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Course Criteria
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3.00 Credits
Independent research study of an approved topic. Prerequisite: senior department major or minor, or permission of instructor.
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1.00 Credits
Practice and application of planning, procurement, production, and service of foods in a commercial/institutional food service operation. Corequisite: FCS 250.
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1.00 Credits
Laboratory experience to supplement/reinforce lecture material (FCS 270). Introduction to textile fibers, yarns, structures, and finishes related to performance, selection, and care of textile products. Prerequisite: Fashion Merchandising Option and FCS 170. Corequisite: FCS 270. (additional lab supplies to be purchased). ( formerly FCS 252) Basic Design Concepts for Merchandising. (3) Explore the visual aspect of fashion products using principles and elements of design. Prerequisite: FCS 170. 2 hrs. lect.; 2 hrs. lab. (Additional lab supplies to be purchased). ( formerly FCS 313) Social and Psychological Aspects of Apparel. (3) A study of clothing as related to its socio-psychological theories. Cultural, economic, social, and psychological aspects of apparel are discussed. Prerequisite: FCS 170. Fashion Merchandising Systems. (2) Provides an overview of basic math functions used in the fashion merchandising industry. Prerequisite: FCS 170.
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3.00 Credits
Basic principles of human nutrition related to maintenance of optimum nutritional status.
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3.00 Credits
Growth and development of the individual throughout the life span and family life cycle within the context of the family and community.
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2.00 Credits
A review of the history, growth, and development of hospitality services including an exploration of career opportunities in contemporary hospitality operations.
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2.00 Credits
Basic principles of sanitation, safety, and security in food, beverage, and lodging operations. Recommended to be taken concurrently with FCS 152 and 153, or permission of instructor. ( formerly FCS 261) Principles of Food Preparation. (3) Study of the principles of food selection, basic preparation techniques and methods, evaluation, and safety. Prerequisite or Corequisite: FCS 151. Corequisite: FCS 153. ( formerly FCS 262) Principles of Food Preparation Lab. (1) Practice and application of selected principles of food selection, basic preparation techniques and methods, evaluation, and safety of food products. Prerequisite or Corequisite: FCS 151. Corequisite: FCS 152. 3 hrs. lab.
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3.00 Credits
A course designed to give students practicum experience in the hospitality industry. Prerequisite: FCS 150. ( formerly FCS 115) Introduction to Fashion Merchandising. (3) Introduction to the merchandising of fashion through the study of fashion vocabulary, the fashion process, fashion publications, and career opportunities. ( formerly FCS 210) Basic Clothing Construction Techniques. (3) A broad range of sewing techniques and problems applied to a variety of projects for the individual. 2 hrs. lect.; 2 hrs. lab. (additional lab supplies to be purchased). Apparel Accessories. (3) Historical and contemporary review of fashion accessories in the apparel industry. Analysis of product design, materials, history, and merchandising techniques of fashion accessories.
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1.00 Credits
This course is designed to introduce FCS majors to program expectations specific to their careers. Students will be exposed to a variety of resources to aid them in their studies. ( formerly FCS 362) Quantity Food Production and Service. (2) Planning, production, and service of foods in a commercial/institutional food service operation. Prerequisites: FCS 151, 152, and 153. Corequisite: FCS 251.
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2.00 Credits
Food markets, regulations, purchasing, procedures, specifications, and standards for procurement of food and equipment. Prerequisites: FCS 152 and 153.
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