May 13, 2024  
Spring 2016 Course Catalog 
    
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Spring 2016 Course Catalog [ARCHIVED CATALOG]

Course Descriptions

Students should consult with their curriculum chair or counselor when selecting courses to satisfy program requirements. Please note: The honors versions of courses satisfy the same requirements as the non-honors versions.
 

Film
  

  • FILM 109 - Film — American Cinema

    3 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.
    Not offered every semester.
  

  • FILM 113 - Film Study — World Cinema

    3 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.

    Not offered every semester.
  

  • FILM 114H - World Cinema — Honors

    3 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.
  

  • FILM 115H - American Cinema —Honors

    3 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.

    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.

    Not offered every semester.
  

  • FILM 125 - Writing for Film

    3 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.

    Notes: This course was listed as ENG 125 prior to Fall 2015.
    Pre or Corequisites: ENG 101 - Writing and Research .
  

  • FILM 125H - Writing for Film - Honors

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

  • FILM 130 - Digital Storytelling

    3 credits
    This hands-on course centers on telling stories using video. Students work individually to produce, edit, and output original short films using pocket cameras and iMovie (an entry-level, non-linear editing software). Topics include storytelling, shot composition, storyboarding, audio recording, editing, and workflow.
  

  • FILM 140 - Video Production

    3 credits
    This hands-on course focuses on the technical aspects of digital video production. Students work in teams to produce short fiction films using single camera techniques. Topics include cinematography, lighting, location sound, casting, pre-production, production and post-production. 

    Notes: This course was listed as ART 182 prior to Fall 2015.
  

  • FILM 142 - Video Editing

    3 credits
    This course focuses on technical and aesthetic aspects of digital video editing. Using Final Cut Pro software, students learn how to edit fiction and non-fiction form found footage and/or other own personal material. Through study of historical and contemporary films, stuidents gain an understanding of editing styles and techniques.

    Notes: This course was listed as ART 151A Digital Video 1 prior to Fall 2015.
  

  • FILM 143 - Advanced Video Editing

    3 credits
    A continuation of FILM 142 Video Editing , this course explores “real world” projects for professional industries and contemporary filmmakers, as well as experimental art videos. Students create broadcast quality projects using sophisticated editing tools, compositing tools, including motion transitions, type effects and a host of special effects capabilities. Students learn to manage complex projects and work with audio applications in conjunction with video. Center for the Arts, Peekskill Extension Center.

    Notes: This course was listed as ART 152 Digital Video 2 prior to Fall 2015.
    Prerequisites: FILM 142 Video Editing .
  

  • FILM 145 - Documentary Video

    3 credits
    This course examines directing and producing techniques through the study of documentary videos and films. Students explore the social, psychological, political, and ethical issues that define the documentary film genre, and develop a proposal for their own documentary project. Topics covered include how to find and tell a story, and how to communicate a statement through visual and journalistic techniques. Essential production and budget management strategies are also reviewed. Center for the Arts, Peekskill Extension Center.

    Notes: This course was listed as ART 174 prior to Fall 2015.
    Prerequisites: FILM 142 Video Editing , or permission of instructor.
  

  • 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.

    Prerequisites: Consent of curriculum chair.
  

  • FILM 220 - Fiction Into Film

    3 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: This course was listed as ENG 220 prior to Fall 2015. May be taken for Honors.
    Prerequisites: ENG 101 - Writing and Research  and ENG 102 - Writing and Literature .
    Not offered every semester.
  

  • FILM 220H - Literature Into Film

    3 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.

    Prerequisites: ENG 101 - Writing and Research  and ENG 102 - Writing and Literature .

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.

    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.  

    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.

    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.

    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.

    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.

    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.

    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.

    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.
  

  • FOODS 216 - Advanced Foods - Garde Manger Lab

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

  • 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.

    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.

    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.

    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.

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

  • FOODS 250 - Advanced Foods - Beverage Management and Services (and Lab)

    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.

    Corequisite: FOODS 251 - Advanced Foods - Beverage Management and Services Lab 
    Prerequisites: FOODS 111 - Principles of Food Preparation  and FOODS 112 - Principles of Food Preparation Lab 

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.
  

  • 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 .

    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.
    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.
  

  • 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.

    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.

    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.
    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.

    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.
    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.

    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.

    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 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.
    Offered fall and spring semesters.
  
