HOSPITALITY ACCOUNTING
SH HM HA 305
3 semester credits (45 lecture hours)
The course introduces hospitality accounting concepts and procedures. After an overview of basic accounting, the following issues are covered: income statement, balance sheet, cash flow, cost management, break-even models, pricing, budgeting, cash management and investment decisions. Emphasis is given to the processing of hospitality financial data and the flow of financial information, which results in the production of financial statements. The course makes no attempt to cover the detailed concepts and mechanics of financial accounting or the detailed procedures of bookkeeping. The content is specifically designed for students attending courses related to managerial aspects of the hospitality industry.
HOTEL MANAGEMENT OPERATIONS
SH HM HO 315
3 semester credits (45 lecture hours)
This course examines two critical areas of hospitality management, management operations and office procedures. Students will regard the industry from a managerial perspective by covering the business procedures, accounting controls, legal issues, policies and controls employed in order to effectively operate hospitality structures such as hotels, resorts, restaurants, and clubs.
INTRODUCTION TO TOURISM
SH HM IT 325
3 semester credits (45 lecture hours)
The course gives an introduction to the concepts of service marketing, consumer behavior, the evolution of tourism from the past to present by drawing from international as well as European examples. By examining important international case studies, the major structures and services engaged in the tourism industry will be analyzed from a 360-degree angle. The operational sectors of the industry as well as hospitality as a sub-segment of tourism will also be explored.
CUSTOMER RELATION MANAGEMENT
SH HM CR 335
3 semester credits (45 lecture hours)
An examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages, in order to reassure and fidelise the Customer.
We will also study the importance of "Role Playing" by the staff in the Hospitality Business, always in order to reassure and fidelise the Customer.
A review of the ways in which people communicate with each other and an introduction to the skill needed to communicate effectively in work situations.
An analysis of the two basic principles of the Quality System: "Quality is a Bottom-Up Model" and "Do what you have to do correctly the first time".
Students also learn about decision-making in groups and forces that influence group behaviour.
FRONT OFFICE PROCEDURES
SH HM FO 345
3 semester credits (45 lecture hours)
In the course focuses on front office procedures - business flow, reservations processes, revenue management, accounting, internal control, night audit, and computer systems for guest management. Housekeeping operations, guest accounts, room management, and other services will also be studied in The second half of the course focuses on front office procedures - business flow, reservations processes, revenue management, accounting, internal control, night audit, and computer systems for guest management. Housekeeping operations, guest accounts, room management, and other services will also be studied in a service-oriented context.
SUPERVISION AND LEADERSHIP IN THE HOSPITALITY INDUSTRY
SH HM RM 405
3 semester credits (45 lecture hours)
Day and Time: Monday through Friday from 3:00 to 5:30 p.m.
The course examines the roles and responsibilities of supervisors and managers in the hospitality industry.
The course will also focus on developing communication strategies, motivational techniques, performance evaluation and review, staffing, training and strategic planning. Attention will be given to conflict resolution techniques as well as methods for recruiting, interviewing and hiring staff. Budget management will also be covered.
RESTAURANT MANAGEMENT
SH HM RM 415
3 semester credits (45 lecture hours)
This course will examine and will covers everything aspiring restaurateurs need to know to conceive, open, and run any type of restaurant. From concept to menus, to staffing to legal and financial matters. The planning and decision-making tools available to managers in an organization will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with the professor. Extensive site visits to local restaurants be organized.
COST CONTROL
SH HM CC 425
3 semester credits (45 lecture hours)
Course develops skills in scheduling and controlling costs in managed projects that present the challenges of time, human resources, materials, budget, project specifications, and deadlines. The concept of financial planning for businesses and organisations, including a special emphasis on hospitality structures, asks students to consider the compilation of budgets, identifying/forecasting potential problems to avoid profit loss, flexible vs. static budgets to control costs, and types of cost control analysis. Prerequisite: Hospitality Accounting or equivalent.
