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Family and Consumer Sciences |
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FCSC 3882 - Housing and Home Furnishings
Credit Hours: 2
Students study, analyze and evaluate current trends in housing for a better understanding of the relationship of humans to their environment. Students analyze interior and exterior aspects of human environments in meeting the needs of families and individuals in the next century.
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FCSC 3894K - Apparel Construction
Credit Hours: 4
Students study the sociological and psychological aspects of apparel selection. Basic principles of art, elements of design, historic costume and construction are studied.
Prerequisite(s): FCSC 1813 or FCSC 2854
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FCSC 3903 - Supervised Field Experiences
Credit Hours: 1 - 3
Students are granted toward graduation through approved work, travel, international or nontraditional study and other related types of experiences. Work experiences are coordinated with agencies - local, state, federal and international. Topics include principles of art applied to color combinations, fabric variety and style accents. Emphasis is placed on originality in sketching, flat pattern techniques and creation of an original design.
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FCSC 3913 - Home Management Residence
Credit Hours: 3
Students participate in a laboratory setting to plan, execute and evaluate activities related to meal planning and services, housing, management, family interaction and entertainment. Students also learn operational procedures and computerized record keeping as basic skills for efficient and accurate home management.
Prerequisite(s): FDNU 1804 and FCSC 2833
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FCSC 3933K - Special Clothing Problems
Credit Hours: 3
Students are provided opportunities and experiences in sewing men’s wear, children’s wear, lingerie, and pants fitting in apparel and accessories of clothing and home. Some activities include embroidery, macrame jewelry/flower making and leather work as used to embellish furnishings and apparel.
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FCSC 3951 - Textile Arts
Credit Hours: 1
Students study both antique and current textiles arts. Exact activities vary to meet the specific needs and interests of students. Suggested areas include fabric decoration, weaving, leatherwork and creative needlework.
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FCSC 3961 - Clothing and Human Behavior
Credit Hours: 1
Students explore the sociological and psychological factors of dress. The perception of dress and its impact are critical components of the course.
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FCSC 3972 - History of Costume
Credit Hours: 2
Students survey the development of clothing use and style from pre-historic times to the present. Emphasis is placed on 20th century fashion development and analyses of fashion trends, historical sources, and inspiration for use of natural apparel design.
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FCSC 4794 - Curriculum and Methods in Family Sciences
Credit Hours: 4
Students plan curricula, write lesson plans, develop instructional materials, identify resources and prepare assessments for middle and secondary Family Sciences programs. Students observe and participate in the presentation of content in the various area of the curriculum. Field experiences are required.
Prerequisite(s): Unconditional Admission to Candidacy for Teaching
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FCSC 4893K - Apparel Design
Credit Hours: 3
Students study the importance of fit and the adaptation of fitting techniques to the pattern. Emphasis is placed on pattern alterations. A basic dress is fitted and used to define alternations for a final garment. A broader focus on designing and flat pattern techniques is included.
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FCSC 4994K - Tailoring
Credit Hours: 4
Students study topics to include advanced methods in clothing construction, finishing details, handling of unusual fabrics and designs, custom tailoring processes with quality construction details of fitting and finishing of tailored garments. The construction of a tailored suit or coat is required.
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FCSC 4998 - Student Teaching in Family Sciences
Credit Hours: 12
Students demonstrate effective teaching practices, effective use of instructional materials and resources, effective planning strategies for meeting needs of a diverse student population, and effective methods of assessment of learning, while student teaching for the full semester in a public classroom setting.
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Food and Nutrition |
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FDNU 1804K - Contemporary Food and Nutrition
Credit Hours: 4
Students learn the basic concepts of nutrition, including the function and utilization of food by the body and the relationship of nutrition to health and efficiency at all stages of the life cycle. Table etiquette, techniques of basic cooking and the effects on nutrient retention, food safety, palatability and presentation are also included.
Prerequisite(s): FENU 1804
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FDNU 2811 - Seminar in Food Nutrition
Credit Hours: 1
Students become knowledgeable of the physiological and biochemical aspects of digestion, absorption, metabolism and excretion of food nutrients. Evaluation of nutrient requirements of people of different age and physiological levels, recommended dietary allowances, nutritional effects of human body composition and laboratory studies in human metabolism and nutritional status are studied.
