BazookaCow19/class-info huggingface dataset:
FLTE 478: Secondary World Language Teaching Practical aspects of high school teaching and learning in the 21st century. Emphasis on teaching world languages at the secondary level. Majors topics include teaching with technology, unit planning, instructional methods, assessment development, and classroom management. In the fall semester, students enroll for 3 hours. In the spring semester, students enroll for 1 hour. At the end of the fall semester, students will have completed all Early Field Experiences in accordance with the ISBE/CoTE requirement that teacher candidates fulfill all EFE hours prior to Student Teaching. 1 or 3 undergraduate hours. No graduate credit. May be repeated in separate semesters to a maximum of 4 hours. Prerequisite: Successful completion of FLTE 471 and FLTE 475.
FR 101: Elementary French I Four-skill course leading toward elementary proficiency in oral expression, listening comprehension, reading, writing, and cultural understanding. Online language laboratory and internet assignments required.
FR 102: Elementary French II Continuation of FR 101. Introduces cultural and supplementary enrichment materials; requires online laboratory sessions as in FR 101. Prerequisite: FR 101 or one year of high school French.
FR 103: Intermediate French I Continuation of FR 102. Introduces students to a full range of structures to complete their initial study of the grammatical system; emphasizes the development of all four skills and cultural understanding through readings and audiovisual enrichment materials. Online language laboratory and internet assignments required. Students planning to major or minor in French should take FR 133 in lieu of FR 103. Prerequisite: FR 102 or equivalent, or a placement score showing high school achievement equivalent to FR 102.
FR 104: Intermediate French II Continuation of FR 103. Comprehensive grammar review with emphasis on oral expression and the continued development of reading and written skills. Completion satisfies graduation requirement in the College of Liberal Arts and Sciences. Students planning to take advanced French courses should take FR 134 in lieu of FR 104. Prerequisite: FR 103 or equivalent, or a placement score showing high school achievement equivalent to FR 103.
FR 156: Exploring Paris Examines the role of Paris in French culture through literature, art, and film. We will consider the city of Paris from its earliest beginnings to the modern era, as a physical, social, and symbolic reality. Through literature, art, and film we will explore the ways in which Paris is at the center of French political and intellectual life. Additionally, close attention will be paid to historical and political developments and their representation. All readings are in English and the course is conducted in English.
FR 199: Undergraduate Open Seminar Credit: 1 to 5 hours. May be repeated.
FR 205: French in Conversation Developing speaking and listening skills, focusing on conversation about everyday topics in multiple contexts. Prerequisite: FR 104 or FR 134 or equivalent.
FR 207: Writing and Grammar Workshop Practice-intensive grammar review and vocabulary-building, with an emphasis on strategies to improve accuracy of, and expressivity in, speaking and writing in French. Grammar textbook supplemented with readings and materials from French and Francophone culture (articles, social media, literary works, films). Prerequisite: Four years of high school French or equivalent, or FR 134 or, with departmental approval, FR 104.
FR 211: Introduction to Literary Studies Introduction to concepts of modernity and questions of representation, through French texts from the nineteenth through the twenty-first centuries. Analysis of diverse literary forms (poems, plays, narratives), and use of resources for literary, historical and cultural research. Strengthening of reading, writing and speaking skills in French through research projects, writing assignments and revisions, and oral presentations. Prerequisite: FR 207 or equivalent.
FR 212: Introduction to Cultural Analysis: French Identities Introduction to concepts of and debates on French national identity. Materials are drawn from a multiplicity of media and from many spheres of modern life in France: political, artistic, the everyday, etc. Identification of major resources for the study of culture and analysis of diverse cultural texts. Strengthening of reading, writing and speaking skills in French through a wide range of exercises and projects. Prerequisite: FR 207.
FR 314: Advanced Grammar and Writing Advanced study of writing in contemporary French, with emphasis on grammatical structure and genres in culturally diverse contexts of language use. Prerequisite: FR 207.
FR 335: French Cultural History to 1789 Survey of French cultural history from the Middle Ages to the French Revolution. Taught in French. Prerequisite: FR 211 and FR 212.
