2017-2018 Undergraduate Catalog 
    
    Sep 23, 2024  
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2017-2018 Undergraduate Catalog [Archived Catalog]

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Contact Information:
Registrar’s Office
Enrollment Services Center (SESC)
PO Box 511
605-688-6195
Fax: 605-688-6384
E-mail: sdsu.registrar@sdstate.edu
 

HMGT (Hospitality Management)
  

  • HMGT 251 - Foodservice Sanitation

    Credits: 1
    Food sanitation and personal hygiene in a foodservice management setting. Students will become certified through the National Restaurant Association upon successful completion of the online ServSafe Food Protection Manager Certification Exam.


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  • HMGT 355 - Events and Facilities Administration

    Credits: 3
    Introductory overview of the management and operation of conventions, meetings, trade shows and exhibitions for both profit and non-profit organizations. Emphasizes program planning, budgeting, contracts, marketing, public relations, site and facility selection, exhibit planning and marketing, transportation, food and lodging arrangements, and career opportunities. Cross-Listed: EFA 355 .


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  • HMGT 361 - Hospitality Industry Law

    Credits: 3
    This course presents common and civil law as it relates to the operation of various hospitality industry enterprises. Preventative law is presented to permit managers to be aware of potential legal pitfalls and steps required to minimize legal problems. Techniques for industry professionals to research current laws and to identify tools and develop strategies to keep ahead of the ever- changing hospitality legal environment will be explained. At the completion of the course the student will be certified to serve alcoholic beverages in South Dakota. Prerequisites: HMGT 171 .


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  • HMGT 370 - Lodging Management

    Credits: 3
    Functions of management as applied to the lodging industry including organizing, staffing, controlling, planning, purchasing and marketing for the front office, housekeeping, and maintenance departments. Industry terminology and methods of operations will be explored for all levels of service and segments in the lodging industry. Prerequisites: HMGT 171 .


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  • HMGT 371-371L - Leisure Activities Management and Lab

    Credits: 3
    The course will explore management and sales skills required to ensure the success of attractions providing leisure activities in the tourism industry. The lab portion will include conducting visits or tours of the leisure industry as a segment of the hospitality industry. Prerequisites: HMGT 171 . Corequisites: HMGT 371L-371.


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  • HMGT 380 - Foodservice Operations and Purchasing Management

    Credits: 3
    A managerial and systems approach to foodservice operations and purchasing. Cross-Listed: NUTR 380 .


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  • HMGT 381-381L - Quantity Food Production and Service and Lab

    Credits: 4
    Application of foodservice management principles in quantity food production, purchasing, and service.  Lab to accompany HMGT/NUTR 381. Prerequisites: NUTR 141-141L , HMGT 251  (or concurrently), HMGT 380 . Corequisites: HMGT/NUTR 381L-381. Cross-Listed: NUTR 381-381L .


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  • HMGT 420-520 - Geography of Tourism

    Credits: 3
    Based on fundamental tourism principles, this course will examine, from a geographical perspective, the social, cultural, environmental and economic complexities associated with tourism as a global, national and local phenomenon. This course will also consider the positive and negative factors that affect tourists and destinations, and the costs and benefits of tourism to communities and places, providing case-study examples from the United States and around the world. Cross-Listed: GEOG 420-520 .


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  • HMGT 472 - Hospitality Facilities Management and Design

    Credits: 3
    Application of various systems, procedures, and controls associated with the maintenance and engineering departments of lodging and foodservice operations. The course will include the decision-making process used in the planning and designing of hospitality facilities. Prerequisites: Junior standing. Cross-Listed: EFA 472 .


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  • HMGT 480-480L - Introduction to Wine, Beer, and Spirits and Lab

    Credits: 3
    The application of management principles and procedures related to the sale and service of alcohol and specialty beverages served in the beverage and hospitality industry. Beverage tasting and sensory analysis of products commonly served in the beverage industry. Prerequisites: Must be at least 21 years old. Corequisites: HMGT 480L-480.


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  • HMGT 482 - Hospitality Marketing

    Credits: 3
    Applied marketing covering case studies in the hotel and restaurant industry. Emphasis on implementing marketing strategies including: demographics, image development, advertising, sales promotion, public relations, administering and controlling a marketing plan. Prerequisites: Senior standing. Cross-Listed: EFA 482 .


