Mar 28, 2024  
2021-2022 Undergraduate Catalog 
    
2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

Course Listings


SUNY Oneonta offers students more than 1,400 courses—from Accounting to Zoology—from over 25 separate departments. Requirements for majors and minors and course descriptions are listed under the departments that offer them, and these departments are arranged in alphabetical order.

Please note that requirements, courses, and course descriptions are subject to change after publication of this catalog. Contact the appropriate departments for updated information. 

Key to Course Listings

Abbreviation   Meaning
(LA)   Liberal Arts (course is a Liberal Arts offering)
OCS   Oral Communication Skills
SUSF   Sustainability Focused Courses
s.h.   Semester Hour(s)
SoS   Sophomore standing
JrS   Junior standing
SrS   Senior standing

Course Numbering System

001 - 099   No credit; usually developmental in nature.
100 - 199   Lower-division undergraduate-level courses.
200 - 299   Upper-division intermediate undergraduate-level courses.
300 - 399   Upper-division advanced courses.
500 - 699   Graduate-level courses.
 

Family

  
  • FAMS 266 - Adulthood in Families 3 s.h.


    Study of the adults as s/he voluntarily or involuntarily changes roles in family settings. Attention will be given to the physiological, educational, social and psychological development of adults in contemporary society. Pass/Fail Option. Offered Fall only.
    LA
    Prerequisite(s): FAMS 160  or CHLD 170 
  
  • FAMS 300 - International Service & Cultural Immersion 3 s.h. - 6 s.h.


    This course gives students the opportunity to be immersed in an international culture. Specifically, students will study family policies, dynamics and/or programming as well as providing service assistance with youth, families and community agencies. This service learning program is for students interested in learning about sustainable solutions to poverty or other important issues facing families in developing countries or adaptive solutions to family policies in developed countries. All service work will be in partnership with local agencies in a variety of community-based projects. Approval of instructor is required. A-E Only. Offered annually.
  
  • FAMS 320 - Addictions: Family Impacts 3 s.h.


    This course emphasizes the role of human service professionals in the prevention and treatment of substance use and abuse. The history, classification, and impacts of varying substances will be discussed from a systems perspective. Models of addiction, assessment, and methods of treatment/prevention will be explored, including impacts of substance use and abuse on children, families, society and culturally and ethnically diverse groups. A-E Only. Course will typically be offered once per year or as needed.
    Prerequisite(s): JrS, FAMS 160  or SOC 101  or PSYC 100 .
  
  • FAMS 340 - Family Policy 3 s.h.


    This course is an examination of the public and private policies related to family life on the local, state, and national levels. The course provides an in-depth understanding of the history and development of family policy in the United States and a comparison to policies in other countries. Information about the political process in creating family policies as well as the development, implementation, and evaluation of these policies is analyzed. A-E Only. Offered Fall and Spring.
    LA
    Prerequisite(s): JrS and FAMS 160 .
  
  • FAMS 361 - American Families in Poverty 3 s.h.


    The course studies the influence of socioeconomic status of family life. The focus is to help students develop an understanding of poverty and the issues that families living below the poverty line face within this culture. Other social problems as they relate and are influenced by poverty are discussed, as well as programs and policies to help families. Students complete a two week experimental exercise on poverty, written journals, a research and policy paper on family life and poverty, and essay exam questions. Pass/Fail Option. Offered Spring only.
    LA
    BC3
    Prerequisite(s): FAMS 160  or SOC 101  or PSYC 100 
  
  • FAMS 362 - Issues in Family Life Education 3 s.h.


    This course is designed as a capstone course to help students gain better understanding of philosophy and theory of family life education. Emphasis is placed on principles of research, program planning, implementation and evaluation, as well as trends and ethics of the profession. A-E Only. Offered Fall and Spring.
    LA
    Prerequisite(s): SrS; major in HDFS, and FAMS 160 .
  
  • FAMS 363 - Professional Practice in Human Development & Family Studies 3 s.h.


    This course will cover a variety of topics of interest to those students anticipating a career in child and family services or related social sciences; including ethical practices; professional demeanor; burnout; advocacy; and collaboration to name a few. An understanding of the nature of the human service profession; and the ability to critically examine ethical and professional questions and issues will be explored. A-E Only. Offered Fall and Spring.
    Prerequisite(s): 75 s.h. completed, major in HDFS, and FAMS 160 .

Fashion

  
  • FASH 120 - Socio-Psychological Aspects of Dress 3 s.h.


    An examination of the use of dress to communicate social roles, status, aesthetics ideas and interdependent relationship with social institutions such as religion, economics, and politics. A-E Only. Offered Fall and Spring.
    LA
  
  • FASH 121 - Apparel Construction 3 s.h.


    The course emphasizes design principles, fabric selection, alterations and fit, and relationship to quality garment construction. Management skills, selection, and operation of equipment, various sewing techniques for individual fabrics and garments are stressed. Additional student costs vary with project choice. A-E Only. Offered Fall and Spring.
  
  • FASH 123 - Quality Analysis of Apparel Products 3 s.h.


