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Course Criteria
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1.00 - 4.00 Credits
Topics reflecting the special interest of students and faculty. Additional course fee may be required.
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2.00 Credits
The planning, purchase, preparation, and service of foods. Emphasis on time, energy, and money management, along with the nutritional needs of individuals and families. Laboratory included. Prerequisites: FCSC 211 Foods I and FCSC 212 Foods II, or instructor's permission.
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3.00 Credits
A study of nutrients present in food and their relation to the nutritive needs of the human body. Emphasis on the young adult, along with discussion of contemporary nutrition-related topics of national and global concern. Computer-assisted dietary analysis included. (Identical to HLTH 300.)
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3.00 Credits
A study of the food habits characteristic of our world's great civilizations. Emphasis on the investigation of global foodways through historical, social, and religious perspectives. Weekly laboratory provides opportunity to prepare foods from cultures studied. Additional course fee is required.
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3.00 Credits
A study of physical, intellectual, personality, social, and moral development from the prenatal period through late childhood. (Identical to PSYC 311.) Prerequisite: PSYC 150 General Psychology.
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3.00 Credits
An introduction to the merchandising and retailing principles within the fashion industry. Managing merchandise inventory through planning, procurement, and promotion. Emphasis on buying, forecasting, inventory control, and visual merchandising. The analysis of the marketing channel and the product/service mix will also be covered.
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3.00 Credits
A study of marriage and the family from a sociological perspective, including historical, cross-cultural, and economic backgrounds. A Christian faith perspective will emphasize the worth of people, the importance of the family as a place of nurture, and the gift of marriage. (Identical to SOCI 323 and HLTH 323.)
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2.00 Credits
A study of housing trends, building systems, and historical housing. Emphasis on the psychological, social, and economic needs of various family types. Site selection, planning, and construction of housing emphasized. Includes a section on historical housing. Additional course fee is required.
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3.00 Credits
Quantity food production principles for the successful organization and management of an effective, operative food service. Surveys administrative responsibilities, menu planning, preparing food to specific standards, cost controls, and nutritional value. Includes a laboratory experience focusing on quality control, finances, and computer assistance. Prerequisite: FCSC 211 Foods I.
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2.00 Credits
A study of resource allocation (time, money, energy) and its relationship to attainment of desired values, goals, and standards. Emphasis is placed on the application of management principles individually and within the family.
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