DEPARTMENT OF FAMILY AND CONSUMER SCIENCES

CHAIR: JANIS H. WHITE

NAVIGATION: Scholarships | Family and Consumer Sciences Major with Teacher Certification BA | Family and Consumer Sciences Major with Teacher Certification BS | Family and Consumer Sciences Major BA | Family and Consumer Sciences Major BS | Fashion Merchandising BA | Fashion Merchandising BS | Food Science and Nutrition BS | Food Service Management BA | Food Service Management BS | Interior Design BA | Interior Design BS | Family and Consumer Sciences Minor | Course Descriptions |

FACULTY: Burleson, Harris, Kirmani, Weatherall

The Department offers degrees as listed in the following programs:
Family and Consumer Sciences Bachelor of Arts and Bachelor of Science
Family and Consumer Sciences Certification Bachelor of Arts and Bachelor of Science
Fashion Merchandising Bachelor of Arts and Bachelor of Science
Food Science and Nutrition Bachelor of Science
Food Service Management Bachelor of Arts and Bachelor of Science
Interior Design Bachelor of Arts and Bachelor of Science

NOTE:
All degrees require a minor with the exception of the Family and Consumer Sciences - 48 Hour Major

Employment opportunities for graduates include but are not limited to: store and restaurant manager, retail apparel buyer, sales representative for a wide variety of specialized products, clinical or school lunch dietitian, county extension agent or specialist, interior designer, consumer specialist, secondary teaching, nutritional consultant, researcher, food product developer, food photographer, fashion editor/illustrator, lighting or color specialist, design consultant, and set designer. Upon completion of a bachelor’s degree, a student may choose to enroll in the Graduate Program in Family and Consumer Sciences. Refer to Graduate Catalogue.

MINOR IN FAMILY AND CONSUMER SCIENCES

A minor in Family and Consumer Sciences (18 hours) is available. The minor requires the completion of one core course (FCS 268 or FCS 362) and can be tailored so that the remainder of courses come from a specific program area (fashion merchandising, food science and nutrition, food service management, general family and consumer sciences, or interior design.) Six (6) of the 18 hours must be advanced.

SCHOLARSHIPS

Competitive scholarships and awards are given annually to full-time students of at least junior standing majoring in one of the program areas in Family and Consumer Sciences. (Award recipients must be enrolled at Sam Houston State University for a minimum of one semester as a full-time student, must have completed 12 hours in FCS, and must be following the curriculum of a program area major within the Department of Family and Consumer Sciences.)

SCHOLARSHIPS AVAILABLE:
Nell Lynch Mann Endowed Scholarship
Fray Stallings Wells Endowed Scholarship
Home Economics Memorial Endowed Scholarship
Elmadel Driscoll Robinson Home Economics Endowed Scholarship
Mattie B. Prather Medford Endowed Scholarship
Wiley G. and Marian Boyd McDonald Endowed Scholarship
J. E. “Bo” Crews Retailing Award (Fashion Merchandising Majors Only)

INFORMATION ON FAMILY AND CONSUMER SCIENCES
PROGRAMS AND SCHOLARSHIPS

For additional information regarding admission requirements, degree programs, description of courses, and financial assistance available, please refer to the appropriate sections of this catalogue. Brochures and information concerning the department and scholarships may be obtained by writing: Department of Family and Consumer Sciences, Box 2177, Sam Houston State University, Huntsville, Texas 77341-2177 or email your request to hec_fcs@shsu.edu. You can also visit the FCS Website.

Curriculum MAJOR IN FAMILY AND CONSUMER SCIENCES
(with TEACHER CERTIFICATION)

All students seeking certification as a teacher must successfully satisfy the TASP Test standards and complete other requirements established by the State Board for Educator Certification and the Sam Houston Center for Professional Development. Information regarding admission, retention, and exit requirements can be found in the Certification section of this catalogue.

Curriculum leads to Family and Consumer Sciences Certification.
Teaching option must include completion of core requirements. The plan must include at least 48 semester hours in Family and Consumer Sciences with the following approved minimum requirements:
Clothing and Textiles: 6-12 hours
Foods and Nutrition: 6-12 hours
Home Management and Consumer Education: 9-12 hours
Human Development and the Family: 9-12 hours
Housing / Interior Design: 6-9 hours
Certification in a second teaching field may be obtained by meeting certification requirements for the particular area of specialization.

