Courses of Study 2017-2018 
    
    Mar 29, 2024  
Courses of Study 2017-2018 [ARCHIVED CATALOG]

Course Descriptions


 

VETMI—Veterinary Medicine Microbiology

  
  • VETMI 7419 - Introductory Parasite Identification in Clinical Samples


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    Identification and differentiation of common protistan, helminth and acarid parasites found in the feces, urine, blood, and skin scrapings of domestic animals. Common artifacts and pseudoparasites that may also be found in such samples will also be briefly considered.

  
  • VETMI 7420 - Parasite Identification Laboratory


         
    Fall, spring, summer. 1 credit. S/U grades only.

    Permission of instructor required.

    D. Bowman.

    Identification and differentiation of common protistan, helminth and acarid parasites and artifacts and pseudoparasites found in the feces, urine, blood, and skin scrapings of domestic animals.

  
  • VETMI 7421 - The Parasitologic Necropsy Laboratory


         
    Fall, summer. 1 credit. S/U grades only.

    Permission of instructor required.

    D. Bowman.

    Students will perform necropsies for parasite recovery and identification as per FDA trial purposes.  Domestic and wild animal species will be utilized for the purpose of presenting methods for the examination of the different organ systems for parasite recovery.

  
  • VETMI 7422 - Non-Morphologic Parasite Identification Laboratory


         
    Fall, spring, summer. 1 credit. S/U grades only.

    Permission of instructor required.

    D. Bowman.

    Parasitologic diagnostics  with non morphologic modalities.  This course will focus on immunologic and molecular means of parasite identification.

  
  • VETMI 7423 - Cases with Specimens Laboratory- Large Animal


         
    Fall, spring, summer. 1 credit. S/U grades only.

    Permission of instructor required.

    D. Bowman.

    Cases from all major large animal hosts will have the students work through a series each laboratory from presentation, samples, diagnostic testing, and suggestion of treatment, therapy, and follow up.  The course will utilize fixed and prepared samples, and living materials when available.

  
  • VETMI 7424 - Cases with Specimens Laboratory- Small Animal


         
    Fall, spring, summer. 1 credit. S/U grades only.

    Permission of instructor required.

    D. Bowman.

    Cases from all major small animal hosts will have the students work through a series each laboratory from presentation, samples, diagnostic testing, and suggestion of treatment, therapy, and follow up.  The course will utilize fixed and prepared samples, and living materials when available.

  
  • VETMI 7425 - Imaging of Parasites in Vivo


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    This course will examine imaging methodology and its usefulness in the diagnosis of and possibly inclusion in the assessment of various modalities for parasite identification and counting.  New methods and procedures are making it possible to examine living parasites in living hosts in ways that were once impossible.

  
  • VETMI 7426 - Comparative Microanatomy of the Parasitic Protista


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Prerequisite: VETMI 7438 . Permission of instructor required.

    D. Bowman.

    This course will survey the morphological characteristics of protistan parasites in histological sections.

  
  • VETMI 7427 - Comparative Microanatomy of Helminths and Arthropods


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Prerequisite: VETMI 7437 . Permission of instructor required.

    D. Bowman.

    This course will survey the morphological characteristics of helminth and arthropod parasites in histological sections.

  
  • VETMI 7428 - Early Drug Discovery


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    The course will describe the system by which molecules move up the system to actually become a product and the myriad pitfalls that can end a products development early in the process and very late in the process of development.

  
  • VETMI 7429 - Antiparasitic Drugs


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Prerequisite: VETMI 7416  or permission of instructor required.

    D. Bowman.

    In-depth look at drugs for prevention and control of parasitic infections/infestations of domestic animals with emphasis on products commercially available in North America and Europe, including: discovery & development, modes of action for classes of compounds, differences between drugs within the same class, targeted parasitic life stages, and on/off-label use.

  
  • VETMI 7430 - Drug Discovery-The Big 12


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    In-depth look at the history of twelve major pharmacologic agents that have changed the world and some of which are still a critical part of today’s pharmacopoeia.  The histories are telling and engaging and are important for the understanding of the impact of drugs on the animals and people.  

  
  • VETMI 7431 - Antiparasitic Vaccines


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    Discussions on the principles of vaccine design, the history of vaccine use in veterinary medicine, and the regulatory approval process with focus on specific products developed for coccidia in poultry, vector-borne protozoal agents, and nematodes of livestock; the successes and failures of these efforts; and future prospects.

  
  • VETMI 7432 - Alternate Parasite Control Approaches in Sheep and Goats


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Prerequisite: VETMI 7410  or permission of instructor required.

    D. Bowman.

    Alternative methods to parasite control will be discussed, e.g., pasture rotation and maintenance, herbal products, copper wire particles, various feed-stuffs such as tannins, and biological control methods.

  
  • VETMI 7433 - Statistics for Efficacy Studies


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Permission of instructor required.

    H. Mohammed.

    Introduction to statistics as it relates to both experimental and observations studies will allow students to be able to interpret statistics and understand the need for statistical testing in study design.  Students will obtain practice with data collection, entry, and analysis.

  
  • VETMI 7434 - Regulatory Approval


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    Introduction to the concepts, considerations and processes involved in acquisition of FDA, EPA, and USDA approvals and registrations for parasiticides:  responsibilities of study directors and monitors, guidelines, discovery, research and product development, etc. Sample protocols and FDA, EPA, and USDA registrations will be examined.

  
  • VETMI 7435 - Federal Government’s Role in Animal Health


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    An overview of the government’s role in animal health since its formalization 1862 with the establishment of the USDA, then the FDA, the CDC, EPA and Customs and Border Protection. Some agencies interact with the veterinary community directly, e.g., USDA, FDA, and EPA, some, e.g., congress and state agencies, indirectly.     

  
  • VETMI 7436 - Capstone Project


         
    Fall, spring, summer. 3 credits. S/U grades only.

    Permission of instructor required.

    D. Bowman.

    This course will assess a student’s ability to read, evaluate and integrate the research literature into the design of a veterinary parasitology investigation.  The project will require the preparation of a literature-review dealing directly with a subject in veterinary parasitology culminating in an hour-long lecture presentation of the accompanying paper.

  
  • VETMI 7437 - Morphologic Identification of Parasitic Helminths and Arthropods


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    This course will introduce students to the key characters of importance in the morphologic identification of parasitic helminth groups (cestodes, trematodes and nematodes) and arthropods of primary importance in domestic animals. 

  
  • VETMI 7438 - Morphologic Identification of Parasitic Protista


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    This course will provide an introduction to the key characters of importance in the morphologic identification of parasitic protista of primary importance in domestic animals. 

