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Food Business Incubator Center

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  The mission of the Food Business Incubator Center (FBIC) is to nurture, support, and sustain food and agricultural industries in the Delaware region by providing business and technical training, resources for product and process evaluation and incubation, and a trusted source for information and guidance. The kitchen incubator at Delaware State University (DSU) is managed by the Delaware Center for Enterprise Development in collaboration with the Department of Hospitality and Tourism Management (HTM). The commercial kitchen incubator is located in the Bank of America Building on DSU's Dover, Delaware campus. The incubator provides a low-cost commercial and licensed facility that can be used by food producers. Incubator tenants will time-share space according to the amount of time needed while saving considerable expense over equipping their own kitchens. The FBIC provides low-cost kitchen facilities that can be used to produce food items for business. The commercial, licensed and certified kitchen is available by appointment and provides dry and cold storage, on-site assistance and access to computers, printers, fax, copier and a variety of office equipment. If you would like additional information about the kitchen incubator, please contact Audrey Scott Hynson, Incubator Manager at (302)857-6951.

Success Stories

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FBIC Helps Businesses Succeed! The Delaware Center for Enterprise Development’s Food Business Incubator Center (FBIC) provides services to start up food businesses to help them to grow into successful businesses.  Many clients come to the Center with an idea, unwavering passion, and a willingness to take a risk. That is a perfect description of Mageline Kelly, owner of Mageline’s Confiserie who now manages and operates a very successful high-end pastry business.   “DCED helped me.  They gave me the guidelines on how to start my business in the right way. They enrolled me in their free food safety training (ServSafe®) class. I wanted to learn everything the right way.  They gave me the confidence to go out there and know that I have a good product.  They told me how to do a business plan, which I knew nothing about and now, after traveling to Paris for training from renowned experts, I am running a very successful business.  I use the FBIC commercial kitchen at least twice a month to make my beautiful and delicious Macaroons I am living in my passion and my business has prospered. I am so glad the people at DCED believed in my dream and were able to help me!” Mageline has been a FBIC client since 2010. Mageline is kneeling beside Chef Ollive Christien in Paris France Mageline’s First Display in Dover, Delaware   Chef Stephanie G Chef Stephanie G & Company serves  Greater Philadelphia, DE, NJ & MD. She is the sole owner of Twice The Spice Caterers, Twice The Spice Personal Chef Service & Twice The Spice Heat & Serve.  Stephanie operates a high demand business.  She is able to meet her demand by using the low-cost commercial licensed kitchen for her Kent County clients.   She is certified in food safety training (ServSafe®). Chef Stephanie and was  honored as the 2nd runner up for the best business plan in City of Wilmington Delaware’s Small Business Success Series program.  Stephanie is coached by the DCED FBIC staff in making many of her critical business decisions. Every month she expresses her passion through her remarkable website which classically highlights her specialties (see samples below). Visit Chef Stephanie G’s  website at www.twicethespicecaterers.com   The FBIC is available to help your business grow.  We provide training, business education, workshops, seminars, one-on-one consultations and a commercial licensed kitchen.  FBIC also provided demonstrations in food safety and in canning fruits and vegetables for value-added producers and farmers.  Contact the FBIC at 302.857.6951 to start and grow your food business.
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Business Economics

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Welcome Welcome to the homepage of the business economics concentration. Here we have provided you with information that you will find helpful in learning about the exciting field of economics. In addition, the information on this page will help you determine whether economics is the right major for you.  If, after reviewing the information on this page, you have additional questions, please feel free to contact us.  We will be happy to assist you in any way that we can as you make the very important decision of choosing your major field of study. What is economics? Economics is sometimes referred to as the queen of the social sciences. Economists are the only social scientists who are awarded the Nobel Prize each year for their contributions to the body of social science knowledge. To see the wide range of issues to which economists have applied economic principles, take a look at the contributions of Economists who have won the Nobel Prize. An understanding of economics is also necessary for successfully completing studies in business disciplines such as finance, marketing and strategic management. Finally, statistical studies have shown that students who complete an undergraduate degree in economics are well prepared to enter law school. One study found that the average Law School Admissions Test (LSAT) scores of economics majors ranked first among 15 different majors. In another study, economics majors ranked third among 29 different majors. What you must do to successfully complete the degree program in economics To successfully complete the degree program in economics, you must develop the skills to think logically, utilize quantitative tools to analyze data  and communicate clearly, both verbally and in writing. See the AEA website for further information about the skills that you will need to succeed in the field of economics.  The curriculum sheet contains the exact list of courses that you must complete to earn the degree in business economics at Delaware State University. The course descriptions site describes the content of each of the economics courses that you must complete.   Economics is a challenging major, but we think that you will find it to be an exciting one as well. As you work your way through the program, we are here to help you, especially on those occasions when may feel discouraged. What do economists do? If you are successful in earning an undergraduate degree in economics, there will be many employment opportunities available to you.  With an undergraduate degree in economics, you will be well-qualified to pursue a career in many different occupations with private for-profit firms, as well as with the government and nonprofit organizations. You will also be prepared to pursue graduate studies in economics, business or enter law school. For more information about the types of careers available, click on the careers tab on the AEA website. The Famous Economics Majors page contains a list of famous people who earned an undergraduate degree in economics. By reviewing this list you will see the wide range of careers that economics majors have pursued. Finally, to learn about the employment outlook and earnings for people trained as economists see the Occupational Outlook Handbook. To see the types of careers that economics majors who graduated from Delaware State University have pursued, see Where are our graduates?   How much do economists earn? The average starting salary in 2012-13 for graduates with a bachelor’s degree in economics and no experience was $48,500. To see how this salary compares to the salaries of other majors go to the AEA website, click on the careers tab and scroll down to career earnings.  
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Economics Faculty:

