Family and Consumer Sciences (FCS)

College of Education

 

(GE) = Approved General Education Course

150 Apparel Construction and Analysis, 3 credit hours
One lecture, two two-hour laboratories. Development of modern skills and techniques in clothing construction; clothing selection and consumer economics.

170 Introduction to Food Science and Preparation, 3 credit hours
Three lectures, one two-hour laboratory. Basic food science and technology; biotechnology; basic food safety and sanitation; culinary techniques in food preparation; food resources, time and meal management; role of food in the promotion of a healthy and enjoyable life-style.

181 Introduction to Dietetics, 1 credit hour
Introductory course detailing history of nutrition, dietetics, and The American Dietetic Association; dietetics program framework and connection to FCS; path to securing a dietetic internship and passage of Registration Exam; professional development as a health-care professional; and career planning.

201 Visual Merchandising, 3 credit hours
Visual merchandising focuses on design principles applied to various display needs, which include investigation and hands-on experience in planning, implementing, and evaluating displays for commercial and educational needs. Emphasis will also be placed on the effects of advertising on consumer purchasing.

241 Foundations of FCS, 3 credit hours
The course will focus on the study of the body of knowledge, the integrative nature, and the conceptual foundations of the family and consumer sciences profession. It addresses the roles and behaviors of professionals in interrelationships among people. Through discussions about wellness, global interdependence, resource development and sustainability, capacity building, the use of technology, diversity, and the ecological perspective, the students will understand their roles as FCS professionals in the application of content to societal issues and in the shaping of public policy.

254 International Retailing, 3 credit hours
Examination of principles of international trade related to retailing on a global basis.

260 Family and Child Issues and Services, 3 credit hours (GE)
Issues affecting children and families in American society. Emphasis on child abuse and neglect, developmentally disabled children, homeless children and families, chronically ill and disabled children, and services available to children and families. Policy issues related to the provision of adequate services and resources also will be considered. (Cross-listed with SOC 260 and SWK 260.)

265 Fashion Fundamentals, 3 credit hours
A survey of the fashion industry including the role of professionals, the fashion design process, fashion terminology, fashion designers, legislation, marketing and sales, garment styles and parts, fashion cycles and trends, impact of technology on the fashion industry, and the process of taking a design concept from idea to market.

281 Introduction to Nutrition, 3 credit hours
Food requirements, nutritive values; choice, use of food for maintenance and advancement of positive health; role of nutrients in human nutrition.

291 Individual and Family Development, 3 credit hours (GE)
Individual and family development throughout the life cycle, prenatal through the aging adult. Includes observation hours. Students may not receive credit for both this course and PSYC 306.

330 Consumer Economics, 3 credit hours
This course provides students with an overview of consumer rights and responsibilities, including contracts, financial management, banking, credit, housing, buying skills, and insurance. The emphasis throughout the course is on the student’s competence in making wise consumer decisions throughout the various life stages.

336 Technology in Retailing, 3 credit hours
An examination of electronic commerce as it pertains to retail merchandising.

350 Textiles, 3 credit hours
The study of textiles, fabrics, and their uses, including the study of natural and man-made fibers, fabric construction, yarns, and finishes. Two hours lecture and one two-hour laboratory per week.

360 Retail Buying, 3 credit hours
Provides students with a complete overview of the buying function in various types of retail fashion companies. Examines in detail the principles of retail math (profit and loss, pricing, markup, inventory control, shortages, forecasting, and store organization), actual calculations, and logic behind decisions based on these numbers.

362 Administration, Principles, and Methodologies in Child and Family Studies, 3 credit hours
Prepares the Child and Family student for the formal internship experience. Examines the functions of administrators in various programs related to Family and Consumer Sciences; explores principles and methods of teaching in child and family programs; includes active field observation. Prerequisites: FCS 391 and 494.

373 Seminar in Dietetics, 1 credit hour
Overview of the American health-care system, policies, and administration; reimbursement issues in Medical Nutrition Therapy and outcomes-based research; guidance through application process for securing a dietetic internship. Open to majors only.

382 Foodservice Systems Management, 3 credit hours
Management, organization, administration of various foodservice systems; emphasis on management theories, quality control, cost analysis, financial and human resources, interviewing and negotiating techniques, diversity issues, educational theory and techniques, development of educational materials, and employee education.

389 Infant Development, 3 credit hours
Emotional, social, intellectual, and physical aspects of development, prenatal through early preschool (ages 0–3). Includes observation, methods, and practical experiences with infants, toddlers, and early pre-schoolers. Prerequisite: FCS 291 or consent of instructor.

391 Child Development, 3 credit hours
One-hour laboratory. Basic growth and development principles; physical, social, emotional, and cognitive development; emphasis on children enrolled in Pre-K through middle school; directed observations and participation in Child Study Center and local preschool programs. Prerequisites: For FCS majors. FCS 291 and 389.

400 Adolescent and Young Adult Development, 3 credit hours
Theory and practice related to physical, social, intellectual, and emotional development of pre-adolescents through young adulthood. Prerequisites: FCS 291, 389, and 391.

402 Dynamics of Family Relationships, 3 credit hours (GE)
A comprehensive understanding of the key issues facing marriages and families in the 21st century; help in understanding the dynamic nature of marriages, families, and intimate relationships and their diversity.

405 Adult Development and Aging, 3 credit hours
Perspectives on developmental issues in later life. Exploration of issues related to the adulthood and retirement years with special emphasis on processes and problems associated with growing older. Prerequisites: FCS 291, 389, 391, and 400.

