ADDENDUM NO. 1 TO 2019-2020 KEISER UNIVERSITY ... · indigenous foods. Topics include menu...

ADDENDUM NO. 1

TO

2019-2020

KEISER UNIVERSITY UNDERGRADUATE CATALOG VOLUME 19, NO. 2, March 1, 2020

Effective April 1, 2020

KEISER UNIVERSITY UNDERGRADUATE CATALOG ADDENDUM

Keiser University continually reviews, improves and updates its programs, courses and curricula. It is incumbent on the University to reflect these revisions in its publications. The following Addendum No.1 represents additions, changes and deletions to the 2019-2020 Keiser University Undergraduate Catalog, Volume 19, No. 2, March 1, 2020, and is effective April 1, 2020.

Contents Page 19, BS Dietetics and Nutrition Accreditation Statement ................................................... 3

Page 69, Required and Optional Fees for AS Medical Assisting ............................................... 3

Page 70, Required and Optional Fees for Nursing Programs ..................................................... 3

Page 97, Keiser University Transcripts ...................................................................................... 3

Page 140, Programs Offered at Each Campus ............................................................................ 4

Page 162, Criminal Justice (Forensics Concentration), BA Degree, Program Outline .............. 4

49, BS Nursing, Prerequisites for Major Courses ............................................................ 4

Page 300, Graphic Arts and Design Major Courses ................................................................... 5

Page 384, Graphic Arts and Design Course Descriptions .......................................................... 5

Page 405, AS Culinary Arts Course Descriptions ...................................................................... 5

Page 714, Flagship Residential Campus Undergraduate Academic Calendar ........................... 7

, BS Dietetics and Nutrition Accreditation Statement Please change the statement as indicated below:

Keiser University Melbourne, Lakeland, Pembroke Pines and Port St Lucie’s Nutrition and Dietetics Education Program is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, USA, 800-877-1600 ext. 5400. http://eatright.org/ACEND.

Page 69, Required and Optional Fees for AS Medical Assisting Please correct the table as follows. Fees valid for all ASMA programs university-wide: Exam fees- $150 covers the RMA (AMT) exam and practice test EKG- $50 offered to all students in either the A&P or Clinical Procedures course (dependent on campus) CPR- $50 offered to all student in either Clinical Lecture (ASMAS) or Clinical Procedures (ASMA) depending on the campus BBP/HIV- $15 typically offered in a lab course HIPAA- $15 typically offered in the Medical Office Management Course Medical Errors- same as above $150- exam fee for either the BXMO or RPT exam (students can select one or the other) if the students do not choose to sit for one or the other, the money is returned to their FA.

Page 70, Required and Optional Fees for Nursing Programs Add the following fee to the table for the Nursing program:

ACLS $200.00

Page 97, Keiser University Transcripts Please replace the policy as follows: A request for a Keiser University transcript must be in writing, signed by the student and requested a minimum of two (2) weeks before a transcript is required. The full address of the person/place to which the transcript is to be sent must be included. An official transcript bearing the University seal will be forwarded directly to other colleges, to prospective employers, or to other agencies at the request of a student. Typically, colleges only consider a transcript "official" if forwarded directly from the sending institution. Students may also obtain unofficial copies of their transcripts at the Campus Records office. All

http://eatright.org/ACEND

official transcripts will require a fee of $5.00 to be paid with an application. (NOTE: All financial obligations to the University must be paid before transcripts and diplomas are released).

Page 140, Programs Offered at Each Campus Add the following program at the Tampa campus: BS Exercise Science

Page 162, Criminal Justice (Forensics Concentration), BA Degree, Program Outline Replace the Forensic Concentration courses as listed below:

Current Forensics Concentration Courses New Forensics Concentration Courses CJE2672C Crime Scene Procedures CJB1712 Forensic Photography CJT2142 Introduction to Forensic Science CJE1650 Intro to Forensic Science Technology CJT2242 Fingerprint Evidence CJT2240 Fingerprint ID & Development CJE3672 Forensic Investigations CJE3670 Forensic Investigations CJF3142 Forensic Science Applications I CJF3140 Criminalistics 1 CJF3143 Forensic Science Applications II CJF3141 Criminalistics 2 (credit hours remain the same)

Page 249, BS Nursing, Prerequisites for Major Courses Replace this section with the following:

Prerequisites for Major Courses

All Pre-licensure BSN programs TEAS score of 67 (max. 2 opportunities, 1 additional if appeal granted)