Dr. Richard Bieker
Dr. Michael Casson
Dr. Jan Christopher
Dr. Rachel Mathers

 

Master of Business Administration (MBA)

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Program Outline The MBA program comprises 36 credits for the general MBA degree including thirty (30) credits of mandatory core courses and six (6) credits of elective courses, of which a minimum of 27 must be taken at DSU. The MBA program requires 39 credits for students earning a concentration with their degree, thirty (30) credits of core courses and nine (9) credits of elective courses in their field of concentration. Appropriately-qualified students may petition for a waiver or test out of prerequisite or CBK (Common Body of Knowledge) courses up to a maximum of eighteen (18) credits. To request a waiver for a course the student must have taken the equivalent course(s) at DSU or another accredited institution with a grade of ‘B’ or better; to test out of a course a student must successfully take and pass a comprehensive test in that course developed by the College of Business faculty or, alternately, take and pass an equivalent CLEP test.  Students seeking additional information on waiving or testing out of a course should contact the MBA Program Director at 302-857-6978. Prerequisites (Common Body of Knowledge, if needed) Credits Accounting Foundations (MBA 501) Economics Foundations (MBA 502) Finance Foundations   (MBA 503) MIS Foundations (MBA 504) Marketing Foundations (MBA 505) Quantitative Methods Foundations (MBA 506)  3  3  3  3  3  3     Required (Core) Courses Credits Information and Technology Management (MBA 600) Economics for Managerial Decision-Making (MBA 601) Marketing Management (MBA 602) Accounting for Decision Making (MBA 603) Financial Management (MBA 604) Organizational Leadership and Behavior (MBA 605) Business Law and Ethics (MBA 619) Operations Analysis and Management (MBA 620) International Management (MBA 625) Applied Strategic Management (Capstone – MBA 616)*   3  3  3  3  3  3  3  3  3  3 Total Required Credit Hours 30 (*Prerequisite for MBA 616: Completion of all core course requirements)   Elective Courses Required of all students Two Electives  (Six Credit Hours) required for general MBA Three Electives from the specific area (Nine Credit Hours) required for a Concentration    6  9 Finance Concentration Financial Statement Analysis (MBA 617) Investments and Portfolio Management (MBA 641) Domestic and Global Financial Markets and Institutions (MBA 643) Economic and Financial Environment of Business (MBA 645) Information Systems Concentration Strategic Information Systems (MBA 631) Managing Electronic Commerce (MBA 632) Topics in Information Systems (MBA 633) Supply Chain Management (MBA 651) Project Management Concentration Project Risk Management (MBA 621) Project Management Methodology (MBA 622) Program and Portfolio Management (MBA 623) Aviation Management Airport Operations Planning and Management (MBA 661) The International Air Transportation System (MBA 662) Aviation Safety and Crew Resource Management (MBA 663) Aviation Security (MBA 664)

