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HIST 435 - The American Revolution Credits: 3
The causes of the Revolution; the events of the period and their implications.
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HIST 442 - The Old South Credits: 3
Development of Southern society and of the forces that made the South a distinctive section of the United States.
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HIST 443 - The New South Credits: 3
Reconstruction, the Bourbon era, agrarian revolt, industrial revolution, racial problems, and the changes resulting from the impact of two world wars and the New Deal (1865-1946).
Note: Graduation with Leadership Distinction: Diversity and Social Advocacy
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HIST 444 - The Civil War in American History Credits: 3
The causes, events, and results of the Civil War.
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HIST 445 - The Reconstruction of the Nation Credits: 3
The events and results of the attempt to reorder the American nation after the Civil War.
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HIST 446 - Immigration and Ethnicity in America Credits: 3
Issues of immigration, assimilation and nativism in the United States, 1840 to 1930.
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HIST 448 - American Environmental History Credits: 3
Interaction of cultural values, economic interests, public policy, and technology with the physical environment over time.
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HIST 449 - American Popular Culture Since 1890 Credits: 3
A history of the contributions of the popular aspects of American culture and their interactions with American institutions.
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HIST 451 - The History of American Medicine Credits: 3
The development of the art and science of medicine as practiced in the United States from colonial times to Medicare. Emphasis on the social history of American medicine.
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HIST 452 - The History of Science in America Credits: 3
The development of science in America from colonial times to the present. Special attention will be given to defining those factors, scientific, economic, and social, which have raised American science to its commanding position in the 20th century.
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HIST 453 - Technology and American Society Credits: 3
The historical development of technologies and technological systems in the American context.
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HIST 455 - The American Civil Rights Movement Credits: 3
Examination of the origins of Jim Crow and the multi-faceted struggle against it, and other forms of racial inequality, in the American South and the rest of the US since the early 20th century.
Cross-listed Course: AFAM 335
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HIST 460 - American Thought to 1865 Credits: 3
The transfer and adaptation of European ideas to a new environment and the development of new patterns.
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HIST 461 - American Thought since 1865 Credits: 3
The maturation and extension of a national culture.
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HIST 462 - Southern Intellectual and Cultural History Credits: 3
Intellectual and cultural developments characteristic of the Southern region from colonial times to the recent past.
Note: Graduation with Leadership Distinction: Diversity and Social Advocacy
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HIST 464 - History of American Women Credits: 3
The social, political, and economic roles and changing status of women in America.
Cross-listed Course: WGST 464
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HIST 465 - American Diplomatic History Credits: 3
A historical survey of American foreign policy and foreign relations. First semester: to World War I. Second semester: World War I to the present.
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HIST 466 - American Diplomatic History Credits: 3
A historical survey of American foreign policy and foreign relations. First semester: to World War I. Second semester: World War I to the present.
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HIST 468 - American Military Experience Credits: 3
Transformation of war and of the institutions for waging war from the American Revolution to the present.
Cross-listed Course: ARMY 406
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HIST 469 - Constitutional History of the United States I Credits: 3
A study of the constitutional development of the United States from the creation of the Articles of Confederation to the Civil War. It deals primarily with problems of governmental organization, judicial interpretation, and sectional politics.
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HIST 470 - Constitutional History of the United States II Credits: 3
An analysis of the growth of constitutional power from 1860 to the present, giving special attention to the constitutional problems of the Civil War period, the increasing role of the judiciary in national affairs, and the general extension of constitutional authority in the 20th century.
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HIST 471 - American Jewish History Credits: 3
Examination of experiences of Jews in the United States from Colonial Period to late 20th century, especially Jewish immigration, political behavior, social mobility, religious affiliation, group identity formation, and meaning of Anti-Semitism in American and global contexts.
Cross-listed Course: JSTU 471
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HIST 476 - Digital History Credits: 3
Introduction to Digital History that examines ways to engage and adapt the discipline of history to technological trends and explores new approaches and interpretive techniques.
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HIST 478 - Material Culture in the Digital Age Credits: 3
Examination of material culture (objects and artifacts a society produces) as primary sources for historical research; how these sources are transformed when digitized; and the nature of born-digital resources.
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HIST 479 - Oral History Credits: 3
Methodology, application and usage, historic and current literature, identification and examination of available resources.
