CSDT Student Learning Outcomes (SLO)


Course Number Course Outcome
FASH 15 (VOC)Aesthetic Design in Fashion^ Students completing FASH 15 will develop pictorial collages highlighting the reasons and functions of dress/clothing ^ Students completing will develop pictorial collages, supported by definitions, of the aesthetic elements and principles of design.
HRM 82Baking and Pastry^ Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a receipe in an organized and efficient manner. ^ Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
HRM 54Basic Cooking Techniques^ Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a receipe in an organized and efficient manner. ^ Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
ID 31Building Systems for Interior Design^ Students will accurately assemble a building model based on construction details provided within a set of construction documents. ^ 1. Apply principles of construction theory and common practices. 2. Employ standard terminology appropriate to the construction industry. 3. Analyze construction processes. 4. Read, analyze, and organize construction documentation sets. 5. Plan paths for plumbing, HVAC, and electrical systems. 6. Analyze drawings based on the International Residential Code. ^ Students will accurately certify a building for LEED based on USGBC requirements. ^ Students will have successfully demonstrated craftsmanship skills in the construction of the building model. ^ Students will have successfully demonstrated craftsmanship skills in the presentation of the final project. ^ Students will successfully apply critical thinking to the process of constructing a model illustrating building systems. ^ Students will successfully apply research to the process of certifying a building for LEED.
ID 37Business Practices for Interior Design^ 1. Develop flow charts of the design process. 2. Write estimates and prepare orders for purchase of interior design furnishings, finish materials and products, and installation. 3. Write and utilize change orders, transmittals, letters, design concept statements, report and flow charts. 4. Evaluate and write material and products specifications. 5. Identify legal issues that impact an interior designer. 6. Generate client records, orders, and correspondence. 7. Demonstrate an awareness of professional image. 8. Define and utilize legal, business and accounting terms used in the practice of interior design. 9. Analyze and calculate methods of compensation. 10. Develop a client budget and plan in response to budgetary constraints. 11. Define and apply ethical practices required of a professional interior designer. 12. Develop a business plan. ^ Students will successfully compose a business plan accurately based on required contents. ^ Students will successfully demonstrated craftsmanship skills through the presentation of a business plan. ^ Students will successfully use critical thinking to research elements of a business plan
HRM 62Catering^ Develop a business plan for a catering business and understand the enormity of planning for and opening a small business. ^ Students will be able to meet with prospective clients and plan all elements of a special event.
FASH 10 (VOC)Clothing Construction I^ Students completing FASH 10 will be able to construct an adult short sleeve shirt with yoke and collar pursuant to apparel industry standards. ^ Students will be able to construct an adult sized pair of shorts with a fly front zipper pursuant to apparel industry standards.
FASH 12 (VOC)Clothing Construction II^ Students completing FASH 12 will be able to construct a pant with a fly front zipper and pockets. ^ Students completing FASH 12 will be able to construct an adult sized long sleeve shirt with yoke, sleeve placket opening and cuffs.
ID 25Codes and Specifications for Interior Design^ 1. Apply drafting skills and code knowledge to interior spaces. 2. Identify and define the purpose of federal and state regulatory acts, standards, organizations, and various codes that affect interiors. 3. Design code complaint spaces. 4. Use code books to research code information. 5. Decipher building construction types and apply appropriate codes. 6. Determine occupancy classifications and calculate occupant loads. 7. Diagram types of egress, their arrangements, capacity, and travel distance. 8. Arrange exit lighting and signage requirements. 9. Compare and contrast types of fire and smoke prevention, detection, and suppression systems. 10. Construct specifications with clearly communicated format and content. ^ Students will successfully research code requirements from multiple sources. ^ Students will successfully demonstrate craftsmanship skills through implementing graphic standards in the drawing of a space. ^ Students will successfully use critical thinking to apply CAD nomenclature.
