| CA 101 Culinary Practicum |
(0.5:1:0)
|
| Fee: $40.00 |
| Interaction with others in the Culinary Arts profession. Field trips once per semester. Required each semester.
|
| |
| CA 120 Intro to Food Service Sanitation |
(2:2:0)
|
| Introductory course in the principles of food microbiology, and food borne illness from a foodservice management perspective. The HACCP procedure is used for developing food safety measures. |
| |
| CA 131 Bakery |
(3:2:3)
|
| Fee: $10.00 |
| A beginning course in baking which develops practical skills through theory and hands-on experience. |
| |
| CA 160 Culinary Fundamentals |
(3:2:3)
|
| Fee: $40.00 |
| This course is designed to teach students basic kitchen skills necessary for proper and efficient food production. |
| |
| CA 232 Catering Management |
(2:1:2)
|
| A study of the business of catering for special occasions. |
| |
| CA 233 Pastry |
(3:2:3)
|
| Fee: $20.00 |
| Prerequisite: CA 131 is recommended |
| This course is designed to develop theoretical knowledge and practice intermediate baking skills. |
| |
| CA 234 Cake Decorating |
(2:1:3)
|
| Fee: $20.00 |
| This course teaches the fundamentals of making special occasion and wedding cakes at a beginning to intermediate skill level. |
| |
| CA 240 Confectionary |
(2:1:2)
|
| Fee: $20.00 |
| A course in basic candy making, sugar work, and techniques of working with chocolate. |
| |
| CA 260 Applied Culinary Fundamentals |
(3:2:3)
|
| Fee: $40.00 |
| Prerequisite: CA 160 |
| This course is designed to continue the student's learning of culinary fundamentals, including the basic skills of advanced culinary arts such as garde manger, international foods, and kitchen arrangement. |
| |
| CA 280 International Foods |
(2:1:3)
|
| Fee: $40.00 |
| Prerequisite: CA 160 or consent of instructor |
| Study of food patterns and customs of various cultures. Preparation of typical dishes and menus of several countries and regions. |
| |
| CA 290R Special Studies |
(1-6:0:0)
|
| Culinary Arts approved projects.
Variable credit. |
| |
| CA 298 Internship |
(1-6:0:0)
|
| Culinary Arts internship. Variable credit. |
| |
| CA 310 Culinary Nutrition |
(3:2:3)
|
| Fee: $20.00 |
| This course is designed to train culinary professionals to use nutritional principles to exaluate and modify menus and recipes, as well as respond knowledgealby to consumer questions and needs. |
| |
| CA 350 Food Service Management |
(3:2:3)
|
| Concepts of managing a food service operation, i.e. cost controls, data analysis, and future forecasting. |
| |
| CA 370 Garde Manger |
(2:1:3)
|
| Fee: $25.00 |
| Prerequisite: CA 160, CA 260, CA 120 |
| This course is designed to help the student gain basic understanding of various methods of food preservation as well as cold food preparation and presentation. |
| |
| CA 372 Advanced Presentation |
(2:1:3)
|
| Fee: $50.00 |
| Prerequisite: CA 160, CA 260, CA 120 |
| This course is designed to advance student learning in the various aspects of presentation used in culinary arts. |
| |
| HFED 100 Essentials of Human Nutrition |
(3:3:0)
|
| Food oriented study of nutrition facts and principles as a basis for dietary choices; consequences of food choices; scientific examination of controversial topics. |
| |
| HFED 101 Introduction to Family and Consumer Science |
(2:2:0)
|
| Prerequisite: For Family and Consumer Education majors or Home and Family Living minors or those interested in this field. |
| Basic concepts, philosophy, career exploration and professional development in the Family and Consumer Science area. |
| |
| HFED 107 Fundamentals of Fashion Design |
(1:1:0)
|
| Concepts include apparel styles, fashion development and careers in the fashion industry. |
| |
| HFED 108 Fashion Merchandising |
(1:1:0)
|
| An introductory course to introduce students to the main components, activities and career requirements of the fashion industry. The course also covers retail stores and fashion designers. |
| |
| HFED 110 Introductory Foods |
(2:1:0)
|
| Fee: $30.00 |
| Open to all students. Develops skills in food preparation. Hands-on laboratory experience allows students to practice appropriate techniques in food preparation. |
| |
| HFED 110L Introductory Foods Lab |
(0:0:2)
|
| Must sign up for a lab when taking HFED 110, Introductory Foods. |
| |
| HFED 112 Nutrition and Young Children |
(2:2:0)
|
| Concepts of human nutrition, nutrition education, menu planning, sanitation and food safety with emphasis on preschool children. |
| |
| HFED 116 Nutrition and Diet Therapy |
(2:2:0)
|
| Prerequisite: Bio 265 or consent of the instructor. For Nursing majors only. |
| Basic principles of human nutrition throughout the life cycle. Medical Nutrition Therapy for various disease states. |
| |
| HFED 140 Introduction to Architecture: Interior Design |
(3:3:0)
|
| Fullfills GE Arts requirement. |
| An introductory historical perspective of architecture, and furnishings from ancient times through the 1900's with emphasis on familiarity of significant eras of design that influence today's interiors. In addition, students will understand the nature of interior design, practices of the profession, and demonstrate professionalism in both personal management and project completion. |
| |
| HFED 150 Practical Homemaking |
(2:1:2)
|
| Fee: $20.00 |
| Students rotate on a five-week basis in areas covering food preparation, basic sewing and interior decorating. Emphasis is on practical, hands-on learning experiences. |
| |
| HFED 160 Home and Family Management |
(3:3:0)
|
| Application of principles of home management. A goal oriented study of values, resources, decision-making, time and money management. |
| |
| HFED 200 Nutrient Metabolism |
(3:3:0)
|
| Prerequisite: HFED 100 and Chem 101 or Consent of Instructor |
| Nutrient oriented study of nutrition facts and principles; metabolic consequences of nutrient intakes; techniques of communicating valid nutrition concepts. |
