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Graphic Design |
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GRA* 151: Graphic Design I 3 Credits
(Formerly FA 205)
An introduction to communication design and basic studio skills with an emphasis on developing the ability to convert creative concepts into a visual medium. The course covers design layout, typography, the development of graphic identity, portfolio development and mechanical preparation. Studio: 6 hours per week.
Prerequisites: None
Offered: Fall, Spring
Fulfills General Education - Knowledge of The Arts
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GRA* 156: Graphic Design History, Theory and Practice 3 Credits
Students will study Graphic Design as a component of visual language within historical context. Visual literacy, perception, type design and design practice will be examined within a survey of historical and cultural movements, noting the special relationship of design and art. From Pre-historic cave imagery to the current digital age, the achievements that laid the groundwork for the contemporary practices of graphic design will be looked at. Through online modules, video, discussion, field trips and research, students will be introduced to a historical perspective of visual communication and design.
Prerequisites: Eligibility for ENG* 101
Offered: Occasionally
Fulfills General Education - Knowledge of The Arts
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GRA* 221: Illustration I 3 Credits
(Formerly FA 201)
A studio course designed to develop fundamental graphic rendering skills. The course explores a variety of materials and media through the creation of images. The emphasis is on the translation of concepts into visuals. Studio: 6 hours per week.
Prerequisites: Completion of ART* 111
Offered: Fall, Spring
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GRA* 222: Illustration II 3 Credits
(Formerly FA 202)
These studio courses expand the skills and techniques of translating concepts into visual form that were learned in GRA* 221 , with a greater emphasis on project development and professional presentation. Studio: 6 hours per week.
Prerequisites: GRA* 221 .
Offered: Fall, Spring
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GRA* 223: Illustration III 3 Credits
(Formerly FA 203)
These studio courses expand the skills and techniques of translating concepts into visual form that were learned in GRA* 221 , with a greater emphasis on project development and professional presentation. Studio: 6 hours per week.
Prerequisites: GRA* 222
Offered: Fall, Spring
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GRA* 224: Illustration IV 3 Credits
(Formerly FA 204)
These studio courses expand the skills and techniques of translating concepts into visual form that were learned in GRA* 221 , with a greater emphasis on project development and professional presentation. Studio: 6 hours per week.
Prerequisites: GRA* 223
Offered: Fall, Spring
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GRA* 252: Graphic Design II 3 Credits
(Formerly FA 206)
Subsequent semesters of graphic design build on fundamentals covered in GRA* 151 but place a greater emphasis on professional design presentation through the development of more complex projects. Studio: 6 hours per week.
Prerequisites: GRA* 151 .
Offered: Fall, Spring
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GRA* 253: Graphic Design III 3 Credits
(Formerly FA 207)
Subsequent semesters of graphic design build on fundamentals covered in GRA* 151 but place a greater emphasis on professional design presentation through the development of more complex projects. Studio: 6 hours per week.
Prerequisites: GRA* 252
Offered: Fall, Spring
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GRA* 254: Graphic Design IV 3 Credits
(Formerly FA 208)
Subsequent semesters of graphic design build on fundamentals covered in GRA* 151 but place a greater emphasis on professional design presentation through the development of more complex projects. Studio: 6 hours per week.
Prerequisites: GRA* 253
Offered: Fall, Spring
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Health |
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HLT* 090: Allied Health Study Skills 0 Credits
(Formerly AH 090)
A pass/fail study skills course for students planning to enroll, or who are currently enrolled, in an allied health program. Learn how to effectively study using various learning strategies. Required prior to beginning Allied Health Program courses. Exception granted for those who have a grade point average of 3.2 or better, or have taken ENG* 104 or equivalent study skills course. Class: 15 hours.
Prerequisites: None
Offered: Fall
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HLT* 103: Investigations in Health Careers 3 Credits
This course is designed to assist students in meeting the expectations of a health care curriculum and career. The students will become familiar with the rigors of higher education and the specific skills needed to maximize their opportunity for academic and clinical success. The course will include a comprehensive overview of the duties and responsibilities associated with clinical competency. Interdisciplinary learning strategies, correlating clinical and didactic education, life management skills, work ethics, and critical thinking skills necessary for all health providers will be emphasized.
Prerequisites: Eligibility for ENG* 101 , or placement by assessment test.
Offered: Spring
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HLT* 151: Health and Wellness Promotion 3 Credits
(Formerly SSC 110)
A survey of contemporary health concepts and concerns that affect life style. Students will learn to apply these concepts by assessing their own level of fitness. Topics include: disease in the United States, health models, fitness, nutrition, stress, drugs, alcohol, tobacco, alternative medicine and the concept of self care.
Prerequisites: Completion of ENG* 096
Offered: Fall,Spring
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HLT* 295: Allied Health Coop Work Experience 3 Credits
(Formerly AH 270)
This course provides students the opportunity to apply classroom theory in an actual work setting. Students may be placed in a variety of work settings as related to their program of study including hospitals, nursing homes, laboratories.
Prerequisites: 15 completed credit hours in Allied Health programs.
