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Equine Studies |
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ES 3042 - Balanced Equitation II
An intensive riding skills development course, focus- ing on improving the rider’s posture and effective- ness. The course emphasizes kinesthetic awareness, postural realignment, and elimination of muscular tension to produce a more effective seat. Students are taught to redirect unnecessary tension into useful energy.
Prerequisite(s): Take ES-1034 OR ES-2034;
2 Credits
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ES 3051 - Path Certified Theraputic Riding Instructor Prep
| This course is designed to familiarize students with PATH Inn. Standards,Precautions, and Contraindications and how they pertain to the PATH Inn. Certified Therapeutic Riding Instructor(CTRL) Certification. Students willwork complete the steps of the CTRlprocess, including mandatory instruction hours, while gaining an understanding of the professional benefits of this certification. Students will gain practicalknowledge of executing a therapeutic riding lesson including organization, emergency procedures, safety considerations, risk management, documentation, and written policies and procedures. -3 Credits |
3.00
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ES 3052 - Selecting and Maintaining the Lesson Horse
| This course begins with an exploration into types of lesson horses including those that are involved equine assisted therapy activities and various riding disciplines. Students willgain experience with the process of selecting a horse for lesson program and the procedure in which they should be integrated into their role. Students will be exposed to theories of conditioning and maintaining the horse to help maximize the lesson horse’s performance capabilities, including various veterinary services and alternative therapies -3 Credits |
3.00
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ES 3053 - Equine Sales and Marketing Horse
| The abilities to appraise and merchandise horses, as well as successfully promote equine businesses and equine professionals, are essential skills for any student considering a career in the equine industry, especially those interested in the business sector. This course complements the existing courses ES 4222 Equine Business Management, and ES-4290 Senior Seminar Equine Business, which deal with these topics on a more limited scale. As a result of this new course, students will be better equipped to secure employment and build careers upon graduation. -3 Credits |
2.00
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ES 3123 - Intermediate Driving
This course is a continuation of Driving the Single Horse. Students will strive to improve their skills with increased driving time, more advanced rein handling, and the opportunity to drive horses in different levels of training.
Prerequisite(s): ES 2210 - Driving the Single Horse .
Note: This course is for Equine Studies students only.
4 hours Laboratory
2 credits
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ES 3160 - Equine-Assisted Therapies
The course provides a wide-ranging, structured introduction to the field of Equine-assisted activities and therapies (EAAT), as well as experiential opportunities at Special Equestrians therapeutic reiding center, opening the path to certification as an instructor and other career options.
3 Hours
3
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ES 3210 - Teaching Techniques
In this course, students will build upon the foundation gained in Introduction to Equine Instruction. Lectures will focus upon effective lesson planning and execution. Students will be exposed to alternative schools of thought, teaching methods, and instruction techniques. During the lab portion of the course, each student will execute their lesson plans under the supervision of the course instructor.1 hour Lecture.- 3 credits
Prerequisite(s): ES 3218 - Introduction to Equine Instruction .
Note: This course is for Equine Studies students only.
1 hour Lecture
3 credits
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ES 3217 - Equine Anatomy and Physiology
This course is designed to acquaint the student with the anatomy and physiology of the horse. Special emphasis is placed on the anatomical and physiological conditions of the performance horse. 3 hours Lecture - 3 credits
3 hours Lecture
3 credits
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ES 3218 - Introduction to Equine Instruction
This course is designed to prepare potential riding instructors, introducing fundamentals of teaching in regard to teaching philosophy, learning psychology, riding theory, and powers of instruction. Practice teaching will be included. Labs are designed to prepare students for CHA and BHS Instructor Certifications. Required observations outside of regularly scheduled class hours will be assigned. 2 hours Lecture & 2 hours Laboratory - 3 credits
Prerequisite(s): ES 2037 - Principles of Jumping .
Note: This course is for Equine Studies students only.
2 hours Lecture & 2 hours Laboratory
3 credits
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ES 3219 - Mare and Foal Management
An advanced course involving the care and management of breeding, pregnant and foaling mares. Care of newborn foals during the first few weeks of life is emphasized. Required management participation involves time commitments in addition to regularly scheduled class hours. 2 hours Lecture and 3 hours Laboratory - 3 credits.
Prerequisite(s): Horse Breeding Management. Restricted to Equine Science and Management Specialization
2 Hours lecture
3 Credits
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ES 3219L - Mare and Foal Management Lab
Lab for Mare and Foal Management.
2 Hours Lab
0 Credits
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ES 3221 - Judging and Course Design
An intermediate level course which provides a basic understanding of judging both horse and rider performance. Students compare and contrast judging criteria and scoring systems for hunters, jumpers, eventing, and dressage performance divisions, as well as for hunter and dressage breeding divisions Offered in Spring Semester of even numbered years. 2 hours Lecture - 2 credits
Offered Offered in Spring Semester of even numbered years.
