Ferris State University
Big Rapids, Michigan, United States
http://www.ferris.edu/

Scene Painting

This course provides an introduction to the history and context of technique and creative applications of scenic painting. The course will also cover paint treatments for interiors and furniture. This is a lab based course emphasizing practical experience....
 

Stage management is an integral part of the theatre and the entertainment business. Training in the area will provide students interested in theatre, television, music or entertainment technology with necessary experience towards employment....
 

Provides a basic methodological guide to students minoring in Spanish and interested in teaching the lanugage as a secondary area to their specialized and secondary-school teaching. The focus is fundamental methodology and ancillary considerations peculiar to foreign-language classrooms. Students will follow a topical outline of methodology. They will also demonstrate teaching in a classroom en......
 

Advanced practice in composition, grammar and conversation in Spanish, using media and readings related to the Hispanic world. Special sections may be offered to students in specific professional fields. This course meets General Education requirements: Global Consciousness; Cultural Enrichment....
 

An intermediate course emphasizing Spanish conversation, composition, and grammar review. Readings in Spanish about social and human values, with particular attention to Hispanic civilization. This course meets General Education requirements: Global Consciousness; Cultural Enrichment....
 

An elementary course in bilingual conversation with emphasis on Spanish vocabulary and the expressions of concepts as related to work in specific professions such as social work, health sciences, criminal justice, and business....
 

Emphasis on pronunciation, vocabulary, and basic grammar. Individual oral exercises. Instruction in the cultural and historical development of the Hispanic world. This course meets General Education requirements: Global Consciousness; Cultural Enrichment. ...
 

Spanish 100 stresses basic language survival skills for a potential business associate/tourist. A comparative study of cultural differences between the United States and Spain, focusing specifically on situations commonly encountered by U.S. travelers in Spain. Some attention will be paid to historical influences that have shaped the two. This course is not a substitute for Spanish 101 and does......
 

Management policies and practices, model stock planning, mark-up planning, unit control systems, store operating statement, inventory methods, expense classification and planning, expense control and analysis, retail audits and selected case readings. Market or area research and research on selection of channels of distribution....
 

Organization and responsibilities of merchandise division, both independent and chain. Selection of resources, inventory, planning and control. Calculation of discounts, turnover, open-to-buy, mark-up and mark-down. Preparation for merchandise selection including merchandise information, price lining and sales promotion....
 

Store location and layout, retail institutions, department store organization, chain store organization, store and merchandising policies, receiving and marking operations, pricing, advertising, interpreting consumer demand, techniques of buying, terms of purchase, pricing, advertising and display, retail credit....
 

Intro to basic design elements, theory and principles. Minor projects incorporate the use of color, line, shape, balance, proportion, sequence and unity. Fundamental drawing and lettering skills are developed and/or sharpened. Practical major assignments provide an opportunity to apply design theory. Projects include building store displays (window & interior) and developing a store plan. Store......
 

Practical, participative study and experience designed to provide students with practical application of materials offered in earlier food service courses. Designed to be an actual quantity food service operation in which students are involved in the production and service of food items. Application of the principles of marketing, customer service, quantity production techniques, cost control, ......
 

Concepts, principles and application of table service basics. Actual dining room operation stressing practical service experience and principles of supervision. Application of the principles of suggestive selling, customer service, tableside cooking, buffet set-up, banquet service, and dining room organization....
 

This course will focus on international cookery covering cuisines from around the world. World Cuisines will give an understanding of flavor concepts and how the cuisines developed and evolved. Discussion will include: history and affects from invaders and bordering countries, topography, geography, climate, indigenous foods, culture and influences from religion, foods and flavorings, cooking m......
 

Design & Layout of Foodservice Facilities focuses on the entire foodservice development process- from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Students will learn how to interpret drawings, photographs, and charts, along with an understanding of feasibil......
 

Market analysis policies, procedures, specifications, standards of quality, methods of purchase, care for: food, cleaning, supplies, paper goods, linens, and other supplies used in the hospitality industry....
 

Detailed study of beer, wine, distilled spirits, and the facilities they are served in. Study of the social impacts, trends, and responsibilities associated with the consumption of alcohol. Specific techniques are taught on intervening in the consumption of alcohol (TIPS)....
 

Provides a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation in a club setting. Students will learn to create, write, analysis for nutrition, and market menus for clubs. Students will be introduced to the basics of purchasing, receiving, issuing, costing, and financial management for club food & beverage operations. Students w......
 

Principles of Cooking and Baking covers the basic concepts involved in the production of the most common food items prepared in food service operations. Students will apply the principles learned in a lab setting by actually preparing and sampling varied types of foods and baked goods. Students will become familiar with ingredients, selection criteria, optimal storage, and techniques of prepara......
 

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