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EPY 102 - Applied Creativity
Provides learners with the knowledge, tools, and techniques to enhance creative applications in problem solving.
Credits 3
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EPY 150 - Strategies for Academic Success
Emphasis on acquisition of learning strategies and study skills for success in college courses. Topics include lecture learning and note-taking, text and reading comprehension strategies, principles of learning and memory, time management, test taking skills, basic essay construction, and motivation. Applies strategies in student-chosen, concurrently enrolled class.
Credits 3
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EPY 250 - Strategies for Academic Success
Emphasis on acquisition of learning strategies and study skills for success in college courses. Topics include lecture learning and note-taking, text and reading comprehension strategies, principles of learning and memory, time management, test taking skills, basic essay construction, and motivation. Applies strategies in student-chosen, concurrently enrolled class.
Credits 3
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EPY 303 - Educational Psychology
General principles, theories, and recent research evidence regarding human development, human learning and human motivation, especially as they pertain to classroom instruction.
Credits 4
Prerequisites Acceptance into COE and completion of a minimum of 33 credits.
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EPY 451 - Foundations of Educational Assessment
Introduction to testing, measurement, and evaluation related to instructional problems, construction and use of teacher-made tests, survey of standardized tests, test interpretation, and basic statistical procedures.
Credits 3
Prerequisites Completion of or concurrent enrollment in EPY 303 and junior-level standing.
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EPY 452 - Counseling/Consultation Skills for Classroom Teachers
Human relations development skills for use in the classroom setting, with emphasis on parent-school relations and parent conferences. Meets certification requirements for pre-service teachers. Section A for prospective elementary teachers; Section B for prospective secondary teachers.
Credits 1
Prerequisites Completion or concurrent enrollment in EPY 303.
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EPY 499 - Special Topics in School Counseling and Human Development Services
Specialized instruction in counseling and human development services concerned with specific problem areas or specific approaches to counseling and delivery systems. Specific topics designed to help students develop in-depth understanding of particular topic or issue.
Credits (1-3)
Prerequisites Consent of instructor.
May be repeated to a maximum of six credits.
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ESL 101 - Communicating in English I
Integrated skills course providing communicative practice in speaking, listening, reading, and writing at the beginning level. Emphasis on basic grammatical structures enables students to expand oral and written competency.
Credits (1-3)
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ESL 102 - Communicating in English II
Comprehensive course at the high beginning level which reinforces reading, writing, speaking, listening and grammar skills. Lessons organized thematically with activities that simulate real oral and written communication and build self confidence and fluency.
Credits (1-3)
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ESL 103 - Communicating in English III
Intermediate multi-skilled approach to communicating in English. Emphasizes oral and written competence as preparation for advanced English study in an academic setting. Focuses on oral interaction, reading strategies, vocabulary development, and written rhetorical patterns.
Credits (1-3)
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ESL 104 - Communicating in English IV
Integrated skills course providing communicative practice in speaking, listening, reading, writing, and grammar at a high-intermediate level. Exposure to new vocabulary via high interest academic topics.
Credits (1-3)
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ESL 105 - Communicating in English V
Multi-skilled approach to communicating in English. Focus is on oral interaction, reading strategies, vocabulary development, and composition at a low-advanced level.
Credits (1-3)
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ESL 106 - Communicating in English VI
Advanced level integrated skills course focusing on academic speaking, listening, reading, and writing. Emphasizes problem solving and error correction.
Credits (1-3)
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ESL 107 - Computer Assisted ESL I
Instructor guided and computer assisted skills development for beginning to intermediate ESL learners in reading, vocabulary, pronunciation, listening, grammar and writing. Enrollment is limited to non-native speakers of English.
Credits 1 - 3
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ESL 108 - Computer Assisted ESL II
Instructor guided and computer assisted skills development for high intermediate to advanced ESL learners in reading, vocabulary, pronunciation, listening, grammar and writing. Enrollment is limited to non-native speakers of English.
Credits 1-3
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ESL 110 - Pronunciation and Listening Comprehension — Beginning
Through a series of extensive listening activities, students learn effective listening strategies, which, in turn lead to language acquisition. The sound system, stress and intonation, and rhythm of spoken English introduced.
Credits (1-3)
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ESL 112 - Basic English Grammar
Introduces the rudimentary syntactic structures of English, promoting the development of speaking, listening, and writing skills as well as situationally appropriate usage.