2 hours Lecture
2 credits
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ES 3222 - Equine Exercise Physiology
Students will study the physiological responses to exercise and training in normal horses. This course involves a survey and the critical evaluation of the current concepts regarding the physiological and environmental factors associated with exercise in the horse. Physiological adaptations are applied to practical training situations so that students understand the basic requirements of training programs and are equipped with the knowledge to carry out exercise testing in order to monitor fitness.
Prerequisite(s): AS 3118 - Animal Anatomy and Physiology or ES 3217 - Equine Anatomy and Physiology .
3 hours Lecture
3 credits
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ES 3250 - Equine Contemporary Topics
This course is designed to discuss equine welfare when applied to current and past industry trends. The aim is provide students with an exposure to important and complicated issues facing equine professionals and enthusiasts while debating both sides to each issue. Students will develop a comprehensive thought process to apply to difficult decisions in the future, and a knowledge base to fairly assess all available options. 2 hours– 2 credits.
2 Hours Lab
2 Credits
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ES 3371 - British Horse Society Stage 3 Exam Prep
This course is designed to prepare horsemen and women for the BHS Stage 3 Exam in both Horse Knowledge & Care as well as Riding. Students must have a strong foundation of equine knowledge and riding experience prior to entering this class. Students will learn and demonstrate skills in horse handling, care, practical skills, time efficiency, and riding a variety of horses. Such skills are meant to build upon those developed at the previous level of BHS Stage 2 Exam. Students preparing for the BHS Stage 3 Exam will be more effective in improving the horse’s way of going and analyzing aspects of horse care and stable management practices.
Prerequisite(s): ES 2250 - BHS Stage 2 Exam Prep Horse Knowledge & Care and Riding Certificates.
1 hour lecture and 2 hours Laboratory
2 credits
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ES 4000 - Riding Skills Class
Special projects designed to meet the individual needs of senior students in specialized fields within equine studies. Projects will be arranged with a department faculty member and the approval of the department chairperson. Prerequisite: Permission of the Department Chairperson. Minimum 3 hours of effort per week per credit - limited to 2 credits.
2 Hours lecture
2 Credits
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ES 4000 - Selected Topics in Equine Studies
Special projects designed to meet individual needs of senior students in specialized equine areas. Projects will be arranged with a department faculty member and the approval of the department chairperson. Minimum 3 hours of effort per week per credit - limited to 2 credits
Prerequisite(s): Permission of the Department Chairperson.
Minimum 3 hours of effort per week per credit
limited to 2 credits
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ES 4010 - Advanced Horsemanship II
This course is for the advanced- intermediate rider who is already familiar with the concepts of influencing the horse and improving his way of going and understands the correlation between correct flatwork and riding over fences. Students will be exposed to the principles of the classical training pyramid, with emphasis upon developing engagement, straightness, and suppleness as well as the introduction to lateral movements. Jumping will include grids, as well as more complex courses including related distances, bending lines, roll backs and jumping off of turns and angles.
2 Hours Lecture
2
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ES 4018 - Training and Conditioning
This course explores the horse’s nature and learning mechanisms with particular reference to the governing influence upon training philosophy and methodology. Emphasis is placed upon working horses from the ground as opposed to riding theory. Students will relate classical training principles endemic to all sport horse disciplines. Topics to be discussed will include longeing techniques and use of various auxiliary equipment, starting the young horse, long reining and work- in-hand, dealing with the problem horse, therapeutic options to maximize the sport horse’s performance capabilities, and conditioning theory and approaches. 2 hours Lecture and 2 hours Laboratory - 3 credits
Note: This course is for Equine Studies students only.
2 hours Lecture and 2 hours Laboratory
3 credits
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ES 4040 - Comparative Techniques in Jumping
A course for the more advanced rider, comparing the riding styles and training methods necessary to prepare the horse for hunter shows, horse trials, and cross-country competitions. Introduction to cross-country jumping, riding over undulating terrain, and natural obstacles will be introduced. Students will explore conditioning techniques and pacing, and will practice more complicated jumping combinations and schooling techniques.
Prerequisite(s): Take ES-3039 Flatwork and Gridwork II
4 Hours lecture
2 Credits
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ES 4041 - Advanced Methods of Training
A course for the experienced rider focusing upon advanced techniques and gymnastic exercises designed to promote the horse’s athletic development. Complex schooling patterns and lateral work will be practiced.
Prerequisite(s): Intermediate Dressage
4 Hours Lecture
2 Credits
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ES 4042 - Equine Conformation and Biomechanics
Students will learn how to evaluate equine conformation and movement through hands-on skill development, review of current research, and discussion of breed and discipline standards. This knowledge base is important to allmembers of the equine industry and will assist students in the future selection, training, breeding, injury prevention and medical treatment, judging, sales, and marketing of horses from a variety of types and disciplines. 2 Credits Lecture, 2 Credits Lab.
2.00
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ES 4043 - Senior Seminar in Equine Training
For the advanced student, in their senior year, who wishes to pursue a training or rehabilitative project with a selected horse, or who would like to train intensively for open competition.