Offered: Fall,Spring
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HLT* 298: Medical Care in the United Kingdom 3 Credits
The goal of the study abroad course is to have students explore the healthcare system of Great Britain and compare it to the United States. Students will learn first-hand the differences in access, treatment options, and modalities of health care between two distinct health care systems. Students will identify issues arising from comparing and contrasting these health care systems. Students will be immersed into the cultural aspects of the British health care system and identify barriers to health care experienced by the British population. Students will be exposed to public health, acute health, and community health delivery, and will interact with British health care professionals in their health care settings.
Prerequisites: Eligibility for ENG* 101 . Also, students must sign up for the Health Care & Nursing in London Study abroad trip to be eligible for this course.
Offered: Occasionally
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Health, Physical Education |
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HPE* 102: Human Performance and Fitness 3 Credits
(Formerly HPE* 102)
This course is designed to provide the background information concerning exercise prescription, development and follow through. Students will be trained in exercise testing, theory and ethics, and practical exercise programs for the beginning exerciser. They will receive a practical understanding of all aspects of fitness center operations from both a fitness specialist and management point of view.
Prerequisites: ENG* 066
Offered: Fall,Spring
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HPE* 104: Adventure Based Dynamics 1 Credits
(Formerly HPE 158)
This course is designed to provide students with the knowledge, skills, and ability to: increase mutual support within diverse groups; develop leadership skills; increase skills in cooperative learning; develop team building skills; improve agility and interactive skills through hands-on experiences. Students will participate in problem solving situations and exercises to assist in the development of these skills.
Prerequisites: None
Offered: Fall,Spring
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HPE* 107: Functional Fitness 1 Credits
This course focuses on increasing students’ present fitness levels. Participation in this course will lead to increased energy, mental clarity, and health as a part of one’s lifestyle. It will also teach students to recognize proper form and technique. This course may also provide opportunities for students to increase their cardiovascular conditioning, flexibility and/or develop strength and muscular endurance. Students will develop a basic understanding of the components of group exercise and will acquire the skills to recognize a safe and effective exercise class. Students will have an opportunity to observe and critique a certified instructor to gain a greater understanding of the role of that indivisual in successful group exercise.
Prerequisites: None
Offered: Fall, Spring
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HPE* 110: Aerobics 1 Credits
(Formerly HPE 114)
Prerequisites: None
Offered: Fall,Spring
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HPE* 116: Weight Training 1 Credits
(Formerly HPE 115)
Prerequisites: None
Offered: Fall,Spring
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HPE* 119: Fitness Walking 1 Credits
(Formerly HPE 116)
Prerequisites: None
Offered: Fall,Spring
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HPE* 126: Pilates 1 Credits
This course focuses on increasing students’ present fitness levels through Pilates. Participation in this course may lead to increased energy, mental clarity, and health as a part of one’s lifestyle. It will also teach students to recognize proper form and technique. This course may also provide opportunities for students to increase their flexibility and/or develop strength and muscular endurance. Students will develop a basic understanding of the components of group exercise and will acquire the skills to recognize a safe and effective exercise class. Students will have an opportunity to observe and critique a certified exercise instructor to gain a greater understanding of the role of that individual in successful group exercise.
Prerequisites: None
Offered: Fall, Spring
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HPE* 147: Self Defense 1 Credits
Prerequisites: None
Offered: Fall,Spring
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HPE* 160: Sport Drills 1 Credits
This course focuses on increasing students’ present fitness levels through Sport Drills. Participation in this course may lead to increased energy, mental clarity, and health as a part of one’s lifestyle. It will also teach students to recognize proper form and technique. This course may also provide opportunities for students to increase their cardiovascular endurance, flexibility and/or develop strength and muscular endurance. Students will develop a basic understanding of the components of group exercise and will acquire the skills to recognize a safe and effective exercise class. Students will have an opportunity to observe and critique a certified exercise instructor to gain a greater understanding of the role of that individual in successful group exercise.
Prerequisites: None
Offered: Fall, Spring
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HPE* 164: Bowling 1 Credits
(Formerly HPE 132)
Prerequisites: None
Offered: Fall,Spring
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HPE* 175: Kickboxing 1 Credits
This course focuses on increasing students’ present fitness levels through kickboxing. It will teach students to recognize proper form and technique of various kicks, punches and combination drills. This course may also provide opportunities for students to increase their flexibility and/or develop strength and muscular endurance. Students will develop a basic understanding of the components of group exercise. Students will have an opportunity to observe and critique a certified group exercise instructor to gain a greater understanding of the role of that individual in successful group exercise.
Prerequisites: None
Offered: Occasionally
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HPE* 191: Basketball 1 Credits
Prerequisites: None
Offered: Fall,Spring
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HPE* 192: Softball 1 Credits
(Formerly HPE 130)
Prerequisites: None
Offered: Fall,Spring
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HPE* 193: Soccer 1 Credits
(Formerly HPE 131)
Prerequisites: None
Offered: Fall,Spring
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HPE* 210: Sports Nutrition 3 Credits
This course explores concepts related to nutrition and conditioning for physically active individuals. The nutrition component of the course will include such topics as: micro and macro nutrients, dietary planning (pre/post competition meals/appropriate caloric intake), body composition and endurance/strength training, as well as designing individualized fitness programs.
