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Family and Consumer Sciences |
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FCS 554 - Critical Readings in FCS
Credit(s): 3
Developed around student need and interest, a selection of readings will be identified. Students will participate in discussions, provide written summaries of readings, and develop an analysis of the current scene, synthesizing the given body of readings in an effort to evaluate current issues. FA
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FCS 568 - Research in FCS I
Credit(s): 2
Research in FCS I is the first of three research courses in FCS leading to the completion of the graduate research project. Students will complete a literature review, develop the methodology for their project, and submit a proposal to the Institutional Review Board (IRB) for the project approval relating to human subjects. Dependent on the scope of the project and adequate progress, as determined by the graduate advisor, students may repeat this course for one additional semester (0 credits). P/NP grade. FA, SP, SU
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FCS 578 - Research in FCS II
Credit(s): 1
Research in FCS II is the second of three research courses in FCS leading to the completion of the graduate research project. Students will complete the active phase of their research, collect data, and begin data analysis. Dependent on the scope of the project and adequate progress, as determined by the graduate advisor, students may repeat this course for one additional semester (0 credits). P/NP grade. FA, SP, SU
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FCS 588 - Research in FCS III
Credit(s): 3
Research in FCS III is the final of three research courses in FCS leading to the completion of the graduate research project. Students will complete data analysis and prepare their written paper for professional presentation and/or submission for publication. FA, SP, SU
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FCS 589 - Practicum in FCS
Credit(s): 1-3
An individually arranged practicum providing graduate students the opportunity to apply knowledge and skills in a community-based setting. FA, SP, SU
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FCS 590 - Independent Study
Credit(s): 1-3
Individualized study in an area not covered by courses offered. FA, SP, SU
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FCS 594 - Special Topics
Credit(s): 1-3
Course offered to supplement regular course listings. Offered on a one-time or periodic basis
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Fashion Merchandising |
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FAS 105 - Dress and Culture
Credit(s): 3
Studies the values associated with appearance of individuals and groups within cultural, social, psychological, and economic realms; including the visual impact of the identity on the self and others. SP
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FAS 106 - Essentials of Fashion
Credit(s): 3
Study of the elements and principles of design; application of design basics to specific home and apparel fashion; introduction to fashion design and designers, apparel components, and vocabulary used in the design process. Practical applications through laboratory experiences are integral to the course. FA
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FAS 107 - The Fashion Industry
Credit(s): 3
Surveys fashion development through the fashion industry. Investigates the principles involved in the design, production, and marketing of fashion products from concept to consumer. Domestic and foreign fashion markets are studied. SP
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FAS 108 - Fundamentals of Sewing Technologies
Credit(s): 1
Introduction to basic sewing equipment, instructions, and procedures; familiarity with supply acquisition and use; resources and uses for sewing applications; and selection of sewing projects appropriate for various skill levels. FA
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FAS 110 - Fashion Merchandising Professional Seminar
Credit(s): 1
Survey of professional development practices for the fashion-merchandising field, including learning strategies for developing one’s career goals. Activities prepare students for FAS 459 - Internship Preparation Seminar . FA
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FAS 200 - Apparel Construction
Credit(s): 4
Examines the construction process and techniques for basic apparel products. Intensive laboratory experiences develop skills in apparel manufacturing, contrasting home and industry methods through mastery of set competencies. Development of an awareness of production techniques assists in the consumer evaluative processes related to human textile product consumption. SP
Prerequisite(s): FAS 108 or consent of instructor.
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FAS 202 - Textiles
Credit(s): 4
Analyzes physical and chemical properties of textile products. Includes the study of fibers, yarns, fabric structures, textile design, coloration, and finishing. Identification, use, care, performance, and storage of textile products are studied. Legislation and standards are examined. Laboratory experiences are integral to the course. FA
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FAS 205 - Apparel Production and Evaluation
Credit(s): 4
Develops an understanding of ready-to-wear garment production and decisions involved in all phases of the production process. Analyzes techniques used by manufacturers and provides students with methods for evaluating apparel quality. SP
Prerequisite(s): FAS 107 ; FAS 202 ; FAS 200 or may be taken concurrently.
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FAS 206 - Fashion Brand Management
Credit(s): 3
Introduction to the concepts and practices of developing fashion brands. Examines the branding process including theory, analysis and application with emphasis on the interdependence of branding with merchandising and marketing activities for fashion related products. SP
Prerequisite(s): FAS 107 .
