Mar 28, 2024  
2012-2014 Undergraduate Catalog 
    
2012-2014 Undergraduate Catalog ARCHIVED CATALOG: CONTENT MAY NOT BE CURRENT. USE THE DROP DOWN ABOVE TO ACCESS THE CURRENT CATALOG.

Courses


 
  
  • ENV 433 - Water Resource Institutions, Management and Policy


    Formerly Listed as Overview of water law, policy, management and institutions. Explore how historical, political, economic, social, cultural, scientific, and technological factors have shaped laws and institutions by which people value, allocate, use, and preserve water resources. Main focus is on Western U.S., but covers water issues from a national and global perspective.

    Credits 3
    Prerequisites   or permission of the instructor.
  
  • ENV 440 - Introduction to American Environmental Thought


    Required readings include selected seminal works from environmental studies literature, primary documents from American history, and essays by prominent historians and environmental critics. We will discuss pertinent questions concerning the human relationship to the natural world, how that relationship has evolved over time, and what the implications are for the present and future of American society and culture.

    Credits 3
    Prerequisites  .
    Notes Satisfies the environmental thought requirement for Environmental Studies majors.
  
  • ENV 460 - Environmental Modeling


    Introduction to dynamic modeling of environmental systems including use of modeling to support management and policy making. Develops systems thinking skills and ability to build system dynamics models. Emphasizes modeling as a framework for environmental analysis and problem solving.

    Credits 4
    Prerequisites  .
  
  • ENV 470 - Energy Economics


    Covers multiple theoretical and empirical topics involving the economics of energy, and issues of energy demand, supply, prices, environmental consequences of consumption and production, and policies affecting energy decision-making and effects. Examines current and historical market trends, conditions, and performance, with emphasis on project cost, revenue forecasting, and reserve analysis.

    Credits 3
    Prerequisites   or equivalent course.
  
  • ENV 480 - Geographic Information Systems for Environmental Management


    Introduction to the use of GIS for environmental problem analysis and management. Covers fundamental concepts as well as technical skills including: the nature of geographic data, data collection and conversion, geo-coding, database development and management, spatial analysis, use of spatial information in management.

    Credits 4
    Prerequisites   or equivalent.
  
  • ENV 490 - Seminar in Environmental Studies


    Prepares majors for careers as environmental professionals. Includes presentations by specialists in the field of Environmental Studies, as well as instruction on job search strategies and resume and interview preparation. Encourages students to seek career opportunities by attending lectures, participating in community environmental activities, and writing reports on experiences.

    Credits 2
    Prerequisites Upper-division standing.
    May be repeated to a maximum of four credits.
  
  • ENV 492 - Undergraduate Research


    Collaboration with a faculty member on a specific environmental problem.

    Credits (1-3)
    Prerequisites Two years of environmental studies and consent of instructor.
    May be repeated to a maximum of six credits.
  
  • ENV 493 - Independent Study


    Supervised advanced study on an environmental topic. Offered on an individual basis and with approval of instructor.

    Credits (1-3)
    Prerequisites Upper-division Environmental Studies major.
    May be repeated to a maximum of six credits.
  
  • ENV 495 - Internship in Environmental Studies


    Practical approaches to environmental problem-solving by working under faculty direction as interns with local, state, and federal agencies concerned with the environment or with private research and business organizations. Periodic and final reports part of the internship.

    Credits (1-6)
    Prerequisites Environmental Studies major, upper-division status, 2.50 GPA.
    May be repeated to a maximum of six credits.
    Notes S/F grading only.
  
  • ENV 496 - Special Topics in Environmental Studies


    Analysis of selected issues of timely significance. Topics specified in the class schedule.

    Credits 3
    Prerequisites Consent of instructor.
    May be repeated to a maximum of six credits.
  
  • ENV 498 - Seminar in Environmental and Public Affairs


    Senior capstone course integrates and deepens student understanding of key assumptions, issues and problems in this area. Familiarizes students with methodologies for designing, conducting and presenting effective research, while exposing students to seminal readings & important studies. Also explores differing approaches to the resolution and management of major public issues.

    Credits 3
    Prerequisites Senior standing and admission to the ENV major.
  
  • ENV 499A - Senior Thesis Environmental Studies


    Each class member develops a thesis topic, outline, basic bibliography, secures an advisor, and completes a prospectus.

    Credits 3
    Prerequisites Senior standing and consent of instructor.
  
  • ENV 499B - Senior Thesis Environmental Studies


    Using the material developed in ENV 499A, each class member writes and presents a thesis.

    Credits 3
    Prerequisites  .
  
  • EPY 101 - First-Year Seminar


    Provides first-year students with skills and knowledge to promote academic retention. Major areas of focus include: inquiry and critical thinking skills, communication, global/multicultural awareness, intellectual and life-long learning perspectives, and citizenship and ethics. Anticipated outcomes are: connections with faculty and peers/others, and overall college engagement and improvement in academic skills.

