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2016-2017 Undergraduate Bulletin 
    
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2016-2017 Undergraduate Bulletin [ARCHIVED]

Course Descriptions

Undergraduate Bulletin Course Description Introduction

Course descriptions are listed (in this section) in alphabetical order by curricular subject abbreviations. Undergraduate courses are those numbered from 100 through 499. All numbers above that are for graduate credit.

General Education, Racial and Ethnic Studies and Global Perspective Requirements

This section describes the purpose of and outlines the requirements of each of these course categories.

Each degree program has a general education component designed to provide you with knowledge and skills in communication, analytic reasoning, natural sciences, arts, humanities, social and behavioral sciences, contemporary issues, social responsibility and ethical reasoning. The university also requires students to take courses to learn about the diverse cultures that make up the United States. With careful planning, some of the general education courses and racial and ethnic studies courses may overlap. That is, you may take a course that meets both general education and racial and ethnic studies requirements. While the credits you earn count once toward graduation, they may be used to satisfy requirements in these two areas. The global perspective requirement for undergraduates stems from the goals of UW-Stout’s distinctive mission and array of programs that combine theory, practice and experimentation.

  

Racial and Ethnic Studies Requirements

The Racial and Ethnic Studies requirement is six credits with a minimum of three credits from RES-A. Each student must satisfy the racial and ethnic studies requirement as preparation for being an engaged citizen in a highly diverse society. Racial and ethnic studies courses prepare students for being engaged citizens in a highly diverse society and to come to appreciate, understand, value and respond respectfully to cultural diversity. Through the study of U.S. cultures other than those from a European origin, we hope to discourage racism and thus reduce its effects. An important emphasis is critical reflection and application of acquired learning to professional and personal contexts. Lists of the racial and ethnic studies courses in each category are available online. Transfer students who have fulfilled the racial and ethnic studies requirement at another UW System university are exempt from meeting UW-Stout’s criteria.

Global Perspective Requirement

Both the globalization of work and the career education that is part of UW-Stout’s mission make it desirable that students appreciate cultural, economic, political, environmental and social differences. Learning a second language at the college level and developing an understanding of another culture provides students with skills they will use in international situations. To earn a bachelor’s degree, students who started Fall 2010 or later must fulfill a global perspective requirement by:

  • Completing a program of university-approved work or study abroad, or
  • Completing six credits of courses approved as fulfilling the global perspective requirement.

Interpreting Course Descriptions

This document will help you understand the various codes used in the course descriptions that follow.

A typical course description in the Undergraduate Bulletin appears like this:

LIT 273 American Multicultural Literature  

The three digits of the course codes refer to the course level. The 100 series is primarily for freshmen; 200 – sophomores; 300 – juniors; and 400 – seniors.

Credits

UW-Stout defines a credit hour as an amount of work represented in intended learning outcomes and verified by evidence of student achievement that reasonably approximates: [1] At least one hour of classroom or direct faculty instruction and a minimum of two hours of out-of-class student work each week for approximately 15 weeks for one semester hour of credit, or the equivalent amount of work over a different amount of time; or [2] At least an equivalent amount of work as required in part one [1] of this definition for other academic activities as established by UW-Stout, including distance education, online, hybrid, or other indirect faculty instruction, laboratory work, internships, co-op experiences, studio work, and other academic work leading to the award of credit hours.

Course Planning Information

Information included with the course description helps you as you plan your course schedules. General Education, Racial and Ethnic Studies, Global Perspective, repeatability, and terms offered (if known) are indicated.

The terms indicated serve only as a general guide and do not guarantee that a course will be offered during a particular semester. Verify availability of a course in any given term by checking the online Open Courses listing or through Access Stout when planning your schedule.
 

Family and Consumer Sciences Education
  

  • FCSE-341 Prestudent Teaching in FCSE Classrooms

    1 cr.
    Repeatable for Credit: Yes
    Supervised experience in classroom teaching for development of motor, perceptual, social and cognitive learning through family and consumer sciences education substantive areas.
    Benchmark I Completed
  

  • FCSE-349 Cooperative Education Experience

    1-6 cr.
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  

  • FCSE-355 Seminar: Emerging Practices and Classroom Management

    3 cr.
    Repeatable for Credit: No
    Issues and trends in marketing, business and family and consumer sciences education.  Experiences necessary for success during student teaching and upon initial career entry. Focus on classroom management and discipline, lab management and safety, facilities design, academic standards, curriculum issues, ethical challenges and politics in the workplace, preparing for a professional role in education, innovative instructional technologies, promising practices and other education reform strategies.
  

