Page 169 of Antelope Valley College 1995-1996 Catalog by Antelope Valley Community College Lancaster California

Nutrition and Foods 167 Definition The program in Nutrition and Foods allows individuals to acquire knowledge of nutrition and skills of food preparation techniques to promote optimum health and maximize ones physical, social, and economic potential. Staff College Phone 943-3241 Program Advisement: Dr. Dennis W. White, Dean Ext. 334 Administrative Secretary: Misti Mallane Ext. 637 Faculty : Dr. Mary Kelso Ext. 616 Adjunct Faculty: Sharon Adam Carol Edgeworth Ann Volk Program Description The Nutrition and Foods program includes courses that may apply toward (1) vocational training, (2) the associate degree or, (3) transfer to upper division institutions for careers in dietetics, dietary health care, nutrition fitness and health, food, food preparation and food service. Distinctive Features This program provides up-to-date scientific and factual information as well as practical application of that information to the everyday nutrition and foods choices that consumers must make. Career Options Appliance and Equipment Demonstrator Caterer Cafeteria Manager Community Nutritionist Dietary Aide Dietary Workers: Day Care Centers Dietary Workers: Health Care Centers Dietary Workers: Public Agencies Dietetic Technician Dietitian Fitness Product Sales Representative Food Preparation Worker Food Product Sales Representative Food Service Manager or Administrator Restaurant Manager (Some of these careers may require education beyond the two-year college level.) Clothing Required: CT 2, Textiles (3) CT 11R2, Clothing Construction I: Fundamentals (3) Certificate Program Certificate not applicable. Associate Degree The major requirements for an associate degree in Family and Consumer Education may be satisfied by completing the 12 required units under Section A and at least 9 units in one area of emphasis under Section B. (See Graduation/Associate Degree Requirements.) SECTION A: Complete the following required courses. CFE 2, The Preschool Child (3) CT 1, Principles of Clothing Selection (3) IDH 1, Introduction to Interior Design (3) NF 1, Nutrition (3) SECTION B: Select at least 9 units from one of the following areas of emphasis. Nutrition and Foods Required: NF 3, Principles of Food Preparation (3) Electives: NF 2, Nutrition and Food for Children (3) NF 4, Concepts in Nutrition: New Developments (1) NF 50, Foreign Foods (2) NF 53, Food and the Consumer (1) Child and Family Education Required: CFE 3, The Child in Family/Community CFE 4, Literature for the Young Child (3) Relationships (3) Electives: CFE 1, Introduction to Preschool CFE 5, Preschool Programs (3) CFE 6, Creative Experiences for Young Education (3) Children (3) Electives: CT 12R4, Clothing Construction XI: New CT 13R4, Clothing Construction III: CT 20R2, Introduction to Sergers (3) CT 41, Tailoring (3) CT 42, Pattern Drafting (3) Trends (3) Fashion Sewing (3) Interior Design Required: CT 2, Textiles (3) IDH 1, Introduction to Interior Design (3) IDH 2, Advanced Problems in Interior IDH 3, Family Housing (3) IDH 4/ART 11R2, Interior Design Computer Concepts (3) Design (3) Consumer Education Required: CT 11R2, Clothing Construction I: NF 3, Principles of Food Preparation (3) Fundamentals (3) Electives: ART 36ABR2, Photography (3) BUS 1A, Principles of Accounting (4) IDH 2, Advanced Problems in Interior PSYCH 1, General Psychology (3) SPCO 1, Introduction to Public Design (3) Speaking (3) Transfer A student planning to pursue a bachelors degree should complete the following courses prior to transfer. Home Economics Major-CSU, Northridge Required in all options: SCIENCE-consult counselor. Concentration in Food Science/Food Service: BIOL 1, 1L, General Biology/Lab (4) CHEM 2A, 2AL, 2B, 2BL, Introductory Chemistry/Lab (9)

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