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Global Studies |
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GLBS 4455 - Special Topics
Selected topics of special or current interest in the study of Global Studies. 3 credits
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GLBS 4456 - Special Topics
Selected topics of special or current interest in the study of Global Studies. 3 credits
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GLBS 4457 - Special Topics
Selected topics of special or current interest in the study of Global Studies. 3 credits
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GLBS 4458 - Special Topics
Selected topics of special or current interest in the study of Global Studies. 3 credits
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GLBS 4459 - Special Topics
Selected topics of special or current interest in the study of Global Studies. 3 credits
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GLBS 4490 - Global Studies Internship
The global studies internship provides a capstone experience for majors in the B.A. Gloabl Studies program. Interns will be placed in non-governmental organizations with a gloabl focus, federal and state agencies, and multinational corporations. A minimum of 150 hours of substantive involvement with the internship site is required. 3 credits
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GLBS 4491 - Global Studies Research Seminar
Prerequisite: senior standing or permission of instructor. Capstone course in which students use the tools of their discipline to examine a selected problem. Required of all Global Studies majors. 3 credits
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GLBS 4593 - Honors Thesis: Global Studies
Students in this course will complete their Honors Thesis in consultation with their Honors Thesis advisor. 3.00 credits
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German |
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GERM 1101 - Elementary German I
Stresses pronunciation, aural and reading comprehension, basic conversation, and the fundamental principles of grammar. 3 credits
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GERM 1102 - Elementary German II
Prerequisite: GERM 1101 Stresses pronunciation, aural and reading comprehension, basic conversation, and the fundamental principles of grammar. 3 credits
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GERM 2201 - Intermediate German I
Prerequisite: GR 102 Prerequisites: GR 101, GR 102 or equivalent. Stresses the reading comprehension of modern prose texts and a review of grammar necessary for this reading. Students are encouraged to do some reading in their own areas of interest. 3 credits
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GERM 2202 - Intermediate German II
Prerequisite: GR 201 Prerequisites: GR 101, GR 102 or equivalent. Stresses the reading comprehension of modern prose texts and a review of grammar necessary for this reading. Students are encouraged to do some reading in their own areas of interest. 3 credits
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GERM 4450 - Special Topics
Selected topics of special or current interest in the study of German. 3 credits
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GERM 4451 - Special Topics
Selected topics of special or current interest in the study of German. 3 credits
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GERM 4452 - Special Topics
Selected topics of special or current interest in the study of German. 3 credits
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GERM 4453 - Special Topics
Selected topics of special or current interest in the study of German. 3 credits
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GERM 4454 - Special Topics
Selected topics of special or current interest in the study of German. 3 credits
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GERM 4455 - Special Topics
Selected topics of special or current interest in the study of German. 3 credits
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GERM 4456 - Special Topics
Selected topics of special or current interest in the study of German. 3 credits
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GERM 4457 - Special Topics
Selected topics of special or current interest in the study of German. 3 credits
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GERM 4458 - Special Topics
Selected topics of special or current interest in the study of German. 3 credits
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GERM 4459 - Special Topics
Selected topics of special or current interest in the study of German. 3 credits
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History |
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HIST 1101 - Foundations of the Western World
Traces the course of Western civilization from its earliest beginnings in the ancient Middle East down to the sixteenth century. Includes major cultural trends, interactions between society and economy, and analysis of the rise and fall of empires. 3 credits
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HIST 1102 - The Western World in Modern Times
Europe and its global impact from the sixteenth century to the present. Includes revolutionary movements, the evolution of mass democracy, and the world wars of the twentieth century. 3 credits
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HIST 1108 - History of Science
The development of science and technology from antiquity to the present. Their impact on society and the world. 3 credits
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HIST 1110 - American History Since 1607
A one-semester survey course covering such major topics as colonial legacies, the American Revolution, nation-state building, sectional tensions, urbanization, industrialization, the rise to world power status, social and cultural developments, and post-World War II. Not open to those who have had HIST 2211 or HIST 2212 . 3 credits
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HIST 1120 - History of African Americans
This course provides an overview of the contributions and experiences of people of African descent and the many historical changes that have both shaped and been influenced by African Americans. This course will focus on the significance of race and ethnicity in American politics, economic and social development. Topics will include the development of slavery, slave cultures and resistance, Reconstruction and the meaning of freedom, the Great Migration, and the Civil Rights movement.
