Studies the behavior and interaction of fundamental decision-making units in an economy, especially consumers and business firms. Applies such economic principles as scarcity, supply and demand, and elasticity to a variety of social issues. Topics include the resource allocation problems of households and business firms, economic theories of social problems (such as crime, divorce, and discrimination), and the economic implications of government policies affecting the environment, the workplace, and industrial organization.

Economics is the study of how we coordinate our wants and needs as a society. The economic perspective includes three main concepts: scarcity and choice, rational behavior, and marginal analysis. Pertinent and relevant examples of current events may be used to illustrate economic principles. Students will relate international trade and trade policies to the concept of comparative advantage and the impact on production of goods and services in various countries. This survey course addresses both macroeconomic and microeconomic principles.

This course examines Artificial Intelligence (AI) as an enhancement to human intelligence in business practice in terms of various senses and processes such as language, vision, analysis and decision-making. This course has a focus on developing strategies for maximizing the revolutionary power of AI as it impacts functions within businesses and economies. Selected topics may include productivity, prediction, innovation, labor, leadership and privacy. The primary course objective is to design an AI based plan for successfully leading your life, your career and your organization. Students may evaluate how AI is being employed in the private and public sectors such as in healthcare, engineering, culture, entertainment, hospitality, agriculture, law, journalism, politics, and in government.

This interdisciplinary course introduces students to the principles and practices of EcoGastronomy. It provides students with a foundation for understanding the connections among food production, ecology, ethics, cuisine, nutrition and health within the framework of sustainability. The course includes guest lectures, class discussion, film reviews, activities, and food tastings.