Minor 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 | Interior Design | Course Descriptions
Chair: Janis H. White jwhite@shsu.edu
Faculty: Shelby Brock, Laura Burleson, Ryan Fenley, Jeannine Grantham, Harriet Griggs, Zaheer Kirmani, Stephanie Noman, Claudia Sealey-Potts, Carol Smith, Brook Speer, Paula Tripp
Information: familyandconsumersciences@shsu.edu; www.shsu.edu/~hec_www/; (936) 295-8717; Box 2177 SHSU, 1700 Sam Houston Ave., Huntsville, TX 77341-2177
Website: familyandconsumersciences@shsu.edu
The Department of Family and Consumer Sciences is dedicated to providing students with intellectual and professional skills relating to family and individual needs. The curriculum aims to provide students with the breadth and depth of competencies needed within the various professional fields associated with the department as they enter a global marketplace.
• 100% pass rate for Teacher Certification students taking the content area exam
• Food Science and Nutrition program accredited by the American Dietetic Association
• Dietetic Internship Program available for qualified FSN graduates (leads to R.D. credential)
• Kappa Omicron Nu Honor Society for Family and Consumer Sciences (Kappa Alpha Phi Chapter)Suggested Minors
• Programs in the Department of Family and Consumer Sciences do NOT require a minor; however, a minor may be elected for any program, in keeping with student career goals.
Career Opportunities
For the following program areas, employment opportunities for graduates include but are not limited to:
Upon completion of a bachelor’s degree, qualified students may choose to apply for admission into the Graduate Program in Family and Consumer Sciences. Refer to Graduate Catalog for more details.
• American Society of Interior Design student chapter
• Family and Consumer Sciences Teachers Association of Texas student chapter
• Fashion Merchandising Club
• Kappa Omicron Nu, Kappa Alpha Phi Chapter (honor society for Family and Consumer Sciences)
• Sam Houston Association for Family and Consumer Sciences
• Sam Houston Student Dietetic Association
All students who complete programs in Fashion Merchandising, Food Service Management, General Family and Consumer Sciences (without teacher certification), and Interior Design must complete a supervised internship (FCS 469) of at least 300 clock hours as a requirement for graduation. Students are given leads for securing internship opportunities, but part of the internship experience is the securing of a suitable position.
Students have the opportunity to travel to Europe to study the works and lives of chemists and their influence on our world. This program is offered in coordination with the Chemistry Department.
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:
• Lynch Family Endowed Scholarship
• Fray Stallings Wells Endowed Scholarship
• Family and Consumer Sciences Memorial Endowed Scholarship
• Elmadel Driscoll Robinson Home Economics Endowed Scholarship
• Drs. Robert (Bob) and Mary Barnes Harris Endowed Scholarship (Teacher Certification Majors Only)
• Mattie Bea Prather Medford Family and Consumer Sciences Endowed Scholarship
• Wiley G. and Marian Boyd McDonald Endowed Scholarship
• J. E. “Bo” Crews Retailing Award (Fashion Merchandising Majors Only)
• Rachel Mary Prather Allen Family and Consumer Sciences Endowed Scholarship
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: familyandconsumersciences@shsu.edu.
All degree programs within the Department of Family and Consumer Sciences require completion of two core courses, FCS 268 Consumer Education and FCS 462 Presentation Techniques.
A minor in Family and Consumer Sciences (18 hours) is available. The minor requires the completion of one core course (FCS 268 or FCS 462) 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.
All students seeking teacher certification 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.
