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FCSC 1315: Food Prep/Meal Management
0.00 - 3.00 Credits
Lamar University
Basic culinary techniques, proper food handling procedures, introduction to the basic equipment and tools of a food service environment. Food preparation principles applied to various food categories, emphasizing both nutritional quality and palatability. Offered: Fall, Spring
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FCSC 1315L: Food Prep/Meal Management
0.00 - 3.00 Credits
Lamar University
Basic culinary techniques, proper food handling procedures, introduction to the basic equipment and tools of a food service environment. Food preparation principles applied to various food categories, emphasizing both nutritional quality and palatability. Offered: Fall, Spring
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FCSC 1320: Textiles
3.00 Credits
Lamar University
Physical and chemical properties of textiles; Emphasis on production of fabrics and consumer selection of products. Offered: Fall
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FCSC 1322: Nutrition/Diet
3.00 Credits
Lamar University
Introduction to nutrition including functions, sources, characteristics, and recommended intake of nutrients; digestion; absorption, and metabolism; special needs during various phases of the life cycle; diet therapy and patient assessment, education and counseling. Offered: Fall, Spring, Summer
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FCSC 1370: Social Aspects of Clothing
3.00 Credits
Lamar University
An interdisciplinary approach to clothing emphasizing the cultural, psychological, sociological and economical aspects of wearing apparel.
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FCSC 1372: Intro to Hospitality Industry
3.00 Credits
Lamar University
Overview of the hospitality industry, historical perspectives, analysis of the industry as a profession, along with professional opportunities and future outlook. Includes insight into the critical role of understanding and working with cultural diversity. Offered: Fall
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FCSC 1373: Purchase Food Serv/Lodg Indust
0.00 - 3.00 Credits
Lamar University
Purchasing function and role of purchasing agent in a hospitality operation. Purchasing and distribution systems, cost controls, role of supplier, needs of the operation, and assessment of qualities of individual commodities. Offered: Other
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FCSC 1373 - Purchase Food Serv/Lodg Indust
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FCSC 1373L: Purchase Food Serv/Lodg Indust
0.00 - 3.00 Credits
Lamar University
Purchasing function and role of purchasing agent in a hospitality operation. Purchasing and distribution systems, cost controls, role of supplier, needs of the operation, and assessment of qualities of individual commodities. Offered: Other
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FCSC 1374: Lodging/Property Management
3.00 Credits
Lamar University
Survey of the lodging industry including history, growth, current issues, and the manager's role with emphasis on front office procedures and audit. Related facility management and services in the private club industry. Offered: Other
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FCSC 1375: Elements/Principles of Design
0.00 - 3.00 Credits
Lamar University
Elements and principles of design and an understanding of the natural and man-made environments as seen through a sequence of design projects. Varying concepts of dwelling introduce a multicultural perspective, issues of sustainability and environmental responsibility. Offered: Spring
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