PHILOSOPHY

PHIL 201 - INTRODUCTION TO PHILOSOPHY

This course is an introductory study of both historical and contemporary approaches to the basic philosophical issues of knowledge, values, reality, matter, mind, soul, God.

3 credits (3 lecture hours), fall or spring semester (second-year students only)

This course satisfies the Liberal Arts and Sciences requirement and the SUNY General Education Requirement for Humanities.

PHIL 211 - MODERN ETHICS

Examines problems of human conduct and reflective choices such as right and wrong, duty and conscience. Study and discussion center on human values, questions of morality versus legality, situation ethics and whether ends can justify means.

3 credits (3 lecture hours) fall or spring semester (second-year students only)

This course satisfies the Liberal Arts and Sciences requirement and the SUNY General Education Requirement for Humanities.

PHIL 311 - PROFESSIONAL ETHICS

The objective of this course is to provide students with a realistic working model for ethical decision making in their professional field. Students will identify their existing set of moral values. From this basis, students will develop, refine, and evaluate their ethical stance based on the study of ethical theorists. The workable nature of their ethical approach will be tested through case studies, in-class discussion and written assignments.

Prerequisites: C or better in COMP 101, junior or senior standing and an introductory course in philosophy, or consent of instructor

3 credits (3 lecture hours)

This course satisfies the Liberal Arts and Sciences requirement and the SUNY General Education Requirement for Humanities.

 PHIL 320 - CONTEMPORARY ISSUES IN AGRICULTURE

This course involves a critical evaluation of the aspects of modern agricultural production, and its impact on society and the environment. The course explores the history of agriculture and its impact on civilization, investigates current topics impacting the agricultural industry and discusses different viewpoints in a debate setting. How food is produced in the United States informs many political discussions and debates. This course is designed to bring students with diverse backgrounds together to discuss modern agriculture and food production and its impact on society and the environment. This course is cross-listed as AGSC 320.

Prerequisite: C or better in COMP 101

This course satisfies the Liberal Arts and Sciences requirement and the SUNY General Education Requirement for Humanities.

3 credits (seminar), fall or spring semester