Note: Graduation with Leadership Distinction: Research
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HIST 480 - Internship in Public History Credits: 3
Professional practice in museums, archives, preservation organizations, and other agencies involved in historical research, advocacy, and preservation of historical resources and history programming for public audiences.
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HIST 492 - Topics in History Credits: 3
Reading and research on selected historical subjects. Open only to juniors and seniors with permission of the instructor.
Note: Graduation with Leadership Distinction: Community Service
Graduation with Leadership Distinction: Research
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HIST 493 - Topics in History Credits: 3
Reading and research on selected historical subjects. Open only to juniors and seniors with permission of the instructor.
Note: Graduation with Leadership Distinction: Research
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HIST 494 - Topics in History Credits: 3
Reading and research on selected historical subjects. Open only to juniors and seniors with permission of the instructor.
Note: Graduation with Leadership Distinction: Research
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HIST 497 - Senior Seminar Credits: 3
Principles of historical research and writing as applied to the seminar topic. Open to history majors or by special permission of instructor.
Prerequisites: HIST 300 or permission of instructor
Note: Carolina Core Integrative Course, History, BA
Graduation with Leadership Distinction: Research
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HIST 498 - Senior Seminar Credits: 3
Principles of historical research and writing as applied to the seminar topic. Open to history majors or by special permission of instructor.
Prerequisites: HIST 300 or permission of instructor
Note: Carolina Core Integrative Course, History, BA
Graduation with Leadership Distinction: Research
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HIST 499 - Senior Thesis Credits: 3
Principles of historical research and writing. A senior year thesis related to one of the advanced courses in the major program.
Prerequisites: HIST 300 or permission of instructor
Note: Carolina Core Integrative Course, History, BA
Graduation with Leadership Distinction: Research
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HIST 562 - The Middle East and the United States: 1800 to the Present Credits: 3
Political, cultural, and economic ties which have linked the Middle East to the United States. Middle Eastern views of these relationships and their impact on modern Middle Eastern history.
Note: Graduation with Leadership Distinction: Global Learning
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HIST 599 - Topics in History Credits: 3
Reading and research on selected historical topics. Course content varies and will be announced in the schedule of classes by suffix and title.
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HIST 640 - South Carolina History Credits: 3
South Carolina since colonization.
Note: Television instruction only.
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HIST 641 - The American South Comes of Age Credits: 3
Changes in the Southern region since 1940.
Note: Television instruction only.
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HIST 692 - Historic Preservation Field Experience—Charleston, S.C. Credits: 3
On-site introduction to historic preservation including research, interpretation, management, and economics of preservation. Offered only in Charleston during summer term.
Prerequisites: consent of instructor
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HPEB 300 - Introduction to Health Promotion, Education, and Behavior Credits: 3
The historical and philosophical basis, current problems, career opportunities, and literature in the health promotion, education, and behavior change professions.
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HPEB 301 - Practicum in Health Education Credits: 1-6
Practical experience in applying health promotion principles in the community or organization.
Prerequisites: Students are required to have completed HPEB 300 prior to undertaking HPEB 301.
Note: Graduation with Leadership Distinction: Professional and Civic Engagement
Maximum number of credit hours if course can be taken multiple times: 6.
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HPEB 321 - Personal and Community Health Credits: 3
Psychosocial health, stress management, leading infectious and noninfectious diseases, nutrition, physical fitness, sexuality, consumer health and health care access, environmental health, aging, and death.
Note: Graduation with Leadership Distinction: Diversity and Social Advocacy
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HPEB 331 - Health Education for the Elementary School Credits: 3
Methods and materials for elementary schools. Integration and correlation of materials with school subjects. Sample content developed for primary, intermediate, and upper grades.
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HPEB 335 - First Aid and Emergency Preparedness Credits: 3
Emphasis upon preparing school personnel to act responsibly in emergency situations. (Includes the American National Red Cross standard and advanced first aid instruction.)
Prerequisites: consent of instructor
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HPEB 399 - Independent Study Credits: 1-3
Open to sophomores and above. Enrollment and topic to be approved in advance by advisor and instructor.
Note: Graduation with Leadership Distinction: Research
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HPEB 434 - Health Education Credits: 3
Methods of teaching health in school and community settings; techniques and strategies.
Prerequisites: HPEB 221, 223, and 224
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HPEB 468 - Safety and Safety Education Credits: 3
Place of safety in modern life. Contributing factors to accidents, developing an awareness of the potential accident situation with special emphasis upon school setting, planning for and conduct of a safety education program.
