| |
Food and Nutrition |
| |
-
FCN 363 - Food Science
Credit Hours: 3
Prerequisite: . Experimental approach to the study of physical and chemical factors influencing food quality during processing and preparation. Study of research methods including experimental design, data analysis, and presentation. Two hours lecture and two hours lab each week. Spring-Odd
|
| |
-
FCN 374 - Food Systems
Credit Hours: 4
Organization, management theory and principles of food systems; includes menu planning, quality of food preparation and selection, layout, and maintenance of food systems departments. Three hours of lecture and two hours of lab per week. Fall
|
| |
-
FCN 384 - Medical Nutrition Therapy I
Credit Hours: 4
Prerequisite: FCN 203 or FCN 303 . Therapeutic use of diet in metabolic disturbances and in certain diseases. Three hours lecture and two hours lab per week. Fall-Even
|
| |
-
FCN 393 - Community Nutrition
Credit Hours: 3
Nutrition programs at the local, state, and national level. Food labeling and nutrition education methodology. Application of principles of nutrition and social science in consumer education. Lecture three hours per week. Field observation. Spring-Odd
|
| |
-
FCN 404 - Advanced Nutrition and Human Metabolism
Credit Hours: 4
Designed to organize the essentials of biochemistry and physiology so nutrition emerges as a science that integrates life processes from the cellular level on through the multi-system operation of the total organism. Spring-Even
|
| |
-
FCN 412 - Senior Seminar in Dietetics
Credit Hours: 2
Prerequisite: senior standing; Dietetics major. A capstone course covering application to an accredited internship, opportunities for career paths, credentialing, evidence-based practice, professional ethics and political awareness. A practice registration examination will be given. Offered Occasionally
|
| |
-
FCN 424 - Medical Nutrition Therapy II
Credit Hours: 4
Prerequisite: FCN 384 . Continued study of the therapeutic use of diet in metabolic disturbances and certain diseases. Three hours lecture and two hours lab per week. Spring-Odd
|
| |
-
FCN 48V - Food and Nutrition Practicum
Credit Hours: 1-6
Prerequisites: senior standing and permission. The course provides an opportunity for the student to gain practical knowledge in the field of family and consumer sciences. The course may be repeated, but total may not exceed six hours. Fall/Spring
|
| |
-
FCN 49V - Special Problems Food/Nutrition
Credit Hours: 1-3
Prerequisite: junior or senior standing or permission. An opportunity for independent or semi-independent study in the area of foods and nutrition. Fall/Spring
|
Housing and Interiors |
| |
-
FCH 243 - Design of Living/Working Environments
Credit Hours: 3
Course focuses on how to plan a functional and aesthetically pleasing living and/or working environment. Concepts include floor plan design, elements and principles of design, color, lighting, furniture style and arrangement. Lecture one hour per week, laboratory four hours per week. Spring-Even
|
| |
-
FCH 323 - Housing
Credit Hours: 3
A study of the economic, social, psychological and aesthetic influences upon American housing. Fall-Even
|
Hotel/Restaurant Management |
| |
-
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
|
| |
-
HRM 204 - Lodging Operations
Credit Hours: 4
Prerequisite: HRM 103 or permission. This course introduces the major concepts of rooms division management as practiced in the modern lodging environment. The course is organized around the concept of the guest cycle beginning with reservations and ending with guest departure. Major topics include front office operations and housekeeping with emphasis on planning and staffing. Guest and employee safety and security issues are examined. Laundry and maintenance topics are introduced. Contemporary guest service techniques are emphasized. Lecture three hours each week with laboratory two hours each week. Spring
|
| |
-
HRM 201 - Professional Foodservice Practicum
Credit Hours: 1
Prerequisite: HRM/FCN/Dietetics major or permission. This course builds on the major concepts of foodservice management and student understanding of the foodservice industry. The course focuses on a selected specific foodservice topic and skill set. In addition to classroom activities, students will be assigned laboratory experiences in The Keeter Center that are central to the practicum topic. Topics will change each semester. This course may be repeated up to four times for a total of four credits. Students may not repeat the same practicum topic. Fall/Spring
|
| |
-
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
|
| |
-
HRM 214 - Principles of Professional Cooking I
Credit Hours: 4
