Annex I, Page 1 of 7. AGRICULTURE, FORESTRY AND CONSUMER SCIENCES Food Science and Technology New Courses:

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1 To: Senate Executive Committee From: Keith Garbutt, Chair, Senate Curriculum Committee Date: February 23, 2004 Re: New Courses and Course Changes Annex I, Page 1 of 7 AGRICULTURE, FORESTRY AND CONSUMER SCIENCES Food Science and Technology FDST 308. Food Plant Sanitation. 3-Hr. PR: CHEM 111 or CHEM 115. Students will learn basic concepts of food processing and the laws and regulations governing it as well as good manufacturing practices involved in order to ensure the quality of food that is sold to the public. Offered in spring of even years) (Date Effective - Fall, 2004) (CIP ) Rationale: A course in food plant sanitation is an essential course in an undergraduate curriculum in food science. This course is a required course in the minor in food science proposed by the Davis College of Agriculture, Forestry, and Consumer Sciences. Students will understand post-harvest food production practices in the continuum of safe, wholesome, high quality food production. FDST 445. Food Microbiology. 3-Hr. PR: ENVM 341. The relationships of microorganisms to food-borne illness and intoxications, microbial food safety and food quality, food spoilage, food preservation and bio-processing. The emerging food preservation technologies and predictive microbiology will be introduced. (Date Effective - Fall, 2004) (CIP ). Rationale: Food microbiology, due to its significance, is a core component of food science and technology programs. Therefore, if approved, food microbiology FDST 445 will become an essential part of newly approved food science and technology minor. Assurance of continuously safe food supply is critical for both, the nation and household. In this sense, the food industry is under significant pressure to provide food products of high microbial quality. Food industry constitutes one-sixth of the U.S. economy, offering many career opportunities. Therefore, this new course will provide undergraduate students with the necessary knowledge. FDST 449. Food Microbiology Lab. 1-Hr. PR: FDST 445. Laboratory training in methods used in microbiological examination of foods. This laboratory will provide a hands-on experience for students who take or have taken ENVM 545. (Date Effective - Fall, 2004) (CIP ). Rationale: The laboratory course ENVM 549 will be an optional component of the lecture course ENVM 545. Students will be able to enroll in both, resulting in 4 CR. This laboratory will supplement the theoretical knowledge gained from the lecture course ENVM 545 by allowing students to develop practical laboratory skills through hands-on experience. The separation of ENVM 545 from ENVM 549 will allow more flexibility for the students. FDST 545. Food Microbiology. 3-Hr. PR: ENVM 341. The relationships of microorganisms to food-borne illness and intoxications, microbial food safety and food quality, food spoilage, food preservation and bio-processing. The emerging food preservation technologies and predictive microbiology will be introduced. (Date Effective - Fall, 2004) (CIP ).

2 Annex I, Page 2 of 7 Rationale: Food microbiology, due to its significance, is a core component of graduate food science and technology programs. Assurance of continuously safe food supply is critical for both, the nation and household. In this sense, the food industry is under significant pressure to provide food products of high microbial quality. Food industry constitutes one-sixth of the US economy, offering many career opportunities. Therefore, this new course will provide graduate students with knowledge necessary for professionals in the food industry. FDST 549. Food Microbiology Lab. 1-Hr. PR: FDST 545. Laboratory training in methods used in microbiological examination of foods. This laboratory will provide a hands-on experience for students who take or have taken FDST 545. (Date Effective - Fall, 2004) (CIP ). Rationale: The laboratory course FDST 549 will be an optional component of the lecture course FDST 545. Students will be able to enroll in both, resulting in 4 CR. This laboratory will supplement the theoretical knowledge gained from the lecture course FDST 545 by allowing students to develop practical laboratory skills through hands-on experience. The separation of FDST 545 from FDST 549 will allow more flexibility for the students. Environmental Micro Biology ENVM 445. Food Microbiology. 3-Hr. PR: ENVM 341. The relationships of microorganisms to food-borne illness and intoxications, microbial food safety and food quality, food spoilage, food preservation and bio-processing. The emerging food preservation and technologies and predictive microbiology will be introduced. (Date Effective - Fall, 2004) (CIP ). Rationale: Food microbiology, due to its significance, is a core component of food science and technology programs. Therefore, if approved, food microbiology ENVM 445 will become an essential part of newly approved food science and technology minor. Assurance of continuously safe food supply is critical for both, the nation and household. In this sense, the food industry is under significant pressure to provide food products of high microbial quality. Food industry constitutes one-sixth of the US economy, offering many career opportunities. Therefore, this new course will provide undergraduate students with the necessary knowledge. ENVM 449. Food Microbiology Lab. 1-Hr. PR: ENVM 445. Laboratory training in methods used in microbiological examination of foods. This laboratory will provide a hands-on experience for students who take or have taken ENVM 445. (Date Effective - Fall, 2004) (CIP ). Rationale: The laboratory course ENVM 449 will be an optional component of the lecture course ENVM 445. Students will be able to enroll in both, resulting in 4 CR. This laboratory will supplement the theoretical knowledge gained from the lecture course ENVM 445 by allowing students to develop practical laboratory skills through hands-on experience. The separation of ENVM 445 from ENVM 449 will allow more scheduling flexibility for the students. ENVM 545. Food Microbiology. 3-Hr. PR: ENVM 341. The relationships of micro-organisms to food-borne illness and intoxications, microbial food quality, food spoilage, food preservation and bio-processing. The emerging food preservation technologies and predictive microbiology will be introduced. (Date Effective - Fall, 2004) (CIP ).

