Course Descriptions

HORT 155 - Sharpening and Grinding

1. To develop an awareness for safety in handling mowing equipment during sharpening operations.
2. To have each student acquire a functional, working knowledge of the basic principles of sharpening reel mowers.
3. To acquaint the student with the principles of the operation, adjustment, and maintenance of mower drive systems.
4. To develop the ability to diagnose wear patterns on cutting surfaces.
5. To enable the student to acquire the ability to back lap and correctly adjust reel mowers to manufactures specifications.
6. To have each student acquire a functional, working knowledge of the basic principles of sharpening rotary mowers.

HORT 160 - Soil Science

1. Have a understanding of the types of soils
2. Understand the physical, chemical, and biological properties of soils
3. Understand how nutrients move through the soil and into the plant
4. Understand soils and their impact on various plant material such as agricultural crops, turf, and nursery

HORT 180 - Horticulture Sciences Internship

1. Students will have the opportunity to bridge the gap between theory and practice from the classroom to their internship experience.
2. The course will prepare the student for a career in their chosen field.
3. The course will demonstrate what will be expected of them in the profession upon graduation.
4. The course will reinforce information and skills learned while attending SUNY Delhi courses.
5. Students will demonstrate the ability to research job/internship opportunities.
6. Students will prepare a professional resume and cover letter.
7. Students will complete a professional, credit bearing experience within industry that will complement course work studied.

HORT 200 - Turfgrass Management

1. Identify the major cool-season turfgrasses to species, differentiate between turfgrass species, and articulate strengths and weaknesses of particular species in certain settings/application.
2. Determine and articulate the proper methods of establishing cool season turf grasses.
3. Utilize various reference materials to assist in arriving at solutions to turfgrass related problems.
4. Understand and apply the basic principles and terminology used in the care, growth, propagation, growing media, soil amendments, and fertilization of turf.
5. Demonstrate knowledge of the operation of equipment used on golf courses, athletic fields, landscapes.
6. Demonstrate a thorough understanding of soil: its genesis, composition, classification, physical and chemical characteristics; and how to test, correct, and implement proper soil management practices on golf courses.
7. Display a thorough, practical understanding of the daily operations on a golf course, athletic field, and residential lawn.
8. Properly identify, select, establish, and maintain major turfgrasses
9. Understand how plant growth regulators (PGRs) are used in turf and how to schedule their applications.

HORT 201 - Hort. Special Projects II

1. Demonstrate the day-to-day operations in the horticulture maintenance industry
2. Identify many of the common ornamental and weed plants
3. Plan for basic daily horticulture cultural/maintenance for proposed projects
4. Determine the  proper the tools and equipment used for horticulture cultural/maintenance practices

HORT 207 - Horticultural Insects and Diseases

1. Identify common diseases of trees, shrubs, herbaceous, turf, indoor and greenhouse plants.
2. Understand the life cycle of diseases and the horticultural significance of each stage of the life cycle.
3. Recognize symptoms and signs of disease damage and be able to separate those from caused by arthropods or abiotic pathogens.
4. Explain the differences among the various diseased examined and be able to identify an unknown disease.
5. Demonstrate proficiency at using references to identify diseases and treat disease.
6. Apply techniques of sampling to actual disease populations.
7. Determine the appropriate control method using the principles of Integrated Pest Management.
8. Distinguish between diseases caused by virus, bacteria, fungi, and apparently similar conditions caused by abiotic conditions (weather for example), mites, nematodes etc.
9. Understand various fungicide families and their modes of action (MoA)

Entomology section

1. Understand basic concepts in plant pathology and entomology as they relate to ornamental plants.
2. Describe, demonstrate, and apply the basic theories of Integrated Pest Management (IPM) practices.
3. Properly identify, select cultural, biological, mechancial, or chemical control options for arthropod pests.
4. Properly identify and manage turf pests found on home lawns and athletic fields.
5. Understand basic concepts in plant pathology and entomology as they relate to turf grass and ornamental plants.
6. Describe, demonstrate, and apply the basic theories of Integrated Pest Management (IPM) practices used on lawns and athletic fields.

HORT 212 - Horticulture Chemicals

1. Have the ability to sit for the NYSDEC pesticide license and pass
2. Know how to safely and effectively use pesticides
3. Be able to effectively implement IMP strategies into turf and ornamental growing systems

HORT 220 - Ornamental Tree and Shrub Maintenance

1. The student will understand the science and function of woody plants and how they grow in a landscape setting.
2. The student will be able to diagnose and perform cultural techniques to maintain ornamentals in a landscape.
3. The student will monitor the safety of plants and the work required.
4. The student will be able to evaluate planting sites and recommend the selection of appropriate plants.

