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Spring 2010 Course Catalog [ARCHIVED CATALOG]
Course Descriptions
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Students should consult an academic advisor when selecting courses to satisfy program requirements. Program Core Curricula require a combination of specific courses and elective courses. Click for details about how to select course that will Satisfy Core Electives . Click for a listing of the current SUNY General Education Requirements . |
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English as a Second Language (Academic) |
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ESL 122 - Introduction to Academic Writing II 3 credits
This course is intended for non-native speakers of English whose English writing proficiency must increase before they are able to take Composition and Literature I and academic subjects that require essay examinations and term papers. Through practice in sentence structure and in planning, writing, and revising essays, students continue to improve writing proficiency in English.Class Hours: 3Prerequisite: A score of 7 on the Placement Essay Exam or passing grade in ESL 004 Intro to Academic Writing I.Two hours per week of tutorial work in the Academic Support Center are required.
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Fashion Merchandising |
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RET 103 - Retail Management
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RET 105 - Introduction to the Fashion Industry 3 credits
This survey course covers the history, characteristics and global interrelationships of all segments of the fashion industry. The course explores how fiber, textile and apparel producers, retailers and home furnishings companies, merchandise and market their products within the industry and to the ultimate consumer.Class Hours: 3
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RET 112 - Merchandise Planning and Control 3 credits
A study of modern inventory control systems, this course provides an understanding of the concepts and calculations necessary in successful merchandising, and familiarizes students with the terminology in operating statements, retail method of inventory, planning seasonal purchases, methods of figuring markups, turnover, stock-sales ratios, open-to-buy, markdowns and terms of sale. Development policies and procedures used in retailing, with emphasis on retail mathematics.Class Hours: 3Prerequisite: MATH 110B College Algebra and ACC 119 Financial Accounting.Offered spring semester.
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RET 115 - Fashion Design Technology 3 credits
This course involves the study of form, line, balance, tone, shade, value, and pattern with reference to the human figure and its costume. The computer-based hands on assignments utilize Design CAD and Fashion Illustration software to produce textile designs, and color stories for merchandising and design presentations.Class Hours: 3Prerequisite: DP 103 Computer Information Systems.
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RET 120 - Fashion Garment Construction 3 credits
Students learn the fundamentals of design room sewing techniques used in the fashion industry; including the construction skills needed to execute designs in a professional manner. A sample garment is developed through the use of a basic pattern. Emphasis is on basic sewing construction skills, including fundamentals in the selection of fabrics, patterns, fit, and construction techniques. Students develop a sample library as well as a professionally finished garment. Material costs and laboratory fees apply.Class Hours: 2Lab Hours: 2
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RET 205 - Textiles 3 credits
This course is designed to give an overview of textiles, a study of natural and man-made fibers, and the properties which affect fabric performance; methods of production as they relate to yarns, dyes, and finishes of the final product. New developments in the textile industry are emphasized.Class Hours: 3Offered fall semester.
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RET 206 - Visual Merchandising and Display 3 credits
This course introduces the basic elements of design related to promoting fashion merchandise. Topics include exterior and interior display, their coordination with other related departments, the use of color, equipment and display materials, lighting and sources of supply. Store fixtures, design fundamentals, and display principles are studied throughout analysis of interior and exterior displays and to give shape and substance to student ideas by the planning, installation, and evaluation of a series of displays.Class Hours: 3Prerequisite: RET 105 Introduction to Fashion Industry.Offered spring semester.
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RET 207 - Retail Management/Fashion Internship 3 credits
A work-study arrangement between the department and business/industry, retail stores, buying offices, and ad agencies, among others. Approval and recommendation of Curriculum Chair required. All hours are completed off-campus at the job location.
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Film |
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FILM 101 - Introduction to Early Film 3 humanities credits
An historical and critical survey of the art of the motion picture from its inception through the Hollywood studio years and on into the 1950’s. The focus is on pioneers and innovators, such as Griffith, Chaplin, Keaton, Lang, Von Sternberg, Sturges, and Ford. The course will introduce students to techniques and aesthetics of filmmaking, as well as major styles and genres. Historical development of film as an art form will be explored. Emphasis will be on teaching students the skills necessary to critically analyze films.Class Hours: 3Offered fall semester.
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FILM 102 - Introduction to Modern Film 3 humanities credits
An historical and critical survey of films from the 1950’s to the present. The emphasis will be on American cinema with some discussion of various national cinemas. Students will explore the language of cinema and gain an understanding of the techniques used by filmmakers to convey plot and theme and to create meaning. The focus will be on skills necessary for the critical analysis of films. Topics covered will include: narratology, mise-en-scene, cinematography, and editing. The course will examine works by filmmakers such as Hitchcock, Kazan, Godard, Nichols, Scorsese, Lynch, Lee, Coppola, Campion, Fincher, Tarantino, Leigh, Almodovar, Cronenberg, Forman, Zhang, Park Chanwook, and the Coen brothers, among others.Class Hours: 3Offered spring semester.
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FILM 103 - The Great Directors 3 humanities credits
An in-depth exploration of the major works of the world’s most esteemed film directors, examining their art in comparison with their contemporaries. In different years, the focus is on such directors as Bergman, Renoir, Hitchcock, Kurosawa, and John Ford.Class Hours: 3Not offered every semester.
