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Course Criteria
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3.00 Credits
Promotion principles are applied to the merchandising of fashion goods through special events, displays of merchandise, and advertising and personal selling. (3-0). Usually offered alternate years. Prerequisite: FCS 160 [FACS 1360]. Credit 3.
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3.00 Credits
A study is made of design development of interiors through analysis of space and structure. Focus is on comprehensive design solutions implemented through multiphase projects including space planning, contract documents, specifications, finish selections, sustainability, and various presentation techniques. (1-4). Usually offered fall semesters. Prerequisites: FCS 338, FCS 360, FCS 377 [FACS 3338, FACS 3360, FACS 3377], IT 263. Credit 3.
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3.00 Credits
The capstone course for Interior design majors, this course includes a semester-long project or a series of comprehensive projects preparing students for internship and professional office settings. Students are encouraged to demonstrate knowledge gained to-date to solve various design situations. Graphics presentations include hand and digital drawings and media. (1-4). Usually offered spring semesters. Prerequisite: FCS 430 [FACS 4330]. Credit 3.
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3.00 Credits
This course includes directed observation and participation in a child development center or public school setting to provide students with experience in the practical aspects of child development. Emphasis is placed upon helping children build feelings of security and adequacy and maintaining limits of behavior. Lectures are concerned with types of child-based care, rearing and guidance; growth and development; clothing; and nutrition for prenatal through adolescent years. (3-0). Offered alternate years. Prerequisite: Junior standing or permission of instructor. Credit 3.
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4.00 Credits
Course is designed to study the interwoven nature of foods patterns, religion, and culture. Ways in which ethnicity and religion may affect health and nutritional status, and the methods for understanding food and food habits within the context of culture will be discussed. Prerequisite: 45 hrs. (3-2). Credit 4.
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3.00 Credits
Study is made of diet therapy as it is concerned with its use as an agent in affecting recovery from illness. Course includes the latest developments in dietary manipulations during disease states including enteral and parenteral nutrition. Nutritional adequacy of therapeutic diets is stressed, with emphasis placed on sociological, economic, emotional and psychological factors in feeding the sick. Students enrolled are required to spend 4-5 hours per week in the dietary department of a local hospital to gain hands-on knowledge of clinical dietetics. (3-0). Usually offered alternate semesters . Prerequisites: FCS 370, 478 [FACS 3370, 4378], Senior standing. Credit 3.
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3.00 Credits
This course is a continuation of the prerequisite course, FCS 460 [FACS 4360] (Clinical Dietetics I). In this course the student will examine the applications of medical nutrition therapy in the prevention and management of various medical conditions and chronic and acute disease states through lecture, discussion and clinical case studies. Students may be required to spend additional time (4-5hrs/wk) observing dietitians at a local hospital in order to enhance learning and refine clinical practice skills. (3-0). Usually offered alternate semesters. Prerequisite: FCS 460 [4360]. Credit 3.
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3.00 Credits
A study is made of different types of presentations used to communicate a technique, an idea, or a product. Principles and techniques of communication and media with emphasis on classroom, extension and commercial presentation are covered. Classroom experience includes actual preparation and presentation of lecture materials for direct and video audiences. Also included is development is resumes and portfolios. (3-0). Prerequisite: Junior standing. Credit 3.
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3.00 Credits
Techniques of merchandise control including retail mathematics involved in markup, markdown, stock control, open-to-buy, inventory control, pricing and financial statements are studied. Consideration is given to managerial decisions based on the mathematical information encountered in retailing. Recommended prior to FCS 469 [FACS 4369] Internship. (3-0). Usually offered alternate semesters. Prerequisites: FCS 371, ACC 231 [FACS 3371, ACCT 2301] or consent of instructor, Junior standing. Credit 3.
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3.00 Credits
A study of professional competencies required to teach family and consumer sciences including development of curriculum. Analysis and evaluation of teaching methods, procedures, strategies, and resource materials used in Family and Consumer Sciences. Laboratory situation includes preparing, presenting and video taping micro teaching experiences. (3-0). Also offered through the FCS Alliance. Prerequisites: Admission to Teacher Education program, FCS 433 [FACS 4333], SED 383, and forty hours family and consumer sciences. Credit 3.
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