Horticulture Classes:

HORT 201: Horticulture Science and Practices

Teaches students the basics of horticulture through a scientific approach. Students first learn about the structure, growth and development of horticultural plants. Once students understand how plants grow and develop they then learn about the different branches of horticulture, the effects the environment has on plants, basics of plant propagation, greenhouse production, pest control, nutrition, pruning and chemically controlling the growth of horticultural plants. 

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HORT 202: Horticulture Science and Practices Lab

Applying methods and practices taught in HORT 201 through multiple experiments. Some of these experiments included testing which lighting and fertilizer plants grow best in, different methods of propagation, and how chemicals affect plant growth.

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HORT 203: Floral Design

Learn the basic elements and principles of floral design as well as the history and how the floral industry has changed over time. In the lab section of this course you get to apply the elements and principles of design through multiple arrangements. Understand how designs flow and the proper way of designing arrangements.

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HORT 281: Horticulture as a Profession

Learned more about different career fields in the horticulture industry and how each section of the industry continues to grow and change and how industry specialists are dealing with the change. Also prepares you on how to present yourself and your accomplishments to the industry when trying to start your career.

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HORT 315: Issues in Horticulture

Researched how the world is changing and how it affects the different sectors of horticulture while learning how horticulturists plan on solving issues that may arise in their different sectors of horticulture. 

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HORT 326: Plant Propagation

Understanding and executing the different methods of propagating sexual and asexual horticultural plants; seed technology and propagation, tissue culture systems for micropropagation, rooting and propagation of cuttings, grafting, and budding systems.

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HORT 335: Sociohorticulture

Use of horticulture to improve quality of life through people-plant interactions; awareness and appreciation of plants and how they benefit society economically, environmentally, socially and improve people's health.

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HORT 451: Retail Floristry

Applying the elements and principles of design to everyday arrangements, funeral sympathy pieces,  special occasion arrangements, and window displays. Learning how to operate a flower shop by understanding production costs and profit analysis, selling techniques and customer relations needed when owning a business. 

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HORT 452: Floral Design: Weddings and Personal Flowers

Basic principles of floral design as applied to wedding work; design principles and mechanics as applied to corsages, headpieces, hand bouquets and ceremony and reception decorations; history of wedding traditions; selling and pricing weddings. 

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HORT 453: Floral Art

Advanced study of floral design as an art form in contrast to a commercial florist operation; interpretive expression of design principles and color stressed along with international design styles. 

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HORT 454: Special Event Design and Planning

Role of event planners, production managers, designers, and decorators within traditional event management practices; analyze how artistic components are used in visual styling to achieve a specific purpose; impact of collaborative planning, effective research, and strong communication skills, social psychological and economic influences as they relate to event planning. 

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HORT 481: Seminar

Prepares students for the transition from college to work environment by requiring students to give a professional profile presentation, turning in a copy of their resume for critiques, making a cover letter for a potential employer, and researching how technology affects their chosen career field and how the industry is adapting.

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Business Minor Classes:

ACCT 209: Survey of Accounting Principles

Non-technical accounting procedures, preparation and interpretation of financial statements and internal control.

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FINC 409: Survey of Finance Principles

Students learn about financial markets, the investment banking process, interest rates, financial intermediaries and the banking system, financial instruments, time value of money concepts, security valuation and selection, and international finance.

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ISTM 209: Business Information Systems Concepts

Introduction to the use of computers in data and document management and as a problem-solving tool for business; fundamental concepts of information technology and theory; opportunities to use existing application software to solve various business information systems oriented problems. May not be used to satisfy degree requirements for majors in business.

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MGMT 209: Business, Government, and Society

Students are taught about the impact of the external environment-legal, political, economic and international-on business behavior; market and non-market solutions to contemporary public policies confronting business persons examined including antitrust law, employment and discrimination law, product safety regulation, consumer protection and ethics.

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MGMT 309: Survey of Management

Course teaching the basic functions and responsibilities of managers; including the environmental context of management, planning and decision making, organization structure and design, leading and managing people, and the controlling process; issues of globalization, ethics, quality and diversity integrated throughout the course.

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MKTG 409: Principles of Marketing

Survey of the basic concepts and decisions associated with product, promotion, distribution, and pricing; focuses on developing marketing strategies that contribute to building long-term customer relationships and achieving the organization's objectives.

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Recreation, Parks, and Tourism Sciences Minor/ Hospitality/PEMC Classes:

RPTS 302: Application of Tourism Principles

Tourism principles applied at local, regional and international levels; examination of the scale, scope and organization of the industry including marketing destinations and experiences; issues related to the economic, technological and political aspects of tourism. 

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RPTS 311: Planning and Implementation of Events and Programs

Students begin learning about planning, operations, administration and evaluation. Students then create and implement programs and special events with budgeting, operational and venue logistics, marketing, fundraising, hospitality training and participant satisfaction. 

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RPTS 320: Event Management and Operations I

Principles and applications for effective planning and management of events; planning, promotion, operational logistics, sponsorship and evaluation. Students plan an event for a client and give a professional presentation to the client, who then decides which groups program plan they want to use for their event.

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RPTS 321: Event Management and Operations II

Advanced principles and applications of event management, including practical knowledge relating to contracting, media, fundraising, compliance and oversight, risk management, site logistics, sponsorships and vendor management. Students apply what they learned from previous courses (311 & 320) by actually planning and implementing an actual event for a client. 

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RPTS 421: Hotel and Resort Operations

Examination of the crucial elements involved in the successful operation of a hotel or resort and how they interrelate; analysis and application of management principles in the major departments of hotels and resorts to include rooms division, food and beverage, recreation, sales and marketing.

 

RPTS 423: Tourism Management

Management issues and tools related to the travel and tourism industry; history, planning, operations, leading, directing and controlling tourism businesses; complexity and scope of tourism systems; issues related to ethics and sustainability; managing tourism in different environments; roles of technology and information technology; future of tourism. 

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RPTS 444: Service Quality for Hospitality Organizations

Application of SERVQUAL concepts with focus on implementing measures to enhance customer service; in-depth study of planning and administering hospitality service strategies, measurement of service delivery, repair and recovery of service delivery gaps, and management and training of employees; practical applications of research in the field.