2011-2013 CATALOG - The Art Institutes

ENGLISH II ENG200
4 credits (General Education) - Prerequisite:
ENG100 English I
English II continues the research process and the
process of developing and supporting a thesis in
an organized essay. This course emphasizes the
use of a variety of rhetorical modes, appropriate
diction and language, reading and responding to
the writing of others and observing the conventions
of Standard English including spelling, punctuation,
grammar, citing sources.
ENTREPRENEURSHIP FM350
3 Credits - Prerequisite: FM334 Professional Selling
Students explore innovation and rapid change
as they relate to the entrepreneur. Discussion
includes issues regarding financial, behavioral,
organizational, and marketing challenges facing
emerging enterprises. Students create a business
plan for the start-up of a new fashion related
company, product, or service. Special emphasis is
placed on the disciplines of planning that are vital
to individual success.
ENVIRONMENTAL GRAPHICS GR351
3 Credits - Prerequisite: GR271 Digital Grid Systems
Graphic design principles will be applied to the
development of three-dimensional and identity
graphics. This course will explore materials,
processes, and industry guidelines for a variety of
directional design treatments.
ENVIRONMENTAL SCIENCE SCI411
4 Credits (General Education) - Prerequisites: None
This course is an introduction to the study of
the physical environment and some of the major
related issues and problems. Areas of concern
include nature of the environment, climacticfactors,
natural resources, solid and hazardous waste,
pollution, global environmental hazards, and energy
production. These topics are studied in relation to
population, land use, environmental ethics, decisionmaking,
and environmental management.
ENVIRONMENTAL SYSTEMS ID381
3 Credits - Prerequisite: ID265 Fundamentals of
Working Drawings
The nature of mechanical equipment is explored
in reference to interior spaces. Electrical, heating,
ventilation, air conditioning, and plumbing are
surveyed. This course will also examine the
concepts and theories behind indoor air quality,
acoustics, lighting application, and calculations.
ESSENTIALS
OF COMPOSITION ENG001
0 Credits (Developmental) - Prerequisite: None
This course emphasizes the skills needed
to produce clear, competent English prose.
Coursework concentrates on basic paragraph
writing with its attendant skills: various sentence
structures, spelling, subject/verb agreement,
pronoun/ antecedent agreement, punctuation,
and correct verb tense. A cross-curricular focus will
be encouraged, along with the use of appropriate
computer-assisted instruction in the lab.
ESSENTIALS OF MATH MAT002
0 Credits (Developmental) - Prerequisites: None
This course will review essential key mathematical
concepts, such as the application of decimals,
fractions, percents, exponents, and the order
of operations. In preparation for subsequent
mathematics classes, the study of basic
mathematical concepts will be presented.
Specifically, this will include variables, solutions
to applications problems, and use of geometric
concepts to solve problems of perimeter and area.
ETIQUETTE FOR TODAY’S
PROFESSIONAL CU309
3 Credits - Prerequisite: CU165 Kitchen
Management and Career Development
This course presents the fundamentals of business
and hospitality etiquette as they are applied to
the modern multicultural and global business
environments. The importance of the first impression,
polite conversation, personal appearance, office
politics, diplomacy, telephone and cell phone
etiquette, proper oral and written communications,
and the protocol of meetings. Students will
participate in a formal dining experience.
EUROPEAN CAKES AND
TORTES CU219
3 Credits - Prerequisite: CU124 Introduction to
Baking and Pastry Techniques
Students will build on competencies previously
learned and apply those skills into new products to
create more elaborate tortes and cakes using complex
finishing methods by applying glazes, using decorative
sponges, and building multi-component cakes. Topics
to be covered include comparison of classical and
modern preparations, classical cakes; glazed, iced,
molded, and cream filled cakes, and bombes.
EXHIBITION PRINTING PH452
3 Credits - Prerequisite: PD405 Project Preparation
In this laboratory class, participants will produce final
portfolio prints as well as final exhibition prints of
gallery quality. Special attention will be paid to quality
control as demonstrated in tonal and color control,
archival preparation and gallery-quality presentation.
