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Honors |
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HON 3850 - American Culture I
Credits: 3 (3 + 0)
Prerequisite(s): Completion of General Studies requirements in Written Communication, Oral Communication, and Quantitative Literacy; Permission of MSU Denver’s Honors Program director or instructor.
Description: This course critically examines the variety of interdisciplinary and multicultural perspectives in the study of American culture.
Note: Credit will be granted for only one prefix: HON or HIS.
General Studies: Multicultural
Cross Listed Course(s): HIS 4110
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HON 3860 - American Culture II
Credits: 3 (3 + 0)
Prerequisite(s): HIS 1210, HIS 1220 or their equivalent; HON 3850; permission of the Honors Program director; and completion of General Studies requirements in Written Communication, Oral Communication, and Quantitative Literacy.
Description: This course applies theoretical perspectives to contemporary works representative of American life and thought.
Note: Credit will be granted for only one prefix: HON or HIS.
Cross Listed Course(s): HIS 4120
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HON 3910 - Honors Colloquium
Credits: 3 (3 + 0)
Prerequisite(s): ENG 1020 or ENG 1021
Corequisite(s): Student in the Honors Program
Description: This variable topics course provides students with the opportunity to examine historical and/or contemporary issues from interdisciplinary perspectives. Course activities will include relevant readings from a variety of perspectives and disciplines, discussions enouraging synthesis and analysis of conflicting or competing views, and written assignments. Enrollment is limited to students in the Honors Program.
Note: This course may be repeated under different topics for a maximum of 6 credits.
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HON 4830 - Workforce Diversity
Credits: 3 (3 + 0)
Prerequisite(s): ENG 1010 and ENG 1020; SPE 1010 or SPE 1710; SOC 1010 or PSY 1010 or ANT 1010; and senior standing
Description: This course provides an integrated perspective on the management practices and systems that influence the development and contributions of individuals within a culturally diverse work force. The focus is on those practices that enhance an organization’s effectiveness in the increasingly competitive domestic and global marketplace.
Note: Credit will be granted for only one prefix: HON, MGT, or WMS.
University Requirement(s): Multicultural, Senior Experience
Cross Listed Course(s): MGT 4830, WMS 4830
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HON 4948 - Honors Thesis Seminar
Credits: 1 (1 + 0)
Prerequisite(s): ENG 1020 or ENG 1021
Description: This course is to be taken in tandem with the Honors Thesis (HON 4950) or the semester before and is only open to Honors students. The course will familiarize students with project organization and planning tools, bibliographical protocol, and presentation methods and venues in regards to the thesis.
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HON 4950 - Senior Honors Thesis
Credits: 3 (3 + 0)
Prerequisite(s): senior standing, permission of the Honors Council
Description: The course constitutes a Senior Experience, presented as an independent study, in which the student writes and Honors thesis supervised by a faculty member representing the discipline of the topic. HON 4950 is an alternative to HON 4920.
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Hospitality, Tourism, and Events |
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HTE 1030 - Introduction to Hospitality, Tourism, and Events
Credits: 3 (3 + 0)
Description: This course presents an overview of the operations, planning, and management of the hospitality and tourism industries. The course includes career opportunities and the interrelations and interfacings across the Hospitality, Tourism, and Events profession
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HTE 1041 - Hospitality Service Systems
Credits: 3 (2 + 2)
Description: This course covers aspects of interpersonal, intercultural and nonverbal components of service to the customer. Students will examine the cycle of service, critical points of service, various customer service systems, methods used to evaluate customer service systems and effective training and development for delivery of successful customer service.
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HTE 1051 - Wedding Planning
Credits: 3 (3 + 0)
Description: This course introduces students to the basic concepts involved in becoming a professional wedding planner. It covers the various details of planning the wedding and the basics of managing an independent wedding planning business.
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HTE 1052 - Gaming Management
Credits: 3 (3 + 0)
Description: This course introduces the student to a thorough understanding of the operational, management, and legal aspects of the gaming and casino industry business.
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HTE 1533 - Food Fundamentals
Credits: 3 (3 + 0)
Description: The fundamentals of food are explored through visual, aromatic, and sensory analysis. Students observe demonstrations and videos and tour facilities to explore the fundamentals of equipment, food selection, and cooking methods. Class discussions enhance the vocabulary used in a professional kitchen. The principles of food safety and sanitation and their relationship to the daily operations of food service are integrated throughout the course. Students will complete the Serv-Safe Food Protection Manager Certification Examination in this course.