Prerequisites: consent of instructor
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HPEB 470 - Principles of Global Health Credits: 3
Examination of major global health topics and approaches used by governmental, non-governmental, international institutions and donor agencies to improve health in low and middle income countries. Critical analysis and generation of intervention strategies to combat health issues in various country settings.
Note: Effective: Fall 2013
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HPEB 488 - Food Systems Credits: 3
Multiple dimensions of food systems along multiple dimensions of theory and practice.
Prerequisites: 12 hours of minor completed and ECON 101
Note: Restricted to Junior or Senior level standing
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HPEB 489 - Food Systems Capstone Seminar Credits: 3
Synthesis and application of content and competencies of the minor in nutrition and food systems in a practical setting with emphasis on student identified areas for professional growth.
Prerequisites: HPEB 488
Note: Restricted to Senior level standing
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HPEB 492 - Special Topics in Health Promotion, Education, and Behavior Credits: 3
A study of special topics in health promotion, education, and behavior. Content varies by suffix and title. Course may be repeated for a total of 6 credit hours.
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HPEB 501 - Human Sexuality Education Credits: 3
Planning, implementation and evaluation of effective sexuality education programs. Includes strategies for educating about a variety of sexuality topics (e.g., reproductive biology, relationships, HIV/AIDS, sexual orientation, pregnancy, childbirth, and parenting).
Prerequisites: senior or graduate level standing or consent of instructor
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HPEB 502 - Applied Aspects of Human Nutrition Credits: 3
Application of nutrition principles including functions of food and nutrients in health and disease prevention throughout the life cycle. Applied topics include weight management, food safety, and other contemporary issues.
Note: Graduation with Leadership Distinction: Community Service
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HPEB 511 - Health Problems in a Changing Society Credits: 3
Current and emerging health problems in society: causes, effects, and prevention.
Note: Graduation with Leadership Distinction: Diversity and Social Advocacy
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HPEB 512 - Southern Discomfort: Public Health in the American South Credits: 3
Investigation of the unique health and disease profile of the American South, including regional disparities that remain unresolved despite a public health revolution. Topics range from endemic diseases of the antebellum period to the current HIV/AIDS crisis, and ethics of research.
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HPEB 513 - Race, Ethnicity, and Health: Examining Health Inequalities Credits: 3
A comprehensive overview of race/ethnicity and health. Class discussions will focus on comparing health status and health outcomes of different racial/ethnic groups in the U.S. and discussing possible explanations for inequalities from a behavioral science perspective.
Note: Graduation with Leadership Distinction: Diversity and Social Advocacy
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HPEB 521 - The Total School Health Program Credits: 3
A course designed to acquaint the student with the various facets of the modern school health program. Includes school responsibilities for health and safety instruction, school health services, school environmental health problems, school and community relationships, resources for health, and evaluation of programs.
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HPEB 540 - Drug Prevention Credits: 3
Nature of drug actions, motivational factors that influence the use and abuse of drugs, and examination and evaluation of procedures to provide effective drug prevention efforts.
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HPEB 542 - Tobacco Prevention and Control in Public Health Credits: 3
Examines policies and practices for tobacco prevention and control in public health.
Prerequisites: senior or graduate level standing or consent of instructor
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HPEB 547 - Consumer Health in Contemporary Society Credits: 3
An analysis and appraisal of issues related to the production and distribution of products and services as these activities affect consumer health.
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HPEB 550 - Behavioral Concepts and Processes for the Health Professional Credits: 3
The development of interpersonal skills in dealing with health clients in various settings.
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HPEB 551 - Medical Anthropology: Field Work Credits: 3
Application of observation techniques, field notes, informant interviewing, and secondary data analysis to interpreting differential perceptions of health problem solving in the community and clinic.
Cross-listed Course: ANTH 551
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HPEB 552 - Medical Anthropology Credits: 3
Socio-cultural factors in health, illness, healing, and in medical systems. Cross-cultural and ethnographic evidence for public health research and program applications.
Cross-listed Course: ANTH 552
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HPEB 553 - Community Health Problems Credits: 3
Identification and analysis of major community health problems, their causes, the roles of individuals, community agencies, and government in affecting their solutions. Emphasis upon personal involvement and the responsibility for community health.
