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Course Criteria
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1.00 Credits
A First Year Experience course designed to help student adapt to college life and become integrated into Utah Tech University. Students will refine academic skills, create and foster social networks, learn about university resources, and explore different fields of study, degree options, and career opportunities. Sections offered by academic departments will include information pertinent to that discipline, while open major sections will include information about choosing a major or area of study. Multiple listed with all other sections of First Year Experience (all 1001 courses, ENGR 1000). Students may only take one FYE course for credit. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Apply strategies for success in the college setting including managing time, managing finances, taking advantage of course syllabi, reading textbooks, taking meaningful notes, talking to professors, writing papers and taking exams. 2. Access the programs and facilities which Utah Tech University offers including the Library, Financial Aid Office, Tutoring Center, Writing Center, Advisement Center, Employment Office, Career Center, Disability Resource Center and others. 3. Understand what degrees are offered and some of the career paths one can take in Education, this includes knowing what General Education is, and how to fulfill the GE requirements; and learn how to construct a graduation plan with goals for the future. 4. Interact in positive and constructive ways by participating in group discussions, peer interactions, professional networking, participate in a study group, and gain an appreciation for non-academic activities on campus. 5. Assess individual learning style, engage in critical thinking, and get involved in service learning; and learn how to deal with stress and stay healthy and safe at college. FA
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1.00 Credits
Overview of nutrition careers, including education pathways and requirements for Registered Dietitian Nutritionist programs. **COURSE LEARNING OUTCOMES (CLOs)** At the successful conclusion of this course students will: 1. Identify the breadth of nutrition career opportunities, including that of Registered Dietitian Nutritionist. 2. Describe the educational pathway and experiences necessary for application into a dietetics program. 3. Interact and collaborate with faculty, peer students, and guest speakers in a professional setting. 4. Develop a personal nutrition education and career plan. SP
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3.00 Credits
A study of physical, psychological, social-psychological, and social dimensions of aging and the application of principles and strategies to facilitate adaptation to aging. Emphasis is placed on methods of gathering knowledge, the current knowledge base, and strategies for adaptation in the later stages of the life cycle. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Identify and describe the physical, psychological, and social aspects of adult development and aging and apply appropriate theories to each domain. 2. Identify and describe cultural, ethnic, and gender differences among aging populations. 3. Observe and analyze a community agency, site, or program that focuses on meeting the needs of aging adults. 4. Research and interpret a current central issue or problem related to adult development and/or adult aging. 5. Practice and utilize essential skills, abilities, and attitudes when working with aging adults.
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3.00 Credits
Fulfills General Education Life Science requirement. Open to all students who have an interest in human nutrition and how it relates to individual dietary requirements. May be of particular interest to students with an emphasis in Health Sciences, Education, or related fields. Various periods during the life cycle-infancy, childhood, adolescence, pregnancy, and the later years--and their specific nutrient needs will be analyzed as well as the basic nutrients and how they are absorbed and used by the body. Other areas of focus will include nutrition for athletes, eating disorders, weight control, and food safety. Includes lecture, multi-media, applied nutrition group activities, guest lecturers, and computer analysis of personal diet. Students will record and analyze their own diet. Inclusive Access Course Material (electronic book) fees may apply, see Fees tab under each course section for details. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Analyze a diet and energy expenditure utilizing computer software. Interpret the results for dietary adequacy, health and risk for nutritionally-related chronic diseases, as well as make recommendations for improving nutritional health. 2. Explain and apply scientific knowledge of nutrition, genetics, chemistry, metabolism, exercise and lifestyle while utilizing several standards/guidelines, guidance systems to plan, evaluate, and manage diets to support life-long health. 3. Describe how the human body digests food, metabolizes and utilizes the nutrients and Calories/energy in health or disease; and identify risks factors for developing chronic disease including the interpretation of biochemical, clinical and anthropometrical laboratory measures. 4. Explain basic nutritional scientific terminology; describe the essential nutrients and their role in normal metabolism; and identify good dietary sources of nutrients. 5. Identify scientific methods used; discern the reliability of nutrition information based on scientific evidence, source and professional credentials; in addition to describing the federal agencies and their responsibilities to insure public food safety, sustainable food production; and personal food handling skills to avoid food borne illness from a variety of microorganisms. 6. Evaluate food package label information - analytically and critically knowing the basis of the specific standards used for providing nutrition information; and explain the responsibility of the FDA to insure the safety of processed foods in order to make healthy food choices. FA, SP
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2.00 Credits
Open to all students with an interest in learning appropriate fitness and nutrition practices over the lifespan. Of special interest to athletes, and students studying nutrition or physical fitness. Basic nutrition and fitness concepts will be taught. Weight control, nutrition for the athlete, low fat and healthy cooking, and stress management will be emphasized. Includes lecture, Fitness Center activities, group work, dietary analysis, and food labs. Students will develop an individualized fitness and nutrition plan. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Demonstrate the knowledge and skills needed to create a personalized fitness program. 2. Demonstrate an understanding of the importance of fitness throughout the lifespan. 3. Identify essential nutrients, their functions and how they relate to the anatomy, physiology, and chemistry of the human body. 4. Demonstrate an understanding of safe exercise. 5. Demonstrate an understanding of proper posture and body alignment. 6. Demonstrate knowledge of being a wise consumer relative to health and nutrition. FA, SP
