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Engineering |
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MEN 313 - Mechanics of Materials
Credit Hours: 3
Prerequisites: MEN 203 and ENR 273 or PHY 273 . Behavior of deformable bodies subjected to combinations of external loading. Course includes stress-strain relations, elastic deflections of beams, buckling of slender columns, creep, fatigue and failure criteria for ductile and brittle materials. Two hours lecture and two laboratory hours per week. Fall
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MEN 333 - Thermodynamics and Fluid Systems
Credit Hours: 3
Prerequisite: MAT 313 . Explores systems approach to analysis and design of thermal and fluid systems. Introduction to fluid properties, work and energy, heat and momentum transfer, and application to heating, cooling, and movement of solids, liquids and gases. Fall
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Mathematics |
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MAT 013 - Intermediate Algebra
Credit Hours: 3
Topics include real and complex numbers, factoring, solving linear and non-linear equations and inequalities in one variable, and applications of equations. Many course topics will be illustrated with calculators and/or computers. Does not satisfy General Education requirements and does not count toward 125 total hours required. Students enrolled in this course will not be allowed to drop it from semester schedule, and are allowed a maximum of two opportunities to pass the course. Students who pass MAT 013 must complete the appropriate college-level math class the following semester. Pass/Fail. Fall/Spring
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MAT 123 - Mathematical Inquiry with Applications
Credit Hours: 3
Prerequisite: MAT 013 or Math ACT 22 or greater. Topics may include logic, sets, probability, statistics, functions, finance, and geometry. Fall/Spring
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MAT 133 - College Algebra
Credit Hours: 3
Prerequisite: MAT 013 or Math ACT 22 or greater. Topics include graphing functions and relations, conic sections, exponential and logarithmic functions, systems of equations. Fall/Spring
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MAT 135 - Discrete Mathematics and Trigonometry
Credit Hours: 5
Prerequisite: MAT 133 or Math ACT 25 or greater. Topics covered will include sets, functions, elementary propositional and predicate logic, Boolean algebra, elementary graph theory, matrices, proof techniques (including induction and contradiction), combinatorics, probability, theory of random numbers and an introduction to trigonometric functions and their applications. Fall/Spring
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MAT 143 - Statistics
Credit Hours: 3
Prerequisites: MAT 013 or Math ACT 22 or greater or permission. This course is an algebra-based introduction to descriptive and inferential statistics. Topics include discrete and continuous distributions, measures of central tendency and variability, correlation and regression, and analysis of variance. Fall/Spring
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MAT 153 - Trigonometry
Credit Hours: 3
Prerequisite and/or corequisites: MAT 133 or Math ACT 25 or greater or permission. Topics include trigonometric functions, identities, equations, vectors, and inverse functions. Fall/Spring
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MAT 175 - Calculus I
Credit Hours: 5
Prerequisites: MAT 133 and MAT 153 or MAT 135 or ACT Math 27 or above or permission. Introductory topics to include Analytic Geometry, functions, limits, continuity, differentiation and integration of algebraic and elementary transcendental functions, and associated applications. Four hours lecture, one two-hour laboratory per week. Fall/Spring
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MAT 205 - Calculus II
Credit Hours: 5
Prerequisite: MAT 175 or permission. Topics include techniques and applications of integration, improper integrals, sequences, series, polar coordinates, and parametric equations. Four hours lecture, one two-hour laboratory per week. Fall/Spring
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MAT 282 - Beginning Algebra from an Advanced Perspective
Credit Hours: 2
Preprequisite:MAT 175 or permission. In this course, students’ understanding of algebra taught in middle school and early high school will be deepened and broadened through the study of key topics in algebra including radical expressions and equations, functions, polynomials, factoring, linear and non-linear equations and inequalities, and systems of equations. Pass/Fail. Offered Occasionally
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MAT 305 - Calculus III
Credit Hours: 5
Prerequisite: MAT 205 or permission. Multi-variable Calculus, including vectors and vector functions, partial derivatives and applications, multiple integrals in various coordinates, path and surface integrals, Green’s and Divergence Theorem, Stokes’ Theorem. Fall/Spring
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MAT 313 - Differential Equations
Credit Hours: 3
Prerequisite: MAT 205 . An introductory course in the methods of solving ordinary differential equations. Emphasis on the techniques for solving linear differential equations with applications to geometric, physical science and engineering problems. Fall
