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Course Typically Offered: Spring
CULG 65. Culinary Science III
Prerequisite: CULG 50. Fundamentals of baking including
dough, quick breads, yeast breeds, pies, pastries, cakes and
cookies. Instruction in flours, fillings and ingredients. Topics
include baking terminology, tools and equipment use, formula
conversions, functions of ingredients, and the use of proper
flours. (2 lectures, 3 lab hours) (Course Fee $25)
Units: 3
CULG 151. Food Product Development
Prerequisites: CULG 55, FSC 100, FSC 112. Experimental
approach to development of new food products. Explores both
scientific and marketing parameters of product development.
Includes concepts of traditional wine and food pairings, food
styling and presentation, and other culinary techniques. (2
lecture, 3 lab hours)
Units: 3
CULG 152. Techniques for Healthy Cooking
Prerequisites: CULG 50; NUTR 53 or NUTR 54 or permission
of instructor; computer competency recommended. Planning
a nutritious diet implementing the Dietary Guidelines for
Americans. Cooking principles, recipe modification, and food
selection at supermarkets and restaurants to increase dietary
complex carbohydrates and decrease fat, sugar, and sodium. (2
lecture, 2 lab hours) (Course fee, $25)
Units: 3
Course Typically Offered: Spring
FN 200. Research Methods in Food and Nutrition
Prerequisite: permission of instructor. Quantitative and
qualitative research design in food and nutritional sciences.
Methods of data collection and analysis. Evaluation of research
design and outcomes. Reporting research results. Students will
develop a research proposal.
Units: 3
FN 209. Vitamins and Biocatalysts
Prerequisite: CHEM 150. Mechanisms of action of vitamins,
coenzymes, and cofactors in biological transformations
involving food processing and human nutrition. Emphasis on
the fundamental nature of biochemical reactions related to food
science and nutrition. (Formerly AGRI 209)
Units: 3
FN 221T. Topics in Food Science and Nutrition
Prerequisites: upper-division food science and nutrition course
appropriate to study topic; permission of instructor. Advanced
studies in a given area of food science and nutrition. Some
topics may require lab hours.
Units: 3, Repeatable up to 9 units
FN 223. Food, Nutrition, and Health
Prerequisite: CHEM 150. Review and discussion of the recent
scientific literature relating to food consumption, nutrient
intake, and human health.
Units: 3
FN 229. Seminar
Prerequisite: permission of instructor. Students investigate and
present current research problems. Observation and evaluation
of additional assigned seminars. Oral and written reports
required.
Units: 1, Repeatable up to 3 units
Course Typically Offered: Fall, Spring
FN 230. Advanced Nutrition Counseling
Prerequisite: NUTR 157. Advanced counseling techniques
including learning and behavioral theories and principals of
goal setting. Design, delivery, and evaluation of nutrition
counseling. Development and evaluation of nutrition education
materials. Role-playing and case studies assigned. (Formerly
FN 221T)
Units: 3
Course Typically Offered: Fall
FN 250. Food and Nutrition Resource Management
Examine management resources (human, financial, and
physical) in a variety of industry and practice settings related to
foods and nutrition. Development of a business and marketing
plan. Group projects, case studies, and selected topics from
current literature.
Units: 3
Course Typically Offered: Spring
FN 290. Independent Study
See Academic Placement -- Independent Study. Approved for
RP grading.
Units: 1-3
FN 292. Readings in Food Science and Nutrition
Prerequisite: permission of instructor. Individually directed
readings in a field of special concern to students in
the graduate program; appropriate reports and evaluations
required; individual conferences, no formal class meetings.
Approved for RP grading.
Units: 1-3
FN 299. Thesis
Prerequisite: prior advancement to candidacy. See Criteria for
Thesis and Project. Preparation, completion, and submission of
an acceptable thesis for the master's degree. Approved for RP
grading.
