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An overview of the hospitality industry, this course includes 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). Offered fall semesters.

Students examine the history, characteristics, and global interrelationships of all segments of the fashion industry; and identify how fashion is conceived, marketed, and sold. Students learn and demonstrate knowledge of the evolving nature of the fashion business as they relate to the four levels of the fashion industry which include the Primary, Secondary, Retail, and Auxiliary Levels of Merchandising. Students are also introduced to fashion related terminology, resources, processes, practices, industry participants, and career opportunities.

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).

Basic principles of nutrition for personal health and wellness. Current concepts in diet adequacy and nutritional needs of individuals is stressed. The influence on healthy diet practices and their relationship to health promotion and disease prevention is the focus. Diet quality and the impact of food choices are explored.

This course provides an introduction to fiber science and technological advances in the manufacture of textile products. It focuses on the complex interrelationships of fibers, yarns, fabrics, finishes, and coloring processes. Offered spring semesters. (3-0).

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).

On-line instruction provides opportunities for students to take lower-level courses through the Family and Consumer Sciences Distance Education Alliance (open to FCS teacher certification majors only). Registration is permitted only with departmental approval. Course may be repeated for credit. Variable Credit (3-4).
Prerequisite: Permission of instructor.

Students explore fashion merchandising -and design-related software and technologies used in the fashion and retailing industries. Students are introduced to the computer as a creative tool to upgrade and maintain their skills with the current industry standards. The latest software is taught with an emphasis on fashion industry applications.
Prerequisite: FACS 1332.

A study of history of interior furniture, furnishings, and architecture from the Egyptian period to the Renaissance. Emphasis is given to the social, economic, and political conditions that influenced furniture, interiors, and architectural design. (3-0). Offered spring semesters.

Study is made of the fundamental concepts of nutrition. The various nutrients, their sources, metabolism, physiology and interrelationships are emphasized. Healthy eating guidelines for health promotion and disease prevention and requirements for different stages of growth and development for individuals and populations are studied. (3-0). Meets requirement for pre-nursing curriculum. Will allow enrollment of transfer and major change students while maintaining science pre-requisite.
Prerequisite: 3 hours completed in BIOL or CHEM.

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. (3-0). Offered fall semesters. Co-requisites: FACS 2386 and FACS 2387.

This course addresses computer graphics for interior designers. It will focus on the implementation of computer-aided design processes and drafting techniques to produce construction and presentation drawings. Students will explore various digital drafting techniques to develop 2-dimensional and 3-dimensional drawings. Offered spring semesters.
Prerequisite: Grade of C or better in FACS 2364 and FACS 2387.

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. Offered fall semesters. (3-0).

This study of consumer goods and services includes the study of rational consumer decisions in an electronic economy, major consumption expenditures, budget management, risk management, financial management, quality assessment, marketing, and consumer legislation. (3-0).

Promotion principles are applied to the merchandising of fashion goods through special events, displays of merchandise, and advertising and personal selling. (3-0). Offered spring semesters.
Prerequisite: FACS 1332.

This course provides the student with an introduction to complex process of planning residential and small commercial spaces for interior design. As part of the design process, space planning begins with a programmatic investigation of human needs, desired spatial quality, and building parameters. Students will explore space planning variations applied to a variety of interior spaces, stressing the importance of changing needs in design development and problem solving. Influencing factors such as the human element, barrier-free design and building systems are included. Co-requisites: FACS 2364 and FACS 2387.
Prerequisite: FACS 1360.

The course focuses on the development of two-dimensional graphic representations of architectural design. Practical application is achieved through development of drafting skills and representational sketching. (2-2). Co-requisites: FACS 2364 and FACS 2386. Offered spring semesters.
Prerequisite: MATH 1332 or MATH 1314 or MATH 1324 or MATH 1369 or STAT 1369.

This course focuses on helping students to develop an understanding of building systems as they apply to interior design. Student understanding of systems is communicated in drawing of construction, electrical, mechanical, ceiling and floor systems as part of design solutions. (2-2). Offered spring semesters.
Prerequisite: FACS 2387 with a grade of C or better.

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. (3-2). Offered spring semesters.

Students employ the principles of omni-channel retailing through the development and management of layered, digitally connected, and coordinated shopping experiences. Settings include retail channels such as brick and mortar, catalog, e-commerce, and mobile with a focus on the customer experience. Students also identify effective interactive marketing strategies, including social media and search engine optimization as they design integrated marketing strategies across various digital platforms.
Prerequisite: FACS 1332 and FACS 2333.

