Skip to Main Content

The Path Forward

COVID-19 Plan. Fall 2021 Plan >>

Course Requirements

Please note that course requirements are subject to change.

Code Course Name Credits
COM111 Computer Applic. I 3

Computer Applications I
This course uses a hands-on approach to have students explore computer hardware and software concepts. Students will identify and explain the principle components of computers and their use. They will utilize a Graphical User Interface Windows environment to handle basic commands and functions via the toolbars; work with drives, folders, and files; and manage disks. Students will define and apply the four basic computer operations of input, processing, output, and storage, using hardware and software application devices for documentation creation and production. Students will use Microsoft Word to create and format correspondence, tabulations, and reports. Students will use Microsoft PowerPoint to plan, design, and create professional and colorful screen presentations, overhead transparencies, outlines, speaker's notes, and audience handouts. Students will also be introduced to the Internet's search engines, bookmarks, and digital library.

ENG114 Critical Reading & Response 3

This course introduces the integration of communication skills essential for effective reading, writing, speaking, and listening at the college level. In this writing intensive course, students develop composition skills to produce collegiate-level papers modeling rhetorical modes and thematic content in addition to strategies for reading complex texts; presentation skills for personal introductions, verbal summaries of readings and response writings, and peer review of papers; and basic technological skills for word processing, e-mail, and introductory-level online research.

ENG124 Research/Writing in Discipline 3

In this course students will apply the practices for effective reading and writing introduced in ENG 114 to the distinctive language and forms of various disciplines. This course lays the foundation for academic and professional research and stresses the use of appropriate and effective information sources. Readings for a variety of academic audiences will provide students with strategies to communicate in the sciences, business and technology, psychology, liberal studies, and the social sciences. Research and documentation skills appropriate to the disciplines are stressed. In addition to leading students through the research process from start to finish, this course will examine the many ramifications of academic honesty.
Prerequisite: ENG 114

ENG134 Literary Genres 3

Selected readings in fiction, poetry, and drama introduce the student to literary types and techniques. These readings provide a basis for collegiate-level discussion, analysis, and the development of critical judgment. Building on the communications and research skills from earlier courses in the sequence, this course emphasizes continued practice in writing, and students complete a documented research paper using primary and secondary sources as one of the course writing assignments. Discussions and oral presentations based on assigned literature support the overall goal of the sequence: to enhance the advancement of the students, first academically and then professionally.
Prerequisite: ENG 114

FSS100 Introduction to Food Science 3

Students examine the discipline and profession of food science in the United States in this introduction to the field. They explore concepts such as food production, food composition, food quality and deterioration, food preservations, food defense, and product development.

FSS120 Foodborne Microorganisms w/ Lab 4

Students learn basic principles of microbiology applied to food manufacture. Laboratory exercises emphasize safety, quality control, and experimental approaches to food microbiology. Laboratory experiences required throughout the course.
Lab Fee: $235
Prerequisite: FSS 100 Introduction to Food Science or permission of the program director.

FSS150 Foodborne Diseases w/ Lab 4

Students are introduced to the principal microbiological agents responsible for foodborne diseases. Student conduct laboratory experiments to recognize and classify these microbiological agents. Laboratory experiences required throughout the course.
Lab Fee: $235
Prerequisite: FSS 120 Foodborne Microorganisms with Lab or permission of the program director.

FSS220 Food Chemistry I w/ Lab 4

Students examine the biochemical, physical, and sensory properties of food components including proteins, lipids, carbohydrates, and pigments. Students conduct laboratory exercises that classify the chemical, physical, and biological changes in foods during processing and storage. Laboratory experiences required throughout the course.
Lab Fee: $90
Prerequisite: FSS 150 Foodborne Diseases with Lab or permission of the program director.

FSS250 Food Chemistry II w/ Lab 4

Students explore the impact of other food components such as minerals, vitamins, nutraceuticals, colors, flavors, direct food additives (e.g. preservatives, texture modifiers and stabilizers, colors, flavors), incidental food additives (e.g. processing aids, chemical toxins), intentional adulterants, allergens. In this course students design scientific experiments that enhance food quality and safety. Laboratories Required.
Lab Fee: $90
Prerequisite: FSS 220 Food Chemistry I with Laboratory or permission of the program director.

FSS300 Food Processing w/ Lab 4

Students explore the characteristics of food and are introduced to how it is preserved and processed. Students conduct experiments to reduce or accelerate spoilage and deterioration. Laboratory experiences required throughout the course.
Prerequisite: FSS 250 Food Chemistry II with Laboratory or permission of the program director.

FSS320 Food Defense 3

Students evaluate intentional and unintentional threats to the food system and review current approaches to reducing risk. Students assess the weakness and strengths of process flow diagrams in their semester long project.
Prerequisite: FSS 300 Food Processing with Laboratory or permission of the program director.

FSS350 Food Science Seminar 3

Students explore current topics in health and food safety and develop a personal and professional philosophy to guide their careers. Prerequisite: FSS 320 Food Defense with Laboratory or permission of the program director.

