Culinary students
Instructor assisting student on the computer
Nursing student with Sim man

College Catalog

Business Administration

Accreditation. Accredited by the Accreditation Council for Business Schools and Programs, 11520 W. 119th St., Overland Park, KS 66213, (913) 339-9356, www.acbsp.org.

Program description. The Business Administration program encompasses related disciplines in these general concentrations: Computer Accounting, Culinary Arts, Hospitality, Management and Marketing. Students will earn a degree in a cross-disciplinary environment that reflects the trend in industry. The program employs instructors with years of practical experience and is guided by working professionals.

Computer Accounting concentration. The Computer Accounting concentration offers a core curriculum that provides the academic and technical background for individuals who wish to prepare for entry-level accounting positions in business and industry using both accounting and personal computer skills. The curriculum is designed to enable the graduate to apply principles of accounting to business situations and to understand other functions of business: marketing, management, finance and information processing.

Typical job opportunities: Staff accountant, accounts payable technician, accounts receivable analyst, payroll technician, income tax preparer.

Culinary Arts concentration. The Culinary Arts concentration is designed to provide skills and hone the abilities of graduates so they will be able to succeed in the food and beverage segment of the hospitality industry. Practical applications of cooking theories and principles are stressed in conjunction with basic managerial applications. Courses include work-related experiences to supplement classroom knowledge, including an intense internship. Graduates can work within the select food segment or opt to go the route of an entrepreneur.

Typical job opportunities: Opportunities fall within all areas of the chef’s brigade, which ranges from station chef to sous chef and beyond. Some graduates will seek to become chefs at varied levels, while others will practice a distinct specialty.

Hospitality concentration. The Hospitality concentration is designed to provide the skills and knowledge necessary for graduates to succeed in the hospitality management field. Practical applications of basic management theories and principles are stressed. Courses incorporate work-related experiences to simulate realistic management problems and opportunities. The curriculum also includes on-the-job experience as an intern. Organizations in the industry frequently promote from within, so the internship can be a significant asset.

Typical job opportunities: Associate manager, small-business operator, assistant manager, functional assistant manager

Management concentration. The mission of the Management concentration is to produce graduates with the skills necessary to effectively manage and provide leadership for any organization’s most important resource: its people.

Typical job opportunities: Team leader, supervisor, human resources assistant, small-business manager/owner, management trainee, branch manager

Marketing concentration. The Marketing concentration is designed to provide the skills graduates need to enter careers in marketing, customer service and small-business management. Coursework focuses on basic marketing principles, including intense work in promotion, e-commerce, customer service, event marketing and sales. Basic understanding of theory and principles is essential, but the program’s emphasis is on practical applications. Courses incorporate realistic projects, case analyses, simulations, presentations, teamwork and internship opportunities.

Typical job opportunities: Advertising media sales representative, customer service representative, director of marketing, e-commerce coordinator, industrial sales representative, marketing coordinator, small-business owner/manager

Degree: Associate of Applied Science (A.A.S.) Program goals. Upon completion of the Business Administration program, the graduate will have developed the skills, knowledge and abilities to accomplish the following:

  1. Apply the basic principles of Business Administration. 
  2. Integrate business disciplines. 
  3. Identify problems and use appropriate techniques to find solutions. 
  4. Work independently and function on a team. 
  5. Demonstrate basic math, verbal and written communications and computer skills. 
  6. Qualify for entry-level positions in business. 
  7. Demonstrate an understanding of the global nature of business.

Contact: Business and Computer Technology, (865) 694-6656

Business Administration/Computer Accounting Concentration— Courses and Course Sequence

This sequence can be followed by students who begin college-level work in the fall semester. Prerequisites may apply to specific courses; it is the student’s responsibility to determine if prerequisites have been met. An academic advisor is provided for each student. Prior to registering each semester, the student is expected to consult with his/her assigned advisor.

Semester I (Fall)
ACCT 1010 Principles of Accounting I 3
ENGL 1010 English Composition I 3
MATH 1530 Elementary Probability & Statistics 3
MKT 2200 Principles of Marketing 3
INFS 1010 Computer Applications 3
Semester II (Spring)
ACCT 1020 Principles of Accounting II 3
ACCT 2410 Income Taxation 3
ECON 2010 Macroeconomics 3
ADMN 2621 Excel 3
SPCH 2100 Public Speaking 3
Semester III (Fall)
ACCT 2215 Intermediate Accounting I 3
ACCT 2360 Cost Accounting 3
ACCT 2500 Payroll & Internal Control 3
HUM/FA 1 Humanities/Fine Arts Elective 3
MGT 2000 Principles of Management 3
Semester IV (Spring)
ACCT 2220 Intermediate Accounting II 3
ACCT 2530 Accounting Systems 3
ACCT 2571 Computer Accounting Internship 3
FIN 2000 Financial Management 3
MGT 2240 Business Capstone 3
Total Credit Hours Needed for Graduation: 60

 

HUM/FA 1 See the list of General Education courses in the Academic Information section of this Catalog for electives.

 

Business Administration/Culinary Arts Concentration— Courses and Course Sequence

This sequence can be followed by students who begin college-level work in the fall semester. Prerequisites may apply to specific courses; it is the student’s responsibility to determine if prerequisites have been met. An academic advisor is provided for each student. Prior to registering each semester, the student is expected to consult with his/her assigned advisor.

