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Family Studies and Social Services |
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FAM 383 - Medical Social Work
Credit Hours: 3
Prerequisite: FAM 203 . A study of the U.S. medical delivery system in its various settings including hospitals, nursing homes and home health care. Particular attention is given to the role of social workers as they work with patients and their families in accessing and receiving medical care, and assist them with the social and cultural issues that may be related to that care. Spring
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FAM 403 - Foundational Principles for Therapeutic Intervention
Credit Hours: 3
Prerequisite: FAM 103 . This course will introduce counseling theories and techniques commonly used in the mental health field. Emphasis will be on the Social Work and Marriage and Family Therapy disciplines. This class will enable students to learn effective ways to better understand the needs of clients and how to communicate to the client that various options for help that are available to them. Fall
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FAM 413 - Principles and Practices of Experiential Education
Credit Hours: 3
Prerequisite: FAM 103 . Students will explore theories and principles of experiential education. Students will learn important constructs that support a successful adventure therapy program. Students will have opportunities to develop, lead and evaluate adventure education experiences. Fall
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FAM 423 - Family Systems II
Credit Hours: 3
Prerequisite: . This course will introduce the student to systemic models developed after 1970. Students will learn the overarching paradigm and various techniques for each model. Student will examine and discuss how each systemic model fits within a Christian worldview. Spring
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FAM 433 - Family Life Education: Foundation and Principles
Credit Hours: 3
Prerequisite: FAM 223 or Child Studies major. This course will introduce the student to the competencies, broad education base, and skills required to administer a variety of family education programs. Students will learn the process of designing, implementing, and evaluating an enrichment program. Spring
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FAM 443 - Social Work with the Traumatized Child
Credit Hours: 3
Prerequisite: FAM 103 . This course will introduce the student to the Traumatized Child. The course is designed to help student identify and effectively assess children affected by stress, trauma and/or violence. A major emphasis will be the systemic framework in which the traumatized child lives. Students will obtain an understanding of how trauma effects the child’s mental and social development. Fall
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FAM 453 - Social Work Interventions with the Traumatized Child
Credit Hours: 3
Prerequisite: FAM 443 . This course will introduce the student to specific interventions utilized in meeting the needs of traumatized children. Students will examine theory and practice utilized in today’s clinical youth settings. Students will show an ability to apply theory to a wide range of case studies used throughout the course. Spring
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FAM 48V - Internship
Credit Hours: 1-6
Prerequisite: permission. Practical, supervised experience within a public or private agency (limit of three credit hours with any given agency). One credit hour requires 40 agency hours. No more than three credit hours may count toward the minor. Pass/Fail. Fall/Spring
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FAM 49V - Special Problems
Credit Hours: 1-3
Prerequisite: permission. Independent or semi-independent study/research with the guidance of a faculty member. May be taken more than once. Fall/Spring
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Greek |
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GRK 203 - Grammar of the Greek New Testament I
Credit Hours: 3
Introduction to the grammar and vocabulary of New Testament Greek. Drill in forms and syntax (satisfies G.E. foreign language requirement). Offered Occasionally
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GRK 213 - Grammar of the Greek New Testament II
Credit Hours: 3
A continuation of GRK 203 . Further study of the grammar and vocabulary of New Testament Greek with practice in translation from selected New Testament passages. Continued drill in forms and syntax (satisfies G.E. foreign language requirement). Offered Occasionally
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Hebrew |
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HEB 403 - Biblical Hebrew I
Credit Hours: 3
An introduction to biblical Hebrew grammar and vocabulary (satisfies G.E. foreign language requirement). Offered Occasionally
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HEB 413 - Biblical Hebrew II
Credit Hours: 3
A continuation of HEB 403 (satisfies G.E. foreign language requirement). Offered Occasionally
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History |
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HTY 153 - Western Civilization I
Credit Hours: 3
This course explores the story of Western Civilization from the emergence of complex societies in the Ancient Near East through the mid-seventeenth century. Together we will examine the roots of western society in the various civilizations of the ancient Mediterranean world, the development of a unique European culture in the fusion of the Greco-Roman, Judeo-Christian, and Germanic traditions in the Middle Ages, and the gradual emergence of the West as a global force in the Early Modern Period. Fall/Spring
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HTY 163 - Western Civilization II
Credit Hours: 3
