Associate Degrees for Transfer
A.S.-T. in Nutrition and Dietetics
The Associate in Science in Nutrition and Dietetics for Transfer (AS-T) program provides students with a major that fulfills the general requirements for transfer to the California State University. Students with this degree will receive priority admission with junior status to the California State University system. Students should work closely with their Folsom Lake College counselor to ensure that they are taking the appropriate coursework to prepare for majoring in Nutrition and Foods/Dietetics at the institution they wish to transfer to because major and general education requirements may vary for each CSU and the degree may only transfer to specific institutions.
This program has the following completion requirements:
1. Completion of 60 semester units or 90 quarter units that are eligible for transfer to the California State University, including both of the following:
A. The Intersegmental General Education Transfer Curriculum (IGETC) or the California State University General Education - Breadth Requirements.
B. A minimum of 18 semester units or 27 quarter units in a major or area of emphasis, as determined by the community college district.
2. Obtainment of a minimum grade point average of 2.0.
ADTs also require that students must earn a C or better in all courses required for the major or area of emphasis.
Catalog Date: August 1, 2024
| Course Code |
Course Title |
Units |
| BIOL 440 |
General Microbiology (4) |
4 - 5 |
| or BIOL 442 |
General Microbiology and Public Health (5) |
|
| CHEM 400 |
General Chemistry I |
5 |
| NUTRI 300 |
Nutrition |
3 |
| PSYC 300 |
General Principles |
3 |
| A minimum of 8 units from the following: |
8 |
| BIOL 430 |
Anatomy and Physiology (5) |
|
| and BIOL 431 |
Anatomy and Physiology (5) |
|
| CHEM 401 |
General Chemistry II (5) |
|
| CHEM 420 |
Organic Chemistry I (5) |
|
| PSYC 330 |
Introductory Statistics for the Behavioral Sciences (3) |
|
| or STAT 300 |
Introduction to Probability and Statistics (4) |
|
| A minimum of 3 units from the following: |
3 |
| ACCT 301 |
Financial Accounting (4) |
|
| ANTH 310 |
Cultural Anthropology (3) |
|
| BUS 340 |
Business Law (3) |
|
| COMM 311 |
Argumentation and Debate (3) |
|
| ECE 312 |
Child Development (3) |
|
| or PSYC 372 |
Child Development (3) |
|
| ECE 314 |
The Child, the Family and the Community (3) |
|
| ECON 302 |
Principles of Macroeconomics (3) |
|
| ECON 304 |
Principles of Microeconomics (3) |
|
| NUTRI 310 |
Cultural Foods of the World (3) |
|
| NUTRI 330 |
Food Theory and Preparation (4) |
|
| SOC 300 |
Introductory Sociology (3) |
|
| Total Units: |
|
26 - 27 |
The Associate in Science in Nutrition and Dietetics for Transfer (AS-T) degree may be obtained by completion of 60 transferable,
semester units with a minimum overall grade point average (GPA) of 2.0, including (a) a minimum grade of "C" (or "P") for each course in the major or area
of emphasis described in the Required Program, and (b) either the
Intersegmental General Education Transfer Curriculum (IGETC) or the
California State University General Education-Breadth Requirements.
Upon completion of this program, the student will be able to:
- demonstrate an understanding of the relationships between chemistry, biology, and nutrition.
- design diet plans using nutrition principles to promote optimal health.
- apply knowledge of the interaction of nutrition and health using problem-solving and critical thinking skills.
- examine cultural diversity in regards to nutrition and foods.
- distinguish between reliable sources of nutrition information and nutrition claims not supported by research.
Career opportunities include hospitals and other health care facilities, school food services, restaurants, nutrition programs, WIC programs, weight management clinics, community wellness centers, sports nutrition and corporate wellness programs, food and nutrition businesses and industries, public health agencies, government agencies, and research.
Some career options require more than two years of college, and may require certification in dietetics after a Bachelor's degree.
Associate Degrees
A.S. in Food Science
Currently, there is no associate degree program that prepares students for the Food Science major at our closest regional University of California Campus, UC Davis. Completion of the Associate Degree in Nutrition Science would not be adequate in preparing students for transfer to UC Davis - Food Science. For that reason, the AS Degree in Food Science would provide students with the articulated lower division major requirement preparation necessary for admission as an upper division student in the Food Science major at UC Davis.