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FAS 210 - Fashion Industry and Sustainable Development
Credit(s): 3
Cross-listed with: FAS 410
Identification and evaluation of sustainable development issues in the fashion industry regarding social responsibility, ethical practices, and environmental sustainability. For non-FAS majors.
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FAS 305 - Advanced Product Development
Credit(s): 4
In this course we will analyze the processes required to create a garment and provide a thorough examination of the creative and technical processes that are relevant in today’s apparel business environment. Laboratory experiences, including product development software, are an integral component to the course. FA
Prerequisite(s): FAS 205 .
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FAS 306 - Adobe Illustrator and Photoshop for Fashion Merchandising
Credit(s): 3
Application of Adobe Illustrator and Photoshop techniques for use in fashion industry-related projects.
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FAS 307 - Fashion Behavior and Forecasting
Credit(s): 3
Social, psychological, economic, political, and communication factors influencing consumers’ fashion preferences and buying decisions are studied. Principles and methods used to forecast fashion trends are analyzed. SP
Prerequisite(s): FAS 107 ; MKT 210 ; or consent of instructor.
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FAS 308 - Dress History
Credit(s): 3
Studies the origin and development of costume from the early Mediterranean period to the present. Special focus on the change in form and function of dress in relation to the cultural and aesthetic environment in which dress was and is used, including social, religious, political, economic, and technological factors. FA
Prerequisite(s): Junior status or consent of the instructor.
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FAS 309 - Visual Merchandising
Credit(s): 4
Studies the concepts and techniques used in retail visual merchandising. Practical experience in creative problem solving through hands-on application and analysis both on-campus and at off-campus at retail locations. FA.
Prerequisite(s): FAS 105 ; FAS 106 ; FAS 107 .
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FAS 350 - Fashion Merchandising Industry Experience
Credit(s): 1-6
This course provides fashion industry experiential learning opportunities. Students will visit fashion related companies that represent various levels of the industry, including design, product development, marketing, and retailing. Students will do in-depth studies on the various fashion companies they will visit and present findings on their experiential learning experience.
Prerequisite(s): Instructor permission required.
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FAS 405 - Principles of Fashion Merchandising and Management
Credit(s): 3
Investigates the merchandising and buying functions/responsibilities in various types of apparel organizations. Covers merchandise resources in domestic and global markets, vendor relations, and negotiations. FAExplores the omnichannel functions of retailing including the merchandising, marketing, and selling of goods in both domestic and global contexts. FA
Prerequisite(s): FAS 107 ; MKT 210 ; Junior or senior status in FM program or consent of instructor.
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FAS 406 - Merchandise Buying: Planning and Control
Credit(s): 3
Examines planning, buying, and selling of soft goods; emphasis on buying techniques, six-month and model stock plans, open-to-buy, and profit and loss statements. Problem solving and practical applications enhanced through merchandise math calculations and case studies. SP
Prerequisite(s): Junior or senior FM status or consent of instructor.
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FAS 410 - The Fashion Industry and Sustainable Development
Credit(s): 3
Cross-listed with: FAS 210
Identification and evaluation of sustainable development issues in the fashion industry, with regard to social responsibility, ethical practices, and environmental sustainability.
Prerequisite(s): FAS majors only.
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FAS 415 - Global Sourcing
Credit(s): 4
The course will analyze important global sourcing strategies related to costing, product quality considerations, trade laws, and manufacturing capabilities throughout the apparel supply chain. The course will evaluate decision-making with regard to pre-production, supplier selection, manufacturing, and sustainability.
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FAS 459 - Internship Preparation Seminar
Credit(s): 2
Assignments, activities, and strategies used in the course will prepare students to be internship-ready. FA
Prerequisite(s): Major approval and FAS 110 .
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FAS 460 - Internship in Fashion Merchandising
Credit(s): 4-7
A supervised, off-campus field-based experience in a pre-approved site specifically related to the broad area of fashion merchandising and students’ career goals. FA, SU.
Prerequisite(s): FAS 459 ; senior status or consent of the instructor.
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FAS 490 - Fashion Merchandising Independent Study
Credit(s): 1-4
Study in a specialized area, to be arranged according to student need and interest. Offered as an as-needed basis.
Prerequisite(s): Junior or senior status; approval of instructor and department chairperson.
