Food and Nutrition Course Descriptions
HES 242 – Food Science - Relation of food composition and structure to the preparation and service of food. Two class periods; on 2-hour laboratory period per week. Special fee: $30.00
HES 322 – Visual Presentation I - Development of visual communication skills in the promotion of products for both the interiors and merchandising industries. Emphasis on visual display and selling techniques, special events, and other promotional activities.
HES 342 – Nutrition - Food requirements for different individuals, nutritive values of food, diet planning, and the relation of food to positive health.
HES 353 – Cultural Foods - Planning of meals and food preparation demonstrations with emphasis on cultural foods, aesthetic values, and management of time and the food budget on various economic levels. Two class periods; one 2-hour laboratory period per week. Special fee: $30.00
HES 355 – Food Service Planning - The class will cover space allocation, flow of work layout, environmental planning, and understanding the principles for equipment selection. Special fee: $30.00.
HES 362 – Child Development - Human development from the prenatal to kindergarten state. Consideration of nursery school materials and experiences to foster development. Supervised experiences including participation and home visits. Two class periods, two scheduled participation hours, and one free observation hour per week. Prerequisite: PY 201.
HES 433 – Food Safety and Sanitation - Analysis and application of the principles of food preservation, including drying, canning, freezing, pickling, and preserving with sugar; study of microbiological aspects, with emphasis on food safety. Two class periods; one 2-hour laboratory period per week. Special fee: $30.00.
HES 442 – Therapeutic Dietetics - The role of nutrition and food throughout the life cycle in relationship to the maintenance of health, prevention of diseases, and correction of disorders due to nutritional imbalance; physiology and etiology of disease states and their nutritional management. Prerequisite: HES 342.
HES 455 – Quantity Food Production - Principles and methods of procuring, producing, and serving food in quantity, including organization, management, sanitation, safety, analysis, and design of jobs. Two class periods; one 2-hour laboratory period per week. Prerequisite: HES 355. Special fee: $30.00.
HES 462 – Family and Consumer Sciences in the School and Community - The relationship of family and consumer sciences to the school and community, including the underlying philosophies and objectives of teaching family and consumer sciences; development and organization of family and consumer sciences, with emphasis on the Alabama program; exploration and development of materials and methods for implementing the family and consumer sciences programs.