Skip to body

Registrar

2002 - 2003 Family and Consumer Sciences

Faculty
Chair: Jan Bowers
Michaelsen 100

Professors:
Ethan Bergman, Food Science and Nutrition
Jan Bowers, Family and Consumer Sciences Education
David L. Gee, Food Science and Nutrition
Carolyn Schactler, Apparel Design

Associate Professors:
Joan Amby, Family Studies
Marla Wyatt, Family and Consumer Sciences Education

Assistant Professors:
Nancy Buergel, Food Science and Nutrition
Shawn Christiansen, Family Studies
Vicki Shaffer-White, Fashion Merchandising

General Departmental Information

The Department offers programs of study leading to Bachelor of Arts degrees in Family and Consumer Sciences and Family and Consumer Studies. Bachelor of Science degrees are available in Family and Consumer Sciences, Vocational Teaching, Fashion Merchandising, and in Food Science and Nutrition. There is also a Master of Science degree in Family and Consumer Sciences.
) These majors offer training in a variety of fields. Specific information concerning them and their specializations is described in the introduction to each major.
Students planning to become certified for Vocational Family and Consumer Sciences Education must take the B.S. Family and Consumer Sciences major and fulfill the additional requirements described there.
The B.A. Family and Consumer Sciences major offers two specializations. Students can specialize in Family Studies or a non-structured specialization that permits any combination of departmental courses (and may include a limited number of courses from other departments) to create a program best suited to a particular student's interests and professional goals. The Department Chair can provide further information and guidance.
Department advisors are available for all majors and students are urged to make contact with an appropriate advisor as soon as possible. Contact the Department Chair for help in identifying an advisor.

Admission Policy for Family and Consumer Sciences

1. All students, except Family Studies majors, must have successfully completed FCSG 205 prior to being admitted to the major.

2. Students must have successfully completed ENG 101 and 102 or equivalents.

3. The application for major form must be completed, then signed by a department advisor and Chair. A current credit evaluation from Academic Services must accompany the form.

4. Students must have a university-level cumulative GPA of at least 2.30 for full admission to a departmental major.

5. Students may be admitted as pre-majors by the Department Chair. Students admitted conditionally must achieve at least a 2.30 GPA as a full-time student for the following two consecutive quarters of enrollment to be fully admitted to a departmental major.

6. If the student does not meet admission requirements following pre-major admission, reapplication for admission to a department major may be made when the cumulative GPA is at least 2.30.

7. Students must earn a minimum grade of C- (1.7) in each course counted towards fulfilling major and minor requirements.

8. Students must have a 2.3 minimum cumulative GPA in the major and minor to exit the program.

Bachelor of Arts Family and Consumer Studies Major (3350)
with Specialization

The Bachelor of Arts in Family and Consumer Studies prepares students for employment or advanced study in one of several professions or occupations in the broad area of family and consumer studies. Curriculum requirements have been approved for specializations in Apparel Design and Family Studies.

Family Studies Specialization (3352)

The Family Studies specialization is an interdisciplinary study of interpersonal, and family relationships. Graduates are well prepared for career opportunities in family service agencies, parent education programs, family counseling centers, other family life education settings, or advanced study in family relations. Students must successfully complete FCSF 234, Introduction to Family Studies, before being admitted into the program.

Required Courses                               Credits

ANTH 130, Introduction to Cultural 
  Anthropology                                       5
PSY 101, General Psychology                          5
FCSF 234, Introduction to Family Studies             4
EDEC/FCSF 331, Child Development                     3
PSY 447, Psychology of Adolescence                   3
PSY 452, Adult Development and Aging (4) OR
  FCSF 435, Family Gerontology (4)                   4     
FCSF 231, Human Sexuality                            4
FCSF/PSY 235, Relationships and Personal Development 3
FCSF 336, Parent Education and Guidance              3
LAJ 311, Family Law OR
  FCSF 439, Families and Public Policy             3-4
Select one course from the following:
  SOC 357, Sociology of Families OR
  HIST 352, History of the American Family OR
  ANTH/FCSF 333, Culture and Marriage OR
  FCSF 434, Ethnic Diversity in Families           3-4
FCSF 334, Family Problems and Mediation              4
FCSF 433, Family Live Education                      4
FCSC 472, Life Management, OR
  FCSC 371 Consumer Awareness*                     3-5
FCSG 490, Cooperative Education  OR
  Approved Electives                                10

                                       Total     61-65

Personalized Studies Specialization (3353)

This specialization allows the student to construct a personalized major. It may consist of a broad exposure to all the areas of the discipline or may concentrate on one or two areas of emphasis.

