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CA 510: Practicum
3.00 Credits
Saint Vincent College
Depending on the student's area of concentration, a communication major may be part of an experiential learning environment or team, working to produce a product, such as SVC-TV productions, brochure/PR creative work or internet websites for on campus entities. The student may also seek other work in the Communication Department by approval of the student's academic advisor. Junior or Senior only or by approval of academic advisor. Variable credit.
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CA 550: Cooperative Education-Communication Internship
3.00 Credits
Saint Vincent College
Students work in a supervised and evaluated internship enabling communication majors to enrich their academic experience with involvement in an appropriate career organization or facility. Variable credit.
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CA 550 - Cooperative Education-Communication Internship
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CH 101: General Chemistry I
1.00 Credits
Saint Vincent College
A study of chemical principles including atomic structure; chemical bonding; types of chemical reactions; stoichiometry; solution chemistry; and chemistry of the elements. Natural Science Tier 1 Course. No prerequisite. Offered Fall semester. Three credits.
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CH 101 - General Chemistry I
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CH 102: General Chemistry II
2.00 Credits
Saint Vincent College
A study of chemical principles related to quantitative chemical analysis. Topics include the nature of liquids and solids; chemical kinetics; equilibrium; thermodynamics; acids and bases; precipitation reactions; electrochemistry; and nuclear reactions. Natural Science Tier 2 course. Prerequisite: CH 101. Three credits.
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CH 102 - General Chemistry II
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CH 103: General Chemistry I Laboratory
1.00 Credits
Saint Vincent College
Laboratory studies related to the principles in general chemistry with emphasis on quantitative measurements. Natural Science Tier 1 Course. Must be taken simultaneously with, or after successful completion of CH 101. Offered Fall semester. One credit.
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CH 103 - General Chemistry I Laboratory
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CH 104: General Chemistry II Laboratory
1.00 Credits
Saint Vincent College
Laboratory studies related to the principles covered in CH 102. Natural Science Tier 2 course. Must be taken simultaneously with, or after successful completion of CH 102. One credit.
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CH 104 - General Chemistry II Laboratory
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CH 107: Chemistry of Daily Life
3.00 Credits
Saint Vincent College
This course is designed for the non-science major and is an introductory study of the structure and function of organic molecules, including examples from biochemistry and everyday life. Topics include: basic hydrocarbons, functional group chemistry, proteins, carbohydrates and lipids. Selected topics in biochemistry and how drugs work are presented as well as chemical aspects of current issues such as nutrition, and diabetes. This course does not require math skills beyond pre-algebra. Natural Science Tier 2 Course. Prerequisite: Natural Science Tier 1 Course. Offered Spring semester. Three credits.
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CH 108: Chemistry of Daily Life Laboratory
1.00 Credits
Saint Vincent College
This lab provides non-science majors with an introduction to some elementary methods dealing with the synthesis and reactions of organic molecules, pharmaceutical synthesis, chemical analysis of foods, and characterization of biochemical compounds. Must be taken simultaneously with, or after successful completion of CH 107. Natural Science Tier 2 Course. Offered Spring semester. One credit.
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CH 110: Chemistry of Cooking
3.00 Credits
Saint Vincent College
Chemistry of Cooking focuses on the chemistry involved in the structure, preparation, color, flavor, aroma, and texture of the foods we eat everyday. CH 110 is designed for the non-science major who is looking to fulfill the science core requirements. The emphasis in this course will be understanding chemical concepts such as physical and chemical changes, chemical bonding, solubility, energy, acids and bases, and an introduction to the structure and function of organic molecules. This course does not require math skills beyond pre-algebra. Natural Sciences Tier 2 Course. Prerequisite: Natural Sciences Tier 1 Course. Offered Spring semester. Three credits.
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CH 112: Chemistry of Cooking Laboratory
1.00 Credits
Saint Vincent College
This lab provides non-science majors with an introduction to laboratory methods dealing with measurement, the chemical analysis of foods, classification of physical and chemical changes, and the synthesis and reactions of organic molecules specific to food chemistry. Must be taken simultaneously with or after successful completion of CH 110. Natural Sciences Tier 2 Course. Offered Spring semester. One credit.
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CH 112 - Chemistry of Cooking Laboratory
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