3 Annex I, Page 3 of 7 Rationale: Food microbiology, due to its significance, is a core component of graduate food science and technology programs. Assurance of continuously safe food supply is critical for both, the nation and household. In this sense, the food industry is under significant pressure to provide food products of high microbial quality. Food industry constitutes one-sixth of the US economy, offering many career opportunities. Therefore, this new course will provide graduate students with knowledge necessary to professionals in the food industry. ENVM 549. Food Microbiology Lab. 1-Hr. PR: ENVM 545. Laboratory training in methods used in microbiological examination of foods. This laboratory will provide a hands-on experience for students who take or have taken FDST 445. (Date Effective - Fall, 2004) (CIP ). Rationale: The laboratory course FDST 449 will be an optional component of the lecture course FDST 445. Students will be able to enroll in both, resulting in 4 CR. This laboratory will supplement the theoretical knowledge gained from the lecture course FDST 445 by allowing students to develop practical laboratory skills through hands-on experience. The separation of FDST 445 from FDST 449 will allow more scheduling flexibility for the students. Wildlife Management New Course: WMAN 175. Intro to Wildlife and Fisheries. II. 3-Hr. Introduction to the study and management of Wildlife and Fisheries resources of the Appalachians. Includes an overview of resource management history, career opportunities, natural resources policy, and the basic life history of birds, mammals, and fishes. (Date Effective - Spring, 2004) (CIP ) Rationale: This course will provide a much needed introduction to the diverse topics covered in the Wildlife and Fisheries Program. The course is designed for Freshmen and Sophomore students. The course is critical to ensure retention of students in the program and to prepare students for the types of learning experiences required by our program. The Wildlife and Fisheries faculty believe that this course is essential to the continued and growing success of natural resource management professionals graduating from our program. ARTS & SCIENCES History HIST 416. The French Wars of Religion. 3-Hr. Detailed analysis of the tangled roots of this conflict ( ), the salient events of the period, and their long-term impact. Popular culture, military developments, theology, and court politics. (Date Effective - Fall, 2004) (CIP ) Rationale: This will be one of four 400-level courses offered by the History department in European history between the Middle Ages and the nineteenth century. Two of the other 400- level courses are overviews broad geographical areas during the period, and the third looks at society and culture in England over a span of several centuries. Thus, this course will be the only 400-level course in early modern European history that focuses on a carefully circumscribed place, time period, and theme: the relationship between religious belief and violence in late sixteenth-century France. This kind of close analysis of an historical event is an important part of