FR 385: Politics of the European Union Same as EURO 385, GER 385, and PS 385. See PS 385.
FR 390: Indiv Study Major Tutorial Tutorial taken by students during two of their last four terms of undergraduate study. Students read the works on a departmental reading list with the guidance of a tutor. Approved for Letter and S/U grading. May be repeated to a maximum of 12 hours. Prerequisite: FR 205, FR 207, or equivalent; a declared major in French; junior standing.
FR 417: Topics in the History of Romance Languages Introduction to the analysis of primary sources on the historical development of individual Romance languages from their Latin origins to the present. Examination of a variety of genres and media and the social role of the languages in the definition of national identities. Same as MDVL 417 and RMLG 417. 3 undergraduate hours. 4 graduate hours. May be repeated in the same or separate terms to a maximum of 6 undergraduate hours or 8 graduate hours. Prerequisite: Approval by instructor.
FR 460: Principles of Language Testing Same as EIL 460, EPSY 487, GER 460, ITAL 460, PORT 460, and SPAN 460. See EIL 460.
FR 481: Theoretical Foundations of SLA Same as GER 489, ITAL 489, LING 489, PORT 489, and SPAN 489. See LING 489.
FR 485: French for the Professions Multidisciplinary exploration and application of French as it is used on the job market and in professional cultures and practices. Professional portfolios in French (CV, cover letter, promotional video) tailored to individual profiles. Study of French economy and business in a globalized world, and practical applications of linguistic and intercultural skills to the contemporary job market. Advanced command of French required. 3 undergraduate hours. 2 graduate hours. Prerequisite: FR 314 or equivalent, or consent of instructor.
FR 492: Senior Thesis For candidates for honors in French and for other seniors. 3 undergraduate hours. No graduate credit. May be repeated to a maximum of 4 hours. Prerequisite: Senior standing.
FR 505: Teaching College and Secondary Foreign Language Examination and discussion of classroom goals, procedures and techniques in teaching a foreign language (French, Italian) at the college and secondary level, associated with a demonstration class and supervision of teaching practice. Required of new teaching assistants in the Department of French and Italian. Same as ITAL 505. 4 graduate hours. No professional credit.
FR 529: Studies in French Linguistics Variable topics course dealing with both synchronic and diachronic aspects of the French language. May be repeated if topics vary.
FR 559: Sem Romance Ling Same as ITAL 559, LING 559, PORT 559, RMLG 559, and SPAN 557. See SPAN 557.
FR 571: Seminar 16thC French Lit Discussion and research on a specialized topic in sixteenth-century French literature. See Schedule for current topic. May be repeated.
FR 579: Seminar in French Literature Discussion and research on a specialized area in French literature. See Schedule for current topic. May be repeated.
FR 588: Sem Second Lang Learn Same as EALC 588, GER 588, ITAL 588, LING 588, PORT 588, and SPAN 588. See SPAN 588.
FR 599: Thesis Research Approved for S/U grading only. May be repeated.
FSHN 101: The Science of Food and How it Relates to You Discusses the evolution of the food system to meet the needs and desires of a complex, heterogeneous society. Provides an overview of food in relation to nutrition and health, composition and chemistry, microbiology, safety, processing, preservation, laws and regulations, quality, and the consumer.
FSHN 120: Contemporary Nutrition Fundamental principles of human nutrition and their application to the selection of an adequate diet for health and wellness; current nutrition topics of importance. Credit is not given for FSHN 120 if credit has been given for FSHN 220.
FSHN 123: FSHN Orientation to Illinois Introductory course for students in the department of Food Science and Human Nutrition. Students will enhance their understanding of skills and practices to aid in learning. Explore the academic environment at Illinois, and build community inside and outside the classroom.
FSHN 130: Introduction to Food Science Introductory course for students in Food Science (FS) focused on student learning and success, current issues, and opportunities and careers in the field of food science. In addition, students will learn about how to enhance their learning strategies. Approved for S/U grading only. Prerequisite: For freshman majoring in FSHN with a concentration in Food Science only.
