Current Undergraduate Courses



HIST 300 courses: The Banner registration system only allows you to enroll in one Hist 300 course. However, you may enroll in more than one History 300 course. To register for an additional Hist 300 course, please contact Barbara Wafer in the History Department who will process a course override for you by phone (505-277-2451) or by email ( In your communication please include your full name, student ID number, and the course title and number that you wish to register for.

HIST 491: To enroll in Hist 491 (Historiography) you must be on the departmental list for that course. To be added to that list, please contact Barbara Wafer (505-277-2451) or by email ( who will add you to the list and process a course override that will allow you to register for this course. Please include your name and student ID in your communication.

Full Term First Half Term Second Half Term Three-Quarter Term Combined Sessions Late Starting Courses Law Term MD Program - Block 1 MD Program - Block 2 MD Program - Block 3 MD Program - Block 4 MD Program - Block 5 MD Program - Block 6 MD Program - Block 7 MD Program - Block 8 MD Program - Block 9 MD Program - Block 10 MD Program - Block 11 MD Program - Block 12 MD Program - Block 13 MD Program - Block 14 Nursing First Half Term Nursing Second Half Term Nursing Full Term Open Learning MS-BIOM-CR Program Remedial Courses Special Student Programs Active Cancelled Inactive Cancelled w/Message Reserved Cancelled/Rescheduled Cancelled/Reschedule w/Message

Click on a course title below to view description and section details

NOTE: This data is offered for your convenience only. The schedule data is updated regularly and may not reflect recent changes to the Schedule of Classes. For full, up-to-date course information please contact the Registrar's office.

Summer 2020

100 Level

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200 Level

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300 Level

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400 Level

413 - Hist of American Food Cultures

Investigates the changing meanings of food, foodways throughout US history, including what people ate, how they attached cultural values to food, and how regionalism, nationalism, immigration, and industrialization have continually shaped notions of American cuisine.

001Lecture3Frederick Gibbs

493 - Reading & Research Honors

Restriction: permission of instructor.

032Independent Study3Margaret Connell-Szasz
038Independent Study3Melissa Bokovoy
051Independent Study3Kimberly Gauderman
018Independent Study3Charlie Steen
056Independent Study3Larry Ball
029Independent Study3Patricia Risso

494 - Senior Thesis

Prerequisite: 493.

008Independent Study3Timothy Graham
016Independent Study3Caleb Richardson
018Independent Study3Charlie Steen

496 - Undergrad Readings in History

Restriction: permission of instructor.

018Independent Study1 TO 3Charlie Steen
026Independent Study1 TO 3Linda Hall
032Independent Study1 TO 3Margaret Connell-Szasz
034Independent Study1 TO 3Paul Hutton
052Independent Study1 TO 3Elizabeth Hutchison
016Independent Study1 TO 3Caleb Richardson
041Independent Study1 TO 3Virginia Scharff
014Independent Study3Larry Garcia y Griego
017Independent Study1 TO 3Caleb Richardson
051Independent Study1 TO 3Kimberly Gauderman
008Independent Study1 TO 3Timothy Graham

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