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Course Criteria
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3.00 Credits
Development of curricula and techniques for presenting to groups. Provides experiential foundation for developing sound instructional programs in varied settings.
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3.00 Credits
In-depth study of selected topics. The family and the larger society; family structure and function; cultural patterns and life styles; community resources; and family life education. Offered: Spring
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1.00 Credits
Current topics of interest which will have the area of study printed in the schedule for Lamar University. With permission of advisor, the course may be repeated as the topic varies.
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0.00 - 3.00 Credits
Diets and nutritional support for selected diseases, surgery, and trauma. Calculations of nutrient needs for specific diseases, case studies. Prerequisites: FCSC 1322, 4317, BIOL 2401, 2402 Offered: Fall
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0.00 - 3.00 Credits
Diets and nutritional support for selected diseases, surgery, and trauma. Calculations of nutrient needs for specific diseases, case studies. Prerequisites: FCSC 1322, 4317, BIOL 2401, 2402 Offered: Fall
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3.00 Credits
Leadership, personal style, and protocol for working as a professional. Assessment of individual strengths, areas for improvement, and interpersonal relationship skills. Includes the development and nature of the profession, entry into the profession, exploration of career options, and opportunities for graduate study. Requires development of a personal portfolio. Offered: Spring, Summer
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0.00 - 3.00 Credits
Students will concentrate on the preparation of pastries and desserts. Topics will include chocolate and sugar work, confections, puff pastry, choux pastry, mousses, specialty cakes and tortes, meringues, bavarians and more. Students will participate in regional culinary competitions. Prerequisites: FCSC 1315, 2303 Offered: Other
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0.00 - 3.00 Credits
Students will concentrate on the preparation of pastries and desserts. Topics will include chocolate and sugar work, confections, puff pastry, choux pastry, mousses, specialty cakes and tortes, meringues, bavarians and more. Students will participate in regional culinary competitions. Prerequisites: FCSC 1315, 2303 Offered: Other
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0.00 - 3.00 Credits
Explores the growing field of hospitality design including spas, resorts and hotels in a global context. Individual and group exercises and research projects. Production of a client book including programmatic research, case studies, specifications, cost estimates, code requirements and the student's final design. Emphasis on creative design, code compliance and professional presentation. New construction as well as adaptive reuse and historic preservation. Prerequisite: FCSC 3351 Offered: Fall
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0.00 - 3.00 Credits
Explores the growing field of hospitality design including spas, resorts and hotels in a global context. Individual and group exercises and research projects. Production of a client book including programmatic research, case studies, specifications, cost estimates, code requirements and the student's final design. Emphasis on creative design, code compliance and professional presentation. New construction as well as adaptive reuse and historic preservation. Prerequisite: FCSC 3351 Offered: Fall
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