Aug 08, 2020  
2017-2018 Academic Catalog 
    
2017-2018 Academic Catalog [ARCHIVED CATALOG]

Course Descriptions


Course Numbering Information

0001–0999 Developmental not-for-credit courses for students who need further preparation before enrolling in college-level courses. These courses award Equivalent Hours (EHs) that contribute to a student’s academic load, but do not count toward degree or certificate requirements.
1000–1999 College-level courses at the 1000 level provide students with foundational concepts or skills required in specific or multiple disciplines. These courses may be stand-alone or part of a sequence.
2000–2999 Courses at the 2000 level build upon the skills and concepts presented in the 1000-level courses. Students are expected to acquire foundational concepts prior to entry into courses at the 2000 level and are expected to be able to move forward to more complex subject mastery.

Prerequisites

Many courses require prior satisfactory completion of another course to equip students with the knowledge and skills needed to succeed in the course. For example, EGL-1020  Composition II: Writing About Literature cannot be taken unless EGL-1010  (the prerequisite) has been satisfactorily completed. In addition, for a number of introductory-level credit courses, a minimum level of proficiency in reading, writing, and mathematics, as determined by the college’s placement tests, is required as a prerequisite. In such cases, satisfactory completion of the appropriate developmental studies course (see ESL, DVE, DVM, and DVR listings) will satisfy the prerequisite as well. Students should be certain to check for prerequisites in the course listings that follow. Except when specifically authorized by the department chairperson or dean, registration will not be permitted if prerequisites have not been fully satisfied.

Course Contact Hours

At the end of some course descriptions is a phrase such as “3 studio hours” or “3 class/2 lab hours.” This indicates the actual time a student should expect to spend per week in a course, broken down by the type of contact—classroom/lecture, laboratory, studio, or clinical. If there is no such indicator for a course, students may assume there will be one class hour per week for each credit awarded for completion of the course. (Courses which meet in an accelerated or nontraditional format rather than in the usual full-semester, 15-week format will meet more than the hours indicated per week in order to reach the same number of total contact hours for the semester.)

General Education Requirements Key

  CL = Computer Literacy Req.
  E = English Req.
  H = Humanities Req.
  M = Math Req.
  Sc = Science Req.
  SS = Social Science Req.
 

Health Education

Health, Nutrition, and Physical Education Department
Center for Health Studies, Room 1402 | 301-546-0504

  
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    HLE-2250 Health Issues for Women


    3 Credits
    Examines a broad range of health issues that are either unique to women or of special importance to women, including eating disorders, abuse and rape, self-esteem related to appearance, and reproductive technology.
  
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    HLE-2300 Integrated Health and Physical Education


    3 Credits
    This course focuses on foundational knowledge about the interrelationship of behavior and health. It incorporates the concepts of movement to learning development of motor skills and concepts of leading a healthy lifestyle.
  
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    HLE-2890H Honors Colloquium in Health Education


    3 Credits
    This honors colloquium will examine special topics in the field of health education and their relevance across disciplinary perspectives. The issues to be addressed in each colloquium will vary from semester to semester. These courses are designed for students in the Honors program but are open to others with the approval of the honors coordinator or the instructor.
    Prerequisite(s): Reading proficiency and permission of instructor/coordinator.

Health Information Management

Allied Health and Nursing
Center for Health Studies, Room 1402 | 301-546-0733

NOTE: *Courses in the HIM program must be taken in a prescribed sequence.

HIM courses are offered once per year in the fall or spring except for HIM-1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.

  
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    HIM-1500 Introduction to Health Information and Healthcare Systems


    4 Credits
    An introduction to the health information departments, health care systems, and professional associations of the health information and informatics. Various aspects of information storage and retrieval systems, regulatory standards, the electronic health record, legal aspects, privacy requirements, and documentation requirements will be examined. Students will learn important skills that include presenting data as information, writing policies, and preparing professional reports.
    Prerequisite(s): Prerequisites to program admission: BIO-2050 , EGL-1010 , INT-1010 , and MAT-1120  or higher with a grade of C or higher.
    (Formerly Fundamentals of Health Information) 3 class/3 lab hours.
    (Offered fall only.)
  
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    HIM-1505 Healthcare Delivery Systems


    2 Credits
    This course is designed to introduce the student to health information requirements in settings other than acute care. Content will include accreditation, regulations, and reimbursement mechanisms as they relate to facilities such as hospice, home health, skilled and intermediate care, ambulatory care, mental health centers, dialysis, rehabilitation, managed care, correctional, dental, veterinary, and consulting.
    Prerequisite(s): HIM-1500  with a grade of C or higher.
    (Formerly offered as HIM-2550 Health Information in Alternative Care. Students may not receive credit for both HIM-2550 and HIM-1505.)
    NOTE: *Courses in the HIM program must be taken in a prescribed sequence. HIM courses are offered once per year in the fall or spring except for HIM 1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.
    (Offered spring only.)
  