Credits (1-3)
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ESL 113 - English for Hospitality - ESL
Focuses on phrases, vocabualry and idioms used by hospitality professionals. Particular emphasis on realistic and integrated communication tasks that build fluency for English language learners.
Credits 1-3
May be repeated to a maximum of six credits.
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ESL 114 - Business English ESL
Focuses on phrases, idioms, vocabulary and expressions used in American business. Emphasizes listening, speaking and writing in communicative and business contexts.
Credits 1-3
May be repeated to a maximum of six credits.
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ESL 116 - Beginning Speaking and Listening
Emphasizes listening/speaking strategies and introduces academic rhetorical patterns. Orients students to reduced pronunciation and stress and intonation patterns in “everyday” English.
Credits (1-3)
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ESL 117 - Beginning Reading and Writing
Integrated pre-academic reading and writing class emphasizing content comprehension, vocabulary development, effective reading strategies, outlining, note-taking, and expository writing.
Credits (1-3)
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ESL 120 - Intermediate Pronunciation
Designed to help students improve pronunciation and discrimination of English sounds. Focuses on English vowel and consonant production as well as stress and intonation patterns in connected speech.
Credits (1-3)
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ESL 121 - Intermediate Grammar — Part I
Targets grammar points from a communicative perspective. Emphasis on the basic English verb system, including modal auxiliaries, phrasal verbs, and irregular verbs. Introduces gerunds and infinitives and basic clauses. Focuses on oral communication.
Credits (1-3)
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ESL 122 - Intermediate Grammar — Part II
Targets more advanced points of the verb system including passive voice, time frames and time shifting to fine-tune discourse. Introduces conditionals; adjective, noun, and adverbial clauses; reflexive and reciprocal pronouns; and embedded questions. Focuses on written communication.
Credits (1-3)
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ESL 123 - Intermediate Reading and Discussion
Enhances development and fluency of vocabulary through reading and discussion at a low intermediate level. Short, high-interest reading selections prepare students to process the English language both orally and in writing.
Credits (1-3)
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ESL 124 - Intermediate Reading and Vocabulary
Short fiction and non-fiction readings on American culture and education. Vocabulary and study of words, meanings, and synonyms. Words selected from intermediate-range frequency lists. Group and individual work.
Credits (1-3)
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ESL 125 - Intermediate Reading and Writing
Reading and writing integrated via current topics of interest to ESL learners. Explores the connection between reading and writing in stimulating contexts.
Credits (1-3)
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ESL 126 - Grammar for Communication
For the student who is fairly fluent but continues to make errors that interfere with communication. Focuses on accurate syntax in oral and written communication by teaching and applying self-editing, self-correcting strategies.
Credits (1-3)
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ESL 127 - Intermediate Composition
Sentence variety and practice in expressing complex ideas in written form. Emphasis on different ways of writing complete sentences.
Credits (1-3)
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ESL 128 - Intermediate Conversation: Special Topics
Develops conversational skills and strategies while exploring special topics such as American culture, environment, economy, business, and current events.
Credits (1-3)
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ESL 129 - Intermediate Speaking and Listening
Students build fluency and accuracy of their listening and speaking skills through an integrated, thematic approach. Listening skills include listening for main idea, details, emotions, and context. Speaking skills include conversation, discussion, presentation, and interviewing.
Credits (1-3)
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ESL 130 - Vocabulary and Idioms of American English-Int/Adv
Focuses on academic vocabulary (learning affixes and 300 common Latin and Greek bases) and on idiomatic English (400 American idioms are covered).
Credits (1-3)
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ESL 131 - Advanced Grammar
Emphasizes formal rules of grammar, which are embedded in communicative contexts to help students internalize English structures. Written and oral practice helps students bridge the gap between knowing and using grammatical structures correctly. Intended for ESL students who already have a solid foundation in the fundamentals of English grammar.
Credits (1-3)
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ESL 132 - Advanced Applied Grammar
Focus on the grammar of written English in academic contexts. Students learn time frames and self editing, rather than grammar in isolation.
Credits (1-3)
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ESL 133 - Advanced Reading and Discussion
Reading, discussion, and study skills. Understanding vocabulary in context, complex grammatical structures in reading passages, and the content of academic topics. Organizing and processing information in both oral and written English.
