Credits: 3This course surveys important issues in western religious history and identity from first-century Christian origins through the “great medieval synthesis” of the thirteenth century. While Jewish and Islamic developments are examined, emphasis is placed upon the rise, development, and diversity, and consolidation of Christianity. Cross-Listed: REL 401.
Credits: 3This course surveys important issues in western religious history from “great medieval synthesis” of the thirteenth century through the Reformation and Counterreformation of the sixteenth century. Also examined is the social environment which led to and was shaped by these developments. While both Jewish and Islamic developments are examined, emphasis is placed upon the development of Christian identity. Cross-Listed: REL 402.
Credits: 3This course traces the early experiences of people of African descent in the Americas (specifically North America and some parts of the Caribbean). Topics addressed include: European and African encounters, the trans-Atlantic slave trade, the development of New World slave societies, trans-Atlantic migration and settlement, the emergence of free black communities, and blacks in the American Revolution and the Civil War.
Credits: 3This course examines the African American experience in the United States from the Civil War to the present. Prominent themes include: Civil War and Reconstruction, Redemption and southern white backlash, black migration, the emergence of the Civil rights movement, and political and intellectual leadership. Discussions will also cover several contemporary issues affecting African American communities, such as education, the war on drugs and Hurricane Katrina, mass incarceration, and police brutality.
Credits: 3Survey of archaeological, historical, and literary sources to examine women’s place in ancient civilizations, their social conditions, their gender roles, and their power/authority in these civilizations.
Credits: 3This course examines the major events, organizations, and people who defined the Civil Rights Movement at its height (1940s-1960s). It also explores the systemic oppression of African Americans in the decades leading up to the movement. The course begins with a long historical view of civil rights activism and a consideration of how activists borrowed strategies from older traditions of protest in African American history.
Credits: 3Examines the history of Western Europe from the end of the Roman Empire to the beginning of the Renaissance and emphasizes religious, political, economic, and social developments. Prerequisites: HIST 121.
Credits: 3Examines the origins and development of military institutions, traditions, tactics, and practices in the United States from 1775 to the present, including the relation between the armed forces and other government agencies.
Credits: 3Examines the role of the West in American history from exploration and colonization to the closing of the frontier about 1900, emphasizing territorial expansion of the U.S. and various frontier developments, e.g. transportation, transformation of the wilderness into statehood, influence of the frontier in shaping the American character and the role of the West in shaping national policies.
Credits: 3Examines the history of South Dakota’s physical environment, Native American presence, European settlement, economic developments, political institutions, and social life.
HIST 480 - Historical Methods and Historiography (COM)
Credits: 3Introduces the problems, materials, and techniques of historical writing, explains the larger meaning and directions of history, and examines major schools of historical thought.
Credits: 1-3Includes directed study, problems, readings, directed readings, special problems and special projects. Students complete individualized plans of study which include significant one-on-one student-teacher involvement. The faculty member and students negotiate the details of the study plans. Enrollments are usually 10 or fewer students. Meetings depending upon the requirements of the topic.
Credits: 1-4Includes current topics, advanced topics and special topics. A course devoted to a particular issue in a specified field. Course content is not wholly included in the regular curriculum. Guest artists or experts may serve as instructors. Enrollments are usually of 10 or fewer students with significant one-on-one student/teacher involvement.
Credits: 1-12Applied, monitored and supervised, field-based learning experience for which the student may or may not be paid. Students gain practical experience; they follow a negotiated and or directed plan of study. A higher level of supervision is provided by the instructor in these courses than is the case with field experience courses.
Credits: 2This course introduces the importance and holistic nature of the six dimensions of personal wellness and fitness. The course will provide the necessary knowledge and skills to make informed decisions which will lead to the development of a healthy lifestyle. Various issues related to the dimensions of wellness will be discussed. Students will have the opportunity to assess their current health status and identify potential risk factors. This laboratory experience applies wellness concepts taught in WEL 100 lecture. Students will gain a level of understanding about one’s personal fitness level as well as learn a variety of skills to enhance personal wellness. Corequisites: HLTH 100L-100.
Credits: 2Discussion 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: HSC 120.
HLTH 200 - Complementary and Integrative Health Care
Credits: 3This 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.
Credits: 2Personal 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: HSC 212.
Credits: 3Through inquiry and critical thinking, this course will explore the social determinants of health, which are the conditions in which people are born, grow, work, live, and age, and the wider set of forces and systems shaping the conditions of daily life. Students will examine how nutrition, physical activity, and other sociodemographic factors affect health and longevity.
Credits: 3Stress 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.
HLTH 250-250L - Pre-Professional First Aid and CPR and Lab (COM)
Credits: 2Instruction of those who are frequently in a position to provide first aid/CPR and emergency care. Provides essential knowledge and skills needed to develop the functional first aid/CPR capabilities required by a basic first responders, including nurses, teachers, athletic trainers, and other special interest groups. Lab accompanies HLTH 250.
Credits: 20-48Designed to facilitate transfer of students who have completed a one or two year regionally or nationally accredited or certified program in an allied health area. The purpose is to provide transfer of previous work into an upward mobility option for students who have a commitment to an allied health profession.
