J. Kandiah, Chairperson
Students can select one of several programs or options:
Child Development. The child development option prepares students for careers working with young children and their families. Students attain the skills to teach or direct child development programs, work as developmental therapists, home visitors, or in other areas of the early care and education field.
Child Life Specialist. The child life specialist option assists students in meeting academic requirements for becoming a child life specialist. These individuals work in healthcare settings, primarily hospitals, and assist pediatric patients with developmental needs. Volunteering in a hospital setting, in addition to academic course work, is important for later acceptance at an accredited hospital.
Dietetics (four-year program). The Didactic Program in Dietetics prepares students for opportunities in clinical and normal nutrition, food service systems management, and administration of community nutrition programs. The program is accredited by the Commission on Accreditation for Dietetic Education (CADE) of the American Dietetic Association (ADA).
Family Studies. The family studies option prepares students for careers in working with individuals and families across the life cycle. Careers may include working in family agencies, county extension, family and parent education, and family policy advocacy. Graduates are eligible for Family Life Educator certification through the National Council on Family Relations.
Vocational Family and Consumer Sciences Education. This program prepares graduates to teach family and consumer sciences classes in public or private schools. The focus of these classes in schools today is on family roles, child development, life skills, consumer rights and responsibilities, and community contributions. Graduates who complete this major also qualify to become extension educators or work for other public and private agencies.
Fashion Merchandising. The Fashion Merchandising option prepares students for a career in the global fashion industry as store managers, retail buyers, product developers, fashion consultants, merchandise managers, visual merchandisers, fashion forecasters, personal shoppers, and stylists. The fundamentals of promotion and marketing, retail buying, apparel manufacturing, and wholesaling are covered.
General Family and Consumer Sciences. This option prepares students for careers in business, community and public agencies, government, and as family policy advocates. This option is combined with a minor outside of the department.
Hospitality and Food Management. This program provides a pathway to upper-level management positions in hospitality and the food industry. The degree offers students a blend of theory of management practices and experiential learning in areas such as food service, lodging, catering, and event planning.
Interior Design. Accredited by the Council for Interior Design Accreditation, the interior design option prepares students for entry level positions in a variety of firms and organizations such as entertainment design, facilities management, government/institutional design, health care facility design, hospitality design, store planning, and residential design. Approval to pursue the departmental option in interior design involves a selection process in addition to admission to the university. The process requires submission of a supplemental application for admission (available at www.bsu.edu/interiordesign) and faculty review of past performance.
Residential Property Management. The residential property management option combines aspects of housing and business, preparing students for the challenges involved in the management, marketing, and design of multifamily living environments. The program is approved by the National Apartment Association, allowing students to sit for the National Apartment Leasing Professional (NALP) and Certified Apartment Manager (CAM) exams. An RPM minor is also available.
In addition to the above accreditations, the entire department is accredited by the American Association of Family and Consumer Sciences, and the Child Study Center is accredited by the National Academy of Early Childhood Programs.
The department also provides the opportunity for students to qualify for the Certified Family Life Education (CFLE) program, a national certification program. Family Life Education incorporates a preventive and educational approach to individual and family issues such as communication and relationship skills, parenting education, marriage education, diversity, and social issues as they relate to the family. The program, sponsored by the National Council on Family Relations, certifies that students have received training in ten substantive family areas.
MAJOR IN DIETETICS, 94 hours
Family and consumer sciencesCommon core, 9 hours
MAJOR IN FAMILY AND CONSUMER SCIENCES, 64-88 hours
Elective in family and consumer sciences (Outside of the student’s area of family and child and education, foods and nutrition, or merchandising)
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Internship (3-6)Int Fam ChldFamily RelatInf/Tod DvltChild DvlpmtLife Wrk MgtParentingPres TechGnt Wr & ResMarriageFam StressFam PolicyNtr Educatrs (3)Personal Ntr (3)Crs Cul CounAdoles PsychHealth Sex (3)Sexual Behav (3)General Introduc S WBehav Envr 1Behav Envr 2PrinciplesAging
FCSFA FCS ISOMCHEMECONMGT
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Students completing this option must complete an entrepreneurship or marketing minor. MGT 342 substitutes for MKG 300 for students taking the entrepreneurship minor.