ORGANIZATIONAL BEHAVIOUR IN THE HOSPITALITY INDUSTRY
SH HM OB 435
3 semester credits (45 lecture hours)
The course is designed to assist students in making sound decisions in the hospitality industry
by heightening their sensibility to the organizational parameters that influence their decisions.
Furthermore students will analyze computer systems and their applications within the hotel
industry. All computer applications are examined, from reservations to the back office through a series of assignments and projects.
DESTINATION MANAGEMENT
SH HM IT 445
3 semester credits (45 lecture hours)
Destinations are multidimensional. The Destination Product is a mix of diverse range of actactuins, people, scenery, activities and accomodations. The course focuses on the relevant trends in tourism supply and demand and on methods for strategic destination management. Particular emphasis is placed on how to develop marketing strategies for destination and on tools to facilitate destination cooperations.
MATHEMATICS (B1)
SA BL am MT 305
3 semester credits (43 lecture hours)
The mathematics module, required for B1.1 and B1.2 licences, starts with very simple topics to build your confidence before moving on to more complicated topics of the syllabus. The module covers 3 chapters, Arithmetic, Algebra and Geometry. Although the chapters are quite large they have been broken down to enable you to study a small section at a time. This is an ideal module to begin studying for your licence as it will ease you into studying and build up your mathematical skills to meet any requirements in further modules.
PHYSICS (B1)
SA BL AM PH 315
3 semester credits (43 lecture hours)
The physics module is required for B1.1 and B1.2 licences and includes five chapters: Matter, Mechanics, Thermodynamics, Optics (light) and Wave motion & sound. The basic physics contained in this module is applied in more detail in more specialised modules. As well as learning laws and equations this involves applying maths to real life situations making it the ideal companion, or follow-on, for the mathematics module.
ELECTRICAL FUNDAMENTALS (B1)
SA BL AM EF 325
3 semester credits (43 lecture hours)
This module is required for B1.1 and B1.2 licences and is made up of eighteen chapters. Topics include generation of electricity, magnetism, generators, transformers and motors. This module provides a basis for electrical modules required for the licence.
ELECTRONIC FUNDAMENTALS (B1)
SA BL AM ET 335
3 semester credits (43 lecture hours)
This module covers the requirements for B1.1 and B1.2 licences. It is made up of only three chapters, semiconductors, printed circuit boards and servomechanisms. All chapters have to be studied for B1.
DIGITAL TECHNIQUES/ELECTRONIC INSTRUMENT SYSTEMS (B1.1)
SA BL AM DT 345
3 semester credits (43 lecture hours)
This tailored module covers the requirements for B1.1 licence. The module including electronic instrument systems, logic circuits, fibre optics and digital aircraft systems. All the ‘behind the scenes' work that goes on to make an instrument work is considered. Electronic fundamentals would be useful before starting this module.
DIGITAL TECHNIQUES/ELECTRONIC INSTRUMENT SYSTEMS (B1.2)
SA BL AM DT 346
3 semester credits (43 lecture hours)
This tailored module covers the requirements for B1.2 licence. The module including electronic instrument systems, fibre optics and digital aircraft systems. All the ‘behind the scenes' work that goes on to make an instrument work is considered. Knowledge of Electronic fundamentals would be useful before starting this module.
MATERIALS AND HARDWARE (B1)
SA BL AM MH 355
3 semester credits (43 lecture hours)
This module is required for B1.1 and B1.2 licences and is made up of eleven chapters, including aircraft materials, corrosion, fasteners, pipes, bearings and transmissions. This module acts as a lead-in module for maintenance practices. Module 6 explains all components before they are used in Maintenance Practice .
MAINTENANCE PRACTICES (B1)
SA BL AM MP 405
3 semester credits (43 lecture hours)
This module is required for B1.1 and B1.2 licences and is made up of twenty chapters, including safety precautions, workshop practices, engineering standards, assembly, inspection and maintenance procedures. Knowledge of Materials & hardware would be an advantage before beginning to study this module.