Third and Fourth Years

BACHELOR OF ARTS: Advanced Family and Consumer Sciences courses - 15 semester hours, 3 hours of which must be FCS 469; FRN, GER or SPN (one field) - 12-14 hours. Additional hours are required to complete minor, advanced hour requirement and total hour requirement. For additional information, see the Undergraduate Studies section of this catalogue.
BACHELOR OF SCIENCE: Advanced Family and Consumer Sciences courses - 15 semester hours, 3 hours of which must be FCS 469; computer literacy (Comp. 6) - 3 hours; SOC 168. Additional semester hours are required to complete minor, advanced hour requirement and total hour requirement. For additional information, see the Undergraduate Studies section of this catalogue.

Combinations of courses in Family and Consumer Sciences and related fields are recommended for specific careers as follows:
Family and Consumer Sciences in Business and Industry: FCS 141, 241, 268, 345, 362, 469, 470. Options: FCS 340, 373, 375, 442.
Family and Consumer Sciences in Extension Service: FCS 140, 141, 167, 241, 268, 362, 364, 369, 442, 443, 469. Options: FCS 340, 345.
Family and Consumer Sciences in Family Services: FCS 268, 364, 369, 442, 443, 469.

FAMILY AND CONSUMER SCIENCES COURSE DESCRIPTIONS

FCS 140 INTRODUCTORY CONSTRUCTION. Fundamental principles and techniques of clothing and textiles-based interior elements construction are studied. Pattern alteration and fitting techniques are included. Practical applications are provided through laboratory experiences. (2-4). Usually offered alternate semesters. Credit 4.

FCS 141 FOOD PREPARATION AND SELECTION. Scientific principles in the preparation of selected basic food products are applied. Consideration is given to the composition and properties of food, methods of preparation and processing to retain nutrients, standards for desirable products, simple meal service, and food economics. Practical application is made through laboratory experiences. (3-2). Credit 4.

FCS 160 ART IN DESIGN, EDUCATION, AND FASHION. Specific attention is given to fundamental art elements and principles of design as they function in the lives of individuals and their environments. Opportunities are provided for a variety of experiences with art media through lecture-demonstrations. Practical application in two-dimensional and three-dimensional projects is made through laboratory experiences. (2-2). Credit 3

FCS 167 BASIC NUTRITION. Basic principles of nutrition in health and disease. The modern concept of an adequate diet based upon the nutritional needs of the individual is stressed. Two interrelating factors, the influence of nutrition on disease and the influence of disease on nutrition, are stressed. Emphasis is placed on food selection and quality of nutrients in normal and therapeutic diets. (3-0). Credit 3.

FCS 241 CONTEMPORARY MEAL MANAGEMENT. This course includes choice, purchase, preparation and service of food for various income levels. Through laboratory experiences emphasis is given to table settings and appointments, various forms of meal service and special occasion functions. The importance of acceptable social procedures and aesthetic values related to the above activities are stressed. Prerequisite: FCS 141. (3-2). Offered alternate semesters. Credit 4.

FCS 261 DEVELOPMENT AND HISTORY OF FURNITURE. A study of history of interior furniture and furnishings from the Egyptian period to the present. Emphasis is given to the social, economic, and political conditions that influenced furniture design and use. Usually offered alternate semesters. (3-0) Credit 3.

FCS 266 FASHION IN SOCIETY. Basic fashion theory is studied along with theories of dress and adornment from both psychological and sociological perspectives. The course also examines the individual’s attitudes toward and perceptions of personal dress and the appearance of others. Usually offered alternate semesters. (3-0). Credit 3.

FCS 268 CONSUMER EDUCATION. Study of consumer goods and services. It includes the study of rational consumer decisions in an electronic economy, major consumption expenditures, budget management, risk management, financial management, quality assessment, branding, grading, marketing, and consumer legislation. (3-0). Credit 3.

FCS 269 INTRODUCTION TO TEXTILES. An introduction to fiber science and technological advances in the manufacture of textile products. Focuses on the complex interrelationships of fibers, yarns, fabrics, finishes, and coloring processes. Usually offered alternate semesters. (3-0). Credit 3.

FCS 281 DEVELOPMENT OF ARCHITECTURE. A study is made of American architecture. Emphasis is given to the social, political, and economic influences of style and development of residential structures. Architectural contributions made by prominent architects are examined. (3-0). Usually offered alternate semesters. Credit 3.

FCS 340 PATTERN MAKING AND ADVANCED CLOTHING. Special techniques in the construction and fit of complex garments from commercial designs. Construction with fabrics that require special techniques is emphasized. Renovation of ready-to-wear garments is included. Students develop skills in use of commercial equipment. Prerequisite: FCS 140. (2-4). Usually offered alternate years. Credit 4.