  
  • VETMI 7439 - Parasites of People


         
    Fall, spring, summer. 2 credits. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    A Survey of the parasites of people: protist, helminth, and arthropod. Covers their biology, transmission, and importance in human medicine. Includes the common parasites of people in the developed and developing world, but also presents information on the many parasites that are rarely observed but sometimes of major medical consequence.

  
  • VETMI 7440 - Parasites of Domestic Animals


         
    Fall, spring, summer. 2 credits. Letter grades only.

    Permission of instructor required.

    D. Bowman

    Introduction to the arthropod, protist, and helminth parasites of domestic animals with an emphasis on the biology, diseases induced, and their control. Objective is to have a basic understanding of the biology of these organisms that are important to veterinary medicine, producers, consumers, and commercial antiparasite product and vaccine developers.

  
  • VETMI 7441 - Wildlife Parasitology


         
    Fall, spring, summer. 2 credits. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    Parasites of wildlife, mainly of more studied hosts. Emphasis on morphology, biology, diversity, and effects on host and environment. Examples of parasites of invertebrates, fish, amphibia, reptiles, birds, and mammals. Objective is an appreciation of the diversity of parasites and to introduce the impact that these parasites have on biology.

  
  • VETMI 7442 - Parasite Eradication Programs


         
    Fall, spring, summer. 1 credit. Letter grades only.

    Permission of instructor required.

    D. Bowman.

    Many are aware of smallpox eradication while unaware of parasite eradication programs: Guinea worm, the eradication of Texas tick fever, Dourine, and screwworm from North America, lymphatic filariasis from China, schistosomiasis in Japan, hydatid disease from Iceland.  These are models for the continued approach of one health to disease control.

  
  • VETMI 7720 - Advanced Work in Aquatic Animal Diseases


         
    Fall, spring. 1-3 credits, variable. S/U grades only.

    R. Getchell, H. Marquis.

    This course involves hands-on work in fish disease research and the latest diagnostic tools.  Identification of parasites, fungal, bacterial and viral pathogens by classical and molecular techniques will be emphasized.

  
  • VETMI 7830 - Seminars in Parasitology


         
    Fall, spring. 1 credit. S/U grades only.

    Enrollment limited to: veterinary or graduate students or permission of instructor.

    D. D. Bowman.

    Seminar series designed to acquaint students with current research in the field of parasitology. The range of topics is determined, in part, by the interests of those participating and may include such topics as the ecology of parasitism, parasite systematics, wildlife parasitology, and parasitic diseases of plants and animals, including humans.


VETMM—Veterinary Medicine Molecular Medicine

  
  • VETMM 4700 - [Biophysical Methods]

    (crosslisted) AEP 4700 , BIONB 4700 BME 5700  
         
    Fall. Next Offered 2018-2019. 3 credits. Letter grades only.

    Prerequisite: basic knowledge of physics and mathematics. Recommended prerequisite: some knowledge of physical chemistry, molecular and cell biology, or neurobiology. Permission of instructor required.

    Staff.

    For description, see AEP 4700 .

  
  • VETMM 6150 - Drug Discovery and Genomics


         
    Spring. Not offered 2017-2018. 2 credits. Student option grading.

    R. Collins.

    The course will draw on recent progress in genetics and genomics to explore the applications of biodiversity to biomedicine. The goal of this course is to aid the skill development of biomedical problem oriented researchers who have basic familiarity with computational biology as an integral part of their experimental bench science education. This course will be of particular interest to students in the Fields of Pharmacology, Genomics, and Biochemistry, Molecular and Cell Biology, Microbiology and Comparative Biomedical Sciences. Topics covered will include drug targeting and development via computational biology, pharmacology in silico, bioinformatics, signal transduction, microbial biotechnology and protein engineering. The emphasis will be on general principles and case-based studies. Students will deploy these approaches with assignments tailored to each student’s research interest.

  
  • VETMM 7040 - CNS Synaptic Transmission


         
    Fall (offered every other year). 2 credits. Student option grading.

    Permission of instructor required. Enrollment limited to: 20 graduate students, undergraduate seniors, or juniors majoring in neurobiology.

    L. M. Nowak.

    Survey course in vertebrate central nervous system physiology and pharmacology that focuses on mechanisms of neuro-transmitter action at the membrane and cellular levels. Roles of selected neurotransmitters in normal brain and neurological disorders are discussed. Topics are introduced in lectures and followed up by discussions of recent journal articles. Midterm and final exams are take-home.

  
  • VETMM 7050 - Chemistry of Signal Transduction


         
    Spring. Offered alternate years. 2 credits. Student option grading.

    R. A. Cerione.

    Focuses on the mechanisms of action of GTP binding proteins. Examines several receptor-coupled signaling systems, including adenylyl cyclase, vertebrate vision, phosphatidylinositol lipid turnover, receptor systems regulating various ion channels, and receptors involved in cell growth regulation.

  
  • VETMM 7600 - Directed Readings in Pharmacology


         
    Fall, spring, summer. 1-3 credits, variable. Student option grading.

    Staff.

    Individual members of the graduate field of pharmacology offer directed readings and discussions on pharmacological topics to small groups or to individual students. Topics include but are not limited to Receptor Mechanisms-G. A. Weiland; Biochemical Neuropharmacology-G. A. Weiland; Amino Acid Neurotransmitters-L. M. Nowak; and Calcium-C. M. S. Fewtrell.


VIEN—Viticulture and Enology

  
  • FDSC 4360 - Distillation Principles and Practices Laboratory

    (crosslisted) VIEN 4360  
         
    Spring. 1.5 credits. Student option grading.

    Prerequisite: VIEN 2204 , VIEN 2205 . Permission of instructor required.

    D. Bershaw.

    For description and learning outcomes, see VIEN 4360 .

  
  • VIEN 1104 - Introduction to Wines and Vines


         
    Fall, spring. 3 credits. Student option grading (no audit).

    Course fee: $50 tasting fee will be applied to student bursar bill. Viticulture and Enology majors and minors must take the course for a letter grade.  Preregistered students must attend, or notify instructors of their absence before, first class or risk being dropped. No auditors. Due to high demand for this course and consumption of wine in classes, the absolute drop deadline for all students is by the second class meeting.  Students must purchase four approved wine glasses by the second class.

    K. Arnink, J. Vanden Heuvel.

    Broad introduction to grape cultivation and wine fermentations. Topics include history of winemaking, viticultural regions, vineyard and winery practices, wine flavor chemistry and microbiology, and wine flavor perception. Tasting wines in class illustrates the components that determine wine quality.

    Outcome 1: Describe the importance of fermentations to human history, health and cultures.

    Outcome 2: Apply basic chemistry and biology to viticulture and enology.

    Outcome 3: Explain general grape cultivation and wine production procedures.

    Outcome 4: Demonstrate wine flavor evaluation and appreciation techniques.