Internship (3-6) Family WellnInf/Tod Dvlt (3)Child Dvlpmt (3)Family Relat (3)Marriage (3)Life Wrk MgtPres TechFd Prep SciPersonal NtrCust ServiceDim ClothingHous DecisI D BasicsIntro R P M
Option: Hospitality and food management, 65-68 hours
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Resid Tech (3)Intro Arch (2)Hist Arch 2 (3)Prin Acct 1 (3)Survey Ideas (3)Prin Market (3)Cn Mthd Ma 1 (3)Estimating (3)Plan Schedul (3)Con Prj Mgt (3)
Option: Residential property management, 63-66 hours
Students pursuing the residential property management option must meet the following additional requirements:
Students in residential property management option must complete one of the following minors:Communication Studies (21 hours)Construction Management (18 hours)Energy (21 hours)Environmental Context for Busines (21 hours)Environmental Management (22 hours)Environmental Policy (24 hours)Foundations of Business (21 hours)Foundations of Management (21 hours)Gerontology (21 hours)Historic Preservation (18 hours)Hospitality Management (22 hours)Interior Design (24–25 hours)Interpersonal Relations (15 hours)Marketing (18 hours)Psychology of Human Development (18 hours)Social Work (18 hours)Sociology (15 hours)Spanish (15 hours)Sustainable Land Systems (24 hours)Urban Planning and Development (20 hours)
MINOR IN FAMILY AND CONSUMER SCIENCES, 21 hours
Dim Clothing (3)Fashion Indy (3)Hous Decis (3)
Ntr Educatrs (3)Personal Ntr (3)Prin Hum Ntr (3)
Family Welln (3)Family Relat (3)Inf/Tod Dvlt (3)Child Dvlpmt (3)Life Wrk Mgt (3)Consumer Ed (3)Marriage (3)
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Fash Illust (3)Vis Mer (3)Hist Costume (3)Fash Promo (3)
MINOR IN FOOD MANAGEMENT, 20 hours
Hosp Fs IndFd Prep SciMeal Des PreFd San PurchPersonal NtrRes Man&QTFDCater Profit
Lodging (3)Cost Control (3)Instit Admin (3)
Internship (3-6)Prof Exp (3-6)
For architecture majors, CAP 162 will substitute for ITDPT 154 and ARCH 201 will substitute for FCSID 222. Students electing FCSID 325 should complete AHS 100 for University Core Curriculum and to satisfy the prerequisite. Open only by permission. Students completing this minor must receive C or better grades in all program-required courses.
A student must have an overall grade-point average of 2.25 to declare the residential property management minor. A minor grade-point average of 2.5 must be maintained to complete the residential property management minor. A grade of C or better must be achieved in FCSPM 275 to sit for the National Apartment Leasing Professional (NALP) exam.
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CERTIFICATE IN FACILITIES MANAGEMENT, 24 hours
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FAMILY AND CONSUMER SCIENCES (FCS)
103 Introduction to Family and Consumer Sciences. (3)Introductory course for students interested in the interdisciplinary nature of Family and Consumer Sciences. Concepts include the profession’s common body of knowledge, systems theory, sustainability of the environment, diversity, public policy, critical and creative thinking, professional ethics, and career exploration. Includes 20-24 hours mandatory service learning. Open only to freshmen and sophomores or by permission of the department chairperson.
135 Financial Literacy. (1) Development of knowledge and skills to promote financial wellness through the lifespan. Includes spending plans, credit strategies, depository institutions, consumer protection, insurance investment and retirement planning. Exploration of consumer tools to enhance financial literacy.
299X Experimental/Developmental Topics. (3-6) Topics relevant to the discipline. Course titles to be announced before each semester. A total of 6 hours of credit may be earned.
369 Internship in Family and Consumer Sciences. (3-6) Provides the opportunity for the student to work in an established internship setting to gain professional experience in one’s specific area of study. Prerequisite: Apparel Design: FCSFA 303 or 401; MKG 300; permission of the department chairperson; Child Development: FCSFC 465; permission of the department chairperson; Child Life Specialist: FCSFC 100, 250, 265, 275; BIO 254; EDPSY 351; NUR 101, 103; permission of the department chairperson; Family Studies: FCSFC 250; permission of the department chairperson; Fashion Merchandising: FCSFA 345, 388; MKG 300; permission of the department chairperson; General: FCSFC 393; FCSFN 310; permission of the department chairperson; Hospitality and Food Management: FCSFN 400 or FCSFN 250, 310, 476, documented experience of at least 500 hours of appropriate hospitality or food service experience; permission of the department chairperson; Interior Design: FCSID 324; permission of the department chairperson; Residential Property Management: FCSPM 275, 305; FCSFN 310; ACC 201; permission of the department chairperson. A total of 12 hours of credit may be earned, but no more than 6 in any one semester or term. Open only to departmental majors or hospitality minors with appropriate prerequisites.
400 Family and Consumer Sciences Field Studies. (3-6) Provides the opportunity to visit and observe the application of knowledge in the field. Sites for field studies may be either domestic or international and come from any area of family and consumer sciences. Prerequisite: permission of the department chairperson. A total of 6 hours of credit may be earned.