Internet Resource Links for Delaware Entrepreneurs

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All Business.com: Champions of Small Biz www.allbusiness.com American Express Small Business Network www.americanexpress.com/smallbusiness Association for Enterprise Opportunity www.microenterpriseworks.org Benchnet – The Benchmarking Exchange www.benchnet.com Best Business Cards 2014 www.thesimpledollar.com/best-business-credit-cards Bloomberg Financial Markets www.bloomberg.com Bplans.com – The Planning People www.bplans.com Business Week Online: Small Business www.businessweek.com/smallbiz Central Delaware Chamber of Commerce www.cdcc.net CEO Express: The Executives' Internet www.ceoexpress.com Children and Families First www.cffde.org Coalition of Organizations for DE Entrepreneurship www.delawarecode.org Core Four® Business Planning www.entrepreneurfund.org Count-Me-In www.count-me-in.org Delaware Center for Enterprise Development www.desu.edu/dced Delaware Division of Corporations www.state.de.us/revenue/obt/applying.htm Delaware Division of Libraries www.lib.de.us Delaware Economic Development Office www.DEDO.Delaware.gov Delaware Money School www.delawaremoneyschool.com Delaware State Chamber of Commerce www.dscc.com Division of Revenue www.state.de.us/revenue Dow Jones www.dowjones.com Ecommerce University ecommerce.shopify.com/guides/businessplan EntreWorld: A World of Resources for Ent. www.entreworld.org EWeb Eweb.slu.edu/default.htm Fambiz.com www.fambiz.com First State Community Loan Fund www.firststateloan.org Forbes Small Business Center www.forbes.com/smallbusiness GovCon www.govcon.com Idea Café www.ideacafe.com Inc. www.inc.com Microsoft Smallbiz www.microsoft.com/smallbusiness Mind Tools www.mindtools.com More Business www.morebusiness.com My Own Business™ www.myownbusiness.org National Assoc. for Female Execs. (NAFE) www.nafe.com National Women's Business Council www.nwbc.gov Patent & Trademark Office Home Page www.uspto.gov Small Business Administration www.sba.gov SBA Office of Advocacy – Research & Stats www.sba.gov/ADVO/stats Service Corps of Retired Executives (SCORE) www.score.org Small & Home Based Business Links www.bizoffice.com Small Business Development Center www.asbdc.org Small Business Innovation Research Awards fundedresearch.cos.com/SBIR State Chamber of Commerce www.dscc.com Strategic Business Planning Company www.bizplan.com The Business Forum Online www.businessforum.com The Entrepreneur's Mind www.benlore.com U.S. Business Advisor www.business.gov U.S. Census Bureau www.census.gov U.S. Dept. of Ag. - Rural Development www.rurdev.usda.gov U.S. Treasury Department www.treas.gov YEO Young Entrepreneurs' Organization www.yeo.org YWCA Center for Women’s Entrepreneurship www.ywcade.org This list has been compiled as a resource. The Delaware Center for Enterprise Development neither endorses nor recommends these sites.

Youth Entrepreneurs in Training (JET) Program

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JET Program JET, Junior Entrepreneurs in Training, is an entrepreneurial awareness and skills enhancement program for students enrolled in various Delaware public schools and who are members of local community centers. The JET Program addresses the need to provide youth the opportunity to learn about entrepreneurship; to teach youth basic concepts and skills required for entrepreneurship; and to help youth understand the relationship between academic subjects and the practical world of entrepreneurship. The program which has a two dimensional focus on entrepreneurial awareness and skills development is designed to provide exposure, inspire entrepreneurial initiative, plant seeds for the future, affect behavior, and provide opportunities as well as increased career options for students. The JET Summer Camp is a 2-week youth entrepreneurship day camp designed to inspire up to 30 middle school youth, primarily from low- to moderate-income households, to consider entrepreneurship as an option. This provides an active learning environment and a positive alternative to unsupervised summer activities. The camp is held on the DSU campus and transportation and meals are provided. The curriculum used is from the Kauffman Foundation and the National Foundation for Teaching Entrepreneurship (NFTE) and is taught by a DCED team member or other trained facilitator.  If you are interested in starting a JET class, please contact Audrey Scott Hynson at (302) 857-6951.  JET Program Summary                            JET Summer Camp Application        

Food Business Incubator Center

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  The mission of the Food Business Incubator Center (FBIC) is to nurture, support, and sustain food and agricultural industries in the Delaware region by providing business and technical training, resources for product and process evaluation and incubation, and a trusted source for information and guidance. The kitchen incubator at Delaware State University (DSU) is managed by the Delaware Center for Enterprise Development in collaboration with the Department of Hospitality and Tourism Management (HTM). The commercial kitchen incubator is located in the Bank of America Building on DSU's Dover, Delaware campus. The incubator provides a low-cost commercial and licensed facility that can be used by food producers. Incubator tenants will time-share space according to the amount of time needed while saving considerable expense over equipping their own kitchens. The FBIC provides low-cost kitchen facilities that can be used to produce food items for business. The commercial, licensed and certified kitchen is available by appointment and provides dry and cold storage, on-site assistance and access to computers, printers, fax, copier and a variety of office equipment. If you would like additional information about the kitchen incubator, please contact Audrey Scott Hynson, Incubator Manager at (302)857-6943.