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FILM 109 - Film — American Cinema 3 humanities credits
Students approach film as an art form, an industry, and a system of representation and communication. They study the important role of movies in our culture, learning how Hollywood has helped to reflect and shape our national image throughout history.May be taken for Honors.Class Hours: 3Not offered every semester.
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FILM 113 - Film Study — World Cinema 3 humanities credits
This course introduces students to the aesthetics and discipline of film study. Students are expected to master critical and analytical skills which aid in the analysis of specific films as works of art. Feature films are screened and discussed.Class Hours: 3Not offered every semester.
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FILM 114H - World Cinema — Honors 3 humanities credits
This course explores the historical roots and evolution of the U.S. Constitution from 1787 to the present, beginning with an examination of the document itself in the context of 18th century political theory and social relations as mirrored in the lives of its drafters, and continuing with an analysis of the constitutional controversies over broadening civil rights and popular participation of society through Constitutional amendment.Class Hours: 3
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FILM 115H - American Cinema —Honors 3 humanities credits
This honors-level course is a focused investigation of movies in America. Students approach film as an art form, an industry, and a system of representation and communication. They study the important role of movies in our culture, learning how Hollywood has helped to reflect and shape our national image throughout history. Instructional methods include independent research projects, collaborative presentations, readings, class discussion, and critical viewing of selected films and videos.Class Hours: 3Offered fall semester.
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FILM 120 - Filmmaker’s Workshop I 3 credits
An intensive, production lab course which introduces the technical and aesthetic aspects of film style single camera shooting, while utilizing video cameras and equipment. Students conceive, shoot, and edit several short projects that are screened, reviewed, and critiqued.Class Hours: 3Not offered every semester.
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Finance |
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FIN 203 - Managerial Finance 3 credits
An examination of the goal of financial management within an analytical computer framework. Topics include decision-making techniques for managing long- and short-term assets of a firm, short- and long-term sources of funds, capital budgeting, time value of money, and cost of capital. The course uses Excel spreadsheets in the analysis of topics.Class Hours: 3Lab Hours: 1Prerequisite: ACC 120 Managerial Accounting and DP 103 Computer Information Systems.
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Food Service Administration — Culinary Arts & Management |
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FOODS 108 - Food Service Operations Management 3 credits
Principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations, levels of management in the food service industry, tools of management, personnel management, and governmental legislation and regulations.Class Hours: 3Pre- or Corequisite: MGT 101 Business Organization and Management or departmental permission.Offered fall semester.
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FOODS 110 - Practicum: Kitchen & Dining Room 2 credits
Management Preparation of luncheons for 50 or more persons following a given menu format and budget; students work at all production stations, including hot foods, pantry, bake shop, dining room service, dish room, and pot stations. Each student acts as manager for one or more luncheons, assuming the responsibility for planning the menu, preparing a market order, purchasing the food, directing the production, service and clean-up, and submitting cost control records. Students are required to produce and serve food at one event held outside of class hours.Lab Hours: 6Prerequisite: FOODS 113 Quantity Food Production and 114 Quantity Food Production Laboratory or departmental permission.Pre- or Corequisite: FOODS 108 Food Service Operations Management or departmental permission.Offered fall semester.
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FOODS 111 - Principles of Food Preparation 2 credits
The scientific principles underlying correct handling and preparation of fruits, beverages, vegetables, salads, salad dressings, eggs and egg products, meat, poultry, fish, cereals, flour, starch, and baked products.Class Hours: 2Corequisite: FOODS 112 Principles of Food Preparation Lab or departmental permission.Offered fall and spring semesters.
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FOODS 112 - Principles of Food Preparation Lab 2 credits
Application of the scientific principles underlying correct preparation and handling of fruits, beverages, vegetables, salads, salad dressings, eggs and egg products, meat, poultry, fish, cereals, baked products, and starch-thickened products. Emphasis is placed on the correct techniques of handling, preparing, and presenting food; application of the principles of sanitation and safety; operation and cleaning of food preparation equipment.Lab Hours: 6Corequisite: FOODS 111 Principles of Food Preparation or departmental permission.Offered fall and spring semesters.
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FOODS 113 - Quantity Food Production 2 credits
Principles of quantity food production and presentation, including stocks, sauces, soups, sandwiches, breakfast preparation, short order cooking, deep fat frying, grilling, meat cutting, vegetable and salad preparation, basic principles and techniques of baking; portion control, yield tests, recipe conversion and costing; principles of sanitation in quantity food production; principles underlying safe operation and cleaning of commercial food equipment.Class Hours: 2Prerequisite: FOODS 111A, 112A Principles of Food Preparation and Lab or departmental permission.Corequisite: FOODS 114 Quantity Food Production Lab or departmental permission.Offered spring semesters.
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FOODS 114 - Quantity Food Production Lab 2 credits
Application of the principles of quantity food production through the preparation of menu items suitable for cafeteria, institutional food service, and selected college functions. Students are rotated through all major stations, including both preparation and service areas; application of the principles of sanitation and safety in quantity food production; operation and cleaning of commercial food equipment.Lab Hours: 6Prerequisite: FOODS 111A, 112A Principles of Food Preparation and Lab or departmental permission.Corequisite: FOODS 113 Quantity Food Production or departmental permission.Offered spring semester.
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FOODS 115 - Introduction to the Hospitality Industry 1 credits
A review of the history, growth, and development of the hospitality industry, including major objectives and career opportunities.Class Hours: 1Offered fall and spring semesters.
