Courses
DIS 101 SANITATION & SAFETY 1.0 Credit(s)
This course covers the principles of sanitation as well as the basic procedures necessary to maintain safety in the brewing or distilling environment. Best practices to keep the batch fermentations required for production of beer, other fermented beverages, or distilled spirits free from contamination are stressed. Topics include chemical use and storage, safe use of common brewery and distillery equipment, and general workplace safety. Course completion involves OSHA 10 certification and a Brewers Association safety certification.
Offered: Summer 1 Semester All Years
DIS 110 INTRO TO CRAFT DISTILLATION, SENSORY ANALYSIS & MATURATION 2.0 Credit(s)
This course introduces students to various types of distilled spirits and the history behind their production methods from past to present. The physical principles of distillation will be applied to a broad range of distilled spirits with an emphasis on the production of gin, rum and whiskey. Students will learn how cereal grains, sugar, molasses, fruits and a variety of botanicals are used to create traditional and non-traditional distilled spirits. Students will review the importance of raw material selection, fermentation process, and different types of distillation technologies with respect to the finished product. Maturation, barrel aging, and blending methods will be discussed and paired with sensory evaluation of different spirits. The course will employ hands-on production techniques to reinforce theoretical principles. Prerequisite: Take DIS-111 or instrutor permission
Offered: Fall Semester All Years
DIS 111 CRAFT BEVERAGE BREWING & FERM. SCIENCE 4.0 Credit(s)
This course introduces students to production of craft brewed beverages (including the distillers washes required for production of distilled spirits) on small scale fermentation equipment to demonstrate the principles used in commercial production. Students apply the principles of sanitation and safety, fermentation, technology, manufacturing processes, evaluation/flavor analysis, packaging basics, standard operating procedures (SOP's), and standard laboratory methods of analysis, while producing multiple batches of beer and distiller's washes. The raw material properties of malt, hops, water, and yeast are examined in the context of beer production as well as the basics properties of other fermentable carbohydrate sources used in the production of distilled spirits. Students develop a practical understanding of how to select and process key ingredients depending on the desired characteristics of the finished products. Recording and analysis of fermentation calculations, process controls, and basic quality measures are also performed. Prerequisite: Take DIS-110;
Offered: Summer Semester All Years
CM 110 INTRODUCTION TO LIVE SPORTS DIRECTING 1.0 Credit(s)
This course provides students with an understanding of the comprehensive approach to building and directing a live sporting event. Focusing on pre-event preparation, in-game assignments and critical terminology, students will gain insight on the creation and execution of a successful live sports broadcast with classroom and interactive experiences.
Offered: Summer 1 Semester All Years
CM 111 MOTION GRAPHICS BASICS 1.0 Credit(s)
This course serves as an introduction to the world of motion graphics in the Adobe Creative Suite. Students will explore 3D space navigation, motion tracking, keyframing and masking while building familiarity in After Effects, Premiere and Photoshop.
Offered: Summer 1 Semester All Years
NUR 120 PHARMACOLOGY IN NURSING PRACTICE 3.0 Credit(s)
This course introduces students to basic concepts of pharmacology used to promote, support, and restore the health status of individuals. Course content will focus on the pharmacodynamics and the pharmacotherapeutics of a broad range of drugs and their biologic, psychosocial, and cultural role in health and illness. Critical thinking with the application of the nursing process will be stressed in the assessment of patient responses, discussion of nursing implications of various drug groups, therapeutic interventions, and related evaluations. Throughout the course, issues of legal, ethical, and professional accountability will be addressed as they pertain to the safe administration of medications. Laboratory practice will focus on the development of medication administration and supporting documentation. 3 credit hours (2.5 hours theory, 0.5 hours Lab) Prerequisite: Take BI-126 BI-127 BI-128 BI-129 BI-161 BI-162;ý& FYWS-125 MA-105 PS-110;
Offered: Fall Semester All Years
AR 143 THE ART OF THE 'ZINE: DIY PUBLISHING 3.0 Credit(s)
Students in this studio course explore the history of 'zines and make their own 'zines on topics of their choosing. Zine's are handmade, Do-It-Yourself publications, that traditionally have been utilized by the punk, skateboarding, literary, feminist, comics, and activist subcultures in society. Zines can be explore anything including art, poetry, comics, photography, activism, sexuality, and self-expression. Students will design and print their own zines utilizing the equipment and printers in the Art Department.
