Bachelor of Arts, Major in Political Science

at South Dakota State University USA

Dairy Science is an application of the sciences, engineering and technology, and business toward the study of milk production and processing. The degree is designed to prepare students for a wide range of outstanding, challenging and rewarding career opportunities ranging from industry to private enterprise, government, research and higher education. The Dairy Manufacturing Major - Microbiology Specialization provides a strong biology, chemistry and microbiology focused curriculum for students with a strong interest in pursuing Microbiology related careers within the dairy industry. Students will develop a knowledge base related to the basic physical, biological, microbiological, chemical and engineering sciences, with special emphasis on microbiology, as they are applied to dairy foods.  These sciences are utilized to study the nature and development of dairy products; the unit operations involved in processing and production of quality dairy foods; the causes of deterioration and spoilage, and principles of dairy food preservation.  Students will also be exposed to business operations management as it relates specifically to a dairy processing facility. These skill sets are also utilized by scientists to develop and create approaches for the generation of new dairy food products to assist in feeding the world through provision of products that provide proper nutrition with acceptable taste and texture while maintaining affordability.  Graduates with a degree in Dairy Manufacturing-Microbiology Specialization are well prepared for professional positions within the dairy processing industry or for further graduate study in Dairy Science.

Student Learning Outcomes
Upon completion of the Dairy Manufacturing - Microbiology Specialization curriculum a graduate should be able to demonstrate the following:

• Understanding of the chemistry underlying the properties and reactions of the various components within a dairy food as they are influenced by processing conditions. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Problem Solving; Integrative Learning)
• Practical proficiency in laboratory techniques associated with the determination of qualitative and quantitative analytical data related to physical, chemical, biological and microbiological aspects of dairy foods and dairy-based ingredients. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Teamwork; Problem Solving; Foundational Lifelong Learning Skills; Integrative Learning)
• Understanding of microbial growth and survival as it impacts the safety, preservation and spoilage of dairy food systems. (Cross-curricular Skill: Critical and Creative Thinking; Information Literacy; Problem Solving; Foundational Lifelong Learning Skills; Integrative Learning)
• Understanding of unit operations, process control and sanitation protocols as they relate to the production and preservation of dairy-based foods. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Problem Solving; Foundational Lifelong Learning Skills; Integrative Learning)
• Understanding of cleaning and sanitation processes and protocols as they impact the control and assurance of quality in the finished dairy food. (Cross-curricular Skill: Critical and Creative Thinking; Teamwork; Problem Solving; Foundational Lifelong Learning Skills; Integrative Learning)
• Practical proficiency in application of Good Manufacturing Principles (GMP’s), Standard Operating Procedures (SOP’s), and Sanitation Standard Operating Procedures (SSOP’s) as a direct result of exposure to these items in an applied manufacturing environment. (Cross-curricular Skill: Teamwork; Problem Solving; Ethical Reasoning; Foundational Lifelong Learning Skills; Integrative Learning; Diversity, Inclusion and Equity)
• Understanding of the laws and regulations governing the manufacture and sale of dairy-based food products. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Information Literacy; Problem Solving; Civic Knowledge and Engagement; Intercultural Knowledge; Ethical Reasoning; Foundational Lifelong Learning Skills; Integrative Learning; Diversity, Inclusion and Equity)
• General understanding of business operations including finance, human resources, inventory management, infrastructure requirements, loss control and purchasing. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Information Literacy; Teamwork; Problem Solving; Civic Knowledge and Engagement; Intercultural Knowledge; Ethical Reasoning; Foundational Lifelong Learning Skills; Integrative Learning; Diversity, Inclusion and Equity)
• Ability to utilize verbal and written communication skills effectively in a group environment. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Information Literacy; Teamwork; Problem Solving; Civic Knowledge and Engagement; Intercultural Knowledge; Ethical Reasoning; Foundational Lifelong Learning Skills; Integrative Learning; Diversity, Inclusion and Equity)
• Ability to apply critical thinking and reasoning skills while ethically applying scientific principles to resolving issues associated with dairy food products and processing systems. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Teamwork; Problem Solving; Civic Knowledge and Engagement; Ethical Reasoning; Foundational Lifelong Learning Skills; Integrative Learning; Diversity, Inclusion and Equity)

This degree is designed for students who enjoy music but want a career option outside of performing or teaching music. The program prepares students for careers in music manufacturing, retail sales, music production, publishing, arts management, industry, and a variety of other fields. An on-the-job internship experience is included as part of the professional requirement for the degree.