Students in this course focus on nutrient needs throughout the lifespan and the physiological basis for these needs. Instruction focuses on the interrelationships of diet, nutrition, body composition, emotional development, behavior, and aging. Factors related to the development of food behaviors at various life stages and current research trends focused on lifespan nutrition issues are explored.
Prerequisite: FACS 2362 with a C or better and 45 credit hours.

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. (3-0). Offered fall semesters.
Prerequisite: FACS 2364, FACS 2387 and FACS 2388 with a grade of C or better.

A study is made of principles involving basic operations of hospitality facilities including guest expectations, management of services, budget control, personnel management and security. (3-0). Offered spring semesters.
Prerequisite: FACS 1331.

This course prepares students to attain the operational skills involved in event administration. The course focuses on social and corporate events, target markets and market segments, budgeting and forecasting, theme and proposal writing, and logistics and planning for on- and off-premise events. The course also examines the benefits of networking, promoting sales and marketing, and the importance of human resource issues in event administration.
Prerequisite: Junior Standing.

The student in this course will implement the design process in residential and commercial spaces through drawings and model construction techniques. Students will explore various rendering media and develop three-dimensional drawings along with volumetric study of spaces (1-4). Offered spring semesters.
Prerequisite: Grade of C or better in FACS 3332, FACS 3338, and FACS 3377.

This course will focus on applying the design process to residential spaces. It will include development of schematic and technical drawings, material selection, perspective representations of space, and specifications. (1-4). Offered spring semesters.
Prerequisite: Grade of C or better in FACS 3337 and ETCM 2363.

This course examines the role of nutrition in health promotion and disease prevention in community groups. Tools for developing community nutrition interventions are emphasized. Students will implement a community intervention using behavior theories, needs assessment, developing goals, objectives and program evaluations. Government food and nutrition programs and health care delivery system are also examined. Students will study the legislative, sociological, and scientific aspects of public and community health.
Prerequisite: FACS 3380.

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 FACS 4369 Internship. (3-0). Offered spring semesters.
Prerequisite: FACS 1332, FACS 2333, and ACCT 2301, or consent of instructor.

This course includes fundamentals of business procedures used in interior design residential and commercial establishments. Practical application is implemented through design project management. (3-0). Offered spring semesters. Co-requisite: FACS 3337.
Prerequisite: Grade of C or better in FACS 3338.

This course is focused on the study of history of interiors, architecture, and furnishings from the post-Renaissance era to the present. Emphasis is given to the social, economic, and political conditions that influenced furniture, interior, and architectural design. Offered fall semesters.(3-0).

This course is designed for students pursuing teacher certification in secondary Family and Consumer Sciences. Content includes design theory, materials, space planning, manual and computer-aided project drafting, and project planning and implementation. This course will not count as credit toward the major in Interior Design. Offered spring semesters.
Prerequisite: FACS 1360 and completed 45 hours.

Students in this course focus on computer applications through digital design, three-dimensional modeling, perspective drawing, problem identification, problem solving, and research techniques applied to interior environments.
Prerequisite: ETCM 2363, FACS 2365, and FACS 2388.

This course provides fundamentals of physical and chemical structures and properties of food materials and foods during harvesting, preparation, processing, preservation and storage. (1-4). Offered spring semesters. , FACS 1441, FACS 2362.
Prerequisite: CHEM 4 hrs.

Students gain a comprehensive understanding of fashion product trends, including researching and interpreting fashion direction, analyzing comparable market offerings, and developing color, style and fabric trends. Customer shopping preferences, revenue optimization, global collaboration, and selling innovation are explored through creative problem-solving. This course serves as a prerequisite for FACS 4367 and FACS 4369.
Prerequisite: FACS 1332 and FACS 2366.

This course focuses on analysis of the changing and supportive role of the members in the contemporary stages of the family life cycle. Study is made of family heritage and family interaction patterns with an emphasis on individual development. (3-0).
Prerequisite: Junior standing.

This advanced course establishes knowledge and understanding of nutritional concepts in the biochemical context. Biochemical, physical and metabolic functions of the nutrients; pathways of nutrients from ingestion, assimilation and metabolism; digestive and metabolic interactions between drugs and nutrients are discussed. (3-0). Offered fall semesters.
Prerequisite: CHEM 1412, FACS 3380, junior standing, FSN majors only.