  
  • VIEN 1105 - Introduction to Wines and Vines Laboratory

    (crosslisted) FDSC 1105  
         
    Fall. 2 credits. Letter grades only (no audit).

    Permission of instructor required. Enrollment preference given to: Viticulture and Enology majors and minors.

    K. Arnink.

    Students learn in the vineyard, teaching winery, laboratory, and on a winery field trip. Includes practice of techniques relevant to growing grapes, making and evaluating wines, and writing scientific papers.

    Outcome 1: Identify parts of a grapevine.

    Outcome 2: Describe the process for preparing yeast & supplying proper nutrients for them during fermentations, and explain why each step is important.

    Outcome 3: Demonstrate some winemaking and analytical methods.

    Outcome 4: Complete a scientific research paper, demonstrating improved literature review, critical evaluation, and scientific writing skills.

    Outcome 5: Write useful wine descriptions for personal wine evaluation logs and in a format for sharing with others (as an article and blog posts).

  
  • VIEN 2204 - Principles and Practices of Growing Grapes and Making Wines

    (crosslisted) FDSC 2204 , PLHRT 2204  
    (BIONLS-AG, OPHLS-AG)      
    Fall. 3 credits. Letter grades only (no audit).

    Prerequisite: FDSC 1104 /PLHRT 1104 /VIEN 1104 , college-level general chemistry and general biology (at least one of each). Enrollment limited to: 50 students. Preference given to Viticulture and Enology majors and minors.

    K. Arnink, J. Vanden Heuvel.

    Viticulture and enology principles and practices, emphasizing cool climate production. Course examines environmental factors affecting grape production and quality, soils, anatomical and physiological bases for vineyard management decision-making. All aspects of winemaking are covered, from harvest decisions to bottling, with concentration on practices through fermentation completion.

    Outcome 1: Illustrate the phenology and growth of grapevines.

    Outcome 2: Demonstrate wine flavor evaluation and appreciation techniques.

    Outcome 3: Describe different grapevine rootstocks, their attributes, and backgrounds.

    Outcome 4: Discuss the climatic requirements of grapevines.

    Outcome 5: Explain and assess fruit growth, development, ripening.

    Outcome 6: Define and evaluate the impact of viticultural practices and environmental influences on vine growth and fruit composition.

    Outcome 7: List and recognize grape pests and diseases.

    Outcome 8: Apply basic chemistry and biology principles to enology techniques & analyses.

    Outcome 9: Explain each step in winemaking procedure, including typical procedures used and the scientific rationale for choosing a particular technique from alternatives at each step.

    Outcome 10: Discuss information in books and articles, using good critical evaluation skills.

  
  • VIEN 2205 - Growing Grapes and Making Wines Laboratory

    (crosslisted) FDSC 2205  
         
    Fall. 2 credits. Letter grades only (no audit).

    Prerequisite: FDSC 1105 /VIEN 1105 .  Prerequisite or Corequisite: VIEN 2204 /PLHRT 2204 /FDSC 2204 . Permission of instructor required. Enrollment limited to: 20 students. Enrollment preference given to: Viticulture and Enology majors and minors.

    K. Arnink.

    Field trips, vineyard and winery work provide opportunities for application of knowledge gained in Grapes to Wines lecture course. Students will produce a wine, from grape harvest determination to cold stabilization. Some winery activities between laboratory sessions plus a two-day field trip expected.

    Outcome 1: Demonstrate wine analytical techniques.

    Outcome 2: Identify different grapevine species and cultivars in the vineyard.

    Outcome 3: Assess fruit ripening and make good decisions about harvest time.

    Outcome 4: Explain each step in winemaking process, including typical procedures used and the scientific rationale for choosing a particular technique from alternatives at each step.

    Outcome 5: Produce wines from grape harvest to cold stabilized products.

    Outcome 6: Demonstrate wine flavor evaluation and appreciation techniques.

  
  • VIEN 2310 - The Science and Technology of Beer

    (crosslisted) FDSC 2310  
         


    Spring. 1 credit. Student option grading.

    Prerequisite: introductory biology and chemistry, or permission of instructor. Course fee: $25 tasting fee will be applied to student bursar bill. Students must bring 4 appropriate glasses to each class, starting in the second week.

    D. Bershaw.

    For description and learning outcomes, see FDSC 2310 .

     

  
  • VIEN 2340 - Cider Production: Apples and Fermented Juice

    (crosslisted) FDSC 2340  
         
    Spring (weeks 8-14). 1 credit. Letter grades only.

    Prerequisite: one college level biology, one college level chemistry, VIEN 1104 /FDSC 1104 /PLHRT 1104  or permission of instructor. Course fee: $25 fee to cover the costs of tastings and course supplies.

    K. Arnink, G. Peck.

    Hard cider consumption has expanded rapidly over the last decade. Want to learn why? This course covers the scientific basis of cider production from orchard to bottle and provides an overview of the history and culture of cider. We will also review the current market trends and the economics of growing hard cider apples and producing cider. The suitability of producing cider will be contrasted with wine production in NYS. Each class will include tastings so that students receive a robust overview of typical cider flavors, an introduction to different cider styles, and gain an ability to determine the cause of off-flavors and other faults.

    Outcome 1: Articulate the importance of cider to different regions of the world.

    Outcome 2: Explain the differences between different apple varieties, their horticultural performance & chemical differences, and how different cultivars contribute to ciders.

    Outcome 3: Explain fundamental chemical and biological changes that occur during cider fermentation.

    Outcome 4: Demonstrate mechanics of cider tasting & recognition of key cider flavor attributes.

    Outcome 5: Describe the cider supply chain from orchard to consumer.

  
  • VIEN 2360 - Distillation Principles and Practices

    (crosslisted) FDSC 2360  
         
    Spring. 1 credit. Student option grading.

    Prerequisite: Introductory biology and chemistry, or permission of instructor. Course fee: $50 tasting fee will be applied to student bursar bill.

    D. Bershaw.

    As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle to explore the role of science and technology in the production and enjoyment of distilled beverages. Sensory samples and commercial samples of spirits will be used to illustrate the sensory properties and chemical components which define different types of distilled spirits, with the goal of understanding how different raw materials, processing, and aging impact these sensory properties.

    Outcome 1: Understand the basic physiological principles of human perception of foods and beverages, and how human perception is utilized in the study of sensory science.

    Outcome 2: Summarize the key steps in the distillation process and contrast these steps to other fermented beverages.

    Outcome 3: Explain the role of the raw materials (grains, fruits, and other agricultural products, barrels, etc.) and the choices that distillers have in their use and source.

    Outcome 4: Describe the sensory properties of major distilled spirit styles and explain how they differ in production practices and chemical composition.

    Outcome 5: Explain how different distillation techniques and aging requirements might impact the method of consumption of distilled beverages (mixed, over ice, neat, etc.).