FCS 345 QUANTITY FOOD PURCHASING, PREPARATION AND SERVICE. Experience in menu planning, food preparation service, and use of institutional equipment in quantity food service. Principles and methods of buying, preparing, and serving food for various types of quantity food facilities are considered. Factors affecting food quality, food costs, and quantity food production as related to the time factor are emphasized. Planned to meet the needs of dietitians, food service administrators, lunchroom supervisors, family and consumer sciences teachers and others in related areas. Field and practical application is provided. Laboratory experiences arranged. Prerequisites: FCS 141, 241. (2-4). Usually offered alternate years. Credit 4.

FCS 360 INTERIOR DESIGN PROFESSIONAL PRACTICES AND PROCEDURES. This course includes fundamentals of business procedures used in interior design residential and commercial establishments. Practical application is implemented through design project management. (3-0). Usually offered alternate years. Credit 3.

FCS 362 PRESENTATION TECHNIQUES. A study is made of different types of lecture presentations used to present a technique, an idea, or a product. Principles and techniques of communication and media with emphasis on classroom, extension and commercial presentation. Laboratory experience includes actual preparation and presentation of lecture presentations for direct and video audiences. (3-0). Credit 3.

FCS 363 NUTRITION. A study is made of the fundamental concepts of nutrition. The various nutrients, their sources, metabolism, physiology and interrelationships are emphasized. Requirements at different stages of growth and development are studied. Experience is provided in making dietary studies and in adjusting meals for individual and population groups. Prerequisites: CHM 138/118, 139/119 or 135/115, 136/116 and FCS 141. (3-0). Credit 3.

FCS 364 DESIGN THEORY AND MATERIALS. A theoretical analysis of design is merged with understanding of interior materials and products which meet human needs. Assessment of quality and performance criteria is emphasized, along with the design process. Prerequisite: Junior standing. (3-0). Usually offered alternate semesters. Credit 3.

FCS 367 INTRODUCTORY FOOD SCIENCE. To provide fundamentals of physical and chemical structures and properties of food materials and foods during harvesting, preparation, processing, preservation and storage. Usually offered alternate years. Prerequisites: BIO 4 hrs., CHM 4 hrs., Nutrition 3 hrs. or instructor’s consent. (1-4). Usually offered alternate semesters. Credit 3.

FCS 369 FAMILY RELATIONSHIPS. Analysis of the changing and supportive role of the members in the contemporary stages of the family life cycle. Focus is on family heritage, family interaction patterns as well as an emphasis on the individual development and the network of family-based care, and socio-cultural variation forms. Prerequisite: Junior standing. (3-0). Credit 3.

FCS 371 FASHION MERCHANDISING. Fundamental principles for successful merchandising of fashion goods; sales, buying, and marketing procedures. Analysis of customer demands. Prerequisite: Junior standing. Taken prior to FCS 469 Internship. (3-0). Credit 3.

FCS 373 CULTURAL AND EXPERIMENTAL FOOD TECHNOLOGY. Investigation of the chemical and physical factors influencing the quality in food; consideration in proportions, manipulation of ingredients, and additives in preparation. Prerequisites: Junior standing, FCS 141. (1-4). Usually offered alternate years. Credit 3.

FCS 375 DESIGN PROBLEMS, CODES AND STANDARDS. This course provides the techniques necessary for producing creative and innovative apparel designs. Prerequisite: FCS 140 (3-0). Usually offered alternate semesters. Credit 3.

FCS 376 TEXTILE SCIENCE. Exploration of textiles from a technological perspective is emphasized, explaining the interactions among textile fibers, finishes, dyes and laundry products that impact maintenance of textile products and performance criteria. Students are exposed to hands-on experiences with various fibers, finishes, and dyeing processes. Prerequisite: FCS 269. (3-0). Usually offered alternate semesters. Credit 3.

FCS 378 FASHION PROMOTION. Promotion principles are applied to the merchandising of fashion goods through special events, displays of merchandise, and advertising and personal selling. (3-0). Usually offered alternate years. Credit 3.

FCS 430 INTERIOR DESIGN APPLICATION I. A study is made of residential interiors through analysis of space and structure. Focus is on a comprehensive solution implemented through a multiphase project including space planning, elevations, isometric, specifications, and finish selection. Prerequisites: FCS 364 and IT 263. (1-4). Usually offered alternate semesters. Credit 3.

FCS 431 INTERIOR DESIGN APPLICATION II. A study is made of contract interiors including commercial, retail, restaurant, and health care facilities. Focus is on a comprehensive solution implemented through a multiphase project including space planning, sections, perspective, custom detailing, lighting, and specification. Prerequisites: FCS 364 and IT 263. (1-4). Usually offered alternate semesters. Credit 3.