Catalog Date: August 1, 2024
| Course Code |
Course Title |
Units |
| NUTRI 300 |
Nutrition |
3 |
| CHEM 400 |
General Chemistry I |
5 |
| CHEM 401 |
General Chemistry II |
5 |
| BIOL 400 |
Principles of Biology (5) |
4 - 5 |
| or BIOL 440 |
General Microbiology (4) |
|
| MATH 400 |
Calculus I |
5 |
| MATH 401 |
Calculus II |
5 |
| PHYS 350 |
General Physics |
4 |
| PHYS 360 |
General Physics |
4 |
| STAT 300 |
Introduction to Probability and Statistics (4) |
3 - 4 |
| or PSYC 330 |
Introductory Statistics for the Behavioral Sciences (3) |
|
| Total Units: |
|
38 - 40 |
The Food Science Associate in Science (A.S.) degree may be obtained by completion of the required program, plus general education requirements, plus sufficient electives
to meet a 60-unit total. See FLC graduation requirements.
Upon completion of this program, the student will be able to:
- explain the principles of food science.
- use critical thinking skills to interpret and evaluate research findings in food science.
- apply appropriate laboratory techniques proficiently.
- understand the relationship between chemistry, biology, and food science.
- distinguish and define biological terms and principles.
- demonstrate knowledge of the scientific terminology and the principle concepts of chemistry.
Food Science provides several opportunities for employment, including positions in the food industries, research companies, local, state and federal government agencies, and educational institutions.
A.A. in Interdisciplinary Studies: Social and Behavioral Sciences
The Interdisciplinary Studies degree is designed for students who wish a broad knowledge of arts and sciences plus additional coursework in a prescribed “Area of Emphasis”. This program is a good choice for students planning on transferring to the California State University or University of California. The student will be able to satisfy general education requirements, plus focus on transferable coursework that relates to a specific major and/or individual interest. This degree will have an "Area of Emphasis" in Social and Behavioral Sciences. These courses emphasize the perspectives, concepts, theories, and methodologies of the disciplines typically found in the vast variety of disciplines that comprise study in the Social and Behavioral Sciences. Students will study about themselves and others as members of a larger society. Topics and discussions to stimulate critical thinking about ways people have acted in response to their societies will allow students to evaluate how societies and social subgroups operate. (Possible majors at a four-year institution include, but are not limited to: history, sociology, social studies, psychology, and family consumer science.)
It is highly recommended that students consult a counselor to determine the classes within each area that will best prepare them for their intended transfer major.
Catalog Date: August 1, 2024
| Course Code |
Course Title |
Units |
| A minimum of 18 units from the following: |
18 |
|
Select courses from at least 3 different disciplines.
|
| ADMJ 300 |
Introduction to Administration of Justice (3) |
|
| ADMJ 302 |
Community Relations: Multicultural Issues (3) |
|
| ADMJ 320 |
Concepts of Criminal Law (3) |
|
| ANTH 310 |
Cultural Anthropology (3) |
|
| ANTH 319 |
Visual Anthropology: Introduction to Ethnographic Film (3) |
|
| ANTH 323 |
Introduction to Archaeology (3) |
|
| ANTH 330 |
Magic, Witchcraft, and Religion (3) |
|
| ANTH 341 |
Introduction to Linguistics (3) |
|
| BUS 320 |
Concepts in Personal Finance (3) |
|
| or ECON 320 |
Concepts in Personal Finance (3) |
|
| BUS 330 |
Managing Diversity in the Workplace (3) |
|
| BUS 340 |
Business Law (3) |
|
| BUS 345 |
Law and Society (3) |
|
| COMM 325 |
Intercultural Communication (3) |
|
| COMM 341 |
Organizational Communication (3) |
|
| COMM 351 |
Mass Media and Society (3) |
|
| COMM 363 |
Introduction to Communication Theory (3) |
|
| ECON 302 |
Principles of Macroeconomics (3) |
|
| ECON 304 |
Principles of Microeconomics (3) |
|
| ECE 312 |
Child Development (3) |
|
| or PSYC 372 |
Child Development (3) |
|
| ECE 314 |
The Child, the Family and the Community (3) |
|
