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Course Criteria
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2.00 Credits
Sixteen hours lecture and seventy-five hours lab (total). Prerequisite: Family and Consumer Sciences 109, 120, 124, 125, and 126. Acceptable for credit: CSU Provides the student in the Dietetic Service Supervisor Program with experience in a health care facility where they can observe and participate, with a health care team, in providing nutrition care. Understanding the DSS scope of practice in the preparation of therapeutic and modified diets in order to implement patient nutrition care, tube feeding, patient education monitoring and recordkeeping are emphasized. The lab hours are by arrangement with the field site and may include 25 hours in the student's current work facility. (GR) (S)
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3.00 Credits
Three hours weekly. Acceptable for credit: CSU Prepares students for self-employment or working within the hotel/restaurant industry. Includes the research, design, planning, coordination, and evaluation of events. Major emphasis is on managing catered events including menu development, organization, cost accounting, service, rentals, scheduling, staffing, contracts, legal requirements, marketing, and client relations. (GR/P/NP) (S)
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3.00 Credits
Three hours weekly. Acceptable for credit: CSU Designed to assist individuals and/or those working with individuals to analyze and direct their financial affairs. Elements and concepts of financial planning and decisionmaking in the areas of budgeting, taxes, borrowing, money management, consuming, insurance, investments, retirement, and estate planning will be analyzed with an emphasis on application to changing family needs. This course is not open to students who are enrolled in or have received credit for Business 130 or Economics 130. (GR/P/NP) (F,S)
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3.00 Credits
Three hours weekly. Acceptable for credit: CSU Provides individuals with skills for understanding and using internal and external resources to function effectively in our present and future society. Major topics include: effects of cultural forces and future trends on values, standards, and goals; skills for decision making, time, energy, stress, and conflict management; and techniques for improving selfunderstanding and interpersonal relationships in a culturally diverse society. Students who have received credit for more than three life management modules (Family and Consumer Sciences 331, 332, 333, 334, 335, 336, or 337) may not enroll in this course. (GR/P/NP) (F)
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3.00 Credits
Three hours weekly. Advisory: English 301. Acceptable for credit: CSU Orientation to careers in dietetics, nutrition science, food science, culinary arts and management, hospitality, food service management, and Culinologyprofessional organizations and publications will be covered. Educational plans will be developed in conjunction with counseling personnel. (GR/P/NP) (F)
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3.00 Credits
Three hours weekly. Prerequisite: Chemistry 120. Acceptable for credit: CSU An introduction to the basic principles of food chemistry. Food processing technologies and the government regulation of food processing and labeling are examined. Sensory analysis of foods is evaluated for product quality, along with the factors that affect the quality and preparation of food. The scientific method is emphasized throughout the course. (GR/P/NP) (S)
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4.00 Credits
Three hours lecture, three hours lab weekly. Advisory: Family and Consumer Sciences 120 and Family and Consumer Sciences 124. Acceptable for credit: CSU A study of the socio-economic, psychological, and anthropological perspectives of traditional and contemporary food preparation within various cultures with an emphasis on American, African, Asian, Middle Eastern, European, and Latin American regions. Global food issues, sanitation and safety practices are addressed.(GR/P/NP) (S)
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1.00 - 8.00 Credits
Acceptable for credit: CSU, UC-Determined after admission For course description see "Internships."
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3.00 Credits
Three hours weekly. Acceptable for credit: CSU Explores all levels of the fashion industry including marketing, job market analysis, and careers. Core components are the development of fashion; fashion meaning and terminology; primary markets of materials including textiles, trims, leather, and fur; secondary markets of design and production of apparent, accessories, cosmetics, and home fashions; retail market level including domestic, regional and foreign markets, global sourcing, strategies in fashion retailing; and the auxiliary level of supporting services. (GR/P/NP) (F,S,U)
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3.00 Credits
Three hours weekly. Advisory: Eligibility for English 101 or English 301 or concurrent enrollment in English 300 is strongly recommended. Acceptable for Credit: CSU Apparel selection for the individual and family based on socio-psychological influences such as culture and fashion; personal body shape and proportions; design guidelines, wardrobe analysis and coordination; and consumer clothing purchasing guides. (GR/P/NP) (F)
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