3 credits
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HIST 2200 - History Methods
This seminar is designed to acquaint students with the basic procedures, materials, and research tools used by historians. The course also reviews the variety of approaches used to interpret history. Topics include the history of the discipline, how to identify and interpret primary and secondary sources, how to identify the thesis and methodology of secondary sources, how to develop a thesis and compose a research project, how to conduct historical research, and how to outline and draft an original historical research paper. 3 credits
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HIST 2207 - World History Since 1945
Survey of major events and trends since World War II. Advanced industrial societies are emphasized. Includes decolonization, East-West conflicts, and patterns of economic cooperation and competition. 3 credits
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HIST 2211 - United States to 1865
Survey of American social, economic, political, and diplomatic developments from colonial times to 1865. Not open to those who have had HIST 1110 . 3 credits
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HIST 2212 - United States Since 1865
Survey of American history from 1865 to the present. Institutional and industrial expansion, periods of reform and adjustment. The U.S. as a world power. Not open to those who have had HIST 1110 . 3 credits
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HIST 2260 - Modern Asia
The ideological, cultural, and traditional political, economic, and diplomatic history of east, south, and southeast Asia from the sixteenth century to the present. 3 credits
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HIST 2262 - Modern Chinese History
A study of China from 1800, including the impact of the West and Japan; transformation from monarchy to civil war to the People's Republic of China up to the present; the Republic of China on Taiwan; the incorporation of Hong Kong intro the PRC. 3 credits
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HIST 2264 - Modern Japanese History
An analysis of the diverse political, economic, social, military, and cultural factors that influences the emergence of Japan as a modern nation in the nineteenth and twentieth centuries; its post-World War II growth into an economic giant; and its current evolution. 3 credits
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HIST 2270 - Europe - Renaissance to Enlightenment
Europe from 1330 to 1800; from feudal states to nation states; development of cultural, political, social, and economic life; religious unity and religious diversity. 3 credits
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HIST 3305 - Renaissance and Reformation
This course covers the tumultuous age between the Black death and the end of the Thirty Years' War (1350-1650) and explores the socio-political, and economic developments of the early modern period, including the Italian Renaissance, Atlantic exploration, the Reformation, and the Scientific Revolution. 3 credits
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HIST 3306 - Modern Technology & Western Culture
The development of the modern technological world and its relationship to social, economic, and cultural changes from the Industrial Revolution to the present. 3 credits
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HIST 3310 - Environmental History
This course investigates the development of natural and built environments in modern times. The problems of global warming are a recent manifestation of environmental problems. Institutional, cultural, and political changes came with the construction of cities, industries, and infrastructures, resulting in problems with air, water, land, and energy. These local and global environmental issues may reflect an unsustainable relationship with nature. 3 credits
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HIST 3312 - US 20th Century
The interaction of political, economic, social, and intellectual events and their impact on twentieth-century America. 3 credits
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HIST 3325 - Empire and Imperialism in the Modern Era
This course examines the factors contributing to the rise of the empires and imperial states since 1500; the political, economic, and cultural systems created within empires; the causes of imperial weakness and failure; and the applicability of concepts of empire for understanding the world today. 3 credits
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HIST 3345 - Europe in the Nineteenth Century
European history from the Napoleonic period to World War I; its internal development and world impact. 3 credits
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HIST 3350 - Latin American History
Analyzes the history of colonial Latin America from ancient America and pre-contact fifteenth-century Europe through to the nineteenth century independence revolutions and the modern struggles with political instability and economic dependence. The focus is on how the mixture of European and New World inputs gave rise to unique Latin American cultures. 3 credits
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HIST 3355 - Modern Germany
German civilization from the seventeenth century to the present; its impact on Europe and the world. 3 credits
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HIST 3356 - Globalization: 1848 - 1914
Between 1848 and 1914, technology, science, trade, commerce, and migrations contributed to the growth of nations, empires, and global networks. This course investigates individuals, processes, developments, organizations, and events that interconnected locales, nations, and empires into a globalized world. 3 credits
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HIST 3357 - Age of War: 1914 - 1945
The years between 1914 and 1945 witnessed two world wars. Ending a period of globalization, organizing and fighting the first war led to economic dislocation and conflict among liberal democracy, communism, and fascism that increased during the depression of the 1930s. The search for new national and international orders brought a second war. Mobilizing people, polities, and production made planning and coordinating as important as fighting.
