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MU 52: Performance, Percussion
0.00 Credits
Seton Hill University
Private instruction in percussion. Repeatable. Fall and spring semesters. 0 credits. Fee.
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MU 52 - Performance, Percussion
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MU 53: Perfromance, Violin/Viola
0.00 Credits
Seton Hill University
Private instruction in violin/viola . Repeatable. Fall and spring semesters. 0 credits. Fee.
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MU 53 - Perfromance, Violin/Viola
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MU 54: Performance, Cello/Bass
0.00 Credits
Seton Hill University
Private instruction in cello/bass. Repeatable. Fall and spring semesters. 0 credits. Fee.
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MU 54 - Performance, Cello/Bass
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MU 55: Jazz Improvisation
0.00 Credits
Seton Hill University
Private instruction in jazz improvisation. Repeatable. Permission is required. Fall and spring semesters. 0 credits. Fee.
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NT 200: Seminar in Nutrition/Dietetics
3.00 Credits
Seton Hill University
Exploration of the dietetics profession. Examination of professionalism, professional roles within dietetics, and skills that enhance professional and personal achievement such as leadership, negotiation, research interpretation, and counseling skills. Investigation of issues such as professional ethics and cultural diversity issues in counseling. Emphasis on the use of the APA format for research paper documentation. Fall semester. 3 credits.
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NT 200 - Seminar in Nutrition/Dietetics
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NT 220: Safety and Sanitation in Food Service
1.00 Credits
Seton Hill University
The ServSafe Certification course, a product of the National Restaurant Association Education foundation (NRAEF), is designed to educate food service professionals on current food safety standards, teaching the industry standards in all aspects of food handling, from receiving and storing to preparation and service. Includes a nationally recognized final examination that results in a 5-year ServSafe certification for those who pass. Prerequisite: FC120. Spring semester. 1 credit. Fee.
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NT 220 - Safety and Sanitation in Food Service
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NT 300: Principles of Nutrition
3.00 Credits
Seton Hill University
Study of nutrient function and metabolism, with application to nutritional needs throughout life. Examines methods for determining dietary adequacy and nutritional status. Covers current topics, with an emphasis on the development of opinion based on critical thinking. Prerequisite: BL214 or CH120. Fall semester. 3 credits. Fee.
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NT 300 - Principles of Nutrition
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NT 305: Adventures in Food and Nutrition
3.00 Credits
Seton Hill University
Through study in a specific area of the United States or in a country outside of the United States, students will explore the culture by investigating local food customs and nutrition issues. Repeatable for credit. M-term, odd-numbered years. 3 credits. Fee.
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NT 305 - Adventures in Food and Nutrition
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NT 326: Food Service Systems Management I - Supervised Practice
2.00 Credits
Seton Hill University
Off-campus experience in a quantity food service operation to develop skills in purchasing, production, and commercial food service equipment operation. Experience coordinated with classroom learning. Prerequisite: NT220. Corequisite: FC390. Fall semester. 2 credits. Fee.
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NT 326 - Food Service Systems Management I - Supervised Practice
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NT 330: Health Care Issues and Administration
3.00 Credits
Seton Hill University
Introduction to principles of health care management, administration, and managerial skills. A discussion of current issues affecting the health care industry and its providers. Spring semester. 3 credits.
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NT 330 - Health Care Issues and Administration
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