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MAT 323 - Geometry
Credit Hours: 3
Prerequisites: MAT 135 and MAT 175 or permission. A study of the axiomatic development of Euclidean geometry and an introduction to non-Euclidean geometries. Fall-Odd
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MAT 333 - Linear Algebra
Credit Hours: 3
Prerequisite: MAT 205 or permission. Topics include vector spaces, systems of linear equations, determinants, matrices and linear transformations. Spring
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MAT 343 - Probability and Statistics
Credit Hours: 3
Prerequisite: MAT 305 . Topics include basic probability theory, introduction to mathematical statistics, random variables, expectations, means, variances, discrete and continuous distributions. Fall
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MAT 353 - Numerical Analysis
Credit Hours: 3
Prerequisites: MAT 205 and CSC 133 or permission. Topics include finite difference formulas, polynomial approximations and interpolation, numerical differentiation and integration, solutions of differential equations. The emphasis is on numerical techniques used in conjunction with digital computers. Work on the computer will be included. Cross listed as CSC353 . Spring-Even
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MAT 363 - Complex Variables
Credit Hours: 3
Prerequisites: MAT 135 and MAT 305 or permission. The course will introduce the subject of complex variables. In particular, we will study the properties of complex numbers; analytic and elementary functions; complex integration including definite, contour, and line integrals; series; residues and poles. Offered Occasionally
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MAT 373 - Number Theory
Credit Hours: 3
Prerequisite: MAT 135 or permission. An introduction to the theory of numbers. A variety of topics dealing with the properties of integers will be covered. These include division and factorization properties of integers, prime numbers and perfect numbers, number representations, linear diophantine equations, linear and quadratic congruences, quadratic reciprocity and others. Spring-Odd
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MAT 403 - Advanced Calculus
Credit Hours: 3
Prerequisites: MAT 135 and MAT 305 or permission. Introductory Real Analysis including basic topology of the reals, sequences, limits, continuity, differentiability, Riemann integration and uniform convergence of sequences and series. Fall
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MAT 401 - Mathematics Seminar
Credit Hours: 1
Prerequisite: permission. Seminars and discussions of mathematical topics of current interest to the staff and students. Students will generally be expected to present one or more seminars. May be taken as many as three times. Offered Occasionally
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MAT 433 - Modern Algebra
Credit Hours: 3
Prerequisites: MAT 135 and MAT 305 or permission. Intended for majors and minors. An introduction to abstract algebra. Topics include sets, mappings, equivalence relations, operations, groups, and rings. Spring
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MAT 453 - Great Ideas in Mathematics
Credit Hours: 3
Prerequisites and/or corequisites: MAT 403 and MAT 433 or permission. This course will attempt to tie together the many concepts already discussed in previous classes as well as to provide a medium in which a student is encouraged to assimilate a variety of complex mathematical ideas into a cohesive and thoughtful presentation. An additional course aspect is the administering of an exam typifying the subjects common to a degree in mathematics at College of the Ozarks. Fall
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MAT 48V - Math Internship
Credit Hours: 1-6
Prerequisite: permission. This course is a practical and supervised work experience in mathematics or a field directly related to mathematics. Pass/Fail. Fall/Spring
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MAT 49V - Special Problems in Mathematics
Credit Hours: 1-6
Prerequisite: permission. An opportunity to do directed inquiry under the supervision of a program faculty member. Fall/Spring
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Physics |
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PHY 104 - Fundamentals of Physical Science
Credit Hours: 4
An introductory course in the physical sciences designed primarily for non-science majors. This course covers important topics in physics and astronomy. Three hours lecture and one two-hour lab per week. Fall/Spring
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PHY 114 - Astronomy
Credit Hours: 4
Prerequisite: Any mathematics course other than MAT 013 or permission. An overview course intended for students with little or no scientific background. Topics include the historical development of astronomy, visual astronomy, stellar evolution and characteristics, galaxies, modern cosmology, and the solar system.
Three hours of lecture and two hours of lab per week. Sky observation with the College’s telescopes is included although not all lab time involves observing the sky. Additionally as homework, students are required to attend some observations other than scheduled class or lab times. Offered Occasionally.