Required health and immunizations screening

Personal interview with the nursing program

3.0 average GPA for general education/prerequisite courses with a minimum grade of “C”

“B” grade or better in the following prerequisite courses:

o BSC2085C Human Anatomy & Physiology I o BSC2086C Human Anatomy & Physiology II o CHM2045 General Chemistry I o CHM2045L General Chemistry Lab o MCB2000C Microbiology I

Traditional BSN :

High school GPA of 3.2 or higher OR

Either SAT 1150 (taken 5/2016 and later) or 1590 (taken earlier than 5/2016), ACT 23, or Wonderlic 25

Acceptable background check and drug screening

TEAS score of 67 (max. 2 opportunities, 1 additional if appeal granted)

FastTrack BSN:

Earned 60 or more credits from one or more accredited colleges or universities, GPA of 3.0 or better in the last 60 credits

Score for SAT 1150 (taken 5/2016 and later) or 1590 (taken earlier than 5/2016), or ACT 23, or Wonderlic of 25. Additional general education classes



Accelerated BSN

Bachelor's or graduate degree in a non-nursing discipline with a cumulative GPA of 3.0 on a 4.0 scale, or the 3.0 GPA in the last 60 credits of the degree

Additional general education classes



RN to BSN

Graduation from either an associate degree nursing program, a diploma nursing Program, or an awarded registered nursing license in the state of residence.

Proof of current, active, and non-restricted professional licensure as a registered nurse in the United States. Students in an RN to BSN on campus hybrid program must hold a Florida RN license.

Page 300, Graphic Arts and Design Major Courses Replace the following courses as described below:

GRA2144C Web Design & Development replaced by DIG2003C Animation DIG2321C 3D Modeling and Animation replaced by DIG2034C Social Media and Digital Marketing (credit hours remain the same)

Page 384, Graphic Arts and Design Course Descriptions Add the following new course descriptions:

DIG2034C (3.0 credit hours) Social Media and Digital Marketing This course introduces the student to strategic approaches for digital marketing and social media methods, and how these are best used for effective marketing strategic goals. The students will learn how to design, analyze and create marketing strategies for brands and their presence on the Internet. Students will also strategize the use of social media platforms to present and interact with customers to improve the company’s perceptions as valued brands.

DIG2300C (3.0 credit hours) Animation This course introduces the student to the drawing and sketching techniques and applications of animation. The students will learn to draw animated characters, coordinate the action of the characters, digital storyboarding, and digital production.

Page 405, AS Culinary Arts Course Descriptions Replace the program’s descriptions as follows:

FSS1013C (3.0 credit hours)

Farm to Fork Adhering to the principles of the Slow Food movement (sourcing food that is good, clean and fair for all), this course challenges

students to apply basic principles of Nutrition to their diets and to design healthy menus for a hospitality outlet. Topics covered

include nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles in

menu development, students will be involved in recipe and menu analysis. (3 Credits)

FSS1203C (3.0 credit hours) Principles of Food This is a basic course that examines a variety of foods and preparation skills. Equipment identification, food processing, and cooking methods are discussed and practiced at length. Foods that are handled include vegetables, fruits, and farinaceous products. Spice identification and use is highlighted. Topics include basic knife skills and equipment usage, mise en place, quality control, food science and work ethics and efficiency.

FSS1228C (3.0 credit hours) Mise en Place This course introduces students to the fundamentals of cooking with an emphasis on repetition and competency. Food service

sanitation principles including microorganisms, HACCP programs, proper food receiving, and storage and preparation

techniques are covered. Students will learn how to identify quality product, the proper care and use of knives, how to set up to be

efficient during production of kitchen tasks. Topics covered include vegetable, poultry, fruit, starch and grain cookery, breakfast

and egg cookery, Preserving and Canning, proper sanitation procedures among others. Students will participate in the National

Restaurant Association’s ServSafe certification exam at the conclusion of this course (3 Credits)


American Regional Cuisine This class emphasizes the production of regional American recipes. Foods and recipes produced will highlight both imported and indigenous foods. Topics include menu planning, purchasing specifications, soups and sauces, basic knife skills, mise en place and service techniques. The student will prepare a variety of foods from the main geographic areas of the United States and examine the similarities and differences between the areas in their journey of understanding the national cuisine.