  • FCSE-380 Consumer Economics

    3 cr.
    Repeatable for Credit: No
    Personal and family consumer economics for family and consumer education programs; management of human and non-human resources in achieving personal, family and community goals.
    Prerequisites: take either ECON-201  or ECON-210 
  

  • FCSE-385 Family Housing

    3 cr.
    Repeatable for Credit: No
    Individual/family’s housing needs and resources as a basis for family and consumer education programs. The impact of historical, environmental, social, cultural, and technological, aesthetic, and design influences.
  

  • FCSE-390 Family and Consumer Sciences Education Curriculum

    2 cr.
    Repeatable for Credit: No
    Curricula design principles and practices in Career and Technical Education (CTE). Content will challenge personally held ideas, assumptions, and practices related to curricula and its stakeholders. The products of learning include standards-based course, lesson, and assessment tools that are anchored to the mission, goals, and standards specific to the teacher-candidates CTE program area in Family and Consumer Sciences Education.
    Prerequisite: Benchmark I completion
  

  • FCSE-397 Field Experience in Family and Consumer Sciences Education

    2 cr.
    Repeatable for Credit: No
    Field experience related to family and consumer sciences education skills and knowledge used in teaching wage-earning courses at secondary level.
    Department Consent
  

  • FCSE-448 Student Teaching-Family and Consumer Sciences Education

    8-16 cr.
    Repeatable for Credit: No
    Student teaching practicum in K-12 settings in family & consumer sciences education/family life.
    Department Consent
    Prerequisites: Must have minimum GPA 2.75; take FCSE-301 and FCSE-360
  

  • FCSE-449 Cooperative Education Experience

    1-6 cr.
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  

  • FCSE-451 Family Life Education Programs

    2 cr.
    Repeatable for Credit: No
    Development of family life education programs including methods, materials and techniques for teaching family relationships and child development at the secondary level.
  

  • FCSE-488 Internship Teaching

    8-16 cr.
    Repeatable for Credit: No
    Alternate method of obtaining student teaching experience. Teacher interns receive license to teach and salaried appointments in cooperating school systems for one semester.
    Department Consent
    Prerequisite: take FCSE-301
  

  • FCSE-497 Field Experience in Family and Consumer Sciences Education

    2 cr.
    Repeatable for Credit: No
    Field experience related to family and consumer sciences education skills and knowledge used in teaching wage-earning courses at secondary level.
    Department Consent
  

  • FCSE-499 Independent Study

    1-3 cr.
    Repeatable for Credit: Yes
    Department Consent

Food and Nutrition
  

  • FN-101 Dietetics as a Profession

    1 cr.
    Repeatable for Credit: No
    Survey of types of dietetic and foodservice administration programs in the United States; role and function of staff; professional literature.
  

  • FN-102 Nutrition for Healthy Living

    2 cr.
    Health and Physical Education - Health
    Repeatable for Credit: No
    Food selection and eating patterns/standards, applied nutrition knowledge and interrelationships, nutrition information source analysis, weight management, the nutrition- exercise-fitness connection. Analysis of personal lifestyle and food patterns in relationship to optimal physical and mental well- being.
  

  • FN-105 Food Service Sanitation

    1 cr.
    Repeatable for Credit: No
    Preparation for the ServSafe Food Protection Manager Certification Examination. Safe food handling practices.
  

  • FN-110 Food Science as a Profession

    2 cr.
    Repeatable for Credit: No
    Introduction to Food Science and Technology with emphasis on current issues, competencies, career opportunities, and professional responsibilities; coursework and career planning; leadership and success skills; field visits and case studies in the food and agricultural industry.
  

  • FN-115 Principles of the Food Industry

    2 cr.
    Repeatable for Credit: No
    Analysis of food processes, procedures and regulations. Application to protocols of the food industry. Appreciation of safe and healthy food service products.
  

  • FN-123 Science of Food

    2 cr.
    Global Perspective, Natural Sciences - Life Sciences
    Repeatable for Credit: No
    Integrated scientific concepts in food products and ingredients; food composition and physical properties; methods, processes, and unit operations in food manufacturing.
  

