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Course Criteria
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1.00 - 2.00 Credits
Prerequisites: Determined by instructor Offered: Typically as student interest and faculty availability allow A course designed to meet the particular interests of student and faculty. Topics vary from year to year. See course description in the "Schedule of Classes." 1/2 to 1 Course Credit
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1.00 Credits
Prerequisite: Sophomore or junior standing for 390; senior standing for 490 Offered: Typically as student interest and faculty availability allow A course initiated, directed, and organized by the student. All such courses are to be supported by a faculty sponsor, second reader, academic adviser, Department Chairperson, and possibly others. Course proposals must meet the approval of the Coordinator of Advising (the Academic Program Council liaison). Will be registered by the Office of Academic Services as 390/490A if approved to meet the Active Learning Experience (ALE) or as 390/490B if approved as non-ALE. 1 Course Credit
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1.00 Credits
Prerequisite: Sophomore or junior standing for 390; senior standing for 490 Offered: Typically as student interest and faculty availability allow A course initiated, directed, and organized by the student. All such courses are to be supported by a faculty sponsor, second reader, academic adviser, Department Chairperson, and possibly others. Course proposals must meet the approval of the Coordinator of Advising (the Academic Program Council liaison). Will be registered by the Office of Academic Services as 390/490A if approved to meet the Active Learning Experience (ALE) or as 390/490B if approved as non-ALE. 1 Course Credit
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2.00 - 3.00 Credits
Prerequisite: Sophomore, junior, or senior standing Offered: Typically every term An experiential learning experience individually designed for students with a special academic interest requiring integration of classroom learning with practical experience. Includes on-campus seminars with academic sponsors, as well as non-classroom experience. One to three course credits in one 14-week term or one course credit in Short Term may be taken in Internships. Requires the approval of two faculty sponsors and the Program assumes the responsibility for determining credit allowance. The Coordinator of Internships gives final approval for Internship proposals. This course may be used to meet the Active Learning Experience (ALE) requirement. 1/2 to 3 Course Credits
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1.00 Credits
Prerequisite: Sophomore or junior standing for 397; senior standing for 497 Offered: Typically as student interest and faculty availability allow A course initiated, directed, and organized by two or more students who have a similar interest in the topic proposed. All such courses are to be supported by a faculty sponsor, second reader, academic adviser, Program Director, and possibly others. Course proposals must meet the approval of the Coordinator of Advising (the Academic Program Council liaison). Will be registered by the Office of Academic Services as 397/497A if approved to meet the Active Learning Experience (ALE) or as 397/497B if approved as non-ALE. 1 Course Credit
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1.00 Credits
Prerequisite: Sophomore or junior standing for 397; senior standing for 497 Offered: Typically as student interest and faculty availability allow A course initiated, directed, and organized by two or more students who have a similar interest in the topic proposed. All such courses are to be supported by a faculty sponsor, second reader, academic adviser, Program Director, and possibly others. Course proposals must meet the approval of the Coordinator of Advising (the Academic Program Council liaison). Will be registered by the Office of Academic Services as 397/497A if approved to meet the Active Learning Experience (ALE) or as 397/497B if approved as non-ALE. 1 Course Credit
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1.00 Credits
Prerequisites: Will vary, but always will include permission of instructor Offered: Typically on a limited basis as student interest and faculty availability allow A course organized and directed by faculty and approved by the Department Chairperson to meet the particular interests and/or needs of specific students. 1 Course Credit
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1.00 Credits
Prerequisite: Completion or waiver of MAT 012 Offered: Typically alternate Fall Terms (first offered Fall 2009) The course examines our food system using the concept from the farm to the table. Emphasis is placed on broad agricultural practices; trade agreements; and environmental, economic, political, and social sustainability of various systems of food production, including local food production. Introduces principles of the life sciences in relation to foodstuffs, food chemistry, food safety, commercial food preservation, consumer marketing practices, and government standards and regulations, which are integrated throughout the course. Laboratory activities and field trips will be included. Course Fee: $10. 1 Course Credit
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3.00 Credits
Offered: Typically alternate years (next offered Fall 2010) This course offers an introduction to the design and construction of basic garments and costumes. An exploration of the history of fashion and costume history, including the social, economic, cultural, and psychological factors influencing the selection and use of apparel and costumes. The course includes instruction in fibers and textiles; pattern drafting, design, fitting, and construction techniques; alterations of commercial patterns; and care, repair, storage, and recycling of clothing and costumes. Will also examine consumer buying and technological innovations used in the fashion industry. Course Fee: $15. 1 Course Credit
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1.00 Credits
Prerequisite: Completion or waiver of MAT 012; CFS 103; OR permission of instructor Offered: Typically alternate Spring Terms (first offered Spring 2010) The course emphasizes the application of scientific principles involved with the selection, preparation, and the evaluation of quality standards, palatability, and aesthetics of specific categories of foods. It examines the nutrient composition of foods and the physical and chemical properties of foods. Lab experiments and field trips apply principles of food chemistry and microbiology for residential food preservation, along with examining the interrelationship of ingredients and their effects on physical, chemical, and sensory characteristics of foods. Course Fee: $15. 1 Course Credit
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