ID 20Color and Design Theory 1^ Students will successfully apply the knowledge of color to a space accurately based on key concepts. ^ Students will successfully demonstrate craftsmanship skills in the presentation of the color application. ^ Students will successfully use critical thinking in applying color and design theory to a space. ^ Students will successfully use critical thinking to complete a written analysis on color concepts.
ID 21Color and Design Theory II^ 1. Utilize design tools and equipment of the profession. 2. Employ graphic principles, standards, and conventions used in 3D architectural design. 3. Analyze and apply concepts of creativity and design processes. 4. Demonstrate and apply psychological and physiological characteristics of design elements and principles. 5. Create portfolio pieces that include descriptive geometry reflecting basic 3D design skills. ^ Students will successfully apply the knowledge of 3D design elements in a space accurately based on key concepts. ^ Students will successfully demonstrate craftsmanship skills through the construction of a model. ^ Students will successfully use critical thinking to provide a written analysis on 3D design elements
ID 34Computer Aided Design II^ 1. Develop three-dimensional models to create photorealistic renderings and fly-throughs. 2. Utilize CAD software to create models. 3. Light three-dimensional interior spaces including furniture, lighting, and background. 4. Texture and create scenes in three-dimensional environments. 5. Evaluate software for effectiveness in drawing appropriate models and environments for rendering. 6. Design portfolios reflecting three-dimensional modeling skills. ^ Students will successfully assemble a construction document set accurately based industry standards. ^ Students will successfully demonstrate craftsmanship skills through implementing the proper CAD graphic standards. ^ Students will successfully use critical thinking to apply CAD nomenclature.
ID 23Computer Aided Drawing for Interior Design I^ 1. Utilize software for word processing for basic reports and specification writing. 2. Use spreadsheet and graphic presentation software applications. 3. Utilize CAD software for scaled drawings. 4. Use graphic symbols for interior material finishes. 5. Sequence dimension techniques and annotations. 6. Construct drawings sets using Computer Aided Drawing (CAD) programs. 7. Compile digital portfolios. ^ Students will successfully assemble a construction document set accurately based industry standards. ^ Students will successfully demonstrate craftsmanship skills through implementing the proper CAD graphic standards. ^ Students will successfully use critical thinking to apply CAD nomenclature.
FCS 51Consumerism: The Movement, its Impact, and Issues^ Students completing FCS 51 - Consumer Skills, Issues, and Strategies and who complete the Advertising and Illth, Nealth and Wealth assignment will be able to identify products that promote illth, nealth or wealth. ^ Students completing FCS 51 - Consumer Skills, Issues, and Strategies will be able to demonstrate their ability to write a consumer complaint letter. ^ Students completing FCS 51 - Consumer Skills, Issues, and Strategies will be able to identify consumer related government agencies and compare/contrast the services they provide to consumers.
NF 81 (VOC)Cooking for Your Heart and Health^ Students completing NF 81 - Cooking for Your Heart and Health will be able to analyze food labels for a food's fat, saturated fat, trans fat, sodium, cholesterol, sugar, fiber, and vitamin and mineral content in order to assist in heart healthy food selection. ^ Students completing NF 81 - Cooking for Your Heart and Health will feel motivated and confident in their abilities to apply the information they learned in class to their lives. ^ Students completing NF 81 - Cooking for Your Heart and Health will modify and present a recipe.
NF 28Cultural and Ethnic Foods^ Students completing NF 28 - Cultural and Ethnic Foods will be able to complete an assignment that demonstrates meaningful self-evaluation related to increasing their personal wellbeing. ^ Students completing NF 28 - Cultural and Ethnic Foods will compare the cuisine of a selected culture with the typical American diet and demonstrate how the culture influenced American cuisine. ^ Students completing NF 28 - Cultural and Ethnic Foods will feel motivated to continue discovering about the foods of other cultures.