    A study of the quality of ready-to-wear apparel products from a product development perspective. In order to gain a thorough knowledge of quality in fashion merchandise, the end products will be evaluated and analyzed in relation to production process, consumer perceptions and expectations, sustainability of products/production process, and the physical components of the end products. A-E Only. Offered Fall and Spring.
  
  • FASH 220 - Textile Science 3 s.h.


    A study of fibers, yarns, and the construction and finish of fabrics as a basis for selection, care, and use. A-E Only. Offered Fall and Spring.
    LA
    Prerequisite(s): CHEM 102  or CHEM 111  or PHYS 100 
  
  • FASH 221 - Fashion in the Global Economy 3 s.h.


    A study of the contemporary clothing and textile industry’s international relationships with economics, policy, and sustainability. Topics include market research, global supply chain management, government regulations, business decision making, finance, labor relations, sustainability, and current world trade policies as they relate to the fashion system. A-E Only. Offered Fall and Spring.
    LA
    OCS
    BC3
    Prerequisite(s): ECON 110  or ECON 111  & ECON 112 , and FASH 120  and FASH 123 .
  
  • FASH 222 - Fundamentals of Flat Pattern Making 3 s.h.


    A study of the fundamental principles and techniques of flat pattern making with particular emphasis given to development of individual designs and creation of slopers. Construction stresses advanced techniques. Additional student costs vary with project choice. A-E Only. Offered yearly.
    Prerequisite(s): FASH 121 .
  
  • FASH 223 - Computer Integrated Fashion Design 3 s.h.


    Introduction to computer applications in the fashion business in the fields of design and merchandising. Both CAD and spreadsheet software will be used. A-E Only. Offered yearly.
    Prerequisite(s): FASH 121  or FASH 123 .
  
  • FASH 224 - History of Costume I 3 s.h.


    A survey of costume in Western Civilization from the days of ancient Egypt to the present. Each period is explored through the historical, political, economic, technological, socio-cultural, and religious factors which are mirrored in dress and other aesthetic activities of a period. A-E Only. Offered Fall and Spring.
    LA
    Prerequisite(s): FASH 120  and ARTH 109  or ARTH 110 .
  
  • FASH 225 - History of Costume II 1 s.h.


    A survey of costume in the 19th and 20th centuries, pointing out social, political, economic, and religious factors that are mirrored in dress and other aesthetic activities of a period. A-E Only. Offered infrequently.
    LA
    Prerequisite(s): FASH 224 .
  
  • FASH 226 - Fundamentals of Draping 3 s.h.


    A study of the fundamental principles and techniques of draping fabrics. Fabric will be manipulated to obtain harmony between desired design, the fabric, and figure of the wearer. Encourages imagination in the original use of fabric and line in dress. Additional student costs vary with project choice. A-E Only. Offered yearly.
    Prerequisite(s): FASH 121 .
  
  • FASH 228 - Fashion Illustration and Design 3 s.h.


    Fashion design principles, illustration layout, use of media, and the design process will be covered in this course. Students will develop a portfolio. A-E Only.
    LA
    Prerequisite(s): Studio Art course or FASH 120 .
  
  • FASH 229 - Fashion Marketing 3 s.h.


    A study of the internal operation of the textiles and apparel industry with emphasis on the fashion marketing process. This course includes a study of the development and operation of the apparel industry including the creation, production, distribution, and merchandising functions. Pass/Fail Option.
    Prerequisite(s): ECON 110  or ECON 111  & ECON 112 , and FASH 120 .
  
  • FASH 230 - Computer Integrated Fashion Merchandising 3 s.h.


    Overview of merchandising in apparel and textiles with emphasis on computer integrated aspects in retail sectors. Focus on applications of various software programs to understand the importance of computer technology in the apparel and textiles industry. A-E Only. Offered every semester.
    Prerequisite(s): FASH 123 .
  
  • FASH 231 - Fashion Entrepreneurship 3 s.h.


    A study of entrepreneurship in the clothing and textile industry from start-up to exit strategy. Topics include fashion business planning, trend analysis, supply chain management, financing, accounting, creativity, innovation, leadership, and risk-taking. A-E Only. Offered yearly.
    Prerequisite(s): FASH 120  and FASH 123 , and ECON 110  or ECON 111  and ECON 112 .
  
  • FASH 280 - Interior Design 3 s.h.


    The theoretical and technical knowledge of basic principles of pleasing interior design. Consideration of selection of furnishings, analysis of floor plans, functional design, aesthetic design, and allocation of interior space in relation to client needs. Professional presentation and evaluation of floor plans, furniture arrangements, wall elevations, color schemes, and lighting plans. Additional costs vary with choice of project. A-E Only. Offered Fall and Spring.
    Prerequisite(s): 3 s.h. LA ART.
  
  • FASH 281 - Housing 3 s.h.


    A survey of individual and public housing problems of urban, suburban, and rural areas; the socio-economic aspects of adequate housing; housing needs of various population sectors, including young, aged, handicapped, and low income groups; evaluation of homes as to basic needs of the population; house planning and production; and legal and financial factors. Pass/Fail Option. Offered Fall and Spring.
    LA
    Prerequisite(s): SoS.
  