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    HIM-1510 Statistics for Health Professionals


    2 Credits
    This course focuses on health data and vital statistics reporting.
    Prerequisite(s): Completion of HIM-1500  and HIM-1530  with a grade of C or higher; HIM-1505 , HIM-1540 , HIM-1550 , and HIM-1581  concurrent or permission of program director.
    NOTE: *Courses in the HIM program must be taken in a prescribed sequence. HIM courses are offered once per year in the fall or spring except for HIM-1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.
  
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    HIM-1530 Medical Terminology


    3 Credits
    This course is an introduction to the language of medicine through usage, pronunciation, spelling, and plural formation as they relate to body systems with emphasis on the study of word roots, prefixes, suffixes, eponyms, standard abbreviations, and medical case studies. The use of medical terms in context and terminology related to cancer medicine, nuclear medicine, and pharmacology will be included.
  
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    HIM-1540 Health Information Practicum I


    1 Credit
    This is the first clinical affiliation in the Health Information Management Program. The course is a supervised student practice in a simulated laboratory and clinical practice settings; emphasis on storage and retrieval systems, MPI, incomplete documentation policies and procedures, release of protected health information (PHR), and the associated computer application.
    Prerequisite(s): HIM-1500  and HIM-1530  with a grade of C or higher.
    (Formerly Directed Clinical Practice I) 4 clinical hours.
    NOTE: *Courses in the HIM program must be taken in a prescribed sequence. HIM courses are offered once per year in the fall or spring except for HIM-1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.
    (Offered spring only.)
  
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    HIM-1550 Human Disease Processes and Pharmacology for Healthcare Professionals


    4 Credits
    Basic concepts of health and disease: causes, etiology, incidence and treatment of illnesses. Includes pharmacology as it relates to disease processes.
    Prerequisite(s): HIM-1500  and HIM-1530  with a grade of C or higher.
    (Formerly Disease Processes)
    NOTE: *Courses in the HIM program must be taken in a prescribed sequence. HIM courses are offered once per year in the fall or spring except for HIM-1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.
    (Offered spring only.)
  
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    HIM-1581 Principles and Applications of ICD Coding


    4 Credits
    In-depth focus on diagnosis and procedural coding using the International Classification of Diseases (ICD) as modified for use in the United States. UHDDS data collection requirements for financial reporting and statistical research.
    Prerequisite(s): HIM-1500  and HIM-1530  with a grade of C or higher. 3 class/ 3 lab hours.
    (Formerly offered as HIM-1580. Students may not receive credit for both HIM-1580 and HIM-1581.)
    NOTE: *Courses in the HIM program must be taken in a prescribed sequence. HIM courses are offered once per year in the fall or spring except for HIM-1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.
    (Offered spring only.)
  
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    HIM-1600 Principles and Applications of CPT


    2 Credits
    This course is designed to introduce the student to the HCPCS/CPT coding systems. Special emphasis is on the application of the ambulatory care environment and the physician’s office for data retrieval and reimbursement.
    Prerequisite(s): HIM-1505 , HIM-1510 , HIM-1550 , and HIM-1581  with a grade of C or higher.
    2 class/1 lab hours.
    NOTE: *Courses in the HIM program must be taken in a prescribed sequence. HIM courses are offered once per year in the fall or spring except for HIM-1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.
    (Offered summer only.)
  
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    HIM-1800 Introduction to Medical Terms for Health Professionals


    1 Credit
    Introduces basic medical terminology to students preparing to enter a health care profession. Students will learn word elements, build on and properly use medical language, thus enhancing their communication skills in the didactic and clinical settings. (HIM majors may not take this course. This course cannot substitute for HIM-1530 .)
    Formerly MHE-2000. Students cannot receive credit for both MHE-2000 and HIM-1800.
    Note: This is a self-directed course using CD-ROM and e-mail communication.
  
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    HIM-1940 Physician Office Billing


    2 Credits
    Designed for physician office staff and others in health care who are interested in physician billing. Course includes diagnosis/procedure coding principles and computer applications. This course cannot be substituted for a course in the Health Information Management curriculum. Students should have basic computer skills and strong medical terminology background.
  