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PHY 124 - Introduction to Geology
Credit Hours: 4
A comprehensive study of physical and historical geology with an emphasis on geological phenomena occurring in North America. Some emphasis is placed on the geology of the Ozark Region. Three hours of lecture and one two-hour lab period per week. Offered Occasionally
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PHY 214 - College Physics I
Credit Hours: 4
Prerequisites: both MAT 133 and MAT 153 ; or MAT 135 ; or permission. This algebra and trigonometry based physics course will cover the basic principles of mechanics, thermodynamics, and waves. This course is designed to provide the students with physics content and problem-solving skills helpful in the various professions. Three lecture periods and one three-hour lab per week. Fall-Even
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PHY 224 - College Physics II
Credit Hours: 4
Prerequisite: PHY 214 or permission. This algebra and trigonometry based physics course will cover the basic principles of electricity and magnetism, optics, and modern physics. This course is designed to provide the students with physics content and problem solving skills helpful in the various professions. Three lecture periods and one three-hour lab per week. Spring-Odd
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PHY 234 - General Physics I
Credit Hours: 4
Prerequisites: MAT 175 and either high school physics or PHY 104 ; MAT 205 recommended. This calculus-based course covers the principles of mechanics thermodynamics and waves for students of engineering and computer science. Three lecture periods and one three-hour experimental laboratory each week. Fall-Odd
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PHY 244 - General Physics II
Credit Hours: 4
Prerequisite: PHY 234 or permission. Covers the principles of magnetism, electricity, and light. Three lecture periods and one three-hour experimental laboratory each week. Spring-Even
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PHY 273 - Mechanics I - Statics
Credit Hours: 3
Co-requisite: PHY 234 . Topics include vectors, force systems, centroids, beams, moment of inertia, principle of virtual work, etc. Cross Listed: ENR 273 . Fall
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PHY 283 - Mechanics II - Dynamics
Credit Hours: 3
Prerequisite: PHY 273 or ENR 273 . Topics include motion of a particle, mass and acceleration, work and energy, impulse and momentum and motion of a rigid body. Cross Listed: ENR 283 . Spring
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PHY 49V - Special Problems in Physics
Credit Hours: 1-6
Prerequisite: permission. An opportunity is given to do independent or semi-independent research with the approval and direction of a member of the program. Fall/Spring
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Food and Nutrition |
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FCN 104 - Introductory Food Study
Credit Hours: 4
Prerequisite: major or minor in Family and Consumer Sciences, Nutrition and Dietetics, or Hotel and Restaurant Management program or permission. Basic principles in selection and preparation of food products based on chemical and physical properties of food. The safety of the food supply is also investigated. Lecture three hours per week, laboratory two hours per week. Fall/Spring
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FCN 203 - Contemporary Nutrition
Credit Hours: 3
A comprehensive, survey course focusing on nutrition as a key to health, nutrition in various stages of life, world nutrition, contemporary nutrition topics, and sources of nutrients. Designed for students in HRM, family and consumer sciences, and anyone generally interested in nutrition for personal improvement. Fall/Spring
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FCN 201 - Food Safety & Sanitation
Credit Hours: 1
A class for restaurant management and dietetic majors which culminates in certification for food safety and sanitation. This is a foundation for FCN 374 - Food Systems . Fall
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FCN 263 - Child Nutrition
Credit Hours: 3
Nutritional requirements for each stage of childhood, pregnancy and lactation will be discussed. Essentials of effective nutrition education will be explored. Fall-Odd
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FCN 303 - Fundamentals of Human Nutrition
Credit Hours: 3
Prerequisite: A biology or chemistry laboratory science. An exploration of the physiological basis of nutritional needs and physical and socioeconomic parameters, which affect dietary adequacy. Nutritional assessment and the nutrition care process will be introduced. Nutrient functions, energy balance, complementary and alternative medicine, and sports nutrition will be examined. Designed for students who will be recommending nutrition principles as a part of health, wellness, or therapeutic counseling. Fall/Spring
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FCN 311 - Medical Terminology
Credit Hours: 1
Prerequisite: A pre-professional program major or permission. A course designed to provide knowledge and practice in reading, writing, and understanding medical terminology. Spring
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FCN 323 - Nutrition Assessment, Education, and Counseling
Credit Hours: 3
The course will cover dietary and clinical assessment, nutrition education, counseling, and communication skills for behavior change. Laboratory data for assessing nutritional status and food-drug interactions that affect the efficacy of the food and drugs will be examined. Spring-Even
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FCN 333 - Integrative & Medical Nutrition Therapy
Credit Hours: 3
Prerequisites: CHE 134 and CHE 144 . This course will provide the student with an understanding of both fundamental and advanced principles of medical nutrition therapy related to the promotion and maintenance of optimal health. Practical applications and treatment of nutrition related pathologies will be emphasized. Fall
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FCN 343 - Cultural Foods
Credit Hours: 3
