HE 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.
HE 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. Opportunities are provided for a variety of
experiences with art media through lecture-demonstrations, discussion and
laboratory periods. Practical application is made through laboratory
experience. (2-2). Credit 3.
HE 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.
HE 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: HE 141. (3-2). Offered alternate years.
Credit 4.
HE 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.
HE 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. (3-0). Credit 3.
HE 268 CONSUMER EDUCATION. Study of consumer goods and services. It
includes the study of family purchasing, advertising, commodity information,
merchandise standardization, branding, grading, marketing, and consumer
legislation. (3-0). Credit 3.
HE 269 INTRODUCTION TO TEXTILES. An introduction to the 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.
HE 271 DEVELOPMENT OF FASHION DESIGN. This course will trace the
development of fashion and design from ancient times to the present, including
the overlap and the interrelated aspects of earliest to latest fashions. (3-0).
Usually offered alternate semesters. Credit 3.
HE 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. Usually offered
alternate semesters. Credit 3.
HE 340 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: HE 140. (2-4). Usually offered alternate years. Credit 4.
HE 345 QUANTITY FOOD PURCHASING, PREPARATION AND
SERVICE. Experience in
menu planning, food preparation service, and use of institution 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, Home Economics Teachers and
others in related areas. Field and practical application is provided.
Laboratory experiences arranged. Prerequisites: HE 141, 241. (2-4). Usually
offered alternate years. Credit 4.
HE 360 INTERIOR DESIGN PROFESSIONAL PRACTICES AND PROCEDURES.
This
course deals with the fundamental principles for successful merchandising for
those preparing for an interior design career in residential and commercial
establishments. (3-0). Usually offered alternate years. Credit 3.
HE 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 presentations. Laboratory experience
includes actual preparation and presentation of lecture presentations for
direct audiences and television. (3-0). Credit 3.
HE 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: CHM138/118,
139/119 or
135/115,
136/116 and
HE 141. (3-0). Credit 3.
HE 364 HOME PLANNING AND FURNISHINGS. A study of the various aspects
that are implemented in establishing a residence. Consideration is given to
relating the physical, social, and economic needs of people to interior
dimensions. A theoretical analysis is merged with practical application of
interior features fond in the home that meet human needs. Fundamental
principles are applied through practical experience and project development.
Prerequisite: HE 160 or Junior standing. (3-0). Usually offered alternate
semesters. Credit 3.
HE 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. (1-3). Credit 3.
HE 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). Usually
offered alternate semesters and/or summer school. Credit 3.
HE 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
Field Experience Program. (3-0). Credit 3.
HE 372 HOME AND COMMERCIAL EQUIPMENT. The theory of management is
emphasized within the framework of family situations in the use of time,
energy, and money. Construction, use and care of household appliances and
equipment are studied. (3-0). Offered alternate semesters. Credit 3.
HE 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, HE 141. (1-4). Usually offered alternate years.
Credit 3.
HE 375 PRINCIPLES OF PATTERN DESIGN. This course provides the techniques
necessary for producing creative and innovative apparel designs. Prerequisite:
HE 140. (2-2). Usually offered alternate semesters. Credit 3.
HE 376 TEXTILE SCIENCE. Exploration of textiles from a technological
perspective is emphasized, explaining the interactions among textile fibers,
finishes, dyes and laundry additives that produce a wide variety of products on
today's market. Students are exposed to hands-on experiences with various
fibers, finishes, and dyeing process. Prerequisite: HE 269. (3-0). Usually
offered alternate semesters. Credit 3.
HE 378 FASHION PROMOTION. Promotion principles are applied to the
merchandising of fashion goods through special events, displays of merchandise,
and advertising and personal selling. Usually offered alternate semesters.
Credit 3.
HE 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: HE364,
IT 161,
IT 263. (1-4).
Usually offered alternate semesters. Credit 3.
HE 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:
HE 364,
IT 161,
IT 263. (1-4).
(1-4). Usually
offered alternate semesters. Credit 3.
HE 432 LIGHTING APPLICATIONS FOR INTERIORS. This course provides basic
principles of light and color, measurements and control of light as applied to
both residential and commercial interiors. Survey of other environmental
systems for active and passive solar design, acoustical and mechanical planning
is made. Prerequisite: HE 364 or Junior standing. (3-0). Usually offered
alternate years. Credit 3.
HE 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. Credit 4.
HE 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). Possibly offered alternate semesters. Credit 4.
HE 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 diseased state
including enteral and parenteral nutrition. Nutritional adequacy of the
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 the
Huntsville Memorial Hospital to gain hands-on knowledge of clinical dietetics.
Prerequisites: HE 363, 478. (3-0). Usually offered alternate years. Credit 3.
HE 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 Field Experience
Program. Consent of instructor is required if student has not completed HE 371
and ACC 231. (3-0). Usually offered alternate semesters. Credit 3.
HE 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: Senior
standing in Home Economics. (3-0). Usually offered alternate semesters. Credit
3.
HE 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.
HE 469 INTERNSHIP. A supervised off-campus work experience in an
approved cooperative home economics related business to better understand the
challenges and potentials of various careers in home economics professions and
services. Student obtains own position which is an educational experience
itself. Students are encouraged to enroll in three months summer program. With
consent of instructor, part time employment is permissible if it fulfills the
300 hours semester requirement and the student is concurrently enrolled in HE
469. Taken on approval of advisor and instructor. (3-0). Only offered Fall and
Summer. Credit 3.
HE 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: HE 345. (3-0). Usually offered
alternate years. Credit 3.
HE 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: HE 363. (3-0). Usually offered alternate years. Credit 3.
HOME ECONOMICS EDUCATION COURSE DESCRIPTIONS
HEE 464 METHODS IN TEACHING VOCATIONAL HOME ECONOMICS. A study
of
professional competencies required to teach home economics including
development of curriculum. Analysis and evaluation of teaching methods,
procedures, strategies, and resource materials used in Home Economics.
Laboratory situation includes preparing, presenting and video taping micro
teaching experiences. Prerequisites: Admission to Teacher Education program,
six hours Education, and forty hours Home Economics. (3-0). Offered alternate
semesters. Credit 3.
HEE 465, 466 STUDENT TEACHING IN HOME ECONOMICS. Supervised
observation
and teaching in Home Economics. 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 FHA. Prerequisites: Twelve hours Education,
forty hours Home Economics, HEE 464, and forty five clock hours of observation
in secondary Home Economics must be documented and completed prior to
enrolling. Advance registration required. (6-0). Credit 6.
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