  • FN-124 Foods

    4 cr.
    Repeatable for Credit: No
    Scientific principles and application in the selection, preparation and service of food.
  

  • FN-149 Cooperative Education Experience

    1-6 cr.
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  

  • FN-199 Independent Study

    1-3 cr.
    Repeatable for Credit: Yes
    Department Consent
  

  • FN-202 Food And Beverage Distribution Industry

    3 cr.
    Repeatable for Credit: No
    An introductory course for students in the field of food and beverage merchandising and distribution. A study of history, evolution, classification, manufacture/production, packaging, distribution, and merchandising with an emphasis on trends and employment. Resource persons from industry and field trips will be utilized.
  

  • FN-207 Medical Terminology

    1 cr.
    Repeatable for Credit: No
    Medical terminology for allied health occupations. Self-paced instruction utilizing a word-building system to learn word parts used to construct or analyze new terms. Emphasis on spelling, definition, usage and pronunciation.
  

  • FN-210 Issues and Ethics in Food and Nutrition

    3 cr.
    Social Responsibility and Ethical Reasoning
    Repeatable for Credit: No
    Apply ethical reasoning to analyze and solve contemporary issues in food and nutrition such as current recommendations, overweight and obesity, sustainability, and food insecurity.
  

  • FN-212 Nutrition

    3 cr.
    Repeatable for Credit: No
    Basic principles of nutrition applied to current issues in health maintenance.
    Prerequisites: take BIO-132  or BIO-234  and take CHEM-115  or CHEM-125 
  

  • FN-215 Art and Science of Food

    3 cr.
    Repeatable for Credit: No
    Analysis and application of food principles applied to storage, preparation and service. Special emphasis on food safety and the art of food preparation.
    Prerequisite: take HT 121   
  

  • FN-222 Food Technology

    2 cr.
    Global Perspective, Technology
    Repeatable for Credit: No
    Food processing technology and how it impacts society, individual health and well-being, environment and the future; technological innovations and new developments to meet the changing requirements of society and increasing global demand for food. A special course fee applies.
  

  • FN-225 Spec Topics in Food and Nutrition

    1-2 cr.
    Repeatable for Credit: Yes
    Study of special topics in food and nutrition.
  

  • FN-236 Nutrition for Young Children

    1-2 cr.
    Repeatable for Credit: No
    Impact of nutrition on growth, development and health of young children. Assessment of nutritional status, changing needs and eating patterns, the link between nutrition, dietary practices, and behavior, and translating current nutrition information into effective nutrition education strategies for children.
    Prerequisites: take FN-102 
  

  • FN-240 Food Science

    4 cr.
    Repeatable for Credit: No
    Physical and chemical changes affecting selection, preparation and service of food.
    Prerequisite: take CHEM-201 
  

  • FN-244 Farm to Fork: Food Issues

    3 cr.
    Contemporary Issues
    Repeatable for Credit: No
    Contemporary issues in agriculture, food production, and food processing; science, technology, and policy in the food system; critiques in agricultural sustainability; food consumption choice; food system changes and implications on individuals and society.
  

  • FN-249 Cooperative Education Experience

    1-6 cr.
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  

  • FN-260 Menu Planning and Design

    2 cr.
    Repeatable for Credit: No
    Principles of menu planning, design and production for commercial and institutional food establishments.
  

  • FN-299 Independent Study

    1-3 cr.
    Repeatable for Credit: Yes
    Department Consent
  

  • FN-310 Lifespan Nutrition

    3 cr.
    Repeatable for Credit: No
    Nutrition concepts and concerns associated with each lifespan stage; integration of social, psychological, cultural, economic, and legislative factors to develop issue-centered approaches to meet nutrition needs.
    Prerequisites: take FN-102 ; take one Biology course
  

  • FN-312 Nutritional Assessment

    2 cr.
    Repeatable for Credit: No
    Introduction to basic components of nutritional assessment as applied to individuals.
    Prerequisite: take FN-212 
  

  • FN-320 Advanced Nutrition

    3 cr.
    Repeatable for Credit: No
    Concepts of the metabolic and physiological functions of nutrients at the molecular, cellular, tissue, organ and system level. Emphasis on coordinated control of nutrient metabolism.
    Prerequisite: take FN-212  and CHEM-311 
  