| First Year | Credit | Second Year | Credit |
| FCS 130*, 141, 160*, 167 | 13 | FCS 131, 268, 269 | 9 |
| ENG 164, 165 | 6 | CHM 135/115, 4 hrs. from BIO, GEO 131/111, GEL or PHY | 8 |
| HIS 163, 164 | 6 | POL 261, 200-level POL | 6 |
| MTH 164 or 170 | 3 | Component Area 4 (Visual & Fine Arts) | 3 |
| KIN 215 | 1 | FRN, GER, or SPN (one field) | 8 |
| 29 | 34 | ||
| Third Year | Credit | Fourth Year | Credit |
| FCS 330*, 345, 462*, 264*, 369 | 16 | FCS 472*, 433* | 6 |
| SED 383, FCS 468X | 6 | SED 394, FCS 464, RDG 392 | 9 |
| FRN, GER, or SPN (one field) | 6 | SED 496, 497, 480 | 9 |
| Comp.Area 5 | 3 | PHL 261or 263 | 3 |
| 31 | Fine Arts | 3 | |
| 30 |
| First Year | Credit | Second Year | Credit |
| FCS 130*, 141, 160*, 167 | 13 | FCS 131, 268, 269 | 9 |
| ENG 164, 165 | 6 | ENG 265, 266 or PHL 261, 263 | 3 |
| HIS 163, 164 | 6 | CHM 135/115, 136/116 | 8 |
| MTH 164 or 170, MTH elective | 6 | POL 261, 200-level POL | 6 |
| KIN 215 | 1 | BIO, GEL, or PHY | 4 |
| 32 | 30 | ||
| Third Year | Credit | Fourth Year | Credit |
| FCS 330*, 345, 462*, 264*, 369 | 16 | FCS 472*, 433* | 6 |
| SED 383, FCS 468X | 6 | SED 394, FCS 464, RDG 392 | 9 |
| SOC 168 | 3 | SED 496, 497, 480 | 9 |
| Soc. & Behavioral Sciences (Comp. 5) | 3 | BIO, PHY, GEL | 4 |
| Component Area 4 (Visual & Fine Arts) | 3 | Elective - Science | 3 |
| 31 | 31 |
RDG 392 is to be taken with the SED/FCS 464 and SED 394 (methods block); SED 480, 496, and 497 are taken together (student teaching).
* Number change is pending University Curriculum Committee approval.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.
| First Year | Credit | Second Year | Credit |
| FCS 130*, 141, 160* | 10 | FCS 241, 268, 269 | 10 |
| ENG 164, 165 | 6 | BIO, CHM, GEO 131/111, GEL or PHY (2 different departments) | 8 |
| MTH 164 or 170 | 3 | POL 261, 200-level POL | 6 |
| HIS 163, 164 | 6 | PHL 261 or 263 | 3 |
| KIN 215 | PSY 131 or SOC 131 | 3 | |
| Elective (general) | 3 | Component Area 4 (Visual & Fine Arts) | 3 |
| 29 | 33 | ||
| Third Year | Credit | Fourth Year | Credit |
| FCS 462*, 369, 345 | 10 | FCS 472*, 433*, 469 | 9 |
| FRN, GER, or SPN (one field) | 8 | FRN, GER, or SPN (one field) | 6 |
| Electives (general) | 3 | Adv. electives (general) | 16 |
| Fine Arts (Adv.) | 3 | 31 | |
| Adv. electives (FCS) | 6 | ||
| 30 |
Note: Those electing the 48-hour FCS general major will opt to complete at least 12 additional FCS hours from the following list: FCS 330*, 371, 373, 377, 378, 470. These additional advanced hours will replace 12 of the advanced elective hours specified in the above schematic.
| First Year | Credit | Second Year | Credit |
| FCS 130*, 141, 160* | 11 | FCS 241, 268, 269 | 10 |
| ENG 164, 165 | 6 | ENG 265, 266 or PHL 261, 263 | 3 |
| HIS 163, 164 | 6 | BIO | 8 |
| MTH 164 or 170, MTH elec. | 6 | CHM | 8 |
| KIN 215 | 1 | SOC 168 | 3 |
| 32 | 29 | ||
| Third Year | Credit | Fourth Year | Credit |
| FCS 462*, 369, 345 | 10 | FCS 472*, 433*, 469 | 9 |
| POL 261, 200-level POL | 6 | Adv. electives | 17 |
| MTH-SCI elective | 6 | Adv. electives | 5 |
| Component Area 4 (Visual & Fine Arts) | 3 | 31 | |
| Adv. Electives (FCS) | 6 | ||
| 31 | |||
Note: Those electing the 48-hour FCS general major will opt to complete at least 12 additional FCS hours from the following list: FCS 330*, 373, 371, 377, 378, 470. These additional advanced hours will replace 12 of the advanced elective hours specified in the above schematic.