A study of the basic concepts of man’s food patterns past and present, looking specifically into the influence of culture, religion, malnutrition and nutritive needs of the body as foodways. Lecture one hour a week, laboratory with emphasis on the preparation and serving of ethnic foods (individual research). Spring
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FCN 353 - Sports Nutrition
Credit Hours: 3
Prerequisite: FCN 203 or FCN 303 . Nurtition as related to athletic performance and other areas of physical activity, including training and competition nutrition, fluids and hydration, weight management, supplements and ergogenic aids, nutrition assessment, the child athlete, and eating disorders. Fall-Odd
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FCN 363 - Food Science
Credit Hours: 3
Prerequisite: . Experimental approach to the study of physical and chemical factors influencing food quality during processing and preparation. Study of research methods including experimental design, data analysis, and presentation. Two hours lecture and two hours lab each week. Spring-Odd
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FCN 374 - Food Systems
Credit Hours: 4
Organization, management theory and principles of food systems; includes menu planning, quality of food preparation and selection, layout, and maintenance of food systems departments. Three hours of lecture and two hours of lab per week. Fall
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FCN 384 - Medical Nutrition Therapy I
Credit Hours: 4
Prerequisite: FCN 203 or FCN 303 . Therapeutic use of diet in metabolic disturbances and in certain diseases. Three hours lecture and two hours lab per week. Fall-Even
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FCN 393 - Community Nutrition
Credit Hours: 3
Nutrition programs at the local, state, and national level. Food labeling and nutrition education methodology. Application of principles of nutrition and social science in consumer education. Lecture three hours per week. Field observation. Spring-Odd
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FCN 404 - Advanced Nutrition and Human Metabolism
Credit Hours: 4
Designed to organize the essentials of biochemistry and physiology so nutrition emerges as a science that integrates life processes from the cellular level on through the multi-system operation of the total organism. Spring-Even
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FCN 412 - Senior Seminar in Dietetics
Credit Hours: 2
Prerequisite: senior standing; Dietetics major. A capstone course covering application to an accredited internship, opportunities for career paths, credentialing, evidence-based practice, professional ethics and political awareness. A practice registration examination will be given. Offered Occasionally
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FCN 424 - Medical Nutrition Therapy II
Credit Hours: 4
Prerequisite: FCN 384 . Continued study of the therapeutic use of diet in metabolic disturbances and certain diseases. Three hours lecture and two hours lab per week. Spring-Odd
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FCN 48V - Food and Nutrition Practicum
Credit Hours: 1-6
Prerequisites: senior standing and permission. The course provides an opportunity for the student to gain practical knowledge in the field of family and consumer sciences. The course may be repeated, but total may not exceed six hours. Pass/Fail. Fall/Spring
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FCN 49V - Special Problems Food/Nutrition
Credit Hours: 1-3
Prerequisite: junior or senior standing or permission. An opportunity for independent or semi-independent study in the area of foods and nutrition. Fall/Spring
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Hotel/Restaurant Management |
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HRM 103 - Introduction to the Hospitality Industry
Credit Hours: 3
This course provides the student with a comprehensive overview of all operating and staff departments within the hospitality industry. Particular attention is given to operation types, technological changes, history, present and future trends. Fall/Spring
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HRM 204 - Lodging Operations
Credit Hours: 4
Prerequisite: HRM 103 or permission. This course introduces the major concepts of rooms division management as practiced in the modern lodging environment. The course is organized around the concept of the guest cycle beginning with reservations and ending with guest departure. Major topics include front office operations and housekeeping with emphasis on planning and staffing. Guest and employee safety and security issues are examined. Laundry and maintenance topics are introduced. Contemporary guest service techniques are emphasized. Lecture three hours each week with laboratory two hours each week. Spring
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HRM 201 - Professional Foodservice Practicum
Credit Hours: 1
Prerequisite: HRM/FCN/Dietetics major or permission. This course builds on the major concepts of foodservice management and student understanding of the foodservice industry. The course focuses on a selected specific foodservice topic and skill set. In addition to classroom activities, students will be assigned laboratory experiences in The Keeter Center that are central to the practicum topic. Topics will change each semester. This course may be repeated up to four times for a total of four credits. Students may not repeat the same practicum topic. Fall/Spring
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HRM 210 - Apprenticeship
Credit Hours: .5
This course will focus on the materials required to complete the ACF (American Culinary Federation) Apprenticeship program. Student Apprentices will meet weekly to review current ACF Apprentice books, checklists, assignments, and PowerPoint presentations to cover current topics. Pass/Fail. Fall/Spring
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HRM 214 - Principles of Professional Cooking I
Credit Hours: 4
Prerequisites: HRM 103 and FCN 104 or permission. This course builds on the student’s understanding of basic food preparation principles. Students will be introduced to quality food production and the use of standard recipes as practices in professional environment through laboratory experience. Students examine the relationship between art and science in culinary preparation, the importance of food presentation, and expand their knowledge of kitchen management and terminology. The focus of this class is a culinary approach to food production for a restaurant or hotel setting. Two hours lecture and demonstration each week plus four hours of laboratory each week. Spring