403 Family and Consumer Sciences in Practice. (3) Examines the integration of all disciplines in family and consumer sciences to strengthen individuals, families, and communities. Emphasis on public policy, research, multicultural environments, ethics, and lifelong learning in a global society. Provides the opportunity to assess career goals. Prerequisite: FCS 103, senior standing or permission of the department chairperson.
494 Workshop: Family and Consumer Sciences. (1-3) Activity-oriented study of one topic in family and consumer sciences. A total of 9 hours of credit may be earned, but no more than 3 in any one semester or term.
495 Independent Study in Family and Consumer Sciences. (1-3) Investigation and exploration of a topic in family and consumer sciences not offered as a class. Requires extensive reading and development of research skills. Includes work with faculty who have expertise in the area of study. Prerequisite: permission of the department chairperson. A total of 9 hours of credit may be earned, but no more than 3 in any one semester or term.
496 Seminar in Family and Consumer Sciences. (l-6) Seminar topics will be identified, focusing on current issues in the family and consumer sciences profession. Using the seminar format, the course will include research, discussion, and dissemination of information gathered on a given topic. Prerequisite: junior or senior standing, permission of the department chairperson. A total of 9 hours of credit may be earned, but no more than 6 in any one semester or term.
497 Immersive Learning Experience in Family and Consumer Sciences. (1-3) Students, working as a member of an interdisciplinary team, engage in a directed immersive learning experience in Family and Consumer Sciences. Melds content, skills, societal need, and student interests into an intense, real-world transformative experience that results in a tangible product. Prerequisite: permission of the department chairperson. A total of 6 hours of credit may be earned, but no more than 3 in any one semester or term.
FAMILY AND CONSUMER SCIENCES: EDUCATION (FCSED)
150 Basic Concepts of Secondary Education in Family and Consumer Sciences. (3) Designed to help students make valid decisions about preparing for and functioning in family and consumer science teaching careers. Professionalism, job requirements, employment opportunities, secondary school curricula, and the role of secondary education within the entire educational process are discussed.
392 Principles and Philosophy of Vocational Education. (3) Applies the principles and philosophies of vocational education to program organization, content area, teacher qualifications, leadership preparation, curriculum design, and image.
395 Methods and Materials for Teaching Family and Consumer Sciences. (5) Organization of teaching units and lesson plans; selection and use of teaching methods and materials. Prerequisite: identification to pursue a teaching curriculum. Prerequisite recommended: EDSEC 380.
490 Practicum in Family and Consumer Sciences Education. (1-3) Individual or group studies and experiences. Experience with professional standards, regulations, and supervision in the work related to family and consumer sciences chosen by the student. Prerequisite: permission of the department chairperson. A total of 9 hours of credit may be earned, but no more than 3 in any one semester or term.
492 Implementation of Vocational Education Programs. (3) Emphasizes techniques for implementing vocational education programs, including applications to management, public relations, and professionalism in vocational home economics. Prerequisite: FCSED 392, 395.
493 Coordination of Cooperative Programs in Vocational Education. (3) Coordination of class instruction and work experience. Includes recruiting, selecting, supervising, and evaluating students; selecting training stations; working with an advisory committee; role of coordinator; techniques and legal concerns of coordination; and placement and follow-up of graduates. Prerequisite: FCSED 392, 395.
FAMILY AND CONSUMER SCIENCES: FASHION MERCHANDISING AND APPAREL DESIGN (FCSFA)
101 Dimensions of Clothing. (3) Analysis of dress and adornment emphasizing dimensions that affect design and end uses of textiles and clothing.
102 Fundamentals of Apparel Construction. (3) Basic knowledge of garment construction, clothing selection, and art principles as applied to clothing.
202 Fitting and Intermediate Apparel Construction. (3) Study of garment fit: recognition and implementation of fit to patterns and garments. Learning and application of intermediate garment construction skills. Prerequisite: FCSFA 102.
230 Textiles for Apparel. (3) Study of textiles and their components (fiber, yarn, fabric, and finishes) as they relate to care, performance, quality, and customer satisfaction. Prerequisite: CHEM 100.
265 Fashion Illustration. (3) Provides basic knowledge of drawing of the fashion figure and of fashion illustration.
270 The Fashion Industry. (3) A survey of the business of fashion through design, manufacture, distribution, and promotion. Explores career possibilities. Open to all students.
280 Merchandising Fundamentals and Mathematics. (3) Study of fundamental quantitative issues related to fashion merchandising and retail management. Covers the basic mathematical computation used in the retail and wholesale markets. Incorporates computer skills used in fashion merchandising and retail management. Prerequisite: ISOM 125.
298 Fashion Product Analysis. (3) Study of factors which contribute to the quality of fashion-related merchandise. Provides an opportunity to become skillful in evaluating the materials and construction quality and techniques used in the textile and apparel industry. Prerequisite: FCSFA 101, 102, 230, 270.
