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- Family and Consumer Sciences
- FCS 130 <FACS 1330> Introductory Soft Textiles
Construction.
Fundamental principles and techniques of clothing and textiles-based interior elements construction are studied. Pattern alteration and fitting techniques are included. Practical applications are provided through laboratory experiences. (2-2). Usually offered alternate semesters. Credit 3. - FCS 131 <FACS 1331> Introduction to Hospitality
Industry.
An overview of the hospitality industry, this course includes restaurants, hotels and resorts. Includes historical perspective, analysis of the industry in terms of professional opportunities and the future outlook for the industry. (3-0). Credit 3. - FCS 141 <FACS 1441> Food Preparation and
Selection.
Scientific principles in the preparation of selected basic food products are applied. Consideration is given to the composition and properties of food, methods of preparation and processing to retain nutrients, standards for desirable products, simple meal service, and food economics. Practical application is made through laboratory experiences. (3-2). Credit 4. - FCS 160 <FACS 1360> Basic Principles of
Design.
Specific attention is given to fundamental art elements and principles of design as they function in the lives of individuals and their environments. Opportunities are provided for a variety of experiences with art media through lecture-demonstrations. Practical application in two-dimensional and three-dimensional projects is made through laboratory experiences. (2-2). Credit 3. - FCS 167 <FACS 1367> Basic Nutrition.
Basic principles of nutrition in health and disease. The modern concept of an adequate diet based upon the nutritional needs of the individual is stressed. Two interrelating factors, the influence of nutrition on disease and the influence of disease on nutrition, are stressed. Emphasis is placed on food selection and quality of nutrients in normal diets. (3-0). Credit 3. - FCS 241 <FACS 2441> Meal Management in
Hospitality.
This course includes choice, purchase, preparation and service of meals in hospitality settings. Through laboratory experiences emphasis is given to table settings and appointments, various forms of meal service and special occasion functions. The importance of acceptable social procedures and aesthetic values related to the above activities are stressed. (3-2). Offered alternate semesters. Credit 4. - FCS 261 <FACS 2361> Development and History of
Furniture.
A study of history of interior furniture and furnishings from the Egyptian period to the present. Emphasis is given to the social, economic, and political conditions that influenced furniture design and use. (3-0). Credit 3. - FCS 262 <FACS 2362> Nutrition.
Study is made of the fundamental concepts of nutrition. The various nutrients, their sources, metabolism, physiology and interrelationships are emphasized. Requirements at different stages of growth and development are studied. Experience is provided in making dietary studies and in adjusting meals for individuals and population groups. (3-0). Meets requirement for pre-nursing curriculum. Prerequisite: BIO 245 <BIOL 2401> [BIOL 2401]. Credit 3. - FCS 264 <FACS 2364> Design Theory and
Materials.
A theoretical analysis of design is merged with understanding of interior materials and products which meet human needs. Assessment of quality and performance criteria is emphasized, along with the design process. Prerequisite: FCS 160 <FACS 1360> [FACS 1360]. (3-0). Credit 3. - FCS 266 <FACS 2366> Fashion in Society.
[FACS 2366] Basic fashion theory is studied along with theories of dress and adornment from both psychological and sociological perspectives. The course also examines the individual’s attitudes toward and perceptions of personal dress and the appearance of others. Usually offered alternate semesters. (3-0). Credit 3. - FCS 268 <FACS 2368> Consumer Education.
This study of consumer goods and services includes the study of rational consumer decisions in an electronic economy, major consumption expenditures, budget management, risk management, financial management, quality assessment, marketing, and consumer legislation. (3-0). Credit 3. - FCS 269 <FACS 2369> Introduction to
Textiles.
[ This course provides an introduction to fiber science and technological advances in the manufacture of textile products. It focuses on the complex interrelationships of fibers, yarns, fabrics, finishes, and coloring processes. Usually offered alternate semesters and summer. (3-0). Credit 3. - FCS 278 <FACS 2378> Special Topics in Family and
Consumer Sciences.
On-line instruction provides opportunities for students to take lower-level courses through the Family and Consumer Sciences Distance Education Alliance (open to FCS teacher certification majors only). Registration is permitted only with departmental approval. Course may be repeated for credit. Prerequisites: Permission of instructor. Credit 3-4. - FCS 287 <FACS 2387> Architectural Graphics for
Interiors.
