FCS 122 Fundamentals of Food Preparation and Meal Management (3)
Lecture and laboratory experiences. Introduction to the study of food, including selection, principles of preparation, evaluation of food products, survey of the market place and management of resources in the preparation and serving of food.
FCS 125 Biochemistry of Nutrition and Pharmacology (4)
Prerequisite(s): CY 115 and FCS 215 or FCS 322.
This course provides a comprehensive investigation of the nutritional needs of humans with an emphasis on nutritional biochemistry and current issues. After successfully completing Nutritional Biochemistry, you should be able to: relate the principles of biochemistry and physiology to the science of nutrition; relate the chemical and physiological functions of various specialized cells to their roles in metabolism and nutrition; interpret nutrition research; describe digestion, absorption, metabolism, and functions of essential nutrients; utilize a variety of nutrition standards, including the DRI, to make appropriate recommendations for health promotion and disease prevention; describe the major pathways of energy metabolism, how they are regulated, how they are modified during differing physiological states, and their consequences; calculate and interpret body composition data; effectively communicate nutrition principles; demonstrate effective use of current information technologies; utilize critical thinking and reasoning skills; take an effective stand on a controversial or evolving nutrition issue. Drug pharmacodynamics of major drug classes.
FCS 131 Clothing Construction (3)
Personal appearance, selection, and care of clothing and textiles. Fundamentals of clothing construction, pattern selection, and fit. Application of fundamentals through garment construction.
FCS 132 Culinary Science (3)
Prerequisite(s): FCS 122.
An introduction to the study of commercial food production including fundamental cooking techniques, knife and hand-tool skills, flavor affinities, and visually pleasing culinary presentations.
FCS 202 Seminar in Family and Consumer Sciences (3)
The philosophical base of family and consumer sciences and issues affecting FCS professions. Emphasis on managing the challenges of living and working in a diverse global society. Preparation of students for success including professional skills such as resume-writing, presentations, and the development of communication skills. Students also delve deep into the career opportunities for FCS majors. The course curriculum will provide students with more career-focused lessons that showcase the realm of FCS fields. Students will also be required to participate in a service project selected by the instructor. The project will identify a need in an FCS field and allow students to demonstrate their knowledge of the area through service learning opportunities. A career field research project will be also completed based on student interest.
FCS 215 Introductory Nutrition (3)
Introduction to the principles of nutrition including nutrient requirements for individuals of all ages.
FCS 223 The Science of Service Quality (2)
An introduction to the service quality concept, particularly as it relates to the hospitality industry. Course content will provide theories and principles of service quality, along with definitions and key concepts.
FCS 225 Food and Beverage Cost Control (3)
This course explores the industry standard use of cost controls and purchasing systems. Students will utilize basic math skills to perform food costing, yields, recipe calculation and revenue management. Students will demonstrate best practices and procedures for controlling purchasing and revenue management.
FCS 232 Textiles (3)
Textile fabrics, their composition, structure and use along with weaves, finishes and care. Natural and manmade fibers used in clothing.
FCS 252 Introduction to Play (3)
This course is an introduction to the therapeutic and learning objectives of play in infants, children, youth and young adults. Students will learn about classical and contemporary theories of play, and the strengths and weaknesses of each theory. Students will also study how play is an essential element for children's development, growth, and learning, and how play and learning environments influence children's play.
FCS 301 Career Paths in Dietetics (1)
Prerequisite(s): Junior Status.
A survey of the career paths in dietetics and the process for entering the field.
FCS 322 Normal Nutrition (3)
FCS 323 Experimental Foods (3)
Prerequisite(s): FCS 122.
Lecture and laboratory experiences. The advanced study of food including the physical and chemical properties of food and factors affecting the quality of standard food products.
FCS 325 Quantity Food Production (3)
Prerequisite(s): FCS 122.
Lectures and laboratory experiences. Introduction to institutional preparation and service of food, equipment operation and maintenance, menu planning and recipe standardization.
FCS 326 Food Safety and Sanitation (3)
Prerequisite(s): 4 hours of Natural Sciences and FCS 122.
An introduction to foodborne illnesses, safe food preparation practices, microbiological considerations for specific foodservice systems, and regulatory laws for foodservice establishments.
