Family and Consumer Sciences

College of Health and Human Development

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Chair: Alyce Akers
Sequoia Hall (SQ) 141
(818) 677-3051
www.csun.edu/hhd/fcs

Faculty

Alyce Akers
Annette Besnilian
Victoria Brinn-Feinberg
Yi (Tom) Cai
Wei Cao
Lydia Chowa
Claudia Fajardo-Lira
Marilynn Filbeck
Angie Giordano
Judith Griffin
Jerry Ann Harrel-Smith
JongEun Kim
Rodica Kohn
Terri Lisagor
Richard MacDonald
Allen Martin
Roberta Mauksch
Scott Plunkett
Kyriakos Pontikis
Karen Robinette
Setareh Torabian-Esfahani
Anubhuti Thakur
Shirley Warren
35 to 40 professionals from business
industry
government and non-profit agencies serve as part-time faculty.

Emeritus Faculty

Betty Bailey
Patricia Beals
Richard Campbell
Tung-Shan Chen
E. Audrey Clark
Gail Fonosch
Lillie Grossman
Geraldine Luethy
Roberta Mauksch
Nancy Owens
Christine H. Smith
Louise Sutton
Frances White

Staff

Sheila Brown
Destiny Parks

Programs

Undergraduate

B.S., Family and Consumer Sciences with Options in:
Apparel Design and Merchandising
Consumer Affairs
Family and Consumer Sciences Education
Family Studies
Interior Design
Nutrition, Dietetics and Food Science
Minors in Apparel Merchandising, Childcare Administration, Family and Consumer Sciences, Family Studies and Food Science
Family and Consumer Sciences/Home Economics Subject Matter Program for the Single Subject Credential

Graduate

M.S., Family and Consumer Sciences

Accreditation and Approved Programs

The department is accredited by the American Association of Family and Consumer Sciences, The Didactic Program in Dietetics is approved and the Dietetic Internship is accredited by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetics Association (ADA). The Child and Family Studies Center is accredited by the National Academy of Early Childhood Education Programs. The interior design program is accredited by the Council for Interior Design Accreditation.

The Major

Family and Consumer Sciences encompasses the study of the relationships among people and their personal environments. The department focuses on the impact of the physical, biological, social, and economic environments on human behavior and development. Students who major in Family and Consumer Sciences learn to improve the quality of life for individuals, families, and communities by providing practical solutions to problems involving food science and nutrition, apparel and interior design, childrearing and family relations, and family and consumer economics.

Students select from 6 areas of study: Apparel Design and Merchandising, Consumer Affairs, Family and Consumer Sciences Education, Family Studies, Interior Design, and Nutrition, Dietetics and Food Science. All Family and Consumer Sciences majors take 4 core courses that include concepts common to all specializations, as well as courses in their options. The department offers experiential learning opportunities through its lab and studio courses and the Child and Family Studies Laboratory, the Consumer Resource Center, and the Marilyn Magaram Center for Food Science, Nutrition and Dietetics. All Family and Consumer Sciences Majors gain practical experience through internships in professional settings.

Credential Information

The department has an approved subject matter program that demonstrates subject matter competency for the Single Subject teaching credential in Family and Consumer Sciences/Home Economics. For details on the Single Subject Credential program, see the Credentials and Department of Secondary Education sections in this catalog.

Academic Advisement

All undergraduate and graduate students are assigned faculty advisors. Students are required to plan their academic program in consultation with the advisor prior to registration each semester.

Student Learning Outcomes of the Undergraduate Program

Graduates of the undergraduate program and the graduate program in Family and Consumer Sciences should be able to:

Demonstrate knowledge of human ecological theory and the integrative nature of the family and consumer sciences profession.
Demonstrate and apply knowledge from their program of study to issues of well-being of individuals, families, and communities.
Demonstrate and apply appropriate research, technology and skills in professional practice.
Demonstrate knowledge and application of ethical and professional standards.

Careers

Professionals in Family and Consumer Sciences are concerned with the well being of individuals and families and the products, services, and practices that affect them. Graduates find many and varied career opportunities in business, industry, health and human services, and educational settings. (See option descriptions for specific information.)

Apparel Design and Merchandising: The Apparel Design, Merchandising, and Textiles program offers an analytical study of concepts and their application related to the design, production, and merchandising of textiles and apparel. Basic knowledge from the physical and social sciences, technology, aesthetics and business is applied to the principles of the design, production, manufacturing and merchandising of textiles, apparel and accessories. Graduates enter a wide spectrum of careers in such positions as apparel designer, apparel buyer, department buyer, quality control, apparel technical design, production manager, textile designer, textile scientist, showroom manager, retail manager/owner, fashion journalist, sales representative/executive, museum curator of textiles and costumes, and costume designer. Students may participate in Trends, the apparel student organization, and in a wide range of internship sites in the apparel industry.

Consumer Affairs: The Consumer Affairs program focuses on theories and principles from consumer behavior and education, government and public policy, management, finance, law and communication as they apply to consumers. Graduates find careers in government agencies, combating fraud or monitoring consumer trends; in corporations, improving the quality of customer service; in public relations and advertising agencies; in product marketing; and in family financial institutions. The department provides leadership opportunities through the student chapter of the Society of Consumer Affairs Professionals and internships at the Consumer Resource Center, which provides services to the university and the San Fernando Valley, as well as internships in a variety of business and non-profit agencies.

Family and Consumer Sciences Education: The Family and Consumer Science Education program satisfies the requirements for the subject matter program in Family and Consumer Sciences/ Home Economics for the single subject credential (Ryan Act) in the State of California. The program includes a comprehensive background in child development and guidance; family living and parenting education; consumer education; housing and interior design; food and nutrition; textiles and apparel design and merchandising; individual and family health; and leadership. After completion of the credential program, graduates are prepared for careers in K-12 teaching, adult education, program administration, youth service administration, vocational education, and home economics extension education and administration. Opportunities to work with middle grade and high school students are available through internships and special projects. Students develop competence in the eight career paths relevant to the teaching of family and consumer sciences.

Family Studies: The Family Studies program provides the student with an extensive background in family and developmental theory and its practical application to human and family development across the life span. Students apply theory through their activities at the Child and Family Studies Laboratory, which provides services to infants, toddlers, preschoolers, kindergartners and families and is accredited by the National Academy of Early Childhood Education Programs. Internship opportunities for participating in parent education, and working with children, adolescents, adults and the elderly, are available. Graduates are prepared for careers across a broad spectrum of organizations that provide services to children and families; potential positions include children’s program administrator, childcare provider and administrator, family services coordinator, family resource and referral counselor, foster parent trainer and administrator, child development specialist, family advocate, family life educator, adoption services director, corporate childcare consultant, and parent educator. Family Studies is an appropriate undergraduate preparation for graduate programs in Marriage, Family and Child Therapy.

Interior Design: The Interior Design program is accredited by the Council for Interior Design Accreditation (CIDA) and prepares students to analyze, design, and implement living/working environments that are functionally efficient and aesthetically satisfying to diverse populations. The program embraces an environment and behavior perspective that acknowledges the relationship between people at various ages and developmental stages and the interior environments they occupy. This perspective emphasizes the integration of function and aesthetics in the design of residential, commercial, retail, hospitality, institutional, educational, and health care environments. Knowledge of human development, aesthetics, the history of architecture and interiors, building systems, codes and technology, and business procedures in professional practice, together with the development of skills in graphic communications, are among the areas of study within the major. The program prepares the students to enter professional practice in interior design, as well as positions as showroom managers, product representatives, private entrepreneurs, and furniture designers. Students have opportunities to intern with interior design, manufacturing, wholesale and retail firms, and non-profit community agencies. They learn leadership through membership in student organizations of the American Society of Interior Designers and the International Interior Design Association.

