisters is a national mentoring organization serving youth in thecommunity. Our students spend time doingthings they enjoy with their little brother orsister.

Campus Crusade for Christ gives studentsan opportunity to increase their spiritualawareness.

Capital Punishment Dance Theater(Competitive Dance Team) provides an organization in which people can expressthemselves through dance performances.

Caribbean Connections exists to promoteunity and equality among students ofCaribbean decent. Each year the group takespart Miami Carnival and the Florida CaribbeanStudent Association conferences.

Club Managers Association of America is theoldest, most respected association represent-

Student Activities

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ing the club management profession. Thisorganization promotes and advances friendlyrelations among persons connected with themanagement of clubs and other associationsand encourages the education and advance-ment of its members, among other benefits.

Collegiate Ambassador Team (CAT) is anorganization that assists the Admissions Officein meeting the needs of prospective students.The goal is to create a group of students torepresent the University student body duringtours, special events and recruitment efforts.Members will develop leadership skills andenhance their resumés. For further informa-tion call the Office of Admissions at (305) 892-7001. Please note that CAT is aselective organization; an application processis involved and terms of service vary.

DECA (Delta Epsilon Chi) assists their members in their growth and development. It also helps them to develop a respect foreducation in marketing, which will contributeto occupational competence and career success.

Delta Sigma Theta Sorority Inc. is an organization of college-educated women committed to constructive development of itsmembers and to public service with a primaryfocus on the African-American community.

Eta Sigma Delta is the international honorssociety for Hospitality Management. It recognizeshospitality students for outstanding academicachievements and professionalism.

FCCLA (Family Career Community Leadersof America) is an organization that teachesindividuals how to be strong and positiveleaders in their families, communities andcareers.

Future Cruise and Travel IndustryProfessionals promotes the cruise line indus-try and assists students with career opportuni-ties in travel and tourism.

The Herb Society exists to cultivate a desig-nated area for herbs, spices and vegetablesto be grown and cultivated on campus, andfor students to take part in caring for these

plants. The flavorful group aims to broadenstudents awareness of varieties, flavors, andaromas of herbs.

Hillel facilitates an awareness of Judaism. It provides support and a number of activitiesthat help to build a better understanding ofJewish tradition, events and rituals.

Honors Scholastic Society promotes academic excellence, community leadershipand the Honors Program at the North MiamiCampus of Johnson & Wales University.

Hospitality Club fosters a greater understanding of the hospitality industrythrough interaction with industry professionals.It also promotes learning and fun outside ofthe classroom through activities and field trips.

The International Club is a diverse organiza-tion that encourages participation of interna-tional students on campus in fundraisingefforts, social gatherings, trips within Florida.You never know what is coming next!

Iota Phi Theta Fraternity Inc. continues thedevelopment and preservation of scholarship,leadership, citizenship, fidelity and brotherhoodamong men.

Jr. ACF (American Culinary Federation)engages in fundraising for the American CulinaryFederation, scholarships, guest lectures, certification procedures, field trips, seminarsand demonstrations.

Lambda Sigma Upsilon Fraternity is an organization that strongly believes that manyindividual and collective successes can beachieved through the efforts of a culturallydiverse brotherhood of college and universitymen who, through close association witheach other, maintain honesty, commitment,respect and trust.

Million Dollar Minds allows members toattain information on how small businessessucceed, and apply that knowledge in orderto achieve business success.

National Society of Minorities in Hospitalitybuilds and maintains a working relationship

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between minority hospitality students andindustry professionals. It also aids in therecruitment and retention of minorities in thehospitality program.

Omega Tau Alpha Fraternity is a private fraternity devoted to the personal and collective needs of its members. The organi-zation is dedicated to cultivation of a uniqueenvironment which instills a lifelong commit-ment to brotherhood.

The Paintball Club’s purpose is to educatepeople about the sport of paintball, to playpaintball (of course) and have fun. Theirmembers, the JWU Fatcatz, are high energyall the time! Newcomers only need to be will-ing to have fun and try a new sport.

PBL/FBLA (Phi Beta Lambda) brings businessand education together in a positive workingrelationship through innovative leadershipand career-development programs.

Powerful Women with a Purpose empowers,motivates and builds confidence in women inareas such as professionalism, physicalappearance, spirituality and womanhood.

Society for Advancement of Management(SAM) works to assist in communicating thepractice of professional management throughthe interaction of students, faculty, and practicing managers. The major focus eachyear is to send students to the annualManagement Seminar.

Special Functions Team is a culinary-basedstudent volunteer club that focuses on allaspects of the culinary profession. The clubprovides opportunities for its members togain experience by participating in variouson- and off-campus events throughout theacademic year.

VICA (Vocational Industry Club of America)helps to encourage young professionals inbusiness, hospitality and culinary arts asthey pursue life and career goals.

Voices of Praise Choir gets students to rec-ognize the value of religion by ministeringthrough song and praise.

Yearbook Committee gives students theopportunity to get involved with designingand creating the annual yearbook.

ATHLETICS

INTRAMURAL SPORTSAnyone can participate in the intramural programat Johnson & Wales. Students interested in participating on a team should stop by the Office of Student Activities located at theRecreation Center. Programs include

• Basketball • Soccer• Beach Volleyball • Softball• Billiards • Table Tennis• Bowling • Ultimate Frisbee• Flag Football • X-Games

VARSITY SPORTSThe following sports are offered:

• Men’s and Women’s Basketball• Men’s and Women’s Cross-Country• Men’s and Women’s Track & Field• Men’s and Women’s Golf• Cheerleading (club sport)

Students who are interested in joining ateam should contact David Graham at (305) 892-7022 or [email protected] formore information.

RECREATIONAL PROGRAMS

Johnson & Wales offers its students theopportunity to participate in a variety ofrecreational programs including

• Aerobic Dance/Step Aerobics• Billiards• Bowling• Canoeing• Golf• Kayaking• Kickboxing• Table Tennis• Tennis• Weight Training• Yoga/Pilates

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ACCOUNTING(College of Business)

ASSOCIATE IN SCIENCE (A.S.) DEGREE

The Accounting associate degree programprovides a solid introduction to accounting,preparing students for entry-level positions indepartments such as accounting, bookkeep-ing or accounts payable of an organization.Upon completion of the program, studentsare best prepared to continue their studies inthe Accounting bachelor’s degree program.Students have the option to select otherCollege of Business bachelor’s programs.

Senior students in the Accounting program atthe Florida Campus work closely with theInternal Revenue Service in a program calledVolunteers in Income Tax Assistance (VITA).The Internal Revenue Service provides anopportunity for accounting students tobecome certified tax preparers through classes and an examination that qualifiesindividual students to prepare federal taxreturns. The VITA program is another exampleof the experiential learning that takes placeat Johnson & Wales University. Studentslearn through actual work experiences andare able to practice the skills and knowledgeneeded for future careers.

BACHELOR OF SCIENCE (B.S.) DEGREE

The Accounting bachelor’s degree programconsists of extensive specialized accountingcourses as well as related business subjectsand general studies. The program is designedto prepare students for entry-level positionsin public accounting firms and similarly challenging positions in private, governmentaland nonprofit organizations. Positions includestaff accountants in public accounting firms,or in finance, tax or cost departments.

Students enrolled in both the associate andbachelor’s degree programs who maintain at least a 3.0 grade point average may have the opportunity to participate in severalon-campus practicum opportunities. Theyreceive hands-on experience by performingaccounting functions for various Universityoperations. Students participating in theAccounting Practicum may graduate with expe-rience in accounts payable, accounts receiv-able, general ledger and internal auditing.

Students wishing to satisfy the 150 Hours ofCollege Education requirement, now requiredin many states before being allowed to takethe Uniform Certified Public AccountantsExamination, may achieve this objective andat the same time earn a master’s degree byapplying for acceptance to the Alan ShawnFeinstein Graduate School at the ProvidenceCampus at the end of their junior year.Acceptance will be granted provided the stu-dent receives the recommendation of twoundergraduate faculty members, successfullycompletes an interview process, and fulfillsthe requirements for the bachelor of sciencedegree.

Programs of Study

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ACCOUNTING

A four-year program leading to the bachelor of science degree for two-year Accounting programgraduates.

First two years:Associate in Science Degree in Accounting (see previous column) 98.5

Third and fourth years:MAJOR COURSES CREDITS

ACCT2023 Intermediate Accounting III 4.5ACCT3012 Federal Taxes II 4.5ACCT3030 Not-for-Profit Accounting 4.5ACCT3040 Auditing 4.5ACCT3045 Internal Auditing 4.5ACCT3050 Advanced Accounting 4.5ACCT3060 Accounting Information Systems 4.5ACCT3075 Financial Management 4.5ACCT4050 International Accounting 4.5ACCT4060 Accounting Seminar 4.5ECON3040 Money & Banking 4.5

RELATED PROFESSIONAL STUDIESCAR0010 Career Management Capstone 1.0LAW3002 The Legal Environment of Business II 4.5

GENERAL STUDIESENG1001 An Introduction to Literary Genres 4.5HIST4020 American Government 4.5LEAD2001 Foundations of Leadership Studies 4.5PHIL3020 Logic: Critical Thinking

OR 4.5PHIL3040 Ethics of Business LeadershipSOC2001 Sociology I 4.5

FREE ELECTIVESThree courses selected from offerings within the University, except ACCT1011, ACCT1012,ACCT1021 and ACCT1022 13.5

Total Credits 91.0

Four-Year Credit Total 189.5

NOTE: Students must earn a performance transcript writing assessment of “validated” or “mastered” in order to graduatewith a bachelor’s degree.

ACCOUNTING

A two-year program leading to the associate in science degree.

MAJOR COURSES CREDITS

ACCT1001 Principles of Accounting I & Lab 5.5ACCT1002 Principles of Accounting II & Lab 5.5ACCT1005 The Accounting Field 4.5ACCT2011 Federal Taxes I 4.5ACCT2021 Intermediate Accounting I 4.5ACCT2022 Intermediate Accounting II 4.5ACCT2031 Cost Accounting I 4.5MGMT1001 Principles of Management 4.5MRKT1001 Principles of Marketing 4.5

RELATED PROFESSIONAL STUDIESCAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5FIT1000 Introduction to Computers 4.5FIT1020 Microcomputer Applications 4.5LAW2001 The Legal Environment of Business I 4.5

GENERAL STUDIESECON1001 Macroeconomics 4.5ECON2002 Microeconomics 4.5ENG1020 English Composition 4.5ENG1021 Advanced Composition

and Communication 4.5ENG1030 Communication Skills 4.5MATH1020 College Algebra 4.5MATH2001 Statistics 4.5PSYC2001 Introductory Psychology 4.5Science One science course from the

following: SCI1015 or SCI3010 4.5

Total Credits 98.5

NOTE: Students must have MATH0001 (Mathematics Lab) orequivalent placement scores to enroll in the following courses:MATH1002 or MATH1020.

FOUR-YEAR OPTIONS:

• Accounting (see next column)• Management (Page 78)• Marketing (Page 81)

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BAKING & PASTRY ARTS(College of Culinary Arts)


The associate degree program in Baking &Pastry Arts provides students with practicaleducation in baking and pastry production,while developing professionalism and excel-lence in academic achievement. Hands-ontraining is paired with academic coursesresulting in a curriculum that is both dynamicand directly aligned with industry needs.

First-year Baking & Pastry Arts studentsrotate through one term of academics, whichincludes Baking Formula Technology, FoodSafety and Sanitation, Cost Control and twoterms of hands-on laboratory classes.Emphasis is placed on skills developmentand techniques of combining basic ingredi-ents to produce classical French pastries,basic breads, cakes and plated desserts.

The second year emphasizes advanced techniques in classical and internationalpreparation and production of cakes, tortes,sugar work, chocolate and confections.Academic courses include leadership studies, introduction to life science, commu-nication skills, and food and beverage costcontrol. Students have a choice, based ongrade point average, of working off-campusin a cooperative program in pastry arts orwithin the internship/externship program.

Baking & pastry internships integrate generaleducation, professional skill enhancement,and career focused education within anindustry setting. During the 11-week term,students’ schedules are based on a five-day,40-hour work week which may include earlymornings, late evenings and weekend shifts.Students who participate in baking & pastryinternships will be placed at the Universityexternship program site. This program givesstudents an opportunity to integrate theoreti-cal learning with practical experience atUniversity-approved properties in the hospi-tality industry. These sites provide studentswith hands-on experience, an opportunity todevelop a relationship with industry, and

exposure to a reputable operation.

Upon graduation from the Baking & PastryArts associate degree program, a variety ofpositions are attainable in hotels, clubs andresorts, retail bakeries, restaurants andwholesale pastry shops.

Eligible graduates may apply for entranceinto the bachelor of science degree programin Culinary Arts at the Florida Campus, the bachelor of science degree program inBaking & Pastry Arts or the bachelor of science degree program in Culinary Nutritionat the Providence Campus. Certain require-ments pertain to each of these bachelor’sdegree programs, which are noted in theirrespective program descriptions.

COOPERATIVE EDUCATION

Eligible second-year Baking & Pastry Arts students may apply for a Selective CareerCooperative Education assignment in placeof the Baking & Pastry Arts Internship.These paid cooperative education assign-ments allow students to gain academic credit as well as invaluable work experience.Selected students work a minimum of 40hours per week on a schedule establishedby their co-op employer. To be eligible toapply for the domestic co-op program, stu-dents must maintain a cumulative gradepoint average of 2.75, maintain a cleanrecord of behavior as defined by the StudentCode of Conduct, and must have completedall prerequisite coursework.

Selected students are assigned to a pre-qualified co-op employer that representsmost segments of the food service industry.These include hotels, restaurants, countryclubs, resorts, spas, casinos, contract foodservice providers and retail bakeries.

The international co-op experience offers aselect group of Baking & Pastry Arts stu-dents a practical, work-related, experientialtraining opportunity at host company sitesthroughout the world, which are chosen bythe University. In addition to meeting specific

61

college eligibility requirements, studentsinterested in completing co-op in a targetedcountry must exhibit the necessary conversa-tional language skills of that country, mustmaintain a 3.25 cumulative grade point aver-age and have a minimum of one year of workexperience in a full-service bakery or similar experience in a hotel, resort or restaurant.

TEACHING ASSISTANT AND FELLOW SCHOLARSHIP PROGRAM

Each year, administrators at the College of Culinary Arts, in conjunction with the administration of Practicum Properties, selectTeaching Assistant candidates from amongthe top students of the graduating class inthe Culinary Arts and Baking & Pastry Artsassociate degree programs. Students whoare continuing their education at theUniversity as Teaching Assistants must beenrolled in a day school program. QualifiedTeaching Assistants may advance to Fellowduring their senior year. These opportunitiesallow students to help defray the costs ofadvanced study while developing their super-visory/management skills.

BAKING & PASTRY ARTS



BPA1100 Principles and Techniques of Bread Production 7.5

BPA1200 Classical French Pastries 7.5BPA1300 Hot & Cold Dessert Presentations 7.5BPA1400 Introduction to Cake Decorating

and Petits Fours 7.5BPA2100 Advanced Cake Decorating &

Classical French Tortes 7.5BPA2200 Chocolate and Sugar Artistry &

Showpieces 7.5

Pastry Arts Applications* 15.0BPA2276 Pastry Arts InternshipBPA2296 Pastry Arts Cooperative Education

RELATED PROFESSIONAL STUDIESCAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5FSM1055 Baking Formula Technology 4.5FSM1060 Food Safety and Sanitation

Management** 2.0FSM2025 Food and Beverage Cost Control 4.5

GENERAL STUDIESENG1020 English Composition 4.5ENG1030 Communication Skills 4.5LEAD2001 Foundations of Leadership Studies 4.5MATH1002 A Survey of College Mathematics 4.5SCI1015 Introduction to Life Science 4.5

Total Credits 95.5

* Students select or are assigned to one of the Pastry ArtsApplications for 15 quarter credit hours of the program.

** Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.

NOTE: Students must have MATH0001 (Mathematics Lab) orequivalent placement scores to enroll in the following courses:MATH1002, MATH1012 or MATH1020.

FOUR-YEAR OPTIONS:

• Baking & Pastry Arts (Providence Campus)• Culinary Arts (Page 66)• Culinary Nutrition (Providence Campus)• Food Marketing (Providence Campus)• Food Service Entrepreneurship

(Providence Campus)• Food Service Management (Page 72)

62

GARNISH YOUR DEGREE12-MONTH PROGRAM IN BAKING & PASTRY ARTS

Johnson & Wales University offers a special-ized, limited enrollment, baking & pastry artsprogram for college graduates. This programleads to the Associate in Science Degree.

The Garnish Your Degree Baking & PastryArts degree program is designed to providepractical education in baking and pastry production, through a program of study thatbuilds proficiency in baking and pastry production, cost control, and sanitation.Students are introduced to techniques ofcombining basic ingredients to produce classical French pastries, basic breads,cakes and plated desserts. Included areadvanced techniques in classical and international preparation and production ofcakes, tortes, sugar artistry, chocolate andconfections.

The program consists of four terms beginningin September. Terms I, II and III consist oflaboratory and related professional studiesclasses. During Term IV, students will takeco-op or externship. Academic areas includebaking formula technology, menu planning andcost controls and sanitation, as well as professional development, where students areintroduced to a career management system.

Students begin to use skills acquired in thefirst, second and third terms by participating in a cooperative education experience.Cooperative education at approved sites willprovide practical, on-the-job training with oppor-tunities for a variety of experience in a seg-ment of the food industry, including hotels,resorts, spas, restaurants, country clubs, contract food service providers and casinos.

GARNISH YOUR DEGREEBAKING & PASTRY ARTS

A 12-month program leading to the associate in science degree.


BPA1100 Principles and Techniques of Bread Production 7.5

BPA1200 Classical French Pastries 7.5BPA1300 Hot & Cold Dessert Presentations 7.5BPA1400 Introduction to Cake Decorating &

Petit Fours 7.5BPA2100 Advanced Cake Decorating &

Classical French Tortes 7.5BPA2200 Chocolate and Sugar Artistry &

Showpieces 7.5

Pastry Arts Applications* 15.0BPA2276 Pastry Arts ExternshipBPA2296 Pastry Arts Cooperative Education

RELATED PROFESSIONAL STUDIESCAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5FSM1055 Baking Formula Technology 4.5FSM1060 Food Safety and Sanitation

Management** 2.0FSM2025 Food and Beverage Cost Control 4.5

GENERAL STUDIES***ENG1020 English Composition 4.5ENG1030 Communication Skills 4.5LEAD2001 Foundations of Leadership Studies 4.5MATH1002 A Survey of College Mathematics 4.5SCI1015 Introduction to Life Science 4.5

Total Credits 95.5

* Students select or are assigned to one of the Pastry Artsapplications for 15 quarter credit hours of the program.

** Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.

*** Transfer credit is required for these courses.

63

BUSINESSADMINISTRATION(College of Business)


The Business Administration associate degreeprogram prepares students for a variety ofbusiness career options. It is an ideal courseof study for those who plan to pursue a bachelor’s degree but have not yet chosen a business career specialization.

Students enrolled in the program may electto continue their education toward anyCollege of Business bachelor of sciencedegree except Criminal Justice andAccounting.

Qualified students entering four-year College ofBusiness majors are eligible for special studiesprograms such as International BusinessExperience, Summer Term Abroad, SummerWork Abroad Program, or Co-op.

Students continuing their education in bachelor’s degree programs in the College ofBusiness have many options to choose fromthat enhance and add experiences beyond theclassroom. Summer Abroad Programs,Internships and Practicum Experiences areavailable for those students who enroll inManagement or Marketing bachelor’s degreeprograms.

Business Administration students choosing tocomplete a bachelor’s degree program havean opportunity to learn and work in an actualbusiness environment. The Johnson & WalesUniversity Business Center is located near theFlorida Campus and serves to support andassist local merchants, businesses, the community and various city agencies andboards. Students gain experience by workingwith clients designing and implementing business plans, marketing and advertising,and assisting in accounting and finance projects and sales promotion campaigns.Students working and learning at the BusinessCenter are often invited to city commissionand economic board meetings at the local cityhall in North Miami.

BUSINESS ADMINISTRATION



FISV2010 Finance 4.5IBUS1001 Foundations of Business 4.5MGMT1001 Principles of Management 4.5MGMT2001 Human Resources Management 4.5MGMT2020 Organizational Behavior 4.5MGMT2030 Service and Production Operations

Management 4.5

RELATED PROFESSIONAL STUDIESACCT1021 Business Accounting I and Lab 5.5ACCT1022 Business Accounting II and Lab 5.5CAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5FIT1000 Introduction to Computers 4.5FIT1020 Microcomputer Applications 4.5LAW2001 The Legal Environment of Business I 4.5MRKT1001 Principles of Marketing*

OR 4.5MRKT1011 Principles of Professional Selling


and Communication 4.5ENG1030 Communication Skills 4.5MATH1002 A Survey of College Mathematics 4.5MATH2001 Statistics 4.5PSYC2001 Introductory Psychology 4.5Science One science course from the


Total Credits 98.5

* Students pursuing a bachelor of science degree inMarketing must select MRKT1001.

NOTES: Students must have MATH0001 (Mathematics Lab) orequivalent placement scores to enroll in the following courses:MATH1002 or MATH1020.

FOUR-YEAR OPTIONS:

• Management (Page 78)• Marketing (Page 81)

64

CRIMINAL JUSTICE



LAW1002 Introduction to Criminal Justice 4.5LAW1090 Introduction to Law Enforcement 4.5LAW2040 Principles of Corrections 4.5LAW2050 Criminology 4.5LAW2080 Criminal Law 4.5LAW2085 Juvenile Justice 4.5

RELATED PROFESSIONAL STUDIESACCT1021 Business Accounting I and Lab 5.5CAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5FIT1000 Introduction to Computers 4.5FIT1020 Microcomputer Applications 4.5

GENERAL STUDIESENG1001 An Introduction to Literary Genres 4.5ENG1020 English Composition 4.5ENG1021 Advanced Composition

and Communication 4.5ENG1030 Communication Skills 4.5MATH1002 A Survey of College Mathematics 4.5PSYC2001 Introductory Psychology 4.5PSYC2002 Abnormal Psychology 4.5SOC2001 Sociology I 4.5Science One science course from the


FREE ELECTIVESThree courses selected from offerings within the University 13.5

Total Credits 97.5

NOTES: In lieu of the electives, selected students with anoverall minimum 2.75 GPA and a minimum 2.75 GPA in the major may serve a one-term externship in an approvedcriminal justice facility for 13.5 credits.

Students must have MATH0001 (Mathematics Lab) or equivalent placement scores to enroll in the following courses: MATH1002 or MATH1020.

FOUR-YEAR OPTION:

• Criminal Justice (see next page)

CRIMINAL JUSTICE(College of Business)


The Criminal Justice associate degree programprepares students for careers in law enforce-ment, corrections, court administration, probation and parole, private security, insurance investigation and allied positions.


Upon completion of the Criminal Justice associate degree program, students may continue their studies in the bachelor’s degreeprograms of Criminal Justice. Because ofmore advanced training, four-year Criminal Justice graduates can expect to be offeredemployment that will allow them to advancemore rapidly in the criminal justice profession.Moreover, some employers, especially federalgovernment law enforcement agencies,require a baccalaureate degree as an entry-level requirement.

Johnson & Wales University offers CriminalJustice students the opportunity to experiencefirst-hand methods and techniques used incriminal investigation. The Crime SceneInstitute (CSI) of Johnson & Wales University islocated on campus and includes an actualcrime scene laboratory, lecture and mockcourtroom and crime scene area. CriminalJustice students learn and experience what isrequired when investigating, gathering and analyzing evidence from an actual crime scene.

65

CRIMINAL JUSTICE

A four-year program leading to the bachelor of science degree for two-year Criminal Justiceprogram graduates.

First two years:Associate in Science Degree in Criminal Justice (see previous page) 97.5


LAW3015 Crime & Constitutional Issues 4.5LAW3035 Court Administration & Management 4.5LAW3053 Criminal Justice Research Methods 4.5LAW3075 Criminal Investigation 4.5LAW4040 Criminalistics 4.5LAW4080 Criminal Justice Senior Seminar 4.5SCI4040 Criminalistics Laboratory 1.5

RELATED PROFESSIONAL STUDIESCAR0010 Career Management Capstone 1.0MGMT1001 Principles of Management 4.5

GENERAL STUDIESECON1001 Macroeconomics 4.5ECON2002 Microeconomics 4.5History One HIST-designated course

(except HIST4030) 4.5HIST4020 American Government 4.5LEAD2001 Foundations of Leadership Studies 4.5PHIL3020 Logic: Critical Thinking

OR 4.5PHIL3040 Ethics of Business LeadershipSOC2002 Sociology II 4.5Elective Two courses with an EASC attribute

from offerings in the School of Arts & Sciences or any other general studies course 9.0

FREE ELECTIVESThree courses selected from offerings within the University (Selected students may elect externship.) 13.5

Total Credits 88.0


NOTE: In lieu of the electives, selected students with anoverall minimum 2.75 GPA and a minimum 2.75 GPA in the major may serve a one-term externship in an approved criminal justice facility for 13.5 credits or students may com-plete the 13.5-credit concentration in National Security listedon Page 87 .

Students must earn a performance transcript writing assessment of “validated” or “mastered” in order to graduate with a bachelor’s degree.

66

CULINARY ARTS(College of Culinary Arts)


The associate degree program in Culinary Artsprovides students with practical education infood production, while developing professional-ism and excellence in academic achievement.Students progress through a program of studythat builds proficiency in food production andcooking, cost control, nutrition, sanitation, foodsafety and food marketing. Hands-on training ispaired with traditional academic courses result-ing in a curriculum that is both dynamic anddirectly aligned with industry needs.

The focus of the first year culinary lab class-es is development and practice of cookingskills, complemented with the developmentof baking, dining and beverage service skills,which includes national certification in alcoholintervention procedures. The academic areasinclude mathematics, introduction to life sci-ence, English composition, community service,professional development and a national foodsafety certification.

Second-year laboratories include advancedtechniques in classical and internationalcuisines, garde manger, patisserie/dessertand dining room, as well as the academicareas of leadership studies, personalized nutri-tion management, communication skills, andintroduction to menu planning and cost control.

Students will experience one term of experi-ential education, which includes internships.During Culinary Arts Internship at University-owned hotels and restaurants, including theRadisson Airport Hotel and the Johnson &Wales Inn and Conference Center, studentsparticipate in actual public food service operations in preparation for future careers.

Graduates of the associate degree programin Culinary Arts have the opportunity to gainimmediate, successful employment in thefood service industry, which would include avariety of positions in full service restaurants,hotels, clubs and resorts catering operations,quantity food production facilities, health

spas and cruise lines. Students looking tocontinue their studies may do so in theCulinary Arts or Food Service Managementbachelor’s degree programs.

Graduates who wish to pursue their bache-lor’s degrees at the Providence Campus maychoose from Baking & Pastry Arts, CulinaryNutrition, Food Marketing, or Food ServiceEntrepreneurship bachelor’s degree programoptions.


Eligible second-year Culinary Arts studentsmay apply for a Selective Career CooperativeEducation assignment in place of the Culinary Arts Internship. These paid cooperativeeducation assignments allow students togain academic credit as well as invaluablework experience. Selected students work aminimum of 40 hours per week on a scheduleestablished by their co-op employer. To be eligible to apply for the domestic co-op program,students must maintain a cumulative gradepoint average of 2.75, maintain a clean recordof behavior as defined by the Student Codeof Conduct, and must have completed all pre-requisite coursework.

Selected students are assigned to a pre-qualifiedco-op employer that represents most segmentsof the food service industry. These includehotels, restaurants, country clubs, resorts, spas,contract food service providers and casinos.

The international co-op experience offers aselect group of Culinary Arts students a practical, work-related, experiential trainingopportunity at host company sites throughoutthe world, which are chosen by the University.In addition to meeting specific college eligibilityrequirements, students interested in complet-ing co-op in a targeted country must exhibit thenecessary conversational language skills ofthat country, must maintain a 3.25 cumulativegrade point average and have a minimum ofone year of work experience in a full-servicerestaurant or similar experience in a hotel or resort.

67

CULINARY INTERNATIONAL EXCHANGE

Each year, a select group of second-year students is chosen to participate in a studentinternational exchange program with culinaryarts schools in Ireland or France. For oneterm, J&W students attend classes in eitherIreland or France. In exchange, students fromthese schools attend culinary classes atJohnson & Wales University. Selected stu-dents receive full academic credit for theterm abroad.