  • FASH 282 - Professional Seminar: Fashion 1 s.h.


    Explore potential internship or career opportunities available in the fashion industry; fine tune the professional design portfolio; prepare a professional resume and cover letter; develop effective job searching techniques; and examine various interviewing techniques. A-E Only.
  
  • FASH 283 - Innovations in Wearable Art 3 s.h.


    An experimental course in advanced design that integrates background and experience from a wide range of courses. The course will emphasize resourcefulness, the use of both traditional and non-traditional materials, and techniques. The students will have an opportunity to explore and develop their unique approach to creativity by developing and producing a line of one-of-a-kind garments. A-E Only. Offered Spring only.
    LA
    Prerequisite(s): FASH 222  or FASH 226 .
  
  • FASH 300 - Fashion Journalism 3 s.h.


    A study of journalism about the clothing and textiles industry. Topics include fashion journalism conventions for both print and digital publications, research, layouts, popular culture, styling, target audiences, creative descriptive language, law, and grammar in fashion writing. A-E Only. Offered yearly.
    Prerequisite(s): FASH 120  and FASH 123  and COMP 100 .
  
  • FASH 320 - Advanced Textiles 3 s.h.


    A course designed to apply knowledge of textiles through creation and evaluation of surface designs and textile structures. Emphasis will be placed on technology and sustainability. A-E Only. Offered yearly.
    Prerequisite(s): FASH 220 .
  
  • FASH 321 - Tailoring 3 s.h.


    Emphasis on the advanced pattern making and draping techniques for high-end garment, from selecting material to marketable product.  A fit analysis oriented course which focuses on experimental applications of advanced production and construction processes. A-E Only.
    Prerequisite(s): FASH 121  and FASH 220 .
  
  • FASH 323 - Fashion Promotion 3 s.h.


    A study of contemporary promotional techniques used in the clothing and textile industry. Topics include promotion planning, market research, trends, consumer decision making, publicity, advertising, visual merchandising, special events, project management, and measuring financial results. A-E Only. Offered yearly.
    Prerequisite(s): FASH 120  and FASH 123  and CONS 150 . 
  
  • FASH 324 - Advanced Fashion Merchandising 3 s.h.


    An overview of fashion merchandising principles applicable to manufacturing, wholesaling, and retailing. The course will include an in-depth study of the principles of merchandising evaluation, assortment planning, and application of appropriate mathematical concepts. A-E Only. Offered yearly.
    Prerequisite(s): ECON 110  or ECON 111  & ECON 112 , and FASH 120 .
  
  • FASH 326 - Advanced Computer Fashion Design 3 s.h.


    Advanced computer aided design and patternmaking software is used to create fabric designs, apparel sketching, pattern drafting and grading. The course offers students an opportunity to simulate the fashion industry process in the use of technology for product development. Students will have a comprehensive experience of the fashion industry from concept through pattern development. A-E Only. Offered yearly.
    Prerequisite(s): FASH 222  and FASH 223 . 
  
  • FASH 397 - Internship in Fashion Merchandising and Design 1 s.h. - 15 s.h.


    Supervised applied work experiences in the fashion and textiles industry with an appropriate organization or agency. Internship goals include the application of classroom knowledge and theory to practical and professional work experience, acquisition of hands-on real-world experience in the fashion and textiles industry and preparation for entry-level employment or graduate school. Pass/Fail Only. Offered every semester.
    Prerequisite(s): JrS; GPA 2.5 and College Minimum Internship Requirements.

Family and Consumer Sciences

  
  • FCSE 392 - Research, Theory and Practice in Middle and High School Family & Consumer Sciences Education 4 s.h.


    Research, theory, and practice of teaching family and consumer sciences to diverse students. Covers interactive models of teaching and assessment, motivation, classroom management, program development, use of technology, and current trends. Students will develop portfolio of teaching devices, assessment rubrics, laboratory exercises, and block and unit plans. Observation is simulated and actual situations are keyed to career goals. Course includes a minimum of 52 hours field placement in a middle or high school FCSE classroom. A-E Only. Offered Fall only.
    OCS
    BC3
    Prerequisite(s): Candidate status in Education required.
  
  • FCSE 396 - Student Teaching in Family and Consumer Sciences Education 12 s.h.


    One half semester of guided teaching at a middle school and one half semester of guided teaching at a high school. Students must register and successfully complete both FCSE 396A and FCSE 396B in the same semester to receive credit for either. Pass/Fail Only. Offered Fall and Spring.
    OCS
    BC3
    Prerequisite(s): FCSE 392  and student teaching eligibility and permission from the Office of Education Advisement and Field Experience.
    Corequisite(s): FCSE 398 .
  
  • FCSE 398 - Seminar in Middle and High School Family and Consumer Sciences Education 3 s.h.


