Mar 28, 2024  
2019-2020 Catalog 
    
2019-2020 Catalog [ARCHIVED CATALOG]

Course Descriptions


 

Equine Studies

  
  • ES 2219 - Horse Breeding Management


    A course  designed to acquaint the student  with the operation of a horse  breeding farm.  Teasing, breeding,  foaling, mare  and  stallion  care,  and  foal care  are emphasized. Students  manage the College’s breeding facility.  Required management participation involves time commitments, in addition to regularly scheduled class  hours.  2 hours  Lecture  and  2 hours  Laboratory - 3 credits

    Prerequisite(s):   or   .

    2 hours Lecture and 3 hours Laboratory
    3 credits
  
  • ES 2250 - BHS Stage 2 Exam Prep


    This course  is designed to prepare horsemen and women for the BHS Stage 2 Examination or higher which  includes horse  management, training, and riding.   The  course   will  include lectures and  practical  hands-on experience. Students  will  use  the  BHS testing   outlines  as   guides  and   receive  instruction in  theory,  lunging, and  riding.  The  course  will  take place   at  the  DelVal  Equestrian   Center  and  students will  be  required to follow  all  rules,  regulations, and dress codes of the center.  1 hour lecture  and 2 hour laboratory-2 credits.

    Prerequisite(s):   ,   and  .

    1 hour lecture and 2 hour laboratory
    2 credits
  
  • ES 2450 - Equine Behavior


    Students   explore the  human-horse relationship and equine  behavior  through   the   study   of  evolution, sensory physiology, learning processes of the  hose, and  different  training   techniques. Students   are  provided  with  the  principles necessary to develop a relationship between themselves and the horse and create  a  foundation for further  exploration into  the complex behaviors of the horse.  3 hours  Lecture  and Demonstration/Discussion - 3 credits.        

    3 hours Lecture and Demonstration/Discussion
    3 credits
  
  • ES 3000 - Riding Skills Class


    3000 Level Riding Skills Class

    2 Hours lecture
    2 credits
  
  • ES 3000 - Selected Topics in Equine Studies


    Special projects   designed to  meet  individual needs of junior and senior  students  in specialized equine areas. 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

    Prerequisite(s):   and   or   and Permission of the Department Chairperson.

    Minimum 3 hours of effort per week per credit
    limited to 2 credits
  
  • ES 3010 - Advanced Horsemanship I


    This course is for the intermediate rider who is already able to walk, trot and canter in a group with good control and balance.  It includes one day of flatwork and one day of jumping each week. An introduction to classical schooling theory will give riders the skills to begin 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.   Riders will gain more strength and control over fences by working through grids with and without stirrups to improve position and balance. Later in the semester these concepts will be combined to enable students to ride a simple course of fences successfully.

    4 hours lecture
    2 credits
  
  • ES 3039 - Flatwork and Gridwork II


    This is a course  for the high intermediate rider in which they  can  further  practice the  jumping skills  acquired in Principles of Jumping  while polishing the flat work introduced in Intermediate Dressage. Prerequisites: Principles of Jumping  and Intermediate Dressage.

    4 Hours Lecture
    2 Credits
  
  • 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
  
  • 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
  
  • 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
  
  • 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.  Prerequisite:  Introduction to Equine  Instruction. 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
  
  • 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
  
  • 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. Prerequisites: Basic Schooling and  Principles of Jumping. 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
  
  • 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.  Prerequisite: Horse Breeding Management. 2  hours  Lecture  and  3 hours  Laboratory  - 3 credits.

    2 Hours lecture
    3 Credits
  
  • ES 3219L - Mare and Foal Management Lab


    Lab for Mare and Foal Management.

    2 Hours Lab
    0 Credits
  
  • 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
  
  • 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
  
  • 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
  
  • 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
  
  • ES 4000 - Riding Skills Class


    4000 Level Riding Skills Class

    2 Hours lecture
    2 Credits
  
  • 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. Prerequisite: Permission 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
  
  • 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
  
  • 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
  
  • 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.  Prerequisites:  Flatwork and  Gridwork II.