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FOODS 116 - Menu Planning 1 credits
Principles of planning and evaluating nutritious and appropriate menus for all types of food service operations; merchandising menus; French menu terminology, table settings and table service.Class Hours: 1Prerequisite: FOODS 111A Principles of Food Preparation or departmental permission.Offered spring semester.
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FOODS 215 - Advanced Foods - Garde Manger 2 credits
Principles and techniques of artistic cold food production and presentation, including hors d’oeuvres, salads, canapés, desserts, and larger platters and centerpieces based on fish, ham, meats, poultry, galantines, mousse, force meat, patés, and terrines; students also lay out and design food platters and buffet tables.Class Hours: ?Lab Hours: ?
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FOODS 216 - Advanced Foods - Garde Manger Lab 0 credits
This lab course is associated with course FOODS 215.Class Hours: ?Lab Hours: ?
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FOODS 220 - Advanced Foods - Multicultural Foods 2 credits
This multicultural foods course provides an introduction to a variety of regional, national and international cuisines. The introduction to food products that are indigenous of specific cultures focusing on elements such as geography, climate, food habits associated with religious beliefs, the economic factors on food choices, ethnic diversity and pluralism, and the association of foods with specific holidays; all of which influence and contribute to the composition of a culture’s cuisine. Production of ethnic and regional recipes allow for the practical application and development of knowledge and skills in the culinary arts laboratory.Class Hours: ?Lab Hours: ?Pre or Corequisites: FOODS 111A, 112A Principals of Food Preparation and Lab.
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FOODS 221 - Advanced Foods - Multicultural Foods Lab 0 credits
This lab course is associated with course FOODS 220.Class Hours: ?Lab Hours: ?delete previous
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FOODS 230 - Food & Beverage Purchasing and Cost Control 3 credits
Analysis of the responsibilities and ethics of the food buyer. Experience in determining needs and in writing specifications for food items; methods of controlling costs and quality standards; buyer protection agencies.Class Hours: 3Prerequisite: FOODS 113 Quantity Food Production recommended.Offered spring semester.
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FOODS 231 - Practicum Buffet Catering 2 credits
Planning, preparation, and service of a variety of buffets and special functions following a given menu format and budget. Students are required to produce and serve at least two special events held outside of scheduled class hours.Lab Hours: 6Prerequisite: FOODS 110 Practicum: Kitchen & Dining Room Management, 113 and 114 Quantity Food Production and Lab or departmental permission.Offered spring semester.
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FOODS 232 - Advanced Foods - Advanced Baking 2 credits
Principles and techniques of preparing baked goods, pastries, and desserts. Emphasis is placed on developing skills for producing high quality, handcrafted, professional products.Class Hours: 1Lab Hours: 3Prerequisite: FOODS 111A/112A: Food Preparation & Lab OR a corequisite of FOODS 113/114: Quantity Food Production & Lab.
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FOODS 233 - Advanced Foods - Advanced Baking Lab
This lab course is associated with course FOODS 232.
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FOODS 234 - Hospitality Seminar 1 credits
Planning for employment, including the preparation of a resume and preparation for the job interview. Topics of current concern to the food service industry are addressed through readings and presentations of guest lecturers; review of work experience reports. Students are required to work for a minimum of 240 hours at an approved job in the hospitality industry. A written report, following specified guidelines, must be considered acceptable to the Department in order to complete this requirement.Class Hours: 1Prerequisite: Work experience and accepted report.Offered spring semester.
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FOODS 250 - Advanced Foods - Beverage Management and Services 2 credits
Principles of managing alcoholic and non-alcoholic beverages, including planning, equipping, and staffing a bar; marketing and controlling sales, including legal requirements for licensing and sales; practical skills needed to prepare a variety of hot and cold beverages.Advanced Foods Courses Any one of a series of courses offering advanced culinary and food service management principles and techniques. One or more courses are offered each term and may include but not be limited to the following:Class Hours: ?Lab Hours: ?
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FOODS 251 - Advanced Foods - Beverage Management and Services Lab 0 credits
This lab course is associated with course FOODS 250.Class Hours: ?Lab Hours: ?
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Food Service Administration — Dietetic Technician (Nutrition Care) and Foods and Nutrition |
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NUTR 101 - Nutrition 3 credits
A study of the nutrients, their functions, sources, requirements and utilization. Special topics include nutritional needs of pregnant women, the athlete, and the vegetarian.Open to all students.Class Hours: 3Offered fall, spring, and summer semesters.
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NUTR 105 - Nutrition Care I 3 credits
A study of the nutrients, their functions, sources, requirements, and utilization in the body; an overview of selected problems of excess and deficiency. Required for students planning to take NUTR 115.Class Hours: 3Offered fall semester.
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NUTR 107 - Dietetic Seminar 1 credits
Topics related to professional organizations and obligations; preparation for employment.Recommended as a fourth semester course.Class Hours: 1Offered spring semester.
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NUTR 109 - Nutrition (Nursing) 3 credits
Introduction to the process of assessing nutritional status; a study of the Nutrients?their Functions, Sources, Requirements, and Utilization in the body throughout all stages of life. The role of the nurse is emphasized wherever applicable.Class Hours: 3Prerequisite: Admission to ADN Program.Offered fall semester.