3 credits
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HIST 3359 - World War I: Passion and Desolation
This course explores the causes and consequences of World War I, which was the shockwave that ushered in the twentieth century. The nature and experiences of diplomacy, military campaigns, and propaganda will be fully examined to understand this catastrophic conflict in broader political, social, economic and cultural contexts. 3 credits
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HIST 3360 - England: Restoration and Empire
This course analyzes the political, economic, social, and cultural history of England from the restoration of its monarchy in 1660 to the defeat of Napoleon in 1815. The focus is on the major issues, trends, events, and crises that transformed England into a parliamentary government and world power. Emphasis will be placed on the Glorious Revolution, societal and domestic politics, the age of mercantilism, pre-industrialization, diplomacy, imperialistic expansion, and war. 3 credits
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HIST 3361 - Modern and Contemporary Britain: 1815 - Present
This course analyzes the political, economic, social, and cultural history of modern Britain from the defeat of Napoleon to the twenty-first century. The focus is on the transformations shaped by industrialization and imperialism within the context of the Victorian era, two world wars, the monarchy and the commonwealth, the creation of the welfare state, multi-racial society, Thatcherism, New Labor, and the European Union.
3 credits
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HIST 3362 - Russia to 1861
This course examines the history of Russia and its predecessor states from the ninth century to the Great Reforms in the 1860s. Emphasis will be placed on both the promise and challenges that Russia faced in its rise to great power status. The course examines Kievan Rus'; Muscovy and the formation of Russian autocracy; the origins and development of the Russian Empire; the relationship between Russia and the West, and the crisis the Russian state faced by the mid-nineteenth century.
3 credits
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HIST 3363 - Modern Russia and the Soviet Union
This course analyzes the major political, economic, social, and cultural transformations that took place in the last half-century of tsarist rule in Russia and in the Soviet Union. Emphasis is placed on the crisis of autocratic rule in the late empire; the emergence of the Soviet Union in the cauldron of World War I; the influence of a diverse, multi-ethnic population on both the Russian Empire and the Soviet Union; the nature of the radical and oftern violent experiment that was Soviet rule; the role of the Soviet Union in World War II and in the Cold War, and the ultimately revolutionary policies of Mikhail Gorbachev. Post-Soviet Russia and the Soviet successor states are also examined. 3 credits
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HIST 3381 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3382 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3383 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3384 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3385 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3386 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3387 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3388 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3389 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 4446 - Europe Twentieth Century
Recent and contemporary European history beginning with World War I. Institutional development and its changing role in politics. 3 credits
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HIST 4491 - Senior Seminar
The undertaking of and independent study and research project. Required of all history majors in their senior year. 3 credits
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HIST 4593 - Honors Thesis: History
Students in this course will complete their Honors Thesis in consultation with their Honors Thesis advisor. 3.00 credits
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HIST 4599 - Independent Study
Prerequisites: consent of faculty member and department chair. Opportunity for the student, under the direction of a faculty member, to explore an area of interest. This course must be initiated by the student. 1-3 credit hours per semester with a maximum of 6 credit hours. 3 credits
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Hotel and Tourism Management |
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HTMG 1165 - Intro to Hospitality & Tourism
All major elements of tourism will be examined, including customer travel patterns, transportation systems, major tourism suppliers, and distribution systems. The role of the hospitality industry will be explored in relationship to domestic and foreign tourism. 3 credits
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HTMG 2201 - Spa Design and Development