    A capstone course that overlaps and/or follows student teaching and includes a review of recent developments in Family and Consumer Sciences at the local level, state, national and global levels as reflected in current educational theory, research, and practice; reflection on curriculum and assessment in light of student teaching experiences; discussion of the professional Code of Ethics for educators and role of the educational professional leader; as well as the development and presentation of a professional educational portfolio. Pass/Fail Only. Offered Fall and Spring.
    Prerequisite(s): FCSE 392 .
    Corequisite(s): FCSE 396 .

Finance

Note: Prerequisite for all 300-level finance courses: Students must have a declared major. Registration in any 300-level finance course must not interfere with the student’s ability to complete the major in which he/she is declared or delay graduation.

  
  • FINC 230 - Personal Finance 3.s.h.


    The focus of this class is on maximizing income through effective tax planning, minimizing income and asset losses through insurance, investing money for satisfying future goals and providing future income, planning for retirement, and protecting one’s future estate. A-E Only.
    Prerequisite(s): JrS; ECON 110  or (ECON 111  and ECON 112 ).
  
  • FINC 231 - Corporation Finance 3 s.h.


    This course deals with the theory and practice of corporate financial management and the role of the financial manager. Major topics include the time value of money, cost of capital, security valuation, capital budgeting, working capital management, the capital asset pricing model, capital structure policy, dividend policy, and the evaluation of alternative methods of financing. Other topics may be emphasized at instructor’s preference. A-E Only. Offered Fall and Spring.
    Prerequisite(s): ACCT 100  or (ACCT 11E and ACCT 101 ) or (ACCT 11E and 12E); and ECON (ECON 112  or ECON 110 ) with a grade of “C” or better; STAT 101  or PSYC 110; and INTD 107  or CSCI 100  and a major in PACC, BSEC, ECON or a minor in BUS.
  
  • FINC 233 - Investment Management 3 s.h.


    This course examines various investment vehicles within a risk and return framework. Topics include the structure and operation of markets, use of margin, short sales, stock market indexes, mutual funds, efficient market hypothesis, stock and bond valuation, duration, international investing, call and put options, futures contracts, real estate, and portfolio management. Other topics may be emphasized at instructor’s preference. Offered Fall and Spring.
    Prerequisite(s): ACCT 100  (ACCT 11E and ACCT 101  ) or (ACCT 11E and ACCT 12E), and ECON (ECON 112  or ECON 110 ), and FINC 231  all with a grade of “C” or better; STAT 101 ; and INTD 107  or CSCI 100  and a major in PACC, BSEC, or ECON.
  
  • FINC 331 - Corporate Financial Strategy 3 s.h.


    The course is to provide a greater depth on the core issues of strategic financing and investment decisions that corporations face, and their impacts on the firm’s value. This serves as the second course in corporate finance that will focus on strategies to translate financial management concepts to real life business issues. Topics include advanced cash flow estimation, risk analysis and real options, long-term financial planning, in depth capital structure decisions, dividend policy and share repurchases, new security issuances, and merger and acquisition. A-E Only. Offered irregularly.
    Prerequisite(s): JrS; ACCT 100  or (ACCT 11E and ACCT 101  ) or (ACCT 11E and ACCT 12E), ECON 112 , FINC 231  all with a grade of “C” or better; STAT 101 , (INTD 107  or CSCI 100 ); and a major in PACC, BSEC, or ECON.
  
  • FINC 333 - Portfolio Management 3 s.h.


    The major focus of this investments course is the theory and practice of constructing and managing portfolios of marketable securities. Topics include equity indexing, using options and futures in stock portfolio management, interest rate futures, using swaps and caps in bond portfolio management, immunization and price volatility. Furthermore, asset allocation and evaluating portfolio performance measurement are stressed. Other topics may be emphasized at instructor’s preference. A-E Only. Offered irregularly.
    Prerequisite(s): JrS, FINC 233  with a grade of “C” or better and a major in PACC, BSEC, or ECON.
  
  • FINC 394 - Special Topics in Finance 1 s.h. - 3 s.h.


    A specially-designed advanced level systematic investigation and analysis of a finance issue(s) or problem(s). Pass/Fail Option.
    Prerequisite(s): FINC 231 , and JrS.

Foreign Language General

  
  • FLAN 194 - Special Topics in Elementary Foreign Languages 1 s.h. - 3 s.h.


    Special studies of a foreign language or topics relating to foreign languages under faculty supervision. Pass/Fail Option. May be repeated in successive semesters with different topics.
  
  • FLAN 294 - Special Topics in Foreign Language 1 s.h. - 3 s.h.


    Special studies of a foreign language or topics relating to foreign languages under faculty supervision. A-E Only. May be repeated in successive semesters with different topics.
    Prerequisite(s): SoS.
  
  • FLAN 394 - Special Topics in Advanced Foreign Languages 1 s.h. - 3 s.h.


    Special studies at an advanced level of a foreign language or topics related to foreign languages under faculty supervision. Sophomore standing required; individual iterations may specify additional pre-requisites appropriate to their specific topics. Pass/Fail Option. May be repeated in successive semesters with different topics.
    Prerequisite(s): SoS.
  
  • FLAN 395 - Teaching Assistantship 3 s.h. - 4 s.h.


