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2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]
Course Descriptions
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History |
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HIS 497 Independent Study Fall/Spring
The Independent Study Program affords an opportunity for students who wish to undertake a well-defined research project. While these students conduct their work under the guidance of a faculty member of their own choosing, the project is carried out in an independent manner without regular class meetings. Effective independent study is characterized by a reduction in formal instruction and an increase in the individual student’s responsibility and initiative in the learning process. Prerequisite: Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application.
1-3 credit hours each semester
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HIS 498 Independent Study Fall/Spring
The Independent Study Program affords an opportunity for students who wish to undertake a well-defined research project. While these students conduct their work under the guidance of a faculty member of their own choosing, the project is carried out in an independent manner without regular class meetings. Effective independent study is characterized by a reduction in formal instruction and an increase in the individual student’s responsibility and initiative in the learning process. Prerequisite: Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application.
1-3 credit hours each semester
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HIS 499 Senior Seminar in History Fall/Spring
History Seminar provides students with the opportunity to demonstrate advanced research skills. Students will construct a research agenda, and research that topic using primary and secondary sources, and produce an original research paper. Prerequisite: HIS 200 and ONE of the following courses: HIS 363 , HIS 365 , HIS 402 , HIS 420 , HIS 421 , HIS 452
3 credit hours
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Horticulture |
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HRT 100 Plant Science Fall
This is an introductory course with foundations in plant anatomy, structure and function. It also includes foundations in evolution, physiology and taxonomy with examples drawn from common agricultural and horticultural plants. Labs include hands-on work with local plants to dissect and identify anatomical components, experiment with basic physiology and understand the relationships between structure and function. 3 credit lecture, 1 credit lab Corequisite: BIO 142
4 credit hours
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HRT 200 Introduction to Environmental Horticulture Spring
Introduction to food and ornamental systems in the context of sustainability with respect to environmental, economic, and social aspects. Examination of challenges to agriculture and U.S. and global food systems sustainability. Students will understand the science of growing plants. They will learn to apply foundational botany to produce horticulture crops. Students will participate in hands-on projects to apply basic science principles including flower arranging, container plant production, and community gardening and they will learn to evaluate scientific articles. Students will also apply the science of horticulture to topics in the green design field such as permaculture, green roof design, and sustainable landscape design and construction. Learn about new crops and dietary strategies that can be incorporated into the way people eat today in order to reduce negative impacts on climate change, water and other resources. Course may include field trips during class hours. Prerequisite: HRT 100
3 credit hours
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HRT 300 Plant Taxonomy and Systematics Fall
Plant taxonomy and systematics builds on the introductory plant course (HRT 100 ) to provide practical skills for the recognition, identification of vascular and non-vascular plants. An understanding of their evolution is integral to the course. Labs will emphasize learning representative families and genera both from temperate and tropical regions in the U.S. and around the world. A plant collection will be required. This course is designed to learn taxonomy oriented to plant groups important in horticulture. i.e. plants that have been domesticated for use as food, ornament, construction etc. Prerequisite: HRT 100
4 credit hours
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HRT 310 Economic Botany Spring
Economic botany is the study of the relationships between human cultures and plants. The course covers main categories of useful plants (e.g., food, medicine, spices, fibers, construction, ornamental and psychoactive). The origins of agriculture and domestication are explored to understand collection, cultivation, and history. Labs will include taxonomy & processing of representative species for a variety of uses. Prerequisite: BIO 142 , HRT 100 , HRT 300
3 credit hours
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HRT 320 Soil Science and Fertility Spring
The course provides an understanding of the physical, microbiological and chemical properties of soil, and how soil fertility translates to plant nutrition. Starting with the physical makeup of soil, its function as a chemical cation exchange complex will be examined. The course covers basic principles of nutrient availability, nutrient cycling, and the roles of different elements in plant nutrition. Management techniques covered include nutrient testing in soil and plant tissue, fertilization, acidity and liming, and additions of organic matter. The environmental fate of essential and minor nutrients will be studied, as well as pollution risks and impacts on bodies of water (e.g. eutrophication). The cycling of nutrients and carbon through soils, the biosphere, the hydrosphere, and the atmosphere is discussed. The impacts of human practices such as fertilization, mining, fossil fuel consumption, irrigation, and waste disposal on the quality of soils in both managed and natural systems are considered. Hands-on manipulation of nutrients in soil and plants with associated measurement techniques will be studied in the lab. Prerequisite: CHM 122/123 , HRT 200
4 credit hours
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HRT 330 Plant Nutrition and Physiology Spring
Fundamental physiological processes in a plant include water relations, nutrient uptake, adaptation to temperature and other environmental factors, and photosynthesis. The mechanisms for these processes and those used by plant roots to extract nutrients from the surrounding aqueous soil solution will be studied. The dependence of these highly dynamic processes on nutrient concentrations, soil acidity, and microbial activity will be covered. Basic principles of plant nutrient requirements and the roles of different elements in plant metabolism and final crop production will be studied. On this basis, the course covers application of the principles for the production of food plants, nursery crops, tree crops, turf or other horticultural crops. Management techniques covered include nutrient testing in soil and plant tissue, and the relationships between plant nutrition and fertilization, acidity and liming, and additions of organic matter. Prerequisite: CHM 122/123 , HRT 200 , HRT 320
4 credit hours
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HRT 340 Plant Pathology Fall
This course provides an understanding of the biology of plant diseases, the agents that cause them, the conditions that affect their severity, and the methods used to manage them. Students should develop the ability to recognize or diagnose particular diseases and an understanding of the principles of disease management. The goal of plant disease management is to reduce the economic and aesthetic damage caused by plant diseases. This course presents the methods and strategies used to manage plant diseases by targeting vulnerable points in the pathogen life cycle and disease epidemic. These methods include prevention, cultural practices, genetic biological and chemical controls. Prerequisite: HRT 100 , HRT 200 Corequisite: Can benefit from taking with HRT 360 Applied Entomology and Crop Protection
4 credit hours
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HRT 345 Applied Entomology and Integrated Pest Management Fall
An introduction to the principles and practice of crop protection involving various pest and beneficial groups of insects. Essential morphology, classification, ecology and damage potential for each group is covered, with practical laboratory exercises to complement lecture content. The biology and management of beneficial organisms useful in regulating pest populations (i.e. biological control) are a key component of the course, as are preventive measures. Laboratory emphasizes identification and sight recognition of key families and species of importance to ornamental plants and horticultural food crops. Course may include field trips during class hours. Prerequisite: HRT 100 , HRT 200 Corequisite: Can benefit by taking together with HRT 340 , Plant Pathology, when possible.
