Course Descriptions

GSTM 405 - Turfgrass Special Projects IV

1. Gain experience in the completion of advanced turfgrass management tasks/projects
2. Train individuals in the completion of most (basic and advanced) turfgrass management tasks
3. Gain experience in the calibration, mixing and application of turfgrass chemicals
4. Gain experience in the planning and budgeting aspects of turfgrass management

GSTM 450 - Final Internship

1. Become familiar with the golf courses computer based inventory and record keeping system as it relates to equipment, facility, maintenance management, or supplies inventory.
2. Perform an official or unofficial audit of golf course and/or facility equipment and develop and equipment replacement schedule. (As relates to the interns specific function)
3. Become involved with various aspects of purchasing and receiving procedures for materials, supplies, and equipment.
4. Become familiar with the budget preparation and implementation process.
5. Become involved with daily and or weekly maintenance or event scheduling.
6. Have experience managing a specific project with designated personnel from start to finish.
7. Participate/observe where appropriate various golf course or functional committee meetings and regional association meetings.
8. Perform any other activities agreed to by the instructor and Site Cooperator.

GSTM 496 - Advanced Study in Golf and Sports Turf Management - upper division

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

HIST 100 - Early American History

1. Knowledge of the main contours of United States History from the age of European settlements to the end of the US Civil War.
2. Knowledge of the United States Constitution, its institutions, and how they evolved before the US Civil War.
3. Understanding the influence of the rest of the world in the evolution of American democracy.

HIST 104 - History of American Technology

HIST 105 - Modern American History

1. Knowledge of a broad outline of social, cultural and political movements since 1865.
2. An understanding of America’s changing role in the world and how the rest of the world has perceived the United States over the past 150 years.
3. An ability to critically weigh historical evidence to make informed arguments about contemporary political, economic and social issues.
4. An ability to conduct scholarly research, critically think about evidence and write tightly structured, thesis driven papers.

HIST 110 - History of Latin America

1. knowledge of the development of the distinctive features of the history, institutions, economy, society and culture of Western Civilization; and
2. relate the development of Western civilization to that of other regions of the world

HIST 120 - History of the Ancient & Medieval World

1. knowledge of either a broad outline of world history, or
2. knowledge of the distinctive features of the history, institutions, economy, society, culture etc., of one non-Western civilization.

HIST 125 - History of Western & World Civilizations I

1. knowledge of either a broad outline of world history, or
2. knowledge of the distinctive features of the history, institutions, economy, society, culture etc., of one non-Western civilization.

HIST 130 - History of Western & World Civilizations II

1. knowledge of either a broad outline of world history, or
2. knowledge of the distinctive features of the history, institutions, economy, society, culture etc., of one non-Western civilization.

HIST 200 - Race in America

1. Knowledge of a basic narrative of American history
2. Knowledge of common institutions in American society

HIST 205 - Russian History 1801-2000

1. Acquire a detailed knowledge of selected themes and periods in Russian History
2. Develop skills of reading for historical significance
3. Be able to read fiction for historical insights
4. Begin to make connections between historical periods to identify what is common and what is different
5. Develop skills to distinguish between the more significant and less significant factors causing and resulting from particular historical events
6. Develop opinions grounded in factual evidence from the readings and lectures
7. Develop the ability to express themselves in both oral and written form
8. Begin to develop the skill to read film critically for historical purposes  

HIST 210 - Topics in World & Western Civilizations

Students will demonstrate

1. knowledge of either a broad outline of world history, or
2. knowledge of the distinctive features of the history, institutions, economy, society, culture etc., of one non-Western civilization

HIST 230 - Topics in American History

1. Knowledge of a basic narrative of modern American history: political, economic, social and cultural taking into account the issues of unity and diversity in American society.
2. Knowledge of the common institutions in American history and how they have affected different groups and the collective.
3. Knowledge of the United States’ evolving relationship with the rest of the world.

HIST 296 - Advanced Study in History - lower division

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

HIST 300 - Race in American History

1. Examine the basic narrative of American history- Ability to recognize major events and outcomes in US history
2. Recognize common institutions in American society-Compare and contrast the differing experiences people of color had and continue to have in the US society.
3. Critique America’s evolving relationship with the rest of the world-Develop and discuss experiences people of color have outside the US.