    Provides advanced Foreign Language students with the opportunity to perfect language skills while gaining insight into problems involved with foreign language teaching. Student conducts pattern drills and other exercises with beginning or intermediate students under supervision of instructor and generally assists in instruction of basic language skills course. Pass/Fail Only.
    Prerequisite(s): 6 s.h. beyond 104 level; GPA in the target language of 3.0 or better; JrS or SrS student majoring or minoring in Foreign Languages; written permission of instructor; other conditions according to College policy. (P/F only)
  
  • FLAN 397 - Foreign Language Internship 1 s.h. - 9 s.h.


    The FLL internship is designed to augment the majors and minors in foreign languages by providing students with the opportunity to work and learn in a setting that requires them to use the foreign language they are studying. FLL internships, like those in other departments, involve a work experience with a non-profit agency, business, or school either located in a foreign country or dealing with people speaking a language other than English. Pass/Fail Only.
    Prerequisite(s): JrS, minimum GPA of 2.0, and at least one course in the language at the 200-level or above.

Foreign Language Education

Note: Foreign Language Education courses may be found under Secondary Education and Educational Technology.

  
  • FLED 392 - Research, Theory and Practice in Middle and High School Foreign Language Education 4 s.h.


    The theory and practice of teaching modern foreign languages in the classroom to English speakers. Emphasis is placed on: the concept of language and linguistics; the psychology and problems of language learning; the techniques of language teaching; modern research and practice in language testing; audiolingual- visual materials, recorders, and the language laboratory in the language learning and teaching situation. Assignments will be differentiated according to the student’s major interest in French, German, or Spanish. Course includes a minimum of 52 hours field placement in a middle or high school Foreign Language classroom. Pass/Fail Option. Offered Fall only.
    Prerequisite(s): Candidate status in Education required.
  
  • FLED 396 - Student Teaching in Secondary Foreign Language 6 s.h.


    One half semester of guided teaching at a middle school and one half semester of guided teaching at a high school. Students must register and successfully complete both FLED 396A and FLED 396B in the same semester to receive credit for either. Pass/Fail Only. Offered Fall and Spring.
    OCS
    BC3
    Prerequisite(s): FLED 392  and student teaching eligibility.
    Corequisite(s): FLED 398 .
  
  • FLED 398 - Seminar in Middle and High School Foreign Language Education 3 s.h.


    A capstone course that overlaps student teaching and includes a review of recent developments in content education at the local, state, national and international levels as reflected in current educational theory, research and practice; reflection on curriculum and assessment in light of student teaching experiences; discussion of the Professional Code of Ethics for educators and role of the educational professional leader, as well as the development and presentation of a professional educational portfolio. Pass/Fail Only. Offered Fall and Spring.
    Prerequisite(s): FLED 392 .
    Corequisite(s): FLED 396 .

Food

  
  • FOOD 100 - Introduction to Hospitality 3 s.h.


    This course provides an overview of the organization, history and career tracks of the hospitality industry including hotels, restaurants, resorts, clubs, casinos and gaming, cruise lines, theme parks, and tourism. This orientation course also examines the opportunities and challenges that exist in the current hospitality industry and analyzes links between the lodging, food service and tourism segments. A-E Only.
    Prerequisite(s): FrS, SoS, or JrS.
  
  • FOOD 109 - Survey of Events 3 s.h.


    An exploration of the dimensions, attributes and future of local, regional, national and international events and the events business. Personal, public, business, cultural and sporting events will be reviewed for foundations, standard practices and innovative techniques as well as the essentials of starting up a small event business. A-E Only.
  
  • FOOD 130 - Introductory Foods 3 s.h.


    This course is designed to combine the theoretical knowledge and practical skills of food preparation with an emphasis on hands-on cooking skills, knowledge of a variety of products, principles of cooking techniques, and introduction of menu planning. A-E Only. Offered Fall and Spring.
  
  • FOOD 201A - Regional Cuisine: United States 1 s.h.


    An examination of foods and recipes from across the United States. Students learn about regional food practices and prepare foods and recipes representative of selected regions. A-E Only.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 201B - Regional Cuisine: Europe 1 s.h.


    An examination of foods and recipes from across Europe. Students learn about regional food practices and prepare foods and recipes representative of selected regions. A-E Only.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 201C - Regional Cuisine: France 1 s.h.


    An examination of the environmental, historical and cultural influences on food choices, preparation and service methods of French cuisine. Students will prepare and sample representative French culinary recipes. A-E Only.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 201D - Regional Cuisine: Mediterranean 1 s.h.


    An examination of foods and recipes from across the Mediterranean. Students learn about regional food practices and prepare foods and recipes representative of selected regions. A-E Only.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 201E - Regional Cuisine: Caribbean 1 s.h.


    An examination of foods and cuisines from across the Caribbean region. Students learn about regional food practices and prepare foods and recipes representative of selected countries. A-E Only.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 201F - Regional Cuisine: Central and South America 1 s.h.


