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Course Criteria
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3.00 - 4.00 Credits
3-4 s.h. Provides advanced Foreign Language students with the opportunity to perfect language skills while gaining insight into problems involved with foreign language teaching. Student conducts pattern drills and other exercises with beginning or intermediate students under supervision of instructor and generally assists in instruction of basic language skills course. Prerequisites: 6 s.h. beyond 104 level; GPA in the target language of 3.0 or better; JrS or SrS student majoring or minoring in Foreign Languages; written permission of instructor; other conditions according to College policy. ( P/F only)
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4.00 Credits
4 s.h. The theory and practice of teaching modern foreign languages in the classroom to English speakers. Emphasis is placed on: the concept of language and linguistics; the psychology and problems of language learning; the techniques of language teaching; modern research and practice in language testing; audiolingual-visual materials, recorders, and the language laboratory in the language learning and teaching situation. Assignments will be differentiated according to the student's major interest in French, German, or Spanish. Course includes a minimum of 50 hours field placement in a middle or high school Foreign Language classroom. ( CPA) Prerequisite: Candidate status in Division of Education required.
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6.00 Credits
6 s.h. One half semester of guided teaching at a middle school and one half semester of guided teaching at a high school. Students must register and successfully complete both FLED 396A and FLED 396B in the same semester to receive credit for either. ( OS2) Prerequisites: FLED 392 and student teaching eligibility. Corequisite: FLED 398.
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3.00 Credits
3 s.h. A capstone course that overlaps student teaching and includes a review of recent developments in content education at the local, state, national and international levels as reflected in current educational theory, research and practice; reflection on curriculum and assessment in light of student teaching experiences; discussion of the Professional Code of Ethics for educators and role of the educational professional leader, as well as the development and presentation of a professional educational portfolio. Prerequisite: FLED 392. Corequisite: FLED 396.
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3.00 Credits
3 s.h. This course provides an overview of the organization, history and career tracks of the hospitality industry including hotels, restaurants, resorts, clubs, casinos and gaming, cruise lines, theme parks, and tourism. This orientation course also examines the opportunities and challenges that exist in the current hospitality industry and analyzes links between the lodging, food service and tourism segments.
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3.00 Credits
3 s.h. This course is designed to combine the theoretical knowledge and practical skills of food preparation with an emphasis on hands-on cooking skills, knowledge of a variety of products, principles of cooking techniques, and introduction of menu planning.
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3.00 Credits
3 s.h. Introduction to family and community food and nutrition needs and services. Explores factors which influence food customs and trends in the U.S.; national and local food supply and availability issues; nutrition concerns in public health; the role of government and public policy in controlling the food supply, food access, and nutrition services. Major theories, concepts and methods of community organization, needs assessment, social marketing, and working in the public policy arena in the context of providing needed food and nutrition services are explored. Includes a service learning project in the community. ( S2)
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3.00 Credits
3 s.h. A study of food science which includes food composition and the reactions and interactions of food components in food systems during preparation, processing, and preservation. Also includes study of innovative food components, current food technologies and regulation of the food supply; includes laboratory experiences. Prerequisites: CHEM 100 or 111 and FOOD 130.
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3.00 Credits
3 s.h. Study of processes and principles involved in the production and service of quality food. Emphasis on management of internal resources. Prerequisites: FOOD 130 or 230 and CHEM 100, 101, or 111.
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3.00 Credits
3 s.h. Objectives and activities of the purchasing function will be studied as a fundamental aspect of foodservice management. Prerequisites: FOOD 230 and CHEM 101 or 111.
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