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Sur­vey of West­ern Art from 1300 to the Pre­sent

Survey of Western Art from 1300 to the Present

A pro­ject-based in­tro­duc­tion to com­pu­ta­tional think­ing and prob­lem solv­ing. Cov­ers a wide range of top­ics, in­clud­ing data vi­su­al­iza­tion, sta­tis­ti­cal tech­niques, sim­u­la­tions of dy­nam­i­cal sys­tems, com­pu­ta­tional tech­niques to un­der­stand data, using re­gres­sion to fit mod­els to data, as well as an in­tro­duc­tion to some more ad­vanced top­ics: Monte Carlo sim­u­la­tions, op­ti­miza­tion, dy­namic pro­gram­ming, image pro­cess­ing, nat­ural lan­guage pro­cess­ing, geospa­tial data analy­sis and cur­rent data sci­ence.

A project-based introduction to computational thinking and problem solving. Covers a wide range of topics, including data visualization, statistical techniques, simulations of dynamical systems, computational techniques to understand data, using regression to fit models to data, as well as an introduction to some more advanced topics: Monte Carlo simulations, optimization, dynamic programming, image processing, natural language processing, geospatial data analysis and current data science.

Write an in­ter­ac­tive video game and pro­gram a trailer for it.

Write an interactive video game and program a trailer for it.

Pro­ce­dural, cus­tomer and staff per­spec­tives in­volved in the pro­vi­sion of qual­ity ser­vice as prac­ticed in a din­ing room lab­o­ra­tory. Stu­dent ro­ta­tion through din­ing room ser­vice po­si­tions with em­pha­sis on re­spon­si­bil­i­ties of plan­ning, pro­duc­ing and eval­u­at­ing ser­vice. Prac­tice of proper safety and san­i­ta­tion meth­ods. Cri­tique of restau­rant ser­vice.

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

BRIDG­ING IN­TRO­DUC­TIONS – HOS­PI­TAL­ITY AND FOOD AND BEV­ER­AGE MAN­AGE­MENT This learn­ing com­mu­nity will build a bridge con­nect­ing the var­i­ous foun­da­tions taught in these two in­tro­duc­tory man­age­ment classes. Con­nec­tions will be made as stu­dents in­ves­ti­gate their ca­reer op­tions and widen their scope of in­dus­try knowl­edge. Stu­dents will learn how to es­tab­lish a pro­fes­sional elec­tronic pro­file and sim­u­late a ca­reer ex­plo­ration search.

BRIDGING INTRODUCTIONS – HOSPITALITY AND FOOD AND BEVERAGE MANAGEMENT This learning community will build a bridge connecting the various foundations taught in these two introductory management classes. Connections will be made as students investigate their career options and widen their scope of industry knowledge. Students will learn how to establish a professional electronic profile and simulate a career exploration search.