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NUTR 115 - Nutrition Care II 3 credits
Introduction to the process of nutritional assessment, with emphasis on the process of determining dietary intake and the tools of dietary evaluation; normal nutritional needs, and modifications for infancy, childhood, adolescence, older age, pregnancy and lactation; energy needs and problems of energy balance, including planning and calculating calorie- restricted diets.Class Hours: 3Prerequisite: NUTR 105 Nutrition Care I or departmental permission.Offered spring semester.
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NUTR 118 - Principles of Teaching Health Care 3 credits
Application of the educative process in the teaching of health care to individuals and groups; principles of interviewing and counseling, considering the patient/client as an individual influenced by a multiplicity of psychological, sociological, and economic influences, in addition to the stresses of illness and hospitalization; methods of planning, implementing, and evaluating group and individual instruction.Class Hours: 3Offered spring semester.
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NUTR 120 - Foods 4 credits
Important aspects of family and individual meal planning, purchasing and preparation of food, considering the scientific principles underlying preparation of palatable and nutritious food, vegetarianism, selected cultural and religious patterns of eating; sanitation and safety in food preparation.Class Hours: ?Lab Hours: ?Offered fall semester.
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NUTR 121 - Foods Lab 2 credits
This lab course is associated with corse NUTR 120.Class Hours: ?Lab Hours: ?Offered fall semester.
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NUTR 123 - Food Service Systems Management 3 credits
An overview of the principles of food service management, including development of leadership, menu planning, safety and sanitation; a practical approach to equipment and layout, purchasing, storage, and inventory; current labor problems; computer applications.Class Hours: 3Offered spring semester.
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NUTR 145 - Clinical Practicum I 3 credits
Application of the theory learned in Nutrition Care I & II to the care of healthy and sick individuals throughout the life cycle, with emphasis on those in selected health care facilities; menu correcting, diet histories, use of patients’ chart to collect information; use of various tools to estimate caloric and nutrient intake.NUTRI 115 must be taken before or with this course.Clinical hrs. 9Prerequisite: NUTR 105 Nutrition Care I or permission of Department Chair.Pre- or Corequisite: NUTR 115 Nutrition Care II.Offered spring semester.
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NUTR 205 - Clinical Nutrition 4 credits
Medical nutrition therapy as a factor in the prevention and treatment of disease. Rationale and characteristics of diets modified in calories, protein, carbohydrate, fat, cholesterol, sodium, and other nutrients; planning, calculating, and adjusting menus and other intervention modalities.Class Hours: 4Prerequisite: NUTR 115 Nutrition Care II and BIOL 121, 123 Anatomy and Physiology I & II and Labs, or departmental permission.Offered fall semester.
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NUTR 211 - Introduction to Nutrition Care 1 credits
An exploration of the profession of dietetics and professional opportunities available in various work settings, with emphasis on the role of dietitians and technicians in health care facilities.Class Hours: 1Offered fall semester.
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NUTR 245A - Clinical Practicum II 4 credits
Application of the theory learned in Clinical Nutrition to the care of hospitalized patients, requiring diets modified in protein, carbohydrate, fat, calories, sodium and other nutrients; planning menus; assisting patients in the selection of menus; evaluating food intake of patients’ charts to collect information; obtaining a diet history and using it as a basis for teaching principles and characteristics of medical nutrition therapy.NUTR 205 Clinical Nutrition must be taken before or with this class. Clinical hrs: 12.Prerequisite: NUTR 145 Clinical Practicum IPre- or Corequisite: NUTR 205 Clinical Nutrition.Offered fall semester.
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NUTR 247 - Clinical Practicum III 4 credits
Application of management and clinical principles related to the provision of nutrition care as practiced by the dietetic technician.Clinical hrs. 12.Prerequisite: NUTR 245A Clinical Practicum II or departmental permission.Pre- or Corequisite: NUTR 123 Food Service Systems Management.Offered spring semester.
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French |
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FREN 101 - Elementary French I 4 humanities, modern language or elective credits
This introductory course for beginning students of French develops the four language communication skills: listening, speaking, reading and writing. It introduces basic vocabulary and grammar and provides opportunities for students to enhance their understanding and appreciation of the French culture.No more than one year of high school French.Class Hours: 4Lab Hours: 1Offered fall and spring semesters.
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FREN 102 - Elementary French II 4 humanities, modern language or elective credits
Continuation of Elementary French I.No more than three years of high school French.Class Hours: 4Lab Hours: 1Prerequisite: FREN 101 Elementary French I or FREN 103 Beginning French Conversation I.Offered fall and spring semesters.
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FREN 103 - Beginning French Conversation I 3 humanities, modern language or elective credits
Basic conversation course for beginners, which emphasizes the four language skills: listening, speaking, reading and writing using real life situations.Class Hours: 3Offered summer semester.
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FREN 201 - Intermediate French I 3 humanities, modern language or elective credits
This is an intermediate level French course for students who have completed at least three years of high school French, French 102, or the equivalent. It provides students with an opportunity to develop their linguistic as well as communicative competencies in French based on readings of a literary and cultural nature while providing for additional review of grammar in the context of the reading selections. This course is conducted in French.Class Hours: 3Lab Hours: 1Prerequisite: FREN 102 Elementary French II or equivalent.Offered fall semester.
