Word: four-year
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...Committee on Educational Policy (CEP) meeting on Jan. 7, 1953, a divide emerged between those concerned with “the wastage of time on the part of men who are both unusually able and unusually well-prepared” and those who believed strongly in a traditional four-year undergraduate education...
Eliot House Master John H. Finley ’25 also voiced his opposition to the CEP at its Jan. 7, 1953 meeting, arguing that gifted students could be given more flexibility within a four-year program by being placed in advanced courses from their first year, but without heading towards what he feared would become a credit-hour system of education...
...Colonel Trevor N. Dupuy, professor of Military Science and Tactics, presented the College with a three-pronged proposal to reform ROTC. He suggested that summer training extend to at least 12 weeks, that the campus four-year program be whittled down to three years, and that the College institute “an expanded program of civilian instruction in ROTC classes,” The Crimson reported...
Even the most establishment-minded parents would be gratified to see how intensely students pursue their cooking classwork. While sophomores at traditional four-year universities skillfully avoid scheduling classes before 10 a.m., students at culinary schools willingly rise before dawn to laminate pastry dough. On their own time, they cheerfully practice the sauteing, flambeing and knife-wielding skills they have learned in class...
...variety of cuisines). But to make themselves more attractive to parents and students--and to make students more appealing to employers--several schools, including the CIA, Johnson & Wales and a handful of the affiliated Art Institutes nationwide (like those in Atlanta; Pittsburgh, Pa.; and Chicago) have instituted four-year bachelor's-degree programs. Whereas the associate degree is centered on food almost exclusively, the additional course work is geared primarily toward managerial skills and includes classes in history, culture and language, an acknowledgment that a career in the food industry is far more complex than simply creating dishes that arouse...