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MU 273: Choral Music Practicum
1.00 Credits
University of Vermont
Supervised field experience in choral music. Pre/co-requisites: MU 85, acceptance into licensure program in Music Ed, Concurrent enrollment in MU 272. Credits: 1
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MU 274: Instrumental Music Methods
2.00 Credits
University of Vermont
Standards-based curriculum development, lesson planning, repertoire selection, rehearsal techniques, and assessment strategies for teaching instrumental music at the elementary and secondary school levels. Pre/co-requisites: MU 85, acceptance into licensure program in Music Ed, Concurrent enrollment in MU 275. Credits: 2
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MU 275: Instrumental Music Practicum
1.00 Credits
University of Vermont
Supervised field experience in instrumental music. Pre/co-requisites: MU 85, acceptance into licensure program in Music Ed, Concurrent enrollment in MU 274. Credits: 1
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MU 281: Advanced Conducting
3.00 Credits
University of Vermont
Focus on advanced conducting techniques and score preparation. Exploration of instrumental and vocal conducting techniques. Prerequisite: 181. Credits: 3
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MU 290: Teaching Internship
12.00 Credits
University of Vermont
Supervised field work designed to give students experience in specialized areas for their professional development. Prerequisite: Senior standing. Credits: 12
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MU 290 - Teaching Internship
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MU 295: Special Topics
1.00 - 6.00 Credits
University of Vermont
Credits: 1 - 6
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MU 296: Special Topics
3.00 Credits
University of Vermont
Credits: 3
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NFS 043: Fundamentals of Nutrition
3.00 Credits
University of Vermont
Comprehensive study of specific nutrients in terms of their availability, function, and utilization in mammalian species. Prerequisites: High school chemistry and biology. Fall / Spring. Credits: 3
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NFS 044: Survey of the Field
1.00 Credits
University of Vermont
Nutrition and Food Sciences (1-0) Introduction to the professional field and career opportunities in dietetics, nutrition and food science. Required of all first-year and transfer students. Fall. Credits: 1
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NFS 050: Cheese and Culture
3.00 Credits
University of Vermont
The history of cheesemaking is used as a lens through which to view current conflicts in European and American attitudes towards foods. Credits: 3
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NFS 050 - Cheese and Culture
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