| ECE 330 |
Infant and Toddler Development (3) |
|
| ECE 430 |
Culture and Diversity in Early Childhood Education (3) |
|
| ETHNS 300 |
Introduction to Ethnic Studies (3) |
|
| ETHNS 320 |
Introduction to African American Studies (3) |
|
| ETHNS 330 |
Introduction to Asian American Studies (3) |
|
| ETHNS 360 |
Introduction to Chicana/o/x Studies (3) |
|
| ETHNS 350 |
Introduction to Native American Studies (3) |
|
| GEOG 310 |
Human Geography: Exploring Earth's Cultural Landscapes (3) |
|
| GEOG 322 |
Geography of California (3) |
|
| HIST 307 |
History of World Civilizations to 1500 (3) |
|
| HIST 308 |
History of World Civilizations, 1500 to Present (3) |
|
| HIST 310 |
History of the United States (To 1877) (3) |
|
| HIST 311 |
History of the United States (1865 - Present) (3) |
|
| HIST 314 |
Recent United States History (3) |
|
| HIST 319 |
American Environmental History (3) |
|
| HIST 331 |
Women in American History (3) |
|
| HIST 344 |
Survey of California History: A Multicultural Perspective (3) |
|
| HIST 368 |
History of France (3) |
|
| JOUR 310 |
Mass Media and Society (3) |
|
| NUTRI 310 |
Cultural Foods of the World (3) |
|
| POLS 301 |
Introduction to Government: United States (3) |
|
| POLS 302 |
Comparative Politics (3) |
|
| POLS 310 |
Introduction to International Relations (3) |
|
| POLS 320 |
Introduction to Political Theory (3) |
|
| PSYC 300 |
General Principles (3) |
|
| PSYC 312 |
Biological Psychology (4) |
|
| PSYC 320 |
Social Psychology (3) |
|
| PSYC 335 |
Research Methods in Psychology (3) |
|
| PSYC 340 |
Abnormal Behavior (3) |
|
| PSYC 356 |
Human Sexuality (3) |
|
| PSYC 368 |
Cross Cultural Psychology (3) |
|
| or SWHS 331 |
Cross Cultural Psychology (3) |
|
| PSYC 370 |
Human Development: A Life Span (3) |
|
| SJS 300 |
Introduction to Social Justice Studies (3) |
|
| SOC 300 |
Introductory Sociology (3) |
|
| SOC 301 |
Social Problems (3) |
|
| SOC 310 |
Marriage and the Family (3) |
|
| SOC 321 |
Race, Ethnicity and Inequality in the United States (3) |
|
| SOC 341 |
Sex and Gender in the U.S. (3) |
|
| SOC 379 |
Making Social Change (3) |
|
| SWHS 302 |
Introduction to Psychology of Human Relations (3) |
|
| Total Units: |
|
18 |
The Interdisciplinary Studies: Social and Behavioral Sciences Associate in Arts (A.A.) degree may be obtained by completion of the required program, plus general education requirements, plus sufficient electives
to meet a 60-unit total. See FLC graduation requirements.
Upon completion of this program, the student will be able to:
- evaluate how societies and social subgroups operate (Social and Behavioral Sciences).
A.S. in Nutrition Science
The Nutrition Science AS degree provides students with an excellent foundation for a variety of science and healthcare career opportunities. Graduates of this program may continue their study of nutrition, food science or any science related academic area. After transfer to and completion of a 4-year degree at a university-level institution, students can further their studies towards a Master’s (M.S.) and/or Doctorate in Philosophy (Ph.D.) in nutrition or other basic science related area.
Catalog Date: August 1, 2024
| Course Code |
Course Title |
Units |
| NUTRI 300 |
Nutrition |
3 |
| NUTRI 340 |
Nutrition and Metabolism |
3 |
| BIOL 400 |
Principles of Biology |
5 |
| BIOL 410 |
Principles of Botany |
5 |
| BIOL 420 |
Principles of Zoology |
5 |
| CHEM 400 |
General Chemistry I |
5 |
| CHEM 401 |
General Chemistry II |
5 |
| CHEM 420 |
Organic Chemistry I |
5 |
| CHEM 421 |
Organic Chemistry II |
5 |
| PSYC 335 |
Research Methods in Psychology |
3 |
| A minimum of 3 units from the following: |
3 |
| ANTH 310 |
Cultural Anthropology (3) |
|
| SOC 300 |
Introductory Sociology (3) |
|
| SOC 301 |
Social Problems (3) |
|
| ECON 302 |
Principles of Macroeconomics (3) |
|
| ECON 304 |
Principles of Microeconomics (3) |
|
| PSYC 300 |
General Principles (3) |
|
| Total Units: |
|
47 |
The Nutrition Science Associate in Science (A.S.) degree may be obtained by completion of the required program, plus general education requirements, plus sufficient electives
to meet a 60-unit total. See FLC graduation requirements.
