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ARTICULATION/TRANSFER AGREEMENT BETWEEN METROPOLITAN STATE UNIVERSITY OF DENVER DEPARTMENT OF HOSPITALITY, TOURISM AND EVENTS AND THE ART INSTITUTE OF COLORADO
In accordance with the Colorado Commission on Higher Education (CCHE) policy that Colorado public institutions facilitate the intra-state transfer of students, Metropolitan State University of Denver and The Art Institute of Colorado (AI) enter into this articulation agreement to meet transfer goals and enhance mutual cooperation. The Art Institute of Colorado is accredited by the Accrediting Council for Independent Colleges and Schools (ACICS) to award the Associate of Applied Science and Bachelor of Arts degrees. AI is also accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). Both ACICS and ACCSCT are listed as nationally recognized accrediting agencies by the U.S. Department of Education. The Art Institute of Colorado鈥檚 programs are authorized under The Degree Authorization Act (Title 23, Article 2, Section 101 ET SEQ., C.R.S.) by the Colorado Department on Higher Education, Commission on Higher Education; and the school is a member of the Colorado Private School Association, Colorado Art Education Association, and the National Art Education Association.
This agreement lists credits that will transfer from The Art Institute of Colorado to Metropolitan State University of Denver. The AI student may transfer any or all of the courses included in this agreement, provided that each course is completed with a minimum grade of 鈥淐.鈥 Coursework may include both general studies requirements and/or major requirements.
This agreement begins June 1, 2003 [amended July 1, 2004].
GENERAL STUDIES
Each student must complete the general studies requirements of Metropolitan State University of Denver, as specific in the 海角社区 catalog under which the student plans to graduate and which is in effect while the student is enrolled at 海角社区. Students may take any or all of the following AI Colorado courses which will apply to 海角社区鈥檚 general study requirements. (A quarter-hour credit transfers as two/thirds of a semester-hour credit.)
Composition (need 6 credits)
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Art Institute
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海角社区
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| GS1403-4 | English Composition I | ENG 1010-2.67 | Freshman Composition: The essay |
| GS3407-4 | English Composition II | ENG 1020-2.67 | Freshman Composition: Analysis, Research, & Documentation |
Mathematics (need 3 credits)
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Art Institute
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海角社区
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| GS3408-4 | Fundamentals of Statistics | MTH 1210-2.67 | Introduction to Statistics |
Communications (need 3 credits)
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Art Institute
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海角社区
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| GS2406-4 | Speech | SPE 1010-2.67 | Public Speaking |
| GR3373-3 | Group Dynamics | SPE 8000-2.00 | |
| GS4314-3 | Spanish II | SPA 1020-2.00 | Elementary Spanish II |
History (need 3 credits)
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Art Institute
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海角社区
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| GS1405-4 | Western Civilization to 1600 | HIS 8000-2.67 | |
| GS3411-4 | Western Civilization since 1600 | HIS 8000-2.67 | |
None available Arts and Letters (need 6 credits)
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Art Institute
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海角社区
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| None available | |||
Social Sciences (need 6 credits)
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Art Institute
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海角社区
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| GS2405-4 | Sociology | SOC 8000-2.67 | |
| GS4415-4 | Macroeconomics | ECO 2010-2.67 | Principles of Economics-Macro |
| GS4412-4 | Psychology | PSY 1001-2.67 | Introductory Psychology |
Natural Science (need 6 credits)
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Art Institute
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海角社区
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| CULO4320-3 | Nutrition | NUT 2040-2.00 | Introduction to Nutrition |
| GS4410-4 | Environmental Science | ENV 8000-2.67 | Environmental Science |
MAJOR CORE REQUIREMENTS
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Art Institute
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海角社区
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| BCU11340-3 | Leadership in Foodservice Industry | HTE 1030-3 | Introduction to Hospitality, Tourism and Events |
| BCU12342-3 | Customer Service | ||
| and | |||
| CUL06327-3 | Dining Room Operations聽(2-credits towards free electives) 2 | ||
