FOSC 0301 - SLO # 1
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FOSC 0301 - SLO # 2
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FOSC 0301 - SLO # 3
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FOSC 0301 - SLO # 4
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FOSC 0301 - SLO # 5
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FOSC 0301 - SLO # 6
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Welcome to the Food and Nutritional Sciences planning, assessment and teaching effectiveness site.
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Student Learning Outcomes (SLOs)
Key Concept: Chemical, Physical and Nutritional Characterics of Food Products
Key Concept: Interactions and Functionality of Food Products
Key Concept: Technologies Applied to the Food Industry
Critical Skill: Problem Solving
Critical Skill: Oral Communications
Critical Skill: Written Communications
2008-09 Assessment Plans Homepage 