Prerequisites: HTMG 1165 , HTMG 2250 or Instructor Consent. This course provides a comprehensive overview of the history and development of the spa industry. Students will design and develop a resort or day spa facility. Various crucial elements involved in spa development will be explored, such as business plan, feasibility analysis, spa facility design standards, product designs, financial and purchasing plans, and site setup. 3 credits
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HTMG 2207 - Service Requirement
Students learn by helping others, usually by doing volunteer work for off-campus non-profit organizations such as soup kitchens, breast cancer walks, etc. The goal of service learning is to permit students to use service in relevant community agencies to enhance their hospitality education. (Departmental approval is required for each activity.) A minimum of 200 work hours is required. 1 credits
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HTMG 2210 - Applied Techniques Culinary Arts
This course is designed to teach the basic classical cooking techniques, including the basic principles of baking, utilizing a hands-on format. The student will apply the theories and principles acquired in the prerequisite course in the context of a professional kitchen environment. The class will emphasize concepts of efficiency, organization, cleanliness, and time management. 3 credits
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HTMG 2220 - Pastry Making Techniques
This hands-on course will present the basic principles of pastry making in the context of a professional environment. From basic custards to complex doughs and batters, students will learn techniques as they create many assorted desserts and plated pastries. Cake decoration will be part of the focus of the course. 3 credits
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HTMG 2226 - Front Office Procedures
Students will acquire an understanding of the principles regarding procedures and intradepartmental interactions—which include sales and marketing, housekeeping, maintenance(engineering), accounting, and the food and beverage segments – while maintaining high standards of guest service. Examination of how various hospitality computer hardware and software applications assist with the above responsibilities. 3 credits
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HTMG 2250 - Lodging Operations
Analysis and evaluation of lodging operations, including assisted-care facilities, to include rooms, divisions, food and beverage, sales and marketing, engineering/maintenance, human resources, accounting, and other major functional areas. 3 credits
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HTMG 2255 - Hospitality Cost Controls
Prerequisites: Sophomore Standing, ACCT 1101 , HTMG 1165 , HTMG 2210 The application of cost controls; the development of cost reduction methods through management policy and decisions; examination of cost control techniques for hospitality and tourism. Duties and responsibilities of the manager for budgeting and forecasting, cost, and developing and maintaining controls in restaurant, catering, and all types of food, beverage, and hospitality operations. 3 credits
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HTMG 2280 - Legal Aspects Hospitality & Tourism
An overview of specific issues and liabilities that the professional manager will face is presented. Classic and current case studies and issues will be presented to the student, including laws that affect personal and financial advancement. 3 credits
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HTMG 2293 - Fieldwork I
Prerequisites: Sophomore Standing, HTMG 1165 , HTMG 2210 , HTMG 2250 , DIET 2216 This course is a supervised and structured industry practical experience exploring line-level positions in hospitality and tourism. Students are also required to prepare and present a comprehensive written management report reflecting upon their fieldwork experience. A minimum of 200 work hours is required. (Departmental approval required.) 1 credits
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HTMG 3301 - Spa Operations and Management
Prerequisite: HTMG 2201 or Instructor Consent. This course provides a comprehensive overview of the operating procedures in a spa. Students will develop an understanding of principle skills required to manage and operate in the multi-faceted spa industry. Various topics will be discussed, such as spa treatments and packages, revenue generation, standard operating procedures, marketing, customer service, and employee training and compensation. Laboratory fee. 3 credits
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HTMG 3303 - Fieldwork II
Prerequisites: Junior Standing. HTMG 2293 or Instructor Consent. This course is a supervised and structured industry manager-in-training practical experience. Students are also required to prepare and present a comprehensive written management report reflecting upon their fieldwork experience. A minimum of 200 work hours is required. (Departmental approval required.) 1 credits
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HTMG 3305 - Wine Appreciation
Considers the major wines and wine regions of the world, with emphasis on American, French, and German wines. Wine tasting is an integral part of the course. Students must be 21 years of age. 3 credits
