Jun 26, 2024  
Fall 2014 Course Catalog 
    
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Fall 2014 Course Catalog [ARCHIVED CATALOG]

Course Descriptions

 
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 .
 

English
  

  • ENG 298 - Women Writers

    3 English or 3 Humanities credits
    This course explores gender issues in novels, plays, poems, short stories, and essays written by women. Readings are primarily from modern American and British literature, with global literature in translation, along with historical and cultural perspectives. Students read and analyze literary texts, write critical essays, and relate the history and culture of women to the texts.

    Class Hours: 3
    Prerequisites: ENG 101 - Writing and Research  and ENG 102 - Writing and Literature .
  

  • ENG 298H - Women Writers - Honors

    3 English or 3 Humanities credits
    This course explores gender issues in novels, plays, poems, short stories, and essays written by women. Readings are primarily from modern American and British literature, with global literature in translation, along with historical and cultural perspectives. Students read and analyze literary texts, write critical essays, and relate the history and culture of women to the texts.

    Class Hours: 3
    Prerequisites: ENG 101 - Writing and Research  and ENG 102 - Writing and Literature . Offered fall semester.
  

  • FILM 125 - Writing for Film

    3 humanities credits
    This course teaches the technical and esthetic foundations of screen writing. Students learn standard screenplay formatting as well as techniques for writing flashbacks, montages, parallel actions and telephone conversations. In addition, the course provides a foundation in narrative theory, in particular three-act structure. Presentations, exercises and demonstrations focus on visual narratives and dialog. Students produce one short group screenplay and one 15-page individual screenplay.

    Class Hours: 3
    Prerequisites: ENG 101 - Writing and Research .
  

  • FILM 125H - Writing for Film-Honors

    3 humanities credits
    Writing for Film-Honors is an intensive screenwriting workshop that incorporates critical as well as creative modes of expression. Students compare literary texts with motion pictures in order to gain a deeper understanding of the similarities and differences between the two art forms. They then engage in a variety of writing exercises before composing their own screenplays. As part of the course requirements, students engage in a group screenwriting project that ultimately leads to the production of a student video.

    Notes: Honors permission required.
    Class Hours: 3
    Prerequisites: ENG 101 - Writing and Research  and ENG 102 - Writing and Literature .
  

  • FILM 220 - Fiction Into Film

    3 humanities credits
    This course approaches film as literature, one of the most popular and important forms of storytelling in our culture today. Students learn about the elements of fiction that link filmmaking to traditional literature as well as the technical and artistic features that make film so distinctive. By examining the heroes, stories, and cultural values at work in the movies, students learn how to become more informed, critical, creative viewers of fiction film.

    Notes: May be taken for Honors.
    Class Hours: 3
    Prerequisites: ENG 101 - Writing and Research  and ENG 102 - Writing and Literature .
    Not offered every semester.
  

  • FILM 220H - Literature Into Film

    3 humanities credits
    This course explores film as a form of literature. Students study the similarities and differences between filmmaking and other forms of storytelling. They learn about the element of fiction common to movies and traditional literature as well as the technical and aesthetic features that make cinema so distinctive. By examining the heroes, stories, and cultural values at work in the movies, students learn how to become more informed, critical, creative viewers of feature films.

    Class Hours: 3
    Prerequisites: ENG 101 - Writing and Research  and ENG 102 - Writing and Literature .

English as a Second Language (Academic)
  

  • ESL 94 - Introduction to Academic Writing 1

    0 credits
    This course is intended for nonnative speakers of English whose English writing proficiency must increase before they are able to take ENG 101 - Writing and Research and academic subjects that require essay examinations and term papers. Through practice in sentence structure and in planning, writing, and revising essays, students will continue to improve writing proficiency in English.

    Notes: Was ESL 004 prior to Fall 2010.
    Class Hours: 5
    Prerequisites: A score of 5 or 6 on the Placement Essay Exam.
    Offered every semester.
  

  • ESL 122 - Introduction to Academic Writing 2

    3 credits
    This course is intended for nonnative speakers of English whose English writing proficiency must increase before they are able to take ENG 101 Writing and Research  and academic subjects that require essay examinations and term papers. Through practice in sentence structure and in planning, writing, and revising essays, students will continue to improve writing proficiency in English.

