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Course Criteria
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2.00 Credits
LEC. 2. Pr., NUFS 2000 or departmental approval. Cultural and social factors affecting food habits and nutritional status of populations throughout the world.
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3.00 Credits
LEC. 3. Pr., HRMT major, 21 years of age, or departmental approval. Coreq., NUFS 4300. Principles and practices regarding the production, selection, purchase, storage, and service or beverage alcohol in hospitality industry settings.
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1.00 Credits
LEC. 1. SU. Pr., HRMT major, senior standing, or departmental approval. Successful leaders to share their experiences with career development, industry related topics and issues, successful management strategies and leadership. Spring.
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3.00 Credits
LEC. 3. Pr., NUFS 2000, BCHE 3180, BIOL 2510. Physiological and biochemical basis for energy-yielding nutrients; structure, function, dietary requirements, digestion, absorption, transport and metabolism of macronutrients. Spring.
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3.00 Credits
LEC. 3. Pr., NUFS 2000,BCHE 3180. Metabolism, dietary needs, deficiency symptoms and food sources of vitamins and minerals in humans. Spring.
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1.00 - 8.00 Credits
IND. Pr., departmental approval, junior standing. Independent reading or research in a content area of special interest; supervised by a faculty member. Course may be repeated for a maximum of 8 credit hours.
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3.00 Credits
PRA. Pr., junior standing in the major, departmental approval. Practical experience in food industry, governmental laboratories, or other food science sites.
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10.00 Credits
INT. Pr., HRMT major, NUFS 4300, NUFS 4500, 2.2 G.P.A., and 400 hours work experience in hospitality, departmental approval. Application of principles and theories of hospitality in a professional hospitality setting.
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1.00 - 9.00 Credits
IND. Pr., departmental approval. Directed research under faculty supervision. Course may be repeated for a maximum of 9 credit hours.
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3.00 Credits
IND. Pr., HRMT major, senior standing or departmental approval. Experiences for successful career entry and effective career management based on individual needs and skills. Spring.
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