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HTE 1603 - Food Science
Credits: 3 (1 + 4)
Prerequisite(s): HTE 1533
Description: This course is designed to introduce students to properties of foods and changes that occur during preparation. Students will learn skills in food preparation and presentation, while implementing food safety and sanitation standards. Students will conduct quality tests on prepared food and use data to evaluate the appearance, composition, taste, tenderness, and selection of food products.
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HTE 1811 - Destination Resources
Credits: 3 (0 + 6)
Description: This lab course examines global distribution systems and information resources, along with their role in tourism management. Students learn how to make reservations on a current reservation system, as well as how to use tourism, destination, and mapping resources.
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HTE 2010 - Event Industry
Credits: 3 (3 + 0)
Description: This course presents an overview of the major segments of event industry: meetings, expositions, events, and conventions. The roles and responsibilities of destination marketing organizations and destination management companies will be reviewed. The relationship between general and service contractors and professional events will be examined, and their specific functions will be discussed and evaluated. This course highlights the role of the event planner, whose responsibilities include planning, organizing, directing, and controlling various types of events.
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HTE 2502 - Applied Hotel/Restaurant Operations
Credits: 3 (3 + 0)
Prerequisite(s): ENG 1020 and SPE 1010
Description: The student learns management principles as applied in hotel and restaurant operations. Guest lecturers from the hotel and restaurant industries take students through on-site visits of various sites. Classes meet in hotels and restaurants in the Denver metro area and also in mountain resorts.
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HTE 2512 - Hotel Front Office
Credits: 3 (3 + 0)
Prerequisite(s): ENG 1020, HTE 1030 and SPE 1010
Description: This course examines hotel front-office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. Students identify effective front-office management, with particular attention to the planning and evaluation of front office operations. Front-office procedures and management are placed within the context of the overall operation of the hotel.
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HTE 2571 - Event Project Management
Credits: 3 (3 + 0)
Description: This course focuses on project management as an identification and explanation for the building blocks of an event from start to finish. The project triangle is introduced and demonstrates the construction of an event. Students will define the scope, create well-defined requirements, and develop work breakdown structures for an event. Task and precedence diagramming will be taught to develop the event schedule and master task list. Students will also learn to construct an event project communication plan for the purpose of communicating with internal and external stakeholders. The final portion of the course is designed to teach students to close out the function and to visualize the lessons learned from the production of the event.
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HTE 2613 - Food Production and Service I
Credits: 3 (2 + 2)
Prerequisite(s): HTE 1030 and HTE 1603
Description: This course covers the proper use of quantity food equipment and tools, menu planning, nutrition and health, measurement and recipe conversions, yield tests, food costing and controls, cooking principles and techniques, basic baking techniques, religious and vegetarian menu options, plate design and table service techniques The student will be introduced to the various cooking methods of fruits and vegetables, meats, poultry, seafood, dairy and egg products and baked goods Students experience the task of supervision in the kitchen setting.
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HTE 2830 - Garde Manger
Credits: 3 (1 + 4)
Prerequisite(s): HTE 2613 or Permission of instructor
Description: This course will introduce students to the modern and traditional techniques in the preparation of cold entrees, sauces, soups, pates, terrines, galatine, roulades, chaud-froid, sausages, cheeses, and hors d’ouevres. Students will plan, organize, and direct buffets. This course will also concentrate on the practical techniques and management of showpieces and centerpieces of cold food management and skills of the Garde Manger.
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HTE 2860 - Sustainable Tourism
Credits: 3 (3 + 0)
Description: This course examines the theoretical and applied dimensions of sustainable tourism. Using national and international case studies, the course identifies the relationships among tourism activities, cultural issues, ecological systems, political agendas, economic opportunities, and resource utilization.
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HTE 3010 - Event Planning
Credits: 3 (3 + 0)
Prerequisite(s): HTE 2010
Description: This course focuses on how to coordinate and manage meetings and conventions. Students organize a hypothetical meeting and convention from beginning to end. Hospitality industry standard forms are introduced and utilized. Students develop goals and objectives, organize logistical components, and evaluate the return on investment of the meetings and conventions. Students also prepare contractual needs based on goals and objectives of the meetings and conventions. Potential risks of meetings and conventions are assessed, and considerations for a corresponding contingency plan are outlined.
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HTE 3201 - Niche Tourism Markets
Credits: 3 (3 + 0)
Prerequisite(s): ENG 1020, HTE 1030, and SPE 1010
Prerequisite(s) or Corequisite(s): HTE 2860
Description: This course explores the concept of special-interest tourism. The course includes the shift towards a higher level of quality tourism in authentic settings and small groups of tourists. Various niche tourism initiatives, policies, and strategies are investigated and evaluated.