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FREN 203 - Intermediate French Conversation I 3 humanities, modern language or elective credits
Designed to provide the student with an opportunity to further master basic vocabulary, structures, and idiomatic expressions through readings, discussions, and role-playing. This course is conducted in French.Class Hours: 3Prerequisite: FREN 201 Intermediate French I or the equivalent.Offered spring semester.
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Geography |
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GEOG 101 - World Geography 3 behavioral/social science credits
This course provides an introductory survey of the study of geography as a social science which emphasizes the relevance of geographic concepts to human problems. Attention is focused on peoples, cultures and resources within a global context. Maps are used extensively throughout the course.Class Hours: 3Prerequisite: ENG 101 Composition and Literature I.
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GEOG 110 - Introduction to GIS 4 social science credits
This course covers the fundamentals of Geographic Information System (GIS) technology and how it is being applied in such diverse fields as planning, marketing, health, criminal justice, political science, natural resources, and engineering. Students will learn the processes to collect, organize, analyze and display geographic data obtained from sources such as address geocoding, GPS, CD-ROM and Web sites. The emphasis of the course will be on data preparation, analysis, and presentation.Class Hours: 4Corequisite: DP 103 Computer Information Systems.
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GEOG 206 - Asia Today 3 behavioral/social science credits
This is an introductory course designed for students who are interested in learning more about Asia; as such, it provides background information on Asia as a whole and an in-depth look at a few selected Asian countries such as India, China, and the Philippines. Current economic, political, and cultural events and their historical and geographical backgrounds are emphasized. In addition, the connections between Asia and the United States and their importance are stressed. The course takes a cross-disciplinary approach to globalization and its effect on the evolving U.S.-Asian relationship.Class Hours: 3Prerequisite: ENG 101 Composition and Literature I or equivalent. An additional course in Geography is highly recommended.
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GEOG 206H - Asia Today-Honors 3 behavioral/social science credits
This is an introductory course designed for students who are interested in learning more about Asia; as such, it provides background information on Asia as a whole and an in-depth look at a few selected Asian countries such as India, China, and the Philippines. Current economic, political, and cultural events and their historical and geographical backgrounds are emphasized. In addition, the connections between Asia and the United States and their importance are stressed.An additional course in Geography is highly recommended.Class Hours: 3Prerequisite: ENG 101 Composition and Literature I or equivalent.
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German |
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GER 101 - Elementary German I 4 humanities, modern language or elective credits
This introductory course for beginning students of German develops the four language communication skills: listening, speaking, reading and writing. It introduces basic vocabulary and grammar and provides opportunities for students to enhance their understanding and appreciation of the German culture.No more than one year of high school German.Class Hours: 4Lab Hours: 1Offered fall semester. modern language or elective credits
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GER 102 - Elementary German II 4 humanities credits
Continuation of Elementary German I.No more than three years of high school German.Class Hours: 4Lab Hours: 1Prerequisite: German 101, Elementary German I.Offered spring semester.
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History |
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HIS 101A - Western Civilization to 1648 3 social science credits
This course is a survey of the history of Western Civilization from its earliest manifestations through the 17th century. The course begins with the birth of civilization, proceeds through Greek and Roman times to the Middle Ages and finally explores the Renaissance, the Reformation, the absolutist monarchies and the Scientific Revolution, ending with the Thirty-Years War and the formation of the nation state.Class Hours: 3
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HIS 102A - Western Civilization II 1648-1914 3 social science credits
This course is a survey of events in Europe from the 18th century Age of Enlightenment until the First World War. The student are introduced to the ideas surrounding the French Revolution and the victory of democracy over the feudal aristocracy, the reform socialist movements of the industrial 19th century and the clash of empires leading to the global warfare in the 20th century.Class Hours: 3
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HIS 104 - Global History to 1648 3 social science credits
This course is a survey of global history from its origins in the fifth century B.C. in Asia, Africa, and the Middle East until the 16th century rise of Western Europe and colonial domination. A thematic approach enables the student to sort through large amounts of factual material to find patterns of development while maintaining sensitivity to cultural and ethnic differences. The rise and decline of major civilizations, the transition from an agrarian to an urban economy and the nature of warfare constitute some of the issues to be elaborated in this class. Emphasis is placed on exploring the historical roots of contemporary conflicts.Class Hours: 3
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HIS 106 - Global History from 1648 3 social science credits
This course is a survey of global history from the 16th century to the present. It explores the origins of the modern era and the forces, which have shaped the 20th century global relations. Attention is given to the development of Western democratic institutions through the English, French, and American revolutions and the European expansion into all corners of the world in the form of colonialism. The response of non-western societies to that expansion dominates much of the course and special emphasis is placed on the resultant changes in Africa, Asia, and the Americas. The course also covers the effects of modern warfare on humankind and new international institutions as the world enters the 21st century.Class Hours: 3
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HIS 107H - Topics Global History-Honors 3 behavioral/ social science credits
This course is a survey of global history from earliest times to the present. It explores themes constant throughout that period to find patterns of development of governmental institutions and economic systems emphasizing the non- western as well as western experience. The rise and decline of major civilizations, the transitions from an agrarian to an urban industrial and now post-industrial society and the nature of warfare are examined. Emphasis is placed on discovering the historical roots of contemporary conflicts.Class Hours: 3Prerequisite: ENG 101 Composition and Literature I.
