Food Service Entrepreneurship Course Listing

A four-year program leading to the Bachelor of Science Degree for two-year Baking & Pastry Arts or Culinary Arts program graduates.

First two years:
Associate in Science Degree in Baking & Pastry Arts or Culinary Arts		97.0
Third and fourth years:
MAJOR COURSES		CREDITS
ACCT1021	Business Accounting I and Lab	5.5
ACCT1022	Business Accounting II and Lab	5.5
ACCT3023	Managerial Accounting	4.5
	OR
ACCT4012	Taxes and Business Decisions
ENTR1001	Introduction to Entrepreneurship	4.5
ENTR2030	The Business Plan	4.5
ENTR2040	Financing the Entrepreneurial Venture	4.5
ENTR3025	Business Expansion Strategies and Tactics	4.5
ENTR4010	Managing Change and Innovation	4.5
MGMT1001	Principles of Management	4.5
MRKT1001	Principles of Marketing	4.5
RELATED PROFESSIONAL STUDIES
CAR0010	Career Capstone	1.0
FIT1000	Information Technology for Business Professionals I	4.5
FIT1020	Information Technology for Business Professionals II	4.5
LAW2001	The Legal Environment of Business I	4.5
GENERAL STUDIES
ECON1001	Macroeconomics	4.5
ECON2002	Microeconomics	4.5
MATH2001	Statistics	4.5
Electives	Two courses with an EASC attribute selected from offerings within the School of Arts & Sciences which may be used to form an arts & sciences concentration	9.0
Choose two of the following:		9.0
PHIL3020	Logic: Critical Thinking
	OR
PHIL3040	Ethics of Business Leadership
History	One HIST-designated course (except HIST4030)
Literature	ENG1001 or one LIT-designated course
Choose one of the following:		4.5
PSYC2001	Introductory Psychology
SOC2001	Sociology I
Total Credits		97.5
Four-Year Credit Total		194.5
NOTES: Students must earn a performance transcript writing assessment of “validated” or “mastered” in order to graduate with a bachelor’s degree. Study Abroad programs may satisfy a variety of History, Sociology, English and other elective requirements. Contact the Study Abroad Office at 401-598-1406 for details.

Course Description