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Course Criteria
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1.00 - 12.00 Credits
This course will provide an opportunity for students to further their study of principles and concepts in the fi eld and to apply their knowledge in a variety of applications both in the traditional classroom setting and in work/job related experiences. The class will be an individualized, arranged course, with learning outcomes determined by the instructor in consultation with the student and permission of the school’s dean. * Pending Approval
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3.00 Credits
This course is an analysis of the components and genres of oral folk literature through poetry (the folk song, ballad and instrumentation), narrative (myths, legends, folktales, fables, morals, anecdotes, personal narratives and other forms of folk narrative), and language (verbal lore, such as dialect/accent, beliefs and superstitions, proverbs, sayings, riddles and jokes) within the contextual process of perpetuation (storytelling) and preservation (collecting and motifi ng). Emphasis will be placed on the Appalachian cultural perspective. A fi eld study will be part of the course. Also listed as ENGL 3387. PR: ENGL 1108.
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3.00 Credits
A study of the tangible evidence of civilization, through the perspective of the Appalachian culture. Material culture is presented within the context of folklife and traditional craftsmanship, including crafts, art, traditional foodways, clothing, tools and technology. Students will examine the study of material folk culture from various methodological and theoretical perspectives, including artifactural analysis and fi eldwork. PR: FOLK 2200.
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3.00 Credits
A study of regional personality through the relationship and attitudes of people to land and land use, along with migration patterns, archaeological perspectives, behavior and popular customs. In a fi eld study, archival techniques and research will be examined. PR: FOLK 2200.
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3.00 Credits
The emphasis of the course will be on both the theory and research related to storytelling and the art of storytelling as performance. In this performance-based course, students will select, craft, rehearse and perform stories suitable to a variety of audiences. Students enrolled in this course are required to attend the National Storytelling Festival in Jonesborough, Tennesses. Also listed as THEA 3320 and SPCH 3320.
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3.00 - 6.00 Credits
This course provides intensive study, reading, and research of a folklore topic selected by a student with an opportunity to mentor with a specialist in the fi eld. Topics will be interdisciplinary, such as the following: Appalachian (Regional/Written) Literature, Ethnography and Process of Storytelling, Urban and Popular Culture, Children’s Folklore, Traditional Folk Music (Vocal and Instrumental), Appalachian African- American Lore, Rural Education, Arthurian Legend: Comparative Folk Literature Study, and Vintage Clothing Preservation. Note: If an existing course is available on campus refl ecting any of these topics, a student may opt to take it, with the approval of the Folklore Studies advisor. The West Virginia Folklife Center at Fairmont State and the Folklore Studies advisor will also help students to network with specialists in the community. This course is for seniors only.
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3.00 Credits
An analysis of the various areas of folklore application, ranging from teaching/pedagogy, museum interpretations, and publications to the care, interpretation and presentation of artifacts. An internship and/or individual project will conclude the course. PR: All other courses in the minor program. This course is for seniors only.
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3.00 Credits
This course is a study of the nutrients, their sources, and their relationship to body functions. Each stage of the life cycle will be studied as it relates to changing nutritional requirements for individuals and family groups of varying cultural and economic levels. Students will evaluate their daily nutritional intake against recommended daily allowances.
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3.00 Credits
This course is an overview of all aspects of the hotel, foodservice, restaurant, and travel and tourism businesses, including operations, marketing, and sales. Trends in this rapidly changing industry will be stressed
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3.00 Credits
This course will provide an overview of basic nutrition as well as nutrient standards used to evaluate nutrition status among Americans. Specifi c focus will include nutrition needs from pre-pregnancy through adolescence. Students will evaluate the new dietary guidelines and food pyramid system and complete a menu planning assignment and a computer-aided diet analysis for an individual between the ages of 2-18.
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