Stephen F. Austin State University

School of Human Sciences

Areas of Study & Degrees

B.S. Human Sciences

Accreditations

Faculty

Obectives

Consistent with the mission, core values and vision at SFA, the school emphasizes enhanced student achievement, a strong commitment to total lifelong learning and development, and interactive/innovative instruction, research and service. Major goals are to provide an effective learning environment for diverse academic majors in the School of Human Sciences, and to foster an environment that supports, encourages and rewards intellectual development and productive professionals.

Definition of Majors

Child and Family Development

Child and Family Development focuses on change, development and interaction of the child and family leading to employment opportunities such as child life specialists, early childhood interventionists, child care licensing agents, child care teachers and administrators, adoption specialists and protective services workers.

Family and Consumer Sciences

Family and Consumer Sciences prepare students for careers in the broad area of Human Sciences. In addition, with teacher certification, employment opportunities exist in Family and Consumer Science Education programs within high schools. Three teaching certificates are available: Family and Consumer Sciences (FCS) Composite; (FCS) with Hospitality, Nutrition and Food Science; (FCS) with Human Development and Family Studies.

Note: Refer to the Educator Certification portion of this Bulletin in the James I. Perkins College of Education section for specific professional teacher education coursework requirements.

Fashion Merchandising

Fashion Merchandising teaches all the activities needed to provide customers with fashion apparel and accessories. Students enter careers in fashion retailing, fashion wholesaling and apparel manufacturing.

Food, Nutrition and Dietetics

Food, Nutrition and Dietetics prepares students for careers working as registered dietitians in business, hospitals, community agencies and private consultancies.

Hospitality Administration

Hospitality Administration prepares students for careers in travel and tourism, theme parks, marinas, hotels, resorts, conference centers, inns, clubs and all areas of food service. Opportunities exist in operations as well as support areas of this vast industry.

Interior Design

Interior Design prepares students for careers in residential interior design and commercial contract design. This includes areas such as rendering, furniture design, kitchen and bath design, CAD operations and facility planning.

Interior Merchandising

Interior merchandising prepares students for careers in merchandising furniture, textiles, lighting and accessories.

Human Sciences (120 hours)

