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Course Criteria
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3.00 Credits
Study of operational issues of lodging facilities including housekeeping, reservations, and front desk. Focus on revenue management, forecasting, and property management systems. On-site observations with practical applications. Prerequisites & Notes PRQ: FCNS 202 with a grade of C or better. Credits: 3
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2.00 - 3.00 Credits
Essentials of normal nutrition with application to exercise and individualized sports nutrition plans. Prerequisites & Notes PRQ: BIOS 311 or BIOS 357 and one course in chemistry. If taken for 2 semester hours, CRQ: KNPE 306. Credits: 2-3
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3.00 Credits
Study of various nutrients; their chemistry, properties, classification, digestion, absorption, transport, metabolism, functions, dietary allowances, food sources, and deficiency symptoms. Introduction of the exchange system for dietary planning. Prerequisites & Notes PRQ: CHEM 230 or CHEM 330, and BIOS 104. Offered fall semester only. Credits: 3
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3.00 Credits
Application of the principles of nutrition in managing the nutritional needs of individuals throughout the life cycle. Evaluation of current nutritional practices and nutritional status. Prerequisites & Notes PRQ: FCNS 309 with a grade of C or better. Offered spring semester only. Credits: 3
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3.00 Credits
Principles and practices of service excellence within the hospitality industry. Emphasis on food and beverage service, including dining etiquette. Introduction to wine production, selection, and service. Certification in Training Intervention Procedures for Servers (TIPS) will be completed. Prerequisites & Notes PRQ: NDHA major or minor and at least junior standing. Credits: 3
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4.00 Credits
Application of principles of food preparation to quantity food production and service, including operation and care of equipment, procurement of goods, scheduling of employees, costing of menus, and management responsibilities for a day of service in a student-operated dining facility. Prerequisites & Notes PRQ: FCNS 200A with a grade of C or better and FCNS 200B with a grade of C or better, current State of Illinois Sanitation Certificate, certifications in first aid and cardiac pulmonary resuscitation (CPR) and verification of 100 hours work experience in food production. Credits: 4
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3.00 Credits
Exploration of the use of data processing systems in food production and services. Prerequisites & Notes PRQ: Admission to the major in nutrition, dietetics, and hospitality administration. Credits: 3
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3.00 Credits
Based on a knowledge of normal developmental sequence of young children, the course is designed to help the student identify, analyze, synthesize, and evaluate the purposes and techniques of working with young children. Behavior and guidance principles are studied through observation in the child development laboratory and through other media. Cannot be taken concurrently with FCNS 331. Prerequisites & Notes PRQ: FCNS 230 or EPS 304 or PSYC 324 with a grade of C or better. Credits: 3
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3.00 Credits
Principles underlying the development of planned inclusive programs for young children (conception through 2 years) and their parents. Emphasis on the selection, presentation, and use of materials and experiences consistent with current theory and research in human development. Prerequisites & Notes PRQ: FCNS 230 or EPS 304 or PSYC 324 with a grade of C or better. Credits: 3
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1.00 Credits
Participation and observation in infant-toddler settings for a minimum of 30 clock hours. S/U grading. Prerequisites & Notes PRQ: At least junior standing and completion of FCNS 230 or EPS 304 or PSYC 324 with a grade of C or better. Credits: 1
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