  

  • FREN 103 - Beginning French Conversation 1

    3 credits
    Basic conversation course for beginners, which emphasizes the four language skills: listening, speaking, reading and writing using real life situations.

    Offered summer semester.
  

  • FREN 201 - Intermediate French 1

    3 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.

    Prerequisites: FREN 102 Elementary French 2  or equivalent.
    Offered fall semester.
  

  • FREN 203 - Intermediate French Conversation 1

    3 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.

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

Geography
  

  • GEOG 101 - World Geography

    3 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.

    Prerequisites: ENG 101 - Writing and Research .

German
  

  • GER 101 - Elementary German 1

    4 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.
    Offered fall semester. modern language or elective credits
  

Global Business
  

  • GLBUS 201 - Global Business

    3 credits
    This course will examine the major issues concerning a business environment characterized by rapid globalization and change. The course will focus primarily on emerging and non-Western economies, and will explore in-depth the cultural, historical, legal, political, economic, technological, and environmental factors that affect global business. Topics such as the scope of international business, multinational firms, government policies, trade theories, and sustainability are also explored.

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

  • GLBUS 203 - Global Marketing

    3 credits
    This course with equip students will the analytical tools, research skills, and terminology involved in developing a global mindset. Students will analyze the related cultural, social, economic, political, and legal considerations; they will develop analytical frameworks crucial for managerial decision-making; and they will conduct in-depth research into a specific non-Western or emerging economy and develop a comprehensive strategic marketing plan to expand into that market.

    Pre or Corequisites: GLBUS 201 - Global Business  

Health & Human Performance
  

  • HHP 101 - Personal Training

    3 credits
    This course will prepare and qualify students to work as personal trainers. Students will learn to: properly screen and evaluate clients for safe participation in an exercise program, design and implement exercise prescriptions for multiple populations an goal attainment, and apply the principles of exercise in a personal training environment. The professional Personal Training credential is available through the National Council on Strength and Fitness.

    Corequisite: HHP 102 - Personal Training Internship  
  

  • HHP 102 - Personal Training Internship

    1 credits
    This internship will allow students to apply knowledge and skills learned in the capstone course (HHP 101 ) in a professional fitness setting, under the guidance of fitness professionals. Instruction will include discussion and observation of facilities management and safety; it will include direct observation and participation at on off-campus facility. (*Available only to students who take HHP 101 ; placement must be approved by the Curriculum Chair.)

    Corequisite: HHP 101 - Personal Training  
  

  • HHP 120 - Trends in Fitness & Human Performance

    1 credits
    This course introduces students to the most current concepts, trends and programs in: personal fitness, group fitness, sports performance and functional training. Students will learn basic fundamentals of each fitness discipline through discussion and the use of cardiovascular equipment, traditional free weights, and fitness machines.
  

  • HHP 200 - Exercise Physiology & Lab

    4 credits
    This course will study the response of the human body to physical activity, exercise and stress. It will examine the affects of: acute and repeated bouts of exercise, environmental factors, gender and age on metabolic, neuromuscular, cardiovascular and respiratory function. The affect of physical activity upon disease, prevention and rehabilitation will be discussed. (*Recommended for students who plan to work in an existing fitness facility.)

    Prerequisites: BIOL 121 - Anatomy and Physiology 1 (and Lab)  

History
  
  
  

  • HIS 104 - Global History to 1648

    3 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.

    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 106 - Global History from 1648

    3 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.

    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 107H - Topics Global History-Honors

    3 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.

    Prerequisites: ENG 101 - Writing and Research .
  

  • HIS 110 - U.S. History Colonial-1800

    3 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.
  
  
  

  • HIS 112H - 20th Century United States History-Honors

    3 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.

    Prerequisites: ENG 101 - Writing and Research .
    Not offered every semester.
  

  • HIS 114 - US Constitutional History

    3 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.
  

  • HIS 115 - Modern Europe

    3 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.
  

  • HIS 119 - Modern Latin America

    3 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.
  

  • HIS 121 - African-American History

    3 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.

    Notes: Students who complete this course cannot use HIS 133  or HIS 134  to fulfill degree and/or general education requirements.
  

  • HIS 128 - African History to 1600

    3 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.
  

  • HIS 129 - Caribbean History

    3 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.
  

  • HIS 131 - Modern Africa

    3 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.
  