HORT 225 - Water Management and Conservation

1. Understand various environmental issues related to irrigation and storm water management
2. Understand the need for applying, managing and conserving water resources
3. Understand the economic and regulatory concerns with water conservation and storm water management
4. Understand the basic properties of water dynamics and hydraulics
5. Understand plant irrigation requirements for various plant species and environments for proper application
6. Identify different water sources for irrigation, including the use of effluent or recycled waste water
7. Identify the changes of storm water prior and after site alterations.
8. Identify the elements that impact storm water velocity, volume and time of concentration.
9. Inventory & evaluate existing site conditions that may impact irrigation and storm water management.
10. Design irrigation systems and grading solutions for environmental sensitivity and functional sustainability.

HORT 235 - Weeds and Weed Control

1. Describe the concepts and principles of weed biology, morphology, and control.
2. To identify common turf and ornamental weeds.
3. Describe the life cycles and strategies weeds use to reproduce.
4. Determine the appropriate methods of control of both ornamental and turf weed.
5. Know the concepts and terms related to herbicide weed control.
6. Describe herbicide selectivity and how it is important in weed control.
7. Understand mode of action (MOA) and the various reasons of its importance.

HORT 240 - Plant Production

1. Identify common house plants; annual, biennial and perennial ornamental herbaceous plants
2. Use the proper propagation techniques to produce a crop of herbaceous ornamentals
3. Identify common types of herbaceous gardens
4. Identify structures and equipment used in the production of horticultural crops
5. Understand how environmental factors are managed to control plant growth
6. Learn the cultural procedures and practices used to successfully grow selected crops
7. Apply business management principles to a commercial horticulture production setting

HORT 250 - Advanced Turfgrass Management

1. Have a more thorough understanding of turf management practices and their effects on plant physiology
2. Understand water balance in plants and how water moves within plants
3. Have an in depth understanding of various plant hormones and how they play a role in fine turf management
4. Understand various plant stressors and what affect they have on plants physiology

HORT 260 - Planting Design

1. Inventory and interpret at least 5 major environmental conditions and the way they impact functional use and plant selection for successful landscape designs.
2. Apply standard industry and clearly communicate with graphic symbols and drawing techniques design ideas.
3. Apply design principles to planting designs for aesthetically pleasing plant combinations.
4. Develop good oral and listening communication skills when meeting with clients to understand their needs and underlying concerns.
5. Identify and understand the similarities and differences of work performed between landscape architects, landscape/garden designers, landscape contractors, and related professions typical to the industry to better understand how these all work together.
6. Incorporate landscape materials and design layout to develop sustainable designs.
7. Design outdoor rooms with an understanding of the basic elements that define these spaces and relate them to human needs.

HORT 265 - Advanced Landscape Design and Practices

1. Utilize basic drawing and surveying tools to prepare accurate drawings from data collected.
2. Explain basic construction principles and materials used for decks, fences, patios, walks, and retaining walls.
3. Select, when appropriate, advanced construction techniques and materials used for sustainable pracites as in energy and resource conservation, protection of environmentally sensitive sites as well as safety concerns, accessibility issues, etc.
4. Distinguish the unique design considerations between residential and commercial/industrial projects.
5. Analyze construction documents for use in obtaining material quantities, labor estimates, job scheduling and coordination of work.

HORT 296 - Advanced Study in Horticulture - lower division

1. Demonstrate the ability to work independently.
2. Demonstrate proficiency in the specific area of study.

HORT 301 - Hort. Special Projects III

1. Explain tasks typical to the day to day management of a horticulture facility
2. Demonstrate the use of specialized horticultural facility equipment
3. Identify varieties and cultivars of local ornamental woody plant species and their cultural requirements
4. Examine best business practices found at noted successful horticulture facilities
5. Take part in the proper calibration, mixing and application of horticultural chemicals as pesticides and fertilizers

HORT 330 - Hort. Plant Production II

1. Identify standard plant propagation structures, construction materials, construction methods, environmental regulators and siting considerations.
2. Evaluate various production techniques used in the propagation of woody and perennial plant production for container and field grown materials
3. Maximize crop success using appropriate techiques for propagating various herbaceous and woody greenhouse crops/plants via: seeding, cuttings, grafting and tissue culture.
4. Compare the operation and management concepts between wholesale, re-wholesale and retail greenhouses/nurseries.

HORT 335 - Sustainable Hort. Practices

1. Elaborate on the basic concepts of sustainable horticultural planning, design, installation and management practices
2. Distinguish between organic, permaculture and sustainable practices in horticulture
3. Justify the cost and environmental benefits of sustainable horticultural practices
4. Defend the importance of conserving natural resources, minimizing pollution and providing habitat opportunities for the native flora and fauna

HORT 401 - Hort. Special Projects IV

1. Plan tasks typical to the day to day management of a horticulture facility
2. Choose the proper specialized horticultural facility equipment per project
3. Select the most appropriate varieties and cultivars of local ornamental woody plant species and based on their cultural requirements
4. Develop planning and budgeting documents for the operation horticulture facilities and facility projects
5. Determine the proper calibration, mixing and application of horticultural chemicals as pesticides and fertilizers