Core Curriculum Requirements (45-49 hours)
  1. Communication (12-14 hours)
    1. English Rhetoric/Composition (6 hours)
      1. Six hours from: ENG 131, 132, 133H
    2. Communication (6-8 Hours)
      1. Six to eight hours from: BCM 247; COM 111, 170; FRE 131, 132; ILA 111, 112; SPA 131, 132; ENG 273; SPH 172, 272; LAT 131, 132, DRK 131, GRK 132
  2. Mathematics (3 hours)
    1. Three hours from: MTH 110, 127, 128, 133, 138, 139, 143, 144, 220, 233, or 234
      See adviser*
  3. Natural Sciences (6-8 hours)
    1. Six to eight hours from: AST 105; BIO 121, 123, 131, 133, 225, 238; CHE 111, 112, 133, 134; ENV 110; GOL 131, 132; PHY 101, 102, 110, 118, 131, 132, 241, 242
  4. Humanities & Visual & Performing Arts (6 hours)
    1. Three hours from: ART 280, 281, 282; MUS 140; THR 161, 370; DAN 140, 341
    2. Three hours from: ENG 200-233H, 300; PHI 153, 223; HIS 151, 152
  5. Social & Behavioral Sciences (15 hours)
    1. Six hours from: US History (w/Texas option): HIS 133, 134
    2. Six hours from: PSC 141, 142
    3. Three hours from: *ANT 231; *ECO 231, 232; GEO 131, 230; *PSY 133, 153; *SOC 137, or 139
      *Food, Nutrition & Dietetics select from these.
  6. Institutionally Designated College Requirements (3 hours)
    1. One hour from: HMS 138
    2. Two hours from: KIN Physical Activity
Child/Family Development (46 hours)
  1. Human Sciences Core Requirements (7 hours)
    1. Six hours from: HMS 100, 300
    2. One hour from: HMS 400
  2. Three hours from: RHB 381 (3 hours)
  3. Child & Family Development Major Courses (46 hours)
    1. Forty-six from: HMS 146, 236, 236L (1 hour), 239, 241 (2 hours), 241L (1 hour), 242, 332 (3 hours), 336, 340, 342, 353, 420, 440, 441, 443, 459
  4. Eighteen hours from: Child/Family Minor: To be discussed with advisor
  5. One hour from: Child/Family Electives
Family & Consumer Sciences (49 hours)
  1. Human Sciences Core Requirements (7 hours)
    1. Six hours from: HMS 100, 300
    2. One hour from: HMS 400 (1 hour)
  2. Support/Pre Major Area: No support courses
  3. Family & Consumer Sciences Major Courses (49 hours)
    1. Forty-nine hours from: HMS 115, 131, 137, 236, 236L (1 hour), 239, or 339, 332, 333, 315, 343, 353, 371, 373, 420, 440, 459, 460
  4. Eighteen hours from: Family & Consumer Sciences Minor Courses: To be discussed with advisor
  5. One hour from: Family & Consumer Sciences Electives
Family & Consumer Sciences w/Composite Certification (45 hours)
  1. Human Sciences Core Requirements (7 hours)
    1. Six hours from: HMS 100, 300
    2. One hour from: HMS 400 (1 hour)
  2. Support/Pre Major Area (27 hours)
    1. Twenty-seven hours from: HMS 371; SED 370, 372, 443, 450, 450L, 460 (Internship-semester before student teaching), HMS 447 (6 hours) student teaching semester; EPS 380
  3. Family & Consumer Sciences Major Courses (45 hours)
    1. Forty-five hours from: HMS 115, 131, 137, 236, 236L (1 hour), 239 or 339, 315, 333, 353, 372, 373,404, 440, 459, 460, 475
  4. Eighteen hours from: Family & Consumer Sciences w/Composite Certification Minor Courses:
    1. To be discussed with advisor
  5. Family & Consumer Sciences w/Composite Certification Electives
Family & Consumer Sciences w/Hospitality, Nutrition & Food Science Certification(46 hours)
  1. Human Sciences Core Requirements (7 hours)
    1. Six hours from: HMS 100, 300
    2. One hour from: HMS 400 (1 hour)
  2. Support/Pre Major Area (24 hours)
    1. Twenty-four hours from: HMS 371; SED 370, 372, 443, 450, 450L, 460 (Internship-semester before student teaching) HMS 447 (6 hours) student teaching semester; EPS 380
  3. Family & Consumer Sciences w/Hospitality, Nutrition & Food Science Certification Major Courses (33 hours)
    1. Thirty-three hours from: HMS 137, 222, 239, 302, 332, 372, 373, 403, 404, 405, 475
    2. Choose 6 hours from either:
      1. Nutrition and Food Science: HMS 133, 331, 339, 349, 409 or
      2. Hospitality: 102, 202, 220, 304, 305
  4. Eighteen hours from: Family & Consumer Sciences w/Composite Certification Minor Courses
    1. To be discussed with advisor
  5. Two hours from: Family & Consumer Sciences w/Composite Certification Electives
Family & Consumer Sciences w/Human Development and Family Studies Certification(46 hours)
  1. Human Sciences Core Requirements (7 hours)
    1. Six hours from: HMS 100, 300
    2. One hour from: HMS 400 (1 hour)
  2. Support/Pre Major Area (27 hours)
    1. Twenty-seven hours from: HMS 371; SED 370, 372, 443, 450, 450L, 460 (Internship-semester before student teaching) HMS 447 (6 hours) student teaching semester; EPS 380
  3. Family & Consumer Sciences w/Human Development &Family Studies Certification Major Courses (46 hours)
    1. Forty-six hours from: HMS 146, 236 (3 hours), 236L (1 hour), 241 (2 hours), 241L (1 hour), 242, 332, 336, 340, 353, 372, 373, 441, 443, 459, 445, 475
  4. Eighteen hours from: Family & Consumer Sciences w/Composite Certification Minor Courses:
    1. To be discussed with advisor
  5. Family & Consumer Sciences w/Composite Certification Electives: ... (0)
Fashion Merchandising (48 hours)
  1. Human Sciences Core Requirements (7 hours)
    1. Six hours from: HMS 100, 300
    2. One hour from: HMS 400 (1 hour)
  2. Support/Pre Major Area: No support courses required
  3. Fashion Merchandising Major Courses (48 hours)
    1. Forty-eight hours from: HMS 119, 131, 204, 230, 232, 233, 250, 260, 323, 333, 343, +363, 419, +420, +463, +452 +Professional block to be taken last fall enrollment at SFA
  4. Eighteen hours from: Fashion Merchandising Minor Courses: Business recommended
  5. Two hours from: Fashion Merchandising Electives
Food, Nutrition & Dietetics (33 hours)
  1. Human Sciences Core Requirements (7 hours)
    1. Six hours from: HMS 100, 300
    2. One hour from: HMS 400 (1 hour)
  2. Support/Pre Major Area (9 hours)
    1. Nine hours from: HMS 371, 440; MTH 220
  3. Food, Nutrition & Dietetics Major Courses (33 hours)
    1. Thirty-three hours from: HMS 137, 222, 339, 349, 403, 404, 405, 409, 439, 449, 479
  4. Food, Nutrition & Dietetics Minor Course: COMBINATION SCIENCES
    1. Eighteen hours from: CHE 134 (4 hours), **330 (4 hours), **452 (3 hours); **BIO 309 (4 hours), **327 (3 hours)
      ** Required by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association, 120 S. Riverside Plaza, Suite 2000, Chicago, IL 60606-6955, (321) 899-5400
  5. Food, Nutrition & Dietetics Electives (3 hours)
    1. no suggested courses
Hospitality Administration (57 hours)
  1. Hospitality Administration Major Courses
    1. HMS 102, 137, 139(2), 139L(1), 202, 220, OR 221, 222, 239, 253, 302, 304, 305, 380, 390, 407, 404, 405, 420, 480, 485
  2. Each student will choose twelve hours from one focus area:
    1. Lodging Focus:
      1. HMS 478 (426); MKT 351, 360; MGT 373, 390; SPA 131, 132 [SPA only allowed if not credited in 1.A. (2)]
    2. Restaurant Focus:
      1. HMS 322, 403, 478 (426); MKT 351; MGT 373; SPA 131, 132 [SPA only allowed if not credited in 1.A.(2)]
    3. Meeting Planning Focus:
      1. COM 380; HMS 214, 478 (426); HRT 322; MKT 351, 360;
    4. Travel and Tourism Focus:
      1. FOR 151; HIS 308; HMS 478 (426); MKT 351, 360; SOC 363