4 credit hours
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HRT 350 Landscape Plants, Design and Management Fall
This course presents the wide range of plants used in constructed landscapes and gardens. Students learn through an in-depth survey of plants suited to different landscape conditions. In addition to generating overall familiarity with species available, the goal is to develop an understanding of factors which determine a successful choice of candidate plants (species and cultivars), their establishment and management for all the functions they perform in a landscape (ornamental, water conservation, shade, soil stability, etc.). Plants discussed cover a spectrum including both annuals and perennials, shrubs, vines, flowering and shade trees, and evergreens), primarily those used in temperate regions (mid-western and north-eastern U.S.), and including some examples from tropical regions of the world. Prerequisite: HRT 200 , HRT 300 , HRT 310
4 credit hours
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HRT 355 Vegetable and Fruit Production Spring
This course will provide students with a practical introduction to growing vegetable and fruit crops of local importance with an emphasis on organic and sustainable production systems. Lectures will focus on particular species, or group of related species, and will include information on cultivar selection, field preparation, fertility and pest management, cultural practices, and harvesting. Labs will provide hands-on experience in applying these practices in greenhouse and field settings. This course may include off campus field trips during class hours. Prerequisite: HRT 200 , HRT 300 , HRT 310
4 credit hours
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HRT 360 Plant Protection Fall
An advanced treatment of the ecological concepts, principles and practice of crop protection, including insects, diseases and weeds. Ecology and damage potential for each group as well as interactions among them are covered, with practical laboratory exercises to complement lecture content. The role of beneficial organisms useful in regulating pest populations (i.e. biological control) is presented, as are preventive measures and chemical control. Building on previous knowledge of pathogens and insect pests, description and analysis of care histories around the world are used throughout the course to assess sustainability of management tactics. Laboratory projects will center on specific insects, pathogens and weeds of importance to ornamental plants and horticultural food crops. Course may include field trips during class hours. Prerequisite: HRT 200 , HRT 340 , HRT 345
4 credit hours
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HRT 370 Plant Propagation Fall
Plant propagation is a multidisciplinary subject that requires a broad understanding of several biological science areas for the study of plant multiplication through both sexual and asexual means. A variety of techniques will be learned and practiced, including the use of seeds, tissue culture and grafting techniques. This requires specialized knowledge of mechanical, environmental and chemical manipulation. The course explores plant growth, development, morphology and genetics. Prerequisite: HRT 100 , HRT 200 , HRT 330
4 credit hours
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HRT 420 Greenhouse and Nursery Operations Spring
The study of greenhouse management practices and principles. Specific areas of study will include greenhouse structure, operation, and the use of greenhouses for ornamental and food plant production. Extensive greenhouse work will be done with environmental factors regulated in a greenhouse as well as plant growth, pest management, etc. Also covers the basic techniques for production of woody and herbaceous plants in nursery and other outdoor settings. Specific areas of study will include nursery site selection and construction, retail and wholesale nursery planning, equipments for nursery operation, nursery crop selection, regeneration, culture, and production, personnel management, marketing, and garden center operation. Extensive field lab work at campus nursery and garden. Course may include field trips during class hours. Prerequisite: HRT 200 , HRT 350 , HRT 355
4 credit hours
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HRT 450 Plant Biotechnology and Improvement Fall
This upper-level course will be focused on current biotechnological tools and applications that have resulted in great advances in agriculture and society (some of which, like GMO food plants, are controversial). Students will learn biotechnological tools for plant improvement. The course will examine concepts and tools in plant breeding, genetics, and related fields of plant pathology and entomology. Content will present a broad range of applications pertaining to modification and improvement of a wide range of horticultural crops, including species important in temperate and tropical areas. Course will include discussions of state-of-the-art literature on plant biotechnology, hands-on activities and problem sets. Prerequisite: CHM 122/123 , HRT 200 , HRT 370
3 credit hours
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HRT 460 Sustainable Horticulture Fall
Integrates previously covered topics with new information using class discussion, lectures, student papers, presentations and hands-on projects. Under a unifying analysis of sustainability, some of the topics covered include: soil management for sustaining organic matter and preventing erosion, reducing water use in the managed landscape, incorporating native plants into agricultural and horticultural systems, eliminating invasive plants from the home and farm landscape, and creation/protection of wildlife habitat in the managed land/farmscape. Business concepts and skills will also be included such as marketing of landscape services, estimating and preparing job bids, management and cost/benefit analyses of fruit and vegetable production enterprises. Prerequisite: Senior standing in the major.
4 credit hours
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HRT 480 Internship Fall/Spring
The purpose of an internship is to provide students with practical training and supervised work experience in appropriate firms or organizations. Internships are designed to give students an opportunity to make use of the practical aspects of their classroom knowledge, to complement and extend their classroom experiences, and to develop their understanding and confidence through a work-related experience. Responsibilities will vary according to placement as determined by the work supervisors of the sponsoring agency and faculty coordinator. Prerequisite: Students are required to spend a minimum of 120 hours work on site. Students must have earned 60 or more credits and a minimum 2.5 cumulative grade point average at the time of application.