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HNS (Health and Nutritional Science)
  

  • HNS 380 - Professional Development

    Credits: 1
    This course is designed to enhance the student’s networking skills and communication skills through projects geared towards professional development and career management. In addition, interprofessional and productive teamwork will be discussed.


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  • HNS 480 - Certification Exam Preparation

    Credits: 1
    This course will review content in preparation for a national certification examination. This course will also discuss the logistics of how to register for the exam, submit exam results, and maintain certification through continuing education.


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HO (Horticulture)
  

  • HO 105 - Insects and Society

    Credits: 3
    This non-technical course introduces a wide variety of ways that humans interact with urban and agricultural insects in today’s world.  It covers the extremely valuable roles where insects are essential to human survival and commerce.  The course also reveals where pests are responsible for being disastrous competitors with humans.


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  • HO 111-111L - Introduction to Horticulture and Lab

    Credits: 2, 1
    Connecting basic plant science to growing techniques and decision making relating to light, water, temperature, and soil. Introductory plant care, propagation and identification for a wide variety of horticultural crops. Corequisites: HO 111L-111.


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  • HO 210-210L - Turf and Weed Management in Horticulture and Lab

    Credits: 3
    Introduction to basic maintenance and culture of turfgrass, and identification and management of common weeds found in horticultural settings (Turf, nursery, food crops, etc.).  The use of cultural, biological, chemical and physical methods of turf and weed management will be discussed. Turf and weed identification, control methods, and related activities will be addressed in the laboratory. Prerequisites: HO 111  or PS 103 . Corequisites: HO 210L-210. Cross-Listed: PS 210-210L .


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  • HO 231 - Greenhouse Crop Production

    Credits: 2
    Fundamentals of greenhouse crop production techniques: primary crops, establishment, irrigation, fertilization, growth management, pest control, and harvest. Lab format will provide students with practical growing experience of herbaceous ornamental horticultural crops.


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  • HO 255-255L - Woody Plants and Lab

    Credits: 4
    Nomenclature, classification, identification and use of trees, shrubs and vines for the Northern Great Plains. Prerequisites: HO 111  or BIOL 101 . Corequisites: HO 255L-255. Cross-Listed: PS 255-255L .


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  • HO 285 - Agricultural Computations

    Credits: 2
    Integrating technology in production agriculture is becoming more and more prevalent in the world of digital agriculture. This course uses spreadsheet technology as a tool to enhance the student’s ability to communicate data-driven information with farmers, ranchers, and agribusiness. This course can be helpful for those who have never used spreadsheets or for those who want to learn to do more and learn how to use this technology in precision agriculture. Cross-Listed: PS 285 .


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  • HO 303-303L - Forest Ecology and Management and Lab

    Credits: 3
    The basics of environmental factors which control the growth of trees and forests and how forests in North America are managed. Corequisites: HO 303L-303. Cross-Listed: BOT 303-303L .


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  • HO 311-311L - Herbaceous Plants and Lab

    Credits: 3
    Identification, description, landscape uses, propagation, culture and adaptability of selected non-woody ornamental plants with emphasis on annuals, perennials and indoor plants. Prerequisites: HO 111 , BOT 201  or consent. Corequisites: HO 311L-311. Cross-Listed: PS 311-311L .


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  • HO 327-327L - Golf Course Design and Management and Lab

    Credits: 3
    Principles and practices of golf course design, including site analysis, design process, construction specifications and techniques, and aesthetic/design elements and professional turf management of golf courses and athletic fields, including history, culture, equipment, diagnostics, case studies, and facilities management. Cross-Listed:  .


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  • HO 329 - Horticultural Pests

    Credits: 3
    A survey of diseases, disorders, insects and mites of horticultural crops.  The crops covered include fruits, perennials, trees, shrubs and vegetables in ornamental, field and nursery production systems.  Management will be covered following the principles and practices of integrated pest management and plant health care. Cross-Listed: PS 329 .


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  • HO 339 - Arboriculture and Urban Forestry

    Credits: 3
    The practice and science of establishment and cultivation of woody plants; vines, shrubs and trees; in managed landscapes.  The course will also cover the skills needed to manage the care of mature trees in communities and windbreaks. Cross-Listed: PS 339 .


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  • HO 383-383L - Principles of Crop Improvement and Lab

    Credits: 2, 1
    Evaluation of crop species, reproduction of crop plants, use of genetic variability, traits of interest, breeding programs, designs and management. Heritability, plant introduction, vegetative propagation, hands-on lab demonstrations. Prerequisites: PS 103-103L  or HO 111-111L ; and BIOL 103-103L , BIOL 153-153L  or BOT 201-201L . Corequisites: HO 383L-383. Cross-Listed: PS 383-383L .


