Courses

Study of the history and rhetorical criticism of major American speakers and their speeches from the Colonial to the Contemporary periods, with references to their biographical, intellectual, political and social contexts. COM 334 Debate and Advocacy (3) Prepares students to be effective advocates through the development of research and debate techniques.

This course provides a broad overview of public policy in the United States. In addition to learning about the policy process and policy analysis, we will examine the historical context and contemporary status of several policy issues. PW: Executive Systems

This course covers the policy process at local, state, and federal levels of government, as well as the specific facets of the public policy process, including problem identification and definition, policy formulation and enactment, policy implementation and evaluation, and policy termination.

Examination of the major political, social, economic, and technological forces influencing and shaping the nature, content, and outcomes of public policy in the United States.

A study of writers of the American Realist Movement, such as Twain, James, Crane, Dreiser, Chopin, Chesnutt, and Jewett.

A seminar stressing critical approaches to the major works of such writers as James, Howells, Twain, Crane, and Dreiser.

Exploration of the literature produced in the United States between the Civil War and World War I, such as works by Twain, James, Freeman, Jewett, Chesnutt, Crane, Dreiser, Wharton.

A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and acquire knowledge of recipe strategies and production systems.

This course is a study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and acquire knowledge of recipe strategies and production systems.

A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and built a portfolio of recipe strategies and production systems.