FSHN 140: Introduction to Hospitality Overview of the hospitality industry with emphasis on organizational and operational structures of the major segments of the industry and career opportunities within each. Field trips required.
FSHN 150: Introduction to Dietetics Introductory course for students in dietetics. Addresses current issues, opportunities and careers in the dietetics profession. Freshmen or transfer student into dietetics given priority.
FSHN 175: Science of Fermented Foods Discusses the evolution and commercialization of fermented foods. Provides insight into the microbial processing, manufacturing, history, nutrition, safety, and chemistry of different fermented products such as beer, bread, wine, and cheese.
FSHN 193: Edible Entrepreneurialism - Feeding Ideas for the Future Introduces students from across campus to various elements and facets of entrepreneurialism that put the consumer first. Students will explore diverse development journeys of well-known food innovators and will participate in reflective and active learning activities to learn about key facets of entrepreneurialism, focusing on important consumer-focused entrepreneurial themes such as: consumer insights, community insights, social/cultural awareness, problem solving, risk taking, resourcing, ensuring technical depth, adapting to failure, and resiliency. Approved for Letter and S/U grading.
FSHN 199: Undergraduate Open Seminar Experimental course on a special topic in food science and human nutrition. Topic may not be repeated except in accordance with the Code. Approved for letter and S/U grading. May be repeated in the same or subsequent terms. No more than 12 hours may be counted toward graduation.
FSHN 220: Principles of Nutrition Course focuses on the nutritive value of foods and metabolism of essential nutrients, as well as the application of principles of nutrition to the requirements of normal individuals throughout the life cycle.
FSHN 230: Food Sci Professional Issues Discussion of current topics in food science and professional issues, including ethics, undergraduate research, study abroad, graduate school options and internships. Approved for S/U grading only. Prerequisite: Sophomore and Junior transfer students with a Food Science concentration only.
FSHN 231: Food Systems: Cacao & Chocolate Focused on the entire food chain from growth of cacao through processing, production and marketing of chocolate, including the nutritional aspects/health benefits of consumption of chocolate and issues surrounding cacao farmers and fair trade. The focus of this course will be a mixture of hands-on activities with lectures based on student interaction and learning. Study Abroad optional. Prerequisite: Restricted to undergrad students.
FSHN 232: Science of Food Preparation Application of food preparation principles and techniques in the preparation of standard food products; principles of food management and their application in the planning and preparation of meals. Additional fees may apply. See Class Schedule. Prerequisite: FSHN 101.
FSHN 249: Food Service Sanitation Examines the dangers, costs and prevention of foodborne illness as well as the training and motivation of food service employees in sanitary food handling and quality assurance practices. Upon completion of this course, student will be eligible to apply for the food service sanitation certificate issued by the State of Illinois. Credit is not given for FSHN 249 and FSHN 349.
FSHN 250: Nutritional Physiology I Anatomy and physiology of the digestive, circulatory, integumentary, skeletal, and muscular system. Special focus on the absorption, distribution, storage, and mobilization of macronutrients and micronutrients. Learn the necessary concepts on cell biology and biochemistry required to understand human physiology. The manifestation of disease as a result of nutritional imbalances in body systems. Evaluation of the effectiveness and potential toxicity of nutritional supplements commonly used in the US. Pharmacological interventions and current therapeutics against diseases related to nutritional disorders. Prerequisite: Credit or concurrent enrollment in FSHN 220.
FSHN 293: Off Campus Internship Supervised, off-campus experience in a field directly pertaining to the subject matter. Approved for Letter and S/U grading. May be repeated to a maximum of 10 hours.
FSHN 294: On Campus Internship Supervised, on-campus, learning experience with faculty engaged in research. Approved for both letter and S/U grading. May be repeated in the same or subsequent terms to a maximum of 10 hours. Prerequisite: Sophomore standing, 2.0 GPA, consent of the advisor, and consent of the Department Teaching Coordinator.