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    HIM-2511 Healthcare Quality Improvement and Data Analysis


    3 Credits
    A study of the basic knowledge of the principles of quality assessment and improvement. Study provides a basis for developing skills in collecting and analyzing data. Topics include health care evaluation systems as well as the role of medical record professionals in quality assessment and improvement, clinical critical pathways and case management, utilization management, risk. Students will also be introduced to a study of database theory, analysis, and design.
    Prerequisite(s): HIM-1600  with a grade of C or higher; HIM-2600  and HIM-2520  concurrent.
    NOTE: *Courses in the HIM program must be taken in a prescribed sequence. HIM courses are offered once per year in the fall or spring except for HIM-1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.
  
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    HIM-2520 Principles and Applications of ICD Coding II


    3 Credits
    Provides students with advance training in medical coding with emphasis on inpatient and ambulatory coding in various health care facilities. Students will utilize coding technology and resources to audit and review data collected.
    Prerequisite(s): HIM-1600  with grade of C or higher; HIM-2600  and HIM-2511  concurrent.
    NOTE: *Courses in the HIM program must be taken in a prescribed sequence. HIM courses are offered once per year in the fall or spring except for HIM-1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.
  
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    HIM-2530 Health Information Management


    4 Credits
    Focuses on the management of a health information department and information technology.
    Prerequisite(s): HIM-2600 , HIM-2511 , HIM-2520 , and HIM-2560  with a grade of C or higher.
    Capstone Course(s): Students must complete a minimum of 50 credits, including any prerequisite courses, prior to enrolling in this course. A cumulative GPA of 2.00 or higher is also required.
    NOTE: *Courses in the HIM program must be taken in a prescribed sequence. HIM courses are offered once per year in the fall or spring except for HIM-1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.
  
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    HIM-2560 Health Information Practicum II


    1 Credit
    Supervised student practice in simulated laboratory and clinical practice settings; emphasis on inpatient and ambulatory coding with ICD 10- CM/PCS and HCPCS/CPT coding systems using encoder and grouper software, data abstracting, and data retrieval from indices.
    Prerequisite(s): HIM-1600  with grade of C or higher.
    (Formerly Directed Clinical Practice II) 12 clinical hours.
    NOTE: *Courses in the HIM program must be taken in a prescribed sequence. HIM courses are offered once per year in the fall or spring except for HIM-1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.
    (Offered fall only.)
  
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    HIM-2580 Health Information Practicum III


    1 Credit
    Supervised student professional practice in a clinical or virtual practice setting; emphasis on data access, data analysis, data presentation, quality performance improvement, and specialized care facilities.
    Prerequisite(s): HIM 2511   and HIM-2560 ; HIM-2530  and HIM 1505  concurrent.
    (Formerly Directed Clinical Practice III) 8 clinical hours.
    (Offered spring only.)
  
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    HIM-2590 RHIT Exam Prep


    1 Credit
    Provides students with preparation for the Registered Health Information Technician (RHIT) exam. Students will register for the exam during this course.
    Prerequisite(s): HIM-2600 , HIM-2511 , and HIM-2560  with a grade of C or higher; HIM-2530  and HIM-2580  concurrent.
  
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    HIM-2600 Medical Reimbursement and Billing


    3 Credits
    Focus is on reimbursement and payment systems in acute and ambulatory care settings. Emphasis will be placed on prospective payment systems, third-party payers, medical claims processing and regulatory compliance issues.
    Prerequisite(s): HIM-1600  with a grade of C or higher.
    3 class/ 1 lab hours.
    NOTE: *Courses in the HIM program must be taken in a prescribed sequence. HIM courses are offered once per year in the fall or spring except for HIM-1530  which is offered every semester. A grade of C or higher must be maintained in all core program and required science courses. Program prerequisites require a C or higher.
    (Offered fall only.)

History

History, Political Science, Geography, and Anthropology
Department | Marlboro Hall, Room 2018 | 301-546-0527

  
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    HST-1310 Ancient and Medieval History


    3 Credits
    The history of ancient Egyptian, Near Eastern, Greek and Roman civilizations, and of the Middle Ages. Social sciences general education class.
    Honors: (Honors version available.)
    Prerequisite(s): Reading proficiency.
  
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    HST-1320 Modern History


    3 Credits
    A survey of the history of Europe and of Europe’s encounters with the rest of the world from the Renaissance to the First World War, focusing on those political, social, economic, and cultural developments that shaped and defined the modern Western world. Social sciences general education class.
    Honors: (Honors version available.)
    Prerequisite(s): Reading proficiency.
  
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    HST-1370 The World in the Twentieth Century


    3 Credits
    A comparative survey of the major developments in Europe, Asia, Africa, and the Americas during the past century that have led to the formation of the contemporary world. Social sciences general education class.
    Prerequisite(s): Reading proficiency.
  
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    HST-1410 History of the United States I


    3 Credits
    American history from the colonial period through the Civil War. Social sciences general education class.
    Honors: (Honors version available.)
    Prerequisite(s): Reading proficiency.
  