The course focuses on the development of two-dimensional graphic representations of architectural design. Practical application is achieved through development of drafting skills and representational sketching. (2-2). Prerequisite: MTH 164 <MATH 1332> or 170 [MATH 1332 or MATH 2312]. Credit 3. - FCS 288 <FACS 2388> Building Systems for
Interiors.
This course focuses on helping students to develop an understanding of building systems as they apply to interior design. Student understanding of systems is communicated in drawing of construction, electrical, mechanical, ceiling and floor systems as part of design solutions. (2-2). Prerequisite: FCS 287 <FACS 2387> [FACS 2387]. Credit 3. - FCS 330 <FACS 3330> Pattern Making and Apparel
Production.
Industry techniques in the construction and fit of garments from original designs. Construction using superior quality techniques is emphasized. Students develop skills in use of apparel production equipment. (2-2). Usually offered alternate semesters. Prerequisites: FCS 130, FCS 160, and FCS 269 <FACS 2369> [FACS 1330, FACS 1360, and FACS 2369]. Credit 3. - FCS 332 <FACS 3332> Lighting Applications for
Interiors.
This course provides basic principles of light and color, measurement and control of light as applied to human needs in both residential and commercial interiors. Environmental systems for day lighting and solar design are studied. (3-0). Usually offered alternate semesters. Prerequisites: FCS 264 <FACS 2364> and 288 [FACS 2364 and FACS 2388]. Credit 3. - FCS 337 <FACS 3337> Design Process.
This course will focus on the implementation of the design process through drawings and model construction techniques. Students will explore various rendering media and develop three-dimensional drawings along with volumetric study of spaces. (1-4). Prerequisites: ART 163, IT 263, FCS 264, FCS 288 <FACS 2388> [FACS 2364, FACS 2388]. Credit 3. - FCS 338 <FACS 3338> Residential Design.
This course will focus on applying the design process to residential spaces. It will include development of schematic and technical drawings, material selection, perspective representations of space, and specifications. (1-4). Prerequisite: FCS 337 <FACS 3337> [FACS 3337]. Credit 3. - FCS 339 Community and
Life Cycle Nutrition.
This course explores communities and their composition and influences on nutrition habits and nutrition status. Community, state, and national food and nutrition programs and services will be discussed with emphasis on program goals, target audiences and policy formulation. The course also explores program development via assessing needs, developing objectives, implementing interventions and evaluating programs. (3-0). Prerequisite: FCS 167 <FACS 1367> or 262 [FACS 1367 or 2362]. Credit 3. - FCS 345 <FACS 3445> Quantity Food Purchasing,
Preparation and Service.
Course provides experience in menu planning, food preparation service, and use of institutional equipment in quantity food service. Principles and methods of buying, preparing, and serving food for various types of quantity food facilities are considered. Factors affecting food quality, food costs, and quantity food production as related to the time factor are emphasized. Planned to meet the needs of dietitians, food service administrators, lunchroom supervisors, family and consumer sciences teachers and others in related areas. Field and practical application is provided. Laboratory experiences arranged. (2-4). Usually offered alternate semesters. Prerequisite: FCS 141 <FACS 1441> or 241 [FACS 1441 or 2441]. Credit 4. - FCS 360 <FACS 3360> Interior Design Professional
Practices and Procedures.
This course includes fundamentals of business procedures used in interior design residential and commercial establishments. Practical application is implemented through design project management. (3-0). Usually offered alternate semesters. Prerequisite: FCS 264, FCS 288 <FACS 2388> [FACS 2364, FACS 2388]. Credit 3. - FCS 367 <FACS 3367> Food
Science.
This course provides fundamentals of physical and chemical structures and properties of food materials and foods during harvesting, preparation, processing, preservation and storage. (1-4). Usually offered alternate semesters. Prerequisites: BIOL 4 hrs. CHEM 4 hrs., FCS 141, FCS 167 <FACS 1367> or 262 [FACS 1441, FACS 1367 or 2362]. Credit 3. - FCS 369 <FACS 3369> Family
Relationships.
This course focuses on analysis of the changing and supportive role of the members in the contemporary stages of the family life cycle. Study is made of family heritage and family interaction patterns with an emphasis on individual development. (3-0). Prerequisite: Junior standing. Credit 3. - FCS 370 <FACS 3370> Nutritional Pathways.