3 credit hours
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HRT 490 Independent Study Fall/Spring
The Independent Study Program affords an opportunity for the student who wishes to undertake a well-defined research project. While the student conducts his work under the guidance of a faculty member of his own choosing, the project is carried out in an independent manner without regular class meetings. Effective independent study is characterized by a reduction in formal instruction and an increase in the individual student’s responsibility and initiative in the learning process. Prerequisite: Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application.
3 credit hours
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Hospitality |
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HSP 101 Introduction to Hospitality and Tourism Management Spring
This course introduces the key functions of management used by operators in the hospitality industry to manage restaurants, hotels, beverage operations, casinos, theme venues, entertainment centers, cruiseships, and other hospitality and tourism businesses. In addition to leading a large staff of employees, hospitality managers are responsible for managing complex facilities, supervising guest services, and coordinating events. How managers communicate effectively with others, make ethical decisions, motivate and lead employees, plan and organize work, and control service and staff will be covered.
3 credit hours
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HSP 121 Careers in the Hospitality and Tourism Industry Fall
This course introduces students to the hospitality and tourism industry, providing a broad understanding of the various career fields available and the necessary skills to succeed in those fields. While providing an understanding of the scope and complexity of the industry, the course helps them better understand the work that professionals in each specialization perform, and asks them to explore the skill sets that are necessary for work within these fields. The course also helps students to plan for an initial summer work experience.
3 credit hours
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HSP 125 Professional Effectiveness Spring
This course helps to prepare students for their upcoming summer experiential learning work experience. In this course, students will learn about methods for acquiring a worthwhile summer position, for succeeding in the sometimes stressful work environment of the hospitality industry, and for succeeding as a provider in this customer-focused service environment. Prerequisite: Hospitality Management majors only.
1 credit hour
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HSP 150 Work Experience in Hospitality I Summer
This guided work experience, which requires at least 250-300 hours of work within a hospitality industry location approved by the faculty supervisor, helps students to gain hands-on knowledge of the hospitality industry. Students will work within point-of-service positions in resort, restaurant, hotel/motel, tourism, or related locations, applying classroom knowledge and professional traits to learn problem-solving, customer service, and other skills necessary for successful hospitality businesses. Students will reflect upon their experiences and provide reflective writing to their faculty supervisor throughout the experience. Prerequisite: HSP 125 . Hospitality Management majors only.
1 credit hour
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HSP 210 Managerial Accounting for the Hospitality Industry Spring
Managerial Accounting for the Hospitality Industry presents accounting concepts and explains how they apply to specific operations within the hospitality industry. Students will develop their skills in ratio analysis, cost concepts, forecasting, budgeting, cash management, internal control, capital budgeting and lease accounting.
3 credit hours
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HSP 225 Hospitality Management and the Law Spring
This course overviews key areas of the law as it relates to the work of a Hospitality manager, and prepares students to observe how legal issues inform the decisions made by their on-site supervisor during the summer work experience. Students will learn about key areas of hospitality law as it relates to hotel/motel, restaurant, and tourism industries, and analyze the ways that these laws influence professional and ethical decision-making.
3 credit hours
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HSP 230 Leadership in the Hospitality Industry Spring
Utilizing a case study method, this course examines best practices in leadership in the hospitality and tourism industry. The goal of this class is to clearly establish the nexus between leadership theories and practice in world class hospitality organizations.
3 credit hours
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HSP 235 Current Issues in Hospitality and Tourism Fall
This course helps students to understand the contemporary hospitality workplace, outlining specific decisions and challenges facing managers in the industry. It provides students with a richer understanding of the most current issues facing hospitality managers, and challenges them to find appropriate response to those issues in the fields. Prerequisite:
1 credit hour
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HSP 240 Facility Management Fall
This course provides a comprehensive understanding of building system components, preventative maintenance programs and efficiency controls. Students will gain an understanding of HVAC systems, power supply, plumbing and water systems and energy supplies from a managerial perspective.
3 credit hours
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HSP 250 Work Experience in Hospitality II Summer
This guided work experience, which requires at least 250-300 hours of work within a hospitality industry location approved by the faculty supervisor, helps students to gain hands-on knowledge of the hospitality industry. Students will work within point-of-service positions in some aspect of hospitality, applying classroom knowledge and professional traits to learn how the professional standards of an organization comply with both best practices and legal obligations. Students will be expected to interact with supervisors to learn about the necessary skills for ethical, legal, and organization-based managerial decision-making.
Prerequisite: HSP 235
1 credit hour
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HSP 260 Club Management
This course introduces the student to the business constructs, stategies, practices and processes pertinent to managing the functions of a private club. Students will develop an understanding of the uniform system of accounts, performance benchmarking systems, governance, membership marketing, golf, tennis and amenity management, control systems and management reports.
3 credit hours
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HSP 270 Food Sourcing, Selection, Safety, and Sanitation Fall
This course focuses on guidelines for making informed food choices as well as safe food handling and preparation techniques. For the first component, students will analyze nutritional claims and fads, will learn to interpret labels, and will explore the source, farming, and preservation methods of various foods. Students will utilize software to evaluate actual nutrient intake in relationship to an ideal dietary intake. The second component of this course examines the practices and processes associated with preparing and serving food to reduce risk of contamination and illness. Students will learn how to control for common foodborne illness-causing pathogens. Focus will be given to federal, state, and municipal regulations for professional food service operations. This class will prepare students to successfully earn a nationally recognized managers certification in food service sanitation. Prerequisite: HSP 101 .
3 credit hours
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HSP 300 Food and Beverage Management Fall
The student will be exposed to a broad range of food and beverage concepts essential to all hospitality managers. Emphasis is given to the planning and operations of a restaurant or food service operation. Areas such as menu planning and forecasting, food production systems equipment, food service and delivery systems, cost control (food & labor) and profit and loss statements are studied. Prerequisite: HSP 210 .