4 Annex I, Page 4 of 7 students historical training because it permits them to identify concrete links between developments in different spheres of society (how political interests affect religious ones, how military actions have economic consequences, etc.) and to see how general historical forces take specific, identifiable form in a given time and place. This course would also complement the other broader European history course offerings. Our curriculum offers focused courses like these in other areas of history (with courses on the Civil War, World War I, and the Vietnam War, for example), but not for the early modern period in Europe. Our students have also consistently demonstrated an interest in the history of war and society, so this course will respond to student demand. This course will be of interest not only to history majors but also to French majors and minors and to religious studies students. From: HIST 705. Readings in English History. 3-6 Hr. Directed readings of scholarly books and articles on the history of England from about 1450 to about 1700, but with some opportunity for students to fill gaps in their knowledge of other periods of English history. To: HIST 705. Readings in Early Modern History. 3-Hr. Directed readings on selected major historiographic themes in European history relating to the period from the Renaissance to the French Revolution. (Date Effective - Fall, 2004) (CIP ) Rationale: This course is an important addition to the curriculum for three main reasons. First, our program trains many graduate students who are working on colonial or nineteenth-century US history, and whose own research requires them to have some knowledge of the European societies from which many of the people studied by US historians came. Familiarity with the scholarly literature on early modern European history is also an asset for those working on early US history, opening up comparative dimensions to their research. Second, the graduates of our history program are typically hired by teaching institutions in which they are required to teach not only in US history but also survey courses in European history (and not just modern European history). Third, because of the first two reasons, the department regularly has students who wish to be examined, for their PhD or MA degrees, in the early modern European field. Thus, this course will serve not only history graduate students, but also graduate students in English and Foreign Languages who are working on early modern topics. This course is currently listed in the catalogue as an English history course, but since our English historian has left and has not been replaced, and since our graduate students require some training in European not just English history, this proposal is being submitted. From: HIST 706. Seminar in English History. II. 3-Hr. Research seminar in selected topics in English history from about 1450 to about One major paper and extensive reading based on available source material is required.

5 To: Annex I, Page 5 of 7 HIST 706. Seminar in Early Modern History. 3-Hr. Research and writing of an article-length paper based on extensive and/or in-depth analysis of early modern primary sources. Class presentations and discussions of colleagues work. (Date Effective - Fall, 2004) (CIP ) Rationale: This course differs from 705 in that it is a research seminar in which students write seminar papers based on the original historical research of evidence created during the early modern period of European history. It is important to offer this course to graduate students because students understanding of early modern European history (the significance of which is justified in general sense in the proposal for History 705) is best formed when they are able to engage themselves in research on early modern topics, in order to complement their reading of the scholarship produced by other scholars on these topics. Training graduate students and providing them the wherewithal to be able to teach courses in European history requires that they engage in original research themselves in European history, even if only the research required to write a seminar paper. My ability to teach about the history of the great European witchcraft hunts of the 16 th and 17 th centuries, for example, is improved immensely if I have experience reading and writing about trial records themselves, in addition to having read a monograph or two written by other scholars about European witchcraft. Further, MA students in our department are required to complete one readings-seminar sequence in order to complete their degree, and PhD students are required to complete two. Some of these students would like to focus on early modern Europe, and as things stand now, they have no curricular options. Finally, this seminar should also be of interest to selected students in other departments working on early modern topics. Women s Studies New Course: WMST 150. Women in Movies. 3-Hr. Through viewing popular Hollywood films, we will analyze femininity across the life span. Critical thinking and cultural analysis will be practiced as we study heroines, working girls, motherhood, brides, cheerleaders, and old women on screen. (Date Effective - Fall, 2004) (CIP ) Rationale: This course will be a large enrollment, liberal studies option, and thus will fill a gap in the WS curriculum. It will offer the college more student hours from our unit and will give students an introductory course beyond the popular, introduction to Women s Studies class. Whereas our WMST 170, Introduction to Women s Studies, course seeks to introduce students to the academic field of Women s Studies, this course, WMST 150, Women in Movies, introduces students to the tools of cultural studies in order to analyze ideas of gender specifically femininity--in mainstream US society today. By adding this course into the Women s Studies and university curriculum, students will have available to them a course that fosters their critical thinking skills about cultural ideologies, develops their media literacy, and focuses their analysis of categories of identity in American society. Students who have taken WMST 150 and continue with the Women s Studies curriculum will be better prepared to develop their information literacy skills because they will have spent a semester looking at the assumptions embedded in media sources. WMST 150 students will have tools to examine ever more complicated cultural and rhetorical arguments as they move from movie sources to more rigorous academic pieces while they retain the knowledge developed in WMST 150 that every source has embedded assumptions and perspectives. Such knowledge will serve them well as