 

Semester I (Fall)
CULN 1000 Kitchen Skills I 1
CULN 1100 Kitchen Skills II 1
CULN 1200 Kitchen Skills III 2
ENGL 1010 English Composition I 3
HSP 1400 Sanitation & Food Safety 2
HSP 1420 Nutrition for Culinary Arts 3
SPCH 2100 Public Speaking 3
Semester II (Spring)
CULN 1300 Kitchen Skills IV 2
CULN 1400 Garde Manger I 2
CULN 1500 Garde Manger II 2
ECON 2010 Macroeconomics 3
HSP 2250 Professional Catering 3
MATH 1530 Elementary Probability & Statistics 3
Semester III (Fall)
ACCT 1010 Principles of Accounting I 3
INFS 1010 Computer Applications 3
CULN 2000 International Cooking 2
CULN 2100 Breakfast Cookery 2
HSP 2300 Food & Beverage Operations 3
HUM/FA 1 Humanities/Fine Arts Elective 3
Semester IV (Spring)
CULN 2200 Baking I 2
CULN 2300 Baking II 2
CULN 2500 Culinary Internship 3
HSP 2075 Purchasing & Cost Control 4
MKT 2200 Principles of Marketing 3
Total Credit Hours Needed for Graduation: 60

 

HUM/FA 1 See the list of General Education courses in the Academic Information section of this Catalog for electives.

 

Business Administration/Hospitality Concentration— Courses and Course Sequence

This sequence can be followed by students who begin college-level work in the fall semester. Prerequisites may apply to specific courses; it is the student’s responsibility to determine if prerequisites have been met. An academic advisor is provided for each student. Prior to registering each semester, the student is expected to consult with his/her assigned advisor.

 

Semester I (Fall)
ENGL 1010 English Composition I 3
HSP 1200 Introduction to Hospitality 3
HSP 1400 Sanitation & Food Safety 2
MKT 2200 Principles of Marketing 3
INFS 1010 Computer Applications 3
SPCH 2100 Public Speaking 3
Semester II (Spring)
ECON 2010 Macroeconomics 3
HSP 2260 Hotel Operations 3
HUM/FA 1 Humanities/Fine Arts Elective 3
MATH 1530 Elementary Probability & Statistics 3
MGT 2030 Team Leadership 3
Semester III (Fall)
ACCT 1010 Principles of Accounting I 3
HSP 2 Hospitality Elective 3
HSP 2230 Tourism & Travel 3
HSP 2300 Food & Beverage Operations 3
MGT 2050 Human Resources 3
Semester IV (Spring)
HSP 2075 Purchasing & Cost Control 4
MGT 2240 Business Capstone 3
HSP 2320 Quantity Food Production 3
HSP 2950 Hospitality Internship 3
Total Credit Hours Needed for Graduation: 60

 

HUM/FA 1 See the list of General Education courses in the Academic Information section of this Catalog for electives.
HSP 2 Elective to be chosen from any HSP course not listed as a requirement for Hospitality students.

 

Business Administration/Management Concentration— Courses and Course Sequence

This sequence can be followed by students who begin college-level work in the fall semester. Prerequisites may apply to specific courses; it is the student’s responsibility to determine if prerequisites have been met. An academic advisor is provided for each student. Prior to registering each semester, the student is expected to consult with his/her assigned advisor.

 

Semester I (Fall)
ENGL 1010 English Composition I 3
MGT 2000 Principles of Management 3
MKT 2200 Principles of Marketing 3
INFS 1010 Computer Applications 3
SPCH 2100 Public Speaking 3
Semester II (Spring)
ECON 2010 Macroeconomics 3
MATH 1530 Elementary Probability & Statistics 3
MGT 2030 Team Leadership 3
MGT 2050 Human Resources 3
MGT 2160 Quality Improvement 3
Semester III (Fall)
ACCT 1010 Principles of Accounting I 3
ENGL 2950 Business & Technical Writing 3
LAW 2300 Contracts & UCC 3
MGT 2100 Information Systems 3
MGT 2170 Project Management 3
Semester IV (Spring)
FIN 2000 Financial Management 3
HUM/FA 1 Humanities/Fine Arts Elective 3
MGT 2180 Team Practicum 3
MGT 2240 Business Capstone 3
MGT 2471 Management Internship 3
Total Credit Hours Needed for Graduation: 60

 

HUM/FA 1 See the list of General Education courses in the Academic Information section of this Catalog for electives.

 

Business Administration/Marketing Concentration— Courses and Course Sequence

This sequence can be followed by students who begin college-level work in the fall semester. Prerequisites may apply to specific courses; it is the student’s responsibility to determine if prerequisites have been met. An academic advisor is provided for each student. Prior to registering each semester, the student is expected to consult with his/her assigned advisor.

 

Semester I (Fall)
ENGL 1010 English Composition I 3
MGT 2000 Principles of Management 3
MKT 2200 Principles of Marketing 3
MKT 2420 Customer Service 3
INFS 1010 Computer Applications 3
Semester II (Spring)
ACCT 1010 Principles of Accounting I 3
ECON 2010 Macroeconomics 3
HUM/FA 1 Humanities/Fine Arts Elective 3
MKT 2600 Supply Chain/Logistics 3
SPCH 2100 Public Speaking 3
Semester III (Fall)
ADMN 2450 Communication Media 4
ADV 2500 Advertising & Promotion 3
MATH 1530 Elementary Probability & Statistics 3
MKT 2270 Marketing Information & Forecasting 4
MKT 2450 E-Commerce 3
Semester IV (Spring)
FIN 2000 Financial Management 3
MGT 2240 Business Capstone 3
MKT 2471 Marketing Internship 3
MKT 2570 Sales/Event Marketing 4
Total Credit Hours Needed for Graduation: 60

 

HUM/FA 1 See the list of General Education courses in the Academic Information section of this Catalog for electives.



Return to The Catalog Index
Return to the Career Programs Index