Prerequisites: HRM 103 and FCN 104 or permission. This course builds on the student’s understanding of basic food preparation principles. Students will be introduced to quality food production and the use of standard recipes as practices in professional environment through laboratory experience. Students examine the relationship between art and science in culinary preparation, the importance of food presentation, and expand their knowledge of kitchen management and terminology. The focus of this class is a culinary approach to food production for a restaurant or hotel setting. Two hours lecture and demonstration each week plus four hours of laboratory each week. Spring
|
| |
-
HRM 224 - Foodservice Operations
Credit Hours: 4
Prerequisite: HRM 103 or permission. This course examines the operation of the professional foodservice organization, either as a free-standing restaurant, foodservice operating within a lodging environment, or foodservice in an institutional setting. Students examine the business models for foodservice operations and are introduced to management concepts in design, planning, purchasing and cost control. The course also emphasizes the service concept as applied in the contemporary foodservice setting. Students will practice various styles of table, buffet, and tray/cafeteria service. Front of the house skills in reservations, reception and seating are introduced. Guest service principles are stressed. Two hours of classroom experience and four hours of laboratory each week. Fall
|
| |
-
HRM 234 - Meat, Seafood, and Poultry Identification and Fabrication
Credit Hours: 4
Prerequisites: and or permission. This course builds on the student’s understanding of food preparation principles. In a classroom setting, students will learn the foodservice cuts of beef, veal, lamb, pork as well as types and classes of poultry and seafood. In kitchen/laboratory sessions, students will practice product fabrication and safe storage. Cooking techniques will be explored. Fall-Even
|
| |
-
HRM 253 - Hospitality Purchasing
Credit Hours: 3
Prerequisite: HRM 204 or HRM 224 or permission. This course builds on the major concepts of hotel and restaurant management and the student’s understanding of the hospitality industry. This course examines contemporary purchasing practices found in professional hotel and foodservice environments, as well as the theories of distribution and procurement. Students will spend time in procurement activities for The Keeter Center. Students will participate in discussion for two hours each week, one hour of purchasing practicum each week, plus out-of-class readings and assignments. Fall
|
| |
-
HRM 263 - Banquet and Catering Operations
Credit Hours: 3
Prerequisite: or permission. This course introduces the execution of banquet and catered events with an emphasis on the management of these events in a hotel, restaurant, or other meeting and event venue. Students will examine and practice styles of service, table and space arrangement, food presentation and service, as well as event staffing. Sales contracts and banquet event orders are introduced along with event management software. Fall
|
| |
-
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.
|
| |
-
HRM 303 - Hospitality Marketing and Sales
Credit Hours: 3
Prerequisites: HRM 204 and MKT 223 or permission. This course builds on the student’s understanding of fundamental marketing concepts. Marketing communication, target markets for hospitality services, personal selling and sales management in a hotel environment, distribution, and strategic partnerships are examined. The marketing of hospitality services via the Internet are reviewed in depth. The concepts of personal selling and niche marketing are introduced. A group project is required. Fall
|
| |
-
HRM 314 - Principles of Professional Cooking II
Credit Hours: 4
Prerequisite: HRM 214 or permission. This course continues to build on the student’s understanding of food preparation principles. Students continue their exploration of quality food production, the use of standard recipes, food presentation, terminology and kitchen management. Special attention is given to meats, poultry, game, seafood, freshwater fish, sauces and the cold kitchen. Students have several opportunities to practice their skills in real-world environments. Two hours of classroom experience and four hours of laboratory are required each week. Fall-Even
|
| |
-
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
|
| |
-
HRM 333 - Garde Manger
Credit Hours: 3