FSHN 295: UG Research or Thesis Individual research, special problems, thesis, development and/or design work under the supervision of an appropriate member of the faculty. Approved for letter and S/U grading. May be repeated in the same or subsequent terms. No more than 12 hours of special problems, research, thesis and/or individual studies may be counted toward degree. Prerequisites: Cumulative GPA of 2.5 or above at the time the activity is arranged and consent of instructor.
FSHN 302: Sensory Evaluation of Foods This course is devoted to learning the 1) physiological and psychological basis of human subjects, 2) chemistry of aroma and taste, 3) basic sensory methodologies in food evaluation, and 4) analysis and interpretation of sensory data. Additional fees may apply. See Class Schedule. Prerequisite: Recommended to students in junior and senior levels. Recommended to have taken foundational statistics course, i.e., STAT 100, STAT 200 or FSHN 440.
FSHN 340: Food Production and Service Introduction to the management of commercial and noncommerical foodservice systems through the operation of Bevier Cafe. Students experience managing the procurement, production and service of food, as well as the sanitation and maintenance of equipment and facilities. Prerequisite: FSHN 232 and credit or concurrent registration in FSHN 249 and FSHN 345.
FSHN 343: Foundations in Beverage Management: Introduction to Wine, Beer and Spirits The course will focus on the application of principles and practices related to preparation and service of alcohol and specialty beverages in the hospitality industry. The course includes a study of management principles, study of bar operations, human resources and liability protection. Intrinsic to excellent service is having an understanding of proper tasting skills and knowledge to be able to verbalize nuances within the wine or spirit. Structured tastings will be utilized to discover, identify and describe attributes of the beverage. Successful completion of alcohol handler training required to maintain course enrollment. Additional fees may apply. See Class Schedule. Prerequisite: All registrants must be 21 years of age or older.
FSHN 345: Strategic Operations Management Intended to promote an understanding of the managerial aspects of strategic operations. Strategic operations management examines facilities, capacity, process/work-force planning, organization, people, systems integration, and coordination between operations. An introduction to the principles and procedures for the purchasing, selection and procurement of food and non-food items in the hospitality industry is also included. Provides students with the management information needed to make operational decisions based on sound criteria.
FSHN 396: UG Honors Research or Thesis Individual research, special problems, thesis, development and/or design work under the direction of the Honors advisor. May be repeated in the same or subsequent terms. No more than 12 hours of special problems, research, thesis and/or individual studies may be counted toward the degree. Prerequisite: Junior standing, admission to the ACES Honors Program, and consent of instructor.
FSHN 398: Undergraduate Seminar Group discussion on a special topic in a field of study directly pertaining to subject matter in food science and human nutrition. Approved for Letter and S/U grading. May be repeated if topics vary. Prerequisite: Sophomore standing.
FSHN 414: Food Chemistry Examines the chemical aspects of major food components; water, carbohydrates, proteins, and lipids; properties of pigments, salts, and food dispersions. Undergraduate Food Science majors must enroll concurrently in FSHN 416. 3 undergraduate hours. 3 graduate hours. Prerequisite: CHEM 232.
FSHN 416: Food Chemistry Laboratory Chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components/additives are discovered in the context of their interactions and functional roles in foods. 3 undergraduate hours. 3 graduate hours. Prerequisite: CHEM 232 and credit or concurrent enrollment in FSHN 414.
FSHN 417: Neuroscience of Eating & Drinking Same as NEUR 417, NUTR 417 and PSYC 417. See PSYC 417.
FSHN 419: Food Ingredient Technology Explores the research, science and technology of the production of safe, high quality food ingredients through the application of food chemistry, food microbiology, and food processing principles. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 414 or FSHN 514; FSHN 471 or FSHN 573; FSHN 481 and FSHN 482. Restricted to Senior or Graduate student standing.
FSHN 420: Nutritional Aspects of Disease Examines nutritional, biochemical, and physiological aspects of disease processes and studies the role of nutrition in prevention, management, and treatment of disease. Same as NUTR 420. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 220 or comparable course with a physiology prerequisite; MCB 450 or equivalent.
