2007-08 Academic Catalog	home FAQs request

Courses

Apparel and Design Courses

AD 125 — Introduction to Apparel Design, 1.0 credit.
Apparel design for men and women based on personality, figure type and color theories. Contemporary techniques learned through actual garment construction.

AD 130 — Design, 0.5 credit. B2.
A study of the art elements, principles of design, and the relationship between function and aesthetics. Using various techniques and processes, students create two- and three-dimensional projects/designs.

AD 330 — Textile Design, 0.5 credit. A.
Exploration of techniques and development of original designs in areas such as stitchery, batik, weaving and other fiber arts. Use of a CAD textile design program is included.

AD 332 — Visual Merchandising and Promotion, 0.5 credit. B3.
An exploration of the concepts and techniques used to design and build effective visual presentations. Includes the effect pricing strategies have on the merchandise mix and promotional efforts, as well as procedures of creativity in fashion presentations.

AD 380 — Special Topics, 0.5 credit. B4.
Courses covering various topics of interest in this particular discipline are offered regularly. Contact department or program chair for more information.

AD 390 — Cooperative Education, 0.5 to 2.0 credits. E.

AD 435 — Textile Science, 0.5 credit. A.
A study of fibers and textiles with emphasis on source, manufacture and finish. Current consumer concerns regarding legislation, selection, care and identification.

AD 442 — Introduction to Interior Design, 0.5 credit. B3.
Experiences in creating an interior atmosphere appropriate to a personal or family lifestyle within the limitations of space and economic means available. Coursework includes application of design principles in choosing and arranging furnishings and developing an appreciation for the historical basis of furniture design.

AD 480 — Independent Study, 0.25 to 1.0 credit. D.
This course provides an opportunity for individual students to conduct in-depth research of a particular topic under the direct supervision of a faculty member. Contact the department or program chair for more information.

Child and Family Studies Courses

CFS 220 — Family Systems, 1.0 credit. E.
Family is understood as an evolving system of interdependent relationships. Exploration of family diversity and contemporary issues impacting the family.

CFS 227 — Consumer Economics, 1.0 credit. E1.
This course will examine the interrelationship between consumer decisions and the environment; individual and family financial planning; rights and responsibilities of consumers; and analysis of family resources. Decision-making relative to acquiring and spending income; consumer credit; home ownership; savings; insurance; estate planning; transportation and food.

CFS 235 — Family Health, 0.5 credit. B2.
A study of family health and life transition, with an emphasis of the biopsychosocial model and the interaction between the individual, family and healthcare system.

CFS 236 — Child Development, 1.0 credit. E.
Processes and principles of the normal child’s growth and development from conception through adolescence. Physical, motor, intellectual, social and emotional growth examined within the context of family, cultural and educational influences.
On-site experiences with preschool-age children are included.

CFS 336 — Parenting, 0.5 credit. B1 and B3.
A study of the motivations for parenthood, the parental role and theoretical frameworks surrounding the understanding of parent-child relationships. Interpretation and application of relevant writings and research in the areas of parental roles,
discipline and interaction during child-rearing years.

CFS 378 — Methods of Teaching in Parent/Family Life Education, 0.5 credit. B1.
Development of curriculum, resource units and techniques for teaching parent/family life education. Emphasis on group dynamics and facilitation.

CFS 380 — Special Topics, 0.5 to 1.0 credit. D.
Courses covering various topics of interest in this particular discipline are offered regularly. Contact department or program chair for more information.

CFS 389 — Adult Education, 0.5 credit. E2.
Developmental and learning-style theories as applied to the adult learner. Includes alternative learning environments, delivery modes, teaching strategies, program planning and evaluation for parents and adult learners.

CFS 390 — Cooperative Education, 0.5 to 2.0 credits. E.

CFS 412 — Multicultural Families, 1.0 credit. E2.
A cross-cultural study of families that integrates the disciplines of family studies, literature and history. Includes two lectures and a service-learning experience each week.
Prerequisite: CFS 220 — Family Systems

CFS 422 — Individual Management I, 0.5 credit. A1.
Study of principles of management applied to individuals and groups. Emphasis on personal and family decision-making and work simplification. Study of the considerations of management needs of the elderly and physically challenged.

CFS 480 — Independent Study, 0.25 to 1.0 credit. D.
This course provides an opportunity for individual students to conduct in-depth research of a particular topic under the direct supervision of a faculty member. Contact the department or program chair for more information.