Nutrition, Dietetics and Food Science: The Nutrition, Dietetics and Food Science programs emphasize the application of physical, biological, and social sciences to the study of foods and nutrition. The Nutrition and Dietetics area educates students in the knowledge of food and nutrition as they relate to health issues. The program of study is approved by the American Dietetics Association to prepare graduates to work in the field of nutritional science as registered dietitians and nutritionists for private businesses, hospitals and nursing homes, pharmaceutical companies, public health agencies, and government agencies. The Food Science area applies the study of biology and chemistry to understand the nature of foods, the causes of their deterioration, and the principles underlying food processing. Students in the program also study institutional food management. Food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Graduates work as food scientists and food technologists in quality assurance and research and development for food companies. Other career options include working for government agencies as well as in restaurant and food service management. A student desiring to enter both of these programs should have a strong background in the physical and biological sciences as the scientific disciplines are emphasized. A variety of research, internship and leadership experiences are available through the Marilyn Magaram Center for Food Science, Nutrition and Dietetics and the Student Dietetics and Food Science Association.

Accredited Dietetic Internship (15 Units) A Certificate Program in Dietetics, including a supervised Practice Program offered at the graduate level. The Dietetic Internship (DI) is for graduate students who have completed the Didactic Program in Dietetics (DPD). It consists of five graduate courses and 1216 hours of supervised practice. The graduate courses are: FCS 573 Seminar for Dietetic Interns (3) FCS 607 Carbohydrate, Lipid and Protein Metabolism (3) FCS 681 Research Methods (3) FCS 682 Research Applications (3) FCS 690A or 690 B Seminar: Nutrition/Food Science (3) Plus one course assigned/approved by DI Director (3)

Requirements for the Bachelor of Science Degree

Core Courses Required of all Options (12-14 Units)

FCS 170 Creative Expression in Family and Consumer Sciences (2)
FCS 232 Individual and Family Development (3)
FCS 320 Family Resource Management (3)
FCS 380 Family and Consumer Sciences Foundations and Research (3)
FCS 491A-C Family and Consumer Sciences Projects (1-3) (For Family Studies Option Only) or FCS 494SEE Supervised Field Study (3)

Apparel Design and Merchandising Option

1. Required Option Courses (22 Units)

CHEM 100/L Principles of Chemistry Laboratory (3/1)
or CHEM 103/L Introductory Chemistry I (3/1)
or CHEM 110/L Chemistry in Action and Lab (3/1)
FCS 150/L Apparel Construction and Lab (2/1)
FCS 160 Introductory Textiles (3)
FCS 255 The Fashion Industry (3)
FCS 271/L Apparel Analysis and Selection and Lab (2/1)
FCS 353 Apparel and Human Behavior (3)
FCS 360/L Textiles and Lab (2/1)

2. In consultation with an advisor, select Pattern A, B or C:

Pattern A: Apparel Design and Production (21 Units)

FCS 250/L Apparel Construction II and Lab (2/1)
FCS 352 History of Textiles and Apparel (3)
FCS 371/L Apparel Design: Flat Pattern and Lab (2/1)
FCS 471/L Apparel Design: Draping and Lab (2/1)
FCS 472/L Apparel Design: Computer Aided Design and Lab (2/1)
FCS 475/L Fashion Development and Lab (2/1)
FCS 476 Studio Problems in Apparel Design (3)

Pattern B: Apparel Merchandising (15 Units)

FCS 356/L Analysis and Evaluation of Apparel Quality and Lab (2/1)
FCS 455/L Fashion Merchandising and Lab (2/1)
MKT 304 Introduction to Marketing Management (3)
MKT 440 Integrated Marketing Communications (3)
MKT 443 Retail Management (3)

Electives for Pattern B Only (6 Units)

FCS 250/L Apparel Construction II and Lab (2/1)
FCS 324 Consumer Rights, Issues and Problems (3)
FCS 352 History of Textiles and Apparel (3)
FCS 354 Apparel for Special Groups (3)
FCS 371/L Apparel Design: Flat Pattern and Lab (2/1)
FCS 394C Supervised Field Study (3)
FCS 460/L Textile Product Analysis and Lab (2/1)
FCS 471/L Apparel Design: Draping and Lab (2/1)
FCS 475/L Fashion Development and Lab (2/1)
FCS 496 Experimental Topics Courses in Family and Consumer Sciences (3)

Pattern C: Textiles and Apparel

(Individualized Program) (18 Units)
Select 18 Upper Division Family and Consumer Sciences textiles and apparel courses, with approval of an advisor.

Total Units in the Core and Option: 52-57

Consumer Affairs Option

1. Required Option Courses (18 Units)

ECON 160 Principles of Microeconomics (3) or ECON 300 Economic Principles and Problems (3)
FCS 323 Family Finance (3)
FCS 324 Consumer Rights (3)
FCS 420 Critical Issues in Family Resource Management (3)
MKT 304 Introduction to Marketing Management (3)
MKT 348 Consumer Behavior (3)

2. Option Electives (12 units)

Select four courses from the following:

FCS 213/L Computer Applications for Interior Design (1/2) or ART 320/321/321L
FCS 322/L Equipment I and Lab (2/1)
FCS 381 Computer Applications in Family and Consumer Sciences (3)
FCS 394C Supervised Field Study (3)
FCS 423 Analysis of Family Economics Issues (3)
FCS 424 Resource Management for the Elderly (3)
FCS 426 Issues of Contemporary and Future Families (3)
FCS 427 Consumer Advocacy and Education (3)
FCS 496 Experimental Topics Courses in Family and Consumer Sciences (3)
FCS 499 Independent Study (1-3)

3. Breadth Electives

Select three courses from the following:

FCS 113 Drafting for Interior Design (3) or ART 113 Architectural Drafting (3)
FCS 114/L Introduction to Interior Design (1/1)
FCS 160 Introductory Textiles (3)
FCS 201/L Introductory Food Science and Lab (2/1)
FCS 207 Nutrition for Life (3)
FCS 315 Issues in Housing (3)
FCS 321/L Contemporary Issues in Foods and Nutrition and Lab (3)
FCS 330 Child Growth and Development (1/1)
FCS 340 Marriage and Family Relations (3)
FCS 353 Apparel and Human Behavior (3)
FCS 499 Independent Study (1-3)

4. Select Pattern A, B, or C (see below) or a minor approved by the advisor (e.g. Journalism; Gerontology; Psychology; Business; Marketing).