300 Flat Pattern. (3) Adapting standard patterns to individual proportions, designing garments, and creating an original garment by the flat pattern method. Use of computer-aided design to produce pattern for original garment. Prerequisite: FCSFA 202, 298.
301 Tailoring. (3) Recognize characteristics typifying high quality tailored garments. Students will apply appropriate techniques to construct a tailored garment. Prerequisite: FCSFA 102.
303 Draping. (3) Provides basic knowledge of apparel design using the draping method. Prerequisite: FCSFA 300.
304 Grading and Marking for Apparel Design. (3) Provide basic knowledge of product processes of grading and marking for apparel. Computer grading and marker generation will be emphasized. Prerequisite: FCSFA 300.345 Visual Merchandising. (3) Study of visual merchandising presentations and sales promotion in fashion retailing and wholesaling. Basic principles of design, as applied to visual merchandising, are examined. Prerequisite: FCSFA 101, 270.
360 History of Costume. (3) A study of Western costume from its beginning to the present. Emphasis on motivating influences of each period as well as on the costume itself. Prerequisite: FCSFA 101, 230, or permission of the department chairperson.
365 Study of Fashion Designers and Forecasting. (3) Study of present and historical fashion designers from around the world. Emphasis on understanding their contributions to the fashion industry and their influence in today’s fashion markets. Provides an overview of the use of fashion forecasting to interpret fashion design. Prerequisite: FCSFA 101, 270.
388 Apparel Manufacturing and Wholesaling. (3) Study of garment manufacturing and the decision-making process involved in producing, marketing, and merchandising apparel and other fashion-related products. Prerequisite: FCSFA 300; MKG 300.
401 Computer-Aided Design for Apparel. (3) Basic knowledge of the use of Computer-Aided Design (CAD) in creating fashion illustrations. Students will use computers to generate fashion illustrations and modify the illustrations with computer-generated graphics, original or scanned 3-D or 2-D fabric surface designs, and color schemes. Prerequisite: FCSFA 102, 265.
475 International Apparel Markets. (3) Provides an overview of the global textile and apparel industries. Considers the U.S. textile complex and market within an international context. Prerequisite: FCSFA 230, 270; MKG 300.
480 Studio Design. (3) Gives experience in designing, producing, and showing a line(s) of clothing. Prerequisite: FCSFA 301, 303.
481 Fashion Promotion. (3) Study of promotional strategies used by fashion retailers and manufacturers. Emphasis on application of promotional strategies. Prerequisite: junior standing; FCSFA 270; FCSFA 480 for apparel design students.
488 Fashion Buying, Merchandising and E-Commerce. (3) Gives potential fashion retailers the knowledge base to make decisions on buying and merchandising in various retail environments (e.g. store, catalog, e-commerce) to satisfy the customer and to maintain an adequate profit level. Demonstrates mathematical and computer skills in buying and merchandising. Prerequisite: FCSFA 280, 388; MGT 300; MKG 300.
497 Portfolio Development for Fashion. (1) Provides the opportunity to compile a portfolio of design work and/or projects to be used for a job interview. Prerequisite: FCSFA 388; FCSFA 480 for apparel design students.
FAMILY AND CONSUMER SCIENCES: FAMILY AND CHILD (FCSFC)
100 Introduction to Family and Child Studies. (1) An overview and analysis of the family and child profession, including its many aspects and challenges, the required academic preparation, identification of the roles of the family and child professional, and career options. Open only to freshmen and sophomores.
202 Family Wellness. (3) Investigates the dimensions of wellness, focusing on the interaction of these with the individual, family, and community. Identifies healthy family practices emphasizing potential and resiliency.
250 Family Relations. (3) Dynamics of family relationships and changes influencing family life and structure. Discusses the impact of larger systems on the family, the changing concept of family, family dynamics across its various life cycles. Issues specific to families, communication skills, and characteristics of healthy families.
265 Infant/Toddler Development and Education. (3) Growth and development from conception through the third year of life emphasizing how children learn. Includes physical, social, emotional, and cognitive development. Students interact with and observe infants and toddlers in laboratory setting. Students implement developmental exercises and activities.
275 Child Development. (3) Students will study physical, cognitive, emotional, and social development of young children ages 3-8. Students will also participate in, observe, and complete assignments in a preschool laboratory setting utilizing developmentally appropriate practices.
310 Promoting Prosocial Behavior in Young Children: Guidance and Cultural Factors. (3) Students will study the research-based theories and practices of developmentally appropriate guidance as applied to early care and education settings. Students will examine the relationship between family, community, and care and will develop an understanding of anti-bias and multiculturalism as applied to child development. Prerequisite: FCSFC 100.