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, 462, 371, 469, 470. Options: FCS 330*, 373, 377, 472*.
Family and Consumer Sciences in Extension Service: FCS 462, 264*, 369, 472*, 433*, 469. Options: FCS 330*, 345.
Family and Consumer Sciences in Family Services: FCS 462, 264*, 369, 472*, 433*, 469.
* Number change is pending University Curriculum Committee approval.Major in Family and Consumer Sciences
Program in Fashion Merchandising
Bachelor of Arts
First Year Credit Second Year Credit FCS 130*, 160* 6 FCS 266, 268, 269 9 ENG 164, 165 6 PHL 261 or 263 3 CHM (4 hrs.) and 4 hrs. from BIO, GEO 131/111, GEL or PHY 8 MTH 164 or 170 3 HIS 163, 164 6 POL 261, 200-level POL 6 Fine Arts 3 Component Area 4 (Visual & Fine Arts) 3 KIN 215 1 FRN, GER, or SPN 8 30 32 Third Year Credit Fourth Year Credit FCS 330*, 371, 376, 378 12 FCS 462, 463, 467, 469 12 FRN, GER, or SPN (one field) 6 MKT 371 3 ECO 230 3 MGT 380 3 Elective 7 Adv. electives 12 ACC 231 3 30 31 Bachelor of Science
First Year Credit Second Year Credit FFCS 130*, 160* 6 FCS 266, 268, 269 9 ENG 164, 165 6 ENG 265, 266 or PHL 261, 263 3 CHM (8 hrs.) 8 MTH elective 3 HIS 163, 164 6 POL 261, 200-level POL 6 MTH 164 or 170 3 BIO, PHY, or GEL 8 KIN 215 1 Component Area 4 (Visual & Fine Arts) 3 30 32 Third Year Credit Fourth Year Credit FCS 330*, 371, 376, 378 12 FCS 362, 463, 467, 469 12 ECO 230 3 MKT 371 3 MTH-science electives 6 MGT 380 3 ACC 231 3 SOC 168 3 Adv. electives 6 Electives 4 31-32 Adv. electives 6 31 * Number change is pending University Curriculum Committee approval.
Major in Family and Consumer Sciences
Program in Food Science and Nutrition
Bachelor of Science
First Year Credit Second Year Credit FCS 141 4 FCS 268, 262 6 ENG 164, 165 6 BIO 246 4 HIS 163, 164 6 CHM 138/118, 139/119 8 BIO 245 4 ENG 265, 266 3 MTH 170, STA 169 6 POL 261, 285 6 Component Area 4 (Visual & Fine Arts) 3 PSY 131 3 KIN 215 1 30 30 Third Year Credit Fourth Year Credit FCS 345, 367, 373, 468X 13 FCS 462, 369, 460, 470 12 CHM 238/218 4 FCS 478 3 ACC 231 3 MGT 380 3 BIO 247 4 Elective (300-400 level) 3 ECO 230 3 SOC 168 3 Elective (300-400 level) 3 PSY 432 3 33 ENG 330 3 30 * Number change is pending University Curriculum Committee approval.
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.
