Cornell Hotel Management School
Can I take courses at other majors in Cornell University?
I’m being accepted by Cornell ILR for Fall 2007. Heard that 1/3 of courses are about your own major, and you can take the other 2/3 of the total courses at some other majors, say you can take classes at the school of Art and Science or at Hotel Management.
Is that true? And is “Internal Transfer” in Cornell popular, and do they let you change your major easily? How’s the reputation of ILR in Cornell? Is it really competitive or what?
Cause I’m planning to take some business-related classes at its school of Applied Economics and some finance classes at school of Hotel Management. If they don’t let me do it, then I’m simply go for Business school (Marshall) at USC.
The ILR will have its own classes for each semester, but you also need to take electives. These electives can be from pretty much any school, like finance or business if you want. You will also need humanities like a language or an art class in order to fill your distributive electives. I know some internal transfers, but not many, and it’s not too hard to change a major, unless you are applying to a different school within Cornell. Not sure about much of ILR reputation, all I know is they do a lot of reading (I Love Reading?). Most of the ILR classes are business oriented anyway.
Hotel Ezra Cornell
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The Cornell School of Hotel Administration on Hospitality: Cutting Edge Thinking and Practice $22.23 This cutting edge and comprehensive book—with contributions from the star faculty of Cornell University’s School of Hotel Administration—offers the latest thinking on the best practices and strategies for hospitality management. A must for students and professionals seeking to enter or expand their reach in the hospitality industry, The Cornell School of Hotel Administration on Hospitali… |
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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition) $25.63 For introductory food preparation courses in culinary arts hospitality management, and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today’s students. Comprehensive and well written, it emphasizes an … |
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