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Course Criteria
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3.00 Credits
Exploration of careers within various human service areas. Provides awareness, information, and competencies necessary to facilitate entry into the human services. Topics of study include organizational management, planning service to clients, need analysis, and principles of human services.
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3.00 Credits
The theory and practice of food preparation. Study will include principles of food preparation related to nutrition, flavor, texture, color and safety, as well as the chemical composition of food. This class is appropriate for students interested in hospitality or wellness related careers. Includes a lab component and fee.
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3.00 Credits
The primary focus of this course is to combine the science of nutrition and the art of cooking to create healthy foods and meals that satisfy hunger, the palate and the eye. Chemical composition of food, preparation, principles and techniques for the retention of nutrition, appearance, and flavor will also be covered. In our lab session, we will apply principles of safety, nutrition, and wellness to enhance individual and family health. Lecture and lab.
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3.00 Credits
Principles and techniques for understanding effective conflict resolution and guidance. Will focus on identifying common behaviors, teaching social-emotional skills, distinguishing positive guidance approaches, and developing abilities to support self-control and self-discipline in building human relations. Includes field experiences where students will demonstrate skills in observation, documentation, assessment and evaluation for appropriate guidance practices.
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3.00 Credits
Social, emotional, intellectual/cognitive, and physical development of the child between the ages of 0 and 3, including pregnancy. Theoretical concepts, developmental stages and develop skill competencies necessary to enhance the growth and development of the infant. Integration of knowledge base skills and competencies through observation and practical laboratory experiences.
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3.00 Credits
Focuses on principles, methods and practical techniques for creating optimal working relationships which empower and strengthen partnerships among individuals, families, and communities. Students will gain an understanding of the process involved with establishing natural, inclusive environments and community building through service-learning.
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2.00 Credits
No course description available.
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3.00 Credits
Study of the nutrients and their relationship to health and wellness. Major topics include the functions and sources of each of the nutrients: diseases and conditions associated with deficiencies and toxicities of nutrients, including obesity and eating disorders; nutrient needs of special populations, such as athletes, children, and pregnant women; and wellness lifestyles.
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1.00 - 3.00 Credits
Special topics appropriate for lower division credit. May be repeated with different emphases for up to six hours of credit.
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1.00 Credits
Discussion of current trends or topics and their impact on individuals and families. Emphasis will be on the process of asking questions and seeking answers from a wide range of perspectives, especially focusing on the future. May be repeated for up to a total of four hours credit. First year students will enroll in 314a, second years students 314b, juniors 314c, and seniors 314d. Upper-class students will be expected and encouraged to assume leadership roles in class discussions.
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