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    HST-1430 History of the United States II


    3 Credits
    American history from the Civil War to the present. Social sciences general education class.
    Honors: (Honors version available.)
    Prerequisite(s): Reading proficiency.
  
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    HST-1510 History of African Americans I


    3 Credits
    Surveys African American history from the beginnings of the Trans-Atlantic slave trade in the colonial era through the end of Reconstruction in 1877. It examines the social, political, cultural, military, economic, and scientific triumphs and tribulations that African Americans experienced. Particular emphasis is placed on describing and analyzing black Americans’ resistance to inequality, the development of their institutions, the expansion of slavery, and the Civil War and Reconstruction. Social sciences general education class.
    Prerequisite(s): Reading proficiency.
  
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    HST-1530 History of African Americans II


    3 Credits
    Surveys African American history from the end of Reconstruction through the present. Particular emphasis is placed on describing and analyzing black Americans’ efforts to counteract the inequalities their communities experienced as a result of Jim Crow laws and racial disenfranchisement. It examines the Great Migration, the Harlem and Chicago Renaissances, Post-World War II integrationist and black Nationalists movements, and black political activism. Social sciences general education class.
    Prerequisite(s): Reading proficiency.
  
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    HST-2100 History of Women in America


    3 Credits
    An introduction to the study of American women from colonial times to the present.
    Prerequisite(s): Reading proficiency.
  
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    HST-2160 The Modern Middle East


    3 Credits
    A survey of Middle Eastern history from the late 18th century to the present with emphasis on the 20th century. The areas covered include present day Iraq, Iran, Syria, Jordan, Lebanon, Israel, Turkey, Egypt, and the Arabian peninsula. Social sciences general education class.
    Prerequisite(s): Reading proficiency.
    (Offered spring only.)
  
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    HST-2230 History of Latin America and the Caribbean


    3 Credits
    Latin American history from independence to the present, with an overview of the colonial period. Social sciences general education class.
    Prerequisite(s): Reading proficiency.
  
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    HST-2310 History of American Foreign Policy


    3 Credits
    Foreign policy of the U.S. from 1775 to the present; America as a world power in the 20th century.
    Prerequisite(s): Reading proficiency.
    (Offered fall only.)
  
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    HST-2330 History of the American Civil War


    3 Credits
    The American Civil War and its origins, emphasizing the major military campaigns and the impact of the war on American society and culture.
    Prerequisite(s): Reading proficiency.
    (Offered fall only.)
  
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    HST-2350 History of Maryland


    3 Credits
    The political, economic, social, and cultural history of Maryland from the colonial era to the present.
    Prerequisite(s): Reading proficiency.
    (Offered spring only.)
  
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    HST-2380 History of Prince George’s County


    3 Credits
    The socio-cultural and political history of the county from its inception in the 1600s to the present. Emphasis from the Civil War forward.
    Prerequisite(s): Reading proficiency and permission of department chair.
  
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    HST-2470 African History


    3 Credits
    Survey of African history from early cultures through European colonialism to modern African nationhood. Social sciences general education class.
    Prerequisite(s): Reading proficiency.
  
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    HST-2890H Honors Colloquium in History


    3 Credits
    This honors colloquium will examine special topics in the field of history and their relevance across disciplinary perspectives. The issues to be addressed in each colloquium will vary from semester to semester. These courses are designed for students in the Honors program but are open to others with the approval of the honors coordinator or the instructor.
    Prerequisite(s): Reading proficiency and permission of instructor/coordinator.
  
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    HST-2910 Cooperative Education


    1-3 Credits
    A maximum of six credits of cooperative education and internship experiences may be applied to any degree. These credits may not transfer to all four-year institutions. Contact the Career Services Office, Bladen Hall, Room 124, 301-546-0136, for more complete information.
  
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    HST-2920 Cooperative Education


    1-3 Credits
    A maximum of six credits of cooperative education and internship experiences may be applied to any degree. These credits may not transfer to all four-year institutions. Contact the Career Services Office, Bladen Hall, Room 124, 301-546-0136, for more complete information.
  
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    HST-2930 Cooperative Education


    1-3 Credits
    A maximum of six credits of cooperative education and internship experiences may be applied to any degree. These credits may not transfer to all four-year institutions. Contact the Career Services Office, Bladen Hall, Room 124, 301-546-0136, for more complete information.
  
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    HST-2970 Historic Sites Internship Experience


    3 Credits
    Unpaid, supervised experience at historic sites in the state of Maryland. Provides an opportunity to assist in the creation of a project, bibliography, or exhibit that expresses major themes in American history.
    Prerequisite(s): HST-1410  or HST-1430 , HST-1510  or HST-1530  and permission of department chair.