4 Hours lecture
2 Credits
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ES 4050 - Senior Seminar in Equine Assisted Therapies
| This senior level course will provide students with the opportunity to research a specific area within the equine therapeutic model and develop a hypothetical program. Students will gain a greater understanding of program development and implementation as it applies to therapeutic instruction, including grant writing and proposals for fundraising. Students will improve their public speaking, professional and organizational skills throughout the course, preparing them for entry into the workforce with relevant experience for advanced positions. -2 Credits |
2.00
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ES 4090 - Senior Seminar in Equine Breeding
The study of recent research and development in the field of equine breeding with special emphasis on oral presentation. 1 credit.
1 Hour Lecture
1 Credit
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ES 4092 - Equine Seminar in Pre-Professional
The senior seminar for students in the Equine Pre-Professional specialization
1.00
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ES 4093 - Advanced Equine Reproduction
| This course serves as the primary senior-level course for all Equine Science – Breeding majors. -4 Credits |
Prerequisite(s): Breeding Majors
4.00
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ES 4093L - Advanced Equine Reproduction Instructor Prep
| This course serves as the lab for the primary senior-level course for all Equine Science – Breeding majors. |
0.00
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ES 4111 - Yearling Horse Sale Management
An advanced course involving the management of yearling horses including sales preparation, development of a consignment, sales advertising, videotaping sales horses, and working a yearling sale.
Prerequisite(s): Take ES 2219 - Horse Breeding Management or AS 2219 - Horse Breeding Management . Restricted to Equine Science & Management specialization.
Note: Requires participation outside of scheduled class hours
2 credits
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ES 4222 - Equine Business Management
This senior level course requires the student to draw upon previous equine and academic courses, as well as their personal experiences. Topics covered in this course include proper documentation and record-keeping, facility design, operation, and management, insurance and risk management, marketing and advertising, financing, tax planning, and the law as it applies to the horse industry. Throughout this course students will research and develop a comprehensive business plan for an equine venture of their choice.
3 hours Lecture
3 credits
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ES 4250 - Stallion Management
An upper division course for persons interested in the management of stallions. Emphasis is placed on management of stallions in commercial breeding situations involving semen collection and the shipment of cooled semen. Three hours per week of discussion and practicum. Practicum involves collection, evaluation, and shipment of semen.
Prerequisite(s): Take AS 2219 - Horse Breeding Management or ES 2219 - Horse Breeding Management . Restricted to Equine Science & Management Specialization.
Note: Requires participation outside of scheduled class hours.
3 hours Lecture and Discussion
3 credits
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ES 4290 - Senior Seminar in Equine Business
This senior level course will explore issues related to current industry trends in equine business. Topics covered will include management practices of employees and working students, risk management, contracts, marketing and web design specific to equine businesses, among others. Students will gain a greater understanding of how to utilize various sources to aid in business planning, as well how to compile and defend a comprehensive business plan.
Prerequisite(s): Senior status or permission of instructor.
3 hours Lecture and Discussion
3 credits
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ES 4316 - Management & Care of the Equine Neonate
An advanced course involving routine care and man- agement of the newborn foal during the first year of life including diseases affecting the neonate, nutri- tion and feeding of the growing horse, vaccination and deworming programs as well as management of high-risk foals, orphan foals and high-risk dams.
Prerequisite(s): Take ES 2219 - Horse Breeding Management . Restricted to Equine Science & Management Specialization.
Note: Requires participation outside of scheduled class hours
2 hours Lecture
2 credits
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ES 5000 - Hartpury Exchange
A semester exchange with Hartpury College in Gloucestershire, U.K. for qualified juniors in the Equine Studies majors. Students will pursue modules in pertinent areas selected in consultation with program advisors. Optional modules may include: Equitation, Grassland Management, Equine Therapy, Equine Behavior, Stud Management, and Applied Equine Nutrition.
Prerequisite(s): 3.0 GPA, application to the Exchange, and approval of Hartpury Selection Committee.
Note: This course is for Equine Studies students only.
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ES 9907 - Equine Assisted Therapies
An introduction to the history, purposes, theory, and methods of equine-assisted therapies, including therapeutic riding, driving, and vaulting; hippoptherapy; equine-assisted experiential learning; and equine-assisted psychotherapy. Research on the impact of therapeutic equine-assisted programs shows that participants experience physical, emotional, and mental well being from riding and unmounted activities, including increased mobility, new nuromuscular responses, and enhanced cognitive abilities. Classroom lectures, group activities, process and relection opportunities, video presentations, guest lectures, and hands-on activities with Certified Therapeutic Riding Instructors in teh arena at Special Equestrians in Warrington will give students an opportunity to explore equine-assisted therapies as a topic of research interest, branch of equine management, and career development as a therapeutic riding instructor.
3 Hours Lecture
3 Credits
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ES 9911 - Place Stdies: British Horse Ind
An experimental course in British Horse.
3.00
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ES 9912 - Equine Stdy Abd: Germany
Equine study abroad in Germany.
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ES 9913 - Equitation Over Fences
An experimental Equine course.
2.00
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ES 9914 - Riding Theories and Skills I
An experimental course in Riding Theories.
2.00
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ES 9915 - Show Jumping Tech
An experimental course in Show Jumping Technology.
