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Course Criteria
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3.00 Credits
Course provides foundation knowledge and inderstanding of the underlying mechanisms in the development of diseases that are rooted from nutritional imbalance. Pathophysiology of diseases such as Diabetes mellitus, Kidney disease, Coronary Heart Disease, and anemia tha are associated with nutrition will be studied. Students will also study key nutrients that addect brain functions. The course enables students to understand how nutrient intake/deficiency injuries cells/tissues, and also help the body to response for repair. The course is designed to provide Allied Health professionals (Pre-med, nurses, pharmacists and physicians) with the most current research and application of evidence-based nutritional knowledge to help them provide apprpriate care to their patients and also patients manage their disease. Pre-requisites: HMEC 215 and HMEC 308.
Prerequisite:
HMEC 215 AND HMEC 308
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3.00 Credits
(FNS). Supervised foodservice production and management experience in a community and healthcare facility including experience in food planning, production, distribution, and service; environmental issues; production scheduling; and marketing. Prior approval of field position, 120 hours of work experience. Written reports required.Prerequisites: Senior status in Dietetics.Credit, three hours.
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3.00 Credits
(TAS). A supervised on-site participatory experience in a retail clothing/fabric business, cooperative experience or other community based program related to the student's professional goal. Opportunity is provided for independent study and investigation in a problem area oriented business. The course is offered at the end of junior or first semester of the senior year and students are required to complete a minimum of 120 hours of work experience in a retail clothing/fabric business of their choice. A required course for students majoring in Textiles and Fashion Merchandising.Prerequisites: All required courses in the curriculum except HMEC 410, a "C" grade or better in each Family and Consumer Sciences course, and a 2.00 GPA.Credit, three hours.
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3.00 Credits
Scientific principles involved in manipulating ingredients for comparative methods in food preparation and the judging of the product using various sensory methods. Two (2) lectures and one (1) three-hour laboratory per week.Prerequisites: HMEC 105, HMEC 211, CHEM 101, CHEM 102.Credit, three hours.
Prerequisite:
HMEC 105 AND HMEC 211 AND CHEM 101 AND CHEM 102
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3.00 Credits
(FNS). Principles of quantity food production and delivery systems; menu planning, development, and purchasing design; and safety, sanitation, and technical operations in a food service system. Review of Food systems, computer applications in food service, and environmental issues. Also provides an in-depth study of meal planning, food selection, purchasing, and meal preparation for individuals and families of different income levels, ethnic background, and age levels. Some emphasis will be given to research, legislation affecting food buying practices, and trends in food technology and agriculture. Attention will be given to food demonstration techniques and microwave cooking principles and techniques. Recipe development including recipe writing and evaluation will also be emphasized. One (1) lecture and two (2) laboratory periods per week.Prerequisites: HMEC 105.Credit, three hours.
Prerequisite:
HMEC 105
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3.00 Credits
(TAS). An opportunity to investigate a problem or area of special interest; or a study of problem solving using case studies; or a semester problem of merchandising enterprises. The student will engage in an approved Independent Study under the guidance of the Instructor.Credit, three hours.
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3.00 Credits
(TAS). The course will focus on families and individual development in Family and Consumer Sciences. Will emphasize the interdisciplinary approach to solving the problems encountered in families and other interpersonal relationships. The course will build upon sound theoretical approach such as Family System Theory, Developmental Theory, and Conflict Resolution Theory. Different approaches to developing skills in conflict resolution, crisis, and stress management in families and in other interpersonal relationships will be explored.Credit, three hours.
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3.00 Credits
(TAS). An Introduction to trend research and presentation in the fashion industry. Emphasis on the role of advertising and other promotional mix elements that support in integrated marketing and communication program in the textile and apparel industry.Prerequisites: HMEC 103, HMEC 204, HMEC 207.Credit, three hours.
Prerequisite:
HMEC 103 AND HMEC 204 AND HMEC 207
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3.00 Credits
Relates consumer behavior concepts specifically to fashion products and processes, integrates the rapidly-evolving domain of fashion e-commerce, uses numerous of fashion ads to explore how fashion companies attempt to communicate with their markets. Students will learn how consumer behavior shapes business ethics, social responsibility, and environmental issues. Students will also learn how consumer behavior in Fashion probes the psyche of the American consumer and how models of the consumer behavior underscore the complex interrelationships between the individual consumer and his/her social reality.Credit, three hours.
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3.00 Credits
Basic principles and theories of food service systems; menu planning, development, standardization, adjustment, costing of quantity recipes; food procurement and quantity food production; reviews of food systems; computer applications in food service; environmental issues, HACCP; quality reviews, complying with USDA and JCAHO standards for institutional food service.Credit, three hours.
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