A grade of at least C in each freshman English course, a C average in work completed in the major and minor fields, considered separately, at SFA. These required averages are based on those courses in each category that are included in the student's official degree plan. All students must satisfy provisions of the Texas Success Initiative program. See TSI information elsewhere in this bulletin.

Interior Design (51 hours)
  1. Human Sciences Core Requirements (7 hours)
    1. Six hours from: HMS 100, 300
    2. One hour from: HMS 400 (1 hour)
  2. Support/Pre Major Area (21 hours)
    1. Twenty-one hours from: Art 110, 130, 315; HMS 478; AGM or HRT 325; AGM or HRT 326; ACC 101 or ACC 231
  3. Interior Design Major Courses (51 hours)
    1. Fifty-one hours from: HMS 115, 206 (1 hour), 206L (2 hours), 208 (1 hour), 208L (2 hours), 212, 260, 290, 310 (1 hour), 310L (2 hours), 311, 312 (1 hour), 312L (2 hours), 314 (2 hours), 314L (1 hour), 316, 410 (1 hour), 410L (2 hours), 412 (1 hour), 412L (2 hours), 414 (4 hours), 414L (2 hours), 419, 420
  4. See H.
  5. Interior Design Electives - None
Interior Merchandising (39 hours)
  1. Human Sciences Core Requirements (7 hours)
    1. Six hours from: HMS 100, 300
    2. One hour from: HMS 400 (1 hour)
  2. Support/Pre Major Area (9 hours)
    1. Nine hours from: AG 325 or HRT 325; ART 100 or 130; ACC 101 or 231
  3. Interior Merchandising Major Requirements (39 hours)
    1. Thirty-nine hours from: HMS 115, 206 (1 hour), 206L (2 hours), 208 (1 hour), 208L (2 hours), 212, 214, 260, 310 (1 hour), 310L (2 hours), 311, 343, 419, 420, 460, HMS electives (3 hours)
  4. Interior Merchandising Minor Requirements (18 hours):
    1. To be discussed with advisor
  5. Two hours for:
    1. Interior Merchandising Electives

Definition of Minors

Students with majors in other departments may choose a minor of 18 or 19 hours (as indicated by the option), six of which must be advanced, from one of these academic areas:

Accreditations and Approvals

Undergraduate programs in the department are accredited by the Higher Education Unit of the American Association of Family and Consumer Sciences. The education programs in Family and Consumer Sciences are among programs accredited by the National Council for Accreditation of Teacher Education (NCATE) and the Texas State Board for Education Certification. The Didactic Program in Dietetics is accredited by the Commission on Accreditation for Dietetics Education of the American Dietetic Association. The program in Interior Design is accredited by the Council for Interior Design Accreditation (CIDA) and National Association of Schools of Art and Design (NASAD).