TEACHING ASSISTANT AND FELLOW SCHOLARSHIP PROGRAM

Each year, administrators at the College of Culinary Arts, in conjunction with theadministration of Practicum Properties, select Teaching Assistant candidates fromamong the top students of the graduatingclass in the Culinary Arts and Baking & PastryArts associate degree programs. Studentswho are continuing their education at theUniversity as Teaching Assistants must beenrolled in a day school program. QualifiedTeaching Assistants may advance to Fellowduring their senior year. These opportunitiesallow students to help defray the costs of advanced study while developing theirsupervisory/management skills.

CULINARY ARTS



CUL1315 Stocks, Sauces and Soups 3.0CUL1325 Essentials of Dining Room 3.0CUL1335 Traditional European Cuisine 3.0CUL1345 Introduction to Baking & Pastry 3.0CUL1355 New World Cuisine 3.0CUL1365 Principles of Beverage Service* 3.0CUL1375 Nutrition & Sensory Analysis 3.0CUL1385 Fundamentals of Food Service

Production 3.0CUL1395 Purchasing & Product Identification 3.0CUL1405 Skills of Meatcutting 3.0CUL2215 Garde Manger 3.0CUL2225 Classical French Cuisine 3.0CUL2235 Advanced Dining Room Procedures 3.0CUL2245 International Cuisine 3.0CUL2255 Advanced Patisserie/Desserts 3.0

Culinary Arts Applications** 15.0CUL2276 Culinary Arts InternshipCUL2286 Culinary Arts International ExchangeCUL2296 Culinary Arts Cooperative Education

RELATED PROFESSIONAL STUDIESCAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5FSM1060 Food Safety and Sanitation

Management*** 2.0FSM2045 Introduction to Menu Planning

and Cost Controls 4.5FSM2050 Personalized Nutrition Management 4.5

GENERAL STUDIESENG1020 English Composition 4.5ENG1030 Communication Skills 4.5LEAD2001 Foundations of Leadership Studies 4.5MATH1002 A Survey of College Mathematics 4.5SCI1015 Introduction to Life Science 4.5

Total Credits 95.5

* ServSafe Alcohol Certification course required.

** Students select or are assigned to one of the CulinaryArts applications for 15 quarter credit hours of the pro-gram.

***Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.

NOTE: Students must have MATH0001 (Mathematics Lab) orequivalent placement scores to enroll in the following courses:MATH1002, MATH1012 or MATH1020.

FOUR-YEAR OPTIONS:

• Baking & Pastry Arts (Providence Campus)• Culinary Arts (see next page)• Culinary Nutrition (Providence Campus)• Food Marketing (Providence Campus)• Food Service Entrepreneurship

(Providence Campus)• Food Service Management (Page 72)

68

CULINARY ARTS

A four-year program leading to the bachelor of science degree for two-year Baking & Pastry Arts*and Culinary Arts program graduates.

First two years:Associate in Science Degree** in Baking & Pastry Arts (Page 61) or Culinary Arts (see previous page) 95.5


CUL3055 American Cuisine: Today 3.0CUL3065 Advanced Buffet Catering 3.0CUL3075 A la Carte Cuisine: Europe 3.0CUL3085 Special Function Operations 3.0CUL3090 Oenology 3.0CUL3095 Designing Contemporary Plated

Desserts 3.0CUL4055 Foods of the World 3.0CUL4065 Foods of Asia and the Orient 3.0CUL4075 Food Service Technology & Design 3.0CUL4085 Dining Service Supervision 3.0

ADVANCED CAREER COOPERATIVE EDUCATION***CUL4099 Advanced Culinary Arts Career

Cooperative Education 15.0

RELATED PROFESSIONAL STUDIESCAR0010 Career Management Capstone 1.0FSM3025 Food Science 4.5FSM3035 Supervision for Foodservice

Professionals 4.5FSM3040 Food Service Financial Systems 4.5

GENERAL STUDIESENG1021 Advanced Composition and

Communication 4.5LIT3015 Food in Film and Literature 4.5PHIL3040 Ethics of Business Leadership 4.5PSYC2001 Introductory Psychology 4.5SOC2001 Sociology I 4.5SPAN1001 Conversational Spanish I**** 4.5Choose two from the following: 9.0PHIL3020 Logic: Critical ThinkingSCI3010 Environmental ScienceHistory One history course from the following:

HIST2001, HIST2002 or HIST4020

Total Credits 95.5


* Baking & Pastry Arts associate in science degree graduatesenrolling in the bachelor of science degree in Culinary Artsmust complete all A.S. Culinary Arts laboratory courses.

**Students entering this program with an associate in occupational science degree must complete 18 additionalquarter credit hours of general education courses.

***Students may opt to apply for International StudyAbroad.

**** May be replaced by any other language offering.



The College of Culinary Arts has designed afour-year curriculum that combines practicaleducation in food production along with leader-ship training and general studies courses to prepare students for careers as executivechefs. The Culinary Arts bachelor’s degree pro-gram provides students with the opportunity toincrease cognitive, critical thinking and practi-cal application skills. In both the junior andsenior years, students attend three terms ofacademic studies and attend intensiveadvanced laboratories. These courses buildleadership, planning and evaluation skills, aswell as hands-on skills in proper cooking andbaking techniques, ice carving, creative gar-nishing, plate presentation, and the cuisinesof America and the world. Students learn thephysical and chemical changes occurring infood during preparation, serving and storage.

During the senior year, students will participate in a one-term Advanced CareerCooperative Education program. All work experiences are in the kitchen and are production oriented with emphasis on supervi-sory skill development and kitchen manage-ment. Students will also develop practicalleadership skills used by chefs in today’skitchens. Students participate in “real world”activities which allow them to experience therole of the chef in food service operations.They work with the latest equipment technolo-gy and see how the computer is used to helpthem succeed in the restaurant business.Additionally, students study the financialaspects of how the kitchen contributes to theoverall success of the business.

Upon completion of the bachelor’s degreeprogram in Culinary Arts, students will be prepared to enter the industry in positions to include sous chef and assistant to theexecutive chef.

69

GARNISH YOUR DEGREE CULINARY ARTS

A 12-month program leading to the associate in science degree.


CUL1315 Stocks, Sauces and Soups 3.0CUL1325 Essentials of Dining Room 3.0CUL1335 Traditional European Cuisine 3.0CUL1345 Introduction to Baking & Pastry 3.0CUL1355 New World Cuisine 3.0CUL1365 Principles of Beverage Service* 3.0CUL1375 Nutrition & Sensory Analysis 3.0CUL1385 Fundamentals of Food Service

Production 3.0CUL1395 Purchasing & Product Identification 3.0CUL1405 Skills of Meatcutting 3.0CUL2215 Garde Manger 3.0CUL2225 Classical French Cuisine 3.0CUL2235 Advanced Dining Room Procedures 3.0CUL2245 International Cuisine 3.0CUL2255 Advanced Patisserie/Desserts 3.0

Culinary Arts Applications** 15.0CUL2276 Culinary Arts InternshipCUL2286 Culinary Arts International ExchangeCUL2296 Culinary Arts Cooperative

RELATED PROFESSIONAL STUDIESCAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5FSM1060 Food Safety and Sanitation

Management*** 2.0FSM2045 Introduction to Menu Planning

and Cost Controls 4.5FSM2050 Personalized Nutrition

Management 4.5

GENERAL STUDIES****ENG1020 English Composition 4.5ENG1030 Communication Skills 4.5LEAD2001 Foundations of Leadership Studies 4.5MATH1002 A Survey of College Mathematics 4.5SCI1015 Introduction to Life Science 4.5

Total Credits 95.5

* ServSafe Alcohol Certification course required.

** Students select or are assigned to one of the CulinaryArts applications for 15 quarter credit hours of the program.

***Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.

**** Transfer credit is required for these courses.

GARNISH YOUR DEGREE12-MONTH PROGRAM IN CULINARYARTS

Johnson & Wales University offers a special-ized, limited enrollment, culinary arts pro-gram for college graduates. This programleads to the Associate in Science Degree.

The Garnish Your Degree Culinary Artsdegree program is designed to provide hospi-tality graduates an opportunity to expandtheir knowledge in the area of food service,and graduates of other disciplines an oppor-tunity to acquire the education they need fora career change.

The program consists of four terms begin-ning in September. Terms I, II and III consistof laboratory and related professional stud-ies classes. During Term IV, students willtake co-op or externship. Academic areasinclude menu planning and cost controls,nutrition and sanitation, as well as profes-sional development, where students areintroduced to a career management system.

Students begin to use skills acquired in thefirst, second and third terms by participating in a cooperative educational experience.Cooperative education at approved sites willprovide practical, on-the-job training withopportunities for a variety of experiences inboth kitchen preparation areas and front-of-the-house operations.

70

FASHION MERCHANDISING



ACCT1021 Business Accounting I and Lab 5.5MGMT1001 Principles of Management 4.5MRKT1001 Principles of Marketing 4.5RTL1005 Retailing 4.5RTL1010 Textiles 4.5RTL1020 The Business of Fashion 4.5RTL1050 Visual Merchandising 4.5RTL2063 Retail Industry Seminar 4.5RTL2099 Retail Externship 9.0

RELATED PROFESSIONAL STUDIESCAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5FIT1000 Introduction to Computers 4.5FIT1020 Microcomputer Applications 4.5LAW2001 The Legal Environment of Business I 4.5




Total Credits 102.0


FOUR-YEAR OPTIONS:

• Management (Page 78)• Marketing (Page 81)

FASHIONMERCHANDISING(College of Business)


The Fashion Merchandising associate degreeprogram provides students with an excellentopportunity to learn the fundamentals of fashion and merchandising. Major studiesinclude retailing, a comprehensive introduc-tion to the retail industry, fashion forecastingand textiles.

The goal of the associate degree program is to provide the combination of academic theory and practical experience necessary forentry-level management positions in the retailindustry. Upon graduation, students are best prepared to seek immediate employment, orcontinue their studies in a bachelor’s degreeprogram in Management or Marketing.

71

* Offered at the Providence Campus. Pleaserefer to the Providence Catalog for admissioncriteria for this program.

FOOD & BEVERAGE MANAGEMENT



CUL1315 Stocks, Sauces and Soups 3.0CUL1325 Essentials of Dining Room 3.0CUL1335 Traditional European Cuisine 3.0CUL1345 Introduction to Baking & Pastry 3.0CUL1355 New World Cuisine 3.0FSM1060 Food Safety and Sanitation

Management* 2.0FSM1070 Foods I 4.5FSM2080 Food Service Operations 4.5FSM2099 Food Service Management

Practicum 13.5HOSP1001 The Hospitality Field 4.5HOSP2011 Hospitality Sales

and Meeting Management 4.5HOSP2030 Hospitality Human Resources

and Diversity Leadership 4.5

RELATED PROFESSIONAL STUDIESACCT1011 Hospitality Accounting I and Lab 5.5ACCT1012 Hospitality Accounting II and Lab 5.5CAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5LAW2010 Hospitality Law 4.5

GENERAL STUDIESENG1001 An Introduction to Literary Genres 4.5ENG1020 English Composition 4.5ENG1021 Advanced Composition and

Communication 4.5ENG1030 Communication Skills 4.5LEAD2001 Foundations of Leadership Studies 4.5MATH1002 A Survey of College Mathematics 4.5SCI3010 Environmental Science 4.5

Total Credits 102.0

* Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.


FOUR-YEAR OPTIONS:

• Food Service Management (Page 72)• Hospitality Management (Page 74)• International Hotel & Tourism Management

(Providence Campus)

FOOD & BEVERAGEMANAGEMENT(The College of Culinary Arts and The Hospitality College)


The Food & Beverage Management associatedegree program provides students with aunique combination of culinary skills and hospitality management knowledge. Studentsbroaden their understanding of the industrythrough hands-on culinary classes in cuisine,baking & pastry, and dining room essentials,as well as academic studies in management,hospitality law, human resource & diversityleadership and accounting. Students culminatetheir experience by spending a term in a FoodService Management practicum.

Upon completion of the program, students have the opportunity to enter the food serviceindustry, or may choose to continue theirstudies in the bachelor’s degree programs of Food Service Management, HospitalityManagement or International Hotel &Tourism Management*.

The Food Service Management bachelor’sdegree program prepares graduates for management challenges in the diverse, fast paced and rapidly changing food serviceindustry. This curriculum provides ample oppor-tunity for the food service professionals oftomorrow to build upon their leadership andmanagement abilities, critical thinking skills,problem solving techniques, strong financialanalysis skills and customer awareness. TheFood Service Management degree develops asolid management philosophy in its graduatesand prepares them for exciting and rewardingcareers in the food service industry.

The Hospitality Management bachelor’sdegree is broad based in design and includesstudies in tourism, hotel management, restau-rant management and recreation/ leisure operations. This four-year program preparesstudents for positions in hotels, restaurants,convention bureaus, resorts, cruise lines andother hospitality facilities. It also allows themto pursue a concentration with the option ofselecting a co-op in a specific field of studyto focus on their career interests.

72

FOOD SERVICEMANAGEMENT(The Hospitality College)


The Food Service Management program preparesgraduates for management challenges in thediverse, fast paced and rapidly changing foodservice industry. This curriculum providesample opportunity for the food service profes-sionals of tomorrow to build upon their leadership and management abilities, criticalthinking skills, problem solving techniques,strong financial analysis skills and customerawareness. The Food Service Managementdegree develops a solid management philosophyin its graduates and prepares them for brightand rewarding careers in the food serviceindustry.

Graduates of the Food Service Managementbachelor’s degree program can attain positionsas restaurant managers, kitchen managers/sous chefs, food & beverage directors, cateringmanagers, banquet managers, room servicemanagers, or dining room managers, dependingupon the associate degree received and/orconcentrations selected.

In bachelor’s degree programs, students focustheir studies by choosing a concentration.The following may be of particular interest toFood Service Management majors:

The Cruise Line Management Concentrationallows students to focus on the fast-growingcruise industry. Courses are ideal for candi-dates interested in working in hospitality posi-tions onboard ships, in sales, marketing andoperations shoreside, as well as in the distri-bution system.

The Food & Beverage ManagementConcentration allows students to focus on the food and beverage segment of thehospitality industry. Courses are ideal for can-didates interested in working with beverage,non-commercial, chain, franchises or restau-rant operations.

FOOD SERVICE MANAGEMENT

A four-year program leading to the bachelor of science degree for two-year Baking & Pastry Artsand Culinary Arts program graduates.

First two years:Associate in Science Degree in Baking & Pastry Arts (Page 61) or Culinary Arts (Page 66) 95.5


FSM3001 The Management of Food Service Systems 4.5

FSM3070 Contemporary Issues in the Food Service Industry 4.5

FSM4061 Advanced Food Service Operations Management 4.5

HOSP3050 Hospitality Strategic Marketing 4.5HOSP4060 Hospitality Management Seminar 4.5Hospitality Three courses with an EHSP Electives* attribute selected from offerings

within The Hospitality College 13.5

RELATED PROFESSIONAL STUDIESACCT1011 Hospitality Accounting I and Lab 5.5ACCT1012 Hospitality Accounting II and Lab 5.5ACCT3025 Hospitality Financial Management 4.5CAR0010 Career Management Capstone 1.0LAW2010 Hospitality Law 4.5

GENERAL STUDIESECON1001 Macroeconomics 4.5ECON2002 Microeconomics 4.5ENG1001 An Introduction to Literary Genres 4.5ENG1021 Advanced Composition and

Communication 4.5MATH2001 Statistics 4.5PSYC2001 Introductory Psychology 4.5SOC2001 Sociology I 4.5History One HIST-designated course

(except HIST4030) 4.5Elective One course with an EASC attribute

selected from offerings within the School of Arts & Sciences or any other general studies course 4.5

Total Credits 97.5


* Elective courses allow students to enhance their education-al experience by earning a second concentration or by par-ticipating in a career co-op, term abroad or summer termabroad program.


73


A four-year program leading to the bachelor of science degree for two year Food & BeverageManagement program graduates.

First two years:Associate in Science Degree in Food & Beverage Management (Page 71) 102.0


FSM3010 Beverage Service Management 4.5FSM3070 Contemporary Issues in the

Food Service Industry 4.5FSM4061 Advanced Food Service

Operations Management 4.5HOSP3050 Hospitality Strategic Marketing 4.5HOSP4060 Hospitality Management Seminar 4.5Hospitality Three courses selected from Concentr. declared concentration 13.5Hospitality Three courses with an EHSP Electives* attribute selected from offerings


RELATED PROFESSIONAL STUDIESACCT3025 Hospitality Financial Management 4.5CAR0010 Career Management Capstone 1.0

GENERAL STUDIESECON1001 Macroeconomics 4.5ECON2002 Microeconomics 4.5MATH2001 Statistics 4.5PSYC2001 Introductory Psychology 4.5SOC2001 Sociology I 4.5History One HIST-designated course

(except HIST4030) 4.5Electives Two courses with an EASC attribute

selected from offerings within the School of Arts & Sciences or any other general studies courses 9.0

Total Credits 91.0


* Elective courses allow students to enhance their educational experience by earning a second concentrationor by participating in a career co-op, term abroad or summer term abroad program.



A four-year program leading to the bachelor of science degree for two-year RestaurantManagement program graduates.

First two years:Associate in Science Degree in Restaurant Management (Page 83) 100.5


FSM3010 Beverage Service Management 4.5FSM3070 Contemporary Issues in the

Food Service Industry 4.5FSM4061 Advanced Food Service

Operations Management 4.5HOSP3050 Hospitality Strategic Marketing 4.5HOSP4060 Hospitality Management Seminar 4.5Hospitality Three courses selected from Concentr. declared concentration 13.5Hospitality Three courses with an EHSP Electives* attribute selected from offerings






Total Credits 91.0


* Elective courses allow students to enhance their educational experience by earning a second concentrationor by participating in a career co-op, term abroad or summer term abroad program.


74

HOSPITALITYMANAGEMENT(The Hospitality College)


The Hospitality Management bachelor’sdegree is broad based in design and includesstudies in tourism, hotel management,restaurant management and recreation/leisure operations. This four-year programprepares students for positions in hotels,restaurants, convention bureaus, resorts,cruise lines and other hospitality facilities. It also allows them to pursue a concentrationwith the option of selecting a co-op in a specific field of study to focus on their career interests.

In bachelor’s degree programs, students focustheir studies by choosing a concentration.The following may be of particular interest toHospitality Management majors:

The Cruise Line Management Concentrationallows students to focus on the fast-growingcruise industry. Courses are ideal for candi-dates interested in working in hospitality positions onboard ships, in sales, marketingand operations shoreside, as well as in thedistribution system.

The Food & Beverage ManagementConcentration allows students to focus onthe food and beverage segment of the hospi-tality industry. Courses are ideal for candi-dates interested in working with beverage,non-commercial, chain, franchises or restau-rant operations.

The Golf Management Concentration providesthe basic foundation for students who wantto know how to manage and properly maintaingolf courses. Academic courses are ideal forcandidates interested in working with publicor private golf courses.

HOSPITALITY MANAGEMENT

A four-year program leading to the bachelor of science degree for two-year Food & BeverageManagement or Restaurant Management programgraduates.

First two years:Associate in Science Degree in Food & Beverage Management (Page 71) or Restaurant Management (Page 83) 100.5–102.0


FSM4061 Advanced Food Service Operations Management 4.5

HOSP1010 Front Office Operations 4.5HOSP3015 Dynamics of Recreation/Leisure

& Travel Tourism 4.5HOSP3050 Hospitality Strategic Marketing 4.5HOSP4060 Hospitality Management Seminar 4.5Hospitality Three courses selected from Concentr. declared concentration 13.5Hospitality Three courses with an EHSP Electives* attribute selected from offerings






Total Credits 91.0

Four-Year Credit Total 191.5–193.0

* Elective courses allow students to enhance their educationalexperience by earning a second concentration or by partici-pating in a career co-op, term abroad or summer termabroad program.


75


A four-year program leading to the bachelor of science degree for Travel-Tourism Management pro-gram graduates.

First two years:Associate in Science Degree in Travel-Tourism Management (Page 86) 98.5


HOSP3025 Dynamics of Hotel-Restaurant & Recreation/Leisure Management 4.5

HOSP3050 Hospitality Strategic Marketing 4.5HOSP4060 Hospitality Management Seminar 4.5TRVL4010 Tourism Economics 4.5TRVL4011 Destination Management

Organizations 4.5Hospitality Three courses selected from Concentr. declared concentration 13.5Hospitality Three courses with an EHSP Electives* attribute selected from offerings






Total Credits 91.0


* Elective courses allow students to enhance their educationalexperience by earning a second concentration or by participat-ing in a career co-op, term abroad or summer term abroadprogram.



A four-year program leading to the bachelor of science degree for two-year Hotel Managementprogram graduates.

First two years:Associate in Science Degree in Hotel Management (Page 76) 100.5


FSM4060 Hospitality Operations Management 9.0HOSP3015 Dynamics of Recreation/Leisure

& Travel-Tourism 4.5HOSP3050 Hospitality Strategic Marketing 4.5HOSP4060 Hospitality Management Seminar 4.5Hospitality Three courses selected from Concentr. declared concentration 13.5Hospitality Three courses with an EHSP Electives* attribute selected from offerings






Total Credits 91.0




76


The Hotel Management bachelor’s degreefocuses on contemporary issues relating tostrategic management in the lodging indus-try. The program allows students to pursue concentrations and career co-ops in specificfields of study to enhance their career opportunities. This four-year program pre-pares students for entry-level employment inmanagement trainee and supervisory positions at hotels, restaurants, public institutions, cruise lines and private clubs,with opportunity for advancement to upper-level management positions.

In bachelor’s degree programs, students focustheir studies by choosing a concentration.The following may be of particular interest toHotel Management majors:

The Cruise Line Management Concentrationallows students to focus on the fast-growingcruise industry. Courses are ideal for candi-dates interested in working in hospitality positions onboard ships, in sales, marketingand operations shore side, as well as in thedistribution system.

The Food & Beverage ManagementConcentration allows students to focus onthe food and beverage segment of the hospi-tality industry. Courses are ideal for candi-dates interested in working with beverage,non-commercial, chain, franchises or restau-rant operations.

The Sales, Meeting & Event ManagementConcentration allows students to focus on thesales, marketing and meeting segments ofthe hospitality industry. Courses are ideal forcandidates interested in working with hotels,associations, convention centers, corporationsand tourism-related facilities in sales and marketing and in the managing of meetingsand conventions.

HOTEL MANAGEMENT(The Hospitality College)


The Hotel Management associate degreecombines hospitality management knowledgewith specialized skill-based training in hoteloperations. An integral component of the program is a term-long internship experienceat a University-operated lodging establishment.During these 11 weeks, students receivepractical, on-the-job experience in such areasas: front desk operations, night audit, reser-vations and food and beverage operations.

Upon completion of the program, studentshave the opportunity to enter the hotel industry,or may choose to continue their studies in bachelor’s degree programs in HotelManagement, Hospitality Management orInternational Hotel & Tourism Management*.

The Hospitality Management bachelor’sdegree is broad based in design andincludes studies in tourism, hotel manage-ment, restaurant management and recreation/leisure operations. This four-year programprepares students for positions in hotels,restaurants, convention bureaus, resorts,cruise lines and other hospitality facilities. Italso allows them to pursue a concentrationwith the option of selecting a co-op in a specific field of study to focus on theircareer interests.

* Offered at the Providence Campus only.Please refer to the Providence Catalog foradmission criteria for this program.

77

HOTEL MANAGEMENT



FSM1060 Food Safety and Sanitation Management* 2.0

FSM1070 Foods I 4.5FSM2040 Guest Service Systems 4.5FSM2080 Food Service Operations 4.5HOSP1001 The Hospitality Field 4.5HOSP1010 Front Office Operations 4.5HOSP1011 Hospitality Information Technology 4.5HOSP2011 Hospitality Sales

and Meeting Management 4.5HOSP2030 Hospitality Human Resource

and Diversity Leadership 4.5HOSP2099 Hotel Internship 13.5



and Communication 4.5ENG1030 Communication Skills 4.5LEAD2001 Foundations of Leadership Studies 4.5MATH1002 A Survey of College Mathematics 4.5SCI3010 Environmental Science 4.5

Total Credits 100.5

* Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.


FOUR-YEAR OPTIONS:

• Hospitality Management (Page 74)• Hotel Management (see next column)• International Hotel & Tourism Management

(Providence Campus)

HOTEL MANAGEMENT

A four-year program leading to the bachelor of science degree for two-year Hotel Managementprogram graduates.

First two years:Associate in Science Degree in Hotel Management(see previous column) 100.5

Third and fourth years:MAJOR COURSES CREDIT

FSM4060 Hospitality Operations Management 9.0HOSP3050 Hospitality Strategic Marketing 4.5HOSP3070 Contemporary Issues in the

Hotel/Restaurant Industry 4.5HOSP4060 Hospitality Management Seminar 4.5Hospitality Three courses selected from Concentr. declared concentration 13.5Hospitality Three courses with an EHSP Electives* attribute selected from offerings






Total Credits 91.0




78

MANAGEMENT(College of Business)


Management career education at Johnson &Wales University includes both two-year andfour-year degree programs.

The two-year program in Management providesstudents with an introduction to the principlesof business management. Graduates are best prepared to enter the bachelor of sciencedegree program in Management. Students mayalso enter several other College of Businessbachelor’s degree programs.


The four-year Management program preparesstudents for a variety of responsible managerialpositions in business and industry. The graduateof the four-year program in Management canexpect to be offered employment that will allowrapid advancement with a wide range of firms.

Students in the bachelor of science degree pro-gram in Management may choose from severalout-of-the-classroom learning and work experi-ences, including Summer Abroad, InternationalCo-op or Summer Work Abroad, in addition toopportunities available at the Business Center.Programs are designed to include work, learningand travel to expose students to variouseconomies, governments, organizations andcorporate cultures.

Students who wish to complete the programrequirements at the Business Center will beinvolved in projects and work from local govern-ment agencies, merchants and individualsneeding business plans, advertising and pro-motions, marketing and financial informationand assistance. Students completing theInternational Business Experience and GlobalManagement Career Focus receive collegecredit or they may choose to complete threeadditional business-related courses.

Students will choose one concentration fromthe following options. The University’s Career

Management System will facilitate theseselections.

CONCENTRATIONS FORMANAGEMENT MAJORS

• Human Resource Management (Page 87)• International Business (Page 87)• Marketing Management (Page 87)

79

MANAGEMENT



FISV2010 Finance 4.5IBUS1001 Foundations of Business 4.5MGMT1001 Principles of Management 4.5MGMT2001 Human Resources Management 4.5MGMT2020 Organizational Behavior 4.5MGMT2030 Service and Production

Operations Management 4.5

RELATED PROFESSIONAL STUDIESACCT1021 Business Accounting I and Lab 5.5ACCT1022 Business Accounting II and Lab 5.5CAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5FIT1000 Introduction to Computers 4.5FIT1020 Microcomputer Applications 4.5LAW2001 The Legal Environment of Business I 4.5MRKT1001 Principles of Marketing 4.5




Total Credits 98.5


FOUR-YEAR OPTIONS:

• Management (see next page)• Marketing (Page 81)

MANAGEMENT

A four-year program leading to the bachelor of science degree for two-year Business Administrationor Management program graduates.

First two years:Associate in Science Degree in Business Administration (Page 63) or Management(see previous page) 98.5


ACCT3023 Managerial Accounting 4.5IBUS4090 International Business Experience 13.5LAW3002 The Legal Environment of Business II 4.5MGMT3030 Managerial Technology 4.5MGMT3040 Process and Quality Management 4.5MGMT4020 Strategic Management 4.5MGMT4030 Senior Management Seminar 4.5MGMT4089 Management Career Focus 13.5Business Three courses selected from the Concentr. concentration listed on Page 78 13.5

RELATED PROFESSIONAL STUDIESCAR0010 Career Management Capstone 1.0

GENERAL STUDIESENG1001 An Introduction to Literary Genres 4.5LEAD2001 Foundations of Leadership Studies 4.5PHIL3020 Logic: Critical Thinking

OR 4.5PHIL3040 Ethics of Business LeadershipSOC2001 Sociology I 4.5History One HIST-designated course

(except HIST4030) 4.5

FREE ELECTIVEOne course selected from offerings within the University 4.5

Total Credits 95.5



80

MANAGEMENT

A four-year program leading to the bachelor of science degree for two-year non-Managementgraduates.

