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MUS 538: The Symphonic Tradition
3.00 Credits
University of North Carolina at Greensboro
Pr. 332, 333 or permission of instructor Advanced study of symphonic styles and techniques from Baroque era to present. (Even Spring)
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MUS 541: Principles of Vocal Pedagogy
3.00 Credits
University of North Carolina at Greensboro
Pr. senior or graduate standing as a voice major or principal or permission of instructor Teaching process as applied to singing. Includes historical development and an examination and comparison of concepts and approaches past and present. (Fall)
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MUS 541 - Principles of Vocal Pedagogy
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MUS 550: Electronic Music
3.00 Credits
University of North Carolina at Greensboro
Introductory course in electronic composition. Lecture and laboratory experience. (Fall & Spring) (Same as MUS 350)
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MUS 566: Orchestration
3.00 Credits
University of North Carolina at Greensboro
Advanced techniques in instrumental scoring for large ensembles such as orchestra, wind ensemble, and jazz ensemble. Historical and stylistic analysis of the art of orchestration. Additional practical exercises in scoring and arranging for small and large ensembles.
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MUS 589: Experimental Course:Orchestral Reduction-Vocal Repertoire
3.00 Credits
University of North Carolina at Greensboro
Study and performance of works within the vocal repertoire that have been transcribed from an orchestral, chamber orchestra, or instrumental ensemble version to a piano arrangement. (Offered fall '06 and spring '07)
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MUS 589 - Experimental Course:Orchestral Reduction-Vocal Repertoire
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NTR 103: Food Selection and Preparation
3.00 Credits
University of North Carolina at Greensboro
Basic scientific principles of food preparation with emphasis on standards of selection, purchasing, preparation, storage, and preservation. (Fall & Spring)
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NTR 203: Basic Food Preparation and Presentation
3.00 Credits
University of North Carolina at Greensboro
Pr. grades of C (2.0) or better in NTR 103 and MAT 115; Nutrition major Note: all types of foods will be prepared and taste tested for sensory evaluation throughout the course and student grades will be based on participation in this course requirement. Basic principles of food preparation and presentation developed through hands-on activities that stress following and adapting standard recipes, measuring ingredients, developing basic culinary techniques, and following standard food safety and sanitation principles. (Fall & Spring)
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NTR 213: Introductory Nutrition
3.00 Credits
University of North Carolina at Greensboro
GE Core: GNS CAR: GLS Basic principles of human nutrition with emphasis on the nutrients and factors which affect their utilization in the human body. (Fall & Spring)
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NTR 213 - Introductory Nutrition
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NTR 302: Nutrition Education and Application Processes
3.00 Credits
University of North Carolina at Greensboro
Pr. NTR 213, ENG 101, and ISM 110, or permission of instructor Study of communication of nutrition science through nutrition education, professional literature, and public media. Evaluation and use of professional and scientific literature in nutrition and food systems. (Fall & Spring)
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NTR 303: Food Sanitation and Safety
1.00 Credits
University of North Carolina at Greensboro
Students taking this course qualify to take the ServSafe certifying exam. Study of foodborne illness and contamination, prevention, and government regulations as they apply to the foodservice industry. (Fall & Spring)
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