|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
This course will focus on applying the design process to residential spaces. It will include development of schematic and technical drawings, material selection, perspective representations of space, and specifications. (1-4). Prerequisite: FCS 337 [FACS 3337]. Credit 3.
-
3.00 Credits
This course explores communities and their composition and influences on nutrition habits and nutrition status. Community, state, and national food and nutrition programs and services will be discussed with emphasis on program goals, target audiences and policy formulation. The course also explores program development via assessing needs, developing objectives, implementing interventions and evaluating programs. (3-0). Prerequisite: FCS 167 or 262 [FACS 1367 or 2362]. Credit 3.
-
4.00 Credits
Course provides experience in menu planning, food preparation service, and use of institutional equipment in quantity food service. Principles and methods of buying, preparing, and serving food for various types of quantity food facilities are considered. Factors affecting food quality, food costs, and quantity food production as related to the time factor are emphasized. Planned to meet the needs of dietitians, food service administrators, lunchroom supervisors, family and consumer sciences teachers and others in related areas. Field and practical application is provided. Laboratory experiences arranged. (2-4). Usually offered alternate semesters. Prerequisite: FCS 141 or 241 [FACS 1441 or 2441]. Credit 4.
-
3.00 Credits
This course includes fundamentals of business procedures used in interior design residential and commercial establishments. Practical application is implemented through design project management. (3-0). Usually offered alternate semesters. Prerequisite: FCS 264, FCS 288 [FACS 2364, FACS 2388]. Credit 3.
-
3.00 Credits
This course provides fundamentals of physical and chemical structures and properties of food materials and foods during harvesting, preparation, processing, preservation and storage. (1-4). Usually offered alternate semesters. Prerequisites: BIOL 4 hrs. CHEM 4 hrs., FCS 141, FCS 167 or 262 [FACS 1441, FACS 1367 or 2362]. Credit 3.
-
3.00 Credits
This course focuses on analysis of the changing and supportive role of the members in the contemporary stages of the family life cycle. Study is made of family heritage and family interaction patterns with an emphasis on individual development. (3-0). Prerequisite: Junior standing. Credit 3.
-
3.00 Credits
This advanced course establishes knowledge and understanding of nutritional concepts in the biochemical context. Biochemical, physical and metabolic functions of the nutrients; pathways of each nutrient in the diet from ingestion through digestion, assimilation and metabolism; digestive and metabolic interactions between drugs and nutrients are discussed. This course cannot be used for credit toward biology or chemistry majors. (3-0). Prerequisites: CHM 139/119, FCS 262 [CHEM 2423, FACS 2362], Jr. standing. Credit 3.
-
3.00 Credits
This course addresses fundamental principles for successful merchandising of fashion goods, including sales, buying, and marketing procedures. Analysis of consumer and customer demands also are explored. Taken prior to FCS 469 [ FACS 4369] Internship. (3-0). Prerequisite: Junior standing. Usually offered alternate years. Credit 3.
-
3.00 Credits
This course involves exploration of textiles from a scientific perspective is emphasized, explaining the interactions among textile fibers, finishes, dyes and laundry products that impact maintenance of textile products and performance criteria. Students are exposed to hands-on experiences with various fibers, finishes, and dyeing processes. (3-0). Usually offered alternate semesters. Prerequisites: FCS 269 [FACS 2369], Sophomore standing. Credit 3.
-
3.00 Credits
A study of laws, codes, standards and regulations that are in effect to protect human health and safety is the focus of this course. Included are the fire and life safety codes, barrier-free design, and ergonomics. (3-0). Usually offered alternate semesters. Credit 3.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|