Stephen F. Austin State University

Course Descriptions

Courses Descriptions

Below are descriptions of the courses that Family and Consumer Sciences students will take during their enrollment. If you want to read course descriptions for any course at SFA, please refer to the online general bulletin.

School of Human Sciences Requirements

These courses are required for both the non-teaching and teaching tracks.

HMSC 1300 Foundations in Human Sciences: Introduction to the human sciences professions.

HMSC 3300 Professional Leadership in Human Sciences: Focus on leadership functions, protocol, etiquette, ethics, and public policy for working in the human sciences-related professions.

Family & Consumer Sciences Non-Teaching Major Requirements

In addition to the major courses listed below, students will need to pursue a minor consisting of a minimum of 18 hours.

CHEF 1101 Principles of Food Science: Basic principles and techniques of food selection, preparation and storage, including food composition, nutrient content and role in the diet.

HAMG 1313 Principles of Lodging: 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.

HDFS 3353 Parenting: Practical approach to the process of parenting with a focus on effective parenting strategies from infancy through adolescence.

HDFS 4315 Family Development: Emphasis on demands of successful living as an aid in coping effectively with the problems of family life.

HMSC 3332 Communicating HMS Content: Rationale, design, delivery and evaluation of professional presentations for diverse audiences; instructional interaction and product promotion.

HMSC 4320 Practicum: Individualized instruction. Supervised on-the-job training program in the field.

HMSC 4340 Consumer Problems: Study of the role of the consumer in the marketplace; emphasis on priorities, decision-making and consumer protection.

INDS 1311 Introduction to Interior Design: Overview of basic interior design concepts/theories; relationships of principles and elements of design in interior environments; and measurements, specifications and resources used by professional designers.

INDS 4360 Overview of Residential Interiors and Construction: Study of environmental space, including climate control, lighting, building and interior materials, construction, costs, furnishings, estimating, finishes, and psychological, physiological and emotional factors.

MRCH 1331 Apparel Quality Analysis: Influences on apparel preferences and purchases, wardrobe planning principles and budgeting, sources of apparel, and characteristics of fit in apparel.

MRCH 3320 Visual Merchandising: 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.

NUTR 2339 Introductory Nutrition: Study of nutrition and food as applied to daily living. Basic nutrition and wellness concepts in relation to the individual.

NUTR 1138 Diet and Fitness: Overview of concepts related to food, nutrition and health.

NUTR 3339 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.

TECA 1354 Child Growth and Development: Developmental study of the child from birth through age 6. Content includes theories, methods and sequences of development.

Family & Consumer Sciences Composite Teaching Major Requirements

In addition to the major courses listed below, students will pursue a minor in Secondary Education.

CHEF 1101 Principles of Food Science: Basic principles and techniques of food selection, preparation and storage, including food composition, nutrient content and role in the diet.

FACS 3371 Administration for Work-based Learning in Family & Consumer Sciences: Philosophy, strategies and resources for managing family and consumer sciences occupational programs in the public schools. Family and Consumer Sciences Certification course.

HAMG 1313 Principles of Lodging: 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.

HDFS 3353 Parenting: Practical approach to the process of parenting with a focus on effective parenting strategies from infancy through adolescence.

HDFS 4315 Family Development: Emphasis on demands of successful living as an aid in coping effectively with the problems of family life.

HMSC 4340 Consumer Problems: Study of the role of the consumer in the marketplace; emphasis on priorities, decision-making and consumer protection.

HMSC 4375 Special Problems: Individual instruction in preparation for the AAFCS composite certification exam.

INDS 1311 Introduction to Interior Design: Overview of basic interior design concepts/theories; relationships of principles and elements of design in interior environments; and measurements, specifications and resources used by professional designers.

INDS 4360 Overview of Residential Interiors and Construction: Study of environmental space, including climate control, lighting, building and interior materials, construction, costs, furnishings, estimating, finishes, and psychological, physiological and emotional factors.

MRCH 1331 Apparel Quality Analysis: Influences on apparel preferences and purchases, wardrobe planning principles and budgeting, sources of apparel, and characteristics of fit in apparel.

MRCH 2333 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.

NUTR 1138 Diet and Fitness: Overview of concepts related to food, nutrition and health.

NUTR 2339 Introductory Nutrition: Study of nutrition and food as applied to daily living. Basic nutrition and wellness concepts in relation to the individual.

NUTR 3339 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.

RSTO 4104 Advanced Culinary Planning and Preparation: Quantity food preparation, menu planning, food cost determination, recipe standardization and efficient food service.

TECA 1354 Child Growth and Development: Developmental study of the child from birth through age 6. Content includes theories, methods and sequences of development.