First Year Credit Second Year Credit FCS 141, 131 7 FCS 241, 262, 268 10 ENG 164, 165 6 FRN, GER or SPN (one field) 8 HIS 163, 164 6 PHL 261 or 263 3 MTH 164 or 170 3 POL 261, 200-level POL 6 ACC 231 3 CHM 135/115 4 Component Area 4 (Visual & Fine Arts) 3 31 KIN 215 1 29 Third Year Credit Fourth Year Credit FCS 345, 367, 373, 377 13 FCS 462, 469, 470 9 ECO 230 3 MGT 380 3 FRN, GER or SPN (one field) 6 Elective 4 BIO 134/114 4 Adv. electives 12 Adv. electives (minor, general) 3 Fine Arts (Advanced) 3 29 31
| First Year | Credit | Second Year | Credit |
| FCS 141, 131 | 4 | FCS 241, 262 , 268 | 10 |
| ENG 164, 165 | 6 | ENG 265, 266 or PHL 261, 263 | 3 |
| HIS 163, 164 | 6 | POL 261, 200-level POL | 6 |
| CHM 135/115, 136,116 | 8 | BIO 134/114, 137/117 | 8 |
| MTH 164 or 170 | 6 | Math elective | 3 |
| 30 | 30 | ||
| Third Year | Credit | Fourth Year | Credit |
| FCS 345, 373, 377 | 10 | FCS 462, 367, 469, 470 | 12 |
| Lab science elective | 4 | SOC 168 | 3 |
| ECO 230, ACC 231 | 6 | Adv. electives | 12 |
| MGT 380 | 3 | Component Area 4 (Visual & Fine Arts) | 3 |
| Adv. elective | 6 | KIN 215 | 1 |
| 29 | 31 | ||
* Number change is pending University Curriculum Committee approval.
Major in Family and Consumer Sciences
Program in Interior Design***
Bachelor of Arts
| First Year | Credit | Second Year | Credit |
| FCS 160 | 3 | FCS 261, 268, 269, 287, 264*, 288** | 18 |
| ART 163 | 3 | PHL 261 or 263 | 3 |
| ENG 164, 165 | 6 | IT 263 | 3 |
| HIS 163, 164 | 6 | FRN, GER, or SPN (one field) | 8 |
| IT 139 | 3 | 32 | |
| MTH 164 or 170 | 3 | ||
| BIO, CHM, GEO 131/111, GEL or PHY | 4 | ||
| KIN 215 | 1 | ||
| 29 | |||
| Third Year | Credit | Fourth Year | Credit |
| FCS 360,332*, 337**, 338**, 377 | 15 | FCS 462, 430, 431, 469 | 12 |
| ART 370 | 3 | Adv. electives | 9 |
| FRN, GER or SPN (one field) | 6 | IT 372 | 3 |
| POL 261, 200-level POL | 6 | BIO, CHM, GEO 131/111, GEL, or PHY | 4 |
| 30 | Comp. Area 5 (Human Understanding) | 3 | |
| 31 | |||
| First Year | Credit | Second Year | Credit |
| FCS 160 | 3 | FCS 261, 268, 269, 287, 264*, 288** | 18 |
| ENG 164, 165 | 6 | ENG 265, 266 or PHL 261 or 263 | 3 |
| HIS 163, 164 | 6 | MTH elective | 3 |
| KIN 215 | 1 | BIO, CHM, GEL, PHY | 4 |
| ART 163 | 3 | IT 263 | 3 |
| IT 139 | 3 | MTH-science elective | 3 |
| MTH 164 or 170 | 3 | 34 | |
| BIO, CHM, GEO 131/111, GEL or PHY | 8 | ||
| 33 | |||
| Third Year | Credit | Fourth Year | Credit |
| FCS 360, 332*, 337**, 338**, 377 | 15 | FCS 462, 430, 431, 469 | 12 |
| ART 370 | 3 | Adv. electives | 9 |
| SOC 168 | 3 | IT 372 | 3 |
| POL 261, 200-level POL | 6 | BIO, CHM, GEL, PHY | 4 |
| Comp. Area 5 | 3 | 28 | |
| 30 | |||
* Number change is pending University Curriculum Committee approval.
** Course is pending University Curriculum Committee approval.
** A minimum grade of C is required for Interior Design majors in all FCS, ART, and IT courses.Family and Consumer Sciences Course Descriptions
FCS 130* Introductory Soft Textiles 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. (2-2). Usually offered alternate semesters. Credit 4.
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 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 aboveactivities are stressed. (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. (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 264* 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: 160. (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 and summer. (3-0). Credit 3.
FCS 278** Special Topics in Family and Consumer Sciences.
On-line instruction provides opportunities for students to take lower-level courses through the Family and Consumer Sciences Distance Education Alliance (open to
FCS teacher certification majors only). Registration is permitted only with departmental approval. Prerequisites: None. Course may be repeated for credit. Credit 3-4.