    An examination of the foods and cuisines from across Central and South America. Students learn about regional food practices and prepare foods and recipes representative of selected countries. A-E Only.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 203A - Milled Grain Brewing 1 s.h.


    The theory and practice of brewing beer using milled grains. A-E Only. Offered annually. 
    Prerequisite(s): FOOD 130 
  
  • FOOD 203B - Whole Grain Brewing 1 s.h.


    The theory and practice of brewing beer using whole grains. A-E Only. Offered annually.
    Prerequisite(s): FOOD 130 
  
  • FOOD 203C - Pub Night Events 1 s.h.


    The development, planning and coordination of events for breweries and pubs. A-E Only. Offered annually.
    Prerequisite(s): FOOD 130 
  
  • FOOD 205A - Baking: Cakes and Cookies 1 s.h.


    An intermediate level mini-course focusing on the principles and processes of baking cakes and cookies. Readings and lectures introduce baking principles while labs provide hands-on experience. A-E Only.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 205B - Baking: Pastries 1 s.h.


    An intermediate level mini-course focusing on the principles and processes of baking pastries. Readings and lectures introduce baking principles while labs provide hands-on experience. A-E Only.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 205C - Baking: Breads and Rolls 1 s.h.


    An intermediate level mini-course focusing on the principles and processes of baking breads and rolls. Readings and lectures introduce baking principles while labs provide hands-on experience. A-E Only.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 205D - Baking: Dietary Specialties 1 s.h.


    An intermediate level mini-course focusing on the principles and processes of baking lactose-free, gluten-free and vegan products. Readings and lectures introduce baking principles while labs provide hands-on experience. A-E Only. Offered biannually.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 205E - Baking: Europe and Mediterranean 1 s.h.


    An intermediate level mini-course focusing on the principles and processes of baking culturally distinctive products from the European and Mediterranean regions. Readings and lectures introduce baking principles while labs provide hands-on experience.   A-E Only. Offered biannually.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 205F - Baking: Americas and Caribbean Specialties 1 s.h.


    An intermediate level mini-course focusing on the principles and processes of baking culturally distinctive products from the Americas and Caribbean regions. Readings and lectures introduce baking principles while labs provide hands-on experience. A-E Only. Offered biannually.
    Prerequisite(s): FOOD 130 .
  
  • FOOD 209 - Event Planning 3 s.h.


    A study of the meeting, exposition, events and convention (MEEC) industry and the event planning profession. The scope and trends of the industry, the planning and coordination process for MEEC and the responsibilities of and opportunities for event planning professionals are learned and applied within the classroom environment. A-E Only.
    Prerequisite(s): FOOD 109 .
  
  • FOOD 210 - Event Management 3 s.h.


    Integration and application of event planning fundamentals to research, design, implement and assess meetings, events, expositions and conferences. Preparation for the requirements and expectations of an entry-level event planner. A-E Only.
    Prerequisite(s): FOOD 209 
  
  • FOOD 219 - Travel and Tourism 3 s.h.


    An examination of tourism from the perspective of the traveler and the destination with focus on the development of hospitality services, events and destination resources necessary to thrive in this growing and competitive national and international industry. A-E Only.
    Prerequisite(s): SoS.
  
  • FOOD 220 - Resorts, Clubs, and Casinos 3 s.h.


    Leisure operations, such as resorts, clubs and casinos, are a large and growing segment of the hospitality industry. This course examines modern day leisure operations, including ski resorts, golf clubs, and gaming operations; the history of the industry in the United States and internationally, the rapid growth of leisure operations worldwide, and their distinctive operational characteristics and practices. Students will learn of the wide range and high level of services and activities expected by leisure guests and offered by today’s leisure facilities. A-E Only.
    Prerequisite(s): SoS.
  
  • FOOD 230 - Food Science 3 s.h.


    A study of food science which includes food composition and the reactions and interactions of food components in food systems during preparation, processing, and preservation. Also includes study of innovative food components, current food technologies and regulation of the food supply; includes laboratory experiences. A-E Only. Offered Fall and Spring.
    Prerequisite(s): FOOD 130  and 3 s.h. in CHEM.
  
  • FOOD 232 - Cost Control and Service Management 3 s.h.


    Study of processes and principles involved in the production and service of quality food. Emphasis on management of internal resources. A-E Only. Offered Spring only.
    SUSF
    Prerequisite(s): FOOD 130 .
  
  • FOOD 234 - Cultural Aspects of Food 3 s.h.


    A study of world-wide human food habits involving the examination of such factors as food sources, geography, religion, historical development, and socio-economic status. A-E Only.
    LA
    Prerequisite(s): SoS.
  
  • FOOD 235 - Design, Layout and Operations 3 s.h.


    This course reviews quantity food production planning and service techniques. Particular emphasis is placed upon the design and layout of foodservice establishments, as well as the identification, written specifications, basic operation, and maintenance of food service equipment. Practicum experience included. A-E Only. Offered Fall only.
    Prerequisite(s): FOOD 130  or FOOD 230  and FOOD 232 .
  
  • FOOD 236 - Beer, Wine and Food 3 s.h.