HORT 496 - Advanced Study in Horticulture - upper division

1. Demonstrate the ability to work independently.
2. Demonstrate proficiency in the specific area of study.

HOSP 100 - Orientation to Hospitality Management

1. Identify personal and professional goals and develop an action plan for their achievement
2. Demonstrate the importance of professional attire and etiquette by adhering to departmental expectations and industry standards
3. Demonstrate an awareness of campus based resources
4. Explore and identify career and professional opportunities to begin resume development
5. Recognize and apply available and emerging technologies
6. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 105 - Fundamentals of Hospitality Management

1. Investigate the history of the hospitality industry and current trends driving change
2. Explain how changing demographics impact the demand for hospitality services
3. Differentiate the sectors of the hospitality industry and their respective characteristics and career opportunities
4. Identify and discuss the impact of key hospitality leaders
5. Evaluate leadership and management styles relevant to the hospitality industry
6. Recognize and apply available and emerging technologies
7. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 110 - Basic Food Preparation and Standards

1. Identify and describe primal and retail cuts of various meats and their treatment
2. Identify common ingredients used in the Restaurant & foodservice profession and their subsequent uses
3. Identify the quality standards and production of properly made stocks and sauces
4. Describe and identify the practices of proper safety and sanitation principles
5. Describe and identify cooking methods and used culinary terminology
6. Recognize and apply available and emerging technologies
7. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 115 - Basic Food Preparation and Standards Laboratory

1. Complete basic food production
2. Demonstrate proper use and care of food service equipment
3. Recognize and identify product standards
4. Practice acceptable food safety and sanitation standards of professional cooking
5. Recognize and apply available and emerging technologies
6. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 120 - Food Production, Planning and Purchasing

1. Identify quality standards of bakeshop products
2. Identify proper cooking methods, storage, and handling of common ingredients
3. Compare and contrast characteristics of French, Russian and American and butler service and table setups
4. Demonstrate proper wine service techniques
5. Explain the roles of the host and manager in a successful foodservice operation
6. Discuss the purpose of the menu, standardized recipes, forecasts, popularity index and reservation systems
7. Write a proper food specification
8. Describe and use the proper forms for receiving, storing and the issuing of food products for control
9. Recognize and apply available and emerging technologies
10. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 125 - Food Production, Planning and Purchasing Laboratory

1. Identify quality standards of bakeshop and other food products, including texture, appearance and flavor
2. Demonstrate safe use, care and storage of equipment and smallwares
3. Identify and use common ingredients
4. Prepare bakeshop and other food products using proper techniques
5. Exhibit knowledge of traditional management foodservice management theory and practice
6. Demonstrate a realistic understanding of how to operate a restaurant, including food preparation, customer service, purchasing and management control tools
7. Recognize and apply available and emerging technologies
8. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 130 - Menu Planning and Controls

1. Convert measurements and costs relative to calculating recipe cost
2. Compute food costs and selling prices for specific menu items using standard recipes, yield percent and weight/volume conversion information
3. Define considerations involved in menu layout and design
4. Identify the physical characteristics of a good menu
5. Recognize and apply available and emerging technologies
6. Develop a conceptual business outline for a food service operation
7. Design a menu with a well-defined concept, appropriate items and effective descriptions
8. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 135 - Applied Foodservice Sanitation

1. Define food-borne illness and list causes
2. Identify appropriate steps to prevent contamination
3. Define best practices for personnel and facilities management
4. Recognize and apply available and emerging technologies
5. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 140 - Beverage and Beverage Control

1. Demonstrate knowledge of the history of alcohol and its impact on society and bar development
2. Differentiate an understanding of alcohol products and how they are produced
3. Identify knowledge of bar equipment, glassware, and service standards
4. Document understanding of managerial controls through application of standard operating procedures
5. Recognize and apply available and emerging technologies 6. Adhere to classroom polices and demonstrate/exhibit professional behavior

HOSP 200 - Foundations of Beer and Brewing

1. Demonstrate how specifications are determined for malting barley and hops that are used in the production of various craft beers
2. Describe the various parameters used for quality measurements of beer
3. Explain and demonstrate how sensory assessment of beer is conducted
4. Analyze the effects of variations in ingredient quality and how they can impact the brewing process
5. Summarize the importance of effective operations management in a craft brewing environment
6. Illustrate the fundamentals of consumer behavior with reference to marketing in the beverage industry
7. Recognize and apply available and emerging technologies
8. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 205 - Hospitality Management

HOSP 210 - Hospitality Human Resources

1. Analyze the impact of laws affecting human resources
2. Apply theoretical and conceptual ideas in planning and staffing
3. Develop human resources functions utilizing industry best practices
4. Evaluate compensation and labor issues
5. Identify issues relative to safety, discipline, and ethics
6. Recognize and apply available and emerging technologies
7. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 215 - Hospitality Marketing

1. Define terminology commonly used in marketing
2. Discuss the evolution of marketing approaches.
3. Identify relevant consumer segmentation
4. Identify internal and external forces impacting marketing strategy
5. Create a prototype property applying marketing concepts
6. Recognize and apply available and emerging technologies
7. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 220 - Nutrition I