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HIS 110A - U.S. History Colonial-1800 3 social science credits
This course provides an in-depth analysis of transition in American history from colonial beginnings to an independent national state. It explores clashes or interests, sectional differences, and power conflicts as a new democratic system emerged. Emphasis is placed on changes in local institutions and on cultural and class diversity.Class Hours: 3
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HIS 111A - 19th Century U.S. History 3 social science credits
This course explores the history of the United States from 1800 to the Spanish-American-Cuban War of 1898. Students study the growth of American institution, the struggles over slavery, the causes and consequences of the Civil War, and the development of industrialism. Special attention is paid to Western expansion, the handling of the Indian affairs, and the broadening of political participation.Class Hours: 3
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HIS 112 - 20th Century United States History 3 social science credits
The students examine the history of the United States from pre-World War I to the present; the development and impact of big business; the Progressive Era and World War II; the return to normalcy and the Depression; recovery and the New Deal; World War II and its aftermath; the Cold War, Korea, civil rights; the Kennedy administration and beyond.Class Hours: 3
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HIS 112H - Twentieth Century United States History-Honors 3 social science credits
This course presents a history of the United States from the Spanish-American War to the present; the development and impact of big business; the Progressive Era and World War I; the return to normalcy and the Depression; recovery and the New Deal; World War II and its aftermath; the Cold War, Korea, Civil Rights; the Kennedy Administration. It is designed to provide a background in United States social, economic and diplomatic developments in the 20th century.Class Hours: 3Prerequisite: ENG 101 Composition and Literature I.Not offered every semester.
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HIS 114 - US Constitutional History 3 social science credits
This course explores the historical roots and evolution of the U.S. Constitution from 1787 to the present, beginning with an examination of the document itself in the context of 18th century political theory and social relations as mirrored in the lives of its drafters, and continuing with an analysis of the constitutional controversies over broadening civil rights and popular participation of society through Constitutional amendment.Class Hours: 3
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HIS 115 - Modern Europe 3 social science credits
The breakdown of Europe after World War I; the development of totalitarianism and World War II; the emergence of the new European community and east-west relations; designed for students with some knowledge of world history and a special interest in contemporary European affairs.Class Hours: 3
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HIS 119 - Modern Latin America 3 social science credits
This course is a study of Latin American history and geography to the present. The course of study primarily focuses on 20th century political, economic, social and cultural history of Latin America. Key issues covered include the relationship of Latin American nations among themselves and with the rest of the world. Course examines historical roots of region tensions, national economies, political instability, reform movements and revolutions. The course focuses on evolving role of women, religious upheavals, cultural/artistic movements and problems of sovereignty.Class Hours: 3
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HIS 121 - African-American History 3 social science credits
This survey course covers the experience of Africans and African Americans. It begins with the settlement of Virginia and the arrival of the first African people to the British North America. The course includes a study of the African continent to the 17th century focusing on the movement of African people through the Atlantic Slave Trade. In North America the focus is on the role of African Americans in shaping the national experience. Topics include slavery and resistance to slavery, building of African American communities through the 19th century, impact and outcome of Civil War protest and African American experience prior to and following the Civil Rights Movement. This course attempts to review the experience of this group of Americans to the present.Class Hours: 3
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HIS 128 - African History to 1600 3 social science credits
The students examine the history of Africa from man’s beginning to 1600 AD. This course focuses on the main topics of pre-colonial history such as: Africa at the dawn of history and the beginning of organized societies; early empires of North, West, East, South and Central Africa. Special attention is paid to the African Atlantic slave trade and its impact on Africa.Class Hours: 3
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HIS 129 - Caribbean History 3 social science credits
This course offers an examination of today’s multi- cultural Caribbean. The focus is on the region and the diverse forces that have and continue to shape the culture and society. Regional geography for the course focuses on both Greater and Lesser Antilles, as well as South America, and on the Country of Guyana. Emphasis of the course is on connecting historical processes to the diverse cultural, ethnic, political and social structures of the contemporary Caribbean.Class Hours: 3
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HIS 131 - Modern Africa 3 social science credits
The students examine the history of history of Africa from the early 1600s to the present. Major topics of discussion are the colonization of Africa by the European nations, the African independence movement, and Africa’s challenges, achievements and problems today. This course also focuses on pre-colonial African cultural institutions (social, economic, political, educational and religious) and the impact of colonialism on pre-colonial African cultures.Class Hours: 3
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HIS 218H - Cambridge History-Honors 3 Honors History credits
This course consists of three weeks of intensive study with Cambridge University professors and a Westchester Community College Honors instructor. Pre- and Post-Cambridge conferences for preparation and assessment are required. Students register for two specialized seminars in History Summer School at Cambridge and attend two classes per day, in addition to morning plenary lectures. All written work is submitted to and graded by the Westchester Community College instructor. Students will receive a Certificate of Completion from Cambridge University.Students register for two specialized seminars in History Summer School at Cambridge and attend two classes per day, in addition to morning plenary lectures. All written work is submitted to and graded by the college instructor. Certificate of Completion from Cambridge University; four Westchester Community College Honors History credits.Prerequisite: ENG 101 Composition and Literature I, ENG 102 Composition and Literature II. Admission to the college Honors Program and permission from the instructor.