3 credit hours
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HSP 320 Human Resource Management in the Hospitality Industry Spring
This course explores the concepts, theories, and applications of human resource management in hospitality industry contexts. The course focuses on developing the knowledge and skills in human resource planning, recruitment, selection, compensation, training, performance appraisals, labor relations, employment law and government relations.
3 credit hours
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HSP 335 Global Topics 2 - Cross Cultural Issues Spring
This course provides an overview of the difference in behavior among international tourists and hosts. The student will gain an understanding of the influence of national cultures on the tourist behavior and the identification of cultural differences and similarities among international tourist markets. Understanding tourist behavior from the cultural point of view will enable the student to better identify how national cultures influence tourists’ purchases, choices, and experiences. Prerequisite: HSP 250 .
1 credit hour
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HSP 340 Hospitality Finance Fall
Hospitality Finance presents key concepts in finance and how they apply to the hospitality industry. The course explains the purpose and contents of the statement of cash flows and then focuses on value creation, risk, and valuation. Students will also be introduced to asset management and feasibility studies for the hospitality industry. Prerequisite:
3 credit hours
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HSP 345 Hospitality Marketing Fall
This course will provide the student with insights into the specialized types of marketing strategies that need to be developed to successfully promote the tourism, hospitality, and gaming industries. Due to the cyclical nature of these industries, special attention is given to successfully managing the marketing effort under conditions of uncertainty. Special emphasis is also placed on the ethical challenges of this industry. Prerequisite:
3 credit hours
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HSP 350 Work Experience in Hospitality III Summer
This guided work experience, which requires at least 250-300 hours of work within a hospitality industry location approved by the faculty supervisor, helps students to gain hands-on knowledge of the hospitality industry. Students will work within point-of-service positions in resort, restaurant, hotel/motel, tourism, or related locations; applying classroom knowledge and professional traits to their work experience. Students will also reflect upon the ways that hospitality managers use leadership skills to address the challenges faced in the contemporary hospitality workplace. Prerequisite: HSP 250
1 credit hour
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HSP 360 Commercial Food Production Management Fall/Spring
This course provides students with the theoretical knowledge and hands-on skills necessary to manage commercial kitchen operations through their work in a kitchen teaching lab facility. Emphasis will be placed on creative production and safety practices and processes. By the end of the semester, students will be able to earn an industry certification acknowledging the attainment of food production safety and sanitation knowledge. Prerequisite: HSP 270
3 credit hours
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HSP 365 International Cuisine & Culture Spring
The cuisine of a nation, region, or people is based in part on geography, trade, history, immigration, and the culture of a population. Cuisine, then, aids in defining a culture. This class gives the student the opportunity to learn and understand the cuisine and culture of a specific nation or region, and to compare that with their own. Students will develop cross-cultural awareness and a deeper understanding of similarities and differences between other cultures and their own, and how that leads to differing norms and expectations when it comes to offering hospitality. A cross-cultural competence is necessary for success after graduation in many majors across the curriculum, and is particularly important in the hospitality industry. Prerequisite: Permission of the instructor
3 credits hours
Satisfies Constellations - Diversity and Globalization for “Generation Next”
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HSP 410 Revenue Management and Hospitality/Tourism Technology
This capstone course provides a review of contemporary practices, processes and technology utilized for maximizing revenue and profitability in hospitality and tourism enterprises. Students will be introduced to the Star and Host Reports, occupancy and average rate budgeting and to the capabilities and features of contemporary property management systems and metrics. This course synthesizes the knowledge and skills obtained in the prerequisite courses. Prerequisite: and
3 credit hours
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HSP 441 Hospitality Management Capstone Fall
This capstone course in the Career Development Series is designed to help students synthesize their classroom learning and work experiences with the aim of taking specific actions to secure employment upon graduation. This class is a 400 level summative learning experience in that it facilitates a synthesis of learning gained in the classroom and the workplace whereby students will apply management theories and their accumulated experiences to practice in hospitality management. Prerequisite: HSP 345 , HSP 350 , and HSP 410 .
3 credit hours
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HSP 450 Catering Management
This course is designed to focus on the concepts, practices and processes of catering management with a focus on the creative process, products service offerings, pricing budget management, infrastructure design and event execution. Students will analyze case studies and learn to interpret client needs, levels of service and venue alternatives. At the end of the semester, students will produce a fully designed, fully costed, accurately analyzed event showing creativity control and implementation of all the requisite logistics. Prerequisite: HSP 300
3 credit hours
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HSP 451 Wine Management
This course covers management techniques necessary to operate a successful wine program in a hospitality operation. Upon successful completion of this course the student will understand the intricacies of successful wine management, which will prepare them for success in the hospitality industry. Additionally, the student will have an understanding of wine and its production, and will have a solid foundation in wine appreciation including major grape varietals, quality levels, major wine producing regions of the world, selection, paring, service, and tasting. Students must be at least 21 years old to take this course. Tastings are optional. Consumption is not permitted. Prerequisite: HSP 300 and HSP 345 or permission from instructor.
3 credit hours
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HSP 460 Food and Beverage Entrepreneurship
This course provides students with the knowledge and skills necessary to develop a nascent food and beverage business concept into a viable business enterprise. The major areas of focus in this course include concept development, feasibility, designing, planning, financing and execution. Prerequisite: HSP 300 and HSP 345 .
3 credit hours
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HSP 470 Lodging Management Fall
This course provides students with a broad range of thinking, research and commentary on contemporary issues and management practices in today’s lodging industry. Students will gain knowledge and skills with a focus on the essential duties and responsibilities of the hotel general manager, controller and departmental managers. Prerequisite: HSP 340
3 credit hours
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HSP 480 Special Topics in Hospitality Management Fall/Spring
Special topic courses in Hospitality Management provide students with an in-depth study of a current topic within the field. These courses will address current trends and issues that face managers within the industry and encourage students to find areas of specialty within the broader fields of resort management, restaurant management, and tourism.