First two years:Associate in science degree in other* College of Business program 98.5–102.0


ACCT3023 Managerial Accounting 4.5IBUS4090 International Business Experience 13.5MGMT2001 Human Resources Management 4.5MGMT2020 Organizational Behavior 4.5MGMT2030 Service & Production Operations

Management 4.5MGMT4020 Strategic Management 4.5MGMT4030 Senior Management Seminar 4.5MGMT4089 Management Career Focus

(or prerequisite courses)** 13.5Business Three courses selected from the Concentr. concentrations listed on Page 78 13.5

RELATED PROFESSIONAL STUDIES CAR0010 Career Management Capstone 1.0 LAW3002 The Legal Environment of Business II 4.5




Total Credits 95.5


* These associate in science programs include Accounting,Fashion Merchandising and Marketing.

** Non-management majors may use this to fulfill a combination of management prerequisites andMGM3000/4000-level courses totaling 13.5 credits.Students transferring to this major from FashionMerchandising will take ACCT1022 and two career elec-tives in lieu of MGMT4089. Students meeting eligibilitycriteria may elect a Business Co-op (BUS4099).Otherwise, students must take 13.5 credits from choiceslisted on Page 79 to create a concentration.

Students must earn a performance transcript writing assessment of “validated” or “mastered” in order to graduatewith a bachelor’s degree.

81

MARKETING(College of Business)


The Marketing associate degree program provides a solid introduction to marketing,preparing students for entry-level positions in the sales industry. Upon completion, students have the opportunity to continuetheir studies in the bachelor’s degree pro-gram in Management or Marketing.


Graduates of the Marketing bachelor’s degreeprogram are prepared for entry-level posi-tions in sales, market research, marketanalysis and product development in theretail, wholesale and manufacturing environ-ments.

As a candidate for a Bachelor of ScienceDegree in Marketing, students may apply fora Selective Career Co-op with a cooperatingbusiness firm in place of one term of collegestudies.

The bachelor of science degree program inMarketing includes the courses and actualwork experiences needed for careers intoday’s marketing fields. Students learnresearch methods, advertising and marketingmethods, and techniques used in major campaigns and in the introduction of newproducts and services. Students are requiredto complete the Marketing Externship or theBusiness Career Co-op that provide opportu-nities for students to use acquired skills andknowledge from the classroom in actual business settings. Students may also choose to complete the requirement at theBusiness Center and gain actual training and work experience by developing marketing,advertising and promotional work for localbusinesses and government agencies.

MARKETING



ADVC1010 Marketing Communications I 4.5MRKT1001 Principles of Marketing 4.5MRKT1002 Consumer Behavior 4.5MRKT1011 Principles of Professional Selling 4.5MRKT2020 Business-to-Business Marketing 4.5MRKT2050 Qualitative Research 4.5

RELATED PROFESSIONAL STUDIESACCT1021 Business Accounting I and Lab 5.5ACCT1022 Business Accounting II and Lab 5.5CAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5FIT1000 Introduction to Computers 4.5FIT1020 Microcomputer Applications 4.5LAW2001 The Legal Environment of Business I 4.5MGMT1001 Principles of Management 4.5




Total Credits 98.5


FOUR-YEAR OPTIONS:

• Management (see previous page)• Marketing (see next page)

82

MARKETING

A four-year program leading to the bachelor of science degree for two-year Marketing programgraduates.

First two years:Associate in Science Degree in Marketing (see previous page) 98.5


ADVC1011 Marketing Communications II 4.5FISV2010 Finance 4.5MRKT3005 Brand Marketing 4.5MRKT3011 Direct Marketing 4.5MRKT3040 e-Commerce 4.5MRKT3055 Quantitative Research 4.5MRKT4001 Strategic Marketing 4.5MRKT4030 International Marketing 4.5MRKT4076 Marketing Externship 9.0Career Three courses with an ECAR attribute Electives selected from offerings within

the College of Business 13.5

RELATED PROFESSIONAL STUDIESCAR0010 Career Management Capstone 1.0IBUS4090 International Business Experience 13.5




Total Credits 95.5



MARKETING

A four-year program leading to the bachelor of science degree for two-year non-Marketing graduates.

First two years:Associate in science degree in other* College of Business program 98.5–102.0


FISV2010 Finance** 4.5MRKT1002 Consumer Behavior 4.5MRKT2020 Business-to-Business Marketing 4.5MRKT2050 Qualitative Research 4.5MRKT3005 Brand Marketing 4.5MRKT3011 Direct Marketing 4.5MRKT3040 e-Commerce 4.5MRKT4001 Strategic Marketing 4.5MRKT4030 International Marketing 4.5MRKT4076 Marketing Externship 9.0Career Two courses with an ECAR attribute Electives selected from offerings within

the College of Business 9.0

RELATED PROFESSIONAL STUDIESCAR0010 Career Management Capstone 1.0IBUS4090 International Business Experience 13.5


OR 4.5PHIL3040 Ethics of Business LeadershipSOC2001 Sociology I 4.5History One course from the following:

HIST2001, HIST2002, HIST4020 4.5

Total Credits 95.5


* These associate in science programs include Accounting,Business Administration, Fashion Merchandising and Management. Any course mentioned in this curriculumthat has already been taken in the student’s associatedegree program should be replaced with a career elective.

** Students transferring to this major from BusinessAdministration or Management must take a career elective in lieu of FISV2010.

NOTES: Students transferring to this major from FashionMerchandising must take ACCT1022 as an extra course.


83

RESTAURANTMANAGEMENT(The Hospitality College)


The Restaurant Management associatedegree program prepares students for entry-level positions in the restaurant industry.Students develop skills and knowledge forassisting with the management of restaurants,hotel food & beverage operations and non-commercial food operations. Areas offocus within this degree program include foodpreparation, guest services, human resourcemanagement, administrative practices andindustry procedures.

Upon completion of the program, studentshave the opportunity to enter the industry, ormay choose to continue their studies in thebachelor’s degree programs of Food ServiceManagement, Hospitality Management orInternational Hotel & Tourism Management*.

The Food Service Management bachelor’sdegree program prepares graduates for management challenges in the diverse, fast paced and rapidly changing food serviceindustry. This curriculum provides ampleopportunity for the food service professionalsof tomorrow to build upon their leadershipand management abilities, critical thinkingskills, problem solving techniques, strongfinancial analysis skills and customer aware-ness. The Food Service Management degreedevelops a solid management philosophy inits graduates and prepares them for brightand rewarding careers in the food serviceindustry.

The Hospitality Management bachelor’sdegree is broad based in design and includesstudies in tourism, hotel management,restaurant management and recreation/leisureoperations. This four-year program preparesstudents for positions in hotels, restaurants,convention bureaus, resorts, cruise lines andother hospitality facilities. It also allows themto pursue a concentration with the option ofselecting a co-op in a specific field of studyto focus on their career interests.

*Offered at the Providence Campus. Pleaserefer to the Providence catalog for admissioncriteria for this program.

RESTAURANT MANAGEMENT



FSM1060 Food Safety and Sanitation Management* 2.0

FSM1070 Foods I 4.5FSM2040 Guest Service Systems 4.5FSM2060 Food Preparation Management 9.0FSM2080 Food Service Operations 4.5FSM2099 Food Service Management

Practicum 13.5HOSP1001 The Hospitality Field 4.5HOSP2011 Hospitality Sales

& Meeting Management 4.5HOSP2030 Hospitality Human Resource

and Diversity Leadership 4.5



and Communication 4.5ENG1030 Communication Skills 4.5LEAD2001 Foundations of Leadership Studies 4.5MATH1002 A Survey of College Mathematics 4.5SCI3010 Environmental Science 4.5

Total Credits 100.5

* Students must pass a national exam that is recognized bythe Conference for Food Protection as a graduationrequirement.


FOUR-YEAR OPTIONS:

• Food Service Management (Page 72)• Hospitality Management (Page 74)• International Hotel & Tourism Management

(Providence campus)

84

SPORTS/ENTERTAINMENT/EVENT MANAGEMENT(The Hospitality College)


The bachelor of science degree program inSports/Entertainment/Event Managementoffers a unique combination of academiccourses with hands-on externship experienceto provide the operations-based knowledgeand skills needed to work in the exciting andexpanding field of sports/entertainment/eventmanagement. Students learn about the opera-tions and management of public assemblyfacilities such as stadiums, arenas, perform-ing arts centers, athletic venues, sportstracks, amphitheaters and convention centers.The program culminates in an exciting, term-long, off-site externship under the direction ofan industry professional that allows studentsto apply the event/operations management,sales/marketing, and revenue managementskills they’ve learned.

Upon completion of the program, studentsmay seek career opportunities in a variety of areas, including, but not limited to: eventplanning/operations, luxury suite operations/sales, game day operations, box office/tick-eting, sports/event marketing, promotions,sponsorship development, sports/arts programming, conference services and exposition operations.

Recognizing the wide diversity of positionsavailable in the sports, entertainment andevent management industry, students havethe opportunity to focus their educationthrough the completion of a concentration.Those of particular interest to Sports/Entertainment/Event Management studentsare as follows:

The Golf Management Concentration providesthe basic foundation for students who wantto know how to manage and properly maintaingolf courses. Academic courses are ideal forcandidates interested in working with publicor private golf courses.

The Sales, Meeting & Event ManagementConcentration allows students to focus onthe sales, marketing and meeting segmentsof the hospitality industry. Courses are idealfor candidates interested in working withhotels, associations, convention centers, corporations and tourism-related facilities insales and marketing and in the managing ofmeetings and conventions.

The Sports Management Concentration allowsstudents to focus on the professional, colle-giate and community sports industry. Studentsmay select from such courses as sports marketing, professional sports managementand athletic coaching/administration. This concentration is designed for candidates whodesire positions with professional/collegiatesport teams, sporting venues, coaching/athlet-ics or sport/event marketing firms.

85

SPORTS/ENTERTAINMENT/EVENT MANAGEMENT

A four-year program leading to the bachelor of science degree in Sports/Entertainment/EventManagement.


FSM2026 Food & Beverage Controls 4.5HOSP2030 Hospitality Human Resource

and Diversity Leadership 4.5HOSP3020 Trade Show/Exposition

Management 4.5HOSP3050 Hospitality Strategic Marketing 4.5SEE1001 Introduction to Sports/

Entertainment/Event Management 4.5SEE2010 Facilities Operations 4.5SEE2020 Event Management 4.5SEE2030 The Entertainment Industry 4.5SEE3010 Ticket Sales and Operations 4.5SEE3045 Media Relations 4.5SEE3070 Contemporary Issues in the Sports/

Entertainment/Event Industry 4.5SEE4050 Public Assembly

Facility Management 4.5SEE4060 Sports/Entertainment/Event

Management Seminar 4.5SEE4099 Sports/Entertainment/Event

Management Externship 13.5TRVL3050 Managing Negotiations in

the Service Industry 4.5Hospitality Three courses selected from Concentr. declared concentration 13.5Hospitality Three courses with an EHSP Electives* attribute selected from offerings


RELATED PROFESSIONAL STUDIESACCT1021 Business Accounting I and Lab 5.5ACCT1022 Business Accounting II and Lab 5.5ACCT3023 Managerial Accounting 4.5CAR0005 Career Planning 0.5CAR0010 Career Management Capstone 1.0CAR1003 Introduction to Career Management 1.5LAW2001 The Legal Environment of Business I 4.5

GENERAL STUDIESECON1001 Macroeconomics 4.5ECON2002 Microeconomics 4.5ENG1001 An Introduction to Literary Genres 4.5ENG1020 English Composition 4.5ENG1021 Advanced Composition

and Communication 4.5ENG1030 Communication Skills 4.5History One HIST-designated course

(except HIST4030) 4.5LEAD2001 Foundations of Leadership Studies 4.5MATH1002 A Survey of College Mathematics 4.5MATH2001 Statistics 4.5PSYC2001 Introductory Psychology 4.5SCI3010 Environmental Science 4.5SOC2001 Sociology I 4.5Electives Two courses with an EASC attribute


Total Credits 194.0

* Elective courses allow students to enhance their educationalexperience by earning a second concentration or by partici-pating in a career co-op or term abroad program.



86

TRAVEL-TOURISMMANAGEMENT(The Hospitality College)


The Travel-Tourism Management associatedegree program introduces the principles andprocedures of domestic and international trav-el. Emphasis is placed on tourism geography,automated travel systems and managementskills needed to succeed in the travel industry.

Students participate in a term-long practicumat the University’s Florida Campus working atone or more industry partner sites, includingtravel agencies, international tour operators,the Miami Airport, local convention and visi-tors bureaus and cruise lines. The culminationof the practicum experience is a familiarizationtour to a pre-selected destination. Studentsresearch, negotiate and develop this highlyanticipated journey.

Upon completion of the program, studentshave the opportunity to continue their studiesin the bachelor’s degree programs ofHospitality Management or InternationalHotel & Tourism Management*, or seekimmediate employment in the travel industry.

Term Abroad and/or Summer Abroad programsare strongly recommended for Travel-TourismManagement students continuing on to bachelor’s degree programs.

The Hospitality Management bachelor’s degreeis broad based in design and includes studiesin tourism, hotel management, restaurantmanagement and recreation/leisure operations. This four-year program preparesstudents for positions in hotels, restaurants,convention bureaus, resorts, cruise lines andother hospitality facilities. It also allows themto pursue a concentration with the option ofselecting a co-op in a specific field of study tofocus on their career interests.

* Offered at the Providence Campus only.Please refer to the Providence Catalog foradmission criteria for this program.

TRAVEL-TOURISM MANAGEMENT



HOSP2030 Hospitality Human Resource and Diversity Leadership 4.5

TRVL1001 Introduction to Travel-Tourism 4.5TRVL1010 Destination Geography I 4.5TRVL1011 Destination Geography II 4.5TRVL1025 Travel Service Management 4.5TRVL1035 Travel Information Systems 4.5TRVL2040 Travel Sales Management 4.5TRVL2099 Travel Center Practicum 13.5

RELATED PROFESSIONAL STUDIESACCT1021 Business Accounting I and Lab 5.5ACCT1022 Business Accounting II and Lab* 5.5CAR0005 Career Planning 0.5CAR1003 Introduction to Career Management 1.5LAW2001 The Legal Environment of Business I 4.5


and Communication 4.5ENG1030 Communication Skills 4.5LEAD2001 Foundations of Leadership Studies 4.5MATH1002 A Survey of College Mathematics 4.5SCI3010 Environmental Science 4.5SPAN1001 Conversational Spanish I 4.5

Total Credits 98.5

NOTES: Students wishing to enter the International Hotel &Tourism Management or Hospitality Management bachelor’sdegree should substitute ACCT1012 for ACCT1022.

Students must have MATH0001 (Mathematics Lab) or equivalent placement scores to enroll in the following courses: MATH1002 or MATH1020.

FOUR-YEAR OPTIONS:

• Hospitality Management (Page 74)• International Hotel & Tourism Management

(Providence Campus)• Global Tourism Management

(Providence Campus)

87

CONCENTRATIONS

Students may choose to focus their electivesin any of the following three-course concen-trations. Beyond the enrichment a concentra-tion provides, students’ transcripts willreflect commitment to a particular areawhich may be impressive to prospectiveemployers.

Declaring Your ConcentrationEach student should consult with his/heracademic coach in order to determinewhich concentration(s) will best further thestudent’s career goals. Students then needto formally declare their concentration(s) bycompleting a concentration form in StudentAcademic Services (SAS). A student maydeclare up to a maximum of three concen-trations per degree program.

COLLEGE OF BUSINESS

Courses already required in a student’s indi-vidual program cannot be selected to fulfill aCOB concentration requirement. Students areresponsible for completing any prerequisitesnecessary for courses listed in a concentra-tion in order to complete the concentration.

HUMAN RESOURCES MANAGEMENTChoose any three of the following courses.

COURSES CREDITS

ECON3030 Managerial Economics 4.5MGMT2001 Human Resource Management 4.5MGMT3050 Compensation & Benefits

Management 4.5MGMT3060 Human Resources Training

& Development 4.5MGMT4040 Contemporary Management 4.5MGMT4070 Human Resources Management

Strategy 4.5

Total Credits 13.5

INTERNATIONAL BUSINESSChoose any three of the following courses.

COURSES CREDITS

IBUS2002 International Business 4.5IBUS2030 Foreign Area Studies 4.5IBUS2040 International Culture and Protocol 4.5IBUS3050 Export Procedures & Practices 4.5

Total Credits 13.5

MARKETING MANAGEMENTChoose any three of the following courses.

COURSES CREDITS

MRKT1002 Consumer Behavior 4.5MRKT2020 Business-to-Business Marketing 4.5MRKT3005 Brand Marketing 4.5MRKT4001 Strategic Marketing 4.5MRKT4030 International Marketing 4.5

Total Credits 13.5

NATIONAL SECURITY

COURSES CREDITS

LAW3810 Topics in National Security 4.5LAW3820 Cyber Crimes 4.5LAW4033 Terrorism 4.5

Total Credits 13.5

THE HOSPITALITY COLLEGE

As a condition of baccalaureate graduation,all students (except for Food ServiceManagement majors from the College ofCulinary Arts) enrolled in Hospitality Collegedegrees must complete a three-course con-centration in their junior and senior years.

When completing a concentration in TheHospitality College, students may not userequired core courses (or their equivalent)from within their chosen major. Additionally,students may not apply the same course todifferent Hospitality College concentrations.

Hospitality majors have three concentrationelectives and three hospitality electives.Transfer students who transfer in three or

88

more hospitality elective courses are notrequired to use their remaining electivestoward a concentration.

CRUISE LINE MANAGEMENT

COURSES CREDITS

TRVL3080 Dynamics of the Cruise Industry 4.5TRVL3081 Cruise Operations 4.5TRVL3082 Cruise Marketing and Sales 4.5

Total Credits 13.5

FOOD & BEVERAGE MANAGEMENT

COURSES CREDITS

FSM3010 Beverage Service Management* 4.5

Choose two of the following:FSM2040 Guest Service Systems 4.5FSM3012 Advanced Menu Analysis 4.5FSM3020 Dining Service Management 4.5FSM3050 Beverage Appreciation 4.5FSM4040 Contract Food Service Management 4.5HOSP3060 Private Club Management 4.5

Total Credits 13.5

* If FSM3010 is a required course in the student’s major,the student will take FSM3050, Beverage Appreciation (for which FSM3010 is a prerequisite course), and choosetwo other courses from the list above.

GOLF MANAGEMENT

COURSES CREDITS

SEE3080 Golf Operations Management 4.5SEE3085 Turfgrass Management 4.5

Choose one of the following:HOSP3060 Private Club Management 4.5SEE3090 Golf Course Design

and Construction 4.5

Total Credits 13.5

INTERNATIONAL HOSPITALITY OPERATIONS MANAGEMENT

COURSES CREDITS

Choose one of the following:HOSP2050 International Tour and Hotel

Operations* 9.0SEE3055 International Special Event

Management* 9.0Choose one of the following:HOSP4020 Cultural Diversity Management 4.5IBUS2030 Foreign Area Studies** 4.5IBUS2040 International Culture and Protocol** 4.5IHTV3010 International Hospitality

Management 4.5TRVL3030 International Policies of Tourism 4.5

Total Credits 13.5

* HOSP2050 and SEE3055 are only offered during summerterm abroad program. Students must apply and be acceptedto this program.

** IBUS2030 and IBUS2040 are the only courses offered atthe North Miami Campus. All other selections would needto be completed during the term abroad program.

SALES, MEETING & EVENTMANAGEMENT

COURSES CREDITS

HOSP3020 Trade Show/Exposition Management 4.5

Choose two of the following:HOSP2011 Hospitality Sales

& Meeting Management 4.5HOSP3045 Managing Vacation Ownership

(timeshare) Resorts 4.5MRKT3011 Direct Marketing 4.5MRKT3040 e-Commerce 4.5SEE2020 Event Management 4.5SEE2030 The Entertainment Industry 4.5SEE3040 Special Event Management:

Ceremony and Protocol 4.5SEE3045 Media Relations 4.5SEE3060 Concert and Event Production 4.5TRVL3050 Managing Negotiations in

the Service Industry 4.5

Total Credits 13.5

SPORTS MANAGEMENTChoose any three of the following courses.

COURSES CREDITS

LIT3040 Sports in Literature 4.5SEE2015 Leadership in

Recreation/Leisure Settings 4.5SEE3030 Athletic Coaching and Administration 4.5SEE4020 Sports & Entertainment Marketing 4.5

Total Credits 13.5

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SCHOOL OF ARTS & SCIENCES

APPLIED MATHEMATICSChoose any three of the following courses, only oneof which may be a required course in your major.

COURSES CREDITS

MATH1002 A Survey of College Mathematics 4.5MATH1020 College Algebra 4.5MATH1930 Quantitative Analysis I 4.5MATH2001 Statistics 4.5

Total Credits 13.5

LEADERSHIP STUDIESChoose any three of the following courses.

COURSES CREDITS

FSM3035 Supervision for Foodservice Professionals* 4.5

LEAD2001 Foundations of Leadership StudiesOR 4.5

LEAD2901 Honors Foundation of Leadership StudiesLEAD2010 Special Topics in Leadership 4.5PHIL3040 Ethics of Business Leadership 4.5SEE2015 Leadership in Recreation/

Leisure Settings 4.5

Total Credits 13.5

* FSM3035 is available only to bachelor’s degree candi-dates from the College of Culinary Arts.

LITERATUREChoose any three of the following courses.

COURSES CREDITS

ENG1001 An Introduction to Literary Genres 4.5LIT3015 Food in Film and Literature 4.5LIT3020 Studies in the Short Story 4.5LIT3040 Sports in Literature 4.5LIT4010 Science Fiction 4.5

Total Credits 13.5

PSYCHOLOGYChoose any three of the following courses.

COURSES CREDITS

PSYC2001 Introductory Psychology 4.5PSYC2002 Abnormal Psychology 4.5PSYC2010 Personality 4.5PSYC3001 Social Psychology 4.5

Total Credits 13.5

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Technical StandardsCOLLEGE OF CULINARY ARTS

To participate in any program in the Collegeof Culinary Arts, each student, with or withoutreasonable accommodations, must be ableto safely and effectively

• communicate in person with co-workers and guests

• attend and participate in laboratory andproduction classes of up to six hours inlength

• lift and transport food and other culinaryproduct, equipment, small wares and utensils

• lift and transport trays with hot and coldplated foods, small wares, and otheritems, and serve and clear tables whereguests are seated

• pour and serve liquids and beverages,including hot liquids

• use knives and other commercial cookingutensils

• operate commercial cooking and foodservice equipment

• maneuver in professional or commercialkitchens, dining rooms and related facilities

• test and evaluate the taste, appearance,texture and aroma of food and beverageproducts

• use commercial cleaning and sanitizingequipment and materials

The foregoing technical standards are essential to all programs of instruction in the College of Culinary Arts and also reflectindustry requirements and standards.

THE HOSPITALITY COLLEGE

Sports/Entertainment/Event ManagementTo participate in these programs, each student, with or without reasonable accommodations, must be able to safely and effectively

• communicate with fellow workers and customers in person and by telephone

• input data into and retrieve data from

a computer• lift, transport, and use program-related

equipment and apparatus, including, where applicable, sporting, gaming, andrecreational equipment, or convention services apparatus such as furniture, displays and drapage

Travel/Tourism ManagementTo participate in this program, each student,with or without reasonable accommodations,must be able to safely and effectively

• communicate with fellow workers and customers in person and by telephone

• input data into and retrieve data from a computer

• travel by standard commercial carriers,including airlines

• handle luggage, ground transportation andhotel accommodations, and access toursites with available on-site accommodations

All Other Hospitality ProgramsTo participate in these programs, each student,with or without reasonable accommodations,must be able to safely and effectively

• communicate with fellow workers, guestsand customers in person and by telephone

• attend and participate in both day andnight shift (including third shift) classes

• input data into and retrieve data from acomputer

• lift, transport and set up moveable hotel furniture, serving equipment and cleaningequipment, and safely and effectively operate or use such items in the prepara-tion, utilization and maintenance of hotelor institutional facilities

• attend and participate in laboratory andfood production classes of up to six hoursin length

• lift and transport food and other culinaryproduct, equipment, small wares and utensils

• lift and transport trays with hot and coldplated foods, small wares and other items,and serve and clear tables where guestsare seated

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• pour and serve liquids and beverages,including hot liquids

• use knives and other commercial cookingutensils

• operate commercial cooking and food service equipment

• maneuver in professional or commercialkitchens, dining rooms and related facilities

• test and evaluate the taste, appearance,texture and aroma of food and beverageproducts

• perform commercial or institutional house-keeping tasks (such as bedmaking) anduse commercial cleaning and sanitizingequipment and materials

The foregoing technical standards are essential to the programs of instruction inThe Hospitality College and also reflect industry requirements and standards.

