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Course Criteria
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5.00 Credits
A supervised practice course providing practical learning experience in food systems management in health-care setting, community food programs, and university food service setting. Students observe, analyze, and practice. Students interact with personnel to gain an understanding of the purpose and structure of different supervised practice agencies. The theoretical basis for practice has been provided in courses throughout the sophomore and junior years. Supervised practice 20 hours (300 practice hours). Prerequisites: FCS 350, FCS 422, FCS 460, FCS 462. 5
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6.00 Credits
An intensive integrated study and application of advanced nutrition and diet therapy theories and principles. Formulation, implementation, and evaluation of nutritional care plans for individuals requiring modified diets for disease intervention. Structured to apply basic knowledge and skills attained in the didactic setting with practicum experience in a hospital setting with emphasis on skill development, including nutrition support, management of nutrition services, Continuous Quality Improvement activities, outcome-oriented research, and marketing nutrition services in the clinical and community settings. Students interact with personnel to gain an understanding of the purpose and structure of different supervised practice agencies. Supervised Practice 24 hours (360 practice hours). Prerequisites: FCS 350, FCS 422, FCS 462, FCS 460, FCS 465. 6
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2.00 Credits
Principles and techniques of effective visual presentation, advertising, and publicity in merchandising of apparel and related items; application of procedures used in planning, evaluating, and directing effective sales promotion activities; field trips. Lecture 2 hours, laboratory 2 hours. 3
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3.00 Credits
Fashion from social, economic, and merchandising viewpoints; fashion markets, organization, and structure of the fashion industry. Field trips. 3
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3.00 Credits
Supervised professional experience in the selected area. Prerequisite: Meet specified criteria. 3 or 6
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3.00 Credits
Current developments in Family and Consumer Sciences. 1-6
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3.00 Credits
History and development of ecological perspective of family and consumer sciences and current issues facing the profession. Prerequisites: FCS 150 and 151, senior standing. 1
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3.00 Credits
Present and pending laws of fundamental concerns in the management of individual/family resources. Identification of consumer rights and responsibilities and existing and needed provisions for consumer protection and education. 3
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3.00 Credits
Principles of financial management of a business. Emphasis on analysis of financial statements, financial forecasting, time value of money, capital budgeting, security valuation, and analysis of risk and return. Prerequisites: ACC 220, ECO 210, 211. 3
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3.00 Credits
Continuation of FIN 300. Emphasis on analysis of corporate securities, cost of capital, capital structure, mergers and acquisitions, bankruptcy and reorganization, dividend policy, and working capital management taught through case studies. Prerequisite: FIN 300. 3
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