Prerequisites: BIO* 111
Offered: Fall,Spring
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HPE* 211: Fitness Specialist Certification 1 Credits
This class will prepare students, using a variety of teaching techniques, for the Personal Trainer Certificate through the American College of Sports Medicine (ACSM). Each student will develop writing proficiency for appropriate exercise recommendations, and demonstrate safe and effective methods of exercise, and motivating individuals to begin and to continue with their healthy behaviors.
Prerequisites: Completion of HPE* 210 , HPE* 240 and HPE* 242
Offered: Fall,Spring
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HPE* 217: Principles & practices of Coaching 3 Credits
(Formerly HPE 141)
An introduction to the basic principles and practices required in dealing with the arrangement, administration and organization of athletic programs. Emphasis is on coaching athletic teams: legal responsibilities, historical perspectives of sport, ethics of coaching, philosophy of coaching, sport psychology, sport pedagogy, sports medicine and safety. This course meets the State of Connecticut coaching certification requirement.
Prerequisites: None
Offered: Fall,Spring
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HPE* 240: Principles of Fitness 3 Credits
(Formerly HPE 120)
A survey of sport/exercise/fitness physiology and its application to sport performance and fitness. Emphasis will be placed on the study of physiological changes associated with the human body as you begin training for various sports. This will include the cardiovascular system, respiratory system, endocrine system, neuromuscular physiology, bone health, and essential nutrient intake.
Prerequisites: BIO* 115 and HPE* 102
Offered: Fall,Spring
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HPE* 242: Introduction to Athletic Training 3 Credits
(Formerly HPE 140)
An introduction to the basic concepts and techniques in the prevention, diagnosis, treatment and rehabilitation of athletic injuries. Practical applications are examined as the basic concepts of training, conditioning, diet and nutritional needs are presented. Extensive experience in taping and on field care is an important aspect of the course.
Prerequisites: BIO* 115 and HPE* 102
Offered: Fall,Spring
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HPE* 252: Introduction to Physical Education 3 Credits
(Formerly HPE 201)
An introduction to the professional aspects of physical education. Includes the history, philosophy and foundation of the role of physical education in society today. Topics in the course will involve the philosophical and scientific foundations of physical education and an examination of literature, scientific inquiry, exercise prescription, and career options available.
Prerequisites: BIO* 115 and HPE* 102
Offered: Fall,Spring
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HPE* 257: Adapted Physical Education 3 Credits
(Formerly HPE 202)
An introduction to the instructional adaptations necessary to meet the physical activity needs of students with disabilities. Individual assessments, educational planning, service delivery and advocacy for special needs, are content areas stressed in this course. It draws on the fields of adapted physical education, special education, psychology, medicine, occupational therapy, physical therapy, and therapeutic recreational service to provide a complete, comprehensive resource.
Prerequisites: HPE* 252 or permission of the instructor
Offered: Fall,Spring
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HPE* 261: Yoga 1 Credits
This course focuses on increasing students’ present fitness levels. Participation in this course will lead to increased energy, mental clarity, and health as a part of one’s lifestyle. It will also teach students to recognize proper form and technique. This course may also provide opportunities for students to increase their cardiovascular conditioning, flexibility and/or develop strength and muscular endurance. Students will develop a basic understanding of the components of group exercise and will acquire the skills to recognize a safe and effective exercise class. Students will have an opportunity to observe and critique a certified instructor to gain a greater understanding of the role of that indivisual in successful group exercise.
Prerequisites: None
Offered: Fall, Spring
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HPE* 269: Dance Concepts 1 Credits
This course focuses on increasing students’ present fitness levels through various forms of dance. It will teach students to recognize proper form and technique of various dance moves, as well as various musical rhythms and styles. This course may also provide opportunities for students to increase their flexibility and/or develop strength and muscular endurance. Students will develop a basic understanding of the components of group exercise. Students will have an opportunity to observe and critique a certified group exercise instructor to gain a greater understanding of the role of that individual in successful group exercise.
Prerequisites: None
Offered: Occasionally
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HPE* 274: Zumba 1 Credits
This course focuses on increasing students’ present fitness levels. Participation in this course will lead to increased energy, mental clarity, and health as a part of one’s lifestyle. It will also teach students to recognize proper form and technique. This course may also provide opportunities for students to increase their cardiovascular conditioning, flexibility and/or develop strength and muscular endurance. Students will develop a basic understanding of the components of group exercise and will acquire the skills to recognize a safe and effective exercise class. Students will have an opportunity to observe and critique a certified instructor to gain a greater understanding of the role of that indivisual in successful group exercise.
Prerequisites: None
Offered: Fall, Spring
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History |
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HIS* 101: Western Civilization I 3 Credits
(Formerly HIST 101)
An examination of major themes in the development of Western Civilization from the earliest historical beginnings. Topics include: Ancient Middle East, Greece and Rome, Medieval and Renaissance Europe.