Offered: All Semesters All Years
BI 108 BIOARCHAEOLOGY 3.0 Credit(s)
Bioarchaeology is the study of human remains in archaeological contexts to reconstruct the biology and culture of past populations. This course is an overview of bioarchaeological theory, methods, and applications. Students will learn the scientific methods used by bioarchaeologists to study human remains and archaeological data in hands-on laboratory-type settings. Using this new knowledge of human biology and cultural anthropology, students will learn how bioarchaeologists reconstruct the lives and experiences of past people.
Offered: Fall & Spring Semesters All Years
MU 129 Vocal Performance 1: Art Song 1.0 Credit(s)
This course is the first in a 4-semester rotation of seminars in Vocal Performance, with each semester focusing on Art Song from a different nationality/language group (I. British & American, II. German, III. French & Spanish, and IV. Russian & Scandinavian). The goal of this course is for students to gain a love and mastery of the subject material, and improve the level of their performance as singers. Students will work on all aspects of vocal performance, including diction and declamation of text, musical styles, physicality of performance, intersection of musical interpretation and vocal technique, and bringing historical context into the concert hall. Open to undergraduate and graduate singers who have taken, or are taking concurrently, at least one semester of Private Voice Lessons (MU-131 or MU-132), or by audition. The course is also open to advanced pianists by audition only. The course is heavily based on participation, and it is expected that singers and pianists are able to read, learn, and practice their music outside of class time. The semester is divided by nationality (British Song followed by American Song), and within each group moves roughly chronologically by the dates of the composers. This helps students to trace influence and changing musical styles over time. Prerequisite: Take MU-131 or MU-132
Offered: Spring Semester All Years
AI 100 FOUNDATIONS OF ARTIFICIAL INTELLIGENCE 3.0 Credit(s)
This course introduces the history, terminology, and foundational concepts of artificial intelligence (AI). Students explore current AI technologies, ethical issues, and societal impacts across industries. Through hands-on activities in the AI Lab, non-technical majors gain initial exposure to machine learning, fostering curiosity and critical thinking about AI. This course provides an introduction to the history, terminology, and foundational concepts of artificial intelligence (AI). Students will explore contemporary AI technologies and their applications across various industries, considering both the opportunities and risks associated with AI's growing influence. Special attention will be given to the ethical tensions, data privacy, and other societal challenges. Students will also gain introductory exposure to machine learning concepts and engage in hands-on, experiential learning in the AI Lab, laying the groundwork for deeper exploration in later courses. Designed for non-technical majors, this course aims to ignite curiosity and encourage critical thinking about AI's implications within students' specific academic disciplines. No prior experience in computer science is required.
Offered: Fall & Spring Semesters All Years
MU 144 SYMPHONY ORCHESTRA 1.0 Credit(s)
The Symphony Orchestra is a performance ensemble designed for in-depth study of music through the preparation and performance of literature for orchestral strings, winds and percussion from a variety of styles and genres. This is a creative opportunity that allows for not only individual, but also group musical learning and sharing. As with any organization, a commitment must be made for all participants to achieve a genuine musical and educational experience. The goal is to continually seek musical excellence through the rehearsal and performance process.
Offered: Fall & Spring Semesters All Years
MU 148 WIND ENSEMBLE 1.0 Credit(s)
The Wind Ensemble is a select performance ensemble that will help prepare students (music major and non-major) to be dynamic leaders and advocates for the arts. Wind Ensemble offers students the extraordinary experience of shaping the future of the large ensemble art form by premiering new works, highlighting underappreciated music, and engaging in exciting new collaborations. The Wind Ensemble is intended to be a showcase ensemble that performs wind music that challenges students technically and artistically. It's expected that members of the wind ensemble spend significant time outside of the class meeting time preparing their parts on their own.
Offered: Fall & Spring Semesters All Years
BU 150 PERSUASIVE COMMUNICATION 1.0 Credit(s)
BU-150 builds first-year students' persuasive speaking skills through rapid, coached drills and peer critique. Using a clear rubric, students practice elevator pitches, informal conversations, team presentations, and slide-supported talks in classrooms and virtually, finishing the course with improved confidence and clarity in business communication.
Offered: All Semesters All Years
THR 108 INTRODUCTION TO COSTUMES 3.0 Credit(s)
This course is designed to introduce students to the fundamentals of costuming including a socio-historical understanding of the role of costumes in theatre.
Offered: As Needed Contact Department
DA 111 DANCE COMPANY PRODUCTION 1.0 Credit(s)
This course focuses on the development of technical proficiency and performance elements in various dance forms including but not limited to; classical ballet, modern dance, jazz dance, tap dance and contemporary dance forms. Classes and choreography will model advanced level technique within these disciplines. Audition is required for participation in this course. This course can be taken multiple times for credit.
Offered: All Semesters All Years