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Flat Pattern Design I | FSHD | 1328

An introduction to the creative design of clothing through the flat pattern method. General principles of pattern making using the basic five-piece dress sloper. A study of dart manipulation, slashing and spreading the pattern and contouring sew lines.

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Flat Pattern Design II | FSHD | 1355

A continuation of Flat Pattern Design I with emphasis on patterns for tailored garments. Instruction in creating a jacket sloper with a two piece suit sleeve to make patterns for a variety of jacket silhouettes. Adding shoulder pad allowance, drafting patterns for jacket linings and interfacing pieces, lapel and collar variations and various pants shapes.

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Floral Design | FMKT | 1301

Principles of floral art with an emphasis on commercial design. Topics include basic design styles and color harmonies; identification, use, and care of processing of cut flowers and foliages; mechanical aids and containers; personal flowers; holiday designs; and plant identification and care.

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Flower Shop Management | FMKT | 2335

Modern principles and practices used in management and operations of retail florist shops. Topics include structure of the industry, shop location, business plan organization, marketing methods and management practices.

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Flute / Piccolo | MUAP | 1217

For courses numbered 11xx and 12xx, thes are Freshman level, one-half hour lesson and one-hour lessons per week, respectively. Half-hour lessons require six practice hours per week; hour lessons, ten practice hours per week. Hour lessons may be divided into two 30-minute lessons per week by mutual consent of the student and the instructor. Lessons may be repeated (maximum 7 times in any combination) with permission of the respective department heads and are required of appropriate majors(s). Juries are required. Students provide all instruments but piano and percussion equipment. A MUSI co-requisite is required. Private instruction is offered to music majors only. Half-hour lessons earn 1 credit (1 lecture). Hour lessons earn 2 credits (2 lecture).

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Food Service Operation Systems I | CHEF | 1313

An overview of the information needs of food and lodging properties. Emphasis on both front, back, and material management utilizing computer systems.

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Forensic Accounting | ACNT | 1305

Accounting fraud and examination designed to provide a basic understanding of the impact that fraud has on an organization. (This course is intended to help students understand the role of the Forensic Accountant. Upon completion of this course the students will learn special skills in accounting, auditing, finance, quantitative methods, certain areas of the law, research, and investigative skills to collect, analyze, and evaluate evidential matter and to interpret and communicate findings. Finance and quantitative skills will be addressed since they are especially important to Forensic Accountants who calculate damages. The complexity of Forensic Accounting has gained considerable attention over the past five years and will continue to gain momentum.)

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Forest Ecology | FORE | 2309

Tree selection and planting to fit climatic, space and edaphic conditions; diagnosing tree abnormalities and practicing intensive tree care. Frequent fieldwork and demonstrations (formerly AGRI 2336).

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Forms of Literature I | ENGL | 2342

The study of one or more literary genres including, but not limited to, poetry, fiction, drama, and film. This course satisfies the Language, Philosophy and Culture or Component Area Option of the HCC core.

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Forms of Literature II | ENGL | 2343

The study of one or more literary genres including, but not limited to, poetry, fiction, drama, and film. This course satisfies the Language, Philosophy and Culture or Component Area Option of the HCC core.

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