Prerequisites: Eligibility for ENG* 101
Offered: Fall,Spring,Summer
Fulfills General Education - Knowledge of Social Sciences
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HIS* 102: Western Civilization II 3 Credits
(Formerly HIST 102)
This course examines the history of Western Civilization from the Protestant Reformation to the Cold War. HIS* 101 and HIS* 102 need not be taken in sequence.
Prerequisites: Eligibility for ENG* 101 .
Offered: Fall,Spring
Fulfills General Education - Knowledge of Social Sciences
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HIS* 121: World Civilization I 3 Credits
(Formerly HIST 121)
Beginning with an examination of the most ancient human societies, as revealed in the archaeological record, the course goes on to study the origin, development and spread of the major civilizations in the world, their contacts, interactions and cross-fertilization down to the point at which the civilization of Western Europe begins its world-wide expansion.
Prerequisites: Eligibility for ENG* 101
Offered: Fall,Spring
Fulfills General Education - Knowledge of Social Sciences
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HIS* 122: World Civilization II 3 Credits
(Formerly HIST 122)
This course studies the major trends and conflicts throughout the world after 1500 to the present, focusing on the impact of and reaction to the Western world through slavery, imperialism, the two world wars, and the Cold War.
Prerequisites: Eligibility for ENG* 101 .
Offered: Fall,Spring
Fulfills General Education - Knowledge of Social Sciences
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HIS* 130: An Introduction to the History of Science 3 Credits
This course is an introduction to the history of science from antiquity to the present, which will closely examine the historical forces and figures that shaped the creation of scientific knowledge. Since scientists did not work in a vacuum, it will pay particular attention to interaction between their work and the broader historical context in which they lived. In so doing, it will explore scientific ideas that have not survived to the modern era (the theory of phlogiston, for example) and examine the processes by which they were overturned.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 201: United States History I 3 Credits
(Formerly HIST 201)
The course represents a social, political, and economic survey of America beginning before the arrival of Columbus and continuing to 1877 through an analysis of the transformation from Native American to Anglo-American society, from sectionalism to national unity, from westward expansion to urban development and an examination of the forces shaping American thinking and society. Other topics will feature race, ethnicity, women, and family issues.
Prerequisites: Eligibility for ENG* 101
Offered: Fall,Spring,Summer
Fulfills General Education - Knowledge of Social Sciences
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HIS* 202: United States History II 3 Credits
(Formerly HIST 202)
The course represents a social, political, and economic survey of the United States from 1877 to the present through an analysis of the growth of transportation, industrialization, urbanization, technology, and imperialism and an analysis of their effects in shaping American thinking and society. The discussion will also feature women’s suffrage, civil rights, and ethnic and minority issues.
Prerequisites: Eligibility for ENG* 101
Offered: Fall,Spring,Summer
Fulfills General Education - Knowledge of Social Sciences
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HIS* 203: History of Religions in America 3 Credits
This course covers the role of religion in American history from the sixteenth century up until the present day and enables students to appreciate the complexity of a religiously plural nation. The influence of Native American religions and spiritual traditions, African religions and spiritual traditions, Christianity, Judaism, Islam, Hinduism, and Buddhism as well as other belief systems will be covered along with topics such as struggles for religious freedom, religion and in American political life, religion and the immigrant experience, religion and civil rights movements, and contemporary trends in American religion.
Prerequisites: Eligibility for ENG* 101
Offered: Occasionally
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HIS* 210: History of Colonial America 3 Credits
(Formerly HIST 210)
A study of the 13 American colonies in the 17th and 18th centuries with emphasis on the Europeans and Africans who settled the colonies. Field trips will be included.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 212: The City in American History 3 Credits
(Formerly HIST 204)
An examination of the impact of the city upon American life, centered around the transformation from the 17th century, pre-industrial town to the post-industrial 20th century city. Field trips are included.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 213: The U.S. Since World War II 3 Credits
(Formerly HIST 215)
America’s political, social, intellectual and diplomatic history, with emphasis on the period from 1945 to present. Topics include: the Cold War and Détente, the quest for social justice, the changing face of urban America, race relations, social and political upheavals.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 214: Racial and Ethic History of the United States 3 Credits
(Formerly HIST 220)
This course will examine immigration to this country from Europe, Africa, Asia and Latin America. It will explore whence we came and why, and how we adapted to life in the United States while retaining emotional attachments to our homelands. Field trips and slide lectures complement class discussions and readings.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 215: The History Of Women in the US 3 Credits
This course focuses on American women from pre-contact period to the late 20th century. Special emphasis will be given to the effects of race, class and ethnic origins on the history of particular groups of American women including slave society, women’s rights movement, labor organizations, and social justice movements.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 216: African American History I 3 Credits
(Formerly HIST 230)
n the Americas with an emphasis on British North America and the United States before 1877. Students will explore a variety of issues such as the causes of the African slave trade, the impact of slavery on both whites and blacks, the African influence on American culture, the slaves’ contribution to the growth of the American economy and industrialization, the rhetoric and reality of freedom and slavery, and the cause and legacy of the Civil War.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 217: African American History II 3 Credits
This course focuses on the experience of African Americans since 1877 within the broad context of American history. Students will explore the rise of the Jim Crow laws and sharecropping system in the South and the impact of racial segregation at the national level in late nineteenth century, examine the growth and achievement of the civil rights movement, and assess the evolution in racial relationship in American society in the twentieth century and beyond.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 219: An American Revolution 3 Credits
Unlike the introductory U.S. history courses that provide a general survey of the settlement, development and growth of the American colonies and subsequent republic, this course focuses specifically on the American Revolution. It explores the events, issues, and players from a fresh perspective during the Independence period. This course’s primary focus is on the ideas and actions of the ordinary people and the diverse groups such as the farmers, slaves, women, and Continental solders. It will examine how these people reacted to the dominant ideas, what actions they participated in pursuing freedom and liberty and how the rhetoric and reality converged or collided, and ultimately what unifying forces prevailed to create the new republic.