    Outcome 6: Describe ongoing and emerging technological, economic, and social challenges to the distilled spirits industry.

  
  • VIEN 2400 - Wines and Grapes: Composition and Analysis

    (crosslisted) FDSC 2400  
         
    Fall. 3 credits. Letter grades only.

    Prerequisite: one semester of chemistry. Enrollment preference given to: Viticulture and Enology and Food Science majors.

    G. Sacks.

    Investigates the composition of grapes and wine and the most common analytical tools used in their evaluation. Both the theoretical and practical aspects of grape and wine analyses are considered.

    Outcome 1: Have knowledge of common quantitative and qualitative metrics relevant to grapegrowing and winemaking, the range of values typically observed for each metric, and the utility of these metrics to wine or grape production.

    Outcome 2: Have knowledge of different methods for measuring wine and grape components, and understand the advantages and disadvantages of each method.

    Outcome 3: Have knowledge of basic techniques in maintaining, evaluating, and troubleshooting instrumentation.

    Outcome 4: Demonstrate mastery of general chemistry concepts important to calculations associated with wine and grape analysis, including chemical equilibria, dimensional analysis, and stoichiometry.

    Outcome 5: Demonstrate practical proficiency with routine protocols in wine and grape analysis.

  
  • VIEN 2810 - Wine Culture

    (crosslisted) CLASS 2810  
         
    Spring. 2 credits. Letter grades only (no audit).

    M. Fontaine, J. Vanden Heuvel.

    This course explores the complex interactions between wine and culture. From a source of nutrition to an enduring cultural symbol of the good life, a religious ritual to a forbidden substance, an artistic muse to a political pawn, the role of wine has varied through time and among cultures. Through lectures, readings, discussions, and activities, students will analyze how wine has impacted civilizations throughout history and how, in turn, cultures impact the production and consumption of wine.

    Outcome 1: Describe the importance of wine in ancient and modern cultures, including its impact on art and literature.

    Outcome 2: Explain differences in the customs of wine production and consumption among cultural groups and religions worldwide.

    Outcome 3: Illustrate the relationship between wine production technology and wine consumption in modern wine regions.

    Outcome 4: Describe how the portrayal of wine in American culture has changed over time.

    Outcome 5: Demonstrate how the business of wine production and sales differs among cultures and genders.

  
  • VIEN 3200 - Grape Pest Management

    (crosslisted) ENTOM 3200 , PLPPM 3200  
         
    Fall. 3 credits. Student option grading.

    A. Landers, G. Loeb, W. Wilcox.

    For description and learning outcomes, see PLPPM 3200 .

  
  • VIEN 3440 - Viticulture and Vineyard Management

    (crosslisted) PLHRT 3440  
    (CU-CEL, CU-SBY)     
    Spring. 2 credits. Letter grades only (no audit).

    Prerequisite: VIEN 2204 /PLHRT 2204 /FDSC 2204 .

    T. Martinson.

    Second-semester course in commercial grape production with an emphasis on the problems of production in cold climates. Students examine the genetics of the vine and learn principles of vineyard establishment, propagation, pruning and training, and conservation. Laboratory exercises and field trips offer hands-on experience.

    Outcome 1: Determine whether a specific site is appropriate for a vineyard.

    Outcome 2: Illustrate the steps and decision-making process in establishing and managing a
    vineyard.

    Outcome 3: Describe irrigation systems for vineyards, determine which would be most
    appropriate at a given site, and determine an irrigation strategy.

    Outcome 4: Discuss how to incorporate economic realities into vineyard decisions.

    Outcome 5: Determine a nutrition management plan for a vineyard based on soil and petiole test
    results.

    Outcome 6: Define and evaluate the impact of viticultural practices on vine growth and
    physiology, yield components, fruit quality, and wine sensory characteristics.

    Outcome 7: Illustrate how to protect vines from winter injury and how to manage a vineyard that
    has been damaged.

    Outcome 8: Demonstrate expertise in pruning, training, and trellis construction.

    Outcome 9: Demonstrate familiarity with standard vineyard equipment.

  
  • VIEN 4000 - Capstone Project in Viticulture and Enology


         
    Fall. 1 credit. S/U grades only.

    Enrollment limited to: seniors, and in some cases juniors, in viticulture and enology major.

    G. Sacks.

    This course will prepare students for their senior capstone project by identifying and justifying a topic, locating resources, and providing constructive feedback on their peers’ projects. Required for all viticulture and enology majors.  Students are also required to enroll in VIEN 4970  or VIEN 4990  Fall and/or Spring of their senior year, in order to receive credit for their capstone project work.

    Outcome 1: To propose and refine a capstone project related to viticulture and enology.

    Outcome 2: To locate and use resources (library, core facilities, Cornell faculty, etc.) necessary for completing the capstone project.

    Outcome 3: To describe and justify their capstone project, both orally and in writing.

    Outcome 4: To constructively criticize their peer students’ viticulture and enology capstone projects.

  
  • VIEN 4310 - The Science and Technology of Beer Laboratory

    (crosslisted) FDSC 4310  
         
    Spring. 1.5 credits. Student option grading.

    Prerequisite: VIEN 2204 /FDSC 2204 , VIEN 2205 /FDSC 2205 . Permission of instructor required.

    D. Bershaw.

    An introduction to the practical application of brewing. Students will make several different styles of beer in a laboratory setting to understand how raw materials and processing technologies influence the production of recognizable beer styles. Emphasis will be placed on sanitation, raw material selection, yeast selection, and the manipulation of process variables to control product outcomes. Students will also learn the alternatives in current practice for finishing, carbonation, and packaging.

    Outcome 1: Summarize the key steps in the brewing process, and contrast these steps to other fermentations.

    Outcome 2: Describe and differentiate beer processing, fermentation, and aging parameters used in different styles of traditional beer production.

    Outcome 3: Explain the role of the raw materials (grains, fruits, and other agricultural products, barrels, etc.) and the choices that distillers have in their use and source.

    Outcome 4: Explain the role of the major components of beer (water, malt, hops, yeast), and the choices that brewers have in their use and source.

    Outcome 5: Explain how different microorganisms can positively or negatively affect the quality of beer.

    Outcome 6: Describe ongoing and emerging technological challenges to the brewing industry.

  
  • VIEN 4340 - Cider Production Laboratory

    (crosslisted) FDSC 4340  
         
    Spring (weeks 8-14). 1.5 credits. Letter grades only (no audit).

    Prerequisite: VIEN 2205 /FDSC 2205  or VIEN 5205 /FDSC 5205  or permission of instructor. Concurrent enrollment in VIEN 2340 /FDSC 2340  required.

    K. Arnink, G. Peck.

    Cider is a fermented beverage made from apples. Students in this course are immersed in cider production and analysis practices through activities in the teaching winery and by visiting commercial cideries. Readings and discussions support the hands-on learning focus in this laboratory course. Significant winery time between weekly class sessions is required.