  • HIS 133 - African American History to 1865

    3 credits
    This American history course covers Africans and African Americans until the end of the Civil War. The African continent to 1600, the Atlantic Slave Trade in North America and The British North American settlements. 18th century topics include: The Struggle for Independence and The New Nation. 19th century conclusion includes: Antebellum America, Slavery, Opposition to Slavery, the Election of 1860, the Civil War, Emancipation Proclamation, and the end of the Civil War in 1865.

    Notes: Students who complete this course cannot use HIS 121  to fulfill degree and/or general education requirements.
    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 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 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.

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

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.
  

  • 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.
  

  • HSERV 200 - 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.

    Notes: Was HSERV 205A previous to Fall 2010.
  

  • HSERV 224 - Introduction to Research and Statistical Methods

    3 credits
    This course is designed to prepare students to read, critically evaluate, and use research in Human Services. The course will provide the basic concepts of probability, descriptive, and inferential statistics and how they are utilized in research. Course content includes: scientific method, literature review, ethical standards, research methodology and design, tools of descriptive statistics, statistical problem solving, and the review and utilization of research findings.

    Prerequisites: HSERV 260 - Group Dynamics and Leadership  
  

  • HSERV 260 - Group Dynamics and Leadership

    4 credits

    This course accompanies HSERV 261 Human Services Field Experience 1  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.

    Notes: Was HSERV 110 previous to Fall 2010.

     
    Corequisite: HSERV 261 Human Services Field Experience 1 .
    Prerequisites: HSERV 101 Introduction to Human Services .
  

  • HSERV 261 - Human Services Field Experience 1

    3 credits
    Accompanies HSERV 260 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.

    Notes: Was HSERV 109 previous to Fall 2010.
    Corequisite: HSERV 260 Group Dynamics and Leadership .
  

  • HSERV 262 - Methods in the Helping Process

    3 credits
    Accompanies HSERV 263 Human Services Field Experience 2  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.

    Notes: Was HSERV 201 previous to Fall 2010.
    Corequisite: HSERV 263 Human Services Field Experience 2 .
    Prerequisites: HSERV 260 Group Dynamics and Leadership .
  

  • HSERV 263 - Human Services Field Experience 2

    3 credits

    This field experience, which accompanies HSERV 262 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.

    Notes: Was HSERV 203 previous to Fall 2010.

     
    Corequisite: HSERV 262 Methods in the Helping Process .
    Prerequisites: HSERV 261 Human Services Field Experience 1 .
  

  • HSERV 264 - Case Management

    3 credits
    Students will learn the necessary skills needed to micro and macro manage individuals and families in need of comprehensive services.  Students will learn how to work with their clients in setting up service plans, identifying resources, and developing strategies for the implementation of services.

    Corequisite: HSERV 265 Human Services Field Experience 3 .
    Prerequisites: HSERV 260 - Group Dynamics and Leadership  
  

  • HSERV 265 - Human Services Field Experience 3

    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.

    Notes: Was HSERV 207A prior to Fall 2010.
    Corequisite: HSERV 264 Case Management .
    Prerequisites: HSERV 261 Human Services Field Experience 1 .
  

  • HSERV 310 - Group Dynamics - Teachers Center

    4 credits
    This course accompanies HSERV 261 Human Services Field Experience 1  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.

    Corequisite: HSERV 261 Human Services Field Experience 1 .
    Prerequisites: HSERV 101 Introduction to Human Services .
  

  • HSERV 311 - Human Services 1 Field Experience - Teacher’s Center

    3 credits
    Accompanies HSERV 260 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.

    Corequisite: HSERV 260 Group Dynamics and Leadership .
  

  • HSERV 312 - Methods in the Helping Process - Teacher’s Center

    3 credits
    Accompanies HSERV 263 Human Services Field Experience 2  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.
  

  • HSERV 313 - Human Services 2 Field Experience - Teacher’s Center

    3 credits
    This field experience, which accompanies HSERV 262 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.

    Corequisite: HSERV 262 Methods in the Helping Process .
    Prerequisites: HSERV 261 Human Services Field Experience 1 .
  

  • HSERV 314 - Ethnic and Cultural Diversity - Teacher’s Center

    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.
  

  • HSERV 315 - Human Services 3 Field Experience - Teacher’s Center

    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.

    Corequisite: HSERV 264 Case Management .
    Prerequisites: HSERV 261 Human Services Field Experience 1 .

Interdisciplinary Studies
  

  • 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.

    Prerequisites: ENG 101 - Writing and Research .
  

  • 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.

    Prerequisites: ENG 101 - Writing and Research  and Honors permission.
 

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