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 (email@example.com). 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 (firstname.lastname@example.org) 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.
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.
493 - Reading & Research Honors
494 - Senior Thesis
496 - Undergrad Readings in History
Restriction: permission of instructor.
|018||Independent Study||1 TO 3||Charlie Steen|
|026||Independent Study||1 TO 3||Linda Hall|
|032||Independent Study||1 TO 3||Margaret Connell-Szasz|
|034||Independent Study||1 TO 3||Paul Hutton|
|052||Independent Study||1 TO 3||Elizabeth Hutchison|
|016||Independent Study||1 TO 3||Caleb Richardson|
|041||Independent Study||1 TO 3||Virginia Scharff|
|014||Independent Study||3||Larry Garcia y Griego|
|017||Independent Study||1 TO 3||Caleb Richardson|
|051||Independent Study||1 TO 3||Kimberly Gauderman|
|008||Independent Study||1 TO 3||Timothy Graham|