Horticulture

Biological Sciences Department
Chesapeake Hall, Room 100 | 301-546-0420

  
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    HRT-1080 Introduction to Turfgrass Management


    3 Credits
    Identification and maintenance requirements of turfgrass species. Topics include growth and development, environmental and cultural practices (including fertilization), disease control, and pesticide use.
    2 class/2 lab hours.
  
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    HRT-1160 Woody Ornamental Plants I


    3 Credits
    Identification, landscape use, and maintenance of trees, shrubs, vines, and ground covers commonly found in the mid-Atlantic region. Focus is on evergreens and spring flowering trees.
    2 class/2 lab hours.
  
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    HRT-1170 Woody Ornamental Plants II


    3 Credits
    A continuation of HRT-1160  with a focus on deciduous trees.
    2 class/2 lab hours.
  
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    HRT-1200 Plant Diseases and Pests


    3 Credits
    Insect pests and diseases of ornamental plants, including causes, diagnosis, and control procedures.
    2 class/2 lab hours.
  
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    HRT-1300 Basic Pesticide Use and Safety


    3 Credits
    Fundamentals of basic pesticide use and safety as it relates to the production and maintenance of ornamental horticulture crops. This represents one of two courses required by the Maryland Department of Agriculture (MDA) and the District of Columbia for individuals applying to take the Commercial Pesticide Applicator or Consultant Exam.

Hospitality Services Management

Hospitality, Tourism, and Culinary Arts Department
Chesapeake Hall, Room 100 | 301-546-3090

  
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    HSM-1510 Introduction to the Hospitality Industry


    3 Credits
    Overview of hotel, food service, and travel/tourism management. Special projects, readings, guest lectures, and field trips are included.
  
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    HSM-1515 Leadership and Interpersonal Dynamics in the Hospitality Industry


    3 Credits
    In the hospitality industry, quality service is a key component of every company’s success. Regardless of the venue, be it a cruise ship, a restaurant, a professional meeting, or convention, the hospitality industry is in the business of creating positive human experiences. Learning and managing oneself and maintaining positive team relationships at work is crucial. This course will focus on understanding how each of our personalities affects the way we interact with others, as well as on methods for increasing our effectiveness at working within groups, both as a leader and as a participant.
  
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    HSM-1520 Fundamentals of Meeting, Convention, and Event Management


    3 Credits
    Addresses basic meeting, convention, and event management concepts and practical knowledge to assist in planning meetings like a seasoned professional. The course provides important checklists and resources, and introduces the vocabulary necessary to succeed in meeting planning. It is a must for anyone planning on entering the meeting management or event management profession.
  
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    HSM-1550 Food Service Manager Training and Certification in Sanitation


    1 Credit
    Provides an overview of the principles of food microbiology, important food-borne diseases, standards that are enforced by food service regulatory agencies, and applied measures for the prevention of food-borne diseases and other microbiological problems. It also describes the Hazard Analysis Critical Control Point (HACCP) system and includes ServSafe® certification.
    Note: Only Culinary Arts students must take CUL-1100  concurrently.
  
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    HSM-1560 Catering and Banquet Operations


    3 Credits
    Provides essential information needed to operate a successful catering business and manage various catering and banquet operations. Both on- and off-premises catering will be covered in addition to business planning, menu development, pricing, purchasing, preparation, service details, sanitation, and management.
    2 class/3 lab hours.
  
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    HSM-1580 Using Technology in the Hospitality Industry


    3 Credits
    Provides an introduction to the principles of basic computer applications as used in both the hospitality industry and the college community. Lecture includes applications in property management, reservation systems, and social networking. Hands-on lab applications for operational use in the industry will include point-of-sale systems, food service control systems, entrepreneurship applications, and revenue and cost management, as well as extensive hands-on training in software critical to success while in college and as future managers, including Microsoft Excel, Word, PowerPoint, Outlook, and Access.
    (Formerly offered as HSM-2110. Students may not receive credit for both HSM-2110 and HSM-1580.)
  
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    HSM-1621 Hotel Operations Management


    3 Credits
    Provides an overview of hotel and lodging operations, with a focus on rooms division management, including housekeeping and hotel front office management. The course includes principles of revenue management, interdepartmental coordination, and issues facing today’s lodging industry.
    Prerequisite(s): HSM-1510  or permission of instructor.
    (Formerly HSM-1620. Students may not receive credit for both HSM-1620 and HSM-1621.)
  
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    HSM-1630 Food Service Operations


    3 Credits
    A study of the principles required for successful food service management. Includes hands-on food preparation, quality control, and management techniques.
    Prerequisite(s): Reading proficiency.
  
