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Nov 22, 2024
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2013-14 University Bulletin [ARCHIVED CATALOG]
Business, B.S. (through University College)
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Return to: University College
NY State Program Code: 78089
HEGIS Code: 0599.00
CIP Code: 52.9999
Candidates for this degree must have completed at least 120 credits, 60 of which must be in the liberal arts. The final 30 credits must be taken in graded course work at the University, and no more than 60 of the total credits may be awarded from prior learning. 44 credits in the major are required. Candidates must have a minimum GPA of 2.5 in their area of concentration and a minimum GPA of 2.0 from Adelphi overall.
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Requirements for the Bachelor of Science (B.S.) in Business
Required GPA: 2.0
Major GPA: 2.5
Credits Required for Major: 44
Credits Required to Graduate: 120 Semester Sequence
Degree: B.S.
Required GPA: 2.0
Major GPA: 2.5
Credits Required for Major: 44
Credits Required to Graduate: 120
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Requirements |
Course |
Credits |
0-30 |
31-60 |
61-90 |
91-120 |
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Fall |
Spring |
Fall |
Spring |
Fall |
Spring |
Fall |
Spring |
0611-121 Expository & Professional Writing |
4 |
✓ |
✓ |
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One of these three courses:
0615-360 Special Topics: Math Concepts (4 credits), or
0144-110 Precalculus (3 credits), or
0144-113 Survey of Statistics (3 credits)
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3 or 4 |
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✓ |
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0203-112 The National Economy |
3 |
✓ |
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0203-111 The Price System |
3 |
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✓ |
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0612-131 Science & The Citizen, or a Lab Science |
4 |
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✓ |
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0615-222 Effective Communications |
3 |
✓ |
✓ |
✓ |
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Art |
2
courses |
✓ |
✓ |
✓ |
✓ |
✓ |
✓ |
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Humanities |
2
courses |
✓ |
✓ |
✓ |
✓ |
✓ |
✓ |
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Social Science |
2
courses |
✓ |
✓ |
✓ |
✓ |
✓ |
✓ |
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0210-262 Principles of Management |
3 |
✓ |
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✓ |
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0212-280 Marketing |
3 |
✓ |
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✓ |
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0201-101 Principles of Accounting I |
3 |
✓ |
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0201-102 Principles of Accounting II |
3 |
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✓ |
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0204-252 Legal & Ethical Environment of Business |
3 |
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✓ |
✓ |
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0204-341 International Business |
3 |
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✓ |
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0210-366 Organizational Behavior |
3 |
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✓ |
✓ |
✓ |
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0209-330 Managerial Finance |
3 |
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✓ |
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✓ |
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0204-468 Business Policy (Capstone) |
3 |
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✓ |
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Return to: University College
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