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/Institutions/Central-Michigan-University/json/2020-2021/Undergraduate-Bulletin-local.json
/Institutions/Central-Michigan-University/json/2020-2021/Undergraduate-Bulletin.json
Contents
Welcome
General Education Program Requirements
Majors, Minors, and Certificates
Degrees
Graduation Requirements
Courses
AAD - Academic Advancement
ACC - Accounting
ACT - Actuarial Science
AFL - Air Force Leadership
ANT - Anthropology
ARB - Arabic
ART - Art
ASL - American Sign Language
AST - Astronomy
ATR - Athletic Training
BCA - Broadcast and Cinematic Arts
BIO - Biology
BIS - Business Information Systems
BLR - Business Law and Regulation
BUS - Business
CDE - Planned Experience
CED - Counselor Educ & Personal Develop
CGL - Cultural and Global Studies
CHM - Chemistry
CHN - Chinese
COM - Communication
CPS - Computer Science
CRM - Cultural Resource Management
CSD - Communication Sciences & Disorders
DAN - Dance
DBI - Deaf Blind Intervener
ECO - Economics
EDL - Educational Leadership
EDU - Teacher Education
EGR - Engineering
ELI - English Language Institute
ENG - English Language and Literature
ENS - Environmental Science
ENT - Entrepreneurship
ENV - Environmental Studies
ESC - Earth Science
FIN - Finance
FLN - Foreign Language
FMD - Fashion Merchandising & Design
FNS - Foods and Nutrition
100
FNS 160
200
300
400
500
FRN - French
FYE - First Year Experience
GEL - Geology
GEO - Geography
GER - German
GRK - Greek
GRN - Gerontology
HDF - Human Development & Family Studies
HNS - Environmental Health and Safety
HOA - Hotel Administration
HON - Honors
HPE - Physical Health and Education
HPS - Health Professions
HSA - Hospitality Services Admin
HSC - Health Sciences
HST - History
HUM - Humanities
IET - Industrial & Engineering Tech
IND - Interior Design
IPR - Integrative Public Relations
IPS - International Program Studies
ITC - Information Technology
JPN - Japanese
JRN - Journalism
LAR - Liberal Arts
LAT - Latin
LDR - Leadership Studies
LIB - Library
MAR - Marine Science
MBA - Master of Business Administration
MET - Meteorology
MGT - Management
MKT - Marketing
MLE - Middle Level Education
MMD - Multimedia Design
MSA - Master of Science in Admin
MSL - Military Science and Leadership
MST - Museum Studies
MTH - Mathematics
MUS - Music
NSC - Neuroscience
NUR-Nursing
OJB - Ojibwe
PAD - Public and Nonprofit Admin
PED - Sports Instruct Progrm (Activity)
PES - Physical Educ Professional Crses
PHL - Philosophy
PHS - Physical Science
PHY - Physics
POR - Portugese
PSC - Political Science
PSY - Psychology
REL - Religion
RLA - Recreation and Leisure Activities
RPL - Recr, Parks, & Leisure Serv Admin
RUS - Russian
SAM - Science of Advanced Materials
SCI - Sciences
SEP - Sustainability and Environ Policy
SOC - Sociology
SPE - Special Education
SPN - Spanish
SSC - Social Sciences
STA - Statistics
SWK - Social Work
TAI - Theatre and Interpretation
UNV - Prior Learning
WGS - Women and Gender Studies
Colleges and Departments
Student Support Services and Resources
Off-Campus and Online Programs (Global Campus)
Policies and General Information
Updates and Corrections to the 20-21 Bulletin
Catalog Links
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Bulletins
2020-2021 Undergraduate Bulletin
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Courses
>
FNS - Foods and Nutrition
> 100
100
FNS 160
Introduction to Food and Culinary Techniques
A systematic explanation of the basic principles and fundamental procedures underlying professional food preparation.
Credits
3(2-2)