Course Descriptions

This course explores the economic, political, social and cultural history of the Finger Lakes region, from its early Native American origins to the present, focusing on the unique development of this part of New York State within the larger context of United States history. Using an interdisciplinary and multimedia approach, the course will cover such topics as the sources and methods of local/regional history, native-European contacts in the 17th and 18th centuries, the regional impact of the American Revolution, the War of 1812, the Civil War and the Industrial Revolution, and more recent developments in the areas of transportation, business, viticulture, education and tourism.

• History
• 3 Credit(s)
• (3) Contact Hour(s)

This course begins the exploration of the social, political, economic, intellectual and cultural development of the United States, from the pre-Columbian era to 1865. Topics include: the first European settlements, the American Revolution, the Age of Jefferson, Westward Expansion, Slavery and the Old South, and the Civil War. This course carries SUNY General Education US History and Civic Engagement Credit.

• History
• 3 Credit(s)
• (3) Contact Hour(s)

Modern U.S. History explores the social, political, economic, intellectual and cultural development of America after 1865. It covers such topics as Reconstruction, industrialization, Western expansion, the Progressive era, the Great Depression, the New Deal, WWI and WWII, America's rise as a world power, the Cold War, the Civil Rights movement, Vietnam, Watergate, the Reagan Revolution and the post-9/11 War on Terror. This course carries SUNY General Education US History and Civic Engagement Credit.

• History
• 3 Credit(s)
• (3) Contact Hour(s)

A survey of the political, economic, intellectual, and cultural development of major early global civilizations, from the Agricultural Revolution (c. 10,000 B.C.E) to the sixteenth century C.E., and their frequent interactions. The course also examines the origins of many of the world's foremost religions (Judaism, Christianity, Buddhism and Islam), and considers the myriad ways the ancient, medieval and pre-modern eras have shaped the contemporary world. This course carries SUNY General Education World History and Global Awareness credit.

• History
• 3 Credit(s)
• (3) Contact Hour(s)

A survey of modern world history since 1500; from the European colonization of the Americas in the 16th-17th centuries, to the 18th century Atlantic Revolutions, the 19th century Latin American Wars of Independence and the "Scramble for Africa," the Ming and Qing dynasties of China, the Meiji Restoration in Japan, the Russian Revolution, the 20th century age of total War, the Arab-Israeli conflict, the Chinese Cultural Revolution, and the Fall of the Soviet bloc Significant attention will be given to the frequent, and consequential, interactions between global civilizations and cultures during the "Age of Overseas Discovery," the "New Imperialism" of the Victorian era, World Wars I and II, the Great Depression, the birth of the atomic age, the Cold War, the post-1945 era of decolonization, and emergence of the European Union and the Third World. This course carries SUNY General World History and Civic Engagement credit.

• History
• 3 Credit(s)
• (3) Contact Hour(s)

This course introduces students to the historical and cultural experiences of the various indigenous populations of North America. Additionally, special emphasis will be given to a number of specific indigenous groups within the 10 cultural regions of North America as we examine this topic from a compassionate yet unromanticized historiographical and cultural perspective. In short, we will work from the premise that Native Americans were active participants in producing that past, both before and after the European contact as opposed to being solely victims of oppression; we do this in order to gain a greater appreciation for their rich and diverse history and cultural status today. Through the lens of anthropology and history, this course will discuss and examine the various native cultures of North America including their origins and cultural development through time; the underlying similarities and the wide range of variability within these native societies; the impact of European cultural systems on these groups, and finally, we examine Native American societies as they are today. This course carries SUNY General Education World History and Global Awareness AND Diversity: Equity, Inclusion and Social Justice credit. Prerequisite: Take ENG-101 with a Minimum Grade of C-

• History
• 3 Credit(s)
• (3) Contact Hour(s)

This course focuses on the era of global conflict between 1870 and 1945, from the Franco-Prussian War, the trenches of the 1914-18 Western Front and the beaches of WWII Normandy and Iwo Jima, to the Holocaust, the birth of the atomic age and the dawn of the Cold War. The First and Second World Wars were history's first modern, industrial, technological, multidimensional, total and global conflicts, whose legacy continues to shape the world today. Of particular interest will be the crucial interaction between war and society: how societies give form and substance to modern conflict and how wars, in turn, spark dramatic social, political and economic change. Prerequisite: Complete ENG 101 or Permission of Instructor.

• History
• 3 Credit(s)
• (3) Contact Hour(s)

This course is a global history of medicine and disease, from antiquity to the present. It investigates the manifold ways in which plague, smallpox, typhus, syphilis, typhoid, cholera, tuberculosis, scurvy, malaria, influenza, COVID and other diseases have shaped human history, from the Paleolithic era, to ancient Egypt, Greece, and Rome, the medieval Christian and Islamic worlds, the Age of Exploration, the Industrial Revolution and beyond. It also explores how civilization and human activity (agriculture, urbanization, trade, imperialism, war, migration, medical and technological progress etc.) have, in turn, influenced the origins and course of diseases, and generated history's greatest epidemics and pandemics. Prerequisite: Complete ENG-101

• History
• 3 Credit(s)
• (3) Contact Hour(s)