Prerequisites: Successful completion of HIS* 201
Offered: Occasionally
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HIS* 224: The American Indian 3 Credits
(Formerly HIST 224)
A Survey of the History of American Indians) The course offers students a balanced perspective of Native American people from an ethnohistory point of view. By studying primary sources, including the voices of native people, formal historical texts and the popular press, the course will offer a new look at the complex story of the original residents of the North American territory that we now call the United States.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 227: The Vietnam War 3 Credits
(Formerly HIST 227)
This course will analyze the history of America’s role in Vietnam from 1945 to 1975. To understand the Vietnam War, however, broad themes must be assessed such as the history and culture of Vietnam, the rise of the Third World, and the impact of the Cold War on U.S. Vietnam policy. Other important issues that will be discussed include the importance of domestic affairs on the Vietnam War, the U.S. Military’s role in the war, and the world-view of U.S. Presidents as diverse as Dwight Eisenhower and Lyndon Johnson. Because the war has produced a long-lasting legacy on American culture, the post Vietnam War years will also be examined in detail. How the last three decades of politics, music, film, and literature have been influenced by the Vietnam War will be subject of in-depth analysis.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 228: Colonial New England 3 Credits
A Survey of colonial New England from the 1500s to the 1770s. Topics will include, but not limited to, an examination of the land and people prior to British settlements, the motivations of English migration to the region, the ecological impacts under the English, the social and economic developments, the role of religion, the church-and-state relations, local governments, the rise of local opposition against British rule, the role of New England in the Revolutionary movement.
Prerequisites: Successful completion of HIS* 201
Offered: Occasionally
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HIS* 232: A Survey of Russian History 3 Credits
A Survey of Russian History examines key elements in Russia’s history beginning with its origins and concluding with the death of Joseph Stalin. Among the topics included: Mongol influence, the issue of serfdom, the legacy of Peter the Great, industrialization, Russia at war, the Revolution of 1917 and Civil War, creation of the Soviet Union, Stalin and Stalinism.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 242: Modern Ireland 3 Credits
(Formerly HIST 222)
Study focuses on the political, social, cultural and economic development of Ireland after 1600. Major themes discussed include: Ireland’s relationship with Britain, the role of the Catholic Church, emigration, and the creation of the divided modern Irish state.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 244: Europe in the 20th Century 3 Credits
(Formerly HIST 242)
An introductory survey of the diplomatic, political, social and intellectual history of Europe from 1914 to present.
Prerequisites: Eligibility for ENG* 101 .
Offered: Spring
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HIS* 245: The World at War 3 Credits
This course will examine the aftermath of World War I and the coming of World War II. Special emphasis is given to the role of the Versailles Treaty and its connection to the failure of democracy and the rise of totalitarianism in pre-war Europe. This course also examines the global dimensions of World War II and the emergence of the Soviet Union and United States as superpowers. Students will be asked to study traditional historical texts as well as selections from the literature and art of the period.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 262: Modern Latin America 3 Credits
This course is a survey of Latin American history from the early-nineteenth century to the present day. It is designed to introduce students to significant issues and trends in the region, broadly defined as lands in the western hemisphere south of the Rio Grande, including the Caribbean islands. The course is organized chronologically and will emphasize three major themes. It will begin with the end of the colonial period by examining the process of state formation as the region emerged from three centuries of European colonialism. It also will examine the impact of U.S. influence on Latin America, particularly from the late-nineteenth century to the present. The third major theme the course will address is the phenomenon and consequences of revolution during the twentieth century.
Prerequisites: Eligibility for ENG* 101
Offered: Occasionally
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HIS* 272: Modern China 3 Credits
(Formerly HIST 281)
The impact of Western encroachment on China in the 19th century, the attempts of China to deal with the West and with problems arising from contact with the West, the Revolution of 1911 and the period of Nationalist control, the conflict with Japan, the growth and victory of the Communist Party, and the internal changes wrought by the People’s Republic of China since 1949 will be studied.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 280: Modern Africa 3 Credits
(Formerly HIST 280)
Modern Africa focuses on the history of the continent after 1500 through the study of African states and societies on the eve of European contact, the impact of the Trans-Atlantic slave trade, the Scramble for Africa, de-colonization and the creation of contemporary African states.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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HIS* 284: South Africa 3 Credits
(Formerly HIST 284)
This course will analyze the history of South Africa from pre-Colonial times through the end of Apartheid and the establishment of majority rule in 1994. South Africa’s history offers a unique look at European colonialism in Africa and the implementation of legislative racism from the 1940s on. Analyzing South Africa’s mineral revolution of the mid-nineteenth century allows the studying of labor migration and its impact on traditional African societies, their traditions, norms, and mores.