  • FN-325 Special Topics in Food and Nutrition

    1-3 cr.
    Repeatable for Credit: Yes
    Study of special topics in food and nutrition.
    Prerequisite: take either FN-124  or FN-215 
  

  • FN-330 Institutional Menu Planning

    3 cr.
    Repeatable for Credit: No
    Principles of cycle menu planning, design, and marketing for institutional food settings, which includes culinary skills, basic food preparation and modified menus to meet the special dietary needs of an individual or group.
    Prerequisite: take FN-212 
  

  • FN-342 Advanced Foods

    3 cr.
    Repeatable for Credit: No
    Comparative studies of food selection and preparation; appraisal of foods.
    Prerequisite: FN-124  or FN-240 
  

  • FN-349 Cooperative Education Experience

    1-6 cr.
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  

  • FN-350 Unit Operations in Food Processing

    3 cr.
    Repeatable for Credit: No
    Principles, technology, and application of unit operations in food processing; laboratory and pilot-scale processing of food and agricultural commodities; quantitative measurements and analysis of unit operations.
    Prerequisite: take FN-240 
  

  • FN-355 Sports Nutrition

    3 cr.
    Repeatable for Credit: No
    Nutritional and metabolic requirements of physical activity. Metabolic fuel utilization during exercise and physiological adaptations to exercise training will be discussed. The health and well- being benefits of an optimal diet-exercise regime will be emphasized.
    Prerequisite: take FN-212 
  

  • FN-360 Nutrition Counseling: A Team Approach

    3 cr.
    Repeatable for Credit: No
    Inter-disciplinary team approach to individual and group client centered nutrition counseling which includes assisting and advising clients on dietary information. Skills and techniques based on nutrition counseling theories that are most useful to registered dietitians in enhancing quality of life and planned nutrition intervention.
    Prerequisite: take FN-312 
  

  • FN-380 Community Nutrition

    3 cr.
    Repeatable for Credit: No
    Current status and legislation of community nutrition programs. Assessment of community needs and resources, program planning, funding, and evaluation. The role of the community nutritionist/home economist to help individuals, families, and communities solve nutrition problems.
    Prerequisite: take FN-212 
  

  • FN-396 Food Science Workshop

    2 cr.
    Repeatable for Credit: No
    Designed to meet the science and family and consumer sciences standards in Wisconsin. Content presented will build capacity for food science and science teachers to create science-based learning experiences related to food.
    Instructor’s Consent Required
  

  • FN-396A Obesity and Eating Disorders

    3 cr.
    Repeatable for Credit: No
    Examines the complex issues associated with obesity and eating disorders. Consideration of health and psycho-emotional effects on the individual as well as relevant social, economic, and public health implications. Exploration of the etiology of obesity and the spectrum of disordered eating as well as appropriate treatment approaches.
    Prerequisites: take FN-102  or FN-212 
  

  • FN-397 Field Experience

    2 cr.
    Repeatable for Credit: No
  

  • FN-397C Field Experience (Seminar): Dietetics

    1-2 cr.
    Repeatable for Credit: No
    Field experience related to the dietetic areas. Prior approval of field position, 320 hours of work experience, and seminar. Written reports required for two-credit option.
    Department Consent
  

  • FN-397E Field Experience: Dietetics

    1 cr.
    Repeatable for Credit: No
    Field experience related to the dietetic areas. Prior approval of field position, 320 hours of work experience, and seminar. Written reports required for two-credit option.
    Department Consent
  

  • FN-399 Independent Study

    1-3 cr.
    Repeatable for Credit: Yes
    Department Consent
  

  • FN-400 Food Quality

    4 cr.
    Repeatable for Credit: No
    Applications of qualitative and quantitative tools in conjunction with statistical methods to implement quality management in the food industry.
    Prerequisites: Take FN-350 , and take either STAT 130  or STAT-320 
  

  • FN-406 Nutrition Education

    3 cr.
    Repeatable for Credit: No
    Nutrition education as planned behavioral change: problems and solutions in instructing various populations; identification, development and evaluation of nutrition resources.
    Prerequisite: take FN-212 
  

  • FN-408 Preprofessional Development in Dietetics and Nutrition

    1 cr.
    Repeatable for Credit: No
    Provide a step by step, efficient and effective process toward completion of application for Supervised Practice Programs (Dietetic Internships), graduate school or employment.
  

