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Course Criteria
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3.00 Credits
Current issues in the field of nutrition. Previous topics have included concepts and controversy: eating disorders, cultural aspects of food: nutrient interactions, effects of processing on food. (Offered as needed.) 3 credits.
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3.00 Credits
Prerequisites, MATH 110, PHYS 107, FSN 120. Students study engineering concepts and unit operations as applied to food processing. Includes discussion of conveying and washing of foods, fluid flow, evaporation, drying, extraction, mixing, freezing, distillation, and filtration. Two hours of lecture and three hours of lab per week. (Offered alternate years.) 3 credits.
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3.00 Credits
Prerequisite, FSN 200. This course is designed to increase the students' knowledge of the pathophysiology of various disease states. Principles of dietary management as a preventative and therapeutic tool in health care will be emphasized during various physiologic changes such as disease, metabolic alterations and stress. Students will learn how to modify the normal diet for the prevention and treatment of diseases. (Offered alternate years.) 3 credits.
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3.00 Credits
Appropriate work experience without pay. Ten hours per week for three credits. P/NP. (Offered every semester.) 1-3 credits.
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3.00 Credits
Prerequisite, senior standing, or consent of instructor. Students incorporate the principles taught in the food science and nutrition core courses and apply them to the theoretical and practical considerations of commercial food product development. Teams of students complete real food product development projects solicited from the food industry. (Offered fall semester, alternate years.) 3 credits.
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3.00 Credits
Prerequisite, consent of instructor. Selected undergraduate research projects involving either literature studies or laboratory research which develops new information, correlations, concepts or data. Topics or projects are chosen after discussions between student and instructor who agree upon objective and scope. (Offered every semester.) 1-3 credits.
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3.00 Credits
Students are trained in gathering information and translating that information into news stories for broadcast. Students deal with style and format of writing. The course also covers the essentials of news videography and editing. Fee: $300. (Offered fall semester.) 3 credits.
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3.00 Credits
In a format of weekly lectures before all new Dodge College students, this course aims to establish storytelling in its various forms as the lingua franca of all disciplines at dodge college. It will enhance the awareness of storytelling, as well as expand the student's knowledge of the humanities through the study of music, commercials, dance, poetry, theater, art, literature, etc. (Offered fall semester.) 3 credits.
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3.00 Credits
Course Description: An introduction to the skills used in television production. Using a lecture/lab format, this course provides a comprehensive overview of the medium and provides the student with hands-on experience in television studio techniques as well as basic field production and editing. Fee: $300. (Offered every semester.) 3 credits. Course Goals, Objectives and Learning Outcomes: Course will provide students with a solid foundation of skills and knowledge necessary for all studio-based television productions including narrative, documentary, and news programs.
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3.00 Credits
Prerequisite, FTV 130. Students study the basic principles and aesthetics of editing film, video, and digital media, with practical experience through the completion of short editing projects. Fee: $300. (Offered every semester.) 3 credits.
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