RESTAURANT MANAGEMENT CONCENTRATION
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Art Institute
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海角社区
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| CUL01304-3 | Sanitation & Safety | HTE 1603-3 | Food Preparation and Sanitation |
| CUL01301-3 | Application & Use of Culinary Equipment | HTE 2613-3 | Food Production and Service I |
| and | |||
| CUL 01303-3 | Introduction to Cooking 2 | ||
| or | |||
| CUL01302-3 | Basic Culinary Skills (2-credits towards free electives) 2 | ||
| CUL06325-3 | A la Carte Cooking | HTE 3623-3 | Food Production and Service II |
| and | |||
| CUL 04313-3 | Charcuterie (2-credits towards free electives) 2 | ||
| CUL05323 | Nutritional & Health Related Cooking | HTE 3643-3 | Healthy Cooking |
| CUL05349-3 | Cost Controls | HTE 3603-3 | Labor and Production Controle |
| BCU10336-3 | Oenology and Viticulture | HTE 3613-3 | Wine Fundamentals |
| CUL06350-3 | Purchasing | HTE 1533-3 | Food Selection and Identification |
OTHER-TRANSFER AS HMT 8000
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Art Institute
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海角社区
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| CUL03311-3 | Introduction to Baking | HTE 8000-2 |
| CUL03312-3 | Introduction to Pastry | HTE 8000-2 |
| CUL04315-3 | Hors d鈥檕euvres and Appetizers | HTE 8000-2 |
| CUL04316-3 | Pantry | HTE 8000-2 |
| BCU 08328-3 | Advanced Beverage Management | HTE 8000-2 |
| CUL05324-3 | Beverage Identification & Management | HTE 8000-2 |
| BCU09333-3 | Events Management | HTE 8000-2 |
| CUL07322-3 | Menu Management | HTE 8000-2 |
| CUL02305-3 | American Regional Cooking-Central | HTE 8000-2 |
| CUL07319-3 | Classical/International/Mediterranean Cuisine | HTE 8000-2 |
| CUL07351-3 | Classical/International/Mediterranean Service | HTE 8000-2 |
| CUL03348-3 | Career Development/Computer Applications | HTE 8000-2 |
| CUL07328-3 | Cooking/Dining Room Externship | HTE 8000-2 |
| CUL05321-3 | Current Cuisines | HTE 8000-2 |
| BCU10335-3 | Foodservice for the Retirement Community | HTE 8000-2 |
| BCU13345-3 | Foodservice Management Applications | HTE 8000-3 |
| BCU13346-3 | Management Externship | HTE 8000-2 |
| BCU11341-3 | Managing Computer Tools | HTE 8000-2 |
| BCU08331-3 | Quick Service Restaurant Operations | HTE 8000-2 |
SCHOOL TO CAREER POST SECONDARY ARTICULATION AGREEMENT BETWEEN METROPOLITAN STATE UNIVERSITY OF DENVER HOSPITALITY, TOURISM AND EVENTS AND THE HOSPITALITY BUSINESS ALLIANCE COLORADO PROSTART HOSPITALITY PROGRAM
In accordance with the Colorado Commission on Higher Education (CCHE) policy that Colorado public institutions facilitate the transfer of students, Metropolitan State University of Denver and the Hospitality Business Alliance (HBA) enter into this articulation agreement to meet transfer goals and enhance mutual cooperation. This agreement begins the fall semester 1999 [amended fall 2004].
海角社区 agrees to accept a block of six (6) hours of coursework and 400 hours of work experience from high school students who have successfully completed the HBA-Colorado ProStart courses of study, provided the student:
Under this agreement students may be granted college credit through the Hospitality, Tourism and Events Management Department (HTE) of Metropolitan State University of Denver for the following courses:
Additional Criteria to be met for Students to Apply for Articulated Transfer Credit:
Note: Listed below are the necessary documents required to supplement this
Agreement.
SCHOOL TO CAREER POST SECONDARY
ARTICULATION CREDIT CERTIFICATION
DATE:
TO: Metropolitan State University of Denver
FROM: _______________________________________________________________
(Hospitality Business Alliance Recognized ProStart Secondary Program)
RE: Articulated Credit Certification
This is to certify that the student, _____________________________, has successfully completed the following course(s) at the above-mentioned high school. Based upon the Articulation Agreement between Metropolitan State University of Denver and the Hospitality Business Alliance and through the signatures presented below, articulated transfer credit will be given to the above listed student.
Secondary Course(s) and Grades: College Course Articulated:
Number | Course | Title | Grades | Number | Course
______ _________________ _____ ______ ___________________
______ _________________ _____ ______ ___________________
Other Comments:_______________________________________________________
The undersigned certifies that the student has met the criteria as defined in the Articulation Agreement signed by representatives from Metropolitan State University of Denver and the Hospitality Business Alliance.
_______________________________________________________ Date:________
ProStart Instructor
______________________________________ _____________ Date:________
Student Social Security Number
CC: Student
High School Principal
ProStart Instructor