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HRM 224 - Foodservice Operations
Credit Hours: 4
Prerequisite: HRM 103 or permission. This course examines the operation of the professional foodservice organization, either as a free-standing restaurant, foodservice operating within a lodging environment, or foodservice in an institutional setting. Students examine the business models for foodservice operations and are introduced to management concepts in design, planning, purchasing and cost control. The course also emphasizes the service concept as applied in the contemporary foodservice setting. Students will practice various styles of table, buffet, and tray/cafeteria service. Front of the house skills in reservations, reception and seating are introduced. Guest service principles are stressed. Two hours of classroom experience and four hours of laboratory each week. Fall
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HRM 234 - Meat, Seafood, and Poultry Identification and Fabrication
Credit Hours: 4
Prerequisites: and or permission. This course builds on the student’s understanding of food preparation principles. In a classroom setting, students will learn the foodservice cuts of beef, veal, lamb, pork as well as types and classes of poultry and seafood. In kitchen/laboratory sessions, students will practice product fabrication and safe storage. Cooking techniques will be explored. Fall-Even
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HRM 253 - Hospitality Purchasing
Credit Hours: 3
Prerequisite: HRM 204 or HRM 224 or permission. This course builds on the major concepts of hotel and restaurant management and the student’s understanding of the hospitality industry. This course examines contemporary purchasing practices found in professional hotel and foodservice environments, as well as the theories of distribution and procurement. Students will spend time in procurement activities for The Keeter Center. Students will participate in discussion for two hours each week, one hour of purchasing practicum each week, plus out-of-class readings and assignments. Fall
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HRM 263 - Banquet and Catering Operations
Credit Hours: 3
Prerequisite: or permission. This course introduces the execution of banquet and catered events with an emphasis on the management of these events in a hotel, restaurant, or other meeting and event venue. Students will examine and practice styles of service, table and space arrangement, food presentation and service, as well as event staffing. Sales contracts and banquet event orders are introduced along with event management software. Fall
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HRM 291 - Culinary Competition Team
Credit Hours: 1
Prerequisite: Culinary Arts Major and permission. This course builds on fundamental concepts of menu development, cooking, time management, teamwork, and plate presentation. Culinary competition format and rules are introduced. Culinary competition practice and skills development are emphasized. A culinary competition team is organized using a tryout process from the class. May be taken up to four times for credit. Pass/Fail.
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HRM 303 - Hospitality Marketing and Sales
Credit Hours: 3
Prerequisites: HRM 204 or HRM 224 and MKT 223 or permission. This course builds on the student’s understanding of fundamental marketing concepts. Marketing communication, target markets for hospitality services, personal selling and sales management in a hotel environment, distribution, and strategic partnerships are examined. The marketing of hospitality services via the Internet are reviewed in depth. The concepts of personal selling and niche marketing are introduced. A group project is required. Fall
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HRM 314 - Principles of Professional Cooking II
Credit Hours: 4
Prerequisite: HRM 214 or permission. This course continues to build on the student’s understanding of food preparation principles. Students continue their exploration of quality food production, the use of standard recipes, food presentation, terminology and kitchen management. Special attention is given to meats, poultry, game, seafood, freshwater fish, sauces and the cold kitchen. Students have several opportunities to practice their skills in real-world environments. Two hours of classroom experience and four hours of laboratory are required each week. Fall-Even
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HRM 323 - Tourism
Credit Hours: 3
The student will examine the historical, social, psychological, cultural, international, economic and environmental dimensions of tourism. Emphasis will be placed on the tools and services available to assist the hospitality manager in managing and understanding tourism policies and procedures. Spring
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HRM 333 - Garde Manger
Credit Hours: 3
Prerequisites: FCN 201 and HRM 214 or permission. This course builds on the student’s understanding of food preparation principles. Students explore the cold side of the kitchen and the techniques used in a professional environment through laboratory experience. Students examine not only the craft of cold food preparation but the art of presentation and garnish. The focus of this class is the application of garde manger skills to the upscale restaurant or hotel setting. Special attention is given to hors d’oeuvres, cheese, and decorative garnishing. While this course is primarily designed for those pursuing a professional foodservice career, students with a strong personal interest in fine cookery are welcome on a space-available basis. Spring-Odd
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HRM 353 - Managing Conventions and Group Business
Credit Hours: 3