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AlphabeticCode Discipline

Alan Shawn Feinstein Graduate SchoolEVNT Event LeadershipGRAD Graduate Studies

Career DevelopmentCAR Career Management

College of BusinessACCT AccountingADVC Advertising CommunicationsBUS BusinessECON EconomicsENTR EntrepreneurshipEQN EquineFISV Financial Services ManagementIBUS International BusinessLAW LawMGMT ManagementMRKT MarketingRTL RetailSEC Secretarial

College of Culinary ArtsBPA Baking & Pastry ArtsCUL Culinary ArtsNUTR Culinary Nutrition

The Hospitality CollegeFSM Food Service ManagementHOSP Hospitality ManagementIHTV International Hotel & TourismREC Recreation/Leisure StudiesSEE Sports/Entertainment/Event ManagementTHRP Therapeutic RecreationTRVL Travel/Tourism

School of Arts & SciencesART ArtCSL Community Service-LearningENG EnglishESL English Language InstituteFREN FrenchGER GermanHIST HistoryLEAD Leadership StudiesLIT LiteratureMATH MathematicsPHIL PhilosophyPSCI Political SciencePSYC PsychologyREL ReligionRSCH ResearchSCI ScienceSOC SociologySPAN Spanish

School of EducationEDUC EducationSPED Special Education

AlphabeticCode Discipline (continued)

School of TechnologyCAD Computerized DraftingCGRA Computer GraphicsCSIS Computer ScienceENGN EngineeringFIT Foundations in TechnologyITEC Information TechnologyTECX Technology Experiential Education

OtherABRD Academic International ProgramsPHYS Physical EducationPT Performance Skill Test

Numeric Values

0001–0999 Non-credit and/or institutional credit courses

1000–1999 Introductory courses2000–3999 Intermediate courses4000–4999 Advanced courses5000–6999 Graduate courses7000–9999 Doctoral courses

First Digit

1 Freshman level 4 Senior level2 Sophomore level 5–6 Graduate level3 Junior level 7–9 Doctoral level

Miscellaneous

GS Denotes a general studies course outside of the School of Arts & Sciences

H Denotes an honors courseHO Denotes an honors-option coursePT Denotes a course in which performance

transcript skills are measuredSL Denotes a possible service learning moduleWI Denotes a writing-intensive course

Definitions of Elective Attributes

Arts & Sciences Elective (EASC attribute) Any course offered by the School of Arts & Sciencesnot found in the student's core curriculumCareer Elective (ECAR attribute) Any course with an ECAR attribute from the Collegeof Business or School of Technology not found in thestudent's core curriculum; ENG2010 and ENG2030are also career electivesElective ("free" elective)Any 4.5 credit or higher course from any disciplinenot found in the student's core curriculum (there isno special attribute since you can select any course) Financial Services Elective (EFIN attribute)Any course with an EFIN attribute identified by theCollege of Business not found in the student's core curriculum Hospitality Elective (EHSP attribute) Any course as identified by the Hospitality Collegeand not found in the student's core curriculumInternational Business Elective (EIBU attribute)Any course with an EIBU attribute not found in the student's core curriculumTechnology Elective (ETEC attribute) Any course offered by the School of Technology notfound in the student's core curriculum and exclud-ing FIT1000 and FIT1020

Course Numbering System

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Career DevelopmentCAREER MANAGEMENT

CAR0005 CAREER PLANNINGThis is the second course in a series of three careermanagement courses that students will participate in at the University. Students will further enhance theirknowledge of career management topics such as careerplanning strategies, industry/segment exploration, experiential education options, job search techniquesand skill development. Students will continue to use the Best Fit Career Management System as a resourceand guide as they explore their options and work towardBest Fit Employment. Prerequisite: CAR1003.Quarter Credit Hours 0.5

CAR0010 CAREER MANAGEMENT CAPSTONEThis is the final in a series of three career managementcourses which focuses on preparing students in makingthe transition from college to career. Students continueto learn ways to enhance and customize their job searchmaterials (resume, cover letter, portfolio and thank youletters) in order to market themselves effectively toemployers. Various job search strategies and interviewtechniques are reinforced as the student continues towork toward achieving Best Fit Employment. Other topicsinclude evaluating employment offers, personal financialmanagement strategies, the benefits of graduate schooland the services provided by the Career Development &Alumni Relations Office. Prerequisite: CAR0005. (PT)Quarter Credit Hours 1.0

CAR1003 INTRODUCTION TO CAREER MANAGEMENTThis is the first in a series of three career managementcourses that students will participate in at theUniversity. Students will be introduced to various careermanagement topics to help form a solid foundation fortheir success at the University and beyond. Emphasis is placed on self assessment, establishing individualcareer goals, identifying/researching career paths,developing self-marketing documents and building credentials in 10 major success categories. Studentslearn how to effectively maximize their use of the BestFit Career Management System in finding Best FitEmployment. (PT)Quarter Credit Hours 1.5

College of BusinessACCOUNTING

ACCT1001 PRINCIPLES OF ACCOUNTING I AND LABAccounting I is designed to acquaint students with the nature and purpose of accounting. Students areintroduced to the accounting cycle, where they identify,record and summarize accounting data, including thepreparation of financial statements. Also included inthe course is accounting systems design as it pertainsto cash, accounts receivables and inventories.Corequisite: FIT1020. (HO)Quarter Credit Hours 5.5

ACCT1002 PRINCIPLES OF ACCOUNTING II AND LABStudents are exposed to basic accounting proceduresin the areas of fixed assets, partnerships, corporations,payroll, systems and controls, accounting principlesand preparation of the statement of cash flows andstatement of cost of goods manufactured. Prerequisite:ACCT1001 or ACCT1011 or ACCT1021. (HO)Quarter Credit Hours 5.5

ACCT1005 THE ACCOUNTING FIELDThis introductory course provides an overview of theaccounting field including its history and evolution.Emphasis is placed on national and international regulatory groups, government agencies, accountingorganizations and professional certifications. Legal andethical requirements are presented. The componentsof an annual report, accounting information systemsand business organizational structures of for-profit andnot-for-profit organizations are discussed. Quarter Credit Hours 4.5

ACCT1011 HOSPITALITY ACCOUNTING I AND LABThis course is designed to combine the concepts ofaccounting theory and practice with the specializedrequirements of the hospitality industry. The courseintroduces the nature and purpose of accounting, thedouble-entry system, hospitality accounting documentsand special journals, inventories, adjusting entries,financial statements and the closing process. The stu-dent will learn the accounting cycle for proprietorshipand corporate forms of business.Quarter Credit Hours 5.5

ACCT1012 HOSPITALITY ACCOUNTING II AND LABThis course is based on the Uniform System of Accountsas approved by the American Hotel & Motel Association.Comprehensive coverage is given to revenue andexpense accounting, the periodic inventory method,preparation of departmental and corporate financialstatements for a hotel, ratio analysis, accounting for intangible assets, and selective topics in property and equipment accounting and hospitality payroll.Prerequisite: ACCT1011 or ACCT1001 or ACCT1021.Quarter Credit Hours 5.5

ACCT1021 BUSINESS ACCOUNTING I AND LABThe purpose of this course is to provide the studentwith an understanding of the processing of financial datawith an emphasis on concepts rather than procedures.Accounting is presented with a focus in its businesscontext, integrating ratios and financial statements toenhance the understanding of how the information isused as a tool for decision making in the business world.Quarter Credit Hours 5.5

ACCT1022 BUSINESS ACCOUNTING II AND LABThe purpose of this course is to provide the studentwith an understanding of accounting for assets, liabilitiesand equity necessary in running a business and evaluating its operating results and financial conditionemploying various analytical methods and ratios.Prerequisite: ACCT1011 or ACCT1001 or ACCT1021.Quarter Credit Hours 5.5

ACCT2011 FEDERAL TAXES IA study is made of federal tax laws and treasury regulations and their application to the income of individuals. Practice is given in the preparation of the

Course Descriptions

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tax returns, supplemental forms and schedules requiredto be filed by individuals. Prerequisite: ACCT1002. (PT)Quarter Credit Hours 4.5

ACCT2021 INTERMEDIATE ACCOUNTING IAn introduction to financial accounting basic theory,practice and developmental framework. Students willbe exposed to certain assets such as cash, accountsreceivable and inventories. Attention will be given totheir valuation and impact on periodic net income andfinancial position. Prerequisite: ACCT1002. (PT)Quarter Credit Hours 4.5

ACCT2022 INTERMEDIATE ACCOUNTING IIA continuation of Intermediate Accounting I. Studentswill be exposed to the remaining asset groups includingnon-current operating assets and long-term invest-ments. Coverage also includes the entire spectrum ofliabilities and stockholders equity. Prerequisite:ACCT2021. (WI)Quarter Credit Hours 4.5

ACCT2023 INTERMEDIATE ACCOUNTING IIIContinuation of Intermediate Accounting II. Special topics are studied such as accounting for earnings pershare, income taxes, leases, pensions and the state-ment of cash flows. Prerequisite: ACCT2022. (PT)Quarter Credit Hours 4.5

ACCT2031 COST ACCOUNTINGThis course provides an introduction to accounting in a manufacturing business. The traditional job andprocess costing procedures are studied as well asactivity based costing. Other typical areas that arestudied include cost behavior analysis and problemsassociated with manufacturing costs. Prerequisite:ACCT1002 or ACCT1012 or ACCT1022. (PT)Quarter Credit Hours 4.5

ACCT3012 FEDERAL TAXES IIThe study of federal tax laws pertaining to partnershipsand corporations. Topics include the preparation of taxreturns involving special problems, such as thoseassociated with corporate reorganizations, personalholding companies and net operating losses.Prerequisite: ACCT2011.Quarter Credit Hours 4.5

ACCT3023 MANAGERIAL ACCOUNTINGDesigned for business students, this course focuses on the informational needs of internal users of financialinformation such as company officers, company execu-tives, human resource managers, marketing managers,program directors and production operation managers.Emphasis is placed on acquiring and analyzing the financial and nonfinancial information that is needed bythese users to plan, direct and control the business.This course is not available to accounting majors.Prerequisites: MGMT1001, ACCT1002 or ACCT1022.Quarter Credit Hours 4.5

ACCT3025 HOSPITALITY FINANCIAL MANAGEMENT AND LABThis course presents how accounting information isused by management to analyze and measure the efficiency and profitability of a hospitality business.The course emphasizes the managerial uses ofaccounting data in decision making, preparation ofbudgets and variance analysis, relevant cost analysis,regression analysis and cost-volume-profit relationships.Prerequisite: ACCT1002 or ACCT1012.Quarter Credit Hours 4.5

ACCT3030 NOT-FOR-PROFIT ACCOUNTINGThis course introduces students to the accounting procedures of local and state governments. It alsointroduces students to the accounting standards oforganizations that exist and operate for purposes other than to provide goods and services at a profit.The Single Audit Act (OMB Circular A-133), governmentauditing standards (the “yellow book”) and the prepa-ration of federal form 990 are also studied.Prerequisite: ACCT2023.Quarter Credit Hours 4.5

ACCT3040 AUDITINGThis course is designed to acquaint the student withmethods of verification, analysis and interpretation ofgenerally accepted auditing procedures. The mechanicsof planning and implementing an audit and the prepara-tion of reports are studied. Prerequisite: ACCT2023. (WI)Quarter Credit Hours 4.5

ACCT3045 INTERNAL AUDITINGThe internal audit function of the modern organizationis the subject of this course, with a concentration on the nature of operational auditing, its objectives,procedures and standards. Attention is given to theanalysis of the various administrative and accountingcontrols on which management depends for efficiencyand effectiveness of operations. Prerequisite: ACCT3040.Quarter Credit Hours 4.5

ACCT3050 ADVANCED ACCOUNTINGAdvanced Accounting is designed to provide the stu-dent with a sound foundation in partnership accountingand consolidated financial statements. Prerequisite:ACCT2023. (PT)Quarter Credit Hours 4.5

ACCT3060 ACCOUNTING INFORMATION SYSTEMSThis course is designed to prepare students to utilizecurrent technology in addition to planning for growth with new innovations in technology. The student willstudy several typical accounting information systemapplication areas. Topics include the relationshipbetween the organization’s accounting information system and existing and planned future informationarchitecture, the effects that new technology may have on the accounting information system, pertinentinformation systems control issues, documenting infor-mation systems, database management systems ande-Commerce. Prerequisite: ACCT3040.Quarter Credit Hours 4.5

ACCT3075 FINANCIAL MANAGEMENTFinancial management is designed to acquaint the student with the basic tools required to perform financialanalysis and planning, working capital managementand capital budgeting in a business environment.Prerequisite: ACCT1002 or ACCT1022. (PT)Quarter Credit Hours 4.5

ACCT4050 INTERNATIONAL ACCOUNTINGAccounting for and reporting upon the financial aspectsof a multinational corporation are addressed in thiscourse. Topics include foreign currency transactions,foreign currency translation (FASB 52), and accountingpolicies and practices of countries other than theUnited States. Prerequisite: ACCT2023.Quarter Credit Hours 4.5

ACCT4060 ACCOUNTING SEMINARThis course is delivered in a seminar format and serves asthe capstone course for seniors majoring in Accounting.

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Using knowledge obtained through previous accountingcoursework, students analyze and report on contemporaryissues in accounting and auditing. Computer software isused extensively throughout the course. Prerequisites:ACCT3040, ACCT3050, senior status. Quarter Credit Hours 4.5

ADVERTISING COMMUNICATIONS

ADVC1010 MARKETING COMMUNICATIONS IThis course covers the role of marketing communica-tions in the overall marketing process. Emphasis isplaced on the integration of advertising, sales promo-tion, public relations, direct marketing, personal sellingand interactive marketing in the creation of effectivecommunication campaigns. Topics include agency/clientrelationships, communication theory and the creativeprocess. Prerequisite: MRKT1001 or HOSP3050. Quarter Credit Hours 4.5

ADVC1011 MARKETING COMMUNICATIONS IIThis course focuses on the process of media analysis,selection and purchase in marketing communicationsplanning. Students learn to combine and coordinateappropriate media choices across multiple communica-tion options. Topics include agency/media relations,added value promotions, ratings and audience measure-ment, and emerging media categories. Prerequisite:ADVC1010. (PT)Quarter Credit Hours 4.5

BUSINESS

BUS4089 EXPERIENTIAL EDUCATIONThis course refers to the many choices that studentshave to experience the world of business firsthand.Generally students may use credits allocated to thiscourse to satisfy requirements of co-ops, terms abroad,internships or practicum. Counseling with an academicadvisor is suggested before considering this course.Prerequisite: Permission of academic advisor.Quarter Credit Hours 13.5


Eligible students may apply for a Selective CareerCooperative Education assignment. These paid cooperative education assignments allow students togain academic credit for an invaluable work experiencewithin their chosen profession. Upon completion ofthis term-long course, students will have a more globalunderstanding of the demands and expectations ofbusiness and industry.

To be eligible to apply for the domestic co-op program,students must: 1) maintain a cumulative grade pointaverage of 2.75 during the entire pre-program applicationprocess, 2) maintain a clean record of behavior asdefined by the Student Code of Conduct, 3) have com-pleted 130 credits of coursework, 4) have appropriateelective or practicum credit available in their degreeaudits, and 5) have the sponsorship of a faculty advisor.

In addition to the traditional eligibility requirements,students desiring placement outside of the United Statesmust maintain a 3.25 GPA.

Quarter Credit Hours (in parentheses):

BUS4096 Business Career Co-op (9.0)BUS4099 Business Career Co-op (13.5)

ECONOMICS

ECON1001 MACROECONOMICSThis course is designated as the first of two coursesserving as an introduction to economics. It is a surveycourse covering the foundations of economics andfocusing on macroeconomic concepts and issues suchas the features and goals of capitalism, the marketsystem, national income, business cycles, macroeco-nomic theories, and monetary and fiscal policy. (GS)Quarter Credit Hours 4.5

ECON1901 HONORS ECONOMICSThis course is designed to provide an overview of bothmacroeconomics and microeconomic concepts. Topicssuch as the economizing problem, the household, business, and government sectors, the national income,banking systems, and current macroeconomic problemsare examined. Course content also analyzes productand resource markets, costs of production and marketmodels, and international economic issues. (GS)Quarter Credit Hours 4.5

ECON2002 MICROECONOMICSThis course consists of microeconomic principles andissues. Course content examines and analyzes boththe product and resource markets with emphasis ondemand, supply, and elasticities. In addition, the costsof production and the basic market models of firms’short run and long run operations are discussed. Other topics covered include various current domesticmicroeconomic problems, as well as international economic issues such as international trade and foreignexchange. Prerequisite: ECON1001. (GS)Quarter Credit Hours 4.5

ECON2010 ECONOMIC GEOGRAPHYThe purpose of this course is to provide an understandingof the economic resources at our disposal and the natural conditions under which the utilization of theseresources may be achieved. Locations, characteristicsand relationships of economic activities will be presentedto permit better insight into present world economicproblems. The sources, applications and problems ofenergy are examined in order to better understandtoday’s energy problems. Prerequisite: ECON1001 orECON1901. (GS)Quarter Credit Hours 4.5

ECON3030 MANAGERIAL ECONOMICSThis course introduces business students to the appli-cation of economic principles at the decision makinglevel in a business organization. This course demon-strates how economic concepts can be applied to deci-sions involving business strategy and the attainmentof organizational objectives. Prerequisites: ECON2002,MGMT1001.Quarter Credit Hours 4.5

ECON3040 MONEY & BANKINGThe purpose of this course is to provide the studentwith a knowledge of the nature and functions of moneyand credit and how the banking system operates toregulate and control money and financial institutions.Prerequisite: ECON1001 or ECON1901.Quarter Credit Hours 4.5

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ECON3050 INTERNATIONAL BANKING & FINANCEThis course is designed to give the student an overviewof international banking and finance. Topics coveredinclude the international dimensions of finance, foreign exchange rates, international sources of funds,international banking regulations, and the contrastbetween European, Asian and American banking.Prerequisite: ACCT1002 or ACCT1012 or ACCT1022. (PT)Quarter Credit Hours 4.5

FINANCIAL SERVICES MANAGEMENT

FISV2010 FINANCEThis course is designed to cover the financial man-agement of the business entity and the role of thefinancial manager in creating value. Major topicsinclude financial statement analysis, risk and return,time value of money, capital budgeting, cost of capital, business valuation, capital structure policyand the evaluation of alternative forms of financing.This course is not available to accounting majors.Prerequisite: ACCT1002 or ACCT1012 or ACCT1022. (PT)Quarter Credit Hours 4.5

INTERNATIONAL BUSINESS

IBUS1001 FOUNDATIONS OF BUSINESSThis course introduces students to international businessby exploring a broad spectrum of business activities.The course focuses on the multiple environmentswhich effective international managers must understand.The course surveys issues in marketing, humanresources management, production and operations in the global environment.Quarter Credit Hours 4.5

IBUS2002 INTERNATIONAL BUSINESSThis course’s goal is to provide structured approachesfor analyzing the rapidly evolving field of internationalbusiness. The nature of international business, theinternational monetary system, the foreign environment,and strategies of how management can deal with environmental forces are some of the main topics.Selected case studies should encourage students toevaluate and discuss courses of action taken by companies and industries in the global marketplace.Theoretical foundations to international business andreal world scenarios prepare students to operate moreeffectively in the changing global business environ-ment. Prerequisite: IBUS1001 or MGMT1001. (PT)Quarter Credit Hours 4.5

IBUS2030 FOREIGN AREA STUDIESThis course is designed as a seminar course with topicschanging from term to term, depending upon the dynamicsof change in key global markets. Topic areas includeChina (IBUS2031), Pacific Rim (IBUS2032), LatinAmerica (IBUS2033), Russia (IBUS2034), EasternEurope (IBUS2035) or Africa (IBUS2036). The courseis structured to focus on four primary components:business, economics, politics and culture, essentiallyin this priority. Prerequisite: ECON1001 or ECON1901.Quarter Credit Hours 4.5

IBUS2040 INTERNATIONAL CULTURE AND PROTOCOLCultural diversity is a business reality today. The abilityto build bridges between people from different countriesand with different ethnic backgrounds is as important asany other business function. This course will focus on

cultural diversity and will provide students with knowledgeof international cultures and protocol, the buildingblocks of success in doing business internationally.Prerequisite: ECON1001 or ECON1901. (PT) (WI)Quarter Credit Hours 4.5

IBUS3050 EXPORT PROCEDURES & PRACTICESThis course will provide students with the basic bodyof knowledge and mechanics that are needed to successfully undertake and explore every avenue ofexporting. A description of the essentials as well as theparameters of exporting will be given. The course appliesto an entrepreneurial export situation, to businessesexpanding through foreign sales, and to companiessimply trying to improve the operations of an existingexport department. The emphasis on finance stemsfrom the experience that frequently, a successful exporteffort is unnecessarily blocked or frustrated by financeproblems. Such problems can arise from accumulatingforeign receivables or the additional working capitalrequired to handle the extra large sales that exportingoften generates. Prerequisite: ACCT1002 or ACCT1012 or ACCT1022. (PT)Quarter Credit Hours 4.5

IBUS4090 INTERNATIONAL BUSINESS EXPERIENCEThis course refers to a series of topic specific courses(IBUS4091–IBUS4094), each of which are only offeredduring a specific short term College of Business summerstudy abroad program. Each course has its own prerequi-sites. Students apply for their program of choice duringthe fall through the Study Abroad Office and are selectedfor the study abroad program prior to the spring term.During the spring term students engage in predeparturecourse work before embarking on a three to four weekimmersion in a foreign cultural and business setting.Faculty guide students through a rigorous study and trav-el experience to increase students’ global awareness asthey explore the specific academic focus of the program.Course delivery consists of lecture, industry visits andcultural excursions.

Eligible students register in the summer term for theIBUS409- course specific to their program. Certain quali-fied students may opt to take a business co-op(BUS4089) in lieu of IBUS4090. Those not qualified forthe International Business programs or co-op programswill take three additional career electives from theCollege of Business or the School of Technology, one ofwhich must be an International Business course.Prerequisites: 2.75 cumulative GPA and 90 quartercredit hours completed prior to host country visit.Quarter Credit Hours 13.5

IBUS4091 ECONOMICS AND TRADE IN AN INTERNATIONAL CONTEXTThis course is taught only as part of a short term sum-mer study abroad program. Students examine interna-tional economics and business, management, entrepre-neurship and comparative economics and issues suchas international trade and foreign exchange. Beforedeparture, students explore basic of the host country his-tory and culture to help understand country better andlearn the context for people, society and internationalbusiness. While in the host country, students will dis-cuss case studies and take lectures offered by profes-sors and business people. Classroom-based presenta-tions are augmented with frequent excursions to variousbusiness, government and financial institutions.Prerequisites: 2.75 cumulative GPA and 90 quartercredit hours completed prior to host country visit.Quarter Credit Hours 13.5

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and development with the field of criminal justice.Emphasis is placed on police administration, organization,management culture, relations within the communityand technology. (PT)Quarter Credit Hours 4.5

LAW2001 THE LEGAL ENVIRONMENT OF BUSINESS IThis course provides an overview of the legal, regulatoryand ethical environment in which business decisionsmust be made. The course exposes the student to avariety of legal topics: basic concepts, such as courtprocedures, contracts and torts, are followed by a selection of more advanced related fields which mayinclude sales, intellectual property, real property law,constitutional law and alternate dispute resolution.Attention will be paid to both the letter of the law and its practical effect on business decision making andmanagerial policy. This course relies on, and develops,the student’s ability to read and reason critically. (HO)Quarter Credit Hours 4.5

LAW2010 HOSPITALITY LAWThis is an introductory course with emphasis placed onhotel and restaurant issues. Topics include: sources oflaw, court systems, jurisdiction, contracts, negligence,the innkeeper-guest relationship, and liability arisingfrom the service of food and alcoholic beverages.Quarter Credit Hours 4.5

LAW2040 PRINCIPLES OF CORRECTIONSThis course is an introduction to corrections. It presentsan historical look at punishment through the ages.Justification for punishment is explored including: retribution, deterrence, incapacitation and rehabilitation.Various dispositions of prisoners are presented from capital punishment, corporal punishment, transportation,galley slavery, and the eventual development of theprison. The evolution of prisons and acceptable conditions are discussed along with the advent of the prisoner rights movement. (PT)Quarter Credit Hours 4.5

LAW2050 CRIMINOLOGYThis course is an overview of the study of criminal behav-ior. Major theories of the causes of crime are exploredthrough an interdisciplinary approach emphasizing thesociological, psychological, scientific, medical, biological,psychiatric, psychoanalytic, economic, political, cultural,and other social and behavioral approaches.Prerequisite: SO2001. (WI)Quarter Credit Hours 4.5

LAW2076 CRIMINAL JUSTICE PRACTICUMThis practicum is designed to provide the student withan experiential opportunity within the four sub-systemsof criminal justice (police, prosecution/defense, courtsand corrections). Various sites have been selectedthroughout the local, state and federal levels of criminaljustice that can facilitate the needs of the student, theuniversity and the field of criminal justice. Prerequisite:Sophomore status, an overall GPA of 2.75 or higher, a GPA of 2.75 or higher in Criminal Justice major. (PT)Quarter Credit Hours 9.0

LAW2080 CRIMINAL LAW This course is an introduction to the basic elementsof, and defenses to, criminal liability. Topics includethe basic crimes against the person (homicide, assault,battery, rape, etc.), the basic crimes against property(larceny, fraud, embezzlement, burglary,etc.), and thebasic defenses and justifications (diminished capacity,self-defense, mistake, etc.). (PT)Quarter Credit Hours 4.5

IBUS4092 MARKETING COMMUNICATIONS IN AN INTERNATIONAL CONTEXTThis course is taught only as part of a short term sum-mer study abroad program. The purpose of this upperlevel course is to place students in an international con-text in which they can gain first-hand knowledge of howmultinational organizations use positioning and communi-cations strategies to achieve specific marketing objec-tives. Industry visits, cultural excursions and on-the-ground projects provide students with the knowledge andskills to develop integrated marketing communicationsplans, including advertising, public relations and mediastrategies. Prerequisites: ADVC1010, ADVC1011, 2.75cumulative GPA, 90 quarter credit hours completedprior to host country visit.Quarter Credit Hours 13.5

IBUS4093 HUMAN RESOURCE MANAGEMENT IN AN INTERNATIONAL CONTEXTThis course is taught only as part of a short term sum-mer study abroad program. The purpose of this upperlevel course is to place students in an international con-text in which they can gain first-hand knowledge of howthe cultural, socio-economic and legal context in whichcompanies are run influences the management modelsemployed. The five functional areas of HRM: planning,recruitment and selection; HR development; compensa-tion and benefits; safety and health; and employee andlabor relations are addressed using a global perspective.Key differences in Asian, North American and Europeanmanagement models are explored. Industry visits, cultur-al excursions and on-the-ground projects provide stu-dents with the knowledge of how management modelsinfluence all aspects of human resource management.Prerequisites: MGMT1001, MGMT2001, 2.75 cumula-tive GPA, 90 quarter credit hours completed prior tohost country visit.Quarter Credit Hours 13.5

IBUS4094 OPERATIONS MANAGEMENT IN AN INTERNATIONAL CONTEXTThis course is taught only as part of a short term sum-mer study abroad program. The purpose of this upperlevel course is to place students in an international con-text in which they can gain first-hand knowledge of howthe cultural context informs the operations managementstrategies for specific organizations. Industry visits, cultural excursions and on-the-ground projects providestudents with the knowledge of how multinational organi-zations structure inventory acquisition, operations anddistribution to achieve operational success.Prerequisites: MGMT2020, 2.75 cumulative GPA, 90quarter credit hours completed prior to host countryvisit.Quarter Credit Hours 13.5

LEGAL STUDIES

LAW1002 INTRODUCTION TO CRIMINAL JUSTICEThis course presents an overview and analysis of theAmerican criminal justice system. The concept of crimeand the roles of police, courts, defense attorneys, prosecuting attorneys and corrections will be consid-ered. In addition, an overview of the causes of crime,the problems associated with the measurement ofcrime, and the concept of “justice” in the Americancriminal system will be examined.Quarter Credit Hours 4.5

LAW1090 INTRODUCTION TO LAW ENFORCEMENTA survey of law enforcement agencies, their role, history

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emphasized throughout this course that the criminalinvestigation must be conducted within the frameworkof our constitutional system of government — hence,opinions of the United States Supreme Court whichaffect the collection of evidence are emphasized. (PT)Quarter Credit Hours 4.5

LAW3080 CYBERLAWThis upper-level course confronts students with thechanges and adaptations of U.S. law resulting fromthe ascendency of computers and the Internet.Fundamental common law and statutory assumptionsabout the nature of person, place, thing and action are called into question by data transactions betweencomputer memories, unprecedented wealth concentratedin the development and distribution of software, wide-spread access to large quantities of data with minimalquality control, and the blurring of geographical bound-aries. Students will examine how contract formation,defamation, obscenity, copyright, trademark, privacyand other legal issues have been changed by technologyand the online world. Prerequisite: LAW2001 or instructorpermission.Quarter Credit Hours 4.5

LAW3392 CRIMINAL JUSTICE EXTERNSHIP IIISelected Criminal Justice students will serve a one-termexternship in an approved criminal justice facility suchas a police department, corrections facility, juvenilecorrection facility, probation and parole department orprivate security facility. The externship is designed togive students the opportunity to apply their formal education to actual work situations. The student externwill work under the supervision of a criminal justiceprofessional. The student extern shall maintain a writtenlog throughout the term of the externship. The externwill work 39–40 hours per week at the approved site.Prerequisite: Junior status.Quarter Credit Hours 13.5

LAW3810 TOPICS IN NATIONAL SECURITYThis course will provide senior level students with ananalysis of the realignment of law enforcement assetsat the Federal and local levels providing homelandsecurity in today’s environment. The course will alsoinclude historical background information and topicsconcerning the basic information gathering process.The focus upon the importance and necessity of infor-mation intelligence, domestic and international terror-ism and counter-terrorism, infrastructure protectionand disaster preparedness is comprehensive in thiscourse. Students will be introduced to the planning,process, and procedures necessary for the new routesof cooperation and information sharing in law enforce-ment as well as within Federal agency environments.Prerequisite: LAW2080, sophomore status.Quarter Credit Hours 4.5

LAW3820 CYBER CRIMESCyberspace has become a medium of choice by crimi-nals and terrorists in the post 9/11 environment forconducting terrorist activity as a form of asymmetricalglobal warfare. In this course students will explore therise and evolution of crimes involving computers andthe Internet that are fast becoming the most prolificarea of criminal activity in the 21st century. Thiscourse will distinguish between crimes in cyberspaceand cyber terrorism as a form of warfare upon andInternet infrastructure dependent global community.This course will define cyber crimes including thetypes, nature, and origin of these crimes and theexpanding criminalization of conduct involving comput-

LAW2085 JUVENILE JUSTICEThis course presents an analysis of the historical development of the juvenile justice system in the UnitedStates. The student is introduced to the changing view ofjuveniles from early America, when children were treatedas little adults, through the nineteenth and twentieth centuries where they came to be considered as childrenand adolescents that had to be protected from abusivefamilies and their environment. Socializing agents such as the family, schools and peers will be studied as totheir influence on the development of delinquency. Youthwill be studied as victims of crime, as perpetrators ofcrime, and their likelihood to become involved with gangs.Additionally, law enforcement, the courts and correctionswill be studied to show their impact on delinquency. (PT)Quarter Credit Hours 4.5

LAW3002 THE LEGAL ENVIRONMENT OF BUSINESS IIThis course is a continuation of LAW2001, The LegalEnvironment of Business I. The student is exposed to the laws governing the internal organization andrelationships within a business, the laws governingrelationships between a business entity and its clientele,and the laws governing relationships between a businessand its employers. Attention will be paid to both theletter of the law and its practical effect on businessdecision making and managerial policy. This course relieson, and develops, the student’s ability to read and reason critically. Prerequisite: LAW2001 or LAW2010.Quarter Credit Hours 4.5