BASIC AERODYNAMICS (B1)
SA BL AM BA 415
3 semester credits (43 lecture hours)
This module is required for B1.1 and B1.2 licences and is made up of four chapters. These are Physics of the Atmosphere, Aerodynamics, Theory of Flight and Flight Stability & Dynamics. Studying Physics before this module would be an advantage.
HUMAN FACTORS (B1)
SA BL AM HF 425
3 semester credits (43 lecture hours)
This moduleis required for all licences and is made up of nine chapters, including human performance, social psychology, communication and hazards in the workplace. There is no prerequisite for this module.
AVIATION LEGISLATION (B1)
SA BL AM AL 435
3 semester credits (43 lecture hours)
This module is required for all B1 licences and is made up of seven chapters, including certifying staff, aircraft certification and international requirements. This module can be studied at any stage during your licence. This subject is constantly changing and the contents should be used in conjunction with European Aviation Safety Agency (EASA) and National Aviation Authorities (NAA) publications.
TURBINE AEROPLANE AERODYNAMICS, STRUCTURES AND SYSTEMS (B1.1)
SA BL AM TA445
3 semester credits (43 lecture hours)
This module is required for B1.1 licence only. This is a particularly large module and is made up of eighteen chapters. This module includes Theory of flight, airframe structures, air conditioning, instruments, power, lights, and on-board maintenance systems. It may be an advantage to have studied physics, electrical fundamentals, digital techniques/electronic instrument displays and Basic Aerodynamics before studying this module.
PISTON AEROPLANE AERODYNAMICS, STRUCTURES AND SYSTEMS (B1.2)
SA BL AM PA 446
3 semester credits (43 lecture hours)
This module is required for B1.2 licence only. This is a particularly large module and is made up of seventeen chapters. This module includes Theory of flight, airframe structures, air conditioning, instruments, power, lights, and on-board maintenance systems. It may be an advantage to have studied physics, electrical fundamentals, digital techniques/electronic instrument displays and Basic Aerodynamics before studying this module.
GAS TURBINE ENGINE (B1.1)
SA BL AM GT 455
3 semester credits (43 lecture hours)
This module is for those engineers studying for the B1.1 licence, working on gas turbine engine aircraft. All twenty-two chapters of the syllabus are covered. Engine fundamentals are covered before looking into each part of the engine in detail. Several types of gas turbine engine are considered and the module finishes with the installation, monitoring, storage and preservation of gas turbine engines.
PISTON ENGINE (B1.2)
SA BL AM PE 456
3 semester credits (43 lecture hours)
This module is for those engineers studying for the B1.2 licence, working on piston engine aircraft. All thirteen chapters of the syllabus are covered. Engine fundamentals are covered before looking into each part of the engine in detail. Parts of the engine covered include fuel systems and turbo charging and the module finishes looking at installation, monitoring, storage and preservation of piston engines.
PROPELLER (B1)
SA BL AM PP 465
3 semester credits (43 lecture hours)
This module is for those engineers studying for the B1.1 and B1.2 licences, working on gas turbine or piston engine aeroplanes. All seven chapters of the syllabus are covered, including fundamentals, propeller construction, propeller pitch control, propeller synchronising, propeller ice protection, etc.
DEPARTMENT OF O.S.S.
NORMS AND LAWS
SN HC NL 305
3 semester credits (45 lecture hours)
Regulatory and legislative norms in social health of the national and regional legislation in the social sphere and health. The principles governing the relationship of enrolment of the employee (duties, responsibilities, rights, etc.). The role and profile of social health Operator. Civil, criminal and administrative liability of the operator (also on the issue of restraint and abuse). Elements of ethics and deontology.
ORGANIZATION OF THE SERVICES
SN HC OS 308
3 semester credits (45 lecture hours)
Organization of services: the main reference figures, responsibility, autonomy.
The team and inter-professional work in operational structures, social welfare and social health
medical records.
How to stimulate the ability of expression and psychomotor skills of patients through recreational activities and encouraging the maintenance of residual ability to set adequate aid relationship by adopting behaviors in harmony with psychological and relational needs of assisted, including affective and emotional support.