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HTE 3310 - Global Cuisine
Credits: 3 (1 + 4)
Prerequisite(s): HTE 2613
Description: This course explores the culinary history and development of cuisines from international cultural perspectives. Students will perform cooking techniques from worldwide regions utilizing authentic ingredients and tools for preparation and service. An emphasis is placed on the influences that have developed cultural traditions, taboos, and dining etiquette as practiced by the international populations.
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HTE 3522 - Hotel Housekeeping
Credits: 3 (3 + 0)
Prerequisite(s): HTE2512
Description: This course demonstrates how to manage housekeeping operations in the hotel industry. Students study the management of direct housekeeping day-to-day operations from the big picture perspective down to technical details. This course examines the interrelation of hotel departments, and maximum guest service and profitability.
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HTE 3570 - Hospitality and Tourism Marketing
Credits: 3 (3 + 0)
Prerequisite(s): ENG 1020, HTE 1030 and SPE 1010
Description: The course applies principles of marketing and advertising to the specific needs of the hotel, restaurant, tourism and event industries. Students conduct field work in their area of concentration, analyzing a particular marketing problem.
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HTE 3580 - Hospitality and Tourism Law
Credits: 3 (3 + 0)
Prerequisite(s): ENG 1020, HTE 1030 and SPE 1010
Description: This course provides an overview of the legal fundamentals that apply to operations and management in the hospitality and tourism industries with an emphasis on preventive management practices. Legal procedures, Civil Rights, contract law, negligence, relationships with guests, and specialized liabilities related to food and alcohol service, and tourism companies are covered, as well as contemporary legal issues in hospitality management related to employment practices, internal and market regulation, and franchising.
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HTE 3603 - Labor and Production Control
Credits: 3 (3 + 0)
Prerequisite(s): HTE 1030, ACC 2010, completion of General Studies requirements in Quantitative Literacy, or permission of instructor.
Description: This course examines the skills of a manager of food and beverage operations in the hospitality industry. Procurement, preparation, and service to final accountability of sales and costs are covered.
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HTE 3613 - Wine Fundamentals
Credits: 3 (3 + 0)
Prerequisite(s): Minimum age of 21 years
Description: This course examines the basics of wine knowledge, selection, and service. Viticulture, vinification, and critical appraisal of wines of the major wine regions of the world are covered.
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HTE 3623 - Food Production and Service II
Credits: 3 (1 + 4)
Prerequisite(s): HTE 2613 and NUT 2040
Description: This course is designed to teach the student how to manage quantity food production and front of the house operations through laboratory work and real-world dining experiences The student will learn culinary vocabulary, garnishing and plate presentation, buffet and a la carte dining service, work simplification, sanitation, merchandising, food cost control, inventory procedures, time management, employee management and equipment operation.
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HTE 3634 - Event Support Systems
Credits: 3 (2 + 2)
Prerequisite(s): HTE 2010
Description: In this course, students will examine event objectives and potential sponsorship opportunities for nonprofit events as they relate to the event budget. The course will provide students with an opportunity to apply current industry software to manage attendee registration, volunteer management, audiovisual requirements, and event space management. In addition, students will produce reports of the key service providers related to attendee accommodations, transportation, ancillary activities, and post-event evaluations.
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HTE 3643 - Healthy Cooking
Credits: 3 (2 + 2)
Prerequisite(s): HTE 1603 and NUT 2040
Description: This course illustrates the elements of food flavors through the exploration of the nutritional value of food. The principles of healthy cooking and nutrition will be employed and applied to food types to include the demonstration of cooking with less fat and less salt. Students develop and analyze healthy cooking techniques, recipes, and menus.
Cross Listed Course(s): NUT 3640
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HTE 3652 - Hospitality Property Management
Credits: 3 (3 + 0)
Prerequisite(s): HTE 3522
Description: This course examines blueprint reading, building construction safety, utility requirements, and mechanical systems as they relate to managing a hospitality property.
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HTE 3683 - Beer and Spirits
Credits: 3 (2 + 2)
Prerequisite(s): Minimum age of 21 years
Description: This course provides an overview of responsible beverage alcohol service and includes the principles of production, storage, and service of beers and spirits. Major categories of beer are evaluated to include the practical brewing and sensory analysis of beer styles. The classic spirits of the world, their history, and their modern production methods also are reviewed. Students practice mixology, training, and evaluation in bartending skills through the classroom laboratory. Students are evaluated through the National Restaurant Association Bar- Code Responsible Beverage Alcohol Service Certification Examination.
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HTE 3750 - Hospitality Promotions
Credits: 3 (3 + 0)
Prerequisite(s): ENG 1020, HTE 1030 and SPE 1010
Description: This course provides students with an opportunity to conceptualize, design, and create promotional materials that are customarily used in the hospitality and tourism industries. Students plan, develop, and implement promotional and marketing tools.
