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Course Criteria
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3.00 Credits
The intent of the retirement planning course is to provide individuals with knowledge of both public and private retirement plans. The public plans include Social Security, Medicare, and Medicaid. The private plans include defined benefit and defined contribution plans and their regulatory provisions. The specifics of the various plans are analyzed as well as non-qualified deferred compensation plans. Finally, issues that individuals face in retirement, such as lifestyle choices and medical issues are discussed.
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3.00 Credits
No course description available.
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3.00 Credits
Physical and chemical testing of textiles used for households and apparels; specific emphasis on aesthetic, comfort, and functional performance characteristics. Prerequisite: FCSC 340.
Prerequisite:
Undergraduate level FCSC 340 Minimum Grade of C
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3.00 Credits
No course description available.
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3.00 Credits
The interrelationship of nutrition and physiological and biological functions and physiological and biological functions in man; status assessment, and nutritional diseases. Prerequisites: FCSC 332, 336, CHEM 234, and BIOL 238.
Prerequisite:
Undergraduate level FCSC 332, CHEM 234, BIOL 248, FCSC 336 Minimum Grade of C
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3.00 Credits
An exploration of cultural and social-psychological approaches to the study of apparel and people's response to the use of apparel in relation to behavior and culture.
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3.00 Credits
Food industry functions, processes, and techniques used to provide quality assurance for the food industry. Regulatory policies and criteria of food protection. Resources necessary for communication with government on public food policy information.
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3.00 Credits
No course description available.
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3.00 Credits
The application of objective and subjective techniques in defining the problem and testing the hypothesis in carefully designed food experiments and analyzing, interpreting, and reporting results. Planning, executing, and reporting of an independentresearch problem is required. Prerequisite: FCSC 220, 222, CHEM 234, 250 and BIOL 230.
Prerequisite:
Undergraduate level FCSC 220, CHEM 132, CHEM 128, CHEM 129, BIOL 230, CHEM 132 Minimum Grade of C
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3.00 Credits
Discussion and preparation of elegant gourmet foods in an institutional setting for regular food plans and or those requiring modifications according to one's health, religion, or cultural specifications. Prerequisite: FCSC 220, 221, 322, or consent of Division.
Prerequisite:
Undergraduate level FCSC 220, FCSC 221, FCSC 322 Minimum Grade of C
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