FCS 530 Seminar in Family and Consumer Sciences Research. A course designed to acquaint graduate students with the need for and contribution of research. Criteria are developed for designing and completing research.
FCS 567 The Consumer and Food Technology. Investigations of recent developments in food production and marketing; consideration of physical and chemical factors influencing the quality of food; implications and guidelines for the consumer.
FCS 577 Workshop in Family and Consumer Sciences Education. Principles and procedures in planning, organizing, and developing occupational programs using knowledge and skills within the discipline of Family and Consumer Sciences are stressed. Emphasis is on curriculum, space, equipment, methods, and teaching materials particular to these programs.
FCS 583 Research Problems. This course is tailored to the needs of students in the Dietetic Internship (DI) Program in regard to research, project development, and problem solving. Each student will conduct an individual project. As a team, students will develop a case study based on a nutrition problem with a culturally diverse target population group. Students will develop and market a brochure based on solutions to the developed study.