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FAS 494 - Fashion Merchandising Special Topics
Credit(s): 1-6
Course offered to supplement regular course listings. Offered on an as-needed basis.
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Finance |
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FIN 230 - Personal Finance
Credit(s): 3
A study of the following consumer topics: consumer credit, housing, income tax, insurance (property, liability, life), investments, and estate planning. Offered on an as-needed basis.
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FIN 310 - Managerial Finance
Credit(s): 3
A study of finance as a managerial tool; particular emphasis will be given to the time value of money, stock and bond pricing, working capital management and capital budgeting. FA, SP, SU
Prerequisite(s): ACT 210 .
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FIN 320 - Money and Banking
Credit(s): 3
An examination of the functions of money, the commercial banking system, the Federal Reserve System, monetary policy and monetary theory. Offered on an as-needed basis.
Prerequisite(s): ECN 210 ; ECN 220 ; FIN 310 .
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FIN 325 - Credit Management
Credit(s): 3
A study of consumer and commercial credit functions, credit criteria, practices, systems, policies, and decision making. An emphasis will be on retail and wholesale, entities, banks, finance companies and credit card organizations. Offered on an as-needed basis.
Prerequisite(s): FIN 310 .
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FIN 330 - Investments
Credit(s): 3
A study of securities markets, along with their instruments and characteristics. Includes topics in investment theory and analysis. Offered on an as-needed basis.
Prerequisite(s): FIN 310 .
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FIN 335 - Commercial Banking
Credit(s): 3
Study of the banking system and bank management with emphasis on asset/liability management, policies and practices in lending, investment, equity, trust, and international aspects of a bank. Offered on an as-needed basis.
Prerequisite(s): FIN 310 .
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FIN 430 - Case Studies in Finance
Credit(s): 3
This course covers a wide-range of advanced topics in finance including evaluation of investment alternatives, trends in capital, money markets, derivative securities and management of financial and non-financial firms. Offered on an as-needed basis.
Prerequisite(s): ACT 220 ; FIN 310 .
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FIN 510 - Financial Management
Credit(s): 3
Combining theory and application, the course will examine the primary financial management functions. Topic coverage will include: financial planning, capital budgeting, long-term financing, and working capital management. FA, SP
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Foods |
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FDS 125 - Food Service Sanitation
Credit(s): 1
Food safety practices that include home food safety, HACCP principles, and institutional standards. Students will earn ServSafe® certification. P/NP grading option only. FA, SP
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FDS 221 - Food Science Theory and Application
Credit(s): 4
Study of the physical and chemical properties of food in relation to quality, safety, selection, preparation, and standards. Laboratory experiences, including the integration of computer applications, are integral to this course. FA, SP
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FDS 226 - Topics in Food and Culture: An Experimental Experience
Credit(s): 3
This course emphasizes a broad overview of food and culture through an exploration of major influencers. These influencers include history, geography, culture, religion, identity, economy, and policy. Students will also receive hands-on experience in a food lab exploring a variety of different cuisines and ingredients. FA
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FDS 326 - Quantity Food Production
Credit(s): 3
Analysis and application of the principles, techniques, and tools used in quantity food purchasing, storage, production, service, menu planning, and recipe standardization. Includes use of computers in food service operations. Course covers techniques necessary for successful cost control measures in food service purchasing. Course emphasizes a team approach to successful food service operations, while preparing students to handle management roles in a food service operation. Field observations and labs are integral to the course. FA
Prerequisite(s): NTR 216 ; FDS 221
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FDS 345 - Food Systems and Dietetics Management
Credit(s): 3
Study of food service operations, administration, and management with emphasis on human and material resource management, financial management of food service operations, layout and design of workspace and equipment and facilities, and use of computers in food service management. SP
Prerequisite(s): FDS 326 .
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FDS 422 - Cultural Competence through Food
Credit(s): 3
The study of food patterns for diverse groups. Emphasis on diversity, cultural awareness, socio-economics, geography, and technological factors affecting food patterns. Also integrated into the course are issues related to disability and food availability issues across the globe. Laboratory experience is integral to the course. SP
Prerequisite(s): NTR 216 ; FDS 221
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FDS 424 - Experimental Foods/Lab
Credit(s): 3
Introduction to research and scientific methods of problem solving in the area of foods. Emphasis on student directed projects and experiments using research and development techniques, appropriate technology, and oral and written communication of research findings. Laboratory experience. This course has been designated as writing intensive by the university. FA
Prerequisite(s): FDS 221 and PSY 330 .
