Home Economics Program
Home Economics (teacher certification)
Home Economics Major
Food Service Management
Interior Design
Fashion Merchandising
Food Science & Nutrition
Course Description
 

CHAIR: BETTYE WEATHERALL

FACULTY: Burleson, Harris, Kirmani, White

    The Bachelor of Arts and Bachelor of Science degrees can be earned in Home Economics programs. Upon completion of a bachelor’s degree, a student may choose to enroll in the Graduate Program in Home Economics. Refer to Graduate Catalogue.
 

FAMILY AND CONSUMER SCIENCES COURSE DESCRIPTIONS
FCS 140 INTRODUCTORY CONSTRUCTION. Fundamental principles and techniques of clothing construction are studied. Principles may be applied to construction of home furnishings. 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. 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.
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 years. 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 family purchasing, advertising, commodity information, merchandise standardization, branding, grading, marketing, and consumer legislation. (3-0). Credit 3.
FCS 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.
FCS 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.
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. Usually offered alternate semesters. Credit 3.
FCS 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: 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 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: FCS 141, 241. (2-4). Usually offered alternate years. Credit 4.
FCS 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.
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 presentations. Laboratory experience includes actual preparation and presentation of lecture presentations for direct audiences and television. (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 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 found in the home that meet human needs. Fundamental principles are applied through practical experience and project development. Prerequisite: FCS 160 or 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 Field Experience Program. (3-0). Credit 3.
FCS 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.
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 PRINCIPLES OF PATTERN DESIGN. This course provides the techniques necessary for producing creative and innovative apparel designs. Prerequisite: FCS 140. (2-2). 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 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: 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. Usually offered alternate semesters. 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, IT 161, 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, IT 161, 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, 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: FCS 364 or 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. 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). Possibly offered alternate semesters. 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 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: 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 Field Experience Program. 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 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 Family and Consumer Sciences. (3-0). Credit 3.
FCS 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 Family and Consumer Sciences, FCS 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.
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: Senior standing in 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 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 FCS 469. Taken on approval of advisor and instructor. (3-0). Only offered Fall and Summer. 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.

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