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FACS 152: FOOD SERVICE SANITATION
1.00 Credits
Western Kentucky University
Corequisite: CFS 251 National Restaurant Association ServSafe sanitation course. Examines the causes and prevention of food borne illness in food service operations. Covers proper food handling to include receiving, storage, preparation, and holding of food. Proper cooking and storage temperatures will be stressed. Students must pass the Servsafe National Certification Exam to successfully complete this course.
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FACS 170: INTERNATIONAL CUISINE
3.00 Credits
Western Kentucky University
This course focuses on the history, culture, customs and cuisines of countries from around the world. The laboratory component includes preparation of an international repertoire of recipes. (Course Fee)
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FACS 170 - INTERNATIONAL CUISINE
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FACS 171: INTRO/MGT/HOSPITALITY
3.00 Credits
Western Kentucky University
Study of the evolution of the hospitality industry. Organizational systems and management career potentials are examined. Hospitality services are viewed from both consumer and business perspectives.
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FACS 171 - INTRO/MGT/HOSPITALITY
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FACS 180: FOUNDATIONS IN FCS
3.00 Credits
Western Kentucky University
Overview of interdisciplinary field of family and consumer sciences, including professional organizations and philosophy of education and service. Emphasizes the culture of the scholar.
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FACS 191: CHILD DEVELOPMENT
3.00 Credits
Western Kentucky University
Study of the prenatal and postnatal factors which influence the physical, cognitive, language, social and emotional development of children. Implications and applications of concepts learned are stressed. Practical experiences provided in a field setting; students are responsible for arranging their own transportation.
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FACS 191 - CHILD DEVELOPMENT
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FACS 192: WRK/YNG CHIL/FAMILIES
3.00 Credits
Western Kentucky University
An introductory course for those persons interested in providing services for infants, toddlers and preschool-aged children, both with and without disabilities, and their families. Practical experiences provided in a field setting; students are responsible for providing their own transportation.
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FACS 192 - WRK/YNG CHIL/FAMILIES
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FACS 193: CUR DEV YNG CHILD
3.00 Credits
Western Kentucky University
Prerequisites: CFS 194. Restricted to IECE majors. Overview of curriculum and activities that are developmentally appropriate for diverse groups or individual children. Practical experiences provided in a field setting; students are responsible for arranging their own transportation.
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FACS 198: GUID/PROBLEM-SOLV APPR/YG CH
3.00 Credits
Western Kentucky University
Prerequisites: CFS 191 or permission of instructor. Examines developmentally appropriate guidance and problem-solving approaches for young children based on theoretical and evidence-based practices. Child-centered approaches for addressing typical problems found in early childhood settings will be addressed. Field hours are required; students are responsible for their own transportation
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FACS 198 - GUID/PROBLEM-SOLV APPR/YG CH
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FACS 251: COMMERCIAL FOOD PREP
0.00 - 3.00 Credits
Western Kentucky University
Corequisite: CFS 152 Prerequisite: CFS 151 Study and application of commercial food preparation processes including selection, storage, presentation of food products, and the effective utilization of resources. Students must pass the National Restaurant Association Food Sanitation Certification Examination and become CPR certified to receive credit for this course. Lecture 2 hrs./wk. and Laboratory 2 hrs./wk. (Course Fee)
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FACS 252: HOSPITALITY INFO TECHNOLOGY
3.00 Credits
Western Kentucky University
Study of computer applications in hotel, restaurant, and tourism management and dietetics. Topics include computer programs generic to the hospitality industry such as spreadsheets, word-processing, reservation systems, accounting systems, nutritional analysis, etc. Course focuses on the information technology in the management of hospitality operations. Restricted to hospitality management and dietetics majors.
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FACS 252 - HOSPITALITY INFO TECHNOLOGY
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