FCS 432 LIGHTING APPLICATIONS FOR INTERIORS. This course provides basic principles of light and color, measurement and control of light as applied to human needs in both residential and commercial interiors. Environmental systems for day lighting and solar design, as well as acoustical and mechanical planning, are studied. Prerequisite: Junior standing. (3-0). Usually offered alternate years. Credit 3.

FCS 442 RESOURCE MANAGEMENT. Managerial and social problems pertaining to family or group living are examined. Emphasis is placed on actual experiences in decision-making. Appropriate laboratory arranged. (2-4). Offered alternate semesters or through the FCS Alliance. Credit 4.

FCS 443 CHILD DEVELOPMENT AND GUIDANCE. This course will include directed observation and participation in a child development center to provide students with experience in the practical aspects of child development. Emphasis is placed upon helping children build feelings of security and adequacy and maintaining limits of behavior. Lectures are concerned with types of child-based care, rearing and guidance; growth and development; clothing; and nutrition for pre-school children. Prerequisite: Junior standing or permission of instructor. (2-4). Offered alternate semesters or through the FCS Alliance. Credit 4.

FCS 460 CLINICAL DIETETICS. Study is made of diet therapy as it is concerned with its use as an agent in effecting recovery from illness. Course includes the latest developments in dietary manipulations during disease states including enteral and parenteral nutrition. Nutritional adequacy of therapeutic diets is stressed, with emphasis placed on sociological, economic, emotional and psychological factors in feeding the sick. Students enrolled are required to spend 4-5 hours per week in the Dietary Department of Huntsville Memorial Hospital to gain hands-on knowledge of clinical dietetics. Prerequisites: FCS 363, 478. (3-0). Usually offered alternate years. Credit 3.

FCS 463 MERCHANDISING CONTROL. Techniques of merchandise control including retail mathematics involved in markup, markdown, stock control, open-to-buy, inventory control, pricing and financial statements are studied. Consideration is given to managerial decisions based on the mathematical information encountered in retailing. Recommended prior to FCS 469 Internship. Consent of instructor is required if student has not completed FCS 371 and ACC 231. (3-0). Usually offered alternate years. Credit 3.

FCS 464 METHODS IN TEACHING VOCATIONAL HOME ECONOMICS. A study of professional competencies required to teach family and consumer sciences including development of curriculum. Analysis and evaluation of teaching methods, procedures, strategies, and resource materials used in Family and Consumer Sciences. Laboratory situation includes preparing, presenting and video taping micro teaching experiences. Prerequisites: Admission to Teacher Education program, SED 383, and forty hours family and consumer sciences. (3-0). Also offered through the FCS Alliance. Credit 3.

FCS 465, 466 STUDENT TEACHING IN HOME ECONOMICS. Supervised observation and teaching in Family and Consumer Sciences. Off-campus teaching centers furnish laboratory experiences for the courses. Activities include work with the total school program, supervising and working with occupational activity program, parental contacts, advisory council, and FCCLA. Prerequisites: Twelve hours Education, forty hours Family and Consumer Sciences, FCS 464, and forty-five clock hours of observation in secondary Family and Consumer Sciences must be documented and completed prior to enrolling. Advance registration required. (6-0). Credit 6.

FCS 467 SEMINAR IN CLOTHING, TEXTILES, AND MERCHANDISING. Inquiry in special areas of clothing: marketing, production, consumption and socioeconomic behavioral aspects of consumers of textiles and clothing. Prerequisite: Junior standing in Family and Consumer Sciences. (3-0). Usually offered alternate years or semesters. Credit 3.

FCS 468x RESEARCH PROBLEMS. Seminars provide adequate research experiences for students having special needs and requirements for the completion of work for a degree. Registration is permitted only by approval of the department chair. Prerequisite: Junior standing. Course may be repeated for credit. Credit 1-4.

FCS 469 INTERNSHIP. A supervised off-campus work experience in an approved cooperative business or agency to better understand the challenges and potential of various careers in family and consumer sciences professions and services. Student obtains own position in keeping with the major program area. Three hundred (300) supervised clock hours are required for appropriate credit. Student must be concurrently enrolled in FCS 469. Taken on acceptance of the application. Prerequisite: Senior standing in program major. Offered summer only. Credit 3.

FCS 470 ADVANCED FOOD SYSTEMS, ORGANIZATION AND MANAGEMENT. Principles of organization and management as they relate to food service systems; development of managerial and motivational skills; communications; decision making; management by objectives. Prerequisite: FCS 345. (3-0). Usually offered alternate years. Credit 3.

FCS 478 ADVANCED NUTRITION. Concepts of normal nutrition in relation to the chemistry and physiology of the human body; analysis of methods used in assessing human nutrition status; evaluation of current nutritional problems. Prerequisite: FCS 363. (3-0). Usually offered alternate years. Credit 3.