Prerequisites: Eligibility for ENG* 101 .
Offered: Occasionally
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Honors |
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HON* 202: Honors Capstone 1 Credits
In addition to completing four Honors Options or Honors Courses, students in MCC’s Honors College must complete an independent study, 1-credit capstone project conducted with a professor in their major area. This project may be completed as part of an Honors Option in a preexisting class, or it can be designed and completed as an independent study outside of existing curriculum. Important note: Students must earn a grade of B or better in their capstone project in order to graduate with Honors.
Prerequisites: Enrollment within the Honors College and completion of at least two Honors Options or Honors Courses with a grade of B or better
Offered: Occasionally
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Hospitality Management |
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HSP* 100: Introduction to the Hospitality Industry 3 Credits
A survey course encompassing three major areas of the Hospitality Industry: the foodservice industry including restaurants, institutions, clubs, and schools; the hotel-motel industry, including travel and tourism; and hospitality management theories, styles, and laws. Career opportunities are emphasized in each area.
Prerequisites: Eligibility for ENG* 101 or ENG* 093 taken concurrently.
Offered: Fall, Spring
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HSP* 101: Principles of Food Preparation 3 Credits
(Formerly HOSP 101)
Introduces techniques and procedures required to prepare basic foods in a hands-on kitchen laboratory environment. Emphasis is placed on use of equipment, identification of a standard quality product, and the importance of methods by which to develop sanitary working habits. Class: 1 hour per week. Laboratory: 3 1/2 hours per week.
Prerequisites: Eligibility for MAT* 109 or MAT* 095 taken concurrently, and HSP* 109 taken concurrently
Offered: Fall,Spring
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HSP* 103: Principles of Baking I 3 Credits
The course presents an introduction to baking and pastry with intensive hands-on laboratory training in a quantity food environment. The course competencies concentrate on the production and quality control of baked goods that are used in hotels, restaurants, resorts and institutions. Laboratory classes emphasize basic ingredients and production techniques for breads, rolls, folded dough’s, batters, basic cakes, pies and creams.
Prerequisites: Eligibility for MAT* 109 or MAT* 095 taken concurrently, and HSP* 109 taken concurrently
Offered: Fall,Spring
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HSP* 107: Icing Artistry I 3 Credits
This class introduces students to the fundamental and necessary skills for commercial cake decorating. Students learn the basic techniques in butter cream frosting, royal icing, borders and decorations. Students will design a multi-tiered cake. Class: 1 hour per week. Laboratory: 3.5 hours per week.
Prerequisites: Eligibility for MAT* 109 or concurrently enrolled in MAT* 095 .
Offered: Fall, Spring
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HSP* 108: Sanitation and Safety 3 Credits
(Formerly HOSP 112)
A study of sanitation and safety problems encountered in the foodservice industry, and controls and solutions to those problems. Moral, legal and economic aspects of food protection problems and solutions are discussed. The National Restaurant Association’s Applied Foodservice Sanitation Certification Exam will be offered during this course.
Prerequisites: Eligibility for ENG* 101 , or ENG* 093 taken concurrently
Offered: Fall,Spring
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HSP* 109: Sanitation Certification 1 Credits
This course introduces public health problems that relate to the hospitality industry. Topics include disease transmission through improper food handling, flow of food through the operation and safety regulations. The final exam for this course includes the National Food Safety Certification by the NRA.
Prerequisites: Eligibility for ENG* 101 , or ENG* 093 taken concurrently
Offered: Fall, Spring
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HSP* 112: Advanced Food Preparation 4 Credits
(Formerly HOSP 102)
Full-course American style menus are prepared in quantity. Students experience various responsibilities in the dining room and kitchen areas. Emphasis is on preparation of recipes, purchase orders, requisitions and income and expense summaries for each menu and dining room service. Class: 1 hour per week. Laboratory: 5 hours and 30 minutes per week.
Prerequisites: Completion HSP* 101 , HSP* 109 and HSP* 135 with a C- or higher.
Offered: Fall, Spring
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HSP* 115: Food Store Systems 3 Credits
(Formerly HOSP 125)
An introduction to the food store business with a focus on structure, department identification and function, department interdependence, personnel, the role of management, marketing and merchandising, and future direction.
Prerequisites: Eligibility for ENG* 101 or concurrently enrolled in ENG* 093 .
Offered: Occasionally
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HSP* 117: Beverage Management 3 Credits
A study of the history, manufacture and sale of wines, brewed beverage and distilled spirits. Special emphasis is given to responsible use of these products through Training for Intervention Procedures by Servers of Alcohol (TIPS), a nationally recognized certification program. Legal and social issues involving beverage alcohol are also explored.
