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Course Criteria
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3.00 Credits
A study of the variety of styles of interpersonal relationships emphasizing self-knowledge and understanding of individuals within relationships as a basic step in relating to others in dating, courtship, engagement, marriage and daily living. Includes exploration of types of relationships, communication patterns and alternative family forms. (F, S)
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3.00 Credits
A developmental approach to the study of children from birth to 12 years of age, integrating physical, social, emotional, cognitive and creative aspects of the child's total development. Observation and participation with children at the child development center and cooperating schools will be an integral part of the course. (F, S)
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3.00 Credits
A study of child care models and early childhood programs. Provides an in-depth analysis of program development, program philosophy, operational policies, budgetary process, staffing, record keeping, equipment selection, facility and program administration. Prerequisite: FCS 15-312 or by permission. (F, S)
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3.00 Credits
This course will introduce you to social welfare programs designed to assist older adults such as Social Security, Medicare, and Medicaid. You will also have the opportunity to learn about social networks and families in later life. Prerequisite: 15-216. (S)
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3.00 Credits
The role of the consumer in the marketplace, forces influencing consumer demand, and the broad social and economic implications of consumer behavior. (F, S)
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2.00 Credits
Basic principles of nutrition with focus on nutritional needs of children and on methods of teaching children about foods and health. Designed for preschool and elementary education students; includes practical experience in coordinating nutritional classroom activities for children. (F, S)
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2.00 Credits
A lecture course in basic quantity food preparation with emphasis on principles of preparation, identi- fication of quality products, standardized recipes, safety and sanitation, care and supervision of food service equipment, organization of work place, work simplification and preparation of food. Prerequisite: FCS 15-232. (F, alt. years)
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2.00 Credits
Provides laboratory experience in quantity food preparation. Four hours lab per week. (F, alt. years)
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4.00 Credits
Fundamentals of nutrition care delivery in community programs. This course explores nutrition programs that serve various segments of the population and the relationship of these programs to nutrition policy at the local, national and international levels. The specific needs of population groups (infants, children, women and the elderly) are considered and questions of food security are investigated. Students plan and execute a social marketing project and experiences in community nutrition programs will be required. Three hours lecture and two hours lab per week. Prerequisite: FCS 15-234. (F, alt. years)
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1.00 - 3.00 Credits
Supervised experience in various types of commercial food services such as short order, carry-out service, tray service in rest homes and hospitals, cafeterias, restaurants, and catering services. A job analysis will be an integral part of the work experience. Prerequisites: FCS 15-230 and 232. (F, S, SS)
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