Housing and Interiors Emphasis. This emphasis will prepare students to enter a variety of professional areas such as space planning, furniture marketing, showroom sales, interior decoration as well as residential and commercial design. An individual course of study will be developed by the Housing and Interiors advisor.

Apparel Studies Emphasis, This emphasis allows students the opportunity to experience courses which are basic to skills and knowledge needed in the wide range of careers within the fashion industry. An individualized course of study will be developed for the student by the Apparel Studies advisor.
A minimum of 45 credits are required, at least 50 percent of which must be at the upper-division level. With department chair approval, a limited number of courses from other departments may be included.
The planned course of study must have the signature of both the student and a faculty advisor before submission to the department chair for approval.

Family and Consumer Sciences Major (3360) The Bachelor of Arts in Family and Consumer Sciences comprises a general introduction to the broad areas of family and consumer sciences and, with an appropriate minor, can provide students with a well-rounded preparation for life or for further advanced study.

Required Courses                               Credits

FCSG 205, FCS Entry Assessment                       1
FCSC 371, Consumer Awareness                         3
FCSC 472, Life Management                            5
FCSA 351, Sociocultural Aspects of Apparel           3
FCSA 355, Consumer Textiles                          4
FCSF 231, Human Sexuality                            4
FCSF 235, Relationships and 
  Personal Development (3)  OR
  FCSF 234, Introduction to Family Studies (4)     3-4
FCSF 331, Child Development  OR
  PSY 447, Psychology of Adolescence                 3
FCSF 336, Parent Education and Guidance              3
FCSN 140, Introduction to Foods                      2
FCSN 140.1, Introduction to Foods Laboratory         2
FCSN 245, Basic Nutrition                            5
FCSH 166, Applied Creativity                         3
FCSH 367, Family Housing                             3
FCSG 405, FCS Exit Assessment                        1

                                          Total  45-46

Bachelor of Science

Food Science and Nutrition Major (3465)
with Specialization

The Bachelor of Science in Food Science and Nutrition major prepares students for employment or advanced study in one of several professions in the broad area of foods and nutrition. To complete degree requirements, students must complete the required core courses listed below. Students must also complete courses listed in their chosen specialization. In addition to Department requirements listed above, students must successfully complete MATH 100.1, Intermediate Algebra, or equivalent, before being admitted to the major. Students must consult with a major advisor for approval of the program specialization. Students are highly encouraged to complete at least five credits of FCSG 490, Cooperative Education.

Food Science and Nutrition Core Requirements      Credits
FCSN 140, Introduction to Foods                      2
FCSN 140.1, Introduction to Foods Laboratory         2
FCSN 245, Basic Nutrition                            5
FCSN 345, Developmental Nutrition                    3
FCSN 446, Sports Nutrition and Weight Control        3
FCSN 447, Nutrition and Society                      3
EDCS 312, Educational Statistics  OR
  PSY 362, Introductory Statistics                   4

       Food Science and Nutrition Core Total        22

Select one of the following specializations:

Nutrition and Dietetics Specialization (3467)

The Nutrition and Dietetics specialization fulfills the requirements of the American Dietetic Association for a Didactic Program in Dietetics (DPD). The DPD is currently granted approval status by the American Dietetic Association Commission on Accreditation for Dietetics Education (CADE), a specialized accrediting body recognized by the Council on Post-secondary Accreditation and the United States Department of Education. Completion of this program qualifies the student to apply for admission to a CADE Accredited Supervised Practice Experience. Following this the student is eligible to sit for the registration examination. Passing the registration exam qualifies the graduate to become a Registered Dietitian (R.D.).