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  • HO 411-511 - Fruit Crop Systems

    Credits: 1-6
    Studies in perennial fruit crop production and management systems. Credit earned will depend on the number of 1 credit modules taken. Course may be repeated as long as the topic module(s) are not repeated. Topic modules could include: tree fruit production systems; small fruit production systems; viticulture; perennial fruit; integrated pest management; native fruit production systems; fruit harvest, quality, and postharvest care; vines and wines; fruit value-added systems; pruning fruit crops; cover crop management, marketing specialty fruit crops. Cross-Listed: PS 411-511 .


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  • HO 413-413L/513-513L - Greenhouse and High Tunnel Management and Lab

    Credits: 3
    Greenhouse construction, environmental control, production and scheduling of major greenhouse crops. Trips to commercial greenhouse operations and laboratory work in greenhouse crop production. Corequisites: HO 413L-413/513L-513. Cross-Listed: PS 413-413L/513-513L .


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  • HO 414-414L/514-514L - Plant Propagation and Lab

    Credits: 3
    Fundamental anatomical and physiological principles and methods of reproducing herbaceous and woody plants by seeds, cuttings, grafts, layers and division. Prerequisites: HO 111 , BOT 201  or consent. Corequisites: HO 414L-414/514L-514. Cross-Listed: PS 414-414L/514-514L .


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  • HO 416-516 - Landscape Nursery Management

    Credits: 3
    A study of current nursery and garden center crop cultural practices and business management. Topics to be covered include nursery and garden center design and organization, field and container crop production, transplanting, pricing, and shipping techniques. The working relationship between nurseries, landscape designers and contractors is also discussed. Prerequisites: HO 111 , PS 213 . Cross-Listed: PS 416-516 .


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  • HO 434-534 - Local Food Production

    Credits: 2
    Topics include planning, planting, cultivation, harvest, season extension and marketing of fruits and vegetable crops. Experiential learning model. Cross-Listed: PS 434-534 .


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  • HO 435 - Local Food Production: Harvest and Storage

    Credits: 2
    Topics include best practices for efficient harvest, access to produce in the field, determining maturity, harvest process for various crops, transport of produce to processing area, cleaning, chilling, packaging, post-harvest care for short and longer-term storage, types of storage facilities, marketing and sales. Cross-Listed: PS 435 .


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  • HO 444-544 - Vegetable Crop Systems

    Credits: 1-6
    Studies in vegetable crop production and management systems. Credit earned will depend on the modules taken. Course may be repeated as long as the module(s) are not repeated. Potential topic modules could include: root crop systems; cucurbit production systems; vegetable legumes; herbs; solanaceous crops; heirloom vegetable crops; integrated pest management; market gardening; organic production systems; extended season crop management; leaf and cool season crops; annual crop rotation systems; marketing specialty crops. Cross-Listed: PS 444-544 .


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  • HO 447-547 - Organic Plant Production

    Credits: 3
    This course provides a detailed overview of organic farming for both small scale suburban and urban settings.  The topics covered will include:  organic certification, soil and nutrient management, pest and disease ID and management, High-Tunnel management, and marketing. Cross-Listed: PS 447-547 .


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HON (Honors)
  

  • HON 100 - Honors College Orientation

    Credits: 1
    Opportunities and requirements associated with continued participation in the SDSU Honors College will be emphasized along with general university orientation materials.


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  • HON 119 - First Year Seminar - Honors

    Credits: 2
    First-year seminar course designed to introduce students to academic success strategies including the development of critical thinking and study skills, identification of campus resources, guidance in academic planning and engagement, time management and goal setting. Students will also investigate wellness topics, contemporary issues, diversity, and the land-grant mission of SDSU. Students will explore the guiding values of the Fishback Honors College and establish a plan for meeting Honors graduation requirements.


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  • HON 383 - Honors Colloquium

    Credits: 3
    A multidisciplinary examination of a contemporary topic of interest and importance.  Themes will vary from semester to semester.  The course will emphasize higher order thinking skills, synthesis and application of information, oral and written communication skills.  Required for graduation with Fishback Honors College distinction.