1. Describe nutritional guidelines
2. Understand food composition and specific nutrients and identify foods necessary to maintain and promote health and prevent disease
3. Recognize reliable sources of nutrition information
4. Plan and market nutritionally sound menus
5. Analyze recipes, menus, and personal dietary intake utilizing computerized technology
6. Modify recipes using healthy ingredients and cooking techniques
7. Discuss nutritional concerns of particular segments of the population and utilize special products to address these concerns
8. Discuss agricultural and environmental issues of concern in the hospitality industry
9. Recognize and apply available and emerging technologies
10. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 230 - Introduction to Casino Operations

1. Identify the role of government and how it regulates the casino and gaming industry
2. Identify the role of security and surveillance in the casino and gaming industry
3. Discuss the most popular types of gambling including table games, horse racing, and lotteries
4. Identify the future of gaming and the role the internet will play
5. Recognize and apply available and emerging technologies
6. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 235 - Professional Experience

1. Apply knowledge, skills, and abilities acquired through formal classroom instruction to a professional setting
2. Evaluate challenges experienced on the job and demonstrate practical and managerial skills used to resolve them
3. Document achievement of organizational goals and objectives through the completion of employer and self-evaluations
4. Exhibit effective written and oral communication skills
5. Demonstrate professionalism as outlined by the SUNY Delhi Hospitality Management Department and the organizations standards

HOSP 240 - Hospitality Internship

1. Properly communicate with subordinates
2. Demonstrate and monitor proper safety and sanitation principles and practices
3. Identify common kitchen and dining room problems and provide solutions
4. Demonstrate ability to expedite coordinate
5. Develop evaluative proficiency 
6. Model appropriate professional behavior

HOSP 250 - Wine, Life and Society

1. Apply knowledge of wine making, geography, and viticulture
2. Identify differences and characteristics of various wines through tastings
3. Research various aspects of wine to understand its complexity from the growing process to consumption
4. Recognize and apply available and emerging technologies.
5. Adhere to classroom policies and demonstrate/exhibit professional behavior.

HOSP 260 - Food and Service Fundamentals

1. Describe and identify the practices of safety and sanitation principle
2. Identify and describe primal and retail cuts of various proteins
3. Describe classical cooking and baking techniques
4. Identify common ingredients used in professional foodservice and their subsequent applications
5. Identify characteristics of various types of proper food and beverage service
6. Identify and describe the various roles and tools used in professional foodservice management
7. Recognize and apply available and emerging technologies
8. Adhere to classroom policies and demonstrate/exhibit professional behavior

1. Describe and identify the practices of safety and sanitation principle
2. Identify and describe primal and retail cuts of various proteins
3. Describe classical cooking and baking techniques
4. Identify common ingredients used in professional foodservice and their subsequent applications
5. Identify characteristics of various types of proper food and beverage service
6. Identify and describe the various roles and tools used in professional foodservice management
7. Recognize and apply available and emerging technologies
8. Adhere to classroom policies and demonstrate/exhibit professional behavior

1. Describe and identify the practices of safety and sanitation principle
2. Identify and describe primal and retail cuts of various proteins
3. Describe classical cooking and baking techniques
4. Identify common ingredients used in professional foodservice and their subsequent applications
5. Identify characteristics of various types of proper food and beverage service
6. Identify and describe the various roles and tools used in professional foodservice management
7. Recognize and apply available and emerging technologies
8. Adhere to classroom policies and demonstrate/exhibit professional behavior

1. Describe and identify the practices of safety and sanitation principle
2. Identify and describe primal and retail cuts of various proteins
3. Describe classical cooking and baking techniques
4. Identify common ingredients used in professional foodservice and their subsequent applications
5. Identify characteristics of various types of proper food and beverage service
6. Identify and describe the various roles and tools used in professional foodservice management
7. Recognize and apply available and emerging technologies
8. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 260A - Food/Service Fundamentals

1. Describe and identify the practices of safety and sanitation principle
2. Identify and describe primal and retail cuts of various proteins
3. Describe classical cooking and baking techniques
4. Identify common ingredients used in professional foodservice and their subsequent applications
5. Identify characteristics of various types of proper food and beverage service
6. Identify and describe the various roles and tools used in professional foodservice management
7. Demonstrate safe use, care and storage of knives, equipment and small wares
8. Apply proper cooking and baking techniques utilizing safety and sanitation principles
9. Demonstrate competency in basic food preparation, cooking, and proper utilization of common ingredients
10. Apply traditional management theory and practices through the role of project manager As a team, execute all phases of a banquet function applying current standards
11. Recognize and apply available and emerging technologies
12. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 265 - Food and Service Fundamentals Laboratory

