Errata to 2015-16 Catalog

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Errata to the 2015-2016 Catalog

Erratum to the Bethune-Cookman University Undergraduate Catalog 2015-2016

[correction to the graduation requirements]

Courses can change year-to-year, (for example, in credit hours or in prerequisites) or be discontinued as a result of curricular review.  Therefore, students are eligible for more recent catalog years if it is to their benefit.  Students must consult with their advisor prior to making changes in their catalog year and receive approval from their academic dean.  In addition, students who change majors will be governed by the requirements at the time of acceptance into their new major without change of General Education requirements except as specified by the new major. Due to program accreditation requirements, students in certain majors may not have this option. Added Language

Erratum to the Bethune-Cookman University Undergraduate Catalog 2015-2016

[correction to the minor policy]

Date Approved: 01/16/14  

A minor consists of at least 18 hours, with a minimum of eight (8) hours above the introductory level.  A minor is based in a discipline and thus is defined by each academic school and department.  Any student may declare a minor; however, a minor should be considered by students who want to build depth in a subfield complementary to their major, pursue personal interests, satisfy intellectual curiosity, or enhance their opportunities for employment or for admission to graduate or professional schools. 

1. A student is limited to two minors.
2. When taking two minors, at least half of the courses must be counted exclusively for each minor and may not be double-counted.
3. A student must complete a minimum of six credits of course work exclusive to the minor.
4. At least 50% of the credits applied toward the minor must be completed at Bethune-Cookman University.
5. A student who wishes to pursue a minor should do so by the beginning of the senior year.
6. A student must maintain a 2.0 GPA for the coursework used to obtain a minor.

Students who are interested in declaring, changing, or dropping a minor should consult with an appropriate academic advisor to complete the process.

Erratum to the Bethune-Cookman University Undergraduate Catalog 2015-2016

[correction credit hours of SC 230 Introduction to Effective Oral Communication 2 Credit Hours)

Erratum to the Bethune-Cookman University Undergraduate Catalog 2015-2016

[correction credit hours of RP 230 Ethics 2 Credit Hours)

Erratum to the Bethune-Cookman University Undergraduate Catalog 2015-2016

[clarification of academic progress policy]

Academic Standing

Academic standing provides the University with a measure of academic progress. It aids the University in identification of students in academic difficulty who may need additional assistance. A student’s academic standing determines eligibility for enrollment and participation in extra-curricular activities. Academic standing is separate from financial aid eligibility and does not impact judicial standing.

Undergraduate student academic standing is determined by both cumulative grade point average (CGPA) and progress towards degree.

• Cumulative GPA. A minimum cumulative grade point average of 2.00 is required for good academic standing.
• Progress toward degree. A student must successfully complete (with a grade of A, B, C, D or S) a minimum of 67% of all attempted credit hours each semester to remain in good academic standing. Grades of F, U, W, I, DR, NR, NG and WD do not demonstrate successful course completion.

Bethune-Cookman University defines the following four levels of undergraduate academic standing for degree-seeking students:

• Good academic standing -Students in good academic standing are academically eligible for all of the rights and privileges of an undergraduate student at Bethune-Cookman University. A student is in good academic standing if s/he has a cumulative GPA of 2.00 or higher and has completed 67% of credit hours attempted for the semester.

• Academic warning - Students on academic warning are able to continue enrollment, however, they are not generally eligible for extra-curricular activities (please see specific criteria for the activity) and are required to develop an academic plan with their Success Coach or academic advisor. Students who do not meet both criteria for good academic standing in a given semester (including summer) will have the status of “academic warning” for the following fall or spring semester.
• Academic probation - Students on academic probation are able to continue enrollment, however, they are not eligible for extra-curricular activities. These students must continue to follow the academic plan developed while on academic warning, and must take and pass a minimum of 12 credit hours in the following semester (excluding summer). A student who is on academic warning and fails to meet the criteria for good academic standing in a given semester (including summer) will have the status of “academic probation” for the following fall or spring semester.
• Academic dismissal - Students who are academically dismissed from the University may not enroll at Bethune-Cookman University for the following fall or spring semester. After one semester of absence (excluding summer), an academically dismissed student may apply for re-admission to the University.