Accounting Curriculum

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    Freshman Fall Semester Freshman Spring Semester Course Course Name Cr Course Course Name Cr 41-191 University Seminar I ^ 1 41-192 University Seminar II ^ 1 25-121 College Algebra ^ 3 25-125 Finite Math^ 3 16-100 Lifetime Fitness & Wellness^ 2 52-105 Microcomputer Applications 3 01-101 English Composition I ^ 3 01-102 English Composition II ^ 3 xx-xxx Natural Science Elective # 3 xx-xxx Social Science Elective# 3 34-xxx History Elective # 3 xx-xxx Foreign Language I ^ 3               Total Credits 15   Total Credits 16 Sophomore Fall Semester Sophomore Spring Semester Course Course Name Cr Course Course Name Cr 01-xxx Literature Elective # 3 xx-xxx Arts/Humanities Elective # 3 xx-xxx Foreign Language II ^ 3 41-205 Management Processes 4 42-201 Accounting I 3 42-202 Accounting II 3 25-225 Calculus for Business ^ 3 41-208 Intro to Statistics 3 40-201 Macroeconomics 3 40-202 Microeconomics 3 41-255 Professional Development I 1                     Total Credits 16   Total Credits 16 Junior Fall Semester Junior Spring Semester Course Course Name Cr Course Course Name Cr 31-395 Global Societies ^ 3 01-200 Speech ^ 3 43-300 Managerial Finance 3 42-302 Legal Environment 3 42-305 Intermediate Accounting I 3 42-306 Intermediate Accounting II 3 42-307 Cost Accounting 3 42-308 Managerial Cost Accounting 3 46-300 Principles of Marketing 3 41-201 Managerial Communications * 3       41-256 Professional Development II 1               Total Credits 15   Total Credits 16 Senior Fall Semester Senior Spring Semester Course Course Name Cr Course Course Name Cr 41-325 Organizational Behavior 3 41-445 Strategic Management ** 3 41-440 International Management 3 42-405 Accounting Information Systems 3 42-423 Auditing I 3 42-430 Advanced Accounting 3 42-311 Individual Taxation 3 42-427 Governmental Accounting 3 42-402 Business Law 3 42-xxx Accounting Elective 3               Total Credits 15   Total Credits 15 ^ Must receive a “C” or better in all COB courses and all courses marked with a “^” # See catalog for acceptable electives, 1 course must cover African American Experience *Writing Intensive **Senior Capstone in College of Business Total Credits: 124