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    HSM-1635 Food Truck Management


    1 Credit
    A study of the special considerations of managing a food truck including start-up budgets, equipment and design, licensing and regulations, menu development, and marketing.
  
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    HSM-1640 Special Event Management


    3 Credits
    Addresses major trends and successful business practices in Event Management such as event design basics, room set-up, event flow, entertainment, food and beverage options, and communication. Students will be armed with tools to improve their effectiveness, success, and profitability as event managers.
    Prerequisite(s): HSM-1520 .
  
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    HSM-1645 Budget Development for Special Events


    2 Credits
    Examines the steps in developing a special event budget. Students learn techniques for projecting and managing budgets including per-person methodology and break-even analysis. This course will also provide students with an understanding of re-forecasting and comparing budgeted amounts to post-event actuals.
    Prerequisite(s): HSM-1640  with a grade of C or higher.
  
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    HSM-1650 Planning for Association Events


    1 Credit
    Exploration of the role and scope of the meetings and events departments in associations and affinity organizations. Topics include annual conventions, mission and values of the organizations, organizational structures, board governance, typical association divisions, member services, and employment opportunities.
    Prerequisite(s): Reading proficiency.
  
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    HSM-1660 Planning for SMERF Events


    1 Credit
    Provides guidance to those who plan and support SMERF events, which are events attended by persons who are members of social, military, educational, religious, or fraternal organizations. Topics to be covered are the unique event needs that SMERF groups present, venues, budgeting, vendor relationships, and seasonality of this target audience.
    Prerequisite(s): Reading proficiency.
  
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    HSM-1670 Trade Shows and Expositions


    1 Credit
    Studies management and sales of trade shows and expositions. Addresses the basic structure of exhibit halls, attendee and exhibitor needs, purposes and types of shows, facilities, promotion, trends, and employment opportunities.
    Prerequisite(s): Reading proficiency.
  
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    HSM-1675 Event Lighting, Production and Design


    1 Credit
    An introduction to the fundamentals of the technical design of events, including the application of audio visual production, scenery, lighting and props, and their importance in events. This will also cover the conceptualization of design disciplines of production and design in various event venues.
  
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    HSM-1680 Event Sponsorship


    1 Credit
    Offers students basic insights into funding streams for events. Addresses formulating ticket and registration costs, reviews sponsorship policy and strategy formulation for fund-raising events. Topics include researching and attracting a portfolio of sponsors, working with sponsors as partners to leverage their investment, and evaluate event outcomes.
    Prerequisite(s): Reading proficiency.
  
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    HSM-1700 Pastry Making


    1 Credit
    Demonstration of tortes, tarts, and puff pastry.
    1 class/2 lab hours for 5 weeks.
  
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    HSM-1710 Simplified Gourmet Cooking


    1 Credit
    Regional American and classical European entrees are presented with time-saving techniques.
    1 class/2 lab hours for 5 weeks.
  
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    HSM-1730 Northern Italian Cuisine


    1 Credit
    Seafood, veal, and poultry with specialty pastas and sauces will be prepared in the classical northern Italian tradition.
    1 class/2 lab hours for 5 weeks.
  
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    HSM-1740 Bed and Breakfasts


    3 Credits
    Introduction to bed and breakfast operations. Topics include concept development, capital requirements, marketing, legal issues, and operations and procedures.
  
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    HSM-1750 Wines and Spirits-Mixology and Service


    3 Credits
    A structured course of study designed to help students understand major wine types, major wine growing regions, the history of wine growing, grape and wine production techniques, and the economic impact of wine industry. All students must be 21 years of age on the first day of class.
  
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    HSM-1760 International Cuisines


    1 Credit
    Dishes from Greek and Middle Eastern cuisines. Entrees, desserts, and breads will be featured.
    1 class/2 lab hours for 5 weeks.
  
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    HSM-1770 Chef’s Tour of Four Countries


    1 Credit
    Become a world traveler as Chef Ernie teaches the tastes and techniques of French, North African, Spanish, and Southern Italian cooking.
    1 class/2 lab hours.
  
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    HSM-1780 Introduction to Chinese Cooking


    1 Credit
    Experience the various types of cooking methods and delightful spices in a taste-travel through the four provinces of China.
    1 class/ 2 lab hours.
  
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    HSM-1790 Authentic Indian Cooking


    1 Credit
    Become an expert on the tastes and techniques of Indian cooking in this course offering authentic Indian cuisine.
    1 class/2 lab hours.
  
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    HSM-1800 Professional Cake Decorating


    1 Credit
    Learn professional techniques to transform cakes and pastries into works of art. The course includes basic flowers and borders, string work, figure piping, and techniques for creating special occasion and seasonal cakes.
    1 class/2 lab hours for 5 weeks.
  