    Class Hours: 3
    Prerequisites: A score of 7 on the Placement Essay Exam or a passing grade in ESL 94 Introduction to Academic Writing 1 .
    Pre or Corequisites: Two hours per week of tutorial work in the Academic Support Center are required.

Fashion Merchandising
  

  • FASH 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.

    Notes: Was RET 105 previous to Fall 2010.
    Class Hours: 3
  

  • FASH 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.

    Notes: Was RET 115 previous to Fall 2010.
    Class Hours: 3
  

  • FASH 120 - 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.

    Misc. Hours: 6 hours of integrated lecture and studio/lab.
    Prerequisites: Expertise of sewing on a machine is required. A basic sewing course taken elsewhere is also acceptable.
  

  • FASH 125 - Fashion Show Production and Event Planning

    1 credits

    This course covers the many aspects of producing a fashion show including budget planning; types of shows and their purposes, the role of the show in contemporary merchandising, promotion and marketing; writing the show commentary; and the various responsibilities of the members of the production team. It will give students an overview to enable them to plan well-organized, creative, and memorable events, from fashion shows and trunk shows to galas and product launches. Theme and venue selection, budget, invitations, publicity, participants, decor, music and favors are discussed as integral components of this important aspect of the fashion industry. Students must participate in the department fashion shows.

    Class Hours: 1
  

  • FASH 205 - Textiles in the Global Marketplace

    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.

    Notes: Was RET 205 previous to Fall 2010.
    Class Hours: 3
    Prerequisites: FASH 105 Introduction to the Fashion Industry .
    Offered fall semester.
  

  • FASH 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.

    Notes: Was RET 206 previous to Fall 2010.
    Class Hours: 3
    Offered spring semester.
  

  • FASH 207 - Retail and 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.

    Notes: Was RET 207 previous to Fall 2010.
    Prerequisites: Requires departmental consent.
  

  • FASH 212 - Fashion Advertising

    3 credits
    This course examines principles and methods of advertising and promotion used by manufacturers, designers, and retailers in the fashion industry. Students analyze how marketing objectives and strategies influence advertising and other forms of promotion in fashion. Students also develop advertising campaign strategies, create and refine advertisements, select advertising media, prepare budgets, and implement and manage advertising campaigns using interactive media tools.

    Class Hours: 3
  

  • FASH 215 - International Fashion Buying

    3 credits
    The buying function in domestic and international department stores, specialty stores, discount chain stores, independent stores, and non-store retail formats will be studied. The buying activity and how it is affected by store organization, merchandise offered, and store’s dollar volume are examined in order to forecast and satisfy consumer needs. The buyer’s role in merchanidise planning and control, sourcing domestic and foreign supply chains are also explored in order to undestand channels of distribution in relationship to retail image.

    Class Hours: 3
    Pre or Corequisites: FASH 115 Fashion Design Technology , FASH 205 Textiles in the Global Marketplace , and FASH 212 Fashion Advertising .
    Offered spring semester.
  

  • FASH 220 - Apparel and Design 1

    4 credits
    Students learn to drape intricate garments. Projects include draping rousers, notch and shawl collar jackets, dolman sleeves, and skirt variations. Original design is executed from a sketch and a sample garment is constructed. Material costs and lab fees apply.

    Misc. Hours: 6 hours of integrated lecture and studio/lab.
    Prerequisites: Expertise of sewing on a machine is required. A basic sewing course taken elsewhere is also acceptable.
  

  • FASH 221 - Apparel and Design 2

    4 credits
    Continuation of more advanced draping problems. Includes draping in a variety of fabrics. Original designs for lingerie, knitwear, tailored jacket and term garments are draped and constructed in fabric. Material costs and lab fees apply.

    Misc. Hours: 6 hours of integrated lecture and studio/lab.
    Prerequisites: FASH 220 Apparel and Design 1 .
  

  • FASH 230 - Fashion Art Techniques 1

    3 credits
    For the fashion design, art and merchandising student, a fast-paced creative course with a focus on the fashion, art and aesthetics of style. Students will create projects encompassing light, color, and silhouette as they relate to the image of fashion. The course includes a major emphasis on celebrity styling, digital image building and brand and social networking.

    Class Hours: 3
  

  • FASH 231 - Fashion Art Techniques 2

    3 credits
    This course gives students an understanding of the influence of fabrics, their patterns and textures when designing for the fashion figure and environment and it provides an awareness of broad-based market demands. Students will learn to develop an awareness of market timing (seasonal and campaigns), marketable presentations, and to appreciate the relationship of theme, fabrics, price range, and colors in the preparation of a portfolio.

