Each Intern will enroll in specified graduate coursework during Fall and Spring semesters. Classes are held on Wednesdays except for University observed holidays to yield a total of 10 units of didactic class time.
The remaining workweek schedule during these semesters will be determined by the Intern's facility placement. A limited number of didactic classes are scheduled during the summer, in addition to management meetings to review Intern progress. The Intern workweek during the Summer may be Monday through Friday depending on the needs and schedule of the facility placement.
Fall courses include:
FACS 221A Advanced Clinical Nutrition (3 units)
FACS 222 Advanced Community Nutrition and Nutrition Education (1 unit)
FACS 223 Advanced Food Service Management and Administration (2 units)
Spring courses include:
FACS 221B Advanced Clinical Nutrition (1 unit)
FACS 224 Advanced Community Nutrition and Policy (3 units)
Interns are also enrolled in FACS 295 Field Study during Fall, Spring and Summer.
For course descriptions of these classes, please refer to the course catalog for Family and Consumer Sciences.