Student Learning Outcomes
Music Entrepreneurship students will:

• Analyze, synthesize, and create music as a means of supporting developing careers in music education and/or performance. (Cross-curricular Skill: Inquiry and Analysis)
• Be able to perform as soloists, ensemble members, and/or chamber musicians at appropriate levels for their concentration. (Cross-curricular Skill: Teamwork)
• Integrative Learning (Cross-curricular Skill: Integrative Learning)
• Demonstrate proficient knowledge of the information literacy as pertained to research method—specifically when it comes to researching and writing about music. (Cross-curricular Skill: Information Literacy)
• SLO 5 (Diversity and Inclusion) will be assessed through learning opportunities presented in the first-year MUS 119 course, reinforced through discussion of MUEN programming, and through progress in projects associated with MUS 130, World Music. Data will be collected and analyzed every three years and stored in the Music office. Benchmark for success is that 80% of students will demonstrate proficient knowledge of the diversity of values, beliefs, practices, and ideas embodied in the discipline of music. (Cross-curricular Skill: Diversity, Inclusion and Equity)

The Horticulture major is designed to prepare students for careers in nursery production, local food production, landscape, tree management, garden center operation, greenhouse production, or for entry into research and graduate study in horticultural science. Greenhouse facilities and extensive field plots in woody and herbaceous ornamentals, fruit, and vegetables provide students with the opportunity to experience all aspects of plant production and management.

Program Emphases
The Horticulture Major offers four areas of emphasis. Students with an interest in:

• Crop management and production technologies of greenhouse, nursery, fruit, or vegetable crops can tailor their program of studies using the Production Emphasis.
• Careers in managing nurseries, landscape maintenance, arboriculture, garden centers or greenhouse businesses should follow the Business Emphasis.
• Careers in food crop or local food production and marketing should follow the Food Crop Emphasis.
• Pursuing a graduate degree or laboratory science career should follow the Science Emphasis.

Student Learning Outcomes
Upon completion of the Horticulture major, students will:

• Demonstrate a fundamental understanding of basic Horticultural principles and practices.
• Demonstrate the ability to think creatively and to apply critical thinking skills when evaluating and analyzing information. (Cross-curricular Skill: Critical and Creative Thinking)
• Demonstrate the ability to learn, develop, and apply skills for the application of existing and emerging knowledge and technologies in Horticulture. (Cross-curricular Skill: Inquiry and Analysis)
• Demonstrate the ability to apply scientific principles, quantitative skills, and other problem solving skills in Horticulture. (Cross-curricular Skill: Problem Solving)
• Demonstrate knowledge and application of ethical and sustainable practices in the Horticultural fields. (Cross-curricular Skill: Ethical Reasoning)
• Demonstrate a fundamental understanding of local food production principles and practices.
• Demonstrate a fundamental understanding of plant identification, selection, use, and maintenance of plant material best suited for conventional and sustainable landscapes.
• Demonstrate the ability to effectively communicate (written, listening and oral) with both scientific and non-scientific audiences.

The Department of Geography and Geospatial Sciences offers graduate students the opportunity to earn a Master of Science Degree. The curriculum, organized through formal courses, seminars, internship experiences, and supervised research, is designed to prepare students for positions in such professional areas as planning, remote sensing, geographic information sciences, government service, research, business, and teaching. The program also is designed to provide students with the education needed to pursue further graduate study. Students seeking this degree are expected to select courses that will provide a sound foundation in geography (philosophical, physical and human, and research techniques) supported, if appropriate, by courses outside the department. Students may also seek out opportunities such as the cooperative program with the EROS Data Center and/or internships, generally available with planning districts, governmental agencies, business, and industry.

