2025-2026 Course List

This variable credit course is for the development and completion of the Thesis Capstone option for the MS in Experiential Education. Typically, after consultation with their advisor, students register for 3 credits of ExEd 699 for thesis proposal writing that entails the introduction, review of literature, and method chapters. In the following semester(s), 3 additional credits of ExEd 699 entail data collection, data analysis and writing of the final complete thesis.

This course emphasizes cognitive, emotional, and social development within our diverse society. Multi-generational local and national-level underrepresented/diverse family forms and practices are highlighted, relating to inter/intrapersonal communication, conflict resolution, mate selection, marriage/family dynamics, sexual development, family strengths, stress and crisis, parenting, decision-making, parent-child relationships, and the balancing act of family and work. As an introductory level course, no prerequisite knowledge is required.

An overview of the scope of family consumer sciences and the career potentials of the profession.

Relationship of clothing to people from cultural, social, psychological, economic and aesthetic perspectives.

An introductory nutrition class which emphasizes the scientific method and natural science principles from biochemistry, physiology, chemistry, and other sciences to explain the relationships between food and its use by the human body for energy, regulation, structure, and optimal health. GE-3 non-lab

Introduces students to basic food science, food preparation and culinary techniques. The course is taught from the lens of different global cultures and the roles of individuals and nations in a global context using food habits as a model. Foods from around the world are prepared by students to develop culinary skills.

An analysis of the child life specialist occupation; emphasis on the unique role this profession plays within the medical community.

This course provides an overview of pediatric palliative and end-of-life care issues. This course will aid students who are seeking a Child Life Specialist internship.

The science of six nutrient classes, including digestion through metabolism and excretion, sources, functions, deficiencies and excess symptoms. The course covers the foundational knowledge and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.

Prerequisites:

Select One Course: CHEM 106 or CHEM 111

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.

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

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.

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.

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.