Family and Consumer Sciences Course Descriptions
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FCS 131 Introduction to Hospitality Industry. Overview of the hospitality industry, including restaurants, hotels and resorts. Includes
historical perspective, analysis of the industry in terms of professional opportunities
and the future outlook for the industry. (3-0). Credit 3.
FCS 140 Introductory Construction. Fundamental principles and techniques of clothing and textiles-based interior elements
construction are studied. 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 and their environments. Opportunities are
provided for a variety of experiences with art media through lecture-demonstrations.
Practical application in two-dimensional and three-dimensional projects is made
through laboratory experiences. (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 diets. (3-0). Credit 3.
FCS 241 Meal Management in Hospitality. This course includes choice, purchase, preparation and service of meals in hospitality
settings. 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 semesters. 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. (3-0) Credit 3.
FCS 262 Nutrition.
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 individuals and population
groups. (3-0). Meets requirement for pre-nursing curriculum. 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 rational consumer
decisions in an electronic economy, major consumption expenditures, budget management,
risk management, financial management, quality assessment, branding,
grading, marketing, and consumer legislation. (3-0). Credit 3.
FCS 269 Introduction to Textiles. An introduction to 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 287 Architectural Graphics for Interiors. The course focuses on the development of two- and three-dimensional graphic representations
of architectural design. Practical application is achieved through development
of drafting skills and representational sketching. (2-2). Credit 3.
FCS 342 Pattern Making and Apparel Production.
Industry techniques in the construction and fit of garments from original designs.
Construction using superior quality techniques is emphasized. Students develop
skills in use of apparel production equipment. Prerequisite: FCS 140. (2-4). Usually
offered alternate semesters . Credit 4.
FCS 345 Quantity Food Purchasing, Preparation and Service. Experience in menu planning, food preparation service, and use of institutional 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, family and consumer sciences teachers and others in related
areas. Field and practical application is provided. Laboratory experiences arranged.
Prerequisites: FCS 141 or 241. (2-4). Usually offered alternate semesters. Credit 4.
FCS 360 Interior Design Professional Practices and Procedures. This course includes fundamentals of business procedures used in interior design
residential and commercial establishments. Practical application is implemented
through design project management. Prerequisite: FCS 287. (3-0). Usually offered
alternate semesters. 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 presentation. Classroom experience
includes actual preparation and presentation of lecture materials for direct
and video audiences. (3-0). Credit 3.
FCS 364 Design Theory and Materials.
A theoretical analysis of design is merged with understanding of interior materials
and products which meet human needs. Assessment of quality and performance
criteria is emphasized, along with the design process. Prerequisite: 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. 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).
Usually offered alternate semesters. Credit 3.
FCS 371 Fashion Merchandising. Fundamental principles for successful merchandising of fashion goods; sales, buying,
and marketing procedures. Analysis of consumer and customer demands.
Prerequisite: Junior standing. Taken prior to FCS 469 Internship. (3-0). Usually offered
alternate years. Credit 3.
FCS 373 Cultural and Experimental Food Technology. Investigation of the chemical and physical factors influencing the quality in food;
consideration is given to proportions, manipulation of ingredients, and additives in
preparation. Prerequisites: Junior standing, FCS 141. (1-4). Usually offered alternate
semesters . Credit 3.
FCS 376 Textile Science.
Exploration of textiles from a scientific perspective is emphasized, explaining the interactions
among textile fibers, finishes, dyes and laundry products that impact maintenance
of textile products and performance criteria. Students are exposed to hands on
experiences with various fibers, finishes, and dyeing processes. Prerequisite:
FCS 269. (3-0). Usually offered alternate semesters. Credit 3.
FCS 377 Design Problems, Codes and Standards. A study of laws, codes, standards and regulations that are in effect to protect human
health and safety. Included are the fire and life safety codes, barrier-free design, and
ergonomics. (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. (3-0).
Usually offered alternate years. 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 and 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 and 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, measurement and control
of light as applied to human needs in both residential and commercial interiors.
Environmental systems for day lighting and solar design are studied. Prerequisite:
FCS 287 and junior standing. (3-0). Usually offered alternate semesters . 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 years or through the FCS Alliance. Credit 4.
FCS 443 Child Development and Guidance.
This course includes 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). Offered alternate years or through the FCS Alliance. Credit 4.
FCS 460 Clinical Dietetics.
Study is made of diet therapy as it is concerned with its use as an agent in affecting
recovery from illness. Course includes the latest developments in dietary manipulations
during disease states including enteral and parenteral nutrition. Nutritional
adequacy of 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 Huntsville
Memorial Hospital to gain hands-on knowledge of clinical dietetics. Prerequisites:
FCS 262, 478. (3-0). Usually offered alternate semesters . 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 FCS 469
Internship. Consent of instructor is required if student has not completed FCS 371
and ACC 231. (3-0). Usually offered alternate years. Credit 3.
FCS 464 Methods in Teaching Family and Consumer Sciences.
A study of professional competencies required to teach family and consumer sciences
including development of curriculum. Analysis and evaluation of teaching methods,
procedures, strategies, and resource materials used in Family and Consumer
Sciences. Laboratory situation includes preparing, presenting and video taping micro
teaching experiences. Prerequisites: Admission to Teacher Education program, SED
383, and forty hours family and consumer sciences. (3-0). Also offered through the
FCS Alliance. Credit 3.
FCS 465 Student Teaching in Family and Consumer Sciences.
FCS 466 Supervised observation and teaching in Family and Consumer Sciences. 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 FCCLA. Prerequisites: Twelve
hours secondary education, forty hours family and consumer sciences, FCS 464,
and forty-five clock hours of observation in secondary family and consumer sciences
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:
Junior standing in fashion merchandising or family and consumer sciences. (3-0).
Usually offered alternate semesters. Credit 3.
FCS 468 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 business or
agency to better understand the challenges and potential of various careers in family
and consumer sciences professions and services. Student obtains own position in
keeping with the major program area. A minimum of three hundred (300) supervised
clock hours is required for appropriate credit. Student must be concurrently enrolled
in FCS 469. Taken on acceptance of the application. Prerequisite: Senior standing in
program major. Offered summer and fall only. 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
semesters. 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 262. (3-0). Usually offered alternate
semesters. Credit 3.
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