Credits (1-3)
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ESL 134 - Advanced Reading and Vocabulary
Approaches reading as a problem-solving process with emphasis on critical thinking skills, grammatical structure analysis, and vocabulary acquisition. Incorporates a variety of text patterns from editorials to literature. Word study focuses on the attainment of roots, stems, and affixes.
Credits (1-3)
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ESL 135 - Advanced Reading and Writing
Process approach to developing advanced writing skills. Readings from various disciplines and writing assignments improve fluency, essay test taking ability, and research paper writing.
Credits (1-3)
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ESL 137 - Advanced Composition
Paragraph development, unity, coherence, and logical presentations studied and practiced. Polishes the writing of students whose native language is not English.
Credits (1-3)
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ESL 138 - Advanced Academic Writing
Academic writing skills for specific purposes: exposition, argumentation, persuasion, and analysis. Critical thinking and writing encouraged through reading and responding to fiction and nonfiction.
Credits (1-3)
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ESL 139 - Advanced Speaking and Listening
Advanced auditory retention span, repetition, and memorization. Emphasis on pronunciation of English vowels and diphthongs which are especially difficult for ESL students. Group exercises and individual work.
Credits (1-3)
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ESL 140 - Independent Study
Individual instruction in one of the following areas: speaking and listening; grammar; reading and vocabulary; or composition. One-hour weekly meetings and individualized laboratory work on the weekly meetings and individualized laboratory work on the topic agreed to by the student and instructor.
Credits (1-3)
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ESL 141 - Technical English for ESL
Prepares non-native speakers to engage effectively in business and technical situations. Students practice oral and written communication of specialized English at the high-intermediate to advanced level. Quantitative English and technical vocabulary emphasized.
Credits (1-3)
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ESL 144 - American Culture: Reading and Speaking
Focus on American culture while emphasizing reading, conversation, and vocabulary. Students examine American values/behavior in terms of work, relationships and non-verbal communication.
Credits (1-3)
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ESL 146 - Academic Study Skills for ESL Students
Students prepare for academic success, building skills in time management, note-taking, study strategies, critical thinking, report-writing, and research techniques.
Credits (1-3)
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ESL 148 - Vocabulary Development Intermediate/Advanced
Focuses on the denotative and connotative meaning of vocabulary items from multiple sources and varied topics used in academic disciplines. Studies word formation: roots, stems, and affixes. Bridge course that prepares students for major course work in academic major.
Credits (1-3)
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ESL 150 - Editing Skills for ESL Writers
Instruction in editing fundamentals for ESL writing with emphasis on English grammar, punctuation, spelling, sentence structure, and paragraph organization.
Credits 1-3
May be repeated to a maximum of six credits.
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ESL 155 - Advanced English Competency
Integrated skills course in reading, vocabulary, grammar, listening and writing at the high-advanced level. An ESL capstone course for students preparing for major course work in an academic major.
Credits (1-3)
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ESL 380 - Advanced Oral Presentation Skills
Enhancement of oral presentation and pronunciation skills for international teaching assistants and foreign-born professionals. Focuses on accent reduction, rhythm and intonation, and public speaking.
Credits (1-3)
May be repeated to a maximum of six credits.
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ESP 210 - Education of Students with Gifts and Talents
Study of educational programs for students with gifts and talents at the preschool, elementary, and secondary levels.
Credits 3
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ESP 261 - Medical Aspects of Handicapping Conditions
Study of the physiological characteristics of children and youth with disabilities, including current research in medical fields.
Credits 3
Prerequisites EDU 203.
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FAB 101 - Food Service Sanitation I
Basic principles of food service sanitation and safety. Meets standards for National Sanitation Certification.
Credits 1
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FAB 159 - Food Service Operations Fundamentals
Basic principles of food service production and service. Primary focus on culinary techniques and service management.
Credits 3
Prerequisites FAB 101.
Notes Lab fee required.
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FAB 160 - Hospitality Purchasing
Basic principles of purchasing food, beverage, equipment, contract services, and supplies. Primary focus on product identification, supplier selection, and the ordering, receiving, storing, and issuing process.
Credits 3
Prerequisites FAB 159.
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FAB 190 - Bartending
Basic class devoted to developing the skills necessary to function as a bartender in a hospitality operation. Hands-on course covering mixology of liquors and handling of all types of alcoholic beverages. Must be 21.
Credits 3
Notes Lab fee required.