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HTE 3761 - Trade Shows and Expositions
Credits: 3 (3 + 0)
Prerequisite(s): ENG 1020, HTE 1030, HTE 2760 and SPE 1010
Description: A course for those preparing for a career as a trade show manager, exposition manager, or association meeting professional. This course explores exhibit registration, financial management, promotional materials, sponsorship management, volunteer coordination, room set-up, food and beverage needs, and speaker selection.
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HTE 3813 - Baking and Pastry
Credits: 3 (1 + 4)
Prerequisite(s): HTE 2623
Description: This course introduces students to the fundamentals of baking and pastry production. The focus is on mixing methods, leavening, baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing of recipes. The student will successfully and consistently produce saleable items and will have the opportunity to act in a supervisory role while in this course.
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HTE 3833 - Garde Manger
Credits: 3 (1 + 4)
Prerequisite(s): HTE 2613 and HTE 3603
Description: This course immerses the student in the art and science of garde manger cuisine that emphasizes hot- and cold-plated foods, buffets, showpieces, current plating trends, and profit accountability. Students will produce and manage all aspects of a la carte and banquet events to include front-of-the-house buffet design, artistic showpieces, layout and design of food stations, and guest interactions.
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HTE 3871 - Cruise Tourism
Credits: 3 (3 + 0)
Prerequisite(s): ENG 1020, HTE 1030, HTE 2860, and SPE 1010
Description: This course provides a comprehensive overview of the cruise industry. Using national and international case studies, the course identifies the relationships among the cruise product, cruise geography, maritime law, and tourism activities.
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HTE 3980 - Internship in Hospitality, Tourism and Events
Credits: 1-12 (0 + 3-36)
Prerequisite(s): Major in Hospitality, Tourism and Events; junior or senior status; permission of instructor
Description: Supervised by a faculty member within the major department, internships provide practical, hands-on experience in a professional field related to the major. Internship placements must be established prior to enrollment in this course in consultation with the Applied Learning Center.
To register with the Applied Learning Center, students must meet the following qualifications:
- Completed at least one semester at MSU Denver
- Sophomore, junior or senior status
- Declared major in an undergraduate program
- 2.5 minimum cumulative GPA at MSU Denver
- Currently enrolled and taking classes at MSU Denver
For information and instructions on finding and enrolling in an internship, contact the Applied Learning Center at 303-556-3290 or internships@msudenver.edu.
Note: Variable Credit
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HTE 4000 - Hospitality Field Experience
Credits: 3 (0 + 9)
Prerequisite(s): Completion of twelve hours in major concentration, senior standing, completion of General Studies requirements, and approval of the HTE department.
Description: In this course, students apply the theoretical concepts of hospitality and tourism to a practical on-site learning experience. The course includes 135 hours of field experience in an internship, community volunteer program, or a study abroad setting.
University Requirement(s): Senior Experience
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HTE 4010 - Hospitality Special Project
Credits: 1 (0 + 3)
Prerequisite(s): Completion of twelve hours in major concentration, senior standing, and completion of General Studies requirements.
Description: In this course, students apply the theoretical concepts of hospitality and tourism to a practical on-site learning experience. This course includes 45 hours of field experience in an internship, community volunteer program, or a study-abroad setting.
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HTE 4040 - Hospitality Senior Research
Credits: 3 (3 + 0)
Prerequisite(s): Completion of twelve hours in major concentration, senior standing, and completion of General Studies requirements.
Description: This course provides the approaches and techniques necessary for senior students to analyze and synthesize-needs, create and develop a major research project in Hospitality, Tourism, and Events, and effectively interpret results and their application to their major concentration area.
University Requirement(s): Senior Experience
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HTE 4201 - Adventure Travel
Credits: 3 (3 + 0)
Prerequisite(s): HTE 2860
Description: This course examines the adventure product and its variances. Students learn to recognize that the adventure business is not just about the glamorous adventure but also a journey of intellectual, spiritual, and emotional accomplishments. The course distinguishes between soft adventure’s sense of the mysterious, while hard adventure focuses on the perception of risk and challenge.
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HTE 4202 - Special Event Production
Credits: 3 (3 + 0)
Prerequisite(s): HTE 2010
Description: This course provides an overview of the required equipment and necessary licensing needed to achieve a specific design, effect, and governmental approval towards the production of an event. Students determine the vendors utilized to solve specific technical production problems or challenges of an event. Students become familiar with the necessary audio and visual requirements for an event, as well as staging and decor design. A thorough evaluation of safety and hazard prevention towards the production of an event is also studied.