EXPLORING WINES AND
THE CULINARY ARTS CU447
3 Credits - Prerequisite: CU255 Food and
Beverage Operations Management
This course provides an introduction to the
production of wine from vineyard to bottle, as well
as a review of the basic grape varietals that are
used to make wine. Through lectures, research and
tasting, students are exposed to different types,
styles and quality levels of wine. Students will
become familiar with the world’s most important
wine regions and learn the common criteria by
which wines from these different regions are
evaluated. This course is designed to teach
students the applied approach to matching wine
and food, using flavors, textures, and components
present in food and wine as complementing
strategies. The course emphasizes menu planning,
preparation of foods, cooking methods, and tasting
wines with food.
EXTERNSHIP EX301
3 Credits - Prerequisites: Completed five quarters
of study; CGPA of 3.0 or higher and/or Academic
Director approval.
This course can be chosen as an elective for
students in the Associates of Applied Science
(A.A.S) in Graphic Design. This is a required
course for students in the Culinary Management
(B.A.), Culinary Arts (A.A.S.) and Baking & Pastry
Arts (A.A.S.) degree programs. Students enrolled
in the externship participate by working part-time
with cooperating employers. Field experience in
the student’s area of interest is gained by applying
competencies learned in previous courses.
Coordinated by Career Advisors, administered
by Academic Directors, and evaluated by Faculty
advisors, the experience enhances the student’s
overall understanding of his/her
chosen field.
EXTERNSHIP EX400
3 Credits - Prerequisites: Completed nine quarters of
study; A CGPA of 3.0 for Advertising, Graphic Design,
Interior Design, Web Design & Interactive Media and
Visual & Game Programming or 2.8 CGPA or higher
for Digital Filmmaking & Video Production, Digital
Photography, Fashion Marketing, Game Art & Design,
Media Arts & Animation, and Visual Effects & Motion
Graphics and/or Academic Director approval.
Students may choose as an elective to participate
in an externship program by working part-time
with cooperating employers. Field experience in
the student’s area of interest is gained by applying
competencies learned in previous courses.
Coordinated by Career Advisors, administered
by Academic Directors, and evaluated by Faculty
advisors, the experience enhances the student’s
overall understanding of his/her chosen field.
FACILITIES MANAGEMENT
AND DESIGN CU347
3 Credits - Prerequisite: CU255 Management by Menu
An assessment of effective architecture, floor
planning, and seating in contemporary restaurant
design. Cost-effectiveness, space maximization,
and use of materials are reviewed. The effects of
zoning laws, zoning restrictions and real estate law
are discussed.
FASHION CONCEPTING FM215
3 Credits - Prerequisites: CG131 Image
Manipulation, CG141 Digital Typography
With a focus on the fashion industry, students will
explore various concepting techniques that include
traditional drawing skills, software applications,
and various image manipulation techniques.
FILM THEORY
AND CRITICISM DF300
3 Credits - Prerequisite: DF271 History of Film
and Media
In this course, students explore the different
theories and approaches to media and their impact
on society and culture, so as to inform and enrich
their own work.
FINANCIAL MANAGEMENT CU380
3 Credits - Prerequisite: CU345 Introduction to
Accounting
In this course, the students develop a working
knowledge of the current theories, issues and
challenges involved with financial management.
Students are introduced to the tools and skills that
financial managers use in effective decision making.
Topics include budgeting, cash management,
cost concepts and behavior, investment analysis,
borrowing funds, and financial forecasting.
FOOD AND BEVERAGE
OPERATIONS MANAGEMENT CU255
3 credits - Prerequisites: None
Topics covered include the psychology of service,
professional standards of performance for dining
room personnel, the fundamental skills required
for service-ware handling, the service sequence,
order taking, guest relations, and the liability and
consumer dimensions of alcohol service. This
course also highlights the specific management
opportunities and challenges in managing a bar,
lounge, or food service establishment serving
alcoholic beverages. Significant product knowledge
orientation, as well as cost control and purchasing,
production, and service issues are addressed.
THE ART INSTITUTE OF PHOENIX 2011-2013 COURSE CATALOG 41