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FAB 245 - Hotel and Culinary Tour
Classroom lectures complement on-site experiences at famous hotels, restaurants, and vineyards. Additional presentations familiarize the student with the host country’s culture as well as its innkeeping and tourism.
Credits (1-3)
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FAB 295 - Work Experience in Food and Beverage Industry
Required 1,000 hours of approved Food and Beverage industry-related work experience.
Credits 0
Prerequisites Hotel College majors only.
Notes S/F grading only.
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FAB 302 - On-Site Services Management
Basic principles of managing on-site services. Primary focus on food service and vending operations in health care facilities, schools, convention centers, parks, stadiums, and other related industry segments.
Credits 3
Prerequisites FAB 160.
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FAB 333 - Culture and Cuisine
Explores foods and food ways of various cultural/ethnic groups. Considers origin and migration of foods and customs throughout the world. Studies food’s relationship to cultural groups, geographical location, social practices and economic well-being. Analyzes impact of multiple cultures on foods, food preparation, and food ways in the U.S.
Credits 3
Prerequisites ENG 101; three credits of social science core requirements.
Notes Lab fee required.
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FAB 361 - Principles of Food Science
Basic scientific principles underlying the production of food products in commercial kitchens. Uses lecture, demonstrations, and lab exercises to present the physical and chemical properties of food. Discusses the relationship of these properties to food preparation and recipe development.
Credits 3
Prerequisites FAB 101 and 159, CHEM 110, NUTR 121 or NUTR 223.
Notes Lab fee required.
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FAB 362 - Distilled Spirits and Liqueurs
Distilled spirits manufacturing, quality criteria, and sensory standards.
Credits 3
Prerequisites 21 years of age.
Notes Lab fee required.
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FAB 363 - Inflight Food Service Management
Inflight food service operations and the logistics involved in successfully meeting the needs of airlines for food services. Discusses industry developments, equipment, products, inflight kitchen structures and operations, contracting and communicating with airlines, and other operational concerns and constraints.
Credits 3
Prerequisites FAB 160.
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FAB 364 - New World Wines
New World wines manufacturing, quality criteria, and sensory standards. Focus on wines from the U.S., Canada, Central America, South America, Mexico, Australia, and New Zealand.
Credits 3
Prerequisites 21 years of age.
Notes Lab fee required.
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FAB 365 - Old World Wines
Old World wines manufacturing, quality criteria, and sensory standards. Focus on wines from Europe and the Mediterranean.
Credits 3
Prerequisites 21 years of age.
Notes Lab fee required.
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FAB 366 - Special Topics in Food Service Management
Series of special courses designed by faculty from academe and industry. Uses lecture, demonstration, and lab exercises to present topics in a) Various cuisines and culinary styles, b) Back-of-the-house operations and management, c) Front-of-the-house operations and management, d) Field experience, e) Property management or engineering, f) Finance, g) Specialized food production, h) Food science.
Credits 3
Prerequisites FAB 160.
May be repeated for a maximum of six credits.
Notes Lab fee required.
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FAB 367 - Beers
Basic principles of beer production. Primary focus on manufacturing, quality criteria, beer styles, and sensory standards. Evaluation by tasting is an integral part of the course.
Credits 3
Prerequisites 21 years of age.
Notes Lab fee required.
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FAB 368 - Concessions Operations Management
Management of food and beverage operations within the recreation industry, considering concessions operations in a variety of venues. Emphasizes logistical, inventory, financial, cash control, and human resource considerations inherent to successful concessions operations. Includes classroom work and hands-on experience.
Credits 3
Prerequisites FAB 160.
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FAB 370 - Nutrition in Food Service
Enables food service professionals to plan menus for specific nutrition-related conditions and to answer questions regarding current nutrition issues. Covers consumption trends, nutrient needs of general and specific populations, relationships between nutrition, health and diseases, and menu/recipe modifications. Students complete a computerized diet self-analysis program.
Credits 3
Prerequisites FAB 101, FAB 159 and junior standing.
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FAB 450 - Food and Beverage Internship I
On-site internship in a commercial or noncommercial food and beverage operation. Seminars and/or reports required.
Credits 3
Corequisites Culinary arts, beverage management, foodservice management, hospitality management majors only.
Prerequisites TCA 201.
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FAB 451 - Food and Beverage Internship II
Second or unique internship in a commercial or noncommercial food and beverage operation.
Credits 3
Corequisites Culinary arts, beverage management, foodservice management, hospitality management majors only.
