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History |
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HIST 4375 - African American History to 1865 Credits: 3
An in-depth study of African Americans in American history to 1865.
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HIST 4380 - African American History Since 1865 Credits: 3
An in-depth study of African Americans in American history since 1865.
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HIST 4385 - African History Credits: 3
A broad and balanced historical picture of Africa from the earliest times to the present.
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HIST 4395 - Independent Study/Readings in History Credits: 3
Students are afforded opportunities to examine current readings and issues from an international perspective. Open only to seniors.
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HIST 4396 - Seminar in Third World Studies Credits: 3
Acquaints students with the nature and historical development of the part of the world outside Western Europe, the United States, and the former Soviet-bloc.
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HIST 4610 - Internship in History Credits: 6
The course is designed to expose students to a supervised internship that provides practical work experience and/or appropriate preparation for graduate and professional schools.
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Human Sciences |
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HUSC 4V04 - Special Projects in Human Sciences Credits: 3
Prerequisites: Prerequisite: Approval of Advisor and Consent of Instructor.
Individual study of a definitive aspect of one of the subject matter areas in the department.
Lecture: Lecture: 3 hours per week.
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HUSC 1102 - Orientation to Human Sciences Credits: 1
This course is designed to assist students in achieving an understanding of, and an appreciation for, human sciences as a profession through the study of its Goals, history and the organizations within it; and a look at the future implications for each area within human sciences.
Lecture: Lecture: 1 hour per week.
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HUSC 1200 - Applied Food Service Sanitation Credits: 2
A study of the principles and practices of sanitation and hygiene as applied to proper selection, preparation and storage of food in the foodservice industry. Completion of the course will qualify students for the National Restaurant Association ServSafe Food Protection Manager Certification Examination.
Lecture: Lecture: 2 hours per week.
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HUSC 1231 - Social and Cultural Aspects of Food Credits: 2
A study of the cultural basis for food habits as applied to the individual, community and various population groups: ethnic, religious, geographic and others.
Lecture: Lecture: 2 hours per week.
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HUSC 1300 - Survey of the Hospitality Industry Credits: 3
Provides an overview of the food service industry including career opportunities, operations and management.
Lecture: Lecture: 3 hours per week.
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HUSC 1308 - Textiles, Apparel Selection and Design Credits: 3
A study of the principles and elements of design as they relate to the selection of textiles and apparel; the influence of these principles and elements on buying, constructing and evaluating attractive, distinctive apparel that relate to various lifestyles; and analyzing color and figure types as well as using computer-aided instruction to create and adopt designs to meet individual needs in several phases of man’s environment and daily life.
Lecture: Lecture: 3 hours per week.
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HUSC 1311 - Nutrition and Wellness Credits: 3
This course is a basic nutrition course focusing on health promotion and disease prevention. It introduces nutrient requirements, sources, functions, deficiencies, and assessment of personal nutritional status and healthful eating patterns during the life cycle to promote health and prevent chronic disease.
Lecture: Lecture 3 hours per week.
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HUSC 1312 - Basic Textiles Credits: 3
An analysis of textile components (fiber, yarn, textile structures, dyeing, and finishing), the global supply chain, and their relationship to textile performance. Application of these concepts to textile making textile selections and decisions. Introduction to the issue of sustainability from fiber to the consumer.
Lecture: Lecture: 1 hour per week. Laboratory: Laboratory: 4 hours per week.
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HUSC 1340 - Child Development Credits: 3
A study of the young child from conception to the middle-school years. This course examines the physical, cognitive, emotional and social changes of the child at each developmental stage. The course covers research and theories relevant to understanding early childhood development.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 2 hours per week.
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HUSC 1412 - Food Principles and Management Credits: 4
This course deals with the principles of food preparation, planning and serving family meals which require inputs of money, time, personal effort, and mechanical energy. It also emphasizes the development of managerial abilities utilizing the process of decision making.
Lecture/Lab: Lecture/Laboratory: 5 hours per week in certain areas.
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HUSC 2300 - Family Development Credits: 3
This course is the study of family structures, adaptations, and advancements at each stage of the family life cycle. Emphasis is placed on the developmental tasks, socioeconomic and cultural influences, family differences, and the understanding of the family as a system.
