This course will provide students with knowledge of appropriate health, safety, and nutrition practices implemented in developmentally appropriate educational programs for children ages birth through eight years. Emphasis includes childhood acute and chronic illness, social, emotional and environmental health, health appraisals, health practices, safety promotion and first aid.

Physical, psychological, social, and managerial aspects of housing. Reciprocal relationship between housing and people. Guidelines and basic principles in planning for individual and family needs.

Economic decision making related to achieving maximum satisfaction from resources spent in the marketplace on housing, food, clothing, transportation, and other dimensions of the family. Basic information about the functions and responsibilities of the consumer, laws and agencies affecting consumer well-being and sources of help.

This class will explore the complex modern food system from a systems lens, including the development, establishment, and execution of policies regarding the production and availability of food and food/nutrition practices as well as the environmental impact of those practices. Policies that are explicit (set by law) and implicit (not the result of legislation) and the programs that derive from them will be explored. Agricultural systems and policies at the personal, local, national and global level will be considered.

Goal Areas:

GE-10

Nature and scope of family and consumer sciences (FCS) education for grades 5-12. Principles and application of traditional, career/technical and critical science FCS education perspectives studied. Presentation of varied FCS teaching methods and techniques.

Study of the family from a historical perspective; in terms of the family system and the broader ecological system; in terms of stresses faced and coping responses. This course will address issues at each of four life stages: infancy and early childhood; the school years; transition from school to adult life; and the adult years.

Study of the role of the family in the development of the young child. Provide teachers and care providers with knowledge and understanding of family systems and appropriate interactions with families. Students will participate in a service learning activity.

Introduction to principles and hands on application of construction techniques for clothing and home furnishings. Emphasis on terminology, equipment, application and practice of sewing skills. Emphasis on consumer aspect of textiles and applications. Student projects will be aligned with sewing skills and experience.

This class will explore why, how, and when physical and chemical phenomena occur during the preparation of food. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes National Restaurant Association ServSafe Certification.

Prerequisites:

FCS 150

Planning, preparing and serving meals with emphasis on effective management, nutritive needs, purchasing, and equipment. Includes quantity food service laboratory.

Prerequisites:

FCS 252, FCS 340, FCS 350 

The development, establishment, and execution of personal, local, federal and global food issues are studied. A previous nutrition course is not required.

Principles of food services management related to budgeting, food safety and operational sanitation, analysis and control of quality and quantity in institutional and public food service operations.

Prerequisites:

FCS 252 

This course is an in-depth examination and discussion of the many complex dynamics that make up romantic relationships. A diverse set of relationship topics are covered, including attachment, intimacy building and conflict diffusing strategies. Open discussion, critical thought, and application are encouraged via classroom and online opportunities.

This class will explore the foundational principles of foodservice management, including the specific management principles, the procurement of food, leadership, human resource management, cost accounting, marketing and accountability.

This class is a laboratory and experiential learning course. The class will explore the foundational principles of foodservice management including menu planning, inventory control, food production, recipe standardization and costing. Students will plan, market, implement, deliver and assess a quantity meal during the semester.

Prerequisites:

FCS 340, FCS 375

This class is an in-depth study and practice of nutrition assessment techniques through experiential learning. The class will cover concepts and skills related to nutrition focused patient assessment, including the nutrition care process, nutrition screening, dietary histories, anthropometric measurements and laboratory interpretations in various age groups and conditions.

Prerequisites:

FCS 242

An analysis of culturally diverse family systems in America; emphasis on relationships within the family and with the larger community across the family life cycle.

Diverse Cultures:

Purple

The course is a study of development through the family life cycle. Emphasis on developmental interaction and systems theory.

An examination of the important role that play has in the cognitive, emotional, physical, and social development of the child from birth to adolescence.

Examination of how adolescents' development are affected by their relationship with their parents and with their peers.

Students are provided information of past and present policies that impact underserved families nationally and internationally. Students will identify, review, and discuss family policy using relevant and applicable theory. This course will advance student knowledge for careers in family policy as well as becoming an ethically-minded advocate and/or professional. Students will be provided a variety of opportunities to develop their knowledge and professional writing skills in the subject matter.

Diverse Cultures:

Purple

This course contains content associated with challenging entry-level certifications for wellness coaching. Health behavior change strategies are emphasized within the context of the health coaching theory, coaching relationship skills, well-being assessment, and goal setting.

In-depth study and practice of nutrition assessment techniques including dietary histories, anthropometrics, physical signs and symptoms, and laboratory interpretation in various age groups and conditions. Students will use findings to determine nutritional needs and make nutritional diagnoses.

Prerequisites:

FCS 242

Provides in-depth exploration of the dietary needs of physically active individuals across the lifespan. Its laboratory component will focus on performance and interpretation of assessments commonly used to determine dietary and physiological status.

Prerequisites:

FCS 140 or FCS 242

<p>An advanced nutrition course in human metabolism, emphasizing the function and interaction of nutrients in metabolic and physiologic processes. A grade of 'C' must be attained in CHEM 111 and BIOL 330 before taking this course.</p>

Prerequisites:

BIOL 330, CHEM 111, FCS 242