3 Credits
Introduces theories and practices of theatrical design. Emphasizes scene design, property design, costume and/or makeup design, lighting design, and design collaboration skills. One lecture, four lab hours. Prerequisite: THE 106.
3 Credits
Develops ability to carefully read and analyze plays. Employs scripts from various periods and genres to explore theatre as a written, visual, and collaborative art form. Prerequisite: ENG 101
3 Credits
Introduces basic techniques of writing for the stage and screen, with emphasis on structure/development, storytelling through dialogue, dramatic action, characterization, and continuous revision through workshop process. Prerequisite: Completion of ESL/ENG 100 or by placement.
3 Credits
Participation in auditions, rehearsals, and production of a Children's Theatre play. Includes reading, analysis, and interpretation of children's theatre literature. Play performed before children in one of several possible settings, e.g., at the College, area schools, recreational sites, or hospital. One lecture hour, four laboratory hours.
3 Credits
Introduces principles and procedures in designing and executing theatre and concert lighting. Examines the operation of lighting instruments and equipment. Two lecture, three laboratory hours.
3 Credits
Emphasizes sound reinforcement for live theatre and concert productions. Examines sound design and the production of sound effects in a theatrical context. Introduces basic audio recording for sound designers. Two Lecture, three lab hours as arranged with instructor.
1 Credits
Introduces students to professional practical experience in production and/or performance aspects of theatre in an off-campus setting. Prerequisites: THE 101, THE 103, THE 106.
1 Credits
Introduces students to professional practical experience in production and/or performance aspects of theatre in an off-campus setting. Prerequisites: THE 101, THE 103, THE 106.
1 Credits
Introduces students to professional practical experience in production and/or performance aspects of theatre in an off-campus setting. Prerequisites: THE 101, THE 103, THE 106.
3 Credits
Overview of the tourism and hospitality industries and the role of customer service in the industry. Studies industry leaders and the different forms of industry businesses, such as independent, chain, franchised and e-commerce. Covers the daily functions of lodging and food service: management, marketing, physical facilities, human resources, cost controls and technology. Presents career options within attractions, catering, casinos, cruise ships, club management, meetings and events, resorts, restaurant management and exhibitions. Fall Face to Face only; Spring online only.
3 Credits
Focuses on the organization and structure of hotel operations. Addresses organization and management responsibilities within each department, including the front office, housekeeping, engineering, and security. Examines the role of the sales and marketing department in the financial success of the hotel, and food and beverage services for their important part in the overall hotel product. Fall only.
3 Credits
Explores all aspects of management and service of food and beverages from the customer's viewpoint as a means of understanding what makes a successful food service business. Provides a basis for understanding the responsibilities and challenges in the management of food and beverage businesses. Spring only.
3 Credits
Examines each major geographic region of the world, studying the geographic character of specific regions as a tourism setting. Analyzes cultural, physical, and tourism characteristics of the locations to determine what attracts visitors to the area. Fall only.
3 Credits
Examines all aspects of event management, ranging from feasibility studies and operational planning to the importance of customer service. Evaluates marketing strategies that minimize risks and maximize audience satisfaction. The semester project entails producing an event. Spring only.
3 Credits
Examines the different segments of the conventions and meetings market. Includes the development of a marketing plan for a specific property, and a service function organization plan, including detailed information on room setups, food and beverage functions, audiovisual equipment, and other aspects of group meeting business. Fall only. Prerequisites: THM101, BUS101, and ENG101 or permission of instructor.
3 Credits
Examines marketing in the tourism industry, including collaborative efforts between hotels and resorts, airlines, restaurants, and tourism destinations. Explores differences between service and product marketing to demonstrate the complexities of marketing within the industry. Topics include research and analysis, plans and strategies, marketing segmentation and trends, partnerships, packaging, the distribution mix and the tourism trade, advertising, public relations, and pricing and evaluation. Prerequisites: THM101, ENG101, and BUS101 or permission of instructor.
3 Credits
The course introduces the student to the profession of the Veterinary Technician. The role of the veterinary technician in private practice and non-practice settings will be examined. This course will also look at the history of the profession, certification process, personal and emotional issues confronting veterinary technicians. Recognition of the common species of domestic animals and the common breeds within each species will be covered. Students will develop an understanding of common husbandry practices and terms used that apply to each species. Fall only. Pre-requisite: Acceptance into Veterinary Technology Program. BIO123/BIOLB3 as co-requisite.
1 Credits
Emphasizes the mathematical concepts and skills used in the practice of Veterinary Technology. Topics include dosage calculations, fractions, percentages, percent solutions, fluid therapy and CRI's. Emphasis will be placed on how these techniques are used in the administration of medications and treatments for patient use. Co-requisite: VET102 and BIO123/BIOLB3.