| |
| HFED 205 Family and Consumer Science Practicum |
(1:1:0)
|
| Prerequisite: HFED 101 |
| An introduction to Family and Consumer Science Education classes in secondary schools. Students will visit secondary Family and Consumer Science classes and evaluate field experiences. |
| |
| HFED 207 Clothing Construction I |
(2:1:2)
|
| Fee: $7.00 |
| For those with little or no sewing experience. Students will learn the application of construction principles from commercial patterns in making apparel. Emphasis will be on basic construction techniques and fundamental fitting. Materials approximately $50 or more. |
| |
| HFED 221 Home Decor Sewing |
(2:1:2)
|
| Fee: $5.00 |
| A basic how-to course designed to teach construction techniques for home decor sewing. Pillows, pillow shams, dust ruffles, bedspreads, quilts, table linens, and window treatments will be included. Students are required to furnish the fabric and notions for individual projects. Materials are approximately $30 to $60 or more. |
| |
| HFED 235 Children's Clothing |
(2:1:2)
|
| Fee: $10.00 |
| Selection and construction of children's clothing using the serger and sewing machine. Projects include bib, booties, sleeper, t-shirt, cap, pants, dress, and coat. No sewing experience required. Materials approximately $45.00 or more. |
| |
| HFED 240 Meal Management |
(2:1:3)
|
| Fee: $40.00 |
| Prerequisite: HFED 110 |
| Implementation of meal management principles as they relate to controlling cost, providing satisfying meals, entertaining, conserving time and energy, using modern kitchen technology, and ensuring food safety. Students will plan and prepare food for meal service. |
| |
| HFED 245 Pattern Making |
(2:2:1)
|
| Principles of pattern making using basic drafting and flat-pattern techniques in half and full size patterns for woven and knit fabrics. |
| |
| HFED 307 Clothing Construction II |
(4:3:3)
|
| Fee: $7.00 |
| Prerequisite: HFED 207 |
| Intermediate construction techniques will be applied to portfolio samples along with practical application projects including serger project, plaid shirt, fly front jeans, recycling, and nap project. Materials approximately $70 or more. |
| |
| HFED 330 Nutrition in the Life Cycle |
(3:3:0)
|
| Prerequisite: HFED 100 |
| Review of the nutritional requirements during pregnancy, lactation, infancy, childhood, adolescence, adulthood and the aging process. |
| |
| HFED 340 Money Management |
(3:3:0)
|
| Financial concepts of direct concern to the individual or family. Budgeting, financial institutions and services, consumer buying, use and control of credit, financial records, buying and selling homes, insurance, and basic investments will be discussed. |
| |
| HFED 345 Fitting and Alteration |
(3:2:2)
|
| Prerequisite: HFED 207, HFED 245, HFED 307 |
| Basic fitting and alteration of women's patterns, constructed and ready-to-wear garments. Materials: approximately $75 or more. |
| |
| HFED 350 Sports Nutrition |
(3:3:0)
|
| Prerequisite: HFED 100 |
| Exploration into the nutritional recommendations for competitive and recreational sports. Evaluation of dietary regimens for competitive sports, energy needs and weight control. |
| |
| HFED 360 Textiles |
(3:3:1)
|
| Fee: $10.00 |
| Study of fabrics including fiber, yarns, methods of construction and finishes. Application of this information to personal and client use. |
| |
| HFED 364 Introduction to Food Science |
(4:3:2)
|
| Fee: $25.00 |
| Prerequisite: Chemistry 100 or higher, HFED 100, HFED 110 |
| Chemical and physical properties of foods relative to preparation and processing. |
| |
| HFED 380 Connecting Education and Employment |
(3:3:0)
|
| This course is an advanced study of coordinated work experience in the educational setting and implementation of school-to-work initiatives. The focus of the course will be to provide the skills and knowledge needed for the professional teacher to be competent in creating and maintaining a cooperative education or school-to-work system. It includes foundation of occupation education; coordination of work-based learning programs; career pathways and guidance; organizing and working with occupational advisory committees; organization and administration of student groups. This course will examine current practices here in Idaho and will look at other exemplary programs around the nation and around the world. |
| |
| HFED 405 Methods of Teaching Family and Consumer Sciences |
(3:3:0)
|
| Preparation for secondary teaching with application of teaching methods and theories used in a Family and Consumer Science secondary classroom. Consecutive enrollment in HFED 450 is required. SecEd 492 must be taken the following semester. |
| |
| HFED 450 Curriculum Development in Occupational Education |
(3:3:0)
|
| This course is an occupational teacher preparation class which includes: analysis, integration and curriculum development; competencies for teaching diverse populations and individual differences; and teaching the adult learner. |
| |
| HFED 480 Senior Seminar |
(1:1:0)
|
| A course which facilitates the transition of the Family and Consumer Science Educator into the public school system. |
| |
| HFED 490R Special Studies in Home and Family Education |
(1-3:0:0)
|
| Prerequisite: Consent of instructor |
| Special updates in Home and Family Education topics. Repeatable for variable credit. |
| |
| HFED 498R Internship for Family & Consumer Science Education Major |
(1-6:0:0)
|
| Prerequisite: Consent of Instructor |
| Internship for Home and Family minor or secondary education vocational endorsement. Opportunity to link academic learning with experience in field. Recommended to be taken as work experience when you are off track. One credit hour is required for occupational endorsement for Family and Consumer Science. 160 work hours are required. |
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