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HTMG 3306 - Mixology
Prerequisite: students must be at least 21 years old. Explores Classic and Modern Mixology through cocktails, spirits, mixers, techniques, history, and practical instruction for keeping a bar. The course covers all aspects of bartending and is also suited to develop professional bartenders and enthusiastic mixologists. Students must be at least 21 years of age. Laboratory fee. 3 credits
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HTMG 3307 - Cultural Understand Food & Cuisine
The importance of food and cuisine within the context of society. This course will explore the impact of food on the evolution of mankind and address issues relating to the importance of food in the political and economic structure of the world. Questions regarding food supplies and sources as well as ethical questions facing mankind in the near future will be examined. Also explored will be the influences and perceptions of food in different cultures of the world and how those perceptions affect intercultural understanding. Laboratory Fee. 3 credits
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HTMG 3309 - History of Beer
Prerequisite: students must be at least 21 years of age as of the first class meeting. Explores the history and origins of beer. Studies the brewing styles and brews from all over the globe. Tasting several different beers will be an important part of the course. All students must be at least 21 years of age. Laboratory fee. 3 credits
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HTMG 3315 - Beverage Management
The beverage area is perceived as a profit center for hotels and restaurants. Themes, decor, and ambience that enhance the hospitality experience are explored. All management functions are examined; planning, staffing, accounting, marketing, and menu development are emphasized. Other pertinent topics are discussed, including liability and licensing issues. 3 credits
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HTMG 3316 - Hospitality Finance & Revenue Mgmt
Prerequisites: senior standing and consent of department chair. This course takes the experienced hospitality student through the certification process for designation as a Certified Hospitality Account Executive (CHAE) and includes the certification exam as a portion of the course and final grading process. Additionally, Hospitality Financial & Technology Professionals (HFTP) membership is included. Topics include investment trends and analysis, lease and purchase considerations, working capital finance, audit and financial management, and the CHAE exam preparation. Students are responsible for the cost and fees required for the CHAE examination and HFTP membership. 3 credits
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HTMG 3325 - Destination Marketing & Sales
An in-depth study of marketing theory and techniques crucial to success in hospitality and tourism businesses and an examination of the sales process, the destination life cycle, DMOs, and market segmentation strategies. Students develop a strategic tourism plan for a hospitality and tourism organization that has a focus on sales. 3 credits
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HTMG 3335 - Convention and Meeting Planning
As corporate meetings and conventions continue to increase in the worldwide tourism market, one of the newer and important career paths is that of professional meeting planners. Included in their sphere of responsibility are the meeting/organization agenda, site selection, meal planning, transportation, schedule of events, break-out sessions, leisure activities, finances, and evaluations. 3 credits
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HTMG 3340 - Tourism Planning and Policy
A comprehensive review of the tourism planning and policy process used to develop or modify major tourism destinations. Aspects of the process include goals and objectives; the use of environmental, economic, marketing, topographical, and political studies; and monitoring and control procedures to assure proper planning and policy implementation. Focus on considering both tourism benefits and costs in assessing net impacts. 3 credits
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HTMG 3345 - Catering & Events Management
A review of a variety of concepts germane to catering and event management within the context of the hospitality industry. Topics include themed events, outside services, audio-visual and other special effects, on- and off-premise catering and function sales, staffing, computer applications in banquet management, and general event planning. 3 credits
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HTMG 3354 - Hospitality Information Technology Management
Prerequisites: Junior Standing. HTMG 1165 , HTMG 2250 or consent of instructor This course provides students with a firm grounding in the technologies, strategies, and impact of e-business on hospitality and tourism businesses. This course focuses on the analysis and design of hospitality/tourism industry information systems and technology applications. E-business development and operation in food service, lodging, event, tourism, and spa management is explored. In addition, this course will also integrate diversity and its application to hospitality information technology management. 3 credits
