This course focuses on the integration of fashion marketing concepts, practices and applications. Students will analyze opportunities regarding merchandise positioning, brand imagery, targeting and segmentation of fashion products and will facilitate the development of a marketing/merchandising plan. In addition, students will learn about all aspects of fashion show production; a key promotional activity. Throughout the course various careers in fashion are examined including, advertising, marketing, and public relations. (Prerequisite: MKT 309)

The Industry Challenge Course is an essential hands-on experience course that challenges students to apply what they are currently learning in the classroom to the real world. Every year the challenge is with a company that is a leader in design, sourcing, manufacturing, and distribution of apparel. Responding to industry data and customer trends, the students must develop a product or a business strategy to grow the company’s portfolio or improve the company’s business practices. The expectation is to create a full proposal for launching with economic viability. (Department Chair Approval required)

Study of food, food preparation and meal planning, with an emphasis on composition, nutritive value, convenience, preservation, and safety.

Focused study of a food and nutrition topic of current interest.Topic varies by semester.

Survey of the historical and philosophical foundations of the profession of dietetics, including the Academy of Nutrition and Dietetics, professional ethics, the professional role of the registered dietitian, and career opportunities. Course is for Nutrition majors only.

The role of nutrients in body structure and function. Identification of the normal nutritional needs of individuals. Clarification of contemporary issues concerning health and nutrition.

Combines classical culinary techniques with the scientific principles of food preparation. Covers foundational knowledge and skills, including food safety, basic culinary techniques, ingredient knowledge, and an introduction to cooking methods. Explores experimental techniques and procedures used to analyze the physical and chemical properties of foods and changes during food preparation. Sensory evaluation methods will be introduced. 1 hour lecture, 3 hours laboratory.

Examines the role of microorganisms in food, including their sources, growth, and impact on food safety. Topics include food spoilage, foodborne infections, methods of foodborne illness prevention, biological contamination, chemical contamination, physical contamination, pest control, and foodservice sanitation practices. Emphasis is placed on the FDA Food Code compliance and local food safety standards. All students will be required to take the ServSafe Food Protection Manager Examination during this course. 1 hour lecture.

Study of historical, socio-economic, religious and immigration factors that have influenced the food and nutritional habits of diverse groups around the world and in the United States.

The study of the nutritional needs throughout the life cycle, including: pregnancy and lactation, infants, children, adolescents, adults and older adults. Review of nutrient and energy needs, assessment of nutritional status and consequences of inadequate nutrition at each stage of life. (Prerequisite: FNU 208)