SOCIAL PSYCOLOGY
GS PY SP 305
3 semester credits (45 lecture hours)
See Global Studies
SAFETY AND SANITATION ON WORK
SN HS SA 300
3 semester credits (45 lecture hours)Safety in the workplace according the 81/08 TUSL: 55 on hygiene and safety at work; collective and individual prevention. Injury and professional disease, the manual handling of loads. Elements of first aid, emergency management. Domestic accidents, critical situations and prevention tools for the user, for the operator, in reference to the environment of care. Personal protective equipment: knowledge and proper use.
SAFETY AND SANITATION OF THE ROOMS, EWUIPMENT AND INSTRUMENTS
SN HC SE 310
3 semester credits (45 lecture hours)Basic elements of hygiene Items, epidemiology of infectious diseases and hospital infections. The hospital room, the microclimate, hand-washing, use of gloves. Cleaning and sanitization of environments; disinfection method and material.
DATA COLLECTION, ACTION AND WORK PLANS
SN HC DC 405
3 semester credits (45 lecture hours)Typology of patients taken charge, care in different contexts.
Comon physical and psychicological diseases. Senior, social, disabled patients hospitalized and psychiatric, children and families problems. Symptoms and relevant elements with respect to various pathologies. Observation process.
Data collection modes; observation sheets and other models in use.
Work planning. The process for defining the PAI, the care process: data collection, the identification of the problem and the objectives, implementation and verification of the action plan.
THE REALIZATION OF SIMPLE OPERATIONS
SN HC SO 410
3 semester credits (45 lecture hours)The needs of the person, the observation of needs, implementation of outreach.
Taking charge and reception of the person within a structure (care protocols and procedures). Elements of Physiology of the cardio-respiratory system: recognition of vital parameters and their different detection, recognition of symptoms signs and symptoms of problems and adoption of protocols in case of emergency, first aid items.
The help in performing simple dressings, Ostomy, including management of decubitus lesions, management of minor wounds, abrasions; use of adequate sanitary facilities. The collection of secreted and excreted: Anatomy and physiology of the genitourinary tract. General principles and skills related to therapy, drug intake collaboration and the use of medical equipment to use.
USER ASSISTANCE IN MOBILITY
SN HC AM 415
3 semester credits (45 lecture hours)Notes on anatomy and physiology of locomotion (skeletal and muscular).
Elements of rehabilitation and mobilization.
Elementary principles of Orthotics and rehabilitation therapy, indications and usage. Preventing entrapment syndromes.
Terms and techniques for promoting the mobilization of the person in bed, tools and techniques for the lift and transfer on stretchers, wheelchairs or Chair.
Walking aid: techniques to support movements and displacements. User transport bed, stretcher, pram, Walker.
ASSISTANCE IN THE PREPARATION AND FOOD INTAKE
SN HC FP 418
3 semester credits (45 lecture hours)Elements of Anatomy and physiology of the digestive system and metabolism. Nutrients, and classification functions, the energy requirement, adequate intake of nutrients. Elements of therapy-nutritional knowledge concerning artificial nutrition in General. Food preparation techniques. prevent contamination of food, help and administration taking meals.
ASSISTANCE IN PERSONAL HYGIENE
SN HC PH 420
3 semester credits (45 lecture hours)Assistance to person in hygienic care.
The meaning of cleaning as need of the patient, products and tools for the partial and total cleaning.
Techniques for partial and total cleaning of the patient, partly or not self-sufficien. Knowledge and use of assistive devices (equipped bathroom, storage tubs, shower stretchers, etc.). The cleaning of the skin in preparation for interventions and/or invasive operation. The patient unit, empty bed and/or busy, reorder, move away. Techniques and dressing/undressing mode in relation to the degree of self-sufficiency.
SOCIAL SKILLS IN INTERPERSONAL COMMUNICATION
SN HC PH 420
3 semester credits (45 lecture hours)See Global Studies
Introduction to Professional Cooking
CM CA PC 330
6 semester credits (45 lecture hours + 45 hours of Experiential Learning).
