Schedule of Classes

Study of garment manufacturing and decision making involved in producing apparel. Includes laboratory.

Sanitation and safety principles and regulations as related to the hospitality industry including Hazard Analysis Critical Control Point (HACCP) principles and procedures, safety and security issues and procedures, and associated health issues related to sanitation and safety in the hospitality industry. Students must take an ANSI-CFP accredited food safety sanitation certification examination to receive credit.

Discover and apply information about lodging operations, such as front office procedures, guest relations, reservations, selling strategies, handling guest inquiries, night audit functions, and computer applications.

Introduction to public health and community health education including historical, philosophical, ethical, and theoretical foundations. Covers professional roles and responsibilities of health educators.

Possible care obtained, level of health care, and how to access care for persons from birth to death. Cross listed as HS 220.

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

Study of family systems and management theory with application of concepts in the near environment of family and consumer.

Study of event planning, implementation, and evaluation. "

A comprehensive introduction to hospitality-related facility services and establishment of departments, examination of the associated functions, and the interdependent relationship among departments. Front office and property management concepts introduced.

Personal finance, consumer credit, durable and non-durable goods and services, and consumer protection in the marketplace.

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.

Design of approximate diets for exercise and sports to enhance utilization and maximize performance. An integrative, case study approach.

In-depth investigation of the nutritional and educational requirements throughout the life cycle using an interactive approach. Critical thinking and problem-solving skills are enhanced through discussion, reflection, and a cross-cultural service-learning project at a community agency. Nutritional interviewing and counseling skills will be developed through interactive role play.

Group and individual investigation of and experimentation with scientific principles of food and research.

Methods of monitoring, evaluating, and assessing impact of health education programs, emphasis on selecting valid and reliable measures, use of statistics, and communicating outcomes to stakeholders.

Merchandising: organization, operation, and interrelationship of major facets of textile and clothing industry.

Experimental work related to fashion merchandising.

Principles of textile science, testing and quality analysis, standardized measurement and evaluation of quality, physical characteristics, and performance of textile products. Developing products and specifications.

The investigation and application of various areas and methods of merchandise presentation to maximize the salability of merchandise.

Historic costume and relationship to contemporary dress; emphasis on design and current fashion.

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

An overview of the legal and ethical issues related to the operation of facilities, particularly those with sustainable goals.

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

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.

Application of theories, principles, and functions of management to a food service system operation. Emphasis on qualitative and quantitative evaluation of operational, financial, sales, inventory, and procurement data.

Impact of food, nutrition, and lifestyle choices on performances, disease prevention, and health; biochemistry of energy and nutrient utilization in relation to human biological functions; interpretation of literature; current information technologies.

Biochemical and pathohysiological rationale, therapeutic dietary modifications for various disease conditions; nutrition support in malnutrition and hypermetabolic conditions; emphasis on evidence-based practice applications and case studies to foster critical thinking and problem-solving.

Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes. Course may be repeated for a maximum of 6 hours credit.

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

Emphasis on leadership, management, communication, and advocacy in community wellness, as well as trends and future directions in health education.

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

Exploration of global and strategic issues in the hospitality industry; students will also develop a portfolio of case study analyses based on the students personal interest and experience to date.

Study of food service systems approach to food service organizations: analysis of inputs, transformations, and outputs in different food service organizations.

Advanced application of theories, principles, and functions of management to a food service system operation. Emphasis on advanced qualitative and quantitative evaluation of food service systems operations.

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

Research Methods in FCS. Concepts, methods, and strategies for research in the social and behavioral sciences. Topics include the nature of scientific research, measurement, types of research, validity of research designs, methods of data collection, and strategies for data analysis. Coding, entry, and manipulation of quantitative data including use of SPSS and its syntax will be addressed.