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ESLA 283: Speech and Listening for Academia
3.00 Credits
George Fox University
This course builds fluency, grammatical and pronunciation accuracy, academic vocabulary, competence in classroom discourse, and oral presentation skills, as well as listening comprehension and note-taking skills for various styles of academic lectures and discussions.
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ESLA 283 - Speech and Listening for Academia
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ESLA 285: Selected Topics
3.00 Credits
George Fox University
Occasional special courses chosen to fit the needs and interests of students interested in teaching English as a second language.
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ESLA 285 - Selected Topics
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ESLA 295: Writing Tutorial
1.00 Credits
George Fox University
Students in their first semester after completing the ELI and new students who score between 500 and 550 on the paper-based TOEFL, between 173 and 213 on the computer-based TOEFL, or between 61 and 79 on the Internet-based TOEFL meet individually with a faculty member to improve their ability to write in English and to develop more effective study strategies. Pass/No Pass.
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ESLA 295 - Writing Tutorial
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ESLA 485: Selected Topics
3.00 Credits
George Fox University
Occasional special courses chosen to fit the needs and interests of students interested in teaching English as a second language.
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ESLA 485 - Selected Topics
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FCSC 120: Apparel Construction
3.00 Credits
George Fox University
Application of basic construction and fitting techniques to produce high-quality garments, properly fitted, and aesthetically pleasing. The principles of fabric selection, the use and alteration of commercial patterns, and the use of the sewing machine, serger, and other sewing equipment are emphasized. Laboratory class. Open to all students. Additional course fee is required.
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FCSC 211: Foods I
3.00 Credits
George Fox University
each semester. This food science course examines the physical properties of food. Fall semester emphasizes the biological and chemical factors affecting plant and protein foods. Laboratory experience encourages food product experimentation and the development of culinary skills. Additional course fee is required.
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FCSC 211 - Foods I
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FCSC 212: Foods II
3.00 Credits
George Fox University
each semester. This food science course examines the physical properties of food. Spring semester focuses on the properties of grain (baked goods) and dairy products. Laboratory experience encourages food product experimentation and the development of culinary skills. Additional course fee is required. Prerequisite: FCSC 211 Foods I.
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FCSC 220: Fashion and Society
2.00 Credits
George Fox University
A survey of the nature, symbolism, and process of fashion. Course will emphasize the cultural, sociological, psychological, economic, and aesthetic influences of fashion.
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FCSC 220 - Fashion and Society
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FCSC 230: Textiles Science
3.00 Credits
George Fox University
Survey of the sources and properties of natural and manmade fibers, yarn and fabric construction, and finishes. Emphasis on fabric selection, use, and care; labeling legislation and economics; and the consumer's role in influencing textile and clothing legislation. Laboratory experience included.
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FCSC 230 - Textiles Science
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FCSC 275: Field Experience
1.00 - 4.00 Credits
George Fox University
The student will engage in a career-related experience within their area of concentration. Prerequisite: instructor's permission.
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FCSC 275 - Field Experience
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