    Class Hours: 3
    Prerequisites: FASH 230 Fashion Art Techniques 1 .
  

Film
  

  • FILM 100 - Introduction to Film

    3 humanities credits

    An introduction to the language of film, this course familiarizes students with the key elements of cinema: narrative, cinematography, mise-en-scene, editing, and sound. Focusing primarily on fictional narrative films, the course explores the ways in which filmmakers employ the basic elements of cinema to reveal character, convey plot and theme, and create meaning. Both “Classical” Hollywood style and alternative styles are discussed. Students learn to critically analyze films and effectively communicate their ideas in writing. In addition to a mid-term and a final exam, there are weekly assignments and one paper.

    Class Hours: 3
  

  • FILM 101 - Film 1895 to 1945

    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: 3
    Prerequisites: FILM 100 Introduction to Film .
  

  • FILM 102 - Film 1945 to Present

    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: 3
    Prerequisites: FILM 100 Introduction to Film .
  

  • 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: 3
    Not offered every semester.
  

  • 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.

    Notes: May be taken for Honors.
    Class Hours: 3
    Not offered every semester.
  

  • 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: 3
    Not offered every semester.
  

  • FILM 114H - World Cinema — Honors

    3 humanities credits
    This is an honors-level seminar on the movies as an art form and as an international multicultural phenomenon. Students will engage in a focused exploration of the technical and formal elements that make the movies a unique and powerful means of human expression, one that finds its definition in diverse cultural contexts. The course will provide students with a window onto the rich cultural landscape beyond their own, exposing them to cinematic accomplishments that extend beyond the conventional American model and their own experience and introducing them to the national cinemas of Africa, Asia, Europe, Central and South America, India and the Middle East, with their distinctive perspectives, attitudes, values and beliefs. The course will concern itself with culture and its impact on film as a work of art, with culture as shaper of both content and form. Methods include class discussion, oral and written reports, individual and group class presentations, readings, and critical viewing of selected films and videos.

    Class Hours: 3
  

  • 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: 3
    Offered fall semester.
  

  • FILM 120 - Filmmaker’s Workshop 1

    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: 3
    Not offered every semester.
  

  • FILM 150 - Film Internship

    3 credits
    Internships are designed to promote career awareness through work experience in the specific field. Students integrate classroom theory with a monitored and supervised work experience. Periodic meetings with faculty advisor and maintenance of a portfolio and/or journal are required.

    Class Hours: 180
    Prerequisites: Consent of curriculum chair.

Finance
  

  • 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: 3
    Lab Hours: 1
    Prerequisites: ACC 120 Managerial Accounting  and CIS 110 Computer Information Systems .

Food Service Administration — Culinary Arts & Management
  

  • FOODS 101 - Exploring Culinary Arts

    3 credits

    This course explores the vast opportunities available to students in culinary arts and demonstrates essential, foundation skills and knowledge for achieving success and self-confidence. The course content and lab activities enhance students’ abilities in professional culinary techniques, sanitation, knife skills, and food production as well as reading, writing and basic mathematical calculation skills related to culinary arts. Upon completion of this course, students are well prepared to pursue more advanced Culinary Arts courses in the curriculum.  

    Class Hours: 2
    Lab Hours: 3
    Pre or Corequisites: ENG 91 - Writing for College 1 ,  or READ 93 - Foundations of College Reading , or MATH 92 - Prealgebra  or any comination thereof. 

  

  • 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: 3
    Pre or Corequisites: Pre- or Corequisite: MGT 101 Business Organization and Management  or departmental permission.
    Offered fall semester.
  

  • 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: 6
    Prerequisites: FOODS 113 Quantity Food Production  and FOODS 114 Quantity Food Production Lab  or departmental permission.
    Pre or Corequisites: Pre- or Corequisite:  FOODS 108 Food Service Operations Management  or departmental permission.
    Offered fall semester.
  
  
  

  • 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: 2
    Corequisite: FOODS 114 Quantity Food Production Lab  or departmental permission.
    Prerequisites: FOODS 111 Principles of Food Preparation  and FOODS 112 Principles of Food Preparation Lab  or departmental permission.
    Offered spring semesters.
  