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HTE 4211 - Ecotourism Planning
Credits: 3 (3 + 0)
Prerequisite(s) or Corequisite(s): HTE 2860
Description: This course examines the theoretical dimensions of ecotourism as a form of sustainable tourism. An overview of ecotourism’s implications on tourism planning, design, and management is provided. Emphasis is on the role of ecotourism in preservation and conservation of cultural and natural tourism resources. This course requires a full-day field trip to a potential ecotourism site in Colorado.
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HTE 4250 - Hospitality for Profit
Credits: 3 (3 + 0)
Prerequisite(s): ACC 2010 and completion of General Studies requirements in Quantitative Literacy
Description: This course concentrates on the analysis and interpretation of the hospitality and tourism industry accounting procedures and financial statements. Balance sheets, income statements, and cash flow statements will be covered. Principles of budgeting, forecasting, pricing techniques, financial ratios and financial management case problems explicit to the hotel, restaurant, tourism, and meeting industries are studied.
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HTE 4300 - Creative Hospitality Innovations
Credits: 3 (3 + 0)
Prerequisite(s): Junior or Senior standing; 12 hours in major concentration; completion of General Studies requirements.
Description: This course provides the student with the major elements of planning and managing a proposed, innovative hospitality business, specific to the student’s concentration of study. Site selection, market analysis, location, product, and service coherency will be studied. Entrepreneurial creativity, forecasting, budgeting, costs, sales, finance, and legal strategies will be studied and applied.
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HTE 4592 - Current Topics: Lodging
Credits: 3 (3 + 0)
Prerequisite(s): At least junior standing
Description: The course considers various problems, subjects, and trends related to changing environments and events in the hotel industry. Subjects related to career as well as personal development may also be studied.
Note: This course may be repeated under different topics three times for a maximum of nine total credits earned.
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HTE 4613 - Wines of the Old World
Credits: 3 (2 + 2)
Prerequisite(s): Minimum age of 21 years and HTE 3613
Description: In this course, students will examme the old world wine regions of Europe. Students will compare and contrast major historical and cultural events that have given shape to these vineyards and created a strong wme culture. There is a strong emphasis on the growmg and harvesting logistics of location as well as climate and heritage. Class discussion is complemented by tastings of selected wine groups.
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HTE 4623 - Wines of the New World
Credits: 3 (2 + 2)
Prerequisite(s): HTE 3613 and minimum age of 21
Description: This course is considered a continuation of HTE 4613, Wines of the Old World. Students critically examine the agricultural and wine making characteristics that create unique wine styles in emerging regions, known as the new world of wine. Regional analysis includes wines from the Americas, Africa, and Australasia. Extensive evaluation of new world wines through blind tasting provides a measure of student evaluation of wine components unique to their regional classification Tours of local wineries provide opportunities to examine and inspect the production methods of various styles of wine.
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HTE 4633 - Wine and Food Pairing
Credits: 3 (1 + 4)
Prerequisite(s): HTE 3613 and minimum age of 21; or permission of instructor
Description: In this course students practice evaluation of wines and begin to analyze how wines interact with foods. Students examine specific interaction of food and wine components and how each interacts to create foundations of taste. Critical analysis of food and wine pairing includes the preparation of foods, menu and recipe development with an understanding of flavor of food and wine and how their architecture relates to the dining experience. Practical inrestaurant service techniques and hands-on food production will be appraised as well as critical reviews of wine lists and food and wine pairings. A gourmet dinner service activity will provide a practical application for food preparation relating wine pairings and service skills.
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HTE 4650 - Hospitality Human Resources
Credits: 3 (3 + 0)
Prerequisite(s): HTE 3580 or Permission of instructor
Description: This course addresses various issues and challenges to effective human resource management in the hospitality industry. The course explores selection, training, motivation, team-building, organization, and supervisory skills and processes.
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HTE 4811 - Managing a Destination
Credits: 3 (2 + 2)
Prerequisite(s): Completion of twelve hours in major concentration, senior standing, and completion of General Studies requirements.
Description: In this course, students apply the theories of planning and organizing a tour through a practical destination management learning experience. A two-day-and-one-night learning experience in the Denver metropolitan area on the 6th or 12th weekend of the semester is a mandatory requirement of this course.
University Requirement(s): Senior Experience
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HTE 4860 - Hospitality Security and Safety
Credits: 3 (3 + 0)
Prerequisite(s): HTE 3580 or Permission of instructor
Description: This course examines security, loss prevention, safety, and risk management as related to the hospitality and tourism industries. Legal concepts specific to industry operations are applied in detail through case studies, role playing, and site visits. Students conduct a risk assessment survey and compose a loss prevention management plan.
