BUS321 Business Organizational Management
College of Business and Criminal Justice Business Department
Course Description: This course examines the characteristics of business organizational management in a contemporary environment. This course takes an in-depth strategic approach to the primary functions of management: planning, organizing, leading, and controlling. Students will be exposed to both practical application and theory while studying such topics as ethical management and leadership, human resources, leading teams, and monitoring performance.
Credit Hours: 3.00
Prerequisites: BUS121
Corequisites: None
BAN390 Business Optimization: Linear, Integer, and Network Models
College of Business and Criminal Justice Business Department
Course Description: This course develops a practical approach to optimization modeling for business decisions. Students learn to translate problems into decision variables, objectives, and constraints, then solve and interpret models using spreadsheet solvers. Coverage includes linear programming, blending and inventory models, network flow, scheduling with fixed and setup costs, integer and binary formulations, and goal programming for competing objectives. Emphasis is on model formulation, sensitivity and what-if analysis, and clear communication of results to decision makers. Ethical considerations focus on assumptions, fairness, and limits of optimization in real organizations.
Credit Hours: 3.00
Prerequisites: BAN385
Corequisites: None
BUS628 Business Capstone
College of Business and Criminal Justice Business Department
Course Description: This capstone course integrates the theories, skills and knowledge gained from previous courses and provides students with the opportunity to make strategic business decisions. The course culminates with the capstone project presentation.
Credit Hours: 3.00
Prerequisites: Completion of all other required courses in the MBA program
Corequisites: None
BAN495 Business Analytics Modeling: Optimization and Simulation
College of Business and Criminal Justice Business Department
Course Description: This course builds decision-making skill through management-science modeling. Students frame business problems, express them mathematically, and implement solutions using spreadsheet-based optimization, decision analysis, and Monte Carlo simulation. Coverage includes linear and integer formulations, sensitivity and scenario analysis, risk models, and effective technical reporting. The course also introduces machine-learning model tuning at a conceptual level to compare when optimization, simulation, or ML/AI methods are appropriate. An integrated “E-City” case synthesizes methods into actionable recommendations.
Credit Hours: 3.00
Prerequisites: BAN485
Corequisites: None
CAD110 Building Information Management (BIM)
College of Technology Computer Aided Drafting & Design Department
Course Description: This course covers introduction to Building Information Management (BIM). Student will learn REVIT Architecture, fundamental design methods and practices for creating architectural drawings.
Credit Hours: 3.00
Prerequisites: CAD108
Corequisites: None
CAA117 Basics of Dining Service
College of Culinary Arts Culinary Arts Department
Course Description: This course serves as an introduction to the practical skills and knowledge needed for efficient food and beverage service. Topics include dining room set-up, common styles of service, allergen awareness, customer service, basic mixology and beverage service techniques.
Credit Hours: 2.00
Prerequisites: None
Corequisites: None
BPA120 Basic Cakes and Tarts
College of Culinary Arts Baking and Pastry Arts Department
Course Description: This course introduces the student to basic cake and tart production methodology. Students will learn the basic procedures for making high quality cakes and tarts, as well as basic piping techniques. The students will practice various mixing methods, torting, icing, basic piping designs, and tart assembly.
Credit Hours: 2.00
Corequisites: None
CAA201 Banquet and Buffet Service
College of Culinary Arts Culinary Arts Department
Course Description: This course introduces the student to the principles of banquet and buffet service in a traditional food service environment. Students will explore the front of the house operation as it pertains to banquets and buffets, tableside dessert cookery, menu writing and professional dining room decorum. Students will gain an understanding of fortified wine, spirits and cordials and their use in food service.
Credit Hours: 2.00
Prerequisites: None
Corequisites: None
CAA150 Baking and Pastry Fundamentals
College of Culinary Arts Culinary Arts Department
Course Description: This course introduces students to the preparation and procedures for creating basic baked goods, yeasted dough, pies, and laminated pastries. Specific topics include knowledge of food science as it applies to baking; the understanding and demonstration of basic methodology of mixing and baking procedures; the function of ingredients commonly used in baking; and the calculating of basic math formulas to assist in the production of baked goods.
Credit Hours: 2.00
Prerequisites: None
Corequisites: None
BPA275 Baking and Pastry Capstone
College of Culinary Arts Baking and Pastry Arts Department
Course Description: This course provides students with the opportunity to revisit the methodologies, skills, techniques and procedures that they learned and demonstrated throughout the Baking and Pastry program. Throughout the course the students will produce a variety of plated desserts as used for dining service, write dessert menus and produce quality dessert buffets.
Credit Hours: 4.00
Prerequisites: None
Corequisites: None