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FDNU 3803 - Understanding Nutrtion
Credit Hours: 3
Study of the scientific principles of nutrition as they apply to individuals and groups with application to meeting the nutrient requirements. Students will learn about food trends, diets, physical fitness and vitamins and minerals.
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FDNU 3832 - Maternal and Child Nutrition
Credit Hours: 2
Infant/child development majors develop an understanding of nutrition in pregnancy, lactation, the first year, middle years of childhood and of evaluation of nutrient requirements for infants and children at different ages and nutritional levels. Recommended dietary allowances and nutritional effects on infants and children are stressed.
Prerequisite(s): FDNU 1804K
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FDNU 3833 - Life Span Nutrition
Credit Hours: 3
Students understand the basic nutritional requirements of family members according to gender, age, body size and physical activity. Specific consideration is given to the nutritionally vulnerable groups young and senior women, infants and children.
Prerequisite(s): FDNU 1804K
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FDNU 3843 - Food Preservation
Credit Hours: 3
Students demonstrate the principles involved in food preservation and methods at home and in commercial food processing. Modern up-to-date as well as traditional food preservation methods are included in the course.
Prerequisite(s): FDNU 1804
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FDNU 3853 - International Foods
Credit Hours: 3
Students learn about food behavior, culture and cuisine of people from various countries. Topics studied include food ways (cultures, taboos and habits), terminology associated with food, and the methods of preparing and serving international foods. An understanding of food behaviors of subcultures in America and other countries is fostered.
Prerequisite(s): Unconditional Admission to candidacy for Teaching. Successful completion of all content courses in major passing, passing score on Praxis I and II.
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FDNU 4832 - Community Nutrition
Credit Hours: 2
Guidelines of good nutrition and public health for the community are provided. Students learn the environmental and demographical issues related to public health.
Prerequisite(s): FDNU 1804, FDNU 3833 .
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FDNU 4863K - Meal Planning Management
Credit Hours: 3
Meal planning skills, such as organization and the management of time, energy, money and resources are developed by students. Topics include meal planning and menu making, food purchasing and handling, cost and portion control and use and care of equipment.
Prerequisite(s): FDNU 1804, FDNU 3833
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FDNU 4873K - Diet Therapy
Credit Hours: 2
Students become aware of nutritional needs of the human body, major functions of nutrients in maintaining health, nutritional diseases caused by the deficiency or excess nutrient and treatments of such diseases, metabolic disorders which can be controlled by specific diet therapy and the role of dietitians in hospitals.
Prerequisite(s): All FDNU Courses Through Senior Level. For Majors Only
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FDNU 4893 - Cellular Nutrition
Credit Hours: 3
Primarily food and nutrition majors are involved in developing understanding of the physiological and biochemical aspects of digestion, absorption, metabolism and excretion of food nutrition.
Prerequisite(s): All FDNU Courses Through Junior Level
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FDNU 4903K - Institutional Foods
Credit Hours: 2
Students solve problems of food handling on a large scale. Activities such as practical experiences in planning, preparing and serving food for large groups, calculation of food costs and the use of standardized recipes and institutional equipment are included.
Prerequisite(s): All Courses Through Junior Level
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FDNU 4912K - Experimental Foods
Credit Hours: 2
Students conduct food testing formulation and recipe analyses in relation to food preparation and produce development. Laboratory experiences, test kitchen procedures and demonstration techniques are included in the course.
Prerequisite(s): FDNU 1804
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FDNU 4921 - Seminar in Nutrition
Credit Hours: 1
Students review the literature, write reports and make oral presentations on the physiological and biochemical aspects of digestion, absorption, metabolism and food nutrients. They review current issues on world nutrition–advanced countries as well as Third World nutrition.
Prerequisite(s): Senior standing
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Food Science |
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FDSC 2803 - Introductory to Food Science
Credit Hours: 3
An overview of basic scientific principles involved in food science and the food industry. The course will include food components and their functionalities in food processing, food safety and nutrition. Principles and new technologies involved in food processing and preservation will be introduced. Quality aspects of specific food and food products will also be discussed. Brief overviews of emerging technologies in food processing and field trips to local food processing plants are a part of the experiential learning activities in the course.