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Human Performance and Sport Skills |
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HPL 1000 - Human Performance and Leisure Activities: Variable Topics
Credits: 2 (1 + 2)
Description: A wide variety of two-credit activity courses designed for the interests of the general student body. These courses do not serve the needs of human performance and sport and recreation professions majors.
Note: May be repeated for credit as course title changes.
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HPL 1010 - Swim Level I
Credits: 2 (1 + 2)
Description: This course is designed for the nonswimmer and novice swimmer. Instruction and practice in basic water skills to make the student water-safe and “at home” in the aquatic environment.
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HPL 1030 - Swim Conditioning
Credits: 2 (1 + 2)
Prerequisite(s): Knowledge and skill in the basic swimming strokes
Description: This course is designed to improve the student’s cardiovascular fitness through lap swimming.
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HPL 1040 - Water Exercise
Credits: 2 (1 + 2)
Description: A water exercise conditioning program designed to improve and maintain fitness by improving aerobic capacity; increasing flexibility and range of movement; toning major muscles and controlling weight. Swimming ability is not required for participation.
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HPL 1080 - Scuba Pool and Lecture
Credits: 2 (1 + 2)
Prerequisite(s): Student must be able to swim a Minimum of 200 yards and tread/float for 10 minutes
Description: This course covers basic instruction and skills in both snorkeling and scuba diving. Successful completion of this course will qualify the student for open-water certification dives.
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HPL 1090 - Scuba Open Water Certification
Credits: 2 (1 + 2)
Prerequisite(s): Student must have completed HPL 1080 within last six months
Description: This course covers both basic and advanced instruction and skills for snorkeling and scuba diving. Successful completion of this course will qualify the student for Open Water Diver Certification.
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HPL 1130 - Ballet Level I
Credits: 2 (1 + 2)
Description: This course is designed for adults with minimal or no experience. Basic steps, positions, and movements required in classical ballet will be taught, stressing correct placement based on anatomy and physical laws of motion.
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HPL 1150 - Ballroom Dance
Credits: 2 (1 + 2)
Description: This course provides instruction and practice in ballroom dance with a focus on traditional dances. Dance mixers and ice breakers will also be included in this class.
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HPL 1160 - Jazz Level I
Credits: 2 (1 + 2)
Description: This course is designed to teach fundamental techniques of jazz dance for physical fitness and health, to build endurance, figure control, and strength; to aid the student with movement and introduce them to an exciting dance experience.
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HPL 1180 - Modern Dance I
Credits: 2 (1 + 2)
Description: This course is designed for the student with minimal or no dance experience. A basic movement foundation stressing placement, strength, stretch, and coordination will be included to increase physical awareness.
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HPL 1210 - Improvisation and Choreography
Credits: 2 (1 + 2)
Description: This course will explore movement through creative problem solving and is organized into sequences to express a variety of themes.
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HPL 1240 - Tap Dance I
Credits: 2 (1 + 2)
Description: This dance course is designed to provide an introduction to tap dance activities, as well as the physical, social and emotional benefits derived from regular participation in such an activity.
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HPL 1330 - Golf I
Credits: 2 (1 + 2)
Description: This course is designed for the beginning golfer. The course covers individual skills, rules, etiquette, etc. The course meets off-campus at a golf practice facility.
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HPL 1340 - Golf II
Credits: 2 (1 + 2)
Prerequisite(s): HPL 1330 Golf I or adequate playing ability or instructor approval
Description: This course is designed for the student with prior experience in golf. The course will include a review of fundamentals and advanced skills. The course meets off-campus at a golf practice facility.
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HPL 1350 - Tennis Level I
Credits: 2 (1 + 2)
Description: This course is designed for beginning players who are below 2.5 USTA rating. Skills, strategy and rules at the introductory level are presented.
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HPL 1400 - Fencing
Credits: 2 (1 + 2)
Description: This course is designed to teach the basic fundamentals of beginning fencing.
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HPL 1410 - Ski, Cross-Country, or Snowboard
Credits: 2 (1 + 2)
Description: This course is taught at a nearby ski area. Lessons are presented by the area’s instructional staff in alpine skiing, cross-country skiing, or snowboarding. Instruction for beginners to advanced students is given.
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HPL 1450 - Backpacking and Camping
Credits: 2 (1 + 2)
Description: This is a course that combines lectures and a weekend backpacking trip where the student will learn where to go, how to dress, the type of equipment needed, how to feed him/herself and others, as well as learning wilderness ethics.
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HPL 1660 - Tae Kwon Do Level I
Credits: 2 (1 + 2)
Description: This course is designed to introduce the beginning student to the Korean martial art of tae kwon do and how it may relate to personal health, physical conditioning, and self-defense.