    Credits 3
  
  • EPY 102 - Applied Creativity


    Provides learners with the knowledge, tools, and techniques to enhance creative applications in problem solving.

    Credits 3
  
  • 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
  
  • 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
  
  • 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 3
    Prerequisites Acceptance into COE and completion of a minimum of 33 credits.
  
  • 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.
  
  • 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.
  
  • 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.
  
  • 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)
  
  • 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)
  
  • 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)
  
  • 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)
  
  • 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)
  
  • 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)
  
  • 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)
  
  • 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)
  
  • ESL 141 - 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)
  
  • ESL 142 - 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)
  
  • ESL 143 - English for Hospitality - ESL


    Focuses on phrases, vocabulary 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.
  
  • ESL 144 - 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.
  
  • ESL 146 - 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)
  
  • ESL 147 - 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)
  
  • ESL 150 - 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)
  
  • ESL 151 - 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)
  
  • ESL 152 - 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)
  
  • ESL 153 - 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)
  
  • ESL 154 - 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)
  
  • ESL 155 - 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)
  
  • ESL 156 - 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)
  
  • ESL 157 - Intermediate Composition


    Sentence variety and practice in expressing complex ideas in written form. Emphasis on different ways of writing complete sentences.

    Credits (1-3)
  
  • ESL 158 - 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)
  
  • ESL 159 - 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)
  
  • ESL 160 - 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)
  
  • ESL 161 - 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)
  
  • ESL 162 - 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)
  
  • ESL 163 - 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)
  
  • ESL 164 - 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)
  
  • ESL 165 - 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)
  
  • ESL 167 - 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)
  
  • ESL 168 - 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)
  
  • ESL 169 - 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)
  
  • ESL 170 - 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)
  
  • ESL 171 - 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)
  
  • ESL 174 - 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)
  
  • ESL 176 - 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)
  
  • ESL 178 - 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)
  
  • ESL 180 - 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.
  
  • ESL 185 - 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)
  
  • 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.
  
  • 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
  
  • 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.
  
  • FAB 101 - Food Service Sanitation I


    Basic principles of food service sanitation and safety. Meets standards for National Sanitation Certification.

    Credits 1
  
  • FAB 159 - Food Service Operations Fundamentals


    Basic principles of food production. Primary focus on culinary techniques, culinary mathmatics, and kitchen operations.

    Credits 3
    Prerequisites  .
    Notes Lab fee required.
  
  • 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.
  
  • 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.
  
  • 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)
  
  • FAB 290 - Bar Operations


    Provides students with basic knowledge of managing and operating a bar. It will train them in a real bar setting with actual alcoholic beverages. Students will mix drinks and create new alcoholic and non-alcoholic beverage recipes. Students will understand the tasks and responsibilities of a bar manager. 21 years of age. Students may only receive credit for FAB 190 OR FAB 290, not both.

    Credits 3
    Prerequisites 21 years of age.
  
  • 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 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  ; three credits of social science core requirements.
    Notes Lab fee required.
  
  • 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   and  ,   or  .
    Notes Lab fee required.
  
  • 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.
  
  • 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 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.
  
  • 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.
  
  • 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  .
    May be repeated for a maximum of six credits.
    Notes Lab fee required.
  
  • 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.
  
  • 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 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.

    Credits 3
    Prerequisites   and  .
  
  • FAB 372 - UNLVino Management


    This practical experience-based course is designed to facilitate the development of management and leadership skills associated with planning and implementing a major special event. Students will be assigned to a management team; marketing, events, or culinary and will participate fully in the research, marketing, execution, and evaluation of UNLVino.

    Credits 3
    Prerequisites   and   and   and  . Must be 21 or older.
    May be repeated to a maximum of six credits.
  
  • FAB 373 - Chef Artist Event Management


    This event management class provides students with a practical opportunity to use the skills they have learned in the classroom in a professional setting. The Chef Artist Event Management class will allow students to plan, organize, market, staff, and manage a reception and dinner event featuring a celebrity chef.

    Credits 3
    Prerequisites   and   and   and  .
    May be repeated to a maximum of six credits.
  
  • 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  .
  
  • 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  .
    Notes Lab fee required. S/F grading only.
  
  • 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 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  ,  ,  ,   or   .
  
  • 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.
  
  • FAB 467 - Restaurant Management and Operations


    Application of established standards, techniques, and practices of restaurant management and operations. Students participate in the management, sales, production, and service of meals in varied environments including fine dining, casual table service, and catering.

    Credits 3
    Prerequisites  ,  ,  ,  ,  ,  , majors only.
    Lab/Lecture/Studio Hours Minimum of six hours of laboratory per week. Lab fee required.
  
  • 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.
  
  • 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.
  
  • 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 Lee Business School.

    Credits 3
  
  • 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 Lee Business School.

    Credits 3
  
  • 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.
  
  • 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.
  
  • 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.
  
  • 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.
  
  • 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 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 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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