This advanced course establishes knowledge and understanding of nutritional concepts in the biochemical context. Biochemical, physical and metabolic functions of the nutrients; pathways of each nutrient in the diet from ingestion through digestion, assimilation and metabolism; digestive and metabolic interactions between drugs and nutrients are discussed. This course cannot be used for credit toward biology or chemistry majors. (3-0). Prerequisites: CHM 139/119, FCS 262 <FACS 2362> [CHEM 2423, FACS 2362], Jr. standing. Credit 3. - FCS 371 <FACS 3371> Fashion Merchandising.
This course addresses fundamental principles for successful merchandising of fashion goods, including sales, buying, and marketing procedures. Analysis of consumer and customer demands also are explored. Taken prior to FCS 469 <FACS 4369> [ FACS 4369] Internship. (3-0). Prerequisite: Junior standing. Usually offered alternate years. Credit 3. - FCS 376 <FACS 3376> Textile Science.
This course involves exploration of textiles from a scientific perspective is emphasized, explaining the interactions among textile fibers, finishes, dyes and laundry products that impact maintenance of textile products and performance criteria. Students are exposed to hands-on experiences with various fibers, finishes, and dyeing processes. (3-0). Usually offered alternate semesters. Prerequisites: FCS 269 <FACS 2369> [FACS 2369], Sophomore standing. Credit 3. - FCS 377 <FACS 3377> Codes, Standards, and Facility
Maintenance.
A study of laws, codes, standards and regulations that are in effect to protect human health and safety is the focus of this course. Included are the fire and life safety codes, barrier-free design, and ergonomics. (3-0). Usually offered alternate semesters. Credit 3. - FCS 378 <FACS 3378> Fashion Promotion.
Promotion principles are applied to the merchandising of fashion goods through special events, displays of merchandise, and advertising and personal selling. (3-0). Usually offered alternate years. Prerequisite: FCS 160 <FACS 1360> [FACS 1360]. Credit 3. - FCS 430 <FACS 4330> Commercial Design I.
A study is made of design development of interiors through analysis of space and structure. Focus is on comprehensive design solutions implemented through multiphase projects including space planning, contract documents, specifications, finish selections, sustainability, and various presentation techniques. (1-4). Usually offered fall semesters. Prerequisites: FCS 338, FCS 360, FCS 377 <FACS 3377> [FACS 3338, FACS 3360, FACS 3377], IT 263. Credit 3. - FCS 431 <FACS 4331> Commercial Design II.
The capstone course for Interior design majors, this course includes a semester-long project or a series of comprehensive projects preparing students for internship and professional office settings. Students are encouraged to demonstrate knowledge gained to-date to solve various design situations. Graphics presentations include hand and digital drawings and media. (1-4). Usually offered spring semesters. Prerequisite: FCS 430 <FACS 4330> [FACS 4330]. Credit 3. - FCS 433 <FACS 4333> Child Development and
Guidance.
This course includes directed observation and participation in a child development center or public school setting to provide students with experience in the practical aspects of child development. Emphasis is placed upon helping children build feelings of security and adequacy and maintaining limits of behavior. Lectures are concerned with types of child-based care, rearing and guidance; growth and development; clothing; and nutrition for prenatal through adolescent years. (3-0). Offered alternate years. Prerequisite: Junior standing or permission of instructor. Credit 3. - FCS 445 <FACS 4445> Social and Cultural Aspects of
Middle and Far Eastern Foods.
Course is designed to study the interwoven nature of foods patterns, religion, and culture. Ways in which ethnicity and religion may affect health and nutritional status, and the methods for understanding food and food habits within the context of culture will be discussed. Prerequisite: 45 hrs. (3-2). Credit 4. - FCS 460 <FACS 4360> Clinical Dietetics I.
Study is made of diet therapy as it is concerned with its use as an agent in affecting recovery from illness. Course includes the latest developments in dietary manipulations during disease states including enteral and parenteral nutrition. Nutritional adequacy of therapeutic diets is stressed, with emphasis placed on sociological, economic, emotional and psychological factors in feeding the sick. Students enrolled are required to spend 4-5 hours per week in the dietary department of a local hospital to gain hands-on knowledge of clinical dietetics. (3-0). Usually offered alternate semesters . Prerequisites: FCS 370, 478 [FACS 3370, 4378], Senior standing. Credit 3. - FCS 461 Clinical
Dietetics II.