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HPL 1670 - Tae Kwon Do Level II
Credits: 2 (1 + 2)
Description: This course will give the intermediate and advanced martial arts student the opportunity to develop and perform their art for their own enjoyment and for the public.
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HPL 1750 - Weight Training Level I
Credits: 2 (1 + 2)
Description: This is a course designed to introduce the student, both male and female, to the proper conditioning programs for personal physical development.
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HPL 1760 - Weight Training Level II
Credits: 2 (1 + 2)
Prerequisite(s): HPL 1750 or permission of instructor
Description: This course is designed for the moderately experienced weight lifter. Instruction and practice in the necessary skills of strength and conditioning will be performed to make sure the student will be safe and to work toward the individual’s set goals. Advanced lifting techniques, including power lifting, will be performed.
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HPL 1780 - Step Aerobics
Credits: 2 (1 + 2)
Description: This course is designed for the student with no prior experience in step aerobics. Basic stepping techniques and footwork, muscular endurance, muscular flexibility, and muscular strength will be emphasized. Nutrition, injury prevention, and basics of aerobic conditioning will be covered in lectures.
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HPL 1790 - Aerobics
Credits: 2 (1 + 2)
Description: This course is designed as an introduction to a lifetime exercise program that can help the student develop cardiovascular endurance, muscular strength and endurance, and flexibility. In addition to weekly activity sessions, students will receive basic information regarding healthy lifestyles. Students will be evaluated with both written and physical testing.
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HPL 1810 - Hip and Thigh Conditioning
Credits: 2 (1 + 2)
Description: This course is designed to introduce the students to an exercise program that will develop muscular endurance and muscular strength, as well as flexibility. The course content will also include lectures on nutrition, basic anatomy, physiology, injury prevention and treatment.
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HPL 1820 - Stretch and Strength
Credits: 2 (1 + 2)
Description: This course includes instruction on proper stretching techniques, along with methods of developing strength. Exercise injury prevention is stressed.
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HPL 1830 - Walk, Jog, Run
Credits: 2 (1 + 2)
Description: This course is designed to introduce the student to the benefits of walking/jogging as a method of aerobic conditioning and how to use these exercises safely while promoting cardiovascular health.
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HPL 1840 - Hatha Yoga I
Credits: 2 (1 + 2)
Description: This course offers students an introduction to the basic methodologies of asana (posture), pranayama (breathing practices) and meditation. The foundation of yoga, as outlined in the Hatha and Raja yoga philosophies, will build the context for the class work.
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HPL 1850 - Hatha Yoga II
Credits: 2 (1 + 2)
Prerequisite(s): HPL 1840 or Permission of instructor
Description: This is an advanced course that deepens the application of pranayama, meditation, bandhas and the mudras in yoga practice. The focus is to deepen the understanding of Classical Yoga and the Yoga Sutras by Pantanjali.
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HPL 1870 - Stress Management
Credits: 2 (1 + 2)
Description: This course is designed to provide the student with an understanding of the elements of stress-induced conditions, as well as provide a means by which students will become capable of effectively relieving stressful conditions.
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HPL 1880 - Tai Chi Level I
Credits: 2 (1 + 2)
Description: This course is designed to introduce the beginning student to the 25 basic movement forms and concepts of Tai Chi, an ancient form of Chinese physical exercise and mental concentration. Tai Chi is a gentle form of exercise that provides practical application to movements in daily life with an emphasis on meditation, strength, flexibility and aerobic training.
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HPL 1890 - Tai Chi Level II
Credits: 2 (1 + 2)
Description: This course is designed for students already familiar with the content of Tai Chi Level I. Tai Chi Level II completes the 108 movement forms and concepts begun in Tai Chi Level I and covers advanced movements through expanded amplitude, direction, and complexity.
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HPL 3320 - Women’s Self-Defense
Credits: 1 (1 + 0)
Description: This course will begin by examining the psychological tools needed to defend oneself and will gradually move into the actual, physical skills necessary to survive, escape, avoid and/or resist violence. The Women’s Empowerment Model will be presented. This model emphasizes self-respect, an understanding of one’s inalienable human
rights, and the determination and ability to protect those rights. Students will learn self-defense against verbal and physical assaults by becoming more aware, assertive and skilled in physical resistance techniques. Using interactive exercises, students will practice both verbal and physical self-defense skills. All ability levels are welcome, but the class is extremely physical; thus, students should come prepared to move.
Note: Credit will be granted under one prefix only: CPD or HPL.