Prerequisites: FCN 201 and HRM 214 or permission. This course builds on the student’s understanding of food preparation principles. Students explore the cold side of the kitchen and the techniques used in a professional environment through laboratory experience. Students examine not only the craft of cold food preparation but the art of presentation and garnish. The focus of this class is the application of garde manger skills to the upscale restaurant or hotel setting. Special attention is given to hors d’oeuvres, cheese, and decorative garnishing. While this course is primarily designed for those pursuing a professional foodservice career, students with a strong personal interest in fine cookery are welcome on a space-available basis. Spring-Odd
|
| |
-
HRM 353 - Managing Conventions and Group Business
Credit Hours: 3
Prerequisite: or permission. This course provides a comprehensive examination of meeting planning from perspective of the professional meeting planner, as well as the hotel-based convention services manager. Topics include a history of the convention, meetings and trade show industry, marketing and selling meeting services, characteristics of various meeting markets, event management, and food and beverage service. Particular attention is given to site selection, meeting specifications, and the service function. Spring
|
| |
-
HRM 403 - Classical Cuisine
Credit Hours: 3
Prerequisite: HRM 314 or permission. This course builds on the student’s understanding of food preparation principles. Students will continue their study and practical exercises in quantity food production focused on “classical” cuisine, which is the foundation of contemporary menus and foodservice operations. The cuisine, menus, and kitchen organization of Georges-Auguste Escoffier will be explored in depth. Classical dishes and cooking techniques will be emphasized. Fall-Odd
|
| |
-
HRM 414 - Baking and Pastry
Credit Hours: 4
Prerequisite: HRM 314 or permission. This course builds on the student’s understanding of food production principles. It provides the student with a theoretical and practical foundation in baking practices, as well as a hands-on laboratory experience in the professional kitchen. Topics include selection of ingredients, proper mixing and baking techniques, assembly, and imaginative decoration and presentation. While this course is primarily designed for those pursuing a professional foodservice career, students with a strong personal interest in fine cookery are welcome on a space-available basis. Spring-Odd
|
| |
-
HRM 443 - Issues in Lodging Management
Credit Hours: 3
Prerequisites: and or permission. This course builds on the operational concepts presented in HRM 204 and HRM 303. The course examines the advanced literature and contemporary theories of lodging management with a case study approach which will vary based on industry trends and developments. Students are introduced to leading professionals in the lodging industry and will actively participate in the professional activities of the Missouri Hotel and Lodging Association. Fall
|
| |
-
HRM 453 - Catering & Special Event Management
Credit Hours: 3
Prerequisite: HRM 353 or permission. This course builds on the major concepts of convention and group business management and the student’s understanding of the meeting industry. The course examines modern catering practices found in professional foodservice environments as well as the theory of event management, administration, and coordination. Students spend time planning and preparing appropriate menus for campus events. Discussion/lecture for two hours each week plus laboratory and kitchen assignments for two hours each week. Fall-Odd
|
| |
-
HRM 463 - Hospitality Leadership and Supervision
Credit Hours: 3
Prerequisites: HRM 103 and HRM 204 or permission. This course builds on the student’s knowledge of hospitality operations and management concepts while introducing specific employee leadership strategies including the development of purposes and goals, organization, motivation, communication, and evaluation using a case study approach. Topics include an examination of managerial and supervision theory and the application of these ideas in contemporary hospitality management settings. This course brings together hospitality management and operations knowledge gained from previous coursework and experiences. An individual research project and paper are required. Spring
|
| |
-
HRM 461 - Menu Development
Credit Hours: 1
Prerequisites: HRM 253 and FCN 374 or permission. This course builds on the student’s understanding of menu types and content. Menu costing will be examined. Menu analysis and planning are explored in depth. Student’s will investigate menu development in a freestanding restaurant or hotel environment. Spring
|
| |
-
HRM 473 - Advanced Event Management
Credit Hours: 3