Pattern A: Business (15 Units)

(Approved Pattern of Out-of-Department Courses)

BLAW 280 Business Law I (3)
MKT 100 Conceptual Foundations of American Enterprise (3)
ENGL 205 Business Communications (3)
MGT 360 Management and Organizational Behavior (3)
Upper Division Elective from Business/Economics (see advisor) (3)

Pattern B: Communication (15 Units)

(Approved Pattern of Out-of-Department Courses)
JOUR 100 Mass Communications (3)
or CTVA 100 Introduction to Mass Communication Arts (3)
JOUR 110 News Reporting (3)
or ENGL 205 Business Communications (3)
JOUR 340 Principles of Public Relations (3)
or CTVA 384 Radio and TV Advertising (3)
or SED 525HE Methods of Teaching Home Economics (3)
COMS 323 Group Communication (3)
or COMS 421 Business, Professional and Technical Communications (3)
Elective from Journalism, Communication Studies, or CTVA (see advisor) (3)

Pattern C: Furniture, Furnishings and Equipment

Merchandising (15 Units)

ART 124A Drawing (3)
ART 141 3-D Design (3)
ART 230 Perspective (3)
FCS 211 Interior Design (3)
FCS 214/L Interior Design Materials, Standards and Specifications (2/1)
Total Units in the Core and Option: 64-68

Family and Consumer Sciences Education Option

BIOL 101/L General Biology and Lab (3/1)
CHEM 110/L Chemistry in Action and Lab (3/1)
FCS 150/L Apparel Construction I and Lab (2/1)
FCS 160 Introductory Textiles (3)
FCS 201/L Introductory Food Science and Lab (2/1)
FCS 207 Nutrition for Life (3)
FCS 303 Cultural Aspects of Food and Nutrition (3) or FCS 309 Maternal Infant and Child Nutrition (3)
FCS 315 Issues in Housing (3)
FCS 320 Family Resource Management (3)
FCS 321/L Contemporary Issues in Food and Nutrition and Lab (1/1)
FCS 322/L Equipment I and Lab (2/1)
FCS 324 Consumer Rights (3)
FCS 330 Child Growth and Development (3)
FCS 340 Marriage and Family Relations (3)
FCS 353 Apparel and Human Behavior (3)
FCS 436 Parental Development (3)

Option fulfills Subject Matter Preparation program for Single Subject Credential in Family and Consumer Sciences/Home Economics. Please see the Credential section of this catalog for credential requirements.

Total Units in the Core and Option: 61-63

Family Studies Option

1. Required Option Courses (22 Units)

PSY 150 Principles of Human Behavior (3)
FCS 330 Child Growth and Development (3)
FCS 340 Marriage and Family Relations (3)
FCS 431/L Child and Family Assessment and Lab (3/1)
FCS 432 Family Theories (3)
FCS 436 Parental Development (3) or CADV 451 Alternative Approaches to Discipline (3)
FCS 480 The Helping Professional (3)

2. Patterns: Select Pattern A or B

Pattern A: Childcare Administration (20-21 units)

FCS 234 Child in the Family and Community (3)
FCS 335 Prenatal and Infant Development (3)
FCS 433 Administration of Children’s Programs (3)
FCS 533 Advanced Topics in Administration of Children’s Programs (3)
FCS 534 Supervision of Child Development Personnel (2)

Choose one of the following courses (3-4 units)

ART 383 Art in Early Childhood (3)
ENGL 428 Children’s Literature (3)
MUS 362/L Music for Early Childhood and Lab (2/1)
KIN 370/L Physical Education in Early Childhood Education and Lab (2/1)
KIN 470/L Physical Education for Children and Lab (2/1)
RTM 305 Dynamics of Early Childhood Play (3)
RTM 405 Play and the Exceptional Child (3)

Select three Upper Division units related to children and their families with approval from the FCS advisor.

Pattern B: Family Services Pattern (21 units)

FCS 300 Family and Community Services (3)
FCS 426 Issues of Contemporary and Future Families (3)
FCS 438 Adolescents in the Family Context (3)
FCS 441 Human Sexuality (3)
FCS 485 Family Resiliency (3)

Choose 6 units of Upper Division courses related to major with FCS advisor approval (suggested courses follow):

FCS 309 Maternal, Infant and Child Nutrition (3)
FCS 323 Family Economics (3)
FCS 394 Supervised Field Study (3)
FCS 420 Critical Issues in Family Resource Management (3)
FCS 424 Resource Management for the Elderly (3)
FCS 427 Consumer Advocacy and Education (3) or CADV 452 Child Advocacy and the Child Development Professional (3)
FCS 495A-C Directed Undergraduate Research (1-3) or FCS 499A-C Independent Study (1-3)
FCS 543 Intergenerational Caregiving (3)

Total Units in the Core and Option: 54-57

Interior Design Option

1. Required Option Courses (53 Units)

ART 112 Survey of Non Western Arts (3) or ART 315 Perspectives in Art History (3)
ART 124A Drawing I (3)
ART 141 Beginning Three Dimensional Design (3)
ART 230 Perspective (3)
FCS 113 Drafting for Interior Design (3) or ART 113 Architectural Drafting (3)
FCS 114/L Introduction to Interior Design (1/1)
FCS 160 Introductory Textiles (3)
FCS 211 Interior Design I (3)
FCS 213/L Computer Applications for Interior Design (1/2)
FCS 214/L Interior Design Materials, Standards and Specifications (2/1)
FCS 310 History of Interiors and Architecture I (3)
FCS 311 Interior Design II (3)
FCS 312/L Lighting and Mechanical Systems and Lab (2/1)
FCS 314/L Building Code Systems and Detailing for Interior Design (2/1)
FCS 316 Presentation Techniques for Interior Design (3)
FCS 410 History of Interiors and Architecture II (3)
FCS 411 Interior Design III (3)
FCS 412 Organization of Interior Design Practice (3)
FCS 414 Seminar Comprehensive Interior Design Studio (3)

The Family and Consumer Sciences Department reserves the right to hold examples of work completed as class assignments for a period not to exceed two years. These examples may be exhibited.

Total Units in the Core and Option: 68-70

Nutrition, Dietetics and Food Science Option

1. Required Option Courses (38 Units)

BIOL 101/L General Biology and Lab (3/1)
BIOL 215/L Introductory Microbiology and Lab (3/1)
BIOL 281 Human Physiology (3)
CHEM 103/L Introductory Chemistry I (3/1)
CHEM 104/L Introductory Chemistry II and Lab (3/1)
CHEM 235/L Introductory Organic Chemistry and Lab (3/1)
FCS 201/L Introductory Food Science and Lab (2/1)
FCS 301 Food Science and Technology (3)
FCS 304 Food Service Production and Lab (2)
FCS 307 Advanced Nutrition: Macronutrients (3)
FCS 404/L Food Service System Management and Lab (2/1)

2. Patterns: In consultation with an advisor, select Pattern A or B:

Pattern A: Nutrition and Dietetics (36 Units)

Meets American Dietetics Association requirements.
CHEM 365/L Introduction to Biochemistry and Lab (3/1)
CHS/PAS/AAS/
ENGL 155 Freshman Composition (3)
FCS 308 Advanced Nutrition: Micronutrients (3)
FCS 321/L Contemporary Issues in Foods and Nutrition and Lab (2/1)
FCS 402 Medical Nutrition Therapy I (3)
FCS 403 Medical Nutrition Therapy II (3)
FCS 308 Advanced Nutrition: Micronutrients (3)
POLS 155 American Political Institutions or POLS 403 State and Local Government (3)
PSY 150 Principles of Human Behavior (3)
SED 525HE Methods of Teaching (3)
SOC 150 Introductory Sociology (3) or ANTH 150 Human Origin and Culture (3)
COMS 151/L Fundamentals of Public Speaking and Lab (2/1)

Pattern B: Food Science and Administration (15 Units)

FCS 207 Nutrition for Life (3)
FCS 302 Food Product Development and Quality Assurance (2)
FCS 322/L Equipment I and Lab (2/1)
FCS 401/L Food Chemistry and Analysis and Lab (2/1)
MATH 140 Introductory Statistics (4)

Electives for Pattern B Only (6 Units)

BLAW 280 Business Law I (3)
COMP 100 Computers: Their Impact and Use (3)
ECON 300 Economic Principles and Problems (3)
FCS 308 Advanced Nutrition: Micronutrients (3)
FCS 321/L Contemporary Issues in Foods and Nutrition and Lab (2/1)
FCS 324 Consumer Rights (3)
FCS 496 Experimental Course as offered (3)
JOUR 100 Mass Communications (3)
JOUR 110 News Reporting (3)
JOUR 310 Article Writing (3)
JOUR 350 Photojournalism (3)
JOUR 460 Magazine Journalism (3)
MGT 473 Personnel Administration (3)
MKT 304 Introduction to Marketing Management (3)
MKT 348 Consumer Behavior (3)
MKT 441 Sales Management and Control (3)
Total Units in the Core and Option: 52-88

General Education:

Students majoring in FCS generally may not count FCS courses for GE. However, FCS Majors may count FCS 340 in Lifelong Learning. Majors in Nutrition, Dietetics and Food Science and FCS Education options may count BIO 101/L in Natural Sciences. Any courses outside the FCS department that are listed in GE and also required or selected in the student’s FCS option may be counted toward meeting GE requirements. For example, CHEM 103/L is required in several FCS options and will also count in GE Natural Sciences.

