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DEPARTMENT OF FAMILY AND CONSUMER SCIENCESMinor in Family and Consumer Sciences | Major in Family and Consumer Sciences - Teacher Certification | Major in Family and Consumer Sciences | Fashion Merchandising | Food Science and Nutrition | Food Service Management | Interior Design | Course Descriptions
CHAIR: Janis H. White FACULTY: Burleson, Kirmani, Sealey-Potts The department offers degrees as listed in the following programs:
* Subject to action by the Texas Higher Education Coordinating Board. NOTE: All degrees require a minor with the exception of the 48-Hour Family and Consumer Sciences Major, the Food Science and Nutrition Major, and the Interior Design 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 stylist. 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 Catalog. 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, hospitality administration, general family and consumer sciences, or interior design). Six (6) of the 18 hours must be advanced. SCHOLARSHIPSCompetitive 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: Lynch Family Endowed Scholarship INFORMATION ON FAMILY AND CONSUMER SCIENCESPROGRAMS AND SCHOLARSHIPSFor additional information regarding admission requirements, degree programs, description of courses, and financial assistance available, please refer to the appropriate sections of this catalog. 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. Department of Family and Consumer Sciences Website Curriculum: Major in Family and Consumer Sciences Teacher Certification All students seeking certification as a teacher must successfully satisfy the THEA 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 catalog.
*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:
Note: Those electing the 48-hour FCS general major will opt to complete at least 12 additional FCS hours from the following list: FCS 342, 345, 364, 373, 377, 470. These additional advanced hours will replace 12 hrs. of advanced hours specified in the above schematic. A minor is not required of the 48-hour FCS general major.
Note: Those electing the 48-hour FCS general major will opt to complete at least 12 additional FCS hours from the following list: FCS 342, 345, 364, 373, 377, 470. These additional advanced hours will replace 12 hrs. of advanced hours specified in the above schematic. A minor is not required of the 48-hour FCS general major. 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 345, 362, 469, 470. Options: FCS 342, 373, 377, 442. Family and Consumer Sciences in Extension Service: FCS 362, 364, 369, 442, 443, 469. Options: FCS 342, 345. Family and Consumer Sciences in Family Services: FCS 362, 364, 369, 442, 443, 469. Curriculum: Major In Family and Consumer Sciences Program in Fashion Merchandising
Curriculum: Major In Family and Consumer Sciences Program in Food Science and Nutrition
NOTE: Student should use elective and/or minor hours to satisfy the 42 advanced hour requirement. The Didactic Program in Dietetics (DPD) is currently granted Accreditation by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA), 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995. (317) 899-0040, ext. 5400. Website: www.eatright.org. For information on the procedure for issuing a Verification Statement, refer to www.shsu.edu/~hec_www/didactic.html. Curriculum: Major in Family and Consumer Sciences Program in Food Service Management Note: Use electives for minor and to complete total of 42 advanced hours. A minor requires a minimum of 18 hours.
Note: Use electives for minor and to complete total of 42 advanced hours. A minor requires a minimum of 18 hours. Curriculum: Major in Family and Consumer Sciences Program in Interior Design
FAMILY AND CONSUMER SCIENCES COURSE DESCRIPTIONS FCS 131 INTRODUCTION TO HOSPITALITY INDUSTRY. Overview of the hospitality industry, including restaurants, hotels and resorts. Includes historical perspective, analysis of the industry in terms of professional opportunities and the future outlook for the industry. (3-0). Credit 3. 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 diets. (3-0). Credit 3. FCS 241 MEAL MANAGEMENT IN HOSPITALITY. This course includes choice, purchase, preparation and service of meals in hospitality settings. 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 262 NUTRITION. 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 individuals and population groups. (3-0). Meets requirement for pre-nursing curriculum. 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 287 ARCHITECTURAL GRAPHICS FOR INTERIORS. The course focuses on the development of two- and three-dimensional graphic representations of architectural design. Practical application is achieved through development of drafting skills and representational sketching. (2-2). Usually offered alternate semesters. Credit 3. FCS 342 PATTERN MAKING AND APPAREL PRODUCTION. Industry techniques in the construction and fit of garments from original designs. Construction with fabrics that require special techniques is emphasized. Students develop skills in use of apparel production equipment. Prerequisite: FCS 140. (2-4). Usually offered alternate semesters. Credit 4. FCS 345 QUANTITY FOOD PURCHASING, PREPARATION AND SERVICE. Experience in menu planning, food preparation, 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 or 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 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. Prerequisites: BIO 4 hrs., CHM 4 hrs., Nutrition 3 hrs. or instructor’s consent. (1-4). Usually offered alternate years. 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 376 TEXTILE SCIENCE. Exploration of textiles from a scientific 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 377 DESIGN PROBLEMS, CODES AND STANDARDS. A study of laws, codes, standards and regulations that are in effect to protect human health and safety. Included are fire and life safety codes, barrier-free design, and ergonomics. (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 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 262, 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 FAMILY AND CONSUMER SCIENCES. 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 FAMILY AND CONSUMER SCIENCES. 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: Nine hours Education, forty hours Family and Consumer Sciences (including FCS 443), FCS or SED 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 and fall 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 262. (3-0). Usually offered alternate years. Credit 3. |
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