Undergraduate Courses

This course will explore current transformations in the food systems and
cultures of Sydney under conditions of globalization. Through lectures,
readings and various activities, students will master established facts and
concepts about contemporary urban food cultures and produce new knowledge
about them. We will ask how produce, people and animals have interacted to
make life possible in Sydney and its surrounding suburbs broadly. We
question how those interactions have changed over time and the impact of
changing modes of food production, distribution, and preparation on human
health, knowledge systems, livelihoods, social relations, and the natural
environment. We also consider the built environment and the kinds of
systems that have been built to provide energy, portable water, provide
clean air and process waste.

Students taking this course are likely to be committed to an integration
between theory and practice. This could include: how you translate your
learning from the course into your everyday food practices; how your own
choices can improve the food chain; practical tips in cultivation;
campaigning through social movements and advocacy; setting up your own
projects, impacting policy and government programs and many more.

This course investigates current transformations in the food systems and
cultures of Tel Aviv under conditions of globalization and urbanization.
How have produce, people and animals interacted to make life possible in
modern cities and how have those interactions changed over time in Tel
Aviv's history? What kinds of systems have been built to provide energy,
bring potable water into cities, take sewage out, and provide clean air?

As a course in new sensory urbanism this curriculum seeks to expand the
traditional scope and range of the studied senses from sight (e.g. art,
architecture [Bauhaus in Tel Aviv, *The International Style; The White City*)
and sound (music), to smell, taste (the growing sense of new Israeli
cuisine and its export to the world) and touch, so as to rethink what it
means to be a modern urban subject engaged in the pleasures and powers of
consumption. Through lectures, readings and field trips students will
master established theories and concepts about contemporary urban food
cultures and produce new knowledge of the same.

This course investigates current transformations in the food systems and cultures of Tulsa, Oklahoma under conditions of globalization. A people's diet is dependent on their geography, although no people on earth eat everything edible in their environment, and they seek distant stimulants that their locales cannot support. Through lectures, readings, field trips students will master established facts and concepts about contemporary urban food cultures and produce new knowledge of the same.

What are the distinctions between facts, data, information, opinion, and understanding? Through what techniques of argumentation are these concepts discovered and/or achieved? Course introduces students to rhetoric—the art of persuasion. We explore techniques of rhetoric related to truth telling and opinion formation. We consider the significance of these activities to the city (polis) and matters held in common (res publica). Activities include participant observations of persuasion in courtroom settings. Optimal for students considering law careers.

• Department: Media, Culture, and Communication

Techniques and concepts applied to music literature of the eighteenth and nineteenth centuries. Synthesis through analysis, performance, and composition using contrapuntal and harmonic textures.

• Department: Music and Performing Arts Professions

Internationally, communities approach the idea of human rights (HR) though many histories, traditions, and values. This course studies those differences and returns to the foundational questions of contemporary HR, asking: “what do we owe one another and how do we express and share those values and obligations?” Through this course students shall: 1) become more familiar with the history of HR and associated educational projects, 2) gain familiarity with the theoretical foundations of the same, and 3) become adept in the use of both as tools in the service of wider international and domestic educational goals.

• Department: Applied Statistics, Social Science, and Humanities

This course focuses on the foundational skills required for beginning to read, as well as on how to foster and assess the overall literacy development of diverse learners in the early elementary grades. A wide range of instructional strategies, texts, lesson formats, and digital resources are explored. Classroom field experiences provide opportunities for application of instructional practices in beginning reading.

• Department: Teaching and Learning

Introduction to music education as a profession, exploring the issues and relevant literature that inform and challenge music educators in the context of a diverse and changing culture.

Introduction to music education as a profession, exploring the issues and relevant literature that inform and challenge music educators in the context of a diverse and changing culture.

• Department: Music and Performing Arts Professions

History, philosophy and role of education as the foundation of education for all students. Legalization and litigation affecting the provision of services and life opportunities for individuals with diverse characteristics and needs. Characteristics of individuals with disabilities and the effect of those disabilities on learning and behavior. Included study of education and special education service delivery systems, employment, and community-based resources and supports.

• Department: Teaching and Learning

This course will include further study of the International Phonetic Alphabet (IPA) symbols as they apply to the French language and the rules for lyrical pronunciation of French. Students will be required to transliterate song texts into IPA and demonstrate mastery of the diction rules through the performance of assigned repertoire.

• Department: Music and Performing Arts Professions

In this course we will cover the varieties of Italian food in their past and present forms. First, we will explore the history of food from past civilizations, leading up to World War I, just after the great immigration to the New World. Time periods examined will be ancient Rome, Medieval, Renaissance, Risorgimento, leading to the modern era. This course includes topics ranging from Pellegrino Artusi’s famous cookbook in the contest of Italian unification to the relationship between Italian Futurism and food. The second part of the course will introduce students to the regional diversity of Italian food using mediums such as TV, art, and film. We will examine the ways in which food shapes contemporary Italian society, from the more intimate family kitchen to the most elegant Italian restaurant in New York City.

• Department: Nutrition and Food Studies

An introduction to maintenance and troubleshooting concepts used in the recording studio. Procedures discussed are those necessary in utilizing sophisticated audio equipment and understanding essential aspects of studio design.

• Department: Music and Performing Arts Professions

Advanced work in studio repair and maintenance focusing on digital equipment. Students will develop practical skills tracing schematics, using test equipment, and replacing components as required daily in the studio environment.

• Department: Music and Performing Arts Professions

This mathematics content course helps students develop understanding of important arithmetic concepts. Besides developing understandings that underlie fractions, ratio, and arithmetic algorithms, students develop greater skill in mathematical justification and communication. Classwork is active, including working in small groups to solve mathematical tasks and participating in whole-class discussions of the mathematical ideas under development.

• Department: Teaching and Learning

The purpose of this course is to acquire the basic knowledge and skills
necessary to conduct choral and instrumental ensembles in rehearsal and
performance. Special emphasis will be placed on skills such as fundamental
beat patterns; preparatory gestures; basic score preparation, analysis and
interpretation; basic rehearsal techniques and error detection; and use of
the baton, posture, and stance.

Prepares emerging music teachers to conduct and rehearse ensembles. Focuses on gestural patterns, cuing, score preparation, score analysis, instrumental transpositions, as well as rehearsal and performing techiniques for ensembles found in school settings. Pre-requisite to MPAME-UE 1054 Instrumental Materials, Techniques, and Conducting.

• Department: Music and Performing Arts Professions

Analysis of the exponential expansion of digital communication and computation
and the resultant impact on social interaction, cultural creation, education and business enterprise. Key topics include: cyber security, artificial intelligence, machine learning, neural network architectures, natural language processing, viral information dynamics, block chain technologies, data mining and data analytics. No prerequisites.

• Department: Administration, Leadership, and Technology

A general introduction to the fundamental concepts of music technology, including: MIDI and sequencing, the basics of digital audio, sound recording, mixing and sound synthesis,. The course will also briefly overview advanced topics and applications in the field.

• Department: Music and Performing Arts Professions

A study of shared fundamentals in vocal performance practices as they pertain to text analysis; process in preparation and delivery; speech and diction; and the understanding and ability to recognize and utilize limbic brain function as the singing actor. For Vocal Performance Majors only, this course serves as the prerequisite course for the Acting and Workshop sequence course work.

• Department: Music and Performing Arts Professions