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Course Criteria
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3.00 Credits
Continuation of CST 401A. Major emphasis on foundations of education, instructional planning, reading, and mathematics instruction and assessment. (No course materials fee)
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3.00 Credits
Supervised field experience participation in assigned elementary school classroom. Taken concurrently with CST 401B.
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10.00 Credits
Prerequisites: successful completion of CST 401 and subject matter competency (passage of CSET). Continued work in the foundations of education, teaching, reading, and mathematics. Major emphasis in teaching science, language arts, technology, and assessment. ($350 course materials fee)
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10.00 Credits
Prerequisite: successful completion of CST 402. Continued work in all curricular areas. Major emphasis in teaching social studies and mathematics, learning theory, and models of discipline. ($350 course materials fee)
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10.00 Credits
Prerequisite: successful completion of CST 403. Continued work in all curricular areas. Major emphasis in reading diagnosis and remediation, integrated curriculum, technology, visual and performing arts, and physical education. ($350 course materials fee)
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3.00 - 6.00 Credits
Prerequisite: admission to CalStateTEACH program. To be taken concurrently with 401A: CSET Track. Only for those students who have not passed the CSET. Designed to further basic skills in math, science, language arts, social studies, fine arts, and physical arts. CR/NC grading only.
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3.00 Credits
Prerequisites: CULG 50, FSC 112; NUTR 53 or 54 or permission of instructor; computer competency recommended. Planning a nutritious diet implementing the Dietary Guidelines for Americans. Cooking principles, recipe modification, and food selection at supermarkets and restaurants to increase dietary complex carbohydrates and decrease fat, sugar, and sodium. (2 lecture, 2 lab hours) S ( Formerly FSC 152) FSC 1. Introduction to Food Science and Technology (3) Survey of specific types of industries, chemical composition, microbiological concerns, processing, and environmental risks and their control to ensure food quality and safety. Introduction to governmental regulation. Current issues in the food industry. FS
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3.00 Credits
Introduction to high quality food. Emphasis on principles of food safety, nutrition, food preparation, and sensory evaluation. (2 lecture, 2 lab hours) FS ( CAN FCS 8) (Formerly FSC 50)
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3.00 Credits
Prerequisite: CULG 50. Advanced preparation of high-quality food. Includes wine and food pairing, nouvelle cuisine, advanced plate presentation, advanced knife and culinary skills, and professional methods of production. Also includes advanced knife and culinary skills including gardemanger, charcuterie, and advanced cooking techniques. (2 lecture, 3 lab hours) 3RD (Formerly FSC 55)
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3.00 Credits
A student-organized course in which the experiential, experimental, and exploratory nature of dance can be accessed. Focuses on achieving excellence through the preparation, performance, and production needs of completed works that are performed at the end of the semester. Not available for CR/NC grading. FS
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