  • FN-410 Food & Nutrition Policy Regulation & Law

    3 cr.
    Repeatable for Credit: No
    Food and nutrition policy development and evolution. Key acts and agencies governing food regulation and law. Process of creating or changing law. Compliance and enforcement rules in inspection, labeling, export and import. Administrative practice in food law including proceedings and judicial review.
  

  • FN-413 Maternal and Child Nutrition

    3 cr.
    Repeatable for Credit: No
    Application of principles to maternal, infant, child and adolescent nutrition.
    Prerequisites: take FN-212  & take either BIO-132  or BIO-234 
  

  • FN-414 Catering

    3 cr.
    Repeatable for Credit: No
    Theory and application of operational and managerial principles for on/off-premise catering for special events. (Cannot be taken for credit by students who have previously taken HT-424.) A special course fee applies.
    Prerequisite: FN-124  or FN-240 
  

  • FN-415 Nutritional Issues in Gerontology

    3 cr.
    Repeatable for Credit: No
    Theory and relationships of nutrition, longevity and aging. Food and nutrition legislation for the elderly–theory and implementation. Nutritional implications of acute and chronic disease states common among the elderly.
    Prerequisite: take FN-212 
  

  • FN-417 Medical Nutritional Therapy I

    3 cr.
    Repeatable for Credit: No
    Principles and methods for use in certain pathological conditions or chronic and acute disease processes. Incorporates principles of medical nutritional therapy in nutrition assessment, diet prescription, medications, care plans and documentation.
    Prerequisites: take FN-312  and CHEM-311 
  

  • FN-418 Medical Nutritional Therapy II

    4 cr.
    Repeatable for Credit: No
    Principles and methods for use in certain pathological conditions or chronic and acute disease processes. Incorporation of the principles of nutrition assessment, diet prescription, medications, care plans, and documentation into the management of disease processes.
    Prerequisites: take CHEM-311 , FN-312  and FN-417 
  

  • FN-420 Food Styling

    1-3 cr.
    Repeatable for Credit: Yes
    Food as media for artistic expression; effective use of color, form and texture.
    Prerequisite: FN-124  or FN-240 
  

  • FN-425 Food Chemistry

    3 cr.
    Repeatable for Credit: No
    Chemical structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives; chemical reactions of food components during processing, storage and utilization.
    Prerequisite: take FN-240 
  

  • FN-431 Readings in Food Science and Nutrition

    1-2 cr.
    Repeatable for Credit: Yes
    Critical reading, evaluating, and reporting from pertinent current journals and other publications.
  

  • FN-435 Food Analysis

    3 cr.
    Repeatable for Credit: No
    Principles and methods in analysis of nutritive and bioactive components in food; nutrient and ingredient characterization; analytical methods in food quality and safety assurance; standard methods in the food quality control laboratory.
    Prerequisite: take CHEM-315 
  

  • FN-438 Experimental Foods

    3 cr.
    Repeatable for Credit: No
    Experimentation with selected food materials, techniques and equipment; directed study in individually chosen area.
    Prerequisites: take FN-124  or FN-240 , and take CHEM-115  or CHEM-125  or CHEM-135 
  

  • FN-442 Basic Sensory Analysis

    3 cr.
    Repeatable for Credit: No
    Basic understanding of the psychobiology and physiology of senses and the role both play in consumer product acceptance. Basic tests of sensory analysis, including both objective trained panel difference tests and subjective preference/ acceptance tests. Appropriate for all majors who produce products for/or merchandise to consumers.
    Prerequisite: FN-124  or FN-240 
  

  • FN-449 Cooperative Education Experience

    1-6 cr.
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
    Department Consent
  

  • FN-450 Food Engineering

    3 cr.
    Repeatable for Credit: No
    Application of pertinent chemistry, physics and mathematics principles to food processing.
    Prerequisites: take CHEM-201 , MATH-153 , MATH-154 , and FN-350 
  

