May 15, 2024  
2020-2021 Undergraduate Catalog 
    
Catalog Navigation
  Publication Home
  Academic Departments, Majors & Degree Programs
  4-Year Degree Maps
  Course Listings
  Special Academic Programs & Opportunities
  Academic Policies and Standards
  Admission to the College
  Undergraduate Expenses
  Financial Aid
  The College Community
  The College Calendar
  Directory of Faculty
  President’s Key Messages
  Archived Undergraduate Catalogs from 2012-2017
HELP
2020-2021 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. Also note that some course listings have been edited for clarity and consistency. Complete listings are available from the instructors or the departments concerned.

Key to Course Listings

Abbreviation   Meaning
(PACT)   Activity course in Health & Fitness
(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.
 

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 .