    Outcome 1: Demonstrate effective analytical techniques, sanitation practices and safe use of cider making equipment.

    Outcome 2: Explain the expected results from different cider production methods and relate to their cider making project.

    Outcome 3: Produce ciders from whole apples to finished products.

    Outcome 4: Design and complete a sensory difference test.

    Outcome 5: Demonstrate written and verbal communication and critical evaluation of literature skills as they complete reports during production and final presentations of cider projects.

  
  • VIEN 4360 - Distillation Principles and Practices Laboratory

    (crosslisted) FDSC 4360  
         
    Spring. 1.5 credits. Student option grading.

    Prerequisite: VIEN 2204 , VIEN 2205 . Permission of instructor required.

    D. Bershaw.

    As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle to explore the role of science and technology in the production and enjoyment of distilled beverages. Sensory samples and commercial samples of spirits will be used to illustrate the sensory properties and chemical components which define different types of distilled spirits, with the goal of understanding how different raw materials, processing, and aging impact these sensory properties.

    Outcome 1: Understand the basic physiological principles of human perception of foods and beverages, and how human perception is utilized in the study of sensory science.

    Outcome 2: Summarize the key steps in the distillation process and contrast these steps to other fermented beverages.

    Outcome 3: Explain the role of the raw materials (grains, fruits, and other agricultural products, barrels, etc.) and the choices that distillers have in their use and source.

    Outcome 4: Describe the sensory properties of major distilled spirit styles and explain how they differ in production practices and chemical composition.

    Outcome 5: Explain how different distillation techniques and aging requirements might impact the method of consumption of distilled beverages (mixed, over ice, neat, etc.).

    Outcome 6: Describe ongoing and emerging technological, economic, and social challenges to the distilled spirits industry.

  
  • VIEN 4400 - Wine and Grape Flavor Chemistry

    (crosslisted) FDSC 4400  
         
    Spring. 3 credits. Letter grades only.

    Prerequisite: at least one semester of general chemistry and one semester of organic chemistry required. Recommended: prior course work in or knowledge of viticulture and enology. Enrollment preference given to: Viticulture and Enology majors.

    G. Sacks.

    Uses a (bio)-chemical perspective to investigate viticulture and enological factors that impact flavor and other quality attributes (mouthfeel, color, stability) of wine and wine grapes.

    Outcome 1: Know the physical properties, organoleptic properties and typical concentrations of key grape and wine flavor compounds.

    Outcome 2: Have knowledge of factors that affect formation and degradation of these key compounds.

    Outcome 3: Have knowledge of the techniques used by flavor chemists to identify key flavor compounds.

    Outcome 4: Be able to read and evaluate scientific literature pertaining to wine and grape flavor chemistry.

    Outcome 5: Be able to predict how novel winemaking and growing practices affect key compounds.

  
  • VIEN 4500 - Winemaking Theory and Practice I

    (crosslisted) FDSC 4500  
         
    Fall. 2 credits. Letter grades only.

    Prerequisite: VIEN 2204 , VIEN 2205 , VIEN 2400 , and BIOMI 2900 , or permission of instructor. Enrollment preference given to: Viticulture and Enology majors. 

    D. Bershaw.

    Provides an overview of the chemical, physical, technological, microbiological and regulatory fundamentals of winemaking. Concentration is on grape and must handling, juice adjustments and treatments, diverse production methods and wine styles, and regulatory compliance. Equipment used in grape processing and wine production is studied. Course builds on previous material on alcoholic and malolactic fermentation. Course includes winery field trips.

    Outcome 1: Describe and differentiate traditional red, white, sparkling, and dessert winemaking methods and styles and understand the regulations which control them.

    Outcome 2: Describe and distinguish the technological and equipment options for wine and grape processing.

    Outcome 3: Describe the impact of winemaking methods on water and energy usage and on waste generation.

    Outcome 4: Explain and describe the administrative and regulatory challenges related to winemaking.

    Outcome 5: Describe, recognize, and list common causes and control measures for microbiological, chemical, and physical wine spoilages.

    Outcome 6: Evaluate sanitation in the winemaking environment and relate it to impacts on wine quality.

    Outcome 7: Identify and select appropriate chemical and microbial controls and limits to monitor and control the winemaking process.

  
  • VIEN 4510 - Winemaking Theory and Practice I Laboratory

    (crosslisted) FDSC 4510  
         
    Fall. 1 credit. Letter grades only.

    Prerequisite or corequisite: FDSC 4500 /VIEN 4500 . Enrollment preference given to: Viticulture and Enology majors.

    D. Bershaw.

    Students will produce, monitor, and evaluate diverse wine styles from several grape varieties using different vinification techniques. The laboratory includes introductory lectures, grape handling and vinification using various equipment and production methods, and emphasizes good production practices including sanitation.

    Outcome 1: Recognize various red, white, and dessert winemaking and wine style differences.

    Outcome 2: Be familiar and recognize microbiological and chemical spoilage faults and their causes and control.

    Outcome 3: Apply a variety of chemical and microbiological analyses to monitor and control the winemaking process.

    Outcome 4: Understand the technological options for grape and wine processing.

    Outcome 5: Understand the importance of sanitation in the winemaking environment.

    Outcome 6: Appreciate the administrative and regulatory challenges related to winemaking.

    Outcome 7: Be aware of the impact of winemaking methods on water, energy, and waste streams.

  
  • VIEN 4600 - Wine and Food Fermentations

    (crosslisted) FDSC 4600  
    (OPHLS-AG)      
    Spring. 3 credits. Letter grades only (no audit).

    Prerequisite: BIOMI 2900  or equivalent. Enrollment preference given to: Viticulture and Enology majors.

    K. Arnink.

    Study of the microbial ecology of food and wine fermentations. Emphasis is on the three main groups of wine organisms (yeasts, acetic, and lactic acid bacteria) and the interactions between them. Course material covers nutritional requirements, metabolism and flavor production, reproduction, managing microbial growth and spoilage, and microbiology techniques important to the food and wine industry and to research in this area. Other food fermentations by these microbial groups, including yogurt, beer, kombucha and vegetable fermentations, are highlighted to emphasize the application of fermentation knowledge to production of many different foods.

    Outcome 1: Describe the microbial ecology of grape juices and wines.

    Outcome 2: List the succession of microbes that may live in grape juices and wines, and describe how each contributes to the final products’ properties.

    Outcome 3: Explain the primary and secondary biochemical pathways of food fermentation microbes.

    Outcome 4: Identify spoilage microorganisms and know how to control each in a winery environment.

    Outcome 5: Explain general similarities and important differences between wine and other food fermentations.

    Outcome 6: Demonstrate basic microbiological laboratory skills used in wine and food industries and research.

