2009 - 2010 Catalog - The Art Institutes

AD4420 - Sales:
An understanding of the sales process and the
steps to sell a product or service is essential to
a student who works in any area of business.
Selling is an essential skill for the sales function
of a business, but is also part of the job for
many other employees. This course focuses on
the essential skills and knowledge one needs to
affect a sale, as well as the ways that the sales
pitch can be focused to solve customer problems.
(Prerequisite: none) 4 Credits
AD4440 - Advanced Advertising Campaign:
Students research and develop a fully integrated
advertising/promotional campaign for a brand
with international distribution. Value is placed
on the importance of deadline, budget, client
relationship, presentation and its relationship to
the design process. The student’s senior project
documents, supports and argues the rationale
and effectiveness of the campaign in written
form. Students prepare, present and defend
a graduate project suitable for a professional
audience. (Prerequisite: AD3440 - Advertising
Campaign) 4 Credits
AD4450 - Media Planning and Buying:
Media as part of a delivery channel for a
marketing message will be the focus of this
course. Topics include media as critical to the
fulfi llment of the overall marketing strategy,
cost effectiveness, and alternative and new
media. (Prerequisite: AD2430 - Fundamentals
Marketing and Advertising) 4 Credits
AD4460 - Global Business Perspectives:
This course offers an analysis of world markets,
consumer behaviors, advertising, foreign environments,
and the marketing management required
to meet the demands of dynamic global markets.
The problems of foreign competition, diminishing
US market share and the US economy’s interdependence
of world markets will be the focus of
this course. In addition, different foreign market
entry strategies will be analyzed. (Prerequisite:
none) 4 Credits
AD4480 - Capstone:
In this course, students will demonstrate knowledge
across the curriculum by creating sample
projects that cover marketing, media, sales, and
creative coursework completed over all previous
quarters. The capstone project simulates the
advertising agency work environment, requiring
teamwork as well as individual contributions.
(Prerequisite: Approval of Academic Director)
4 Credits
CULINARY ARTS COURSES
CU1210 - Concepts and Theories
of Culinary Techniques:
The fundamental concepts, skills, and techniques
involved in basic cookery are covered in this
course. Special emphasis is given to the study
of ingredients and cooking theories. Lectures
teach organization skills in the kitchen and work
coordination. The basics of stocks, soups, sauces,
vegetable cookery, starch cookery, meat, and
poultry are covered. Emphasis is given to basic
cooking techniques such as sautéing, roasting,
poaching, braising and frying. (Prerequisite:
none) **This course requires a “C” or higher to
pass. 2 Credits
CU1220 - Purchasing and
Product Identifi cation:
The students will also be instructed in purchasing
procedures, food service operations, the theory of
the fl ow of goods, purchasing trends and cycles,
ethical and legal considerations of purchasing,
and creating and comparing bidding specifi cations.
In this course, the students will be provided
with laboratory experiences to allow for hands-on
training in the areas of inventory, proper receiving
and issuing techniques, product quality, and
comparison testing, and decision-making, as well
as the evaluation of product purchasing based on
cost and quality. (Prerequisite: none) 2 Credits
CU1421 - Advanced Baking:
This course will focus on the developing the
skills of a baker. The course will begin with a reintroduction
to ingredients and their functions,
baker’s percentage, formulas and general baking
techniques. Through the application of learned
techniques, students produce a variety of quick
bread breakfast items, intricate cookies, and
laminated dough. Production speed is increased
through hands-on application of the learned
techniques, and a comprehensive variety of items
for a breakfast buffet presentation are produced.
The course will then focus on the production
of pies, and tarts for Bakeries, plated desserts
and buffet presentation. (Prerequisite: CU1431 -
Introduction to Baking) 4 Credits
CU1422 - Artisan Breads:
“Old world style” artisan breads brought into the
modern day kitchen and bakery for the baker
and restaurateur alike. The course will cover all
aspects of bread baking. Advanced sourdough,
sponge and levains will be taught along with
traditional loaf breads such as rye, whole grain
and sandwich. Students will produce breads for
specialty and decorative breads for the table and
showpieces. (Prerequisite: CU1431 - Introduction
to Baking and CU1432 - Introduction to Pastry)
4 Credits
CU1423 - Cake Decoration:
The focus of this class will be the preparation
and presentation of advanced cakes, and tortes
using modern production techniques. All areas
of cake baking and production will be covered.
Students will learn how to decorate using gum
paste, rolled fondant, modeling chocolate, marzipan,
and various icings. A special emphasis will
be placed on developing piping and decorating
skills. (Prerequisite: CU1432 - Introduction to
Pastry) 4 Credits
CU1424 - Advanced Pastry Production:
This course is designed to teach bakers and
executive chefs how to be dessert chefs.
Creating plated desserts and pastries will be the
focus of this class. Students will learn to design
and implement desserts appropriate to the occasion
and menu. Then students learn how to create
a plate with eye appeal and fl avor. European
pastries, American desserts, frozen items, sauces
and garnishes will form the base information in
the class. (Prerequisite: CU1432 - Introduction
to Pastry) 4 Credits
CU1425 - Decoration & Production Baking:
The purpose of this class is to introduce the
student to the world of high production baking. It
is designed to acquaint the student with high volume
techniques for both the restaurant and bakery.
The students will mass-produce items that
will be sold to the public and will create special
order items. Showpieces of sugar, chocolate and
ice for the dessert buffet table will be explored.
The student will also be introduced to pastry
competition principles as it is practiced in the
American Culinary Federation and around the
world. (Prerequisite: CU1423 - Cake Decoration
and CU1424 - Advanced Pastry Production)
**This course requires a “C” or higher to pass.
4 Credits
CU1426 - Baking Internship:
Through an Internship experience, students will
be able to apply acquired subject matter and
career/professional skills in a real and practical
situation. The main objectives of the internship
are to allow the opportunity to observe
and participate in the operations of successful
businesses relating to their fi elds of study. The
students will gain experience needed to enter the
fi eld upon graduation. (Prerequisites: CU1423 -
Cake Decoration and CU1424 - Advanced Pastry
Production) 4 Credits
CU1431 - Introduction to Baking:
Students are introduced to the fundamental
concepts, skills and techniques of baking. Special
signifi cance is placed on the study of ingredient
functions, product identifi cation and weights
and measures as applied to baking. Lectures,
demonstrations, production, tasting and testing,
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