    A comprehensive study of the history, geography, culture, production, selection, storage, and service of some of the many varieties of beer and wine produced around the world. Factors to consider when pairing beer or wine with food are examined. Pass/Fail Option.
    LA
    Prerequisite(s): SoS.
  
  • FOOD 237 - Techniques of Healthy Cooking 3 s.h.


    Topics will include the principles and techniques of healthy cooking plus nutritional guidelines for the selection and preparation of healthy food products. Additionally this course will provide students with hands-on training in creating healthy recipes and exploring alternative preparation and seasoning techniques that allow them to reduce fat, cholesterol, calories, and sodium without sacrificing flavor. A-E Only.
    Prerequisite(s): FOOD 130  and NUTR 140  or NUTR 142 .
  
  • FOOD 239 - Restaurant and Catering Management 3 s.h.


    Students will apply principles of menu planning, food science, food preparation and service skills to the planning, creation, supervision, service and evaluation of commercial meals. Lab experience required. A-E Only. Offered Fall only.
    Prerequisite(s): FOOD 130  and FOOD 232 .
  
  • FOOD 329 - Hospitality Industry Organizational Diagnosis 3 s.h.


    Students learn and apply organizational diagnosis models that enable them to assess operational effectiveness of hospitality organizations and to develop strategic management action plans that enhance organizational success. A-E Only. Offered once a year.
    Prerequisite(s): FOOD 235 
  
  • FOOD 331 - Food Service Systems Management 3 s.h.


    Theoretical knowledge as a basis for the study of the food service as a comprehensive system. Management philosophies, and competencies needed for effective leadership, personnel administration and supervision, cost control, and functional operation of a food service. A-E Only. Offered Spring only.
    Prerequisite(s): FOOD 130 , FOOD 232  and FOOD 235 .

French

  
  • FREN 101 - Introductory French I 3 s.h.


    French for beginners: for students who have studied no more than 2 years of high school French. Studies basic language skills, including comprehension, speaking, reading, and writing. Use of language laboratory and audio-visual materials. Pass/Fail Option.
    LA
    FL3
  
  • FREN 102 - Introductory French II 3 s.h.


    A continuation of FREN 101 , including a review of basics covered in FREN 101 . Pass/Fail Option.
    LA
    FL3
    Prerequisite(s): FREN 101 , or equivalent proficiency.
  
  • FREN 103 - Intermediate French I 3 s.h.


    An intensive review of basic French grammar and language with emphasis on preparing students to take classes in the major. Pass/Fail Option.
    LA
    FL3
    Prerequisite(s): FREN 102 , or equivalent proficiency.
  
  • FREN 201 - Advanced French I 3 s.h.


    A thorough review of French grammatical structures with an emphasis on written and oral expression. FREN 201 and FREN 202  may be taken in any order, and they may profitably be taken simultaneously with FREN 204  or FREN 205 . Pass/Fail Option. Offered Spring only.
    LA
    FL3
    Prerequisite(s): FREN 103  or equivalent proficiency.
  
  • FREN 202 - Advanced French II 3 s.h.


    A thorough review of French grammatical structures with an emphasis on written and oral expression. FREN 201  and 202 may be taken in any order, and they may profitably be taken simultaneously with FREN 204  or FREN 205 . Pass/Fail Option. Offered Fall only.
    LA
    FL3
    Prerequisite(s): FREN 103  or equivalent proficiency.
  
  • FREN 204 - French & Francophone Civilization I 3 s.h.


    A study of the political, social, cultural, intellectual, artistic, and literary development of France and the Francophone world, from prehistoric times to the French Revolution. FREN204/205 may be taken in any order. Pass/Fail Option. Offered once per year.
    LA
    Prerequisite(s): FREN 103  or equivalent proficiency.
  
  • FREN 205 - French & Francophone Civilization II 3 s.h.


    A study of the political, social, cultural, intellectual, artistic, and literary development of France and the Francophone World, from the French and Haitian Revolutions to the present. FREN204/205 may be taken in any order. Pass/Fail Option. Once per year.
    LA
    Prerequisite(s): FREN 103  or equivalent proficiency.
  
  • FREN 208 - French Literature & Culture 3 s.h.


    Study of French and Francophone literatures and cultures from the Middle Ages through to the Enlightenment. Provides the historical context for major literary movements and authors, as well as a for a critical exploration of other forms of cultural expression, and trains students to read and write critically. Students also learn to use the methods and language of literary and cultural analysis and explore essays illustrating recent trends in literary and cultural theory.  Pass/Fail Option. Offered irregularly.
    LA
    Prerequisite(s): FREN 201  or FREN 202 
  
  • FREN 209 - French Literature & Culture II 3 s.h.


    Study of French and Francophone literatures and cultures from the French and Haitian Revolutions to the present. Provides the historical context for major literary movements and authors, as well as a for a critical exploration of other forms of cultural expression, and trains students to read and write critically. Students also learn to use the methods and language of literary and cultural analysis and explore essays illustrating recent trends in literary and cultural theory.  Pass/Fail Option. Offered irregularly.
    LA
    Prerequisite(s): FREN 201  or FREN 202 .
  