Upon completion of this program, the student will be able to:
- evaluate the influence of chemical, biochemical, microbiological, and physiological disciplines as they affect the body’s processing of nutrients and food components during digestion, absorption, metabolism, and excretion.
- integrate the biological, behavioral, socioeconomic and environmental factors related to food and nutrient intakes and needs across the lifespan.
- analyze the nutrition standards and nutritional assessment data to make evidence-based decisions.
- cite the functions and interrelationships of nutrients and food in human health, disease prevention, and disease states.
- apply critical thinking skills to locate, interpret, and evaluate research findings and professional literature to explain implications and limitations.
- apply basic terminology and nomenclature of inorganic chemistry.
- analyze, and predict the outcome of a multi-step organic synthesis based on simpler, more common reactions
- apply organic functional group knowledge to biological molecules such as amino acids and proteins, lipids, and carbohydrates.
The Nutrition Science AS degree provides students with an excellent foundation for a variety of science and health care career opportunities. They can seek employment in public health and policy, government-sponsored nutrition programs, business including the food industry, community and international agencies, corporate wellness programs, community wellness centers, restaurants, and schools.
Certificate of Achievement
Nutrition Education Certificate
The Nutrition Education certificate program focuses on the concepts of food literacy and health and wellness. It is designed for students interested in the nutrients in food along with their actions within the body, issues of nutrition status across the lifespan, and the impact of food choices on one's health, the environment, and the economy. Students can choose the direction of their studies by selecting course(s) that include the following areas: food preparation, performance nutrition, nutrition and aging, lifespan nutrition, or early childhood education.
After completing the classes for this certificate, students may apply credits toward the Associate in Science in Nutrition and Dietetics for Transfer (AS-T).
Catalog Date: August 1, 2024
| Course Code |
Course Title |
Units |
| NUTRI 300 |
Nutrition |
3 |
| NUTRI 340 |
Nutrition and Metabolism (3) |
3 - 4 |
| or NUTRI 330 |
Food Theory and Preparation (4) |
|
| A minimum of 4 units from the following: |
4 |
| BIOL 400 |
Principles of Biology (5) |
|
| BIOL 430 |
Anatomy and Physiology (5) |
|
| BIOL 431 |
Anatomy and Physiology (5) |
|
| BIOL 310 |
General Biology (4) |
|
| A minimum of 6 units from the following: |
6 |
| CHEM 400 |
General Chemistry I (5) |
|
| NUTRI 302 |
Nutrition for Physical Performance (3) |
|
| NUTRI 310 |
Cultural Foods of the World (3) |
|
| NUTRI 322 |
Nutrition Issues Throughout Life (3) |
|
| PSYC 300 |
General Principles (3) |
|
| Total Units: |
|
16 - 17 |
Upon completion of this program, the student will be able to:
- correlate dietary intake to weight management, sports performance, chronic diseases, and hunger.
- apply the scientific method to biological problems, and interpret scientific data in a reasonable manner.
- assess the various sources of nutrition information and demonstrate where to find reliable nutrition information.
- compare and contrast nutrient, caloric, and food requirements at all stages of the life cycle.
- describe ethnicity, ethnocentrism, and racism and analyze the impact of these on food habits and communication in the United States.
- assemble molecules demonstrating an understanding of chemical bonding and molecular structure to predict their chemical behavior.
Employment possibilities include public/government agencies, daycare centers for the young and the elderly, food co-ops, recreation work, nutrition education (such as preschool and elementary school), health food stores and nutritional supplement sales, and substance abuse recovery clinics. Students who continue on to a four-year institution may advance their studies towards the registered dietitian credential, employee wellness counselor, nutrition counselor and other related careers.
Nutrition (NUTRI) Courses
NUTRI 300 Nutrition
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Advisory:BIOL 300 and CHEM 305 with grades of "C" or better
- Transferable:CSU; UC
- General Education:AA/AS Area III(b); AA/AS Area IV; CSU Area E1
- C-ID:C-ID NUTR 110
- Catalog Date:August 1, 2024
This course examines nutrition as a science and the chemical properties of nutrients in foods, the sources and functions of the nutrients in all stages of the life cycle, as well as nutrition as a world problem, and consumer problems related to food. Topics emphasized include nutrient metabolism, weight loss, sports nutrition, food safety, the diet-disease relationship, global nutrition and analysis of special nutritional requirements from the prenatal period through the geriatric years. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will be completed to help students analyze their own nutritional health using scientific principles. Students will be required to complete a personalized dietary analysis.
