Course Search Results

• FCS 8780: Selected Topics in Public Adm

  3.00 Credits

  Clemson University

  
  In-depth study of an applied problem in public administration as seen through the practitioner's eyes; investigates the methods used to address these problems. May be repeated for credit, but only if different topics are covered. May also be offered as PADM 8780.
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• FCS 8900: Research Project

  1.00 Credits

  Clemson University

  
  Research in Family and Community Studies not related to a thesis.
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• FCS 8920: Special Topics

  1.00 Credits

  Clemson University

  
  Selected current and classic topics not covered in other courses. May be repeated for a maximum of 12 credits, but only if different topics are covered.
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• FCS 8930: Practicum

  1.00 Credits

  Clemson University

  
  Students synthesize, integrate and apply knowledge and skills learned through courses to family and community issues, working with faculty and community leaders to gain professional experience. To be taken Pass/No Pass only. May be repeated for a maximum of six credits. Preq: Consent of instructor.
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• FCS 8960: Independent Study

  1.00 Credits

  Clemson University

  
  Individual readings or research on a topic selected according to the student's interests or professional development needs. May be repeated for a maximum of 12 credits. To be taken Pass/No Pass only. Preq: Consent of coordinator of graduate studies.
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• FCS 9910: Doctoral Research

  1.00 Credits

  Clemson University

  
  Doctoral Research
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• FDSC 1020: Persp Food Nutrition

  1.00 Credits

  Clemson University

  
  Discussion course covering topics related to food science and human nutrition. Subjects include topics of current interest and involve familiarization with scientific literature in nutrition and food sciences. Preq: Food Science and Human Nutrition major or Food Science minor.
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• FDSC 2010: Introduction to Food

  3.00 Credits

  Clemson University

  
  Explores the functions of food components and ingredients on the quality of prepared food. Procedures for safe food production and proper use of equipment in a typical health care/food service organization are demonstrated. Students prepare and evaluate different food products to understand how ingredient substitutions and interactions affect food. Preq: CH 1020. Coreq: FDSC 2011.
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• FDSC 2011: Introduction to Food Lab

  0.00 Credits

  Clemson University

  
  Non-credit laboratory to accompany FDSC 2010. Demonstrates the functions of food components and ingredients of foods on the quality of final product, as well as safe food production. Students prepare and evaluate different food products to understand how ingredient substitutions and interactions affect the physical, chemical and functional attributes of a food's nutritive value, quality and consumer acceptability. Coreq: FDSC 2010.
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• FDSC 2150: Culinary Fundamental

  2.00 Credits

  Clemson University

  
  Emphasizes the safe handling of food utilizing recognized procedures in equipment safety and sanitation. Cooking methods are investigated, along with ingredient functionality and flavor development. Organizational skills utilized in a real-world environment assist students in preparing, presenting and evaluating their finished products. Preq: Food Science and Human Nutrition major. Coreq: FDSC 2151.
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