320 Leadership and Management in Child Development Programs. (3) Examine leadership and administrative issues that students will face in early care and education settings, including center-based full and part-day programs, Head Start, and family childcare options. Prerequisite: FCSFC 265 or 275.340 Life and Workplace Management. (3) Application of management principles to achieve life and workplace goals and responsibilities. Emphasis on use of resources, technology, effective communication, and management to diminish stress.
380 Parenting. (3) Researched-based parenting practices supporting the positive development of children in diverse families throughout the life cycle. Prerequisite: FCSFC 250.
393 Presentations, Practices and Techniques for Family Life Education. (3) Development of techniques for presentations and projects meeting the needs of diverse audiences in family and consumer sciences. Includes participation in use of methods, development, evaluation, and techniques for varied environments. Not open to teaching majors in vocational family and consumer sciences.
425 Grant Writing and Research Methods. (3) Focusing on the family and child disciplines, students will learn the research process, from developing research questions to analyzing data and interpreting results. Students will explore the grant writing process and methods for finding funding sources. Prerequisite: FCSFC 250.
450 Consumer Education. (3) Economic considerations of purchasing and planning for consumers. Includes current consumer legislation, marketing conditions, influence of advertising, consumer credit, agencies that protect consumer, financial planning, e-commerce, and points to consider as consumers. Open to all students.
465 Advanced Child Development in Practice. (3) Faculty-guided professional experience working with young children in a developmentally appropriate early care environment. Students complete 200 hours, including attending weekly staff and monthly training meetings at the Child Study Center. Prerequisite: FCSFC 265 or 275.
475 Marriage. (3) Relationship dynamics and contemporary changes to the institution of marriage. Emphasizes the individual within marriage, dating, mate selection, relationship maintenance, communication, sexual adjustment, marriage dissolution, and marital growth. Open only to juniors and seniors or by permission of the department chairperson.
484 Family Stressors and Crises. (3) Focuses on stressors individuals and families experience across the life cycle and methods of coping. Teaches skills in professional ethics and boundaries when working with or educating families. Prerequisite: FCSFC 250; junior or senior standing or permission of the department chairperson.
485 Family Policy. (3) Explores policy at the local, state, and federal levels and its impact on family life. Students will assess the effectiveness of policies and programs from a family perspective, learn about the policymaking process, and critically examine different roles professionals can play in influencing policy development. Prerequisite or parallel: FCSFC 250 or permission of the department chairperson.
491 Child Study Center Administrative Practicum. (3) Guided professional immersive learning experience working in the administrative office of a child-centered environment. Students complete 200 hours including weekly staff and monthly training meetings at the Child Studies Center. Prerequisite: FCSFC 100, 265 or 275, and 320.
496 Seminar in Family Relations. (1) History and recent trends and developments in family-life education, career opportunities involved in family-life education, professional organizations, and ethical standards. Prerequisite: permission of the department chairperson and junior or senior standing.
FAMILY AND CONSUMER SCIENCES: FOOD AND NUTRITION (FCSFN)
101 Introduction to Dietetics. (1) Topics dealing with the profession of dietetics; roles and responsibilities of dietetic practitioners; professional standards and code of ethics; legislative issues related to health care; career and continuing education opportunities; marketing of dietetic services; and current trends and issues. Open only to pre-dietetics majors or by permission of the department chairperson.
105 Hospitality and Foodservice Industry. (1) An overview of the hospitality and foodservice profession. An in-depth analysis of the industry including diversity and challenges, the academic preparation required, identification of the role of the hospitality and foodservice manager, and the multiple career options.
110 Principles of Food Preparation and Food Science. (3) Introduces the principles of food preparation and food science. Correct techniques and methods of food preparation are stressed.
220 Meal Design and Presentation. (3) Fundamentals of planning, preparing, and serving nutritionally adequate, appetizing, and aesthetically appealing meals with emphasis on resource management. Attention given to foods and types of table service suitable for various occasions and the use of computers in foodservice. Prerequisite: FCSFN 110.
240 Nutrition for Educators. (3) General principles of nutrition as related to growth, development, and health of the infant, child, adolescent, and adult. Classroom application and integration of strategies. Not open to students who have credit in FCSFN 275 or 340.
247 Foodservice Sanitation and Purchasing. (3) Important concepts in purchasing foods, sanitation, food safety, and employee training. Information needed by quantity food buyers and foodservice personnel. Become eligible to take the National Restaurant Association Foundation Sanitation certification examination. Prerequisite: FCSFN 110 or permission of the department chairperson.
250 Lodging Management. (3) Examines the departmental structure of hotel operations along with the duties, responsibilities, and challenges of hospitality management within the hotel industry. Prerequisite: FCSFN 105.
