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MUS 473:
3.00 Credits
Buffalo State SUNY
No course description available.
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MUS 495: Special Project
3.00 Credits
Buffalo State SUNY
Prerequisite: Permission of instructor. Required for B.A. music students in the final semester of study. For current music B.A. capstone guidelines, please visit www.buffalostate.edu/music /documents/capstoneproposaldraft.pdf.
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MUS 495 - Special Project
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MUS 499: Independent Study
3.00 Credits
Buffalo State SUNY
Independent Study
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MUS 499 - Independent Study
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NFS 100: Introduction to Food Preparation
3.00 Credits
Buffalo State SUNY
A study of the composition of food and scientific principles of food preparation and cookery. Students learn food selection, storage, and preparation skills.
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NFS 100 - Introduction to Food Preparation
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NFS 102: Introductory Nutrition
3.00 Credits
Buffalo State SUNY
3, 3/3 A basic human nutrition course with emphasis on requirements, functions, dietary sources, digestion, absorption, transportation, utilization, and excretion of essential nutrients and other substances in foods. Key contemporary nutritional issues include dietary standards for diet adequacy and healthy eating for prevention of chronic diseases.
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NFS 102 - Introductory Nutrition
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NFS 105: Food And People: Interactions And Issues
3.00 Credits
Buffalo State SUNY
3, 3/0 The relationship of people and food, including the basis for eating behavior and patterns, eating disorders and faddism, potential hazards associated with foods, dietary goals
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NFS 105 - Food And People: Interactions And Issues
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NFS 108: Food Culture And Civilization in The Far East
3.00 Credits
Buffalo State SUNY
3, 3/0 A study of food culture in context with civilizations of the Far East. Focuses on the relationship between the development of food habits/culture and civilization as influenced by political, socioeconomic and cultural factors, and international relations.
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NFS 108 - Food Culture And Civilization in The Far East
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NFS 110: Applied Principles of Management in Dietetics/ Food Services
3.00 Credits
Buffalo State SUNY
3, 3/0 Management principles and concepts explored through class assignments that simulate real-world situations and prepare students for advanced study and application in management.
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NFS 110 - Applied Principles of Management in Dietetics/ Food Services
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NFS 200: Applied Food Chemistry
3.00 Credits
Buffalo State SUNY
Prerequisites: NFS 100, 2 semesters of Inorganic Chemistry. A study of the structure, properties, and analysis techniques of food components: carbohydrates, fats, proteins, color, flavor, toxins, additives and evaluation of commercial food products and their role in the diet.
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NFS 200 - Applied Food Chemistry
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NFS 210: Food Service Systems Management in Health Care
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisite: NFS 110. In-depth analysis of the procurement process, menu development, food production and delivery, quality standards, and financial management of food service systems and related subsystems.
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NFS 210 - Food Service Systems Management in Health Care
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