Course Descriptions

In this course participants study and apply non-verbal techniques to create physical theatre performance. The course emphasizes the use and understanding of facial expressions, gestures, and pantomime. Various mime techniques, including those of Decroux and Montanaro, are taught.

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

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

A workshop in directing techniques with emphasis on play interpretation, casting, stage movement, character development, rehearsals and performance. Prerequisite: Take THE102 with a Minimum Grade of C-.

• Theater
• 3 Credit(s)
• (6) Contact Hour(s)

This course is an exploration of the history and genre of drama. By analyzing some of the best-known plays throughout theatre history and how they were performed, students will deepen their understanding of dramatic literature and performance. During the course students will decide on a particular area of research in order to write a critical analysis focusing on one or more play(s). The course culminates in a project focusing on one creative endeavor and reflecting on their chosen area of study. This course is appropriate for students in the Theater track or Humanities track, and also meets the general education Humanities or Art requirement.

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

Students will receive credit for working on the construction of scenic elements and providing other pre-production support for current productions. The course is open to all students and can be taken more than once. This course is graded satisfactory/unsatisfactory.

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

This course surveys the global origins and development of theatre from its Antiquity to the 18th century within their historical, social, political and economic contexts. Theatre architecture, theatre technology, design concepts, acting styles, and significant dramatic works will be explored. Theatre traditions of non-Western cultures are also included. Prerequisite: ENG 101 This course carries SUNY General Education Humanities and World History and Global Awareness credit. Prerequisite: Take ENG-101 with a Minimum Grade of C-.

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

This course surveys the global development of theatre from the late 18th century to the present within its historical, social, political and economic context. Theatre architecture, theatre technology, design concepts, acting styles, and significant dramatic works will be explored. The course also includes the discussion of theatre traditions of non-Western cultures. Prerequisites: ENG 101 This course carries SUNY General Education Humanities and World History and Global Awareness credit. Prerequisite: Take ENG-101 with a Minimum Grade of C-.

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

Off-Campus work experiences allow students to receive college credit for working in the theatre. Internships can, but are not limited to, theatre management, production, or performance. Students can earn between 1 - 3 credit hours depending on the length of the internship and the number of hours worked.

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

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

This course is designed to introduce students to the world of growing grapes, winemaking and wine appreciation. Orientation into the Viticulture and Wine Technology AAS program will occur in this class. Classroom topics include cultural history and geography, plant taxonomy and anatomy, wine producing regions, viticultural cycles, general winemaking operations and important factors influencing wine styles. There is a wine tasting portion of the class where students will learn to distinguish wines and how to read a wine label. This class will focus on the New York state wine industry.

• Viticulture & Enology
• 3 Credit(s)
• (3) Contact Hour(s)

This course is designed to introduce students to the world of grapevines, autumn and winter viticultural practices, and thinking about a vineyard and grape growing from a scientific point of view. Orientation into the Viticulture and Wine Technology AAS program will occur in this class. Classroom topics include grapevine taxonomy and anatomy, wine producing regions, viticultural cycles, viticultural history, and fall and winter vineyard practices. Tasting wines will be integrated into this class to better understand the Finger Lakes and the NY regional wine styles, and this class will present a focus on the New York state wine industry.

• Viticulture & Enology
• 2 Credit(s)
• (2-1) Contact Hour(s)

This course will survey the varied wine regions and wine styles across the European continent, and will examine the unique geographic, cultural, and historical context of these unique growing regions. While learning about the wine producing regions and nations that make up the classical wine canon, the students will taste 4-8 wines per class, and will learn an analytical framework and methodology to evaluate, describe, record in a journal, and verbally communicate the wine quality and character to their classmates.

• Viticulture & Enology
• 1 Credit(s)
• (1-1) Contact Hour(s)

This course will survey the varied wine regions and wine styles across the American, African, Australian, and Asian continents, and will examine the unique geographic, cultural, and historical context of these unique growing regions. While learning about the wine producing regions and nations that make up the classical wine canon, the students will taste 4-8 wines per class, and will learn an analytical framework and methodology to evaluate, describe, record in a journal, and verbally communicate the wine quality and character to their classmates.