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HIS 223 - The American Presidency 3 social science credits
Students study the origins and institutional development of the U.S. presidency. The impact of particular presidents is assessed and the effectiveness of presidential leadership is also analyzed.Class Hours: 3
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Human Services |
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HSERV 101 - Introduction to Human Services 3 credits
A historical framework for the present delivery of human services in areas including income maintenance, children’s services, family services, aging, alcohol and substance abuse, mental health, and services for persons with disabilities in a multicultural society. Students learn about basic human needs and how unmet needs create social problems which require societal responses. The class explores the different methods, careers, and job opportunities in the various helping professions, and the goals of the human services curriculum in particular.Class Hours: 3
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HSERV 103 - Human Behavior and Social Development I 3 credits
Examination of individual development within the context of the immediate environment and the larger multicultural societal environment. In examining the developmental process and tasks related to the human life cycle, students are exposed to concepts of sociobiology, psychosocial, behavioral and psychoanalytic theory. The theories of Freud and Erickson are emphasized and integrated into the overall systems framework.Class Hours: 3
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HSERV 109 - Human Services Field Experience I 3 credits
Accompanies Group Dynamics and Leadership course and requires nine hours/week in a human services agency or school where students provide services to individuals or groups. Students are supervised by professional human service workers who help them learn about the function and the structure of the agencies, develop beginning skills in observation, group dynamics, communication, and developing relationships. Students maintain written records of their activities which are used in the linked seminar as a basis for classroom discussion.Must be taken with HSERV 110.Prerequisite: HSERV 101 Introduction to Human Services.Corequisite: HSERV 110 Group Dynamics and Leadership.
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HSERV 110 - Group Dynamics and Leadership 4 credits
This course accompanies Human Services Field Experience I and provides the opportunity for students to integrate their first field work experience with the basic concepts in the social systems approach to helping. Students learn about group dynamics and development. In weekly program skills workshops, students exercise leadership and group membership roles. The class also explores human service value assumptions as well as the many roles of the helping person.Must be taken with HSERV 109. Prerequisite may be waived by Department or Curriculum Chairpersons for experienced people working in the field.Class Hours: 4Prerequisite: HSERV 101 Introduction to Human Services.Corequisite: HSERV 109 Human Services Field Experience I. Exception:
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HSERV 201 - Methods in the Helping Process 3 credits
Accompanies Human Services Field Experience II and provides continued opportunity for students to integrate field work experience with the social systems approach to helping. The class learns the basic skills of the helping process, including interviewing techniques. Students examine their own value systems, strengths and weaknesses, and how these may affect their interpersonal relationships in a multicultural society. They analyze their field settings, use of helping skills, behavioral concepts, and they assess the utility and limitations of the tools of the human service worker.May be taken for Honors. Must be taken with HSERV 203.Class Hours: 3Prerequisite: HSERV 110 Group Dynamics and Leadership and HSERV 109 Human Services Field Experience I.Corequisite: HSERV 203 Human Services Field Experience II.
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HSERV 203 - Human Services Field Experience II 3 credits
This field experience, which accompanies Methods in the Helping Process, requires nine hours a week in a human services agency or school where students continue to perform tasks related and essential to the service offered by the agency. Under the supervision of a professional human services worker, students further develop intensive communications skills such as interviewing, recording, case presentation, and the referral process. Students learn to understand their own feelings and attitudes so they may better differentiate between the personal and professional self. Students maintain written records of their activities which are used in the linked seminar as a basis for classroom discussion.Must be taken with HSERV 201Prerequisite: HSERV 110 Group Dynamics and Leadership and HSERV 109 Human Services Field Experience ICorequisite: HSERV 201 Methods in the Helping Process.
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HSERV 205A - Ethnic and Cultural Diversity 3 credits
This course is designed to provide students with an orientation to inter-group relations that are grounded in economic, political, psychological and sociological theories and concepts. The beginning of the course focuses on developing a framework for examining different theoretical concepts that help in understanding minority group experiences. It then focuses on different strategies for accomplishing change. Finally it focuses on current issues and problems facing the major minority groups in the US today (African-Americans, Hispanics/Latinos, Asians, American Indians, Women, GBLT, and the disabled). Emphasis is placed on self-examination, understanding the diversity of the American experience and embracing multiculturalism.Class Hours: 3
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HSERV 207A - Human Services Field Experience III 3 credits
One hundred twenty-six hours per semester of supervised internship are required in a human service agency or school where students continue to provide services to individuals and groups under professional supervision. Particular emphasis is placed on the understanding of case management skills, advocacy, effective interventions, resource identification, assessment and evaluation.Must be taken with HSERV 208.Prerequisite: HSERV 120 Methods in the Helping Process and HSERV 203 Human Services Field Experience IICorequisite: HSERV 208 Case Management.
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HSERV 208 - Case Management 3 credits
The focus of this course is the process of case management. Students develop a basic understanding of the chief concepts of case management including the goals and principles. Particular attention is paid to the three-step case management process. They learn to: view clients through the lens of the ecosystems theory and strengths perspective and to complete a 10 domain assessment; develop goal focused plans using the SMART format; and identify a range of possible interventions. Attention is paid to understanding the service delivery system, with particular attention to government programs of benefits and entitlements. Finally students master the primary roles of case managers which include advocate, broker and negotiator.May be taken for Honors. Must be taken with HSERV 207A.Class Hours: 3Prerequisite: HSERV 120 Methods in the Helping Process and HSERV 203 Human Services Field Experience II.Corequisite: HSERV 207A Human Services Field Experience III.