Lecture: Lecture: 3 hours per week.
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HUSC 2312 - Event Planning in Hospitality Credits: 3
This course teaches students the art of planning trade shows, conferences, meetings, and exhibitions. Emphasis is placed on pre-planning and orchestrating a profitable event with the hospitality industry. Field trips to selected hotels and convention centers will connect theory and hand-on learning practices.
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HUSC 2320 - Principles of Apparel Design Credits: 3
Prerequisites: Prerequisites: HUSC 1308 and HUSC 1312 .
This studio course introduces students to basic principles of apparel design using flat pattern techniques as they relate to human anatomy. Basic techniques of apparel construction and the use of industrial sewing machines are presented. Additional costs may be incurred for course materials and equipment.
Lecture: Lecture: 1 hour per week. Laboratory: Laboratory: 4 hours per week.
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HUSC 2321 - Elementary Nutrition Credits: 3
Prerequisites: Prerequisite: CHEM 1310 / CHEM 1110 or CHEM 1330 / CHEM 1130 .
Understanding the significance and application of the US Dietary Reference Intakes, nutrient sources, food consumption, human digestion, absorption and metabolism with special emphasis on biochemical pathways in health and disease.
Lecture: Lecture: 3 hours per week.
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HUSC 2340 - Adolescent and Adult Development Credits: 3
Prerequisites: Prerequisite: HUSC 1340 - Child Development or consent of instructor.
This course stresses the growth and development of individuals from adolescence through the life cycle; examines the developmental tasks of each stage and changes in emotional, social, cognitive and physical domains from one stage to the next.
Lecture: Lecture: 3 hours per week.
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HUSC 2342 - Introduction to the Apparel Industry Credits: 3
An introduction to the apparel industry including the business and language of fashion, market segments, and the global supply chain from fiber through to retailers. Discussion of career opportunities.
Lecture: Lecture: 3 hours per week.
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HUSC 2345 - Residential Housing and Equipment Credits: 3
Focuses on the social, economic and design aspects of American housing. Concerned with basic family, neighborhood and community needs, legal aspects and financial considerations in acquiring housing and the changing equipment needs of society.
Lecture: Lecture: 1 hour per week. Laboratory: Laboratory: 4 hours per week.
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HUSC 2348 - Interior Design and Home Furnishings Credits: 3
Prerequisites: Prerequisite: HUSC 2345 .
A step-by-step study of the fundamentals of the interior design process, and a consumer orientation to home furnishings. Focuses on design principles and elements that create an interior atmosphere appropriate to particular life styles.
Lecture: Lecture: 1 hour per week. Laboratory: Laboratory: 4 hours per week.
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HUSC 2433 - Quantity Food Production and Management Credits: 4
Prerequisites: Prerequisite: HUSC 1412 - Food Principles and Management
Principles of selecting, purchasing, operating and maintaining institutional equipment; fundamentals of design and layout of food service systems. Application of principles, tools and controls of quantity cookery management.
Lecture: Lecture: 2 hours per week. Laboratory: Lab: 15 clock hours per week for 5-6 weeks.
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HUSC 3215 - Travel & Tourism Credits: 2
The art of global hospitality is emphasized in this course. Students will develop an understanding of tourism from the perspectives of travelers and communities, while identifying tourism’s economic, socio-cultural, and environmental impacts.
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HUSC 3300 - Family Dynamics Credits: 3
Examines the structural components and processes that are at work in all family systems. This course explores the complex communication patterns that control the ways families regulate their level of intimacy, attempt to meet their needs and adapt to change throughout the life cycle. Special attention will be given to understanding the unique characteristics, interpersonal dynamics, challenges and needs of single parent, blended and abusive families.
Lecture: Lecture: 3 hours per week.
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HUSC 3301 - Tourism Concepts Credits: 3
This course is designed to provide students with knowledge and concepts of tourism, including attractions and heritage.
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HUSC 3309 - Lodging Operations and Management Credits: 3
The development of the lodging industry and current trends will be discussed. Elements of housekeeping, managerial, engineering, financial, and legal issues will be explored with case studies and assigned readings.