ID 22Design Drawing for Interior Design^ 1. Define and use basic architectural nomenclature related to the design of interiors. 2. Perform various drawing standards and conventions used in interior design. 3. Read and create construction documentation sets. 4. Develop portfolio pieces that represents basic drawing skills and architectural conventions. 5. Use construction standards and principles when designing interiors. ^ Students will successfully assemble a construction document set accurately based industry standards. ^ Students will successfully demonstrate craftsmanship skills through implementing the proper drafting techniques. ^ Students will successfully use critical thinking to apply drafting nomenclature.
HRM 53Dining Room Service Management^ Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon). ^ Identify food safety and sanitation practices within a food service establishment.
FASH 14Dress, Culture and Identity^ After completing FASH 14 students will be able to analyze the role of clothing appearance in development of the self concept. ^ After completing this course students will be able to analyze clothing expression as a result of influences from economic, political and religious institutions in historical perspective.
NF 25Essentials of Nutrition^ Students completing NF 25 - Essentials of Nutrition will be able to demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy. ^ Students completing NF 25 - Essentials of Nutrition will be able to demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing.
NF 25HEssentials of Nutrition - Honors^ Students completing NF 25H - Essentials of Nutrition (Honors) will be able to demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy. ^ Students completing NF 25H - Essentials of Nutrition (Honors) will be able to demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing. ^ Students will demonstrate inquiry (a systematic process of exploring issues, objects or works) and analysis (assessment of evidence resulting in conclusions or judgments) as part of their Honors coursework.
FASH 25Fashion Computer-Assisted Drawing^ Students completing FASH 25 will be able to create a resort swimsuit collection including textile designs, sheer fabrics and technical drawing flats. ^ Students completing FASH 25 will be able to create technical drawings of shirts which include assorted sewing seam lines, garment construction details and stitching.
FASH 22 (VOC)Fashion Design by Draping^ Students completing FASH 22 will be able to create a bias cut dress on a mannequin. ^ Students completing FASH 22 will be able to create skirt and bodice pattern sloppers by draping on a mannequin.
FASH 24Fashion Patternmaking by Computer^ Students completing FASH 24 - Fashion Patternmaking by Computer will be proficient in using Gerber Patternmaking. ^ Students completing FASH 24 will be able to create a sized skirt with accurate point movements, grading and a fabric marker using CAD software. ^ Students completing FASH 24 will be able to create an apparel pattern that includes pattern card, flip codes, fabric categories and storage folders using CAD patternmaking software.
FASH 63Fashion Promotion^ Students completing FASH will be able to research a selected brand and develop a profile of the company and the media used for marketing and advertising. ^ Students completing FASH 63 will be able to develop a creative multi-media marketing campaign for an existing business. ^ Students completing FASH 63 will be able to produce a creative multi-media marketing campaign for an existing business. ^ Students completing FASH 63 will be able to research and analyze the marketing and promotional techniques used by companies. ^ Students completing FASH 63 will understand the factors that impact companies in establishing an advertising and promotional strategy.
FASH 59 Fashion Retailing^ After completing this course students will be able to create a retail analysis report. ^ After completing this course, students will be able to compare and contrast niche markets in the fashion retail industry.
FCS 80Financial Planning^ Students completing FCS 80 - Financial Planning will be able to employ strategies for the wise use of credit. ^ Students completing FCS 80 - Financial Planning will be able to evaluate the importance of early retirement planning. ^ Students completing FCS 80 - Financial Planning will be able to develop a personal and/or family budget.
HRM 52Food Safety and Sanitation^ Determine the presence of foodborne-illness outbreak. ^ Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
NF 30Food Science Technologies^ Students completing NF 30 - Food Science Technologies will describe the chemistry underlying the properties and reactions of various food components. ^ Students completing NF 30 - Food Science Technologies will describe the major chemical reactions that limit shelf life.