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Interdisciplinary Studies |
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INTER 101 - Introduction To Schools and Teaching 3 credits
This course introduces students to careers in education through lectures, discussions, case studies, and analyses of controversial issues in education. Among the topics studied are: history and social context of education, role and responsibilities of teachers, developing a personal philosophy of teaching, testing and assessment, curriculum and instructional issues, ethical issues in teaching, and decision-making governance in education. A field visit to a school is required.Class Hours: 3Prerequisite: ENG 101 Composition & Literature I.
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INTER 106H - Topics in History of Ideas-Honors 3 credits
This interdisciplinary Humanities course offers students an opportunity to explore classic philosophical texts, the social and historical contexts within which they were written, and the powerful ideas they contain. Among the influential thinkers and texts that may be covered are Plato, Aristotle, Confucius, the Bible, the Koran, Calvin, Locke, Rousseau, Burke, Marx, Freud, Jung, and Gandhi.Class Hours: 3Prerequisite: ENG 101 Composition and Literature I and Honors permission.
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INTER 108 - Literature & Psychology 3 credits
The disciplines of literature and psychology offer unique ways to understand and explain human behavior. This course explores psychological theories and concepts and applies these to literary texts. Student read key texts in psychology, become familiar with important concepts, and critique literature using psychoanalytical methods. Readings include Freud, Jung, classic fairy tales, fiction and drama, along with historical and cultural perspectives on literature and psychology.Class Hours: 3Prerequisite: ENG 101 Composition & Literature I, PSYCH 101 General Psychology.
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INTER 110 - Introduction to Oceanography 4 science credits
An introductory survey of the science of oceanography. The course covers chemical and physical properties of sea water, ocean waves, tides, currents, marine geology, the structure of coasts and sea floors, continental drift, plate tectonics, marine biology, types and interrelation of marine organisms, ocean resources, and marine pollution.Class Hours: 3Lab Hours: 2
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INTER 110 - Introduction to Oceanography 4 credits
An introductory survey of the science of oceanography. The course covers chemical and physical properties of sea water, ocean waves, tides, currents, marine geology, the structure of coasts and sea floors, continental drift, plate tectonics, marine biology, types and interrelation of marine organisms, ocean resources, and marine pollution.Class Hours: 3Lab Hours: 2
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INTER 111 - Introduction to Oceanography 4 credits
An introductory survey of the science of oceanography. The course covers chemical and physical properties of sea water, ocean waves, tides, currents, marine geology, the structure of coasts and sea floors, continental drift, plate tectonics, marine biology, types and interrelation of marine organisms, ocean resources, and marine pollution.Class Hours: 3Lab Hours: 2
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INTER 115 - Introduction to Standards 3 credits
This course is designed to introduce students to the concepts of standards and standardization in domestic and international trade and commercial practice. Students learn about the standards development process, standards development organizations, and have the opportunity to develop a standard as part of a group project. This course is recommended for Business, Engineering Technology and Computer Science students.Class Hours: 3Prerequisite: ENG 101 Composition & Literature I.
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INTER 129 - Science Workshop 0 credits
This interdisciplinary workshop develops literacy in the natural and health sciences.Open only to students in the Health Care Professions Project. Charged as 2 credits.Offered fall and spring semesters.
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INTER 161H - Seminar in Ethics-Honors 3 credits
The Honors Seminar in Ethics is a course whose text is a collection of excerpts written by Western philosophers from Plato to Sartre. We also read short stories, a novel, and plays with protagonists who struggle with moral dilemmas. Students are required to give presentations of their own choice (with the approval of the instructor) about religions, philosophers, belief systems, or other related topics. For example, in the past we have learned about Tao; Confucianism; Ethics in Christianity, Judaism, and Buddhism, West African religions; animal rights, etc. Journal responses on every reading and essays dealing with ethical questions which arise in our texts are assigned. Students are encouraged to engage in free and open discussions, to question, and to listen to others’ views with respect and interest.Class Hours: 3Prerequisite: ENG 101, 102 Composition and Literature I & II.Offered spring semester.
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INTER 200A - Initial Teaching Experience Program (ENG) 3 credits
An interdisciplinary independent study course, ITEP (Initial Teaching Experience Program) offers students experience in college-level instruction and tutoring. Under the close supervision of a faculty mentor, students observe teaching and learning in an English class, meet regularly with the instructor to discuss issues related to the class and specific content area instruction, and tutor students in the mentor’s classroom and at the college’s Academic Support Center. Each student must submit an application and receive the written nomination of the intended faculty member.Class Hours: 5Prerequisite: ENG 101 Composition and Literature I and permission of Instructor.
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INTER 200B - Initial Teaching Experience Program (SPA) 3 credits
An interdisciplinary independent study course, ITEP: Spanish (Initial Teaching Experience Program: Spanish) offers students experience in college-level instruction and tutoring. Under the close supervision of a faculty mentor, students observe teaching and learning in Spanish, meet regularly with the instructor to discuss issues related to the class and specific content area instruction, and tutor students in the mentor’s classroom and in a foreign language tutoring lab. Each student must submit an application and receive the written nomination of the intended faculty member.Class Hours: 5Prerequisite: ENG 101 Composition and Literature I, an advanced level of proficiency in Spanish (or foreign language placement score of 500), and permission of Instructor.
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