SW 101 INTRODUCTION TO SOCIAL WORK   3.0 Credit(s)
    Explores the profession of social work as a career choice. Focuses on generalist social work practice as a societal response to social problems with an orientation to professional knowledge, skills, values, and ethics.
    Offered: All Semesters All Years

    SW 140 PERSPECTIVES-FAMILY VIOLENCE   3.0 Credit(s)
    The effects and characteristics of family violence from the legal, medical, and social perspectives. Incidence and preconditions of child abuse, spousal abuse, and elder abuse are studied.
    Offered: Fall & Spring Semesters All Years

    TH 101 INTRODUCTION TO THEOLOGY   3.0 Credit(s)

    Offered: As Needed Contact Department

    TS 131 STAGECRAFT   3.0 Credit(s)

    Offered: As Needed Contact Department

    TS 141 INTRO TO THEATRE   3.0 Credit(s)

    Offered: As Needed Contact Department

    TS 151 DRAMA WORKSHOP   3.0 Credit(s)

    Offered: As Needed Contact Department

    TS 161 THEATRE HISTORY I   3.0 Credit(s)

    Offered: As Needed Contact Department

    TS 171 ACTING I   3.0 Credit(s)

    Offered: As Needed Contact Department

    WS 101 INTRO WOMEN, GENDER & SEXUALITY STUDIES   3.0 Credit(s)
    This course will introduce students to the interdisciplinary field of women, gender, and sexuality studies. In this course, we explore ideas about gender and sexuality in varied societies and periods and the subject of women in terms of their changing roles throughout history and across the world. Course readings and discussions will cover topics such as women and their relationships with systems of oppression and privilege; social and individual identities; the body and body politics; family, contraception, pregnancy, and motherhood; productive and reproductive labor; domestic violence, rape, and sexual assault; state law, and public policy; health and reproductive rights; sexuality; science, art, music, and creative expression; and power and empowerment.
    Offered: Fall Semester All Years

    TRS 167 INTRODUCTION TO WORLD RELIGIONS   3.0 Credit(s)
    A descriptive and comparative study of the beliefs, practices, and sacred texts of several world religions.
    Offered: All Semesters All Years

    DIS 105 FIELD WORK   1.0 Credit(s)
    This course reinforces and extends the knowledge and concepts being learned in the brewing and distillation science foundational coursework into the workplace settings of businesses that produce or support the production of alcoholic beverages (e.g. breweries, distilleries, cideries, grain and hop farms, tap rooms, malting and milling operations, beverage distributors, quality-control laboratories, etc.). During these experiences students will receive some hands-on exposure while working with and listening to the owners and operators of these critical segments of the alcoholic beverage industry.
    Offered: Spring Semester All Years

    DIS 101 SANITATION & SAFETY   2.0 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 Semester All Years

    DIS 110 INTRO TO CRAFT DISTILLATION & ANALYSIS   3.0 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

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