This course addresses fundamental principles for successful merchandising of fashion goods, including sales, buying, and marketing procedures. Analysis of consumer and customer demands also are explored. Taken prior to FACS 4369 Internship. (3-0). Offered fall semesters.
Prerequisite: Junior standing.

Students will develop, build, and sustain a consistent fashion brand strategy. Students will employ creative thinking skills in communicating strategic and engaging brand experiences, promotions, and content specific for fashion products. Students explore multiple types of fashion branding strategies, from luxury brands to mass-market brands. Credit 3
Prerequisite: FACS 2333 and FACS 2375.

A study of laws, codes, standards and regulations that are in effect to protect human health and safety is the focus of this course. Included are the fire and life safety codes, barrier-free design, and ergonomics. (3-0).
Prerequisite: Junior standing.

Course focus is on 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. Offered spring semesters.
Prerequisite: FACS 2362 with a C or better and 45 credit hours.

Course provides 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. (2-4).
Prerequisite: FACS 1441 or FACS 2441, 45 hours completed.

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. Course may be repeated for credit. Variable Credit (1-4). .
Prerequisite: Junior standing.

Students examine the global nature and scope of the production and distribution of fashion goods. Students evaluate current political, social, and economic developments within the international marketplace and develop strategies to address challenges that face the global fashion industry. Credit 3
Prerequisite: FACS 1332.

A study is made of design development of interiors through analysis of space and structure. Focus is on comprehensive design solutions implemented through multiphase projects including space planning, contract documents, specifications, finish selections, sustainability, and various presentation techniques. (1-4). Offered fall semesters.
Prerequisite: FACS 3332, FACS 3338, FACS 3365 and FACS 3377 with a grade of C or higher and senior standing.

The capstone course for Interior Design majors, this course includes a semester-long project or a series of comprehensive projects preparing students for internship and professional office settings. Students are encouraged to demonstrate knowledge gained to-date to solve various design situations. Graphics presentations include hand and digital drawings and media. (1-4). Offered spring semesters.
Prerequisite: FACS 4330 with a grade of C or higher, senior standing.

This course includes directed observation and participation in a child development center or public school setting 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 prenatal through adolescent years. (3-0). Offered fall semesters.
Prerequisite: Junior standing or permission of instructor.

Students examine and interpret the influence of merchandise planning and allocation on retail profit and analyze buying patterns and trends. Students develop merchandise plans and strategies for appropriate allocation of inventory. The roles and responsibilities of fashion merchandising buyers, planners, and allocators are explored.
Prerequisite: FACS 2333 and FACS 3348.

Students use design-based thinking to engage with the unique challenges of product innovation and processes. Students work in cross-functional teams to develop creative innovation strategies applied to the fashion system framework to impact and drive positive change. Credit 3
Prerequisite: FACS 1332, Junior Standing.

Study of medical nutrition therapy. Course includes current diet manipulations for disease conditions including the provision of enteral and parentaral nutrition. Nutritional adequacy for disease conditions and the impact of sociological, economic, psychological factors on nutritional status is addressed. Case studies and work with clients to gain hands-on knowledge is required. Offered fall semesters.
Prerequisite: FACS 4371, FSN majors only.

Continuation of the study of the applications of medical nutrition therapy from FACS 4360. It includes current diet therapy for a variety of disease conditions including the provision of enteral and parentaral nutrition. Nutritional adequacy for disease conditions and the impact of sociological, economic, psychological factors on nutritional status is addressed. It includes class discussions, case studies and work with clients to gain hands-on knowledge. Students utilize the scientific literature to understand evidence-based practice. Offered spring semesters. FSN majors only.
Prerequisite: FACS 4360.

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. Cross-listed with CISE 4364. (3-0). Also offered through the FCS Alliance.
Prerequisite: Admission to Teacher Education program, CISE 3383 or FACS 4333 with a grade of C or better.

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. Advance registration required. (6-0).
Prerequisite: Twelve hours secondary education, forty hours family and consumer sciences, FACS 4364 .

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. Advance registration required. Cross-listed with CISE 4396. (6-0).
Prerequisite: Twelve hours secondary education, forty hours family and consumer sciences, FACS 4364.

This course consists of inquiry in special areas of clothing: marketing, production, consumption and socioeconomic behavioral aspects of consumers of textiles and clothing. (3-0). Offered fall semesters.
Prerequisite: FACS 3371, Junior standing.

Course consists of 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, and student must be enrolled in FACS 4369 at the time the work is being completed. Taken on acceptance of the application.
Prerequisite: Departmental Approval Required and 100 completed semester hours.