Prerequisites: and or permission. This course builds on the operational concepts introduced in HRM 353 and the experiential learning from HRM 453. The course examines advanced literature and theories of event creation, management and coordination, and introduces students to leading professionals in the event and meetings industry. Students will be introduced to professionals from conference & convention management, wedding consulting, independent event planners, in-house meeting and event organizers as well as the leadership in the Kansas City Chapter of Meeting Professionals International and the St. Louis Chapter of the International Special events Society. Spring-Even
|
| |
-
HRM 471 - Culinary Experience
Credit Hours: 1
Prerequisite: Dietetics, Family & Consumer Science, or Hotel/Restaurant Management major or permission. The purpose of this course is to provide students culinary knowledge for careers in hospitality management, foodservice, or nutrition. The basis of this course is an introduction to management and food preparation as practiced in a contemporary professional kitchen. Course may be repeated once. Spring
|
| |
-
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. Fall/Spring
|
| |
-
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
|
Nursing |
| |
-
NSG 201 - Trends in Healthcare
Credit Hours: 1
Utilizing the program’s mission and theoretical framework, this elective course offers the student the opportunity to explore current health care topics with depth. Topics will change each semester. This course may be repeated up to four times for a total of four credits. Fall/Spring
|
| |
-
NSG 254 - The Character of Professional Nursing
Credit Hours: 4
Prerequisites: admission to the program, ENG 103 , MAT 013 or equivalent. This course introduces the student to the character of the nursing profession and the program’s philosophy and conceptual framework. A historical overview of health and healing from Biblical foundations to the present is examined. The Nightingale framework for nursing care and the critical thinking framework challenge the student to begin to think as a nurse, assuming the character and accountability and integrating the values of the discipline. Fall
|
| |
-
NSG 303 - Pathophysiology
Credit Hours: 3
Prerequisites: BIO 164 , BIO 174 , BIO214 , CHE 134 , CHE 144 . This course emphasizes the body’s created ability to maintain homeostasis in response to disruptions in normal physiology. Content builds upon the scientific knowledge acquired from the natural sciences. Pathophysiology of disease is studied with emphasis on maintaining a healing environment and developing scientific rationale for nursing practice. Spring
|
| |
-
NSG 334 - Holistic Assessment and Therapeutic Communication
Credit Hours: 4
Prerequisites: FCC 213 or PSY 253 , SPC 103 , NSG 254 . This course is an introduction to holistic assessment, foundational nursing skills associated with assessment in the care of adult individuals, and therapeutic communication strategies which integrate a Biblical model for communication. Holistic assessment includes physical, spiritual, emotional, and psychosocial aspects of the patient that create a nourishing environment (CNE) for healing. The health record will be the framework for documenting (communicating) the health history and assessment of systems. In this lab course, the student will use critical thinking skills to observe and analyze data while developing confidence in their practice of professional communication and foundational nursing skills. 45 lab hours. Spring
|
| |
-
NSG 348 - Foundations of Adult Care
Credit Hours: 8
Prerequisites: CSC 253 , NSG 254 , , NSG 303 ; Corequiste: NSG 374 . This course continues foundational nursing concepts and introduces medical-surgical principles for providing care of adult individuals, older adults, and peri-operative patients. Based on a Biblical worldview and Nightingale’s tenets to create a nourishing environment for healing, a holistic approach to professional nursing care for diverse adults experiencing chronic and acute health conditions is emphasized. Clinical experiences include in-patient and long-term care settings and simulation scenarios to integrate nursing process and critical thinking skills. 180 clinical hours. Fall
|
| |
-
NSG 374 - Medication & Complementary Therapies
Credit Hours: 4
Prerequisites: NSG 303 , CHE 134 , CHE 144 , BIO 214 . The collaborative role of the registered nurse as it relates to medication and complementary therapies is explored through the lens of a Biblical worldview. Pharmacokinetics/dynamics, potential adverse actions, patient response, and nursing implications for medication classifications are examined. This course will enable the student to make therapeutic assessments and appropriate nursing judgments regarding medication and complementary therapies in both the classroom and simulation settings that assist in the patient’s health and healing. 22.5 lab hours. Fall