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3.00 Credits
Open to all students with an interest in food preparation techniques and healthful nutrition practices for the lifespan, and recommended for students with an emphasis in Foods, Nutrition, or Family Consumer Science. Covers the principles and practices of food preparation, healthful food choices, consumer and health information and the management of meals, food, time, and economic resources. Includes preparation of food, lectures, group projects, and field trips. Successful completers should be able to use and apply a variety of food preparation and meal management techniques and nutrition concepts. Combined lecture / lab. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Demonstrate food preparation skills weekly in labs and outlined assignments. 2. Demonstrate proficiency on exams about different methods of food preparation. 3. Complete assignments in making food choices based on skill, cost and nutrition. 4. Apply acquired skills in a cooking demonstration. 5. Plan, prepare and participate in a formal dinner. Course fee required. FA, SP
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3.00 Credits
For students wishing to personally prepare for or enhance their marriage. Marital philosophies, theories and research will be studied with an applied focus. Course covers communication and conflict resolution skills, character development, and attitudes of successful marriages. Through engagement in practical personal development, students will also be introduced to career options in marital counseling and education. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Use family theories to examine and explain marital formation and healthy marital functioning. 2. Use (pre)marital assessment tools (inventories); compare and contrast the leading inventories in the field. 3. Assess premarital factors that lead to marital health. 4. Demonstrate effective marital communication skills. Be able to identify negative marital communication patterns. 5. Identify and create development plans for enhancing personal and relational attributes (Marital Virtues: e.g., commitment, trust) that make marital health more likely. 6. Recognize areas of stress in marital relationships, and identify resources to help deal with stress. 7. Identify areas of marital conflict and demonstrate conflict resolution skills. 8. Discuss issues of human sexuality within marital relationships. 9. Understand marital issues surrounding the transition to parenthood. 10. Recognize signs of marital violence and give processes for healthy prevention and response. 11. Understand basic family finances and how to use family resource to enhance the marriage. 12. Use a Genogram to identify marital patterns in families. 13. Understand and create couple rituals of connection. SP
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3.00 Credits
This course is for students interested in learning fundamentals in the culinary arts. Intermediate skills will be taught as well as learning the production of international foods. This class is a combination of lecture, demonstration and preparing foods. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Explain the value of various cooking skills and techniques. 2. Practice skills and techniques in preparing different foods. 3. Apply knowledge of culinary skills in their own personal needs. 4. Analyze the effects of ingredients in producing a product. 5. Apply skill and knowledge to further a culinary career or education. Course fee required. FA, SP
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3.00 Credits
For students interested in learning to use the sewing machine, serger, pressing tools, and other equipment, as well as skills and knowledge for cutting, sewing, and working with fabrics. Techniques of pattern selection, minor fitting and design, adjustments, and fabric identification and selection will be presented. Combined lecture / lab. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Demonstrate confidence and skill in effectively operating a sewing machine, serger and other related equipment (pressing, cutting, etc.). 2. Respond to and define correct terminology. Read and follow both written and oral instruction. 3. Explain and apply information provided on the pattern envelope and make pattern shape relationships to garment style and fit. 4. Work independently according to skill level where more advanced students are expected to use more complex patterns and/or challenging fabrics and techniques while enjoying sewing and satisfaction with projects. 5. Recognize good and poor quality workmanship while demonstrating the ability to perform specific construction techniques (seams, seam finishes, curves, corners, ease, fullness, fasteners, buttons, buttonholes, zippers, pockets, plackets, pleats, darts etc.) as well as additional techniques particularly for 2240, pattern alteration and design, tailoring concepts, bound buttonholes, linings, under-linings, and various couture techniques. 6. Use text and resource publications to assist in learning, develop alternative methods, develop more complex skills and to gain challenging new ideas. 7. Demonstrate commitment to organization of work, quality of work and attendance. Course fee required. FA
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3.00 Credits
For all students who have an interest in well-planned, aesthetic interior human environments that contribute to positive human behavior, well-being, and aesthetic satisfaction. Includes a survey of basic design principles and elements as they apply to planning, designing and furnishing human environments. Color principles and selection skills for window treatments, wall and floor coverings, furniture and accessories will be taught by lecture, by guest professionals, and through student completion of design projects. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Have practical knowledge about planning and constructing a home. 2. Have a basic knowledge of the interior design process and profession. 3. Have knowledge of the interior design principles and elements. 4. Apply principles and elements in designing a space. 5. Have knowledge of various materials used in designing environments. 6. Have basic skills in putting together an environment. FA, SP
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