Required Courses                               Credits

FSN Core Requirements                               22
BIOL 220, Introductory Cellular Biology              5
BIOL 323, Microbiology OR
  BIOL 322, Introduction to Biology                  5
CHEM 111, Introduction to Chemistry                  4
CHEM 111.1, Chemistry Laboratory                     1
CHEM 112, Introduction to Organic Chemistry          4
CHEM 112.1, Chemistry Laboratory                     1
CHEM 113, Introduction to Biochemistry               4
CHEM 113.1, Chemistry Laboratory                     1
ENG 310, Technical Writing                           4
FCSE 421, Adult Education                            3
FCSN 240, Quantity Food Production and Service       4
FCSN 240.1, Quantity Food Production and 
  Service Laboratory                                 1
FCSN 340, Management of Food Resources               2
FCSN 340.1, Management of Food 
  Resources Laboratory                               1
FCSN 341, Nutrition I                                3
FCSN 348, Nutrition Interview                        1
FCSN 440, Experimental Foods                         3
FCSN 440.1, Experimental Foods Laboratory            2
FCSN 441, Nutrition and Agiing                       3
FCSN 442, Nutrition Assessment Laboratory            2
FCSN 443, Nutrition II                               5
FCSN 444, Medical Nutrition Therapy                  5
FCSN 448, Food Service Systems Management            4
MGT 380, Organizational Management                   5
BIOL 201, Human Physiology                           5

                                         Total     100

In addition to the above major requirements, The American Dietetic Association requires competence which may be satisfied by the following three courses: ANTH 130, Introduction to Cultural Anthropology (5) or ANTH 357, Medical Anthroplogy: Cross-Cultural Perspectives on Health and Healing (4),, ECON 101, Economic Issues (5) and PSY 101, General Psychology (5). These courses may also meet breadth requirements at Central Washington University. The requirement for CHEM 111, 111.1, Introduction to Chemistry and Laboratory, may be met by satisfactorily completing CHEM 181, 181.1 and 182, 182.1, General Chemistry and Laboratory. The requirement for CHEM 112, 112.1, Introduction to Organic Chemistry, may be met by satisfactorily completing CHEM 361, 361.1, 362, Organic Chemistry and Laboratory. The requirement for CHEM 113, 113.1, Introduction to Biochemistry, may be met by satisfactorily completing CHEM 431, 431.1 and 432, Biochemistry and Laboratory. The requirement for BIOL 201 Human Physiology, may be met by satisfactorily completing BIOL 355, 356, Human Anatomy and Physiology.

Nutrition Science Specialization (3470)

The Nutrition Science specialization provides the training necessary to pursue advanced study in nutrition leading towards a career in nutrition research. This option also can be used for those students seeking admission to medical schools. In addition to the courses listed, a year of introductory physics is also required for admission to most medical schools. Pre-medical students should also maintain contact with the pre-medical advisor for current information. MATH 163.1, Pre-Calculus Mathematics I, or an equivalent course needs to be completed before a student is admitted to this specialization.

Required Courses                       Credits

FSN Core Requirements                               22
BIOL 110, Basic Biology                              5
BIOL 111, Plant Biology                              5
BIOL 112, Animal Biology                             5
BIOL 220, Introductory Cellular Biology              5
CHEM 181, General Chemistry                          4
CHEM 181.1, General Chemistry Laboratory             1
CHEM 182, General Chemistry                          4
CHEM 182.1, General Chemistry Laboratory             1
CHEM 183, General Chemistry                          4
CHEM 183.1, General Chemistry Laboratory             1
CHEM 361, Organic Chemistry                          3
CHEM 362, Organic Chemistry                          3
CHEM 361.1, Organic Chemistry Laboratory             2
CHEM 431, Biochemistry                               3
CHEM 431.1, Biochemistry Laboratory                  2
CHEM 432, Biochemistry                               3
FCSN 341, Nutrition I                                3
FCSN 440, Experimental Foods                         3
FCSN 440.1, Experimental Foods Laboratory            2
FCSN 442, Nutrition Assessment Laboratory            2
FCSN 443, Nutrition II                               5
FCSN 444, Medical Nutrition Therapy                  5
MATH 163.2, Pre-Calculus II                          5
MATH 172.1, Calculus                                 5
BIOL 355, Human Anatomy and Physiology               5
BIOL 356, Human Anatomy and Physiology               5

                                         Total     113

 

Food Service Management Specialization (3469)

The Food Service Management specialization is designed for those interested in obtaining skills in managing a food service such as a university dining facility, a hospital, a public school food service, or a restaurant.