FCS 327 Nutrition in the Life Cycle (3)
FCS 328 Career Paths in Nutrition and Dietetics (1)
FCS 330 Braids, Trims, and Stitchery (3)
The use of individuality in creating unusual trims and accessories for dress.
FCS 331 Fashion Fundamentals and Merchandising (3)
Prerequisite(s): Sophomore status.
Organization and structure of the fashion industry with emphasis on retailing, sources of information, and fashion trends.
FCS 332 Social Cultural Aspects of Apparel (3)
Overview of social, psychological, and cultural aspects of apparel.
FCS 333 Family Clothing (3)
Planning, selection, purchasing and care of family clothing.
FCS 335 Visual Merchandising (3)
Prerequisite(s): Sophomore status.
Design principles applied to various display needs. Investigation and practical experience in planning, executing, and evaluation of 2-D and 3-D displays for commercial, educational, and other needs.
FCS 337 Methods of Nutritional Assessment (3)
Prerequisite(s): FCS 322.
A discussion of the profession and practice of dietetics. Emphases are placed on the methods and procedures of the Nutritional Care Process including the collection and analysis of biochemical, clinical, and dietary data, and the design of nutritional care plans.
FCS 338 Community Nutrition (3)
FCS 339 Professional Communications in Family and Consumer Sciences (2)
The fundamentals of communication skills essential for professions related to the field of Family and Consumer Sciences. Emphasis on materials and methods necessary for satisfactory communication.
FCS 343 Virtual Merchandising (3)
Design principles applied to various promotional and presentation tools such as displays, brochures, and bulletin boards. This course will focus on the investigation and practical experience in planning, executing, and evaluation of displays for commercial, educational, and other needs.
FCS 350 Lifespan Human Development (WI) (3)
Overview of physical, intellectual, social, and emotional development from conception to death. Practical application of information to life stages and outside observations will be included. (Writing Intensive Course)
FCS 351 The Developing Child (3)
Development and guidance of young children from infancy through the school years. Not available to students in the traditional Child Development Concentration.
FCS 352 Child Growth and Development (WI) (2)
Corequisite(s): FCS 353.
Development and guidance of young children from infancy through middle childhood. (Writing Intensive Course)
FCS 353 Child Growth and Development Laboratory (WI) (1)
Taken concurrently with FCS 352. Two hours per week. Methods of guidance of young children, ages three and four. (Writing Intensive Course)
FCS 354 Career Paths in Human Sciences (3)
This course explores various career pathways such as Cooperative Extension, human resources, possibilities in education systems, and more. Students will also examine the history of human sciences and how the broad-based FCS curriculum prepares them for a number of career pathways.
FCS 355 Family Life Education (WI) (3)
A study of family relations and the skills needed to function within the family setting. Emphasis on interpersonal communication, conflict resolution, and parenting. (Writing Intensive Course)
FCS 360 Contemporary Issues in Human Development (3)
Current topics in the areas of child and/or family development.
FCS 371 Management of Family Resources (3)
Prerequisite(s): Sophomore status.
Focuses on the practical application of management principles for use of resources to maximize individual and family quality of life.
FCS 420 Medical Nutrition Therapy I (3)
FCS 421 Medical Nutrition Therapy II (3)
Prerequisite(s): FCS 420.
A continuation of Medical Nutrition Therapy I. The study of relationships between diseases and nutrition. Application of assessment techniques and alternative feeding modalities in medical/nutritional case studies.
FCS 422 Foodservice Management (3)
FCS 425 Practicum in Foodservice Management (3)
Prerequisite(s): Approval of instructor.
May be duplicated for credit for a total of six (6) semester hours. Practical experiences in foodservice management obtained in approved institutions. Must be planned in advance.
FCS 427 Special Problems in Family and Consumer Sciences (3)
Prerequisite(s): Senior Status and approval of instructor.
May be duplicated for credit for a total of six (6) semester hours. Individual work in selected area.
FCS 428 International Foods (3)
Prerequisite(s): FCS 122 and Junior Status.
Lecture and laboratory experiences. Study of food practices, preparation and service of dishes typical of countries around the world.