415 Study Tour, 3–6 credit hours
Market, industrial, and cultural tour to producers, designers, and publishers in clothing, textiles, and home furnishings in New York, Chicago, Dallas, North Carolina, or Europe. Offered as needed.

435 Professional and Career Development, 3 credit hours
Application of family and consumer sciences concepts and principles on the preparation of students to enter the world of work; importance of personal and professional relationships, the dynamics of the professional position, and the strategies used in professional practice.

451 Retail Planning, 3 credit hours
Practices, policies, and design of retail businesses, emphasis on merchandising and role of the consumer. Course is built on cumulative study of accounting, marketing, management, economics, and family and consumer sciences merchandising. Majors only. Prerequisites: Minimum 2.0 GPA.

452 Clothing Design—Flat Pattern, 3 credit hours
One lecture. Two two-hour laboratories. Flat pattern techniques in costume design. Offered as needed.

453 Clothing Design—Draping, 3 credit hours
One lecture. Two two-hour laboratories. Draping techniques in costume design. Students execute their original designs. Offered as needed.

460 Problems in Family and Consumer Sciences, 1–6 credit hours
Students select problem with approval of chairman and work with guidance and supervision of an assigned faculty member. Hours to be arranged. This course can be repeated two times for up to 6 hours credit with instructor and advisor approval.

461 Supervised Internship, 6 credit hours
Off-campus experience in business for eight weeks or 320 hours; includes full-time work in a program developed by the Department of Family and Consumer Sciences and store personnel. Majors only. Students must have senior standing, be within two semesters of graduation, and have at least a 2.0 GPA.

462 Professional Internship, 6 credit hours
Supervised work experiences for eight weeks or 320 hours in approved community programs for children, youth, adults, and families. Prerequisites: FCS 291, 391, and 494. Students must have senior standing, be within two semesters of graduation, and have at least a 2.0 GPA.

464 Child and Elder Care Programs and Services, 3 credit hours
Strategies and procedures required for operation of quality child- and elder-care services programs including organizational structure, personnel policies and procedures, program administration, business practices, grant writing, and meeting needs with developmentally appropriate facilities and activities. Prerequisites: FCS 291 and 391.

465 Homes, Schools, and Communities: A Child Centered Relationship, 3 credit hours
This course is based on an ecological theory of child development. The course provides the content and strategies that enable homes, schools, and communities to develop vibrant, respectful partnerships — uniting parents and community members with the means to educate and support young children.

471 Applied Research in Food Science, 3 credit hours
Factors affecting the functions of various ingredients in foods, including portions, temperatures, preparation techniques, utensil selection, and ingredient substitutions. Students use food-science knowledge to plan, conduct, and report about an individual experiment. Prerequisites: FCS/KNES 170. (Cross-listed with FCS 544.)

473 Human Nutrition and Metabolism I, 3 credit hours
FCS 473 is the first of a two-semester sequence of courses that addresses the integration of physiological, biochemical, and chemical principles in an in-depth study of human nutrition and intermediary metabolism of carbohydrates, fats, proteins, and nucleic acids. Prerequisites: BIO 341 and 342 and FCS 281 with a minimum grade of C in all courses. Corequisite: KNES 380.

474 Human Nutrition and Metabolism II, 3 credit hours
FCS 474 is the second of a two-semester sequence of courses that addresses the integration of physiological, biochemical, and chemical principles in an in-depth study of human nutrition and intermediary metabolism of vitamins and minerals. In addition, this course focuses on advanced concepts related to fluid and electrolyte balance and the interrelationships between the regulation of macronutrient metabolism and energy balance in both health and disease. Prerequisite: FCS 473 with a minimum grade of C.

477 Quantity Foods, 3 credit hours
Two lectures. One two-hour laboratory. Planning, procuring, storing, producing, and serving foods for families and commercial production. Emphasis is placed on nutritional needs, culture, socioeconomic levels, safety, sanitation, and management. Prerequisite: FCS/KNES 170. (Cross-listed with FCS 572.)

483 Nutrition Care Process I, 3 credit hours
Foundations of client interviewing and counseling, methods of education, health behavior concepts, nutrition assessment, documentation techniques, medical terminology, weight management, eating disorders, fluid and electrolyte balance, diabetes, and tube feeding. Prerequisites: BIO 341 and 342 and FCS 385.

484 Nutrition Care Process II, 3 credit hours
Application of clinical nutrition foundations to disease systems; case-study approach to medical nutrition therapy. Prerequisite: FCS 482.

485 Life Cycle and Community Nutrition, 3 credit hours
Human nutrition needs from conception through old age; emphasis on nutrition services and resources available in a community for individuals of all ages. Prerequisite: FCS 281 or equivalent.

491 Methods and Materials for Teaching Family and Consumer Sciences, 3 credit hours
Strategies and methods for teaching family and consumer sciences career connections and family-life programs in middle- and secondary-school settings; organization, administration, and assessment of career/technical programs including project-based learning, student organizations, advisory committees, business/industry certification, workplace applications, and career portfolio development. Prerequisite: Admission to the TEP.

494 Implementation of Early Childhood Programs, 3 credit hours
Organizing, planning, evaluating various programs for young children. Supervised experiences with 3- and 4-year-old children in Child Study Center and other early-childhood education programs (Pre-K). Prerequisites for child and family studies concentration: FCS 291 and 391.