LAW3015 CRIME AND CONSTITUTIONAL ISSUESThis course presents an overview, analysis and critiqueof American criminal procedure in the context of theU.S. Constitution, with special emphasis on the FourthAmendment with respect to search and seizure, stopand frisk, arrest, evidence, interrogations, confessions,identification, and remedies such as the exclusionaryrule. Other constitutional issues relevant to the foregoing,including the Fifth and Fourteenth Amendments’ dueprocess and equal protection doctrines, shall be examined. (WI)Quarter Credit Hours 4.5

LAW3035 COURT ADMINISTRATION & MANAGEMENTThis course is an examination of the problems, policiesand practices of the criminal court system with emphasis placed on the structure and organization ofthe court system. The role of the courts from arrest to conviction and appeal is explored.Quarter Credit Hours 4.5

LAW3053 CRIMINAL JUSTICE RESEARCH METHODSThis course teaches the purposes behind criminal justice research and the concepts and logic of researchdesigns, as well as exploring experimental researchdesigns. The course includes an in-depth presentationof sampling in social science research, to familiarizestudents with research methods as a foundation fordesigning research projects and interpreting researchdesigns in depth. Prerequisite: LAW2050 or permissionof department chair.Quarter Credit Hours 4.5

LAW3075 CRIMINAL INVESTIGATIONIn this course, the student will be exposed to the fun-damentals of criminal investigation. Emphasis is placedon the collection and evaluation of crime scene evidence.Evidence gathering related to specific crimes — i.e.,homicide, arson, burglary, etc. — is emphasized. It is

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ers and the Internet. Expanding criminalization of con-duct in cyberspace will be examined regarding con-cepts of privacy violation, information protection andunauthorized access of digital data. Analyzing innova-tions in enforcement of existing laws prohibiting digitalcrimes and new laws evolving to meet the ever-chang-ing challenge of crime in cyberspace are included inthis course. This analysis will include domestic as wellas global solutions through international law to meetthe challenge of global cyber crime and cyber terror-ism. Prerequisite: LAW2080, sophomore status.Quarter Credit Hours 4.5

LAW4033 TERRORISMThis course is a study of terrorism from its earliest history into the post-Sept 11 21st century. It examinesreligious and political motivations for terrorism as wellas the rationalization for such activity. It looks at thenetworking of nations, states and organizations in theacquisition of goods and finances to fund terroristorganizations. The course also looks at weapons ofmass destruction, security measures and counterterrorism. Prerequisite: Junior status.Quarter Credit Hours 4.5

LAW4040 CRIMINALISTICSThe course provides the student with a broad outline of key topic areas that encompass the study of forensicscience. It emphasizes the application of forensic sciences and its role in criminal investigation. Topicsinclude the scope, history and basic methods of evidencerecognition, collection, identification and preservation.Basic forms of physical evidence most commonlyencountered at crime scenes are discussed along withtheir respective value in the investigative process.Prerequisite: LAW3075, must be registered withSCI4040. (PT)Quarter Credit Hours 4.5

LAW4080 CRIMINAL JUSTICE SENIOR SEMINARThis course presents an overview and analysis of theAmerican criminal justice system in a capstone seminarformat. The course examines criminal and constitutionallaw, criminology, law enforcement and investigation,courts, corrections and juvenile justice through the useof critical thinking, research, writing and discussion.Prerequisite: LAW3053, LAW3075.Quarter Credit Hours 4.5

MANAGEMENT

MGMT1001 PRINCIPLES OF MANAGEMENTThis course is a general survey of management thatfocuses on planning, organizing and controlling. At theend of this course, the student should demonstrate anawareness and insight into the various aspects ofmanagement.Quarter Credit Hours 4.5

MGMT2001 HUMAN RESOURCE MANAGEMENTThis course is the study of personnel management inorganizations. The student learns basic functions ofprocuring, developing, maintaining and utilizing a laborforce to meet the entry-level requirements for employmentin personnel work. The course supplies students with anunderstanding of the personnel department. (PT) (WI)Quarter Credit Hours 4.5

MGMT2020 ORGANIZATIONAL BEHAVIORThis course surveys organizational theory. Focus is on individual and team behavior with an emphasis on

developing team-building skills. Additional topics include:structure, size, technology, power relationships, and howorganizations survive, decline, grow and change.Quarter Credit Hours 4.5

MGMT2030 SERVICE AND PRODUCTION OPERATIONS MANAGEMENTThis course acquaints students with the fundamentalsof operations management in both goods and servicesindustries. The course recognizes the changing face of operations, from an internally-focused supportivefunction to a strategic part of the enterprise value chain.The course explores five major areas: process analysis,total quality management, alternative production systems,supply chain management, and new product develop-ment. Prerequisite: ENTR1001 or MGMT1001. (PT)Quarter Credit Hours 4.5

MGMT2040 PURCHASING AND SUPPLY CHAIN MANAGEMENTThis course examines the dynamic field of production andthe management of the entire supply chain. Major areasof study include purchasing’s role in the organization,global sourcing, new models for supplier involvementand management, and new product development. The role of purchasing and total quality management isa pervasive theme throughout the course. Students areexposed to the theoretical and practical issues to prepare them for the National Association of PurchasingManagers (NAPM) certification exam. Prerequisite:ENTR1001 or MGMT1001. (PT)Quarter Credit Hours 4.5

MGMT3030 MANAGERIAL TECHNOLOGYThis course surveys the relationship of technology tothe managerial process. Topics include computer andcommunications systems, information systems, decisionsupport systems and expert systems. The students will be required to show their understanding of thesetechnologies. Students will also be exposed to typicalapproaches and managerial practices through demon-strations, case studies, simulations and hands-onexercises. Prerequisite: ENTR1001 or MGMT1001.Quarter Credit Hours 4.5

MGMT3040 PROCESS AND QUALITY MANAGEMENTThe course thoroughly examines the concept of qualityand the tactical approaches used to manage qualityimprovement efforts in organizations. Students areexposed to theoretical and practical issues to preparethem for quality process management. Prerequisites:MGMT2030, MATH2001. (PT)Quarter Credit Hours 4.5

MGMT3050 COMPENSATION AND BENEFIT MANAGEMENTThis course studies all aspects of compensation. Topics include the pay model, determining consistency,job analysis, skill-based structures, external competi-tiveness, designing pay levels, pay for performance, performance appraisals, employee benefits and the government’s regulatory role. Linkage of compensationstrategies to recruiting is also investigated. Prerequisite: MGMT2001. (PT)Quarter Credit Hours 4.5

MGMT3060 HUMAN RESOURCES TRAINING & DEVELOPMENTThis course exposes students to training and developmentin a global, competitive environment. The course covershow to use employee talents effectively through newwork designs (such as work teams), new technologies

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(such as computer-assisted manufacturing systems),and the latest “hot topics” in the training area.Prerequisite: MGMT2001. (PT)Quarter Credit Hours 4.5

MGMT4020 STRATEGIC MANAGEMENTThis Department of Management course deals withenvironmental analysis, strategy formulation, strategyimplementation and evaluation and control, all with anenterprise view of the firm. Students learn via teamprojects and case studies. It is recommended that students complete all Related Professional Studiescourses before attempting this capstone seriescourse. Prerequisite: ACCT 3020 or ACCT3023, seniorstatus. (PT)Quarter Credit Hours 4.5

MGMT4030 SENIOR MANAGEMENT SEMINARThis final Department of Management capstone seriescourse sharpens analytical skills and decision making,polishes business communications, and enhances team-work abilities. The course is designed as a seminar inthe truest sense, as the onus for success rests heavilyon the student. It is recommended that students com-plete all Related Professional Studies courses beforeattempting this capstone series course. Prerequisite:MGMT4020, senior status. (PT)Quarter Credit Hours 4.5

MGMT4040 CONTEMPORARY MANAGEMENTThis advanced course applies both behavioral scienceand management techniques to foster and increaseproductivity, quality and job satisfaction. Practical skillexercises, case studies and site visits enhance learning.Contemporary Management intentionally does notduplicate the theoretical and conceptual backgroundcontained in earlier courses, such as MGMT2020.Prerequisite: Senior status. (PT)Quarter Credit Hours 4.5

MGMT4050 OPERATIONS MANAGEMENT STRATEGYThis course examines the operations function as anorganization’s source for sustainable, competitiveadvantage. The concept of operations is viewed fromthe perspective of the firm’s entire value chain. Particularattention is devoted to evolving organizational forms.The impact of technology and domain choice on operations is examined in significant depth.Prerequisites: MGMT2030, MGMT4020.Quarter Credit Hours 4.5

MGMT4070 HUMAN RESOURCES MANAGEMENTSTRATEGYThis course examines the human resources function asan organization’s source for sustainable, competitiveadvantage. Case studies, team exercises, game strate-gies and other human resource strategic problems demon-strate the importance of the formulation, implementationand evaluation of a management decision. Prerequisites:MGMT2001, MGMT3060. (HO)Quarter Credit Hours 4.5

MGMT4089 MANAGEMENT CAREER FOCUSManagement majors complete experiential educationrequirements via co-op or summer work abroad program.These options can include individual or group work aspart of an ongoing business operation.Quarter Credit Hours 13.5

MARKETING

MRKT1001 PRINCIPLES OF MARKETINGThis introductory course presents the basic principlesand practices of marketing. Topics include marketing orientation, external environments, ethical codes of con-duct, and the importance of marketing to the businessfirm, our world economy and global culture. Case studies, field projects, a marketing simulation and usingthe Internet as a business and professional resource areutilized in the delivery of this course. An emphasis isplaced on marketing strategy; image and branding, targetmarkets, product, price, distribution and promotion. (WI)Quarter Credit Hours 4.5

MRKT1002 CONSUMER BEHAVIORThe purpose of this course is to introduce the studentto the various facets of consumer behavior, includingthe decision making process, problems, needs andgoals, the consumer’s search for information, and theevaluation of the purchase decision. Prerequisite:MRKT1001 or HOSP3050. (WI)Quarter Credit Hours 4.5

MRKT1011 PRINCIPLES OF PROFESSIONAL SELLINGThis course is a hybrid of theory and training. Studentslearn about buying processes and personalities, andhow to target, prospect, approach and interview cus-tomers in order to determine unmet needs and potentialopportunities. Consultative selling replaces the outdatedtransactional approach to selling. Students learnthrough role-plays and skills-based training to build relationships with customers and other business partners in a relationship-oriented world. (PT)Quarter Credit Hours 4.5

MRKT2020 BUSINESS-TO-BUSINESS MARKETINGThe course is a study of business-to-business market-ing, marketing of services and channels of distributionrequired for all buying and selling processes. Thiscourse compares and contrasts the institutional, economic and behavioral aspects of business.Prerequisite: MRKT1001 or HOSP3050.Quarter Credit Hours 4.5

MRKT2050 QUALITATIVE RESEARCHThe course provides a broad overview of qualitative market research methods. Covering such exploratorytechniques as focus groups, in-depth interviews andobservations, this course familiarizes students with theappropriate uses and limitations of qualitative marketresearch. Students use qualitative market research techniques to gain preliminary insight into decision-makingproblems and opportunities. Prerequisite: MRKT1001. (WI)Quarter Credit Hours 4.5

MRKT3005 BRAND MARKETINGThis course examines the role of a brand as an asset to an organization and the advantages of creating strongbrands. Emphasis is placed on the creation, measure-ment and strategic applications of brand equity. Topicscovered include choosing brand elements, designingsupporting marketing programs, leveraging secondaryassociations, building brand portfolios, and adjustingbrand strategy over time and geographic boundaries.Particular emphasis is placed on the role of promotionalmix elements in the communication of brand equity.Prerequisite: MRKT1001 or HOSP3050.Quarter Credit Hours 4.5

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MRKT3011 DIRECT MARKETINGThis course teaches students the elements of directmarketing as an integrated part of a total marketingprogram. Students learn how newspapers, magazines,telephone, radio, TV, cable, direct mail, catalogs andnew electronic media are used in direct marketing programs. Plans, measurement and accountability arecovered. Prerequisites: MRKT1001 or HOSP3050,Junior status. (WI)Quarter Credit Hours 4.5

MRKT3040 E-COMMERCEThis course focuses on the development and managementof electronic marketing strategies through interactivemedia and on-line channel networks. Emphasis will beplaced on three distinct classes of electronic commerceapplications: business-to-consumer, business-to-business,and intra-organizational. Prerequisite: MRKT1001 orHOSP3050. (PT)Quarter Credit Hours 4.5

MRKT3055 QUANTITATIVE RESEARCHThis course is a continuation of MRKT2050 and pro-vides an overview of contemporary topics in quantita-tive research such as competitive intelligence, surveydesign and scale measurement. Students use currenttechnology and software tools to create, distribute,analyze and interpret qualitative data. Together withMRKT2050, students learn modern market researchtechniques that are used to make sound businessdecisions. Prerequisites: MRKT2050, MATH2001,Junior status. (WI)Quarter Credit Hours 4.5

MRKT4001 STRATEGIC MARKETINGDeveloping and implementing an exciting, cohesiveand effective marketing strategy adaptable to a chang-ing business environment is a must for career prepara-tion and meaningful placement in the world of market-ing. This capstone course develops skills essential toanticipating and responding to the changing needs ofcustomers and markets in our global economy and cul-ture. It thoroughly explores marketing strategy using acombination of texts, readings, visiting speakers,Internet sites, cases, a marketing simulation and fieldassignments. It is recommended that students com-plete all related professional studies courses beforeattempting this capstone course. Prerequisites:MRKT1001 or HOSP3050, Senior status. (PT)Quarter Credit Hours 4.5

MRKT4030 INTERNATIONAL MARKETINGThis course deals with various differences in cultural,economic and legal factors as they relate to the marketing process. This is a systematic treatment ofmarketing on a global scale, extending basic principlesinto foreign marketing requirements. Prerequisites:MRKT1001 or HOSP3050, Junior status. (PT)Quarter Credit Hours 4.5

MRKT4076 MARKETING EXTERNSHIPThis course provides students with the opportunity toapply basic knowledge in an actual work environmenteither within or outside the University. Students work for project managers under the guidance of faculty members. To be eligible, students must maintain a 2.0grade point average and maintain a clean record ofbehavior as defined by the Student Code of Conduct.Prerequisite: 120 quarter credits completed.Quarter Credit Hours 9.0

MRKT4089 MARKETING WORK EXPERIENCEIn this experiential education opportunity, studentsselect a co-op or externship. Students gain valuablework experience to add to their classroom knowledge.These experiences can include individual or group workin the marketing area of a company.Quarter Credit Hours 13.5

RETAIL

RTL1005 RETAILING This course is designed to introduce the student to the field of retailing. Emphasis is placed on the skillsnecessary to successfully open and operate a retailstore in an ever-changing local and national retail environment. Basic principles of retail operations andmanagement styles are incorporated into this course.This course is an important stepping stone towards a position in a retail executive training program.Quarter Credit Hours 4.5

RTL1010 TEXTILESThis course is an overview of the production and utiliza-tion of fibers, yarns and fabrics. Emphasis is placed onthe performance of textiles for specific end uses. (PT)Quarter Credit Hours 4.5

RTL1020 THE BUSINESS OF FASHIONThis introductory course is designed to increase stu-dents’ powers of observation, research and analysis of fashion. Students learn the vocabulary of the field,the structure of the industry, domestic and foreigndesigners, and historical as well as contemporary influences on fashion. The motivations of dress, theories of fashion adoption and the fashion lifecycleare explored as sources of information to establishfashion statements and forecast fashion trends.Quarter Credit Hours 4.5

RTL1050 VISUAL MERCHANDISINGThis course is an overview of the field of visual merchan-dising. Emphasis is placed on the importance of storeimage, color and composition, types of displays, andfixtures. Other topics include the use of mannequins,mannequin alternatives, signage and graphics, andfloor plans.Quarter Credit Hours 4.5

RTL2063 RETAIL INDUSTRY SEMINARThis course is offered in three components. One component is devoted to the mathematics of merchan-dising with its ramifications and effects on profitabilityand terms of sale. The second component is presentedin seminar and case study format where studentsexplore the importance of decision making and itseffects at all levels of the retail industry. Students areencouraged to examine personal and professional goalsas they visit with local industry guests/hosts. Studentsare encouraged to network with industry speakers andbegin planning career opportunities for the future. Thethird component is a community service learning experi-ential component that provides students with an oppor-tunity to use skills acquired in their academic programswhile working in local public service. Prerequisites:RTL1005, RTL1020. (PT) (WI)Quarter Credit Hours 4.5

RTL2099 RETAIL EXTERNSHIPThis course integrates the knowledge students havegained through academic classes with the attitudesand skills needed to apply the theory in the retail

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environment. Students will gain academic credit, develop professional skills, build a resumé and createportfolio items while serving in a paid or unpaidemployment situation. Students will work a minimumof 270 hours per term on a schedule established bythe employer, the student and the externship coordina-tor. Prerequisite: RTL1005.Quarter Credit Hours 9.0

College of Culinary ArtsBAKING & PASTRY ARTS

BPA1100 PRINCIPLES AND TECHNIQUES OFBREAD PRODUCTIONThis course provides a solid foundation in the princi-ples and techniques of artisan bread production.Products covered include yeasted, naturally leavened,prefermented and unleavened breads and rolls, deco-rative breads, quick breads, and yeasted viennoiserie.Properties and characteristics of ingredients, thebaker’s percentage system and scaling methods arestudied, as well as proper mixing techniques, con-trolled fermentation, hand shaping skills and bakingmethodology.Quarter Credit Hours 7.5

BPA1200 CLASSICAL FRENCH PASTRIESThis course is designed to give the student fundamentalworking knowledge of the traditional methods of produc-ing puff pastry, paté a choux and creams. Fundamentalsof production and finishing techniques are introduced.This course concentrates on the practical techniques ofplatter design and presentations. Quarter Credit Hours 7.5

BPA1300 HOT AND COLD DESSERT PRESENTATIONSThis course covers the basic techniques and presenta-tions of traditional American and international desserts.The emphasis is on pies, fruit desserts, baklava andstrudel, frozen desserts, and cheesecake. The daily pre-sentations of desserts focuses on individual plating. Quarter Credit Hours 7.5

BPA1400 INTRODUCTION TO CAKE DECORATINGAND PETITS FOURSThe course is designed to expose students to theproper procedure for producing cakes. Emphasis willbe placed on the numerous different types of cakesand fillings. Time will also be spent on specialty cakessuch as birthday cakes and wedding cakes. Petits fourswill also be introduced to the students.Quarter Credit Hours 7.5

BPA2100 ADVANCED CAKE DECORATING & CLASSICAL FRENCH TORTESThis course covers classical cakes designs as well as contemporary cake decorating techniques. To complement these items, students are shown thediversity of mousses and how they are utilized in theindustry. The last section will introduce the student tomaking marzipan showpieces. Prerequisites: BPA1400and sophomore status. (PT)Quarter Credit Hours 7.5

BPA2200 CHOCOLATE AND SUGAR ARTISTRY & SHOWPIECESDuring this course, students will practice, using severalmethods, the proper chocolate tempering procedure.Hand-dipped and molded chocolate candies (pralines)

will be produced, utilizing a variety of different chocolates,fillings, manufacturing and decorating techniques.Students will design and create centerpieces and show-pieces using mediums such as: chocolate, pastillage,royal icing, and poured and pulled sugar. Prerequisite:Sophomore status.Quarter Credit Hours 7.5

BPA2276 PASTRY ARTS INTERNSHIPThe Baking & Pastry Arts Internship provides studentswith the opportunity to prepare baked items and other desserts and pastries in large quantities. Uponcompletion of this course, students will have a betterunderstanding of commercial operations. Prerequisite:Completion of all freshman level coursework.Quarter Credit Hours 15.0

BPA2296 PASTRY ARTS COOPERATIVE EDUCATIONIn this course, experiential learning takes place indiverse industry work settings. Selected students areexposed to various pastry arts kitchen rotations. Uponcompletion, the student will have a better understand-ing of the demands and expectations of the food service industry. Academic credit is awarded for thishands-on experience. Prerequisite: Completion of allfreshman level coursework.Quarter Credit Hours 15.0

CULINARY ARTS

CUL1315 STOCKS, SAUCES AND SOUPSStudents are introduced to cooking techniques of simmering and boiling. Lecture, demonstration and production focus on stocks, sauces, soups and relatedingredients. The proper use of knives, tools, smallwaresand equipment will be emphasized. (PT)Quarter Credit Hours 3.0

CUL1325 ESSENTIALS OF DINING ROOMStudents are introduced to front-of-the-house (FOH) operations and professional dining service techniques.Etiquette, quality service, positive guest relations, effec-tive communication skills and guest check handling areemphasized. Students actively perform hot and cold foodand beverage service using various service techniques.Students will be prepared and take the Federation ofDining Room Professionals Associate Certification examas an outcome assessment. (PT)Quarter Credit Hours 3.0

CUL1335 TRADITIONAL EUROPEAN CUISINEStudents are introduced to the cooking techniques of braising and stewing. Lecture, demonstration andproduction revolve around traditional European cuisine,ingredients and plate presentations. (PT)Quarter Credit Hours 3.0

CUL1345 INTRODUCTION TO BAKING & PASTRYProduction includes basic breads and rolls, laminateddough, muffins, quick breads, cookies and pies. Properuse of the baker’s scale, liquid measurement andequipment identification are a primary focus for thiscourse.Quarter Credit Hours 3.0

CUL1355 NEW WORLD CUISINEStudents are introduced to cooking techniques ofgrilling/broiling, roasting and deep-frying. Lecture,demonstration and production revolve around North,Central and South American cuisine, ingredients and

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plate presentations. The proper use of knives andbasic vegetable cuts is emphasized. (PT)Quarter Credit Hours 3.0

CUL1365 PRINCIPLES OF BEVERAGE SERVICEThe course combines introduction and application ofbeverage, bartending and service. Students are intro-duced to the identification, production, and service ofnonalcoholic beverages, beer, wine, spirits, cordials,cocktails, mixed drinks and coffee. Students are intro-duced to sensory evaluation of beverages. This classincorporates and requires the student taking an industryrecognized alcohol training intervention procedures certi-fication program. (PT)Quarter Credit Hours 3.0

CUL1375 NUTRITION AND SENSORY ANALYSISStudents are introduced to the cooking techniques ofsteaming and poaching. Lecture, demonstration andproduction revolve around nutritional analysis of menusand recipes, and the sensory properties of food. Thefocus is on production of flavorful and nutritionally bal-anced entrées, vegetables and grains. (HO) (PT)Quarter Credit Hours 3.0

CUL1385 FUNDAMENTALS OF FOOD SERVICE PRODUCTIONStudents are introduced to cooking techniques of bak-ing, sautéing and shallow frying. Lecture, demonstrationand production focus on fats, oils, seasonings, flavoringand plate presentation. (PT)Quarter Credit Hours 3.0

CUL1395 PURCHASING AND PRODUCT IDENTIFICATIONStudents engage in identifying and handling variousfresh, frozen, canned, dry ingredients and sundry items.Food service purchasing, receiving, handling, storage,issuing and evaluation processes are discussed anddemonstrated. Purchasing automation, computerizedpurchasing and HACCP systems are discussed anddemonstrated in this course.Quarter Credit Hours 3.0

CUL1405 SKILLS OF MEATCUTTINGPurchasing, receiving, evaluating and proper storageprocedures will be discussed. Emphasis is placed onprimal and sub-primal cuts, federal inspections, grading,yields, and the classification of meats, poultry andgame. Laboratory activities include hands-on fabricationof pork, beef, poultry and lamb.Quarter Credit Hours 3.0

CUL2215 GARDE MANGERStudents will be introduced to modern and traditionaltechniques in the preparation of cold entrées, pâtés, ter-rines, galantines, chaud-froid and ice carving. Studentsplan, organize and set up buffets. This course also con-centrates on the practical techniques of platter designand presentations. Prerequisite: Sophomore status.Quarter Credit Hours 3.0

CUL2225 CLASSICAL FRENCH CUISINEStudents are introduced to the preparation of CuisineClassique. Techniques learned in freshman culinaryclasses are applied and refined. Emphasis is placedon French menu terminology, techniques and sauces.Prerequisite: Sophomore status. (PT)Quarter Credit Hours 3.0

CUL2235 ADVANCED DINING ROOM PROCEDURESStudents are exposed to advanced table service

techniques, tableside preparation, and the importanceof team service and guest satisfaction. Students applyteam service utilizing various service techniques.Students are introduced to wines of Old World wineregions as well as wines of the Southern Hemisphereand the laws regulating them. Students are also intro-duced to methods of merchandising food and bever-age. Prerequisites: CUL1325, sophomore status. (HO)Quarter Credit Hours 3.0

CUL2245 INTERNATIONAL CUISINEThis course reinforces the techniques of grilling, deep-frying/shallow-frying, stir-frying, simmering, braising/stewing and steaming through the menu production of foods from around the world. Thecuisines of China, Japan, Korea, Thailand, Vietnam,Philippines, India, Malaysia, Pakistan, the Middle East,Northern Africa, Greece, Turkey, Italy, Spain, Portugal,the Caribbean, Central America and South America areexplored. Prerequisite: Sophomore status. (HO)Quarter Credit Hours 3.0

CUL2255 ADVANCED PATISSERIE/DESSERTEmphasis will be placed on the production of creams, ice creams, sorbets, mousse, chocolate, strudel, filo(phyllo), sauces and plated desserts. Daily presentationof individual desserts and creative plate presentation are featured. Prerequisite: CUL1345. Prerequisite:Sophomore status. (HO)Quarter Credit Hours 3.0

CUL2276 CULINARY ARTS INTERNSHIPCulinary Arts Internship provides students with a“hands-on” learning experience in preparing and servingfood and beverages at the University’s state-of-the-artinternship facilities. Prerequisite: Completion of allfreshman level coursework. Quarter Credit Hours 15.0

CUL2286 CULINARY ARTS INTERNATIONALEXCHANGEThe Ireland International Exchange program combinespractical and educational learning experience. Emphasisis placed on providing students with hands-on learningin preparing and serving food and beverages. The practical training takes place in some of Ireland‘smost prestigious hotels. The educational learningtakes place in regional education centers.

The France International Exchange program takes placeat Ecole Superieure de Cuisine en Française. The academic curriculum develops a student‘s practical and cognitive skills through the planning and preparationof entire meals. Cultural culinary experiences enhancethe program through various field trips, seminars anddemonstrations. Prerequisite: Completion of all fresh-man level coursework.Quarter Credit Hours 15.0

CUL2296 CULINARY ARTS COOPERATIVE EDUCATIONIn this course, experiential learning takes place indiverse industry work settings. Selected students areexposed to various culinary and pastry arts kitchen rota-tions. Upon completion, the student will have a betterunderstanding of the demands and expectations of thefood service industry. Students must have a minimumGPA of 2.75 to participate in coop. Academic credit isawarded for this “hands-on” experience. Prerequisite:Completion of all freshman level coursework.Quarter Credit Hours 15.0

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CUL3055 AMERICAN CUISINE: TODAYStudents engage in research and discussion ofAmerican regional cuisines. Class activities include discussions of indigenous and emigrant cultures, geo-graphical implications, ingredients, religion, and cooking techniques and their influence on cooking and dining asthey occurred during the development of America.Prerequisite: Senior status. (PT)Quarter Credit Hours 3.0.