This course focuses on "America's Century," from its victorious participation in the Second World War, through its rise to global political, military, economic and cultural preeminence during the Cold War, to the present. Using a variety of media and striking a judicious balance between foreign policy and domestic developments, this course covers the events, personalities and issues that have shaped Modern America. Major topics include, WWII, birth of the atomic age, McCarthyism, the mass consumer society of the 1950s, Cold War crises in Berlin, Cuba, Korea and Vietnam, LBJ's "Great Society," civil rights movement, Nixon and Watergate, the space race, Ford-Carter Years, Reagan Revolution, Clinton's Middle Way, America after 9/11 and the Obama presidency. Prerequisite: Take ENG-101 with a Minimum Grade of C-

• History
• 3 Credit(s)
• (3) Contact Hour(s)

A course developed around major themes that will be approached from the perspective of various academic disciplines. This course is designed to facilitate in depth study of the topics selected each semester. The Honors Seminar will alternate between problem topics such as "Challenges of the Technological Society" and such philosophical considerations as "Justice: Absolute and Transitional Aspects." Open to all students interested in a particular seminar topic as well as Honors students. See Honors Director for details. Prerequisite: Take ENG-101 with a Minimum Grade of C-

• Honors
• 3 Credit(s)
• (3) Contact Hour(s)

This course is designed to provide an overview of the Tourism Industry. The student will be exposed to the various components which comprise Tourism. There will be opportunities for the student to observe the Tourism Industry thorough field experiences. This course provides the basis for further study in the Hospitality Programs. Students enrolled in this course, as an elective, will have the opportunity to explore another business-related field as a career option.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

An overview of the history, organizational structure, and economics of the hotel business and the career opportunities in the hospitality industry. The emphasis of the course will be an examination of the technical operations integral to hotel and resort management. Areas of study will include: hotel and resort operations; front office operations; food, beverage and restaurant operations; housekeeping and engineering; sales; staff management; and guest service.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

This course is designed to expose students to the many career choices available within the hospitality industry. Student in Tourism Management, Food and Beverage Management and Hotel and Resort Management and Culinary Arts will meet together once weekly to explore the many facets of the industry they will study. Students will learn career building skills as well as developing a professional network so vital to the hospitality industry. Student will gain input from guest speakers in addition to the faculty to expand exploration beyond the classroom. Development of professional skills through service learning opportunities as well as industry experience will be emphasized throughout the course.

• Hospitality
• 1 Credit(s)
• (2) Contact Hour(s)

This course will provide detailed analysis of the policies and procedures utilized in managing the rooms division of a hotel. Predominant areas of study will include the front office and housekeeping. The student will explore guest check-in and check-out, front office operations and structure, reservations and the switchboard, the accounting process, and the night audit. The day-to-day functions of an effective housekeeping department, cleanliness standards, housekeeping procedures, inspecting, and cleaning supplies and equipment will also be discussed. Each student will focus on methods for cultivating a service-oriented attitude in rooms division employees.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

This Class is designed to give food and beverage students knowledge in the operation of beverage based hospitality enterprises ranging from coffee houses to bars and taverns. Identifying and serving target markets purchasing and inventory controls, and risk management as well as basic of mixology are topics of study. Students will also study current market trends as well as laws concerning sales and service of alcoholic beverages.

• Hospitality
• 1 Credit(s)
• (1) Contact Hour(s)

A comprehensive introduction to procedures and practices involved in services marketing and sales, such as: product research; development and packaging; pricing strategies; advertising and branding; marketing research and market evaluation; promotions; customer relationship management; the sales process lead to close; component parts of a sales presentation; converting features to benefits; and hospitality distribution channels. Focus is placed upon marketing cooperation with all other business functions and disciplines.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

This course is designed to provide an in-depth study of the variety of organizations and strategies utilized to market a destination. The student will study marketing management as it relates to a destination. The student will be exposed to the structures of destination marketing organizations, funding sources, and operations. There will be opportunities for the student to apply marketing management theory, utilizing authentic destination/marketing organizational models. This course provides an understanding of the various careers in destination marketing organizations.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

Hospitality law is designed to introduce the student to the legal issues surrounding the practices of the hospitality industry. Topics to be covered include, but are not limited to: contract law, negligence, bailment, rights of innkeepers, rights of guests, legal responsibilities connected with travel and tourism, liability with respect to the sale of food and alcohol, regulations and licensing, employment issues, and safety and security issues affecting the hospitality industry.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

This course is designed to provide an introduction to the principles of event management. A conceptual framework will be developed through definitions, models, and the utilization of case studies. The student will learn how to formulate event tourism strategies for destinations. The planning, development, management, and implementation of festivals, entertainment events, corporate events, cultural events, and sports events will be the focus of study. Specific topics will include event studies, bid preparation, public and corporate sponsorship, negotiations, and volunteer staff management. Students will have the opportunity to volunteer and participate in a variety of authentic events and festivals.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

This course is designed to give an in-depth look and experience of running a foodservice orevent business. Students in this course will learn to write critiques, plan events, write menus, conduct professional interviews and learn the different types of service methods. This is the capstone course for online Hospitality students only. Prerequisite: Complete HOS-105 and Permission of Instructor.

• Hospitality
• 5 Credit(s)
• (5) Contact Hour(s)