Prerequisite: or Communication-Public Relations major or permission. This course provides a comprehensive examination of meeting planning from perspective of the professional meeting planner, as well as the hotel-based convention services manager. Topics include a history of the convention, meetings and trade show industry, marketing and selling meeting services, characteristics of various meeting markets, event management, and food and beverage service. Particular attention is given to site selection, meeting specifications, and the service function. Spring
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HRM 403 - Classical Cuisine
Credit Hours: 3
Prerequisite: HRM 314 or permission. This course builds on the student’s understanding of food preparation principles. Students will continue their study and practical exercises in quantity food production focused on “classical” cuisine, which is the foundation of contemporary menus and foodservice operations. The cuisine, menus, and kitchen organization of Georges-Auguste Escoffier will be explored in depth. Classical dishes and cooking techniques will be emphasized. Fall-Odd
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HRM 414 - Baking and Pastry
Credit Hours: 4
Prerequisite: HRM 314 or permission. This course builds on the student’s understanding of food production principles. It provides the student with a theoretical and practical foundation in baking practices, as well as a hands-on laboratory experience in the professional kitchen. Topics include selection of ingredients, proper mixing and baking techniques, assembly, and imaginative decoration and presentation. While this course is primarily designed for those pursuing a professional foodservice career, students with a strong personal interest in fine cookery are welcome on a space-available basis. Spring-Odd
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HRM 433 - Hospitality Management Accounting
Credit Hours: 3
Prerequisites: HRM 103 , HRM 204 or HRM 224 and ACT 203 . The study of financial techniques in forecasting, budgeting, and performance measurement, and the application of the hospitality industry uniform system of accounts are covered in this course as they apply to operational and fiscal decision making. The study of financial statements, pricing techniques, ratio analysis, and forecasting methods. Spring
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HRM 443 - Issues in Lodging Management
Credit Hours: 3
Prerequisites: , and HRM 433 or permission. This course builds on the operational concepts presented in HRM 204 and HRM 303. The course examines the advanced literature and contemporary theories of lodging management with a case study approach which will vary based on industry trends and developments. Students are introduced to leading professionals in the lodging industry and will actively participate in the professional activities of the Missouri Hotel and Lodging Association. Fall
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HRM 453 - Catering & Special Event Management
Credit Hours: 3
Prerequisite: HRM 353 or Communication-Public Relations major or permission. This course builds on the major concepts of convention and group business management and the student’s understanding of the meeting industry. The course examines modern catering practices found in professional foodservice environments as well as the theory of event management, administration, and coordination. Students spend time planning and preparing appropriate menus for campus events. Discussion/lecture for two hours each week plus laboratory and kitchen assignments for two hours each week. Fall-Odd
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HRM 463 - Hospitality Leadership and Supervision
Credit Hours: 3
Prerequisites: HRM 103 and HRM 204 or HRM 224 or permission. This course builds on the student’s knowledge of hospitality operations and management concepts while introducing specific employee leadership strategies including the development of purposes and goals, organization, motivation, communication, and evaluation using a case study approach. Topics include an examination of managerial and supervision theory and the application of these ideas in contemporary hospitality management settings. This course brings together hospitality management and operations knowledge gained from previous coursework and experiences. An individual research project and paper are required. Spring
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HRM 461 - Menu Development
Credit Hours: 1
Prerequisites: HRM 253 and FCN 374 or permission. This course builds on the student’s understanding of menu types and content. Menu costing will be examined. Menu analysis and planning are explored in depth. Student’s will investigate menu development in a freestanding restaurant or hotel environment. Spring
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HRM 473 - Advanced Event Management
Credit Hours: 3
Prerequisites: and or permission. This course builds on the operational concepts introduced in HRM 353 and the experiential learning from HRM 453. The course examines advanced literature and theories of event creation, management and coordination, and introduces students to leading professionals in the event and meetings industry. Students will be introduced to professionals from conference & convention management, wedding consulting, independent event planners, in-house meeting and event organizers as well as the leadership in the Kansas City Chapter of Meeting Professionals International and the St. Louis Chapter of the International Special events Society. Spring-Even
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HRM 471 - Culinary Experience
Credit Hours: 1
Prerequisite: Dietetics, Family & Consumer Science, or Hotel/Restaurant Management major or permission. The purpose of this course is to provide students culinary knowledge for careers in hospitality management, foodservice, or nutrition. The basis of this course is an introduction to management and food preparation as practiced in a contemporary professional kitchen. Course may be repeated once. Spring
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HRM 48V - Hospitality Industry Internship
Credit Hours: 1-5
Prerequisite: permission. The purpose of this experience is to provide the student with a transition from classroom to industry. The student will secure an internship at an approved employment training station under a supervised working situation. The working situation will be consistent with the student’s career goals and program objectives. The internship provides the student the opportunity to experience full-time employment while simultaneously having the advantage of being monitored by a program instructor and/or coordinator. Pass/Fall. Fall/Spring