Prerequisite(s): BIOL 1107K, CHEM 1212K, MATH 1113
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FDSC 3353 - Food Analysis
Credit Hours: 3
Students will learn the principles and methodologies of classical and instrumental analysis of foods and will also gain practical experience with sample preparation, application of analytical techniques, and assessment of results. Students will then be given the opportunity to apply their knowledge and experience by assessing products in the food and feed industries.
Prerequisite(s): CHEM 2222K, CHEM 3250K
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FDSC 3373 - Food Chemistry
Credit Hours: 3
Students will acquire knowledge on composition, structure and functional properties of food constituents and their contributions to physical, organoleptic and nutritive characteristics of food products. Students will also learn the chemical reactions occurring during food processing, storage and utilization.
Prerequisite(s): CHEM 2222K, CHEM 3250K
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FDSC 3813 - Meat Science
Credit Hours: 3
Students acquire knowledge of the structure, chemistry, and nutrient composition of animal tissues. Quality factors in meat foods, meat storage, preservation, canning and packaging are understood.
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FDSC 3823 - Food Processing
Credit Hours: 3
Students become knowledgeable of the physical and biological phenomena which cause food deterioration and acquire practical experiences with the techniques of food preservation by canning, freezing, sugar concentrates, chemical additives, pickling, fermentation and ionizing. Hands-on experiences with food processing equipment are provided. Knowledge of the operation and management of school canning plants is acquired.
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FDSC 3853 - Dairy Product Technology
Credit Hours: 3
Students demonstrate the proper methods of processing milk and milk products for human food. Students develop value-added milk products, and demonstrate the techniques of food preservation and quality control procedures.
Prerequisite(s): CHEM 2222K, CHEM 3250K
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FDSC 4022 - Principles of Food Engineering
Credit Hours: 3
Engineering principles for processing of food materials, physical properties of food materials, units and dimensions, selected unit operations used in food processing and manufacturing industry, equipment, fundamentals of thermodynamics, mass and energy balance, fluid flow, heat and mass transfer in food processing, refrigeration, freezing, psychometrics, extrusion, drying, evaporation, non-thermal processing, and separation.
Prerequisite(s): MATH 1113; PHYS 1111 & 1112 K
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FDSC 4413 - Food Microbiology
Credit Hours: 3
Students will acquire knowledge of sources of food borne infections and poisonings including factors affecting the growth of microbes in food, microorganisms of concern in milk and meat foods, their detection and control. Laboratory periods will focus on techniques involved in the detection, isolation, growth, and control of different food pathogens.
Prerequisite(s): BIOL 1107K or 1108K & 4234K
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FDSC 4423 - Food Quality Assurance
Credit Hours: 3
Students will gain a comprehensive knowledge of quality control procedures in various stages of food processing. Assessment and control of microbial, nutritional, and eating qualities will be individually emphasized. Special attention will be focused on the importance of HACCP principles in food quality assurance as well as federal and state regulations. During laboratory sessions, students will gain hands-on experience in food quality assessment and control
Prerequisite(s): FDSC 2803
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FDSC 4503 - Food Sensory Evaluation
Credit Hours: 3
Procedures and test methods used to evaluate the sensory properties of food and to evaluate food preferences.
Prerequisite(s): MATH 2113
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FDSC 4611 - Food Product Development
Credit Hours: 3
This course will serve as a capstone course for senior in food science program that design and develop food products using the principles of food chemistry, food processing, nutrition, sensory analysis and statistics.
Prerequisite(s): FDSC 2803, FDSC 3823
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FDSC 4822 - Senior Research
Credit Hours: 2
Students learn systematic and scientific ways of developing theories, designing research protocols, conducting research, compiling results, and preparing written scientific reports.
Prerequisite(s): BIOL 1108K, FDSC 2803, CHEM 2221K, FDSC 3823
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FDSC 4841 - Food Science Seminar
Credit Hours: 1
Students organize presentations of scientific data using the latest technology available, and demonstrate effective professional and interactive discussions with their peers and faculty.
Prerequisite(s): BIOL 1108K, FDSC 2803, CHEM 2221K, FDSC 3823
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French |
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FREN 1001 - Elementary French I
Credit Hours: 3
Students learn basic pronunciation and grammar and develop the ability to listen, understand, speak, read and write French with reasonable proficiency, as well as acquire some knowledge and awareness of French and francophone cultures.