FSS1244C (3.0 credit hours) Classical French Cuisine Presents classical French haute cuisine as one of the standards to which all of the great cuisines are measured. Topics include sauces, garnishes, hors d'oeuvres, eggs, seafood, releves, and entrees of meats, poultry and game. Vegetable and farinaceous products are studied along with breads and desserts. Students will examine and practice modern methods of preparation and presentation of classical French recipes.


Baking Students learn to properly scale ingredients and utilize basic baking techniques to produce a variety of quick breads, yeasted

breads, cookies, tarts and pies. Focus is on proper technique, repetition, equipment usage and safe food handling. A basic

understanding of chocolate tempering and sugar cooking will also be covered.

FSS2242C (3.0 credit hours) International Cuisine International Cuisine focuses on theoretical and practical aspects of the world’s cuisines. Topics include history of culinary arts, indigenous ingredients, cooking methods and terminology. Specific regions that may be covered in the course include: Asia, Europe, the Mediterranean, Italy, Spain, the Middle East, India and Latin America. Emphasis is on distinctive techniques and dishes that exemplify the cuisine of each region.

FSS1240C (3.0 credit hours) American Regional Cuisine This class emphasizes the production of regional American recipes. Foods and recipes produced will highlight both imported and

indigenous foods. Topics include menu planning, purchasing specifications, soups and sauces, basic knife skills, mise en

place and service techniques. The student will prepare a variety of foods from the main geographic areas of the United States

and examine the similarities and differences between the areas in their journey of understanding the national cuisine.


Classical French Cuisine Presents classical French haute cuisine as one of the standards to which all of the great cuisines are measured. Topics include sauces,

garnishes, hors d'oeuvres, eggs, seafood, releves, and entrees of meats, poultry and game. Vegetable and farinaceous products are

studied along with breads and desserts. Students will examine and practice modern methods of preparation and presentation of

classical French recipes.


The Craft This course introduces students to Classical French Sauce production and cooking techniques. Students learn stock production

(White, Brown and Fish), the Classical Mother sauces, wet, dry and combination-cooking methods are discussed and produced in

the Kitchen. Students are introduced to fabrication and portioning of Poultry, Fish and Beef. Students apply appropriate Classical

French cooking techniques to portioned items to create accompanying sauces. (3 Credits)


International Cuisine International Cuisine focuses on theoretical and practical aspects of the world’s cuisines. Topics include history of culinary arts,

indigenous ingredients, cooking methods and terminology. Specific regions that may be covered in the course include: Asia,

Europe, the Mediterranean, Italy, Spain, the Middle East, India and Latin America. Emphasis is on distinctive techniques and

dishes that exemplify the cuisine of each region.

FSS2247C (3.0 credit hours) Pastries and Desserts Topics include the following: creams, sauces, cakes, icings, petit fours (sec and glace), frozen desserts, plate presentations, chocolate and other specialty items. Numerous baked and stirred custards are produced, along with mousses and aerated products. Students are required to produce a final plated dessert display demonstrating their attained skills in the class. Additional topics include convenience products, baker’s math and the principles of design.

FSS2248C (3.0 credit hours) Garde Manger I The cold food kitchen introduces the student to modern and classical garde manger food preparation. Students will learn about the cooking and presentation of meats, vegetables, hors d’ouevres, and specialty items with a strong focus on artistic finesse and presentation. Topics consist of charcuterie and forcemeats including pate en croute, terrines, galantines, sausages, smoked and cured meats and fish. Additional topics covered are salads, sandwiches, cheeses, aspic, chaud-froid, centerpieces and platter presentations. Each student will produce a completed cold food platter for their final project.

FSS2383C (3.0 credit hours) Supervision and Cost Controls The main focuses of this course are the areas of food specifications and evaluation of quality and quantity in food purchasing. Topics include purchasing, identification of inventory categories, receiving procedures, issuing criteria, storage controls and pricing strategies. Other topics discussed are restaurant cost controls such as food costs, labor costs, overhead and profits. Supervision and

management theories are discussed. Students learn how to draft a professional resume and cover letter, and participate in mock interviews and interactive discussions.

14, Flagship Residential Campus Undergraduate Academic Calendar Replace the posted calendar with the following:

Undergraduate Term Calendar 2020-21 Notes: Each term begins on a Monday at 12:01 a.m. and ends on a Sunday at 11:59 p.m. Students are expected to be present for all dates indicated below; travel arrangements to/from campus should be made with these dates in mind.

The Flagship Residential Campus Calendar differs from the calendars for other KU Campuses. Graduate programs follow the calendar published by the Graduate School.