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FDS 458 - Food Systems Management Practicum
Credit(s): 3
An individual field-based practicum experience focusing on the application of principles of business and foodservice management in institutional foodservice operations. Sites used include nursing homes, hospitals, schools, and commercial foodservice operations. This course is geared to assist the student in understanding and applying management techniques in real world situations. Course requires each student to complete an independent project for use by site facility as an integral part of the course. As needed.
Prerequisite(s): FDS 125 (or ServSafe® certified) FDS 326 ; FDS 345 or taken concurrently.
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Geography |
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GGY 100 - Introduction to Geography
Credit(s): 3
Study of the distribution, variation, and interrelationship of the natural and cultural features of the earth’s surface; survey of the physical and cultural features characteristic of the various continents. FA Even
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GGY 205 - Cultural Geography
Credit(s): 3
A meaningful way of looking at earth, not a mere inventory of its contents. Emphasis on socio-cultural diversity. FA Odd
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GGY 293 - Special Topics
Credit(s): 1-3
Course offered to supplement regular course listings. Consult semester course offerings.
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Global Studies |
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GS 201 - Globalization and Its Challenges
Credit(s): 3
A global look at the development of neo-liberalism (modernization) since the collapse of the Soviet Union and the shrinking of the welfare state in the West. With sufficient demand.
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GS 451 - Internship in Global Studies
Credit(s): 3
A supervised on or off-campus internship that provides the student an opportunity to work with an organization or individuals engaged in work that is humanitarian/cultural/educational, and that has an international scope. The course will involve maintaining a journal, and a comprehensive essay based on the internship experience. Students must have junior or senior status, and permission of the instructor. Internships are cooperatively administered by an on-site supervisor and faculty member. FA, SP
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GS 496 - Capstone in Global Studies
Credit(s): 3
Advanced study in an advanced area of global studies applied to the Senior Research Project. Students pursue in-depth research, applying research skills of analysis and synthesis to a topic of contemporary relevance. Final outcome is a work of scholarship reflecting research skills and knowledge of contemporary global studies. FA, SP
Prerequisite(s): Senior global studies majors.
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Government |
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GOV 101 - U.S. and Missouri Constitutions
Credit(s): 1
This brief course will study the text of both the U.S. and Missouri Constitutions and discuss their relevance in today’s environment. FA, SP
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GOV 102 - Introduction to Law
Credit(s): 3
A look at the European background of our law and the evolution and application of law throughout American history. Alternate odd years FA
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GOV 103 - Mock Trial Procedure & Practice
Credit(s): 2
This course provides the student with an overview of trial procedure and practice in preparation for the Mock Trial team competition. The student will learn about and practice opening statements, direct and cross examination of both factual and expert witnesses, making objections, introduction of documentary and demonstrative evidence, and closing arguments. May be repeated for credit. FA.
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GOV 104 - Mock Trial Team Competition
Credit(s): 1
In this course students will prepare and participate as a team in an invitational regional Mock Trial tournament based upon a case prepared by the American Mock Trial Association. Students will participate as both lawyers and witnesses. May be repeated for credit. SP
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GOV 230 - American National Government
Credit(s): 3
Historical background, organization, and functions of the American National Government; study of the operation of the Constitution and the Bill of Rights in today’s environment and a study of the current political process in the United States. SP
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GOV 293 - Special Topics
Credit(s): 1-3
Course offered to supplement regular course listings. Consult semester course offerings.
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GOV 331 - American Constitutional Development
Credit(s): 3
Establishment of the American Constitution and its development from the colonial period to the present. Emphasis is given to the role of the United States Supreme Court. Alternate even years. SP
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GOV 490 - Independent Study
Credit(s): 1-3
Prerequisite(s): Junior or senior status and permission of instructor.
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GOV 494 - Special Topics
Credit(s): 1-3
Course offered to supplement regular course listings. Consult semester course offerings.