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FREN 1002 - Elementary French II
Credit Hours: 3
Students acquire advanced proficiency in French using the integrated approach. Mastery in the basic skills of speaking, listening, reading and writing the language and knowledge of cross- cultural awareness are emphasized. Students further develop practical vocabulary and accurate pronunciation.
Prerequisite(s): FREN 1001 or Equivalent
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FREN 1004 - Basic French Reading I
Credit Hours: 3
Students develop the ability to read, translate, and comprehend French in a variety of subject matter focused on the arts and sciences with reasonable proficiency. Students focus on vocabulary building, and language structure, and acquire some knowledge and awareness of French and Francophone cultures.
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FREN 1005 - Basic French Reading II
Credit Hours: 3
Students acquire advanced mastery in reading, translating, and comprehension skills through a study of more complex subject materials. Students study readings that concentrate on common and specialized vocabulary as well as the fundamentals of grammatical structure. Students also gain more knowledge and awareness of French and francophone cultures.
Prerequisite(s): FREN 1004 or Equivalent
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FREN 2001 - Intermediate French I
Credit Hours: 3
Students reinforce mastery of the four basic skills while extending knowledge of the language through emphasis on oral and written presentations and more complex grammatical structures. French and francophone cultures are studied through a systematic approach to the development of syntax and style.
Prerequisite(s): FREN 1002 or Equivalent
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FREN 2002 - Intermediate French II
Credit Hours: 3
Students continue to build their French vocabulary and review or practice complex grammatical forms through structured oral and written exercises. Students contrast literal and idiomatic expressions in French. They study French and Francophone themes and daily life.
Prerequisite(s): FREN 2001 or Equivalent
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FREN 4323 - Study Abroad
Credit Hours: 6 - 12
Students will sharpen their language and Spanish-based professional skills in such countries as Mexico and Spain, through established Study Abroad Programs. These programs will enable students to become proficient in the language, especially in the professional field of their choice. Study abroad will also give students the opportunity to immerse themselves in another culture and language.
Prerequisite(s): SPAN 3000 level and/or 4200- level SPANISH COURSES or by permission of department
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General Business |
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BUSA 1911 - Leadership Development I
Credit Hours: 1
Students acquire skills that are important to being a professional regardless of the profession they choose. These courses are designed to explore concepts and theories of human development in an organizational setting. Students learn how to manage their time, how to make effective decisions, how to present themselves and their work in a professional manner and how to balance their workload, how to handle stress and other issues of physical and mental well-being and how to communicate effectively one-on-one and in groups. Students experience situations involving social/professional decorum.
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BUSA 1921 - Leadership Development II
Credit Hours: 1
Students examine the determinants of effective leadership, assess their own leadership abilities and style and acquire skills that are important for effective leadership. Such skills involve: effective decision making, listening, selling oneself, learning how to follow and how to lead, conducting meetings, learning how to resolve conflicts and learning how to negotiate a position. Students distinguish between leadership and management.
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BUSA 1982 - Professional Development III
Credit Hours: 1
NA
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BUSA 2105 - Communicating in the Business Environment
Credit Hours: 3
Students study both interpersonal and organizational communications; to include written and oral exercises appropriate to business practice.
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BUSA 2503 - Business Information Systems
Credit Hours: 3
Students refine their basic computer skills (word processing, spreadsheet, and database) and learn new business application software (such as graphics, statistics, Internet, and presentation graphics). Students make professional business reports and presentations and will have a solid foundation for subsequent courses.
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BUSA 3103 - Financial Management
Credit Hours: 3
Students learn the principles for financial management. Ethical considerations for the role of financial managers are developed within the current economic and tax environment. Applications of theory and forecasting techniques are discussed in the following business settings: corporations, partnerships, and sole proprietorships. Emphasis is placed on methods to increase the value of the firm as the goal of the financial manager.
Prerequisite(s): ACCT 2101, ACCT 2102 , ECON 2105 , ECON 2106
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BUSA 3213 - Statistics for Business and Economics
Credit Hours: 3
Students acquire an understanding of descriptive statistical techniques as applied in analyzing business and economic data. Topics include frequency distribution, descriptive statistics, inferential statistics, probability concepts, index numbers, analysis of variance, correlation and simple and multiple linear regression models.