Prerequisites: Eligibility for ENG* 101 or ENG* 093 taken concurrently and C- or better in HSP* 100 .
Offered: Fall
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HSP* 135: Service Management 3 Credits
This course is designed to introduce the students to the basic principles of food and beverage management with focus on front-of- the-house training and development. Topics include dining room/style organization, customer relations, staff challenges, serving beverages, and modern management techniques. Students will gain experiences in basic set-up service skills, dining etiquette training, and include tableside preparation. Sanitary practice and compliance with laws and ordinances of the Department of Health are enforced.
Prerequisites: Eligibility for ENG* 101 or taking ENG* 093 concurrently
Offered: Fall, Spring
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HSP* 201: International Foods 4 Credits
(Formerly HOSP 217)
Full-course, ethnic menus are planned, prepared and served by student teams. Emphasis is on organization, showmanship and supervision. Students will provide both oral and written reports on the menu presentations including food and labor costs, product and production analysis, and menu presentation and delivery. Class: 1 hour per week. Laboratory: 5 1/2 hours per week.
Prerequisites: C- or better in HSP* 112
Offered: Fall,Spring
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HSP* 207: Icing Artistry II 3 Credits
An advanced course in methods of cake decorating. Students will learn to work in advanced sugar and decorating mediums, demonstrating molding, embossing and draping. Students will design and create a wedding cake.
Prerequisites: HSP*105 (no longer offered) or C- or better in HSP* 107
Offered: Occasionally
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HSP* 210: Buffet Catering 4 Credits
Students experience artistic production such as ice carving, platter presentation and garnishing. Emphasis is placed on buffet set-up and a variety of dining room service styles including tableside, French, and Russian service. The management of a successful catering business in studied. Students participate in community service catered functions. Class: 1 hour per week. Laboratory: 5.5 hours per week.
Prerequisites: C- or better in HSP* 112 .
Offered: Fall,Spring
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HSP* 211: Food and Beverage Cost Control 3 Credits
(Formerly HOSP 203)
A theoretical and practical approach to the various aspects of food and beverage cost control and purchasing. Includes a computer application model for foodservice management programs based on the Costguard Purchasing software system. Note: Successful completion of HSP* 101 or HSP* 103 .
Offered: Fall
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HSP* 215: Principles of Baking II 3 Credits
This course focuses on the preparation of advanced pastries and classical desserts. Included are the preparation of petit fours, dessert sauces, French dough’s, ice cream, sugar work, chocolate work, European tarts, tortes, and plate decoration ice cream. Laboratory classes are complemented with baking and pastry arts related studies that introduce management operations and procedures in the baking profession.
Prerequisites: Completion of HSP* 103 and HSP* 109 with a C- or higher
Offered: Fall, Spring
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HSP* 216: Artisan Bread 3 Credits
This course focuses on the preparation and production of artisan breads. Students in this class will work as a bakery team and commercially produce breads that are found in many specialty bakeries. Students will learn how to make breads using pre-ferments, various types of yeast, enriched dough, and naturally leavened starters, while maintaining a professional work environment. There will be an emphasis on the science of bread production as well as the hand skills necessary for producing classic artisan breads. This class meets for half of the semester. Students should be prepared to work in the kitchen starting on the first day. Class meets 2 hours per week and the laboratory is 7 hours per week.
Prerequisites: Completion of HSP* 103 with a ‘C-’ or better
Offered: Fall, Spring
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HSP* 225: Principles of Baking III 3 Credits
(Formerly HSP* 235: Advanced Pastry Arts)
This is a lecture and laboratory course on the principles, techniques, and materials used in upper level bake shop and competition piece production. Units covered include sculpture of chocolate, sugar, pastillage, marzipan, salt dough, and dessert presentation.
Prerequisites: C- or better in HSP* 215
Offered: Occasionally
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HSP* 230: Sustainable Food Service Management 3 Credits
Food impacts all areas of oour lives including the environment, local economies, global economy, social well-being, and human health. This course is designed to help students understand the complex issues surrounding food that ultimately impact sustainability. Topics include understanding sustainable food, local and seasonal production, socially just and unjust means of producing foods, processed foods and food choices.
Prerequisites: Successful completion of HSP* 100 .
Offered: Fall
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HSP* 233: Hospitality Human Resource Management 3 Credits
(Formerly HOSP 214)
A course in managing people, including recruiting, training, motivating and supervising. Forecasting, staff planning and payroll controls are included. Emphasis is on the supervisor from the standpoint of his or her effectiveness in motivation, communication and productivity.
Prerequisites: C- or better in HSP* 100
Offered: Fall
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HSP* 237: Hospitality Marketing 3 Credits
(Formerly HOSP 231)
A course to familiarize students with hospitality sales practices used in restaurants, hotels and clubs, from market analysis to actual sales activity. The course includes guest lectures, term projects, and voluntary membership in the Hotel Sales Management Association.
Prerequisites: C- or better in HSP* 100 .