262 Food Service Planning, Layout and Equipment. (3) Fundamentals of planning, layout, purchasing, and use of equipment for foodservice operations.
275 Personal Nutrition. (3) Emphasizes the principles of nutrition and their application to daily living. The relationship between diet and health, the role of nutrition in reducing individual health risk, and contemporary issues in nutrition will be discussed. Not open to students who have credit in FCSFN 240 or 340.
300 Cost Control in Hospitality and Food Industry. (3) Controlling costs from a management perspective in the hospitality and foodservice industry. Prerequisite or parallel: ACC 201.
310 Customer Service. (3) Concentrates on building quality service skills and knowledge needed to foster excellent customer relations.
330 Technology of Food Science. (3) Scientific evaluation of the behavior of food and its qualitative and quantitative properties. Overview of the food industry, food technology, biotechnology, and federal regulations related to food supply. Review of research and marketing practices of bioengineered foods and dietary supplements. Prerequisite: FCSFN 220; CHEM 111.
340 Principles of Human Nutrition. (3) Addresses the principles of nutrition, life cycle nutrition, and the relationship of diet to health and disease. Prerequisite or parallel: CHEM 100 or 101 or 111 or permission of the department chairperson.
345 Macronutrients. (3) Introduces metabolic pathways, cellular metabolism, and various energy systems of the human body. Emphasizes the digestion, metabolism, transport, and excretion of macronutrients. Prerequisite: FCSFN 275; CHEM 360; PHYSL 215. Open only to dietetics majors.
346 Micronutrients and Phytochemicals. (3) Emphasizes the roles of micronutrients in the human body. Introduces micronutrient functions in a healthy population and response in times of deficiency. Discusses the role of micronutrients and other food constituents in the prevention of chronic illness. Prerequisite: FCSFN 275; CHEM 360; PHYSL 215; FCSFN 345.
363 Institutional Administration. (3) A systems approach to management theories, concepts, and functions of integrated healthcare and hospitality foodservice operations. Emphasizes effective human resources management and fiscal responsibility.
371 Computer Applications in Dietetics and Hospitality and Food Management. (3) Emphasizes applications of computer utilization in dietetics and hospitality and food management. Software, including spreadsheet, database, graphics, word-processing, and the Internet is employed. Includes selection and application of software specific to dietetics and hospitality and food management.
375 Nutrition Assessment, Counseling, and Education. (3) Assessment methods, techniques of nutrition counseling, education principles and implementation, and development of counseling materials. Includes assessment of various populations and counseling experiences. Prerequisite: FCSFN 340.
390 Nutrition Counseling Practicum. (3) Individual counseling methods; behavior change theories; basic dietary, biochemical, and anthropometric assessment; and multicultural customs and food practices. Application of theory and counseling skills in various community settings focusing on student’s areas of interest. 30 hours in class; 30 hours supervised practicum. On-site experiences supervised and evaluated by registered dietician. Prerequisite: FCSFN 345 or permission of the department chairperson.
395 Food and Culture. (3) Explores the relationships between agricultural practices, diet patterns, food procurement and distribution, nutrition, and religious dietary doctrines from a national and global perspective. Emphasis on how culture, national and international policies, and belief systems shape food consumption patterns. Prerequisite: FCSFN 240, 275, or 340.
400 Restaurant Management and Quantity Food Production. (4) Principles and processes of quantity food production and commercial kitchen equipment use are utilized. Focus on mastering skills related to quantity food production, distribution, storage, and service. Fiscal fundamentals related to restaurant operations are taught. Application of theory is employed by student-run operations of the Allegre Restaurant to the public. Prerequisite: FCSFN 220, 247.
444 Nutrition, Weight Control, and Exercise. (3) Designed for students in dietetics, physical education, and health-related fields. Information and experience for students preparing to provide nutrition counseling to people in weight-control and exercise-training programs. Prerequisite: FCSFN 340 or permission of the department chairperson.
445 Advanced Nutrition. (3) Emphasizes the use and metabolism of nutrients at the cellular level in the human body. Significance and interpretation of current research in the field of nutrition is discussed. Prerequisite: FCSFN 340; CHEM 360; senior standing. Prerequisite or parallel: ACC 201.
446 Medical Nutrition Therapy 1. (3) Medical nutritional therapy principles and intervention strategies for the routine management of chronic diseases in at-risk individuals or populations. Application of nutrition assessment principles to diagnose chronic diseases in clinical settings. Pathophysiology of chronic illness. Includes some clinical experiences. Prerequisite or parallel: FCSFN 346, 390.
447 Medical Nutrition Therapy 2. (3) Medical nutritional therapy principles and intervention strategies for management of critical and chronic illness and metabolic distress. Pathophysiology of disease progression and traumatic illness. Includes some clinical experiences. Prerequisite: FCSFN 446.