Required Courses                       Credits

FSN Core Requirements                               22
ACCT 301, Financial Accounting Analysis              5
  OR ACCT 251, Accounting I (5)
IT 101, Computer Applications                        3
ADMG 385, Business Communications and 
  Report Writing                                     4
MKT 360, Principles of Marketing                     5
MGT 380, Organizational Development                  5
HRM 381, Management of Human Resources               5
ECON 201, Principles of Economics Micro              5
FCSN 240, Quantity Food Production and Service       4
FCSN 240.1, Quantity Food Production and 
  Service Laboratory                                 1
FCSN 340, Management of Food Resources               2
FCSN 340.1, Management of Food Resources 
  Laboratory                                         1
FCSN 441, Nutrition and Aging                        3
FCSN 448, Food Service Systems Management            4
Department approved electives                       10

                                          Total     80

 

Family and Consumer Sciences Vocational Teaching Major (3365)

This major satisfies the Primary endorsement for Family and Consumer Science Education.

Students wishing to obtain a teaching certificate in Family and Consumer Sciences Eduation will be required to complete one of the Professional Education program options, the Family and Consumer Sciences Vocational Teaching Major, student teach in a vocationally approved program, hold a valid first aid card with CPR, complete 2,000 hours of paid work experience in the last six years, and provide documentation of occupational safety.

Required Courses                       Credits

FCSG 205, FCS Entry Assessment                       1
FCSG 405, FCS Exit Assessment                        1
FCSC 371, Consumer Awareness                         3
FCSC 472, Life Management                            5
FCSA 351, Socio-Cultural Aspects of Apparel          3
FCSA 355, Consumer Textiles                          4
FCSF 231, Human Sexuality                            4
FCSF 234, Introduction to Family Studies OR
 FCSF 235, Relationships and Personal Development  3-4
FCSF 331, Child Development OR
 FCSF 336, Parent Education and Guidance             3
FCSN 140, Introduction to Foods                      2
FCSN 140.1, Introduction to Foods Laboratory         2
FCSN 245, Basic Nutrition                            5
FCSH 166, Applied Creativity                         3
FCSH 367, Family Housing                             3
FCSE 326, Curriculum and Evaluation in Vocational
    Family and Consumer Sciences                     3
OCED 410, Vocational School to Work Program          4
FCSE 421, Adult Education                            3
FCSE 422, Impact of ED Reform on Family and
    Consumer Sciences                                2
FCSE 426, Methods and Materials of Teaching
    Family and Consumer Sciences                     3

                                          Total  60-61

Nutrition Minor (5660)

This program is designed primarily for those individuals who wish for a more in-depth study of nutrition. This program is intended for use by students with majors in Fitness Management, Family Studies, Physical Education, Health Education, and Gerontology. This minor may also be of interest for students in Pre-Professional programs including Pre-Medicine, Pre-Dentistry, Pre-Veterinary, and Pre-Physical Therapy. Courses in the minor may also be used to satisfy requirements in other major programs.

Required Courses                                 Credits

FCSN 140, Introduction to Foods                      2
FCSN 140.1, Introduction to Foods Laboratory         2
FCSN 245, Basic Nutrition                            5
FCSN 340, Management of Food Resources               2
FCSN 340.1, Management of Food Resources Lab         1
FCSN 345, Developmental Nutrition                    3
FCSN 446, Nutrition, Weight Control and Exercise     3
Approved Electives in Nutrition                      4
  FCSN 346, Theory and Treatment 
    of Eating Disorders (3)
  FCSN 348, Nutrition Interview (1)
  FCSN 441, Nutrition and Aging (3)
  FCSN 447, Nutrition and Society (3)
  FCSE 421, Adult Education (3)
  FCSG 490, Contracted Field Experience (5)

                                          Total     22

 

Family and Consumer Sciences Education Minor
(3365)

This minor does not meet endorsement requirements to teach family and consumer sciences.

Required Courses                       Credits

FCSF 234, Introduction to Family Studies             4
FCSF 331, Child Development                          3
FCSF 336, Parent Education and Guidance              3
FCSA 351, Sociocultural Aspects of Apparel           3
FCSN 245, Basic Nutrition                            5
FCSC 371, Consumer Awareness                         3
FCSE 426, Methods and Materials of Teaching 
  Family and Consumer Sciences                       3

                                          Total     24

Family and Consumer Sciences Minor (3366)

In consultation with a faculty advisor, students select a minimum of 20 credits of coursework as appropriate to individual interests and professional goals. The planned course of study must have the signature of both the student and the faculty advisor before submission to the Department Chair for approval.

Family and Consumer Sciences Courses

Family Studies Courses

FCSF formerly HOFS. Students May not receive credit for both.

FCSF 231. Human Sexuality (4). The biophysical, psychosocial and behavioral aspects of sexuality.