Spring Semester (Undergraduate)

1/1/20 New Year’s Day

01/10/20 Residence Halls Open

01/11/20 New Student Orientation

01/13/20-05/03/20 Spring/Winter Semester (16 Weeks)

01/13/20-02/09/20 4 Week Term A Classes Begin


01/20/20 Martin Luther King Jr. Day (no classes)

01/21/20 Return

02/10/20-03/08/20 4 Week Term B Classes Begin

02/17/20 President’s Day (no classes)

02/18/20 Return

03/07/20 New Student Orientation (online)

03/09/20-3/13/20 Undergraduate Spring Break (no classes)

03/09/20-04/05/20 4 Week Term C Classes Begin


04/06/20-05/03/20 4 Week Term D Classes Begin

04/10/20-04/13/20 Easter Break (no classes)

04/14/20 Return

4/24/20-4/30/20 Final Exams for 16 Week Classes

05/01/20 Commencement

05/04/20-05/10/20 Spring Break for other KU Campuses

Summer Semester (Undergraduate)


05/11/20-08/30/20 Summer Semester (16 Weeks)

05/11/20-06/07/20 4 Week Online Term A Classes Begin


05/25/20-06/07/20 6 Week Ground Term A Classes Begin

05/25/20 Memorial Day (no classes)

05/26/20 Return

06/08/20-07/05/20 4 Week Online & Ground Term B Classes Begin


07/04/20 Independence Day (no classes)

07/06/20 Return

07/06/20-08/02/20 4 Week Online & Ground Term C Classes Begin


07/6/20-08/16/20 6 Week Ground Term C Classes Begin


Fall Semester (Undergraduate)

8/24-8/25/20 Early Move-In for Residence Halls

8/26/20 Residence Halls Open for Move-In

8/26-8/28/20 New Student Orientation (ground)


08/31/20-12/20/20 Undergraduate Fall Semester (16 Weeks)



09/07/20 Labor Day (no classes)

09/08/20 Return


10/19-10/25/20 Fall Break (no classes)




11/11/20 Veterans Day (no classes)

11/12/20 Return


11/26/20-11/29-20 Thanksgiving Break (no classes)

11/30/20 Return


12/21/20-01/10/21 Holiday (no classes)

Term Calendar 2021 Notes: Each term begins on a Monday at 12:01 a.m. and ends on a Sunday at 11:59 p.m. Students are

expected to be present for all dates indicated below; travel arrangements to/from campus should be made

with these dates in mind.

The Flagship Residential Campus Calendar differs from the calendars for other KU Campuses. Graduate

programs follow the calendar published by the Graduate School.

Spring Semester

1/1/21 New Year’s Day

01/8/21 Residence Halls Open


01/11/21-05/02/21 Spring/Winter Semester (16 Weeks)



01/18/21 Martin Luther King Jr. Day (no classes)

01/19/21 Return


02/15/21 President’s Day (no classes)

02/16/21 Return


03/08/21-3/14/21 Undergraduate Spring Break (no classes)




04/02/21-04/05/21 Easter Break (no classes)

04/06/21 Return


04/30/21 Commencement

05/03/21-05/09/21 Spring Break for other KU Campuses

Summer Semester


05/10/21-08/29/21 Summer Semester (16 Weeks)

05/10/21-06/06/21 4 Week Online Term A Classes Begin


05/24/21-07/04/21 6 Week Ground Term A Classes Begin

05/24/21 Memorial Day (no classes)

05/25/21 Return



07/04/21 Independence Day (no classes)

07/05/21 Return

07/05/21-08/01/21 4 Week Online & Ground Term C Classes Begin




Fall Semester

8/23-8/24/21 Early Move-In for Residence Halls

8/25/21 Residence Halls Open for Move-In

8/25-8/27/21 New Student Orientation (ground)


08/30/21-12/19/21 Fall Semester (16 Weeks)



09/06/21 Labor Day (no classes)

09/07/21 Return



10/25-10/31/21 Undergraduate Fall Break (no classes)



11/11/21 Veterans Day (no classes)

11/12/21 Return


11/25/21-11/28/21 Thanksgiving Break (no classes)

11/29/21 Return


12/20/21-01/09/22 Holiday (no classes)

ADDENDUM NO. 1 TO 2019-2020 KEISER UNIVERSITY ... · indigenous foods. Topics include menu...

Documents

Transcript of ADDENDUM NO. 1 TO 2019-2020 KEISER UNIVERSITY ... · indigenous foods. Topics include menu...