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Course Criteria
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3.00 - 4.00 Credits
2nd Semester. Lect. 3, Lab 3, 4 credits. This course is designed for students majoring in food science or other disciplines. The course will provide the student with the critical thinking and problem solving skills used in food engineering, an understanding of the engineering concepts associated with how the physical properties of food materials are applied in processing, thermal processing, refrigeration, drying, evaporation, separation and unit operations used in the analysis and design of food and biological systems. The techniques and effectiveness of food packaging are also covered. Prerequisite: PHYS 301; MATH 207
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4.00 Credits
2nd Semester. Lect. 2, Lab 4, 4 credits. This course will serve as the food science senior level capstone course that incorporates and unifies the principles of food chemistry, food microbiology, food engineering, food processing, nutrition, sensory analysis and statistics. Teaching methods will include a class and laboratory setting for product research, innovation and sensory evaluation of foods. Prerequisite: PHYS 301, MATH 207, Core Food Science Courses.
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2.00 Credits
1st and 2nd Semesters, Summer. Lect. 2, 2 credits. Understanding of the visual language through development of sensitivities and abilities necessary to create and communicate visually and varied approaches to the appreciation of aesthetic values.
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2.00 Credits
1st and 2nd Semesters. Lab 2, 2 credits. Application of the visual elements to composition in several techniques by exploring the fundamentals of art. Prerequisite: FPAR 0101.
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2.00 Credits
1st and 2nd Semesters. Lab 2, 2 credits. Art education relating to creative expression, personality growth and development of children. Methods and materials for teaching art in the elementary school. Prerequisite: Early Childhood, Elementary, Mental Retardation, and Occupational Therapy majors only.
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3.00 Credits
1st and 2nd Semesters, Summer. Lect. 3, 3 credits. A broad, comprehensive study of the significance of the arts for human life in order to develop a fuller understanding of the Humanities and the creative process in the western world with the emphasis on the black experience. Students will become aware of the development and importance of a black aesthetic as it relates to black consciousness.
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3.30 Credits
1st Semester. Lect. 3. 3 credits. Introductory survey of the arts of Africa. The course will cover a wide variety of forms, media, and techniques including the decorative arts, sculpture, masks, and architecture as well as analysis of technique and pattern design. The course is also concerned with ceremonies and rituals in which we find these art forms and the total African art experience including music and dance associated with these objects and their function in the context of African societies. Prerequisite: ENGL 0102, READ 0102.
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3.00 Credits
2nd Semester. Lect. 3, 3 credits. A survey of the visual arts of African-Americans from slavery until the present day. Influence of African art during slavery, post-slavery, and the twentieth century will be emphasized. Prerequisite: FPAR 0203 or permission.
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2.00 - 3.00 Credits
1st and 2nd Semesters. 2-3 credits by arrangement. Individual exploration and skill development in particular art areas as well as research. Prerequisite: FPAR 0101, 0102 or equivalent and permission of instructor, GPA 2.5 required.
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3.00 Credits
1st and 2nd Semesters, Summer. Lect. 2, Lab 3, 3 credits. Practical work in wood, metals, leather, clay, plastics, and jewelry. The course also deals with the sources and procurement of tools and materials.
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