1. Demonstrate safe use, care and storage of knives, equipment and small wares
2. Apply proper cooking and baking techniques utilizing safety and sanitation principles
3. Demonstrate competency in basic food preparation, cooking, and proper utilization of common ingredients
4. Apply traditional management theory and practices through the role of project manager As a team, execute all phases of a banquet function applying current standards
5. Recognize and apply available and emerging technologies
6. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 296 - Advanced Study in Hospitality - lower division

1. Demonstrate the ability to work independently.
2. Demonstrate proficiency in the specific area of study.

HOSP 310 - Training & Development for the Hospitality Industry

1. Explain the importance of training to the effective operation of the hospitality organization
2. Interpret and examine levels of employee productivity to assess training needs
3. Identify and critically evaluate current and prospective training techniques and tools
4. Differentiate between management and line level training best practices and explain how each can be applied within specific hospitality organizations
5. Appraise effectiveness of training tools, techniques, and methods to determine success and areas for future improvement
6. Determine whether in-house training or outsourcing is most effective for organizational success
7. Recognize and apply available and emerging technologies
8. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 320 - Hospitality Financial Management

1. Prepare cash budgets using cash receipts and disbursements and net income approaches
2. Compare and contrast methods of capital projects assessment to determine highest return
3. Assess assets, liabilities, and equity of a hospitality firm
4. Evaluate the financial status of a company using financial ratios relevant to the hospitality industry
5. Explain how finance is interrelated with other organizational areas of the firm
6. Forecast and prepare operations budgets for financial planning
7. Prepare an income statement in proper format including summary sheet and supplementary schedules
8. Identify ethical concerns that the hospitality financial manager must consider

HOSP 330 - Hospitality Strategic Mktg

1. Identify and compare different marketing programs based upon existing companies
2. Explain the difference between hospitality related services versus hospitality related products and identify services and/or products that complement one another and their impact of marketing
3. Identify and give specific examples of the six characteristics of a hospitality system
4. Compare and contrast a market analysis from a feasibility analysis
5. Conduct one or more forms of market research and be able to apply to a marketing plan for an existing organization
6. Identify and discuss trends relative to the hospitality and/or tourism industry
7. Identify and interpret marketing terminology relative to a specific, existing organization
8. Develop a prototype hospitality strategic marketing plan

HOSP 335 - Purchasing for the Hospitality Industry

1. Apply generally accepted principles and procedures of selection and procurement in the hospitality industry
2. Analyze specific product characteristics, especially their market distribution, quality standards, and other selection factors
3. Prepare product specifications
4. Recognize and apply available and emerging technologies
5. Adhere to classroom policies and demonstrate/exhibit professional behavior

HOSP 350 - Hospitality Law

1. Discuss specific purposes of the legal system and relate these to decisions rendered by the courts
2. Define legal terms required to understand principles of hospitality law and understand the concept of negligence as it applies to innkeepers, hoteliers, restaurateurs, and travel agents
3. Explain the scope of obligation, liability and civil rights laws
4. Describe the concepts of contract law and its application to the hospitality industry
5. Recognize the effect of the following concepts on business: alcohol liability, agency relationships, licensing, and regulation.

HOSP 470 - Hospitality Management Seminar

1. Define and discuss the necessary actions that must be taken to be prepared for management position within the hospitality industry
2. Articulate the characteristics of effective entrepreneurs and identify resources available to individuals seeking to develop their own businesses within the hospitality industry
3. Synthesize knowledge of customer service and value to understand its impacts on profitability
4. Examine traditional and contemporary theories of leadership to formulate personal mission statements and leadership philosophies
5. Demonstrate an understanding of effective organizational change management through active debate and discussion of the Eight Stage Change Model and its applicability to the hospitality industry
6. Formulate a personal and organizational framework for ethical and socially responsible decision making and managerial behavior

HOSP 496 - Advanced Study in Hospitality - upper division

1. Demonstrate the ability to work independently.
2. Demonstrate proficiency in the specific area of study.

HTEL 160 - Hotel Front Office Management and Guest Relations

1. Identify the role of the front office relative to hotel operations
2. Develop standard operating procedures for the front office function
3. Apply guest service skills to address customer needs
4. Develop strategies to maximize profits while maximizing revenues and minimizing costs
5. Recognize and apply available and emerging technologies
6. Adhere to classroom policies and demonstrate/exhibit professional behavior

HTEL 165 - Lodging Accommodations Management

1. Identify the role that housekeeping plays in effective lodging properties
2. Demonstrate how to efficiently and effectively care for guest rooms and public spaces
3. Develop skills pertaining to budgeting, purchasing and managing inventory
4. Utilize chemicals, equipment and supplies appropriately
5. Recognize relevant human resources issues
6. Recognize and apply available and emerging technologies
7. Adhere to classroom policies and demonstrate/exhibit professional behavior