HIST 305 - Russian History 1801-2000

1. knowledge of the development of the distinctive features of the history, institutions, economy, society and culture of a Western Civilization;

HIST 310 - Topics in World or European History

1. knowledge of either a broad outline of world history, or knowledge of the distinctive features of the history, institutions, economy, society, culture etc., of one non-Western civilization.

HIST 315 - New York State History

1. Knowledge of a basic narrative of modern American history: political, economic, social and cultural taking into account the issues of unity and diversity in American society.
2. Knowledge of the common institutions in American history and how they have affected different groups and the collective.
3. Knowledge of the United States’ evolving relationship with the rest of the world.

HIST 320 - America and the World - 1750 to Present

1. Knowledge of a basic narrative of the history of United States foreign relations:political, economic, diplomatic and cultural.
2. Knowledge of the history, ideas, critical issues relating to the history of United States foreign relations. 
3. Knowledge of the United States’ evolving relationship with the rest of the world.
4. Understanding of the significant political, economic, and cultural issues and factors that influenced the United States and its relations with the peoples and nations of the world.
5. Demonstrate the skills required to succeed in a history course: the ability to conduct primary research, marshal and evaluate evidence, differentiate sources, write a formal history essay, and think critically.

HIST 325 - The American Century

1. Knowledge of a basic narrative of modern American history: political, economic, social and cultural taking into account the issues of unity and diversity in American society.
2. Knowledge of the common institutions in American history and how they have affected different groups and the collective.
3. Knowledge of the United States’ evolving relationship with the rest of the world.

HIST 330 - Topics in American History

1. knowledge of a basic narrative of American history: political, economic, social and cultural, including knowledge of unity and diversity in American society;
2. knowledge of common institutions in American society and how they have affected different groups; and
3. understanding of America’s evolving relationship with the rest of the world

HIST 335 - History of Farming, Famine and Fraud

HIST 496 - Advanced Study in History - upper division

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

HLTH 200 - Principles of Healthcare Management

1. Obtain a basic understanding of healthcare in general
2. Identify events that influenced healthcare including the Affordable Care Act
3. Research the past, present and future challenges of healthcare technology.
4. Distinguish between the influences of hospitals, ambulatory care, long-term care, mental health services and public healthcare.
5. Gain an understanding of how the healthcare workforce influences healthcare management
6. Identify how the changing practices and preventive medicine have shaped present healthcare management
7. Analyze how private insurance, Medicare, Medicaid, government reimbursement, and the Affordable Care Act impact the finances of healthcare
8. Research the challenges for future healthcare including but not limited to costs, technology, and the Affordable Care Act

HLTH 301 - Quality and Risk in Healthcare Management

1. Obtain a basic understanding of the definition of risk
2. Identify tools and activities that can be used in risk management and quality of care.
3. Research how communication plays a vital role in patient empowerment, health literacy and ranking of risk.
4. Distinguish between the influences of hospitals, ambulatory care, long-term care, mental health services and public healthcare.
5. Gain an understanding of federal and state legislation and mandates.
6. Identify risks associated with reimbursements.
7. Understand the elements of a disaster plan including but not limited to:
   1. Operations
   2. Planning
   3. Logistics
   4. Finance/Administration

HLTH 302 - Legal Aspects of Healthcare Management

1. Obtain a basic understanding of how and when the law relates to healthcare
2. Analyze actual court cases and their impact on current practice
3. Examine the type and elements of contracts and their affect
4. Describe civil procedures and basic trial practice
5. Identify legislative and rights acts that impact healthcare
6. Describe the basic rights and responsibilities of patients
7. Identify how these affect the Patients:
   1. Consent
   2. Right to treatment
   3. Confidentiality
   4. Negligence
8. Describe the basic rights and responsibilities of medical personnel
9. Identify how these affect:
   1. Physicians
   2. Nursing
   3. Allied Professionals