FCSF 234. Introduction to Family Studies (4). Origins and historical development of families; cultural variations, contemporary trends. Draws upon information and insight from numerous root disciplines to explore family structure and function.

FCSF 235. Relationships and Personal Development (3). Development of interpersonal relationships from initial encounters to stable commitments. Major focus on interaction patterns in intimate relationships. Same as PSY 235. Students may not receive credit for both

FCSF 298. Special Topics (1-6).

FCSF 331. Child Development (3). Developmental characteristics of children with emphasis from conception to eight years. Includes observation techniques. Same as EDEC 331. Students may not receive credit for both.

FCSF 332. Theories in Child Development (3). Assists the student in formulating his or her own general assumptions about the nature of child development through study of various theoretical viewpoints and current issues. Same as EDEC 332. Students may not receive credit for both.

FCSF 333. Culture and Marriage (4). The reciprocal relationships between the biophysical and cultural components in mating, nurturing and sexual access. Cross-cultural patterns in marriage. Same as ANTH 333. Students may not receive credit for both.

FCSF 334. Family Problems and Mediation (4). Prerequisite, FCSF 234. Problems arising out of the interaction of family members. Mediation techniques, family policy, and theories and ethics in studying families.

FCSF 335. Divorce and Remarriage (3). Prerequisite, FCSF 234 or permission. Personal, family, and legal aspects of divorce and remarriage; historical antecedents and trends.

FCSF 336. Parent Education and Guidance (3). Prerequisite, FCSF 234 or permission. Study of parent education models and methods of teaching parent education in community and school settings.

FCSF 398. Special Topics (1-6).

FCSF 430. Principles and Practices of Caregiving (3). Prerequisite, six credits of family studies or permission. An examination of developmental characteristics and needs of individuals across the life cycle as they relate to both familial and non-familial caregiving. Same as EDEC 430. Students may not receive credit for both.

FCSF 431. Principles of Sexuality Education (3). Prerequisite, FCSF 231 or permission. Principles and content for sex education in school and community settings.

FCSF 433. Family Life Education (4). Prerequisite, FCSF 234 or permission. The broad objectives, trends, methods and materials of family life education programs in various settings.

FCSF 434. Ethnic Diversity in Families (3). A review of American families from a comparative perspective. Examination of similarities and differences across ethnic groups based on national, cultural, religious and racial identification.

FCSF 435. Family Gerontology (4). Prerequisite: FCSF 234 or permission. A review of the research literature on families in later life, focusing on family interactions and building family strengths.

FCSF 439. Families and Public Policy (3). Prerequisite FCSF 334 or permission. Impact of governmental policies on families; policy implications of changes in the structure and composition of families.

FCSF 490. Cooperative Education (1-12). Prerequisite, by permission of department chair. A contracted field experience with business, industry, government, or social service agency. Requires a cooperative learning agreement. May be repeated for a total of 20 credits.

FCSF 491. Workshop (1-6).

FCSF 498. Special Topics (1-6).

FCSF 499. Seminar (1-5).

Consumer Management Courses

FCSC formerly HOCM. Students May not receive credit for both

FCSC 298. Special Topics (1-6).

FCSC 371. Consumer Awareness (3). Consumer aids, protection, and information; problems of quality and quantity. Consumer decisions, how consumption influences the market.

FCSC 398. Special Topics (1-6).

FCSC 472. Life Management (5). Study of family in human ecosystem. Emphasis on physiological and psychological well-being and management of resources. Solve practical family problems.

FCSC 491. Workshop (1-6).

FCSC 498. Special Topics (1-6).

FCSC 499. Seminar (1-5). May be repeated.

Food and Nutrition Courses

FCSN formerly HOFN. Students May not receive credit for both

FCSN 140. Introduction to Foods (2). Examination of scientific principles of food preparation, function of ingredients, effects of preparation techniques, and nutritional considerations. Two hours lecture per week.

FCSN 140.1. Introduction to Foods Laboratory (2). Corequisite, FCSN 140. $20 materials fee. Four hours per week.

FCSN 240. Quantity Food Production and Service (4). Prerequisite, FCSN 140. Principles and techniques of food production for restaurants, health care facilities and other institutions. Corequisite, FCSN 240.1.

FCSN 240.1. Quantity Food Production and Service Laboratory (1). Corequisite, FCSN 240.