GEN ELEC General Electives 32  
GENHLTH Healthy Living Elective 2  
HISGEN History Elective 3  
HUMELE Humanities Elective 3  
LOS310 EffCommSkillsWrkplc 3

This course is designed to help you build and enhance your skills related to verbal communication, active listening, giving and receiving criticism, dealing with different personality types, and nonverbal communication. It explains basic cumunication theory as it applies to the workplace, and the experiential learning labe offers 'real-life' scenarios that demonstrate the use of effective interpersonal communication. You will also focus on written communication skills and how to communicate more effectively with a variety of audiences at different levels in the organization.

LOS315 Organizational Behavior and Leadership 3

Leadership requires a balanced understanding of human behavior and applied managerial skill. This course introduces organizational studies and organizational behavior. It examines the history of the field as well as the critical role that theory and research play in the discipline. Topics include the characteristics of effective leadership and organizational power, different frameworks for leadership and leadership styles, building and managing high-performing diverse teams, managing a diverse and inclusive organization, supporting diverse employees, and effective and ethical managerial decision-making.

LOS325 Leadership and Management in a Global World 3

In the twenty-first century, businesses are increasingly becoming globalized in a number of ways, including providing goods and services in international markets, relying on supplies from other countries, and outsourcing work. It is critical for leaders and managers to understand the global context of business, become familiar with cultures and societies with a variety of customs and expectations, and understand the economic interdependence of nations. This course introduces major factors (economic, sociocultural, transnational management, strategic planning, human resources, marketing, finance and technological) in the global environment and examines the effects on organizational and managerial practices.

LOS350 Organizational Budgeting and Finance 3

This course gives students an understanding of planning, budgeting, and finance within an organization or business. Managers are responsible for helping an organization understand its financial status, develop strategies to meet goals, and to help earn a profit. This course introduces the language of accounting and finance, how to create an effective budget, how to analyze financial statements to ensure that an organization’s goals are being achieved, and how to make ethical decisions to maintain the financial health of an organization.

LOS400 Ethical Leadership 3

This course introduces critical aspects of leadership including power, accountability, and ethics. Theories of ethical reasoning (such as deontological ethics, utilitarianism, and virtue ethics) are examined and applied in various situations. Students examine the legal and moral implications of decisions related to human resources, finances, operations and organizational development. An emphasis is placed on diverse human relationships and ethical dimensions of issues. Students will think critically about ethical systems and leadership theories and apply lessons learned to develop their own philosophy and practices.

LOS425 Operations Management and Decision Making 3

The goal of operations strategy in any organization is to achieve consistent delivery of products and services to meet customer needs and the business’s overall plans. The course explains the relationship between operations and other leadership functions and how business processes can be better managed and enhanced for greater efficiency. Topics include strategic and tactical decision-making, quantitative and qualitative analysis, project management, and the role of technology in leading and managing organizations. Students will consider services operations, process analysis, and quality management to translate conceptual learning to real-world situations.

LOS430 Leading Organizational Change 3

Those leading today’s business and not-for-profit organizations face unprecedented economic uncertainty, technical advances, speed of communication, and flexibility of human capital. These factors result in the need to manage change in order to prevent organizations from losing their organizational capacity and progress. This course is designed to help students understand frameworks for planning organizational change and the processes, tools and techniques to manage the people side of change to achieve a required business outcome. The course incorporates methods to identify, collect, assess, and deploy data to make decisions to effect change as well as manage potential resistance. Students will become proficient in evaluating various types of data and will learn some of the ways qualitative and quantitative data can be used to inform decision-making.

MAT120 Statistics 3

This is an introduction to the basic descriptive and inferential statistics for students from all disciplines. It emphasizes the development of statistical literacy and the use of computer for analyzing data. Topics include principles of experimental design; graphical and numerical methods for summarizing, describing, exploring and analyzing data; binomial and normal probability distributions; point and interval estimates for means and proportions; hypothesis testing; and correlation and regression.
Offered both semesters

PSHUMELE Psychology/Sociology/Humanities Elective 3  
PSY101 Introduction to Psychology 1 3

Using an active learning approach, students will explore psychological perspectives and methods as explanations for human behavior and mental processes. Other topics include: neurophysiology, consciousness, learning, personality theories, and psychological disorders.

WEL220 WomenEmpoweredasLearnersLeader 3

Women as Empowered Leaders and Learners
This required interdisciplinary course is designed to give all students entering the One-Day Program a common experience and foundation for their education. Students examine leadership within the larger context of our interdependent world and their own strengths, values and aspirations. Students also examine learning styles, academic requirements, communication skills and technology to create a personalized action plan for success in the One-Day undergraduate experience and beyond.

WEL330 StratforPers&CareerGrwth 3

Strategies for Personal and Career Growth
This required interdisciplinary course builds on the foundation created in WEL 220 to deepen students' knowledge, skills and attitudes related to career, leadership and financial development. Through a focus on well being students will strategically delve into ways to manage their own growth and development while understanding the opportunities to build on their purpose, passion and potential.

WEL440 Leadership in Practice 3

This capstone course is an interdisciplinary course designed to give senior-level students an opportunity to create a learning experience that allows them to apply knowledge, skills and personal development to a project that also contributes to a family, organization and/or community. This course combines academic study with practical application of leadership, communications and technology skills as a springboard for the student to move forward into the future as an empowered woman. Students may choose to complete research, community-based projects and/or service learning projects. As a culminating experience, this course also provides the platform for assessing students' progress and proficiency.