  • FN-461 Multicultural Aspects of Food & Nutrition Patterns

    3 cr.
    Repeatable for Credit: No
    Food and nutrition patterns as influenced by social, religious, geographical, economic and political factors. Cultures emphasized include Native American, African American, Hispanic and Asian American. Food as a means of cross-cultural communication.
    Prerequisite: FN-124  or FN-240 
  

  • FN-465 Food Product Development

    3 cr.
    Repeatable for Credit: No
    Food ingredient properties; integrated application of professional competencies for food product development.
    Prerequisite: take FN-350 
  

  • FN-470 Food Distribution Operations and Control

    3 cr.
    Repeatable for Credit: No
    Current trends and management strategies in the distribution of food and beverages, from manufacturer to consumer.
    FN-202  and BUMKG-330 
  

  • FN-480 Research Critiques in Food Microbiology

    3 cr.
    Repeatable for Credit: No
    Research evidence examining mechanistic concepts in microbial food spoilage, infectious disease and molecular epidemiology. Methods of assessing safety risks and design of interventions to manage risks in food processing environments.
    Prerequisites: Take BIO-306  or CHEM-311 
  

  • FN-497C Field Experience: Food Systems and Technology

    1 cr.
    Repeatable for Credit: No
    Seminar: analysis, interpretation and synthesis of food systems and technology principles through a written paper and oral seminars following 320 hours of field work in an approved position. Integrates synergistic principles/activities from program courses and among concentrations.
    Department Consent
  

  • FN-497E Field Experience: Food Systems and Technology

    1 cr.
    Repeatable for Credit: No
    Food systems and technology area field experience. Approved field position, 320 hours of work experience, and development of concept/outline for written analysis paper.
    Department Consent
  

  • FN-499 Independent Study

    1-3 cr.
    Repeatable for Credit: Yes
    Department Consent

French
  

  • FREN-101 Elementary French I

    4 cr.
    Communication Skills Language, Foreign Language Global Perspective
    Repeatable for Credit: No
    Listening, pronunciation, reading, and writing. Basic vocabulary, polite phrases, questions and answers. Adjective agreement, present and some past-tense verbs. Cultural information about the French-speaking world.
  

  • FREN-102 Elementary French II

    4 cr.
    Communication Skills Language, Foreign Language Global Perspective
    Repeatable for Credit: No
    Second level of understanding, speaking, reading, and writing in French. Introduction to future, conditional, imperfect and subjunctive verbs. Direct and indirect object pronouns. Short spontaneous and directed conversations. topics in cultures of French-speaking people. One year H.S. French or FREN-101  required.
  

  • FREN-121 Practical French I

    2 cr.
    Foreign Language Global Perspective
    Repeatable for Credit: No
    First quarter college French. Conversational phrases and vocabulary for practical situations. Basic present tense verb patterns. Intensive pronunciation drill. Not for students who have taken FREN-101 .
    Not for students who took FREN-101 .
  

  • FREN-122 Practical French II

    2 cr.
    Communication Skills Language, Foreign Language Global Perspective
    Repeatable for Credit: No
    Second quarter college French, conversational phrases and vocabulary, irregular and past tense verb patterns. Not appropriate for students who have completed FREN-101 . One year of H.S. French or FREN-121  required.
    Not for students who took FREN-101 .
  

  • FREN-123 Practical French III

    2 cr.
    Communication Skills Language, Foreign Language Global Perspective
    Repeatable for Credit: No
    Third quarter college French. Imperfect and reflexive verbs, direct and indirect object pronouns, commands, conversational vocabulary. Not for student who have complete FREN-102.  One year H.S. French or FREN-101 required.
  

  • FREN-124 Practical French IV

    2 cr.
    Communication Skills Language, Foreign Language Global Perspective
    Repeatable for Credit: No
    Fourth quarter college French. Future, conditional and subjunctive verbs. Introduction to relative pronouns. Conversational vocabulary. (Not for students who have completed FREN-102 .)
    Not for students who took FREN-102 .
  

  • FREN-201 Intermediate French I

    4 cr.
    Foreign Language and Culture, Foreign Language Global Perspective
    Repeatable for Credit: No
    Vocabulary development through readings and discussion on French and Francophone civilization. History, art, music, short stories and poems, including contemporary culture. Taught in French. Two years H.S. French or FREN-102  required.
  