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BUSA 3313 - Legal, Social, Ethical Environments of Business
Credit Hours: 3
Students gain an awareness of the origins of law and ethics in society and in the workplace. Students use legal reasoning and methodology to resolve social and ethical issues in contracts, property, torts, and environmental disputes. Students distinguish legal, social, and ethical responsibilities of various business entities including C-corporations, Sub-chapter S-corporations, partnerships, and sole proprietorships.
Prerequisite(s): Junior standing
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BUSA 4120 - Internship
Credit Hours: 3
Students work under supervision for one semester. Prior to registration, the Internship application must be completed and approved. A written portfolio is required of the students and a written evaluation by the employer must be made to the supervising University instructor.
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BUSA 4123 - Internship
Credit Hours: 3
Students work under supervision for 160 hours for one semester. Prior to registration, the position must be approved. A written report is required of the students and a written evaluation by the employer must be made to the supervising University instructor.
Prerequisite(s): Senior standing in business/economics and consent of instructor
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BUSA 4353 - Introduction to International Business
Credit Hours: 3
Students are introduced to a network of global linkages around the world that binds us all- countries, institutions and individuals much closer than ever before. Linkages include the following: trade, financial markets, technology and living standards. Topics in international business range from export-import trade to licensing, joint venture, wholly owned subsidiaries, turnkey operations and management contracts.
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Geography |
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GEOG 1230 - Introduction to Physical Geography
Credit Hours: 3
Students survey the earth’s physical landscape and are enabled to describe and explain the global patterns of landforms, climate, natural vegetation and soils. Students are able to appreciate the role of our physical environment in influencing, constraining and directing our activities, and will be able to make more informed decisions regarding how our earth resources should be utilized. The basic principles of map construction and interpretation are studied.
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GEOG 1231 - Introduction to World Regional Geography
Credit Hours: 3
Students survey the world’s varied cultural landscapes. Using either a regional or systematic approach, students are able to describe and explain global patterns of culture, including population, language, religion, economic activities and systems and political organization. The basic principles of map construction and interpretation are understood.
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GEOG 1232 - Introduction to Weather and Climate
Credit Hours: 3
Students will study atmospheric composition and structure. Basic principles of cloud formation, precipitation, and atmospheric motion and winds are understood. Students become acquainted with weather systems and global climates.
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GEOG 2576 - Introduction to Geographic Information System
Credit Hours: 3
Students will explore the principles and applications of Geographic Information Systems (GIS). In addition, students will examine the nature and accuracy of spatially referenced data as well as methods of Data capture, storage, visualization, modeling and output using GIS software (for example ArcView 3.2 and 8.2).
Prerequisite(s): MATH 1154
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GEOG 3300 - Geography and Geology of Georgia
Credit Hours: 3
Students study a survey of the physical and historical geology of Georgia, with emphasis on the influences of geographic resources on the development of settlement patterns from the time of the first Americans.
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GEOG 3301 - Geographic Data Analysis
Credit Hours: 3
Students will learn methods and techniques required at various stages of geographic data analysis, including the collection, manipulation, description, presentation analysis and interpretation of data. Students will use statistical and GIS software packages on microcomputers and integrate data analysis with geographical information systems.
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GEOG 3302 - Economic Geography
Credit Hours: 3
Students study the location and functioning of economic activity with emphasis on physical and human geographic factors in analyzing patterns of production, exchange and consumption.
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GEOG 3303 - Urban Geography
Credit Hours: 3
Students learn theories of inter and intra-urban locations. Procedures in geographical analysis of agglomerated settlements, including demographic, economic, and social attributes.
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GEOG 3305 - Climatology
Credit Hours: 3
Students will examine the range of weather patterns from local to global. Students will also study how to access data sources and relationships of climate with ecosystem processes and human activities, climate forecasting and the use of the Internet.
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GEOG 3400 - Methods of Geography Research I
Credit Hours: 3
Historical trends in geographic research today; special emphasis is placed on recent technologies available to geographers such as cartography. Advanced statistical analysis software.
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GEOG 3404 - Locational Analysis
Credit Hours: 3
Students learn the geography of retail industry, activity and consumer demand. Students will also study the principles of locational decision making for retail and service firms.
Prerequisite(s): GEOG 2302, GEOG 2500, or By Permission
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GEOG 4400 - Geographic Information Systems
Credit Hours: 3
Students will study the principles and applications of Geographic Information Systems (GIS). Additionally, students will examine the nature and accuracy of spatially referenced data, as well as methods of data capture, storage, retrieval, visualization, modeling and output using one or more GIS software.