3 credit hours
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HSP 481 Special Topics in Hospitality Management Fall/Spring
Special topic courses in Hospitality Management provide students with an in-depth study of a current topic within the field. These course will address current trends and issues that face managers within the industry and encourage students to find areas of specialty within the broader fields of resort management, restaurant management, and tourism.
3 credit hours
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HSP 482 Special Topics in Hospitality Management
Special topic courses in Hospitality Management provide students with an in-depth study of a current topic within the field. These course will address current trends and issues that face managers within the industry and encourage students to find areas of specialty within the broader fields of resort management, restaurant management, and tourism. Prerequisite: Junior standing in Hospitality Management major.
3 credit hours
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HSP 483 Special Topics in Hospitality Management Fall/Spring
Special topic courses in Hospitality Management provide students with an in-depth study of a current topic within the field. These course will address current trends and issues that face managers within the industry and encourage students to find areas of specialty within the broader fields of resort management, restaurant management, and tourism. Prerequisite: Junior standing in Hospitality Management major.
3 credit hours
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HSP 484 Special Topics in Hospitality Management Fall/Spring
Special topic courses in Hospitality Management provide students with an in-depth study of a current topic within the field. These course will address current trends and issues that face managers within the industry and encourage students to find areas of specialty within the broader fields of resort management, restaurant management, and tourism. Prerequisite: Junior standing in Hospitality Management major.
3 credit hours
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HSP 485 Special Topics in Hospitality Management Fall/Spring
Special topic courses in Hospitality Management provide students with an in-depth study of a current topic within the field. These course will address current trends and issues that face managers within the industry and encourage students to find areas of specialty within the broader fields of resort management, restaurant management, and tourism. Prerequisite: Junior standing in Hospitality Management major.
3 credit hours
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HSP 498 Independent Study in Hospitality Management Fall/Spring
The Independent Study in Hospitality Management affords an opportunity for the qualified student who wishes to undertake a well-defined research project. While the student conducts his/her work under the guidance of a faculty member with expertise in the area, the project is carried out in an independent manner without regular class meetings. Effective independent study is characterized by a reduction in formal instruction and an increase in the student’s responsibility and initiative in the learning process.
Prerequisite: Junior standing in Hospitality Management major. Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application. Corequisite: J
1-3 credit hours
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HSP 499 Independent Study in Hospitality Management Fall/Spring
The Independent Study in Hospitality Management affords an opportunity for the qualified student who wishes to undertake a well-defined research project. While the student conducts his/her work under the guidance of a faculty member with expertise in the area, the project is carried out in an independent manner without regular class meetings. Effective independent study is characterized by a reduction in formal instruction and an increase in the student’s responsibility and initiative in the learning process. Prerequisite: Junior standing in Hospitality Management major. Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application.
1-3 credit hours
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Human Services |
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HSV 100 Introduction to Human Services Fall/Spring
This course will provide a broad overview of the field of human services. Students will learn about a variety of professions that are working towards empowering individuals, families and communities. Students will explore the roles human service professionals and organizations are playing, both in the United States and globally in the fight for a more humane and just world. Students will delve into the historical development, foundational theoretical approaches and current issues and trends that impact the field of human services.
3 credit hours
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HSV 200 Applied Youth Development Fall
This course is designed to be an introduction to applied youth development concerning pre-adolescents (8-13) and early and middle adolescents (14-19) and is designed for students who are considering working with youth in fields such as criminal justice, education, human services, psychology, recreation, and sport management. Youth development is an approach that facilitates the development of assets that will help youth be successful as adolescents and adults. The course will provide students with an overview of youth development theories and practices. Students in this course will study topics such as the history of youth development, the factors and environmental structures that contribute to youth development, organizations that offer youth services, and issues, challenges, and risks facing youth today.
3 credit hours
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HSV 201 Family Violence Spring
This course is designed to allow students to investigate various forms of violence related to the family. We will focus on intimate violence, child abuse, sibling violence, elder abuse, and related topics. Three integrated themes will run throughout the course: 1) gaining knowledge about the causes and consequences of family violence; 2) understanding the social context of family violence; and 3) exploring, examining, and developing a personal philosophy about family violence and related issues. We will work together to develop an understanding of these problems and to generate ideas regarding specific policy for solutions. Prerequisite: HSV 100 or SOC 100
3 credit hours
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HSV 220 Career Development & Practicum Fall/Spring
This course is designed to give students the opportunity to develop human services knowledge and skills in a community agency with the instruction/supervision of an experienced human services professional. Students will also develop professional tools such as a resume and portfolio to record this professional experience. Emphasis is placed on development of knowledge, values and skills needed for practice with individuals, families, groups, organizations and communities. Prerequisite: HSV 100
3 credit hours
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HSV 240 Theory and Policy for the Human Service Professional Fall/Spring
This course is designed to introduce students to the major theoretical perspectives used to understand ethical and professional issues relevant to the field of human services. Students will explore the development and nature of US social policy, its impact on the field of human services and its relation to social theory. Prerequisite: HSV 100 or CJA 101 or SOC 100 or PSY 100
3 credit hours
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HSV 250 Lifecourse Development for the Human Services Fall/Spring
This course focuses on the physical, cognitive, social and personality development of individuals and the relationship of that development to the human life cycle. Specifically, this course will focus on the stages of prenatal development, infancy, childhood, adolescence, adulthood, and late life, as well as the developmental aspects of the family system as it changes and evolves.
