|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Theory and application of design and development principles unique to Career and Technical Education (CTE) web-based course content. Focuses on development of knowledge and skills needed to engage in planning, management, assessment, and effective delivery of CTE web-based instruction and learning.Credit, three hours
-
3.00 Credits
Personal and family management, including value orientation, decision making, and developing and using resources. Evaluate Family decision making processes involved and the role of housing. Emphasis is on interrelationships amond decisions and the links between economic and social issues.Credit, three hours
-
3.00 Credits
Philosophy, principles, methods, and materials involved in nutrition education. Application of nutrition knowledge and skills in the development, delivery, and evaluation of nutrition education curriculum and programs in schools and communities is emphasized. Non-traditional format: Lecutre and online.Credit, three hours
-
3.00 Credits
The course covers the structure and properties of major and minor food components, including water, carbohydrates, protein, lipids, other nutrients and food additives, and the chemistry of changes occurring during food processing, storage and utilization. Three (3) hours lecture and three (3) hours lab a week.Prerequisites: HMEC 500, CHEM 302.Credit, three hours.
Prerequisite:
HMEC 500 AND CHEM 302
-
3.00 Credits
This course emphasizes biological and chemical aspects of toxicology, microbial aspects of food borne infections and intoxications, food additives, toxic substances occurring in food, either naturally or formed during processing, and the toxic effects of these substances on the biological systems. Safety of genetically engineered foods, risk assessment, and food safety policy will be discussed as general topics. Three (3) lecture hours a week.Prerequisites: HMEC 520, HMEC 530.Credit, three hours.
Prerequisite:
(HMEC 520 AND HMEC 530)
-
3.00 Credits
Principles, methods and techniques used for quantitative physical and chemical analyses of food and food ingredients. Analytical techniques will include spectroscopy, chromatography, mass spectrometry, immunochemistry and atomic absorption. Physical measurements of food properties will cover color, ph, water activity, water holding capacity and textural characteristics. Two (2) hours lecture and three (3) hours lab a week.Prerequisites: CHEM 530.Credit, three hours.
Prerequisite:
CHEM 530
-
3.00 Credits
The course deals with the material and energy balances with application food processing, fluid flow, and heat and mass transfer in food processing, and thermodynamics properties. Three (3) hours lecture a week.Prerequisites: PHYS 201, MTSC 251.Credit, three hours.
Prerequisite:
PHYS 201 AND MTSC 251
-
2.00 Credits
The course provides an in-depth review of the Hazard Analysis and Critical Control Point (HACCP) system and its application in the food industry. Two (2) hours lecture a week.Credit, two hours.
Prerequisite:
(BIOL 322 AND CHEM 403)
-
3.00 Credits
Principles of curriculum development involving theoretical and philosophical concepts with emphasis on Family and Consumer Sciences programs including elementary, secondary, continuing education, and college. The analysis and development of curriculum and methods of teaching FCS in the context of the National Standards for FCS Students, the National Standards for Teachers of FCS and the standards for the state in which the candidate will teach. This course will include learners and the learning environment; program leadership; beginning instructional strategies; curriculum development; integration of technology in the FCS classroom; and assessment.Credit, three hours
-
3.00 Credits
Students will be able to design an experiment and carry out an appropriate statistical analysis of the data, and properly interpret and communicate the analyses. Students will learn the most important techniques of how to design an experiment and analyze data using examples drawn from a student's experiment. Students will be required to use statistical computer software to complete many homework assignments and the project.
Prerequisite:
NTRS 321 OR MGMT 208
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|