2.00
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ES 9916 - Riding Fundamentals
An experimental course in riding fundamentals.
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ES 9917 - Intro. to Eventing
An experimental course in the equine department. Please contact the department for additional information.
2.00
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ES 9918 - Jumping Basics
An experimental course in the equine department. Please contact the department for additional information.
2.00
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Equine Studies: Riding Skills |
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ES 2032 - Fundamentals of Flatwork and Jumping I
A course for the novice rider, establishing proper position, balance, and use of the aids, both on the flat and over cavaletti and small fences. Emphasis will be placed upon security, non-interference, and an understanding of the horse. Students will learn basic schooling figures.
Note: This course is for Equine Studies students only.
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ES 2033 - Fundamentals of Flatwork and Jumping II
For the rider who is secure on the flat, but has had little jumping experience. Flatwork skills will be strengthened, including work without stirrups. Students will gain more confidence at the canter and over a simple jump course.
Note: This course is for Equine Studies students only.
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ES 2034 - Balanced Equitation I
An introduction to basic concepts of balanced seat equitation for all disciplines, using the principles of Centered Riding. Emphasis will be placed upon acquiring a balanced, supple position on the flat and over poles with limited work over fences. Centered Riding techniques use body awareness and imagery to decrease tension and increase effectiveness. Instructors for this course are recognized Centered Riding Instructors.
Note: This course is for Equine Studies students only.
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ES 2035 - Basic Schooling
This class offers an introduction to classical schooling theory for the intermediate rider. At this level emphasis will shift to influencing the horse. Concepts of contact, bending, and improving the horse’s balance will be the primary focus, with students becoming acquainted with rhythm, suppleness, impulsion, and riding the horse from leg to hand. By semester’s end, students should be able to maintain a consistent frame, thereby improving the horse’s way of going.
Note: This course is for Equine Studies students only.
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ES 2036 - Flatwork and Gridwork I
Flatwork and Gridwork is an intermediate course which provides the rider the opportunity to gain more strength and control over fences while polishing the flat work introduced in Basic Schooling.
Prerequisite(s): ES 2035 - Basic Schooling
Note: This course is for Equine Studies students only.
4 hours lecture
2 credits
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ES 2037 - Principles of Jumping
A medium level jumping course emphasizing the relationship between work on the flat and over fences. Students will progress from cavaletti exercises and jumping grids to jumping small courses. Elements of successful show ring riding will be introduced step-by step such as riding lines, related distances, bending lines, and jumping off of turns. This course is geared towards Hunter Seat Equitation.
Prerequisite(s): ES 2035 - Basic Schooling .
Note: This course is for Equine Studies students only.
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ES 2038 - Intermediate Dressage
A more intensive study of riding as art and as correct development of the horse. Students will be exposed to the principles of the dressage training pyramid, with emphasis upon developing engagement, straightness, and suppleness. Lateral movements will be introduced toward the end of the semester.
Prerequisite(s): ES 2035 - Basic Schooling .
Note: This course is for Equine Studies students only.
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ES 2040 - Comparative Techniques in Jumping
A course for the more advanced rider, comparing the riding styles and training methods necessary to prepare the horse for hunter shows, horse trials, and cross-country competitions. Introduction to cross-country jumping, riding over undulating terrain, and natural obstacles will be introduced. Students will explore conditioning techniques and pacing, and will practice more complicated jumping combinations and schooling techniques.
Prerequisite(s): ES 2036 - Flatwork and Gridwork I .
Note: This course is for Equine Studies students only.
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ES 2041 - Advanced Methods of Training
A course for the experienced rider focusing upon advanced techniques and gymnastic exercises designed to promote the horse’s athletic development. Complex schooling patterns and lateral work will be practiced.
Prerequisite(s): ES 2038 - Intermediate Dressage .
Note: This course is for Equine Studies students only.
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ES 2042 - Balanced Equitation II
An intensive riding skills development course, focusing on improving the rider’s posture and effectiveness. The course emphasizes kinesthetic awareness, postural realignment, and elimination of muscular tension to produce a more effective seat. Students are taught to redirect unnecessary tension into useful energy.
Note: This course is for Equine Studies students only.
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ES 2043 - Special Training Project
For the advanced student, in the junior or senior year, who wishes to pursue a training or rehabilitative project with a selected horse, or who would like to train intensively for open competition. Past projects have included the Art and Etiquette of Side Saddle, Starting a Young Horse, Training and Preparing a Young Hunter, Reconditioning/ Rehabilitation Project, Advanced Driving, Preparing for Novice Horse Trials.
Prerequisite(s): Permission of the department chairperson.
Note: This course is for Equine Studies students only.
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ES 2044 - Hartpury Riding Students
Open only to Hartpury Exchange students studying in the Equine Studies Program at Delaware Valley College.
Note: This course is for Equine Studies students only.