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Health Advancement and Promotion |
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HAP 410 - Innovation in Health and Wellness Program Endeavors
Credit(s): 3
Cross-listed with: HAP 510
This course introduces students to innovative opportunities in health and wellness. Students will launch a pilot venture related to food, nutrition, fitness, and/or health over the course of the semester. Management and leadership styles will be explored in the context of private practice, small business ownership, and entrepreneurship. SU
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HAP 510 - Innovation in Health and Wellness Program Endeavors
Credit(s): 3
Cross-listed with: HAP 410
This course introduces students to innovative opportunities in health and wellness. Students will launch a pilot venture related to food, nutrition, fitness, and/or health over the course of the semester. Management and leadership styles will be explored in the context of private practice, small business ownership, and entrepreneurship. SU
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HAP 533 - Advocacy and Public Policy: Addressing a World in Need
Credit(s): 3
This course investigates the relationship of FCS professionals among individuals, families, and communities in regards to advocacy and public policy, through study, practice, and critical reflection of action, advocacy, and leadership for social justice. The FCS professional responsibility of capacity building-advancing individuals, families, and communities as agents for socially just public policy-will be examined. Systemic action plans will be developed, promoting the student’s individual advocacy and leadership skills within the community that seek to empower others to advocate for the improvement of their own living conditions. SU
Corequisite(s): FCS 485
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HAP 535 - Leadership Development for Professional Practice
Credit(s): 3
Beginning with the historical exploration of leadership theory and the related leadership literature from multiple contexts, this course addresses perspectives on the relationship between leadership and change, the transformative dimension of leadership, and the application of leadership models to impact change. There is a strong emphasis on the use of case studies and self-assessment exercises so students can develop a vision of their role as leaders. SU
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HAP 541 - Applied Health Behavior to Enhance Health Outcomes
Credit(s): 3
This course provides a comprehensive introduction to health behavior theories as a means to enhance health outcomes in diverse populations. Emphasis is given to the ecological perspective as a means to provide a framework for understanding where family and culture intersect with health institutions that work for the prevention and management of disease. FA
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HAP 542 - Interpreting and Translating Science for Consumers
Credit(s): 3
Students will examine adult health literacy in the US and the ability of various populations to access and use health information and services. This course places heavy emphasis on applied learning techniques. Students practice how to interpret and translate science-based information for the consumer in both the written and spoken word. FA
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HAP 543 - Contemporary Applications for Health Communication
Credit(s): 3
This course will focus on modern applications for health communications, including the Internet, making it an ideal venue for online delivery. Students will develop technological skills ultimately transferable to professional roles in the global communication of health messages. Students will evaluate sources of subject matter and will experience first-hand the use of technology to communicate reliable information to the consumer in an ethical way. This course places a heavy emphasis on applied learning techniques. SP Online
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HAP 544 - Ethical Implications for Health Communication
Credit(s): 3
This course provides an introduction to the application of ethical theories to a wide range of health issues, utilizing a variety of analytical tools to evaluate the responsibilities to and practices of ethical health communication. SU
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HAP 545 - Cultural Competence in Health Communication
Credit(s): 3
This course explores concepts related to cultural competence. Students will examine their own cultural world view, beliefs and attitudes toward the cultural differences that exist, and knowledge about different cultural practices. Students will be presented with a model for intercultural communication that will become a foundational piece for the development, delivery and evaluation of health promotion and disease prevention messages and campaigns that are relevant to racial and ethnic minorities and individuals who primarily speak a language other than English. SU Online
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Healthcare Management |
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HCM 300 - Foundations of Healthcare Management
Credit(s): 3
This course provides an overview of management practices in the healthcare organizations. A review of classical management functions - planning, organizing, directing and controlling as they relate to the healthcare environment. Students will learn the skills necessary to be effective leaders in a variety of healthcare organizations. Topics include organizational culture, diversity, healthcare leadership and fundamentals of management. Offered on as as-needed basis.
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HCM 310 - Ethics in Healthcare
Credit(s): 3
This course will provide a foundation of ethical theory, which students will apply to decision making in a healthcare environment. Students will discuss contemporary moral issues in a healthcare context and learn to analyze problems using classical ethics theories. Offered on as as-needed basis.
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HCM 320 - Human Resource Management in Healthcare
Credit(s): 3
This is a study of the role of strategic human resources business partner within a healthcare organization. Functions such as: recruitment, interviewing, job descriptions and requirements, union-management relations, wage and salary administration, management development and motivation are examined. This course will also explore the interpersonal relationships and team dynamics that aid the HR professional in influencing decision making with both health services and clinical management within healthcare organizations. Offered on as as-needed basis.
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HCM 330 - Public Health Administration
Credit(s): 3
This course explores the role health care organizations play in community health. Students study the principles of public health through the lens of government, business, and community. Topics include community benefit and outreach, environmental health, communicable disease, and mental health. Offered on as as-needed basis.
