Courses
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 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