Jun 15, 2024  
2018-2019 Undergraduate Catalog 
    
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

Course Descriptions


This section of the Catalog includes course descriptions, listed alphabetically by discipline. The descriptions provide information on course numbers, titles, the level of instruction, credit, course sequence, content, and prerequisites as shown in the following example:

CHE 2100 Introduction to Organic and Biological Chemistry
Credits: 5
Prerequisite: CHE 1100
Description: A study of the elements of organic and biological chemistry. This course satisfies requirements for nursing programs and other fields requiring a survey of organic and biological chemistry.

The first two to four letters, called the course subject code, represent the area of study or discipline, e.g., CHE represents chemistry. The course number follows the course subject code, e.g., 2100. The first digit in a four-digit course number designates the level of instruction. Only courses numbered 1000 or above will be included in credits toward a degree. Courses with numbers up to and including 1999 are primarily for freshmen, 2000 through 2999 primarily for sophomores, 3000 through 3999 primarily for juniors, and 4000 through 4999 primarily for seniors. In general, students should not take courses above the level of their class (based upon semester hours earned), but they may do so at one level above if they have the specified prerequisites. In special cases, students may be permitted to take courses more than one level above that designated for their class if they obtain the permission of their advisor and of the faculty member teaching the course and if they meet the prerequisite requirements. Course descriptions provide a summary of the content of the course. If a prerequisite must be met before a student can register for a course, this information is listed above the course description. Attributes, such as Multicultural, General Studies, or Guaranteed Transfer, are listed after the course description. A list of courses being offered in a given semester, instructors, class meeting times, and locations is described in the Class Schedule.

Types of Courses

  • Regular courses appear in this section of the University Catalog and are offered on a regular basis.
  • Independent study courses provide students the opportunity to pursue in-depth study of a topic of special interest. Independent study courses are specified as 498_ and include an alpha character in the course number. Independent study courses are published in the Class Schedule.
  • Special topics or omnibus courses are temporary courses that are not listed in the Catalog. They may be used to pilot-test a course, present a special topic, or provide a unique, experiential-learning opportunity. Omnibus courses use a specified range of course numbers: 190_, 290_, 390_, 490_ and include an alpha character in the course number. Omnibus courses are published in the Class Schedule.
  • Variable topics courses allow courses of varying titles under an overall theme or “umbrella” course. Variable topic courses include an alpha character in the course number and are published in the Class Schedule.
 

Urban Agriculture

  
  • UA 3605 - Agribusiness Operations



    Credits: 3

    Description: This course examines the role of a manager from a food growing operation, with particular emphasis on identifying revenue streams, understanding common fixed and variable costs in urban agriculture, and how to maintain a profitable business.

  
  • UA 3765 - Greenhouse Operations



    Credits: 3

    Description: Greenhouse Operations is a class that covers all aspects of small and large greenhouse operations. The course reviews decision-making concerns for a person entering the greenhouse business. This course will review all aspects of the business, from the physical facilities, to the day-to-day operations, to business management and marketing.

  
  • UA 3875 - Food Preservation Techniques



    Credits: 3

    Description: This class will concentrate on aspects of cooking with products found in the urban agriculture and urban homesteading environments. This includes cooking with local farm and ranch products. This course also reviews several food preservation methods, including canning, pickling, brining, smoking, curing, drying and freezing. Students can expect to learn protein fabrication, cheese making, sustainable food preservation methods, as well as how to procure locally grown items.

  
  • UA 3905 - Farm to Table Sustainability



    Credits: 3

    Prerequisite(s): HTE 1533

    Description: Taught from both the perspectives of the food service operator and the farmer/rancher, students will learn how to source local products, seasonality of products, and determine how to establish contracts with local agriculture operations to sustain a relationship with those providers, and a reliable source of products. This course will involve field trips to local ranch, farm and food processing operations. Students are responsible for their own transportation.

 

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