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HCM 350 - Legal Issues in Healthcare
Credit(s): 3
This course provides an overview of the legal issues facing current healthcare organizations. This course examines the law as it relates to relationships between doctors, hospitals, and staff, patients, and healthcare providers. Skills developed include the ability to apply ethical decision making principles, mitigate risk, incorporate employment law procedures, and manage communication. Offered on as as-needed basis.
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HCM 400 - Healthcare Operations and Quality Control
Credit(s): 3
Upon completion of this course, students will understand the functions and impact of day-to-day operations of hospitals, medical facilities, and clinics. The course will examine issues of efficiency and quality control. Topics include: healthcare facility management, quality control, goal setting, and evaluation, medical reporting, and organizational accountability. Offered on as as-needed basis.
Prerequisite(s): HCM 300 ; MTH 115 .
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HCM 425 - Management of Health Information Systems
Credit(s): 3
This course provides an overview of information technology from a healthcare perspective. Topics include: current issues, health information management applications, security, and the ethical impact of information systems. Offered on as as-needed basis.
Prerequisite(s): CIS 110 .
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HCM 435 - Project Management in Healthcare Organizations
Credit(s): 3
This course examines techniques necessary to successfully develop, oversee and complete projects in a healthcare environment. Skills needed to plan, estimate, organize, budget, schedule, track, and control projects are developed. Provides a comprehensive foundation to project management with a focus on healthcare organizations. Offered on as as-needed basis.
Prerequisite(s): HCM 300 .
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HCM 460 - Strategic Management in Healthcare
Credit(s): 3
This capstone course requires students to integrate the knowledge and skills gained from previous coursework and apply it to the final assessment. Students will examine the strategic management process as it applies to the management of healthcare organizations. Offered on as as-needed basis.
Prerequisite(s): Senior Status.
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Health Education & Promotion |
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HEP 119 - Essential Concepts for Health and Fitness
Credit(s): 3
Introduction to health issues related to physical, psychological, and social well-being. The course allows students to learn and practice critical thinking skills important in the management of health and fitness. Online FA, Online SP, Online SU
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HEP 210 - Career Foundations of Health Education & Promotion
Credit(s): 3
This course is designed to introduce students to the history, philosophies, and theoretical foundations of health education and promotion. Professional aspects are also covered including CHES certification and responsibilities, health education career settings, professional organizations, agencies, literature, and journals. SP
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HEP 223 - Interviewing, Education, and Counseling
Credit(s): 3
Client and customer service skills and human resource management will be applied to a wide spectrum of related job functions. Students will perform interview, education, and counseling skills across the scope of practice. Students will develop and critique educational materials for a variety of audiences. Additionally students will examine factors that enhance or compromise health education efforts. SP
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HEP 310 - Program Planning, Implementation, and Evaluation
Credit(s): 3
This course provides a deeper understanding of the frameworks and skills required for organizing, planning, implementing, and evaluating health interventions in various settings. Topics include planning models, needs assessment, managing fiscal resources, facilitating community partnerships, formative and summative evaluation, data analysis and interpretation, and reporting results. FA
Prerequisite(s): HEP 210 ; HEP 223 /NTR 223 or SWK 231 ; HEP 450
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HEP 410 - Community Health
Credit(s): 4
Addresses the role of community health professional in preventing disease and improving the health and wellness of individuals and groups. Includes a study of assessment and surveillance methodologies, the use of behavior change theories, policy and legislation, and overview of health related programs available in the community and the design, implementation, and evaluation of community based interventions. The impact of factors related to history, culture, socioeconomics, and the environment are included. SP
Prerequisite(s): HEP 223 /NTR 223 and EDU 313 .
