Legend:
Prerequisite (PR): Courses that must be passed before enrollment in the course in question.
Corequisite (CR): Courses that must be taken concurrently with the course in question.
S-C&TC: Shared course, coordinated by Pierpont Community & Technical College.
S-FSU: Shared course, coordinated by Fairmont State University.
CH(s): Credit Hour(s)
| FOLK 2220 | Museum Collections Management | 3 | CH(s) |
| FOLK 2230 | Museum Exhibit Design and Preparation | 3 | CH(s) |
| FOLK 2240 | Museum Interpretation | 3 | CH(s) |
| FOLK 2289 | Guided Experience II | 1-4 | CH(s) |
| FOLK 2295 | Folk Art/Craft Apprenticeship | 0-4 | CH(s) |
| FOLK 2299 | Special Topics in Folklife Studies | 0-4 | CH(s) |
| FOLK 2995 | Museum Internship | 1-3 | CH(s) |
| FOSM 1100 | ServSafe® | 1 | CH(s) |
| FOSM 1103 | Fundamentals of Food Lab | 1 | CH(s) |
| FOSM 1110 | Nutrition | 3 | CH(s) |
| FOSM 1119 | Intro to the Food Service and Hospitality Industry | 1 | CH(s) |
| FOSM 1120 | Nutrition in Childhood & Adolescence | 3 | CH(s) |
| FOSM 1121 | Food Service Facilities & Equipment | 1 | CH(s) |
| FOSM 1122 | Safety & Sanitation -ServSafe* | 2 | CH(s) |
| FOSM 1130 | Basic Baking | 1 | CH(s) |
| FOSM 1131 | Basic Baking Lab | 2 | CH(s) |
| FOSM 1140 | Food Service Cost Analysis & Management | 3 | CH(s) |
| FOSM 1150 | Sports Nutrition | 3 | CH(s) |
| FOSM 1155 | Cafeteria Management in Schools | 3 | CH(s) |
| FOSM 1160 | Local Market Agriculture | 3 | CH(s) |
| FOSM 1170 | Dining Room Service | 1 | CH(s) |
| FOSM 1180 | Professionalism | 2 | CH(s) |
| FOSM 1189 | Guided Experience I | 1-4 | CH(s) |
| FOSM 1199 | Special Topics in Food Service | 0-4 | CH(s) |
| FOSM 2120 | Community Nutrition | 3 | CH(s) |
| FOSM 2130 | Lifespan Nutrition | 3 | CH(s) |
| FOSM 2140 | Medical Nutrition Therapy I | 3 | CH(s) |
| FOSM 2150 | Medical Nutrition Therapy II | 3 | CH(s) |
| FOSM 2200 | Introduction to Foods | 3 | CH(s) |
| FOSM 2201 | Principles of Food Selection & Preparation | 2 | CH(s) |
| FOSM 2202 | Principles of Quantity Food Production | 2 | CH(s) |
| FOSM 2203 | Principles of Food Selection & Preparation Lab | 2 | CH(s) |
| FOSM 2204 | Principles of Quantity Food Production Lab | 2 | CH(s) |
| FOSM 2209 | Food Specialties-Garde Manger II | 3 | CH(s) |
| FOSM 2210 | Culinary Competitions | 1-4 | CH(s) |
| FOSM 2220 | Diet Therapy | 3 | CH(s) |
| FOSM 2224 | Purchasing and Receiving | 3 | CH(s) |
| FOSM 2225 | Resort & Hotel Management | 3 | CH(s) |
| FOSM 2227 | Food & Beverage Merchandising | 3 | CH(s) |
| FOSM 2228 | Food Service Organization & Management | 3 | CH(s) |
| FOSM 2229 | Food Service Internship | 6 | CH(s) |
| FOSM 2230 | Advanced Baking | 1 | CH(s) |
| FOSM 2231 | Advanced Baking Laboratory | 2 | CH(s) |
| FOSM 2232 | Pastry & Confections | 1 | CH(s) |
| FOSM 2233 | Pastries & Confections Laboratory | 2 | CH(s) |
| FOSM 2240 | Tortes and Specialty Cakes | 1 | CH(s) |
| FOSM 2241 | Tortes and Specialty Cakes Laboratory | 2 | CH(s) |
