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EPS195 (2 Credits)

Development of a feasibility approach to strategic decision making concerning new venture start-up. Includes development of a business feasibility study and a preliminary business plan. Prerequisites: None.

FCS110 (3 Credits)

Overview of the influences on young children's development. Covers the principles, patterns, and assessment of child growth and development and a survey of the influences on development including routines, curriculum, environments, guidance, and child centered learning strategies to accommodate individual differences. Prerequisites: None.

FCS120 (3 Credits)

Overview of policies, practices and procedures, legal, and regulatory standards of the Arizona Department of Health and Childcare licensing. Covers program planning and evaluation methods to ensure environments are developmentally appropriate for children zero to age eight and for continuous improvement efforts. Emphasis on health and safety practices, human resource and risk management policies, and physical facility requirements. Prerequisites: None.

FCS130 (3 Credits)

Explores communication, collaboration, advocacy, ethics, and leadership needed to support young children and their families. Covers strategies designed to nurture these concepts utilizing technology, professional development, quality indicators, and mutually beneficial connections. Prerequisites: None.

FCS250 (3 Credits)

Techniques of portfolio development to document prior learning gained through experience, training, and/or previous education. Includes study of learning styles and levels, analysis of personal and vocational experiences, synthesis of these with competencies for specific courses, and integration of the above with other material to create a portfolio to be introduced for evaluation for credit. In order to register for this course, Rio will need to verify that you have completed the prerequisite(s). How do I do this? See Syllabus for full course description.

Prerequisite: A grade of C or better in 12 credit hours of CFS and/or FCS coursework or permission of Program Director.

FON100 (3 Credits)

Introduction to the science of food and human nutrition. Current sustainable dietary recommendations and applications for maximizing well-being and minimizing risk of chronic disease throughout the life cycle. An overview of the nutrients, emphasizing the importance of energy and fluid balance, and optimal functioning of the digestive system. Understanding factors that influence food intake in different cultures. Methods for evaluating credibility of nutrition claims, a focus on modern food safety and technology practices, and a worldview of nutrition are included. Emphasis is on personal dietary behavior change for a holistic life of wellness. Prerequisites: None.

FON104 (1 Credit)

Preparation for and certification in a national food sanitation and safety program. Emphasis on food from purchasing, receiving, and storing to preparation, holding, and serving. Focuses on safe and sanitary food service facilities and equipment, employee habits and personal hygiene, and role of management in safety and sanitation. Includes time-temperature principles, foodborne illnesses, pest control, accident prevention, standards for cleaning and sanitizing, and regional regulations and standards. Prerequisites: None.

FON143 (3 Credits)

Understanding diet in the context of culture. Historical, religious, and sociocultural influences on the development of cuisine, meal patterns, eating customs, cooking methods, and nutritional status of various ethnic groups. Traditional and contemporary food habits. Health and social impact of changes in diet. Preparation of cultural foods. Prerequisites: None.

FON161 (3 Credits)

Overview of the global food system. Covers historical events impacting current food production model and the effects food systems have on the environment, health, and communities. Also covers conventional agriculture and food safety concerns. Emphasis on the movement towards sustainable food systems. Prerequisites: None.

FON163 (3 Credits)

Overview of sustainable kitchen practices. Covers energy efficient appliances and equipment, as well as electricity and water conservation practices. Includes environmentally friendly kitchen products and methods for disposal of waste. Researching food sources, purchasing locally, and building relationships, and promoting local food equity are also covered. Emphasis in preparing organic, seasonal, and local foods, and developing sustainable menus. Prerequisites: None.