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SR 4041 - Student Research
This course is designed for students of all majors who are of sophomore status and above with a minimum cumulative GPA of 2.7 and who have a serious desire and potential to undertake a research project. After obtaining the approval of a faculty mentor, students intending to register for Student Research will need to submit a 1-2 page proposal to the Student Research Committee for approval. Proposals should include an abstract, project timeline, budget, and any funding requests. For registration in the fall semester, a proposal should be submitted no later than April 20 and for registration in the spring semester, a proposal should be submitted no later than Nov. 20. Once approved, registration is through the student’s departmental chair. Students, mentors and committee members will meet throughout the semester, with student presentations at the end of the semester.
Contact hours dependent on number of credits registered for this course
1-3 credits
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Experience 360 |
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EX 0011 - Leadership Development
The Leadership Development Program provides students with leadership knowledge and behaviors developed through a cycle of practice, reflection and integration of an expert body of knowledge. Students will complete the activity within the context of a leadership position within a DelVal student organization or athletic team of choice. The leadership position utilized: . Must direct the efforts of a group of people working toward a common goal . Must be responsible for group outcomes . Must be engaged in relations with group members . Must spend a minimum of 40 hours dedicated to the leadership role over the semester . Must be supported by an advisor, coach or supervisor who can provide the leader with ongoing feedback and mentoring To participate in Leadership Development, students must first secure a position at a site and then submit an Experience360 Activity Application on Experiencelink. Once the application is submitted on Experiencelink approval from the site supervisor and Department Chair is sought through an automated email. These approvals are required in order to be registered in the Leadership Development online reflection course. Students can plan these courses on their schedule, but students are registered for the Leadership Development online reflection course by E360 staff. If you have questions contact E360@delval.edu.
Prerequisite(s): Must have successfully completed DelVal Experience I & II course. Min. of 27 credits (15 completed at DelVal)
0.00
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EX 0012 - Civic Engagement
Civic Engagement fosters student’s interest in areas of public concern at local, state, and national levels and engages the student in an activity that promotes the quality of life in a community through governmental or not-for-profit development of policy and procedure in both political and non-political processes. The activity includes a textbook and workbook that will be completed during the course of the student’s Civic Engagement activity. The position: . Must offer reciprocal benefit for the student and the community for whom the student serves. . Must meet an individual need in the community. . Must spend a minimum of 40 hours dedicated in civic engagement position over the semester . May be of a direct or indirect nature (consulting, project development, research). To participate in Civic Engagement, students must first secure a position at a site and then submit an Experience360 Activity Application on Experiencelink. Once the application is submitted on Experiencelink approval from the site supervisor and Department Chair is sought through an automated email. These approvals are required in order to be registered in the Civic Engagement online reflection course. Students can plan these courses on their schedule, but students are registered for the Civic Engagement online reflection course by E360 staff. If you have questions contact E360@delval.edu.
Prerequisite(s): Must have successfully completed DelVal Experience I & II course. Minimum of 27 credits (15 completed at Delaware Valley)
0.00
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EX 0025 - Cultural Experience Abroad
Cultural Experience Abroad.
Variable
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EX 2010 - Acad Career Exploration Experience
This course is designed to facilitate and support a student’s discipline-related experience. The Career Exploration Experience (CEE) serves as an introduction to or exploration in the student’s discipline-related field. It is a way to determine post-graduation career plans by working or shadowing in a job related to the student’s major. The CEE is intended to provide the student with a meaningful experiential opportunity related to their major and career goals. Each student will establish measurable learning objectives for the CEE at the outset, as well as complete reflective assignments. The hours spent at the organization determine the number of credits received. The CEE can be taken for either 1, 2 or 3 credits. The student must indicate the number of credits that they are pursuing on Activity Application Form. As the Academic CEE is a course, students receive credits for what they learn through their field related experience, not only for the experience itself. Instructors will evaluate your learning experience based on the reflection of the student’s achievement of objectives and goals. To participate in Career Exploration Experience, students must first secure a position at a site and then submit an Experience360 Activity Application on Experiencelink. Once the application is submitted on Experiencelink approval from the site supervisor and Department Chair is sought through an automated email. These approvals are required in order to be registered in the Career Exploration Experience online reflection course. Students can plan these courses on their schedule, but students are registered for the Career Exploration Experience online reflection course by E360 staff. If you have questions contact E360@delval.edu.
