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Course Criteria
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2.00 Credits
This course surveys the many challenges and rewards of owning and managing a child care facility. The course specifically addresses trends in child care, setting up a child care business, legal issues, and staffing.
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3.00 Credits
This general education course acquaints students with the visual and technical language of Interior Design. Through education of the principles of design, this course will foster design sensibility as it is applied to residential space and structure. Emphasis will be placed on using space effectively, the selection and arrangement of furnishings and residential materials, and the application of relevant theory related to everyday living experiences. Students will create a comprehensive design portfolio and complete a client-based design project in order to demonstrate their competency in design and composition analysis, presentation/communication of design solutions, understanding of historical influences, creative thinking, and identification of effective design solutions. This course also introduces students to the professional aspects of a career in Interior Design.
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1.00 - 3.00 Credits
This is an internship in the Home and Family Studies Department. Students can choose an internship opportunity in Early Childhood Education, Daycare, Foods, Sewing, Human Development, or Consumer Services. Internships are temporary, on-the-job experiences intended to help students identify how their studies in the classroom apply to the workplace. Internships are individually arranged by the student in collaboration with a faculty member in the chosen discipline and a supervisor at the workplace. This course is repeatable for up to 6 credits, with no more than 3 credits per semester. Additional fees required. Internships are typically pass/fail credits. Students desiring a grade will need to negotiate a contract with significant academic work beyond the actual work experience.
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1.00 - 6.00 Credits
An opportunity for majors to apply knowledge and techniques learned in the classroom to an actual job experience. Classroom instruction must precede the experience, or the student must be registered for courses at the same time the student is enrolled in the work experience.
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1.00 - 6.00 Credits
An opportunity for majors to apply knowledge and techniques learned in the classroom to an actual job experience. Classroom instruction must precede the experience, or the student must be registered for courses at the same time the student is enrolled in the work experience.
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3.00 Credits
This course examines nutrition throughout the life cycle, which includes preconception, pregnancy, lactation, infant, toddler, preschooler, child, pre-adolescent, adolescent, adult, and older adult nutrition. Each stage of life will include the discussion of biological, cultural, psychological, and socioeconomic factors that influence eating behaviors and nutritional requirements.
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3.00 Credits
This course includes intermediate level sewing techniques. Students use domestic sewing machines and sergers to construct projects, including those that are designed to provide experience with service learning and sustainability. A portion of this class is individualized to allow students to build skills from their own level of competency. This course may be repeated for credit.
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3.00 Credits
This course emphasizes the principles that help individuals and families to make decisions and to solve problems, helping students to understand the significance of goals, planning, values, and strategies in the management of personal and family economic, human, and environmental resources.
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3.00 Credits
This course presents principles of food and nutrition as they relate to the needs of children. It explores characteristics and abilities of young children and encourages the integration of food and nutrition concepts into the early childhood classroom.
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0.00 Credits
This course is a lab that accompanies HFST 2120 and presents principles of health, safety, and nutrition as they relate to the needs of children. It explores characteristics and abilities of young children and encourages the development of skills and techniques needed to plan and prepare food for the early childhood classroom.
Corequisite:
HFST 2120
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