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HUSC 3311 - Food Service Systems Management Credits: 3
Prerequisites: Prerequisite: HUSC 2433 .
Application of the principles and techniques of management to food service systems with various organizational structures and functions; emphasis on management of personnel, finance and technical controls.
Lecture: Lecture: 3 hours per week.
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HUSC 3312 - Hospitality Human Resources Credits: 3
Management and human resource systems common in the hospitality industry will be discussed. Case studies, role plays, and simulations will be used to examine management and human resource problems unique to the hospitality industry.
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HUSC 3318 - Hospitality Sales & Marketing Credits: 3
This course introduces the principles, concepts and systems utilized in the marketing and sales areas within the hospitality industry. Students will gain a holistic appreciation of the scope and importance of the marketing and sales functions in the hospitality business.
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HUSC 3319 - Hospitality and Gaming Credits: 3
This course will examine the functions of gaming properties and their impact on the hospitality industry from the social and economic perspectives.
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HUSC 3320 - Home Management Systems Credits: 3
Prerequisites: Prerequisite: HUSC 3310.
An overview of home management theories and the integrated nature of management in the family and the ecological system. Stresses the application of managerial principles to a variety of family situations through the effective use of human and material resources.
Lecture: Lecture: 1 hour per week. Laboratory: Laboratory: 4 hours per week.
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HUSC 3321 - Fashion Illustration Credits: 3
This studio course develops skills in fashion sketching, fashion illustration. and producing flats using a variety of rendering techniques with traditional drawing mediums and computer-aided design. Additional costs may be incurred for course materials and equipment.
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HUSC 3322 - Club Management Credits: 3
Students will examine club properties with focus on the organizational structure of clubs, board of directors, membership requirements, equity and non-equity clubs, tax-exempt clubs and non-tax-exempt clubs, duties and responsibilities of department heads in private clubs, governmental regulations, the future of clubs, and their relationship to the hospitality industry.
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HUSC 3326 - Nutrition Through the Life Cycle Credits: 3
Prerequisites: Prerequisite: HUSC 1311 or HUSC 2321 .
A life cycle approach to the science of normal nutrition that incorporates study of the physiological, psychological and cultural aspects of eating behaviors, specific nutritional requirements and health promotion as they relate to the different stages of life from prenatal to old age.
Lecture: Lecture: 3 hours per week.
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HUSC 3330 - Creative Activities for Young Children Credits: 3
Prerequisites: Prerequisite: HUSC 1340 .
Application of principles of development to the planning of young children’s activities; an overview of applied principles and practical application of strategies for classroom management utilizing lesson planning and appropriate behavioral guidance techniques; specific emphasis on maintaining child-centered environments that promote creative expression as well as physical, cognitive and social-emotional development in young children.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 3 hours per week.
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HUSC 3331 - Advanced Nutrition Credits: 3
Prerequisites: Prerequisites: HUSC 2321 , HUSC 3326 ; CHEM 1430 and 1440; and BIOL 2452 .
A study of the chemistry and functions of nutrients and the interrelationship in the physiological and metabolic processes of the human organism; includes nutrient requirements, allowances and measurements.
Lecture: Lecture: 3 hours per week.
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HUSC 3341 - Parenting Education Credits: 3
Examination of major Goals and the underlying guidance principles in parent child relations; study of programs and agencies in parent education and principles that evaluate parent guidance.
Lecture: Lecture: 3 hours per week.
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HUSC 3342 - Fashion Buying and Merchandising Procedures Credits: 3
Prerequisites: Prerequisite: HUSC 2342 .
Application of principles underlying buying and selling, promotion, advertising and consumption. Analysis of case studies.
Lecture: Lecture: 3 hours per week.
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HUSC 3348 - Administration and Supervision of Child Care Centers Credits: 3
Planning and implementing child care programs, policies, concepts, assessments, records; evaluation of centers and programs.
Lecture: Lecture: 3 hours per week.
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HUSC 3352 - Advanced Textiles Credits: 3
Prerequisites: Prerequisites: HUSC 1312 and CHEM 1310 / CHEM 1110 .
The evaluation of textile performance in end-products, including physical testing and data analysis to assist in decision making, quality control, product development, and marketing. Sustainability of materials throughout the textile supply chain will be analyzed in detail. Research methodology for textile testing will be presented; students will develop research and creative new products. Development and use of sustainable textiles and other issues i.e. re-shoring of textile production will be examined. An overview of technology advances will be presented.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 2 hours per week.
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HUSC 3354 - Globalization of the Textile and Apparel Industries Credits: 3
Prerequisites: Prerequisites: HUSC 1312 and HUSC 2342 .
The study of the globalization of the textile and apparel industries from a historical as well as current perspective, including international sourcing, trade policies, sustainability, fair trade, and labor practices in the design, production, marketing, and consumption of textile, apparel, and related products. Current production locations and trends i.e. reshoring and apparel are summarized.
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HUSC 3362 - Consumer Economics Credits: 3
The on-site and distance delivered course is designed to present content information which will serve as a basis for assisting individuals and families with decision making as consumers of goods and services in the market place. Emphasis placed on economic factors, money management principles and utilization of resources pertinent to consumer needs.
Lecture: Lecture: 3 hours per week or Web.
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HUSC 3364 - Infant and Toddler Practicum Credits: 3
This course provides an in-depth overview of the infant/toddler period with practicum experiences in the Child Development Centers’ Infant/Toddler program and community centers serving infants/toddlers. Specific attention is given to preparing students to: (1) provide age and stage appropriate care in a group setting, and (2) provide professional practicum assistance for parenting groups and individuals.
Lecture: Lecture: 3 hrs. per week Laboratory: Laboratory: 2 hrs. per week.
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HUSC 3366 - Fundamentals of Financial Planning Credits: 3
Prerequisites: Prerequisites: MATH 1330 , HUSC 3362 or ECON 2311 or Permission of Instructor
This on-site and distance delivered course introduces students to the various financial planning topics that face families such as the financial planning process, client/planner interactions, time value of money applications, personal financial statements, cash flow and debt management, asset acquisition, and education planning. Risk management, investment planning, retirement planning, plan integration, and ethics are also included.
Lecture: Lecture: 3 hours per week or Web.
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HUSC 3370 - Food Law and Regulation Credits: 3
A general overview of the laws, regulations, history and policies that govern food regulation in the United States. Examination and discussion of federal and state laws and regulations applying to the processing, handling, distribution and serving of food products.
Lecture: Lecture 3 hours per week.
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HUSC 3420 - Experimental Food Science Credits: 4
Prerequisites: Prerequisites: HUSC 1412 , and HUSC 2321 ; CHEM 1310 / CHEM 1110 or CHEM 1330 / CHEM 1130 and CHEM 1340 / CHEM 1140 ; and MATH 2370 .
A study of the composition, chemistry, physical and qualitative properties of basic food materials and food systems; a treatment of the physicochemical basis of food preparation; analysis of current research studies on food materials and processes; application of the scientific approach to the study of food principles.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 4 hours per week.
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HUSC 4202 - Senior Seminar Credits: 2
Prerequisites: Prerequisite: Senior students with 90 credits or approval from the department chair.
The Senior Seminar is a capstone course required of all Agriculture, Fisheries and Human Sciences majors. The Course explores the application of principles in the work place and student transition to careers and/or graduate school. Includes relevant readings, class discussions and an interdisciplinary group research project and professional presentation. Submission of the SAFHS Student Portfolio is a requirement of the course.
Lecture: Lecture: 2 hours per week.
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HUSC 4240 - Food Politics
An exploration of food choices as expressions of personal values, including aesthetics, taste, cultural acceptability, religion, and morality. Current trends influencing consumer food choices are reviewed as well.
Lecture: Lecture 2 hours per week.
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HUSC 4301 - Methods of Teaching Human Sciences Credits: 3
Selection and organization of instructional techniques, materials and media for use in teaching human sciences. Special attention given to problem solving, approaches to teaching human sciences, lesson and unit planning. Observation of teaching at the secondary level is required.
Lecture: Lecture: 3 hours per week.
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HUSC 4305 - Hospitality Law Credits: 3
Legal aspects of the hospitality industry including contracts, discrimination, property and product liability, administrative law and government regulation will be discussed.