Courses in Human Sciences (HMS)

Unless otherwise indicated, courses are 3 semester hours credit, 3 hours lecture per week.

100.

Foundations in Human Sciences - Introduction to the human sciences professions.

102.

Introduction to Hospitality Industry - Overview of the vast scope of the industry, historical perspective, analysis of the industry as a profession, professional opportunities and future outlook.

115.

Principles, Elements & Resources in Design - Overview of basic interior design concepts/theories, relationships of principles and elements of design in interior environments; measurements, specifications and resources used by professional designers.

119.

Introduction to Fashion Merchandising (HECO 2311) - Fundamentals of fashion merchandising from concept to consumer and exploratory study of careers in fashion merchandising.

131.

Apparel I - Influences on apparel preferences and purchases; wardrobe planning principles and budgeting; sources of apparel; and characteristics of fit in apparel.

137.

Principles of Food Science - Three semester credit hours (one hour lecture, four hours lab per week). Basic principles and techniques of food selection, preparation and storage, including food composition, nutrient content and role in the diet.

138.

Diet and Fitness - One semester hour. Overview of concepts related to food, nutrition and health.

139.

Management in Meal Production - Three semester credit hours (one hour lecture, four hours lab per week). Meal management with emphasis on procuring, planning, preparing and serving. Analysis of resource allocation in relation to time, energy, economics and human factors.

146.

Introduction to Family and Child Development - Introduction to the history and development of the profession. Exploration of the diversity of job opportunities in the field of family and child.

202.

Travel and Tourism - Investigation of the nature of travel and tourism, factors that impact mobility, travel/tourism related concepts and services, impact on hospitality industry.

204.

Aesthetics - Study of aesthetics and related concepts including sensory perception, beauty, elements and principles of design. Development of skills in applying and manipulating aesthetic components to improve the quality of human experiences in personal and work-place environments. Prerequisite: sophomore standing.

206.

Fundamentals of Interior Design - Three semester credit hours (one hour lecture, four hours lab per week). Interior design fundamentals and presentations for three-dimensional interiors; color theory and principles applied to the development of the spatial envelope of interior volume; illustrations of spaces through a variety of black, white and color media.

208.

Creative Design Studio - Three semester credit hours (one hour lecture, four hours lab per week). Creative approaches and solutions to interior design problems. Emphasis on theories, design composition and concept development. Application of two-dimensional and three-dimensional design elements and principles in the development of the spatial envelope and volume of space.

212.

History of Interior Furniture, Furnishings and Architecture - Identification of styles of furniture, furnishings and architecture from antiquity and the Middle Ages forward; classical, French, English, American and contemporary periods. Investigation of the influence of culture and politics on the interior environment.

214.

Accessories in Interiors - Exploration of the role of accessories and their quality in creating aesthetically pleasing environments.

220.

Convention and Club Management - Introduction to conventions, meetings and the trade show industry; emphasis on working relationships with associations, meeting planners, and the travel and tourism industry; the role of convention services and the responsibilities for management.

221.

Club Management - Principles and practices of the general management procedures utilized in public and private clubs.

222.

Public Health and Safety Management - Concepts of public health issues, sanitation procedures and safety management in hospitality industry; ethical responsibility of the administrator; economic aspects of providing health and safe services and work environments.

230.

Cultural Aspects of Clothing - Interdisciplinary approach to the cultural, social-psychological, aesthetic and economic influences on clothing behavior. Prerequisite: Sophomore standing.

232.

Twentieth Century Costume - Study of the evolution of fashion through the decades; emphasis on the relationships of clothing, people and times. Prerequisite: Sophomore standing.

233.

Apparel Design - Study of fashion designers and the design process as it relates to apparel production. Contents include sketching, pattern development, fabrication, style terminology and advances in technology. Prerequisite: Sophomore standing.

