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Course Criteria
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3.00 Credits
Students are able to integrate classroom learning with onthe- job experience. Once students have obtained jobs, they may work through a faculty coordinator who will establish meaningful learning objectives. These objectives will be tailored to support the student's selected curriculum. Co-Op ( 45.00)
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3.00 Credits
This course may be selected as a continuation of Cooperative Education Internship I. To enroll in this course, students must have completed 24 credit hours in their selected curriculum and they must have permission of the program coordinator or academic advisor. Co-Op ( 45.00)
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3.00 Credits
This course is designed as a study of the various professions, career options, education requirements, and credentials in the dietetic profession. Topics include professional association membership, eligibility requirements, professional registrations, code of ethics, and the trends and predictions of the industry. Students will learn basic professional terminology and commonly used documentation abbreviations. The student will become familiar with the techniques of presenting education lessons and materials to various client groups. Lecture ( 45.00) Prerequisites: ENG-012. ENG-022 and MTH-011
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3.00 Credits
This course is designed as a scientific exploration of the fundamentals of nutrition. Topics include the function and sources of the macro and micronutrients needed to promote health and aid in disease prevention and treatment. Students will learn about energy metabolism, digestion, absorption and transportation of nutrients. Students will learn how cultural influences affect nutrition status and they will learn how to assess and improve nutritional health by completing a computerized diet analysis on their current eating habits. This course does not satisfy a laboratory science elective. Lecture ( 45.00) Prerequisites: ENG-012. ENG-022 and MTH-011
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3.00 Credits
This course introduces the principles of management within the food service operation. Management styles and theories are detailed. Procedures involved in hiring and supervision of personnel, including relevant laws and regulations, are explored. Emphasis is placed on types and flow of communication, employee training and evaluation, goal setting and quality improvement, and interactions with other professionals. Professional ethics and financial management are highlighted. Lecture ( 45.00) Prerequisites: FNS-100 or HTS-101
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1.00 Credits
This comprehensive seminar course is designed for food handlers and managers in the food and hospitality industries. Course is designed as a study of the principles of food-borne illness, sanitation, safety, personal hygiene, rodent and insect controls, regulations and equipment affecting safe food handling in all operations. Participants will study common pathogens and learn how pathogenic organisms can contaminate foods, principles of safe and sanitary food handling, and safety principles used to select, preserve, thaw, cook, and store foods. Course will highlight the many benefits that safe food handling offers for facilities and their guests. Course is designed to meet the requirements of local, state and national certification exams. Lecture ( 15.00) Prerequisites: ENG-012 and ENG-022
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3.00 Credits
This course introduces students to the science and technology related to foods. Topics include food composition, effects of different cooking methods on food composition and acceptance, weights and measurements used in cooking, food economics, food safety, regulations, and standards. In addition, students will receive an in-depth view of specific types of foods and beverages, including selection, storage, types and market form, preparation, and nutrient retention. Food chemistry is also discussed. Lecture ( 45.00) Prerequisites: FNS-100 and FNS-105
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3.00 Credits
This course introduces students to the science and technology related to foods. Topics include food composition, effects of different cooking methods on food composition and acceptance, weights and measurements used in cooking, food economics, food safety, regulations and standards, and an indepth view of specific types of foods and beverages. Lecture ( 45.00) Prerequisites: FNS-100 and one 4-credit Laboratory Science Elective
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3.00 Credits
This course is designed as a "hands-on" experience in community nutrition. Students will apply knowledge and skills developed in Life Cycle Nutrition. Students will interview, counsel, plan and conduct nutrition classes, obtain screening data, evaluate food intake and food related behaviors of clients, individuals and groups of all age levels and economic backgrounds. Weekly clinical hours are assigned for a total of 135 hours during the semester. Lecture ( 15.00) Clinical ( 135.00) Prerequisites: FNS-130
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3.00 Credits
This course focuses on the principles of procurement, production and service in food service operations. Topics include equipment selection, use and maintenance. Food quality issues and understanding the business environment in relation to food service operations are introduced. Students will learn relevant state and federal laws; recognize causes, symptoms and types of food borne illnesses; and detail critical limits for prevention measures in regards to safety and sanitation. Students will learn the proper flow of food and be able to apply HACCP procedures at each stage. Proper use of hazardous materials (MSDS) and crisis management plans are discussed. Lecture ( 45.00) Prerequisites: FNS-110
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