3 credit hours
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HSV 316 Ethical Aspects of the Human Services Spring
The focus of this class is on applied ethics in the Human Services. Students will become familiar with Ethical Standards in the field of Human Services and how to approach ethical problems in a professional manner. Students will learn a step-by-step approach for working through difficult situations encountered in the Human Services. They will examine traditional ethical theories and contemporary issues such as community-based and long-term care provision, professional, legal and cultural issues in the Human Services, issues around end-of-life, and conducting research with vulnerable populations. Prerequisite: HSV 100 or permission of the instructor.
3 credit hours
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HSV 320 Victim/Survivor Advocacy and Services I Fall
In this course, we will analyze the difficult and important topics of interpersonal violence, victimization and surviorship through an exciting and intensive 4 credit course. HSV 320 is taught in collaboration with ACCESS York and The Victim Assistance Center programs of the YWCA York and successful completion of this course will result in a Pennsylvania Sexual Assault and Domestic Violence Advocacy Certificate of Completion for PA’s mandated 72 hour training needed to work or intern in victim advocacy in Pennsylvania. In this interactive course, we will work to better understand the nature, causes and consequences of and community responses to human trafficking, gender-based stalking, intimate partner and sexual violence for individuals, families and communities. We will explore community-based services for survivors, trauma-informed supports and the challenges survivors and service organization experience in seeking and providing assistance. Through activities and role-playing exercises, we will also learn and practice essential skills needed to best assist survivors. Prerequisite: CJA 101 , HSV 100 , or PSY 100 or SOC 100 and 30 credits or more or permission of the instructor.
4 credit hours
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HSV 325 Diversity of Family Systems Fall/Spring
This course will focus on fundamental concepts of family structure and interpersonal family dynamics that impact family functioning. Particular attention will be given to aspects of diversity both within and between family systems including issues of race, ethnicity, class, gender, family structure and sexuality. Students will examine the nature of family functioning and how human service workers apply theories of family systems functioning to address interpersonal conflict and aid families in promoting community resilience and change. A core theme of the course is the issue of how the scholar/researcher/practitioner links theory to practice. Prerequisite: HSV 240 and HSV 250 .
3 credit hours
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HSV 345 Helping Techniques Fall/Spring
This course focuses on how to develop a broad array of skills and tools needed to be an effective helper. The purpose of this course is to help students gain the essential skills and techniques to effectively work with a diverse range of clients. Within this course, students will focus on ways of ensuring an effective helping environment, learn about and practice effective helping skills like active listening and being empathetic, and apply those skills to your future profession. Prerequisite: HSV 100 or PSY 100 or SOC 100 or CJA 101
3 credit hours
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HSV 355 Program Design and Evaluation Fall/Spring
In this course students will delve into the process of designing and evaluating programs that meet the needs of a diverse society. Students will explore the importance of intentionally designed social programs in which evaluation in an integral part. While emphasizing the importance of socioeconomic and cultural contexts, students will have the opportunity to work through the program planning and evaluation process. Prerequisite: HSV 100 or PSY 100 or SOC 100 or CJA 101
3 credit hours
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HSV 370 Case Management Fall/Spring
This course focuses on case management in the context of human services. The class will address all phases of the case management process. This course will give students the opportunity to apply theoretical approaches and knowledge of research methodologies to examine the best practices associated with case management. Students will have the opportunity to practice effective communication, assessment, observation, interviewing, recording and documentation skills. A focus will be placed on how to develop effective service plans with clients and how to find useful community resources. Prerequisite: HSV 100 and HSV 240 .
3 credit hours
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HSV 380 Special Topics in Human Services Fall/Spring
The Special Topics course in Human Services will provide an in depth, specialized examination of best, evidence-based and or promising practices in the field of Human Services across different topics and populations. The specific topics will vary by instructor and semester. Prerequisite: HSV 100 or SOC 100
3 credit hours
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HSV 415 Grant Writing for Non-profit Agencies Fall/Spring
This course is designed to guide students through the grant writing process in the nonprofit sector. Students will learn practical skills necessary for writing successful grant proposals, as well as the interpersonal skills vital to cultivating relationships with potential funders. This course will build upon content introduced in the Design and Evaluation for Social Programs and will introduce students to a variety of resources available to non-profit grant seekers. Prerequisite: 30 or more credits.
3 credit hours
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HSV 490 Human Services Seminar Fall/Spring
This seminar is designed to provide graduating seniors with opportunities to integrate both the theories and the research techniques acquired during their college experiences. Seniors will participate in discussions, do original research, and present their findings to the class and/or community groups. Required of Human Services majors. Prerequisite: Major of senior standing, or permission of instructor.
3 credit hours
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HSV 495 Experiential Learning in Human Services Fall/Spring
A program that provides on the job experiences to qualified students in the application of human services. The student spends a minimum of 120 hours per semester with a selected agency. The internship provides an opportunity to explore job possibilities as well as making academic work more meaningful. Prerequisite: Students are required to spend a minimum of 120 hours on site. Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application. Students must meet the College requirements for all internships.
3 credit hours each semester
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HSV 496 Experiential Learning in Human Services Fall/Spring
A program that provides on the job experiences to qualified students in the application of human services. The student spends a minimum of 120 hours per semester with a selected agency. The internship provides an opportunity to explore job possibilities as well as making academic work more meaningful. Prerequisite: Students are required to spend a minimum of 120 hours work on site. Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application. Students must meet the College requirements for all internships.
3 credit hours each semester
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Humanities |
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HUM 210 Studies in Criticism and Theory
Studies in Criticism and Theory is a focused study of key figures, concepts, themes, and issues in the field of critical text interpretation. Major approaches may include New Criticism, Reader-Reception Theory, New Historicism, Structuralism, Deconstruction, Feminism, Postcolonialism, Psychoanalytic Theory, Queer Theory, and Postmodernism. Prerequisite: FCO 105
3 credit hours
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HUM 230 Studies In London
This course offers students an opportunity to gain credit by studying a humanities-related topic in London during Mini-Mester. The topic changes depending on the instructor. The course includes both class sessions and numerous excursions to destinations in and near London; specific locations will be determined by the instructor. This course greatly reinforces the humanities-associated goal of demonstrating how, broadly speaking, an understanding of culture and cultural interactions can lead to a betterment of the human condition. Additionally, students will not only become aware of the impact of culture on their own identity and of increasingly important globalization issues but become active global citizens themselves.