Note: Graduation with Leadership Distinction: Community Service
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HPEB 555 - Managing Stress Credits: 3
Conceptualizing the nature of the stress; psychological, emotional, and spiritual aspects of stress; competency in the active management of stress and mobilizing support.
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HPEB 560 - Cooking Up a Storm: Food, Globalization, Localization, and Health in the South Credits: 3
The role of food in defining our relationships to our family, community, nation, and world. How food underlies much of the political, economic, and social struggles throughout the world.
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HPEB 620 - Nutrition Through the Life Cycle Credits: 3
Examination of nutritional concerns, requirements, and metabolism from pre-conception through the aging process; analysis of cultural, environmental, psychosocial, physical, and economic factors affecting nutritional status through the life cycle; and methods for assuring adequate nutrition through dietary selection, promotion of healthy eating throughout the life cycle and nutritional assessment for each state of the life cycle.
Prerequisites: HPEB 502 or equivalent introductory nutrition course
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HPEB 621 - Maternal and Child Health Credits: 3
Public health issues, social and behavioral science, policies, programs, and services related to maternal and child health in the United States and other countries.
Cross-listed Course: WGST 621
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HPEB 627 - Lesbian, Gay, Bisexual and Transgender (LGBT) Health Credits: 3
Health status and concerns of lesbian, gay, bisexual, and transgender communities. Includes an examination of measurement issues and methodological considerations in research, as well as intervention efforts targeting LGBT populations.
Prerequisites: Graduate standing or upper-level [junior or senior] undergraduate standing
Note: Restricted to: Graduate students or upper-level (junior or senior) undergraduate students. Excluded: First or second year undergraduates. Special permission required by professor.
Graduation with Leadership Distinction: Diversity and Social Advocacy
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HPEB 631 - Health Promotion for Elementary and Middle School Teachers Credits: 3
A multimedia course emphasizing health education strategies for major S.C. health problems, risk factors, and concepts of positive health behavior.
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HPEB 653 - Nutrition Assessment and Counseling Credits: 3
Assessment of nutritional outcomes and work with research participants/patients. Methods for collection of dietary data, anthropometry, and body composition, including the use of new technologies. Nutrition counseling and interviewing techniques useful in gathering nutrition information.
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HPEB 654 - Maternal and Child Nutrition Credits: 3
A survey of current concepts in clinical and public health nutrition which are unique to infants, children, and pregnant and lactating women.
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HPEB 674 - Social Networks, Social Capital, and Health Credits: 3
Examination of health sciences and sociological research on social networks, social capital, and health. Theoretical and methodological foundations for network analysis of social relationships and health, design of public health interventions, and use of online social networks to promote health. Key constructs include social support, social capital, and social diffusion
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HPEB 679 - Addressing Childhood Obesity through Community Approaches Credits: 2
Prevention of childhood obesity, using perspectives from health, social work, exercise science, pharmacy, medicine, and behavioral nutrition. Training to teach diet/physical activity lessons in elementary school settings.
Cross-listed Course: SOWK 679
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HPEB 680 - Laboratory Techniques in Physiological Measurement Credits: 3
Practical laboratory skills and theoretical bases of measurements in human physiology; bioelectrical potentials, respiratory physiology, energy expenditure, body composition, temperature regulation, and biochemical assays.
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HPEB 683 - Contemporary Topics in Sexual Health Credits: 3
Comprehensive overview of contemporary topics in sexual health.
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HPEB 684 - HIV/STI Prevention Credits: 3
The role of effective behavioral interventions in preventing the spread of the human immunodeficiency virus (HIV) and other sexually transmitted infections (STI) among diverse populations.
Note: Graduation with Leadership Distinction: Diversity and Social Advocacy
Graduation with Leadership Distinction: Research
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HPEB 690 - Independent Study Credits: 1-3, to be designated at registration
Topics to be assigned and approved by advisor and department head.
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HRSM 301 - HRSM Professional Development Seminar Credits: 3
Strategies, tactics, and requisite skills for career success in the hospitality, retail, sport, entertainment, and technology industries.
Prerequisites: student must have upper-division status, and this course must be taken prior to their HRSM internship
Note: Graduation with Leadership Distinction: Community Service
Graduation with Leadership Distinction: Professional and Civic Engagement
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HRTM 110 - Introduction to Hospitality Industry Credits: 3
History, growth, developments, and future opportunities in the hospitality industry.