Course Descriptions

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  40-201. MACROECONOMICS This course is a study of the operation and function of the American economic system. Attention is given to current economic problems, such as those relating to income, employment, business cycles, money and banking, growth, and development. Credit Hours: 3. 40-202. MICROECONOMICS This course is a study of price and output determination in a free enterprise economy, with the assumption of consumer maximization of utility and producer maximization of profits. Credit Hours: 3 40-301. INTERMEDIATE MACROECONOMICS This course provides a comprehensive analysis of macroeconomic concepts and theories, including the following: the aggregate economic activities of national output, employment, price levels, and interest rates; the aggregate theory of consumption, investment, and the demand and supply of money; economic growth, and inflation; unemployment, and the effectiveness of monetary and fiscal policies. The course also addresses classical, neoclassical, Keynesian, new classical, monetarist, and rational expectations models of closed and open economies. Credit Hours: 3 40-303. QUANTITATIVE ECONOMIC ANALYSIS This course addresses the logic and structure of mathematics as applied to economics. Use of mathematics in the fundamental propositions of microeconomics and macroeconomics is emphasized. Topics covered include mathematical programming, differential and difference equations, and game theory, as well as other deterministic and stochastic modes. Credit Hours: 3 40-308. STATISTICAL ANALYSIS II FOR BUSINESS AND ECONOMICS This course focuses on applications of statistical techniques to economics and business. The course addresses the chi-square distribution, analysis of variance, simple and multiple regression analysis, time-series analysis, and forecasting. Statistical software packages are utilized. Credit Hours: 3 40-310. INTRODUCTION TO ECONOMETRIC ANALYSIS This course examines statistical methods applied to the analyses of economic models and data. It emphasizes multiple regression analysis, multicollinearity, seasonality, heteroscedasticity, auto correlation, dummy variables, time series analysis, distribution laps, and simultaneous equations. Statistical software packages are utilized. Credit Hours: 3 40-400. MANAGERIAL ECONOMICS This course focuses on the application of microeconomic principles to the firm, from the perspective of the manager. Topics covered include demand analysis, production and cost analysis, linear programming, market structure and competitive strategies, pricing practices, decision making under uncertainty, and capital budgeting. Credit Hours: 3 40-401. PUBLIC FINANCE This course is a study of the theory of public finance, principles and practices of federal, state, and local taxation, expenditures and budgeting, the public debt and fiscal policy, including their impacts upon aggregate economic activities and resource allocation. Credit Hours: 3 40-414. MONEY AND BANKING This course is a study of the commercial banking system, non-bank financial institutions, the Federal Reserve System, monetary theory and policy, and debt management. Credit Hours: 3 40-415. INTERNATIONAL ECONOMICS AND TRADE This course examines the theory and practice of international trade and finance. It includes consideration of the following: the theories of comparative advantage and international specialization, trade policies and trade restrictions, foreign exchange markets and balance of payments, international trade systems, financial problems of foreign operations, transfer of funds and investment decisions. The course emphasizes operational and financial problems of multinational business entities. Credit Hours: 3 40-450. INDEPENDENT STUDY This course provides an opportunity for students to participate in special research projects or to study contemporary issues in Business Economics. Credit Hours: 3 40-490. INTERNSHIP This course provides an opportunity for students to gain practical experience in business economic analysis through on-the-job assignments in businesses, government agencies, and/or other work- organizations. Credit Hours: 3 40-XXX. SELECTED TOPICS This course is an in-depth study of a topic of current interest in the Business Economics areas. Credit Hours: 3 41/03-341. BUSINESS ETHICS This course will be devoted to an examination of some of the ethical issues that arise in the field of business. Specific topics to be considered include: business ethics and ethical theory, the moral status of corporations, ethical codes of conduct in business, truth and advertising, the rights and duties of employees, affirmative action, and environmental issues in business. Credit Hours: 41-105. MANAGEMENT PROCESSES This is a cornerstone Integrated Management Course (IMC) which will orient students to the opportunities and challenges managers face in contemporary organizations. Students are introduced to the inter-relationships among the organizational functions of marketing, management, production and finance. Students will develop competencies of teamwork, communication, creative thinking, and change management. They will be charged with the responsibility to develop, operate, and exit a new enterprise. Credit Hours: 4 41-201. MANAGERIAL COMMUNICATIONS This is a practical intensive course focusing on both written and oral presentation skills. Problems, issues and technology of organizational communication are analyzed through written and oral presentations, case studies, experiential exercises and projects. Students will learn to write and speak clearly and effectively by focusing on style, organization, strategy, and persuasion. The course will also include a discussion of speaking formats, delivery, organization, and use of multi-media technology. The course is intended to improve managerial effectiveness in negotiation, persuasion and communication Credit Hours: 3 41-208. INTRODUCTORY STATISTICS This course introduces the concept of applied statistics. It addresses