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Course Criteria
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2.00 Credits
Principles of catering management including staffing, recipe and menu development, procurement, production, presentation and service, and cost analysis. Prerequisite: FCS 250 and 251. 1 hr. lect.; 3 hrs. lab. ( formerly FCS 367) Professional Experience in Food Service/Lodging Operations. (1-3, repeatable to 3) Daily operation and management of a department in a selected establishment including marketing, supervision, financial management, and evaluation. Prerequisites: FCS 250 and 251. ( formerly FCS 461) Hospitality Management Travel Studies. (1-6, repeatable to 6) Tours to domestic and international properties, facilities, and agencies which are related to the hospitality industry. Prerequisites: FCS 250, 254, 255, and junior standing.
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3.00 Credits
A pragmatic application of evaluating performance characteristics of textiles, textile testing techniques, and the significance of quality in textile products. Prerequisites: Fashion Merchandising Option; FCS 270 and 271. Corequisite: FCS 371.
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1.00 Credits
Laboratory experience to supplement and reinforce lecture material (FCS 370). A pragmatic application of evaluating performance characteristics of textiles, textile testing techniques, and the significance of quality in textile products. Prerequisites: Fashion Merchandising Option; FCS 270. Corequisite: FCS 370.
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3.00 Credits
Community nutrition programs in the United States. Development and evaluation of community nutrition programs. Prerequisite: FCS 407. Field trips to community agencies. Activities outside of class are required. 2 hrs. lect.; 2 hrs. lab.
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3.00 Credits
Principles and philosophies relevant to the process of parenting with emphasis on changing roles and responsibilities, child rearing decisions, and diverse parenting perspectives. Prerequisite: FCS 121 or 321, or permission of the instructor.
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1.00 - 3.00 Credits
These courses are intended to meet the need of preservice and inservice teachers, paraprofessionals, and others interested in the field and are offered in the following topic areas: Healthy Cooking Herbal/Dietary Supplements Sports Nutrition Weight Management
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3.00 Credits
An exploration of theories, principles, and functions of management as they apply to food service operations. Emphasis placed on qualitative and quantitative evaluations of food service operations. Prerequisites: FCS 353, Mgt 349, and senior standing. ( formerly FCS 464) Lodging Systems Management. (3) An exploration of theories, principles, and functions of management as they apply to lodging service operations. Emphasis on strategic planning and strategic management of lodging systems operations. Prerequisites: FCS 353 and Mgt 349. ( formerly FCS 480) Seminar in Hospitality Management. (3, repeatable to 6 on different topics and issues) Review and discussion of technological, operational, and human advancement in hospitality services. Emphasis on communications, human resource development, research, and quality control in the hospitality industry. Prerequisite: FCS 451 or 453.
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1.00 - 3.00 Credits
This course is available to students interested in topics not currently part of the curriculum. Students should consult the adviser or department chair about interest(s). Prerequisites: senior standing and permission of the instructor and department chair.
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1.00 Credits
Development of personal professional documents and portfolio. Investigating possible internships and securing an internship. To be taken the semester before the internship. Prerequisites: FCS 250, 251, 254, 255, 290, and junior standing.
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6.00 Credits
Supervised field experience for application of theory and skills in an agency or property approved by the department. Forty clock hours per semester hour are required. Prerequisites: FCS 458; senior standing; GPA of 2.5 in four of five specific courses: FCS 353, 354, 451, 453, or 454; site approved by the department; approval of internship coordinator or department chair. Graded S/U only.
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