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HEP 450 - Epidemiology for Health Educators
Credit(s): 3
This course provides an introduction to the epidemiological concepts of communicable and non-communicable diseases and prepares students to read, comprehend, and report epidemiological research. Emphasis is placed on disease prevention and the role of the health educator in reducing risk factors and improving health. FA
Prerequisite(s): PSY 330 or CDS 500 preferred; may be taken concurrently
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History |
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HST 103 - Introduction to Western Civilization I: Prehistory to 17th Century
Credit(s): 3
Covers prehistory, ancient history (Greece, Rome, Christianity, the Germanic Invasions), medieval history, early modern history (Renaissance and Reformation), and early 17th Century. Considers political, social, economic, cultural, religious and intellectual development of Europe and the West from prehistory to the seventeenth century. FA
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HST 104 - Introduction to Western Civilization II: 17th Century to the Present
Credit(s): 3
Covers 17th century absolutism, the Scientific Revolution, the Enlightenment, the French Revolution and Napoleon, the 19th century (liberalism, socialism, nationalism, imperialism), WW I, democracies between the wars, the dictatorships, WW II, and the period since WW II (Cold War, Decolonization). Considers political, social, economic, cultural, religious, and intellectual development of modern Europe and the West since 1648. SP
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HST 105 - United States to 1865
Credit(s): 3
Promotes a better understanding of the multiple origins and development of the United States from the precolonial period through the end of the Civil War, including attention to French, Spanish, and British colonization; the American Revolution; development of the Constitution; the Northwest Ordinances and Louisiana Purchase; slavery and debates over expansion; Indian removal; Jacksonian democracy; the Mexican-American War; and the Civil War. Develops skills of historical thinking through interpretation and analysis of primary and secondary sources. FA
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HST 106 - United States History Since 1865
Credit(s): 3
Traces U.S. history from the Reconstruction period to the present day, exploring questions and issues related to government, technology and transportation, women’s roles and rights, race and Civil Rights, immigration, the growth of the consumer economy and mass media, work and labor issues, and war and foreign affairs. Promotes a better understanding of the United States and how it has developed through study of the American past. Covers Reconstruction after the Civil War, Big Business and Reform, the Progressive Era, WW I, the Roaring Twenties, the Depression, WW II, the U.S. since WW II. SP
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HST 107 - Introduction to African-American Studies
Credit(s): 3
An interdisciplinary introduction to the social, cultural, political, economic, artistic, and intellectual developments in African-American life and thought throughout American history, including theories on race and racial formation. FA
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HST 250 - Methods in US History
Credit(s): 3
This course explores the students to historical methods used to study the past, with attention to forming historical arguments and working with primary and secondary source material, and explore how historical interpretation changes over time through a focus on historiographical study of key events and processes in US history. Offered Even Fall.
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HST 293 - Special Topics
Credit(s): 3
Topics could include Holocaust; World after the Cold War; Contemporary America. On demand.
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HST 294-299 - Co-operative Education
Credit(s): 1-6
Supervised off-campus work experience cooperatively administered by an employer, faculty advisor, and director of cooperative education. Credits are determined by amount of working hours in an approved job. Full-time (six credits) co-op positions should be taken on alternating semesters, excluding summer terms. These courses are graded solely on a pass/no pass basis. No more than eighteen hours may be taken.
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HST 303 - Survey of Asian History
Credit(s): 3
Provides an introduction to Asian history. Establishes a broad foundation for understanding the culture and history of such countries as India, China, and Japan. Alternate odd years. SP
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HST 305 - History of Latin America
Credit(s): 3
History of Latin America, including the Pre-Colombian Era, Colonial Period, Wars of Independence, Imperialism, and Twentieth Century. Survey of Latin America as a whole as well as important developments shaping major countries. On demand
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HST 307 - History of the Middle East
Credit(s): 3
Traces the history of political, economic, religious, and cultural development of the Middle East, emphasizing developments and trends of contemporary importance. Alternate even years. FA
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HST 309 - History of Sub-Sahara Africa
Credit(s): 3
An historic overview of the development of Sub-Sahara Africa with an emphasis on political, economic, and cultural trends of the area. On demand
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HST 310 - African-American History
Credit(s): 3
Provides an introduction to African-American history. Establishes a broad foundation for understanding the influence on America of the African-American community from pre-slavery to contemporary times. Topics include Pre-slavery, Colonialism, The Civil War, Jim Crow Laws, Reconstruction, The Harlem Renaissance, The Civil Rights Movement, and Contemporary Issues. Alternate odd years. SP
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HST 314 - Holocaust: Memory, History and Identity
Credit(s): 3
Holocaust in Memory, History and Identity, studies the Holocaust In the context of that ‘most terrible century’, the twentieth-century. It seeks to explain why and how genocide became the common vocabulary of the twentieth-century, how memory, myth and myopia transformed the lived experiences of human beings into the lexicon of death, and how suffering and pain were transformed into abstract representation and outright denial. Offered alternate odd years. FA
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