HIS 205 – THE ANCIENT WORLD Prerequisites : Completion of RDG 001 and / or RDG 002 . The peoples of ancient Mediterranean , African , Near Eastern , Asian and Celtic worlds and pre-contact America are the subjects of this course . Each civilization , with an emphasis on their art and literature , manners and morals , scientific and technological inventions , political , military , and economic institutions , triumphs and failures , is considered first in its own context , and then with reference to how , when , and with what consequences ancient civilizations affected one another .
HIS 232 – HISTORY OF THE COLD WAR Prerequisites : Completion of RDG 001 and / or RDG 002 . The course deals with one of the most significant areas of contemporary international conflict and tension : the mutual relationships among the United States , Russia , and China . Students probe the origins and development of the Cold War and peace in the 20th century .
HIS 290 – RELIGION IN AMERICAN HISTORY Prerequisites : ENG 100 or ENG 101 . Religion has played an important role in the political , social , cultural , and intellectual history of America from the colonial era to the present . This course examines the diverse religions that have influenced and that have been influenced by the American past . Some of the belief systems considered are Protestant denominations , Roman Catholicism , Judaism , Islam , Buddhism , Hinduism , Mormonism , and African-American and Native-American religions .
POL 205 – AMERICAN NATIONAL GOVERNMENT Prerequisites : Completion of RDG 001 and / or RDG 002 . An exploration of some of the significant areas and issues of contemporary American government and politics . Among the topics included are the scope of government activity in the United States today , the Constitution of the United States , and the evolution and operation of such political institutions as the Presidency , Congress , the Supreme Court and the political parties .
HOSPITALITY BUSINESS
NTR 158 – SOCIAL & CULTURAL ASPECTS OF FOOD This course is an exploration of the social , cultural and religious aspects of food in different countries and nationalities with emphasis on ethnic groups in the United States . The food habits of various groups , identification of ethnic foods and terminology , dietary rationales , and the economics of dietary intake will be investigated . The emphasis of this course is on developing cultural competency and sensitivity to various ethnic groups . It includes cultural foods taste testing and nutritional counseling of people from various cultures .
NTR 192 – PRINCIPLES OF FOOD SCIENCE This course is designed to give students a fundamental understanding of the composition of foods , their nutritional impact and the chemical , physical and biological interactions that occur during production and processing of food products . The impact of ingredient interactions , substitutions , formulation and storage will be evaluated using sensory , physical and scientific methodology to determine quantitative and qualitative attributes .
NTR 195 – NUTRITION LIFE CYCLE This course stresses the practical application of nutritional concepts from pregnancy and birth through old age . Strategies for handling nutrition related problems , including infant feeding , introduction of solid foods , picky eaters , obesity issues , eating disorders , the use of nutritional supplements , sports nutrition , food guides and standards and label reading are among the subjects investigated .
NTR 198 – NUTRITION FOR HEALTHCARE PROFESSIONALS This course emphasizes general issues in the nutritional care and assessment of patients utilized by healthcare professionals in healthcare facilities . Topics include : Introduction to Nutrients , Digestion , Absorption and Metabolism of Nutrients , Life Cycles , Nutritional Assessment of Patients , Introduction to Diet Therapy and Nutrition Support Practices .
HTL 171 – FOOD AND BEVERAGE OPERATIONS An introduction to food and beverage management , including the elements of stewarding , staffing , budgeting , purchasing , ordering , receiving , storage and control . Topics include equipment layout and design , sanitation and analysis of the food and beverage operation in relation to the lodging facility .
HTL 172 – FOOD SERVICE COST ANALYSIS An intensive study of the ' control ' aspects of the food and beverage industry that dictate profit or loss . Emphasis is placed on sales analysis , pricing , portion control , cost analysis , menu scoring and guideline percentage tests for all major expense components integral to food and beverage operations . Computer lab will be utilized .
HUMAN RIGHTS STUDIES
HRS 101 – HUMAN RIGHTS STUDIES Prerequisites : Completion of remedial courses in MAT , ENG and RDG . Introduction to Human Rights Studies uses an interdisciplinary approach incorporating sources from United Nations reports , human rights documents , legal documents , literature , film , art and media to encourage critical thinking in the study of international human rights . This course investigates what human rights are , how they are monitored and defended by governments , international agencies and NGOs and what happens when human rights are violated . ( Important case studies will be examined ).
HUMAN SERVICES
HMS 117 – INTRODUCTION TO COMMUNITY SERVICES This course focuses on roles helpers play and locations for social work practice . Topics include professional values and the National Association of Social Worker ' s code of ethics and the knowledge base of the profession . Sociological theory and research are used to examine interventions in individual and community life as well as policy formulation and implementation . Social welfare history is also presented and special attention is paid to working with populations at risk and the importance of cultural competency .
HMS 200 – COMMUNITY SERVICE SKILLS Prerequisites : HMS 117 Co-requisites : HMS 117 This course surveys the fundamentals of support services . It includes concepts and skills in counseling ; interviewing techniques ; implementing case management ; working with families and groups ; planning and record keeping . Students who have taken CSW 200 will not receive credit for HMS 200 .
LATIN AMERICAN STUDIES
LAS 101 – INTRODUCTION TO LATIN AMERICAN STUDIES This course introduces students to the interdisciplinary study of the diverse nations , traditions , experiences , and concerns of the peoples in Latin America . Class , race , and ethnicity issues , gender , language , and identity will be explored through a variety of media . Sociological , political , literary , historical , and theoretical contexts will frame the examination of subjects such as family , religion , ideological perspectives , ( neo ) colonialism , labor , the state , the economy , the environment , and the arts .
LAS 105 – INTRODUCTION TO LATINO / A IN THE US This course is an introduction to the interdisciplinary study of Latinas and Latinos in the U . S . Students will examine the integration of various groups such as Puerto Rican , Mexican-American , Cuban , and Central American into a large society ; the diverse contributions made by and issues facing the communities : immigration , assimilation , racism , identity , bilingualism , generational differences , political representation , social and economic status , education , and forms of art ; music and entertainment .
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