  • FREN 210 - Survey of Francophone Literature 3 s.h.


    A study of Francophone literature of Quebec, the French West Indies, Sub-Saharan Africa, and Southeast Asia during the 20th century. A-E Only. Offered irregularly.
    LA
    Prerequisite(s): FREN 201  and FREN 202 .
  
  • FREN 219 - Advanced French Conversation 3 s.h.


    Intensive practice in oral expression and comprehension in French, with particular emphasis on pronunciation, accent, and intonation patterns. A-E Only. Offered Fall only.
    LA
    Prerequisite(s): FREN 201  and FREN 202 .
  
  • FREN 220 - Advanced French Composition 3 s.h.


    Intensive work on writing in French, including creative and analytic writing, as well as practical forms such as letter-writing, blogs, etc. A-E Only. Offered Spring only.
    LA
    Prerequisite(s): FREN 201  and FREN 202 .
  
  • FREN 221 - France and the Arab World: Culture, History, Politics 3 s.h.


    This course examines the relationship between France and the Arab world from the Middle Ages to the present.  Focusing on the Maghreb (Morocco, Algeria, and Tunisia), but also including Lebanon, Egypt, Iraq, and Syria, the course explores key moments in this history in order to provide a deeper understanding of contemporary issues such as immigration, secularism, imperialism, nationalism, and the role of mass media in representing Arab and Muslim peoples and societies.  Readings include The 1001 Nights, The Song of Roland, as well as a range of French and Arab writers such as Voltaire, Montesquieu, Victor Hugo, Albert Camus, Assia Djebar, and Joyce Mansour. Taught in English. A-E Only. Offered irregularly. 
    LA
    Cross-listed with WHIS 221 .
    Prerequisite(s): COMP 100 
  
  • FREN 222 - French and Francophone Cinema 3 s.h.


    This course explores the history of French and Francophone cinema from its origins to the present.  Includes study of the film-making process, cinematic techniques, and corresponding vocabulary.  The course focuses on cinema as an art form, as popular culture, and as a commentary on society and politics.  Attention will be paid to the relationships between cinema in metropolitan France and in other parts of the French-speaking world such as Africa, the Caribbean, Québec, and the Middle East. Taught in English. A-E Only. Offered irregularly.
    LA
    Prerequisite(s): COMP 100 
  
  • FREN 223 - Graffiti & Street Art in the Francophone World 3 s.h.


    This course examines graffiti and street art from around the world, with a special focus on works produced in the French-speaking world (Africa, the Caribbean, North America, and Europe).  We will consider graffiti and street art from a variety of perspectives: marginalized cultures, youth culture, punk, hip-hop, the intersections between local and international communities, as criminal activity, political protest, and as art.  Students will do original research with online and/or in-situ graffiti. Taught in English.  A-E Only. Offered irregularly.
    LA
    Cross-listed with ALS 223 .
  
  • FREN 224 - French Music and Poetry 3 s.h.


    This course is designed to familiarize students to French culture and literature through a form likely to attract French, English and Music majors. Taught in English, the offering will be a survey course providing an approach to French music and lyric poetry from the Middle-Ages to the present, including Renaissance, Baroque, Classical, Romantic, and Twentieth Century. The course will examine the development of the French mélodie and its intimate connection with French poetry. A-E Only. Offered every two years.
  
  • FREN 225 - France and the Challenge of Globalization 3 s.h.


    This course will allow students to analyze the impact of globalization on France. The French narrative of universalism has become an unreachable fantasy of homogeneity, and has created an internal contradiction between integration and repression, as it only offers assimilation or segregation to immigrants and refugees, scapegoating the absolute others whose behavior and culture cannot match the model. While immigration, had provided the cheap labor necessary for postwar industrial reconstruction, it had become a “social problem.” This course, taught in English, will introduce students to a deep understanding of the global, national, and local processes that shape the evolution of French culture into the XXIst century. A-E Only. Offered every two years.
  
  • FREN 299 - Independent Study in French 1 s.h. - 6 s.h.


    Special studies under department supervision for students who have shown unusual ability in French and other areas. May be continued in successive semesters. Pass/Fail Option.
    LA
    Prerequisite(s): SoS and permission of department and instructor.
  
  • FREN 312 - Studies in Medieval French Literature 3 s.h.


    A study of selected authors of medieval texts from the tenth through the fifteenth centuries. The student will acquire a reading ability in old French through the study of works and authors such as: La Chanson de Roland, Marie de France, Chretien de Troyes, Le Roman de la Rose, Rutebeuf, Thibaut de Champagne, Froissart, Christine de Pisan, Charles d’Orleans, Commynes. Pass/Fail Option. Offered irregularly.
    LA
    Prerequisite(s): FREN 208 , or equivalent proficiency.
  
  • FREN 319 - French Literature of the 19th Century 3 s.h.


    A study of selected authors from the French Revolution to World War I. Pass/Fail Option. Offered irregularly.
    LA
    Prerequisite(s): FREN 208 , FREN 209 , or equivalent proficiency.
 

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