Students will be reviewed for academic progress at the end of each semester. If after one semester of review a student is not meeting the minimum academic standards required, s/he will be placed on academic warning. If after two consecutive semesters of review, a student is not meeting the minimum academic standards required, s/he will be placed on academic probation. The student is not academically dismissed from the University, and instead has a last opportunity to recover and meet the minimum academic standards. If after three consecutive semesters a student is not meeting the minimum academic progress standards, s/he will be academically dismissed from the University for one fall or spring semester. The table below provides an outline of undergraduate academic status

Overview of Academic Status

Erratum to the Bethune-Cookman University Undergraduate Catalog 2015-2016

[corrections to the education curriculum]

ED 340 - Assessment and Evaluation

3 Credit Hours

Corrected course description:

Prerequisites: ED 231, ED 240, ESE 200 and pass General Knowledge Test. This course is a discussion of the techniques for measuring and evaluating students’ performance and programs in education, elementary statistical procedures, and grading in the various areas. The interpretation of results of district and external assessments are explored in the course. Prospective teachers learn how to design and develop traditional as well as authentic forms of assessment in their respective disciplines and to measure teaching effectiveness. Prospective teachers also learn to read and interpret external assessments. (FA, SP)

ED 354 - Classroom Environment

3 Credit Hours

Corrected course description:

Prerequisite: Pass General Knowledge Test. The purpose of this course is to provide students with the skills to manage individuals and class behaviors through a well-planned system. The course will cover topics such as classroom environment, professional ethics, school safety, and theories on creating a successful classroom culture.. (FA, SP)

Elementary Education Curriculum Notes

Add: Students must take and pass the General Knowledge Test before enrolling in ED 340, ED 354 or ED 355.

Erratum to the Bethune-Cookman University Undergraduate Catalog 2015-2016

(Corrections to the Hospitality Management program information and curriculum )

DEPARTMENT OF HOSPITALITY MANAGEMENT

MISSION STATEMENT

To prepare students for leadership roles in an ethical, diverse, and global Hospitality Industry, by providing them transformative experiences, skills and knowledge within a faith-based environment.

PROGRAM STUDENT LEARNING OUTCOMES (PSLO)

PSLO 1.  Hospitality Knowledge and Reasoning: Distinguish and integrate key hospitality concepts, principles and theories to enhance effective decision making and critical thinking in a professional environment.

PSLO 2. Communication: Prepare and express effective communication skills written, orally and visually through case studies, presentations, projects and other experiential learning assignments.

PSLO 3. Leadership:  Illustrate technological, collaborative and management concepts as hospitality leadership strategies.

PSLO 4.  Globalization: Evaluate the importance of multi-culturally diverse practices that drive customer needs in the global hospitality industry.

PSLO 5.  Civic Responsibility: Analyze the ethically responsible and environmentally sustainable practices of the hospitality industry.

Bachelor of Science in Hospitality Management

The Bachelor of Science in Hospitality Management prepares future leaders of Hospitality by providing dynamic class experiences, experienced professors and industry speakers, coupled with experiential learning activities. The program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA) 1993.

In addition to the Bachelor of Science in Hospitality Management, the department also offers two minors in Hospitality Management and Culinary Arts.

The Hospitality Management Minor provides students from other majors the opportunity to gain experience in the industry. Since the industry works with multiple disciplines in corporate settings, a minor in this field can increase the employment opportunities for non- hospitality majors. 

The Culinary Arts Minor provides opportunities to learn the fundamental skills in product knowledge, food production, service and management while incorporating extensive hands on instruction.

Admission to the Program: Through a formal declaration of major or minor.

MINOR IN CULINARY ARTS

Culinary Arts…………………………………………18 Credit hours within Culinary Arts

• CUL 105
• CUL 301
• CUL 302
• CUL 303
• CUL 304
• CUL 305

MINOR IN HOSPITALITY MANAGEMENT

Business Majors will complete 18 credits to obtain the Hospitality minor.

Non-Business majors will complete two required business courses, in addition to the 18 Hospitality credits, for a minimum of 25 credits.

Required courses:

HM 110 Introduction to Hospitality Industry

HM 230 Principles of Tourism

Select 12 credit hours from the following courses:

HM 200 Nutrition (3 credit hours)

HM 240 Front Office Man. (3 credit hours)

HM 242 Housekeeping Ops. (3 credit hours)

HM 250 Sanitation & Safety (1 credit hour)

HM 260 Food Preparation & Planning (3 credit hours)

HML 260 Food Preparation & Planning Lab (1 credit hour)

HM 353 Restaurant Management (3 credit hours)

HM 431 Guest Serv. Man. (3 credit hours)

HM 432 Conf. & Conv. Management (3 credit hours)

HM 462 Culture & Cuisine (3 credit hours)

Non-Business Majors Additional Hours:

AC 231 Principles of Accounting I & Lab

MG 300 Management & Organizational Behavior

Major Requirements

Students are required to take 46 credit hours in lodging, food and tourism courses, 28 credit hours from course offerings throughout the College of Business and Entrepreneurship, and 6 elective credit hours. This includes two mandatory internships and requires a minimum Grade Point Average of 2.5. Students must earn a “C” or better average in all Business, and Hospitality Management courses.