  • 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: 6
    Corequisite: FOODS 113 Quantity Food Production  or departmental permission.
    Prerequisites: FOODS 111 Principles of Food Preparation  and FOODS 112 Principles of Food Preparation Lab  or departmental permission.
    Offered spring semester.
  

  • 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: 1
    Offered fall and spring semesters.
  

  • 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: 1
    Prerequisites: FOODS 111 Principles of Food Preparation  or departmental permission.
    Offered spring semester.
  

  • 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: ?
  

  • FOODS 216 - Advanced Foods - Garde Manger Lab

    0 credits
    This lab course is associated with course FOODS 215.

    Class Hours: ?
    Lab Hours: ?
  

  • 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: Pre or Corequisites:  FOODS 111 Principles of Food Preparation  and FOODS 112 Principles of Food Preparation Lab .
  

  • FOODS 221 - Advanced Foods - Multicultural Foods Lab

    0 credits
    This lab course is associated with course FOODS 220.

    Class Hours: ?
    Lab Hours: ?
    Pre or Corequisites: delete previous
  

  • 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: 3
    Prerequisites: FOODS 113 Quantity Food Production  recommended.
    Offered spring semester.
  
  
  

  • FOODS 233 - Advanced Foods - Advanced Baking Lab


    This lab course is associated with course FOODS 232.
  

  • 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: 1
    Prerequisites: Work experience and accepted report.
    Offered spring semester.
  

  • 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.

    Notes: 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: ?
  

  • FOODS 251 - Advanced Foods - Beverage Management and Services Lab

    0 credits
    This lab course is associated with course FOODS 250.

    Class Hours: ?
    Lab Hours: ?

Food Service Administration — Dietetic Technician (Nutrition Care) and Foods and Nutrition
  

  • 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.

    Notes: Open to all students.
    Class Hours: 3
  

  • NUTR 105 - Nutrition Care 1

    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 Nutrition Care 2 .

    Class Hours: 3
    Offered fall semester.
  

  • NUTR 107 - Dietetic Seminar

    1 credits
    Topics related to professional organizations and obligations; preparation for employment.

    Notes: Recommended as a fourth semester course.
    Class Hours: 1
    Offered spring semester.
  

  • 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: 3
    Prerequisites: Admission to ADN Program.
  

  • NUTR 115 - Nutrition Care 2

    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: 3
    Prerequisites: NUTR 105 Nutrition Care 1  or departmental permission.
    Offered spring semester.
  

  • 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: 3
    Offered spring semester.
  

  • NUTR 120 - Foods (and Lab)

    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.

    Notes: Thers is a uniform requirement for this class.
    Class Hours: 3
    Lab Hours: 3
    Prerequisites: For their own safety and the safety of others in the class, students must be capable of the following basic skills and behavioral standards which are necessary for successful completion of this course. Students should not enroll in this course if they believe they cannot meet the following criteria.

    1. Able to focus on the “task at hand.”  
          a. Attention to an open flame while cooking on a gas stove.
          b. Attention when handling knives and sharp culinary equipment.
    2. Able to perform tasks requiring manual dexterity while using equipment in the culinary labs.
    3. Able to function in a fast-paced and crowded work environment.
    4. Able to observe safety procedures.

    Offered fall semester.
  

  • 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: 3
    Prerequisites: NUTR 120 - Foods (and Lab) 
    Offered spring semester.
  

  • NUTR 145 - Clinical Practicum 1

    3 credits
    Application of the theory learned in NUTR 105 Nutrition Care 1  and NUTR 115 Nutrition Care 2  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 calorie and nutrient intake.

    Notes: NUTR 115 Nutrition Care 2  must be taken before or with this course.
    Misc. Hours: Clinical hrs. 9
    Prerequisites: NUTR 105 Nutrition Care 1  or permission of Department Chair.
    Pre or Corequisites: Pre- or Corequisite: NUTR 115 Nutrition Care 2 .
    Offered spring semester.
  
  

  • 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: 1
    Offered fall semester.
  

  • NUTR 245 - Clinical Practicum 2

    4 credits
    Application of the theory learned in NUTR 205 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.

    Notes: NUTR 205 Clinical Nutrition  must be taken before or with this class. Clinical hrs: 12.
    Prerequisites: NUTR 145 Clinical Practicum 1 .
    Pre or Corequisites: Pre- or Corequisite:  NUTR 205 Clinical Nutrition .
    Offered fall semester.
  