This course should be taken concurrently with ENG 163 if possible. Explores the story of Western Civilization from the reign of Louis XIV in the middle of the seventeenth century to the present. These three centuries witnessed the growing influence of Western culture on the rest of the world as well as reactions to that influence. Major topics addressed in this course include the Scientific, Industrial, and Atlantic Revolutions, Imperialism, WWI & WWII, Decolonization, the Cold War, and the Post-9/11 World. Fall/Spring
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HTY 203 - World Regional Geography
Credit Hours: 3
An introduction to the complexity and diversity of the world by focusing on distinct geographical regions and their general characteristics. Note: This is a service course offered primarily for education certification students, and does not count toward a history major or minor. Offered Occasionally
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HTY 213 - Introduction to Historical Research
Credit Hours: 3
Prerequisites: two of the following three courses: HTY 253 , HTY 153 , HTY 163 completed or taken concurrently with HTY 213. An introduction to historical research methods and the philosophy of history. Students will explore how and why historians study the past, and they will begin to learn how to research, write, and document their own projects. Spring
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HTY 253 - The American Experience
Credit Hours: 3
This course should be taken concurrently with ENG 253 if possible. Serves as an introduction to United States history from pre-colonial times to the present through an examination of significant episodes, issues, people, and patriotic documents from the American past. Fall/Spring
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HTY 303 - Junior Seminar
Credit Hours: 3
Prerequisite: HTY 153 and HTY 163 and HTY 253 ; and HTY 213 as a prerequisite or corequisite; and junior status. This is a tutorial-style course in which majors will choose a topic and the professor with whom they would like to work (based on availability). Each student, in consultation with the professor, will choose four or five books (depending on length and difficulty) and write a book review for each book and a final summative precis. They will also have regular meetings with the faculty to discuss the readings and the student work. Fall/Spring
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HTY 403 - Seminar
Credit Hours: 3
Prerequisite: HTY 213 . This class involves the intensive study of a period or topic in European or American history as well as the preparation of a substantial research paper. Spring
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HTY 461 - Portfolio
Credit Hours: 1
Prerequisite: permission. This is a pass/fail course in which the student works with his or her advisor in the collection of representative work done in order to assess student achievement of departmental objectives. Fall/Spring
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HTY 48V - History Internship
Credit Hours: 1-6
Internships are available for qualified students who wish to pursue off-campus learning experiences at such places as museums or research libraries. NOTE: Credit earned through internships may not be applied toward the upper-division major course requirement. Pass/Fail. Fall/Spring
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POL 103 - American National Government
Credit Hours: 3
A survey of the structure, functions, politics, and policies of the national government. Fall
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POL 113 - American State and Local Government
Credit Hours: 3
A survey of the structure, function, problems, and decision-making processes of American state and local governments with emphasis on Missouri government. Spring
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Horticulture |
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AGH 133 - Introduction to Horticulture
Credit Hours: 3
Introduction to the principles, practices, materials and technology in the field of horticulture. Topics include the effect of the environment on plant culture, greenhouse and nursery management and production of ornamental, vegetable and fruit crops. Laboratory included. Lab fee required. Spring
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AGH 153 - Introduction to Forestry
Credit Hours: 3
Introduction to the theories and practices of forestry. Measurement techniques, basic tree identification, forest reproduction and stand establishment, timber, wildlife and resource management, thinning and harvesting and protection will be covered. Fall
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AGH 213 - Horticultural Plants
Credit Hours: 3
Prerequisite: AGH 133 . Basic plant structure and identification of a wide range of horticultural plant materials. Involves identification, adaptation, evaluation and landscape management of trees, shrubs, ground covers, annuals, perennials, vines and fruit and vegetable crops. Fall-Odd
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AGH 313 - Integrated Pest Management
Credit Hours: 3
Prerequisite: AGH 133 or AGR 103 . This course focuses on the biology and classification of pest organisms, crop tolerance and resistance to pests, population thresholds, and integrated management strategies to minimize crop damage, including applications to a variety of crop types and production systems. Spring-Odd
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AGH 353 - Advanced Topics in Horticultural Science
Credit Hours: 3
Prerequisite: AGH133 . This course will allow students to pursue advanced levels of knowledge in horticultural science. Study and discussion will focus on any of several areas of horticultural production based on scientific fundamentals. May be repeated once for credit. Spring-Even
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AGH 453 - Plant Propagation and Tissue Culture
Credit Hours: 3
Prerequisite: AGH 133 . Theory and practice of plant propagation. Covered topics include the propagation environment, media, propagation by rooting, division, and grafting and the practice of sterile tissue culture. Fall-Even