HRM 81Garde Manager^ Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a receipe in an organized and efficient manner. ^ Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
ID 14 (VOC)History of Furniture and Decorative Arts^ 1. Identify the contributions from antiquity to present that have created historical influences on the decorative arts, furniture and interior architecture. 2. Evaluate the historical, political, social and economic implications that affect design. 3. Identify the social, geographic and religious influences on the decorative arts, furniture and interior architecture. 4. Compare and contrast the architectural concepts of ancient and classic civilizations to current design trends. 5. Identify the major design movements of ancient and classic civilizations to present. ^ Students will successfully apply knowledge of historic design styles accurately through the creation of a notebook. ^ Students will successfully demonstrate craftsmanship skills through the assembly of a notebook. ^ Students will successfully use critical thinking to complete a written analysis on various historic design styles.
HRM 64Hospitality Financial Accounting I^ Develop a Balance Sheet for a hospitality operation. ^ Develop an Income Statement (P&L) for a hospitality operation.
HRM 66Hospitality Law^ Analyze a hospitality civil case and determine the facts, elements of negligence, possible consequences and outcomes. ^ Identify and differentiate the four sources of law.
ID 52Interior Design Laboratory Studies^ Students will successfully demonstrate craftsmanship skills in the presentation of a space. ^ Students will successfully design a space based on a concept. ^ Students will successfully meet program requirements.
ID 50Interior Design Specialized Studio^ Students will successfully demonstrate craftsmanship skills in the presentation of a space. ^ Students will successfully design a space based on a concept. ^ Students will successfully meet program requirements.
ID 39Interior Design Studio 2^ 1. Create a visual language based on concept development. 2. Develop and critique concepts diagrams. 3. Integrate concepts into planning design decisions. 4. Assess and apply commercial codes applications. 5. Sketch and render graphic depictions of space. 6. Present projects in a professional manner. 7. Debate current issues and ethics that impact the field of interior design. ^ Students will successfully demonstrate craftsmanship skills in the presentation of a space. ^ Students will successfully design a space based on a concept. ^ Students will successfully meet program requirements.
ID 29Interior Design Studio I^ 1. Utilize design process to integrate design concepts and develop solutions for design projects. 2. Design and draw floor plans. 3. Determine relationships of design elements and principles in conceptual two-dimensional and three-dimensional design and interior spaces. 4. Synthesize legal code requirements and universal design in planning interior spaces. 5. Use CAD computer technology. 6. Select and utilize appropriate equipment and materials for design projects. 7. Apply color theories and systems to design projects. 8. Select and coordinate interior furnishings, finishes, and materials. 9. Present projects that reinforce concepts orally, graphically and in writing. 10. Demonstrate time management skills. ^ Students will successfully demonstrate craftsmanship skills in the presentation of a space. ^ Students will successfully design a space based on a concept. ^ Students will successfully meet program requirements.
HRM 83International Cuisines^ Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a receipe in an organized and efficient manner. ^ Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
ID 38Internship in Interior Design^ Students enrolled in ID 38 - Internship in Interior Design will create learning objectives related to their educational or career goal. They obtain approval and accomplish their goals during the internship ^ Students enrolled in ID 38 - Internship in Interior Design will successfully complete their Learning Objectives with the assistance of their supervisor. ^ Students will successfully complete required hours
ID 48Internship in Kitchen and Bath^ Students enrolled in ID 48 - Internship in Kitchen & Bath will successfully complete their Learning Objectives with the assistance of their supervisor. ^ Students enrolled in ID 48 - Internship in Kitchen & Bath will create learning objectives related to their educational or career goal. ^ Students wills successfully complete required hours
FASH 8 (VOC)Introduction to Fashion^ After completing this course, students will be able to demonstrate their understanding of core fashion terminology by relating specific terms to photos and illustrations. ^ After completing this course, students will be able to demonstrate their understanding of the fashion industry trend research process through the development of a trend research and forecasting project.
HRM 51Introduction to Hospitality^ Identify a recognized hospitality leader and accurately describing type of leadership style adopted by this leader and the characteristics that made them successful. ^ Locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume.