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    HSM-1810 Introduction to Travel and Tourism


    3 Credits
    Reviews the historical development of travel and tourism and how tourism planning and regulations affect the travel and hospitality industry. Discusses the impact of hospitality and tourism from an environmental and social perspective. Analyzes why people travel and how they select vacation destinations, and explains techniques to market and promote tourism businesses.
    Prerequisite(s): Reading Proficiency and HSM-1510 .
  
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    HSM-1815 Casino Management


    3 Credits
    Provides an overview of casino management and casino hotel operations. Topics include gaming trends, casino hotel organizational structure, government regulations, consumer behavior, marketing strategies, economic impact, social and cultural concerns, and casino games.
  
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    HSM-1820 Advanced Professional Cake Decorating


    1 Credit
    An intensive course covering the design, construction, and decoration of various types of wedding cakes.
    1 class/2 lab hours for 5 weeks.
  
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    HSM-1825 Destination Marketing


    1 Credit
    Explores the variety of organizations and strategies utilized to market a destination. Topics include the structures of destination marketing organizations, an understanding of their funding sources, and a study of their operations. This course will also provide an understanding of the various careers in destination marketing organizations.
  
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    HSM-1830 Hors d’Oeuvres and Appetizers


    1 Credit
    Catering and home entertaining take on new excitement. Learn from the experts how to create visually spectacular taste sensations.
    1 class/ 2 lab hours for 5 weeks.
  
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    HSM-1840 Classy Southern Cooking


    1 Credit
    Old-time southern favorites are updated for modern palates. Sensational spices and unusual condiments are combined with a contemporary flair.
    1 class/2 lab hours for 5 weeks.
  
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    HSM-1850 Fish and Shellfish Preparation


    1 Credit
    This course will identify a large assortment of fish and shellfish as well as how to properly purchase and store them, prepare them for cooking, and cook them by a variety of dry heat and moist heat methods. Seasonal and regional dishes will be highlighted when available.
  
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    HSM-1860 Weddings and Social Events


    1 Credit
    A short course addressing business planning for the wedding planner as well as wedding and social event styles and themes. Also covered are religious and cultural needs, vendors and contracts, stationery, attire, reception logistics, cakes and desserts, music, photography, decorations, favors, pre- and post-celebrations, and expanding business revenue streams.
  
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    HSM-1870 Chef Selection, Series I


    1 Credit
    Designed to introduce culinary students to a series of different culinary topics. It provides the student with the basic knowledge of the foods, food styles, and methods used to prepare food. Sanitation, nutrition, and food costing will be introduced. Includes preparation and techniques, recipe development, tools and equipment requirements, and presentation skills. This course includes appetizers, salads, pasta, and desserts.
  
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    HSM-1880 Chef Selection, Series II


    1 Credit
    Designed to introduce culinary students to a series of different culinary topics. It provides the student with the basic knowledge of the foods, food styles, and methods used to prepare food. Sanitation, nutrition, and food costing will be introduced. Includes preparation and techniques, recipe development, tools and equipment requirements, and presentation skills. This course includes entrees, sauces, and soups.
  
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    HSM-1890 Chef Selection, Series III


    1 Credit
    Designed to introduce culinary students to a series of different culinary topics. It provides the student with the basic knowledge of the foods, food styles, and methods used to prepare food. Sanitation, nutrition, and food costing will be introduced. Includes preparation and techniques, recipe development, tools and equipment requirements, and presentation skills. This course includes vegetables, potatoes, fish, and shellfish.
  
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    HSM-1900 Introduction to Museum Studies


    3 Credits
    This course will cover the general history of museums and explore the range of museum types. It will examine the role of museums within cultural tourism and their impact on local economies. Career opportunities as well as the challenges that museums face will be discussed.
    Prerequisite(s): Reading proficiency.
  
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    HSM-2020 Food and Beverage Purchasing and Cost Control


    3 Credits
    Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control and computer applications.
    Honors: (Honors version available.)
  
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    HSM-2040 Bar and Beverage Management


    3 Credits
    Provides students with the practical knowledge needed to manage a bar or beverage operation. The course presents principles and theories to support and reinforce the practical aspects.
  
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    HSM-2045 Introduction to Bartending


    3 Credits
    Explores the range of major products within the beverage industry, including juices, iced teas, Amaretto/Kahlua and other cream drinks, Crème de Cacao, and Shots and Shooters. It will also cover the details of beverage control, bar management, inventory, cocktail bar, opening/setup/closing procedures, fruit cutting, bartender responsibilities, cash register training and charge, state laws, customer service, alcohol awareness, and private party set up, as well as liquor, cordial, beer, and wine lectures. The course requires 19.5 hours of hands-on lab training as well as T.I.P.S. National Certification.
  