| FOSM 2250 | Applications in Community & Medical Nutrition | 3 | CH(s) |
| FOSM 2255 | Management & Regulation in Child Nutrition Programs in Schools | 3 | CH(s) |
| FOSM 2260 | Seminar in Dietary Management | 1 | CH(s) |
| FOSM 2289 | Guided Experience II | 1-4 | CH(s) |
| FOSM 2299 | Special Topics in Food Service | 0-4 | CH(s) |
| FOSM 2995 | Food Service Practicum | 2 | CH(s) |
| FREN 1101 | Elementary French I | 3 | CH(s) |
| FREN 1102 | Elementary French II | 3 | CH(s) |
| FREN 2201 | Intermediate French I | 3 | CH(s) |
| FREN 2202 | Intermediate French II | 3 | CH(s) |
| GEOG 2210 | Introduction to Geography | 3 | CH(s) |
| GEOL 1101 | Physical Geology | 4 | CH(s) |
| GEOL 1102 | Historical Geology | 4 | CH(s) |
| GEOL 1103 | Introduction to Environmental Geology | 4 | CH(s) |
| GRAP 1100 | Graphics Communications Processes | 3 | CH(s) |
| GRAP 1101 | Fundamentals of Graphic Design | 3 | CH(s) |
| GRAP 1125 | Multimedia Concepts | 3 | CH(s) |
| GRAP 1145 | Vector & Raster Imaging | 3 | CH(s) |
| GRAP 1150 | Computer Applications to Graphics | 3 | CH(s) |
| GRAP 1189 | Guided Experience I VAR | 1-4 | CH(s) |
| GRAP 1199 | Special Topics in Graphic Communications | 0-4 | CH(s) |
| GRAP 2230 | Graphic Design I | 3 | CH(s) |
| GRAP 2235 | Graphic Design II | 3 | CH(s) |
| GRAP 2240 | Photography Concepts | 3 | CH(s) |
| GRAP 2255 | Internet Animation | 3 | CH(s) |
| GRAP 2260 | Emerging Technologies | 3 | CH(s) |
| GRAP 2261 | Social Media Management | 2 | CH(s) |
| GRAP 2265 | Estimating and Cost Analysis | 3 | CH(s) |
| GRAP 2280 | Internet Publishing | 3 | CH(s) |
| GRAP 2285 | Electronic Art | 3 | CH(s) |
| GRAP 2289 | Guided Experience II VAR | 1-4 | CH(s) |
| GRAP 2290 | Image Editing | 3 | CH(s) |
| GRAP 2299 | Special Topics in Graphics Communications | 0-4 | CH(s) |
| GRAP 2995 | Graphics Practicum | 3 | CH(s) |
| HIST 2211 | World Civilizations I | 3 | CH(s) |
| HIST 2212 | World Civilizations II | 3 | CH(s) |
| HIST 2213 | World Civilizations III | 3 | CH(s) |
| HLCA 1100 | Medical Terminology | 3 | CH(s) |
| HLCA 1101 | Introduction to Health Careers Programs | 1 | CH(s) |
| HLCA 1102 | Pathophysiology of Diseases | 3 | CH(s) |
| HLCA 1105 | Phlebotomy Theory | 1 | CH(s) |
| HLCA 1110 | Basic Clinical and Laboratory Skills | 4 | CH(s) |
| HLCA 1150 | Electrocardiography Technology | 3 | CH(s) |
| HLCA 1151 | Electrocardiograph Technology Lab | 1 | CH(s) |
| HLCA 1170 | Human Anatomy and Physiology | 3 | CH(s) |
| HLCA 1171 | Human Anatomy and Physiology Laboratory | 1 | CH(s) |
| HLCA 1189 | Guided Experience I VAR | 1-4 | CH(s) |
| HLCA 1199 | Special Topics in Health Careers | 0-4 | CH(s) |
| HLCA 1200 | Health Assessment and Physical Examination | 3 | CH(s) |
| HLCA 2205 | Phlebotomy Practicum | 2 | CH(s) |
| HLCA 2210 | Bioethics | 3 | CH(s) |
| HLCA 2289 | Guided Experience II VAR | 1-4 | CH(s) |
| HLCA 2200 | Interpretation of Diagnostic Data | 3 | CH(s) |