FCS 429 Advanced Nutritional Metabolism (3)
Normal nutrition metabolism and an overview of aberrations in normal metabolism as affected by diseases.
FCS 430 Senior Experiences in Fashion Merchandising (3)
Prerequisite(s): Senior Status and approval of instructor.
Field experiences in merchandising. May be duplicated for credit for a total of six (6) semester hours.
FCS 431 Textiles and Apparel in the Global Economy (3)
Prerequisite(s): FCS 331 and Junior Status.
Role of fiber, textile and apparel industries in the international economy. Current issues related to fashion merchandising in the global economy.
FCS 432 History of Fashion (3)
Prerequisite(s): Junior Status.
The development of fashion throughout history, with an investigation of the influence of sociological, psychological, economic and cultural factors.
FCS 434 Apparel Design (3)
FCS 435 Merchandise Planning and Analysis (3)
FCS 438 Principles of Culinary Management (3)
Prerequisite(s): FCS 122, FCS 132, and MGT 301.
The study of the evolution of the hospitality industry and how it is currently stratified. Organizational systems, management, and career opportunities/salaries will be examined. Hospitality service management is viewed from both a consumer and business perspective.
FCS 441 Practicum in Hospitality and Tourism (6)
Prerequisite(s): Approval of instructor.
Practical culinary and tourism experiences in the hospitality industry. Students will be required to demonstrate a mastery of skills by the end of the practicum experience. The program chair will assist students in locating an approved practicum site and navigating the process to begin the practicum experience.
FCS 448 Alternative Medicine and Dietary Supplements (3)
Prerequisite(s): FCS 322, FCS 324, and Junior Status.
Advanced study of the safety and efficacy of herbal and dietary supplements; mechanisms of action including potential drug/herbal/nutrient interactions; evaluation and regulation of health claims.
FCS 450 Curriculum Planning in Child Development (3)
FCS 452 Overview of Advanced Child Development (Infant through 5) (3)
Prerequisite(s): Junior Status and FCS 351 or 352/353.
Study of the biological and environmental influences on development from infancy through age 5. Examine theories, research, the family context, school context, and the impact of diverse family experiences. Not available to students in the traditional or on-line Child Development concentrations.
FCS 453 Parent-Child Relations (3)
FCS 454 Administration and Supervision in Child Care Programs (3)
FCS 456 Advanced Child Development I (Infant and Toddler Development) (3)
FCS 457 Advanced Child Development II (Ages 3 through 5) (3)
FCS 458 Research and Statistical Methods in FCS (3)
Prerequisite(s): Junior Status.
Methods and basic skills for conducting, analyzing, and interpreting research.
FCS 459 Family Interaction (3)
FCS 460 Directed Field Experiences (6)
Prerequisite(s): Completion of general studies, professional and concentration courses, and approval of academic advisor.
Supervised experiences in a community child care setting with observation and participation in approved programs for children.
FCS 463 Directed Field Experiences for Child Development Minors (3)
Prerequisite(s): Completion of general studies, professional and concentration courses, and approval of academic advisor.
Supervised experiences in a community child care setting with observation and participation in approved programs for children. Not available to students in the traditional or on-line Child Development concentrations.
FCS 464 Practicum in Human Sciences (WI) (3)
Prerequisite(s): FCS 354.
The practicum must be taken the last semester of the student's senior year. Field observations and experiences in agencies or organizations that provide services in a Human Sciences field and must be an approved site. (Writing Intensive Course)
FCS 471 Family Housing and Interiors (3)
Prerequisite(s): Junior Status.
An overview of present-day family housing needs including location, space needs, house construction and selection, alternative housing, and home furnishings.
FCS 472 Creative Expressions in Home Furnishings (3)
Selection and use of household fabrics and materials including the design and construction of home furnishings and accessories.
FCS 481 Event Planning (3)
An introduction to the meetings, events, expositions, and conventions industry (MEEC). This course will culminate with a capstone project that encompasses your career path in FCS and the knowledge of event planning taught in this course. Students will be able to select their topic with the assistance of their program chair and the FCS 401 instructor. This course should be taken in the final semester of the chosen FCS concentration.