[PORTALNAME]
Toggle menu
Home
Search
Search
Search Transfer Schools
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
PA Bureau of CTE SOAR Programs
Transfer Student Center
Transfer Student Center
Adult Learners
Community College Students
High School Students
Traditional University Students
International Students
Military Learners and Veterans
About
About
Institutional information
Transfer FAQ
Register
Login
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
FS 3000,4000: Selected Topics I and II
1.00 Credits
Delaware Valley University
Special projects designed to meet individual needs of students in the specialized fields of food and agriculture. Projects will be arranged on a one-to-one basis with a department faculty member and with the approval of the Department Chairperson. 3 hours of student/faculty instruction per week - 1 credit each
Share
FS 3000,4000 - Selected Topics I and II
Favorite
FS 3120: Introduction to Nutrition
3.00 Credits
Delaware Valley University
Chemical composition of nutrients, their digestion, transport and metabolism, and their occurrence in foods are introduced. Nutrition throughout the life cycle is discussed, as well as topics of current interest such as sports nutrition and relationship of diet and behavior. 3 hours Lecture - 3 credits
Share
FS 3120 - Introduction to Nutrition
Favorite
Show comparable courses
FS 3122: Food Engineering I
3.00 Credits
Delaware Valley University
This course introduces the student to mass and energy balances, and the concept of unit operations. Emphasis is placed on the solution of problems using data from different sources. Topics covered include fluid mechanics, heat transfer, and mass transfer. Prerequisite: Physics II or Physical Sciences and Food. 2 hours Lecture and 2 hours Practicum - 3 credits
Share
FS 3122 - Food Engineering I
Favorite
FS 3211: Food Chemistry
3.00 Credits
Delaware Valley University
The objective of this course is to increase the student's knowledge of the chemical and physicalchemical properties of foods. Topics covered include the nature and stability of colloidal systems; emulsions, gels and foams; crystallization and its effects on the texture of foods; polysaccharides, their structure and properties; proteins; lipids and their reactions; browning reactions in food; colors and flavors. Prerequisite: Biochemistry. 3 hours Lecture and 3 hours Laboratory - 4 credits
Share
FS 3211 - Food Chemistry
Favorite
FS 3218: Food Microbiology
3.00 Credits
Delaware Valley University
This course deals with characteristics of microorganisms found in foods, their enumeration by cultural and rapid methods, and control by preservation methods. Spoilage, traditional food fermentations, and production of ingredients by fermentation are discussed. Skills in sterile laboratory technique are developed. Prerequisite: General Microbiology. 3 hours Lecture and 3 hours Laboratory - 4 credits
Share
FS 3218 - Food Microbiology
Favorite
Show comparable courses
FS 3223: Dairy Products Processing
3.00 Credits
Delaware Valley University
The chemical composition, physical properties and microbiology of milk are introduced. Manufacture of milk into cultured products, cheese, butter, dried and concentrated milks, and ice cream is discussed. Students learn laboratory techniques used in quality control and carry out processing procedures in the pilot laboratory. Offered in Spring Semester of odd numbered years. 2 hours Lecture and 3 hours Laboratory - 3 credits
Share
FS 3223 - Dairy Products Processing
Favorite
FS 3224: Food Engineering II
3.00 Credits
Delaware Valley University
A continuation of Food Engineering I. Topics include unit operations such as aseptic processing, drying, evaporation, filtration, membrane separation, size reduction, extrusion, particle size analysis, and refrigeration; consideration of electricity and its uses will be included. Prerequisite: Food Engineering I. 2 hours Lecture and 3 hours Laboratory - 3 credits
Share
FS 3224 - Food Engineering II
Favorite
FS 3225: Purchasing,Storage,and Handling of Foods
3.00 Credits
Delaware Valley University
The fundamentals of food service purchasing are introduced in this course. The functions of forecasting, ordering, purchasing, delivery, receiving, storage, inventory control, and legal responsibilities are discussed. Specifications, quality control and storage are discussed for individual food and nonfood products. Prerequisite: Introduction to Food Service Systems or permission of Instructor. Offered in Fall Semester of odd numbered years. 3 hours Lecture - 3 credits
Share
FS 3225 - Purchasing,Storage,and Handling of Foods
Favorite
FS 3226: Service Systems Management
3.00 Credits
Delaware Valley University
This course covers typical "front of the house" operationsof the dining room: organization of the dining room, service styles, beverage and alcohol service, cashiering and payment management, and supervision and staff training. Prerequisite: Introduction to Food Service Systems or permission of Instructor. Offered in Spring Semester of even numbered years. 3 hours Lecture - 3 credits
Share
FS 3226 - Service Systems Management
Favorite
FS 3227: Foodservice Accounting and Cost Control
3.00 Credits
Delaware Valley University
This course builds on the introductory management and accounting courses so that the student will be able to interpret, plan, and activate food, beverage, and labor cost control systems. Prerequisite: Accounting I or Accounting Fundamentals. Offered in Fall Semester of even numbered years. 3 hours Lecture - 3 credits
Share
FS 3227 - Foodservice Accounting and Cost Control
Favorite
First
Previous
31
32
33
34
35
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands