CSDT Student Learning Outcomes (SLO)


Course Number Course Name Objectives
FCS 51 Consumerism: The Movement, its Impact, and Issues
  • 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.
  • 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.
FCS 80 Financial Planning
  • Students completing FCS 80 - Financial Planning will be able to develop a personal and/or family budget.
  • 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.
FCS 41 Life Management
  • Students completing FCS 41 - Life Management will be able to increase their skills in the area of time management.
  • 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 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 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 assignment will be able to write clear, concise personal mission statements.)
FCS 91 Work Experience in Family and Consumer Sciences
  • 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.
  • 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.
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.
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 an adult sized long sleeve shirt with yoke, sleeve placket opening and cuffs.
  • Students completing FASH 12 will be able to construct a pant with a fly front zipper and pockets.
FASH 14 Dress, 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.
FASH 25 Fashion Computer-Assisted Drawing
  • Students completing FASH 25 will be able to create technical drawings of shirts which include assorted sewing seam lines, garment construction details and stitching.
  • Students completing FASH 25 will be able to create a resort swimsuit collection including textile designs, sheer fabrics and technical drawing flats.
FASH 22 (VOC) Fashion Design by Draping
  • Students completing FASH 22 will be able to create skirt and bodice pattern sloppers by draping on a mannequin.
  • Students completing FASH 22 will be able to create a bias cut dress on a mannequin.
FASH 24 Fashion 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 an apparel pattern that includes pattern card, flip codes, fabric categories and storage folders using CAD patternmaking software.
  • Students completing FASH 24 will be able to create a sized skirt with accurate point movements, grading and a fabric marker using CAD software.
FASH 63 Fashion Promotion
  • 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 research and create a retail location analysis report.
FASH 8 (VOC) Introduction to Fashion
  • 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.
  • After completing this course, students will be able to demonstrate their understanding of core fashion terminology by relating specific terms to photos and illustrations.
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.
FASH 62 (VOC) Retail Buying and Merchandising
  • After completing this course students will be able to evaluate retail pricing using retail, cost, and mark up components.
  • After completing this course students will be able to create a six month merchandise plan for major retailers using Excel.
FASH 17 (VOC) Textiles
  • 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.
  • Students completing FASH 17 - Textiles be able to differentiate between properties of natural and synthetic fibers.
FASH 66 Visual 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.
FASH 81 Work 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.
HRM 82 Baking and Pastry
  • Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
  • Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a receipe in an organized and efficient manner.
HRM 54 Basic 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.
HRM 62 Catering
  • Students will be able to meet with prospective clients and plan all elements of a special event.
  • Develop a business plan for a catering business and understand the enormity of planning for and opening a small business.
HRM 53 Dining 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.
HRM 52 Food Safety and Sanitation
  • Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
  • Determine the presence of foodborne-illness outbreak.
HRM 81 Garde Manager
  • Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
  • Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a receipe in an organized and efficient manner.
HRM 64 Hospitality Financial Accounting I
  • Develop an Income Statement (P&L) for a hospitality operation.
  • Develop a Balance Sheet for a hospitality operation.
HRM 66 Hospitality Law
  • Identify and differentiate the four sources of law.
  • Analyze a hospitality civil case and determine the facts, elements of negligence, possible consequences and outcomes.
HRM 83 International Cuisines
  • Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
  • Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a receipe in an organized and efficient manner.
HRM 51 Introduction to Hospitality
  • Locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume.
  • Identify a recognized hospitality leader and accurately describing type of leadership style adopted by this leader and the characteristics that made them successful.
HRM 70 Introduction to Lodging
  • Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
  • Establish room rates based on desired profits using the Hubbart formula.
HRM 56 Management of Hospitality Personnel and Operations
  • Identify leadership styles and recognize successful motivational techniques.
  • Conduct an employee: interview, performance evaluation, and apply effective discipline techniques.
HRM 61 Menu Planning
  • Calculate the recipe cost of an entire menu.
  • Analyze the popularity and profitability of a menu.
HRM 57 Restaurant Cost Control
  • 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.
  • Analyze the operational and cost control performance of a restaurant.
HRM 91 Work Experience in Restaurant/Hospitality
  • Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
  • Demonstrate proficiency of skills specified in the measurable objectives.
ID 31 Building Systems for Interior Design
  • 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 successfully apply research to the process of certifying a building for LEED.
  • Students will accurately certify a building for LEED based on USGBC requirements.
  • 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 accurately assemble a building model based on construction details provided within a set of construction documents.
  • Students will have successfully demonstrated craftsmanship skills in the construction of the building model.
ID 37 Business 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 use critical thinking to research elements of 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.
ID 25 Codes 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 use critical thinking to apply CAD nomenclature.
  • Students will successfully demonstrate craftsmanship skills through implementing graphic standards in the drawing of a space.
ID 20 Color and Design Theory 1
  • 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.
  • 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.
ID 21 Color 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 use critical thinking to provide a written analysis on 3D design elements
  • 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.
ID 34 Computer 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 use critical thinking to apply CAD nomenclature.
  • 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.