236.

Child Development I - Developmental study of the child from birth through age six. Content includes theories, methods and sequences of development. Must be taken concurrently with HMS 236L.

236L.

Child Development I Laboratory - One semester hour (two hours lab per week). Observation and participation in the pre-school laboratory setting. Content relates specifically to HMS 236. Laboratory must be taken concurrently with HMS 236. Fee required.

239.

Introductory Nutrition (HECO 1322) - Study of nutrition and food as applied to daily living. Basic nutrition and wellness concepts in relation to the individual.

241.

Introduction to Early Childhood Profession - Two semester credit hours, two hours lecture per week. Introduction to the profession of early childhood focusing on developmentally appropriate practices, types of programs and historical perspectives.

241L.

Introduction to Early Childhood Lab - One semester credit hour (two hours lab per week). Supervised laboratory observation and teaching of young children directly related to the content and purpose of HMS 241. Must be taken concurrently with HMS 241. Fee required

242.

Family, School & Community Relations - Investigative study of the interrelationships among the young child, the home, school and community. Emphasis on parental involvement in schools.

250.

Merchandising Applications - Application of consumer, economic and fashion trends to analysis, planning and problem-solving in fashion and interior merchandising operations including mathematical calculation of sales figures, discounts, markup/markdowns, six month budgets, inventory planning, and productivity measures. Prerequisite: three hours general education core mathematics; nine hours fashion merchandising.

253.

Administration and Promotion of Beverages - The course will review requirements for conducting a beverage operation, including bar equipment, sanitation and bar setup, inventory control and the importance of planning for profit. Additional features are responsible alcohol service; promotion methods; staffing; the latest spirits, wine, and beer; operational practices; and current updates in regulations.

260.

Principles of Textile Science (HECO 1320) - Three semester credit hours (two hours lecture, two hours lab per week). Fibers, fabrics, finishes and the factors influencing appearance, serviceability and end use. Laboratory testing and experiences in selection and care of textile products.

290.

Codes and Materials - Building and interior codes, including model codes, life safety, ADA and building materials used in residential and commercial interiors.

300.

Leadership in Human Sciences - Focus on leadership functions, protocol, etiquette, ethics and public policy for working in the human sciences related professions.

302.

Lodging I - Principles underlying operations in the vast hospitality industry. Concepts include residential and lodging operations; guest expectations; food, beverage and maintenance services; promotions; budget control; personnel and security. Prerequisites: HMS 102, 202; Junior standing or department approval.

304.

Purchasing in the Hospitality Industry - Purchasing of food and supplies for hotels, restaurants and institutional food services in the hospitality industry.

305.

Food and Beverage Cost Control in the Hospitality Industry - Study of the cost control aspects of hospitality operations to include budgeting, forecasting, financial analysis, food and labor costs, beverage control and inventory control for hotels and restaurants.

310.

Graphics - Three semester credit hours (one hour lecture, four hours lab per week). Introduction to graphic communication techniques for interior design; architectural lettering, mechanical drafting, perspective drawing, problem identification, problem solving, and information gathering.

311.

Interior Materials and Cabinetry - Survey and estimation of finish materials appropriate to the interior environment. Study of cabinetry design and detail construction drawing. Fee required

312.

Residential Design - Three semester credit hours (one hour lecture, and four hours lab per week). Architectural and interior aspects of residential interiors. In-depth studies of spatial concerns, proximities, human factors and finishes. Prerequisite: HMS 310; AGM 325.

314.

Building Construction Systems - Three semester hours (two hours lecture, two hours lab per week). Computer-based study of structures, building materials, construction techniques, mechanical and electrical systems, model building, working drawing problems, and specifications. Prerequisite: HMS 312 and AG 325, 325L or department approval.

315.

Application of Elements and Principles of Design - Three semester credit hours (two hours lecture, two hours lab per week). The application of materials, furnishings, finishes and decorative elements to the residential environment.

316.

Interior Lighting - Study of lighting sources, techniques, installations and specifications for residential and commercial interiors. Graphic presentations of lighting concepts. Prerequisite: HMS 312.

322.

Facility Planning/Management - Overview of elements of design, building systems, construction techniques and space utilization in relation to safety and efficiency of service. Site location, energy conservation, fire protection, maintenance and upkeep as factors influencing retail, dining service and lodging accommodations. Prerequisite: Junior standing.

