Entrepreneurship Minor
The Entrepreneurship minor teaches you to recognize business opportunities, equips you with skills to secure funding, and provides insight on how to manage the commercialization of the business opportunity. Fundamental business classes are combined with those designed to specifically address the challenges of launching a new venture or an idea within an existing organization. With an innovative curriculum taught by dedicated professors, the Entrepreneurship minor provides a fundamental stepping-stone on the road to identifying and commercializing business opportunities in any type of organization.
Minor Code: 809
| Code | Title | Hours |
|---|---|---|
| Required Courses | ||
| Microeconomics | ||
| AEC 250 | *INTRODUCTION TO ENVIRONMENTAL ECONOMICS AND POLICY | 3 |
| or ECON 201 | *INTRODUCTION TO MICROECONOMICS | |
| or ENGR 390 | ENGINEERING ECONOMY | |
| Accounting | ||
| BA 211 & BA 213 | FINANCIAL ACCOUNTING and MANAGERIAL ACCOUNTING | 4 |
| or BA 315 | ACCOUNTING FOR DECISION MAKING | |
| Introduction to Entrepreneurial Processes | ||
| BA 167 & BA 168 | LAUNCH PAD I and LAUNCH PAD II | 4-6 |
| or BA 260 | INTRODUCTION TO ENTREPRENEURSHIP | |
| Venture Finance | ||
| BA 464 | NEW VENTURE FINANCING | 4 |
| Innovation Management | ||
| BA 363 | TECHNOLOGY AND INNOVATION MANAGEMENT | 4 |
| Electives | 8 | |
| Complete a minimum of 8 credits from the following list of courses | ||
| SOCIAL ENTREPRENEURSHIP AND SOCIAL INITIATIVES | ||
| FAMILY BUSINESS MANAGEMENT | ||
| LAUNCH ACADEMY | ||
| ADVANCED LAUNCH ACADEMY | ||
| INNOVATION AND NEW PRODUCT DEVELOPMENT | ||
| VENTURE MANAGEMENT | ||
| NEW VENTURE LABORATORY | ||
| TECHNOLOGY COMMERCIALIZATION | ||
| Discipline-Specific Electives | ||
| Forestry Electives | ||
| Wood Science | ||
| CAD: COMPUTER AIDED DESIGN | ||
| SECONDARY PRODUCTS DESIGN AND MANUFACTURING | ||
| ADVANCED CAD: COMPUTER AIDED DESIGN | ||
| PROJECTS | ||
| ENTREPRENEURIAL PRODUCT DEVELOPMENT I | ||
| ENTREPRENEURIAL PRODUCT DEVELOPMENT II | ||
| INDUSTRIAL MARKETING IN THE FOREST SECTOR | ||
| Forest Engineering | ||
| FORESTRY FIELD SCHOOL | ||
| HARVESTING OPERATIONS | ||
| HARVESTING PROCESS ENGINEERING | ||
| FOREST OPERATIONS ANALYSIS | ||
| FOREST MANAGEMENT PLANNING AND DESIGN I | ||
| ^FOREST OPERATIONS REGULATIONS AND POLICY ISSUES | ||
| FOREST MANAGEMENT PLANNING AND DESIGN II | ||
| HARVESTING MANAGEMENT | ||
| FOREST ENGINEERING PRACTICE AND PROFESSIONALISM | ||
| Public Health and Human Sciences | ||
| Public Health | ||
| *INTRODUCTION TO THE HEALTH CARE SYSTEM | ||
| *SOCIAL AND INDIVIDUAL HEALTH DETERMINANTS | ||
| INTRODUCTION TO HEALTH CARE MANAGEMENT | ||
| INTRODUCTION TO HEALTH POLICY | ||
| INTRODUCTION TO HUMAN DISEASE | ||
| ECONOMIC ISSUES IN HEALTH AND MEDICAL CARE | ||
| ADVANCED TOPICS IN HEALTH CARE MANAGEMENT | ||
| FINANCIAL MANAGEMENT OF HEALTH CARE ORGANIZATIONS | ||
| REIMBURSEMENT MECHANISMS | ||
| FINANCING AND ADMINISTRATION OF LONG-TERM CARE | ||
| ^PLANNING AND EVALUATING HEALTH PROMOTION PROGRAMS | ||
| EMERGENCY AND DISASTER MANAGEMENT | ||
| DESIGN FOR ENVIRONMENT, SAFETY, AND HEALTH | ||
| Human Development and Family Science | ||
| FAMILY STUDIES | ||
| CRITICAL THINKING IN HUMAN DEVELOPMENT AND FAMILY SCIENCES | ||
| FAMILY, SCHOOL, AND COMMUNITY COLLABORATION | ||
| FAMILY VIOLENCE AND NEGLECT | ||
| *FAMILIES AND POVERTY | ||
| FAMILY POLICY | ||
| Nutrition | ||
| FOODSERVICE PRODUCTION AND PURCHASING | ||
| *ISSUES IN NUTRITION AND HEALTH | ||
| PROMOTING FOOD AND NUTRITION | ||
| COMMUNITY NUTRITION | ||
| ^COMMUNICATIONS IN DIETETICS | ||
| MANAGING FOOD AND NUTRITION SERVICES | ||