Total Units for the B.S. Degree 120

Minor in Apparel Merchandising

The minor in apparel merchandising is designed for those students wanting some expertise in apparel merchandising as an adjunct to their major fields in marketing, journalism, consumer affairs, communications, advertising, etc.

1. Required Courses

FCS 160 Introductory Textiles (3)
FCS 255 The Fashion Industry (3)
FCS 271/L Apparel Analysis and Selection and Lab (2/1)
FCS 353 Apparel and Human Behavior (3)
FCS 356/L Analysis and Evaluation of Apparel Quality and Lab (2/1)
FCS 455/L Fashion Merchandising and Lab (2/1)
MKT 304 Introduction to Marketing Management (3)
MKT 443 Retail Management (3)

Total Units in the Minor: 24

Minor in Childcare Administration

(Meets requirements for Title 22 Child Care Permit)
FCS 234 The Child in the Family and Community (3)
FCS 330 Child Growth and Development (3)
FCS 335 Prenatal and Infant Development (3)
FCS 433 Administration of Children’s Programs (3)
FCS 491A Family and Consumer Sciences Projects (1)
and FCS 491B Family and Consumer Sciences Projects (2)
or FCS 491C Family and Consumer Sciences Projects (3)
FCS 533 Advanced Topics in Administration of Children’s Programs (3)
FCS 534 Supervision of Child Development Personnel (2)

Choose one of the following courses (3 units):

ART 383 Art in Early Childhood (3)
CADV 406/L Enhancing Childhood Creativity and Lab (2/1)
ENGL 428 Children’s Literature (3)
MUS 362/L Music for Early Childhood and Lab (2/1)
KIN 370/L Physical Education in Early Childhood Education and Lab (2/1)
KIN 470/L Physical Education for Children and Lab (2/1)
RTM 305 Dynamics of Early Childhood Play (3)
RTM 405 Play and the Exceptional Child (3)

Recommended Courses:

CHS 430 The Chicano Child (3)
PAS 420 The Black Child (3)
SPED 400 Introduction to Special Education (3)

Total Units in the Minor: 23

Minor in Family and Consumer Sciences Education

Suitable for secondary and elementary teaching credentials.

FCS 150/L Apparel Construction I and Lab (2/1)
FCS 160 Introductory Textiles (3)
FCS 170 Creative Expression in Family and Consumer Sciences (2)
FCS 201/L Introductory Food Science and Lab (3)
FCS 207 Nutrition for Life (3)
FCS 315 Issues in Housing (3)
FCS 320 Family Resource Management (3)
FCS 340 Marriage and Family Relations (3)

Total Units in the Minor: 23

Minor in Family Studies

Complete the following:

FCS 340 Marriage and Family Relations (3)
FCS 426 Issues of Contemporary and Future Families (3) or FCS 432 Family Theories (3)

Choose 12 units from the following:

FCS 300 Family and Community Services (3)
FCS 320 Family Resource Management (3)
FCS 323 Family Economics (3)
FCS 330 Child Growth and Development (3)
FCS 420 Critical Issues in Family Resource Management (3)
FCS 423 Analysis of Family Economic Issues (3)
FCS 424 Resource Management for the Elderly (3)
FCS 426 Issues of Contemporary and Future Families (3)
FCS 427 Consumer Advocacy and Education (3)
FCS 431/L Child and Family Assessment and Lab (3/1)
FCS 432 Family Theories (3)
FCS 436 Parental Development (3)
FCS 438 Adolescents in the Family Context (3)
FCS 441 Human Sexuality (3)
FCS 480 The Helping Professional (3)
FCS 485 Family Resiliency (3)

Total Units in the Minor: 18

Minor in Food Science

Science prerequisites for courses required in minor (23 units)

BIOL 101/L General Biology and Lab (3/1)
BIOL 215/L Introductory Microbiology and Lab (3/1)
BIOL 281 Human Physiology (3)
CHEM 103/L General Chemistry I and Lab (3/1)
CHEM 104/L General Chemistry II and Lab (3/1)
CHEM 235/L Introductory Organic Chemistry and Lab (3/1)

Minor Requirements (20 units)

FCS 201/L Introductory Food Science and Lab (2/1)
FCS 207 Nutrition for Life (3)
FCS 301 Food Science and Technology (3)
FCS 302 Food Product Development and Quality Assurance (2)
FCS 307 Human Nutrition (3)
FCS 303 Cultural Aspects of Food and Nutrition (3)
FCS 401/L Food Chemistry and Analysis and Lab (2/1)

Total Units in the Minor: 43

Requirements for the Master of Science Degree

The graduate program in Family and Consumer Sciences leads to a Master of Science degree. The program is designed to be somewhat flexible so that individual needs may be considered in the program planning. Students may earn a graduate degree with emphasis in any of the areas of Family and Consumer Sciences identified as part of the undergraduate program. Particular emphasis is given to the areas of Apparel and Textiles, Consumer Affairs, Family Studies, Interior Design, and Nutrition and Food Science.

A. Requirements for Admission to the Program:

For admission as classified graduate student, the following requirements must be satisfied:

An undergraduate grade point average of 2.5 plus adequate performance on the Graduate Record Examination (GRE) or an overall grade point average of 3.0. Students with an undergraduate grade of point average of 2.5 to 3.0 will be admitted to the department as conditionally classified graduate students but must have an adequate GRE score in order to become classified.
A Bachelor’s degree from an accredited institution with selected approved Upper Division courses in Family and Consumer Sciences or the equivalent. Those students without adequate background courses will be asked to complete any prerequisites considered essential.
The satisfaction of any other University requirements for classified status, such as the Upper Division Writing Proficiency Exam.
Formal approval by the department based upon the total record of the student.

1. Required Courses (6 Units)

FCS 681 Research Methods (3)
FCS 682 Research Applications (3)

2. Electives (24 Units)

This is the minimum amount of approved graduate coursework, to be selected with an advisor. Some areas of study require specific coursework. A maximum of 9 units may be at the 400 level.

3. Capstone: Select one of the following:

A. Thesis or Project

The proposal must be approved by the student’s committee and the Graduate Coordinator.
The student will register for FCS 698 for 1-3 units. These units may be included in the elective total.
The student must successfully defend the thesis or project at an oral exam.

B. Comprehensive Examination

The student will register for FCS 697 Directed Comprehensive Studies (3 units). These units may NOT be counted in the elective total.
The student must earn a minimum of B on the examination.
Passing coursework for the master’s degree does not guarantee passing of the comprehensive examination.