    Prerequisite(s): Take ES-3039
     

    4 Hours lecture
    2 Credits
  
  • 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: Intermediate Dressage.

    4 Hours Lecture
    2 Credits
  
  • 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
  
  • ES 4090 - Senior Seminar in Equine Breeding


    A senior level course in the Equine Science & Management Department, designed to provide students with the opportunity for academic research, critical analysis of scientific papers and experience with oral/written presentations. 1 hour lecture/0 Lab - 1 credit

    1 Hour Lecture
    1 Credit
  
  • ES 4111 - Yearling Horse Sale Management


    An advanced course involving the management of yearling horses including sales preparation, develop- ment of a consignment, sales advertising, videotaping sales horses, and working a yearling sale. Prerequisite: Horse Breeding Management. Restricted to Equine Science & Management specialization. Requires participation outside of scheduled class hours.

    Prerequisite(s): Take ES 2219 - Horse Breeding Management  or AS 2219 - Horse Breeding Management .

    2 credits
  
  • 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
  
  • 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: Horse Breeding Management. Restricted to Equine Science and Management Specialization. Requires participation outside of scheduled class hours.

    Prerequisite(s): Take AS 2219 - Horse Breeding Management  or ES 2219 - Horse Breeding Management .

    3 hours Lecture and Discussion
    3 credits
  
  • 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
  
  • ES 4316 - Equine Neonate


    Equine Neonate

    2 Hours Lecture
    2
  
  • ES 4316 - Management & Care of the Equine Neonate


    An advanced course involving routine care and management of the newborn foal during the first year of life including diseases affecting the neonate, nutrition 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: Horse Breeding Management. Restricted to Equine Science and Management specialization. Requires participation outside of scheduled class hours.

    Prerequisite(s): Take AS 2219 - Horse Breeding Management  or ES 2219 - Horse Breeding Management .

    2 hours Lecture
    2 credits
  
  • 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.

  
  • 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

Equine Studies: Riding Skills

  
  • 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.

  
  • 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.

  
  • 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.

  
  • 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.

  
  • 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-1035 or  ES 2035 - Basic Schooling  

    Note: This course is for Equine Studies students only.

    4 hours lecture
    2 credits
  
  • 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-1035 or ES 2035 - Basic Schooling .

    Note: This course is for Equine Studies students only.

  
  • 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.

  
  
  • 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.

  
  • 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.

  
  • 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.

  
  • 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.

  
  • 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.

  
  • 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

Experience 360

  
  • EX 0025 - Cultural Experience Abroad


    Cultural Experience Abroad.

    Variable
  
  • 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) is intended to provide the student with a meaningful experiential opportunity related to his/her major and career goals.  The CEE serves as an introduction to or exploration in the student’s discipline-related field.  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. Students should register for this course via ExperienceLink rather than MyDelval. Directions are sent to students each semester.

    Variable
    1 to 3 Credits
  
  • EX 3010 - Academic Internship


    This upper-level course is designed to facilitate and support a student’s academic internship experience.   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. Students should register for this course via ExperienceLink rather than MyDelval. Directions are sent to students each semester.

    3 Hours Lecture
    3 Credits

First Year

  
  • FY 9900 - Del Val Experience I


    This first semester of a two-semester course for all incoming students engages students as members of the campus community with integration of the core values that guide Delaware Valley College. Through materials and classroom engagement, students will learn to be productive and accountable during their time at DelVal and as citizens in the community. The course provides learning strategies for success in college and beyond and introduces students to resources and skills for success at DelVal.  This course will ensure that students gain understanding of learning strategies, critical thinking, time management, professionalism and networking, purpose and life planning. In the process of working through course content in this semester, students will also sharpen their understanding of effective communication, both orally and in writing.  The course aims to encourage students to become active listeners as well as to effectively think and communicate using persuasive well-grounded written and oral arguments.  