455 Lifecycle Nutrition. (3) Involves the study of special nutritional needs, physiology, and health concerns of pregnant and lactating women, infants, children, adolescents, and older adults. Prerequisite: FCSFN 346.
456 Community Nutrition. (3) Overview of community nutrition and nutrition education. Analysis of biological, economic, social, cultural, and policy issue affecting a community’s nutritional status. Emphasis on federal food and nutrition programs and policy implications at the state and local level. Observation and participation in local nutrition programs. Prerequisite: FCSFN 455.
475 Catering for Profit. (3) Fundamentals of planning, organizing, preparing, and serving profitable and unique catering functions. Emphasizes menu development, customer service, marketing, and food production. Prerequisite: FCSFN 400.
476 Event Management. (3) Introduction to the management of special events such as conventions, professional and social meetings and gatherings.
477 Advanced Event Management. (3) Exploration of principles of management relating to special events, meetings, exhibits, catered functions and their intra-industry interaction. Prerequisite: FCSFN 476.
496 Seminar in Foods and Nutrition. (1-6) Presentations and discussions on specific topics of current interest in foods and nutrition. Prerequisite: permission of the department chairperson. A total of 9 hours of credit may be earned, but no more than 6 in any one semester or term.
FAMILY AND CONSUMER SCIENCES: INTERIOR DESIGN (FCSID)
100 Introduction to the Interior Design. (1) An overview and analysis of the interior design profession including its many aspects and challenges, the academic preparation required, identification of the role of the interior designer, and career options.
105 Interior Finishes 1. (3) Study of interior materials, finishes, furniture, and components. Selection criteria cost, quality, application, and sources will be discussed and analyzed. Emphasis on textile, soft floor finishes, soft wall finishes, and window treatments.
110 Design Fundamentals. (3) Basic elements of design and composition, their theories and application in interior design. Understanding the fundamentals of design through two- and three-dimensional design projects and through creative problem solving. Open only to interior design majors and minors.
111 Graphic Communication 1. (3) Visual communication techniques for interior designers. Emphasis on three-dimensional representation of interior space and rendering techniques. Prerequisite: ITDPT 154. Open only to interior design majors and minors.
115 Interior Finishes 2. (3) Study of floor coverings, wall treatments, cabinetry, furnishings, furniture, case goods, and accessories. Selection criteria, cost, quality, application, and sources will be discussed and analyzed. Prerequisite: FCSID 100, 105 or permission of the department chairperson.
211 Graphic Communication 2. (3) Visual communication techniques for interior designers. Emphasis on computer applications and basic training for Computer Aided Drafting (CAD). Prerequisite: FCSID 111 or permission of the department chairperson. Open only to interior design majors and minors.
221 Graphic Communication 3. (3) An introduction to computer-aided 3-D modeling using a variety of current software. In addition, other computer-aided visual communication techniques will be introduced as tools in the design/problem solving process. Prerequisite: FCSID 211 or permission of the department chairperson. Open only to interior design majors and minors.
222 Interior Design Studio 1. (3) Introduction to design process and interior planning for small scale interior spaces with more emphasis on residential design. Prerequisite: FCSID 110, 111, 115. Open only to interior design majors and minors.
224 Interior Design Studio 2. (3) Design and space planning for small to medium scale interior spaces integrating aesthetic, social, technical, and graphic communication. Introduction to research and programming processes. Prerequisite: FCSID 211, 222. Open only to interior design majors and minors.
310 Design Theory. (3) Introduction to significant design theories concerning the interaction of people and interior space. Students examine theories, philosophies, and doctrines of design and explore their influences. This interactive course encourages students to articulate theories based upon facts and use them as a central component of generating their own design solutions. Prerequisite: junior standing. Open only to interior design majors and minors.
314 Color and Light in Interior Design. (3) Exploration of the principles that govern the use of color and light in interior design. Application of these principles in residential and commercial settings. Prerequisite: FCSID 224.
324 Interior Design Studio 3. (3) Development and application of planning processes for medium scale commercial and residential projects with focus on accessibility and universal design. Prerequisite: FCSID 221, 224. Open only to interior design majors and minors.
325 Evolution of Interiors. (3) A chronological survey of the development of major historical periods and styles in interior design from antiquity through present. Major emphasis will be given to 20th and 21st century design. Prerequisite: AHS 100 or permission of the department chairperson. Open only to interior design majors and minors.
334 Interior Design Studio 4. (3) Development and application of planning techniques of larger scale commercial projects with focus on hospitality and retail design. Prerequisite: FCSID 324. Open only to interior design majors and minors.
