CS 372   (4 credits)
Introduction to Computer Networks
Spring 2005

Schedule        Assignments      Score Posting       Policies       Lab Schedules

Lecture Section 1:  Owen 101         TR   11:00 - 12:20
Instructor
(contact info)

Paul D. Paulson
Office Hours

M W 2:30 – 4:00 PM
T R 1:30 – 3:00 PM
or by appointment in Dearborn 303E

TAs

Office/lab hours in Dearborn 205

Rob Hess
Rohit Kamath

Prerequisites CS261, CS311, MTH231
Textbook and Lab Manual

Required:

Comer, Douglas E., Computer Networks and Internets with Internet Applications (4th edition), Pearson Prentice-Hall, 2004. ISBN 0-13-143351-2

Comer, Douglas E., Hands-on Networking with Internet Technologies (2nd edition), Pearson Prentice-Hall, 2004. ISBN 0-13-144310-0 (free with textbook)

Recommended (and free):

Hall, Brian, Beej's Guide to Network Programming: Using Internet Sockets,
http://www.ecst.csuchico.edu/~beej/guide/net/html/

Course
Learning
Objectives

On completion of the course, students will be able to demonstrate a clear understanding of the:

  1. basic principles involved in network hardware and software design
  2. physical layer issues
  3. data link layer issues; error control techniques and data link protocols
  4. network access layer issues and basics of multiple access protocols
  5. network layer design issues and routing algorithms
  6. transport layer issues and protocols
  7. congestion control mechanisms and secure data transmission
  8. application layer issues
Academic Honesty Policy See the university, college, department, and course policies.
Obviously, compliance is expected.
Schedule Check here every week; the schedule is subject to "adjustments"
Grades

4 labs / reports @ 5%
4 homeworks @ 3%
2 programming assignments @ 8%
2 quizzes @ 8%
1 midterm exam
Final exam  (Wednesday, June 8, 14:00 - 15:50)

Final grades are based on the accumulated percentage.  See the evaluation criteria and grading scale.  Quiz, exam, and final grades may be adjusted linearly if it seems appropriate.
  • 20%
  • 12%
  • 16%
  • 16%
  • 16%
  • 20%