• Viticulture & Enology
• 1 Credit(s)
• (1-1) Contact Hour(s)

This course is designed to introduce students to current techniques used while managing a commercial vineyard. Students completing this class will understand how to maintain appropriate vigor and productivity of a vineyard once it is established. Topics covered include: site analysis; varietal selection; trellising methods; nutrient needs of vines; diseases and insect pests of grapevines; crop regulation; breeding; grafting; vineyard floor management; and harvest determinations. A significant portion of the class will be dedicated to pruning. Viticulture safety issues will be addressed.

• Viticulture & Enology
• 3 Credit(s)
• (2-2) Contact Hour(s)

This field course is designed to develop relevant skills for summer maintenance of a commercial vineyard. Requirements will include: 105 hours of work at an approved vineyard; attending 25 hours of workshops dealing with seasonal vineyard operations; and participating in 15 hours of classroom discussion and lecture about their own and other students' activities in their own work experiences. Students will maintain journals on their work experiences, and keep track of their hours of different activities. The focus will be on vineyard maintenance for maximum health and productivity of vines. Prerequisite: Take VIT-105 with a Minimum Grade of C-.

• Viticulture & Enology
• 5 Credit(s)
• (2.67-2.33) Contact Hour(s)

Students will become familiar with juice and wine analyses that are used when making a commercial wine from grape ripening through initial wine stabilization. Analytical methods (e.g. testing juices for sugar, acid and pH) are some of the skills that will be studied. Students will also study strategies for cleaning and maintaining the laboratory. Common mathematical and chemistry winemaking problems are embedded throughout this course. Identification and proper use of laboratory equipment will be integral to the course. Co-requisite: CHM-121.

• Viticulture & Enology
• 2 Credit(s)
• (2-1) Contact Hour(s)

This course is designed for students already familiar with the basics of viticulture. Lecture topics covered will include integrated pest management, canopy management, foliar sampling, sustainable management practices, and how cropping systems affect vine vigor. Labor management and grape contracts will be discussed. A team sustainability project will be completed focusing on a sustainability issue pertinent to the Finger Lakes wine growing region. A site selection project will be completed by evaluating and theoretically developing a real site for its potential as a vineyard. Prerequisite: Take VIT-105 with a Minimum Grade of C-.

• Viticulture & Enology
• 3 Credit(s)
• (3) Contact Hour(s)

This course meets with VIT 200 Vineyard Management. The course is designed for students in the viticulture track of the viticulture and wine technology program planning to transfer to a four year institution. Lecture topics covered include topics in integrated pest management practices. A site selection project will be completed by evaluating and theoretically developing a real site for its potential as a vineyard. Prerequisite: Take VIT-105 with a Minimum Grade of C-.

• Viticulture & Enology
• 1 Credit(s)
• (1) Contact Hour(s)

This course facilitates a field experience for second year viticulture and wine technology students to develop relevant skills in current practices for harvesting and processing grapes into wine at a commercial vineyard and/or winery. Students gain hands on experience in fermentation management as well as winery safety, equipment and sanitation. Requirements include 75 hours of work at an approved winery, attending 20 hours of workshops dealing with seasonal winery operations, and participating in 15 hours of classroom discussion about their own and other students' work experiences. Students will maintain journals on their internships, and keep track of their hours of different activities. Co-requisite: VIT-210.

• Viticulture & Enology
• 4 Credit(s)
• (2.33-1.67) Contact Hour(s)

This course is designed to introduce second year viticulture and wine technology students to the science of winemaking. Topics covered include: microbiology of wine yeast and bacteria; and the importance of sanitation in the winery. Students will study and perform the processes of wine cellar operations from vineyard through fermentation, and the early stages of initial stabilization of young wines. Students will become familiar with various winemaking equipment including a stemmer/crusher, press, must pumps, juice and wine pumps, and other fermentation tools. Techniques and reasons for using various winemaking additives from harvest through stabilization will be explored. Work orders, common in winery environment, will be introduced, used and created by students throughout the course so the student is prepared to track information throughout harvest and winemaking. Prerequisite: Take CHM-121 and VIT-115 with Minimum Grade of C-.

• Viticulture & Enology
• 4 Credit(s)
• (2-4) Contact Hour(s)