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Course Criteria
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1.00 Credits
An overview of nutritional needs of children (ages 2 – 18), including age appropriate practices and foods to promote optimum growth and development as well as common problems of weight (over/under), food allergies and intolerances. Transfer Credit: CSU.
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1.00 Credits
An overview of the factors affecting the nutritional status of the aging adult: nutritional needs, physiological, social and psychological changes, disease intervention, drug nutrient interactions and community resources to assist the aging population. This course may also be offered online. Transfer Credit: CSU.
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3.00 Credits
Scientific concepts of nutrition relating to the functioning of nutrients in the basic life processes. Emphasis on individual needs, food sources of nutrients, current nutrition issues, and diet analysis. Recommended for nutrition majors and transfer students. This course may also be offered online. Transfer Credit: CSU; UC.
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2.00 Credits
Current issues in nutrition are explored along with weekly meal preparation and analysis emphasizing maximum nutrient intake. Topics covered include energy needs, current research, eating disorders, supplements, functional foods, and food safety. PREREQUISITE: Food and Nutrition A136 or A140 or A170 or concurrent enrollment. Transfer Credit: CSU.
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1.00 Credits
Practical information for establishing a lifelong eating plan to maintain optimum health. Healthy meals are prepared and tasted each week, with moderate levels of sugar, fat, salt and calories. Transfer Credit: CSU.
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3.00 Credits
Basic knowledge of food science principles and food preparation techniques. Emphasis on ingredient interaction, technique and production standards, food safety, sanitation, nutrient values, and food representations. Recommended for students transferring to the CSU in Nutrition. Transfer Credit: CSU.
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2.00 Credits
Exploration of America's diverse micro-cultures through food including origins, customs, psychological acceptance and nutrition information. Emphasis is placed on food preparation techniques, utensils, food service, and creation of an authentic atmosphere. Meets AA Cultural Diversity Requirement. May be taken for grades or on a pass-no pass basis. Transfer Credit: CSU.
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4.00 Credits
Food science is the scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and includes evaluation as consumer food products. Meets the AS Laboratory Science requirement, Food Service Management A160 or ServSafe Certificate recommended. PREREQUISITE: Food Service Management A160 or Food Service Management A161 or ServSafe Certification. This prerequisite will be validated in class during the first week of the course. Transfer Credit: CSU.
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2.00 Credits
On-the-job training at approved institutional or commercial facilities working with a food scientist or culinologist in the development of new products or quality assurance. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. Ten hours paid, eight hours unpaid, plus six hours seminar. Transfer Credit: CSU.
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5.00 Credits
The focus is on development of elementary proficiency in listening, speaking, reading, and writing in French, with an introduction to cultures related to the French language. This course is equivalent to two years of high school French. May be taken for grades or on a pass-no pass basis. Transfer Credit: CSU; UC.
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