Unit Minimum for the M.S. Degree: 30-33

Accredited Dietetic Internship (15 Units)

A Certificate Program in Dietetics, including a supervised Practice Program offered at the graduate level. The Dietetic Internship (DI) is for graduate students who have completed the Didactic Program in Dietetics (DPD). It consists of five graduate courses and 1216 hours of supervised practice. The graduate courses are:

FCS 573 Seminar for Dietetic Interns (3)
FCS 607 Carbohydrate, Lipid and Protein Metabolism (3)
FCS 681 Research Methods (3)
FCS 682 Research Applications (3)
FCS 690A or 690 B Seminar: Nutrition/Food Science (3)
Plus one course assigned/approved by DI Director (3)

Course List

FCS 113. Drafting for Interior Design (3): Prerequisites: ART 124A and ART 141. Introduction to concepts and conventions of drafting for interior design. Emphasis on developing skills in architectural hand drafting of plans, elevations, sections, using conventional symbols of the building design professions; recognizing the importance of working drawings; improving drafting and hand lettering proficiency through practice, discussion, direct observation and critiques. Media includes mechanical pencil and technical pen on vellum and drafting equipment necessary to the completion of each assignment. Emphasis is on a set of working drawings. Six hours per week. Credit not allowed for both FCS 113 and ART 113.
FCS 114/L. Introduction to Interior Design and Lab (1/1): Corequisite: FCS 114L. Introductory survey of interior design. 1- hour lecture, one 3- hour lab
FCS 150/L. Apparel Construction I and LAB (2/1): Corequisite: FCS 150L. Fundamental principles and terminology of clothing construction; emphasis on the interrelationship of fiber, fabric, construction techniques, fit and care. Two hours lecture; one three-hour lab.
FCS 160. Introductory Textiles (3): Lecture-discussion course presenting an introductory analysis of textile fibers, yarns, fabrics, dyestuffs, and finishes as they relate to the selection of end-use products. Emphasis given to textiles in apparel and interiors.
FCS 170. Creative Expression in Family and Consumer Sciences (2): Develops awareness of the relationships between creative expression and the quality of life in the family unit.
FCS 201/L. Introductory Food Science and LAB (2/1): Corequisite: FCS 201L. Introduction to the chemical, physical, and nutritional properties of foods and changes that occur during processing and storage. Methods currently used in food preparation are emphasized. Two hours lecture, one three-hour lab.
FCS 207. Nutrition for Life (3): Basics of sensible and safe food choices related to the science of nutrition. Achievement and maintenance of nutritional well-being throughout life as influenced by social, cultural, economic and environmental conditions. Credit not allowed for both FCS 207 and HSCI 337. (Available for General Education, Lifelong Learning) (IC)
FCS 211. Interior Design I (3): Prerequisites: FCS 114; 170; FCS or ART 113. Introduction to space planning. Six hours of studio.
FCS 213/L. Computer Applications for Interior Design (1/2): Prerequisites: FCS 113 or ART 113.Corequisite 213L.Emphasis on the use of AutoCAD program to prepare drawings in interior design. Through computer applications, student development communication skills in 2-Dimensional and 3-Dimensional interior design drawings using drafting and lettering techniques with computer aided tools. One hour lecture, two three-hour labs.
FCS 214/L. Interior Design Materials, Standards and Specifications and Lab (2/1): Prerequisites: FCS 114/L and ART 113 or FCS 113, FCS 160 and FCS 170 Corequisite: FCS 214L.Study of materials, standards and specifications used in the design and construction of interior environments. 2-hour of lecture, three hours of lab per week.
FCS 232. Individual and Family Development (3): Relationships and adjustments during the normal stages of family living.
FCS 234. The Child in the Family and Community (3): Dynamics of the children’s relationships with their families and others throughout their development and with various contexts. Lecture-discussion.
FCS 250/L. Apparel Construction II and LAB (2/1): Prerequisite: FCS 150/L. Corequisite: FCS 250L.Theory and application of pattern alteration, fitting, advanced construction techniques; analysis of fabrics used in fashion apparel. Two hours lecture; one three-hour lab.
FCS 255. The Fashion Industry (3): Overview of the structure and functioning of the fashion industry as it relates to apparel. Field trips required.
FCS 271/L. Apparel Analysis and Selection and Lab (2/1): Prerequisite: FCS 170. Corequisite: FCS 271L. Study of individual differences in relation to apparel selection and design. Two hours lecture, one three-hour studio.