Prerequisite(s): Must have successfully completed the DelVal Experience I & II course. Minimum of 27 credits (15 completed at Delaware Valley University)
Variable
1 to 3 Credits
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EX 3010 - Academic Internship
This upper-level 3 credit course is designed to facilitate and support a student’s academic internship experience. The internship serves as an opportunity for the student to develop industry knowledge and gain additional skills in preparation for post-graduation opportunities. It is an apprenticeship-type opportunity to gain training for the type of job the student would like to pursue after graduation. The internship experience is intended to provide the student with a meaningful experiential opportunity related to his/her major and career goals. The hours spent at the organization compose the majority of time required for this course. Each student will establish measurable learning objectives for the internship at the outset, as well as complete reflective assignments. As the Academic Internship is a course, students receive credits for what they learn through their field-related experience, not only for the experience itself. Instructors will evaluate your learning experience based on the reflection of the student’s achievement of objectives and goals. To participate in Academic Internship, students must first secure a position at a site and then submit an Experience360 Activity Application on Experiencelink. Once the application is submitted on Experiencelink approval from the site supervisor and Department Chair is sought through an automated email. These approvals are required in order to be registered in the Academic Internship online reflection course. Students can plan these courses on their schedule, but students are registered for the Academic Internship online reflection course by E360 staff. If you have questions contact E360@delval.edu
Prerequisite(s): Must have successfully completed DelVal Experience I & II course. Minimum of 45 credits (15 completed at Delaware Valley University). Minimum 2.5 GPA cumulative
3 Hours Lecture
3 Credits
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First Year |
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FY 1101 - Del Val Experience I
This first semester in a two-semester course engages students as members of the campus community through integration of the core values that guide Delaware Valley University. Through materials and classroom engagement, students will learn to be productive and accountable during their time at DelVal and as citizens in the community. Focused on college and career readiness, the course provides strategies and resources for success in university and beyond. Guided by the course instructor (“navigator”) and a peer mentor, students will gain understanding of their role as a DelVal student, professionalism and career planning.
1 Hours Lecture
1 Credits
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FY 1201 - Del Val Experience II
This second in a two-semester course engages students as members of the campus community with integration of the core values that guide Delaware Valley University. Focused on college and career readiness, the course provides strategies and resources for success in university and beyond. Students will explore the concepts of professional development and problem-based learning through guided class activities and group work. Through materials and classroom engagement, students will gain understanding of their role as a DelVal student, professionalism and career planning.
1 Hours Lecture
1 Credits
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Food Science, Nutrition, and Management |
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FS 1104L - Baking Science Lab
The objective of this course is to gain a basic understanding of how baking works and what the common classifications are for baked goods. Underlying science is discussed and applied in practice. Ingredients. equipment, and techniques will be covered.
1.00
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FS 1123 - Introduction to Foodservice Systems
An introduction to the field of restaurant and foodservice management. Included is a discussion of the history of foodservice, the different types of foodservice operations, career opportunities available, future trends, and management.
3 hours Lecture
3 credits
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FS 1124 - Intro Wine, Beer, & Spirits
The goal of this course is to introduce students to the production and business of beer, wine, and sprits. Topics covered include history, ingredients, processing, packaging, storage, marketing, and sensory evaluation. Demonstrations and guest speakers are part of class.
Prerequisite(s): Must be 21+ and have senior status
1.00
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FS 1130 - Food, Culture and Cuisine
A study of foods from cultures of a diverse range of countries by examining the foods they produce and their culinary traditions and practices. Lecture includes the respective geography, crop production, religion, history and sociology of each region. Preparation of ethnic meals in the laboratory is part of the ethnographic study of each region. The student will develop a sophisticated understanding of how the values and ways of life of peoples around the globe relate to the development of various foods. There is a fee for ingredients used in the course.
2 hours Lecture and 3 hours Laboratory
3 credits
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FS 1203 - Intro to Food Science and Technology
This course explores the application of science and technology to foods. The goal of this course is for students to gain a basic understanding of molecular components of foods, relationships between food composition and food structures and functions, and the relationships of molecular properties to food characteristic and quality. The interaction, reaction, and evaluation of foods due to formulation, processing and preparation are considered. The economic, culinary performance, nutritional and food safety issues that relate to the processing and marketing of foods are also considered. Lectures elucidate the role of engineering, biotechnology, chemistry, biochemistry, nutrition, toxicology, and microbiology in supplying the world with safe and nutritious food.
2 hours Lecture and 3 hours Laboratory
3 credits
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FS 1203L - Technology and Food Systems Lab
Technology and Food Systems Lab
3 Hours Lab
0
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FS 1205 - Cook Like a Chef: Principles of Professional Cooking
This course provides a foundation of professional standards, principles and techniques for commercial food service production. Emphasis is placed on foundational kitchen skills (sauté, braise, steam, fry, roast, bake, etc.), explored in weekly sessions (sauces, soups, eggs, fish & shellfish, meats, vegetarian, basic baking), as well as kitchen terminology, food selection, hygiene and food/menu costing.
2 hours Lecture and 3 hours Laboratory
3 credits
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FS 2110 - Meal and Menu Planning
This course applies the principles of meal planning and menu layout to develop appropriate well made nutritious meals for a variety of food service facilities and services. This course will emphasize the costing of food, nutritional value related to menu planning and portion control as a means of nutritional planning.
3 credits
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FS 2116 - Physical Sciences and Food
The objective of this course is to illustrate to the student how the physical sciences are applied to the evaluation and processing of foods. Students will also work with computational methods, which are applied in technical work, and develop skills in writing technical reports.
Prerequisite(s): MP 1203 - Elementary Functions .
2 hours Lecture and 3 hours Laboratory
3 credits
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FS 2212 - Sanitation Management
Topics covered in this course include: the microbiology of sanitation; communicable diseases associated with foods; insect and rodent control; chemistry of detergents and sanitizers; water and wastewater treatment; plant and equipment design; HACCP systems in food processing and foodservice; personnel training and motivation.
