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Course Criteria
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2.00 Credits
Through the process of completing a pieced quilt, students will apply design principles and elements and learn and practice sewing skills. Students will also be introduced to contemporary and historical textiles.
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3.00 Credits
This course is an introduction to sewing and is geared toward the beginning student. Individuals will use domestic sewing machines and serge machines to construct projects, including those that are designed to provide experience with service learning and sustainability.
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0.00 - 3.00 Credits
This course will introduce personal and consumer financial concepts and give students basic tools to make sound financial decisions in today's society based on economic trends and research. This is a practical course in personal money management consisting of financial planning including career choices, budgeting, planning for retirement, financing a home and automobile, and understanding consumer credit, taxes, insurance, and investments. Students will use basic math skills as well as read, write, and think critically. Note: This course is cross-listed as BUS 1210 and meets general education requirements for Social and Behavioral Science.
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3.00 Credits
This course examines the effects of clothing upon the physical, social, psychological, and economic well being of individuals, families, and society. It also provides as introduction to clothing construction. Students will use home sewing machines and sergers to construct at least two projects.
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2.00 Credits
This class is designed to be an introductory course in the culinary arts. Students will learn basic cooking techniques as well as develop skills for food preparation. It introduces fundamental concepts necessary to the Family and Consumer Science major, the Culinary Arts major, and the Food Science major. This class is also appropriate for any student interested in the culinary arts field. The lecture session includes a lab component, HFST 1245, that is required for all students to take in conjunction with this course.
Corequisite:
HFST 1245
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1.00 Credits
This class is designed to be an introductory course in the culinary arts. Students will learn basic cooking techniques as well as develop skills for food preparation. It introduces fundamental concepts necessary to the Family and Consumer Science major, the Culinary Arts major, and the Food Science major. This class is also appropriate for any student interested in the culinary arts field. The lab session includes a lecture component, HFST 1240, that is required for all students to take in conjunction with this course.
Corequisite:
HFST 1240
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2.00 Credits
This class provides students with information and experience to evaluate positive and negative behaviors and beliefs regarding food, eating, weight, and body image. Principles of good nutrition and eating habits are especially applied to contemporary problems of weight control, eating disorders and body image as they apply to lifespan development. The course provides introductory-level information to majors as well as help to those interested in the subject matter.
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2.00 Credits
This course is an overview of health issues affecting the individual and the family. Discussion focuses on improving personal lifestyle decisions and preventing rather than curing illnesses.
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3.00 Credits
This course is designed to help students understand and apply the research and literature which attempts to identify the principles, skills, and theories that help lead to successful marriages and families.
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3.00 Credits
In this course students learn about the fundamental principles of growth and development from conception through childhood to old age. The course includes the study of the biological process of development, as well as the emotional, social, psychological, and cognitive development of the individual within a cultural and historical context. This course is cross-listed with Psychology 1100.
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