ID 10 (VOC)Introduction to Interior Design^ Students will successfully demonstrate craftsmanship skills in the presentation of the final project. ^ Students will successfully design a space to which required contents are presented accurately. ^ Students will successfully use critical thinking in the design of a space.
ID 10LIntroduction to Interior Design Laboratory^ Students will successfully demonstrate craftsmanship skills in the presentation of the 3D models project. ^ Students will successfully design 3D models based on Design Terminologies ^ Students will successfully design 3D models to which required contents are presented accurately.
HRM 70Introduction to Lodging^ Establish room rates based on desired profits using the Hubbart formula. ^ Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
NF 1Introduction to Nutrition as a Career^ Students completing NF 1 - Introduction to Nutrition as a Career identify career options in dietetics using at least two different communication platforms. ^ Students completing NF 1 - Introduction to Nutrition as a Career will be able to evaluate an assigned dietetic internship program. ^ Students completing NF 1 - Introduction to Nutrition as a Career will demonstrate effective oral communication skills by delivering in-class oral presentations and interviewing members of the profession.
ID 40Kitchen and Bath Studio 1^ 1. Develop plans using NKBA Planning Guidelines. 2. Develop plans using NKBA Graphic & Presentation Standards. 3. Appraise function and placement of appliances, fixtures, and cabinetry. 4. Specify proper surfaces for kitchens and baths. 5. Measure kitchen and bath areas using NKBA standards. 6. Safely plan kitchen and bath spaces in the home. 7. Assess residential house plans for critical systems information. 8. Quote minor projects based on house plan assessment. ^ Students will successfully demonstrate craftsmanship skills in the presentation of the final project. ^ Students will successfully design a bath based NKBA standards. ^ Students will successfully meet program requirements.
ID 41Kitchen and Bath Studio 2^ 1. Design kitchen and bathroom spaces using a concept as the focus of design decisions. 2. Design kitchen and bathroom spaces using universal design. 3. Produce necessary project documentation. 4. Present solutions for projects visually and verbally. 5. Develop construction details for projects. 6. Determine proper appliance placement. 7. Select appropriate materials, equipment, and fixtures. ^ Students will successfully demonstrate craftsmanship skills in the presentation of the final project. ^ Students will successfully design a kitchen based NKBA standards. ^ Students will successfully meet program requirements.
FCS 41Life Management^ Students completing FCS 41 - Life Management and who complete an assignment in an Area E course will demonstrate meaningful self-evaluation related to increasing their lifelong personal well-being. (Students completing the Mission Statement part of the My Goals assigment will be able to write clear, concise personal mission statements.) ^ Students completing FCS 41 - Life Management and who complete an assignment in an Area E course will demonstrate meaningful self-evaluation related to increasing their lifelong personal well-being. ^ Students completing FCS 41 - Life Management and who complete the Goal Setting assignment will be able to identify, prioritize, and evaluate their personal goals. ^ Students completing FCS 41 - Life Management will be able to increase their skills in the area of time management.
ID 32Lighting Design^ 1. Define and use basic lighting terms and strategies related to the design of interiors. 2. Perform various drawing standards and conventions used in lighting for interior design. 3. Read and create a lighting plan. 4. Utilize lighting design tools to effectively communicate in the design and construction fields. 5. Create and apply design concepts using lighting. 6. Analyze lighting applications used in architecture and design. ^ Students will have successfully demonstrated craftsmanship skills through the construction of a custom luminaire. ^ Students will successfully apply lighting principles in the design of a luminaire. ^ Students will successfully use critical thinking to apply research in the development of a concept for a luminaire.
HRM 56Management of Hospitality Personnel and Operations^ Conduct an employee: interview, performance evaluation, and apply effective discipline techniques. ^ Identify leadership styles and recognize successful motivational techniques.