FCSN 245. Basic Nutrition (5). Fundamental nutritional concepts as related to health. Four hours lecture and one hour discussion per week.

FCSN 298. Special Topics (1-6).

FCSN 340. Management of Food Resources (2). Prerequisites, FCSN 140 and FCSN 245. Food management principles involved in the planning, purchasing, preparing and serving of meals in relation to nutritional needs, social needs, food preferences and resources.

FCSN 340.1. Management of Food Resources Laboratory (1). Corequisite FCSN 340. Demonstration of food management principles. $20 materials fee .

FCSN 341. Nutrition I (3). Prerequisite CHEM 112 or 362. Nutritional aspects of carbohydrates, proteins, lipids, water and energy.

FCSN 345. Developmental Nutrition (3). Prerequisite, FCSN 245 or FCSN 341. Effects of nutrition on development, growth and health, from conception through aging.

FCSN 346. Theory and Treatment of Eating Disorders (3). Prerequisite, FCSN 245. Introduction of the dangers of dieting and the socio-cultural influences towards eating disorders and identification of the history, theory and treatment of eating disorders.

FCSN 348. Nutrition Interview (1). Prerequisite, FCSN 245. Techniques, procedures and skills related to nutrition interviewing and counseling.

FCSN 398. Special Topics (1-6).

FCSN 440. Experimental Foods (3). Prerequisites, FCSN 140, 340, CHEM 112, PSY 362, ENG 310. Physical and chemical bases of food preparation. Experiment testing result of variation in ingredients and manipulative practice. Corequisite, FCSN 440.1.

FCSN 440.1. Experimental Foods Laboratory (2). Corequisite, FCSN 440. $20 materials fee.

FCSN 441. Nutrition and Aging (3). Prerequisite, FCSN 245. This course will focus on how aging affects nutritional status and the unique needs of the older adult.

FCSN 442. Nutrition Assessment Laboratory (2). Prerequisite FCSN 443 (can be taken concurrently). Current tools for nutritional assessment with laboratory experience. One hour lecture and two hours laboratory per week.

FCSN 443. Nutrition II (5). Prerequisites, FCSN 341, CHEM 113 or CHEM 372, BIOL 201 or BIOL 356 or permission. Effect of nutritional and physiological state on the regulation of carbohydrate, lipid, and protein metabolism. Metabolic and physiological role of vitamins and minerals.

FCSN 444. Medical Nutrition Therapy (5). Prerequisites, FCSN 443, BIOL 201 or BIOL 356, CHEM 113 or CHEM 372. Influence of nutritional on physiological problems; disease and medical nutritional therapy; nutrition and health management.

FCSN 445. Problems of Human Nutrition (3). Prerequisite, FCSN 245 or FCSN 341. Advanced study of normal nutrition; relationship of nutrition to disease.

FCSN 446. Sports Nutrition and Weight Control (3). Prerequisite, FCSN 245 or permission. Study of interrelationship of factors required for successful weight control; modification of diet, activity and behavior. Role of dietary factors in health and body function. Same as PE 446. Students may not receive credit for both.

FCSN 447. Nutrition and Society (3). Prerequisite, FCSN 245 or FCSN 341. National and international nutritional problems and programs.

FCSN 448. Food Service Systems Management (4). Prerequisites, FCSN 140, FCSN 240 and MGT 380. Application of organizational management and principles to food-service systems including organizing, staffing, controlling, planning, marketing and leading.

FCSN 491. Workshop (1-6).

FCSN 492.1 Dietetic Practicum (18). Dietetic Internship Experience. May not be repeated. Credits may not be used to apply to the Master's degree. Grade will be S or U. Permission required.

FCSN 492.2 Dietetic Practicum (18). Dietetic Internship Experience. May not be repeated. Prerequisite, successful completion of 492.1. Credits may not be used to apply to the Master's degree. Grade will be S or U. Permission required.

FCSN 492.3 Dietetic Practicum (18). Dietetic Internship Experience. May not be repeated. Prerequisites, successful completion of 492.1 and 492.2. Credits may not be used to apply to the Master's degree. Grade will be S or U. Permission required.

FCSN 498. Special Topics (1-6).

FCSN 499. Seminar (1-5). May be repeated.

Clothing and Textiles Courses

FCSA formerly HOCT. Students May not receive credit for both.

FCSA 181. Fashion Show Production (1). Preparation, production, and evaluation of special fashion related events. Professional learning experiences will include modeling techniques, organization and directing procedures. Class may be repeated up to 3 credits. Grade will be S or U.