Upon completion of this course, the student will be able to:
- evaluate the interactions and relationships that exist between nutrients and the role of nutrients with a focus on metabolism.
- assess the factors and possible problems associated with digestion and absorption of each of the nutrients.
- distinguish the diseases associated with nutrient deficiency and toxicity, as well as chronic diseases associated with lifestyle choices, based on scientific principles used to analyze and evaluate nutrition information.
- compare and contrast nutrient, caloric, and food requirements at all stages of the life cycle.
- assess personal dietary intake and evaluate food choices.
- correlate dietary intake to weight management, sports performance, chronic diseases, and hunger.
NUTRI 302 Nutrition for Physical Performance
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Advisory:NUTRI 300 with a grade of "C" or better
- Transferable:CSU; UC (UC credit limitation: NUTRI 302, NUTRI 322 and NUTRI 340 combined: maximum credit, 3 units )
- General Education:AA/AS Area III(b); CSU Area E1
- Catalog Date:August 1, 2024
This course examines the basic scientific principles of nutrition, as well as the ramifications of nutrients on lifelong fitness, sport skill training, and physical performance. Special emphasis is placed on nutrient metabolism with respect to muscle strength development, cardiovascular capability, and body composition. Students are required to complete a personalized dietary analysis as specified by the instructor.
Upon completion of this course, the student will be able to:
- discuss the role of nutrients and proper water regulation on the body, especially during physical activity.
- critique diets for nutrient intake that meet varying physical performance levels and for weight control.
- evaluate the effectiveness and safety concerns of various nutritional supplements.
- identify characteristics of eating disorders and understand where to refer individuals and families for appropriate nutrition counseling and information.
- describe nutritional needs of special populations (i.e. pregnant women, older adults, diabetics, young children) with respect to physical activity.
NUTRI 310 Cultural Foods of the World
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Advisory:ENGWR 110
- Transferable:CSU; UC
- General Education:AA/AS Area V(b); AA/AS Area VI; CSU Area D; IGETC Area 4
- Catalog Date:August 1, 2024
This course offers an anthropological perspective of traditional and contemporary food customs and cultures. Western and non-western food customs are compared, including their social, religious, economic and aesthetic significance. Included are ethnocentrism, gender-related stereotypes, and racism as they relate to the availability, distribution and preparation of food throughout the world. The nutritional status of various cultures as it relates to geographic, agricultural and socioeconomic factors is studied. Students may be required to purchase ethnic food or ingredients to prepare and sample cultural dishes.
Upon completion of this course, the student will be able to:
- demonstrate knowledge of food patterns for each region of the world.
- describe ethnicity, ethnocentrism, and racism and analyze the impact of these on food habits and communication in the United States.
- evaluate common foods and traditions for each region as to their relationship to health and disease.
- identify food patterns as related to migration, religious practices, cultural customs, and health beliefs.
- assess the role of migration and foods from around the world on regional food patterns in the United States.
NUTRI 322 Nutrition Issues Throughout Life
- Units:3
- Hours:54 hours LEC
- Prerequisite:None.
- Advisory:NUTRI 300
- Transferable:CSU; UC (UC credit limitation: NUTRI 302, NUTRI 322 and NUTRI 340 combined: maximum credit, 3 units )
- General Education:AA/AS Area III(b)
- Catalog Date:August 1, 2024
This course is a study of the nutritive needs of persons at various stages of the lifecycle with emphasis on special periods such as pregnancy, preschool, adolescence, and aging. This course is particularly helpful to Kinesiology and Early Childhood Education majors as well as those dealing with people in social agencies, such as nursing and gerontology.
Upon completion of this course, the student will be able to:
- demonstrate independent learning and effective communication skills.
- show an understanding of the basic principles of nutrition.
- appraise nutrient needs and design ways to meet those needs under normal conditions at each stage of life.
- evaluate the adequacy of various diets by using computerized diet analysis software.
- build a basic healthy eating plan for a person at any stage in the life cycle.
NUTRI 330 Food Theory and Preparation
- Units:4
- Hours:54 hours LEC; 54 hours LAB
- Prerequisite:None.
