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Third laboratory course in a calculus-based four-semester sequence. Core topics include experiments in sound, waves, electrical oscillations, thermodynamics, geometrical optics, and physical optics.

A survey of traditional and contemporary art across Oceania (Pacific Islands). Emphasis on literature, dance, music, visual arts, film, and museums. Using an interdisciplinary and cross-cultural approach, the course explores the underlying unity of Pacific cultures, including their engagement with both western and non-western societies, colonization, and diasporic communities.

Students will learn concepts, strategies, and models to help improve communication skills. This course encompasses topics such as cultural diversity, critical thinking, ethical communication, listening skills, communicating in managerial and leadership roles, managing conflicts, communicating in teams and groups, technology in communication, and public presentations. Students will understand the importance of effective communication in the workplace.

A comprehensive examination of the hospitality industry, including lodging, restaurants, recreation, meeting, conventions, special events and the travel and tourism sectors. Emphasis on organizational structures, departments, job classifications, and career paths within each sector. Lecture and discussions are enhanced by industry guest speakers.

This class offers an introduction to the roles and core competencies of Community Health Workers (CHW) and assesses students' readiness for the Community Health Worker Certificate Program. Students will learn key public health concepts, models for providing person-centered services, and explore the professional roles that CHWs play in health and social services.

An introduction to concepts, theories, methodologies and social policy related to the history, culture, concerns, and conditions of the field of Ethnic Studies. Employs Critical Race Theory, Intersectionality, and Indigenous Methodologies to analyze and articulate cultural, political, and economic practices and institutions that support or challenge racism, racial and ethnic inequalities, and patterns of interaction between various racial and ethnic groups.

Second half of the beginner's course in Chinese. Recommended for students who have no knowledge of the Chinese language. Grammar, composition, and reading. Practice speaking and understanding Mandarin. Introduction to cultural aspects of Chinese culture.

An advanced culinary course including lecture on the history, techniques, ingredients, and current trends of French cuisine, and demonstration of techniques for production.