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HRTM 160 - Breads, Pastas & Sauces Credits: 1
Hands-on training in the basic foundations of breads, pastas, and sauces. Basic bread types, pasta shapes, pasta sauces, food safety, and new techniques to create personalized dishes.
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HRTM 161 - Breakfast Credits: 1
Hands-on training in the basic foundations of meal preparation, simple breakfast staples, egg cookery, alternative breakfasts, basic food safety, and new techniques to create personalized dishes.
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HRTM 162 - Cooking for Two Credits: 1
Hands-on training in the basic foundations of cooking complete dinners for two people. Includes effective purchasing, appetizers, complete meals, proper table set-up, desserts, and special meal ideas.
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HRTM 163 - Desserts Credits: 1
Hands-on training in the basic foundations of meal preparation, staple dessert items, basic food safety, and new techniques to create personalized dishes.
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HRTM 164 - Introduction to Healthy Mediterranean Cooking Credits: 1
Basic elements of the traditional Mediterranean diet, cooking techniques, and how to cook and eat to stay fit and healthy.
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HRTM 165 - Introduction to Cooking Credits: 1
Hands-on training in the basic foundations of meal preparation, cooking basics, simple sauces, complete meals, staple dessert items, basic food safety, and new techniques to create personalized dishes.
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HRTM 166 - Simply French Credits: 1
Hands-on training in the basic foundations of meal preparation, French cooking basics, simple sauces, complete meals, staple dessert items, basic food safety, and new techniques to create personalized dishes.
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HRTM 167 - Simply Italian Credits: 1
Hands-on training in the basic foundations of classical Italian dishes, including sauteing, frying, and braising, basic food safety, and new techniques to create personalized dishes.
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HRTM 168 - Tailgating 101 Credits: 1
Hands-on training in the basic foundations of classic tailgating dishes, including grilling, frying, and braising, basic food safety, and new techniques to create personalized dishes.
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HRTM 169 - ServSafe Sanitation Credits: 1
Food safety and sanitation in a commercial kitchen operation.
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HRTM 190 - Special Topics in Culinary Arts Credits: 1-3
Special topics within the culinary discipline designed to give students a hands-on approach to learning special techniques, cooking styles and preparation, and practical application used in the foodservice industry. Content varies by suffix and title. May be repeated.
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HRTM 228 - Purchasing and Controls Credits: 3
A study of the major foods, beverages, and supplies that are purchased in hotels, motels, and food-service establishments as well as techniques on how to control their distribution within the operation.
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HRTM 230 - Hospitality Management Credits: 3
Tools available to management and their utilization in the hospitality industry.
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HRTM 260 - Hotel Management Credits: 3
Management of the lodging phase of the hospitality industry to include front desk, housekeeping, and maintenance areas.
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HRTM 270 - Quantity Food Production Credits: 3
The basics of food production from storeroom to consumer. Various techniques of storage, preparation, merchandising, and menu-planning, as well as the many aspects of service
Note: One lecture and three laboratory hours per week.
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HRTM 280 - Foundations of Tourism Credits: 3
Basic introduction to the social science of tourism in the US and the world, including definitional issues, motivations for travel, factors influencing demand-side and supply-side growth, the tourism product, market segmentation and marketing, socioeconomic, and ecological impacts, and destination life cycle dynamics.
Note: Carolina Core GSS
May not be used to satisfy Carolina Core requirements for HRTM majors.
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HRTM 285 - Club Management Credits: 3
Unique problems and issues associated with private club management.
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HRTM 290 - Hospitality and Tourism Practicum Credits: 6
Supervised full-time work experience in an area of the hospitality and tourism industry, selected by the student and approved by the practicum coordinator. 400 hours required.
Note: Restricted to School of HRTM Majors.
Graduation with Leadership Distinction: Professional and Civic Engagement
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HRTM 340 - Nutrition Credits: 3
The utilization of food by the body; menu planning and food production for institutions in relation to regular and modified diets.
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HRTM 344 - Personnel Organization and Supervision Credits: 3
Recruitment, selection, utilization, and development of human resources; role of supervisors in management and personnel administration.
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HRTM 352 - Software Applications for the Hospitality Industry Credits: 3
Using microcomputer software in various areas of the hospitality industry.
Prerequisites: TSTM 264
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