Summer Term 2015 Course Offerings
Nonprofit Business Consulting: MGMT 371 - 001, CRN: 42595 -Tuesday & Thursday, 10 - 11:50 AM -Credit Hours: 4 -Approved as a Business elective, fulfilled former BUSN 451 requirement. Open to Sophomores, Pre-Juniors, Juniors and Seniors. -Business Consulting for Nonprofits allows students to engage with local and national organizations, providing business guidance and support. The objective of the course is to allow students to perform as consultants, refine their business skills, and utilize their acquired knowledge from classroom and cooperative education experiences for a hands-on project in a real world setting. In addition to faculty guidance, this course is designed for students to learn from project work and client interaction.
MGMT 371 is designed to allow students to work directly with founders and directors of nonprofit organizations, applying their business knowledge to the client’s current business challenges. Class time is used primarily for project work; however, there will also be lectures given by the instructor and case studies covering selected topics of interest in nonprofit administration.
The projects in Business Consulting for Nonprofits are team-based. Interdisciplinary teams (students from various majors) will be formed and given the opportunity to work for companies on a business project. The teams are responsible to meet throughout the term on their assigned projects, report accomplishments and discoveries, and strategize with the client. Teams will meet with their clients during and outside normal business hours, as required. The main output of the course is an extensive report and a presentation to the client and instructor documenting the team’s research, results, and recommendations.
Startup Consulting: MGMT 372 - 001, CRN: 42596 -Wednesday, 6:00 - 8:00 PM -Credit Hours: 4 -MGMT 260 pre-req -Startup Consulting provides students with real-world experiences in entrepreneurship. The objective of the course is to allow students to perform as consultants to new companies and entrepreneurs, refine their business skills, and utilize their acquired knowledge from the classroom and cooperative education experiences (if applicable) for a hands-on project in a real world setting. In addition to faculty guidance, this course is designed for students to learn from project work and client interaction.
MGMT 372 is designed to allow students to work directly with founders and managers of startup companies, applying their business knowledge to the client’s current business challenges. Class time is used primarily for project work; however, there will also be lectures given by the instructor and the start-up companies covering selected topics of interest in entrepreneurship.
General Education & Free Electives
Principles of Coaching II: SMT 102 - 130, CRN: 42071 -Wednesday, 6:00 - 8:50 PM -Credit Hours: 3 -This course will examine the administrative side of coaching by approaching the profession from a business manager’s standpoint. The NCAA’s Champs Life Skills model will be incorporated into the course. Students will develop their own personal philosophies and strategies crucial for fostering development of student athletes outside of sport. -Pre-requisite will be overriden for any interested student. Please contact: Sarah Grogan (firstname.lastname@example.org) for override.
Campus Event Management: HRM 465 - 130, CRN: 42803 -Monday, 6:00 - 8:50 PM -Credit Hours: 4 -Be a part of an opportunity to learn about event management first hand by planning and executing an exciting campus recreation event using lighted, visibility products from company, 4id (www.4id.com). Students from all majors welcome! Five seats are specifically reserved for LeBow College of Business students.
Fundamentals of Mixology: HRM 465 - 001, CRN: 42708 -Monday, 6:00 - 8:50 PM -Credit Hours: 3 -The course will focus on the fundamentals of preparing and serving classic and craft cocktails. Students will explore the history, processes and uses of major spirits. *Must be 21 at start of course and $125 lab fee for course.
Healthy Cooking: CULA 465 - 001, CRN: 42707 -Tuesday, 4:00 - 7:50 PM -Credit Hours: 3 -Basic culinary skills are no longer just for students training to enter the hospitality industry; everybody needs to know how to cook. The Healthy Cooking course will reinforce the healthful and nutritious eating principles and offer a broad array of practical culinary arts techniques to help transform healthful, available ingredients into food we want to eat. *Students will need to wear a very simple chef uniform for the class. *Students will also be taking this course alongside community members in a side-by-side format.
Caribbean & Island Cuisine: CULA 465 - 002, CRN 42804 -Thursday, 2:00 - 5:50 PM -Credit Hours: 3 -Spend the summer term in the islands! The history of the Caribbean is written in its recipes. The course is an overview of the cuisine and culture of the Caribbean. From Jamaica to Trinidad, Cuba to Guadeloupe, Barbados to Bermuda, the Caribbean basin offers an astonishingly complex, alluring and enlivening cuisine. From sofrito to ackee and salt fish, callaloo to coo-coo we unlock the secrets of the land of the Habanero, where barbecue got its name, and where a Jerk is a good thing.
The Kitchen Garden: Summer: CULA 426 - 001, CRN 40967 -Thursday, 9:00 - 11:50 AM -Credit Hours: 3 -This course familiarizes students with the dynamics of the contemporary kitchen garden as a food source, the evolution of plant-based foods as a culinary medium and the interconnection between food production, cookery, and social responsibility. The harvested summer produce is used in a delectable end of term meal.
Sports Entrepreneurship: SMT 390 - 130, CRN 42795 -Tuesday, 12:30 - 1:50 PM -Credit Hours: 3 -This course will introduce students to the field of sport entrepreneurship by coupling entrepreneurship as a generic activity with the many opportunities the sports industry presents. It explores the challenges faced by individuals starting up new ventures and the probable paths of career development for students pursuing entrepreneurship. In addition to acquiring both academic and practical knowledge regarding the entrepreneurial process, students will draft a Business Plan that can be submitted for school competitions and other funding mechanisms.