332.

Communicating Human Sciences Content - Three hour lecture: rationale, design, delivery and evaluation of professional presentations for diverse audiences; instructional interaction and product promotion.

333.

Apparel II - Three semester credit hours (two hours lecture, two hours lab per week). Development of skills in garment and style evaluation; apparel production with emphasis on commercial techniques and equipment.

336.

Adult Development in the Family Context - Investigation of the developmental changes of individuals in families from adolescence to death. Content includes physical, emotional, cognitive, social, moral and personality development.

339.

Nutrition - Study of the nutritive needs of the body with emphasis on function of the nutrients in the body, food sources and requirements for people of different ages and activities. Prerequisite: six hours biology or chemistry.

340.

Family Approach to Middle Childhood/Adolescent Development - An in-depth study of developmental changes during middle childhood and adolescent years. Content includes physical growth and maturation, cognitive development processes and social relationships with family and peers.

342.

Career Service Preparation for Early Childhood and Family Life Education - Study of professionalism and ethics in the early childhood and family life education environments. Emphasis on decision-making, problem solving and collaborative efforts among early child and family service career professionals. Prerequisite: Junior standing and child and family development major.

343.

Visual Merchandising Display - Three semester credit hours (two hours lecture, two hours laboratory per week). Techniques for visual presentation of merchandise used to maximize product sales potential; focus is on display, merchandising a sales area, space utilization, lighting, tools and equipment. Prerequisites: Junior level; at least six hours in human sciences or business.

349.

Nutrition During the Life Cycle - Nutritional needs during the life cycle; relation between nutrition and mental and physical development and function. Prerequisite: HMS 339.

353.

Parenting - Practical approach to the process of parenting with a focus on effective parenting strategies from infancy through adolescence.

355.

Nutrition for Healthcare - A study of normal nutrition and diet therapy for healthcare providers.

363.

Advanced Textiles - Study of textile design, fibers, fabrics, and technological advancements and interaction with end-use products; global perspective and impact on the textile industry. Prerequisite: HMS 260 and Junior standing.

371.

Teaching and Learning Processes - Emphasis on learning styles, strategies, reading, evaluation and group management in education, extension, business and institutional settings.

372.

Occupational Family and Consumer Sciences - Philosophy, strategies and resources for managing family and consumer sciences occupational programs in the public schools. Family and Consumer Sciences certification course.

373.

Occupational FCS II - Overview of industry-related content of Family and Consumer Sciences Programs. Family and Consumer Sciences certification course.

380.

Lodging II - Three semester credit hours (one hour lecture, four hours laboratory per week). Emphasis on application of principles of residential and lodging management in the workplace. Classroom instruction and work site experiences in the management of guests, services, sales, financial management, security and personnel. Prerequisites: HMS 202, 302; Junior standing.

390.

Destination Management in Tourism - Study of the cross section of process necessary to promote and manage community activities such as convention and visitor's bureau, chamber of commerce, festivals, events, and other venues.

400.

Senior Seminar - Interaction with professionals and industry executives.

403.

Cultural Aspects of Food - Origin of cultural food habits; social and psychological aspects of food acceptances; cultural influences in food selection and preparation.

404.

Quantity Food Production and Service - Three semester credit hours (one hour lecture, four hours lab per week). Quantity food preparation, menu planning, food cost determination, recipe standardization and efficient food service. Prerequisite: HMS 137.

405.

Food Service Organization and Management - Principles of management applied to food service systems including restaurants and institutions.

406.

Cruise Line Industry - Awareness of the cruise line industry: why, who, styles, sizes, facilities, companies and marketing. Cross-listed with 506.

407.

Customer Relations for the Hospitality Industry - Understanding customer relationships within the hospitality industries. Concepts include: guest services, building guest loyalty, proper service methods and service quality. Must be taken concurrently with HMS 407L.

409.

Applied Nutrition - Overview of techniques and procedures for collecting, recording, analyzing and interpreting data for nutritional assessment; program development and presentation techniques for application to individuals and community groups. Prerequisite: HMS 339 or 349.

410.

Design Environmental Factors - In-depth study of environmental impact from construction components and materials used in building systems. Application of codes utilized in interiors. Prerequisite: HMS 312. One hour lecture, four hours lab.

412.