CUL3065 ADVANCED BUFFET CATERINGStudents work collaboratively to plan and create highquality buffets. Production planning and managementbudgeting, and technical accuracy are the basis of this course. Prerequisite: Junior status. Quarter Credit Hours 3.0

CUL3075 A LA CARTE CUISINE: EUROPEStudents are guided through planning and producingmenu items in an a la carte setting. Emphasis isplaced on traditional and contemporary European dishes.Sales forecasting, speed and accuracy of production,plate presentation, communication and efficient serviceare key elements of study. Prerequisite: Junior status. Quarter Credit Hours 3.0

CUL3085 SPECIAL FUNCTION OPERATIONSThis course will guide the student in the principles ofcontracting, management, direction, presentation, serviceand evaluation of a special function. Students will analyzeboth case studies and their own special functions.Prerequisite: Junior status. (PT)Quarter Credit Hours 3.0

CUL3090 OENOLOGYThis course provides a comprehensive study of wines.Emphasis will be placed on the major wine producingregions of the world, focusing on classic Old Worldmodels and New World interpretations. Daily wine tastingsincorporate structured analysis leading the student to identify regional and varietal organoleptic differencesin wines. Tastings will incorporate discussions on the pairing of food and wine. Students will taste and analyze the classic styles of artisan cheeses fromEurope and the U.S. Prerequisite: Junior status. (PT)Quarter Credit Hours 3.0

CUL3095 DESIGNING CONTEMPORARY PLATED DESSERTSIn this course, the student will apply knowledge of fundamental preparation, plating techniques, and standard practice in both production and presentationof plated desserts. Emphasis is placed on developmentof a flavor palette using both sweet and savory spices,herbs and cooking techniques. Prerequisite: Junior status. (HO)Quarter Credit Hours 3.0

CUL4055 FOODS OF THE WORLDStudents will research and produce menus representativeof the cuisines of the Caribbean, Mexico, South America,Africa and the Middle East. Discussion will include the diffusion of such cuisines in contemporary cookingand the historical influence of these cultures.Prerequisite: Senior status. (PT)Quarter Credit Hours 3.0

CUL4065 FOODS OF ASIA AND THE ORIENTThe student will explore the planning and preparationof advanced menus reflecting influences from thecountries of Asia. In an a la carte setting, this classprovides students with a solid understanding of Asian

food culture, cooking techniques, ingredients and dining styles. Emphasis will be placed on the cuisinesof China, Vietnam, Thailand, Malaysia, Korea, Japanand the Philippines. Prerequisite: Senior status. Quarter Credit Hours 3.0.

CUL4075 FOOD SERVICE TECHNOLOGY & DESIGNThis course will provide the student with the opportunityto work with and explore a variety of food service technologies. Cost analysis of various equipment andenergy sources is conducted in a research setting.Proper planning, layout and design of food service production facilities will be discussed. Prerequisite:Senior status. Quarter Credit Hours 3.0

CUL4085 DINING SERVICE SUPERVISIONThe course is designed to instruct students in diningroom supervision in a la carte and banquet environments.The principles of dining room representation, organization,leadership and cost controls will be analyzed andimplemented. Students will develop and evaluate performance standards, and implement cost controlsin a supervisory mode. Prerequisite: Senior status. Quarter Credit Hours 3.0

CUL4099 ADVANCED CULINARY ARTS CAREER COOPERATIVE EDUCATIONIn this course, experiential learning takes place indiverse domesitc and international industry work set-tings. Students will apply their theoretical and practicalknowledge under the supervision of an executive chef.Upon completion, the student will have a better under-standing of the demands and expectations of the foodservice industry. Academic credit is awarded for this“hands-on” experience. Prerequisite: Completion of alljunior level coursework.Quarter Credit Hours 15.0

The Hospitality College COOPERATIVE EDUCATION

Eligible students may apply for a Selective CareerCooperative Education assignment. These paid cooperative education assignments allow students togain academic credit for an invaluable work experiencewithin their chosen profession. Upon completion ofthis term-long course, students will have a more globalunderstanding of the demands and expectations ofbusiness and industry.

To be eligible to apply for the domestic co-op program,students must: 1) maintain a cumulative grade pointaverage of 2.75 during the entire pre-program applicationprocess, 2) maintain a clean record of behavior asdefined by the Student Code of Conduct, 3) have com-pleted 130 credits of coursework, 4) have appropriateelective or practicum credit available in their degreeaudits, and 5) have the sponsorship of a faculty advisor.

In addition to the traditional eligibility requirements,students desiring placement outside of the United Statesmust maintain a 3.25 GPA.

Quarter Credit Hours (in parentheses):

HOSP4096 Hospitality Career Co-op (9.0)HOSP4099 Hospitality Career Co-op (13.5)

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FSM1055 BAKING FORMULA TECHNOLOGYThis course introduces the principles of food scienceand technology as they apply to baking and pastry arts.Scientific method is used to explore pastry ingredientsand their behavior in product preparation and storage.Emphasis is placed on formulation, ingredients andsensory. It is conducted in a non-production laboratoryand includes the assessment of food quality.Quarter Credit Hours 4.5

FSM1060 FOOD SAFETY AND SANITATIONMANAGEMENTStudents will explore the fundamentals of food and environmental sanitation. This course will look at theorigins of foodborne illness and the implementation of HACCP. Students must pass a national sanitationexam that is recognized by the Conference for FoodProtection to fulfill the graduation requirement.Quarter Credit Hours 2.0

FSM1070 FOODS IThis course introduces students to standard operatingprocedures used in the food service industry. Emphasisis placed on food preparation techniques, basic purchas-ing procedures, kitchen equipment and products.Corequisite: FSM1060.Quarter Credit Hours 4.5

FSM2025 FOOD & BEVERAGE COST CONTROLFood & Beverage Cost Control is an introductorycourse designed to acquaint the student with the control problems of the food and beverage industry.Emphasis is placed on profit planning through menu planning, the control cycle and forecasting.Prerequisite: MATH0001 or placement. (WI)Quarter Credit Hours 4.5

FSM2026 FOOD & BEVERAGE CONTROLSThis introductory course is designed to introduce thestudent to standards and procedures that increase the profitability of food and beverage operations in anyindustry setting through controlling cost and maximizingsales. Emphasis is placed on the operating cycle of control, forecasting and budgeting. Prerequisite:MATH1002 or higher. (PT)Quarter Credit Hours 4.5

FSM2040 GUEST SERVICE SYSTEMSThis introductory course is a study of guest serviceswithin the hospitality industry. Emphasis is placed ondevelopment of service standards, staffing requirements,merchandising and fiscal accountability. Students willtake the Training for Intervention Procedures (T.I.P.S.)certification examination as part of this course.Obtaining T.I.P.S. certification is required in order tograduate. Prerequisites: FSM1001 or HOSP1001 orSEE1001 or TRVL1001.Quarter Credit Hours 4.5

FSM2045 INTRODUCTION TO MENU PLANNING AND COST CONTROLSThis course allows the student to learn and to applythe skills of professional menu development whilelearning the importance and use of the proper toolsand documents needed to control food & beveragecosts and to analyze sales. This course introduces various foodservice concepts, explores labor and over-head expenses and introduces the income statementas a method of evaluating business success.Prerequisite: MATH0001 or placement.Quarter Credit Hours 4.5

FSM2050 PERSONALIZED NUTRITION MANAGEMENTThis course will emphasize the principles of nutrition,the six basic nutrients and related health concepts.Various eating behaviors, recommended dietary intakes,and tools for diet planning will be explored. Studentswill create an in-depth computerized personalized nutrient profile, which will be self-analyzed for nutritionaladequacy.Quarter Credit Hours 4.5

FSM2060 FOOD PREPARATION MANAGEMENTThis intermediate level course will combine the fundamentals of food theory with hands-on small quantity food production. The student will demonstratethe basic operational procedures within a food serviceoperation through theory, demonstration and production.Prerequisites: FSM1060, FSM1070.Quarter Credit Hours 9.0

FSM2080 FOOD SERVICE OPERATIONSThis intermediate level course completes the students’foundation in purchasing and food & beverage operationalcontrols. Emphasis is placed on mastering the purchasingcycle functions and back-of-the-house menu managementsystems. Students develop income statements and usespreadsheets to analyze food and beverage operations.Prerequisite: FSM1070 andPrerequisite or corequisite: ACCT1012Quarter Credit Hours 4.5

FSM2099 FOOD SERVICE MANAGEMENTPRACTICUMThis course is a requirement for all students in theFood & Beverage Management and RestaurantManagement associate degree programs. Thepracticum provides in-depth experience in food andbeverage operations. Rotational assignments will incor-porate both front- and back-of-the-house operations.Prerequisite(s): CUL1325 or both FSM1070 andFSM2040. Quarter Credit Hours 13.5

FSM3001 THE MANAGEMENT OF FOOD SERVICE SYSTEMSStudents examine the complex and integrated natureof the hospitality industry and how various segments,such as lodging and tourism, impact the managementand operation of food service establishments. This courseteaches students to apply sound management principlesto situations encountered within the hospitality industry.Prerequisite: CUL2276 or CUL2286 or CUL2296 orBPA2276 or BPA2296 or HOSP1010. (PT)Quarter Credit Hours 4.5

FSM3010 BEVERAGE SERVICE MANAGEMENTThis intermediate course will introduce the student tothe history of the beverage industry as well as productionand classification of beverage alcohol. Furthermore,the student will be introduced to the sales, service andcontrol systems of the beverage industry. Responsiblebeverage service will be stressed. The student willhave an opportunity to sit for a responsible beverageservice certification examination. Prerequisite:FSM2080 or FSM3001.Quarter Credit Hours 4.5

FSM3012 ADVANCED MENU ANALYSISThis course focuses on researching current markettrends and discovering their impact on commercial foodservice operations. Students analyze the effectivenessof current menu designs to specific operational data.

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Students also apply basic menu design techniques to enhance classroom assignments. Prerequisite:FSM2026 or FSM2080 or FSM3001.Quarter Credit Hours 4.5

FSM3020 DINING SERVICE MANAGEMENTThis intermediate course concentrates on the compre-hensive study of dining service operations within thefood and beverage industry. Emphasis is placed onhuman resource development, staffing, facility design,internal marketing, and fiscal accountability.Prerequisites: FSM2026, FSM2080.Quarter Credit Hours 4.5

FSM3025 FOOD SCIENCEThis course emphasizes the scientific method and the chemical and physical changes that occur duringpreparation, processing, and storage of food products.It is conducted in a non-production laboratory andincludes the assessment of food quality. Quarter Credit Hours 4.5

FSM3035 SUPERVISION FOR FOODSERVICE PROFESSIONALSThis course is designed to allow the student to learnand to explore human resource management theory andprocedures as it applies to the food service industry.Students will learn proper procedures to hire, train,motivate and discipline employees, as well as to performemployee appraisals. Current human resource manage-ment issues and current labor legislation law will bediscussed as they apply to preparing future chefs and managers for successful leadership roles in thefood service industry. (PT) (WI)Quarter Credit Hours 4.5

FSM3040 FOOD SERVICE FINANCIAL SYSTEMSStudents will learn and experience an in-depth analysisof financial information within the food service industry.Emphasis is placed on exploration of accounting, sales,purchasing, inventory, and budgetary systems. The courseoffers an overall view of financial management and its related areas through manual applications and theuse of computers in the food service industry. Studentsrecognize business problems, provide viable solutionsand evaluate the effect of those solutions. (PT)Quarter Credit Hours 4.5

FSM3050 BEVERAGE APPRECIATIONThis advanced course will refine the student’s knowledgeof beverages served in a variety of hospitality operations.Emphasis will be placed on beverage sensory perceptionand food pairings. Students will develop and analyzestrategies to effectively manage, market and set standards for beverage operations. Both alcoholic andnon-alcoholic beverages will be examined. Prerequisite:FSM3010 or taken concurrently.Quarter Credit Hours 4.5

FSM3070 CONTEMPORARY ISSUES IN THE FOOD SERVICE INDUSTRYThis upper-level course focuses on the current issuesimpacting the food service industry. Emphasis is placedon decision-making and critical thinking skills as theyrelate to the ever-changing macro/microenvironment.Course topics change on a term-by-term basis.Prerequisite: FSM2099 or FSM3001. (WI)Quarter Credit Hours 4.5

FSM4040 CONTRACT FOOD SERVICE MANAGEMENTThis upper-level course emphasizes the contract ornoncommercial segment of the food service industry.

The traditional contract fields of business/industry,university/school, healthcare, recreation areas andcatering are explored in depth. Contracts for thesefood service areas are evaluated from the client, contractor, guest and unit manager’s perspectives.Prerequisite: FSM2026 or FSM2080 or FSM3001.Quarter Credit Hours 4.5

FSM4060 HOSPITALITY OPERATIONS MANAGEMENTThis upper-level capstone course combines a workingknowledge of food production techniques and manage-ment skills necessary to operate a food service facility.Students further enhance these skills in a small-quantityfood service setting in which they have full control overthe food service operation. Prerequisites: FSM2080,senior status. (PT)Quarter Credit Hours 9.0

FSM4061 ADVANCED FOOD SERVICE OPERATIONS MANAGEMENTThis upper-level capstone course concentrates on integrating critical competencies of management in asmall food service setting. Emphasis is placed on menudevelopment, marketing, staff scheduling, productionplanning and implementation, service and fiscalaccountability. Students manage the food service operation. Prerequisites: FSM2099 or FSM3001,senior status. (PT)Quarter Credit Hours 4.5


HOSP1001 THE HOSPITALITY FIELDThis course is an introduction to the various segmentswithin the hospitality industry (lodging; food service;travel & tourism; and sports, entertainment & eventmanagement). The course is intended to prepare thestudent to apply sound management principles to thechallenges encountered within the industry. (CS)Quarter Credit Hours 4.5

HOSP1010 FRONT OFFICE OPERATIONSThis course familiarizes students with the front officedepartment of the hotel. Emphasis is placed on: guestroom availability, reservation processing, guest registration, night audit and check-out proceduresthrough a computerized property management system.The student will focus on all aspects of the unique relationship between the front office and other depart-ments in the hotel. Prerequisite: FSM3001 orHOSP1001 or REC1010 or SEE1001 or TRVL1001.Quarter Credit Hours 4.5

HOSP1011 HOSPITALITY INFORMATION TECHNOLOGYThis is an introductory course in information systems inthe hospitality industry. The “smart classroom” coursefocuses on property management systems, Internet/Intranet systems and other forms of technology.Prerequisite: HOSP1010.Quarter Credit Hours 4.5

HOSP2011 HOSPITALITY SALES AND MEETING MANAGEMENTThis course familiarizes students with the scope ofsales and meeting management within the hospitalityindustry. The reciprocal relationship between sellingand service is presented within the context of hospitalitymarketing practices. Prerequisite: FSM2040 orCUL1325 or SEE2020 or TRVL2040.Quarter Credit Hours 4.5

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HOSP2030 HOSPITALITY HUMAN RESOURCE AND DIVERSITY LEADERSHIPThe line manager in today’s increasingly diverse workforce requires new skills. Many of today’s serviceoperations have no human resource department. This course will develop managerial competencies necessary to lead the ever-changing service industryworkforce. Prerequisite: Sophomore status. (PT)Quarter Credit Hours 4.5

HOSP2050 INTERNATIONAL TOUR AND HOTEL OPERATIONSThis course is taught only on a campus outside of theUnited States during a term abroad program. The coursefocuses on cultural, political, legal, and economic forcesand their impact on tourism and how hospitality manage-ment practices differ among countries. Students will planand participate in a variety of tours and professional sitevisits in order to gain first-hand knowledge of the interna-tional travel experience. Prerequisites: Must be acceptedin Term Abroad Program, junior year status.Quarter Credit Hours 9.0

HOSP2099 HOTEL INTERNSHIPAll students majoring in Hotel Management are requiredto participate in the Hotel Internship at one of theUniversity’s practicum properties. The internship providesan in-depth experience in the lodging and food andbeverage departments. Rotational assignments willincorporate both front- and back-of-the-house operationswithin each department. Prerequisites: FSM1070,FSM2040, HOSP1011. (PT)Quarter Credit Hours 13.5

HOSP3015 DYNAMICS OF RECREATION/LEISURE MANAGEMENT & TRAVEL-TOURISMThis upper-level course provides students with anoverview of the hospitality industry and of variouscareer opportunities within the industry. A historicaldevelopment of the Recreation/Leisure and Travel-Tourism industries is reviewed. Emphasis is placed onfoundations and functions within the related industries.Prerequisite: HOSP2099 or FSM2099 or MGMT2030.Quarter Credit Hours 4.5

HOSP3020 TRADE SHOW/EXPOSITION MANAGEMENTThis course is designed to give the student practicalexperience in developing a trade show or exhibition withspecial emphasis on pre-planning, budget preparation,advertising and/or public relations, and exhibit setup,including exhibit registration, booth accommodationsand assignments, draping, audiovisual, programmingand wrap-up. A directed work project may be incorpo-rated into this course. Prerequisite: FSM3001 orHOSP2011 or SEE2020 or TRVL2040.Quarter Credit Hours 4.5

HOSP3025 DYNAMICS OF HOTEL-RESTAURANT & RECREATION/LEISURE MANAGEMENTThis course introduces students to the hotel-restaurantand recreation-leisure fields through a review of thehistorical development of the industry. Emphasis isplaced on the foundations and functions within thehotel-restaurant and recreation-leisure industries. In addition, emphasis is placed on integrating students’chosen career paths within these industries.Prerequisite: TRVL2099 or MGMT2030.Quarter Credit Hours 4.5

HOSP3045 MANAGEMENT OF VACATION OWNERSHIP (TIMESHARE) RESORTSThis course covers concepts and issues related to themarketing and management of vacation ownership (time-share) properties. Owner-manager relationships are high-lighted. Additionally, important financial issues relatedto initial development, budget management and renova-tions are covered. Best practices of leading companiesare examined. Contrasts are made among typical lodg-ing properties, traditional resorts, full ownership resorts,destination clubs and fractional ownership resorts.Prerequisite: HOSP1010 or HOSP2020.Quarter Credit Hours 4.5

HOSP3050 HOSPITALITY STRATEGIC MARKETINGThis is an upper-level course dealing with the broadscope of hospitality marketing placing emphasis on theanalysis, structure and strategy of the hospitality mar-keting department, departmental budgeting, allocationof resources, market research, media selection andeffectiveness of the marketing plan. Case studies andassigned readings examine current marketing issues. A directed work project may be incorporated into thiscourse. (PT)Quarter Credit Hours 4.5

HOSP3060 PRIVATE CLUB MANAGEMENTThis upper level course examines the private clubindustry and its specific challenges. Emphasis is placedupon the manager’s role with the governing board,membership, staff and management of the clubhouseand recreation activities. Prerequisite: HOSP1001 orREC1010 or SEE1001 or A.S. degree in Culinary Artsor Baking & Pastry Arts.Quarter Credit Hours 4.5

HOSP3070 CONTEMPORARY ISSUES IN THEHOTEL/RESTAURANT INDUSTRYThis upper-level course focuses on the current issuesimpacting hospitality management. Emphasis is placedon decision-making and critical thinking skills as theyrelate to the ever-changing macro/microenvironment.Course topics may change on a term-by-term basis.Prerequisite: HOSP2099.Quarter Credit Hours 4.5

HOSP4020 CULTURAL DIVERSITY MANAGEMENTThis course focuses on the issues related to domesticand international multi-cultural management. Studentsexamine the synergistic opportunities presented by thediverse workforce and develop strategies that respectand value individual differences. Prerequisite:SOC2001 or SOC2901.Quarter Credit Hours 4.5

HOSP4060 HOSPITALITY MANAGEMENT SEMINARThis is a senior-level capstone course designed to givestudents insight into hospitality strategy. Using a varietyof teaching methods including the case study approach,realism is introduced into the classroom improving thecritical thinking and decision-making ability of the student. The course is also designed to integrate appropriate computer-based simulation and applicationprograms into management theory. A directed work project may be incorporated into this course.Prerequisites: ACCT3025, HOSP3050 or MRKT1001.Quarter Credit Hours 4.5

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INTERNATIONAL HOTEL & TOURISM MANAGEMENT

IHTV3010 INTERNATIONAL HOSPITALITY MANAGEMENTThe purpose of this intermediate course is to acquaintstudents with the skills of a global hospitality manager,where students study principles of international hospitality management: marketing, human resourcemanagement, financial issues and operational riskmanagement. An historical approach is taken in exploringthe development of multinational hospitality corporations.Prerequisite: HOSP2030.Quarter Credit Hours 4.5

SPORTS/ENTERTAINMENT/EVENT MANAGEMENT

SEE1001 INTRODUCTION TO SPORTS/ENTERTAINMENT/EVENT MANAGEMENTThis course introduces students to the sports/enter-tainment/event management field. Emphasis is on thehistorical development, organizational structure andcareer opportunities that exist within the industry.Operational issues related to the management ofevents and facilities such as arenas, convention centers,performing arts centers and stadiums will also be discussed.Quarter Credit Hours 4.5

SEE1011 GOLF FUNDAMENTALS I: THE BASICS OF THE SHORT GAMEThis course provides students with the opportunity todevelop his/her personal golf game through a combina-tion of classroom learning and course/learning centeredplay. Emphasis is on the fundamentals of the shortgame, including basic skills, analysis and etiquette.Quarter Credit Hours 1.5

SEE1012 GOLF FUNDAMENTALS II: CHIPPING AND PUTTINGThis course provides students with the opportunity to develop his/her personal golf game through a combination of classroom learning and course/learningcentered play. Emphasis is on the fundamentals of chipping and putting. Quarter Credit Hours 1.5

SEE1013 GOLF FUNDAMENTALS III: TROUBLE SHOTSThis course provides students with the opportunity to develop his/her personal golf game through a combination of classroom learning and course/learningcentered play. Emphasis is on the fundamentals of executing trouble shots.Quarter Credit Hours 1.5

SEE2010 FACILITIES OPERATIONSThis course introduces students to the functions, procedures and systems necessary to plan, develop,operate and maintain indoor/outdoor sport and recreation facility environments. Emphasis is on theimportance of the facility manager’s role in maintainingthe physical plant and grounds for maximum safety,comfort and profitability. Prerequisite: FSM3001 orHOSP1001 or REC1010 or SEE1001 or TRVL1001. (PT)Quarter Credit Hours 4.5

SEE2011 GOLF FUNDAMENTALS IV: SHORT IRON PLAYThis course provides students with the opportunity

to develop his/her personal golf game through a combination of classroom learning and course/learningcentered play. Emphasis is on the fundamentals of short iron play.Quarter Credit Hours 1.5

SEE2012 GOLF FUNDAMENTALS V: MIDDLE IRON PLAYThis course provides students with the opportunity to develop his/her personal golf game through a combination of classroom learning and course/learningcentered play. Emphasis is on the fundamentals of middle iron play.Quarter Credit Hours 1.5

SEE2013 GOLF FUNDAMENTALS VI: LONG IRON PLAYThis course provides students with the opportunity to develop his/her personal golf game through a combination of classroom learning and course/learningcentered play. Emphasis is on the fundamentals of long iron play.Quarter Credit Hours 1.5

SEE2015 LEADERSHIP IN RECREATION/LEISURE SETTINGSThis course will explore leadership qualities, styles andgroup dynamics. Students will examine a selection ofprogram activities and guidelines for presenting anddeveloping them effectively. Focus will be on developing,leading and evaluating activities based on varying par-ticipant requirements. Aspects of group facilitation,activity sequencing and debriefing will be discussed. Quarter Credit Hours 4.5

SEE2020 EVENT MANAGEMENTThis course introduces students to the methods andtechniques utilized in planning, organizing, promotingand delivering major events and the role of events ingenerating a tourist market. (PT)Quarter Credit Hours 4.5

SEE2030 THE ENTERTAINMENT INDUSTRYThis course is designed to provide students coreknowledge of the diverse and dynamic entertainmentindustry. The topics explored through this courseinclude the historical development of the entertain-ment industry, current trends and industry regulations,theater and the arts, music, cinema, sports entertain-ment, television, and alternative entertainment. Issues related to industry best practices, effectiveartist/performer management and entertainment eventproduction will also be discussed. Prerequisite:SEE1001 or HOSP1001 or TRVL1001 or FSM1001 orFSM3001. (PT)Quarter Credit Hours 4.5

SEE3010 TICKET SALES AND OPERATIONSThis course introduces students to the ticketing operation of a major facility. The course concentrateson the sales, marketing and merchandising of the facil-ities inventory. Emphasis is placed on day-to-day manage-ment procedures and the technology utilized to controlthis box office inventory. Prerequisites: FSM2026,SEE2010. (PT)Quarter Credit Hours 4.5

SEE3011 GOLF FUNDAMENTALS VII: FAIRWAY WOODSThis course provides students with the opportunity to develop his/her personal golf game through a combination of classroom learning and course/learning

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centered play. Emphasis is on the fundamentals of fairway woods play.Quarter Credit Hours 1.5

SEE3012 GOLF FUNDAMENTALS VIII: DRIVING FOR DISTANCE AND ACCURACYThis course provides students with the opportunity to develop his/her personal golf game through a combination of classroom learning and course/learningcentered play. Emphasis is on the fundamentals of driving for distance and accuracy.Quarter Credit Hours 1.5

SEE3013 GOLF FUNDAMENTALS IX: MANAGING YOUR GAMEThis course provides students with the opportunity to develop his/her personal golf game through a combination of classroom learning and course/learningcentered play. Emphasis is on the fundamentals of managing your golf game.Quarter Credit Hours 1.5

SEE3030 ATHLETIC COACHING AND ADMINISTRATIONThis course focuses on understanding basic coaching/administrative principles and philosophies for sportsand athletics. It emphasizes the interscholastic andintercollegiate experiences. Students explore a widerange of topics related to the current issues and trendsin athletic coaching and administration. Prerequisite:LEAD2001.Quarter Credit Hours 4.5

SEE3040 SPECIAL EVENT MANAGEMENT: CEREMONY AND PROTOCOLThis course is designed to prepare students to planand execute ceremonial and protocol-sensitive events,such as social/life cycle events, governmental andpolitical events and hallmark events. Emphasis will beplaced on cultural, political and social customs andthe impact these elements have on the planningprocess. A directed work project may be incorporatedinto this course. Prerequisite: SEE2020 or HOSP2011or FSM3001.Quarter Credit Hours 4.5

SEE3045 MEDIA RELATIONSThis upper-level course develops the skills necessaryto proactively interact with the mass communicationmedia. Case studies will be utilized in a laboratoryenvironment. Emphasis will be placed on the ethicalresponsibilities of a spokesperson and the experienceneeded to relate to the communication media in avariety of situations. Prerequisites: ENG1021,ENG1030.Quarter Credit Hours 4.5

SEE3055 INTERNATIONAL SPECIAL EVENT MANAGEMENTThis upper-level course, taught only on a campus outside of the United States during a term abroad program, focuses on the development, planning andmanagement of international special events.Emphasis is placed on research and development,site selection, social and cultural issues, marketingand sponsorship, and human resource management.In addition, the challenges presented by producing anevent in a non-domestic venue is explored in detail.Prerequisites: SEE2020, acceptance in term abroad.Quarter Credit Hours 9.0

SEE3060 CONCERT AND EVENT PRODUCTIONThis course focuses on event and concert tour produc-tion. Emphasis will be placed on managing a show onstage, back stage and on the road. In addition, toolsfor set building, lighting, sculpting sound with micro-phones and mixers, reviewing basic electrical formula,performance contracts, technical riders and a produc-tion checklist will be explored. Prerequisites:SEE2010, SEE2030.Quarter Credit Hours 4.5

SEE3070 CONTEMPORARY ISSUES IN THESPORTS/ENTERTAINMENT/EVENT INDUSTRYThis course identifies current trends and issues, andexamines how they affect the management and opera-tion of sports/entertainment/event entities. Studentsfocus their study on the interdependence of sports,entertainment and events within the hospitality industryas a whole. Prerequisites: SEE2010, SEE2020,SEE2030.Quarter Credit Hours 4.5

SEE3080 GOLF OPERATIONS MANAGEMENTThis course introduces students to the role of manage-ment in golf facilities operations. Emphasis is on theadministration of course procedures, tee times andretail space. Pro shop operations and the impact on customer and player relations is analyzed. Playerperformance analysis and instructional methodology is also discussed. Prerequisites: HOSP3050,SEE3070.Quarter Credit Hours 4.5

SEE3085 TURFGRASS MANAGEMENTThis course introduces students to the managementof golf course turfgrass and landscaping. Emphasis is on the ecology of turf, maintenance operations, irrigation, and the equipment necessary for course care.Pest and weed control management, chemical handling,and the environmental impact of golf are also discussed.Prerequisite: SEE3070.Quarter Credit Hours 4.5

SEE3090 GOLF COURSE DESIGN AND CONSTRUCTIONThis course introduces students to the principles andtechniques of golf course design and development.Emphasis is on the interconnections between the golfarchitect, player, environment, and the economics of course development and renovation. Historical perspectives, rules and construction sequencing arealso discussed. Prerequisite: SEE3070.Quarter Credit Hours 4.5

