The purpose of this course, via reflection and analysis, is to integrate the experience (90-120 hours of off-campus work experience) and insights gained with the academic theory, principles, concepts and ethical aspects of the industry. In addition to academic goals, this course is intended to enhance their professional and public speaking skills, strengthen their personal and professional values and ethics, clarify their personal and career goals, and develop their self-confidence. Experience I and II must be with different companies. (Pre-requisite: FMD 337)

Senior level course which covers the preparation and enhancement of a professional portfolio including professional image, demonstration of skills, and display of relevant projects. Students will refine their presentation and interview skills.

Product managers, sometimes known as brand managers, are responsible for managing the marketing activities for their product or brand and typically have responsibility for sales volume and revenues. The courses will focus on developing critical skills such as developing brand strategy, advertising, promotional programs, and the planning activities associated with those tasks. (Prerequisites: FMD 106, 127, 328)

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.