|
| |
-
NSG 388 - Advanced Care of the Adult
Credit Hours: 8
Prerequisites: NSG 374 , NSG 348 . This course studies advanced medical-surgical care of the adult patient from a Biblical worldview. An emphasis is placed on utilizing evidence based findings, informatics, correlating and analyzing critical assessment data, and promoting a nourishing environment for healing. Students will practice patient-centered care for diverse patients in a variety of medical, surgical and specialty units, working with the interdisciplinary team to integrate care within the in-patient, out-patient, and simulation settings. 180 clinical hours. Spring
|
| |
-
NSG 384 - Psych-Mental Health
Credit Hours: 4
Prerequisites: PSY 103 , NSG 374 , NSG 348 . Based on a Biblical worldview, this course examines the therapeutic use of self by applying critical thinking of the nursing process to pediatric and adult patients experiencing mental illness. Additionally, mental wellness – encompassing body, mind, and spirit – is emphasized to enhance the individual’s ability to promote, maintain and restore optimal mental health. Clinical experiences in institutional and selected community-based settings allow the student to provide a safe, nourishing environment for healing for both individuals and groups. 67.5 clinical hours. Spring
|
| |
-
NSG 403 - Population-Based Health Care
Credit Hours: 3
Prerequisites: , . Based on a Biblical worldview, this course examines concepts basic to creating a nourishing environment for healing of individuals, families, and groups with diverse cultural and social backgrounds. Concepts of epidemiology, environmental health, vulnerable populations, and the impact of policy and economics will be explored. Clinical experiences in a variety of community settings provide opportunities for students to use nursing process and critical thinking as they apply concepts of population-based health promotion and disease prevention. 45 clinical hours. Fall
|
| |
-
NSG 416 - Maternal-Child Nursing
Credit Hours: 6
Prerequisites: FCC 213 or PSY 253 ; NSG 374 , NSG 388 . Based on a Biblical worldview, this course will analyze family relationships related to health promotion, maintenance, and restoration for individuals, families, and groups of childbearing and childrearing families. Creating a nourishing environment for healing and delivering compassionate nursing care for diverse normal and at-risk families and children with special needs will be emphasized. Clinical experiences will include care of the child and family in both direct patient care and simulation settings. 90 clinical hours. Fall
|
| |
-
NSG 433 - Health Care Research for Evidence-Based Practice
Credit Hours: 3
Prerequisites: MAT 143 , , NSG 374 , NSG 348 , NSG 388 , NSG 384 . Based on a Biblical worldview, this course will introduce the nursing student to the research process as an informed consumer and potential future investigator. The student will acquire the skills of research analysis and translating research findings into contemporary, theory-based nursing practice to foster an evidence-based nourishing environment for healing. The contributions of nurse theorists will be explored. Fall
|
| |
-
NSG 479 - Preceptorship: Intelligent Leadership & Management
Credit Hours: 9
Prerequisites: , , . Corequisite: . Based on a Biblical worldview, this capstone course studies the leadership character and the management roles of the baccalaureate nurse. Intelligent leadership principles, including prioritization of care to create a nourishing environment for healing of multiple patients and staff, are examined. Clinical experiences allow the student to demonstrate servant leadership and basic management skills in both simulated and direct patient care settings. This course includes extensive 1:1 clinical experience with RN preceptors who primarily provide direct, holistic patient care. Synthesis of BSN competencies, through the lens of the program’s conceptual framework, will be demonstrated and analyzed in preparation for graduation and graduate study. 270 clinical hours. Spring
|
| |
-
NSG 473 - Synthesis for NCLEX Assessment
Credit Hours: 3
Prerequisite: Instructor permission. This course offers extensive individual assessment and synthesis of the student’s comprehensive nursing knowledge with detailed methodology for thorough NCLEX content mastery. The BSN program’s conceptual framework benchmarks are demonstrated utilizing in-depth critical thinking skills. Spring
|
| |
-
NSG 48V - Internship Elective: Nurses on Mission
Credit Hours: 1-12
Prerequisites: NSG 348 , NSG 374 , NSG 384 , NSG 388 , and by approved application. This clinical internship elective provides medical mission opportunities for students to create a nourishing environment for healing through the lens of a Biblical worldview by utilizing nursing skills in various settings across the country and abroad. Summer