    1 Hours Lecture
    1 Credits
  
  • FY 9901 - Del Val Experience II


    This second semester of a two-semester course for all incoming students engages students as members of the campus community with integration of the core values that guide Delaware Valley College. One of the most important aspects of the second semester of the course is team-building and problem-based, experiential learning.  Students will contribute to the identification of a significant problem facing the college, community, or region and will work with a class team on a project to offer at least a partial solution. Through materials and classroom engagement, students will learn to be productive and accountable during their time at DelVal and as citizens in the community. In the process of working through course content in this semester, students will also sharpen their understanding of effective communication, orally and in writing, professionalism and networking, purpose and life planning.  The course aims to encourage students to become active listeners as well as to effectively think and communicate using persuasive well-grounded written and oral arguments.

    1 Hours Lecture
    1 Credits

Food Science, Nutrition, and Management

  
  • 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
  
  • 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
  
  • 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
  
  • FS 1203L - Technology and Food Systems Lab


    Technology and Food Systems Lab

    3 Hours Lab
    0
  
  • 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
  
  • 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
  
  • 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
  
  • 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
  
  • FS 3000 - Selected Topics I


    Special projects designed to meet individual needs of students in the specialized fields of food and agriculture. Projects will be arranged on a one-to-one basis with a department faculty member and with the approval of the department chairperson.

    3 hours of student/faculty instruction per week
    1 credit
  
  • FS 3110 - Macronutrients, Vitamins and Minerals


    This course prepares students to examine the physiological 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.

    Prerequisite(s):   or   or  .

  
  • FS 3120 - Introduction to Nutrition


    Chemical composition of nutrients, their digestion, transport and metabolism, and their occurrence in foods are introduced. Nutrition throughout the life cycle is discussed, as well as topics of current interest such as sports nutrition and relationship of diet and behavior.

    3 hours Lecture
    3 credits
  
  • 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
  
  • 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
  
  • FS 3218 - Food Microbiology


    This course deals with characteristics of microorganisms found in foods, their enumeration by cultural and rapid methods, and control by preservation methods. Spoilage, traditional food fermentations, and production of ingredients by fermentation are discussed. Skills in sterile laboratory technique are developed.

    Prerequisite(s): BY 3002 - General Microbiology .

    3 hours Lecture and 3 hours Laboratory
    4 credits
  
  • 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
  
  • 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
  
  • FS 3225 - Purchasing, Storage, and Handling of Foods


    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
  
  • 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
  
  • 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
  
  • FS 4000 - Selected Topics II


    Special projects designed to meet individual needs of students in the specialized fields of food and agriculture. Projects will be arranged on a one-to-one basis with a department faculty member and with the approval of the department chairperson.

    3 hours of student/faculty instruction per week
    1 credit
  
  • 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
  
  • 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
  
  • 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
  
  • FS 4041 - Senior Research


    Selected seniors engage in supervised investigations involving library work and laboratory or field experiments related to the food industry.

    Recommended/Requirement Permission of Department Chairperson

    1-3 credits
  
  • 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
  
  • 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
  
  • 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
  
  • 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): CH 2203 - Biochemistry   or Permission of Instructor.

    2 hours Lecture and 3 hours Laboratory
    3 credits
  
  • 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
  
  • 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
  
  • FS 4200 - Medical Nutrition


    This course will examine the application of nutrition principles to the pathophysiological and biochemical changes associated with endocrine, cardiovascular, and gastrointestinal tract diseases. The application of nutrition principles and practices relating to the pathophysiological and biochemical changes associated with sepsis, burns, and trauma as well as renal, respiratory, and immune system diseases will be studied to give the student a general overview of the relationship of nutrition and medicine.

  
  • 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
  
  • 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
  
  • FS 4222 - Quantity Food Production


    In this course, the student is introduced to the principles and practices of production management. Students perform all aspects of meals, including planning, ordering, preparing and presenting. Quality control is stressed.

    Prerequisite(s): FS 1205 - Cook Like a Chef: Principles of Professional Cooking .

    2 hours Lecture and 3 hours Laboratory
    3 credits
  
  • FS 4223 - Seminar (Food Science)


    A review and discussion of the literature concerned with advancements in the food industry are features in this course.