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    HSM-2050 Human Resources Management and Training for Hospitality and Tourism


    3 Credits
    Provides a thorough look at training by addressing how to assess and analyze the training needs of new and established operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers.
  
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    HSM-2071 Managing Staff and Service in Hospitality


    3 Credits
    Introduces students to the fundamentals of supervision of personnel in the hospitality industry and to how those fundamentals lead to great customer service. Students will learn to view both the staff and patrons as internal and external “customers,” focusing on the triangular communicative relationship between employers, employees, and guests.
    (Formerly HSM-2070. Students may not receive credit for both HSM-2070 and HSM-2071.)
  
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    HSM-2100 Managing Service in Food and Beverage Operations


    3 Credits
    Explores the principles, concepts, and systems of professional table service. Topics include dining room organization and management of dining room staff with the goal of providing excellent guest services while maintaining a financially sustainable business.
  
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    HSM-2530 Hospitality Sales and Marketing


    3 Credits
    Marketing principles for the hospitality industry. Marketing planning, property feasibility study, sales team functions, advertising, and public relations.
  
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    HSM-2550 Understanding Hospitality Law


    3 Credits
    Provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotel keeper and illustrates the possible consequences of failure to satisfy legal obligations.
  
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    HSM-2640 Hotel Security and Loss-Prevention


    1 Credit
    Explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues, and outlines OSHA regulations that apply to lodging properties.
  
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    HSM-2700 Sustainability in Hospitality


    3 Credits
    A multi-dimensional course reviewing the impact of the hospitality industry on the environment. Students will be introduced to how sustainability trends in hotels, food and beverage operations, and the event planning industry can have not only a positive impact on the environment but meet Corporate Social Responsibility (CSR) needs for a company or organization while spending less.
    Prerequisite(s): Reading proficiency.
  
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    HSM-2750 Hospitality Entrepreneurship


    3 Credits
    Examines the creative, risk taking, and pragmatic nature of small business ownership within the hospitality field. Students will explore the process of transforming a creative idea into a commercially viable business venture. Topics include creating a business plan, estimating start-up costs, marketing for small business start-ups, and special issues for hospitality ventures.
  
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    HSM-2760 Hospitality Seminar


    3 Credits
    Offers comprehensive coverage of topics taught in hospitality services management and an array of realistic operational and managerial situations and cases students are bound to find on being hired by hospitality companies. Through case study investigation, group discussion, and internship and practical learning experiences, students will engage in critical thinking and problem solving to shift from scholastic mode into supervisory and managerial roles in the hospitality industry.
    Capstone Course(s): Students must complete a minimum of 46 credits prior to enrolling in this course. A minimum cumulative GPA is also required.
  
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    HSM-2910 Cooperative Education


    1-3 Credits
    Capstone Course: Students must complete a minimum of 46 credits prior to enrolling in this course. A cumulative GPA or 2.00 or higher is also required. A maximum of six credits of cooperative education and internship experiences may be applied to any degree. These credits may not transfer to all four-year institutions. Contact the Career Services Office, Bladen Hall, Room 124, 301-546-0136, for more complete information.
  
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    HSM-2920 Cooperative Education


    1-3 Credits
    Capstone Course: Students must complete a minimum of 46 credits prior to enrolling in this course. A cumulative GPA or 2.00 or higher is also required. A maximum of six credits of cooperative education and internship experiences may be applied to any degree. These credits may not transfer to all four-year institutions. Contact the Career Services Office, Bladen Hall, Room 124, 301-546-0136, for more complete information.
  
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    HSM-2930 Cooperative Education


    1-3 Credits
    Capstone Course: Students must complete a minimum of 46 credits prior to enrolling in this course. A cumulative GPA or 2.00 or higher is also required. A maximum of six credits of cooperative education and internship experiences may be applied to any degree. These credits may not transfer to all four-year institutions. Contact the Career Services Office, Bladen Hall, Room 124, 301-546-0136, for more complete information.

Human Services

Psychological and Sociological Studies Department
Marlboro Hall, Room 2054 | 301-546-0525

  
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    HUS-1010 Introduction to Human Services


    3 Credits
    Provides an introduction to the field of human services as preparation for advanced study or employment in the human services profession. Beginning with historical developments, the course will present issues encountered in the field as well as techniques and resources for intervention. An overview of human services ethics, research, model programs, and policies will be covered. In addition, various specializations including youth care, rehabilitation, criminal justice, and elder care services will be discussed. Students will develop fundamental active listening and response skills.
  
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    HUS-1020 Professional Ethics in Human Services


    1 Credit
    Prepares students for ethical decision making in the human services field. Includes the study of selected professional codes of ethics. Case studies will be used for additional practices and integration.
 

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