Course is focused on principles of organization and management as they relate to food service systems; development of managerial and motivational skills; communications; decision making; management by objectives. (3-0). Offered spring semesters.
Prerequisite: FACS 3445.

A study of nutrition assessment methods for determining nutrition diagnoses and care. Skills development in obtaining nutrition histories, diet analysis, motivational interviewing, body composition and performing nutrition-focused physical examinations. Students will learn to develop nutrition prescriptions and counseling plans as well as documentation of nutrition care. Experiential learning is utilized. Offered spring semesters.
Prerequisite: FACS 3380 or concurrent enrollment, FSN majors only.

Managerial and social problems pertaining to individuals and families are examined. Emphasis is placed on decision-making of time, energy, and financial management as well as efficient use of resources. (3-0). Offered spring semesters or through the FCS Alliance.
Prerequisite: Junior standing.

Cultural food practices from around the world will be studied. Students will learn various nutrition education strategies used to make effective dietary changes in keeping with cultural norms. An exploration and appreciation of how cultural factors effect our food patterns will assist in developing cultural competency. Offered spring semesters. Credits 3.
Prerequisite: FACS 1441, and FACS 2362.

A directed individual study of an approved problem related to one of the majors in Family and Consumer Sciences.
Prerequisite: 9 advanced hours in declared major in Family Consumer Sciences and approval of department chair.

This course is composed of a supervised internship in an area of specialization. Course may be repeated for credit. Variable Credit (1-3).

Variable Credit (1-3).

This course provides an in-depth study of how interior environments affect the aging population, primarily focusing on housing issues and options. Emphasis is on policy, needs assessment, finances, and physical design.
Prerequisite: Graduate Standing.

A course designed to acquaint graduate students with the need for and contribution of research. Criteria are developed for designing and completing research.

The course focuses on factors influencing family decisions, such as finances, time, energy, and education. Individual and family resources are analyzed for efficient management throughout the life cycle.
Prerequisite: Graduate standing.

The course examines the impact of the family unit on cognitive, emotional, physical, and social development. Prenatal through end-of-life stages from the perspective of the family and consumer scientist professional.
Prerequisite: Graduate standing.

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.

A critical analysis of current trends, issues and problems in Family and Consumer Sciences. Course may be repeated for credit.

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.

This course is focused on the broad principles of family and effects of the environments, nutrition, physical activities, apparel and textiles, and family transitions related to an aging population.

The focus of this course is on individual and program evaluation theories, designs, and processes applicable to those seeking the MS degree in FACS. Selection and development of instruments as well as interpretation and reporting of data are integrated throughout the course.

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.
Prerequisite: FACS 5330 and SOCI 5314.

This course is designed for students to review evidence-based research of nutrient requirements of health promotion and wellness, and for competitive sports in children, adolescents, adults and the elite athlete. Students will be taught various strategies and interventions to provide effective dietary changes for the performance enhancement of athletes across the life cycle in multiple levels of sport activities.
Prerequisite: Graduate Standing.

This course will prepare students for identifying the potential benefits or harmful effects of dietary supplements for health, wellness, and medical intervention for illness or athletic performance. A review of the botanical properties and complementary medicinal claims of popular dietary supplements commonly used in various cultures will be reviewed for preventative health, medicinal intervention, and potential ergogenic aids. The Dietary Reference Intakes (DRI)'s for several vitamins and minerals released by the Institute of Medicine's Food and Nutrition Board will also be reviewed. Credit 3
Prerequisite: Graduate Standing.

This course focuses on nutrition education strategies and interventions that will improve dietary patterns that relate to cultural values and mores associated with food habits and behaviors. Students will explore and appreciate the cultural factors that affect food patterns, cultural competency, and appropriate medical nutrition therapies and interventions.
Prerequisite: Graduate Standing.

This course emphasizes the various roles of public health nutritionists in the context of global public health concerns and programs, and the role dietitians play in numerous public health programs. Research approaches and core competencies of public health nutritionists, global, and national public health goals and objectives, and interventions within public health nutrition programs are investigated in the course.

This phase of the thesis investigation includes the completion of the review of the related literature, formulation of the research design and procedures, and related pilot studies. Some data collection may also occur, and the thesis symposium must be completed to the satisfaction of the advisor and members of the thesis committee. Variable Credit (1-3).

This phase of the thesis includes the completion of the data collection, as well as the actual writing and defense of the thesis. Variable Credit (1-3).