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Course Criteria
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3.00 Credits
Application of principles of fitness, training and wellness to prescribe exercise for various populations. Knowledge, skills and experiences from prior courses will be utilized to develop a comprehensive exercise program.
Prerequisite:
EXS 101
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4.00 Credits
A beginning study of the physiological responses the human body has to exercise, both acute and chronic.
Prerequisite:
EXS 101
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2.00 Credits
Course offers a capstone practicum to integrate and apply knowledge and skills acquired throughout the Exercise Science program. Class includes 7 hour/week supervised professional experience in addition to a weekly classroom lecture.
Prerequisite:
EXS 201 and EXS 205
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1.00 Credits
Prepares the student for successful completion of the NSCA Certified Personal Trainer exam. Provides a forum for reviewing professionalism and communication skills through mock interviews, written communication and professional networking.
Prerequisite:
EXS 205
Corequisite:
EXS 280
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3.00 Credits
This course is an introduction to the social, historical, and cultural influences that have impacted hospitality and culinary professions, and the ways these traditions translate into to professional environment of the food service industry today. Topics include contemporary issues facing culinary professionals in the twenty first century. Course explores hospitality and culinary arts careers, market segments and professional development.
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2.00 Credits
Basic Nutrition explores the relationship between food choices, meal planning and prevention of diet related chronic diseases for personal health. Topics covered include the science behind nutrition, physiology and digestion, function and sources of nutrients, meal planning, nutrient requirements across the life span and how to evaluate nutrition information scientifically. Students will evaluate a personal diet and fitness record using a computer database.
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3.00 Credits
Focuses on the science of nutrition as it relates to maintenance of health. Introduces composition, functions, daily requirements, food sources, and clinical deficiencies/excesses of each nutrient. Covers the nutritional process of digestion, absorption and metabolism. Discusses individuals, populations and communities at risk for the maintenance of health and prevention of disease by relating specific disease entities to the dietary modifications. Covers basic principles of energy balance, weight control, sports nutrition and eating disorders. Introduces nutrient requirements throughout the life cycle. Provides tools to evaluate and analyze personal nutrition.
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3.00 Credits
Studies the principles and procedures of lodging operations, including organizational and building structures, reservation processes, guest services, rate structures and the revenue cycle. Technology in the hotel industry is introduced.
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2.00 Credits
Presents principles of menu planning for a variety of foodservice operations. Topics include considerations and limits on menu planning, cost factors, pricing, menu mechanics, design and analysis. Presents the costing of food items in order to develop sound menu pricings in meeting with budgets and expenses. Focus on menu planning and nutrition for the non-commercial food service segment, menu development for food and wine pairing, menu descriptions and marketing strategies for commercial segment.
Prerequisite:
FNH 114 and FNH 121
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3.00 Credits
The study of classical cooking skills associated with the preparation of cuisines associated with various regions of the United States. Topics include an examination of food production systems used in the United States. Students will plan menus, prepare food items and serve guests in a simulated restaurant setting. Laboratory work stresses principles, standards and techniques required for optimum quality and profit in quality food production. Instruction, preparation and merchandising of ethnic and traditional cuisines are included.
Prerequisite:
FNH112
Corequisite:
FNH 114
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