the following topics: data presentation; measures of central tendency; measures of variation, skewness, and kurtosis; basis probability concepts; probability distributions; sampling distributions estimation; and hypothesis testing. Credit Hours: 3 41-305. MANAGEMENT INFORMATION SYSTEMS The application of information systems to organizational decision-making and operations is the focus of this course. Topics include: fundamentals of information system development, management and structures of databases, query processing and report generation using computer and non-computer concepts, computer-human interface, end-user computing, and data communications and network. (Not open to Accounting Majors). Credit Hours: 3 41-306. OPERATIONS MANAGEMENT Production and Operations planning concepts and analytical systems will be the central theme of this course. Designing and managing production processes, facilities, and process control are discussed. Topics include demand forecasting, material planning, acquisition techniques, scheduling, total quality management, and continuous improvement concepts and methods. Credit Hours: 3 41-325. ORGANIZATIONAL BEHAVIOR This course addresses the application of behavioral science theories and research to understanding the behavior of persons in the work place, with emphasis on factors that impact workers' morale, group dynamics, and worker efficiency. Credit Hours: 3 41-425. ORGANIZATIONAL DEVELOPMENT & CHANGE This course offers an examination of major behavioral issues in the management of organizations. Topics include power and influence in organizations, conflict management, individual and group behavior, communication, attitudes, values, organizational politics, leadership, motivation and performance. Students will also discuss factors that influence organizational change, strategies for planned change, the role of organizational culture in the change process, and the development of support systems and structures. Credit Hours: 41-435. ENTREPRENEURSHIP The entrepreneurial model is used as a prototype. It is the basics of developing a new enterprise. Students begin with the elements of how to identify: new business ideas and opportunities, sources of venture ideas, and franchising opportunities. They develop a business plan for a start-up firm; establish the feasibility for the new idea; prepare a marketing audit to determine the potential organization’s strategic position; and develop strategies, budgets, tactics, and activities to implement the new business idea. This is an applied course, and students are expected to work in small groups to create and to implement a new venture idea. Credit Hours: 41-437. MANAGERIAL DECISION-MAKING & PROBLEM SOLVING This course offers an analysis of rational management decision making under conditions of risk and uncertainty, with emphasis on the analysis of problems with multiple, competitive objectives in industry and government. Credit Hours: 41-440. INTERNATIONAL MANAGEMENT A survey of the major issues which face a manager operating in an international environment is the focus of this course. The aim of the course is to examine how different national and cultural environments affect the way that multinational companies (MNCs) operate from one country to the next. Topics include: an overview of global management, cultural environment, why firms internationalize operations, international human resource management, cross-cultural communication and decision-making, international strategies, and organizing international enterprises. Credit Hours: 41-445. STRATEGIC MANAGEMENT This senior capstone Integrated Management Course is intended to apply theoretical concepts to a variety of organizational situations from a top-management perspective. This course also satisfies our General Education Requirement for a senior capstone course. The concepts and techniques of strategic management in organizations will be the focus of this course. Topics include developing a strategic vision, setting objectives and crafting a strategy. Students will be expected to develop a competitive analysis portfolio, match strategy to an organization’s situation, build resource capabilities, support systems, budgets, policies, align culture and strategy, and structure the organization to implement the organization’s strategic vision in a dynamic global marketplace. This course is team taught. Credit Hours: 49-101. INTRODUCTION TO AERONAUTICS Presents an overview of aviation, enabling the student to gain an appreciation of the complexities of the field of aeronautics. Course content includes historical background, fundamentals of flight and aeronautical technology, the social and economic impact of aerospace and future development, and government regulation. Credit Hours: 3 49-102. PRIVATE PILOT CERTIFICATION Academic studies in preparation for the experience of flying and preparation for the Federal Aviation Administration (FAA) written and oral examinations for the Private Pilot Certification. Materials covered include basic aerodynamics, elementary aircraft systems, aviation navigation, safety, weather, aviation physiology, and FAA Regulations. Incorporates 45 hours of ground instruction and 45 hours of flight instruction. Three (3) hours lecture. Credit Hours: 3 49-102L. PRIVATE PILOT LAB Provides the students with the flight time and instruction to complete all maneuvers and operations required to earn the Federal Aviation Administration (FAA) Private Pilot Certificate. Course includes all dual and solo flights, and evaluation flights and oral and flight examinations administered by the FAA or appointed examiners. Course consists of 45 hours of flight training. Three flight hours and one and one-half hours pre- & post-flight briefing per week. Credit Hours: 1 49-103. INSTRUMENT RATING Academic studies in preparation for the Federal Aviation Administration (FAA) written and oral examinations for the Instrument Rating. Information covered includes aircraft instrument systems, ground-based instrument systems, normal and