This is a course in advanced Swahili speaking, listening, reading and writing. The content of the course focuses on economic development and educational opportunities in East African countries. Students develop skills in describing and narrating in detail, expressing opinions, giving reasons for opinions, and cross-cultural communication. Students develop vocabulary necessary to discuss economic, political, and social-cultural topics in Swahili.

Georgian II is the second part of a four-part elementary course sequence in Georgian. The independent study format includes small group conversation sessions and an evaluation by an outside evaluator. Students studying Georgian develop speaking and listening skills needed for study abroad in Georgia and to support course work in Eurasian Studies.

Georgian I is the first part of a four-part elementary course sequence in Georgian. The independent study format includes small group conversation sessions and an evaluation by an outside evaluator. Students studying Georgian develop speaking and listening skills needed for study abroad in Georgia and to support course work in Eurasian Studies.

Serbo-Croatian VI (Bosnian-Croatian-Serbian VI) is the second part of a four-part intermediate course sequence in Bosnian-Croatian-Serbian. The course format includes small group conversation sessions and an evaluation by an outside evaluator. Students studying Bosnian-Croatian-Serbian develop speaking, listening, reading, writing, and cultural etiquette skills needed for study abroad in Bosnia, Croatia, Serbia, or Montenegro and to support course work in European Studies or Balkan Studies.

This course will provide an overview of food quality assurance and regulation, while training students to obtain quality control certification. Upon successful completion of the course, students will obtain FSPCA Qualified Individual Certifications.

Description not available at this time

Biological and chemical principles underlying the maintenance of food quality during the period after harvest to consumption. Topics include chemical, enzymic, physical, and biological deterioration; implications and prevention; food toxicology.

Cultural, historical, political, psychological, scientific and social aspects of contemporary food habits in diverse parts of the world; hunters and gatherers, food production for better health, developed and developing countries, basis of food selection, food safety, food processing and preservation, world food resources, foods of the future; impact of modern biotechnology, food fermentation, and environmental issues related to global food and energy sources.

Biological and chemical principles underlying the maintenance of food quality during the period after harvest to consumption. Topics include chemical, enzymic, physical, and biological deterioration; implications and prevention; food toxicology. (Gen.Ed. BS)