3 credit hours
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HUM 242 Science and Religion
This course deals with the ways science and religion understand and encounter each other, and explores ways in which science and religion can pursue a mutually beneficial relationship.
3 credit hours
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HUM 300 Science Fiction Fall/Spring
This course investigates the important role science fiction plays in cultures such as ours where science and technology are such visible and dominant institutions. Books, films, and other media such as radio programs and online video games that are part of the science fiction genre ask important questions about the nature of knowledge, reality, and progress, especially as they are shaped by science and technology; the nature and identity of humankind; morality; environments here on Earth as well as beyond; relationship of humans to technology and the environment; and many other issues. These questions are discussed within a science fiction context in this course.
3 credit hours
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HUM 310 Medical Humanities Fall
This course is designed to bring students a clearer understanding of the connections between medicine and humanities. Through directed research and writing, students are given an opportunity to integrate and synthesize their prior course work. At the conclusion of the semester, students will prepare a proposal for their work in the Humanities Seminar. Prerequisite: FCO 210 , FCO 215 , or FCO 225 .
3 credit hours
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HUM 350 Research Methods in the Humanities Fall
Students in this course develop their awareness of and ability to use the methods and research approaches across the humanities. This course prepares students for the Humanities Seminar. Through directed and independent research students will come to understand the process of researching and working in the humanities. At the conclusion of the semester, students will prepare a proposal for their work in the Humanities Seminar. Open to students majoring in the humanities who have taken courses at the advanced level. Prerequisite: FCO 105 or WRT 102 .
3 credit hours
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HUM 380 Special Topics in Humanities
This course offers an interdisciplinary examination of central issues and themes in the area of liberal arts studies. The specific theme of the course may be suggested by faculty and/or student interest. Topics may include: human nature in the humanities, God in the humanities, creativity in the humanities, revolution in the humanities, power in the humanities, justice in the humanities. Prerequisite: WRT 102 or FCO 105
3 credit hours
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HUM 402 Humanities Seminar Fall
This capstone course is a senior-level seminar for majors in disciplines in the humanities. Through directed research and writing into selected humanities topics, students are given an opportunity to integrate and synthesize their previous coursework in the discipline. Open to senior majors in disciplines in the humanities, students minoring in disciplines in the humanities, and others with the consent of the instructor. Prerequisite: HUM 350
3 credit hours
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HUM 450 Humanities Internship
The purpose of an internship is to provide students with practical training and supervised work experience in appropriate firms or organizations. Internships are designed to give students an opportunity to make use of the practical aspects of their classroom knowledge, to complement and extend their classroom experiences, and to develop their understanding and confidence through a work-related experience. Responsibilities will vary according to placement as determined by the work supervisors of the sponsoring agency and faculty coordinator. Prerequisite: Students are required to spend a minimum of 120 hours work on site. Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application.
3 credit hours
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HUM 451 Humanities Internship
The purpose of an internship is to provide students with practical training and supervised work experience in appropriate firms or organizations. Internships are designed to give students an opportunity to make use of the practical aspects of their classroom knowledge, to complement and extend their classroom experiences, and to develop their understanding and confidence through a work-related experience. Responsibilities will vary according to placement as determined by the work supervisors of the sponsoring agency and faculty coordinator. Prerequisite: Students are required to spend a minimum of 120 hours work on site. Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application.
3 credit hours
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HUM 498 Independent Study
An opportunity for the student who wishes to undertake a well-defined, interdisciplinary research project in the humanities. While the student conducts work under the guidance of a faculty member of his or her own choosing, the project is carried out in an independent manner without regular class meetings. Effective independent study is characterized by a reduction in formal instruction and an increase in the individual student’s responsibility and initiative in the learning process. Prerequisite: Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application.
3 credit hours
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HUM 499 Independent Study
An opportunity for the student who wishes to undertake a well-defined, interdisciplinary research project in the humanities. While the student conducts work under the guidance of a faculty member of his or her own choosing, the project is carried out in an independent manner without regular class meetings. Effective independent study is characterized by a reduction in formal instruction and an increase in the individual student’s responsibility and initiative in the learning process. Prerequisite: Students must have earned 60 or more credits and a minimum 2.5 cumulative grade point average at the time of application.
3 credit hours
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Information Systems |
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IFS 100 Information Technology (IT) Competency Fall/Spring/Summer
IFS100 is a computer competency lab required for all Business students. Students are required to pass all components of the competency exam. The exam covers fundamental concepts of Microsoft Windows and the Microsoft Office applications of Word, Excel, PowerPoint, and Access. Corequisite: IFS 105
0 credit hours
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IFS 105 Personal Productivity Computing Fall/Spring
IFS105 presents the fundamentals of computers and computer terminology. This course will focus on the theory and concepts of Information Systems strategy and theory, particularly in the Business environment. Corequisite: IFS 100
3 credit hours
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IFS 125 Enterprise Data Management Spring
This course is an introduction to database technology and database theory. Students will learn the principles of sound relational database design as well as the use of Structured Query Language (SQL) for building data structures and retrieving data. The use of SQL will be emphasized through hands-on exercises and course projects. In addition to fundamental database design theory, students will also explore how organizations leverage database technology to strategically and operationally support multiple business functions and processes.
