On-site supervised work experience combined with a structured academic learning plan directed by a faculty member or a faculty-staff team in which a faculty member is the instructor of record, for which academic credit is awarded. Offered at department discretion. Prerequisite: Departmental permission.
Dates: May 24 - August 13, 2021
Please contact the instructor for information about this course.
Courses may be cancelled due to low enrollment. Show your interest by enrolling.
|Last Day to Add|
|Last Day to Drop|
|Last Day to Withdraw with 50% Refund|
|Last Day to Withdraw with 25% Refund|
|Last Day to Withdraw|
|NFS 053 OL1||Nutrition and Food Sciences: Basic Concepts of Foods (online)||to||N/A||See Notes||3||61803|
|NFS 053 Z1||Nutrition and Food Sciences: Basic Concepts of Foods (in person)||to||Mon|
|NFS 196 Z1||Nutrition and Food Sciences: Internship||to||N/A||See Notes||1 - 18||61914|
|NFS 203 OL1||Nutrition and Food Sciences: Food Microbiology (online)||to||N/A||See Notes||3||61485|
|NFS 243 OL1||Nutrition and Food Sciences: Advanced Nutrition (online)||to||N/A||See Notes||3||61161|
There are no courses that meet this criteria.