- Transferable:CSU
- C-ID:C-ID NUTR 120
- Catalog Date:August 1, 2024
This course provides an overview of the basic principles of cooking techniques and the use of ingredients in various foods. Students will assess the factors that influence taste and the changes that occur in foods during preparation. In the laboratory, the focus will be directed at students gaining hands-on experience in basic cooking skills, the application of food theories discussed in the lecture, the reasons for recipe procedures and the prevention and correction of cooking failures. Students must wear closed toe shoes and will be required to purchase a calculator and lab coat.
Upon completion of this course, the student will be able to:
- recognize quality characteristics in raw and cooked foods, to include sensory evaluation of texture, taste, and color.
- measure and scale food ingredients, recognize kitchen equipment by name and use them appropriately.
- apply principles of food theory to choose and demonstrate optimal cooking procedures to maximize nutrient content for all categories of food. Categories include, but are not limited to: vegetables, fruits, fats and oils, milk products, eggs, cereals, baked products, starches, poultry, meat, and seafood.
- distinguish between different methods of heat transfer and choose cooking materials and techniques accordingly.
- correct errors in preparation, analyze quality defects in cooked products, and specify possible errors in techniques or ingredient selection.
- apply best practices in food preparation hygiene techniques in the laboratory.
NUTRI 340 Nutrition and Metabolism
- Units:3
- Hours:54 hours LEC
- Prerequisite:BIOL 300, CHEM 305, or NUTRI 300 with a grade of "C" or better
- Advisory:LIBR 318 with a grade of "C" or better
- Transferable:CSU; UC (UC credit limitation: NUTRI 302, NUTRI 322 and NUTRI 340 combined: maximum credit, 3 units. )
- General Education:AA/AS Area IV
- Catalog Date:August 1, 2024
This course examines the chemical structure and metabolism of carbohydrates, lipids, and proteins. Emphasis is placed on the physiological roles of vitamins and minerals as well as metabolic pathways and their relation to overall health. In addition, this course will help the student integrate the understanding of metabolic knowledge to contemporary and controversial issues in nutrition.
Upon completion of this course, the student will be able to:
- explain the scientific method and how scientists use various types of research studies and methods to acquire nutrition information.
- define the four categories of the Dietary Reference Intakes (DRI), explain their purposes, and the supporting basic scientific research methods used to create them.
- identify several health and lifestyle risk factors and explain their relationships to nutrition and chronic diseases.
- analyze and examine the chemical structure and metabolism of nutrients at the physiological level.
- explain how medical and biochemical assessment methods are used to detect energy and nutrient deficiencies and excesses.
- generate and interpret oral and written communication to critically evaluate scientific nutrition information presented in popular media publications.
NUTRI 495 Independent Studies in Nutrition and Foods
- Units:1 - 3
- Hours:54 - 162 hours LAB
- Prerequisite:None.
- Transferable:CSU
- Catalog Date:August 1, 2024
NUTRI 498 Work Experience in Nutrition
- Units:0.5 - 4
- Hours:27 - 216 hours LAB
- Prerequisite:None.
- Enrollment Limitation:Student must be in a paid or non-paid internship, volunteer opportunity, or job related to career interests.
- Transferable:CSU
- General Education:AA/AS Area III(b)
- Catalog Date:August 1, 2024
This course provides students with opportunities to develop marketable skills in preparation for employment or advancement within the field of Nutrition. Course content will include understanding the application of education to the workforce; completing required forms which document the student's progress and hours spent at the work site; and developing workplace skills and competencies. During the semester, the student is required to attend orientation. Students must complete 27 hours of related paid or unpaid work experience for .5 unit. An additional 27 hours of related work experience is required for each additional .5 unit. The course may be taken for a maximum of 16 units. Students should have access to a computer, the Internet, and some computer media such as a USB drive to store data files. Online students must have an email account. Only one Work Experience course may be taken per semester.
Upon completion of this course, the student will be able to:
- apply industry knowledge and theoretical concepts in a field of study or career as written in the minimum 3 learning objectives created by the student and his/her employer or work site supervisor at the start of the course.
- manage personal career plans and decision making using industry & workforce information and online resources.
- behave professionally and ethically, exhibit adaptability, initiative, self-awareness and self-management as needed.
- exhibit effective communication, collaboration, and leadership skills at work with consideration to workplace dynamics and social and diversity awareness.
- demonstrate critical and creative thinking skills as they apply to the workplace.
NUTRI 499 Experimental Offering in Nutrition and Foods
- Units:0.5 - 4
- Prerequisite:None.
- Transferable:CSU
- Catalog Date:August 1, 2024
This is the experimental courses description.
