Course Descriptions

Students will receive credit for working on the construction of scenic elements and providing other pre-production support for current productions. The course is open to all students and can be taken more than once. This course is graded satisfactory/unsatisfactory.

• Theater
• 1 Credit(s)
• (1) Contact Hour(s)

This course surveys the global origins and development of theatre from its Antiquity to the 18th century within their historical, social, political and economic contexts. Theatre architecture, theatre technology, design concepts, acting styles, and significant dramatic works will be explored. Theatre traditions of non-Western cultures are also included. Prerequisite: ENG 101 This course carries SUNY General Education Humanities and World History and Global Awareness credit. Prerequisite: Take ENG-101 with a Minimum Grade of C-.

• Theater
• 3 Credit(s)
• (3) Contact Hour(s)

This course surveys the global development of theatre from the late 18th century to the present within its historical, social, political and economic context. Theatre architecture, theatre technology, design concepts, acting styles, and significant dramatic works will be explored. The course also includes the discussion of theatre traditions of non-Western cultures. Prerequisites: ENG 101 This course carries SUNY General Education Humanities and World History and Global Awareness credit. Prerequisite: Take ENG-101 with a Minimum Grade of C-.

• Theater
• 3 Credit(s)
• (3) Contact Hour(s)

Off-Campus work experiences allow students to receive college credit for working in the theatre. Internships can, but are not limited to, theatre management, production, or performance. Students can earn between 1 - 3 credit hours depending on the length of the internship and the number of hours worked.

• Theater
• 1 Credit(s)
• (1) Contact Hour(s)

• Theater
• 1 Credit(s)
• (1) Contact Hour(s)

This course is designed to introduce students to the world of growing grapes, winemaking and wine appreciation. Orientation into the Viticulture and Wine Technology AAS program will occur in this class. Classroom topics include cultural history and geography, plant taxonomy and anatomy, wine producing regions, viticultural cycles, general winemaking operations and important factors influencing wine styles. There is a wine tasting portion of the class where students will learn to distinguish wines and how to read a wine label. This class will focus on the New York state wine industry.

• Viticulture & Enology
• 3 Credit(s)
• (3) Contact Hour(s)

This course is designed to introduce students to the world of grapevines, autumn and winter viticultural practices, and thinking about a vineyard and grapegrowing from a scientific point of view. Orientation into the Viticulture and Wine Technology AAS program will occur in this class. Classroom topics include grapevine taxonomy and anatomy, wine producing regions, viticultural cycles, viticultural history, and fall and winter vineyard practices. Tasting wines will be integrated into this class to better understand the Finger Lakes and the NY regional wine styles, and this class will present a focus on the New York state wine industry.

• Viticulture & Enology
• 2 Credit(s)
• (2-1) Contact Hour(s)

This course will survey the varied wine regions and wine styles across the European continent, and will examine the unique geographic, cultural, and historical context of these unique growing regions. While learning about the wine producing regions and nations that make up the classical wine canon, the students will taste 4-8 wines per class, and will learn an analytical framework and methodology to evaluate, describe, record in a journal, and verbally communicate the wine quality and character to their classmates.

• Viticulture & Enology
• 1 Credit(s)
• (1-1) Contact Hour(s)

This course will survey the varied wine regions and wine styles across the American, African, Australian, and Asian continents, and will examine the unique geographic, cultural, and historical context of these unique growing regions. While learning about the wine producing regions and nations that make up the classical wine canon, the students will taste 4-8 wines per class, and will learn an analytical framework and methodology to evaluate, describe, record in a journal, and verbally communicate the wine quality and character to their classmates.

• Viticulture & Enology
• 1 Credit(s)
• (1-1) Contact Hour(s)

This course is designed to introduce students to current techniques used while managing a commercial vineyard. Students completing this class will understand how to maintain appropriate vigor and productivity of a vineyard once it is established. Topics covered include: site analysis; varietal selection; trellising methods; nutrient needs of vines; diseases and insect pests of grapevines; crop regulation; breeding; grafting; vineyard floor management; and harvest determinations. A significant portion of the class will be dedicated to pruning. Viticulture safety issues will be addressed.

• Viticulture & Enology
• 3 Credit(s)
• (2-2) Contact Hour(s)