  
  • VIEN 4700 - Winemaking Theory and Practice II

    (crosslisted) FDSC 4700  
         
    Spring. 2 credits. Letter grades only.

    Prerequisite: VIEN 2204 , VIEN 2205 , VIEN 2400 , and BIOMI 2900 , or permission of instructor. Enrollment preference given to: Viticulture and Enology majors.

    D. Bershaw.

    Winemaking Theory and Practice II specifically addresses the non-fermentation aspects of wine production. This area includes fining, stabilization, adjustments, clarification, filtration, bottling, general sanitation, government regulations, oxidation, aging, contributions of oak, and production equipment and materials.

    Outcome 1: Develop knowledge of the chemical, microbiological, and physical nature of post fermentation wines.

    Outcome 2: Identify and describe wine processing techniques used from post-fermentation through bottling.

    Outcome 3: Develop and test personal sensory skills in describing the aromas and flavors of wine.

    Outcome 4: Choose, make, and apply sensory descriptive standards to different wine styles or varietals.

    Outcome 5: Identify and differentiate wine equipment and materials, including storage and packaging options.

    Outcome 6: Appreciate the administrative and regulatory challenges related to winemaking.

    Outcome 7: Access and navigate winemaking regulations, both domestic and international.

    Outcome 8: Submit a wine label which satisfies TTB Certificate of Label Approval (“COLA”) and local labeling regulations.

    Outcome 9: Investigate new wine production technologies relevant to student’s interests and transfer knowledge to peers.

  
  • VIEN 4710 - Winemaking Theory and Practice II Laboratory

    (crosslisted) FDSC 4710  
         
    Spring. 1 credit. Letter grades only.

    Prerequisite or corequisite: VIEN 4700 /FDSC 4700 . Enrollment preference given to: Viticulture and Enology majors.

    D. Bershaw.

    In the laboratory of part II of the Winemaking Theory and Practice courses, students continue working with wines produced in the preceding fall term, focusing on aging options, stabilization, fining, and packaging. The laboratory also provides advanced training in wine chemical and sensory analysis.

    Outcome 1: Develop knowledge of the chemical, microbiological, and physical nature of post fermentation wines.

    Outcome 2: Identify and describe wine processing techniques used from post-fermentation through bottling.

    Outcome 3: Develop and test personal sensory skills in describing the aromas and flavors of wine.

    Outcome 4: Choose, make, and apply sensory descriptive standards to different wine styles or varietals.

    Outcome 5: Identify and differentiate wine equipment and materials, including storage and packaging options.

    Outcome 6: Appreciate the administrative and regulatory challenges related to winemaking.

    Outcome 7: Access and navigate winemaking regulations, both domestic and international.

    Outcome 8: Submit a wine label which satisfies TTB Certificate of Label Approval (“COLA”) and local regulations.

    Outcome 9: Determine suitable packaging materials and package finished wine products.

  
  • VIEN 4940 - Special Topics in Viticulture and Enology


         
    Fall, spring. 1-4 credits, variable. Student option grading.

    Staff.

    The VIEN teaching program teaches “trial” courses under this number. Offerings vary by semester and are advertised by the department before the semester starts. Courses offered under the number will be approved by the department curriculum committee, and the same course is not offered more than twice under this number.

  
  • VIEN 4960 - Viticulture and Enology Internship


         
    Fall, spring, summer. 1-3 credits, variable. Student option grading.

    Permission of instructor required.

    Staff.

    Internships provide experiential learning opportunities in real-life winery and vineyard circumstances where classroom knowledge is applied and evaluated. Students are able to master new skills, compare pilot-scale with commercial-scale winemaking practices, solve problems, interact in workplace situations, and build networks for future career opportunities. While working with industry mentors, students apply classroom knowledge, critical thinking, and self-directed learning skills to work effectively. Learning contract and documentation required for credit. May be taken twice.

  
  • VIEN 4970 - Individual Study in Viticulture and Enology


    (CU-UGR)     
    Fall, spring, summer. 1-3 credits, variable. Student option grading.

    Permission of instructor required. Students must register using CALS Special Studies form available online.

    Staff.

    Undergraduate individual study in viticulture and enology under the direction of one or more faculty members. Since topics vary, the course may be repeated for credit.

  
  • VIEN 4980 - Undergraduate Teaching Experience


         
    Fall, spring, summer. 1-3 credits, variable. Student option grading.

    Permission of instructor required. Students must register using CALS Special Studies form available online.

    Staff.

    Students assist in teaching a course appropriate to their previous training and experience. TA duties are determined by student and instructor(s) of course. Since topics vary, the course may be repeated for credit.

  
  • VIEN 4990 - Undergraduate Research in Viticulture and Enology


    (CU-UGR)     
    Fall, spring, summer. 1-3 credits, variable. Student option grading.

    Permission of instructor required. Students must register using CALS Special Studies form available online.

    Staff.

    Undergraduate individual study or research in viticulture and enology under the direction of one or more faculty members. Since topics vary, the course may be repeated for credit.

  
  • VIEN 5204 - Principles and Practices of Growing Grapes and Making Wines

    (crosslisted) FDSC 5204 , PLHRT 5204  
         
    Fall. 3 credits. Letter grades only (no audit).

    Prerequisite: Graduate student status with college level biology course, college level chemistry course and VIEN 1104  (may take 1104 concurrently). Permission of instructor required. Enrollment limited to: graduate students. Co-meets with VIEN 2204 .

    K. Arnink, J. Vanden Heuvel.

    Active learning course covering viticulture and enology principles and practices, emphasizing cool climate production. Course examines environmental factors affecting grape production and quality, soils, and anatomical and physiological bases for vineyard management decisions. All aspects of winemaking prior to bottling are covered, from appropriate harvest decisions to wine stabilization decisions. The effects of different vinification options on final wine flavors & quality are explored in depth.

    Outcome 1: Illustrate the phenology and growth of grapevines.

    Outcome 2: Demonstrate wine flavor evaluation and appreciation techniques.

    Outcome 3: Describe different grapevine rootstocks, their attributes, and backgrounds.

    Outcome 4: Discuss the climatic requirements of grapevines.

    Outcome 5: Explain chemical changes during fruit development & ripening and how they relate to harvest decisions based on wine style.

    Outcome 6: Define and evaluate the impact of viticultural practices and environmental influences on vine growth and fruit composition.

    Outcome 7: List and recognize grape pests and diseases.

    Outcome 8: Apply basic chemistry and biology principles to winemaking techniques & analyses.

    Outcome 9: Explain winemaking practices, including typical procedures used and the scientific rationale for choosing a particular technique from alternatives at each step.

    Outcome 10: Access & discuss information in books and articles, using good critical evaluation skills.