Credits: 2Overview of health promotion as applied to the family throughout all stages of development. Planning for promotion of family health. Cross-Listed: HSC 302.
Credits: 3This course presents the structural organization, functional roles, and political foundations of public and private health agencies relative to community health. The roles and responsibilities of community health educators and professional associations/career opportunities receive particular attention. Prerequisites: HLTH 100-100L.
Credits: 3Will investigate issues across a range of specific contexts in public health such as communicable disease control, public health class action litigation and medical care e.g., the right to have and refuse medical care, confidentiality and privacy). Issues include how health policies are developed; the impact current and potential policies have and will have on public health; the courts role and interpretations of public health law; and the interaction of national, state, local, and interest group politics in the formation of policies. The course will focus on the states’ roles and the constitutions of the states as well as the Tenth Amendment of the United States Constitution. Notes: Sections of this course are provided online through the Agriculture Interactive Distance Education Alliance.
HLTH 350 - Health Education Professional Development
Credits: 3This course will examine the field of health education in terms of historical developments, professional standards, roles, theoretical foundations, ethics and current health issues. It will also focus on the capabilities and limits of government, important health policy issues and becoming an agent of change and reform. The role of the health professional in the development of public health policy, influencing social policy, planning and advocating for change in the community setting will be discussed.
HLTH 364-364L - Emergency Medical Technician and Lab (COM)
Credits: 4This 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 364. Prerequisites: Written consent (current CPR certification at the level of BLS Healthcare Provider (American Heart Association)). Corequisites: HLTH 364L-364. Notes: This course does not certify students as an EMT; they must pass the National Registry exams.
HLTH 420-520 - K-12 Methods of Health Instruction (COM)
Credits: 2Curriculum content at elementary and secondary levels. Methods of presentation including direct, correlated, and integrated health instruction. Organization of health and safety education. Prerequisites: Consent.
Credits: 3Study of organization and administration of public and voluntary health agencies. Principle functions and program development in vital statistics, maternal-child health, adult health, sanitation, health education, and special health programs. Introduces the student to public health by describing its history and its bases in sociology, economics, philosophy and government. The relationship of environmental factors to health and illness is examined. The course will provide the student with an understanding of administrative and political processes of operation of health agencies by examining traditional and new innovative programs of federal, state and local health agencies. Cost-benefit, cost-effectiveness, and risk assessment are addressed as in the relationship of public law and policies to the delivery of health care. Cross-Listed: HSC 443.
Credits: 3This course provides information on the epidemiological concepts, principles, and methods for understanding the distribution and determinants of selected diseases, conditions and indices of health in control and evaluation are analyzed. Prerequisites: Junior or senior standing or instructor consent. Cross-Listed: HSC 445.
HLTH 475 - Principles of Community Health Education
Credits: 3This course is designed to prepare students with skills necessary to implement health education programs within the context of community health settings. Emphasis will be placed on a variety of community health education methods and strategies including but not limited to educational presentations and material development, mass media and media advocacy, legislative action and involvement, community organization and working with groups.
HLTH 479-479L - Health Promotion Programming and Evaluation and Lab
Credits: 2Practical skills of a worksite and community wellness professional will be investigated. Topics include a definition of worksite wellness, rationale for programs, types of programs, design, promotion, evaluation, marketing. Corequisites: HLTH 479L-479.
Credits: 3A review of the basic components of the hospitality and tourism industry in the state, national and international economy. Future trends and career opportunities within these areas will be explored.
Credits: 1Food 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.
Credits: 1-3Students complete individualized plans of study which include significant one-on-one student-teacher involvement. The faculty member and students negotiate the details of the study plans. Enrollments are usually 10 or fewer students. Meetings depending upon the requirements of the topic.
Credits: 1-3Includes current topics, advanced topics and special topics. A course devoted to a particular issue in a specified field. Course content is not wholly included in the regular curriculum. Guest artists or experts may serve as instructors. enrollments are usually of 10 or fewer students with significant one-on-one student/teacher involvement.
Credits: 2Applied, monitored and supervised, field-based learning experience for which the student may or may not be paid. Students gain practical experience; they follow a negotiated and or directed plan of study. A higher level of supervision is provided by the instructor in these courses than is the case with field experience courses. Prerequisites: HMGT 171.
Credits: 3Introductory 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.
Credits: 3This 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.
Credits: 3Functions 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.
HMGT 371-371L - Leisure Activities Management and Lab
Credits: 3The 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.
Credits: 3Based 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.
HMGT 472 - Hospitality Facilities Management and Design
Credits: 3Application 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.
HMGT 480-480L - Introduction to Wine, Beer, and Spirits and Lab
Credits: 3The 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.
Credits: 3Applied 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.
Credits: 1-3Includes Directed Study, Problems, Readings, Directed Readings, Special Problems, and Special Projects. Students complete individualized plans of study which include significant one-on-one student-teacher involvement. The faculty member and students negotiate the details of the study plans. Enrollments are usually 10 or fewer students. Meetings depending upon the requirements of the topic.