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HUSC 4306 - Hospitality Cost Control Credits: 3
This course examines control procedures used in the hospitality industry to maximize profit and minimize costs. Students will focus on purchasing, labor costs, menu pricing, establishing room rates, cash flow, theft & loss prevention, and budgeting.
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HUSC 4307 - Revenue Management Credits: 3
At the successful completion of this course, a student will be able to evaluate and analyze revenue improvement opportunities where capacity or prices can be changed to better match supply with demand.
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HUSC 4312 - Food and Beverage Management Control Credits: 3
Prerequisites: Prerequisite: ACCT 2311, 2323; HUSC 3311 .
Duties and responsibilities of the manager in foodservice establishments. Emphasis on methods of budgeting, forecasting, controlling costs and establishing policies in food and beverage cost control. Attention will be given to usage and management of alcoholic beverages.
Lecture: Lecture: 3 hours per week.
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HUSC 4329 - Assessment of Young Children Credits: 3
This course presents an understanding of how to assess young children and approaches for developing and managing curriculum for child development. The class will cover assessment practices and how to incorporate that information into curriculum ideas, team meetings or overall understanding of the child. Information and skills learned in this course would be useful to teachers and parents conducting or interpreting assessments of young children.
Lecture: Lecture: 3 hours per week.
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HUSC 4332 - Advanced Apparel Design Credits: 3
This studio course teaches advanced design techniques using draping and principles of flat pattern design from master pattern blocks emphasizing creativity through the use of line, proportion, color and textiles. Additional techniques emphasize fit, advanced apparel construction, and additional industrial sewing machine techniques. Additional costs may be incurred for course materials and equipment.
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HUSC 4334 - Dress and Human Behavior Credits: 3
A study of how dress and fashion influence human behavior on a global level using cultural, social, and psychological theories. Research methodologies for studying dress and human behavior will be presented.
Lecture: Lecture: 3 hours per week.
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HUSC 4361 - Families Across Cultures Credits: 3
This course will focus on minority and international families, examining their unique characteristics, strengths, problems and concerns. It will cover the interaction between minority culture and the dominant culture of a society.
Lecture: Lecture: 3 hours per week.
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HUSC 4371 - The Design of Residential Interiors Credits: 3
Prerequisites: Prerequisite: HUSC 2348 .
A step-by-step study of the fundamentals of the interior design process, including design principles and elements, elevations, perspective drawings and plans that create an interior atmosphere appropriate to the lifestyle chosen and within the economic means available.
Lecture: Lecture: 1 hour per week. Laboratory: Laboratory: 4 hours per week. (Offered on demand).
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HUSC 4399 - Human Sciences Research Credits: 3
This course focuses on students understanding and analyzing formal research methodology and procedures used in all areas of Human Sciences research, including qualitative, quantitative, and mixed methods. Students will critique research studies, identify relevant research topics, conduct review of literature, plan a research project, and develop a research management plan.
Lecture: Lecture: 3 hours per week.
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HUSC 4440 - Sensory Evaluation of Foods Credits: 3
Prerequisites: Prerequisites: MATH 2370 - Introduction to Statistics (ACTS MATH 2103) or AGRI 3351 - Biostatistics .
This course explores the principles and procedures for accurately assessing the sensory and hedonic properties of foods and consumer products. Appropriate test design, basic statistical analyses and data interpretation will be discussed and the physiological and psychological principles impacting sensory judgments will be explored. Weekly laboratory classes focus on test design and execution, sample presentation, data recording, data analysis, interpretation of results, and report writing.
Lecture: Lecture 2 hours Laboratory: laboratory 3 hours per week.
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HUSC 4470 - Food Microbiology Credits: 4
Prerequisites: Prerequisites: BIOL 1455 - Principles of Biology (ACTS BIOL 1014) , General Chemistry I CHEM 1430, General Chemistry II CHEM 1440.
A study of the role of microorganisms in food processing and preservation; regulation of microorganisms to prevent food spoilage and foodborne illness and maintain food quality; and role of microorganisms in health promotion.
Lecture: Lecture 3 hours per week. Laboratory: Laboratory 3 hours per week.