  
  • VIEN 5205 - Growing Grapes & Making Wines Graduate Laboratory

    (crosslisted) FDSC 5205  
         
    Fall. 2 credits. Letter grades only (no audit).

    Corequisite: VIEN 5204 . Permission of instructor required. Indended for: graduate students. Co-meets with VIEN 2205 .

    K. Arnink.

    This is a practical winemaking course, planned to increase depth of knowledge about both viticulture and winemaking principles & practices as students learn about them in the Grapes to Wines lecture course. Students practice winemaking and quality management techniques, from monitoring ripening of grapes through cold stability, and observe wine industry practices on numerous field trips. Mandatory weekend trip to Long Island wine region.

  
  • VIEN 5400 - Wine and Grapes: Composition and Analysis

    (crosslisted) FDSC 5400  
         
    Fall. 3 credits. Letter grades only.

    Prerequisite: Two semesters of chemistry, and one semester of statistics, or permission of instructor. Co-meets with VIEN 2400 /FDSC 2400 .

    G. Sacks.

    VIEN 5400 is a 3-credit course (2 credit lecture, 1 credit lab) with an emphasis on understanding the practice and theory behind analytical techniques routinely used in the wine and grape industries, and the statistical tools used to evaluate the effectiveness of both analyst and assay. The course is designed to provide practical skills complementary to other courses. VIEN 5400 is restricted to graduate students; undergraduates should enroll in VIEN 2400 .

    Outcome 1: Interpret commonly measured quantitative and qualitative metrics relevant to grapegrowing and winemaking and their utility in wine (grape) production.

    Outcome 2: Evaluate advantages and disadvantages of different methodologies for measuring wine and grape components based on careful review of existing literature

    Outcome 3: Demonstrate proficiency with routine protocols in wine and grape analysis, in preparation for later VIEN courses, internships, research, etc.

    Outcome 4: Critique the analytical proficiency of themselves or their classmates using concepts from statistics and general chemistry.


VIET—Vietnamese

  
  • VIET 1100 - Elements of Vietnamese Language and Culture


         
    Fall or spring. 1 credit. Letter grades only (no audit).

    The credit hour of this course does not count towards the Arts College language requirement. Course open to all students. For students planning to take ASIAN 3360  (Spring 2018), this course is required.

    T. Tranviet.

    This course is designed to complement students participating in short-term study abroad programs to Vietnam or anyone wishing to gain some basic Vietnamese language skills and learn various elements of Vietnamese culture .

  
  • VIET 1121 - Elementary Vietnamese I


         
    Fall. 4 credits. Letter grades only (no audit).

    Intended for: beginners or students placed by examination.

    T. Tranviet.

    This course gives a thorough grounding in all Vietnamese language skills: listening, speaking, reading, and writing.

  
  • VIET 1122 - Elementary Vietnamese II


         
    Spring. 4 credits. Letter grades only (no audit).

    Prerequisite: VIET 1121  or equivalent as determined by instructor through placement test.

    T. Tranviet.

    This course gives a thorough grounding in all Vietnamese language skills: listening, speaking, reading, and writing.

  
  • VIET 2201 - Intermediate Vietnamese I


    (GB) Satisfies Option 1.      
    Fall. 3 credits. Letter grades only (no audit).

    Prerequisite: VIET 1122  with a grade of B or above or equivalent as determined by instructor through placement test. 

    T. Tranviet.

    Continuing instruction in spoken and written Vietnamese.

  
  • VIET 2202 - Intermediate Vietnamese II


    (GB) Satisfies Option 1.      
    Spring. 3 credits. Letter grades only (no audit).

    Prerequisite:  VIET 2201  or equivalent as determined by instructor through placement test.

    T. Tranviet.

    Continuing instruction in written and spoken Vietnamese with particular emphasis on improving reading ability. 

  
  • VIET 3301 - Advanced Vietnamese I


    (GB) Satisfies Option 1.      
    Fall. 3 credits. Letter grades only (no audit).

    Prerequisite: VIET 2202  with a grade of B+ or above or equivalent as determined through placement exam and permission of instructor.

    T. Tranviet.

    Continuing instruction in spoken and written Vietnamese. Introduction to reading newspapers; the course emphasizes on enlarging vocabulary and increasing reading speed by reading various genres and styles of prose.

  
  • VIET 3302 - Advanced Vietnamese II


    (GB) Satisfies Option 1.      
    Spring. 3 credits. Letter grades only (no audit).

    Prerequisite: VIET 3301  with a grade of B+ or above or equivalent as determined through placement exam and permission of instructor.

    T. Tranviet.

    Continuing instruction in spoken and written Vietnamese. The course emphasizes on enlarging vocabulary and increasing reading speed by reading various genres and styles of prose. 

  
  • VIET 4431 - Directed Study


    (CU-UGR)     
    Fall. 1-4 credits, variable. Letter grades only (no audit).

    Permission of instructor required. To apply for directed study, please complete the on-line independent study form at data.arts.cornell.edu/as-stus/indep_study_intro.cfm.

    T. Tranviet.

    Intended for advanced language study.

  
  • VIET 4432 - Directed Study


    (CU-UGR)     
    Spring. 1-4 credits, variable. Letter grades only (no audit).

    Permission of instructor required. To apply for directed study, please complete the on-line independent study form at data.arts.cornell.edu/as-stus/indep_study_intro.cfm.

    T. Tranviet.

    Intended for advanced language study.


VISST—Visual Studies

  
  • VISST 1100 - Introduction to Media Programming

    (crosslisted) INFO 1100  
    (MQR-AS)      
    Summer. 3 credits. Student option grading.

    Forbidden Overlap: due to an overlap in content, students will receive 6 credits instead of 8 if they take VISST 1100 and CS 1110 .
    V. Khovanskaya.

    For description, see INFO 1100 .

  
  • VISST 1101 - Visual Literacy and Design Studio

    (crosslisted) DEA 1101  
         
    Fall. Only offered Fall 2017. Will return to Fall and Spring in 2018-2019. 4 credits. Student option grading.

    Course fee: cost of materials approx. $200. Permission of instructor required for non-DEA majors.

    J. Elliott.

    For description, see DEA 1101 .

  
  • VISST 2000 - Introduction to Visual Studies

    (crosslisted) AMST 2000 , ARTH 2000 , COML 2000  
    (LA-AS)      
    Spring. 4 credits. Student option grading.

    Requirement for Visual Studies minor.

    A. Moisey.

    This course will introduce you to the field of Visual Studies.  Visual Studies seeks to define and improve our visual relationship to nature and culture after the modern surge in technology and knowledge.  Our field contains objects, images, and problems that lie beyond the fine art boundaries of Art History and the methodological boundaries of experimental science, yet is grown using seeds from both academic cultures.  If you see yourself as a “visual person” and want to explore your interests within both science and art, then this is the course for you.  You will learn the physical and legal limits of human, animal, and machine vision, how knowledge and power gets into images, how spectacle drives the economy, and savvy techniques of analysis that will help you deliver fresh perspectives to whatever course of study you follow.

