DEPARTMENT OF FAMILY AND CONSUMER SCIENCES
FAMILY AND CONSUMER SCIENCES COURSE DESCRIPTIONS
Back to Family and Consumer Sciences
FCS 530 Seminar in Family and Consumer Sciences Research. A course designed to acquaint graduate students with the need for and contribution of research. Criteria are developed for designing and completing research.
FCS 567 The Consumer and Food Technology. Investigations of recent developments in food production and marketing; consideration of physical and chemical factors influencing the quality of food; implications and guidelines for the consumer.
FCS 575 Seminar in Recent Developments in Family and Consumer Sciences. A critical analysis of current trends, issues and problems in Family and Consumer Sciences. Course may be repeated for credit.
FCS 577 Workshop in Family and Consumer Sciences Education. Principles and procedures in planning, organizing, and developing occupational programs using knowledge and skills within the discipline of Family and Consumer Sciences are stressed. Emphasis is on curriculum, space, equipment, methods, and teaching materials particular to these programs.
FCS 579 Laboratory and Field Experience in Family and Consumer Sciences. This course is composed of a supervised internship in an area of specialization. Course may be repeated for credit.
FCS 583 Research Problems. This course is tailored to the needs of students in the Dietetic Internship (DI) Program in regard to research, project development, and problem solving. Each student will conduct an individual project. As a team, students will develop a case study based on a nutrition problem with a culturally diverse target population group. Students will develop and market a brochure based on solutions to the developed study.
FCS 698 Thesis. The selection of a suitable problem, a review of related literature, the formulation of a plan of investigation and report. Preparation and approval of a prospectus.
FCS 699 Thesis. The completion and defense of the thesis.