Prerequisites TCA 201.
Notes Lab fee required. S/F grading only.
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FAB 460 - Facilities Planning and Equipment
Planning of food service facilities with emphasis on human engineering, layout, design, selection of equipment, and management planning decisions.
Credits 3
Prerequisites FAB 160.
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FAB 461 - Food and Beverage Cost Control
Duties and responsibilities of the manager for budgeting and forecasting, cost, and developing and maintaining controls in restaurant, catering and all types of food and beverage operations.
Credits 3
Prerequisites , , .
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FAB 465 - Beverage Management
Basic principles of beverage management and bar operations. Primary focus on beverage products, purchasing, inventory management, bar set-up, bar layout and design, production, service, and cash handling.
Credits 3
Prerequisites , , , 21 years of age, matriculated students only.
Notes Lab fee required.
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FAB 467 - Quantity Food Management
Application of established standards, techniques, and practices of large quantity food production. Students participate in the sales, prodcution, and service of meals in varied environments including fine dining, casual table service, and catering.
Credits 3
Prerequisites , , , , , , majors only.
May be repeated for a maximum of six credits.
Lab/Lecture/Studio Hours Minimum of six hours of laboratory per week. Lab fee required.
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FAB 470 - Global Food and Nutrition Issues
All citizens of the world have a vested interest in how food is produced, distributed, processed, prepared and regulated. Provides students with a look at the governmental, industrial, environmental, and individual consumer factors that influence the types and quality of foods available in the world marketplace.
Credits 3
Prerequisites ENG 102 and ENG 231 or 232, junior standing.
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FAB 474 - Independent Study in Food Service Management
Research in an area of concern to the management of food service operations.
Credits (1-3)
Prerequisites Consent of instructor.
May be repeated to a maximum of six credits.
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FIN 101 - Personal Finance
Introduction to management of personal expenses and savings. Protection of family income, assets, and health. Taxes and estate planning. Does not apply toward a major in the College of Business.
Credits 3
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FIN 115 - Introduction to Investments
Major types of investment securities and the markets in which they are traded. Mechanics of making an investment, including basic analytical and valuation techniques and a survey of investment literature and terms. Does not apply toward a major in the College of Business.
Credits 3
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FIN 151 - Introduction to Risk and Insurance
Consumer-oriented approach to analyzing the impact of significant risks in business and personal life; a presentation of the available methods for treating those risks.
Credits 3
Prerequisites Sophomore standing.
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FIN 301 - Principles of Managerial Finance
Finance function within business organizations; tools and techniques of financial management. Topics include financial mathematics; valuation of securities; financial analysis; capital budgeting; concepts of capital structure and dividend policy; and working capital management.
Credits 3
Prerequisites Admission to a business major/junior standing*, ACC 201, ACC 202 and ECON 261.
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FIN 303 - Intermediate Managerial Finance
Theoretical approach to financial management. Development of analytical tools and their application to practical, modern business financial problems.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 301.
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FIN 307 - Investments
Introduction to the basic concepts of investments. Focus on analysis of the investment environment and decision process; overview of function and efficiency of securities markets; relation between risk and return; characteristics, valuation, and selection of various securities.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 301.
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FIN 308 - International Financial Management
Study of the management of the financial resources of the multinational firm. Includes discussion of the basic differences of an international operation from domestic financial management. Topics include international financial markets, evaluating foreign investment opportunities, theories and practices of financing multinational operations.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 301.
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FIN 312 - Capital Markets
Examination of the financial markets with emphasis on the linkage between saving and investment to create new wealth and to permit portfolio adjustments in the composition of existing wealth.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 301.
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FIN 321 - Corporate Risk Management
Introduction to the corporate risk management function and the associated financial tools. Emphasizes the corporate risk management function from a financial perspective, and provides a conceptual framework for making risk management decisions that increase firm value. Covers pure (insurable), financial and credit risk management.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 301 or MATH 170 or MATH 320.
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FIN 322 - Insurance and Risk Management
Provides an introduction to risk management and insurance emphasizing personal risk management. Topics include management of risks to personal property, liability risks and risks to income due to death and disability. Discusses the insurance industry, including marketing, underwriting, pricing and claims practices.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 301 or MATH 170 or MATH 320.