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HRM 49V - Special Problems Hotel/Restaurant
Credit Hours: 1-3
Prerequisites: junior or senior standing and permission. An opportunity for independent or semi-independent study in the area of Hotel and Restaurant Management. Fall/Spring
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Nursing |
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NSG 201 - Trends in Healthcare
Credit Hours: 1
Utilizing the program’s mission and theoretical framework, this elective course offers the student the opportunity to explore current health care topics with depth. Topics will change each semester. This course may be repeated up to four times for a total of four credits. Fall/Spring
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NSG 254 - The Character of Professional Nursing
Credit Hours: 4
Prerequisites: admission to the program, ENG 103 , MAT 013 or equivalent. This course introduces the student to the character of the nursing profession and the program’s philosophy and conceptual framework. A historical overview of health and healing from Biblical foundations to the present is examined. The Nightingale framework for nursing care and the critical thinking framework challenge the student to begin to think as a nurse, assuming the character and accountability and integrating the values of the discipline. Fall
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NSG 303 - Pathophysiology
Credit Hours: 3
Prerequisites: BIO 164 , BIO 174 , BIO214 , CHE 134 , CHE 144 . This course emphasizes the body’s created ability to maintain homeostasis in response to disruptions in normal physiology. Content builds upon the scientific knowledge acquired from the natural sciences. Pathophysiology of disease is studied with emphasis on maintaining a healing environment and developing scientific rationale for nursing practice. Spring
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NSG 334 - Holistic Assessment and Therapeutic Communication
Credit Hours: 4
Prerequisites: FCC 213 or PSY 253 , SPC 103 , NSG 254 . This course is an introduction to holistic assessment, foundational nursing skills associated with assessment in the care of adult individuals, and therapeutic communication strategies which integrate a Biblical model for communication. Holistic assessment includes physical, spiritual, emotional, and psychosocial aspects of the patient that create a nourishing environment (CNE) for healing. The health record will be the framework for documenting (communicating) the health history and assessment of systems. In this lab course, the student will use critical thinking skills to observe and analyze data while developing confidence in their practice of professional communication and foundational nursing skills. 45 lab hours. Spring
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NSG 348 - Foundations of Adult Care
Credit Hours: 8
Prerequisites: CSC 253 , NSG 254 , , NSG 303 ; Corequiste: NSG 374 . This course continues foundational nursing concepts and introduces medical-surgical principles for providing care of adult individuals, older adults, and peri-operative patients. Based on a Biblical worldview and Nightingale’s tenets to create a nourishing environment for healing, a holistic approach to professional nursing care for diverse adults experiencing chronic and acute health conditions is emphasized. Clinical experiences include in-patient and long-term care settings and simulation scenarios to integrate nursing process and critical thinking skills. 180 clinical hours. Fall
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NSG 374 - Medication & Complementary Therapies
Credit Hours: 4
Prerequisites: NSG 303 , CHE 134 , CHE 144 , BIO 214 . The collaborative role of the registered nurse as it relates to medication and complementary therapies is explored through the lens of a Biblical worldview. Pharmacokinetics/dynamics, potential adverse actions, patient response, and nursing implications for medication classifications are examined. This course will enable the student to make therapeutic assessments and appropriate nursing judgments regarding medication and complementary therapies in both the classroom and simulation settings that assist in the patient’s health and healing. 22.5 lab hours. Fall
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NSG 388 - Advanced Care of the Adult
Credit Hours: 8
Prerequisites: NSG 374 , NSG 348 . This course studies advanced medical-surgical care of the adult patient from a Biblical worldview. An emphasis is placed on utilizing evidence based findings, informatics, correlating and analyzing critical assessment data, and promoting a nourishing environment for healing. Students will practice patient-centered care for diverse patients in a variety of medical, surgical and specialty units, working with the interdisciplinary team to integrate care within the in-patient, out-patient, and simulation settings. 180 clinical hours. Spring
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NSG 384 - Psych-Mental Health
Credit Hours: 4
Prerequisites: PSY 103 , NSG 374 , NSG 348 . Based on a Biblical worldview, this course examines the therapeutic use of self by applying critical thinking of the nursing process to pediatric and adult patients experiencing mental illness. Additionally, mental wellness – encompassing body, mind, and spirit – is emphasized to enhance the individual’s ability to promote, maintain and restore optimal mental health. Clinical experiences in institutional and selected community-based settings allow the student to provide a safe, nourishing environment for healing for both individuals and groups. 67.5 clinical hours. Spring
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NSG 403 - Population-Based Health Care
Credit Hours: 3
Prerequisites: , . Based on a Biblical worldview, this course examines concepts basic to creating a nourishing environment for healing of individuals, families, and groups with diverse cultural and social backgrounds. Concepts of epidemiology, environmental health, vulnerable populations, and the impact of policy and economics will be explored. Clinical experiences in a variety of community settings provide opportunities for students to use nursing process and critical thinking as they apply concepts of population-based health promotion and disease prevention. 45 clinical hours. Fall
