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FACS 3210: Apparel Quality Analysis
4.00 Credits
East Tennessee State University
Prerequisite(s): FACS 2205 or departmental approval. Application of advanced clothing construction techniques in the development of analysis skills for determining quality of apparel products. Construction skills, time management, solutions to problems of fit, and experience with contemporary fabrics and designs will be emphasized. Class meets double periods.
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FACS 3220: Textiles I
3.00 Credits
East Tennessee State University
Prerequisite(s): BIOL 1010/11 and BIOL 1020/21; or CHEM 1110/11 and CHEM 1120/21; or CHEM 1030 and PHYS 1030; and junior standing. Study of textiles from fiber to finished fabric, with emphasis on fiber characteristics, yarn structures, and fabrications, which determine choice, uses, and care of textile products. All topics studied will emphasize a consumer point of view. New developments in legislation and current issues in textiles will be explored.
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FACS 3221: Textiles II
3.00 Credits
East Tennessee State University
Prerequisite(s): FACS 3220 or departmental approval. Study of fabric classifications, finishes, and dyeing and printing processes. Emphasis will be placed on appropriate consumer choice, use and care of apparel and home furnishings, textile products, and will include discussion of textile and apparel economics, new developments in legislation, and current issues in textiles.
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FACS 3230: Fashion Fundamentals
3.00 Credits
East Tennessee State University
Prerequisite(s):FACS 2220. An overview of the fashion business. The influence of historic costume on modern dress, fashion terminology, design processes, techniques of analysis and prediction, and fundamentals of apparel manufacturing will be explored.
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FACS 3430: Community Nutrition
3.00 Credits
East Tennessee State University
Current trends in nutrition programs on the local, state, and national levels. Methods used to assess nutritional needs of populations. Influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior of groups within a community.
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FACS 3460: Experimental Food Science
4.00 Credits
East Tennessee State University
Prerequisite(s): FACS 1410 and CHEM 1000 or 1120/21. Experimental study of ingredient functions and factors affecting product quality. Evaluations based on physical, chemical, and organoleptic properties of foods Research design, methods, written, and oral presentation of individual experiments.
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FACS 3465: Human Nutrition and Metabolism
3.00 Credits
East Tennessee State University
Prerequisite(s): FACS 2420. A comprehensive study of digestion, absorption, excretion, and storage of nutrients in the adult human with emphasis on digestive and endocrine physiology.
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FACS 3470: Beverage Management in Foodservice Organizations
2.00 Credits
East Tennessee State University
Prerequisite(s): FACS 1410. An introduction to the control and management of beverage service in foodservice establishments. This course will review all types of beverages sold in the U.S. market and the specific industry and government guidelines for each. Inventory and cost control of beverages and beverage service will be examined.
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FACS 3480: Food Service Internship II
4.00 Credits
East Tennessee State University
Prerequisite(s): FACS 2480. Students are selected through a competitive process of assignments in approved businesses of public-sector organizations as interns under the supervision of the field study coordinator. One hour per week will be a seminar devoted to current issues and problems.
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FACS 3500: Junior Seminar
1.00 Credits
East Tennessee State University
Prerequisite(s): FACS 2500. Exploration of the value of lifelong learning and continuing professional involvement in family and consumer sciences through the development of a research paper exploring avenues for community involvement and volunteerism. Emphasis is placed on written research skills and evaluation of ethics in the workplace.
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