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Course Criteria
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3.00 Credits
An overview of problems faced by consumers with emphasis on the roles of the consumer in the marketplace, sources of help, information to aid in buying, and using commodities based on resources and values.
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3.00 Credits
This course provides the student with an understanding of the various types of securities traded in financial markets, investment theory and practice, portfolio construction and management, and investment strategies and tactics to meet a family's investment goals.
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3.00 Credits
This course is an overview of current tax laws, income tax principles, and taxation terminology. It focuses on tax planning considerations, computations, and tax planning strategies including tax pitfalls that impact families' financial planning.
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3.00 Credits
This course focuses on the efficient conservation and transfer of wealth, consistent with the family's goals. It is a study of the legal, tax, financial and non-financial aspects of this process, covering topics such as trusts, wills, probate, advanced directives, charitable giving, family wealth transfers and related taxes.
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3.00 Credits
The effects of family interaction upon individual development with emphasis upon courtship, marriage, family, and interpersonal relationship throughout the family life cycle. Development of positive self-esteem is emphasized.
Prerequisite:
Undergraduate level FCSC 477, FCSC 315, FCSC 140, FCSC 375, FCSC 220, FCSC 309 Minimum Grade of C
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3.00 Credits
No course description available.
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3.00 Credits
An overview of the importance of providing a healthy, safe environment for the young child. A synthesis of how all factors relating to the child's healthy growth and development affect the quality of later life. Childhood diseases and the relationship of health of the parents, siblings are explored. Creating a healthy, safe environment for the young child is emphasized. Observation and participation required.
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3.00 Credits
Chemistry of carbohydrates, lipids, proteins, enzymes, water, salts, and food dispersions. Reactions occurring during handling, processing, packaging, and storage of raw and processed foods.
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3.00 Credits
Using a global perspective to identify public health nutrition problems in nutritionally vulnerable individuals and groups. Planning, implementing, and evaluation of programs. Designing and conducting nutrition surveys of small population groups. Prerequisites: FCSC 332, 336 and 410.
Prerequisite:
Undergraduate level FCSC 332, FCSC 336, FCSC 410 Minimum Grade of C
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2.00 Credits
Safe manufacturing practices in the food industry and the role of contaminants in food spoilage. Hazard analysis and critical control points, as well as methods of cleaning and preventing contamination and spoilage.
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