Course Descriptions

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Health Information Technology
	• HIT 229 - Performance Improvement and Data Usage in Healthcare (3 CR.)
	• HIT 230 - Computer Applications in Healthcare (3 CR.)
	• HIT 233 - Working with Electronic Health Records (3 CR.)
	• HIT 235 - Emerging Technologies in Health-IT (3 CR.)
History
	• HIS — - Elective (3 CR.)
	• HIS 101 - Western Civilizations Pre-1600 CE (3 CR.)
	• HIS 102 - Western Civilizations Post 1600 CE (3 CR.)
	• HIS 111 - World Civilizations Pre-1500 CE (3 CR.)
	• HIS 112 - History of World Civilization post-1500 CE (3 CR.)
	• HIS 121 - United States History to 1877 (3 CR.)
	• HIS 122 - United States History Since 1865 (3 CR.)
	• HIS 125 - History of the American Indian (3 CR.)
	• HIS 126 - Women in World History (3 CR.)
	• HIS 127 - Women in American History (3 CR.)
	• HIS 135 - History of the Contemporary World (3 CR.)
	• HIS 141 - African-American History I (3 CR.)
	• HIS 142 - African-American History II (3 CR.)
	• HIS 180 - Historical Archaeology (3 CR.)
	• HIS 181 - Introduction to Historic Preservation (3 CR.)
	• HIS 183 - Survey of Museum Practice (3 CR.)
	• HIS 186 - Collections Management (3 CR.)
	• HIS 187 - Interpreting Material Culture (3 CR.)
	• HIS 199 - Supervised Study/Independent Project (1-5 CR.)
	• HIS 203 - History of African Civilizations (3 CR.)
	• HIS 205 - Local History (3 CR.)
	• HIS 218 - Introduction to Digital History (3 CR.)
	• HIS 231 - Introduction to Latin American History (3 CR.)
	• HIS 241 - History of Russia I (3 CR.)
	• HIS 243 - History of the Ancient World I (3 CR.)
	• HIS 251 - History of Middle East Civilization I (3 CR.)
	• HIS 254 - History of Modern East Asian Civilizations (3 CR.)
	• HIS 267 - The Second World War (3 CR.)
	• HIS 268 - The American Constitution (3 CR.)
	• HIS 269 - Civil War and Reconstruction (3 CR.)
	• HIS 271 - The American Frontier 1607-1890 (3 CR.)
	• HIS 276 - United States History Since World War II (3 CR.)
	• HIS 277 - The American Experience in Vietnam (3 CR.)
	• HIS 279 - Age of the American Revolution (3 CR.)
	• HIS 280 - American Foreign Policy Since 1890 (3 CR.)
	• HIS 281 - History of Virginia I (3 CR.)
Horticulture
	• HRT — - Elective (3 CR.)
	• HRT 100 - Introduction to Horticulture (3 CR.)
	• HRT 115 - Plant Propagation (3 CR.)
	• HRT 117 - Tools and Equipment (2 CR.)
	• HRT 118 - Turf Pests (2 CR.)
	• HRT 119 - Irrigation Systems for Turf and Ornamentals (3 CR.)
	• HRT 120 - History of Garden Design (3 CR.)
	• HRT 121 - Greenhouse Crop Production I (3 CR.)
	• HRT 125 - Chemicals in Horticulture (3 CR.)
	• HRT 127 - Horticultural Botany (3 CR.)
	• HRT 134 - Four Season Food Production (3 CR.)
	• HRT 160 - Applied Mathematics for the Green Industry (2 CR.)
	• HRT 201 - Landscape Plants I (3 CR.)
	• HRT 202 - Landscape Plants II (3 CR.)
	• HRT 205 - Soils (3 CR.)
	• HRT 206 - Pesticides in Horticulture (2 CR.)
	• HRT 207 - Plant Pest Management (3 CR.)
	• HRT 230 - Site Analysis (2 CR.)
	• HRT 231 - Planting Design I (3 CR.)
	• HRT 232 - Planting Design II (3 CR.)
	• HRT 244 - Computer Aided Drafting and Design (CADD) for Landscape Designers (3 CR.)
	• HRT 245 - Woody Plants (3 CR.)
	• HRT 246 - Herbaceous Plants (3 CR.)
	• HRT 247 - Indoor Plants (2 CR.)
	• HRT 250 - Plant Composition (2 CR.)
	• HRT 251 - Site Engineering for Landscape Design (3 CR.)
	• HRT 252 - Landscape Construction Drawings (3 CR.)
	• HRT 259 - Arboriculture (3 CR.)
	• HRT 260 - Introduction to Floral Design (3 CR.)
	• HRT 266 - Advanced Floral Design (3 CR.)
	• HRT 267 - Silk and Dried Flower Arranging (2 CR.)
	• HRT 268 - Advanced Floral Design Applications (3 CR.)
	• HRT 269 - Professional Turf Care (3 CR.)
	• HRT 275 - Landscape Construction and Maintenance (3 CR.)
	• VEN 100 - Introduction to Viticulture (3 CR.)
Hospitality Management
	• HRI 101 - Hotel-Restaurant Organization and Management I (3 CR.)
	• HRI 102 - Hotel-Restaurant Organization and Management II (3 CR.)
	• HRI 103 - Introduction to Meeting Planning (3 CR.)
	• HRI 106 - Principles of Culinary Arts I (3 CR.)
	• HRI 107 - Principles of Culinary Arts II (3 CR.)
	• HRI 120 - Principles of Food Preparation (4 CR.)
	• HRI 126 - The Art of Garnishing (1 CR.)
	• HRI 128 - Principles of Baking (3 CR.)
	• HRI 138 - Commercial Food Production Management (3 CR.)
	• HRI 145 - Garde Manger (3 CR.)
	• HRI 150 - Introduction to Hospitality Ownership (3 CR.)
	• HRI 158 - Sanitation and Safety (3 CR.)
	• HRI 160 - Executive Housekeeping (3 CR.)
	• HRI 206 - International Cuisine (3 CR.)
	• HRI 215 - Food Purchasing (3 CR.)
	• HRI 225 - Menu Planning and Dining Room Service (3 CR.)
	• HRI 229 - Principles of Meeting Planning (3 CR.)
	• HRI 230 - Exhibition Management (3 CR.)
	• HRI 231 - Principles of Event Planning and Management (3 CR.)
	• HRI 232 - Meeting and Exhibition Law and Ethics (3 CR.)
	• HRI 233 - Meeting and Exhibition Marketing (3 CR.)
	• HRI 235 - Marketing of Hospitality Services (3 CR.)
	• HRI 245 - Labor Cost Control (3 CR.)
	• HRI 251 - Food and Beverage Cost Control I (3 CR.)
	• HRI 255 - Human Resources Management and Training for Hospitality and Tourism (3 CR.)

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