ID 23 Computer 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 use critical thinking to apply CAD nomenclature.
  • 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.
ID 22 Design 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 use critical thinking to apply drafting nomenclature.
  • Students will successfully assemble a construction document set accurately based industry standards.
  • Students will successfully demonstrate craftsmanship skills through implementing the proper drafting techniques.
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 use critical thinking to complete a written analysis on various historic design styles.
  • 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.
ID 52 Interior Design Laboratory Studies
  • Students will successfully design a space based on a concept.
  • Students will successfully meet program requirements.
  • Students will successfully demonstrate craftsmanship skills in the presentation of a space.
ID 50 Interior Design Specialized Studio
  • Students will successfully design a space based on a concept.
  • Students will successfully meet program requirements.
  • Students will successfully demonstrate craftsmanship skills in the presentation of a space.
ID 39 Interior 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 design a space based on a concept.
  • Students will successfully meet program requirements.
  • Students will successfully demonstrate craftsmanship skills in the presentation of a space.
ID 29 Interior 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 design a space based on a concept.
  • Students will successfully meet program requirements.
  • Students will successfully demonstrate craftsmanship skills in the presentation of a space.
ID 38 Internship 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 48 Internship in Kitchen and Bath
  • Students enrolled in ID 48 - Internship in Kitchen & Bath will create learning objectives related to their educational or career goal.
  • Students enrolled in ID 48 - Internship in Kitchen & Bath will successfully complete their Learning Objectives with the assistance of their supervisor.
  • Students wills successfully complete required hours
ID 10 (VOC) Introduction to Interior Design
  • Students will successfully use critical thinking in the design of a space.
  • Students will successfully design a space to which required contents are presented accurately.
  • Students will successfully demonstrate craftsmanship skills in the presentation of the final project.
ID 10L Introduction to Interior Design Laboratory
  • Students will successfully design 3D models based on Design Terminologies
  • Students will successfully design 3D models to which required contents are presented accurately.
  • Students will successfully demonstrate craftsmanship skills in the presentation of the 3D models project.
ID 40 Kitchen 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 design a bath based NKBA standards.
  • Students will successfully meet program requirements.
  • Students will successfully demonstrate craftsmanship skills in the presentation of the final project.
ID 41 Kitchen 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 design a kitchen based NKBA standards.
  • Students will successfully meet program requirements.
  • Students will successfully demonstrate craftsmanship skills in the presentation of the final project.
ID 32 Lighting 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 successfully use critical thinking to apply research in the development of a concept for a luminaire.
  • Students will successfully apply lighting principles in the design of a luminaire.
  • Students will have successfully demonstrated craftsmanship skills through the construction of a custom luminaire.
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 successfully use critical thinking in the utilization of materials in a space
  • Students will accurately specify materials based on use
  • Students will successfully demonstrate craftsmanship skills in the presentation of materials.
ID 36 Professional 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 use critical thinking in editing portfolio content.
  • Students will successfully compose a portfolio accurately based on industry standards.
  • Students will successfully demonstrate craftsmanship skills in the presentation of a portfolio.
ID 27 Rapid 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 use critical thinking in the process of articulating materiality with various media.
  • Students will successfully apply rendering principles to reflect various materials accurately.
  • Students will successfully demonstrate craftsmanship skills through the presentation of the final project.
ID 26 Space 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 use critical thinking to implement code requirements into planning a space.
  • Students will successfully demonstrate craftsmanship skills through implementing drawing graphic standards in planning a space.
NF 81 (VOC) Cooking for Your Heart and Health
  • 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.
  • 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.
NF 28 Cultural 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 be able to identify the core foods, flavor principles, traditional foods, special occasion foods, and therapeutic foods used in each culture studied.
  • Students completing NF 28 - Cultural and Ethnic Foods will be able to analyze how food is used culturally and symbolically in holiday and religious ceremonies throughout the world.
  • Students completing NF 28 - Cultural and Ethnic Foods will feel motivated to continue discovering about the foods of other cultures.
NF 25 Essentials of Nutrition
  • 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.
  • 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 – Introduction to Nutrition Science will utilize a computerized database to evaluate personal diet records.
NF 25H Essentials of Nutrition - Honors
  • 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 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 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.
NF 30 Food 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.
NF 1 Introduction to Nutrition as a Career
  • 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.
  • 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 be able to identify career options in dietetics using at least two different communication platforms.
NF 10 Nutrition 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 analyze food intake and compare to recommended goals.
  • 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.
NF 20 Principles of Foods with Lab
  • 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 - will be able to correctly identify key laboratory equipment and utensils appropriately.
  • Students completing NF 20 - Principles of Foods with Lab will feel confident in their abilities to successfully follow recipes.
NF 12 Sports 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.
  • Students completing NF 12 - Sports Nutrition will be able to develop an individual plan for an athlete including adequate energy, nutrient, and fluid needs.
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.
NF 91 Work Experience in Nutrition and Dietetics
  • Students completing NF 91- Work experience in Nutrition and Dietetics will develop and attain at least one measurable skills-based learning objective
  • 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.