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Course Criteria
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3.00 Credits
Study the "behind the scenes" elements of theatrical production: producing, budgeting, casting, directing designing costuming, and managing a show. Learn basic stage management and other technical aspects of theatre. Prerequisites: ENG 101, ART 110 . 3 credits
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3.00 Credits
Emphasis is on developing an appreciation of the fundamental principles that are basic to all forms of fine arts. Consideration is given to pictorial art, music, sculpture, and architecture. Visual and audio-visual aids are used. Field trips are taken to nearby museums. 3 credits
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3.00 Credits
Beginning with the fourteenth century, this course examines the technical, social, historical, and stylistic development of visual arts and architecture from the Renaissance through the Modern Era. Museum trips may be included. 3 credits
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3.00 Credits
This course will trace cinema in America from the era of the silent film and the studio system to the world of wide screen & "auteur" productions. It will demonstrate how movies began, grew, and changed through the interaction of inventors, artists, entrepreneurs, and audiences . 3 credits
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3.00 Credits
Students will analyze the ways in which visual, musical, and dramatic artists respond to cultural movements and events, and explore how art shapes a society's response to those events. Students learn how different branches of the fine arts influence one another during important epochs. Prerequisite: 12 credits ART/MUS concentration electives. 3 credits
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3.00 Credits
Students work in supervised placement for a minimum of 90 hours in a professional theater occupation. A term paper is submitted to the coordinator and the student's work is assessed every week. Pre-requisite: 12 credits in the area of study matching the internship experience. Student must also meet college wide pre-requisite for internship. 3 credits
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3.00 Credits
This course focuses on nutrition across the life span. Students will gain an understanding of nutritional principles in both health and illness. Nutrition throughout the life span at all stages of development is emphasized. Nutritional bio-chemistry of all macronutrients will be covered. Topics covered include: health promotion, nutritional guidelines, macro-nutrient chemistry, micro-nutrient chemistry, menu planning, food labeling, safety, obesity, clinical eating disorders, RDA requirements, and age related guidelines. 3 credits
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3.00 Credits
An introductory course in Biology with main emphasis on cell structure and function. Topics include gene structure and inheritance, study of plants and fungi, evolution, and ecology. Extensive discussion of concerns facing humanity today including quality of nutrition, environmental pollution, genetic engineering, inheritable diseases, and birth defects. This course must be taken in conjunction with BIO 121. Placement at ENG 101 level strongly advised. 3 credits
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3.00 Credits
A continuation of Biology I. Topics include vertebrate animals with emphasis on morphology, behavior, reproduction, and embryology of the human organism. This course must be taken in conjunction with BIO 122. Placement at ENG 101 level strongly advised. 3 credits
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3.00 Credits
This laboratory course must be taken in conjunction with BIO 111. 1 credit
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