Student Learning Outcomes

• Critical thinking: Demonstrate foundational and specialized knowledge in both the physical and human sciences and their interconnectedness at local, regional, and global scales.
• Critical thinking: Interpret the ethical consequences of global issues concerning the environment to strengthen commitment to local, national, and global citizenship.
• Problem solving: Demonstrate proficiency in the application of appropriate geographical technologies and techniques to address issues in the physical and/or human sciences.
• Written communication: Communicate geographic ideas clearly and effectively (e.g., maps, writing, oral presentations, posters, photos, flowcharts, tables, graphs, and illustrations).
• Creative thinking: Apply observations from laboratory and/or field experiences to analyze problems and offer solutions.
• Creative thinking: Demonstrate the ability to collect, organize, analyze, and synthesize information about people, places, and environments in a spatial-temporal context.
• Inquiry and analysis: Explore complex local, regional, and global issues using a geographical perspective to formulate questions and draw informed conclusions that are based on critical scientific analysis and interpretation of information.

The Bachelor of General Studies program through the College of Arts, Humanities and Social Sciences is designed for adult and returning students who have already completed significant college credit (at least 60 credits) and want to complete a baccalaureate degree. The Bachelor of General Studies offers students the flexibility to select coursework from a variety of focus areas: agriculture/natural resource management, allied health, business, education, engineering, fine arts, humanities, social science, science/mathematics, technology, and wellness.

Student Learning Outcomes
Each graduate completing the Bachelor of General Studies will:

• Synthesize key findings from various resources, articulate a position, and draw conclusions. (Cross-curricular Skill: Inquiry and Analysis)
• Evaluate available print and electronic resources for reliability and usefulness. (Cross-curricular Skill: Information Literacy)
• Apply knowledge to address a problem and provide a solution or explain a new understanding of the problem. (Cross-curricular Skill: Problem Solving)
• Evaluate the importance of lifelong learning in relation to their life and professional goals. (Cross-curricular Skill: Foundational Lifelong Learning Skills)
• Integrate knowledge across various academic disciplines. (Cross-curricular Skill: Integrative Learning)
• Consider the nature and diversity of individuals, organizations, cultures and societies. (Cross-curricular Skill: Diversity, Inclusion and Equity)

Fashion Studies and Retail Merchandising is the perfect major for students who would like to spend their career in one of many roles in the dynamic, competitive, and creative fashion industry. After gaining a good understanding of fundamental business principles related to merchandising and globalization of the industry, they are qualified to become a store or department manager, buyer, or visual merchandiser. Our students also acquire a broad knowledge of people and their behavior, and an understanding of the world at large, and technical knowledge and skills to select fabrics and plan and produce fashion goods.

Student Learning Outcomes
Upon the completion of the Fashion Studies and Retail Merchandising major, students will:

• Apply industry terminology, theories, and concepts in appropriate ways to discuss and critique product quality, serviceability, regulatory compliance standards, merchandising strategies, market trends, retail environments, regulatory factors, and global factors related to the fashion and textile industry. (Cross-curricular Skill: Integrative Learning)
• Demonstrate understanding of the fashion process, including the forces that drive fashion changes and diffusion of innovation and ideas. (Cross-curricular Skill: Integrative Learning)
• Identify and interpret needs, wants, and aspirations of consumers, and outline how industry processes can be applied to forecast, plan, develop, produce, communicate, and sell profitable product lines of products that meet the marketplace’ needs. (Cross-curricular Skill: Integrative Learning)
• Demonstrate and apply knowledge about the role of dress as it reflects and shapes intra- and inter-cultural interactions, ideals, values, norms, traditions, appearance management, and human behavior. (Cross-curricular Skill: Intercultural Knowledge; Diversity, Inclusion and Equity)
• Apply knowledge of the role of dress as it is used to create, express, and fulfill identities, lifestyles, and fantasies. (Cross-curricular Skill: Intercultural Knowledge; Diversity, Inclusion and Equity)
• Understand the role of historic, socio-cultural, economic, technological, political, and psychological factors in aesthetic expression and development of styles.
• Understand how aesthetics and the design process can support quality of life.
• Demonstrate understanding how globalization, market conditions, diverse economic systems and political structures, regulatory factors, cultural norms and values, historic events, geographic locations, and social issues affect industry processes and sourcing strategies.
• Identify and evaluate issues of social responsibility, environmental sustainability, professional behavior, and ethics related to the impact of individual, organizational, societal, and corporate decision-making. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Apply critical and creative thinking skills, including the ability to objectively evaluate and compare diverse perspectives. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Problem Solving)
• Formulate sound conclusions and decisions by using appropriate technology, knowledge, and business practices to identify, assess, analyze relevant factors that influence the industry and related strategies. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Problem Solving)
• Apply qualitative and quantitative skills to problem solving and formulate creative strategies to current issues and future opportunities in the industry. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Problem Solving)
• Use effective and professional written, oral, and visual communication skills to inform, explain, and support ideas, decisions, evaluations, and strategies.
• Demonstrate ability to take appropriate responsibility for their personal and professional growth, including reflection and critiquing of their progress, outlining their career goals, and demonstrate self-directedness.
• Illustrate effective team working and leadership skills within professional and culturally diverse environments. (Cross-curricular Skill: Teamwork; Intercultural Knowledge; Diversity, Inclusion and Equity)

