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Course Criteria
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3.00 Credits
Spring. A continuation of ENGR 401, emphasizing digital andmodern control techniques. Prerequisite: ENGR 401.
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2.00 Credits
Fall. This is the first of a linked two semester sequence that includes ENGR 421. Students must take ENGR 421 in the next sequential semester after earning credit in ENGR 420. Individual and/or team design projects that require creative application of engineering knowledge. Ethical and design issues relevant to engineering and leading to project design and management decisions will be addressed as students begin developing their capstone projects. One lecture/ three laboratory hours per week. Prerequisites: EENG 420 or MENG 420, senior status, and consent of instructor. Fee: See course fee schedule.
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2.00 Credits
Spring. This is the second of a linked, two semester sequence that includes ENGR 420. Students must take ENGR 421 in the next sequential semester after earning credit in ENGR 420. Individual and/or team design projects that require creative application of engineering knowledge. Oral and written presentations are required for this capstone design course that culminates in the completion and presentation of design projects. One lecture/three laboratory hours per week. Prerequisites: ENGR 420 taken the previous semester. Fee: See course fee schedule.
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3.00 Credits
Spring of odd years. Methods of analysis, design, and operation of industrial and mobile robots. Kinetic and dynamic models of mechanical manipulators. Electromechanical drive systems. Robotic vision and sensors. Control and optimization ofmotion trajectories. Control programming. Prerequisites: COMP 268 and EENG 340 or EENG 420.
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1.00 - 3.00 Credits
Offered on demand.
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3.00 Credits
Fall. Psychological, social, physical, religious and economic dimensions of clothing design, construction, selection and use. Laboratory provides hand-on experiences in style selection, construction methods, use and maintenance of equipment, and applicable computer software. Two hours lecture and three hours laboratory per week. Fee: See course fee schedule.
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3.00 Credits
Fall. Selection and preparation of foods. Study of food components, market standards for products, grades, labeling, and consumer responsibility in the economic system. Laboratory experiences provide application of scientific principles to food preparation and service. Two hours lecture and 3 hours laboratory per week.
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3.00 Credits
Fall.Textile fibers and fabrics, including structure, properties, manufacture and finishes. Selection of fabric for quality and performance in clothing and home furnishings. Laboratory experiences in textile identification, testing, and evaluation, as well as use of applicable computer software are required. Two hours lecture and three hours laboratory per week. Fee: See course fee schedule.
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3.00 Credits
Fall. Standard strategies and practices inmerchandise presentation, including display planning, execution, coordination and evaluation. A combination of classroom learning and hands-on applications in a retail setting provide the student with experience in the development of appropriate visual presentation as well as oral communication of the original concepts. Prerequisite: FCS 100.
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3.00 Credits
Spring. History of clothing, fashion and accessories. Study of fashion leaders and innovators in the context of social, economic, technological and cultural shifts that influenced the evolution and development of contemporary styles and trends. Use of Internet as a tool for viewing online historical collections, documentary videos, and field trips are included.
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