Commercial Design I - Three semester credit hours (one hour lecture, four hours lab per week). Computer-based study of needs and specific concerns of commercial interiors. Emphasis on universal design, special populations and public welfare. Application of knowledge through design problems and specifications. Prerequisite: HMS 314.

414.

Commercial Design II - Three semester credit hours (two hours lecture, and two hours lab per week). Continued exploration of varied commercial spaces and the impact of code regulations upon design development. Application of knowledge through large-scale design problems and specifications. Prerequisite: HMS 412.

419.

Merchandising Procedures - Principles underlying origination, production, promotion, distribution, marketing, storage, advertising and consumption. Prerequisite: Junior standing.

420.

Practicum - Three semester credit hours. Individualized instruction. Supervised on-the-job training program in the field.

426.

Field Experience in Human Sciences - Exploration of various human sciences disciplines through foreign/domestic travel opportunities.

429.

Nutrition for Sports - Nutritional concerns for individuals and team sport participants at various ages, including optimum diet selection for maximum performance; nutrient impact on performance; body composition; energy balance; unique needs of specific sports participants; food and nutritional quackery in sports and athletics. Prerequisites: 12 semester hours from HMS, KIN or HSC, and department approval.

439.

Advanced Human Nutrition - Metabolic processes that involve essential dietary components, methods of evaluating nutritional status. Prerequisite: HMS 339 and CHE 452 with minimum grade of C.

440.

Consumer Problems - Study of the role of the consumer in the marketplace; emphasis on priorities, decision-making, consumer protection.

441.

The Contemporary Family - The role of the family, the environment in which the family functions and its relationship to the quality of life; families as agents for change; intergenerational studies. Prerequisite: junior or senior standing.

443.

Infant Growth and Development - Impact of early experience on human development; prenatal, neonatal and infant growth and development. Prerequisites: HMS 236, 236L or consent of the instructor.

445.

Economic Education Concepts - Fundamentals of economic and consumer concepts including the organization of economic systems.

447.

Student Teaching in Family and Consumer Sciences - Three, six or nine semester hours. Supervised teaching in an approved family and consumer sciences department in the secondary schools; responsibilities in classroom teaching and management and total school program. Prerequisites: EPS 400; SED 370, 443,450, 450L, 460; HMS 371, 372, 373, 478. Pass/fail grading basis.

449.

Nutrition and Disease - Study of the physiological and biological anomalies in certain diseases; principles underlying nutritional therapy. Prerequisite: HMS 339 and BIO 327 with minimum grade of C.

451.

Resource Management - Three semester credit hours (one hour lecture, four hours lab per week). Integrated course addressing problems in resource management. Problem-solving strategies applied to management of laboratories, equipment, resources, youth leadership and programs. Application in residential, commercial and institutional settings. Prerequisite: HMS 147.

452.

Fashion Entrepreneurship Management - Comprehensive study of fashion retail management, research and planning needed by entrepreneurs to start and operate a fashion retail firm; application of merchandising procedures as to the management of an entrepreneurial fashion operation.

459.

Family Development - Emphasis upon demands of successful living as an aid in coping effectively with the problems of family life. Prerequisite: Junior or Senior standing.

460.

Housing and Furnishing - Study of environmental space, including climate control, lighting, building and interior materials, construction, costs, furnishings, estimating, finishes, and psychological, physiological and emotional factors.

463.

Fashion Promotion - Activities and devices used in the fashion industry to encourage sales of merchandise and create goodwill including publicity, public relations, special events, fashion shows, personal selling and advertising. Prerequisites: Junior or Senior level.

475.

Special Problems - Individual instruction. Prerequisites: Departmental approval. (One to three credit hours).

478.

Special Topics in Human Sciences - One to three semester credit hours. In-depth study of selected topics within the discipline of human sciences. Prerequisite: Departmental approval.

479.

Medical Nutrition Therapy - Medical nutrition concepts and applications to specific disease conditions in the clinical setting.

480.

Hospitality Administration - Utilization of principles and components of the industry in effective administration. Coordination of resources in establishing policy, supervision and management, and decision-making in the delivery of hospitality services.

485.

Management of the Diverse Hospitality Workforce - The course will explore the legal implications of operating a hospitality business with emphasis on the human resource interaction among supervisors, employees, guests and owners. Additional materials will be used to present methodologies for recruitment, selection, orientation, training, disciplining and discharging employees.