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Course Criteria
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3.00 Credits
Prerequisite, FREN 201, or consent of instructor. Designed to meet specific needs of superior students, providing them with in-depth study of a specific area. Course content is chosen in conference between the instructor and student. May be repeated for credit. (Offered as needed.) 0.5-6 credits.
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9.00 Credits
This cours pratique stresses structural exercises in grammar, correct use of types of language commercial, administrative, journalistic, familiar, colloquial, formal. French civilization is studied via social, political, economic, and cultural themes. 9 credits.
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3.00 Credits
Prerequisite, consent of instructor. Designed to meet specific needs of superior students, providing them in-depth study in a specific area. Course content is chosen in conference between the instructor and student. May be repeated for credit. (Offered as needed.) 1-3 credits.
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1.00 Credits
One hour a week in the language laboratory. Emphasis is on intonation, articulation and sentence rhythm with phonetic correction on tapes. It must be taken in conjunction with a language course and does not carry any extra credit. (Offered every semester.) 0 credit.
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3.00 Credits
An overview of the interactions among basic disciplines of science and technology which are integrated into the development of more wholesome, stable, and nutritious food products. General principles are stressed using examples which demonstrate the progression of raw agricultural commodities through the integrated technologies which result in commercial food products. (Offered every semester.) 3 credits.
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3.00 Credits
Introduce students to basic concepts in nutrition such as nutrients, nutrient sources, and metabolism. Human nutritional requirements during various stages of life as well as their connection to various diseases will be explored. Discussions will center on facts and fictions about diets, "health foods," and food labeling. (Offered every semester.) 3 credits.
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3.00 Credits
Contemporary nutritional issues affecting the world. Social, cultural, political, economic, and scientific aspects of world food problems are examined. Nutritional deficiencies affecting various world regions and the role of international agencies are covered. Students learn about food production and food supplementation programs, and examine possible solutions and the future. Lecture. (Offered every year.) 3 credits.
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3.00 Credits
Prerequisite, consent of instructor. A study tour of Southern California food processors and allied industries to develop a more thorough understanding of how basic food technology principles are applied to the manufacture of commercial food products. Lecture, laboratory. (Offered interterm and summer.) 3 credits.
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3.00 Credits
Prerequisites, FSN 120, MATH 203. Students learn the principles and methodology involved in the sensory testing of food products. Lecture. (Offered spring semester, alternate years.) 3 credits.
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3.00 Credits
Prerequisite, FSN 120. Students evaluate food supplements, preservatives, and other additives designed to improve the acceptability, stability, and nutritional properties of processed food products. Practical aspects of improving existing products and formulating new food products are emphasized. Lecture. (Offered spring semester.) 3 credits.
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