Courses

The purpose of this course is to introduce you to the concepts of financial reporting, the language of business, and its underlying assumptions as applied within the arts administration context. We will discuss the uses and limitations of the financial statements. Procedural aspects of accounting will be discussed in order to enhance your understanding of the content of the financial statements. The emphasis of the class is on using accounting information in the evaluation of business performance and risk in the arts.

In this course, students explore the place of religion in the 21st century university through an historical lens. Through readings, discussion, and essays, students examine the radically changed place of religion in the American college and university; tensions from the past that are reflected in 21st century higher education (such as perceived tensions between religion and science); and the historical reasons for the development of the role of "college chaplain”.

This course provides an introduction to theories and research that support a rich understanding of oral language development and the multiple important roles that oral language plays in providing a foundation for learning to read and write. We will investigate the development of the major domains of oral language (phonology, vocabulary, grammar, and extended discourse) from birth through adolescence, and we will explore oral language development for both monolingual English speakers and children who are learning English as a second language. We will also explore how this deep understanding of oral language development can inform educators" practical decision-making about language instruction.

This seminar is to provide students with a facilitated experience filled with
information and resources to allow for a successful first year at NYU Steinhardt while building leadership skills for the future. The seminar includes workshops related to college transition, leadership development, enhanced understanding of elements revolving around diversity and inclusion, and community building.

No Description Available.

Theoretical and practical aspects of physical fitness. Students to evaluate, design, and implement fitness and conditioning programs. Health, safety, injury prevention will be discussed. The importance of an active lifestyle, as a health behavior, and the role of physical activity in preventing cardiovascular disease and promoting health and longevity will be discussed.

Supervised fieldwork in dance inclusive of both elementary and secondary placements in public or private school settings. Fieldwork includes classroom observations, critical field reports, goal setting and feedback conferences, as well as assisting, teaching, and participation in school dance projects.

This graduate-level seminar is primarily intended for doctoral students and reviews the fundamentals of data analysis for qualitative and ethnographic fieldwork projects, specifically focused on the analysis of ethnographic and observational data and the integration of coded data into write-ups in articles, reports, and dissertation/book chapters. Students enrolling in this course must have original data that they have collected during Fieldwork: Data Collection (or, by prior approval of the instructor, for other projects such as dissertations).

Comprehensive study of flute-related topics, including repertoire spanning all style periods, sound, phrasing, articulation, technique, and physical setup.

Comprehensive study of flute-related topics, including repertoire spanning all style periods, sound, phrasing, articulation, technique, and physical setup.

Overview of current and past theories and practices in educational models and curriculum development, instructional planning, and assessment as they relate to knowledge about learning processes, motivation, communication and classroom management models. Examination of appropriateness of various educational models for students with diverse needs and characteristics. Overview of formal and informal methods of assessment and their role in instructional decision making.

We explore a broad range of advocacy tools and techniques to address issues that currently shape and challenge our food system. Topics include the legal and policy underpinnings of current food systems, economic and social conditions, inequities of access to healthy food, and public health concerns. Students gain an understanding of the policy, social and legal underpinnings of the food system, and learn to creatively and collaboratively develop effective approaches to address the many complex issues that characterize and threaten it.

We identify the meaning and significance of food in different cultures by exploring the way that ethnicity, gender, race, socioeconomic status and religion influence our food choices and food preserves culture. We look critically at the following questions: how can food have different meanings and uses for individuals, groups, or societies? How does food function both to foster community feeling and drive wedges among people? What are some prevailing academic theories that help us identify and understand individual and collective identities?

The course will focus on New Orleans with its rich history, unique location and distinctive cultures as a prime location to study the intersection of food, identity and culture. New Orleans has both shaped and been shaped by an idiosyncratic set of food practices, rituals, and beliefs. Through a firsthand study of the city, its history, its people and its food ways, student will gain a thorough understanding of food and culture in New Orleans.

Course focuses on how people use food to identify themselves as individuals & as groups. Students will ascertain the meaning & significance of food in different cultures by exploring the way that ethnicity, gender, socioeconomic status & religion influence our food choices. In addition, they will also examine how people transmit & preserve culture using food. Through reading scholarly articles, personal essays, book excerpts, newspaper articles, cookbooks & viewing films, students will examine the intricate relationships that people have with food. Course looks critically at the following questions: how can food have different meanings & uses for different people? How does food function both to foster community feeling & drive wedges among people? What are some prevailing academic theories that help society understand some of these patterns of identification & how do societies change over time?

Liberal Arts Core/CORE Equivalent - satisfies the requirement for Society & Social Sciences for Steinhardt students.

This course unites the liberal arts experience with a specialization in food and nutrition. It contains three areas of focus: food and nutrition history; ethical issues in food and nutrition; and emerging technologies as they related to food and nutrition.

Food is all around us. It influences who we are and how we related to our surroundings. This course explores food in the city from multiple points of view. Students observe and analyze various aspects of food in the city, from personal experiences to large social issues such as gentrification and food insecurity, and examine the cultural, social, and political aspects of food systems. Students acquire familiarity with basic ethnographic skills and methods such as interviews, observations, visual ethnography, and virtual ethnography

Liberal Arts Core/CORE Equivalent - satisfies the requirement for Society & Social Sciences for Steinhardt students.

This course teaches students in healthcare-related fields the tenets of evidence-
based whole food, plant-based nutrition for preventing and managing common chronic diseases. Students learn about the existing body of scientific evidence and understand nutrition’s role in promoting health and preventing disease. Each lecture class comes with a clinical case that allows students to reflect on patients they may encounter during clinical practice. Students participate in hands-on cooking labs where they prepare delicious food in line with the nutrition topics of the course each week.

Consumer behavior in food markets is more complex than "voting with your fork." In this course, students examine theoretical tools of consumer behavior, including how consumer preferences, prices and income inform individual choice, and apply those tools to food markets and systems. Applications vary by term. Past applications include the impacts of racial discrimination, gender pay gap, food support systems, and others. No previous economics coursework required.

Firm strategic behavior has a large influence on the food system. In this course, students use intermediate microeconomic analysis to deepen their understanding of how and why firms operate in the food system. Theoretical tools are developed in the first half of the course, including how firms maximize profits under competition, monopoly and oligopoly. Next, students examine firm organization, using transaction costs to understand why firms exist and why some firms choose to vertically integrate. Past case studies include meat packing, organic milk processing, and contracting in agriculture. No previous economics coursework is required.