Associate Provost for Enrollment Management and Campus Planning 203 Filano Hall
West Chester PA 19383
Associate Provost for Enrollment Management and Campus Planning
West Chester University is pleased to offer dual-enrollment courses through a dual enrollment partnership program to qualified, local high school juniors and seniors. Students who participate in the dual-enrollment program at WCU will earn college credits through West Chester University and high school credits through their respective high schools. Courses will be offered at West Chester University’s Graduate Center, and will be taught by university faculty members.
In order to participate in the partnership program students must be enrolled in one of the following high schools/school districts:
School districts who are interested in joining dual-enrollment partnerships with West Chester University should contact Jennifer Loeper atJLoeper@wcupa.edu
All students who participate in the dual-enrollment programs will be taught by renowned faculty and interact with top students from other area high schools. Students will learn in a true collegiate environment and will gain skills in critical thinking and reasoning, public speaking, and college-level writing.
The application process for dual-enrollment is easy. There are no application fees. Please follow the steps below:
At this point, the student will get an email with an auto-filled registration form. The student should take this to the guidance counselor for signature. Completed forms should be emailed to Jennifer Loeper by the guidance counselor at JLoeper@wcupa.edu.
Send all materials electronically to Jennifer Loeper,JLoeper@wcupa.edu.
Please call 610-436-2787 with any questions. Your completed application will be reviewed and you will be notified that you are eligible to enroll.
NTD 200, Section 50. Nutrition and Culture (3 Credits)
Students will increase awareness of the connection between health outcomes, diet and nutrition, and socio-cultural influences. Course studies will lay a foundation for understanding why people eat the foods that they do. A bio-cultural framework is applied to examine how individual dietary habits, choices, and nutritional health outcomes are influenced by social structure, historic patterns and events, and cultural beliefs and ideology. Students explore food ways, food scripts, health beliefs and practices, demographic characteristics, and population health across diverse communities within the United States. The course also employs a critical analysis of macro-structural inequalities, societal stresses, and cultural norms that alter access and availability to healthy foods and disparately undermine the nutritional health of some populations.
Additional outcomes: In addition to learning about cultural diversity and nutrition, students will have to opportunity to reflect on how their own worldview has affected their food, nutrition and health habits. It will broaden their perception and understanding of people different from themselves, increasing their cultural competence. Students will expand their culinary experience by being introduced to many different foods they may never have been exposed to before.
PHI 180, Section 50. Introduction to Ethics (3 Credits)
Introduction to major theories and contemporary work in moral philosophy. Offers tools for ethical decision making in our daily lives with emphasis on the influence of culture, power, privilege, diverse communities course.
Additional outcomes: In addition to learning about foundational moral systems and their application to contemporary cases, this course will provide the critical thinking skills that are necessary for participating constructively in our various communities: at home, in our professions, in politics and beyond. Issues of social justice will be explored as students develop an appreciation of those with different points of view.
ANT 102, Section 50. Introduction to Anthropology (3 Credits)Comparative analysis of culture systems.
BLA 201, Section 50. Legal Environment of Business (3 Credits)
Examines the framework of the American legal system and its impact on the environment
in which business operates. Sources of law, including constitutional, statutory, administrative,
and common law principles, that define the relationships between government and business;
buyers and sellers of goods and services; and employers and employees are discussed.
Distance education offering may be available.
GEO 104, Section 50. Introduction to Geospatial Technology and Analytics (3 Credits)
This course develops critical thinking skills through the exploration of the fundamental components of data analytics in terms of spatial data and geospatial technologies. This includes the basic concepts and skills related to the 3 core areas of analytics, 1) data, 2) analysis, and 3) visualization. Data structures and skills are examined within the context of Geographic Information Systems (GIS.) Spreadsheets, database tools, GIS software, and geospatial technology are used to capture, manage, and store spatial data. Analysis tools, such as spreadsheet functions, scripts, and GIS software are used to investigate data sets related to discipline-specific projects. Geovisualization of results are communicated using map applications, dash boards, and story maps.