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Course Criteria
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4.00 Credits
Industrial uses and pathogenic effects of yeast, molds, and bacteria. Commercial production of yeast, yeast products, bakeris yeast, and alcohol production. Citric acid enzymes and soy source production. Food spoilage, food infection, and food poisoning. Lactic acid bacteria, fermented foods of plant origin, principles of vinegar production, butanol-acetone fermentation, waste water treatment, and microbial preservatives.
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3.00 Credits
Professional aspects and trends in apparel merchandising and textile science, involving the investigation and analysis of special topics. Prerequisite: senior standing and consent of instructor.462. CURRENT TRENDS IN APPAREL MERCHANDISING AND TEXTILE SCIENCE (Credit 3, hours). Professional aspects and trends in apparel merchandising and textile science, involving the investigation and analysis of special topics. Prerequisite: senior standing and consent of instructor.
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3.00 Credits
Supervised practical experience in an approved retail establishment. Supervised by the Division and selected personnel. Prerequisites: senior standing, designated major courses, and consent of faculty and cooperating site.
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3.00 Credits
The study of basic development principles, research findings, and techniques in guiding the behavior of infants and young children. The role of play and play materials in the development and guidance of young children is explored. Observation and participation required.
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3.00 Credits
Applications of engineering principles to various operations in food processing. Engineering units, thermodynamics, fluid flow, psychrometry, heat transfer, refrigeration, and process control.
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3.00 Credits
An overview of the essentials needed for successful involvement with children at the preschool and kindergarten levels, including the philosophy of education for young children, curriculum, personnel, equipment, skills, and methods of working with young children and their families. Prerequisites: FAML 375 or consent of the Program Leader and faculty member; Senior standing with no more than 15 hours needed to meet requirements for graduation.
Prerequisite:
Undergraduate level FAML 375 Minimum Grade of C
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3.00 Credits
Observation and participation in the total program of a nursery school, day care, or head start center of kindergarten. The application of theories and principles from child development courses to actual situations. Prerequisite: FCSC 477; Senior standing with no more than 15 hours needed to meet requirements for graduation.
Prerequisite:
Undergraduate level FCSC 477 Minimum Grade of C
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3.00 Credits
An exploration of the role of parents in preparing young children to cope with the changing world and to develop into well-rounded, mature citizens.
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3.00 Credits
Discussion, demonstration, styling and presentations in catering merchandising techniques of various foods for selected occasions; organization of a catering business; garnishing and selection of equipment for food design. Prerequisite: FCSC 220, 345, 346.
Prerequisite:
Undergraduate level FCSC 220 Minimum Grade of C or Undergraduate level FCSC 345 Minimum Grade of C or Undergraduate level FCSC 346 Minimum Grade of C
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2.00 Credits
Professional aspects, philosophical base, and trends in the field of family and consumer sciences; performance requirements, position procurement, and specific professional concerns. Prerequisite: Graduating senior status/consent of instructor.
Prerequisite:
Undergraduate level FCSC 477, FCSC 315, FCSC 140, FCSC 375, FCSC 220, FCSC 309 Minimum Grade of C
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