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Course Criteria
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2.00 Credits
LEC. 1. Pr., NUFS 2000. Study of populations at nutrition risk, population-specific public health nutrition problems, and health care system programs. Fall.
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2.00 Credits
LEC. 1, LAB. 2. Pr., NUFS 2000. Identification and comparison of techniques for evaluating nutritional status including dietary intake, anthropometry and biochemical indices. Spring.
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9.00 Credits
(3-9). LEC. 1, LAB. 6. Pr., Departmental approval. Application of NUFS-related knowledge to real-life situations through participation in directed community service experiences. A) food science; B) nutrition; C) hospitality; D) general NUFS. Course may be repeated for a maximum of 9 credit hours.
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1.00 Credits
LEC. 1. Pr., NUFS 2070, senior standing. Professional issues and trends affecting dietetics and nutrition practice; planning for professional advancement; includes externship. Fall.
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1.00 Credits
LEC. 1. Pr., junior standing; NUFS major. Preparing for careers; enhancing computer and communication skills; planning for professional advancement. Spring.
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3.00 Credits
LEC. 3. Pr., NUFS 2400, MNGT 3910 or MNGT 3100, HRMT major. Coreq., NUFS 3040. Managerial issues in restaurant operation; fundamental principles of restaurant and menu design. Fall.
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3.00 Credits
LEC. 3. Pr., HRMT major, NUFS 2400, NUFS 4300. Advanced concepts and managerial issues of restaurant management. Spring.
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4.00 Credits
LEC. 3, LAB. 3. Pr., NUFS 2050, BIOL 3200. Food processing procedures including heat and cold processes, concentration, irradiation, dehydration and fermentation.
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3.00 Credits
LEC. 2, LAB. 3. Pr., NUFS 2050. Functions and interactions of ingredients and food constituents, factors affecting food quality. Spring.
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3.00 Credits
LEC. 3. Pr., HRMT major, NUFS 1010, MNGT 3100 or MNGT 3910. Management of hotels, with emphasis on housekeeping, engineering, reservations, and reception departments. Spring.
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