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HUSC 4601 - Merchandising, Textiles and Design Internship Credits: 12
An internship experience designed for students in merchandising, textile, and design to provide relevant work experience and to learn professional work expectations and responsibilities. Students must complete 225 hours of work after internship approval. Open only to MTD students (6 hours internship after sophomore year; may be repeated once).
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HUSC 4605 - Hospitality Internship Credits: 12
Students will gain work experience in the hospitality industry that reinforces techniques learned in theory. This course requires a minimum of 320 clock hours and registers at twelve (12) credit hours.
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HUSC 4620 - Human Sciences Student Teaching Credits: 12
A full semester of observation and actual teaching experiences is provided for students in approved secondary school centers.
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HUSC 4640 - Nutrition and Food Science Internship Credits: 6
Prerequisites: Prerequisites: HUSC 3311 - Food Service Systems Management , HUSC 3420 - Experimental Food Science
Students are required to obtain a total of three (3) credit hours (80 clock hours minimum) of supervised work experience in an approved off-campus food related company prior to graduation. The nutrition and food science internship experience may be obtained during the summer session, during studies or after completion of course work, but must be completed prior to graduation.
Lecture: Lecture 3 hours per week.
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HUSC 4660 - Food Service/Restaurant Management Internship Credits: 12
Students are required to obtain a total of twelve (12) credit hours (320 clock hours minimum) of supervised work experience in an approved off-campus foodservice establishment prior to graduation. The hospitality internship experience may be obtained during the summer session, during studies or after completion of course work, but must be completed prior to graduation.
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HUSC 4682 - Human Development and Family Studies Internship Credits: 6
The internship is designed to provide opportunities for students to develop a better understanding of the responsibilities associated with positions that cluster around careers in Human Development and Family Studies. The course is an interface between classroom learning and the real world of work and is expected to generate the transfer of knowledge and skills gained in the classroom into competencies identified as required to successful performance in the work setting. The internship opportunity will enhance students’ personal and professional growth by providing paraprofessional work experience related to the students’ interest.
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Humanities and Philosophy |
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HUMN 2301 - Humanities Credits: 3
Prerequisites: Prerequisite: ENGL 1321 .
A study of the visual arts, music, literature and philosophy of the West and of Africa. Emphasis on learning to make critical judgments from a culturally informed perspective.
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HUMN 2301H - Honors Humanities Credits: 3
Prerequisites: Prerequisite: Acceptance into the Honors Program or a score of 20 or higher on the ACT.
Same as HUMN 2301 - Humanities , but with more required readings from the old world masterpieces and more in depth analysis of the art, music, literature and philosophy of the cultures studied.
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HUMN 2302 - Humanities II Credits: 3
Prerequisites: Prerequisite: HUMN 2301 .
cultural study of government, religion, literature, philosophy, architecture, the visual arts and music which form the basis of Western civilization. The course covers the Renaissance to the present, including African-American contributions and experiences in America. It is a continuation of HUMN 2301 which covers the Ancient and Medieval periods, Africa and Asia.
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HUMN 2310 - History of Philosophy (ACTS PHIL 1103) Credits: 3
Prerequisites: Prerequisite: ENGL 1321 .
Acquaints the student with the principal developments in philosophy from ancient Greece to the contemporary period. Emphasis placed on principal philosophers and their contributions.
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HUMN 2330 - New Testament History Credits: 3
Surveys the historical and geographical background of the New Testament period. Attention is given to the missionary journeys of Paul and his associates and the historical significance of Christianity.
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HUMN 2331 - Old Testament History Credits: 3
Prerequisites: Prerequisite: ENGL 1321 .
Surveys the history of the Hebrew people, with emphasis on their religious awareness and on geographical settings within the framework of Bible history.
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HUMN 2340 - Effective Thinking Logic Credits: 3
Prerequisites: Prerequisite: ENGL 1321 .
Acquaints the student with the principles and techniques of correct vs. incorrect reasoning in both deductive logic and inductive logic, in their relation to the basic functions of language and to the modern scientific method.