SEE4020 SPORTS & ENTERTAINMENT MARKETINGThis course exposes students to marketing conceptsrelating to the sports and entertainment industries. Itaddresses various products, consumer markets, strate-gic market analysis and valuation within thesports/entertainment industries. Major topics to be cov-ered include the negotiation process, promotions, pub-lic relations, market research and sponsorships.Prerequisite: HOSP3050 or MRKT1001.Quarter Credit Hours 4.5

SEE4050 PUBLIC ASSEMBLY FACILITY MANAGEMENTThis course integrates the various operational functionsof public assembly facilities. Students focus on advancedmanagement principles, practices and methods.Prerequisites: HOSP3050 or MRKT1001, SEE3070. (PT)Quarter Credit Hours 4.5

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SEE4060 RECREATION/LEISURE MANAGEMENT SEMINARThis senior-level course is designed to provide insightinto the policy formulation and strategic managementof recreation/leisure and sports/entertainment/eventservices. Utilizing case studies, realism is introducedinto the classroom, improving the critical thinking anddecision-making abilities of the student. Prerequisites:ACCT3023 and either HOSP3050 or MRKT1001. (PT)Quarter Credit Hours 4.5

SEE4099 SPORTS/ENTERTAINMENT/EVENT MANAGEMENT EXTERNSHIPThis senior-level course provides the opportunity forthe application of acquired skills and knowledge in asupervised sports/entertainment/event-related industrysetting. Prerequisite: SEE4050.Quarter Credit Hours 13.5

TRAVEL/TOURISM

TRVL1001 INTRODUCTION TO TRAVEL-TOURISMThis introductory course focuses on industry terminologyand careers through a study of travel components whichinclude: retail and wholesale agencies, tour management,customer relations, marketing and sales, as well as hotel,cruise, airline and resort related travel opportunities.Quarter Credit Hours 4.5

TRVL1010 DESTINATION GEOGRAPHY IAn introductory course designed to acquaint the studentwith important destinations in the U.S., Canada, Mexico,South America and the Caribbean. The emphasis ofthe course discusses cultural, recreational and socialsignificance to the traveler.Quarter Credit Hours 4.5

TRVL1011 DESTINATION GEOGRAPHY IIIn addition to significant destinations and attractionsin Europe, Asia and Africa, this course stresses morethe cultural values related to international travel andthe significance of travel to the international economy.Quarter Credit Hours 4.5

TRVL1025 TRAVEL SERVICE MANAGEMENTThis course acquaints students with the principles ofmanagement as they relate to the travel industry.Students identify management techniques and analyzetheir effects on the organization and its employees.Prerequisites: TRVL1001 and either TRVL1010 orTRVL1011. (PT)Quarter Credit Hours 4.5

TRVL1035 TRAVEL INFORMATION SYSTEMSThis course provides a comprehensive, hands-on systemlearning experience. Students become proficient in theuse of current Airline Reporting Corporation (ARC) doc-umentation, simulated CRS systems, Internetresources, as well as other technologies used for themanagement of related travel services. Students areable to understand the technological interactions withina Global Distribution System (GDS). Prerequisite:TRVL1025.Quarter Credit Hours 4.5

TRVL2040 TRAVEL SALES MANAGEMENTThis course emphasizes service as an integral part ofthe selling process. The reciprocal relationship betweenselling and service is presented within the context ofthe total travel sales effort. Prerequisite: FSM1001 or

HOSP1001 or SEE1001 or TRVL1001 (WI)Quarter Credit Hours 4.5

TRVL2099 TRAVEL CENTER PRACTICUMThe travel practicum affords the student the opportunityto combine previous academic courses with a practicalapproach to various travel operations. Students receivehands-on experience while on rotation through suchsites as the Miami airport, local convention and visitorbureaus, an international tour operation and cruiselines. Academic emphasis is placed on career responsibilities, budgeting, research, marketing, salesand promotion, as well as the use of communicationsystems. Students are required to plan and carry out afamiliarization tour. Prerequisite: TRVL1035. Quarter Credit Hours 13.5

TRVL3010 DYNAMICS OF TOURISMThis is a management-oriented course covering the economic, cultural and social functions in theplanning and development of the tourism industry.Emphasis will be placed on organizational concepts.Quarter Credit Hours 4.5

TRVL3030 INTERNATIONAL POLICIES OF TOURISMThis is an intermediate-level course which is designedto provide the student with an increased understandingin the area of international tourism development.Emphasis is placed on the definitive study of theessential components for a successful national tourismprogram. Prerequisite: TRVL3010 or HOSP3015 orHOSP3025 or HOSP3035. (HO)Quarter Credit Hours 4.5

TRVL3050 MANAGING NEGOTIATIONS IN THE SERVICE INDUSTRYThis intermediate-level course explores a variety oftravel and tourism negotiations and interactions rangingfrom cooperative to competitive, two-person to large-group negotiations, as well as equal and unequalpower positions. It offers the skills necessary to recognize situations, within the travel-tourism industry,which call for bargaining. The process involved innegotiations is discussed, and how to analyze, planand carry out a successful negotiation. Prerequisite:Junior status. (PT)Quarter Credit Hours 4.5

TRVL3080 DYNAMICS OF THE CRUISE INDUSTRYThis course acquaints students with the modern cruiseindustry. Students identify the role of cruise lines inthe travel and tourism industry, develop a detailedfoundation and knowledge of the various cruise lineproducts and destinations, learn how to sell a cruise,and discover the various career opportunities available.Ship inspections are offered during the course.Quarter Credit Hours 4.5

TRVL3081 CRUISE OPERATIONSThis course presents a survey of both onboard andshoreside cruise operations. Examination of onboardactivities include embarkation/debarkation, hotelstaff, entertainment, shore excursions, security, etc.Shoreside operations include reservations, air/sea,finance, purchasing, itinerary development, legal,human resources, etc. The process of how cruise linesnegotiate with various outside vendors and agents isalso examined. Prerequisite: TRVL3080.Quarter Credit Hours 4.5

TRVL3082 CRUISE MARKETING AND SALESThis course deals with the broad scope of marketing a

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cruise line product. Emphasis is placed on the analysis,structure and the strategies of the cruise marketingdepartment. Various promotional activities are exam-ined including TV, radio and print advertising as well as direct mail, the Internet and the retail travel agencydistribution system. Students have an opportunity tovisit and meet with cruise line marketing and salesdepartments. Prerequisite: TRVL3080.Quarter Credit Hours 4.5

TRVL4010 TOURISM ECONOMICSThis upper-level course explores the role of economicsin tourism development. Macroeconomic and micro-economic theory are applied to problems of communityresource allocation. Particular attention is paid to theproblems of multiple use of community resources andto the conflicts between private and public goals.Prerequisite: HOSP3025 or TRVL3010.Quarter Credit Hours 4.5

TRVL4011 DESTINATION MANAGEMENT ORGANIZATIONThis course integrates the administrative functions ofa destination management or marketing organization(DMO). The interrelationships of operations, marketingand finance are analyzed and evaluated. A directedwork project may be an integral part of this course.Prerequisite: HOSP3050 or MRKT1001. (WI)Quarter Credit Hours 4.5

School of Arts & SciencesENGLISH

ENG0001 WRITING WORKSHOPThis course fulfills the University’s graduation writingrequirement. Students review sentence structure,paragraph development and essay organization withthe goal of applying these skills to the classroom andthe workplace. Prerequisite: PT writing skills evaluatedat the “developing” level.Quarter Credit Hours 0.0

ENG1001 AN INTRODUCTION TO LITERARY GENRESThis course prepares students to read, analyze andwrite about the major literary genres: poetry, fictionand drama. Students are exposed to a variety offorms and styles in each genre from a wide range ofhistorical periods. Literary selections represent adiverse group of classic and contemporary writers,poets and playwrights. (WI)Quarter Credit Hours 4.5

ENG1020 ENGLISH COMPOSITIONThis course provides students with basic writing skillsin a variety of genres and contexts. Instruction beginswith a review of the fundamentals of writing throughthe use of personal narratives. The focus widens toforms of public writing as well as more informativeand research-based writing. Research techniques andMLA documentation are covered. Class work includeslecture, writing workshops, and peer critique. Courserequirements include a memoir, profile, rhetoricalanalysis essay, informative report, correspondence,collaborative writing project and final exam. (WI)Quarter Credit Hours 4.5

ENG1021 ADVANCED COMPOSITION AND COMMUNICATIONThis course is a continuation of ENG1020 EnglishComposition. Building on the research and audienceskills from ENG1020, students develop more complexand rhetorically advanced papers. All work, written andoral, is aimed at persuading an audience, and instruc-tion begins with the essential components of a logi-cally constructed and articulated argument. Criticalthinking skills are reinforced throughout the course,as students develop, peer critique, and present pro-jects to the class. Research and MLA skills areexpected of students, and all projects requireresearch from a variety of sources. At the end of thecourse, in addition to a final exam, students presenta representative portfolio of their writing. Prerequisite:ENG1020. (PT) (WI)Quarter Credit Hours 4.5

ENG1030 COMMUNICATION SKILLSThis is an introductory course which focuses on communication skills essential to career and personalsuccess. Emphasis is placed upon awareness of andadaptation to the audience, ethical responsibility andcultural diversity. Students will progress in gradualstages, gaining an understanding of the communica-tion process along with confidence and experience in numerous speaking, listening and small group inter-actions. (PT)Quarter Credit Hours 4.5

ENG1920 HONORS ENGLISH COMPOSITIONThis honors-level composition course takes a problem-centered approach to writing. Through readings, classdiscussions, and written assignments, studentsengage in an in-depth exploration of contemporaryproblems, their causes, effects and possible solu-tions. Assignments range from creative personal nar-ratives and social criticism pieces to analysis of caus-es and effects, culminating in a formal research-basedproposal. Critical thinking and research skills aresharpened as students locate, evaluate and incorpo-rate a variety of sources into their papers. (WI) Quarter Credit Hours 4.5

ENG1921 HONORS ADVANCED COMPOSITION AND COMMUNICATIONThis reading-based and issue-centered honors-levelcourse is designed to improve students’ writing, criti-cal thinking, and public speaking skills to composeand present orally effective arguments on major public controversies. Through reading and analyzing oppos-ing viewpoints, students form an educated opinionabout a controversy and learn effective ways to develop anargument. Students conduct both primary and sec-ondary research, keep a research notebook, compilean annotated bibliography, write an extensive researchpaper, and present it to the class in the form of apanel discussion. A publication project is required atthe end of the term. Prerequisite: ENG1920. (PT) (WI) Quarter Credit Hours 4.5

ENG1930 HONORS COMMUNICATION SKILLSThis is an honors introductory course which focuseson communication skills essential to career and per-sonal success. Emphasis is placed upon awarenessof and adaptation to the audience, ethical responsibil-ity and cultural diversity. Students will progress ingradual stages, gaining an understanding of the commu-nication process along with confidence and experience

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in numerous speaking, listening and small group interactions. (PT) (SL)Quarter Credit Hours 4.5

ENG2010 TECHNICAL WRITINGThis course focuses on a practical approach to techni-cal exposition, such as proposals, project reports, fea-sibility studies, abstracts, and technical correspon-dence delivered in both hard copy and electronic for-mats. Prerequisite: ENG1020 or ENG1920. (PT) (WI)Quarter Credit Hours 4.5

ENG2030 INTRODUCTION TO NEWSWRITINGThis course provides students with a practical introduc-tion to basic news and feature writing and emphasizeswriting for the specific fields of business, culinary,hospitality and technology. (WI)Quarter Credit Hours 4.5

ENG3030 INTRODUCTION TO FOOD WRITINGThis course provides students with an opportunity toconcentrate on food writing for cookbooks, maga-zines, newspapers and Web sites. Students are intro-duced to the protocol for getting published while learn-ing how to develop and compose food stories and restaurant reviews. Subjects taught include interviewtechniques, query letters, and tailoring food articles to various publications. (WI)Quarter Credit Hours 4.5

HISTORY

HIST2001 WORLD HISTORY TO 1500This survey of people and their cultures focuses onthe two major historical traditions (Western and EastAsian) from pre-history to 1500. The varying politicalevents, institutions, technologies and cultures of theEast and West are highlighted. Prerequisite:Sophomore status.Quarter Credit Hours 4.5

HIST2002 WORLD HISTORY SINCE 1500Major developments in world history from the 16th centu-ry on are considered, with an emphasis on the impact of ideas and influences from Asia and the New Worldupon European culture and society; and the Europeanimpact upon Asia, Africa and the Americas. The variousperiods and kinds of revolution — industrial, democratic,political, technological, military and cultural are surveyed.Prerequisite: Sophomore status.Quarter Credit Hours 4.5

HIST3001 U.S. HISTORY FROM COLONIAL TIMES TO 1876This course is a survey and analysis of United Stateshistory and those institutions which contributed to theevolution of the American nation from colonial timesthrough the period of the Civil War and Reconstruction.Particular attention is given to the Puritan influenceupon American character, the American Revolution, thecreation of the federal Constitution, western settle-ment, the nature of slavery and the breakdown of theAmerican political system resulting in civil war.Prerequisite: Sophomore status. (HO)Quarter Credit Hours 4.5

HIST3002 U.S. HISTORY SINCE 1877 (TO THE PRESENT)This course is a survey and analysis of United Stateshistory and those institutions which contributed to the

evolution of the American nation sinceReconstruction. Emphasis is placed on the rise ofindustrialization, urbanization and immigration; thecoming of imperialism, the development of Americanforeign policy, the rise of big business; the growth ofreform movements as seen in Populism,Progressivism and the New Deal; the Women’sMovement, the Civil Rights Movement and recentdevelopments. Prerequisite: Sophomore status. (HO)Quarter Credit Hours 4.5

HIST4020 AMERICAN GOVERNMENTAn examination of the political and governmental systemof the United States, the principles upon which it isfounded, and the institutions and systems which comprise it. Topics to be discussed are constitutionalfoundations, federalism, political parties, public opinion,interest group activities, civil liberties and decision-makingin institutions of American national government, suchas Congress, the presidency and the Supreme Court.Prerequisite: Sophomore status.Quarter Credit Hours 4.5

LEADERSHIP STUDIES

LEAD1001 RESIDENT ASSISTANT LEADERSHIPThis course is required of all RAs to prepare them for the challenging responsibilities of residential life.The course will focus on developing those leadershipskills required of the position — including conflict resolution, dealing with negativity, team buildingskills, diversity and communication. Prerequisite:Acceptance into the RA program.Quarter Credit Hours 1.5

LEAD2001 FOUNDATIONS OF LEADERSHIP STUDIESThis upper-level course delineates the principles thatare important in the development of a leader for the21st century. Discussion of the role and function of aleadership position will include an in-depth analysisand study of needs impacting individuals, organizationsand society.Quarter Credit Hours 4.5

LEAD2010 SPECIAL TOPICS IN LEADERSHIPThe field of leadership studies encompasses a wideand complex range of topics. This course presentsstudents and faculty alike with a unique opportunityto examine revolving areas of current and relevantleadership theories and practices. Areas of special-ized leadership interest include, but are not limitedto: Global Issues, Women in History (LEAD2011),Power and Leadership (LEAD2012), Entrepreneurial,Sub-Saharan Leadership or Business and Religion.Prerequisite: LEAD2001 or LEAD2901.Quarter Credit Hours 4.5

LEAD2901 HONORS FOUNDATIONS OF LEADERSHIP STUDIESThis upper-level course seeks to integrate fundamentalleadership principles with their practical application inbusiness and/or community settings. Students engagein in-depth assignments designed to expand their lead-ership development as both individuals and teammembers. They also develop comprehensive projectsthat address important and relevant leadership issues. Quarter Credit Hours 4.5

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LEAD3010 LEADERSHIP THROUGH FILM AND LITERATUREThis course is an examination of contemporary theoriespertaining to leadership in group, organizational andsocietal settings. The content of the course draws fromthe humanities as viewed through film and literatureselections to illustrate different leadership styles andconcepts. The course is based on the premise thatleadership, like literature and film, is an art form whoseeffectiveness is enabled and enhanced through visualpresentation. Prerequisite: LEAD2001 or LEAD2901 orSEE2015 or permission of instructor. (WI)Quarter Credit Hours 4.5

LEAD3020 CREATIVE LEADERSHIPCreativity can be a valuable tool for leadership in the21st century. The objective of this course is to developand to enhance one’s own creativity, allowing each individual the opportunity to become a more productiveleader of tomorrow. Extensive classroom participationand a variety of activities will allow each student toexperience personal growth and to influence thegrowth of others. Prerequisite: LEAD2001 or SEE2015or instructor permission. (WI) Quarter Credit Hours 4.5

LITERATURE

LIT3015 FOOD IN FILM AND LITERATUREThis course is designed to acquaint the student withthe art forms of film and literature with a focus onfood as its primary subject. The course will focus on the important books, essays, short stories, playsand films that have made major achievements in filmand literature. Students will develop the critical skillsnecessary to increase their understanding of the experience of film and literature. Prerequisite:Sophomore status. (WI)Quarter Credit Hours 4.5

LIT3020 STUDIES IN THE SHORT STORYThis course presents a detailed analysis of the artform of the short story. Study includes 20 short stories which represent a wide cross-section ofworks. This course fulfills part of the LiteratureConcentration requirement. Prerequisite: Sophomorestatus. (WI) Quarter Credit Hours 4.5

LIT3040 SPORTS IN LITERATUREThis course focuses on the significant inspiration ofathletic endeavors upon the literary imagination. Writersof fiction and nonfiction, prose writers and poets havediscovered in the athletic experience a useful metaphorto express the very purpose and meaning of life. This course is designed to acquaint students with theessence of games as myth and metaphor, and exam-ines the place of athletics in society as well as thesocial, political and economic implications of sports.Prerequisite: Sophomore status. (WI) Quarter Credit Hours 4.5

LIT4010 SCIENCE FICTIONThis course analyzes the evolution of science fiction from its early origins to the present. Sixteen short sto-ries, one novel and two full-length films will be studied.Prerequisite: Sophomore status. (WI)Quarter Credit Hours 4.5

LIT4030 MULTI-ETHNIC LITERATUREThis course presents a survey of literature includingshort stories, poetry and novel excerpts by a variety ofethnic groups. Emphasis will be placed on the historicalcontext in which the writings have evolved as well asthe problems encountered by these various culturalgroups as they intersect with American culture. Throughliterature, students will compare and contrast the lan-guage, values and beliefs of many countries as well asappreciate the common themes that unite peopleacross the globe. Prerequisites: Sophomore status;ENG1001 or ENG1901. (SL) (WI) Quarter Credit Hours 4.5

MATHEMATICS

MATH0001 MATHEMATICS LABStudents are assigned to this course based on placement tests given prior to taking MATH1020 orMATH1002. The course is designed to teach studentsthe basic mathematical concepts and methods thatwill prepare them for studying college level mathemat-ics. Topics include a review of basic arithmetic, an introduction to algebra, and problem-solving techniques.Quarter Credit Hours 1.5 (Institutional)

MATH1002 A SURVEY OF COLLEGE MATHEMATICSThis course is designed to teach students the basicmathematical concepts and methods that will assistthem in using mathematics in both their personal andprofessional lives. Topics include problem solving, sets,probability, statistics, and the rudiments of collegealgebra. Prerequisite: MATH0001 or placement. (PT)Quarter Credit Hours 4.5

MATH1020 COLLEGE ALGEBRAThis course provides students with a working knowl-edge of the basic elements of college algebra. Topicscovered include functions, exponents and radicals, thesolution of linear and quadratic equations, inequalities,matrices and systems of linear equations. Prerequisite:MATH0001 or placement. (PT)Quarter Credit Hours 4.5

MATH1930 QUANTITATIVE ANALYSIS IA continuation of Algebra, this course begins with thestudy of linear equations and their applications to business and economics. Matrices are covered indetail along with their applications to Leontief models.Linear programming, quadratic models and a briefintroduction to differential calculus are also present-ed. Prerequisite: MATH1020 or equivalent, or permis-sion of department chair, or placement. (PT)Quarter Credit Hours 4.5

MATH2001 STATISTICSThis course is designed to provide students with thebasic statistical concepts and techniques that willassist them in both their personal and professionallives. Topics include measures of central tendencyand dispersion, probability distributions of both discreteand continuous random variables, sampling distributions,and estimation theory. Prerequisite: MATH1002 orMATH1020 or equivalent.Quarter Credit Hours 4.5

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PHILOSOPHY

PHIL3020 LOGIC: CRITICAL THINKINGThis course encourages students to develop a dispo-sition to use critical thinking skills in their personallives and careers in order to make decisions, solveproblems and create new and/or original ideas.Emphasis will be placed on understanding the elementsof reasoning, imposing criterial and intellectual standardsupon reasoning, and assessing individual thinkingprocesses.Quarter Credit Hours 4.5

PHIL3040 ETHICS OF BUSINESS LEADERSHIPThis course examines the basic principles of ethicsand their philosophical foundations, particularly as theyapply to institutions, environments, leadership andother activities and pursuits of business. It examinesthose aspects of human behavior which can be labeledright and wrong. It considers the moral obligations ofleaders and followers when discussing actual casesfrom a variety of business organizations that have presented management and subordinates with difficultmoral dilemmas. It considers also the particularresponsibilities of leadership in fostering and imple-menting ethical awareness within a corporate culture.Quarter Credit Hours 4.5

PSYCHOLOGY

PSYC2001 INTRODUCTORY PSYCHOLOGYThe course in general psychology is designed to allowthe individual student the opportunity to develop anunderstanding of human behavior in its origins, devel-opment and manifestations. The three major theories —psychoanalysis, behaviorism and humanism — arepresented so that the student will be knowledgeablein their major tenets. The student will also determinetheir own view of these schools and why they findthem acceptable or unacceptable. The course alsoproposes to alert the student to signs and symptomsof mental distress in themselves, their families, friendsand co-workers. What to do about stress is also considered in terms of seeking the simplest solutionfirst. Applications of this information on both a personaland professional level are introduced and discussed.Prerequisite: Sophomore status. Quarter Credit Hours 4.5

PSYC2002 ABNORMAL PSYCHOLOGYThis course examines the major theoretical approachesto mental and emotional disorders. Included are definitional criteria and current treatment programs forboth children and adults. Prerequisites: PSYC2001and sophomore status.Quarter Credit Hours 4.5

PSYC2010 PERSONALITYThis course is designed to acquaint the student withthe more salient and prevailing theories of personali-ty. The major psychophilosophical problems that arisein considering personality will anchor the discussionof each theory throughout the course. Application of the-ories to current life situations will also be discussed.Prerequisites: PSYC2001 and sophomore status.Quarter Credit Hours 4.5

PSYC2901 HONORS INTRODUCTORY PSYCHOLOGYThe honors section of Introductory Psychology isdesigned to expand and enrich the students’ first

experience in psychology. Besides accomplishing allthe course objectives of the non-honors sections, hon-ors students are expected to analyze, synthesize andevaluate complex psychological concepts and informa-tion. A major topic in psychology (such as stress,health, peace or violence) is investigated each termwithin the context of each unit. The class engages ina collaborative project or design and conducts anaction research project centered on the psychologicaltopic under investigation. Prerequisites: Enrollment inUniversity Honors Program or permission of depart-ment chair, MATH2001 and sophomore status.Quarter Credit Hours 4.5

PSYC3001 SOCIAL PSYCHOLOGYA study of individual behavior in relation to the socialstimuli of modern life. The course involves the extensionof general psychological principles and methods in thestudy of social behavior. Prerequisites: PSYC2001and sophomore status. (WI)Quarter Credit Hours 4.5

SCIENCE

SCI1015 INTRODUCTION TO LIFE SCIENCEThis course describes key biological and chemical principles that apply to all living things. Students willexamine cells and cell functions, as well as structureand function of the systems of the human body.Application of scientific methodology will be included.It will explore the relationship between organ systemsand the internal and external environment.Quarter Credit Hours 4.5

SCI3010 ENVIRONMENTAL SCIENCEThis course presents major scientific concepts dealingwith the biological and physical nature of the world we live in. A major theme is the impact of human population and economic growth on the biodiversity andecosystems of our planet, considering how sustainableuse of the world’s resources may be achieved for bothdeveloping and developed nations. Topics such asenergy, air, water or resource use, land use and agriculture will be discussed.Quarter Credit Hours 4.5

SCI4040 CRIMINALISTICS LABORATORYThis hands-on laboratory accompanies LAW4040,which provides an overview of methods used to recon-struct crime scenes, gather and preserve physical evi-dence, and analyze collected samples. Using moderntechniques such as compound high power microscopy,low power microscopy dissection, spectrophotometry,and DNA preparation and analysis, students activelyparticipate in the examination of criminal evidenceexamples. Lab formats are inquiry-based and involvecontinuous problem solving. Prerequisite: Must bescheduled with LAW4040.Quarter Credit Hours 1.5

SOCIOLOGY

SOC2001 SOCIOLOGY IThis course provides an introduction to sociology withthe focus of study on how humans interact within asociety, both as individuals and in groups. Stress isplaced on sociological methods and paradigms.Prerequisite: Sophomore status. Quarter Credit Hours 4.5

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SOC2002 SOCIOLOGY IIThis course is a continuation of Sociology I focusingon patterns of behavior or institutions that our culturehas established. Emphasis is placed on studyingthose institutions which are essential to the survivalof the individual and the group. Prerequisites:SOC2001 and sophomore status. Quarter Credit Hours 4.5

SOC2020 CULTURE AND FOODThis course will engage the student in an in-depth socialscientific analysis of the role of food in the human experience. Students will explore how the relationship offood to society has changed over time in terms of impor-tance, selection and preparation. The significance andfunction of food in diverse societies will be discussed toadvance students’ sociological and anthropologicalunderstanding of humankind. Prerequisite: Sophomorestatus. (HO) (WI) Quarter Credit Hours 4.5

SOC2060 DEVIANT BEHAVIORThe purpose of this course is to provide students witha clear understanding of the nature and meaning ofdeviance. Students learn what is considered the normin society, what is outside the norm, and how each is relative in nature. Theoretical explanations, crosscultural references and in depth analysis of deviantbehavior are studied from the three dominant socio-logical paradigms. Who defines deviance, what isdeviant, why deviance persists, the effect of labels,and the personal and social effects of deviance arediscussed. Prerequisites: SOC2001 or SOC2901; andsophomore status.Quarter Credit Hours 4.5

SPANISH

SPAN1001 CONVERSATIONAL SPANISH IAn introduction to the Spanish language with emphasison vocabulary acquisition, basic grammar constructionand oral communication.Quarter Credit Hours 4.5

School of Technology FOUNDATIONS IN TECHNOLOGY

FIT1000 INTRODUCTION TO COMPUTERSThis course, geared toward the business student, pro-vides a basic understanding of computer equipmentand procedures. Students gain practical knowledge ofoperations and terminology of computer systems aswell as hands-on use of word processing, presenta-tion software and using the Internet. Computer-basedassessment software is used as both a learning andskills measurement tool. (PT)Quarter Credit Hours 4.5

FIT1020 MICROCOMPUTER APPLICATIONSThis course presents microcomputer applications chosen on the basis of local market demand. Studentsgain a working knowledge of spreadsheet skills andapply those skills to problem-solving cases. Studentsare also introduced to databases with a focus ondesigning and creating a simple database as well asmanipulating data to produce meaningful reports.Computer-based assessment software is used as

both a learning and skills measurement tool.Prerequisite: FIT1000 (minimum grade of B in FIT1000required for online sections of FIT1020) or FIT1010 orequivalent. (PT)Quarter Credit Hours 4.5

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BOARD OF TRUSTEESJohn A. Yena, Chairman of the Board,

Johnson & Wales UniversityJohn J. Bowen, President, Johnson & Wales

UniversityLouis E. D’Amico, Retired Vice President and

Treasurer, Duro Industries Inc., Fall River,Mass.

Gerald A. Fernandez, President, MulticulturalFoodservice & Hospitality Alliance,Providence, R.I.

David Friedman, President/CEO, PMIndustries Inc., Warren, R.I.

Dana H. Gaebe, Attorney at Law, Gaebe &Kezirian, Providence, R.I.

Abraham Goldfarb, President, NationalBanner Company, Dallas, Texas

Edward P. Grace III, President/CEO, Phelps-Grace International Inc., Orlando, Fla.

James H. Hance Jr., Retired Vice Chairmanand Chief Financial Officer, Bank ofAmerica Corporation, Charlotte, N.C.

