Family Consumer Science Teaching (5-12)
The mission of the Department of Family Consumer Science is to promote the well-being of people, the enrichment of quality environments, and to prepare men and women to assume essential professional roles in a culturally diverse global society. The comprehensive program provides training for professional roles within dietetics, family and consumer sciences education, child development and family studies, and food and nutrition.
|Program||Locations||Major / Total Credits|
|Family Consumer Science Education BS||BS - Bachelor of Science||
||76 / 120|
Policies & Faculty
Declaring an FCS Major. Students may declare an FCS major at any point in their academic program. Upon declaring an FCS major, an advisor is assigned. Full admission to the department and major requires:
- A minimum of 32 earned semester credit hours.
- A minimum cumulative GPA of 2.5. FCS Education majors need a minimum GPA of 2.75.
Contact the department for application procedures.
GPA Policy. All courses required for major or minor option must be at “C” level or higher.
Course Policy. For those options requiring FCS 440 (dietetics, food and nutrition major and minor): CHEM 111 and BIOL 330 must both be completed at “C” level or higher in order to receive permission to register.
P/N Policy. All FCS courses required for an option must be taken for a grade, except where P/N grading is mandatory.
102 Wiecking Center(507) 389-2421
Credits: 3Emphasizes individual growth and interpersonal relationships within our diverse society. Focuses on issues such as interpersonal communication, conflict resolution, mate selection, marriage and family issues, family strengths, stress and crises, parenting decision-making and parent-child relationships, resource management, and personal and family financial issues.
Goal Areas: GE-05
Credits: 3An overview of the scope of family consumer sciences and the career potentials of the profession.
Credits: 2Relationship of clothing to people from cultural, social, psychological, economic and aesthetic perspectives.
Diverse Cultures: Purple
Credits: 3An 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
Goal Areas: GE-03
Credits: 3Introduces students to basic food preparation and culinary techniques. Students look at different cultures and the roles of individuals and nations in a global context using food habits as a model.
Credits: 3An analysis of the child life specialist occupation; emphasis on the unique role this profession plays within the medical community.
Credits: 3The science of six nutrient classes, including digestion through metabolism, and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.
Prerequisites: BIOL 220, CHEM 106 or CHEM 111
Credits: 3Principles of food services operations related to menu planning, standardized recipes, production and service for profit and nonprofit settings.
Credits: 3This 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.
Credits: 3Physical, psychological, social, and managerial aspects of housing. Reciprocal relationship between housing and people. Guidelines and basic principles in planning for individual and family needs.
Credits: 3Economic 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.
Credits: 3Nature 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.
Credits: 3Study 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.
Credits: 3Study 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.
Credits: 4Introduction 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.
Credits: 4Study of why, how, and when physical and chemical phenomena occur during the preparation of food and its products. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes NRA ServSafe certification.
Prerequisites: FCS 150
Credits: 3Planning, 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
Credits: 3The development, establishment, and execution of personal, local, federal and global food issues are studied. A previous nutrition course is not required.
Credits: 3Principles 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
Credits: 3This 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.
Credits: 3An 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
Credits: 3The course is a study of development through the family life cycle. Emphasis on developmental interaction and systems theory.
Credits: 3An examination of the important role that play has in the cognitive, emotional, physical, and social development of the child from birth to adolescence.
Credits: 3Examination of how adolescents' development are affected by their relationship with their parents and with their peers.
Credits: 3Students 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
Credits: 3In-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
Credits: 3Provides 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
Credits: 3An 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.
Prerequisites: BIOL 330, CHEM 111, FCS 242
Credits: 3The role and influence of dietetics in society, nutritional assessment and care plans, dietetic principles applied to normal and malnourished states. Case-based approach.
Prerequisites: FCS 420, FCS 440, HLTH 321
Credits: 3Food quality, safety, formulation, processing, preservation, and biotechnology are explored. Original food science experiments are planned, executed, interpreted, and presented using appropriate scientific techniques.
Prerequisites: ENG 271W, FCS 340, HLTH 475
Credits: 3Study of nutritional needs of pregnancy, infancy, childhood, and adulthood. Experience in group dynamics in providing nutritional education to a target population.
Prerequisites: FCS 242
Credits: 3The pathophysiological, nutrient assessment, planning and counseling aspects of biliary, surgical, endocrine, cardiovascular and renal conditions. Case-based approach.
Prerequisites: FCS 442
Credits: 3Emphasizes the analyses and assessment of the effectiveness of consumer protection efforts. Emphasis will be placed on government laws, regulations, and agencies at the federal, state and local levels.
Credits: 3The system approach to analyzing family situations to make decisions and correlate resources in the resolution of family managerial problems. Emphasis on the application of managerial skills to lifestyle situations: young-families, older adults, special needs, singles, and low income.
Credits: 3Introduce students to the how's and why's of family financial management to reduce mistakes made in successfully managing financial aspects of life. For non-business majors.
Credits: 3Analyze issues and concerns related to family life education. Investigate teaching strategies and methods of evaluation. Preparation of appropriate lesson plans.
Credits: 3Study of the philosophy, objectives, and implementation of adult and technical education for family consumer science professionals. Emphasis is placed on the knowledge and skills which are necessary for the process and preparation of delivering effective leader-led individual and group learning with concentration on methods, tools, and techniques employed in facilitating adult learning.
Credits: 3Curriculum development,implementation, and administration of family consumer science educational programs for youth of varied abilities, interests, and socioeconomic levels. 12 hour program clinical required. For FCS Education majors only; unless permission from instructor.
Credits: 3A systems perspective on parent-child relationship. This course covers parent-child issues during the stages of human development. It also focuses on special needs children and families, cross-cultural issues and family violence. Emphasis is on research and theory and parenting education strategies.
Credits: 2Preparation for advancement in a career as a registered dietitian, including first draft of the dietetic internship application,presentation of the student's portfolio and a seminar presentation on a topic of their choice. Prereq: Graduation by the following May to December, FCS 498 or concurrent
Prerequisites: Graduation by the following May to December; FCS 497 or concurrent
Credits: 1-3A scheduled, supervised work assignment that includes preparation and delivery of family life education materials within a community/organizational/corporate setting.
Credits: 2-3Topics announced as offered. May be repeated.
Credits: 1-6A scheduled work assignment with supervision in private business, industry and government agency appropriate to each area of concentration.
Credits: 1-6Arranged with the instructor.