Credits: 3Applied, monitored and supervised, field-based learning experience for which the student may or may not be paid. Students gain practical experience; they follow a negotiated and or directed plan of study. A higher level of supervision is provided by the instructor in these courses than is the case with field experience courses.
Credits: 1-3A highly focused and topical course. The format includes student presentations and discussions of reports based on literature, practices, problems, and research. Seminars may be conducted over electronic media, such as internet, and are at the upper division or graduate levels. Enrollment is generally limited to 20 or fewer students.
Credits: 1-3Students complete individualized plans of study which include significant one-on-one student-teacher involvement. The faculty member and students negotiate the details of the study plans. Enrollments are usually 10 or fewer students. Meetings depend upon the requirements of the topic.
Credits: 1-3Students complete individualized plans of study which include significant one-on-one student-teacher involvement. The faculty member and students negotiate the details of the study plans. Enrollments are usually 10 or fewer students. Meetings depend upon the requirements of the topic.
Credits: 1-6Applied, monitored, and supervised field-based learning experience for which the student may or may not be paid. Students gain practical experience; they follow a negotiated and/or directed plan of study. A higher level of supervision is provided by the instructor in these courses than is the case with field experience courses.
Credits: 1-6Applied, monitored, and supervised field-based learning experience for which the student may or may not be paid. Students gain practical experience; they follow a negotiated and/or directed plan of study established by the student, instructor, and field-based supervisor. Due to the presence of a field experience supervisor, a lower level of supervision is provided by the instructor in these courses than is the case with an internship or practicum course.
Credits: 1-3Independent research problems/projects or scholarship activities. The plan of study is negotiated by the faculty member and student. Contact between the two may be extensive and intensive. Does not include research courses which are theoretical.
Credits: 3This 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.
HO 111-111L - Introduction to Horticulture and Lab
Credits: 2, 1Connecting 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.
HO 210-210L - Turf and Weed Management in Horticulture and Lab
Credits: 3Introduction 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.
Credits: 4Nomenclature, 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.
Credits: 2Integrating 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.
Credits: 2A highly focused, and topical course. The format includes student presentations and discussions of reports based on literature, practices, problems, and research. Seminars may be conducted over electronic media such as internet and are at the upper division graduate levels. Enrollment is generally limited to few than 20 students.
HO 303-303L - Forest Ecology and Management and Lab
Credits: 3The 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.
Credits: 3Identification, 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.
HO 327-327L - Golf Course Design and Management and Lab
Credits: 3Principles 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:
Credits: 3A 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.
Credits: 3The 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.
HO 383-383L - Principles of Crop Improvement and Lab
Credits: 2, 1Evaluation 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.
Credits: 1-6Studies 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.
HO 413-413L/513-513L - Greenhouse and High Tunnel Management and Lab
Credits: 3Greenhouse 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.
Credits: 3Fundamental 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.
Credits: 3A 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.
Credits: 2Topics include planning, planting, cultivation, harvest, season extension and marketing of fruits and vegetable crops. Experiential learning model. Cross-Listed: PS 434-534.
HO 435 - Local Food Production: Harvest and Storage
Credits: 2Topics 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.
Credits: 1-6Studies 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.
Credits: 3This 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.
Credits: 1A highly focused and topical course. The format includes student presentations and discussions of reports based on literature, practices, problems, and research. Seminars may be conducted over electronic media such as internet and are at the upper division graduate levels. Enrollment is generally limited to few than 20 students.
Credits: 1-5Includes Directed Study, Problems, Readings, Directed Readings, Special Problems, and Special Projects. Students complete individualized plans of study which include significant one-on-one student-teacher involvement. The faculty member and students negotiate the details of the study plans. Enrollments are usually 10 or fewer students. Meeting depending upon the requirements of the topic.
Credits: 1-4Includes current topics, advanced topics and special topics. A course devoted to a particular issue in a specified field. Course content is no wholly included in the regular curriculum. Guest artists or experts may serve as instructors. Enrollments are usually of 10 or fewer students with significant one-on-one student/teacher involvement.
Credits: 1-12Applied, monitored and supervised, field based learning experience for which the student may or may not be paid. Students gain practical experience; they follow a negotiated and or directed plan of study. A higher level of supervision is provided by the instructor in these courses than is the case with field experience courses.
Credits: 1-3Includes Senior Project, and Capstone Experience. Independent research problems/projects or scholarship activities. The plan of study is negotiated by the faculty member and the student. Contact between the two may be extensive and intensive. Does not include research courses which are theoretical.
Credits: 1Opportunities and requirements associated with continued participation in the SDSU Honors College will be emphasized along with general university orientation materials.
Credits: 2First-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.
Credits: 1-3A highly focused, and topical course. The format includes student presentations and discussions of reports based on literature, practices, problems, and research. Seminars may be conducted over electronic media such as internet and are at the upper division or graduate levels. Enrollment is generally limited to fewer than 20 students.
Credits: 3A 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.
Credits: 1-3A highly focused, and topical course. The format includes student presentations and discussions of reports based on literature, practices, problems, and research. Seminars may be conducted over electronic media such as internet and are at the upper division or graduate levels. Enrollment is generally limited to fewer than 20 students.