{ "document_id": 16839, "page": 247, "width_pt": 612, "height_pt": 792, "rotation": 0, "pipeline_version": "paddleocr-vl-1.6+paul-48", "engine": "paddleocr_vl", "source_run_id": 16950, "item_count": 15, "counts_by_type": { "footer": 2, "heading": 3, "text": 10 }, "build_ms": 2, "items": [ { "id": "p247.1", "order": 1, "type": "heading", "bbox": { "l": 51.6, "t": 751.2, "r": 165.6, "b": 739.2 }, "text": "KENTUCKY STATE UNIVERSITY", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p247.2", "order": 2, "type": "text", "bbox": { "l": 51.36, "t": 737.52, "r": 540.96, "b": 696.24 }, "text": "ESL 086: Fundamentals of Informative Writing for Foreign Students. Familiarizes foreign students with American academic and institutional writing formats, including summaries, paraphrases, definitions, abstracts, reviews, critiques, memorandums, and letters. (Does not count toward any degree requirements.) Credit: 3 semester hours." }, { "id": "p247.3", "order": 3, "type": "text", "bbox": { "l": 51.36, "t": 681.12, "r": 558.72, "b": 654.24 }, "text": "ESL 087: Fundamentals of English Conversation for Foreign Students. Familiarizes foreign students with fundamentals of spoken communication in English. (Does not count toward any degree requirements). Credit: 3 semester hours." }, { "id": "p247.4", "order": 4, "type": "heading", "bbox": { "l": 51.84, "t": 638.88, "r": 184.56, "b": 627.36 }, "text": "FAMILY CONSUMER SCIENCE", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p247.5", "order": 5, "type": "text", "bbox": { "l": 51.6, "t": 610.8, "r": 556.56, "b": 555.84 }, "text": "FCS 201: Design Elements and Principles for the Consumer. The course provides a base for competencies in the principles and elements of design for the consumer and the professional. Application of the arts is utilized. The course familiarizes the student with design fundamentals and provides appreciation of the aesthetics of design. Credit: 3 semester hours." }, { "id": "p247.6", "order": 6, "type": "text", "bbox": { "l": 51.36, "t": 540.48, "r": 540.24, "b": 486 }, "text": "FCS 202: Apparel Construction and Analysis. Application of garment construction and the fundamentals of fashion apparel production. Examination of the home sewing and apparel manufacturing industries. Emphasis on the consumer, quality, terminology, technology, the components of construction, and elements of design. Credit: 3 semester hours." }, { "id": "p247.7", "order": 7, "type": "text", "bbox": { "l": 51.12, "t": 470.16, "r": 553.2, "b": 428.88 }, "text": "FCS 215: Agribusiness Management. This course is an introduction to agribusiness management in the United States. It focuses on the application of business principles to real-world issues with industries that depend upon agricultural production. Credit: 3 semester hours." }, { "id": "p247.8", "order": 8, "type": "text", "bbox": { "l": 51.12, "t": 413.76, "r": 549.6, "b": 373.44 }, "text": "FCS 301: Inst. Strat. in Family & Cons. This course focus on teaching strategies and instructional materials for Family and Consumer Sciences with application to formal and non-formal educational settings including requirements for teacher education. Credit: 3 semester hours." }, { "id": "p247.9", "order": 9, "type": "text", "bbox": { "l": 50.88, "t": 357.36, "r": 540.24, "b": 302.64 }, "text": "FCS 303: Consumer Economics and Resource Management. The study of family financial management, consumer credit, and debt management; federal, state and local laws for consumer protection; factors involved in purchasing consumer goods and services; management theory and application; and energy and environmental concerns for consumers. Credit: 3 semester hours." }, { "id": "p247.10", "order": 10, "type": "text", "bbox": { "l": 51.36, "t": 287.04, "r": 554.88, "b": 232.32 }, "text": "FCS 304: Housing and Home Environment. Exploration of design, space planning, selection of furnishings and changing technology in the interior home environment; human behavior and aesthetic concerns; meeting the housing needs of a diverse society; analysis of housing trends and alternatives; and equipment and technology in the home. Credit: 3 semester hours." }, { "id": "p247.11", "order": 11, "type": "text", "bbox": { "l": 51.36, "t": 216.96, "r": 552, "b": 162 }, "text": "FCS 305: Principles of Food Preparation. A course that teaches the basics of food, food preparation, food service, and food science. Culinary principles are also included. Explores the science of food through food selection & evaluation, food safety and food chemistry. Basic food preparation, meal management, food selection, purchasing and storage are covered. Nutrition and the management of time and cost are emphasized. Credit: 3 semester hours." }, { "id": "p247.12", "order": 12, "type": "heading", "bbox": { "l": 51.6, "t": 146.88, "r": 96.48, "b": 134.88 }, "text": "FINANCE", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p247.13", "order": 13, "type": "text", "bbox": { "l": 50.4, "t": 118.8, "r": 552.24, "b": 63.12 }, "text": "FIN 101: Financial Literacy. Students will learn to manage their resources and make sound personal financial decisions that will enable them to make effective use of income and achieve personal financial success. Units of study include budgeting, careers and income, taxes, insurance, credit, banking services, saving and investing. Prerequisites: none. Credit: 3 semester hours." }, { "id": "p247.14", "order": 14, "type": "footer", "bbox": { "l": 231.36, "t": 44.88, "r": 380.4, "b": 35.76 }, "text": "2019-2020 KSU UNDERGRADUATE CATALOG", "attrs": { "block_label": "footer" } }, { "id": "p247.15", "order": 15, "type": "footer", "bbox": { "l": 544.56, "t": 44.64, "r": 558.48, "b": 35.52 }, "text": "247", "attrs": { "block_label": "number" } } ], "excluded_furniture": { "first": [], "last": [] } }