Dietetics is the education and practice of food, nutrition and wellness and offers a wide variety of jobs in the health promotion, wellness, nutrition care and foodservice administration areas. Registered dietitian nutritionist (RDN) provide nutrition education and counseling and are pivotal in preventive health care and community nutrition programs. Additionally, a RDN is essential to the total care of a patient in a healthcare facility through nutritional assessment and medical nutrition therapy. Students develop an understanding and competency in food, nutrition, wellness, and management and a background in the basic and behavioral sciences to apply the science of nutrition for the promotion of health and disease prevention.

The employment opportunities are in health promotion and wellness programs, public health agencies, foodservice and food production industries, schools, universities, the armed services, hospitals, nursing homes, and state, national and international organizations. Governmental regulations require the services of dietitians in federally supported programs. The consulting services of a dietitian are often sought by architects and hospital administrators in planning and equipping food preparation and services facilities.

Mission and program objectives are available on the Nutrition and Dietetics homepage at www.sdstate.edu/health-and-nutritional-sciences/nutrition-and-dietetics. Program outcome data are available upon request from the program director.

Student Learning Outcomes
Upon completion of the Nutrition and Dietetics major, students will:

• Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions. (Cross-curricular Skill: Information Literacy)
• Use current information technologies to locate and apply evidence-based guidelines and protocols.
• Apply critical thinking skills. (Cross-curricular Skill: Critical and Creative Thinking)
• Demonstrate effective and professional oral and written communication and documentation.
• Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings. (Cross-curricular Skill: Ethical Reasoning)
• Assess the impact of a public policy position on nutrition and dietetics practice.
• Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
• Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
• Demonstrate an understanding of cultural competence/sensitivity. (Cross-curricular Skill: Intercultural Knowledge)
• Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession. (Cross-curricular Skill: Intercultural Knowledge)
• Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
• Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
• Develop an educational session or program/educational strategy for a target population.
• Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Explain the processes involved in delivering quality food and nutrition services.
• Describe basic concepts of nutritional genomics.
• Apply management theories to the development of programs or services.
• Evaluate a budget and interpret financial data.
• Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
• Apply the principles of human resource management to different situations.
• Describe safety principles related to food, personnel and consumers.
• Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.

Electrical engineers play key roles in solving technical problems in many areas including biomedical engineering, communications, computers and digital hardware, electronic materials and sensor devices, image processing, control systems, alternative energy and power systems.

The program begins the first year developing a strong foundation in mathematics, science, and communication. Unique to SDSU, the EE program boasts a first semester introductory hands-on lab experience followed by a first course in linear circuits and lab in the second semester. Following this are two intensive years of study in circuits, energy conversion, electronics, signal, systems and control theory, electronic material and devices, digital and microprocessor systems. The junior and senior years include courses that cover the breadth and depth of the field.  During their senior year, students will select a specialization and take technical electives in their chosen area. The capstone of the program is Senior Design I and II, a two-semester sequence taken in the senior year that places every student on a team that designs, builds, tests, and demonstrates a significant electrical engineering project (typically industry sponsored), which 1) incorporates appropriate engineering standards and multiple constraints, and 2) is based on the knowledge and skills acquired in earlier course work; students also take a Project Management and Engineering Economics course that supports this sequence. The projects are developed in collaboration with SDSU researchers or industry and provide students valuable “real world” team design experience.