HLTH 303 - Healthcare Reimbursement & Coding Methodologies

1. Document the diagnosis
2. Apply general coding guidelines
3. Identify types of diagnosis
4. Apply procedure coding guidelines
5. Identify different coding:
   1. Medical and surgical
   2. Ancillary
   3. PCS
   4. CPT
6. Apply basic codes for
   1. Claim submission
   2. Claim processing and adjudication
   3. Payment methodologies.
7. Learn the basics of Hospital Inpatient Quality Reporting
8. See how Diagnosis Related Group (DRG) payments affect funding
9. Apply basic measurements of VBP
   1. 12 clinical process of care measures
   2. 8 Patient experience care dimensions

HLTH 400 - Health Policy & Technology in Healthcare

1. Explore healthcare quality indicators and selected healthcare informatics systems for their influence on policy development and healthcare delivery
2. Analyze individual, community, and societal determinants of vulnerable populations, healthcare disparities, and current legislative efforts to preserve individual and group rights
3. Conceptualize the integration of policy development and informatics to enable positive change in healthcare delivery
4. Integrate the healthcare policy legislative process with informatics concepts to address needs of vulnerable populations.

HLTH 401 - Quantitative Methods and Statistics

1. Critically analyze nursing research used in evidence-based practice, including identification of the basic components of the research process.
2. Formulate selected research problems, questions, and hypotheses.
3. Explore quantitative research designs, including components of validity, reliability, sampling methods, data collection, and data quality.
4. Demonstrate proficiency using statistical data analysis software techniques.
5. Refine the ability to analyze, interpret, and summarize the results of descriptive and inferential data analysis related to healthcare.

HLTH 450 - Healthcare Management Senior Seminar

1. Obtain a basic understanding of the mission, vision and values of an organization
2. Identify events that influenced and lead to the issue itself
3. Use techniques and strategies from previous courses to populate the list and data needed.
4. Apply project management skills to plan and structure the work plan.
5. Use statistical and analytical tools for measurement
6. Apply pricing models, demand and risk factors
7. Use financial management skills and tools
8. Develop strategies to correct the problem
9. Prepare the report using the appropriate communication tools and technology

HONR 100 - Introduction to Honors

HONR 200 - Foundations in Western Thought

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

HONR 205 - Contemporary Thinkers

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

HONR 210 - The American Experience

1. Knowledge of a basic narrative of modern American history: political, economic, social and cultural taking into account the issues of unity and diversity in American society.
2. Knowledge of the common institutions in American history and how they have affected different groups and the collective.
3. Knowledge of the United States’ evolving relationship with the rest of the world

HONR 225 - Cancer Biology

1. Understanding of the methods scientists use to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence, and employment of mathematical analysis; and
2. Application of scientific data, concepts, and models in one of the natural (or physical) sciences.

HONR 230 - American Public History in Culture & Memory

1. Knowledge of a basic narrative of modern American history: political, economic, social and cultural taking into account the issues of unity and diversity in American society.
2. Knowledge of the common institutions in American history and how they have affected different groups and the collective.
3. Knowledge of the United States evolving relationship with the rest of the world

HONR 235 - Honors Special Topics

1. Course Student Learning Outcomes will vary based on the course content and program areas.

HONR 245 - Honors Topics in American History

1. Knowledge of a basic narrative of American history:  political, economic, social and cultural, including the issues of unity and diversity in American society.
2. Knowledge of common institutions in American history and how they have affected different groups and the collective.
3. Knowledge of America’s evolving relationships with the rest of the world.  

HONR 250 - Honors Topics in Humanities

Students will:

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

HONR 255 - Honors Topics in the Arts

1. Students will demonstrate an understanding of at least one principal form of artistic expression and the creative process inherent therein.

HONR 335 - Honors Special Topics

1. Course Student Learning Outcomes will vary based on the course content and program areas.

HONR 350 - Honors Topics in Humanities

Students will:

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

HORT 100 - Orientation to Horticulture

1. Students will be familiar with policies and procedures of the Department and College.
2. Students will be aware of the scope of career possibilities available to them.
3. Students will have the tools necessary to make decisions and be able to proceed successfully through their courses at Delhi and into their career.

HORT 115 - Landscape Construction Principles

1. Students will be able to perform basic skills required in the construction of outdoor landscape projects.
2. Students will understand and perform tasks with the safety of themselves and others a priority.
3. Students will be able to respond to questions and situations that require basic knowledge of building materials and their use.