|
Family Studies and Social Services |
| |
-
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
|
| |
-
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
|
| |
-
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
|
| |
-
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
|
| |
-
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
|
| |
-
FAM 303 - Research Methods
Credit Hours: 3
Prerequisite: FAM 103 . This course will introduce the student to various methods of understanding, collecting, and analyzing information in the social and behavioral sciences. Methods will include interviews, surveys, experiments, observation techniques, and sampling designs. Spring
|
| |
-
FAM 313 - Family Systems I
Credit Hours: 3
Prerequisite: FAM 103 . 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
|
| |
-
FAM 353 - Working with Diverse Populations
Credit Hours: 3
Prerequisite: FAM 103 . 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. Fall
|
| |
-
FAM 363 - Critical Concerns with Adolescents
Credit Hours: 3
Prerequisite: . 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
|
| |
-
FAM 383 - Medical Social Work
Credit Hours: 3
Prerequisite: FAM 203 or permission. 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
|
| |
-
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
|
| |
-
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
|
| |
-
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
|
| |
-
FAM 433 - Family Life Education: Foundation and Principles
Credit Hours: 3
Prerequisite: FAM 223 . 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
|
| |
-
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
|
| |
-
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
|
| |
-
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. Fall/Spring
|
| |
-
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
|
Psychology |
| |
-
PSY 103 - Introduction to Psychology
Credit Hours: 3
A course stressing the importance of psychological mechanisms underlying all mental processes such as sensation, perception, emotion, thinking and learning. Fall/Spring
|
| |
-
PSY 152 - Psychology Seminar
Credit Hours: 2
Prerequisite: PSY 103 . This course is designed to expose students to educational and professional options as a psychology major, current issues in psychology, the APA writing style, and the integration of Christian faith and psychology. Spring
|
| |
-
PSY 183 - History and Systems of Psychology
Credit Hours: 3
Prerequisite: PSY 103 . A study of the various systems of psychology based on their theory. The effect of these various systems on contemporary psychological thought is considered. Spring
|
| |
-
PSY 203 - Health Psychology
Credit Hours: 3
Prerequisite: PSY 103 . A course investigating mental health issues in daily living. Of particular interest are stress prevention and management, and the implementation of coping strategies. Spring-Odd
|
| |
-
PSY 213 - Psychological Development of the Child and Adolescent
Credit Hours: 3
Prerequisite: PSY 103 or PSY 273 or permission. A course designed to help prospective teachers of all levels acquire knowledge, skills and attitudes necessary for understanding human growth and development during the formative years from birth through adolescence. Research and critical thinking skills will be emphasized. Field and clinical experiences required. Cross Listed as EDU 203 . Fall/Spring
|
| |
-
PSY 223 - Psychology and Sociology of Sport
Credit Hours: 3
Prerequisite: PSY 103 . This course will provide an introduction to the psychology and sociology of sport. The focus will include a broad overview of topics, such as the history of sport psychology, motivation, coaching and leadership, team dynamics, performance enhancement and the impact of social variables on individual and team performance. Techniques used in the field of sports, recreation, and exercise will also be addressed. Fall
|
| |
-
PSY 243 - Psychology of Addictions
Credit Hours: 3
Prerequisite: PSY 103 . This course will focus on causes, symptoms, diagnosis, treatment, and impact of addictions on society and the individual. Consideration will be given to the maladaptive behavior and physiological characteristics of addiction. Stages in the development of and types of addiction and habituation will be discussed. The effects of chemical abuse on the human body will be presented. Treatment approaches that are currently in use will be reviewed. Fall
|
| |
-
PSY 253 - Developmental Psychology
Credit Hours: 3