  
  
  • VISST 2193 - [Middle Eastern Cinema]

    (crosslisted) COML 2293 , JWST 2793 , NES 2793 , PMA 2493  
    (GB) (LA-AS) (CU-ITL)     
    Fall. Not offered 2017-2018. 4 credits. Student option grading.

    D. Starr.

    For description, see NES 2793 .

  
  • VISST 2300 - [American Cinema]

    (crosslisted) AMST 2760 ENGL 2761 , PMA 2560  
    (LA-AS)      
    Fall. Next offered 2018-2019. 4 credits. Student option grading.

    Each student must enroll in a section and attend one screening per week.

    S. Haenni.

    For description, see AMST 2760 .

  
  • VISST 2360 - [Public Voice and Civic Gesture]

    (crosslisted) PMA 2270  
         
    Summer. Not offered 2017-2018. 1 credit. Student option grading.

    B. Suber.

    For description, see PMA 2270 .

  
  • VISST 2500 - Introduction to the History of Photography

    (crosslisted) ARTH 2500  
    (CA-AS)      
    Fall. 4 credits. Student option grading.

    I. Dadi.

    For description, see ARTH 2500 .

  
  • VISST 2511 - Beginning Dance Composition

    (crosslisted) PMA 2300  
    (LA-AS)      
    Fall. 3 credits. Student option grading.

    Co-meets with PMA 3300 /PMA 4300 /PMA 4301 . Attendance to dance concerts required.

    B. Suber.

    For description, see PMA 2300 .

  
  • VISST 2645 - Introduction to Art History: Renaissance and Baroque Art

    (crosslisted) ARTH 2400  
    (HB) (HA-AS)      
    Fall. 4 credits. Student option grading.

    C. Lazzaro.

    For description, see ARTH 2400 .

  
  • VISST 2744 - Gamelan in Indonesian History and Cultures

    (crosslisted) ASIAN 2245 , MUSIC 1341  
    (GB) (LA-AS)      
    Fall, spring. 3 credits. Student option grading.

    No previous knowledge of musical notation or performance experience required.

    C. Miller.

    For description, see MUSIC 1341 .

  
  • VISST 2805 - [Material Worlds: Trade and the Arts of Asia]

    (crosslisted) ARTH 2805 , ASIAN 2285  
    (GHB) (CA-AS)      
    Next offered 2018-2019. 4 credits. Student option grading.

    K. McGowan, A. Pan.

    For description, see ARTH 2805 .

  
  • VISST 3010 - [Photography and the American Dream]

    (crosslisted) AMST 3010 , ART 3810 ARTH 3010  
    (CA-AS)      
    Fall. Next offered 2018-2019. 4 credits. Letter grades only.

    W. Gaskins.

    For description, see AMST 3010 .

  
  • VISST 3101 - Proseminar: Introduction to Methods

    (crosslisted) ARTH 3101  
    (HA-AS)      
    Fall. 4 credits. Letter grades only.

    Co-meets with ARTH 6101 .

    B. Anderson.

    For description, see ARTH 3101 .

  
  • VISST 3175 - Global Cinema I

    (crosslisted) PMA 3550  
    (GB) (LA-AS)      
    Fall. 4 credits. Student option grading.

    Co-meets with PMA 6550 .

    S. Haenni.

    For description, see PMA 3550 .

  
  • VISST 3176 - Global Cinema II

    (crosslisted) PMA 3551  
    (GB) (CA-AS)      
    Spring. 4 credits. Student option grading.

    Co-meets with PMA 6551 .

    S. Sheppard.

    For description, see PMA 3551 .

  
  
  • VISST 3227 - [Global Dance II]

    (crosslisted) PMA 3227  
    (HB) (LA-AS)      
    Spring. Next offered 2018-2019. 4 credits. Student option grading.

    B. Suber.

    For description, see PMA 3227 .

  
  
  
  • VISST 3305 - [Visual Perception]

    (crosslisted) PSYCH 3050  
         
    Spring. Next offered 2018-2019. 4 credits. Student option grading.

    Prerequisite: PSYCH 2050  or permission of instructor. Enrollment limited to: 20 students.

    J. Cutting.

    For description, see PSYCH 3050 .

  
  • VISST 3318 - Literature and Media in Japan

    (crosslisted) ASIAN 3318 , COML 3150  
    (GB) (CA-AS)      
    Fall. 3 credits. Student option grading.

    B. de Bary.

    For description, see ASIAN 3318 .

  
  • VISST 3342 - Human Perception: Application to Computer Graphics, Art, and Visual Display

    (crosslisted) COGST 3420 , PSYCH 3420  
    (KCM-AS)      
    Fall. 3-4 credits, variable. Student option grading.

    Prerequisite: PSYCH 2050  is highly recommended. Co-meets with PSYCH 6420 .  Four credit option is by permission of instructor and involves a project or term paper.

    D. Field.

    For description, see PSYCH 3420 .

  
  • VISST 3419 - Rembrandt’s Circle: Global Dutch - Travel and Trade in Africa, the Americas, Asia

    (crosslisted) ARTH 3419  
    (HB) (CA-AS)      
    Fall. 4 credits. Student option grading.

    L. Pincus.

    For description, see ARTH 3419 .

  
  • VISST 3443 - Leonardo, Michelangelo, and Raphael, and their World

    (crosslisted) ARTH 3440  
    (HB) (HA-AS)      
    Spring. 4 credits. Student option grading.

    C. Lazzaro.

    For description, see ARTH 3440 .

  
  • VISST 3461 - Introduction to African American Cinema

    (crosslisted) AMST 3461 ASRC 3999 , PMA 3461  
    (LA-AS)      
    Fall. 4 credits. Letter grades only.

    S. Sheppard.

    For description, see PMA 3461 .

  
  
  • VISST 3515 - Cinema of the Weimar Republic

    (crosslisted) GERST 3515 , PMA 3514  
    (LA-AS)      
    Fall. 4 credits. Student option grading.

    Taught in English. Film screening one evening night per week.

    E. Born.

    For description, see GERST 3515 

  
  • VISST 3519 - [Music, Dance, and Light]

    (crosslisted) PMA 3690  
    (LA-AS)      
    Not offered 2017-2018. 3 credits. Student option grading.

    Attendance at dance concerts and music concerts required.

    E. Intemann.

    For description, see PMA 3690 .

  
  • VISST 3520 - Light and Image

    (crosslisted) PMA 3520  
    (LA-AS)      
    Fall. 4 credits. Letter grades only.

    E. Intemann.

    For description, see PMA 3520 .

 

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