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; sources of apparel; development of fashion trends; techniques and tools for apparel maintenance, production, and alteration; characteristics of fit in apparel.

133.

Survey of Foods, Nutrition and Dietetics – Overview of the food and nutrition field and professional career opportunities associated with food, nutrition and dietetics.

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.

147.

Personal and Family Management – Principles and techniques for utilizing resources to meet personal and family goals.

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 6. 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. Must be taken concurrently with HMS 241 and HMS 241L or consent of instructor. Prerequisite: Sophomore status.

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.

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.

323.

Specialty Merchandising – Study of specialized fashion merchandise classifications emphasizing product knowledge, target customers and merchandising techniques; relationship of specialty apparel to the family life cycle.

331.

Experimental Food Science – Three semester credit hours, (two hours lecture, four hours lab per week). Food experimentation with in-depth study of ingredients, methods and techniques of preparation. Prerequisite: HMS 137.

332.

Communicating Human Sciences Content – Three semester credit hours, (two hour lecture, two hours lab per week). 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 lfe education environments. Emphasis on decision making, problem solving and collaborative efforts among early child and family service career professionals. Prerequisite: Junior standing and family child 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.

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. Prerequisites: 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.

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.

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.

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 - Computer Based – 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. Junior standing.

420.

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

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.

438.

Dietetics Exit Seminar – Two semester credit hours (two hours lecture per week). A professional seminar reviewing the foundation, knowledge and skills specific for the dietetics professional at entry-level practice.

439.

Advanced Human Nutrition – Metabolic processes which 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. Strategies, simulations and resources for the curriculum in grades four through eight. Prerequisite: Junior or senior standing.

447.

Student Teaching in Family and Consumer Sciences – Three, six, 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. (1-3 credits)

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 clinical set. Prerequisite: HMS 449 with a minimum grade of C.

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.