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GEOG 4401 - Geography of Population
Credit Hours: 3
Students analyze world population from a geographic perspective. Special attention will be devoted to the distribution of human population, migration trends and the differential demographic characteristics of the economically developed and the lesser developed countries of the world.
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GEOG 4402 - Conservation and Ecology
Credit Hours: 3
Students study the location of resources with an emphasis on the U. S. and how the use and misuse of these resources affect life. A survey of present conservation practices is conducted with planning for future usages.
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GEOG 4404 - Geography of North America
Credit Hours: 3
Students learn the major physical, cultural, and economic patterns of the United States and Canada. Students learn how these patterns have created the regions of North America, how human patterns have changed over time and how they continue to evolve are understood.
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GEOG 4405 - Geography of Africa
Credit Hours: 3
Students learn the patterns of landforms, climate, natural vegetation, population, economic activities and political organization found in Africa. Students become familiar with the economic development process, the role of Africa in the global economy and the geopolitical significance of Africa.
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GEOG 4406 - Methods of Geography Research II
Credit Hours: 3
Students become familiar with some of the historic trends in geographic research and learn what geographers are doing today. Special emphasis is placed on recent technologies available to geographers such as, geographic information systems, global positioning systems, cartography, advanced statistical analysis software, etc. Students learn to design a research project within their area of geographic interests.
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GEOG 4407 - Geography of Asia
Credit Hours: 3
Students learn the patterns of landforms, climate, natural vegetation, population, economic activities, and political organization found in Asia. Students become familiar with the economic development process, the role of Asia in the global economy, and the geopolitical significance of Asia.
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GEOG 4415 - Urban and Regional Development
Credit Hours: 3
Students study urban growth and approaches to urban analysis. Urbanization process within urban systems including economic patterns of the United States and Canada and how the patterns have changed over time.
Prerequisite(s): GEOG 3303 or By Permission
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GEOG 4426 - Applied Climatology
Credit Hours: 3
Students will study the interaction of climate with organisms, communities and ecosystems. Students will explore mechanisms of heat flow, radiation exchanges and water vapor flux, statistical methods used with climatic data. They will also examine bio-climatic methods used to improve environmental impact assessment and case studies that demonstrate the role of climate in ecosystem function.
Prerequisite(s): By Permission
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GEOG 4500 - Spatial Analysis
Credit Hours: 3
Students will study descriptive and inferential techniques used in quantitative geographic analysis. Applications of statistical methods to spatial analysis and geographic research designs will be explored.
Prerequisite(s): MATH 1154
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GEOG 4690 - Seminar in Geography
Credit Hours: 3
Students will demonstrate ability to write succinctly and be able to interpret and communicate data derived by quantitative method.
Prerequisite(s): GEOG 3400
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Geology |
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GEOL 1121 - An Introduction To Physical Geology
Credit Hours: 4
Students demonstrate an understanding of the formation of the solar system, the planet Earth, the continents and rocks and minerals which give them a better comprehension of earth processes such as earthquakes and volcanoes, and mineral and fossil fuel exploration. Students gain a global perspective of the environment, including the hydrosphere, the biosphere and the atmosphere.
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GEOL 1122 - Earth History
Credit Hours: 4
Students gain an understanding of physical history of the earth from its origin as a planet through the Great Ice Age. They acquire a balanced perspective on the history of continents with emphasis on North America.
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GEOL 2204 - An Introduction To Mineral Sciences
Credit Hours: 4
Students demonstrate an understanding of crystallography, crystal chemistry, optical properties and identification of minerals utilizing the petrographic microscope. Students also relate relationships of minerals within igneous, sedimentary, and metamorphic rocks.
Prerequisite(s): GEOL 1121 or By Permission; CHEM 1121 or CHEM 1122 or Concurrent Enrollment
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SCIE 3102 - Principles of Physical Science
Credit Hours: 3
Students investigate how the physical world functions and how scientists formulate physical laws of nature. Students analyze and apply theories and laws of the physical world of chemistry, astronomy, geology meteorology and physics. Students explore and investigate the five area of physical science.
Prerequisite(s): PHSC 1101 , BIOL 1104
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SCIE 3103 - Principles of Environmental Science
Credit Hours: 3
Students identify the characteristics of ecosystems and their components. They recognize interrelationships in the biosphere and processes affecting them. Students form a knowledge base for evaluating personal, societal and political choices on environmental issues.
