Courses
ENGR 125 ENGINEERING EXPLORATIONS 1.0 Credit(s)
Introduction to engineering design process including project management, team work, and organizing outreach events outside university campus. This course utilizes IDEA Lab (makerspace) tools and equipment.
Offered: Spring Semester All Years
ITI 125 IT EXPLORATIONS 1.0 Credit(s)
This course provides a hands-on introduction to the Information Technology program and allows students to learn about the program in more detail by completing hands-on learning exercises in a laboratory environment. Several different aspects of Information Technology, such as web environments, core IT concepts, infrastructure, applications and software, security, and database tools will be covered.
Offered: Spring Semester All Years
GDD 125 GDD EXPLORATIONS 3.0 Credit(s)
This course provides a hands-on introduction to the Game Design and Development program and allows students to learn about the program in more detail by completing hands-on learning exercises in a laboratory environment. Designing the vector gaming environment; storyboarding; tween and frame-by-frame animation; using functions to control animation timelines; using random number functions to instantiate digital objects; artifact movement utilizing vector plot points.
Offered: All Semesters All Years
MA 108 GEOMETRY FOR ELEMENTARY TEACHERS 3.0 Credit(s)
This course is designed specifically for prospective elementary teachers, to provide a conceptual understanding of the geometry content to be taught in the elementary mathematics classroom. Topics include defining and problem solving with lines, angles, shapes, solids, concepts of measurement, and the use of dynamic geometry software.
Offered: Spring Semester All Years
CS 125 CS EXPLORATIONS 1.0 Credit(s)
This course provides a hands-on introduction to the Computer Science program and allows students to learn about the program in more detail by completing hands-on learning exercises in a laboratory environment. Several different aspects of Computer Science, such as abstract thinking, coding, algorithms, design, optimizations, data and society will be covered.
Offered: Spring Semester All Years
CM 100 MULTIMEDIA PRODUCTION 3.0 Credit(s)
In the 21st century, every company has become a media and communications company, which means that creative production skills are not only essential to securing the most coveted jobs in the media, entertainment, and communications industries, but are also attractive to employers across job sectors. Students will learn a broad range of media production techniques from dedicated professors and accomplished media professionals from Sacred Heart University's School of Communication, Media and the Arts (SCMA). Course topics include website building, podcasting, photography, video/film, TV production, and portfolios & posters. In addition to learning to produce projects and artifacts with more widely available technologies like smart phones, tablets, and laptops, students will utilize SCMA's industry-standard equipment, software, labs and production studios.
Offered: Summer 2 Semester Contact Department
ED 100 TEACHING & LEARNING FOR ASPIRING EDUCAT 3.0 Credit(s)
Are you interested in becoming a teacher? Do you believe in the promise of opportunity for all children? Aspiring educators, and those interested in working with elementary and middle school-aged children, will gain practical experience working with children, under the guidance of master teachers and the support of graduate students in Sacred Heart University's Farrington College of Education & Human Development (FCEHD).
Offered: As Needed Contact Department
BI 100 PRE-HEALTH CAREER EXPLORATION 3.0 Credit(s)
As healthcare is being coupled with advanced technologies to provide exceptional care to patients and to meet the rising demand for healthcare professionals, new and interesting jobs in the healthcare field are available. Students considering academic study and careers in the health professions will benefit from increasing their knowledge of both the breadth and depth of career opportunities in the healthcare field and systematically approaching questions of healthcare technology, the changing needs of patients, and vocational fit.
Offered: Summer 2 Semester Contact Department
MU 141 THE BEATLES' LEGACY 3.0 Credit(s)
Students will study the music and cultural impact of The Beatles. Focus will be on the innovativeness in their songwriting, lyrics, recording techniques, and how they changed history.
Offered: Fall Semester All Years
BI 155 BIOLOGY & HUMANISTIC INQUIRY 3.0 Credit(s)
Topics in Biology and Humanistic inquiry will explore how nature and culture are interconnected. This course will cover a variety of instructor selected thematic content centered on topics chosen to increase student awareness of how advances in biology have shaped human societies and culture.
Offered: As Needed Contact Department
BRS 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
BRS 110 SENSORY ANALYSIS & BEER SERVICE SENSORY ANALYSIS AND BEER SERVICE 2.0 Credit(s)
This course introduces the principles of beer service beer styles, sensory analysis, and the primary ingredients used in the brewing process. The evaluation of craft brewed beverages will be conducted using sight, smell, taste, and the factors affecting quality will be examined. The course prepares student to take the Cicerone Certification Program Certified Beer Server exam and the ServSafe Alcohol certification exam. Prerequisite: Take BRS-111
Offered: Summer 1 Semester All Years
BRS 111 CRAFT BEVERAGE BREWIGN & RAW MATERIALS 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.
Offered: Summer 1 Semester All Years
BRS 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. Prerequisite: Take BRS-211 or DIS-211
Offered: Spring Semester All Years
BI 156 BIOLOGY & GLOBAL AWARENESS 3.0 Credit(s)
Topics in Biology and Social and Global Awareness will cover a variety of instructor selected thematic content centered on topics chosen to increase enrolled students awareness of social and global issues.
Offered: As Needed Contact Department