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ESL 415: Integration of English Language Learning III
1.00 Credits
Sam Houston State University
The course emphasis is placed on the use of evaluation and continuous assessment to plan and modify instruction for English Language Learners (ELL). Candidates will explore state-mandated policies and legal issues related to ELL as well as assessments appropriate for English Language Learners. Concurrent enrollment in Student Teaching. Prerequisites: ESL 414. Credit: 1.
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ESL 478: Teaching English as a Second Language
3.00 Credits
Sam Houston State University
The course identifies current instructional methods and approaches to teaching English as a second language to nonnative speakers of English beginning at the early childhood level through adult. Principles and concepts of second language learning, linguistic contrasts between English and other languages, and the instructional processes are emphasized. Field experience in PK-12 schools required. Concurrent enrollment in BSL 333
Prerequisite: Junior Standing and BSL 236. Credit 3.
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FCS 130: Introductory Soft Textiles Construction
3.00 Credits
Sam Houston State University
Fundamental principles and techniques of clothing and textiles-based interior elements construction are studied. Pattern alteration and fitting techniques are included. Practical applications are provided through laboratory experiences. (2-2). Usually offered alternate semesters. Credit 3.
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FCS 131: Introduction to Hospitality Industry
3.00 Credits
Sam Houston State University
An overview of the hospitality industry, this course includes restaurants, hotels and resorts. Includes historical perspective, analysis of the industry in terms of professional opportunities and the future outlook for the industry. (3-0). Credit 3.
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FCS 141: Food Preparation and Selection
4.00 Credits
Sam Houston State University
Scientific principles in the preparation of selected basic food products are applied. Consideration is given to the composition and properties of food, methods of preparation and processing to retain nutrients, standards for desirable products, simple meal service, and food economics. Practical application is made through laboratory experiences. (3-2). Credit 4.
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FCS 141 - Food Preparation and Selection
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FCS 160: Basic Principles of Design
3.00 Credits
Sam Houston State University
Specific attention is given to fundamental art elements and principles of design as they function in the lives of individuals and their environments. Opportunities are provided for a variety of experiences with art media through lecture-demonstrations. Practical application in two-dimensional and three-dimensional projects is made through laboratory experiences. (2-2). Credit 3.
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FCS 167: Basic Nutrition
3.00 Credits
Sam Houston State University
Basic principles of nutrition in health and disease. The modern concept of an adequate diet based upon the nutritional needs of the individual is stressed. Two interrelating factors, the influence of nutrition on disease and the influence of disease on nutrition, are stressed. Emphasis is placed on food selection and quality of nutrients in normal diets. (3-0). Credit 3.
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FCS 241: Meal Management in Hospitality
4.00 Credits
Sam Houston State University
This course includes choice, purchase, preparation and service of meals in hospitality settings. Through laboratory experiences emphasis is given to table settings and appointments, various forms of meal service and special occasion functions. The importance of acceptable social procedures and aesthetic values related to the above activities are stressed. (3-2). Offered alternate semesters. Credit 4.
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FCS 261: Development and History of Furniture
3.00 Credits
Sam Houston State University
A study of history of interior furniture and furnishings from the Egyptian period to the present. Emphasis is given to the social, economic, and political conditions that influenced furniture design and use. (3-0). Credit 3.
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FCS 262: Nutrition
3.00 Credits
Sam Houston State University
Study is made of the fundamental concepts of nutrition. The various nutrients, their sources, metabolism, physiology and interrelationships are emphasized. Requirements at different stages of growth and development are studied. Experience is provided in making dietary studies and in adjusting meals for individuals and population groups. (3-0). Meets requirement for pre-nursing curriculum. Prerequisite: BIO 245
[BIOL 2401]. Credit 3.
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