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NSG 416 - Maternal-Child Nursing
Credit Hours: 6
Prerequisites: FCC 213 or PSY 253 ; NSG 374 , NSG 388 . Based on a Biblical worldview, this course will analyze family relationships related to health promotion, maintenance, and restoration for individuals, families, and groups of childbearing and childrearing families. Creating a nourishing environment for healing and delivering compassionate nursing care for diverse normal and at-risk families and children with special needs will be emphasized. Clinical experiences will include care of the child and family in both direct patient care and simulation settings. 90 clinical hours. Fall
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NSG 433 - Health Care Research for Evidence-Based Practice
Credit Hours: 3
Prerequisites: MAT 143 , , NSG 374 , NSG 348 , NSG 388 , NSG 384 . Based on a Biblical worldview, this course will introduce the nursing student to the research process as an informed consumer and potential future investigator. The student will acquire the skills of research analysis and translating research findings into contemporary, theory-based nursing practice to foster an evidence-based nourishing environment for healing. The contributions of nurse theorists will be explored. Fall
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NSG 479 - Preceptorship: Intelligent Leadership & Management
Credit Hours: 9
Prerequisites: , , . Corequisite: . Based on a Biblical worldview, this capstone course studies the leadership character and the management roles of the baccalaureate nurse. Intelligent leadership principles, including prioritization of care to create a nourishing environment for healing of multiple patients and staff, are examined. Clinical experiences allow the student to demonstrate servant leadership and basic management skills in both simulated and direct patient care settings. This course includes extensive 1:1 clinical experience with RN preceptors who primarily provide direct, holistic patient care. Synthesis of BSN competencies, through the lens of the program’s conceptual framework, will be demonstrated and analyzed in preparation for graduation and graduate study. 270 clinical hours. Spring
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NSG 473 - Synthesis for NCLEX Assessment
Credit Hours: 3
Prerequisite: Instructor permission. This course offers extensive individual assessment and synthesis of the student’s comprehensive nursing knowledge with detailed methodology for thorough NCLEX content mastery. The BSN program’s conceptual framework benchmarks are demonstrated utilizing in-depth critical thinking skills. Spring
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NSG 48V - Internship Elective: Nurses on Mission
Credit Hours: 1-12
Prerequisites: NSG 348 , NSG 374 , NSG 384 , NSG 388 , and by approved application. This clinical internship elective provides medical mission opportunities for students to create a nourishing environment for healing through the lens of a Biblical worldview by utilizing nursing skills in various settings across the country and abroad. Pass/Fail. Summer
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Family Studies and Social Services |
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FAM 103 - Introduction to Sociology
Credit Hours: 3
An introduction to the scientific study of human behavior. We will use the concepts of sociology to help us understand how our culture influences the way we see ourselves and other people. We will consider how our society is organized and structured, and the difference that makes in our relationships with others. This is particularly relevant to the cultural and social influence we have experienced related to our family and social class, gender, religion, racial and ethnic heritage. Fall/Spring
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FAM 203 - Introduction to Social Work
Credit Hours: 3
An exposure to the various subfields within the overall field of social work. This will include consideration of the different social services, current issues and problems that arise when working with people living in poverty and/or various dysfunctional circumstances of life. Fall
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FAM 213 - Integration of Christian Faith and the Helping Profession
Credit Hours: 3
This course will examine the Christian worldview and its influence on the helping profession. Students will learn the importance as well as challenges of integrating faith within the helping profession. Students will learn practical ways to support and incorporate their faith into various areas of the helping profession field: graduate school, counseling, administration, code of ethics and social work. Spring
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FAM 223 - Introduction to Family Studies
Credit Hours: 3
This course will examine the current status of the family and its impact on today’s society. Students will learn various tools and theories that researchers utilize to study the family. Major theories will be evaluated along with the Biblical model for marriage. Students will learn what family dynamics are like when they are healthy or dysfunctional. Fall/Spring
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FAM 233 - Family Crises and Resiliency
Credit Hours: 3
This course will examine various stressors and crises that impact the well-being of children and families. Attention will be given to the following: families experiencing crises, working with non-traditional families, and community resources that help meet family needs. Spring
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FAM 303 - Research Methods
Credit Hours: 3
Prerequisite: FAM 103 . This course will introduce the student to various methods of understanding, collecting, and analyzing information in the social and behavioral sciences. Methods will include interviews, surveys, experiments, observation techniques, and sampling designs. Spring
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