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  • HON 491 - Independent Study

    Credits: 1-3
    Notes: Honors College students work one-on-one with a faculty mentor on an original scholarly project related to their academic and professional goals.  Projects may include laboratory, field, or social science research; design projects; historical analyses; or original creative pieces in literature and the arts.  Students are encouraged to take Honors 390 to help prepare for their Independent Study. Deliverables include a scholarly paper and presentation at a public scholarly venue.  Registration is by permission upon approval of the application for Independent Study form.


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HRM (Human Resource Management)
  

  • HRM 460 - Human Resource Management (COM)

    Credits: 3
    This course provides a survey of managerial practices with respect to the management of the human resource function and an introduction to the topic of human resource management as an occupational choice. Major areas of inquiry include recruitment and selection, training, and development, compensation and benefits administration and work force integration and maintenance. Cross-Listed: BADM 460 /MGMT 460 .


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HSC (Health Science)
  

  • HSC 120 - Community Health

    Credits: 2
    Discussion based course with the goal of understanding the philosophy and principles of community health. Emphasis on knowledge, attitudes and behaviors utilized in solving community health problems. Cross-Listed: HLTH 120 .


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  • HSC 200 - Complementary and Integrative Health Care

    Credits: 3
    This interdisciplinary course introduces complementary and integrative health care practices. This course is designed to explore complementary methods utilized by health care professional and lay persons to provide culturally congruent care for individuals and families. The role and responsibilities of the health care consumer related to disclosure of complementary and integrative health care use will be described. The role of the healthcare professional as a consumer advocate will be discussed. This course explores definitions, backgrounds, examples, and on-going research of various therapies including the holistic approach to Mind/Body Medicine, Herbs, Traditional Chinese Medicine, Naturopathy, Homeopathy, Spiritual Healing, Acupuncture, Dietary and Nutritional Supplements, and Ayurvedic Medicine.


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  • HSC 212 - Contemporary Health Problems

    Credits: 2
    Personal health education course which focuses on the health problems facing today’s society from birth to death. Emphasis on the knowledge essential in maintaining a healthy lifestyle. Open to all students. Cross-Listed: HLTH 212 .


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  • HSC 230 - Stress Management for Life

    Credits: 3
    Stress management course designed to expose students to a holistic approach to preventing and managing stress. Students learn both healthy cognitive (coping) skills and relaxation techniques with the intention of preventing and/or alleviating the symptoms of stress. Content includes the science of stress, the mind/body connection, stress prevention strategies such as perception, mindfulness, time management, and financial management, and a variety of stress management techniques including guided imagery, progressive muscle relaxation, yoga, meditation, and autogenics. The course has both personal application and professional application for students working in any area of healthcare.


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  • HSC 253 - Disaster Preparedness

    Credits: 2
    Basic philosophy, fundamental principles of civil defense; citizen’s role in emergency planning for non-military national defense. Open to all students.


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  • HSC 260 - Women’s Health Issues

    Credits: 3
    This interdisciplinary course critically examines issues in women’s health. Biological, socio-cultural, psychological, historical and political processes that shape and define women’s health and healthcare experiences are explored. Cross-Listed: WMST 260 .


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  • HSC 302 - Wellness and the Family

    Credits: 2
    Overview of health promotion as applied to the family throughout all stages of development. Planning for promotion of family health. Cross-Listed: HLTH 302 .


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  • HSC 364-364L - Emergency Medical Technician and Lab (COM)

    Credits: 4
    This course provides the knowledge and skill base for an individual to become a Nationally Registered EMT. The course follows the curriculum set by the National Emergency Medical Services Educational Standards. Students are expected to learn the skills necessary to recognize numerous medical and trauma related emergencies. Students will learn vital signs monitoring, Basic Life Support interventions and patient moving/packaging skills. Students will apply learned skills to patients in scenario-based training. 10 hours of in-hospital observation and training are required.  Laboratory course to accompany HLTH/HSC 364. Prerequisites: Written consent (current CPR certification at the level of BLS Healthcare Provider (American Heart Association)). Corequisites: HCS/HLTH 364L-364. Cross-Listed: HLTH 364-364L . Notes: This course does not certify students as an EMT; they must pass the National Registry exams.


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  • HSC 399 - Next Generation Babies: Ethics and Emerging Technologies of Human Reproduction

    Credits: 3
    This course discusses the process of human reproduction, emphasizing sexual and reproductive health, advances in assisted reproductive technologies, prenatal diagnosis, and genetics. Sociocultural and environmental context, ethical, and legal challenges influencing reproductive-life plans are examined.


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