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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 . 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. 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 . 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 . 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 . 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 . 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: . 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 . 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 . 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 . 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. 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 . 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 . 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 . 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. 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 . 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 . 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 . 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. 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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Journalism |
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MJR 101 - Journalism Practicum
Credit Hours: .5
Prerequisites: Freshman Journalism Major or Minor. Each semester, in order to continue in the Journalism Major or Minor, students are required to enroll in a Journalism Practicum course to participate in the production of the campus weekly television-style newscasts, the campus weekly sportscasts, or the campus daily radio newscasts produced by “The Point” broadcast news work station. This is a .5 credit course and may be repeated two times for credit. Pass/Fail. Fall/Spring
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MJR 201 - Journalism Practicum
Credit Hours: .5
Prerequisites: Sophomore Journalism Major or Minor. Each semester, in order to continue in the Journalism Major or Minor, students are required to enroll in a Journalism Practicum course to participate in the production of the campus weekly television-style newscasts, the campus weekly sportscasts, or the campus daily radio newscasts produced by “The Point” broadcast news work station. This is a .5 credit course and may be repeated two times for credit. Pass/Fail. Fall/Spring
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MJR 213 - Introduction to Journalism
Credit Hours: 3
A survey of journalistic theory and practice with an emphasis on the essential role of ethical journalism in American democracy. Explores journalism practice in various media formats. Spring
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MJR 223 - Journalism Fundamentals
Credit Hours: 3
An introduction to the vocation of journalism with a specific emphasis on developing journalistic research, reporting and writing skills. Recommended for students with a strong interest in journalism. Required for Journalism majors and minors. Fulfills the MJR 213 Introduction to Journalism requirement for Communication Arts majors. Fall
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MJR 301 - Journalism Practicum
Credit Hours: .5
Prerequisites: Junior Journalism Major or Minor. Each semester, in order to continue in the Journalism Major or Minor, students are required to enroll in a Journalism Practicum course to participate in the production of the campus weekly television-style newscasts, the campus weekly sportscasts, or the campus daily radio newscasts produced by “The Point” broadcast news work station. This is a .5 credit course and may be repeated two times for credit. Pass/Fail. Fall/Spring
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MJR 314 - Newswriting and Reporting I
Credit Hours: 4
Prerequisite: MJR 223 . Development of news research skills and critical thinking skills. Students will focus on the fundamentals of effective interviewing, credible news sourcing, analytical organization of information, accurate on-scene note taking, objective news gathering, journalistic rules and ethics of news gathering, and objective summary. Fee required. Fall-Even
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MJR 324 - Newswriting and Reporting II
Credit Hours: 4
Prerequisite: . Students learn to write accurate, clear and interesting news stories from their own research. Topics include science, business, health, current events, politics, crime/courts, and breaking news. Spring-Odd
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MJR 333 - Broadcast News Writing
Credit Hours: 3
Prerequisites: . Theory and practice in writing news for broadcast. Students will learn to incorporate video and audio in writing news for broadcast and webcast, and will integrate news writing with news production. Students will work on developing writing style, as well as narrating (broadcast voice) style. Fall-Odd
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MJR 401 - Journalism Practicum
Credit Hours: .5
Prerequisites: Senior Journalism Major or Minor. Each semester, in order to continue in the Journalism Major or Minor, students are required to enroll in a Journalism Practicum course to participate in the production of the campus weekly television-style newscasts, the campus weekly sportscasts, or the campus daily radio newscasts produced by “The Point” broadcast news work station. This is a .5 credit course and may be repeated two times for credit. Pass/Fail. Fall/Spring
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MJR 423 - TV News Production
Credit Hours: 3
Prerequisites: MJR 333 . A course in which students are trained in news gathering, news reporting, and news production skills for television, visual web, and visual mobile news. Students will participate in the production of a weekly campus television-style newscast for Campusweb. Spring
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MJR 453 - Seminar
Credit Hours: 3
This course offers in-depth study of a timely topic in journalism. Course offerings will vary from semester to semester and will be skills-based. The course will be offered occasionally. Students may repeat the course a total of four times.
