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Course Criteria
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3.00 Credits
(Prerequisites: CTV-1114) This course focuses on creating original dress design starting with the most basic and progressing towards the most complex. Emphasis is placed on the recognition of the history of fashion, basic silhouettes, lines, styles and detail in garment construction. (1 hr lecture, 4 hr lab)
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3.00 Credits
Use and care of equipment in production, instructions in the use and care of all equipment basic to garment construction, safety practices, and proper storage. Emphasis is on the use of industrial sewing and computerized equipment. (2 hr lecture, 2 hr lab)
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3.00 Credits
This study considers the relationship of raw materials, construction and finish to quality and cost, identification of fibers, yarns and fabrics; selection of appropriate fabrics for various uses considering wearing quality and care required. (2 hr lecture, 2 hr lab)
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3.00 Credits
A study of fabric decoration, textile, and accessory design. This course is an introduction to block printing and the techniques of batik dye, tie-dye and stenciling. Emphasis is placed on garment finishes and accessory design. (2 hr lecture, 2 hr lab)
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3.00 Credits
Basic concepts of modeling through exercise, grooming, poise, walking, make up, and photography. (2 hr lecture, 2 hr lab)
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3.00 - 4.00 Credits
A study of the principles and elements of design related to the selection and arrangement of furniture, use of fabrics, accessories, wall and window treatment and other facets of interior designs. Drapery making and construction of home furnishing goods are included. (1 hr lecture, 6 hr lab)
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3.00 Credits
A work-experience program designed to allow the student to apply classroom learning to on-the-job situations. (9 hours supervised work experience)
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3.00 Credits
(Prerequisite: Consent of the instructor) A course designed to provide the student with practical skills and knowledge gained in other vocational- technical courses. The instructor works closely with the student to ensure that the selection of a project will enhance the student's learning experience. (1 hr lecture, 4 hr lab)
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3.00 - 6.00 Credits
(Prerequisite: CTV 1114, 1134, 1213) Acourse which is a cooperative program between industry and education and is designed to integrate the student's technical studies with industrial experience. (2 hr lecture, 8 hr lab)
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3.00 - 4.00 Credits
(Corequisite: HRT 1214) Fundamentals of food preparation and cookery, emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces and farinaceous items. (2 hr lecture, 4 hr lab)
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