Cross Listed Course(s): CPD 3320
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HSL 1020 - Skills and Methods of Teaching Weight Training
Credits: 2 (1 + 2)
Description: This course is intended for HPS majors and minors. It is designed to acquaint the student with the basic skills, methods, and techniques necessary to be a competent exercise leader in the area of resistance training. Emphasis will be placed on understanding selection of appropriate teaching progressions.
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HSL 1030 - Skills and Methods of Teaching Physical Activities for Special Populations
Credits: 2 (1 + 2)
Description: This course is intended for HPS majors and minors. The emphasis of this course is on sport and motor programs for special populations and programs related to those individuals with physical, mental, or multiple disabilities as well as the aging population. This course will include opportunities for experience in designing, implementing, and evaluating existing sports and physical activity programs for the disabled.
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HSL 1250 - Adaptive Aquatic Programs
Credits: 2 (1 + 2)
Prerequisite(s): Current ARC WSI certification
Description: This course acquaints the student with various adapted aquatic programs and methods of teaching the mentally and/or physically disabled. The course leads to Red Cross Adaptive Aquatic certification.
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HSL 1310 - Skills and Methods of Teaching Modern and Jazz Dance
Credits: 2 (1 + 2)
Description: This course is intended for HPS majors and minors. It is designed to prepare the student to teach jazz or modern dance at the beginning or intermediate level and to select appropriate musical accompaniment for the class.
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HSL 1330 - Skills and Methods of Teaching Improvisation and Choreography
Credits: 2 (1 + 2)
Prerequisite(s): Minimum 1 semester ballet, jazz, or modern dance or instructor’s Permission and two years of dance experience
Description: This course presents the basic elements of dance. Students explore and create dance movements in order to arrive at finished choreographic studies and they will develop techniques and methods related to improvisation and choreography that will enhance their teaching skills.
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HSL 1340 - Skills and Methods of Teaching Rhythms for Special Populations
Credits: 2 (1 + 2)
Description: This course emphasizes skills for the development, implementation, and evaluation of rhythmic activities for the handicapped in recreation and rehabilitation programs. The course will also cover a variety of adapted dance, and movement techniques for the auditorially and visually impaired, emotionally disturbed, physically handicapped, mentally handicapped, and the aged.
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HSL 1420 - Activity and Fitness Programs for the Elderly
Credits: 2 (1 + 2)
Description: This course emphasizes skills for the development, implementation and evaluation of activities and fitness programs for older persons in various settings. This course will include opportunities for observation and involvement with various recreation agencies or health care facilities in the Denver area.
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HSL 1430 - Camping for Special Populations
Credits: 2 (1 + 2)
Description: This class will provide information concerning methods and techniques applicable to camps for special populations and to outdoor recreational outings.
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HSL 1440 - Skills and Methods of Teaching Stress Management
Credits: 2 (1 + 2)
Description: This course is designed to provide the prospective teacher with an understanding of the elements of stress-induced conditions as well as provide a means by which students in this class will become capable of teaching their students how to effectively relieve stressful conditions.
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HSL 1500 - Human Performance, Sport and Leisure Studies: Variable Topics
Credits: 2 (1 + 2)
Description: These courses are required for human performance and sports and recreation professions majors and minors to meet departmental skill requirements in various physical behaviors. They also cover methods of teaching and field experience assignments. All HSL 1500 courses include a cognitive component with written and reading assignments, testing, and assigned laboratory activities.
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Human Performance and Sport Theory |
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HPS 1601 - Introduction to Teaching Physical Education
Credits: 3 (3 + 0)
Description: This is an introductory teaching course for Human Performance and Sport majors. students will be introduced to K-12 physical education standards, pedagogical skills, and reflective practice to guide instruction. Students will learn terminology specific to planning and teaching along with various initial concepts of practical physical education teaching methods. The importance of the historical and philosophical foundation of physical education is also explored.
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HPS 1623 - Prevention and Care of Athletic Injuries
Credits: 3 (3 + 0)
Description: This course is designed to provide students with an overview of the diverse field of sports medicine and a survey of common activity related injuries. Topics include injuries to the upper extremity, lower extremity, head, spine, and internal organs. The athletic injury assessment process and treatment and therapeutic protocols will be discussed. This course is one of the gateway courses to the Athletic Training Education Program but open to all students.
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HPS 1640 - Physical Fitness Techniques and Programs
Credits: 2 (1 + 2)
Description: This course is designed to provide the student basic skills, practice, and theory in physical fitness. Major components of muscle strength, muscle endurance, cardiovascular pulmonary endurance, flexibility and body composition are discussed in detail. Exercise prescription skills, administration skills, and leadership skills are enhanced through active participation in conditioning activities.
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