This course is a continuation of the prerequisite course, FCS 460 <FACS 4360> [FACS 4360] (Clinical Dietetics I). In this course the student will examine the applications of medical nutrition therapy in the prevention and management of various medical conditions and chronic and acute disease states through lecture, discussion and clinical case studies. Students may be required to spend additional time (4-5hrs/wk) observing dietitians at a local hospital in order to enhance learning and refine clinical practice skills. (3-0). Usually offered alternate semesters. Prerequisite: FCS 460 <FACS 4360> [4360]. Credit 3. - FCS 462 <FACS 4362> Presentation
Techniques.
A study is made of different types of presentations used to communicate a technique, an idea, or a product. Principles and techniques of communication and media with emphasis on classroom, extension and commercial presentation are covered. Classroom experience includes actual preparation and presentation of lecture materials for direct and video audiences. Also included is development is resumes and portfolios. (3-0). Prerequisite: Junior standing. Credit 3. - FCS 463 <FACS 4363> Merchandising Control.
Techniques of merchandise control including retail mathematics involved in markup, markdown, stock control, open-to-buy, inventory control, pricing and financial statements are studied. Consideration is given to managerial decisions based on the mathematical information encountered in retailing. Recommended prior to FCS 469 <FACS 4369> [FACS 4369] Internship. (3-0). Usually offered alternate semesters. Prerequisites: FCS 371, ACC 231 <ACCT 2301> [FACS 3371, ACCT 2301] or consent of instructor, Junior standing. Credit 3. - FCS 464 <FACS 4364> Methods in Teaching Family and
Consumer Sciences.
A study of professional competencies required to teach family and consumer sciences including development of curriculum. Analysis and evaluation of teaching methods, procedures, strategies, and resource materials used in Family and Consumer Sciences. Laboratory situation includes preparing, presenting and video taping micro teaching experiences. (3-0). Also offered through the FCS Alliance. Prerequisites: Admission to Teacher Education program, FCS 433 <FACS 4333> [FACS 4333], SED 383, and forty hours family and consumer sciences. Credit 3. - FCS
465, FCS 466 <FACS 4366> Student
Teaching in Family and Consumer Sciences.
Supervised observation and teaching in Family and Consumer Sciences. Off-campus teaching centers furnish laboratory experiences for the courses. Activities include work with the total school program, supervising and working with occupational activity program, parental contacts, advisory council, and FCCLA. Advance registration required. (6-0). Prerequisites: Twelve hours secondary education, forty hours family and consumer sciences, FCS 464 <FACS 4364> [FACS 4364] or SED 464, and forty-five clock hours of observation in secondary family and consumer sciences which must be documented and completed prior to enrolling. Credit 6. - FCS 467 <FACS 4367> Seminar in Clothing, Textiles,
and Merchandising.
This course consists of inquiry in special areas of clothing: marketing, production, consumption and socioeconomic behavioral aspects of consumers of textiles and clothing. (3-0). Usually offered alternate semesters. Prerequisites: FCS 371 <FACS 3371> [FACS 3371], Junior standing in fashion merchandising or family and consumer sciences. Credit 3. - FCS 468X <FACS 4368> Research Problems.
Seminars provide adequate research experiences for students having special needs and requirements for the completion of work for a degree. Registration is permitted only by approval of the department chair. Course may be repeated for credit. Prerequisite: Junior standing. Credit 1-4. - FCS 469 <FACS 4369> Internship.
Course consists of a supervised off-campus work experience in an approved cooperative business or agency to better understand the challenges and potential of various careers in family and consumer sciences professions and services. Student obtains own position in keeping with the major program area. A minimum of three hundred (300) supervised clock hours is required for appropriate credit, and student must be enrolled in FCS 469 <FACS 4369> [FACS 4369] at the time the work is being completed. Taken on acceptance of the application. Prerequisites: Senior standing (100 hours) in program major, 2.0 GPA. Credit 3. - FCS 470 <FACS 4370> Advanced Food Systems,
Organization and Management.
Course is focused on principles of organization and management as they relate to food service systems; development of managerial and motivational skills; communications; decision making; management by objectives. (3-0). Usually offered alternate semesters. Prerequisite: FCS 345 <FACS 3445> [FACS 3445]. Credit 3. - FCS 472 <FACS 4372> Resource Management.
Managerial and social problems pertaining to individuals and families are examined. Emphasis is placed on decision-making of time, energy, and financial management as well as efficient use of resources. (3-0). Offered alternate years or through the FCS Alliance. Prerequisite: Junior standing. Credit 3. - FCS 478 <FACS 4378> Advanced Nutrition.
Course focus is on concepts of normal nutrition in relation to the chemistry and physiology of the human body; analysis of methods used in assessing human nutrition status; evaluation of current nutritional problems. (3-0). Usually offered alternate semesters. Prerequisite: FCS 370 <FACS 3370> [FACS 3370]. Credit 3.
NOTE: Sam Houston State University has adopted a four-digit course numbering system to become effective Summer 2011. Four-digit course numbers are indicated in the course descriptions in orange and within angle brackets < >.
- Finance
- FIN 171 <FINC 1307> Personal Finance.
[BUSI 1307] A study of the problems of personal financial management. Topics include savings, risks, investment considerations, insurance, taxation, governmental programs in financial planning, etc. Also recommended for non-business majors. Credit 3. - FIN 334 <FINC 3310> Financial Institutions and
Markets.
This course will explore the structure of the financial system with emphasis on the role, operations, and regulations of financial institutions and markets, including international. The nature, participants, instruments, and relationships of the money and capital markets will be examined. Credit 3. - FIN 367 <FINC 3320> Business
Finance.
A study is made of financial principles as applied to management of funds, capital budgeting, sources of funds, techniques of financial analysis, cost of capital, financial leverage, capital structure, forecasting financial needs, management of working capital, financial policies, analysis and regulation of security issues, and international finance. Prerequisites: ACC 232 <ACCT 2302> and MTH 199 <MATH 1324> or equivalent. Credit 3. - FIN 430 <FINC 4380> Problems in
Finance.
The student may pursue special studies for which a special course is not organized. Prerequisites: 30 hours of Business Administration and consent of department chair. Credit 1, 2, or 3. - FIN 432 <FINC 4335> Financial Statement and Credit
Analysis.
A study of theoretical issues and various applications relevant to the analysis of financial statements using finance and accounting principles Readings and case studies are utilized to provide a contemporary perspective. Prerequisite: FIN 367. Credit 3. - FIN 439 <FINC 4365> Seminar in Financial
Derivatives.
A study of options, futures, and other financial derivative Contracts. The course includes the markets, valuation, and specification of these derivative contracts, and their use in corporate financial risk management. Prerequisite: FIN 367. Credit 3. Typically offered only during the fall semester. - FIN 460 <FINC 4325> Selling Financial
Services.
This course offers a study of the process and principles involved in selling financial instruments and services. It emphasizes the special aspects related to selling/marketing in the banking industry. Both financial products and services will be addressed. Prerequisite: Junior Standing. Credit 3. The course is typically offered only during the fall semester. - FIN 465 <FINC 4315> Entrepreneurial and Small Firm
Finance.
A study of the development, implementation, and control of financial plans, strategies, and policies by owner-managers of small firms. Financing alternatives for small firms are explored. Prerequisite: Junior Standing. Credit 3. Typically offered only during the spring semester. - FIN 468 <FINC 4320> Commercial
Banking.
This course incorporates the roles of banks in the financial services industry and the specific functions in a bank. Case studies are utilized to reinforce the materials and provide first-hand experience about bank operations. The course also presents the roles of the regulatory authorities and their interaction with banks. Special attention is given to recent changes in bank regulation. Prerequisites: FIN 334 <FINC 3310> and FIN 367. Credit 3. - FIN 469 <FINC 4390> Managerial
Finance.
This course includes an in depth study of some of the tools used in financial management. Problems in the valuation of securities, capital costs, capital budgeting, risk analysis, capital structure, financial statement analysis, and dividend policy are stressed. Prerequisite: FIN 367 <FINC 3320> with a minimum grade of C. Credit 3. - FIN 471 <FINC 4340> International
Finance.