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MJR 48V - Journalism Internship
Credit Hours: 3-6
Internships are available for qualified students who wish to pursue off-campus learning experiences. May be repeated. A maximum of six hours may be applied toward the major and the 36-hour upper-division graduation requirement. Pass/Fail. Fall/Spring
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MJR 49V - Special Problems in Journalism
Credit Hours: 1-3
Will deal with areas of need or interest to students. Fall/Spring
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Latin |
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LAT 103 - Classical Latin I
Credit Hours: 3
An introduction to the vocabulary, grammar, and syntax of Classical Latin. Fall-Even
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LAT 113 - Classical Latin II
Credit Hours: 3
Prerequisite: LAT 103 . A continuation of Classical Latin I. Spring-Odd
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Library Science |
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LSC 213 - Information Literacy
Credit Hours: 3
Information literacy forms the basis for academic success and lifelong learning. This course is designed to help students develop that literacy by recognizing information needs and learning how to locate, evaluate, and effectively use information. A variety of information sources and technologies will be used. The goal of the course is to produce confident and self-sufficient researchers. Fall/Spring
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Marketing |
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MKT 223 - Marketing
Credit Hours: 3
An introduction to the marketing function of a business or non-profit organization. Analysis of environmental factors, markets, target markets and emphasis on the study of product, pricing, promotion and distribution. Fall/Spring
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MKT 353 - Personal Selling
Credit Hours: 3
Prerequisite: MKT 223 . A course divided into two parts: the information base necessary for personal selling and the development of techniques and skills for personal selling. Fall
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MKT 363 - Advertising
Credit Hours: 3
Prerequisite: MKT 223 . A focus on the decisions involved in developing promotional objectives, creating, implementing and controlling promotional plans using advertising, personal selling, sales promotions, publicity, and social media. Fall
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MKT 373 - International Marketing
Credit Hours: 3
Prerequisite: MKT 223 . This course exposes the student to the international aspects of marketing, such as cultural differences in marketing applications, sales and advertising differences between cultures, and product preference differences between cultures. Spring-Even
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MKT 383 - Retail Management
Credit Hours: 3
Prerequisite: MKT 223 . A study of retail store organization and operation. Location and layout, retail buying techniques, human relations, employee supervision, pricing and merchandising are explored. Spring
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MKT 423 - Marketing Strategy
Credit Hours: 3
Prerequisites: MKT 223 . An advanced marketing course emphasizing the analysis of marketing situations, identification of problems, determination of solutions, implementation of corrective actions and planning strategies. Fall-Even
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MKT 49V - Special Problems in Marketing
Credit Hours: 1-3
Prerequisite: permission. Individual work to permit the students to explore or research a problem of special interest. Fall/Spring
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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 their 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. All prerequisite courses require a grade of P or C- or better. 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. All prerequisite courses require a grade of P or C- or better. 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. All prerequisite courses require a grade of P or C- or better. 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. All prerequisite courses require a grade of P or C- or better. 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. All prerequisite courses require a grade of P or C- or better. 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. All prerequisite courses require a grade of P or C- or better. 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 . All prerequisite courses require a grade of P or C- or better. 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 . All prerequisite courses require a grade of P or C- or better. 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. All prerequisite courses require a grade of P or C- or better. 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 . All prerequisite courses require a grade of P or C- or better. 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 . All prerequisite courses require a grade of P or C- or better. 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 . All prerequisite courses require a grade of P or C- or better. 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 . All prerequisite courses require a grade of P or C- or better. 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 . All prerequisite courses require a grade of P or C- or better. 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 . All prerequisite courses require a grade of P or C- or better. 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 . All prerequisite courses require a grade of P or C- or better. 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 - Introduction to Real Analysis
Credit Hours: 3
Prerequisites: MAT 135 and MAT 305 . All prerequisite courses require a grade of P or C- or better. Introductory Real Analysis including basic topology of the reals, sequences, limits, and continuity. Additional topics may include differentiability of functions, 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 - Introduction to Abstract Algebra
Credit Hours: 3
Prerequisites: MAT 135 and MAT 305 . All prerequisite courses require a grade of P or C- or better. 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 . All prerequisite courses require a grade of P or C- or better. 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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