Food Science & Nutrition (FSN Courses)
FSN 109 Basic Nutrition for Health
3.0 units.
Acceptable for credit: Transfer CSU
C-ID Course Number: N/A
Course Offered:
Fall, Spring, Summer
Grading Method: Letter Grade or Pass/No Pass
An overview of basic nutrition which emphasizes the application of nutrition science
to consumer choices for improved health, fitness, and disease prevention. Individuals
will assess their own diet quality and will learn to select diets appropriate to their
individual lifestyles, inherited health risks, tastes, and needs at all stages of
the life cycle. The course examines current controversies and claims to distinguish
fact from fallacy and assists in adapting research on diet and health to individual
needs. The course is not open to students who are enrolled in or have received credit
for FCS 109.
FSN 110 Nutrition Science
3.0 units.
Acceptable for credit: Transfer to UC, CSU
C-ID Course Number: NUTR 110
Course Offered:
Fall, Spring, Summer
Grading Method: Letter Grade or Pass/No Pass
This course covers the science of foods and the nutrients they contain, and of their
actions within the body. Emphasis is placed on individual dietary needs, current
nutrition and health issues, and application of evidence-based nutrition information.
Students utilize computer software to analyze personal diet records and plan healthful
meals.
FSN 112 Behavioral Nutrition
3.0 units.
Advisories: FSN 109 - Basic Nutrition for Health ; and ENGL 100 - Writing in Career/Tech Fields
Acceptable for credit: Transfer CSU
Course Offered:
Spring
Grading Method: Letter Grade or Pass/No Pass
This course provides a vibrant and detailed view of the important subjects of food
behaviors and eating disorders. It examines the nutritional, psychological, and physiological
factors which lead to healthy and unhealthy weight management strategies. Emphasis
is placed on understanding and applying basic nutrition principles in daily life.
As a vital part of the learning experience, students are invited to participate in
assessing their own eating and physical activity behaviors. A series of interactive,
practical activities will guide students through the processes of planning, implementing,
evaluating and maintaining healthful nutrition and lifestyle strategies. Students
will learn techniques for applying these skills in diverse counseling situations.
This course is not open to students who are enrolled in or have received credit for
FCS 112.
FSN 132 Introduction To Culinology Professions
1.0 unit.
Advisories: ENGL 100 - Writing in Career/Tech Fields
Acceptable for credit: Transfer CSU
Course Offered:
Fall
Grading Method: Letter Grade or Pass/No Pass
Orientation to careers in dietetics, nutrition science, food science, culinary arts
and management, hospitality, food service management, and Culinology®. Career portfolios,
professional organizations and publications will be covered. Educational plans will
be developed in conjunction with counseling personnel.
FSN 133 Introduction To Food Science
3.0 units.
Advisories: CHEM 120 - Introductory Chemistry ; and ENGL 100 - Writing in Career/Tech Fields
Acceptable for credit: Transfer CSU
Course Offered:
Spring
Grading Method: Letter Grade or Pass/No Pass
Food science is the scientific study of raw food materials and their behavior during
formulation, processing, packaging, and storage. Food processing technologies and
the government regulation of food processing and labeling are examined. Products
are evaluated through sensory analysis, with objective assessment of the factors that
affect product quality. The scientific method is emphasized throughout the course.
FSN 134 Food, Nutrition Customs and Culture
4.0 units.
Advisories: CA 124 - Sanitation, Safety, and Equipment ; and ENGL 100 - Writing in Career/Tech Fields
Acceptable for credit: Transfer CSU
C-ID Course Number: NA
Course Offered:
Fall, Spring
Grading Method: Letter Grade or Pass/No Pass
This course explores the socio-economic, psychological, and anthropological perspectives
of traditional and contemporary food preparation within various cultures, with an
emphasis on American, African, Asian, Middle Eastern, European, and Latin American
regions. Students learn about food and culture in lecture, and apply this learning
in lab through the preparation and tasting of foods and beverages representative of
various cultures and regions. Global food issues, sanitation and safety practices
are addressed. This course is not open to students who are enrolled in or have received
credit for FCS 134.
FSN 149 Cooperative Work Experience: Occupational
1.0 - 8.0 units.
Limitations on Enrollment: To participate in Cooperative Work Experience: (1) students must be working at a job
within their major, (2) students must be able to become involved in new or expanded
responsibilities on the job, (3) the employer must be willing to cooperate with the
college in the supervision and evaluation of the student and (4) the student must
attend all coordination/consultation meetings in addition to other work and class
responsibilities. NUMBER OF TIMES COURSE CAN BE REPEATED: Students enrolled in CWE
149 may earn up to 8 units of credit per semester not to exceed 16 units in total.
Any units earned in any other Cooperative Work Experience course will be included
in the 16 unit maximum. CWE Units Unpaid Placement: 1 unit 60 hours 2 units 120 hours
3 units 180 hours 4 units 240 hours 5 units 300 hours 6 units 360 hours 7 units 420
hours 8 units 480 hours CWE Units Paid Placement: 1 unit 75 hours 2 units 150 hours
3 units 225 hours 4 units 300 hours 5 units 375 hours 6 units 450 hours 7 units 525
hours 8 units 600 hours
Acceptable for credit: Transfer CSU
Course Offered:
Fall, Spring
Grading Method: Letter Grade or Pass/No Pass
Supervised employment extending classroom-based learning to an on-the-job learning
environment relating to the student's career and educational goals. In addition, these
work experiences improve the student's basic work skills and professional competencies
by creating career awareness, improving work habits, and fostering positive workplace
attitudes.