6 Annex I, Page 6 of 7 they move to other university majors and programs as well. In taking this course, students will wrestle with the idea that the skills they learn in college can and perhaps should be applied throughout the world in which they live including the movies they watch. Religious Studies RELG 219. The History of Christianity. 3-Hr. This course explores the birth and evolution of Christianity from its inception until the modern era. Emphasis will be placed upon the significant people and events that shaped Christianity. (Date Effective - Fall, 2004) (CIP ). Rationale: We are consolidating the number of offered courses in order to bring the program more in line with other undergraduate programs. Hence, the History of Christianity (the new RELG 220) replaces the following two dropped courses: RELG 220 History of Christian Thought 1. RELG 221 History of Christian Thought 2. RELG 304. Studies in Hebrew Scriptures. 3-Hr. This course explores the origin and development of the Hebrew Bible. The historical, cultural, and religious settings of the texts, as well as their theological intent, will be examined. (Date Effective - Fall, 2004) (CIP ). Rationale: We are consolidating the number of courses offered in order to bring the program more in line with other undergraduate programs. Hence, the Studies in Hebrew Scriptures (RELG 304) replaces the following two dropped courses: RELG 202 Introduction to Old Testament 1. RELG 203 Introduction to Old Testament 2. RELG 303. Studies in Christian Scripture. 3-Hr. This course explores the origin and development of the Christian Bible. The historical, cultural, and religious settings of the texts, as well as their theological intent, will be examined. (Date Effective - Fall, 2004) (CIP ). Rationale: We are consolidating the number of courses offered in order to bring the program more in line with other undergraduate programs. Hence, the studies in Christian Scripture (RELG 303) replaces the following three dropped courses: RELG 200 Introduction to the Gospels RELG 201 Intro. To Life/Thought Paul RELG 205 Intro. To the Johannine Literature. BUSINESS AND ECONOMICS Accounting ACCT 556. Fraud Detection and Deterrence. 3-Hr. PR: Restricted to MPA Students. The auditor s responsibility with respect to fraud detection and investigation and management s responsibility for fraud deterrence and implementation of effective prevention measures.

7 Annex I, Page 7 of 7 Identification, analysis and examination of fraud using actual and simulated data. (Date Effective Summer I, 2004) (CIP ) Rationale: This course is a new required course in the Master of Professional Accountancy degree program. It is being added in response to recent legislation (e.g., Sarbanes-Oxley Act of 2002) and changes in auditing standards (e.g., Statement of Auditing Standard No. 99) that have increased the auditors responsibilities related to fraud detection and deterrence. ACCT 581. Fraud Investigation. 3-Hr. PR: Restricted to FAFI Students. Types of fraud, documents, sources of evidence, and analysis of internal and external fraud schemes with an emphasis on the skills needed to identify and investigate fraud. (Date Effective Summer I, 2004) (CIP ) Rationale: This is a first course in a series of new courses created for the graduate certificate program in forensic accounting and fraud investigation. The course provides the basic foundation of fraud schemes and the skills needed to identify and investigate fraud. The knowledge and skills gained in this course will be used in the capstone experience which is a component of ACCT 584, Advanced Fraud Investigation. ACCT 582. Fraud Data Analysis. 3-HR. PR: Restricted to FAFI Students. Computer-aided data analysis techniques for detecting and investigating fraud cases, issues related to the collection and use of digital evidence, and collection of data from electronic devices. (Date Effective Summer I, 2004) (CIP ) Rationale: This course focuses on the computer component in fraud investigations. Students learn (1) how fraud perpetrators use the computer to commit crimes and (2) how fraud investigators use computer-aided data analysis techniques to collect and preserve digital evidence. The knowledge and skills gained in this course will be used in the capstone experience which is a component of ACCT 584, Advanced Fraud Investigation. ACCT 584. Advanced Fraud Investigation. 3-HR. PR: ACCT 581 and ACCT 582. Major fraud case investigation with an emphasis on forensic and litigation support aspects, including presentation of cases in a moot court setting. (Date Effective Summer II, 2004) (CIP ) Rationale: This course includes the capstone experience in which students must utilize knowledge and skills learned in the other forensic accounting and fraud investigation courses. Students will complete a comprehensive case that focuses on forensic and litigation support services, including presentation of the case in a moot court setting.

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