Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for versions prior to Fall 2000.

Course Numbers Policy
Definitions of Course Characteristics (pdf)
Course Descriptions Frequently Asked Questions

Course Descriptions: Search Results

KIN 103S  Swim Conditioning

Semester:
Fall of every year, Spring of every year, Summer of every year
Credits:
Total Credits: 1   Lab Hours: 2
Restrictions:
A student may earn a maximum of 8 credits in all enrollments for this course if different activities or the same activities at higher levels are involved. Students are limited to a combined total of 8 credits in KIN 101-108 and KIN 111-118.
Description:
This course is designed for students who want to achieve cardiovascular fitness through swimming. Student will develop muscular endurance, strength and flexibility, and cardiovascular fitness. Students will learn use several training principles and techniques such as interval training, long distance swimming and dry land exercises. Students will also learn basic nutrition and diet guidelines. Swimming I or equivalent skills are recommended.
Semester Alias:
KIN 113D
Effective Dates:
FS04 - FS13


KIN 103S  Swim Conditioning

Semester:
Fall of every year, Spring of every year, Summer of every year
Credits:
Total Credits: 1   Lab Hours: 2
Recommended Background:
Swimming I or equivalent skills.
Restrictions:
A student may earn a maximum of 8 credits in all enrollments for this course if different activities or the same activities at higher levels are involved. Students are limited to a combined total of 8 credits in KIN 101-108 and KIN 111-118.
Description:
Cardiovascular fitness through swimming. Muscular endurance, strength and flexibility, and cardiovascular fitness. Training principles and techniques such as interval training, long distance swimming and dry land exercises. Basic nutrition and diet guidelines.
Effective Dates:
SS14 - Open