Units: 2-6
www.fresnostate.edu California State University, Fresno 2017-2018 CATALOG | 603
Object Description
| Title | 2017-18 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 2017-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 603 |
| Full Text Search | Course Typically Offered: Spring CULG 65. Culinary Science III Prerequisite: CULG 50. Fundamentals of baking including dough, quick breads, yeast breeds, pies, pastries, cakes and cookies. Instruction in flours, fillings and ingredients. Topics include baking terminology, tools and equipment use, formula conversions, functions of ingredients, and the use of proper flours. (2 lectures, 3 lab hours) (Course Fee $25) Units: 3 CULG 151. Food Product Development Prerequisites: CULG 55, FSC 100, FSC 112. Experimental approach to development of new food products. Explores both scientific and marketing parameters of product development. Includes concepts of traditional wine and food pairings, food styling and presentation, and other culinary techniques. (2 lecture, 3 lab hours) Units: 3 CULG 152. Techniques for Healthy Cooking Prerequisites: CULG 50; NUTR 53 or NUTR 54 or permission of instructor; computer competency recommended. Planning a nutritious diet implementing the Dietary Guidelines for Americans. Cooking principles, recipe modification, and food selection at supermarkets and restaurants to increase dietary complex carbohydrates and decrease fat, sugar, and sodium. (2 lecture, 2 lab hours) (Course fee, $25) Units: 3 Course Typically Offered: Spring FN 200. Research Methods in Food and Nutrition Prerequisite: permission of instructor. Quantitative and qualitative research design in food and nutritional sciences. Methods of data collection and analysis. Evaluation of research design and outcomes. Reporting research results. Students will develop a research proposal. Units: 3 FN 209. Vitamins and Biocatalysts Prerequisite: CHEM 150. Mechanisms of action of vitamins, coenzymes, and cofactors in biological transformations involving food processing and human nutrition. Emphasis on the fundamental nature of biochemical reactions related to food science and nutrition. (Formerly AGRI 209) Units: 3 FN 221T. Topics in Food Science and Nutrition Prerequisites: upper-division food science and nutrition course appropriate to study topic; permission of instructor. Advanced studies in a given area of food science and nutrition. Some topics may require lab hours. Units: 3, Repeatable up to 9 units FN 223. Food, Nutrition, and Health Prerequisite: CHEM 150. Review and discussion of the recent scientific literature relating to food consumption, nutrient intake, and human health. Units: 3 FN 229. Seminar Prerequisite: permission of instructor. Students investigate and present current research problems. Observation and evaluation of additional assigned seminars. Oral and written reports required. Units: 1, Repeatable up to 3 units Course Typically Offered: Fall, Spring FN 230. Advanced Nutrition Counseling Prerequisite: NUTR 157. Advanced counseling techniques including learning and behavioral theories and principals of goal setting. Design, delivery, and evaluation of nutrition counseling. Development and evaluation of nutrition education materials. Role-playing and case studies assigned. (Formerly FN 221T) Units: 3 Course Typically Offered: Fall FN 250. Food and Nutrition Resource Management Examine management resources (human, financial, and physical) in a variety of industry and practice settings related to foods and nutrition. Development of a business and marketing plan. Group projects, case studies, and selected topics from current literature. Units: 3 Course Typically Offered: Spring FN 290. Independent Study See Academic Placement -- Independent Study. Approved for RP grading. Units: 1-3 FN 292. Readings in Food Science and Nutrition Prerequisite: permission of instructor. Individually directed readings in a field of special concern to students in the graduate program; appropriate reports and evaluations required; individual conferences, no formal class meetings. Approved for RP grading. Units: 1-3 FN 299. Thesis Prerequisite: prior advancement to candidacy. See Criteria for Thesis and Project. Preparation, completion, and submission of an acceptable thesis for the master's degree. Approved for RP grading. Units: 2-6 www.fresnostate.edu California State University, Fresno 2017-2018 CATALOG | 603 |