FCSA 251. Visual Merchandising (3). Prerequisite FCSH 166, ADMG 201. Organization, planning, preparation and arrangement of effective visual merchandise sales presentation. One hour lecture and four hours lab per week. Same as ME 251. Students may not receive credit for both.

FCSA 280. Basic Sewing Techniques (3). Basic clothing construction theory, techniques and teaching methods covering basic garment components: collars, sleeves, bodices, pleats, etc. All work is executed in full scale samples. Five hours laboratory per week.

FCSA 298. Special Topics (1-6).

FCSA 301. Principles of Fashion Merchandising (4). The development of the fashion industry; historical, economic and technological influences; garment manufacturing, product development and international fashion centers. Formerly ME/FCSA 180. Same as ME 301. Students may not receive credit for both.

FCSA 351. Sociocultural Aspects of Apparel (3). Recommended, PSY 101, SOC 107, and ANTH 107. The influence of cultural ideals and standards on dress. Clothing in relation to individual and group behavior patterns; personal and social meanings attributed to dress; and cultural patterns of technology, aesthetics, ritual, morality, and symbolism.

FCSA 353. Apparel Evaluation (3). Prerequisites FCSA 150, or FCSA 280 and FCSA 355. A visual analysis and examination of ready-to-wear garments; a study of apparel quality relative to product performance, mass production principles and consumer value.

FCSA 355. Consumer Textiles (4). Prerequisites: FCSA 150 or FCSA 280, and a physical science with a lab. Study of natural and synthetic textiles: generic classification, fiber-forming substances, morphology, fabrication, finishing and dyeing processes, properties and performances. $10 material fee. Three-and-one-half hours lecture and one hour laboratory per week.

FCSA 379. Internship Planning (1-5). Same as ME 379; formerly HOCT 399.1. Students may not receive credit for both..

FCSA 389. Fashion Trend Analysis (4). Prerequisites, ME/FCSA 301 and FCSH 166. Fashion forecasting; reflecting the acceptance or rejection of trends; analysis of socio-economic, demographic, media, and fashion influences.

FCSA 398. Special Topics (1-6).

FCSA 452. History of Fashion (5). Historical changes in fashion and costume design from Egyptian period through Eastern civilization to present. Social, political and religious influences on fashions.

FCSA 485. International Merchandising (4). Prerequisites, FCSA 353 and FCSA 389. Emphasis on the effects of world trade on supply and distribution. Comparison of policies, laws, production, markets, trade, and consumption internationally. Same as ME 485. Students may not receive credit for both.

FCSA 489. Retail Buying (4). Prerequisites ME 330. Principles of buying and selling merchandise; analysis of consumer demand, stock inventories and open-to-buy. Same as ME 489. Students may not receive credit for both.

FCSA 491. Workshop (1-6).

FCSA 498. Special Topics (1-6).

FCSA 499. Seminar (1-5).

Housing and Interiors Courses

FCSH formerly HOHI. Students May not receive credit for both

FCSH 166. Applied Creativity (3). The creative process; blocks to creativity, creative problem solving, principles and elements of design in housing and interiors.

FCSH 260. Textiles and Materials (3) Students evaluate and apply the appropriate use of textiles for residential design projects. Creative work with interior design materials.

FCSH 265. Interior Design Fundamentals (4). Prerequisite, FCSH 166. The design process, space planning, color analysis, evaluating existing spaces, style trends and scale drawings.

FCSH 298. Special Topics (1-6). FCSH 366. History of Housing and Furniture I (3). Survey of historic interiors, cabinetmakers, decorative arts, furniture from the antiquity to the middle of the 1700's.

FCSH 367. Family Housing (3). An evaluative study of the design, quality and cost of housing environment.

FCSH 392. Housing Practicum (3-9). Prerequisites, FCSH 265. Work-study experience in various aspects of the housing profession. May be repeated to a limit of 9 credits at each level. Same as FCSH 492.

FCSH 398. Special Topics (1-6).

FCSH 460. Advanced Textiles and Materials (3). Prerequisite, FCSH 265 and FCSA 355. Students evaluate and apply the appropriate use of textiles for design projects. Creative work with interior design materials.

FCSH 465. History of Housing and Furniture II (3). Survey of historic interiors, cabinetmakers, decorative arts, furniture from the late 1700's to the present.