  • FREN-202 Intermediate French II

    4 cr.
    Communication Skills Language, Foreign Language Global Perspective
    Repeatable for Credit: No
    Grammar review, contemporary vocabulary, free conversation in French. Three years H.S. French or FREN-201  required.
  

  • FREN-299 Independent Study

    1-3 cr.
    Foreign Language Global Perspective
    Repeatable for Credit: Yes
    Department Consent
  

  • FREN-499 Independent Study

    1-3 cr.
    Foreign Language Global Perspective
    Repeatable for Credit: Yes
    Department Consent

Game Design and Development
  

  • GDD-101 Introduction to Video and Computer Game Design and Development

    3 cr.
    Repeatable for Credit: No
    Principles of video and computer game design and development. Students design and develop games, analyze a popular game, and learn about various aspects of the game industry. Game design, story development, visual art production and programming.
  

  • GDD-325 Two Dimensional Game Design and Development

    4 cr.
    Repeatable for Credit: No
    Design and develop two-dimensional games from concept to completion in teams. Production environment will be set up to reflect the approach used in the game development industry.
    Prerequisite: take either CS-244  or DES-220 
  

  • GDD-349 Cooperative Education Experience

    1-8 cr.
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industrial/other experience. Normally entails recurring, supervised work periods, each one building and expanding on the previous.
    Department Consent
  

  • GDD-399 Independent Study

    1-3 cr.
    Repeatable for Credit: Yes
    Department Consent
  

  • GDD-449 Cooperative Education Experience

    1-8 cr.
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industrial/other experience. Normally entails recurring, supervised work periods, each one building and expanding on the previous.
    Department Consent
  

  • GDD-450 Three-Dimensional Game Design and Development I

    4 cr.
    Repeatable for Credit: No
    Design and development of 3D games from concept to prototype in teams, modeling the approach used in the game development industry. The first of a two-semester sequence to be followed by GDD-451 .
    CS-343  
    Prerequisites: Take GDD-325   and one of the following: 1) completion of or concurrent enrollment in CS-343 ; or 2) DES-372  and completion of or concurrent enrollment in either DES-374 , DES-378 , or DES-379  
  

  • GDD-450 Three-Dimensional Game Design and Development I

    4 cr.
    Repeatable for Credit: No
    Design and development of 3D games from concept to prototype in teams, modeling the approach used in the game development industry. The first of a two-semester sequence to be followed by GDD 451  .
    Prerequisites: Take GDD-325   and one of the following: 1) completion of or concurrent enrollment in CS-343 ; or 2) DES-372  and completion of or concurrent enrollment in either DES-374 , DES-378 , or DES-379  
  

  • GDD-451 Three-Dimensional Game Design and Development II

    4 cr.
    Repeatable for Credit: No
    Design and development of 3D games from concept to prototype in teams, modeling the approach used in the game development industry. Second of two-semester sequence; to be preceded by GDD-450 .
    Prerequisite: Take GDD-450 
  

  • GDD-475 Game Design and Development Internship

    1-3 cr.
    Repeatable for Credit: Yes
    Off-campus work and study in approved position to gain experience in game development. Interns receive appointments with cooperating companies for summer or a semester.
    Instructor’s Consent Required
  

  • GDD-499 Independent Study

    1-3 cr.
    Repeatable for Credit: Yes
    Department Consent

Geography
  

  • GEOG-104 World Geography

    3 cr.
    Global Perspective, Social and Behavioral Sciences - Geography
    Repeatable for Credit: No
    Introduction to regional and cultural geography of the world; physical and human resources of major areas of the globe.
    Not open to students taking GEOG-251 
  

  • GEOG-199 Independent Study

    1-3 cr.
    Repeatable for Credit: Yes
    Department Consent
  

  • GEOG-249 Cooperative Education Experience

    1-8 cr.
    Repeatable for Credit: Yes
    Work and study in an approved position to gain business/industrial/other experience. Normally entails recurring, supervised work periods, each one building and expanding on the previous.
    Department Consent
  

  • GEOG-251 Introduction to Geographic Information Systems

    4 cr.
    Repeatable for Credit: No
    Experience, using state of the art GIS and GPS equipment and theoretical background explaining the many roles GIS technology has in displaying analyzing spatial problems. Major components include computer representation of geographic information, fundamentals of cartography, construction of GIS databases, spatial analysis, and application areas of GIS.
 

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