Upper Division

FCS 300. Family and Community Services (3): In-depth study of various types of family service agencies (local/state/federal, non-profit/for-profit), and the services they provide to families in the community.
FCS 301. Food Science and Technology (3): Prerequisites: FCS 201; FCS 201L; BIOL 215; CHEM 235. Study of the physical and chemical changes occurring in food during commercial operations and the principles and technical process involved in the production, processing, preservation, storage and distribution of foods. Control and utilization of micro-organisms in food, food laws and regulations, and the influence of processing on nutritional quality of foods are discussed.
FCS 302. Food Product Development and Quality Assurance (2): Prerequisite: FCS 301. Principles and practice of quality assurance and product development programs in food industry. Lab and field study of commercial food processing and preservation operations. Six hours of lab per week.
FCS 303. Cultural Aspects of Food and Nutrition (3): Study of psychological, sociological, and historical aspects of cultural food patterns. Consideration of the nutritional significance of these patterns and problems involved in changing food habits.
FCS 304. Food Service Production (2): Prerequisite: FCS 301. Overview of the principles and methods of commercial/institutional food production including use of food service equipment. Includes application of principles of safety and sanitation. Campus and off-campus facilities as lab sites to be arranged.
FCS 307. Advanced Nutrition: Macronutrients (3): Prerequisites: CHEM 235/L; BIOL 281; FCS 207. Role of carbohydrates, fats, proteins, minerals, and vitamins in human nutrition; nutritional requirements during the various stages of life cycle.
FCS 308 Advanced Nutrition Micronutrients (3): Prerequisites: FCS 307, CHEM 365/L. The role of micronutrients, vitamins and minerals, in human nutrition including digestion, absorption, metabolism, major biological, physiological and metabolic roles. Emphasis is placed on interactions and interrelationships of the nutrients at the organism and cellular levels.
FCS 309. Maternal, Infant and Child Nutrition (3): Nutritional needs from preconception to adolescence. Emphasis on developmental and physiological factors which influence food intake and eating behavior.
FCS 310. History of Interiors and Architecture I (3): Prerequisites: FCS 211. Study of architecture and interiors from antiquity to the Victorian period.
FCS 311. Interior Design II (3): Prerequisites: FCS 211, FCS 213/L; FCS 214/L; ART 230. Application of theories to residential, hospitality, and other institutional design. Some sections of this course may offer a community service opportunity with activities relating to concepts and theories presented. Check the schedule of classes for the CS designation.
FCS 312/L. Lighting and Mechanical Systems and Lab (2/1): Prerequisites: FCS 211; FCS 213/L; FCS 214/L; ART 230. Corequisite FCS 312L. Principles of lighting and electrical systems, thermal control systems, and ancillary services applied to residential and commercial design. Lab involves design of lighting systems and an understanding of mechanical systems for residential and commercial applications. Two hours lecture; one three-hour studio.
FCS 314/L. Building Codes, Systems and Detailing for Interior Design (3): Prerequisites: FCS 211, FCS 213/L, FCS 214/L. Corequisite FCS 314L. Students are introduced to basic elements of construction and building systems, including power distribution systems, mechanical systems, energy management, ceiling systems, flooring systems and the impact of local building codes on the interior design process. Emphasis is placed on the interaction between interior design ideas and the construction methods. Two hour lecture, one three-hour lab.
FCS 315. Issues in Housing (3): Prerequisite: Completion of the lower division writing requirement. Examines current issues and problems in housing and their impact on individuals and families. Concepts from Family and Consumer Sciences, law, economics, design, government, and the natural and social sciences are applied to the housing situation in an effort to explore problems and develop strategies for coping in difficult times. (Available for General Education, Lifelong Learning)
FCS 316. Presentation Techniques for Interior Design (3): Prerequisites: FCS 211, FCS 213/L, FCS 214/L and ART 230.Emphasis on graphic visual presentation techniques in interior design. Students will learn base methods and various techniques for presentation in manual and digital formats which are specific to interior design field. Six hours per week..
FCS 320. Family Resource Management (3): Management theory applied to the family. Emphasis on clarifying values, setting goals, decision making, and allocating resources as they relate to individual and family choice across the life span. Skills such as communication, time management, team building, and stress management developed.
FCS 321/L. Contemporary Issues in Foods and Nutrition, and Lab (2/1): Prerequisite: FCS 207 or HSCI 337. Corequisite: FCS 321L. Examination of contemporary nutrition and food education issues. Analysis, discussion and evaluation of physiological, economic, environmental and cultural factors as they apply to food management plans and healthy nutrition choices for individuals, groups and families. Computers are used to evaluate the nutritional value and economics of various meal plans. Two hours lecture and one three-hour lab per week.
FCS 322/L. Equipment I and Lab (2/1): Corequisite: FCS 322L. Principles of electricity and gas; materials, physical structures, safety and economic factors of household appliances; use and care of appliances; and kitchen planning. Two hours lecture; one three-hour lab per week.
FCS 323. Family Economics (3): Management decisions related to the allocation of family income during various stages in the family cycle.
FCS 324. Consumer Rights, Issues and Problems (3): Prerequisite: Completion of the lower division writing requirement. Designed to enhance consumer interaction in the market place. Emphasis on consumer rights, protection and decision making. Basic consumer and financial strategies are explored. Roles of public and private consumer protection agencies are evaluated. (Available for General Education, Lifelong Learning)
FCS 330. Child Growth and Development I (3): Prerequisite: Completion of the lower division writing requirement. Principles of child growth and development. Observation of group activities involving children. Additional hours assigned or arranged. (Available for General Education, Lifelong Learning)(IC)
FCS 335. Prenatal and Infant Development (3): Prerequisite: Completion of the lower division writing requirement. Study of development in the physical, motor, intellectual, social, and emotional areas and constitutional and environmental factors which influence the direction and scope of development.
FCS 340. Marriage and Family Relations (3): Prerequisite: Completion of the lower division writing requirement.Interpersonal and intrapersonal relationships of courtship, marriage, and family living; the importance of these relationships in solving current issues concerning the quality of family life. (Available for General Education, Lifelong Learning)(IC)
FCS 352. History of Textiles and Apparel (3): Prerequisite: Upper Division standing. Study of the historical development of modern dress.
FCS 353. Apparel and Human Behavior (3): Prerequisites: Upper Division standing. Intercultural study of dress in relation to personal characteristics and societal patterns.
FCS 354. Apparel for Special Groups (3): Prerequisites: Upper Division standing. Study of clothing needs and desires of children, the physically limited of all ages, the aged, and other special groups.
FCS 356/L. Analysis and Evaluation of Apparel Quality and Lab (2/1): Prerequisites: FCS 150/L; FCS 160. Corequisite: FCS 356L. Analysis of the quality of design, materials, and construction techniques used in commercially produced apparel and accessories. Comparison of manufacturing processes, concepts of sizing, principles of fit, and pricing in relation to the target consumer in various markets. Two hours lecture and one 2-hour activity per week.
FCS 360/L. Textiles and Lab (2/1): Prerequisites: FCS 160 and CHEM 100/L or CHEM 103 or CHEM 105/L or 110/L. Corequisite: FCS 360L. Sources and properties of textile fibers, fabric characteristics as related to selection, use, and care. Two lectures and one three-hour lab per week.
FCS 371/L. Apparel Design: Flat Pattern and Lab (2/1): Prerequisite: FCS 150. Corequisite: FCS 371L. Principles of flat pattern design and their application in patternmaking. Two hours lecture, one three-hour lab per week.
FCS 380. Family and Consumer Sciences Foundations and Research (3): Prerequisite: Completion of the lower division writing requirement. Historical and philosophical background, current issues, and analysis of research in the field of Family and Consumer Sciences.
FCS 381. Computer Applications in Family and Consumer Sciences (3): Specific applications of computers within the professional specializations of Family and Consumer Sciences.
FCS 394 (1-3)Supervised Field Study: Directed field experience in selected area of Family and Consumer Sciences related to business industry and public service agencies. Written reports required. Academic Internship course.
FCS 396A-Z. Experimental Topics Courses in Family and Consumer Sciences (3): Experimental courses in Family and Consumer Sciences with course content to be determined.
FCS 401/L. Food Chemistry and Analysis and Lab (2/1): Prerequisites: FCS 301. Corequisite: FCS 401L. Structure and properties of basic food constituents and their chemical and biochemical changes that influence the texture, color, flavor, odor, stability and nutritional quality of foods. Evaluation and interpretation of recent findings in food research. Two hours lecture and one three-hour lab per week.
FCS 402 Medical Nutrition Therapy I (3): Prerequisites: FCS 308, CHEM 365/L. This is the first in a 2-course sequence in medical nutrition therapy which includes assessment of nutritional status, nutrition care process, pathophysiology, medical and nutritional management through the life span for endocrine, cardiovascular, gastrointestinal diseases and eating disorders and obesity treatment. Alternative feeding modalities (parenteral and enteral nutrition) and medical terminology will be addressed as well.