Prerequisite(s):
2 hours Lecture
2 credits
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FS 3000 - Selected Topics I
Topics covered in this course include: the microbiol- ogy of sanitation; communicable diseases associated with foods; insect and rodent control; chemistry of detergents and sanitizers; water and wastewater treatment; plant and equipment design; HACCP systems in food processing and foodservice; person- nel training and motivation. 2 hours Lecture and 3 hours Laboratory - 3 credits
3 hours of student/faculty instruction per week
1 credit
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FS 3110 - Macronutrients, Vitamins and Minerals
This course provides students with an enhanced understanding of the chemical and physiological basis of nutrition. The role of macronutrients (carbohydrate, protein, and fat) as involved in energy metabolism in human health will be presented, including the processes of digestion, absorption, transport, and cellular function. Dietary requirements and food sources will be studied. The role of micronutrients (vitamins and minerals) in metabolic processes will be examined, including dietary requirements, deficiency issues, and food sources. The relationship with both macronutrients and micronutrients will also be explored in the regulation of water balance/metabolism.
Prerequisite(s): or or .
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FS 3120 - Introduction to Nutrition
This course prepares students to examine the physi- ological and biochemical basis for energy-yielding nutrients; structure, function, dietary requirements, digestion, absorption, transport and metabolism of macronutrients. It will further examine metabolism, dietary needs, deficiency symptoms and food sources of vitamins and minerals in humans.
3 hours Lecture
3 credits
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FS 3122 - Food Engineering I
This course introduces the student to mass and energy balances, and the concept of unit operations. Emphasis is placed on the solution of problems using data from different sources. Topics covered include fluid mechanics, heat transfer, and mass transfer.
Prerequisite(s): MP 2219 - Physics II or FS 2116 - Physical Sciences and Food .
2 hours Lecture and 3 hours lab
3 credits
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FS 3211 - Food Chemistry
The objective of this course is to increase the student’s knowledge of the chemical and physical-chemical properties of foods. Topics covered include: the nature and stability of colloidal systems; emulsions, gels and foams; crystallization and its effects on the texture of foods; polysaccharides, their structure and properties; proteins; lipids and their reactions; browning reactions in food; colors and flavors.
Prerequisite(s): CH 2203 - Biochemistry .
3 hours Lecture and 3 hours Laboratory
4 credits
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FS 3218 - Food Microbiology
The objective of this course is to increase the student’s knowledge of the chemical and physical chemical properties of foods. Topics covers include: the nature and stability of colloidal systems; emulsions, gels and foams; crystallization and its effects on the texture of foods; polysaccharides, their structure and properties; proteins; lipids and their reactions; browning reactions in food; colors and flavors.
Prerequisite(s): Biochemistry
3 hours Lecture and 3 hours Laboratory
4 credits
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FS 3223 - Dairy Products Processing
The chemical composition, physical properties and microbiology of milk are introduced. Manufacture of milk into cultured products, cheese, butter, dried and concentrated milks, and ice cream is discussed. Students learn laboratory techniques used in quality control and carry out processing procedures in the pilot laboratory.
2 hours Lecture and 3 hours Laboratory
3 credits
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FS 3224 - Food Engineering II
A continuation of Food Engineering I. Topics include unit operations such as aseptic processing, drying, evaporation, filtration, membrane separation, size reduction, extrusion, particle size analysis, and refrigeration; consideration of electricity and its uses will be included.
Prerequisite(s): FS 3122 - Food Engineering I .
2 hours Lecture and 3 hours Laboratory
3 credits
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FS 3225 - Purchasing Food, Beverage, and Equipment
The fundamentals of food service purchasing are introduced in this course. The functions of forecasting, ordering, purchasing, delivery, receiving, storage, inventory control, and legal responsibilities are discussed. Specifications, quality control and storage are discussed for individual food and nonfood products.
Prerequisite(s): FS 1123 - Introduction to Foodservice Systems or permission of Instructor.
3 hours Lecture
3 credits
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FS 3226 - Service Systems Management
This course covers typical “front of the house” operations of the dining room: organization of the dining room, service styles, beverage and alcohol service, cashiering and payment management, and supervision and staff training.
Prerequisite(s): FS 1123 - Introduction to Foodservice Systems or permission of instructor.
3 hours Lecture
3 credits
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FS 3227 - Foodservice Accounting and Cost Control
This course builds on the introductory management and accounting courses so that the student will be able to interpret, plan, and activate food, beverage, and labor cost control systems.
Prerequisite(s): BA 2123 - Principles of Accounting I or BA 2225 - Accounting Fundamentals .
3 hours Lecture
3 credits
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FS 4000 - Selected Topics II
Special projects designed to meet individual needs of students in the specialized fields of food science. Projects will be arranged on a one-to-one basis with a department faculty member and with the approval of the Department Chairperson.
3.00
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FS 4004 - Industrial Fermentations
This course introduces the student to the principles involved in bioreactor design and the separation and concentration steps which are used to purify the product. Applications such as: biomass, alcohol, organic acids, enzymes, and antibiotics are considered.
