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Course Criteria
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3.00 Credits
An in-depth studyof current code regulations as applied to interior design, including the Internatioal Building Code (IBC), the American Disabilities Act (ADA), as well as the essential concepts of universal design and sustainability (LEEDS). Legal documents, contracts, liability and other aspects of professional practice including the IDEP internship and the NCDIQ license will also be presented. Corequisite: FCSC 3351 Offered: Spring
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0.00 - 3.00 Credits
Explores requirements of residential design while discussing rituals of domestic space. Emphasis on human factors, including needs of individual vs. family while also considering regional, cultural and technological influences on dwelling. An introduction to the design process and project development, visualization skills (sketching, model-making and computer imaging) and presentation techniques. Projects stress understanding of core mechanical spaces: kitchen and bathroom, development of spatial manipulation, use of materials and furnishings and concepts of universal and sustainable design. Prerequisites: FCSC 1375, 1376, 2387, 2389 Offered: Fall
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0.00 - 3.00 Credits
Explores requirements of residential design while discussing rituals of domestic space. Emphasis on human factors, including needs of individual vs. family while also considering regional, cultural and technological influences on dwelling. An introduction to the design process and project development, visualization skills (sketching, model-making and computer imaging) and presentation techniques. Projects stress understanding of core mechanical spaces: kitchen and bathroom, development of spatial manipulation, use of materials and furnishings and concepts of universal and sustainable design. Prerequisites: FCSC 1375, 1376, 2387, 2389 Offered: Fall
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3.00 Credits
Designed for those especially interested in entrepreneurship or innovation in their particular environment. Research and overview relating to ownership and development of lodging and foodservice properties. Offered: Other
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3.00 Credits
Principles of layout and design in foodservice operations to include feasibility and management planning functions; selection and maintenance of equipment, material and facility; space requirements; and theories of flow and movement. Introduction to critical aspects of facility systems: plumbing, electrical, HVAC, lighting and safety/security systems. Pre-requisite: FCSC 3360 Offered: Other
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3.00 Credits
Review of basic accounting principles and cost concepts from the perspective of a manager responsible for operational controls. Presentation of primary financial statement and corresponding financial analysis tools to assist in internal assessment and operational controls as well as forecasting and budgeting. Prerequisite: MATH 1314 or permission of instructor Offered: Other
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3.00 Credits
A survey of private and governmental agencies that serve children and families.
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3.00 Credits
Phiosophy, design, security and associated technologies of the hotel front office department. Emphasis on the guest cycle and how property management systems aid hotel properties in both the front and back of the house. Offered: Spring
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3.00 Credits
Functions, activities, and responsibilities of the housekeeping manager in a lodging property; planning and forecasting tools, equipment, and staffing are addressed. Offered: Other
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3.00 Credits
The advanced study of normal nutrition including digestion, absorption, and metabolism of proteins, carbohydrates, lipids, vitamins and minerals. Prerequisites: FCSC 1322, BIOL 2401/2402 Offered: Fall
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