Offered: Fall
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HSP* 238: Relationship Marketing 3 Credits
(Formerly HOSP 260)
The purpose of this course is to give the student a solid foundation in customer service systems. Students will learn concepts and skills necessary to perform effectively in a customer driven service economy. This course will focus on the concepts and applications of communications, strategic planning, teamwork, coaching, and vision building, as well as an introduction to Total Quality Management. This course emphasizes the importance of development and retention of repeat customers and business buyers.
Prerequisites: Eligibility for ENG* 101 .
Offered: Spring
Cross listed as: BMK* 260
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HSP* 242: Hotel Management 3 Credits
(Formerly HOSP 241)
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, beginning with the reservation process and ending with the check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to planning and evaluating front office operations and to personnel management. Front office procedures and management are placed within the context of the overall operations of hotels.
Prerequisites: HSP* 100
Offered: Spring
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HSP* 244: Meeting, Convention and Special Event Management 3 Credits
(Formerly HOSP 232)
This course offers a practical insight into the different kinds of special events, the types of organizations that stage such events, and the people who make them possible. The course will also include how to sell, lead and analyze an event.
Prerequisites: HSP* 100
Offered: Occasionally
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HSP* 290: Classical Cuisine 3 Credits
This course provides further techniques in flavor development, fabrication, presentation of hot and cold specialty foods in garde manger and classical French design. Students will prepare classical menus, work with forcemeats, mousses, hot and cold hors d’oeuvres, and learn techniques in cold platter presentations. Emphasis will be placed on necessary skills development for a competitive role for a future culinary competition, if applied.
Prerequisites: Completion of HSP* 201 or HSP* 210 , and HSP* 215
Offered: Fall, Spring
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HSP* 291: Culinary Competition 3 Credits
This course is designed to familiarize students to competition in the culinary arts. Students will further develop techniques in producing hot meals, cold classical presentation, as well in deserts presentation. Students will use advanced techniques in order to compete at local, state, regional or national level. Upon completion of this course students will be able to begin work towards a certification through the American Culinary Federation.
Prerequisites: C- or better in HSP* 290 .
Offered: Occasionally
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HSP* 296: Cooperative Education/Work Experience 3 Credits
(Formerly HOSP 270)
This course provides students the opportunity to apply classroom theory in an actual work setting. Students may be placed in a variety of work settings as related to their program of study including corporations, institutions, restaurants, hotel and conference settings.
Prerequisites: 12 completed credit hours in a Hospitality Careers program.
Offered: Spring,Summer
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HSE* 101: Introduction to Human Services 3 Credits
(Formerly HS 101)
Course includes history of the human service movement, introduction to current theory and knowledge related to human services, and survey of contemporary helping professions.
Prerequisites: None
Offered: Fall
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HSE* 118: Case Management in Human Services 3 Credits
This course will provide an overview of the skills and knowledge necessary to provide case management services for children at risk.
Prerequisites: None
Offered: Occasionally
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HSE* 134: Introduction to the Mental Health System 3 Credits
This course will review the nature, history and stigma of psychiatric illness and the various treatment modalities over time. The course will also cover classification of psychiatric diagnoses, ethics, co-occurring disorders, psychiatric rehabilitation and criminal justice involvement. Topics can include treatment approaches, case management, psychosocial rehabilitation, public awareness, and a special emphasis on social role valorization and empowerment.
Prerequisites: None
Offered: Fall
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HSE* 180: Explorations in Human Abuse 3 Credits
(Formerly HS 105)
This course will provide an overview of the impact of abuse on children including the warning signs that may signal abuse and the profiling of potential abusers.
Prerequisites: None
Offered: Fall
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HSE* 210: Group & Interpersonal Relations 3 Credits
(Formerly HS 201)
Current group theory, knowledge, methods and skills are covered that lead to beginning competence in helping people problem solve through group experience.
Prerequisites: HSE* 101 or employment in a human service position.
Offered: Fall,Spring
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HSE* 211: Ethics in the Helping Profession 3 Credits
Human service workers shoulder the responsibility of assessing and managing client risk, safety and autonomy. Work settings may be institutional or community-based. Every day, workers encounter difficult situations in which the right thing for the worker to do is not always clear. Further, workers often lack specific training and regular support in this area. Ethical conflicts are posed by conflicting roles and duties. It is important students working with all client/consumer groups to understand and respond to ethical and legal issues that arise.
Prerequisites: HSE* 101
Offered: Occasionally
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HSE* 220: Juveniles in the Human Service System 3 Credits
The course will explore the unique nature of needs of juvenile clients. Explorations will include the family, community, educational systems and peer groups. Current theories, models and programming will be examined.
Prerequisites: HSE* 101
Offered: Occasionally
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HSE* 241: Human Services Agencies and Organizations 3 Credits
(Formerly HS 252)
An introduction to the study of human service organizations. The skills, methods, and functions of human service providers are explored, developed, analyzed, presented and integrated into the overall learning experience of the students. Through the utilization of group process, students will develop and present a grant proposal.
Prerequisites: HSE* 101 , HSE* 251 , and HSE* 210 , and completion of HSE* 281 concuurrent enrollment in
Offered: Spring
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