This course provides the student with a background in international finance by examining financial circumstances/problems unique to the multi-national firm. Some areas of study are international market forces that affect interest rates and currency values, hedging currency positions, and financing capital budgeting for the multi-national firms. Prerequisite: FIN 367. Credit 3.Typically offered only during the fall semester. - FIN 472 <FINC 4330> Commercial Bank
Lending.
A study of theoretical issues and various applications relevant to the commercial lending activities of a bank using finance principles. Readings and case studies are utilized to provide a contemporary perspective. Prerequisite: Junior standing. Credit 3. - FIN 486 <FINC 4345> Investments.
A careful study is made of principles, types and forms of investments; modern investments; supply and demand for funds; characteristics of securities; federal, state, and municipal bonds; analysis of securities; and the movement of security prices. Prerequisite: FIN 367. Credit 3. - FIN 487 <FINC 4355> Security Analysis and Portfolio
Management.
This course is an advanced analysis and study of the techniques for selecting and combining securities into a portfolio. Content includes setting investment goals, diversification and risk reduction, capital market theory, and portfolio selection models. Prerequisite: FIN 486. Credit 3.Typically offered only during spring semesters. - FIN 499 <FINC 4389> Undergraduate Internship in
Finance.
A course designed to provide the student with an opportunity to apply academic skills in a practical work environment. (See Finance Internship Coordinator prior to enrolling. A minimum of 150 work hours in a pre approved finance organization. May be repeated for a maximum of 6 hours credit granted for internship.)
NOTE: Sam Houston State University has adopted a four-digit course numbering system to become effective Summer 2011. Four-digit course numbers are indicated in the course descriptions in orange and within angle brackets < >.
- First-Year Experience Course Description
- SAM 136 <UNIV 1301> Introduction to Collegiate
Studies.
SAM 136 <UNIV 1301> is a seminar designed to enhance the first-year experience for beginning college students and to increase student success in college. The varied content of the course will facilitate a smoother transition into the college culture. Content areas include: goal setting and time management skills, writing skills, test preparation and taking skills, critical thinking skills, major and career exploration, locating and utilizing campus resources, diversity awareness, wellness strategies, money management, and leadership/civic service awareness. Writing Enhanced. Credit 3.
NOTE: Sam Houston State University has adopted a four-digit course numbering system to become effective Summer 2011. Four-digit course numbers are indicated in the course descriptions in orange and within angle brackets < >.
- Foreign Languages
- FL 141*
(1401) Elementary Language
I.
First semester language is the first half of an elementary course on spoken and written language designed for beginning students. Credit 4. - FL 142* (1402) Elementary
Language II.
Second semester language is an elementary course on spoken and written language designed for students that have some basic language knowledge, but want to improve their level in speaking, listening, writing and reading. This course can also expand on cultural knowledge. Prerequisite: Grade of C or better in FL 141 or the equivalent. Credit 4. - FL 263* (2303)
Intermediate Language I.
Third semester language emphasizes oral, listening, writing and reading skills. The class will include oral drills on pronunciation, as well as listening comprehension exercises. Additional activities will consist of reading exercises to improve intonation, pronunciation with the objective of making students comfortable and confident in speaking and writing correctly. Prerequisite: Grade of C or better in FL 142 or the equivalent. Credit 3. - FL 264* (2304)
Intermediate Language II.
Fourth semester language is a middle course on spoken and written language designed for students that have some basic language knowledge, but want to improve their level in speaking, listening, writing and reading. This course can also expand on cultural knowledge. Prerequisite: Grade of C or better in FL 263 or the equivalent. Credit 3. - FL 261 <FOLG 2361> <FOLG 2361> <FOLG 2361> <FOLG 2361> (2361) Individual
Readings.
This course is designed for the individual intermediate-level student who may need study of a particular era, genre, or author. Enrollment in this course is restricted and approval of such must be obtained from the department chair. The course may be repeated for credit as content varies. Prerequisite: Grade of C or better in FL 264 or the equivalent. Credit 3. - FL 361 <FOLG 3361> <FOLG 3361> (3361) Individual
Readings.
This course is designed for the individual advanced-level student who may need study of a particular era, genre, or author. Enrollment in this course is restricted and approval of such must be obtained from the department chair. The course may be repeated for credit as content varies. Prerequisite: Grade of C or better in FL 264 or the equivalent. Credit 3. - FL 463 <FOLG 4363> (4330) Methods of Teaching Secondary Foreign Languages Methods of Teaching Secondary Foreign Languages is designed as a methods course in second language acquisition. This course will present information and materials for Second Language teachers that will enhance their teaching. Currently, SHSU does not offer this course, either in the Department of Foreign Languages or in the College of Education.