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HUMN 2351 - Introduction to Chinese Culture Credits: 3
An introduction to the culture, history, and customs of modern China designed for students who plan to study, work, or travel in China. This course includes a rudimentary introduction to spoken and written Chinese.
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Industrial Technology Management and Engineering |
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TECH 4V60 - Industrial Internship Credits: 1 to 6
Upon completion of the residence requirements for the degree in industrial technology, the student is assigned to a major industry for a semester to study the managerial functions, organizational theories and practices, product design production techniques, routing, quality control, work schedules, industrial relations and related industrial activities of modern American industry.
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TECH 1301 - Industrial Safety Management Credits: 3
Emphasize the importance of industrial safety from a managerial point of view. The course encompasses information of Safety Program Design, OSHA and EPA regulations and the importance of understanding the manager and employees’ responsibilities.
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TECH 1302 - Engineering Graphics Credits: 3
A basic course in the use of engineering graphics as a communication tool; drafting equipment familiarization; conventional representations; orthographic projections; sketching; detailed drawing, lettering, dimensioning and spatial geometry.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 2 hours per week
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TECH 1320 - Materials, Construction Procedures/Practices Credits: 3
The study of materials and their installation practices used in construction. Include structure design, developing bill of materials, and performing construction calculations to establish the cost of constructing a structure, such calculations as footing, asphalt, and maps as they relate to construction. The course also gives the student an overview of the different types of construction contracts.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 2 hours per week.
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TECH 1332 - Fundamental Electronics Credits: 3
Prerequisites: Prerequisite: MATH 1330 or MATH 1550 .
A broad overview of electronics and an introduction to the hardware and instruments used in the electronics industry. Provides a coverage of the fundamentals of electricity and magnetism. Emphasis is on DC circuits. Course also includes a study of the generation of alternating current and voltage, AC measuring instruments, treatment of various combinations of resistance, inductance and capacitance in AC circuits, power, resonance and transformers.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 2 hours per week.
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TECH 1360 - Introduction to Manufacturing Processes Credits: 3
Prerequisites: Prerequisite: MATH 1330 or MATH 1550
An introductory study of manufacturing processes. Included are manufacturing materials, chip removal, material fusion, shaping, molding, extrusion. An overview of the latest technology used in the manufacturing industry. Such as Just- In- Time Manufacturing, Computer Aided Manufacturing, Smart Machine, and Artificial Intelligent, Computer Integrated Manufacturing, LEAN and tours to local manufacturing industries.
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TECH 2100 - CO-OP Seminar Credits: 1
Job orientation, career counseling and placement orientation are the key focus of this Course. The course emphasizes the importance of being able to ex- press what has been learned in all courses and selling it to a potential employer.
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TECH 2308 - Strength of Materials Credits: 3
Prerequisites: Prerequisites: MATH 1330 , MATH 1340 or MATH 1550 .
Application of the principles of statics and dynamics to problems including force analysis, centroids and moments of inertia, behavior of materials subject to tension, compression, shear and bending, and interpretation of related test data.
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TECH 2309 - Robotics Credits: 3
Prerequisites: Prerequisites: MATH 1330 , MATH 1340 OR MATH 1550 , and TECH 1360 .
This course introduces students to robotics technology and its applications for industries, businesses and domestics. The course deals with introductory and fundamental principles, safety, justification, programming concepts, and projects using applied engineering design process. Theory and industrial applications explore the general and technical aspects of industrial robots, providing a comprehensive overview of robotic systems and its subsystems. Robotics is a very comprehensive, applications-oriented field of study, and involves different technical areas, such as electrical principles, electronic devices, digital principles, electromechanical fundamentals, basic programming techniques, hydraulics, pneumatics, and basic manufacturing processes. The course includes laboratory, designing, building and programing activities.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 2 hours per week.
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TECH 2315 - Site Planning & Layout Credits: 3
Prerequisites: Prerequisites: MATH 1330 and MATH 1340 /MATH 1550 and TECH 1320
A study of the use of range and direction, coordinates, elevations, record systems, boundary survey, leveling, property descriptions, traverses, and maps to determine sites selection. Determine how infrastructure, soil conditions, climate, drain and environmental conditions impact cost. A project integrating all knowledge gained is required of each student. Minimum requirements for projects include a written report, oral presentation, and a power point presentation.
