Schedule of Classes

Scientific principles of food preparation and selection. Laboratory experiences demonstrate theoretical concepts.

Interdisciplinary study of cultural, social, psychological, economic, and aesthetic relationship of clothing to today's society.

Family and consumer sciences professions, history, philosophy, theory and foundations.

Introduction to the history, growth, and development of global tourism and the hospitality industry including the leadership, ownership, management, organization, and structure of hotels and food service operations, and the many diverse hospitality venues; professional associations; hospitality labor trends; promotional practices; and best practices in hospitality.

Personal health of PreK-12 learners, including nutrition and safety issues. Meeting health needs of learners in group settings. Healthy lifestyle, preventive health, and community health.

Principles of flat pattern method; pattern alteration; original pattern design; completed garment.

Consumer-oriented study of textiles emphasizing fibers, yarns, fabric constructions, and finishes. Two hours of lecture and two hours of laboratory per week.

Study of event planning, implementation, and evaluation. "

Problem-based learning approach to examine current issues and nutritional practices through exploration of underlying biochemical and physiological principles; formulation of personal diet and wellness plans.

Human energy and nutrient requirements and utilization throughout the life cycle in performance, disease prevention, and health promotion; dietary assessment and intervention; evidence-based decision making.

Emphasis on community needs assessment, disease prevention, programming, cultural nutrition practices, public and private nutrition policy, preparation for nutrition counseling, and community nutrition promotion.

Physical, cognitive, emotional and social growth and development throughout the human lifespan. Not open to students with credit in PSY 304 or PSY 314.

Basic concepts of housing and interior design; emphasis on historic periods and their relationship to contemporary housing and furnishings.

Hospitality Management Accounting introduces participants to the concepts of accounting, controls and reporting in the hospitality industry. Basic accounting concepts and methods of financial analysis are fundamental to understanding the hospitality business. The participants will understand the importance of financial knowledge in business operations and their individual career advancement. Hospitality Management Accounting focuses on accounting information that is used in managing hospitality operations, specifically forecasting, budgeting, management reports and understanding P&L statements. These concepts will be applied to actual business situations and presented and discussed using problems, case studies and project reports and presentations.

Exploration of the hospitality industry by active participation in the hospitality and profession. This includes a minimum of 320 hours of approved practice.

Exploration of current issues in the hospitality industry including discussions with current leaders in the hospitality industry and/or members of the FCS Hospitality Leadership Advisory Council.

Personal exploration of interrelated knowledge and professional competencies in family and consumer sciences; factors influencing research. Emphasis on family and consumer sciences as an integrated field of study.

Individual readings in specialized areas of family and consumer sciences for qualified students, under faculty supervision.

Independent study in family and consumer sciences for qualified students, under faculty supervision.

Exploration of food service systems concepts, organization of food service operations, menu planning, food production and procurement, quantitative evaluations of food service operations, and laboratory experiences.

Assessment of nutritional status by dietary, anthropometric, biochemical, clinical, and physical methods; interpretation of nutritional indicators of health; documentation, including nutrition care process; evidence-based practice guidelines.

Biochemical and physiological principles underlying dietary modification in the prevention and treatment of various conditions; diet design; nutrigenomics; pharmaceuticals; complementary and integrative therapies; emphasis on applications and case studies to foster critical thinking and problem-solving.

Evaluation of key issues facing textile and apparel business in global markets including economic, political, and professional implications; theoretical foundation of global sourcing.

Emphasis on man-woman relationship, marriage, and family interactions and reactions.

Exploration of the dietetics profession, legislative aspects, and impact of public policy on dietetics practice; current reimbursement issues; portfolios, with selected practicum experience within a foods, nutrition, and/or dietetics-related workplace .

Field-oriented supervised learning activities outside the college classroom, including a preplanned assessment of the experience. Course registration for the experience is required and a post evaluation with the instructor will be conducted.

This special topics course may vary each time it is offered. The course name will appear in the class schedule.

Intensive active leadership responsibilities in the hospitality profession. This includes a minimum of 320 hours of approved practice.

Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes.

Designed to provide students with an in-depth review of energy requirements and nutrient metabolism in health and disease; to explore clinical applications and evidence-based practice in various disorders; to apply critical thinking to solve case studies; and to become familiar with current research through literature reviews, group discussions and presentations.

Designed as a continuation of FCS 640, Research Methods in FCS, individually supervised by a faculty member in FCS. One credit hour. Students will continue to develop the research project and complete and present it.