Program Educational Objectives
The undergraduate EE program educational objectives are to equip individuals who, after graduation and initial work experience,

•  Provide innovative and state-of-the-art approaches to solving complex technical problems through application of sound electrical engineering principles and make high quality technical decisions based on accumulated knowledge, experience, wisdom and common sense.
• Create positive organizational impact through individual contribution and teamwork with a commitment to working with others of diverse culture and interdisciplinary backgrounds.
• Demonstrate professional stewardship and ethical responsibility and exemplify a productive member of society by serving their communities and society.
• Illustrate initiative and successful career growth through measurable and impactful contributions that strongly support the organization’s core high-level goals, accompanied by lifelong learning through graduate work, professional development and self-study, leading to increases in organizational responsibility.

Student Outcomes
All graduates will have:

• An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics.
• An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors.
• An ability to communicate effectively with a range of audiences.
• An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts.
• An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives.
• An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions.
• An ability to acquire and apply new knowledge as needed, using appropriate learning strategies.

The Natural Resource Management specialization will provide training in ecology, evolution, environmental sciences, and range areas of expertise with a focus on basic and applied research.

Student Learning Outcomes

• Knowledge of program: Exhibit knowledge concerning biological and/or microbiological systems/sciences at a level appropriate to a M.S. degree holder.
• Communication skills: Be able to effectively express themselves orally and in written form.
• Understand scientific method: Understand the scientific methods and techniques for solving research problems and analyze scientific data using the appropriate statistics.
• Use statistics to analyze data: Be able to use statistics to analyze scientific data.
• Specialization: Specialize in some area of biology, biotechnology and/or microbiology, but still be broadly based in knowledge in cellular and molecular biology.
• Publish research: Be able to conduct and publish scholarly research. (Option A)
• Professional Development: Demonstrate professional development and competence so that they may enter the work force in academia or industry.

Wildlife and Fisheries Sciences major requirements prepare undergraduate students for careers in wildlife and fisheries conservation and management. Coursework is directed at organisms, natural populations and communities, their habitats and human users. Imbedded in these courses are additional skills that further enable students to be competitive in the natural resources disciplines. These skills include communications, teamwork, leadership, ethics, statistics, technology, global competence, critical thinking, and problem solving. Most employment is with state and federal natural resource agencies. Each state has natural resource agencies that hire students with wildlife and fisheries sciences degrees and multiple federal agencies hire graduates from the program. In addition, employment opportunities exist with local and tribal governments, non-governmental organizations, and private industry. Many undergraduates continue their education by seeking advanced degrees.

Student Learning Outcomes
Upon completion of the Wildlife and Fisheries Sciences major, students will:

• Understand ecological and environmental principles required for management of natural resources for multiple-uses, including (but not limited to) wildlife habitat, water management, ecosystems services, recreation, and livestock production. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Information Literacy; Problem Solving; Diversity, Inclusion and Equity)
• Describe how natural resource management fits into the context of society and how societal factors (e.g., economics, policy, laws, regulations, attitudes, behaviors, norms) influence natural resource management. (Cross-curricular Skill: Inquiry and Analysis; Information Literacy; Problem Solving; Diversity, Inclusion and Equity)
• Lead and work with others as appropriate to successfully manage natural resources. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Information Literacy; Teamwork; Problem Solving; Diversity, Inclusion and Equity)
• Apply natural resource field and lab techniques and contemporary technologies to management of natural resources. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Teamwork; Problem Solving)
• Analyze and critically evaluate data and other information. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Teamwork; Problem Solving)
• Communicate (both written and orally) with both scientific and non-scientific audiences. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Information Literacy; Teamwork; Problem Solving)
• Display professional and ethical behavior consistent with that expected in a natural resource management field. (Cross-curricular Skill: Inquiry and Analysis; Information Literacy; Diversity, Inclusion and Equity)