RYERSON UNIVERSITY: Undergraduate Calendar 2003-04:

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UNDERGRADUATE PROGRAM CALENDAR 2003-2004
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Prof. Practice Courses

FNP 100 FNP 200 FNP 300 FNP 400 FNP 500 FNP 600

FNP 100 Prof. Practice: Introduction to Professional Practice Lab: 3 hrs.

This course is the first of three required courses on professional practice designed to encourage both personal and professional growth. Students will explore aspects of professional practice available to food and nutrition program graduates and will examine a number of food, nutrition, and health issues from a variety of analytical frameworks, in order to appreciate the diverse stakeholder interests encountered in professional practice. Specifically the concepts of individual and societal; change, diversity and health will be examined using food at the experiential and metaphoric level. It is intended that this course will provide the impetus for the development of a practice portfolio and eventual philosophy statement.

FNP 200 Prof. Practice: Interpersonal Communications Lab: 3 hrs.

This course will focus on enhancing students’ awareness of themselves and others through an exploration of the theory and practice of interpersonal communications, and group dynamics and group process. The implications for professional practice will be examined using a range of techniques and approaches. The experiential model of learning will be explored and modelled throughout this course.

Prerequisite: FNP 100 or faculty member’s permission. Corequisite or Prerequisite: FNN 201.

FNP 300 Prof. Practice: Professional Skills Development Lab: 3 hrs.

This course will focus on communication tools used by food and nutrition professionals. Using an audience centred approach and applying communication and motivation theories, students will demonstrate competencies in oral and written professional communication activities such as oral presentations, a food demonstration, media analysis, and a professional marketing package.

Prerequisites: MKT 100, FNN 201 and FNN 200 or faculty member’s permission. Corequisite: FNC 200.

FNP 400 Prof. Practice: Practicum Lab: 3 hrs.

This course is designed to provide experiential learning opportunities in health service, business, community and educational settings. Students will be expected to reflect on (1) their own professional and leadership potential, and (2) the evolution of their profession and its future contribution to society.

Prerequisites: Completion of all NCFS6 courses with a clear academic standing or permission of the instructor.

FNP 500 Prof. Practice: Advanced Issues in Professional Practice Lab: 3 hrs.

Course theme will vary depending on the interests of the faculty member assigned to the course. Students will examine relevant issues in professional practice.

Prerequisite: Fourth year standing and prerequisite courses specified for individual topics (or permission of the instructor).

FNP 600 Prof. Practice: History & Practice of Home Economics Lect: 3 hrs.

This course will explore the history and development of home economics, the evolution and role of professions in modern society, and current issues in the practice of home economics and family studies.

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FNP 100	Prof. Practice: Introduction to Professional Practice	Lab: 3 hrs.
This course is the first of three required courses on professional practice designed to encourage both personal and professional growth. Students will explore aspects of professional practice available to food and nutrition program graduates and will examine a number of food, nutrition, and health issues from a variety of analytical frameworks, in order to appreciate the diverse stakeholder interests encountered in professional practice. Specifically the concepts of individual and societal; change, diversity and health will be examined using food at the experiential and metaphoric level. It is intended that this course will provide the impetus for the development of a practice portfolio and eventual philosophy statement.

FNP 200	Prof. Practice: Interpersonal Communications	Lab: 3 hrs.
This course will focus on enhancing students’ awareness of themselves and others through an exploration of the theory and practice of interpersonal communications, and group dynamics and group process. The implications for professional practice will be examined using a range of techniques and approaches. The experiential model of learning will be explored and modelled throughout this course.
Prerequisite: FNP 100 or faculty member’s permission. Corequisite or Prerequisite: FNN 201.

FNP 300	Prof. Practice: Professional Skills Development	Lab: 3 hrs.
This course will focus on communication tools used by food and nutrition professionals. Using an audience centred approach and applying communication and motivation theories, students will demonstrate competencies in oral and written professional communication activities such as oral presentations, a food demonstration, media analysis, and a professional marketing package.
Prerequisites: MKT 100, FNN 201 and FNN 200 or faculty member’s permission. Corequisite: FNC 200.

FNP 400	Prof. Practice: Practicum	Lab: 3 hrs.
This course is designed to provide experiential learning opportunities in health service, business, community and educational settings. Students will be expected to reflect on (1) their own professional and leadership potential, and (2) the evolution of their profession and its future contribution to society.
Prerequisites: Completion of all NCFS6 courses with a clear academic standing or permission of the instructor.

FNP 500	Prof. Practice: Advanced Issues in Professional Practice	Lab: 3 hrs.
Course theme will vary depending on the interests of the faculty member assigned to the course. Students will examine relevant issues in professional practice.
Prerequisite: Fourth year standing and prerequisite courses specified for individual topics (or permission of the instructor).

FNP 600	Prof. Practice: History & Practice of Home Economics	Lect: 3 hrs.
This course will explore the history and development of home economics, the evolution and role of professions in modern society, and current issues in the practice of home economics and family studies.