FSHN 422: Introduction to Personalized Nutrition Explores the role of genetics and epigenetics in nutrition as a basis for differential responses of individuals to diet. Students will learn about how epigenetics and genetic variation affects individualistic responses to food and nutrients, and they will also learn about how food affects gene expression. Topics include genetics, epigenetics, and nutrigenetics; variation in taste, food selection, and eating behaviors; personalized nutrition; food intolerance and metabolic disorders; genetic variation in gut microbiota. This course is appropriate for students who wish to learn how to develop of better food products, optimize nutritional counseling, improve individualize diets, and better understand how to apply nutritional advice for the public generally. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 120 or FSHN 220 and CHEM 101; or consent of instructor.
FSHN 423: Advances in Foods & Nutrition New developments in foods and nutrition; readings, lectures, and discussions. 2 undergraduate hours. 2 graduate hours. Prerequisite: FSHN 220 and FSHN 332, or equivalent.
FSHN 426: Biochemical Nutrition I The dietary and hormonal regulation of carbohydrate, lipid and amino acid metabolism. Emphasizes the regulation of enzyme activity and the different roles the major organs have in whole animal energy balance. Same as NUTR 426. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 220; or FSHN 120 and FSHN 414.
FSHN 428: Community Nutrition Application of nutrition principles to needs assessments, program planning, delivery and evaluation in local, national, and international settings using behavioral theory frameworks. Same as NUTR 428. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 220 or equivalent, one introductory statistics course, and one course in the social or behavioral sciences.
FSHN 439: Design Thinking for Restaurants Prepares students to design a full service, multi-course, restaurant experience using the design thinking process and methods. Students will develop, plan, test, and pitch a complete concept and menu for the Spice Box restaurant and work towards implementing a meaningful dining experience that goes beyond food. Students will be introduced to a variety of design methods and use them to work through each phase of the capstone project. 2 undergraduate hours. No graduate credit. Prerequisite: Credit or concurrent enrollment in FSHN 340. Restricted to Seniors majoring in Hospitality Management.
FSHN 440: Applied Statistical Methods I Same as ANSC 440, CPSC 440, NRES 440, and NUTR 440. See CPSC 440.
FSHN 441: Services Management Focuses on a distinctive approach to communication, design, and operation that is required by service organizations (e.g., hotels, restaurants, professional services, banks, hospitals, etc.). Students will explore ways that firms can observe, measure, improve, and utilize service as a primary source of competitive advantage. Students will learn about the unique challenges of services and the different roles both employees and customers have in the creation and delivery of services. They will also practice how to develop and manage the service encounter in order to deliver service quality to the customer. 2 undergraduate hours. 2 graduate hours. Prerequisite: Previous exposure to marketing principles, management principles, and customer service scenarios is recommended. Restricted to Junior, Senior, or Graduate class standing.
FSHN 450: Dietetics: Professional Issues Discussion of current topics in dietetics, professional issues (ethics, outcomes research, marketing, legislation, registered dietitian exam) and preparing for dietetic internships. Required of all dietetics students. 2 undergraduate hours. 2 graduate hours. Prerequisite: Senior standing in dietetics.
FSHN 453: Nutrition for Performance Same as HK 453. See HK 453.
FSHN 460: Food Processing Engineering Examines application of process engineering principles to the conversion of raw agricultural materials into finished food products. Topics include basics of engineering analysis, units and dimensions, materials balances, energy balances, thermodynamics, heat transfer, psychrometry, refrigeration and mechanical separations. 3 undergraduate hours. 3 graduate hours. Prerequisite: MATH 220, PHYS 101, and FSHN 201; or consent of instructor.
FSHN 483: Food Processing Unit Operations II Study the engineering principles that govern food processing and preservation unit operations, including evaporation, freeze-concentration, membrane separation, dehydration, centrifugation, and extrusion, and understand the effect of the process conditions of various unit operations on product characteristics and product quality. 2 undergraduate hours. 2 graduate hours. Prerequisite: FSHN 414 or equivalent; FSHN 460 or equivalent; FSHN 312 or FSHN 471 or equivalent. FSHN 260 is recommended.