NOTE: Sam Houston State University has adopted a four-digit course numbering system to become effective Summer 2011. Four-digit course numbers are indicated in the course descriptions in orange and within angle brackets < >.
- French
- FRN 141 <FREN 1411> Elementary
French. [FREN 1411]
For students who have had no previous instruction in French. The work includes vocabulary acquisition, international cultural components, pronunciation, drills, sentence formation, and everyday conversation leading to proficiency. Two one-hour language laboratory periods weekly are required, one of which is a concurrent lab class enrollment. Credit 4. - FRN 142 <FREN 1412> Elementary
French. [FREN 1412]
A continuation of FRN 141 <FREN 1411> with more speaking and writing toward advancing proficiency. Two one-hour language laboratory periods weekly are required, one of which is a concurrent lab class enrollment required. Prerequisite: Grade of C or better in FRN 141 <FREN 1411> or equivalent. Credit 4. - FRN 263 <FREN 2311> French Reading and
Composition. [FREN 2311]
A continuation of FRN 142 <FREN 1412> with emphasis on written and oral skills. Prerequisite: Grade of C or better in FRN 142 <FREN 1412> or equivalent. Credit 3. - FRN 264 <FREN 2312> Comprehension and
Communication. [FREN 2312]
A continuing emphasis on fluent usage of oral and written French. Intensive study of selected written work with the purpose of mastering mid-level proficiency skills. Prerequisite: Grade of C or better in FRN 263 <FREN 2311> or equivalent. Credit 3. - FRN 364 <FREN 3364> Survey of French
Literature.
A detailed study of the various schools and periods of literature from the 19th century to modern times. Conducted in French. Prerequisite: Grade of C or better in FRN 264 <FREN 2312> or equivalent. Credit 3. - FRN 365 <FREN 3365> French Grammar And
Stylistics.
A review of the structure of the French language combined with detailed study of the various tenses and moods. Emphasis is placed on writing and composition. The objective is to acquire facility in writing about everyday topics. Prerequisite: Grade of C or better in FRN 264 <FREN 2312> or consent of Chair. Credit 3. - FRN 367 <FREN 3367> French Phonetics and
Conversation.
Basic theory of French pronunciation and intonation. With ample opportunity for drill, students achieve an intermediate level of oral proficiency. Prerequisite: Grade of C or better in FRN 264 <FREN 2312> or consent of Chair. Credit 3. - FRN 380 <FREN 3380> French Culture and
Civilization.
A course to portray the overall picture of the role played by French culture and civilization throughout the world. This course will provide cultural background for French majors or minors. Conducted in French. Prerequisite: Grade of C or better in FRN 264 <FREN 2312> or consent of Chair. Credit 3. - FRN 464 <FREN 4364> Modern French Usage and
Conversation.
A useful course for all levels, including those seeking oral proficiency. Emphasis is placed on extemporaneous speech and conversation dealing with modern topics. Conducted in French. Prerequisite: Grade of C or better in FRN 264 <FREN 2312> or consent of Chair. Credit 3. - FRN 470 <FREN 4370> Seminar In Selected
Topics in Literature, Language, or Civilization.
This course will be an in-depth study of a selected topic by which French majors and minors, lacking specific skills, may acquire the necessary knowledge of francophone culture and/or the ability to speak, read, and write the French language at an advanced level. The topic to be explored will change from semester to semester. The course may be repeated for credit as the content varies. Prerequisite: Grade of C or better in FRN 264 <FREN 2312> or consent of Chair. Credit 3. - FRN 475 <FREN 4375> Individual French
Readings.
This course is designed for the individual student who may need study of a particular era or genre or author. Enrollment in this course is restricted and approval for such must be obtained from the Program Coordinator. The course may be repeated for credit as content varies. Prerequisite: Grade of C or better in FRN 264 <FREN 2312> or consent of Chair. Credit 3.
NOTE: Sam Houston State University has adopted a four-digit course numbering system to become effective Summer 2011. Four-digit course numbers are indicated in the course descriptions in orange and within angle brackets < >.
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