ID 12 (VOC)Materials and Products for Interior Design^ 1. Identify materials used in the construction of interior spaces. 2. Identify standards used to determine code compliance for interior furnishings and finishes. 3. Identify building materials and finishes safe for the environment and health and welfare of general public. 4. Analyze design concepts for product applications used by designers. 5. Analyze finish materials and products taking into consideration functional, aesthetic and maintenance needs. 6. Discuss concepts of sustainability and identification of products. 7. Calculate quanties of specified materials. ^ Students will accurately specify materials based on use ^ Students will successfully demonstrate craftsmanship skills in the presentation of materials. ^ Students will successfully use critical thinking in the utilization of materials in a space
HRM 61Menu Planning^ Analyze the popularity and profitability of a menu. ^ Calculate the recipe cost of an entire menu.
NF 10Nutrition for Personal Health and Wellness^ Students completing NF 10 - Nutrition for Personal Health and Wellness will be able to analyze food labels for nutrient content and other pertinent information that will help in healthy food selection. ^ Students completing NF 10 - Nutrition for Personal Health and Wellness will be able to demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing. ^ Students completing NF 10 - Nutrition for Personal Health and Wellness will be able to evaluate fad diets and products. ^ Students completing NF 10 - Nutrition for Personal Health and Wellness will feel motivated and confident in their abilities to apply the information they learned in class to their lives.
FASH 21 (VOC)Patternmaking I^ Students completing FASH 21 will be able to create a Gore Skirt Pattern with notches, grainlines and cut information. ^ Students completing FASH 21 will be able to create a Mandarin Collar top with a yoke and sleeves.
FASH 23 (VOC)Patternmaking II^ Students completing FASH 23 will be able to create a pattern for a shawl collar jacket with fitted sleeves, notches, grainlines and cut information. ^ Students completing FASH 23 will be able to create a pattern with a pattern card for a lined revere collar jacket.
NF 20Principles of Foods with Lab^ Students completing NF 20 - Principles of Foods - will be able to correctly identify key kitchen equipment. ^ Students completing NF 20 - Principles of Foods with Lab will be able to apply and present food science principles to the analysis of a recipe. ^ Students completing NF 20 - Principles of Foods with Lab will feel confident in their abilities to successfully follow recipes.
ID 36Professional Practices for Interior Design^ 1. Distinguish the differences and similarities between interior design specialties. 2. Develop a resume, cover letters, and follow up letters. 3. Design professional identities using self-branding. 4. Develop interview skills and professional demeanor. 5. Dress appropriately for interviews. 6. Compose portfolios of projects for exhibition and oral presentations. ^ Students will successfully compose a portfolio accurately based on industry standards. ^ Students will successfully demonstrate craftsmanship skills in the presentation of a portfolio. ^ Students will successfully use critical thinking in editing portfolio content.
ID 27Rapid Visualization^ 1. Utilize one-point and two-point perspective methods for rapid visualization of interior spaces. 2. Evaluate and apply color media, equipment, and tools in rapid presentation techniques. 3. Demonstrate and develop rapid rendering techniques to enhance quick sketch perspectives. 4. Develop and evaluate visualization skills in three-dimensional by experimenting with three-dimensional study models. 5. Demonstrate and develop visual and oral presentation skills. ^ Students will successfully apply rendering principles to reflect various materials accurately. ^ Students will successfully demonstrate craftsmanship skills through the presentation of the final project. ^ Students will successfully use critical thinking in the process of articulating materiality with various media.
HRM 57Restaurant Cost Control^ Analyze the operational and cost control performance of a restaurant. ^ Conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine the number of customers required to attain desired profits.
FASH 62 (VOC)Retail Buying and Merchandising^ After completing this course students will be able to create a six month merchandise plan for major retailers using Excel. ^ After completing this course students will be able to evaluate retail pricing using retail, cost, and mark up components. ^ FASH 62 students will be able to identify, label, and distinguish between the different facets of retail store management and leadership. ^ FASH 62 students will demonstrate understanding of the retail process by distinguishing between two competitive retailers through the development of a Retailer Report.