Prerequisite: PSY 103 or PSY 273 . This course is designed to provide an introduction to major developmental theories along with an examination of contemporary research topics in developmental psychology. The foundational theories and associated readings will assist the student in gaining an appreciation of the complexities of human development over the life span, as well as a basic understanding of biological and sociocultural influences on development. Spring
|
| |
-
PSY 273 - Educational Psychology
Credit Hours: 3
Deals with the critical examination of theories of learning and motivation, and their application in the classroom. Considers the effects which developmental stages, individual differences, motivation, personality, and attitudinal systems have on the learning and educational experience of children and adolescents. Fall/Spring
|
| |
-
PSY 301 - Junior Seminar: Career Preparation
Credit Hours: 1
Prerequisite: 61 hours. The student will explore the educational and professional options available to students majoring in psychology. Emphasis will be on preparations necessary for graduate school admission and direct entry into a psychology-service vocation. Fall
|
| |
-
PSY 303 - Theories of Learning and Behavior
Credit Hours: 3
Prerequisites: PSY 103 and PSY 183 . This course will address theories of learning and behavior as they have developed historically and how they affect current psychological theory. The purpose is to acquaint the student with techniques of learning and behavioral intervention with an emphasis placed on practical ways of managing individual and group behavior in counseling and educational situations. Spring-Odd
|
| |
-
PSY 313 - Theories of Personality
Credit Hours: 3
Prerequisites: PSY 103 and PSY 183 . Examination of the major theories of personality with emphasis on normal/abnormal development and suggested therapeutic interventions. Spring-Even
|
| |
-
PSY 323 - Theories of Counseling
Credit Hours: 3
Prerequisites: PSY 103 and PSY 183 . The major schools of counseling and psychotherapy are presented. Provides a theoretical orientation to the field of psychotherapy. Attention is given to the underlying theory and assumptions of each approach, as well as examination of theories from a Biblically-informed, Christian worldview. Emphasizes integration through case studies and reaction papers. Fall
|
| |
-
PSY 333 - Counseling Skills and Techniques
Credit Hours: 3
Prerequisites: PSY 103 and PSY 323 . A study of the core communication skills essential to helping relationships. Basic listening and action-oriented skills within the context of professional values and a multi-disciplinary theory base, including issues related to working with diverse populations. Emphasis on experiential role-playing and practice in non-verbal expression, active listening, exploration, constructive confrontation, conflict resolution, and other interviewing skills essential to a professional helper. Pass/Fail. Spring
|
| |
-
PSY 353 - Psychology of Marriage and Family
Credit Hours: 3
Prerequisite: PSY 103 . An introduction of marital and family dynamics, as well as the process, strategies, techniques of intervention and prevention of problems. Spring
|
| |
-
PSY 373 - Abnormal Psychology
Credit Hours: 3
Prerequisite: PSY 103 . Psychology majors are recommended to take PSY 183 and the Theory elective prior to taking this course. A study of psychological abnormality, including casework, diagnosis and treatment. Fall/Spring
|
| |
-
PSY 393 - Group Dynamics
Credit Hours: 3
Prerequisites: PSY 103 , PSY 323 , PSY 333 , and permission of the instructor. Examination of human interactions in a group setting with emphasis on the purpose and process of the resulting dynamics. Fall
|
| |
-
PSY 403 - Research Methods
Credit Hours: 3
Prerequisites: PSY 103 and MAT 143 . A study of research methods in contemporary psychology. Specific examples from different areas of psychology are used to teach students basic concepts of experimental design, data collection, data analysis, interpretation and generalization. Fall
|
| |
-
PSY 413 - Crisis, Trauma, PTSD
Credit Hours: 3
Prerequisites: PSY 103 and Senior Psychology or Public Safety majors or permission. This course provides a general overview of crisis (process and response), acute stress, the long term consequences of unresolved trauma, PTSD, and evidence-based interventions and treatments. The applied focus of the course is obtaining directed certifications and creating field-specific prevention and intervention plans. Fall
|
| |
-
PSY 423 - Positive Psychology
Credit Hours: 3
Prerequisite: PSY 103 . Positive psychology includes both the science and practice of understanding and optimizing the positive side of the human experience; human strengths and positive functioning. This course will include the integration of a Biblical-informed Christian worldview and strength-based positive psychology. Spring-Even