HTEL 310 - Hotel Maintenance and Engineering

1. Articulate the importance of properly maintained and functioning facilities to profitable hospitality organizations
2. Discuss the impact of preventive maintenance in providing high levels of customer service and limiting costly replacement of furniture, fixtures, equipment, and capital investments through analysis of current trends and best practices
3. Demonstrate the importance of becoming and remaining environmentally and sustainability-minded when developing and maintaining hospitality facilities
4. Discuss the importance of each of the components of the facility system and building envelope
5. Apply theoretical and conceptual ideas of facility design including site selection, feasibility studies, engineering, budgeting, evaluation of plans and blueprints
6. Demonstrate knowledge of renovations, procedures and timeframes as well as the importance of planning for capital investments and long-term projects

HTEL 420 - Hotel and Resort Operations

1. Explain the hotel development process from real estate acquisition through opening day
2. Discuss the organizational design of hotels including the organizational chart, lines of authority, and chain of command
3. Demonstrate knowledge and understanding of the priorities of all senior management positions
4. Discuss the roles of key management positions in food and beverage, marketing and revenue management, financial/accounting and information management, and human resources.
5. Describe the scope of the hotel, resort and spa industry and associated career tracks
6. Explain the major lodging brands and the market segment each brand targets

HUMN 100 - Elementary French I

1. Basic proficiency in the understanding and use of a foreign language; and
2. Knowledge of the distinctive features of culture associated with the French language.

HUMN 101 - Art Appreciation

Students will be able to:

1. Identify the elements of art, and principles of design using descriptive language; and articulate supported interpretations of select works.
2. Create original artwork in which students effectively utilize the elements of art and principles of design to demonstrate key characteristics of select styles/periods.
3. Identify select artworks, artists, and styles/periods in the history of art.
4. Explain major developments in the history of art, and how socio-cultural change has affected artists.

HUMN 102 - Introduction to Music

1. Demonstrate knowledge of the conventions and methods of at least one of the humanities in addition to those encompassed by other knowledge areas required by the General Education program.

HUMN 104 - Latinos in the United States

1. Students will demonstrate knowledge of the conventions and methods of at least one of the humanities in addition to those encompassed by other knowledge areas required by the General Education program.
2. Social and Cultural Understanding: Students should be able to identify and explain theories, concepts, and systems with respect to individual, societal, and cultural behavior.
3. Relevance: Students should be able to demonstrate the ability to articulate the societal and/or personal relevance of their studies through reflection.

HUMN 105 - Elementary French II

1. Basic proficiency in the understanding and use of a foreign language; and
2. Knowledge of the distinctive features of culture associated with the French language.

HUMN 106 - Medical Spanish

1. basic proficiency in the understanding and use of a foreign language by successfully completing medically related tasks and interactions, such as taking patient complaints and medical history and defining symptoms; and
2. knowledge of the distinctive features of culture(s) associated with the language they are studying by articulating an awareness of and reflecting on matters of immigration, diverse customs, worldviews, and communication styles.

HUMN 110 - Intermediate French I

1. basic proficiency in the understanding and use of a foreign language; and
2. knowledge of the distinctive features of culture(s) associated with the language they are studying.

HUMN 115 - Intermediate French II

1. basic proficiency in the understanding and use of a foreign language; and
2. knowledge of the distinctive features of culture(s) associated with the language they are studying.

HUMN 120 - Elementary Spanish I

1. basic proficiency in the understanding and use of a foreign language; and
2. knowledge of the distinctive features of culture(s) associated with the language they are studying.

HUMN 125 - Elementary Spanish II

1. basic proficiency in the understanding and use of a foreign language; and
2. knowledge of the distinctive features of culture(s) associated with the language they are studying.

HUMN 137 - American Sign Language I

1. Basic proficiency in the understanding and use of a foreign language.
2. Knowledge of the distinctive features of culture(s) associated with the language they are studying.

HUMN 138 - American Sign Language II

1. Basic proficiency in the understanding and use of a foreign language
2. Knowledge of the distinctive features of culture(s) associated with the language they are studying.

HUMN 160 - Introduction to Mythology

Students will demonstrate:

1. knowledge of the conventions and methods of at least one of the humanities in addition to those encompassed by other knowledge areas required by the General Education program.

HUMN 165 - Introduction to Film

1. show proficiency with the specialized vocabulary, historical context and breadth of the field (measures the conventions of one area of the humanities);
2. develop an interpretation and / or argument in response to a text or texts (measures the conventions and methods of one area of the humanities).

HUMN 170 - Philosophy

1. knowledge of the conventions and methods of at least one of the humanities in addition to those encompassed by other knowledge areas required by the General Education program.