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HTMG 3356 - Foodservice Management
Prerequisites: HTMG 1165 , HTMG 2210 , DIET 2216 . Corequisite: HTMG 3358 . This class will explore the crucial components involved in the success of a foodservice operation. In addition to theoretical foundations, students will also have practical experiences working at Hazell Nut Cafe (3-4 hours per week) and Jeffrey's Fusion Restaurant practicing dining room management (6 hours per week). Laboratory fee. 3 credits
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HTMG 3358 - Foodservice Operations
Prerequisites: HTMG 1165 , HTMG 2210 , DIET 2216 . Corequisite: HTMG 3356 . In this course, a basic knowledge of foodservice operations is acquired. Students learn and develop food production/kitchen operation skills at Jeffrey's Fusion Restaurant. Quantity food production, use, and care of foodservice equipment, standard foodservice techniques, and service strategies are explored as students rotate through various common foodservice job duties. 3 credits
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HTMG 3370 - Gaming and Casino Management
This course provides an introduction to the casino industry and examines its phenomenal growth and relationship to tourism and community development. Focus is on the concepts and definitions essential for understanding the industry and on links of its history to current gaming practices. Particular attention is paid to noted casinos in Monte Carlo, Las Vegas, and Atlantic City as well as Connecticut's Foxwoods and Mohegan Sun. 3 credits
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HTMG 4401 - Spa Cuisine and Wellness Management
Prerequisites: Junior Standing. HTMG 3301 , HTMG 3356 , HTMG 3358 . Balancing the energy flow and purifying the body, mind, and spirit has become the mainstream in today's society. This course provides a basic understanding of the holistic power of food on health and well-being. Students will review and practice recipes from world-class spas and gain the knowledge of how to adopt a healthy cooking approach while maximizing the flavor and nutritional benefit of the ingredients used. Students will learn how to revitalize their body and soul through a healthy approach to lifestyle. Laboratory fee. 3 credits
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HTMG 4410 - International Tourism
Institutions which run the international tourism industry are reviewed. The relationship between these institutions and various nations will be discussed. Participants will become familiar with the policy implications of operating in a multinational political, social, and economic environment. 3 credits
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HTMG 4420 - Resort Development - Capstone I
Prerequisites: Junior/Senior Standing. HTMG 3316 ; HTMG 3340 . A comprehensive review of designing and developing resorts. Content covered includes the history and development of resorts, guest services, and resort recreation functions. Students are expected to develop three-dimensional renderings of innovative resort facilities and programs. Field trips to local resort properties required. Laboratory fee. 3 credits
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HTMG 4430 - Special Interest Tourism
Investigates the extraordinary and ever-increasing field of special interest tourism. Provides an overview of the niche that each aspect of special interest tourism contributes to the development of the tourism industry. Adventurous travel from dog sledding in Greenland to dugout canoes in the tropics, from ballooning in the French chateaux country and Masai Mara to heli-hiking and sightseeing in the Rockies. Included also is travel for the disabled and the adventurer. 3 credits
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HTMG 4445 - Advanced Cuisine Mgmt & Technique
This is the capstone course in food production and service. Students are provided an opportunity to practice advanced culinary techniques within various international and domestic cuisine themes. Students are divided into management teams and develop a meal manual that includes team mission statements, pre- and post-meal cost analysis, personnel deployment, interaction with the dining room management teams, standardized recipe creations, and performance appraisal criteria. Student-managers prepare a dining experience that is offered to paying clientele. 3 credits
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HTMG 4450 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4451 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4452 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4453 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4454 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4455 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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