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Course Criteria
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3.00 Credits
3, 2/0 ( 2 field ) Prerequisite: FST 380. Management principles and concepts in food manufacturing; theories in human resources management, financial management, strategic marketing, and operation management in today's competitive global market respective to the food manufacturing and processing industry.
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3.00 Credits
3, 1/2 ( 2 field) Prerequisite: NFS 200 and FST 370. Modern methods and procedures of quality assurance for food products and manufacturing facilities, including cleaning, sanitizing, and monitoring daily food quality and safety; official records of processing and daily follow-up procedures of Hazard Analysis Critical Control Points (HACCP) in food processing and packaging.
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3.00 Credits
Prerequisite: FST 404. Capstone course that requires application of the knowledge and skills learned throughout the degree program, demonstrated by product development project and presentations.
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1.00 Credits
1, 1/0 Prerequisite: Upper-division status, approval of instructor. Basic food technology, manufacturing of various food products, regulatory aspects of food manufacturing, sanitation and quality control, marketing and management in food manufacturing, product development, etc. Students report findings from independent or collaborative projects and become familiar with the format and style of oral presentation.
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3.00 Credits
Prerequisite: Upper division status, approval of faculty intern supervisor and program coordinator. Guided, supervised field experiences (experiential learning) from on-site activities at food manufacturing companies for qualified students with training sessions, seminars, and reports.
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3.00 Credits
3, 3/0 Prerequisite: Approval of a faculty sponsor. Studies undertaken by one or more individuals on a problem of special interest; must be submitted in acceptable form according to directions given by the department.
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3.00 Credits
Prerequisite: Approval of a faculty adviser and program coordinator. Study of a subject of individual interests under supervision of a faculty adviser.
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1.00 Credits
1, 1/1 Fundamental construction techniques used in the apparel industry; proficiency in basic construction details using both domestic and industrial sewing equipment.
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3.00 Credits
Development of the principles and techniques of design, good fit, and garment construction using commercial patterns. Emphasis on techniques to achieve proper-fitting garments, sizing systems used in the apparel industry, appropriate selection of style and color, construction of garments, and information about sewing, equipment, and industrial construction techniques.
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3.00 Credits
3, 3/0 Survey course of the textile and fashion industry; overview of the textile/apparel product development process; design principles and elements, terminology; industrial construction processes; quality of the finished product; career opportunities in the field.
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