3 credit hours
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IFS 175 Development Fundamentals Spring
This course introduces the fundamentals required to develop information systems. Students will be introduced to the rationale for applying recognized analysis and design techniques prior to writing and implementing programs. Students will understand how and why a basic understanding of analysis and design principles is fundamental to information systems development. These topics, along with rudimentary introduction to programming topics of syntax, logic, and mathematics, will be presented in the C# language.
3 credit hours
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IFS 225 Application Development Fall
Students will learn how to develop programs and software to support business operations. The student will learn via lectures, demonstrations, complex programming examples and assignments how to develop and support business software applications. The course will focus on fail access, manipulation, and conversion as well as database access and the development of console, windows, and mobile applications. This course will firmly establish the concepts of coding, scripting, and API integration in support of business processes. Development will be in the C# and the “.net” environment.
3 credit hours
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IFS 226 Introduction to Big Data Fall
This course provides an overview of the non-traditional strategies and technologies needed to collect, organize, process, and gather insights from large data. It will introduce modern concepts, terminologies, and technological frameworks regarding big data in the industry. Topics include big data defining characteristics and technologies, the role of a data scientist, data warehousing, and emerging trends in big data.
1 credit hour
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IFS 227 Data Visualization Fall
This course introduces the fundamentals of data visualization and practices communicating with data. It includes hand-on experience with leading industry data visualization tools. Topics include introductory concepts in data visualization, interaction with data, design principles, effective storytelling with data, and advanced data charts design.
1 credit hour
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IFS 228 R Programming Fall
This course introduces one of the most popular and powerful programing languages in both industry and academia. R programming is the fundamental skills for business analytics and data science. This one credit course includes hand-on experience using R in basic data analysis. Topics include the fundamentals of R syntax, conditional statements, functions, classes, debugging, and reading and writing data in R for basic descriptive analysis.
1 credit hour
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IFS 230 Internet Communications Fall
This course provides a broad theoretical overview of computer and telecommunications networks. The Open Systems Interconnect (OSI) Model is used as the primary basis for examining what communications tasks need to be performed in order for electronic communications to occur. The Internet’s TCP/IP protocol stack is used as the primary example of how the OSI model may be implemented in practice. A thorough examination of how the TCP/ IP protocols provides the student with a detailed understanding of the functioning of packet-based networks and the Internet. Lab-based exercises are used to demonstrate concepts where possible. Prerequisite: IFS 105 with a grade of 2.0 or higher.
3 credit hours
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IFS 305 Management Information Systems Fall/Spring
A comprehensive discussion of the role of computer based information systems in modern organizations. Integrates managerial and computer knowledge toward identifying and solving information problems. Computer literacy is extended to MIS literacy by means of hands-on project cases in Decision Support Systems. This is a writing-intensive and critical thinking course. Prerequisites: Successful completion of IFS 105 .
3 credit hours
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IFS 320 Constructing Cloud Applications Fall
This course is an introduction to web-based system development methods. Emphasis will be placed on designing and building data-based solutions to common web-based, interactive, e-commerce, and collaborative information systems. Languages used may include Java, Perl, Visual Basic, C#, ASP, PHP, SQL, JavaScript, VBScript, XHTML, CSS, or others at the discretion of the instructor. Prerequisite: An introductory course in computer programming.
3 credit hours
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IFS 335 Cloud Infrastructure Fall
This course provides the student with the ability to design and support complex enterprise-wide networking solutions. It studies the conceptual design methodologies, planning and complexity involved in establishing and supporting organization connectivity. Emphasis will be on issues relating to designing and implementing IP infrastructure, directory services, file and print sharing, file system security, data storage technologies, and thin client. Consideration will be given to Novell, UNIX/Linux, and Microsoft based network infrastructures. Hands-on lab exercises are used extensively throughout the course. Prerequisite: IFS 230 or CS 330
3 credit hours
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IFS 360 Electronic Commerce Fall (beginning Fall 2012)
This course analyzes how organizations use electronic commerce to streamline operations, reach customers, and increase profitability. Technologies utilized in electronic commerce will be examine, with particular emphasis on Web-based technologies and issues. The organizational, behavioral, social, legal, security, and international aspects of e-commerce will be discussed. The course will mainly focus on e-commerce from a B2B and CRM point of view. Prerequisite: IFS 105 with a grade of 2.0 or higher.
3 credit hours
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IFS 430 Legal Foundations of Information Security and Privacy Law Spring
This course explores the legal and policy issues associated with the Internet and cyberspace. The course will focus on cases, statues, regulations, and constitutional provisions that affect people and businesses interacting through computers and the Internet. Topics include intellectual property, e-commerce, online contracts, cybercrimes, torts, and privacy issues. When important to note, the course will also demonstrate where US law and practice deviates from other common law jurisdictions, particularly Canada, the UK and the EU. All topics are covered from the perspective of constitutional law as a foundation, with the examination of specific statutes at the federal and occasionally the state level as appropriate.
3 credit hours
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IFS 465 Business Intelligence Fall
This course presents a multidisciplinary (management, marketing, operations, finance, and statistical assessment) approach to the analysis of both structured and unstructured data. It focuses on the increasing need for businesses to search for, extract, analyze, and present complex ideas from raw sources of data. By applying a cross-functional technical and managerial perspective, the aspects of data mining, data warehousing, and visualization are rigorously defined and presented via lectures, examples, cases, and assignments to enable the student to conduct a wide variety of assessments in support of business operations and decision making. Prerequisite: IFS 125 , QBA 260
3 credit hours
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IFS 475 Cybersecurity Spring
This course introduces the technical, managerial, and ethical aspects of information security and assurance. It provides the foundation for discussing the issues related to protecting the technical aspects of information resources, managing the cost/benefit relationship in protecting those resources and responding to security incidents, and evaluating the ethical issues related to lack of access to resources and the privacy rights of customers, employees, and the general public. Prerequisite: IFS 305 with a grade of 2.0 or higher.
3 credit hours
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