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Course Criteria
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3.00 Credits
This course concentrates on the social environment of the elderly stressing the sociological, psychological, and physiological aspects of aging. Ageism, health, finances, retirement, living environments, and special problems of the vulnerable and minority elderly are discussed. Current social policy and social programs are also discussed as well as death and dying and the hospice movement. PR: SOC 121
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3.00 Credits
This course will examine how groups of persons sharing characteristics (whether physical or cultural, inherited or learned) interact with groups sharing different characteristics. It will present theoretical frameworks and constructs that will help students understand the nature of prejudice and discrimination and discuss alternative strategies to reduce both. PR: SOC 121
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3.00 Credits
This is a beginning course in Spanish which emphasizes oral communication in a variety of topics at a basic level. It covers only that grammar and structure absolutely necessary for speaking. The course is intended for students with no previous knowledge of the Spanish language. A minimum of five hours of additional work in the language laboratory is required per term. F, S
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3.00 Credits
The purpose of this course is to further the students' conversational skills in Spanish. In addition to new vocabulary, the past tense and other useful grammatical points will be covered. As in the first course, there will be great emphasis on developing the students' speaking ability. The students will create their own dialogues on specified topics, and will be responsible for several readings and several short compositions. A minimum of five hours of additional work in the language laboratory is required per term. PR: SPA 115 or permission of instructor
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3.00 Credits
The first half of the one-year sequence in Elementary Spanish gives students a basic understanding of the Spanish language through listening, speaking, reading and writing instruction. The course also provides an understanding of the civilization, culture, and customs of Spanish-speaking people. The course is designed for beginners or students with less than two years of high school Spanish. A minimum of five hours of additional work in the language laboratory is required per term. SPA 121 is identified by SCCC as the equivalent of the first college semester of a foreign language study. Students are required to take this level of Spanish or higher to fulfill the SUNY general education requirement. Students who studied Spanish in high school and achieved a score of 85 or above on the Regents Exam demonstrate proficiency in SPA 121 and should enroll in SPA 122. F, S
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3.00 Credits
This second half of the one-year sequence in Elementary Spanish continues the introduction of the grammatical structure in an attempt to give the student a basic understanding of and ability to use the language. Besides the emphasis on language skills, the course continues to provide an understanding of the civilization, culture, and customs of Spanish-speaking people. A minimum of five hours of additional work in the language laboratory is required per term. PR: SPA 121 or permission of the instructor F,S
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3.00 Credits
This course, a continuation of Intermediate Spanish I, emphasizes the fundamentals of Spanish structure in written and oral communication. Readings give students a panoramic view of the literature and culture of Spanish-speaking people. A minimum of five hours of additional work in the language laboratory is required per term. PR: SPA 222 or permission of the instructor S
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3.00 Credits
In this introductory course students have an opportunity to gain skill, confidence, and fluency in public speaking. Students develop an understanding of both basic communication principles and public speaking strategies through their application of these principles to a variety of speaking assignments. F, S
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3.00 Credits
Students in this course develop skill, confidence, and fluency in the oral presentation of literary interpretation. By selecting, annotating, and performing literary texts, students increase their analytical and critical reading skills while developing vocal and physical delivery techniques. The course also emphasizes listening skills and audience analysis.
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3.00 Credits
This course introduces students to the basic principles of the hospitality and tourism industry. Topics included relate to economic, social and cultural impact upon the global marketplace. The course illustrates to students the interdependency between culinary arts, hotel/restaurant management and tourism. F, S
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