  • NUTR 247 - Clinical Practicum 3

    4 credits
    Application of management and clinical principles related to the provision of nutrition care as practiced by the dietetic technician.

    Misc. Hours: Clinical hrs. 12.
    Prerequisites: NUTR 245 Clinical Practicum 2  or departmental permission.
    Pre or Corequisites: Pre- or Corequisite: NUTR 123 Food Service Systems Management .
    Offered spring semester.

French
  

  • FREN 101 - Elementary French 1

    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.

    Notes: No more than one year of high school French.
    Class Hours: 4
    Lab Hours: 1
    Offered fall and spring semesters.
  
  

  • FREN 103 - Beginning French Conversation 1

    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: 3
    Offered summer semester.
  

  • FREN 201 - Intermediate French 1

    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: 3
    Lab Hours: 1
    Prerequisites: FREN 102 Elementary French 2  or equivalent.
    Offered fall semester.
  

  • FREN 203 - Intermediate French Conversation 1

    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: 3
    Prerequisites: FREN 201 Intermediate French 1  or the equivalent.
    Offered spring semester.

Geography
  

  • 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: 3
    Prerequisites: ENG 101 - Writing and Research .
  

  • 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: 4
    Corequisite: CIS 110 Computer Information Systems .
  

  • 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: 3
    Prerequisites: ENG 101 - Writing and Research  or equivalent. An additional course in Geography is highly recommended.
  

  • 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.

    Notes: An additional course in Geography is highly recommended.
    Class Hours: 3
    Prerequisites: ENG 101 - Writing and Research  or equivalent.

German
  

  • GER 101 - Elementary German 1

    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.

    Notes: No more than one year of high school German.
    Class Hours: 4
    Lab Hours: 1
    Offered fall semester. modern language or elective credits
  

Global Business
  

  • GLBUS 201 - Global Business

    3 credits

    This survey course in Global Business is designed to examine the basic issues concerned with international trade characterized by rapid change in worldwide political, economic, technological, ecological and cultural environments. While the course focuses on economics, management and financial practices, specific topics such as the scope of international business, the multinational firm, government policies, products and manufacturing, documentation, and sustainability are also explored.

    Notes: May be taken for Honors credit with approval from the Business Program co-directors.
    Class Hours: 3
    Prerequisites: MGT 101 - Business Organization and Management 
  

  • GLBUS 203 - Global Marketing

    3 credits

    Building upon the concepts learned in basic business and Global Business courses, students explore marketing challenges faced by companies operating globally. Socio-economic, political, and legal considerations will be analyzed. Market research, product constraints, pricing, consumer behavior, distribution, and promotion will be studied in depth.

    Class Hours: 3
    Prerequisites: MKT 101 - Marketing 
    Pre or Corequisites: GLBUS 201 - Global Business 


History
  

  • 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
    Pre or Corequisites: Student must be prepared to enter ENG 101 - Writing and Research  by having completed ENG 92 - Writing for College 2 , ESL 122 - Introduction to Academic Writing 2 , or by having a ESSAY test score of 8 or higher on the placement exam. Or student may have a pre- or corequisite of ENG 101 - Writing and Research  or ENG 101H - Writing and Research - Honors . 
  
  

  • 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
  

  • 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
  

  • HIS 107H - Topics Global History-Honors

    3 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: 3
    Prerequisites: ENG 101 - Writing and Research .
  

  • 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
  
  
  

  • HIS 112H - 20th 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: 3
    Prerequisites: ENG 101 - Writing and Research .
    Not offered every semester.
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • HIS 218H - Cambridge History-Honors

    3 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.

    Notes: 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.
    Prerequisites: ENG 101 - Writing and Research  and ENG 102 - Writing and Literature . Admission to the college Honors Program and permission from the instructor.
  

  • HIS 220 - Great Trials in History

    3 social science credits
    This is a survey course of famous trials in legal, historical, political, social and literary context starting with a foundation in how societies define law. The class will study twelve trials in-depth using both specific and comparative analysis. Critical thinking and analysis of the cases are integral to the course which will span over 2000 years of legal judgment.

    Class Hours: 3
    Prerequisites: ENG 101 - Writing and Research  (or ENG 101H - Writing and Research - Honors ).
  

  • 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

Human Services
  

  • 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
  

  • HSERV 102 - Human Behavior and Social Development/Lifespan

    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.

    Notes: Was HSERV 103 previous to Fall 2010.
    Class Hours: 3
 

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