HUMN 180 - Ethics

1. Show proficiency with the specialized vocabulary and historical contexts of the field of literary studies
2. Demonstrate an ability to synthesize ideas from primary and/or secondary sources
3. Evaluate the aesthetic and didactic aspects of a text

HUMN 195 - Theater Arts

1. Show proficiency with the specialized vocabulary and historical contexts of the field of literary studies
2. Demonstrate an ability to synthesize ideas from primary and/or secondary sources
3. Evaluate the aesthetic and didactic aspects of a text

HUMN 205 - Introduction to Gender Studies

1. Show proficiency with the specialized vocabulary and historical contexts of the field of literary studies
2. Demonstrate an ability to synthesize ideas from primary and/or secondary sources
3. Evaluate the aesthetic and didactic aspects of a text

HUMN 210 - World Religions

1. To introduce and outline the varying histories, beliefs and practices of the great religion systems from around the world
2. To provide an understanding of how religion affects personal convictions in human thought systems, conduct and behavior
3. To show how religion leads to an understanding of the human search for the meaning of life and a hope in death
4. To illuminate religious prejudice and the effect it has on our world, providing an open objective forum for safe discussion
5. To demonstrate that these beliefs, philosophies and sacred writings (and the cultures deriving from them) represent the universal aspirations of all people of good will in some way

HUMN 241 - History of Western and World Architecture I

Students will be able to:

1. Show proficiency with the specialized vocabulary, historical context and breadth of the field.
2. Demonstrate an ability to synthesize ideas from primary and/or secondary sources.
3. Evaluate the aesthetic and didactic aspects of a text.

SUNY GE 8: Students will demonstrate understanding of at least one principal form of artistic expression and the creative process inherent therein.

Students will be able to:

1. Analyze the elements of art, and principles of design using descriptive writing; and articulate supported interpretations of select works.
2. Create illustrative graphics in which students effectively utilize the elements of art and principles of design.
3. Identify select works, architects, and styles/periods in the history of architecture.
4. Explain major developments in the history of architecture, and how socio-cultural change has affected architects/builders.

HUMN 242 - History of Western and World Architecture II

Students will be able to:

1. Show proficiency with the specialized vocabulary, historical context and breadth of the field.
2. Demonstrate an ability to synthesize ideas from primary and/or secondary sources.
3. Evaluate the aesthetic and didactic aspects of a text.

SUNY GE 8: Students will demonstrate understanding of at least one principal form of artistic expression and the creative process inherent therein.

Students will be able to:

1. Analyze the elements of art, and principles of design using descriptive writing; and articulate supported interpretations of select works.
2. Create illustrative graphics in which students effectively utilize the elements of art and principles of design.
3. Identify select works, architects, and styles/periods in the history of architecture.
4. Explain major developments in the history of architecture, and how socio-cultural change has affected architects/builders.

HUMN 265 - Special Topics in Film

1. show proficiency with the specialized vocabulary, historical context and breadth of the field (measures the conventions of one area of the humanities);
2. develop an interpretation and / or argument in response to a text or texts (measures the conventions and methods of one area of the humanities)

HUMN 296 - Advanced Study in Humanities - lower division

1. Demonstrate the ability to work independently.
2. Demonstrate proficiency in the specific area of study.

HUMN 300 - Ethical Issues in the Criminal Justice System

1. Students will demonstrate their knowledge of the ethical issues and dilemmas facing criminal justice professionals.
2. Students will critically analyze factual scenarios to resolve the ethical issues and dilemmas facing criminal justice professionals in the most efficient, ethical and just manner.
3. Students will demonstrate their understanding of the different ethical issues and dilemmas facing individuals who work in in law enforcement, the court system and the correctional system.
4. Students will demonstrate proficiency in research and writing, including the ability to use criminal justice data regarding ethical issues in criminal justice and incorporate it into their written work.

HUMN 325 - Nature and Culture

1. Show proficiency with the specialized vocabulary of the field and the significance of relevant historical contexts (measures the conventions of one area of the humanities);
2. develop an interpretation and / or argument in response to a text or texts (measures the conventions and methods of one area of the humanities).

HUMN 496 - Advanced Study in Humanities - upper division

1. Demonstrate the ability to work independently.
2. Demonstrate proficiency in the specific area of study.

LITR 100 - Introduction to Literature

1. Show proficiency with the specialized vocabulary, historical context, and breadth of the field of literary studies;
2. Demonstrate an ability to synthesize ideas from primary and/or secondary sources;
3. Develop an interpretation and/or argument in response to a text or texts.

LITR 105 - Themes in Literature

1. Show proficiency with the specialized vocabulary of the field and the significance of relevant historical contexts
2. Develop an interpretation and/or argument in response to a text or texts

LITR 110 - Introduction to Fiction

1. Show proficiency with the specialized vocabulary of the field;
2. Demonstrate their understanding of the significance of relevant historical contexts;
3. Develop an interpretation and/or argument in response to a text or texts.

LITR 120 - Introduction to Film

LITR 200 - American Literature I

1. After reading an assigned work of fiction, the student is expected to state the plot, conflict(s), major characters and theme(s) of the work.  (See NOTE below 2.)
2. After reading an assigned poem, the student is expected to identify and discuss important elements of style, figurative language, prosody and theme.

NOTE:  The student is expected to enter this course with some basic knowledge of the techniques of interpreting fiction and poetry.   Therefore, discussion of these techniques will be kept to a minimum.  Any student who has difficulty reading and/or understanding the assigned selections is expected to seek additional help from the instructor.

