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This course introduces students to core concepts in the graphic communications field including color theory, design and production terminology, reproduction processes, file formats and substrates. During the semester, students will complete three pages of their own ePortfolio web site. Lectures will provide students with a historical perspective of the graphic communications field as well as discussing current practices and future trends.

This course introduces students to core concepts in the graphic communications field including color theory, design and production terminology, reproduction processes, file formats and substrates. During the semester, students will complete three pages of their own ePortfolio web site. Lectures will provide students with a historical perspective of the graphic communications field as well as discussing current practices and future trends.

This course focuses on effective essay writing and basic research techniques, including use of the library. Demanding readings are assigned for classroom discussion and as a basis for essay writing. As part of a First Year Learning Community, the course will explore the theme “May I Be of Service?”

This course focuses on effective essay writing and basic research techniques, including use of the library. Demanding readings are assigned for classroom discussion and as a basis for essay writing. As part of a First Year Learning Community, the course will explore the theme “May I Be of Service?”

Gothic Literature and Visual Culture

Gothic Literature and Visual Culture

A two-part foundation for food and beverage management culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields and inventory methods. Current market and procurement trends are explored, with an emphasis on product identification.

A two-part foundation for food and beverage management culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields and inventory methods. Current market and procurement trends are explored, with an emphasis on product identification.