Course Finder

FBM120: Apparel Construction Fundamentals

3 Credits

An introduction to the tools and techniques of apparel construction. Apply specific terminology to the process of construction. Construction techniques include: hands-on sewing machine techniques, body types and size charts, selecting patterns, fittings, step-by-step sewing instructions and assembly procedures, types of stitches, seams, darts, pleats and tucks, bias, sewing with knits, zippers, pockets, sleeves, collars, necklines, facings and interfacings, linings, waistlines, hems, and closures. Students must provide their own supplies. Fall only.

FBM121: Advanced Apparel Construction

3 Credits

Explores appropriate apparel construction techniques using a variety of knits, silky, directional, lace, napped, and specialty fabrics. Complex applications, contrasting fabric inserts, matching directional fabrics, and hand stitching applications are covered which build on skills learned in apparel Construction Fundamentals. Pre-requisites: FBM120 or instructor approval following a portfolio review.

FBM122: Apparel Design and Draping

3 Credits

An introduction to apparel design through draping and pinning. Utilize a sketch design in a three-dimensional dress form. Apply basic techniques of fitting a garment using darts, sleeves, waistlines, bodice, and collars. Mark the new design to a flat pattern for mass production. Students must provide their own supplies. Prerequisites: FBM 121

FBM210: Fashion Industry Technologies

3 Credits

Fashion and technology intersect in this hands-on course. Employ fashion CAD applications to design flat patterns, create reusable 3D avatars, and prototype garments in motion. Explore the use of social media to assess consumer interest and construct a tech pack for line production communication. Students will also investigate a fashion technology topic of choice, employing project management principles, and present their findings.

FBM216: Styling

3 Credits

This course provides students with styling skills for entry level positions in the fashion industry. Students style products and live models for photoshoots, for videos, and at events. Personal styling and color analysis skills are developed in this course as well.

FBM219: Apparel Line Construction

3 Credits

Further exploration of pattern making, pattern manipulation, and design following FBM 121 - Advanced Apparel Construction. Principles for producing effective apparel designs from concept to garment construction/production to promotion are covered. Sample fitting on fit models, pricing a line, and solidifying a design aesthetic are covered. Prerequisites: FBM 122 or instructor approval following a portfolio review.

FBM220: Fashion Show Production

3 Credits

Application of fashion buying and merchandising techniques in actual situations. Students apply theoretical materials of their previous courses in the actual planning and presentation of a full-scale fashion show. Spring only. Prerequisites: FBM101 and FBM102 or ART102.

FBM222: Apparel Design & Draping 2

3 Credits

An introduction to apparel design through draping and pinning. Students will utilize a sketch design in a three-dimensional dress form, apply basic techniques of fitting a garment using darts, sleeves, waistlines, bodice and collars, and mark the new design to a flat pattern for mass production. Students must provide their own supplies. Spring only.

FBM225: Fashion Illustration

3 Credits

An introduction to fashion illustration and portfolio development. Students learn foundation skills to design on the human form; fashion figure proportions, garment/fabric and garment details, color and basic rendering techniques, designer sketching and illustration and development of a garment collection. Students must provide their own supplies.

FBMELE: Fashion Buy & Merch Elective

1 Credits

FPT101: Introduction to Food Processing Technology

3 Credits

Introduces students to the basic principles of food science including chemical, physical and microbiological properties of food as well as technology used to create safe, nutritious and abundant supplies of food. Food processing and unit operations will be covered as a foundation for upper level work; field trips to food processing businesses will support classroom work.

FPT102: Food Safety, Sanitation & Hazard Analysis

3 Credits

Provides information on procedures to control biological, chemical and physical hazards and assure the safety of foods. Topics include discussions on the regulatory environment that govern food safety within the United States, different hazards in foods, Good Manufacturing Practices (GMP), prerequisite programs, third party audits, Hazard Analysis Critical Control Point (HACCP) and the application of current technologies in reducing incidences of foodborne illness.

FPT201: Unit Operations in Food & Dairy Processing

3 Credits

Provides an integrated introduction to the principles of food processes that are used to preserve and change the physical properties of food. Specific processes include cooling, freezing, heat processing, concentration, dehydration, fermentation, high pressure, irradiation and packaging. A strong focus will be on unit operations that exist within the dairy industry and how milk changes throughout these processes.

FPT205: Analytical Methods & Labeling of Food

4 Credits

Introduces basic analytical techniques for microbiological, chemical, and sensory properties of food. Emphasis will be on common technologies employed by the food processing industry and examination of selected properties of food commodities and how processing and preparation of food affect these properties. Labeling of food will be discussed. Three lecture hours; three lab hours.

FRE101: Elementary French 1

3 Credits

Develops French listening, speaking, reading and writing skills at the novice level. Develops cultural awareness and introduces concepts of cultural diversity and tolerance. Emphasizes ability to use and understand basic French in context. See placement guidelines on Advisement Homepage. Instructor determines final placement.

FRE102: Elementary French 2

3 Credits

Strengthens French listening, speaking, reading and writing skills acquired in Elementary French I. Emphasizes the ability to use and understand French in context at the high-novice level. Prepares students to interact with members of diverse cultures. See Advisement Homepage for Placement Guidelines. Instructor determines final placement. Prerequisite: FRE 101 or equivalent.

FRE191: French Canadian Lang & Culture

3 Credits

FRE201: Intermediate French 1

3 Credits

Enhances French listening, speaking, reading and writing skills at the intermediate level. Prepares students to interact with native speakers in everyday settings. Increases depth and breadth of linguistic and cultural understanding. Instruction occurs in French with some explanation in English. See placement guidelines on Advisement Homepage. Instructor determines final placement. Prerequisite: FRE 102 or equivalent. Typically offered Fall only.

FRE202: Intermediate French 2

3 Credits

Strengthens French listening, speaking, reading and writing skills acquired in Intermediate French I. Prepares students to use real-world application of language and cultural skills and knowledge in their chosen field at the high-intermediate level. See placement guidelines on Advisement Homepage. Instructor determines final placement. Prerequisite: FRE 201 or equivalent. Typically offered Spring only.

FREELE: French Elective

1 Credits