Don W. Hubble, Chairman, AngelicaCorporation, Chesterfield, Mo.

Walter L. Isenberg, President and ChiefExecutive Officer, Sage HospitalityResources, Denver, Colo.

Emeril J. Lagasse, Chef, Restaurateur,Television Personality and Author, Emeril’s,New Orleans, La.

Sylvia E. Robinson, Executive Director,General Education Development TestingService, American Council on Education,Washington, D.C.

Patricia R. Roche, Principal, Roche-RooneyFinancial Services, Annapolis, Md.

Merrill W. Sherman, President and ChiefExecutive Officer, Bancorp Rhode IslandInc., Providence, R.I.

Guy B. Snowden, Director, SnowMarkCorporation, Vero Beach, Fla.

William R. Tiefel, Chairman Emeritus, Ritz CarltonHotel Company, LLC, Washington, D.C.

John H. White, Jr., President, Taco Inc.,Cranston, R.I.

Morris J.W. Gaebe, Trustee Emeritus,Chancellor Emeritus, Johnson & WalesUniversity

Christopher T. Del Sesto, Legacy Trustee,Retired Senior Vice President, Treasurer

and University Counsel, Johnson & WalesUniversity

Scott K. Keefer, Legacy Trustee, SeniorPartner, Macktaz, Keefer & Kirby,Woonsocket, R.I.

Robert J. Tingle, Legacy Trustee, Retired FirstVice President – Financial Consultant, RBCDain Rauscher, East Greenwich, R.I.

Terry Vince, Legacy Trustee, President,Sovereign Hotels, Wakefield, Mass.

William H. Heisler III, Honorary Trustee,Barrington, R.I.

Vilma G. Triangolo, Honorary Trustee, VeroBeach, Fla.

OFFICERS OF THE CORPORATIONJohn A. Yena, D.B.A. (hon.), D.Ed.A. (hon.),

Chairman of the BoardJohn J. Bowen, D.B.A. (hon.), M.M.,

University PresidentThomas L.G. Dwyer, M.B.A., Executive Vice

President and Chief Financial OfficerWilliam F. McArdle, B.S., C.P.A., Treasurer

and Senior Vice President, FinanceRichard J. Kosh, Ph.D., ProvostBarbara L. Bennett, J.D., Corporate Secretary

and General CounselJoseph J. Greene Jr., M.S., C.P.A., Assistant

Treasurer and Vice President, AccountingServices

Emily A. Gilcreast, B.S., Assistant CorporateSecretary and Executive Assistant to theUniversity President

MEMBERS OF THE CORPORATIONBarbara L. Bennett, General Counsel and

Corporate Secretary, Johnson & WalesUniversity

Richard L. Bready, President and ChiefExecutive Officer, Nortek, Providence, R.I.

David F. Brochu, President and FoundingPartner, Strategic Point InvestmentAdvisors, Providence, R.I.

Stephen J. Caldeira, Co-Founder, Presidentand Chief Executive Officer, Elliot

Directories

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Leadership Institute, Tarrytown, N.Y. Peter Coors, Vice-Chairman, Molson Coors

Brewing Company; Chairman, CoorsBrewing Company, Golden, Colo.

Glenn Davenport, Retired Chairman and ChiefExecutive Officer, Morrison ManagementSpecialists, Atlanta, Ga.

Bradford S. Dimeo, President, DimeoConstruction Company, Providence, R.I.

Thomas L.G. Dwyer, Executive Vice Presidentand Chief Financial Officer, Johnson &Wales University

Michael Friedman, President and Vice-Chairman, Monarch Industries, Warren, R.I.

Arthur J. Gallagher, President, CharlotteCampus, Johnson & Wales University

Richard J. Kosh, Provost, Johnson & WalesUniversity

Jon Luther, Chief Executive Officer, DunkinBrands, Canton, Mass.

Bette Matkowski, President, DenverCampus, Johnson & Wales University

William F. McArdle, Treasurer and SeniorVice President, Finance, Johnson & WalesUniversity

Donald G. McGregor, President, North MiamiCampus, Johnson & Wales University

Kathryn G. Owen, Providence, R.I.Manuel Pimentel Jr., Senior Vice President

Emeritus, University Relations, Johnson &Wales University

Arthur S. Robbins, Principal, RobbinsProperties, Inc., Providence, R.I.

Irving Schneider, President, ProvidenceCampus, Johnson & Wales University

Howard G. Sutton, Chairman of the Board,Publisher, and President/CEO, ProvidenceJournal Company, Providence, R.I.

Edward P. Triangolo Jr., Managing Partner,Triangolo Professional Group, Inc., Sunrise,Fla.

Zolon A. Wilkins Jr., Chief Executive Officer,Lexington Interests, Inc., Dallas, Texas

David A. Wilson, President and ChiefExecutive Officer, Graduate ManagementAdmission Council, McLean, Va.

and the members of the Board of Trustees

NORTH MIAMI CAMPUS ACADEMICS

ARTS & SCIENCES

ADMINISTRATIONMichelle Garcia, M.B.A., Department Chair

FACULTYRaul Amstelveen, M.S., Instructor (Math);

B.S., Florida International University;M.S., Nova Southeastern University

James Anderson, Ph.D., Professor (English, Literature); B.A., M.A., Rhode Island College; Ph.D., University of Rhode Island

Judith R. Anderson, M.A., Associate Professor (English, Philosophy); A.A., Broward Community College; B.A., Florida International University; M.A., Barry University

Betty Boppart, M.S.Ed., Assistant Professor(English); B.S.Ed., Eastern IllinoisUniversity; M.S.Ed., University of Guam

Teresa Crew, M.A., Instructor (English); B.A., Sacred Heart College; M.A., Gardner-Webb University

Rachel Diaz, J.D., Assistant Professor(English); B.A., Barry University; J.D., Nova Southeastern University

Michelle Garcia, M.B.A., Department Chair,Assistant Professor (Math, Economics),A.A., International Fine Arts College; B.A., M.B.A., St. Thomas University

Susan Gritz, M.S.W., Assistant Professor(Sociology, Psychology, Leadership); B.A.,University of Maryland; M.S.W., BarryUniversity

Brenda Jack, Ph.D., Assistant Professor(English, Leadership); LL.B., LL.M., Universityof West Indies; Ph.D., Barry University

Carol Koris, M.F.A., Instructor (English); B.A., Nova Southeastern University; R.N.,Mountainside Hospital School of Nursing;M.F.A., Florida International University

Stephen Mahoney, M.S., Assistant Professor(Science); B.A., University of Hertfordshire; M.S., Southern Oregon State University

Michael Moskwa, M.Ed., Associate Professor(Leadership); B.S., University of RhodeIsland; M.Ed., New England University

Felix Tejera, Ph.D., Associate Professor(Economics, History); B.A., M.A., Universityof Miami; Ph.D., Florida State University

118

William Thralls, M.B.A., Instructor(Economics, Leadership); B.B.A., C.P.A.,College of William and Mary; M.B.A., EmoryUniversity

ADJUNCT FACULTYKenneth Baker, M.Ed.; B.A., Ambassador

College; M.Ed., Florida Atlantic UniversityMaria Montalvo, Ph.D.; M.S., Western Illinois

University; Pd.D., University of New MexicoStella Napoles, Ph.D.; B.S., Florida

International University; M.S., Pd.D., CarlosAlbizu University

Robert Senn, M.S.; B.S., Loyola College;M.S., George Washington University

BUSINESS

ADMINISTRATIONJoanne Leoni, Ed.D., Department Chair

FACULTYChristopher Ali, M.B.A.; B.A., M.B.A., Nova

Southeastern UniversityLeilani Baumanis, Ph.D., Assistant Professor;

A.A., University of Maryland in Europe;B.S., M.B.A., Western International University;Ph.D., Nova Southeastern University

Enid Conley, M.S, Instructor; B.S., M.S.,Palm Beach Atlantic University

Peter DelPiano, M.B.A., Associate Professor; B.S., LeMoyne College; M.B.A., StateUniversity of New York—Binghamton

Tom Dwyer, M.B.A., Instructor; B.A.,Wesleyan University; M.B.A., NovaSoutheastern University

Martin Felix, M.B.A., Instructor; A.A., Miami Dade Community College; B.A., Florida International University;M.B.A., University of Phoenix

Joanne Leoni, Ed.D., Department Chair,Associate Professor; B.S., Rhode IslandCollege; M.S., Ed.D., Nova SoutheasternUniversity

Maureen Lloyd-James, M.S., AssociateProfessor; B.A., Queens University inOntario; M.S., Johnson & Wales University

Mark Neckes, M.Ed., Associate Professor;B.A., Nova Southeastern University; M.Ed., Boston College

Jack Rose, M.Ed., Associate Professor; B.A., Rutgers University; M.Ed., NovaSoutheastern University

David Sabot, LL.M., Assistant Professor; B.A., Miami University; LL.M., GeorgeWashington University; J.D., CaliforniaWestern School of Law

Martin Samuel, M.A.; B.A., Brooklyn College; B.A., Queens College; M.S., BaruchCollege; M.A., Brooklyn College

Sergio Varona, M.B.A., Associate Professor; B.B.A., Pace University; M.B.A., St. John’sUniversity

Wendy Wallberg, L.L.M., Instructor; B.A.,University of Miami; J.D., St. ThomasUniversity; L.L.M., John Marshall LawSchool

ADJUNCT FACULTYRichard Ederr, B.S.; B.S., University of

BaltimoreJohn Maloney, M.S.; B.B.A., University of

Texas; M.S. American IntercontinentalUniversity

CULINARY ARTS

ADMINISTRATIONBruce Ozga, M.Ed.,C.H.E., C.C.E., C.E.C.,

Dean of Culinary AdministrationChristof Wagner, M.C., Director of Culinary

Operations

FACULTYMichael Angnardo, A.O.S., C.M.B.,

Associate Instructor; A.O.S., Culinary Institute of America

Adrian Barber, B.S., C.H.E., AssociateInstructor; A.S., Culinary Institute ofAmerica; B.S., Johnson & Wales University

Alan Bergman, B.S., Associate Instructor; A.S., B.S., Johnson & Wales University

Drue Brandenburg, M.S., C.E.C., C.C.E.,Associate Professor; A.S., Johnson &Wales University; A.O.S., Culinary Instituteof America; B.S., Oklahoma StateUniversity; M.S., Florida InternationalUniversity

Wayne Bryan, B.S., Associate Instructor; A.S., Johnson & Wales University; B.S., Florida International University

Hilmar Geiger, Instructor; Art of Confections& Pastry, Heilbronn, Germany

James Hensley, A.S., Instructor;Certificate, Seattle Community College

119

Gilles Hezard, A.S., C.M.B., AssociateInstructor; A.S., Johnson & WalesUniversity; C.A.P., College d’Enseignement—Technique, Masculin, France

Jeanne Jirik, B.S., Instructor; B.S., Johnson &Wales University

Lawrence R. LaCastra, M.C.F.A., AssociateInstructor; M.C.F.A., Landsdown College ofCulinary Arts

Alan Lazar, B.A., C.C.E., Associate Instructor; B.A., Monmouth University

Deborah Marsella, InstructorKevin Messal, A.S., Instructor;

A.S., Broward Community CollegeKim Montello, B.S., Associate Instructor;

B.S., University of Wisconsin—StoutYves Payraudeau, C.A.P., Instructor; C.A.P.,

Ecole Professional de Boucherie de ParisFelicia Pritchett, M.S., Associate Professor;

A.S., B.S., M.S., Johnson & WalesUniversity

Colin Roche, M.B.A., C.H.E., F.M.P., C.E.C.,C.C.E., Instructor; A.S., Southern MaineTechnical College; A.S., Newbury College;B.S., Lynn University; M.B.A., LynnUniversity

Roger Ruch, B.A., Instructor; B.A., Universityof Wisconsin, Madison

Todd Tonova, Ph.D., Professor; A.O.S.,Culinary Institute of America; B.S., M.S.,Florida International University; Ph.D., LynnUniversity

Dieter Wenninger, InstructorPatricia Wilson, Ph.D., Professor;

B.A. Notre Dame College; M.F.A. CatholicUniversity of America; M.S.Ed., Bank StreetCollege of Education; Ph.D., New YorkUniversity

HOSPITALITY

ADMINISTRATIONAlan Seidman, D.B.A., Department Chair

FACULTYDavid Adamonis, M.A., Instructor;

B.A., M.A., Providence CollegeSherry Andre, M.S., Instructor; B.S., Florida

International University; M.S., St. ThomasUniversity

Gayl Canfield, Ph.D., Associate Professor;B.S., University of Central Oklahoma;M.S., Oklahoma State University;Ph.D., University of Alabama

Jude Ferreira, M.S., Assistant Professor; A.A., Sullivan County Community College;B.S., M.S., Florida International University

Samer Hassan, Ph.D., Associate Professor; B.S., M.S., Ph.D., Helwan University —Cairo, Egypt

Karen Lieberman, Ph.D., Department Chair,Professor; B.A., New York University; M.S., Ph.D., Purdue University

Roberta Schwartz, M.A., Instructor;B.A., Brooklyn College; M.A., StateUniversity of New York—Stony Brook

Kelly Semrad, M.S., Instructor; B.S.,University of Oklahoma; M.S., St. ThomasUniversity

Lyn Woodruff, B.S., Instructor; A.O.S.,Culinary Institute of America; B.S., FloridaInternational University

ADJUNCT FACULTYJim Flader, M.Ed.; A.S., Johnson & Wales

University; B.E., M.Ed., VanderbiltUniversity

Douglas Medina, M.B.A.; B.A., M.B.A., FloridaAtlantic University

Donna Morn, B.S., C.H.E., A.C.C., D.S.; B.S., Ohio State University

Andrew Rosen, M.S.; B.S., M.S., FloridaInternational University

Craig Skilling, M.S.; B.S., Florida StateUniversity; M.S., St. Thomas University

LIBRARY

Nicole Covone, M.A., M.L.I.S., Director ofLibrary Services; B.A., Rhode IslandCollege; M.A., M.L.I.S., University of RhodeIsland

NORTH MIAMI CAMPUSADMINISTRATION*

ADMINISTRATION

Donald G. McGregor, J.D., PresidentManuel Pimentel Jr., B.S., Senior Vice

President, University RelationsLoreen Chant, M.B.A., Vice PresidentJordan Fickess, B.A., Director of

CommunicationsBarry R. Vogel, J.D., Director of

Administration

120

ACADEMIC AFFAIRS

Larry Rice, Ed.D., Dean of Academic AffairsMaheen Carroll, M.S., Director of Student

Academic ServicesRobert M. Nograd, C.M.C., Dean Emeritus

ADMISSIONS

Jeffrey Greenip, M.S., Director of AdmissionsDebra Bartkowski, B.S., Assistant Director

of AdmissionsBarbara Weiss, M.S., Director of Community

Relations

ADVANCEMENT

James Lyle, M.B.A., Director of Advancement and Professional Training Programs

CAREER DEVELOPMENT

Darlene Cantor, B.S., Director of CareerDevelopment

INFORMATION TECHNOLOGY

Michael Graziotti, B.S., Director ofInformation Technology

STUDENT AFFAIRS

Ismare Monreal, M.B.A., Director of StudentAffairs

Jennifer Behnke, M.A., Director of StudentActivities

Greg Feldman, B.A., Director of Safety andSecurity

David Graham, B.S., Director of AthleticsDaniel Ofstein, Ed.D., Director of Residential

LifeLaura Sanders, M.S., Assistant Director of

Residential Life

STUDENT FINANCIAL SERVICES

Christopher Magnan, B.S., Director ofStudent Financial Services

Elizabeth Romagni, B.S., Assistant Directorof Student Financial Services

STUDENT SUCCESS

Martha Sacks, Ph.D., Director of StudentSuccess

* A partial listing

AAbsences....................................28, 42, 43Academic Achievement ......................44–48Academic Appeal Procedure ....................46Academic Calendar ....................................3Academic Dismissal ................................45Academic Functions ................................49Academic Honor Societies........................48Academic Information ..............................42Academic Probation ................................44Academic Qualifications ..........................20Academic Records ..................................21Academic Standing ......................42, 44–47ACCESS ..........................................21, 30Accident Insurance ..................................30Accounting Course Descriptions................93Accounting Program ................................58Accreditation & Affiliations ........................5Activities and Facilities Scheduling ..........55Additional Campuses ..............................16Administration Directory Listing ..............119Admissions Decision ..............................21Advertising Communications

Course Descriptions ........................95Airport ....................................................28Alcohol on Campus ................................27Alpha Beta Gamma

(National Honor Society) Scholarship ..37Alpha Beta Kappa ..................................48American Hotel Foundation Scholarship ....40Annual Payments ....................................31Anti-Hazing Policy ....................................55Application Fee ......................................20Application of Standards ........................47Application Procedure ..............................20Applying for Admission ............................20Articulation Agreements ..........................25Arts & Sciences Course Descriptions ......111Arts & Sciences Directory Listings ..........117Attendance Policy ..............................28, 42Audit (AU)................................................43Authorized Absence ................................43Awards ..................................................49

BBaking & Pastry Arts ..............................60Baking & Pastry Arts Course Descriptions 102Banks, Area ............................................27Banking, Personal....................................27Billing ....................................................30Board of Trustees Directory Listing ........116Books and Supplies ................................31Broward County B.R.A.C.E. Scholarship ....40Business Administration Program ............63Business Course Descriptions ..................93

Business Professionals of America (BPA Scholarship) ............................37

CCalendar, Academic ..................................3Campus, The ..........................................15Career Conference ..................................51Career Counseling ..................................51Career Development Course Descriptions....93Career Development Office ......................51Career Management

Course Descriptions ........................93Career Planning & Placement ..................51Career through Culinary Arts Programs

(C-CAP) ..........................................37Cars on Campus......................................29Chancellor Scholarship ............................37Charleston, S.C. Campus ........................14Charter ..............................................5, 14Check-in....................................................3Class Schedules ....................................42CLEP Examination ..................................22Clothing ................................................26Clubs and Organizations ........................55College Association Program (CAP)

of Dade County ..............................40College-Level Examination Program (CLEP)....22College of Business Course Descriptions....93College of Business Directory Listings .... 118College of Culinary Arts

Course Descriptions ........................102College of Culinary Arts Directory Listings ..118Collegiate Academic Scholarship ..............37Collegiate Ambassador Team (CAT) ..........56Commencement ............................3, 48, 49Committee on Academic Standing ......45–47Commonly Asked Questions ....................26Community Leadership Scholarship ..........37Concentrations ......................................87Conditional Acceptance Policy ..................22Continuation as a Non-Regular Student ....45Cooperative Education ............................51Cooperative Education

Course Descriptions ................95, 104Counseling ............................................52Course Cancellation Policy ......................47Course Descriptions ................................93Course Repetitions and Incompletes ........45Challenge Examination (CX) ....................44Credit for College Programs ....................23Criminal Justice Program..........................64Cruise Line Management Concentration ....88Culinary Arts Course Descriptions ............102Culinary Arts Internships ..........................11Culinary Arts Program ..............................66

Index

Culinary International Exchange ................67Curfew ..................................................27Curriculum, Upside-Down ........................11

DDeadline for Submitting Applications ........20Dean’s List ............................................48DECA Scholarship ....................................37Delta Epsilon Chi (DECA)..........................56Denver, Colorado Campus..................15, 18Departmental Challenge Examinations ......23Deposits and Other Fees ........................30Dining Centers ........................................27Disabled Students ............................51, 52Dismissal ..............................................45Directory ..............................................116Distinguished Visiting Chef Scholarship ....39Distinguished Visiting Professor

Scholarship ....................................37Dollars for Scholars ................................40

EEarly Admissions ....................................21Economics Course Descriptions................95Education for Careers ..............................9Education for Life ....................................10Educational Expenses ............................32Educational Foundation of the

National Restaurant Association........40Ellsworth M. Statler Scholarship ..............39Employee Tuition Scholarship ..................37Employment Opportunities ................34, 51English Course Descriptions ..................111Extension Students..................................30Externships ......................................11, 12

FFaculty Directory Listing ........................117Familiarization (FAM) Tours ......................12Family, Career and Community Leaders

of America (FCCLA) Scholarship ........38Fashion Merchandising Externship ............11Fashion Merchandising Program ..............70FAST Program ........................................23Federal Work-Study Program ....................34Federal Parent Loan Program for

Undergraduate Students (PLUS) ........35Federal Pell Grant ....................................34Federal Perkins Loan ..............................34Federal Subsidized Stafford Loan ............34Federal Supplemental Educational

Opportunity Grant ............................34Federal Unsubsidized Stafford Loan ..........34Feinstein Graduate School ................14, 18Financial Aid Information ..........................32Financial Obligations ..............................32Financial Services Management

Course Descriptions ........................96

Financing Your Education ........................30Florida Bright Futures Scholarship Program/

Florida Merit Scholars Awards/Florida Vocational Gold Seal Endorsement Scholarship ................41

Florida Refund Policy................................31Florida Student Assistance Grant ............40Food & Beverage Management ................71Food Service Management

Course Descriptions ......................105Food Service Management Program ..........72Form I-20 ................................................24Foundations in Technology

Course Descriptions ......................115Free Application for Federal Student Aid

(FAFSA) ..........................................33Full-Time Status ......................................30Future Business Leaders of America

(FBLA) Scholarship ..........................38

GGaebe Eagle Scout Award ........................38General Fee ............................................30Golden Quill Honor Society ......................48Golf Management Concentration ..............88Good Standing ..................................32, 43GPA Required for Graduation ..................49Grade Pending (GP) ................................43Grade Point Averages ........................48, 49Grade Reports ........................................43Grading System ......................................42Graduate School................................14, 18Graduation Requirements ........................47Greyhound Bus Lines ..............................28Guests, Overnight ..................................26

HHands-On Learning ..................................11Hazing ....................................................55Health and Accident Insurance ................30Health Services ................................28, 52High School Transcript ............................21Hillel ......................................................56History Course Descriptions ..................112Honor Societies, Academic ......................48Honors ..................................................48Honors Program ........................................22Hospitality College Course Descriptions....104Hospitality College Directory Listings ........119Hospitality Management

Course Descriptions ......................106Hospitality Management Program..............74Hospitals, Local ......................................28Hotel Management Internship ..................12Hotel Management Program ....................76

IImmunization Information ........................52

Incomplete ..............................................43Independent Students..............................33Insurance, Student Health

and Accident....................................30International Admissions Office ................24International Association

of Culinary Professionals Foundation Scholarship (IACP) ..........41

International Baccalaureate ......................25International Business

Course Descriptions ..........................96International Food Service Executives

Association (IFSEA) ..........................41International Student Application

for Admission ..................................24International Student Services ................52International Students ............................24International Transfer Credit ....................25Internship................................................11Intramural Sports ....................................57

JJ&W International Association

of Culinary Professionals Foundation Scholarship (IACP) ..........41

Johnson & Wales Difference, The ............10Junior Achievement (JA)............................38

LLaundry Facilities ..............................26, 53Leadership Studies Concentration ............89Leadership Studies Course Descriptions ..112Learning by Doing ..................................11Leaves of Absence ..................................47Legal Studies Course Descriptions............97Legislative Charter ..................................14Library Directory Listing ..........................119Literature Course Descriptions ..............113Loans ..............................................31, 32

MManagement Course Descriptions ............99Management Program ..............................78Marketing Course Descriptions ..............100Marketing Program ..................................81Master of Arts Programs ..........................18Master of Business Administration

Programs ........................................18Math Placement ......................................22Mathematics Course Descriptions ..........113Maximum Program Length ......................46Meals ....................................................27Members of the Corporation

Directory Listing ............................116Minimum Academic Achievement ............45Mission Statement ..................................9Mitigating Circumstances ........................46Monthly Payments ..................................31

NNational (FFA) Scholarship........................38National High School Chef of the Year

Contest ..........................................38Norfolk, Virginia ......................................14North Miami Campus ..............................14North Miami, Florida ................................15Notice of Nondiscrimination ....................50

OOffice of Student Activities ......................55Officers of the Corporation

Directory Listing ............................116Official Notice of Withdrawal ....................32On-Campus Employment

(International Students) ....................52Orientation ..............................................53Orientation Fee ......................................30Outcomes Assessment Statement ............9Outstanding Student Leader of the Year

Competition ....................................38Overnight Guests ....................................26

PParent Loan Program for

Undergraduate Students, Federal ......35Parking ......................................15, 29, 53Payment Options ....................................31Peer Tutoring ..........................................52Pell Grant, Federal ..................................34Personal Banking ....................................27Personal Counseling ..............................52Philosophy Course Descriptions ............114Philosophy of Career Education ................10Placement Tests ....................................22Practicum ..........................................9, 11President’s Award ..................................49Presidential Academic Scholarship ..........39Prior Learning Assessment ......................22Probation, Academic ................................44Professional Licensing Examinations ........48Proficiency Credit (P) ................................43Programs of Study ..................................58Providence, R.I. ......................................16Psychology Course Descriptions..............114Public Transportation ..............................28Purposes of the University ........................9

QQuality Points ........................................42Questions & Answers ..............................26Quiet Hours ............................................27

RRecreational Programs ............................57Refrigerators ..........................................53Refund Policies ......................................31

Regional Admissions Representatives ......26Reinstatement as a Regular Student ........45Religious Observance,

Missing Class Due to ......................28Remedial Courses ..................................47Reservation Deposit ........................21, 30Residency Requirement ....................22, 47Resident Assistants ................................53Residential Life ......................................53Restaurant Management Program ............83Retail Course Descriptions ....................101Rhode Island State Scholarship

& Grant Program ............................40Room & Board ........................................30Roommate Requests ..............................26

SSatisfactory Academic Progress ..............46School of Arts & Sciences

Course Descriptions ......................111School of Technology

Course Descriptions ......................115Science Course Descriptions ..................114Secondary School Record ........................20Security on Campus ................................26Security, Residence Hall ..........................53Security Statement ................................54Selective Career Co-ops ..........................11SHARP (Special Honors and

Rewards Program) ..........................48Sickness ................................................28Silver Key Honor Society ..........................48Skills USA ..............................................39Sociology Course Descriptions................114Solt Community Service Award ................50Spanish Course Descriptions..................115Special Menus ......................................27Special Needs Students ......................4, 20Special Honors and Rewards

Program (SHARP) ............................48Specialized Programs ..............................10Sports/Entertainment/Event Management

Course Descriptions ......................108Sports/Entertainment/

Event Management Program ............84Stafford Loans ........................................34Standardized Testing after Admission ......22Starting a New Club ................................55Student Activities ....................................55Student Assistant Employment Program ....41Student Clubs and Organizations ..............55Student Health and

Accident Insurance ..........................30Student Organization Space,

Work Area and Office Use ................55Student Services .................................... 51Student Success ............11, 20, 22, 51, 52Subsidized Stafford Loan, Federal ............34Successful Course Completion ................45

Superior Academic Achievement ..............49Supplemental Educational

Opportunity Grant, Federal (SEOG) ....34Supplies, Cost of ....................................31Support Services ....................................52Suspension ............................................45

TTax and Immigration Seminars..................52Technical Standards ................................90Term Payments........................................31Test Of English as a

Foreign Language (TOEFL) ................24Testing Policies ......................................22Three-term Schedule ..............................11Transcripts ..........................21, 24, 25, 44Transfer & Career Prerequisites ..............48Transfer Credit ............................21–25, 48Transfer Scholarship ..............................39Transfer Students ..................................21Transportation, Public ............................28Travel-Tourism Course Descriptions ........110Travel-Tourism Management Program........86Travel-Tourism Practicum ........................12Trustees Award ......................................49Trustees Directory Listing ......................116Tuition & Fees ........................................30Tuition Exchange Scholarship ..................39Tutoring ....................................11, 51, 52Two-Plus-Two Programs ............................4

UUniforms ................................................15Unit of Credit ..........................................47University Academics Directory Listing ....117University Administration

Directory Listing ............................119University Attendance Policy ....................42University Directory ..............................116University History ....................................13University Withdrawal Credit Policy ..........32Unsubsidized Stafford Loan ....................34Upside-Down Curriculum ..........................11

VVarsity Sports..........................................57Veterans .................................................. 5Virginia Campus ......................................14Visitors to the Residence Hall ................26

WWho’s Who ............................................49Withdrawal (W) ........................................43Withdrawal/Pass (W/P) ..........................43Withdrawal Credit Policy ..........................32Work Programs ........................................41Work-Study, Federal College ....................34

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