2012-2013 Student Catalog

May 18, 2024

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2012-2013 Student Catalog [ARCHIVED CATALOG]

Course Descriptions

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Theatre Arts
	THA 170 - Introduction to Stage Lighting 3 Cr. A lecture-demonstration-laboratory-performance operation course. The content areas include responsibility of the technician, principles of light and color, fixtures, controllers, intelligent lights, aspects of lighting design from pre-production through post-production. The practical experience would be provided through participation in one or more of the productions presented in the theatre spaces (not limited to theatre productions). (Usually offered Spring semester.) Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	THA 200 - Theatre Arts Capstone Course 2 Cr. This course will be the culmination of the student’s experience in the Theatre Arts program. Students will use this course to assemble a repertoire and/or portfolio of the work they have produced in their courses. Faculty will provide students with guidance in methods of presentation and organization of the repertoire and/or portfolio. Students will be expected to develop both a print and electronic resume for inclusion in their portfolio. (Usually offered Fall and Spring semesters) Co-Requisites: THA 106 Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	THA 208 - Script Analysis 3 Cr. A lecture, discussion, presentation course designed to enhance the student’s ability to read, analyze and interpret dramatic literature for the purpose of theatrical production. Students interested in acting, design, stage management and direction will develop their understanding of how dramatic literature can inform the creative decision-making in all areas of production. Works in a variety of theatrical genre and styles will provide the student with a broad base for analysis. Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	THA 231 - Drama Production III 2 Cr. Third semester of participation in Drama Production. A theatre performance course offering credit for theatre production experience. The student will be assigned one area of theatre production upon which to concentrate (acting, directing, scene design, stage managing, sound or light design) and carry this aspect through a College production. (Usually offered Fall and Spring semesters.) Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	THA 232 - Drama Production IV 2 Cr. Fourth semester of participation in Drama Production. A theatre performance course offering credit for theatre production experience. The student will be assigned one area of theatre production upon which to concentrate (acting, directing, scene design, stage managing, sound or light design) and carry this aspect through a College production. (Usually offered Fall and Spring semesters.) Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
Wine and Beverage
	WBV 101 - Viticulture and Winemaking 3 Cr. This course will concern itself with the process of viticulture (grape growing) and the process of wine making. Issues such as climate, altitude, sunlight, and soil will be studied. The wine making process will be taught from harvest to fermentation, through aging and bottling. Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 102 - Distilled Spirits 3 Cr. An in-depth look at distilled spirits other than wine. Brewed beverages, brandy, liqueurs, distilled spirits, low and non-alcoholic beverages will be studied. An understanding of the products and methods used to produce such items will be detailed. Topics such as merchandising, marketing, purchasing, storage, and cost control will be covered from management perspective. Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 103 - Coffees of the World 3 Cr. An extensive study of coffees and teas from around the world. The historical and cultural prospective will be discussed. Characteristics specific to each region will be studied and identified for their unique traits. Production of coffee and tea from the field to the table will be highlighted. Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 104 - Winery Operations 3 Cr. This course will study winery operations from a management perspective. Starting with grapes and growing to harvest and bottling. Product sales and marketing will be discussed through the benefits of tours, tasting, and retail sales. Laws and regulations pertaining to New York as well as other wine growing regions within the United States will be covered. Pre-Requisites: WBV 101. Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 105 - Sensory Evaluations 3 Cr. This course provides for an overview of the sensory process applied to beverage evaluation. Evaluation will be based on visual olfactory and taste examination. The student will be able to identify the primary taste characteristics: sweet, sour, bitter, and salty. Beverage sensory evaluation will cover coffee, tea, beer, wine, and distilled spirits. Pre-Requisites: WBV 101, WBV 106, WBV 107. Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 106 - New and Old World Wines 3 Cr. This course will concern itself with the differences between old world and new world wines. Old world wines will consist of Eastern and Western Europe, as well as The Mediterranean. New world wines will cover North America, South America, Africa, New Zealand and Australia. The production methods of each region will be delivered Pre-Requisites: WBV 101, WBV 104. Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 107 - Wine Chemistry 3 Cr. Wine making is an applied science. In this course students will learn both the detailed chemical and biochemical reactions involved in wine, as well as the various treatments and chemical analysis techniques required for successful wine making. This course also introduces the principle chemical and microbiological factors and analyses that influence quality wine production. Developed with specific winemaking stages in mind, the course combines theory with applied analytical methods so that the student can understand how and when to apply specific analyses as part of an integrated program of winery quality control. Microbial control from grape harvest to bottling of wine is explored and emphasis is given to competency in the theory and evaluation of an array of analyses used in quality control. Pre-Requisites: WBV 101, WBV 104. Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 108 - Wine Regulations 3 Cr. This course will provide an in-depth look at the governmental regulatory bodies of each wine producing nation and region. The legal aspect of operating a winery along with tax requirements will also be studied. . Pre-Requisites: WBV 101, WBV 104, WBV 106, WBV 107 Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 109 - Food and Wine Pairings 3 Cr. This course will be theoretical in nature for 51% of its content and field studied for 49%. Lecture content will include the use of audio-visual aids and guest speakers. Field content will include food and wine pairings at area restaurant and wineries. Pre-Requisites: WBV 101, WBV 104, WBV 106, WBV 107. WBV 105, WBV 108. Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule

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