Prerequisite(s): CH 2203 - Biochemistry or permission of Instructor.
3 hours Lecture
3 credits
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FS 4010 - Introduction to Winemaking
This course introduces the student to wine grape varieties, history, their growth, factors which affect quality and the basic steps in winemaking.
Prerequisite(s): Age 21 and Senior status.
2 hours Laboratory
1 credit
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FS 4015 - Waste Treatment and Control
This course surveys techniques for evaluating, modifying and disposing of industrial wastes. Emphasis is on the handling of solid and liquid wastes produced by agricultural and food processing activities.
2 hours Lecture
2 credits
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FS 4041 - Senior Research
Selected seniors engage in supervised investigations involving library work and laboratory or field experiments related to the food industry.
Prerequisite(s): Permission of Department Chairperson Recommended/Requirement Permission of Department Chairperson
1-3 credits
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FS 4042 - Sensory Evaluation of Foods
This course covers the physiology, psychology and chemistry of sensory response; the principles and application of discriminative, descriptive and preference testing; objective methods of food evaluation related to sensory properties of foods; selection and training of panelists; data analysis and interpretation.
1 hour Lecture and 3 hours Laboratory
2 credits
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FS 4112 - Principles of Food Processing and Preservation
This course covers the background of food processing and maintenance of nutritive quality; general characteristics of raw food materials; principles of food preservation; processing factors that influence quality; packaging; water and waste management; and sanitation. The principles of science and the engineering rationale of various processing systems and their unit operations are explored. Preparation and preservation of perishable foods by modified atmosphere, low temperature, thermal processes, dehydration and other processes are discussed in relation to processing variables. Topics included are: control of microbiological, chemical and physical deterioration; physical, chemical and nutritional changes in food; and the equipment and packaging used in food preservation. Concluding lectures will cover management approaches to assuring efficiency of energy usage, quality maintenance, and product safety in the processing.
3 hours Lecture
3 credits
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FS 4119 - Food Distribution Systems
This course emphasizes the methods used to channel fresh and processed foods from producer to consumer. The areas discussed include assembling, transportation, warehousing and distribution to the retail level.
3 hours Lecture
3 credits
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FS 4126 - Food Analysis
This course introduces the student to common methods of analysis used in the food industry. The properties of food components and reasons for testing are discussed as related to the tests used. Instrumental and “wet” methods will be covered. Emphasis is placed on the basic principles involved in the analytical procedure.
Prerequisite(s): Food Chemistry or Permission of Instructor.
2 hours Lecture and 3 hours Laboratory
3 credits
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FS 4131 - Foodservice Facilities and Equipment
A discussion of the selection and use of foodservice equipment. Features and special uses of the equipment will be discussed along with basic operation, cleaning and maintenance. Also included will be purchasing of new and used equipment, equipment design, and basic kitchen design.
Prerequisite(s): FS 1123 - Introduction to Foodservice Systems or Permission of Instructor.
3 hours Lecture
3 credits
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FS 4149 - Quality Assurance and Regulation
This course focuses on an examination of statistical tests, interpretations and sample plans as applied to the control of food production systems and product evaluations. The requirements placed on quality assurance systems to insure compliance with regulatory mandates are covered. Particular attention is given to documents for the Food and Drug Administration, the Food Safety and Inspection Service and the Agriculture Marketing Service. Other regulatory laws that impact the food industry are examined.
2 hours Lecture and 3 hours Laboratory
3 credits
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FS 4200 - Medical Nutrition I
This is the first in a two-course sequence which will provide students with the opportunity to apply knowledge of nutrition principles using medical nutrition therapy. Medical nutrition therapy, or MNT, is a therapeutic approach to assist with treating medical conditions by incorporating specifically designed dietary plans. Pathophysiological and biochemical parameters will be used to develop dietary plans for specific conditions including: energy imbalance, cardiovascular, gastrointestinal, and endocrine disorders.
3
3
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FS 4210 - Medical Nutrition II
This is the second in a two-course sequence which will provide students with the opportunity to apply knowledge of nutrition principles using medical nutrition therapy. Medical nutrition therapy, or MNT, is a therapeutic approach to assist with treating medical conditions by incorporating specifically designed nutrition care plans. Pathophysiological and biochemical parameters will be used to develop dietary plans for specific conditions/diseases including: Liver, Gallbladder, and Exocrine Pancreas; Neoplastic; Renal System; Neurological System; Respiratory System; Musculoskeletal System; Metabolic Stress.
3 Hours Lecture
3 Credits
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FS 4212 - Refined Foods and Food Ingredients
Food ingredients derived from plant materials and food products manufactured from those ingredients are the topics of this course. Starches and sweeteners, fats and oils, spices, as well as the manufacture of snack foods, confections, baked products, and nonalcoholic beverages will be discussed.
2 hours Lecture and 3 hours Laboratory
3 credits
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FS 4213 - Introduction to Brewing Science
This course introduces the student to the basic methods of producing a malt beverage and the factors which influence beverage quality.
Prerequisite(s): Age 21 and senior status.
2 hours Laboratory and Discussion
1 credit
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