All students are required to successfully pass a Hospitality Management Competency Examination before the last semester of their senior year.

SEE REVISED VERTICAL CURRICULUM IN THE ACADEMIC PROGRAMS SECTION OF THE CATALOG

Added courses with descriptions:

CUL 105 - Culinary History, Development and Foundation                  

1 Credit Hour

This course focuses on history, development and foundation of cuisine, food preparation methods, and the foodservice industry. Emphasis is placed on World cuisine and the foodservice industry. Current trends and career opportunities in the culinary field are examined. Standard kitchen hand tools including proper knife usage; operation of equipment in a commercial kitchen; and culinary terminology are addressed. (FA)

CUL 301 - Institutional Kitchen                                                                

4 Credit Hours

Prerequisites: CUL 105. Characteristics of fats, oils, egg and dairy products and the principles of preparation of vegetables, fruits, farinaceous products, and other food products will be studied and applied in the laboratory kitchen. (SP)

CUL 302 - Meat Identification and Fabrication                                      

4 Credit Hours

Prerequisites: CUL 301. This course includes the identification and fabrication of meat, seafood, and poultry. Selection, procurement, and preparation of products in commercial food service are dealt with and applied in the laboratory kitchen. (FA, SP)

CUL 303 - Garde-Manger                                                                          

4 Credit Hours

Prerequisites: CUL 302. Garde-Manger is one of the most important courses culinary students take and it’s often the first kitchen station that a new chef will encounter. This reflects the latest garde-manger trends, techniques, and flavors, including brining ratios, fermented sausages, micro greens, American cheeses, tapas menus, “action” buffet stations, and ice carving. This course covers the principles of preparation of salads, cold sauces, appetizers, and garnishes and their applications. Emphasis on color, texture, and temperature in preparation and presentation are studied and applied in the laboratory kitchen. (FA,SP)

CUL 304 - Principles of Food and Beverage Service                               

2 Credit Hours

Prerequisite: CUL 303. Competent food and beverage service has long been underestimated in terms of knowledge, social and technical skills. This course is designed for those who wish to learn how to serve food and beverages properly in a restaurant setting. In the process students will learn the etiquette of eating out and the behaviors associated with those who are comfortable discussing food, wines and other alcoholic and non-alcoholic beverages in a social or professional environment. (FA, SP)

CUL 305 - Food Presentation Techniques                                                

3 Credit Hours

Prerequisites: CUL 304. The art of preparing, presenting, and decorating cold food for buffets and banquets is one of the most demanding, artistic, and exciting specialties in the culinary arena. This course provides skills in preparing, constructing, and presenting elegant buffets and banquet with a flair for culinary artistry, and creativity. (FA, SP)

ITS 190 - Internship I                                                                

1 Credit Hour

Prerequisite: HM 110. Hospitality Management majors gain work experience at the sophomore level. The course is designed to reinforce theoretical knowledge received in the classroom and allow students an opportunity to both observe and apply many of the tools, principles, and practices.  Students must have a cumulative grade point average of 2.5 and have an application on file one semester prior to actual training. The actual Internship Location must be approved the Department Chair in the student’s discipline and by the College of Business and Entrepreneurship Internship Coordinator after the details of placement have been provided. 400 clock hours (minimum) within a 10-12 week period. (FA, SP)

ITS 290 - Internship II                                                              

2 Credit Hours

Prerequisite: ITS 190. Hospitality Management majors gain work experience at the junior level or above. The course is designed to reinforce theoretical knowledge received in the classroom and allow students an opportunity to both apply and execute tools, principles, and practices while rotating through multiple departments within an organization. Students must have a cumulative grade point average of 2.5 and have an application on file one semester prior to actual training. The actual Internship Location must be approved the Department Chair in the student’s discipline and by the College of Business and Entrepreneurship Internship Coordinator after the details of placement have been provided. 400 clock hours (minimum) within a 10-12 week period. (FA, SP)

ITS 390 - Internship III                                                             

3 Credit Hours

Prerequisite: This elective provides all College of Business and Entrepreneurship majors a work experience opportunity at the junior level or above. The course is designed to reinforce theoretical knowledge received in the classroom and allow students an opportunity to both apply and observe many of the tools, principles, and practices.  Students must have a cumulative grade point average of 2.5 and have an application on file one semester prior to actual training. The actual Internship Location must be approved the Department Chair in the student’s discipline and by the School of Business Internship Coordinator after the details of placement have been provided. 400 clock hours (minimum) within a 10-12 week period. (FA, SP)