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Course Criteria
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3.00 Credits
Credits: 3 Prerequisite(s): Must complete 30 credits or have permission of Program Director. Currently offered: Spring 2008: Day/Evening (1) Fall 2008: Day/Evening (1) Description: This 300-level course introduces students to the factual record documenting the history of Vermont, while helping students see the place of Vermont in the history of the United States. Through supervised research, students will learn to find and use various categories of resources available to investigators studying Vermont history and culture. Students will write papers, design a research project and focus on a topic of particular interest.
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3.00 Credits
Credits: 3 Prerequisite(s): HIS-211 Currently offered: Spring 2008: Day/Evening (5), Online (2), Accelerated (1) Summer 2008: Day/Evening (2), Online (3), Accelerated (1) Fall 2008: Day/Evening (13), Online (2), Accelerated (1) Description: Students will study important themes in the social history of the United States since the Civil War. This course allows students to expand their critical thinking skills through an examination of primary and secondary sources. Themes might include: the evolving status of women; the immigrant experience; the concept of the American dream; the paradox of freedom vs. slavery; the minority experience; the tensions between social classes. Students will be evaluated primarily on writing assignments.
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3.00 Credits
Credits: 3 Prerequisite(s): HIS-313 Currently offered: Spring 2008: Day/Evening (16), Online (3), Accelerated (1) Summer 2008: Day/Evening (2), Online (3), Accelerated (2) Fall 2008: Day/Evening (5), Online (3), Accelerated (1) Description: Students focus on important topics in the world today. HIS 415 is the baccalaureate capstone course at Champlain and students will use skills learned through four years of college to study evolving and complex world issues. In addition to gaining an appreciation of 20th century world history, the students will study topics that vary from year to year to reflect a changing world. Topics might include: the environment, women, population, disease, nationalism, economic systems. Students will complete intensive research and writing assignments.
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3.00 Credits
Credits: 3 Prerequisite(s): None Currently offered: Spring 2008: Day/Evening (1) Fall 2008: Day/Evening (1) Description: This is a placeholder for incoming freshmen who must choose an elective.
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3.00 Credits
Prerequisite(s): None Currently offered: Spring 2008: Day/Evening (1) Fall 2008: Day/Evening (1) Description: This "course" placeholder is to be used for full time students who we know are returning, but have not yet registered for the next semester. It will insure that they are billed as full time students.
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3.00 Credits
Credits: 3 Prerequisite(s): None Currently offered: Spring 2008: Day/Evening (1) Fall 2008: Day/Evening (1) Description: Promotes a "big-picture" perspective and a basic understanding of the lodging and foodservice industry, and its relationship with travel and tourism. Students review the history of the industry, examine how hotel and restaurant operations are organized, and explore their career opportunities in the field. Includes a survey of current issues and developments in the hospitality industry and a view of the future. (Fall only)
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3.00 Credits
Credits: 3 Prerequisite(s): None Currently offered: Spring 2008: Day/Evening (1) Description: This course helps students build a working knowledge of the process of planning, promoting and delivering entertaining and educational leisure experiences for visitors to a particular destination. Students learn about the steps required to execute a successful tour experience, from the planning, pricing and budgeting stages through promoting the event or activity, registering clients, and coordinating the actual experience. Course activities include a series of small projects, site visits and guest speakers representing various facets of the tourism industry.
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4.00 Credits
Credits: 4 Prerequisite(s): HSP-130L is the corequisite course. Currently offered: Spring 2008: Day/Evening (3) Fall 2008: Day/Evening (3) Description: An introduction to culinary techniques and ingredients. Students gain familiarity with basic cooking methods, baking fundamentals, recipe comprehension, kitchen tools and equipment, and safe food-handling principles. Designed to provide restaurant supervisors and managers with a working knowledge of professional kitchen procedures.
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3.00 Credits
Prerequisite(s): HSP-130 is the corequisite course. Currently offered: Spring 2008: Day/Evening (2) Fall 2008: Day/Evening (2) Description: This lab section meets once a week and corresponds with HSP 130.
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4.00 Credits
Credits: 4 Prerequisite(s): None Currently offered: Spring 2008: Day/Evening (3) Fall 2008: Day/Evening (3) Description: Provides a basic knowledge and understanding of a variety of guest service positions in the hotel and restaurant industry. Students learn the specific job duties, procedures, attitudes and guest contact skills needed for each position, to ensure an excellent service experience. Topics include dining room service, bar procedures, hotel reservations and front desk, housekeeping and a variety of general guest relations issues.
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