FCS 403. Medical Nutrition Therapy II (3): Prerequisites: FCS 402. This course is a continuation of FCS 402 Medical Nutrition Therapy I; it includes pathophysiology, medical and nutritional management through the life span for neurological, renal, hepatic, pulmonary, neoplastic and rheumatic diseases in addition to sepsis and trauma, HIV, cancer, and food allergies and intolerance.
FCS 404/L. Food Service System Management (2): Prerequisites: 304, 321/L. Corequisite: 404L. Systems approach to managing a food service facility including organization management, marketing, procurement, distribution, and financial and human resource management.
FCS 408. Community Nutrition (3): Prerequisites: FCS 307; SED 525HE. Community nutrition studies the nutrition programs that relate the science of nutrition to the improvement, maintenance, and promotion of the health status of individuals and groups including those from different ethnic and socioeconomic backgrounds. Community organization, program planning, funding and evaluation, nutrition methods and current issues are studied. Some sections may offer a community service opportunity with activities relating to concepts and theories presented. Check SOLAR for the CS designation.
FCS 409. Geriatric Nutrition (3): Special problems of the aging population with regard to nutrient requirements, food use and selection; government intervention programs related to nutrition. Non-majors taking this course must demonstrate that they have had sufficient experience in gerontology to benefit from the content.
FCS 410. History of Interiors and Architecture II (3): Prerequisites: FCS 311 and ART 112 or ART 315. The study of architecture and interiors from post-Victorian to the present.
FCS 411. Interior Design III (3): Prerequisites: FCS 310; 311; 312/L; 314/L; FCS 316. Application of theories to commercial design. Some sections of this course are taught with a community service learning opportunity (CS) with activities related to concepts and theories presented. Check the schedule for classes for the CS designation.
FCS 412. Organization of Interior Design Practice (3): Prerequisites: FCS 310; FCS 311, FCS 312/L; FCS 314/L; FCS 316. Focus on current concepts and activities of professional practice, including professional roles, managerial practices, service delivery systems and ethics; review and synthesis of research and professional literature pertinent to the practice of interior design. Some portions of this course are taught online (OL). Check the schedule of classes for the OL designation.
FCS 414. Senior Comprehensive Interior Design Studio (3): Prerequisites: FCS 310; FCS 311; FCS 312/L; FCS 314/L; FCS 316; FCS 411. Advanced study in interior design with emphasis on application of theoretical concepts to specialized interior settings. Students are required to conceptualize and generate the interior design for a particular setting, including the graphic presentation of the design solution. Six hours studio per week.
FCS 420. Critical Issues in Family Resource Management (3): Prerequisite: Senior or graduate standing.Application of management theory and concepts to managing families, with emphasis on case study analyses, personal examination, and problem solving. Issues include conflict resolution, balancing work and family, and working with at-risk families are included.
FCS 423. Analysis of Family Economic Issues (3): Prerequisite: FCS 323. A study of family financial management as affected by the economic, political, and social environments. Analysis of public policy as it relates to retirement, health care, housing, and poverty.
FCS 424. Resource Management for the Elderly (3): Concentrates on allocation of resources during the late phases of the family life cycle. Attention is given to retirement planning, alternative life styles for the aging and elderly. Government, community, and private resources are analyzed relative to benefits useful to this age group. Non-majors taking this course for the Certificate Program for Service to the Aging must demonstrate that they have had sufficient experience in gerontology to benefit from the course.
FCS 426. Issues of Contemporary and Future Families (3): Prerequisite: FCS 232 or 330 or 340 or senior or graduate standing. Focuses on current trends in home and family life and the impact that these issues have on future generations.
FCS 427. Consumer Advocacy and Education (3): Prerequisite: FCS 324. Concepts of consumer advocacy and protection with emphasis on educating consumer and analysis of strategies for resolving consumer conflicts.
FCS 431. Child and Family Assessment (3): Prerequisite: Completion of the lower division writing requirement. Preparatory: FCS 330 or 335 or PSY 313. Application of human developmental theories to the assessment of children and families. Students also participate in a lab experience at the Child and Family Studies Laboratory.
FCS 431L. Child and Family Assessment Lab (1): Prerequisite: Completion of the lower division writing requirement. Preparatory: FCS 330 or 335 or PSY 313. Application of child and family assessments in the Child and Family Studies Laboratory. Three hours per week.
FCS 432. Family Theories (3): Prerequisite: Senior or graduate standing. Preparatory: FCS 340. Review of theoretical and philosophical perspectives used in the study of families including assumptions, values, propositions, and applications.
FCS 433. Administration of Children’s Programs (3): Prerequisites: FCS 330 or 335 or PSY 313.Administrative philosophy and functions of children’s programs. Staff organization, program management, and facilities planning appropriate to the developmental needs of the child and family.
FCS 436. Parental Development (3): Prerequisites: Senior or graduate standing. Preparatory: FCS 330 or 335 or PSY 313. Study of the parent’s role as a facilitator, emphasizing different parenting styles and their effects; appropriate parent and child interactions.
FCS 438. Adolescents in the Family Context (3): Prerequisite: Senior or graduate standing. Preparatory: FCS 330 or 335 or PSY 313. Developmental changes and challenges of adolescents and their families as they deal with current societal issues (e.g., autonomy sexuality, parent-adolescent communication, and values), and in particular pregnancy and adolescents as parents.
FCS 441. Human Sexuality (3): Provides biological, sociological and psychological aspects of human sexuality. Principles of sexual therapy.
FCS 455/L. Fashion Merchandising and Lab (2/1): Prerequisites: FCS 255; MKT 443 and senior status or graduate only. Corequisite: FCS 455L. In-depth study and application of the concepts and activities involved in the merchandising of fashion goods from producer to consumer. Two hour lecture and one three-hour lab per week.
FCS 460/L. Textile Product Analysis and Lab (2/1): Prerequisites: FCS 255; and senior status or graduate only. Corequisite: FCS 460L. Analysis of principles and procedures used in the production and evaluation of textile products. Impact of U.S. and international trade policies and regulations. Two hours lecture and one three-hour lab per week.
FCS 471/L. Apparel Design: Draping and Lab (2/1): Prerequisites: FCS 150/L and 250/L. Corequisite: FCS 471L.Fundamental principles and techniques of designing clothing by the draping method. Theory of design as applied to draping. Emphasis placed on the interrelation of fabrics, design, and form. Two hours lecture and one three-hour lab per week.
FCS 472/L. Apparel Design: Computer Aided Design and Lab (2/1): Prerequisite: FCS 371/L. Corequisite: FCS 472L. Exploration of computer-aided apparel design software applications using the theoretical concepts of apparel design. Two hours lecture; one 2-hour lab per week.
FCS 475/L. Fashion Development and Lab (2/1): Prerequisites: FCS 170; 255; 271/L and senior or graduate standing. Corequisite: FCS 475L. Fashion products from conception through wholesale distribution. Existing and potential markets, sources of inspiration, procurement of materials, manufacturing technology, costing, production scheduling, pricing, merchandising, promotion, and distribution at the wholesale level. Two hours lecture; one 2-hour lab per week.
FCS 476. Studio Problems in Apparel Design (3-3): Prerequisites: FCS 371/L and 471/L and senior or graduate status only. Advanced study in apparel design and production with emphasis on application of theoretical concepts to specialized apparel. Students are required to design, produce, and present a design portfolio and a line of apparel. Six hours of studio per week. May be repeated once for credit.
FCS 480. The Helping Professional (3): Designed to facilitate the self-exploration, skill building, and knowledge of future helping professionals. Students are challenged to enhance their knowledge of the helping professions while understanding the various career paths that are available.
FCS 485. Family Resiliency (3): Prerequisite: PSY 150 or FCS 232 or 234 or 330 or 340 or senior or graduate status. Application of family resiliency theory to societal issues with an emphasis on family protective factors and family adaptation.
FCS 491A-C. Family and Consumer Sciences Projects (1-3): Prerequisites: Instructor consent. Individual supervised projects involving utilization of the facilities and personnel of the Child and Family Studies Laboratory.
FCS 494. Supervised Field Study (1-3): Prerequisite: Instructor consent. Directed field experience in selected areas of Family and Consumer Sciences related to business, industry, and public service agencies. Written reports required. Academic Internship course.
FCS 495. Directed Undergraduate Research (2-3): Prerequisites: Instructor consent. Interested students should make arrangements with the department as soon as possible preferably during the previous semester. Designed for students of advanced rank and proven competence in Family and Consumer Sciences. Program of original independent research to be carried out under the direction of Family and Consumer Sciences faculty member. Hours to be arranged. May be repeated for credit.
FCS 496A-Z. Experimental Topics Courses in Family and Consumer Sciences (3): Prerequisites: Senior status and instructor consent. Experimental courses in areas of Family and Consumer Sciences.
FCS 499A-C. Independent Study (1-3)

