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Course Criteria
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3.00 Credits
This course covers principles of food preparation applied to large quantity production, menu planning, food selection, storage, and equipment. Prerequisites/Restrictions: NDFS 3070 Admission to the Dietetics: Didactic Emphasis - BS program Both of the above, or instructor permission
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3.00 Credits
Principles of organization, management theory, financial controls, human and labor relations, employee training, layout, and sanitation. Prerequisite: NDFS 4710
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2.00 Credits
Application of dietetics in research and professional development. Prerequisite: Must be enrolled in final year in Coordinated Program in Dietetics (CPD) or Didactic Program in Dietetics (DPD).
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1.00 - 2.00 Credits
Application of dietetics in research and professional development. Prerequisite: Must be enrolled din final year in Coordinated Program in Dietetics (CPD) or Didactic Program in Dietetics (DPD).
Corequisite:
NDFS 4750
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3.00 Credits
Students learn about clinical nutrition requirements in pregnancy, lactation, and pediatrics. Topics include interventions for high-risk populations. Prerequisite(s)/Restriction(s): NDFS 3040 Admission to the Dietetics: Didactic Emphasis - BS program
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1.00 Credits
Supervised practice of clinical nutrition requirements in pregnancy, lactation, and pediatrics. Includes interventions for high risk populations. Concurrent enrollment in NDFS 4780.
Corequisite:
NDFS 4780
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1.00 - 4.00 Credits
Individual problems and research problems in Nutrition and Food Sciences. Repeatable for credit.
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3.00 Credits
This course examines domestic and global hunger issues and solutions. The course focuses on advancing knowledge and skills in advocacy, leadership, and critical thinking, all of which are essential for professionals working towards eradicating hunger. Crosslisted as: NDFS 6010 Prerequisite: Limited to undergraduate students who have declared the Hunger and Food Security Studies Minor.
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4.00 Credits
Emphasizes understanding the conversion of muscle to meat, fabrication of carcasses into primal and retail cuts, and principles underlying manufacture of processed meats. Cross-listed as: NDFS 6020.
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3.00 Credits
This course covers biochemistry, microbiology, and technology of milk processing. It includes heat processing, fat separation, homogenization, concentration, drying, fermentation, freezing, and manufacture of dairy foods, such as pasteurized milk, UHT milks, ice cream, cheeses, and yogurt. Prerequisite/Restriction: NDFS 5110/NDFS 6110, NDFS 5560/NDFS 6560.
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