emergency practices and procedures related to flying under Instrument Meteorological conditions, and FAA Regulations related to flying under Instrument Flight Rules (IFR). Consists of 45 hours of ground instruction and 45 hours of flight training. Three hours lecture per week. Credit Hours: 3 49-103L. INSTRUMENT RATING LAB Provides the student with the flight time and instruction to complete all maneuvers and operations required to earn the FAA Instrument Rating. Course includes all evaluation flights and certification and oral examinations administered by the FAA or its appointed examiners. Course consists of 45 hours of flight training. Three flight hours and one and one-half hour pre- & post-flight briefing per week. Credit Hours: 1 49-201. BASIC AIRCRAFT SYSTEMS Academic studies in preparation for the Federal Aviation Administration (FAA) written and oral examinations for the Commercial Pilot Certificate. Materials covered include intermediate aircraft systems, safety, aviation physiology, aircraft avionics, and CRM. Consists of 45 hours of flight instruction and 45 hours of ground instruction. Three hours lecture per week. Credit Hours: 3 49-201L. COMMERCIAL PILOT I LAB Provides the student with the flight time and instruction to learn and practice commercial pilot maneuvers and advanced cross-country flying in preparation for the FAA Commercial Pilot Certificate. Course includes an evaluation. All flights are performed in single engine airplanes with fixed landing gear. Course consists of 50 hours of flight training. Three flight hours and one and one-half hours of pre- & post-flight briefing per week. Credit Hours: 1 49-202. COMMERCIAL PILOT Academic studies in preparation for the Federal Aviation Administration (FAA) written and oral examinations for the Commercial Pilot Certificate. Materials covered include intermediate aerodynamics, intermediate aircraft systems, intermediate aviation navigation under Visual Flight Rules (VFR), safety, weather, aviation physiology, and FAA Regulations related to the commercial pilot. Consists of 45 hours of flight instruction. Credit Hours: 3 49-202L. COMMERCIAL PILOT II LAB Provides the student with the flight time and instruction to complete all maneuvers required to earn the FAA Commercial Pilot Certificate. Course includes all evaluation flight and certification and oral examinations administered by the FAA or its appointed examiners. Course consists of 50 hours of flight training. Three flight hours and one and one-half hour pre- & post-flight briefing per week. Credit Hours: 1 49-301. MULTIENGINE RATING Academic studies in preparation for the Federal Aviation Administration (FAA oral examination for the Multiengine Airplane Class Rating. Information covered includes multiengine aerodynamics and systems, safety, and FAA Regulations relevant to multiengine flight. Consists of 15 hours of ground instruction and 12 hours of flight training. One hour lecture per week. Credit Hours: 1 49-305. ADVANCED AERODYNAMICS AND AIRCRAFT PERFORMANCE Academic studies covering advanced aerodynamic theories and their application. Includes airfoil shape, drag, velocity, lift, thrust, stability and control. Also included are advanced principles of performance including airplane capabilities and limitations, performance design criteria, load factors, weight and balance, comparative analysis of aircraft and aircraft certification. Three hours lecture per week. Credit Hours: 3 49-307. ADVANCED AIRCRAFT SYSTEMS The study of advanced systems currently in use in aircraft flown by the airlines. This course provides knowledge necessary to successfully complete the FAA Flight Engineer written examination. Three hours lecture per week. Credit Hours: 3 49-310. FLIGHT SAFETY Presentation and analysis of factors and procedures relating to aviation safety. Discusses techniques for accident prevention, development of safety programs, procedures used in accident investigation, physiological and psychological factors relating to aviation safety, the role weather plays in safety. Three hours lecture per week. Credit Hours: 3 49-312. OPERATIONS MANAGEMENT Management techniques and administrative functions as they apply to the aviation industry. Includes planning, economic and resource considerations, problems, current issues and future trends related to aviation operations. Three hours lecture per week. Credit Hours: 3 49-317. HUMAN FACTORS IN AVIATION A study of cockpit resource management as applied in commercial air carriers. Includes pilot-in-command responsibilities; decision making; cockpit communications; interpersonal relationships; cockpit procedures; physiological and psychological factors and their role in accidents. A study is made of advances in aircraft and equipment and procedures to minimize human error and its effects. Credit Hours: 3 49-321. METEOROLOGY Basic theories of weather, atmospheric conditions, and climate, as they apply to flight. Explores the physical processes affecting the atmospheric environment and their relationships. Includes the principles of forecasting and an introduction to meteorological instrumentation. Three hours lecture per week. Credit Hours: 3 49-350. AIR TRAFFIC CONTROL A study of the national air traffic control system with emphasis on basic air traffic control procedures; the roles of Center, Approach Control, Tower, and Flight Service Station. Includes communications, navigation procedures, radar operations, facilities. Three hours lecture per week. Credit Hours: 3 49-360. THE NATIONAL AIRSPACE SYSTEM An overview of the proposed NAS. Covers problems encountered in implementing the system, airspace allocation and usage, facilities, safety considerations, new developments in electronic navigation and control systems, economic impact, social and political implications. Three hours lecture per week. Credit Hours: 3 49-361. MULTIENGINE FLIGHT LAB Provides the student with the flight time and instruction to complete all maneuvers and operations required in preparation to earn the Federal Aviation Administration (FAA) Multiengine Airplane Class Rating. Course includes an evaluation flight and Certification oral and practical examinations administered by the FAA or its appointed examiners. One hour flight, one-half hour pre- & post-flight briefing per week. Credit Hours: 0.33 49-370. AIRPORT PLANNING AND MANAGEMENT A comprehensive study of airport operations and management. Includes the analysis of the role of the airport manager in planning, finance and administration, public relations, social, political and environmental considerations; operational requirements and facility maintenance. Three hours lecture per week. Credit Hours: 3 49-401. CFI-AIRPLANE Academic studies in preparation for the Federal Aviation Administration (FAA) written and oral examination for the Flight Instructor Airplane Certificate. Information covered includes the fundamentals of instruction in classrooms, in one-to-one situations, and in airplane cockpits. Also included is analysis of student performance and evaluation of aviation students in academics and in practical situations and the regulatory responsibilities of the Certificated Flight Instructor (CFI). Consists of 25 hours of flight and 25 hours of ground instruction. Credit Hours: 3 49-401L. CFI-AIRPLANE LAB Provides the student with the flight time and instruction to demonstrate, teach, and evaluate performance of students in all maneuvers and operations required to earn the Private Pilot and Commercial Pilot Certificates. The student will be prepared to successfully complete the FAA Flight Instructor-Airplanes (CFI-A) oral and practical examinations administered by the FAA or its appointed examiners. Two hours flight, one hour pre- & post-flight briefing per week. Credit Hours: 0.66 49-402. CFI-INSTRUMENT Academic studies in preparation for the Federal Aviation Administration (FAA) written and oral examinations for the Flight Instructor (CFI) Instruments Certificate. Information covered includes a review of the body of knowledge required of the Instrument rated pilot, and methods of imparting this knowledge to students. The regulatory responsibilities of the Certificated Flight Instructor (CFI) are reviewed and emphasized. Consists of 25 hours of ground instruction and 25 hours of flight instruction. Three hours lecture per week. Credit Hours: 3 49-431. CFI-INSTRUMENT LAB Provides the student with the flight time and instruction to demonstrate, teach, and evaluate performance of students in all maneuvers and operations required to earn the FAA Instrument Rating. The student will be prepared to successfully complete the FAA Certificated Flight Instructor-Instrument (CFI-I) oral and practical examinations administered by the FAA or its appointed examiners. Credit Hours: 0.33 49-440. CONCEPTS OF AIR TRANSPORT UTILIZATION A study of the factors involved in the effective use of aircraft in the transportation of passengers and cargo. Includes aircraft design, suitability, cost effectiveness, operational and marketing considerations and social implications. Three hours lecture per week. Credit Hours: 3 49-444. SENIOR CAPSTONE Provides the student with an understanding of the aviation professions, his/her role in professions in the near- and long-term, and strategies for gaining employment within the profession. Three hours lecture per week. Credit Hours: 3 49-450. AIR TRANSPORTATION A survey of the historical development of the air transportation system covering facilities, impact of regulations, problems encountered in commercial air transportation, future requirements, airline operations, economics, and social implications. Three hours lecture per week. Credit Hours: 3 49-470. CFI-MULTIENGINE Academic studies in preparation for the Federal Aviation Administration (FAA) written and oral examinations for the Flight Instruct or Multiengine Certificate. Information covered includes a review of the body of knowledge required of the multiengine rated pilot, and methods of imparting this knowledge to students. The regulatory responsibilities of the Certificate Flight Instructor (CFI) are reviewed and emphasized. Consists of 15 hours of multiengine ground instruction and 15 hours of multiengine flight instruction. Three hours lecture per week. Credit Hours: 2 49-471. CFI-MULTIENGINE LAB Provides the student with the flight time and instruction to demonstrate, teach and evaluate performance of students in all maneuvers and operations required to earn the FAA Multiengine Rating. The student will be prepared to successfully complete the FAA Certificated Flight Instructor-Multiengine (CFI-ME) oral and practical examinations administered by the FAA or its appointed examiners. One hour flight, one-half hour pre- & post-flight briefing per week. Credit Hours: 0.33 49-489. AVIATION LEGISLATION This course emphasizes legal concepts concerning aviation as related to operation, contracts, insurance and liability, regulatory, statutes, law and case law. Credit Hours: 3 49-499. PRACTICUM Involves selected practical experience in aviation, appropriate to the degree option being pursued. Experience may be within the Delaware State University environment or elsewhere within the aviation industry. Credit Hours: 1

CoB Research Forum

Body: 
  Objectives of the Research Forum To provide a platform for faculty members to share their research and exchange ideas Promote collobarative research among CoB faculty members Encourage and enhance research productivity among faculty members Starting from 2009, Department of Business Administration will be conducting an annual mini-conference open to College of Business faculty members and others. The first mini-conference was conducted successfully in Spring 2009 and the second mini-conference is scheduled for Spring 2010. For further information on research forum, please contact Dr. Constant Beugre cbeugre@desu.edu.  
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Contact


Coordinator:
Dr. Constant Beugre
Chair, Department of Business Administration
cbeugre@desu.edu

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