ID 26Space Planning for Interior Design^ 1. Evaluate user needs and wants to develop appropriate space plans. 2. Define interior spaces based on end user needs and ADA requirements. 3. Plan adjacencies and describe how one space relates to another. 4. Develop traffic flow, work flow or paper flow through an interior space to suit user need. 5. Construct matrixes, schematic diagrams and study models to illustrate knowledge of space planning principles. 6. Measure interior spaces, furniture, and equipment. 7. Explain design ideas through scaled design drawings, plans, and other two- and three-dimensional designs. 8. Propose design concept statements using graphic solutions and oral presentations in a professional format. 9. Evaluate and apply codes and regulations to space planning projects. ^ Students will successfully research to assess an existing space. ^ Students will successfully demonstrate craftsmanship skills through implementing drawing graphic standards in planning a space. ^ Students will successfully use critical thinking to implement code requirements into planning a space.
NF 12Sports Nutrition^ Students completing NF 12 - Sports Nutrition will be able to develop an individual plan for an athlete including adequate energy, macronutrient, and fluid needs. A score of 0 will be assigned to Did Not Meet Criteria, 1 Partially Met Criteria, and 2 Met Criteria. ^ Students completing NF 12 - Sports Nutrition will be able to list symptoms of disordered eating associated with athletes.
FASH 17 (VOC)Textiles^ Students completing FASH 17 - Textiles be able to differentiate between properties of natural and synthetic fibers. ^ Students completing FASH 17 - Textiles will be able to differentiate between properties of natural and synthetic fabrics. ^ Students completing FASH 17 will be able to develop fabrication for a group of apparel with focus on target market and fashion trends.
NF 82 (VOC)Vegetarian Cuisine^ Students completing NF 82 - Vegetarian Cuisine will feel motivated and confident in their abilities to apply the information they learned in class to their lives. ^ Students completing NF 82 - Vegetarian Cuisine will modify and present a recipe. ^ Students in NF 82 - Vegetarian Cooking will be able to correctly identify complementary protein sources.
FASH 66Visual Merchandising Display^ After completing this course students will be able to create an in store design using CAD 2D and/or 3D software. ^ After completing this course, students will be able to create 2D and/or 3D store plan-o-grams. ^ Students completing FASH 66 will be able to create a Retail Merchandising Display that will include fixtures, lighting, mannequins, props, signage and theme pursuant to retail store standards. ^ Students completing FASH 66 will be able to utilize the correct terms when designing visual merchandising signs.
FCS 91Work Experience in Family and Consumer Sciences^ Students completing FCS 91 - Work Experience in Family and Consumer Sciences will be able to articulate what they have learned in a three to four page evaluation of the work experience outcomes. ^ Students completing FCS 91 - Work Experience in Family and Consumer Sciences will be able to complete the specific learning experiences according to the measurable objectives developed between student, employer and faculty.
FASH 81Work Experience in Fashion Merchandising and Retail^ Students completing FASH 81 - Work Experience in Fashion will be able to complete the specific learning experiences according to the measurable objectives developed between student, employer and FASH faculty. ^ Students completing FASH 81 - Work Experience in Fashion will be able to write a three to four page evaluation of the work experience outcomes. This outcome paper will be evaluated by FASH faculty along with the employer, and the students.
NF 91Work Experience in Nutrition and Dietetics^ Students completing NF 91 - Work Experience in Nutrition and Dietetics will evaluate how their work experience prepares them for a career in nutrition, foods, or dietetics. ^ Students completing NF 91- Work experience in Nutrition and Dietetics will develop and attain at least one measurable skills-based learning objective
HRM 91Work Experience in Restaurant/Hospitality^ Demonstrate proficiency of skills specified in the measurable objectives. ^ Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.