Graduate

Note that 300-level courses do not carry credit for a Master’s degree. Nine units of 400-level courses may be used in the Master’s program in Family and Consumer Sciences, providing they have been approved by the graduate advisor. Only classified graduate students should enroll in Directed Graduate Research and Thesis.

FCS 501. Advanced Food Chemistry and Analysis I (3): Prerequisites: FCS 401; CHEM 365. Methods of modern analytical techniques and instruments used in food and nutrient analysis.
FCS 505. Nutrient and Drug Interactions (3): Prerequisite: FCS 307; CHEM 365. Study of metabolic interaction between nutrients and drugs. Emphasis on drug-induced physiological and chemical alterations affecting appetite regulation, absorption, metabolism, distribution and excretion of nutrients.
FCS 515. Environmental Design Theory, Methodology and Criticism (3): Prerequisite: Senior or graduate-standing. Graduate cornerstone course in Interior Design. Study of recent theories, methodologies, and current issues of housing and interior design.
FCS 533. Advanced Topics in Administration of Children’s Programs (3): Prerequisite: FCS 433. Graduate seminar on trends, issues, and new developments in administering programs for children and families. Required for Child Development Master Teacher, Site Supervisor and Program Director Permits. (Admission restricted to seniors, PBUs, and graduate students)
FCS 534. Supervision of Child Development Personnel (2): Prerequisite: FCS 433. Seminar on issues and approaches to leading and supervising individuals/teams in settings involving young children. Required for Child Development Master Teacher, Site Supervisor and Program Director Permits. (Restricted to seniors, PBUs, and graduate students)
FCS 542. Theories of Family Development (3): Prerequisites: Senior or graduate standing. In-depth study of family development theories and research presented, evaluated and applied to specific family situations. Students research family theories and present and lead discussions about their findings to the class.
FCS 543. Intergenerational Caregiving (3): Prerequisites: Senior or graduate-standing. Comprehensive study and analysis of the history, multicultural issues, research, academic and professional competencies required to establish, direct, teach and/or evaluate a quality intergenerational program for children and the elderly of varying abilities, cultural and socioeconomic backgrounds.
FCS 555. Textiles and Apparel in the Global Economy (3): Prerequisites: Senior or graduate-standing. Analysis of the U.S. textile and apparel complex and the U.S. market within an international context.
FCS 562. Textile Technology I (3): Prerequisites: FCS 360 or 460. Critical analysis of textile fibers and fabrics. Application and evaluation of textile finishes and other textile surface treatments.
FCS 563. Textile Technology II (3): Prerequisites: FCS 360 or 460. Critical analysis of application and evaluation of textile dye stuffs and other coloring agents.
FCS 570. Practicum in Nutrition Therapy (6): Prerequisites: Instructor consent. Recommended corequisite: FCS 573. No credit for either bachelor or graduate degree programs. Total of 376 hours of supervised practice at selected clinical settings stressing application of pathophysiology and related medical sciences to treatment and nutritional care. (Credit/No Credit only)
FCS 571. Practicum in Food Service Systems Management (6): Prerequisites: Instructor consent. Recommended Corequisite: FCS 573. No credit for either bachelor or graduate degree programs. 348 hours total of supervised practice at selected food service settings stressing the systems approach to foodservice management and the provision of leadership within the food service team. (Credit/No Credit only)
FCS 572. Practicum in Community Nutrition (6): Prerequisites: Instructor consent. Recommended Corequisite: FCS 573. No credit for either baccalaureate or graduate degree programs. 336 hours of supervised practice at selected community settings stressing the planning, delivery and evaluation of preventive health services as well as the delivery of nutrition services to persons with complex nutritional needs. (Credit/No Credit only)
FCS 573. Seminar for Dietetic Interns (3-3-3): Prerequisites: Instructor consent. Recommended Corequisite: FCS 570, 571 or 572 each semester. May be repeated for 3 units maximum credit applicable toward graduate degree. Lectures, group discussion and presentations dealing with the process of providing food and nutrition services in clinical, food service, and community settings.
FCS 595A-Z. Experimental Topics Courses in Family and Consumer Sciences (1-3): Prerequisite: Senior or graduate-standing. Selected topics in the area of Family and Consumer Sciences.
FCS 602. Vitamin and Mineral Analysis (3): Prerequisites: FCS 401; CHEM 365. Vitamin and mineral analysis with emphasis on their application in food and nutrition research.
FCS 606. Vitamin and Mineral Metabolism (3): Prerequisite: Graduate-standing. Recent advances in the roles of vitamins and minerals in human nutrition.
FCS 607. Carbohydrate, Lipid and Protein Metabolism (3): Prerequisite: Graduate-standing. Recent advances in roles of carbohydrates, lipids, and proteins in human nutrition.
FCS 608. Sports Nutrition (3): Prerequisite: Graduate-standing. Overview of nutrient use in exercise and nutrition strategies to improve exercise/athletic performance, emphasizing current research. Topics include fuel use during exercise, nutrient requirements for optimal performance, behavioral strategies for improving dietary habits, and supplements.
FCS 635. Theories of Infant Development (3): Prerequisites: Graduate-standing.Preparatory: FCS 330 or 335 or EPC 430. In-depth study of theory and research on infant development and care.
FCS 640. Family Strengths (3): Prerequisite: Graduate-standing. Preparatory: FCS 542. Study of the family system, focusing on the resiliency, coping strategies, support systems and other factors that contribute to the strength and durability of the family unit.
FCS 653. Contemporary Issues in Textiles and Apparel (3): Prerequisites: Graduate-standing. Preparatory: FCS 353. Recent developments and current issues in the area of textiles and apparel.
FCS 681. Research Methods (3): Prerequisite: Graduate-standing. Review and critique of published research, examination of research methodology in Family and Consumer Sciences, selection and utilization of research tools and techniques.
FCS 682. Research Applications (3): Prerequisite: FCS 681. Development of research proposals, completion of mini-research project and practice in the application of selected research strategies and methodologies.
FCS 690A-P. Seminar: Advances in Family and Consumer Sciences (3): Prerequisite: Graduate-standing. Advanced study in Family and Consumer Sciences subject matter areas: A. Nutrition; B. Food Science; C. Family Economics; D. Family Management; E. Textile Science; F. Apparel and Human Behavior; G. Environmental Design for Selected Populations; H. Interior Design of Selected Settings; I. Child Development; J. Family Relations; K. Consumer Economics; L. Teacher Supervision; M. Special Issues in Family and Consumer Sciences; N. Innovative Teaching Techniques in Family and Consumer Sciences; O. Family Financial Issues; P. Open.
FCS 694A-C. Supervised Field Study (1-3): Prerequisite: Graduate-status and approval of advisor. Direct field experience in selected area of Family and Consumer Sciences related to business, industry, nutrition and dietetic areas, and public service agencies. Written reports required include submission of a journal of activities performed during the semester, a scholarly research paper and presentation based on current theory and concepts in business, management or technology. Academic Internship includes 120 work hours in addition to regular seminar meetings. (Graded)
FCS 695A-Z. Experimental Topics Courses in Family and Consumer Sciences (1-3): Prerequisite: Graduate-standing.
FCS 696A-C. Directed Graduate Research (1-3): Prerequisite: Classified graduate status and approval of advisor. Investigation of a significant individual research problem.
FCS 697. Directed Comprehensive Studies (3): Prerequisite: Graduate-standing. For students who have completed all course requirements (30 units) for the Master’s degree and for those graduate students electing to take comprehensive examinations.
FCS 698. Thesis/project (1-3): Prerequisite: Classified graduate status and approval of advisor. Preparation of thesis or completion of project for the Master of Science degree.
FCS 699A-C. Independent Study (1-3): Prerequisite: Graduate standing