This course will introduce students to the tools, techniques and essential food preparation of this industry. Special attention will be given to sanitation and hygiene. Students will also learn how to pair ingredients in the creation of various dishes.
Italian Regional Cuisine
CM CA RC 360
3 semester credits (45 hours of Experiential Learning)
The course focuses on the different aspects of regional food in Italy. Emphasis will be placed on how food relates to the local lifestyle and culture. Regional economy and local resources will be analyzed and compared. Students will be introduced to the various local products through class demonstrations and tastings.
Professional Cooking II: Italian Creative Cuisine & Decoration Experiential
CM CA CC 455 Learning
6 semester credits (45 hours + 45 hours of Experiential Learning)
The new Italian cuisine: Traditional recipes will be examined to discover how new ingredients can be used to transform these dishes into the new, creative Italian cuisine. Attention will be given to food combinations, fusion of Italian cuisine with other types of cuisine and the creative process in menu planning. Emphasis will also be placed on food presentation, decoration and plating. Prerequisites: Professional Cooking or equivalent. This course includes 150 hours of Experiential Learning with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The Experiential Learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Kitchen Management and Brigade
CM CA KM 460
3 semester credit (45 lecture hours)
The kitchen brigade is the chain of command which divides the kitchen into areas of specialization. Knowing the evolution of the brigade and duties of each department, or parti, will help the professional cook to find his/her place in any kitchen. Terminology,roles and duties, management, supervising.
Menu Development
CM CA MD 515
3 semester credits (45 lecture hours)
An analysis of menu development for food service establishments. Topics to be covered include: menu development, descriptions, layout, design, pricing, sales mix, and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency.
Introduction to Nutrition
CM DN IN 305
3 semester credits (45 lecture hours)
This course introduces students to the basic nutrition concepts such as calories, nutrient density, and dietary reference intake. Through the course, the characteristics and the role of the basic nutrients (protein, carbohydrates, lipids, vitamins, and minerals) will be closely examined and different food combinations analyzed and discussed. The concept of food pyramid will be extensively analyzed and different food pyramids and their cultural and scientific backgrounds compared: the Mediterranean, the USDA, the traditional Latin American, the Asian and the Vegetarian. Menu composition and meal planning will be discussed form the nutritionist’s point of view. This course is also offered as a special seminar for 2 credits (30 hours). The regular semester class will introduce the student to the subject and focus on the area of study, while the seminar will focus on the specialized area of study.
Introduction to Food Science
CM DN FS 508 3 semester credits (45 lecture hours)
This course introduces the principles of food production and consumption, food in history, society, economics and politics, development of food industry; nutritional, physiological and psychological roles of food; and quality food products. Topical issues include: food additives, environmental impact of food processing, food marketing and education. This course is also offered as a seminar for 1 credit - 15 hours. The regular semester class will introduce the student to the subject and focus on the area of study, while the seminar will focus on the specialized area of study.
Understanding Food Allergy and Intolerance
CM DN FA 530
3 semester credits (45 lecture hours)
Food allergies and intolerances are an everyday reality to many individuals and are becoming increasingly important topics with the industrialization of food production and packaging. The course covers types of food sensitivities, the foods that trigger them, impact on the human body, nutritional and dietetic analysis. The current market trends of food packaging and presentation of information will be examined in order to propose guidelines and preventive strategies against food allergies and intolerances.
Food and Table Setting and Presentation
CM FC FP 380
3 semester credits (45 lecture hours)
Eating is a medium of social relationships. In other words, we have turned the consumption of food - a biological necessity - into a carefully cultured phenomenon. Food presentation and decoration,table settings, specific equipment, special places and times for eating, tablecloths, silverware, and flower decoration are all a system of rules,with a complex ancient history.This course will analyze the historical, social and aesthetic reasons that have gradually evolved into systems,ideals,aesthetic and style. Lectures, practical workshops and fieldtrips will provide students the means to decorate and set tables for photography settings, buffet dinners, receptions, and special home entertaining dinners.