| MANAGEMENT OF FOOD SYSTEMS LABORATORY | ||
| Kinesiology | ||
| INTRODUCTION TO KINESIOLOGY | ||
| INTRODUCTION TO THE ALLIED HEALTH PROFESSIONS | ||
| INTRODUCTION TO ADVENTURE PROGRAMS | ||
| HUMAN GROUP DYNAMICS | ||
| BACKCOUNTRY LEADERSHIP | ||
| TEACHING TECHNIQUES FOR OUTDOOR ACTIVITIES | ||
| FITNESS ASSESSMENT AND EXERCISE PRESCRIPTION | ||
| PROFESSIONAL ACTIVITIES: RESISTANCE TRAINING PROGRAM DESIGN | ||
| PROFESSIONAL ACTIVITIES: GROUP FITNESS | ||
| FACILITATING PHYSICAL ACTIVITY FOR CHILDREN AND YOUTH | ||
| PHYSICAL ACTIVITY PROMOTION | ||
| Agricultural Science | ||
| Horticulture | ||
| INTRODUCTION TO HORTICULTURAL SYSTEMS, PRACTICES AND CAREERS | ||
| CROP PRODUCTION IN PACIFIC NORTHWEST AGROECOSYSTEMS | ||
| CAREER EXPLORATION: INTERNSHIPS AND RESEARCH PROJECTS | ||
| CASE STUDIES IN CROPPING SYSTEMS MANAGEMENT | ||
| HORTICULTURE PRODUCTION CASE STUDIES | ||
| HORTICULTURAL MANAGEMENT PLANS | ||
| Agriculture | ||
| ^WRITING IN AGRICULTURE | ||
| TECHNOLOGY TRANSFER IN AGRICULTURE | ||
| Agricultural Business Management | ||
| DISCOVERING AGRICULTURAL AND RESOURCE ECONOMICS | ||
| AGRICULTURAL AND FOOD MANAGEMENT | ||
| AGRICULTURAL AND FOOD MARKETING | ||
| *INTRODUCTION TO AGRICULTURAL AND FOOD ECONOMICS | ||
| INTERMEDIATE APPLIED ECONOMICS I: PRODUCERS AND CONSUMERS | ||
| *INTRODUCTION TO COASTAL AND MARINE RESOURCE ECONOMICS | ||
| AGRICULTURAL COOPERATIVES | ||
| AGRICULTURAL LAW | ||
| THE ECONOMICS OF BUSINESS ORGANIZATION IN THE FOOD SYSTEM | ||
| AGRICULTURAL BUSINESS MANAGEMENT | ||
| CAPITAL INVESTMENT ANALYSIS USING AGBIZ LOGIC | ||
| AGRICULTURAL AND FOOD FINANCIAL MANAGEMENT | ||
| AGRICULTURAL AND FOOD MARKETING MANAGEMENT | ||
| WRITING BUSINESS PLANS: AGRICULTURE/FOOD-RELATED ENTERPRISES | ||
| Animal Sciences | ||
| BEEF/DAIRY INDUSTRIES | ||
| SMALL RUMINANT/SWINE INDUSTRIES | ||
| POULTRY INDUSTRIES | ||
| EQUINE MARKETING | ||
| EQUINE STABLE MANAGEMENT | ||
| POULTRY MEAT PRODUCTION SYSTEMS | ||
| EGG PRODUCTION SYSTEMS | ||
| SHEEP PRODUCTION SYSTEMS | ||
| DAIRY PRODUCTION SYSTEMS | ||
| BEEF PRODUCTION SYSTEMS: COW/CALF | ||
| BEEF PRODUCTION SYSTEMS: STOCKER/FEEDLOT | ||
| BEEF PRODUCTION SYSTEMS | ||
| COMPANION ANIMAL PRODUCTION SYSTEMS | ||
| SWINE PRODUCTION SYSTEMS | ||
| Crop and Soil Science | ||
| INTRODUCTION TO THE COMPLEXITY OF OREGON CROPPING SYSTEMS | ||
| CROP PRODUCTION IN PACIFIC NORTHWEST AGROECOSYSTEMS | ||
| FORAGE PRODUCTION | ||
| PRINCIPLES OF FIELD CROP PRODUCTION | ||
| SEED PRODUCTION | ||
| CASE STUDIES IN CROPPING SYSTEMS MANAGEMENT | ||
| ^AG AND ENVIRONMENTAL PREDICAMENTS: A CASE STUDY APPROACH | ||
| Food Science | ||
| FRUIT AND VEGETABLE PROCESSING | ||
| DAIRY PROCESSING | ||
| DAIRY PROCESSING LABORATORY | ||
| *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | ||
| PILOT PLANT EXPERIENCES | ||
| INDUSTRY PREPARATION/HACCP | ||
| *FOOD LAW | ||
| INNOVATION AND FOOD PRODUCT DEVELOPMENT | ||
| BREWING SCIENCE | ||
| WINE PRODUCTION PRINCIPLES | ||
| WINE PRODUCTION, ANALYSIS, AND SENSORY EVALUATION | ||
| Engineering | ||
| HEAVY CIVIL CONSTRUCTION MANAGEMENT | ||
| BUILDING CONSTRUCTION MANAGEMENT | ||
| ^PROJECT MANAGEMENT FOR CONSTRUCTION | ||
| ENGINEERING ECONOMY | ||
| ENGINEERING ECONOMICS AND PROJECT MANAGEMENT | ||
| PRODUCTION PLANNING AND CONTROL | ||
| FACILITY DESIGN AND OPERATIONS MANAGEMENT | ||
| MANAGEMENT SYSTEMS ENGINEERING | ||
| PROJECT MANAGEMENT IN ENGINEERING | ||
| LEAN MANUFACTURING SYSTEMS ENGINEERING | ||
| INTRODUCTION TO DESIGN | ||
| Total Hours | 27-29 | |
| * | Baccalaureate Core Course (BCC) |
| ^ | Writing Intensive Course (WIC) |
Minor Code: 809