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European History |
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HTE 363 - 19th Century Europe, 1789-1914
Credit Hours: 3
This course examines “Europe’s long nineteenth century”, the tumultuous period between the outbreak of the French Revolution and the beginning of WWI. Topics addressed include the French Revolution and its aftershocks, Napoleon’s rise and fall, the influence of ideologies such as Conservatism, Romanticism, and Nationalism, the political unifications of Italy and Germany, and the global impact of European Imperialism. Fall-Odd
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HTE 373 - Europe since 1914
Credit Hours: 3
This course explores developments within Europe from the outbreak of WWI to the present. Topics include the causes and consequences of the Great War, the rise of totalitarian regimes, WWII and the Holocaust, the divisions produced by the Cold War, the gradual process of European political and economic unification, and the challenges that Europe faces in the twenty-first century. Spring-Even
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HTE 403 - Islam and the Christian East to 1500 A.D.
Credit Hours: 3
This class will explore the origin of the interaction between Islam and Christianity by investigating the rise and spread of Islam, the development of a flourishing Islamic civilization, the Byzantine Empire, and the development of the Christian church in the East. Tracing the interaction between these two worlds will reveal both hostile and cooperative relationships which remain important for understanding current world affairs. Spring - Odd
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HTE 413 - Britain and Empire, c. 1500-present
Credit Hours: 3
This course surveys the development of Modern Britain with a special focus on the British Empire. Topics addressed include the creation of the United Kingdom, the development of British colonies in the Americas, the loss of Britain’s American colonies, the acquisition of colonies in India, Africa, and the Middle East, decolonization, and Britain’s place in the modern world. Fall-Odd
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HTE 47V - Directed Readings in European History
Credit Hours: 1-6
This course involves intensive reading in a specific period or topic in European history under the supervision of a history faculty member, and can be repeated with permission. Fall/Spring
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HTE 49V - Special Topics in European History
Credit Hours: 1-9
A Special Topics course can be offered by a member of the history department to accommodate specific interests of students and faculty, and it can be repeated for credit. Fall/Spring
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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 243 - Introduction to Research Methods
Credit Hours: 3
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. Fall/Spring
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FAM 313 - Family Systems I
Credit Hours: 3
Prerequisite: FAM 103 , and FAM 243 or Child Studies major. This course will introduce the student to systems theory. General Systems Theory, Cybernetics, Cybernetics of Cybernetics, and the Family System Framework will be explored. Students will study the first systemic therapeutic models and demonstrate an ability to apply the early constructs to various case studies. Fall
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FAM 323 - Attachment and Emotional Intelligence Through the Lifespan
Credit Hours: 3
Prerequisites: FAM 103 and FAM 243 . This course will introduce students to the neuroscience of attachment and Attachment Theory. Students will learn patterns of attachment across the lifespan, relevant development theories, challenges of adolescence, and adult attachment styles and relationships. Students will explore how different attachment issues may manifest at different stages of life and practice implications for conducting counseling sessions. This course will introduce students to the Emotionally Focused Therapy Model. Fall
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FAM 353 - Working with Diverse Populations
Credit Hours: 3
Prerequisite: FAM 103 and FAM 243 . This course will emphasize the helping professional and working within a culturally diverse setting. Various cultural groups will be explored including: African-Americans, Hispanics, Asian-Americans, Native Americans, and Geriatrics. Emphasis will be to understand each group’s culture in order to be better prepared to work in various supportive settings. Spring
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FAM 363 - Critical Concerns with Adolescents
Credit Hours: 3
Prerequisite: and FAM 243 . This course will introduce students to the critical issues impacting today’s teenager. Several systems that work directly with teenagers will be studied and discussions will explore how these systems navigate through these various issues including: suicide, alcohol and drug abuse, abuse, gangs, and divorce. Fall
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FAM 403 - Foundational Principles for Therapeutic Intervention
Credit Hours: 3
Prerequisite: FAM 103 and FAM 243 . 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 and FAM 243 . 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: FAM 243 and . 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 103 and FAM 243 . 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 243 and FAM 323 , or Child Studies major. This course will introduce the student to the Traumatized Child. The course is designed to help students 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. Students will be introduced to specific interventions utilized in meeting the needs of traumatized children. 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/Summer
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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
Prerequisite: GRK 203 . 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
Prerequisite: HEB 403 . 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/Summer
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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 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: 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: 1-6
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/Summer
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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 463 - Advanced Broadcast News Writing
Credit Hours: 3
Prerequisites: MJR 223 and permission. This course is for students who already demonstrate proficiency in basic broadcast news writing and are ready to put their skills into practice. Students will produce video news stories (for TV and web) throughout the course of the semester. Students will work on developing broadcast news writing style, broadcast vocal technique, and broadcast news videography and editing skills. Writing intensive with a heavy homework load. This course fulfills the Journalism major requirement for Broadcast News Writing. Fall-Even
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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/Summer
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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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MJR 4013 - News On-Air Advanced Practice
Credit Hours: 3
Prerequisites: MJR 223 , MJR 314 and permission. This course is designed to develop journalism students’ news on-air delivery. Emphasis is on narration vocal tone and expression, on-set live anchoring, and reporter live-shot technique. Occasionally
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MJR 4023 - TV News Production
Credit Hours: 3
Prerequisites: MJR 333 and permission. A course in which students are trained in news story and newscast producing skills for television, visual web, and visual mobile news. Emphasis is on skills needed for success as a professional newscast producer. Students will participate in the production of a weekly campus television-style newscast for Campusweb. Occasionally
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MJR 4043 - Multi-Media Journalist
Credit Hours: 3
Prerequisites: MJR 223 , MJR 314 and permission. This course offers practical, professional guidance for journalism students considering a career as a multi-media journalist. Students will research, write, shoot and edit TV-style news stories throughout the semester, with an emphasis on solo-reporting. Students will also learn to write stories for multiple media platforms. Occasionally
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MJR 4053 - Professional Journalism Seminar
Credit Hours: 3
Prerequisite: MJR 223 and MJR 314 . This course offers in-depth study of a topic in journalism relevant to professional preparation for a career in journalism. Course offerings will vary from semester to semester and will be skills-based. Occasionally
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MJR 4063 - Newsroom Leadership
Credit Hours: 3
MJR 223 , MJR 314 and permission. This course explores theories of leadership with an emphasis on servant leadership with Christ-like temperament in a journalistic setting. Topics explored include, but are not limited to: directing vision and mission; conflict resolution; crisis navigation; truth and ethics; team-building. Occasionally
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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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Mass Communications |
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MCC 451 - Portfolio and Career Preparation
Credit Hours: 1
In this course, students will compile their course projects into a portfolio format, prepare career seeking documents, and discuss ways in which faith impacts communication professions. Pass/Fail. 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 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. Materials fee required. 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. Materials fee required. Fall/Spring
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