361 Universal Design. (3) Reinforces concepts and principles of universal design and the benefits of this approach for people with differing abilities. The history of universal design, the ranges of human abilities, and real-world examples of designs that support the principles of design for special populations are covered. Prerequisite: FCSID 324 or permission of the department chairperson.
390 Interior Design Programming. (1) Provides the methods for gathering, organizing, and assessing data needed to design the interior of any type of building. Design concepts, goals, objectives, staff and employee projections, current and future space requirements, adjacencies, furnishing, furniture and equipment requirements, project cost, and building codes will be discussed. Prerequisite: FCSID 310, 324 or permission of the department chairperson. Open only to interior design majors and minors.
400 Interior Design Professional Practice. (3) Legal, financial, management, marketing, and administrative issues facing interior designers, firm principals, and managers. Covers business plan, potential legal problems, contracts, agreements, pricing products and setting fees, marketing and promotion of design services. Prerequisite: senior standing or permission of the department chairperson. Open only to interior design majors and minors.
424 Interior Design Studio 5. (3) Development and application of planning techniques, construction documentation techniques of larger scale commercial projects with focus on health care and office systems environments. Prerequisite: FCSID 334.
444 Portfolio Development for Interior Design. (1) Provides the opportunity to create a portfolio of projects completed in previous interior design courses. Organization, flow, readability, and digital format are among the discussed topics. Prerequisite: FCSID 324. Open only to interior design majors.
484 Interior Design Studio 6. (3) Comprehensive studio integrating research and analysis of existing or proposed structures, contextual development of interior solutions, building constraints, and specialized products and materials specifications. A self-directed studio with research completed in fall semester in the programming course. Prerequisite: FCSID 390, 424. Open only to interior design majors and minors.
FAMILY AND CONSUMER SCIENCES: RESIDENTIAL PROPERTY MANAGEMENT (FCSPM)
104 Housing Decisions. (3) Overview of the importance of housing and the options available. Topics include location, house plans, ownership, renting, legal and financial aspects, architectural styles, cultural issues, and special housing needs. Designed to meet the needs of housing consumers and those seeking a housing-related career. Open to all students.
123 Interior Design Basics. (3) Introduction to interior graphic communication techniques and space planning for residential environments. Design considerations, selection, specifications, and calculations for materials will be discussed. Not open to interior design majors or minors.
235 Introduction to Residential Property Management. (3) Introduction to professional practices in residential property management. Identification and exposure to career opportunities in the field.
255 Facilities Management. (3) An introduction to professional practices in facilities management. Identification of and exposure to career opportunities in the field.
275 Marketing and Leasing Residential Properties. (3) Attracting and retaining qualified residents is the foundation of the multi-family housing industry. Through hands-on activities and investigations, the appropriate skills for successfully marketing and leasing of residential properties are provided. Prerequisite: FCSPM 104, 235.
305 Maintenance for Property Managers. (3) Maintenance issues that individuals in management positions will encounter are explored. Topics include types and financial implications of maintenance, general and special maintenance needs, and dealing with personal and property safety. Identifies strategies for hiring and working with maintenance personnel. The course includes a lab with experiences in property maintenance. Prerequisite: FCSPM 235 or permission of the department chairperson.
315 Senior Housing: Design, Marketing, and Management. (3) Exploration of the principles that guide the design, marketing, and management of housing for older adults. Application of these principles through projects and field experiences. Prerequisite: FCSPM 235 and junior standing, or permission of the department chairperson.
330 Apartment Financial Management. (3) Residential property managers are responsible for the day-to-day and long-term financial condition of the housing communities they manage. This course equips students with the knowledge and skills necessary to add value to investment properties. Prerequisite: FCS 369; RE 230; junior standing.
350 Residential Equipment, Energy and Technology. (3) Exploration of the selection, use, care, and disposal of major equipment for residential uses. Analysis of household energy use and techniques for conservation. Includes the study of technological advances in residential equipment. Open to all students.
375 Simulation in Residential Property Management. (3) Application of residential property management skills practiced through a simulation activity. Prerequisite: FCSPM 330; junior standing.
405 Management of Government-Assisted Housing. (3) Identification of government-assisted housing programs and the role of management in meeting the needs of owners, residents, and regulatory agencies. Prerequisite: FCSPM 235; junior standing.
425 Residential Property Management Project. (3) Provides hands-on opportunities in using industry standards to analyze an apartment community. The resulting project provides the management company with information to remain competitive in the apartment market. Prerequisite: FCSPM 330; senior standing or permission of the department chairperson.
435 Trends and Issues in Residential Property Management. (3) Provides the opportunity to identify, research, and disseminate information on the trends and issues affecting the residential property management industry. Students will be able to demonstrate their ability to find and use a wide variety of resources. Prerequisite: FCS 369 and senior standing, or permission of the department chairperson.
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