Food Safety and Sanitation HACCP
CM FS SA 300
2 semester credits (30 lecture hours)
This course introduces food production practices. Topics covered include prevention of food borne illness through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe practices of food preparation, storing, and reheating guidelines. This course is also offered as a seminar for 1 credit - 15 lecture hours. The regular semester class will introduce the student to the subject and focus on the area of study, while the seminar will focus on the specialized area of study.
SCHOOL OF ITALIAN STUDIES (IS)
DEPARTMENT OF ITALIAN LANGUAGE (IT)
Italian Language Beginning I
IS IT IB 101
3 semester credits (45 lecture hours)
This course develops basic conversation, reading and writing skills. Equal focus will be given to grammatical structures, vocabulary and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in the Present tense, Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. Emphasis will be given to oral expression of practical vocabulary and newly acquired grammar structures. this level is for absolute beginner students who have never studied Italian before.
Italian Language Intermediate
IS IT II 250
3 semester credits (45 lecture hours)
This level is for those students who already have an active knowledge of elementary language structures (i.e. the expression of past actions and events, the discussion of future plans), who can communicate simple and routine tasks, discuss familiar and routine topics and describe his/her background and who can understand clear standard speech on familiar matters regularly encountered in work, school, leisure, etc. after taking this course, students will be able to use more
complex pronouns both in spoken and written Italian and will have a basic grasp of Subjunctive and all four tenses.
Prerequisites: two semesters of Italian language or equivalent, the last course of which should have been taken in the last academic year.
Students must take the Italian language Placement test.
Italian Language for Restaurant Clerk - Intensive
IS IT IR 251
3 semester credits (45 lecture hours)
This course builds on and extends fundamental skills. Emphasis is placed on developing fluency skills, in order to be able to communicate simple and routine tasks, discuss routine topics and understand clear standard speech on familiar matters regularly encountered in work environement.
Students must take the Italian language Placement test.
Italian Language for Boutique Clerk - Intensive
IS IT IT IB 252
3 semester credits (45 lecture hours)
This course builds on and extends fundamental skills. Emphasis is placed on developing fluency skills, in order to be able to communicate simple and routine tasks, discuss routine topics and understand clear standard speech on familiar matters regularly encountered in work environement.
Students must take the Italian language Placement test.
DEPARTMENT OF BUSINESS ADMINISTRATION (BA)
International Banking
GS BA IB 415
3 semester credits (45 lecture hours)
this course will focus on international financial institutions and international banking activities. topics include: credit and market risk management, country risk assessment, bank exposure to liquidity, international debt crises and regulations, VaR analysis, RaRoc, and international rules for bank capital. case studies are used frequently as a teaching tool to present real life banking.
Human Resource Management
GS BA HR 305
3 semester credits (45 lecture hours)
the purpose of this course is to provide an overview of human resources management, with particular emphasis in human resource planning and strategy, personnel selection, equal employment opportunity, training, performance appraisal, compensation, and contemporary issues. the course has been developed for the those whose job requires managing people in a global environment according to the traditional HR. topics covered include: human resource planning, job analysis, recruitment, personnel selection, performance, employee turnover, the importance of HR in an industry like the hospitality sector, ethics and practices within personnel, legal issues, and how diversity impacts the workforce.
The Marketing Mix: Product, Price, Place and Promotion
GS BA MM 415
3 semester credits (45 lecture hours)
This course discusses and analyses major marketing themes and concepts. the course will focus on the influences a marketing plan has on product definition (market of reference and segment analysis), on Price, on Place (distribution channels) and on Promotion. topics include: introduction to marketing, marketing planning, product concepts and product management, segmentation, targeting and positioning, consumer buying behavior, promotional activities, channels of distribution and pricing concepts.
The course will discuss a valid approach to the marketing process into the Italian context: analysis, planning, implementation, and control of programs designed to bring about desired exchanges with target markets for the purpose of achieving organizational objectives.
