Interdisciplinary, topical or experimental courses offered at the introductory level to be approved by the Dean of the College of Agriculture, Food and Environment. A particular title may be offered at most twice under the GEN 109 number. Students may not repeat under the same title; repeatable to a maximum of twelve credit hours.

An introduction to the factors and theories that have affected world urban form and architecture.

This is a 1-credit clinical experience course is designed for students pursuing a certification in Athletic Training. This is the fifth course in a series of courses that combines supervised field experience with review of clinical skills from the classroom.

This course will introduce students to the field of culinary medicine, which involves using both evidence-based nutrition and medicine knowledge and culinary skills to assist healthcare providers and nutrition professionals in supporting patients and their families in achieving and maintaining optimal health and wellness through diet. Students will learn key food preparation and food science principles and how those can be translated to modifying recipes for optimal health and provided as appropriate evidence-based educational resources for use in patient care.