CFS 490 — Practicum in Parent Education, 2.5 credits. E.
Ninety hours of clinical experience in an approved parent education setting teaching parents.
Prerequisites: CFS 378 — Methods of Teaching Family and Consumer Science, CFS 389 — Adult Education, CFS 3xx — Methods of Teaching Parent/Family Life Education, and consent of instructor

Food/Nutrition/Dietetics 

FND 112 — Food Science, 1.0 credit. E1.
A study of basic fundamental principles of food selection and preparation. Physical and chemical principles are applied to food preparation, evaluation of products and recipe modifications. Two lectures and two laboratory periods per week.

FND 250 — Pre-May Seminar, 0.5 credit. D.
Academic and cultural preparation for students participating in a departmental May Seminar Abroad.

FND 238 — Nutrition for the Lifecycle, 0.5 credit. E1.
An exploration into the nutrient requirements and dietary problems for each stage of the lifecycle with an emphasis on infants, children and eldery. A special focus will be placed on teaching techniques and motivation of clients for clients at specific stages of the lifecycle. Case studies will be completed to apply strategies for behavior change to meet unique needs of individuals in specific stages.

FND 300 — May Seminar, 1.0 credit. MS.
A study abroad seminar that offers students the opportunity to study various departmental topics in different cultural settings. Study may focus on past, present and future developments in food and nutrition, public health, or family health. Prerequisites vary depending upon seminar topic.

FND 321 — Nutrition, 1.0 credit. E.
A study of chemical properties, function, metabolism, dietary allowances, effects of deficiencies and sources of nutrients. Decision-making relative to contemporary issues in nutrition as related to health, wellness and the life cycle. Three lectures per week. BIOL 121 — Vertebrate Biology or CHEM 111 — Survey of General Chemistry recommended.

FND 337 — Current Issues in Food and Nutrition, 0.5 credit. E1.
An examination of current issues in food and nutrition through an individual research project. Current issues will include topics such as food safety, cultural and consumer trends that will be explored with laboratory projects, library research and field trips.
Prerequisite: FND 321 — Nutrition, BIOL 121 — Vertebrate Biology, CHEM 111 — Survey of General Chemistry or CHEM 127 — General Chemistry

FND 346 — Quantity Food Production, 0.5 credit. B3.
A study of the principles of production planning, food preparation, sanitation, and marketing activities in a food service. Two lectures and two laboratories per week.
Prerequisite: FND 112 — Food Science or permission of instructor

FND 361 — Advanced Nutrition, 0.5 credit. E1.
Exploration of nutrition as the science that integrates life processes from the cellular level on through the multi-system operation of the whole organism. Comprehensive picture of the role of vitamins and minerals.
Prerequisites: CHEM 142 — Survey of Organic and Biochemistry, BIOL 306 — Human Anatomy and Physiology, and FND 321 — Nutrition

FND 362 — Medical Nutrition Therapy, 1.0 credit. E2.
Application of the nutrition care process of assessment, diagnosis and dietary intervention to both acute and chronic diseases.
Prerequisite: CHEM 142 — Survey of Organic and Biochemistry, BIOL 306 — Human Anatomy and Physiology, and FND 361 — Advanced Nutrition

FND 380 — Special Topics, 0.5 to 1.0 credit. D.
Courses covering various topics of interest in this particular discipline. Contact department or program chair for more information.

FND 390 — Cooperative Education, 0.5 to 2.0 credits. E.

FND 424 — Clinical Experience, 0.5 credit. E1.
Advanced clinical nutrition. Includes a 40-hour experience in a professional setting under the supervision of a registered dietitian. Two lectures per week are scheduled.
Prerequisite: FND 362 — Medical Nutrition Therapy

FND 426 — Community Nutrition, 1.0 credit. E2.
An exploration of community nutrition problems and the role of the community nutritionist within public health. Emphasis on assessment, planning, implementation and evaluation of nutrition interventions, and the development of nutrition policy within the political system. Includes experiences in community settings.
Prerequisite: FND 321 — Nutrition

FND 446 — Institutional Management, 1.0 credit.
A study of the principles involved in the organization and management of a food service. Study of the strengths and problems of various food services. Includes individual projects and field trips to institutions. The course will provide certification in food safety.