Prerequisite(s): PHSC 1101 , BIOL 1104
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SCIE 3121 - Principles of Geology
Credit Hours: 3
Students gain an understanding of physical geology which includes minerals and rocks, internal and external earth processes. Students demonstrate a knowledge of earth’s structure and history. They are exposed to earth’s atmosphere and oceans. Students explore theories of the origin of the universe, solar system and Earth-Moon system.
Prerequisite(s): PHSC 1101 , BIOL 1104
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SCIE 3303 - Principles of Science
Credit Hours: 3
Students compare, interpret and analyze interactions between physical, chemical, biological and geological systems. Interactive laboratory experiences are designed to aid education students interconnect principles of science common to scientific disciplines.
Prerequisite(s): PHSC 1101 , BIOL 1104
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Gerontology |
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GERO 3010 - Aging & Health
Credit Hours: 3
This course examines the interface between health and aging. A broad range of health concerns and issues of older persons are explored from physical, mental, and emotional perspectives..
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GERO 3020 - Social Policy & Aging
Credit Hours: 3
The focus of this course is to enhance students’ understanding of policymaking and the impact policy has on the aging. Students engage in critical analysis of current policies and their impact on our aging populations and their families, particularly those who are Hispanic American, African American, Asian American. Students work in groups and at the end of the course facilitate a discussion in the community around aging issues.
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GERO 3030 - Mental and Well-Being & Aging
Credit Hours: 3
This course explores models of mental health for older adults. The content examines mental well-being in older adults from both the individual (micro level) and societal (macro level)
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GERO 3040 - Diversity & Aging
Credit Hours: 3
This course explores the diversity perspectives of culture, ethnicity, economic status, national origin, disability, gender, and sexual identity as related to aging. Emphasis is placed on the ethnic perspectives of aging across cultures.
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GERO 4010 - Death & Dying
Credit Hours: 3
This course examines death,dying and grieving as parts of life involving social processes,structures and relationships After taking this course, students will understand the customs, behaviors, and beliefs related to death, dying, and grieving in th U.S. and other societies and cultures. Students will also become familiar with practical matters associated with death such as funeral preparation,wills, and advance directives. The subject matter covers discussions involving controversial issues related to medical ethics, organ donations and euthanasia.
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GERO 4020 - Contemporary Issues in Aging
Credit Hours: 3
This course presents significant major interdisciplinary aging issues and controversies drawn from biological sciences medicine, nursing, psychology, sociology, gerontology, public policy, and law. With an emphasis on critical thinking, divergent views and perspectives of aging phenomenology are explored through the reading and research of selected articles and reports covering current topical content.
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Health |
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HLTH 2120 - Safety Principles and First Aid
Credit Hours: 2
This course provides the knowledge and skills necessary to respond in an emergency to help sustain life, reduce pain, and minimize the consequences of injury or sudden illness until professional medical assistance arrives. School and non-school based situations relating to child injuries and emergencies will be addressed. Certification in CPR and first aid is awarded upon successful completion of this course.
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HLTH 2121 - Healthful Living
Credit Hours: 2
TBA
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HLTH 2452 - Health Issues for Professionals
Credit Hours: 2
Students’ knowledge in the major content area of health education is enhanced. Emphasis is placed on the understanding of body systems, diseases, human development, hygiene, safety, nutrition, mental health careers and other health factors.
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HLTH 3130 - Substance Use and Abuse
Credit Hours: 3
TBA
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HLTH 3430 - Human Sexuality
Credit Hours: 3
TBA
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HLTH 3752 - Introduction to Drug Education
Credit Hours: 3
Students examine substance abusers from the pharmacological, physiological, psychological, sociological and philosophical aspects of drugs. Students identify the consequences resulting from the mismanagement of alcohol and other drug uses and abuses.
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HLTH 4503 - Human Perspective of Sexuality and Health Promotion
Credit Hours: 3
Students learn the human perspectives of sexuality and health promotion. Human sexuality is studied using the basic anatomy and physiology of reproduction, interpersonal relationships, identifying sexually transmitted disease and understanding sexual activity throughout one’s life span. Health promotion is designed to assess one’s health habits and practices and examine modifications needed for improvements.
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