FCS 287 Architectural Graphics for Interiors.
The course focuses on the development of two-dimensional graphic representations of architectural design. Practical application is achieved through development of
drafting skills and representational sketching. (2-2). Credit 3.
FCS 288** Building Systems for Interiors
This course will focus on helping students to develop an understanding of building systems as they apply to interior design. Student understanding of systems will be
communicated in drawing of construction, electrical, mechanical, ceiling and floor systems as part of design solutions. (1-4). Credit 3.
FCS 330* Pattern Making and Apparel Production.
Industry techniques in the construction and fit of garments from original designs. Construction using superior quality techniques is emphasized. Students develop
skills in use of apparel production equipment. Prerequisite: FCS 130*. (2-2). Usually offered alternate semesters . Credit 3.
FCS 332* 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: FCS 287 and junior standing. (3-0). Usually offered alternate semesters. Credit 3.
FCS 337** Design Process
This course will focus on the implementation of the design process through drawings and model construction techniques. Students will explore various rendering media and develop three-dimensional drawings along with volumetric study of spaces. Prerequisites: ART 163, IT 263, FCS 264*, FCS 287. (1-4). Credit 3.
FCS 338** Residential Design
This course will focus on applying the design process to residential spaces. It will include development of schematic and technical drawings, material selection, perspective representations of space, and specifications. Prerequisites: FCS 264*, 288**, 337**, IT 263. (1-4). Credit 3.
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 or 241. (2-4). Usually offered alternate semesters. 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. Prerequisite: FCS 264*, 287. (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 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 consumer and customer demands. Prerequisite: Junior standing. Taken prior to FCS 469 Internship. (3-0). Usually offered alternate years. Credit 3.
FCS 373 Cultural and Experimental Food Technology.
Investigation of the chemical and physical factors influencing the quality in food; consideration is given to proportions, manipulation of ingredients, and additives in
preparation. Prerequisites: Junior standing, FCS 141. (1-4). Usually offered alternate semesters . 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 Codes, Standards, and Facility Maintenance*.
A study of laws, codes, standards and regulations that are in effect to protect human health and safety. Included are the 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* Commercial Design I.
A study is made of 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 337** and 338**, IT 263. (1-4). Usually offered alternate semesters.
Credit 3.
FCS 431* Commercial Design 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 430, IT 263. (1-4). Usually offered
alternate semesters. Credit 3.
FCS 433* Child Development and Guidance.
This course includes 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. (2-2). Offered alternate years or through the FCS Alliance. Credit 3.
FCS 445** Social and Cultural Aspects of Middle and Far Eastern Foods.
Course is designed to study the interwoven nature of foods patterns, religion, and culture. Ways in which ethnicity and religion may affect health and nutritional status,
and the methods for understanding food and food habits within the context of culture will be discussed. Prerequisites: 45 hrs. (3-1). Credit 4.
FCS 462* Presentation Techniques.
A study is made of different types of presentations used to communicate a technique, an idea, or a product. Principles and techniques of communication and media with emphasis on classroom, extension and commercial presentation. Classroom experience includes actual preparation and presentation of lecture materials for direct and video audiences. Also included is development is resumes and portfolios. (3-0). Credit 3.
FCS 460 Clinical Dietetics.
Study is made of diet therapy as it is concerned with its use as an agent in affecting 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 semesters . 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 semesters. 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, FCS 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: Twelve hours secondary education, forty hours family and consumer sciences, FCS 464, and forty-five clock hours of observation in secondary family and consumer sciences which 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 fashion merchandising or family and consumer sciences. (3-0). Usually offered alternate 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. A minimum of three hundred (300) supervised clock hours is required for appropriate credit. Student must be concurrently enrolled in FCS 469. Taken on acceptance of the application. Prerequisite: Senior standing in program major. 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 semesters. Credit 3.
FCS 472* 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. (2-2). Offered alternate years or through the FCS Alliance. 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 semesters. Credit 3.
* Number or name change is pending University Curriculum Committee approval.
** Course is pending University Curriculum Committee approval.