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Course Descripons - The Art Institutes

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<strong>Course</strong> Descrip� ons<br />

mic techniques for a variety of musical instruments, and basic<br />

mixdown strategies. (Prerequisite: AUD240)<br />

AUD350 Live Sound Reinforcement I (4 credits)<br />

This course presents students more sophis� cated and complex<br />

situa� ons for live sound reinforcement. Through studio se� ngs<br />

or real world events, students learn to operate large format analogue<br />

and digital mixing consoles and solve signal manipula� on<br />

problems with transformers. Students also learn professional<br />

protocols in live sound reinforcement se� ngs. (Prerequisite:<br />

AUD240, AUD310)<br />

AUD395 Media Delivery Systems & Distribu� on (4 credits)<br />

This course addresses the end part of digital fi lmmaking and<br />

video produc� on – delivery and distribu� on. Students will study<br />

a variety of delivery methods and systems and determine the<br />

advantages and limita� ons of each. <strong>The</strong>y will also examine the<br />

rela� onship between delivery systems and distribu� on methods<br />

and evaluate the rela� ve effi ciency, cost, and eff ec� veness of<br />

each. (Prerequisite: DFV225, DFV365)<br />

AUD400 Entertainment Marke� ng & Management (4 credits)<br />

Students explore the various aspects and business prac� ces of<br />

the entertainment marke� ng and management fi eld. Students<br />

will create a business and promo� onal plan and are introduced<br />

to concepts such as licensing, copyright exploita� on, publishing<br />

and other promo� onal vehicles. <strong>The</strong> course also increases the<br />

students understanding of strategic analysis of the entertainment<br />

industry. (Prerequisite: AUD225, AUD335)<br />

AUD401 Live Sound Reinforcement II (4 credits)<br />

In this course students learn to set up and operate various audio<br />

equipments for a typical live sound reinforcement. Topics include<br />

reading block diagrams of audio systems, wiring speakers, connec�<br />

ng powers, tes� ng and adjus� ng microphones, troubleshooting<br />

sound systems, and fi ne-tune reinforcement eff ects. (Prerequisite:<br />

AUD350)<br />

AUD412 Senior Project I (4 credits)<br />

This course ini� ates a two quarter long comprehensive project<br />

which will be integral to students’ fi nal por� olios. Students<br />

will employ their cumula� ve skills to pre-produce a signifi cant,<br />

sophis� cated, mul� -track digital audio work. Commi� ee and/<br />

or faculty will approve the project content and type of the audio<br />

work. Projects will be carried out individually or in groups based<br />

on the needs of the class as determined by the instructor. (Prerequisite:<br />

AUD400, AUD440 or concurrent)<br />

AUD420 Internship (4 credits)<br />

Through a fi eld internship experience, students will be able to<br />

apply their skills in a real and prac� cal situa� on. <strong>The</strong> main objec-<br />

� ves of the internship are to allow students the opportunity to<br />

observe and par� cipate in the opera� on of successful businesses<br />

related to their fi elds of study. Students will gain the experience<br />

they need to enter the fi eld upon gradua� on. (Prerequisite:<br />

71 Academic Programs<br />

Permission from Director required. Interna� onal students need<br />

signed approval from the Interna� onal Student Advisor.)<br />

AUD422 Senior Project II (4 credits)<br />

This course con� nues the two-quarter long comprehensive project<br />

begun in Senior Project I. Students will employ cumula� ve<br />

skills to produce a signifi cant, sophis� cated, mul� -track digital<br />

audio work. Projects will be carried out individually or in groups<br />

based on the needs of the class as determined by the instructor.<br />

(Prerequisite: AUD412)<br />

AUD431 Synthesis & Sound Design II (4 credits)<br />

This course will survey both commercially available synthesis<br />

methods and recent developments at audio research ins� tutes.<br />

Students will also survey the current market for hardware and<br />

so� ware implementa� on of various synthesis methods. Analy� -<br />

cal listening sessions will expose students to synthesis methods<br />

in various musical contexts. Detailed study of subtrac� ve, FM,<br />

physical modeling and granular synthesis will culminate in original<br />

sound design projects. (Prerequisite: AUD331)<br />

AUD440 Advanced Recording Techniques II (4 credits)<br />

This course provides the student a greater understanding of SSL<br />

consoles and VCA automa� on systems. Students use SMPTE<br />

Time Code for synchroniza� on to a variety of mul� track formats,<br />

use digital audio sampling for sound replacement, and integrate<br />

Pro Tools and MIDI sequencers into the analog studio mixing<br />

environment. Cri� cal listening skills and cri� cal analysis of master<br />

tapes are emphasized. Students par� cipate in in-class recording<br />

sessions and engineer recording projects during and out of class<br />

hours, which may be included in their por� olio. (Prerequisite:<br />

AUD340)<br />

AUD445 Por� olio I (4 credits)<br />

In this fi rst por� olio course, students will assess personal<br />

strengths to establish a career goal and decide how to organize<br />

their audio produc� on work in a gradua� on por� olio. Guided by<br />

a faculty or a team of faculty, each student assembles a preliminary<br />

por� olio and iden� fi es areas for more work and/or content<br />

enhancement. (Prerequisite: AUD440)<br />

AUD455 Por� olio II (4 credits)<br />

Built on the preliminary collec� on of work from Por� olio Prepara-<br />

� on, this course allows each student to determine and design the<br />

fi nal organiza� on and presenta� on of the gradua� on por� olio.<br />

Each student is expected to verbally present the por� olio and<br />

address audience ques� ons as a format of defense. (Prerequisite:<br />

AUD445)<br />

CULA100 Concepts & <strong>The</strong>ory of Culinary Techniques (3 credits)<br />

<strong>The</strong> fundamental concepts, theories and techniques involved in<br />

basic cookery are covered in the course. Through discussions and<br />

lectures the hows and whys of culinary procedures, techniques,<br />

concepts and applica� ons are introduced.

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