    Prerequisite(s): Senior standing or permission of instructor.

    1 hour Lecture and Discussion
    1 credit
  
  • FS 4224 - Food Product Development


    Criteria considered in the development and production of a food product are the topics of this course. The format of the course is designed to draw upon and expand by application material from the Food Science areas of chemistry, nutrition, microbiology, statistics, and engineering. Sensory evaluation, packaging, and engineering economics will also be introduced.

    Prerequisite(s): Senior status in Food Science or Food Technology specializations or permission of instructor.

    2 hours Lecture and 3 hours Laboratory
    3 credits
  
  • FS 4228 - Meat and Meat Products


    A study of slaughtering, post mortem handling, meat fabrication, and further process and package systems. The microstructure and microbiology of meats is covered in conjunction with meat inspection, safety systems and quality evaluation.

    2 hours Lecture and 3 hours Laboratory
    3 credits
  
  • FS 4229 - Food Service Marketing Strategy


    This course surveys the history and basic principles of marketing and advertising as they relate to the restaurant industry. Past and current trends and the arc of the restaurant in America and consumer behavior, product branding, promotion, menu writing and design, food photography, social media, crowd sourced criticism, influence and influencers, and the instagram effect.

    Prerequisite(s): BA 2017 - Principles of Marketing  or permission of Instructor.

    3 hours Lecture
    3 credits
  
  • FS 4232 - Legal Aspects of Foodservice Management


    This course is designed to help food service managers and owners prevent legal problems, or minimize the harmful effects of legal situations. Federal, state, and local laws and regulations are discussed on topics including liability, patron civil rights, employee relation, contracts, and security. How to choose and work with an attorney will also be discussed.

    3 hours Lecture
    3 credits
  
  • 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

Graduate Education

  
  • EDU 8005 - Educational Leadership and Change Theory


    This course focuses on organizational and leadership theories as they relate to K-12 and higher education institutions. The course will also reference the impact of diversity, culture, and change on educational institutions. Through linking theory to practice, future leaders will be empowered to make decisions utilizing data, plan strategically, and engage stakeholders in comprehensive strategic planning.

    3 credits
  
  • EDU 8010 - Using & Integrating Learning Techniques


    This course is designed to ensure that future educational leaders will have strong knowledge and use of current and emerging technologies to assist with the teaching and learning process and to facilitate the management of complex organizations. Students will demonstrate strategies for using and implementing multimedia, hypermedia, and electronic networking to implement in their own school settings.

    3 credits
  
  • EDU 8012 - Planning & Managing Financial Resources


    This course is designed to prepare educational leaders to understand and prepare a system-wide budget plan that allocates resources aligned with the system’s needs. Topics include budget planning related to facilities management, curriculum, and personnel as well as school finance issues related to capital projects, borrowing, and debt. Additional topics include strategic planning approaches, building assessment, energy, and community development.

    3 credits
  
  • EDU 8013 - Plan and Manage Fin Res for H.E.


    This course is designed to prepare educational leaders to understand and prepare a system-wide budget plan that allocates resources aligned with the system’s needs. Topics include budget planning related to facilities management, curriculum, and personnel as well as school finance issues related to capital projects, borrowing, and debt. Additional topics include strategic planning approaches, building assessment, energy, and community development.


    3 Hours Lecture
    3
  
  • EDU 8015 - Introduction to Educational Research


    This course focuses on major methods and techniques of educational research and provides students with the knowledge and skills for the critical evaluation of research. Students will become familiar with the dissertation format and begin the process to outline possible research topics and design methodologies.

    3 credits
  
  • EDU 8023 - Qualitative Research Methods


    This course focuses on the major methods and techniques of educational research and provides the skills for the critical evaluation of educational research. There is an emphasis on qualitative research focusing on designs and methodologies, theoretical and interpretive frameworks, ethical considerations, standards of validation, and introductory data collection, analysis, and reporting. Students will design a sample project incorporating qualitative research methodologies.

    3 credits
 

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