International Marketing
GS BA IM 405
3 semester credits (45 lecture hours)
this course expands on the main principles of marketing by exploring the strategic implications of marketing in different countries and cultures; identifying specific marketing techniques and modifications necessary to accommodate cultural differences. topics include: global marketing, marketing planning, segmentation, culture and business customs, political and legal factors and restraints, economical and technological development and the international monetary system.
Pre-requisite: Intro to Marketing or equivalent.
DEPARTMENT OF PSYCHOLOGY (PY)
Cross-Cultural Psychology: Culture Shock
GS PY CS 405
3 semester credits (45 lecture hours)
Over the past 30 years, globalization has brought with it a phenomenon that has increasingly been recognized by both psychologists and anthropologists as a viable field of research: Culture Shock. Also referred to as 'culture fatigue' or 'role shock, Culture Shock refers to the reactions of travelers during their first few months in a foreign country. This course presents Culture Shock within the context of cross-cultural psychology and puts a specific emphasis on the students' own experiences as they live and study in a foreign country. Topics explored will include the following: the role of communication and communication norms, cultural variables, taboos and rituals, and cultural adjustment.
Social Psychology
GS PY SP 305
3 semester credits (45 lecture hours)
This course is designed as a comprehensive survey course of theory and research in social psychology. The goal of this course is to explain how our thoughts, feelings, and behavior are influenced by the actual, imagined, or implied presence of other people. Topics to be studied include the self, social perception, social cognition and information processing, attitudes and persuasion, stereotyping and discrimination, social influence and group behavior, romantic relationships, aggressive behavior, helping behavior, and applied social psychology. Throughout the course, you will be encouraged to think about how research in social psychology can shed light on events going on around the world and in your own lives.
DEPARTMENT OF MASSCOMMUNICATION (MC)
Introduction to Communication
GS MC IC 305
3 semester credits (45 lecture hours)
Students will be introduced to the basic concepts of communication and use these concepts to explore the different theories and studies carried out in this field. the areas of organizational communication, interpersonal/intercultural communication, and mass communication will also be touched upon as an introductory primer for specialized areas of interest within the vast field of communication.
Introduction to Mass Communications
GS MC MC 315
3 semester credits (45 lecture hours)
this course is an introduction to the discipline of Mass communication. the course includes a historical and theoretical overview that begins in the early part of the 20th century, continues through the rapid development of mass communication over the last 50 years, and concludes with current issues and concerns. the nature, structures, roles, processes and effects of mass media will be examined with primary emphasis given to radio, television, film and print media. the effects of mass communication on society will be examined and social and professional ethical issues will be discussed. comparisons will be made between the mass media in Europe and that of North America.
Intercultural Communication in Italy
GS SB II 405
3 semester credits (45 lecture hours)
The course is an introduction to the basic patterns of intercultural communication and to communication behaviors in interpersonal, intercultural, individual and group environments. an in-depth analysis of psychological and factual barriers (verbal and non-verbal communication) will be included. along with studying the influence that one's own culture has on identity, viewpoints and communication, students will study all the theoretical concepts that are necessary to analyze communication into the Italian interpersonal / intercultural context.
Social Skills in Interpersonal Communication
GS SB IC 315
3 semester credits (45 lecture hours)
an examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages, gender bias in communication, non-verbal behavior, and methods of communicating ideas and emotions. Students also learn about decision-making in groups and forces that influence group behavior. a review of the ways in which people communicate with each other and an introduction to the skills needed to communicate effectively in work situations. Students participate in small and large group discussions and problem-solving situations as we cover the fundamentals of listening skills, interviewing skills, verbal and non-verbal communication, and public speaking.
Public Relations Strategies
GS SB PR 305
3 semester credits (45 lecture hours)
this course introduces the student to the strategic roles and functions of the Public Relations (PR) practitioner and enables them to evaluate the context in which PR is practiced, to understand the potential and practice of PR as a management function, and to analyze critically the structure of PR management, its role and techniques. In addition, the student will be introduced to the rhetorical arguments that impact upon PR activities and will be made aware of the importance of professionalism and ethics in public relations practice.