|
| |
-
PSY 433 - Psychology of the Social Self
Credit Hours: 3
Prerequisites: PSY 103 and 18 hours of psychology credit or permission. This course explores the concept of self and related concepts (e.g., identity, social identity, self-esteem) as used in social psychological theory and research. How people influence one another and are influenced by others will be examined, with particular emphasis on attitude formation, persuasion, propaganda, fads and fashion, and crowd and mob behavior. Spring
|
| |
-
PSY 443 - Physiological Psychology
Credit Hours: 3
Prerequisites: PSY 103 and PSY 373 . An introduction to the biological/physiological basis for human behavior. The structure and the function of the nervous system, neuropsychological methods, sensation, emotional responses, learning, memory and psychopathology will be covered. Explores the physiological, biological, and anatomical mechanisms responsible for behavior. Fall
|
| |
-
PSY 48V - Psychology Internship
Credit Hours: 1-3
Prerequisites: psychology major and permission. This is a supervised practical experience in a professional setting for upperclass psychology majors. The experience can include observing, assisting, assuming regular duties, or pursuing a special project. The general guideline for credit is 40 contact hours for each hour of credit. This course may be repeated for credit but no more than three hours may be applied to the Psychology major capstone requirement. Additional credits count as electives only. Fall/Spring
|
| |
-
PSY 49V - Special Problems in Psychology
Credit Hours: 1-3
The investigation of problems in psychology with emphasis on psychological theory and principles of human behavior. This course may be repeated for credit but no more than three hours may be applied to the Psychology major capstone requirement. Additional credits count as electives only. Fall/Spring
|
Studio Art |
| |
-
ART 103 - Exploration of the Visual Arts
Credit Hours: 3
This is an introductory course emphasizing description, analysis, interpretation, and judgment of profound visual expression. Students will get up close and personal with the nature of art as well as the materials and techniques used to create art. As artists who believe there is significant value in increasing exposure to the fine arts, students will attend art exhibit openings, music concerts and theatre performances for credit. Discussion about music and theatre will be included in the course. Participation in additional art classes is encouraged. Lecture. Fall/Spring
|
| |
-
ART 101 - Studio Art Seminar
Credit Hours: .5
Prerequisite: Freshman Art Major or Art Minor. Each semester, all Art Majors and Minors are required to participate in departmental seminar events such as lectures and workshops. To continue in the Major or Minor, Freshmen must enroll in and pass ART 101 for each semester that they are declared Art Majors or Minors. Repeated. Pass/Fail. Fall/Spring
|
| |
-
ART 113 - Two-Dimensional Design
Credit Hours: 3
Fundamentals of two-dimensional design. Basic problems exploring form, space and organization. Experience with a variety of media and subject matter. Lecture/Studio. Fall/Spring
|
| |
-
ART 123 - Drawing I
Credit Hours: 3
Fundamentals of drawing. Drawing from still life, nature and the figure. Problems in freehand perspective drawing skills. Emphasis on sensitivity of seeing and interpretation. Materials fee required. Lecture/Studio. Fall/Spring
|
| |
-
ART 133 - Three-Dimensional Design
Credit Hours: 3
Fundamentals of three-dimensional design. Basic problems exploring form, space and organization. Experience with a variety of media and subject matter. Materials fee required. Lecture/Studio. Spring
|
| |
-
ART 200 - Professional Assistance Review
Credit Hours: 0
Prerequisites: Twelve semester hours in Studio Art including ART 123 and ART 133 . Faculty review of Studio Art candidates’ demonstrated artistic quality and ability. Studio Art majors must receive a passing grade for this course to remain in the major. Pass/Fail, no credit. Fall/Spring
|
| |
-
ART 201 - Studio Art Seminar
Credit Hours: 0.5
Prerequisite: Sophomore Art Major or Art Minor. Each semester, all Art Majors and Minors are required to participate in departmental seminar events such as lectures and workshops. To continue in the Major or Minor, Sophomores must enroll in and pass ART 201 for each semester that they enter as declared Art Majors or Minors. Repeated. Pass/Fail. Fall/Spring
|
| |
-
ART 223 - Drawing II
Credit Hours: 3
Prerequisites: ART 113 and ART 123 . Intermediate drawing, emphasizing visual sensitivity and expression in a variety of drawing media and subject matter. Materials fee required. Studio. Fall
|
| |
Page: 1
| 2
| 3
| 4
| 5
| 6
| 7
| 8
|
Print this Page