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TECH 2321 - Codes, Specifications and Law Credits: 3
Prerequisites: Prerequisites: TECH 1320 .
Complete coverage of one nationally recognized code system, plus cross referencing with the others. Introduction to legal problems in construction through the study of business law with focus on the laws related to construction business accounting, progress payments, OSHA regulations, licensing requirements. The utilization of actual plans and specifications of existing projects enables students to increase their knowledge of real world experiences.
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TECH 2322 - Heavy Equipment Materials Handling Credits: 3
Prerequisites: Prerequisites: TECH 1320 , MATH 1340 /MATH 1550 .
Heavy Equipment is an intermediate level Construction Management course devoted to educating the future construction manager about the different types of large construction equipment, their selection, operation, and management. A majority of class time is devoted to mathematical calculations related to the operation and use of heavy construction equipment.
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TECH 2331 - Industrial Electronics Credits: 3
Prerequisites: Prerequisites: TECH 1332 .
This course investigates the use of electronics in industrial settings and examines the various principles of electronic control of industrial processes. This course will follow an industrial process model as found in modern industry. The focus will be placed on underlying concepts and principles, rather than circuit design. This course also provides an introduction into how electronics are implemented in various aspects throughout industry.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 2 hours per week.
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TECH 2332 - Electronic Assembly Technology Credits: 3
Prerequisites: Prerequisites: TECH 1332 and 2304.
A study of methods used in the development and construction of electronic circuits. Covered areas include techniques of component layout, chemical processes for etching and finishing, printed circuit board development including the use of photosensitive emulsions.
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TECH 2333 - Electronic Devices Credits: 3
Prerequisites: Prerequisite: TECH 1332 .
A coverage of semi-conductor devices with emphasis on the flow and control of current at the P-N junction. Devices to be studied include diodes, transistors (BJT, UJT, and FET), and pnpn switches. Introduction to Integrated Circuit Technology.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 2 hours per week.
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TECH 2334 - Electronic Analysis and Design Credits: 3
Prerequisites: Prerequisites: TECH 1332 , TECH 2333 .
A second course in electronic devices with emphasis on the mathematical modeling of electronic devices and the techniques used in the analysis and design of electronic circuits. Study of small and large signal amplifier models, the hybrid-pi model, frequency response and multi-stage circuits.
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TECH 2335 - Circuit Analysis I Credits: 3
Prerequisites: Prerequisite: TECH 1332 .
Basic circuit concepts, definitions and analysis of resistive circuits with DC sources. Coverage of circuit theorems and the methods used in the analysis of circuits with two or more voltage or current sources.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 2 hours per week.
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TECH 2355 - Exploring Technology Manufacturing Credits: 3
Prerequisites: Prerequisites: Sophomore status in major with approval from advisor and departmental head.
Explores major concepts related to the manufacturing industry. Emphasis on student activities, demonstrating communications, industry concepts and presenting exemplary educational delivery systems.
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TECH 2361 - Manufacturing Process and Materials Credits: 3
Prerequisites: Prerequisites: TECH 1360 ; MATH 1330 /MATH 1550 , MATH 1340
This course covers characters of materials and their adaptability to various manufacturing processes and includes lectures on Manufacturing Technology and laboratory practices.
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TECH 2367 - Manufacturing Process Assembly Credits: 3
Prerequisites: Prerequisites: TECH 1302 , TECH 1360 , MATH 1330 /MATH 1550 , MATH 1340 and TECH 1360 .
This course deals with advanced manufacturing planning, processing and assembling of products with casting, forming, shaping, machining, finishing and joining methods. Students gain experiences in designing, process planning, decision making, costs analysis, tooling, measurement, programming and economic factors involved in production of parts and products. Students apply principles, concepts of tooling and technology learned to design, analyze, process and make products using a CNC lathe and 3-D Printer.
Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 2 hours per week.
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TECH 2600 - CO-OP Internship Credits: 6
Cooperative Education (Parallel) provides for students to work part-time and attend classes on campus. Designed to provide part-time meaningful work experience to enhance the students’ educational programs and allow “hands-on” job training directly related to their majors.
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