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Two Credit Classes

Computer Aided Design & Manufacturing  

Mechanical Design 1  617200CW   &  Mechanical Design 2 617300CW  

This course covers the numerical design of manufacturing chains encompassing design, geometrical  molding, product assembly, workshop blueprints, prototyping of manufacturing concepts and plans. A  CAD foundation will be covered in the first part of the course through use of industrial grade software.   Following this, CAM tools will be used to translate design into G‐codes for prototyping and possible  manufacture.  Credit: 2    Architectural Design 1 617100CW & 2  617100CW (3D Printing & Design)  The purpose of the CAD/CAM course at R2i2 is to educate students on the use and application of CATIA:  a multi‐platform computer‐aided design (CAD)/computer‐aided manufacturing (CAM)/computer‐aided  engineering (CAE) software suite. Students will design and manufacture parts and assemblies, according  to  the  specifications  of  each  assignment,  using  3D  Printing.  Students will  prepare  for  academic  certification in CATIA and be informed on the pursuit of professional positions found in this industry.

Credit: 2   

Mobile and Non‐Traditional Food and Service 

Mobile and Non‐Traditional Food and Service (Business Management & Admin Elective 1)   549900CW  & 549901CW  

Students will learn how to operate the culinary responsibilities of mobile food businesses, as well as how  to determine and execute a viable business plan for mobile businesses.  Students will be taught the costs  and various legal and other responsibilities they need to be aware of in order to be successful.  

Credits: 2    

Entrepreneurial  Management 2  (Business Management  & Admin  Elective 2)  

This  purpose  of  the  Entrepreneurial Management course is for the learner to apply management concepts to new and  growing businesses while simultaneously focusing on new challenges and opportunities. Students will  develop an understanding of how to manage the growth of a small business via planning, budgeting, and  strategic execution. Emphasis is placed on maintaining competitive advantage, recognizing and adjusting  to changes within the business environment and efficient use of resources in addressing operating  constraints. Experiential learning will allow students to apply the information and skills learned. Students will continue to have the opportunity to interact with local entrepreneurs and chefs as they did in Mobile  and Non‐traditional Food and Service.

Credits: 2