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FREN 2A: French for Communication
3.00 Credits
California State University-Fresno
Prerequisite: G.E. Foundation A2; FREN 1B or equivalent recommended. Second year course that emphasizes speaking and reading. Reviews basic French grammar. G.E. Breadth C2. (CAN FREN 8)
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FREN 2B: French for Communication
3.00 Credits
California State University-Fresno
Prerequisite: G.E. Foundation A2; FREN 2A or equivalent recommended. Second year course that emphasizes speaking and reading skills. G.E. Breadth C2. (CAN FREN 10)
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FREN 4: Reading and Writing
3.00 Credits
California State University-Fresno
FREN 2B or equivalent recommended. Opportunity to increase reading and writing skills in preparation for upper-division coursework in French.
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FREN 4 - Reading and Writing
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FREN 5: Conversation
3.00 Credits
California State University-Fresno
FREN 2A or equivalent recommended. May be taken concurrently with FREN 2A or 4. Development of listening and speaking skills. Exclusive use of French in an informal class atmosphere. Conversations on assigned topics, extemporaneous discussions. AREA I. Language and Culture
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FSC 100: Sensory Evaluation
3.00 Credits
California State University-Fresno
Prerequisite: MATH 11. Analysis, measurement, and methods used in sensory evaluation of foods. (2 lecture, 3 lab hours) 3RD
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FSC 100 - Sensory Evaluation
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FSC 112: Food and Dairy Chemistry
4.00 Credits
California State University-Fresno
Prerequisites: CHEM 150 or concurrently; FSC 1. Study of the functional properties of water, dispersed systems, carbohydrates, proteins, enzymes, lipids, and colligative properties with respect to their role in processing and shelf-life. Computer applications. (3 lecture, 3 lab hours) S
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FSC 112 - Food and Dairy Chemistry
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FSC 115: Food Analysis
4.00 Credits
California State University-Fresno
Prerequisites: FSC 41 or 112; MATH 11; or permission of instructor. Application of analytical techniques and instrumental methods used in the analysis of food composition. Laboratory analyses include proximate, fatty acids, °Brix, titratable acidity, mineral, peroxidase, peroxide values, reducing sugars, vitamins, and filth. (2 lecture, two 3-hour labs) 3RD
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FSC 115 - Food Analysis
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FSC 120: Quality Assurance in the Food and Dairy Industry
4.00 Credits
California State University-Fresno
Prerequisites: FSC 1; FSC 178; CHEM 1A; BIOL 20; MATH 11; or permission of instructor. Physical, chemical, and microbiological methods for determining quality in food and dairy processing. Total Quality Management (TQM) and Statistical Quality Control (SQC) principles utilized. Food product standards and Hazard Analysis Critical Control Points (HACCP) guidelines and applications. Computer applications. (3 lecture, 3 lab hours) (Field trips) 3RD
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FSC 125: Food and Dairy Microbiology
4.00 Credits
California State University-Fresno
Prerequisites: FSC 41, 178; BIOL 20; or permission of instructor. Physical, chemical, and biological control of microorganisms in foods. Beneficial microorganisms used in food and dairy production. Laboratory emphasis on microbiological methods used in examining foods. Computer applications. (2 lectures, two 3-hour labs) (Field trips) 3RD
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FSC 141: Fruit/Vegetable Processing and Waste Management
4.00 Credits
California State University-Fresno
Prerequisites: CHEM 8; FSC 41, 178; MATH 75; PHYS 2A; BIOL 20. Characteristics of raw fruits and vegetables. Application of storage and thermal dehydration, refrigeration/freezing, waste management, and packaging principles that influence quality. Computer applications. (3 lecture, 3 lab hours) (Field trips) 3RD
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FSC 141 - Fruit/Vegetable Processing and Waste Management
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