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FIN 345 - Managing New Venture Funding
Financial issues facing entrepreneurial business ventures at all stages of their existence. Challenges students to build new skills through consideration of the following frameworks: Introduction and Opportunity assessment, operational aspects of finance related to entrepreneurial ventures, financing growth, and other entrepreneurial finance issues.
Credits 3
Prerequisites Admission to a business major/junior standing*, BUS 101, FIN 301.
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FIN 405 - Case Problems in Managerial Finance
Intensive analysis of financial problems encountered by various types of business organizations, utilizing cases and emphasizing the corporation.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 303, FIN 312.
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FIN 410 - Financial Derivatives
Introduces option pricing theory. Defines, describes, and explains various options as well as strategies of options trading. Central focus on the usefulness of options in portfolio management. Development, functions, and importance of commodities markets; principles and mechanisms of trading commodities on future markets. Includes speculation, hedging, and roles of commission houses and commodity exchanges.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 307, FIN 312.
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FIN 419 - Portfolio Management
Theoretical and practical analyses of investment portfolios; portfolio selection process with relation to requirements of individuals and various institutions; and portfolio performance evaluation.
Credits 3
Prerequisites Admission to business major/junior standing*, FIN 307, FIN 312.
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FIN 420 - Property and Liability Insurance
Examination of risk management for property and liability exposures. Identification of property loss and liability exposures and discussion of available risk management methods, including commercially available insurance coverages. Problems in liability insurance markets and potential solutions discussed.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 321 or FIN 322.
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FIN 421 - Life and Health Insurance
Analysis of personal and business life and health insurance needs, characteristics of plans appropriate to meet those needs and unique tax and legal aspects of insurance planning. Examination of functional aspects of life/health insurance operations, including underwriting, ratemaking, reserving and financial statement analysis. Discussion of regulation and social insurance programs.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 321 or FIN 322.
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FIN 422 - Risk Management Seminar
Analysis of corporate and individual risk management functions and risk handling techniques. Other topics include employee benefit programs, government regulations, insurance, and public policy.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 321.
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FIN 445 - Commercial Banking
Role of a commercial bank within the commercial banking system. Management of a bank’s liabilities, capital, and assets. Policy decisions of the board of directors and top management; lending and portfolio policies and practices.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 312.
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FIN 480 - Entrepreneurial Finance
Focuses on the financial concepts, issues, methods and industry practices relevant to entrepreneurial decision makers. Addresses a variety of topics including financial valuation, various sources of funds, structures and legal issues in arranging financing, the private and public venture capital markets, preparation of business plans, and the initial public offering process. Provides understanding of the segments of the capital markets specializing in start-ups and growth financing.
Credits 3
Prerequisites Admission to a business major/junior standing*, FIN 303, FIN 312.
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FIN 481 - Finance Internship
Supervised on-site practical and professional learning experience in various participating local enterprises, culminating in a written report.
Credits 3
Prerequisites Admission to the finance major, minimum 3.00 UNLV GPA, and minimum 3.00 major GPA with at least nine credit hours of finance major core courses completed (selected from FIN 303, FIN 307, FIN 308 and FIN 312).
Notes S/F grading only.
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FIN 490 - Independent Study
Study and research in the field of finance.
Credits (1-3)
Prerequisites A 3.00 GPA, admission to the major, senior standing and completion of nine credit hours of courses within the major.
May be repeated to a maximum of six credits.
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FIS 100 - Introduction to Film
Introduction to the history of international film, its structure and terminology. Development of cinematic techniques from Edison, Lumière, and Melies to prevailing contemporary trends surveyed, with special emphasis on major directors such as Eisenstein, Ford, Griffith, Lang, Hitchcock, Bergman, and Renoir.
Credits 3
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FIS 110 - Language of Film
Introduction to studying feature films through lectures, discussions, and writing criticism. Investigation of what elements make film a unique art form through both textual and contextual analysis.
Credits 3
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FIS 200 - Film Analysis
Inquiry into what makes film a unique medium of expression through analysis of formal elements. Creative and research-oriented projects investigate film and its relationship with other art forms.
Credits 3
Prerequisites FIS 100 or 110.
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FIS 216 - Intro to Screenwriting
This course will introduce the student to the basics of screenwriting. It will involve the study of the three-act screenplay, format, plot, characterization, dialogue, theme, and scene dynamic. Study will include various short writing assignments, drafting of an outline, first draft and revised draft of 25-30 page screenplay.
Credits 3
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