FCSH 466. Housing Issues (4). Cultural factors and social responsibility in housing; evaluating special needs in space planning; economic/environmental issues in family and group housing.

FCSH 467. Furnishings (5). The different manufacturing and marketing processes of furniture will be explored. Underlying concepts and preparations of documents used by designers for furniture purchases and resale.

FCSH 492. Housing Practicum (3-9). Prerequisites, FCSH 265. Work-study experience in various aspects of the housing profession. May be repeated to a limit of 9 credits at each level. Same as FCSH 392.

FCSH 491. Workshop (1-6).

FCSH 498. Special Topics (1-6).

FCSH 499. Seminar (1-5).

Family and Consumer Sciences Education Courses

FCSE formerly HOEE. Students May not receive credit for both

FCSE 298. Special Topics (1-6).

FCSE 326. Curriculum and Evaluation in Vocational Family and Consumer Sciences.(3). Instructional organization and classroom procedure in Vocational Family and Consumer Sciences programs. Formerly FCSE 425. Students may not receive credit for both.

FCSE 398. Special Topics (1-6).

FCSE 421. Adult Education (3). Prerequisite, permission of instructor. Introduction to working with adults as students, from theory to application. Program planning, implementation, and evaluation, including use of advisory groups.

FCSE 422. Impact of Education Reform on FCS (2). Prerequisite, FCSE 326. Student will use program of study content knowledge to improve a community situation.

FCSE 426. Methods and Materials of Teaching Family and Consumer Sciences (3). Prerequisites, FCSE 326 and EDCS 311. Application of the philosophy, purposes, teaching techniques, and assessment of family and consumer sciences programs in the secondary schools. Formerly FCSE 325. Students may not receive credit for both.

FCSE 491. Workshop (1-6).

FCSE 498. Special Topics (1-6).

FCSE 499. Seminar (1-5).

General Courses

FCSG formerly HOEC. Students May not receive credit for both

FCSG 205. FCS Entry Assessment (1). This course consists of self-assessment and assessment by the faculty of writing skills, speaking skills, visual/graphic skills, and knowledge of theory and research.

FCSG 296. Individual Study (1-6). Prerequisite, permission of instructor. May be repeated.

FCSG 305. Family and Consumer Sciences Student Leadership (1). Prerequisites, advisor recommendation, chair permission. Students engage in leadership development through identifying, organizing, conducting and assessing course activities. Elective credit for major. May be repeated for credit up to 6 credits. Grade will be S or U.

FCSG 309. Service Learning (2). Student will use program of study content knowledge to improve a community situation. Same as EDCS 309. May be repeated to a maximum of 12 credits.

FCSG 405. FCS Exit Assessment (1). Prerequisite, FCSG 205. During last quarter of their program, students are assessed on writing skills, speaking skills, visual/graphic skills, and knowledge of theory and research. Grade will be S or U.

FCSG 490. Cooperative Education (5-12). An individualized contracted field experience with business, industry, government, or social service agencies. This contractual arrangement involves a student learning plan, cooperating employer supervision, and faculty coordination. Prior approval required. May be repeated. Grade will be S or U. Fashion Merchandising Internship: Prerequisite, FCSA/ME 379. Available summer only - 10 credit minimum. FCSG 490 and ME 490 are the same class. Students may not receive credit for both.

FCSG 492. Teaching Experience in Family and Consumer Sciences (2). Prerequisite, permission of instructor. Supervised teaching experience in a specific area of Family and Consumer Sciences. May be repeated.

FCSG 496. Individual Study (1-6). Prerequisite, permission of instructor. May be repeated.

Undergraduate Courses/Programs on Reserve

The following course is on reserve and may be offered subject to program needs: FCSA 150. Clothing Construction I (3). FCSA 380. Pattern Drafting (4). FCSA 383. Problem Fabric in Clothing Construction (3). FCSA 384. Fitting Analysis (2). FCSA 386. Dress Design by Draping (4). FCSA 387 Tailoring (3). FCSA 388. Advanced Pattern Drafting (4). FCSA 479. Fashion Merchandising Seminar (3). FCSA 482. Computer Pattern Making (2). FCSA 484. Advanced Tailoring (3). FCSA 486. Pattern Engineering (5). FCSA 487. Couture Apparel Techniques (3). FCSA 488. Fashion Design Portfolio (5).   FCSF 432. Child Development Research (3).