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.
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.
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.