HORT 120 - Introduction to Horticultural Practices

1. Perform routine landscape maintenance (assessed in labs by observation and quizzes)
2. Describe the basic functions of a plant and its individual parts (assessed in both lab quizzes and lecture exams)
3. Propagate plants via seed, cuttings, grafting and using specialized plant parts (assessed in both lab quizzes, lecture exams and lab observation)
4. Identify and care for basic horticultural tools (assessed in lab by quiz and observation)
5. Dig and transplant a tree or shrub (assessed in lab by quiz and observation)
6. Perform basic pruning on trees and shrubs (assessed in lab by quiz and observation)
7. Describe how a greenhouse operates (assessed in lab by quiz and observation)
8. Care for plants in a greenhouse (assessed in lab by quiz and observation)
9. Describe environmental conditions necessary for plant growth (assessed in lab by quiz and observation)

HORT 125 - Landscape Drawing and Graphics

1. demonstrate understanding of at least one principal form of artistic expression and the creative process inherent therein.

The student will be able to:

1. Identify and analyze the basic elements (line, plane, form/space, texture, color) and principles of design and composition (unity, balance, variety, scale/proportion, focal point, etc.)
2. Draw landscape elements from outdoor examination.
3. Demonstrate a working proficiency in various line drawings useful in illustrating landscape design:
   1. Typical drawings to be covered will include but not be limited to:
      1. Analysis graphics
      2. Landscape plan view drawings with illustrative graphics
      3. Landscape elevation and section drawings with illustrative graphics
      4. Para-line drawings with illustrative landscape graphics
      5. Perspective drawings with illustrative landscape graphics
4. Identify artistic forms and techniques used in current or historic landscape drawing materials and illustrations.
5. Illustrate the principles of color composition.

HORT 130 - Plant Materials I

1. Identify by botanical and common names, without the use of references, at least 130 species of plants using characteristic features found in the field during the fall and winter
2. Describe the major applied uses and certain important ecological features and visual characteristics of plant materials assigned
3. Define taxonomic terms and recognize classification schemes used in identifying and classifying plants
4. Use available reference guides, keys and taxonomic terminology to identify unknown species

HORT 135 - Plant Materials II

1. Identify by common and scientific name plants not commonly found in the Delhi area
2. Identify the common characteristics of plant families
3. Recognize the developments and new cultivars of horticultural plants
4. Organize plants by their order of bloom and/or ornamental features
5. Identify plant growth requirements to insure successful use in the landscape

HORT 140 - Drawing and Surveying

1. Perform manual surveying of existing permanent site features.
2. Identify the various tools and their parts used in surveying.
3. Read and interpret site and/or topographic drawings.
4. Draft building footprint, site and topographic drawings from field notes.
5. Understand the environmental impact of new site development.

HORT 150 - Grounds Equipment and Fleet Management

1. To become acquainted with the principles of operation, adjustment and maintenance, adaptability, and use of the more common types of landscape and grounds maintenance equipment.
2. To develop a conversant knowledge of the function and method of operation of the major components and systems of each item of equipment studied.
3. To be able to perform basic servicing, calibrations, adjustments, and maintain the equipment studied as related to manufacturers specifications and field requirements.
4. Develop an awareness for safety and the ability to safely operate turf equipment.
5. Develop a functional, working knowledge of the basic principles of operation of small gas engines and to acquire and correctly utilize preventive maintenance skills.
6. Obtain competency in the identification and correct use and care of the common shop tools used in the maintenance and repair of landscape and grounds maintenance equipment.

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 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. Exhibit a working knowledge of basic surveying techniques; the proper use of transits and levels; and the necessary drafting and drawing skills to communicate the data collected.
2. Demonstrate knowledge of the construction principles and materials used for decks, fences, patios, walks, and retaining walls.
3. Understand and apply the theory and principles of landscape design for both residential and commercial sites.
4. Read and create construction documents, prepare materials estimates and bids, and demonstrate familiarity with specialized landscape features.
5. Prepare analysis, design, and presentation drawings to communicate design intent to a client.

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 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

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.