After reading an assigned selection, and hearing lecture and discussion about it, the student is expected to:

1. analyze the structure of the work, showing the relation of any significant part to any other part and to the whole work;
2. compare and contrast the work with others by the same author, showing similarities and differences in the use of language, underlying attitude of the author, and theme;
3. compare and contrast the work with works by other authors, showing those relationships among authors and works which would place them in the same literary period;
4. identify and describe those theses and underlying attitudes which reflect one or more of the major areas of social, philosophical or ethical concern which recur throughout American literature prior to the Civil War.

LITR 215 - American Literature II

1. After reading an assigned work of fiction, the student is expected to state the plot, conflict(s), major characters and theme(s) of the work. (See NOTE below 2.)
2. After reading an assigned poem, the student is expected to identify and discuss important elements of style, figurative language, prosody and theme.

NOTE: The student is expected to enter this course with some basic knowledge of the techniques of interpreting fiction and poetry. Therefore discussion of these techniques will be kept to a necessary minimum. Any student who has difficulty reading and/or understanding the assigned selections is expected to seek additional help from the instructor.

After reading an assigned selection, and hearing lecture and discussion about it, the student is expected to:

1. analyze the structure of the work, showing the relation of any significant part to any other part and to the whole work;
2. compare and contrast the work with others by the same author, showing similarities and differences in the use of language, underlying attitude of the author, and theme;
3. compare and contrast the work with works by other authors, showing those relationships among authors and works which would place them in the same literary period;
4. identify and describe those theses and underlying attitudes which reflect one or more of the major areas of social, philosophical or ethical concern which recur throughout American literature after the Civil War, and during the 20th century.

LITR 220 - British Literature I

1. knowledge of the conventions and methods of at least one of the humanities in addition to those encompassed by other knowledge areas required by the General Education program

LITR 225 - British Literature II

1. knowledge of the conventions and methods of at least one of the humanities in addition to those encompassed by other knowledge areas required by the General Education program

LITR 240 - Shakespeare

1. show proficiency with the specialized vocabulary of the field and the significance of relevant historical contexts (measures the conventions of one area of the humanities);
2. develop an interpretation and / or argument in response to a text or texts (measures the conventions and methods of one area of the humanities)

LITR 250 - Introduction to Poetry

1. Show proficiency with the specialized vocabulary, historical context, and breadth of the field of literary studies;
2. Demonstrate an ability to synthesize ideas from primary and/or secondary sources;
3. Develop an interpretation and/or argument in response to a text or texts.

LITR 260 - Introduction to Drama

1. Show proficiency with the specialized vocabulary, historical context, and breadth of the field of literary studies;
2. Demonstrate an ability to synthesize ideas from primary and/or secondary sources;
3. Develop an interpretation and/or argument in response to a text or texts.

LITR 270 - Bible as Literature

1. show proficiency with the specialized vocabulary of the field and the significance of relevant historical contexts (measures the conventions of one area of the humanities);
2. develop an interpretation and / or argument in response to a text or texts (measures the conventions and methods of one area of the humanities).

LITR 296 - Advanced Study in Literature - lower division

1. Demonstrate the ability to work independently.
2. Demonstrate proficiency in the specific area of study.

LITR 310 - Great Writers

1. Show proficiency with the specialized vocabulary, historical context, and breadth of the field of literary studies;
2. Demonstrate an ability to synthesize ideas from primary and/or secondary sources;
3. Develop an interpretation and/or argument in response to a text or texts.

LITR 315 - Special Topics in Literature

1. Show proficiency with the specialized vocabulary, historical context and breadth of the field (measures the conventions of one area of the humanities);
2. develop an interpretation and / or argument in response to a text or texts (measures the conventions and methods of one area of the humanities).

LITR 320 - Environmental Literature

1. Students will demonstrate knowledge of the conventions and methods of at least one of the humanities in addition to those encompassed by other knowledge areas required by the General Education program.

LITR 496 - Advanced Study in Literature - upper division

1. Demonstrate the ability to work independently.
2. Demonstrate proficiency in the specific area of study.

MASN 110 - Masonry Fundamentals

1. students will demonstrate familiarity with the construction techniques and technical data that are involved with residential and light commercial construction.
2. Students will be able to identify various masonry materials and their applications
3. Students will be able to evaluate and plan for masonry projects

MASN 150 - Finish Masonry

1. Students will be able to demonstrate their understanding of construction practices of various masonry techniques
2. Students will be able to identify masonry materials and the processes by which they are manufactured
3. Students will be able to evaluate and plan a masonry project

MASN 160 - Finish Masonry Lab

1. Students will demonstrate skills in various facets of masonry thru both in house and field projects.
2. Students will demonstrate a focus on problem solving, hand skills, and building techniques to solve on- site construction variables in a real-world working job site project.

MASN 170 - Foundation Design

1. Students will be able to identify soil types and express the importance of proper site development
2. Students will become familiar with various design, building techniques and structural details of different foundation types and demonstrate their understanding of advantages or disadvantages of the various systems in given situations.