Family and Consumer Sciences Courses
FCS 104 - Introductory Food Principles
Scientific principles of food preparation and selection. Laboratory experiences demonstrate theoretical concepts.
FCS 130 - Clothing and Human Behavior
Interdisciplinary study of cultural, social, psychological, economic, and aesthetic relationship of clothing to today's society.
FCS 133 - Apparel Production
Study of garment manufacturing and decision making involved in producing apparel. Includes laboratory.
FCS 140 - Introduction to Family and Consumer Sciences
Family and consumer sciences professions, history, philosophy, theory and foundations.
FCS 170 - Hospitality Leadership I
Introduction to the history, growth, and development of global tourism and the hospitality industry including the leadership, ownership, management, organization, and structure of hotels and food service operations, and the many diverse hospitality venues; professional associations; hospitality labor trends; promotional practices; and best practices in hospitality.
FCS 171 - Sanitation Health & Safety
Sanitation and safety principles and regulations as related to hospitality industry including Hazard Analysis Critical Control Point (HACCP) principles and procedures, safety and security issues and procedures, and associated health issues related to sanitation and safety in the hospitality industry. Students must pass a National Sanitation Certification Examination, a state of Illinois Sanitation Certification Examination, and two HACCP tests to receive credit.
FCS 172 - Hospitality Practices I
Overview of hospitality practices to include review of economic environment of profit and nonprofit organizations, application of a systems approach to the identification of inputs such as function objectives, site selection and venue specifications, resources available and utilized including financial, labor and appropriate sponsorships; planning and development of procedures, timelines, budgets, Request For Proposals (RFP), regulation compliance activities; event contracts and negotiations; promotional activities; on-site logistics; management of events; and assessments. Prerequisite: FCS 170 or concurrent enrollment
FCS 203 - Health, Safety, and Nutrition
Personal health of PreK-12 learners, including nutrition and safety issues. Meeting health needs of learners in group settings. Healthy lifestyle, preventive health, and community health.
FCS 220 - Consumer Issues in Health Care
Possible care obtained, level of health care, and how to access care for persons from birth to death. Cross listed as HS 220. Prerequisite: HS 110 or consent of a cross-listed Department Chair (PT, FCS).
FCS 231 - Pattern Making
Principles of flat pattern method; pattern alteration; original pattern design; completed garment. Prerequisite: FCS 133 or consent of instructor.
FCS 233 - Consumer Textiles
Consumer-oriented study of textiles emphasizing fibers, yarns, fabric constructions, and finishes. Two hours of lecture and two hours of laboratory per week.
FCS 235 - Apparel Product Development and Analysis
Examines the processes of apparel product development and quality analysis. Emphasis is place on apparel design elements in relation to appearance, performance, and cost. Prerequisite: FCS 133, FCS 233.
FCS 246 - Family Systems and Applications
Study of family systems and management theory with application of concepts in the near environment of family and consumer. Prerequisite: FCS 140.
FCS 270 - Special Event Planning
Study of event planning, implementation, and evaluation. "
FCS 272 - Facility Services I
A comprehensive introduction to hospitality-related facility services and establishment of departments, examination of the associated functions, and the interdependent relationship among departments. Front office and property management concepts introduced. Prerequisite: FCS 170 or concurrent enrollment, FCS 172 or concurrent enrollment
FCS 300 - Consumer Issues in America
Gen. Ed. SF
Personal finance, consumer credit, durable and non-durable goods and services, and consumer protection in the marketplace.
FCS 301 - Nutrition Today
Gen. Ed. TS
Problem-based learning approach to examine current issues and nutritional practices through exploration of underlying biochemical and physiological principles; formulation of personal diet and wellness plans. Prerequisite: junior/senior standing; one college-level science course. Not open to students who have taken FCS 303.
FCS 303 - Nutrition
Human energy and nutrient requirements and utilization throughout the life cycle in performance, disease prevention, and health promotion; dietary assessment and intervention; evidence-based decision making. Prerequisite: CHM 150 and CHM 160 or equivalent; BIO 200
FCS 304 - Sports and Exercise Nutrition
Design of approximate diets for exercise and sports to enhance utilization and maximize performance. An integrative, case study approach. Prerequisite: junior standing.
FCS 306 - Community Nutrition
Emphasis on community needs assessment, disease prevention, programming, cultural nutrition practices, public and private nutrition policy, preparation for nutrition counseling, and community nutrition promotion. Prerequisite: FCS 104; college-level nutrition course
FCS 307 - Life Cycle Nutrition
In-depth investigation of the nutritional and educational requirements throughout the life cycle using an interactive approach. Critical thinking and problem-solving skills are enhanced through discussion, reflection, and a cross-cultural service-learning project at a community agency. Nutritional interviewing and counseling skills will be developed through interactive role play. Prerequisite: Prerequisites: FCS 306.
FCS 309 - Investigation of Food Topics
Group and individual investigation of and experimentation with scientific principles of food and research. Prerequisite: FCS 104.
FCS 330 - Fashion Merchandising
Merchandising: organization, operation, and interrelationship of major facets of textile and clothing industry. Prerequisite: FCS 130.
FCS 331 - Fashion Merchandising Laboratory
Experimental work related to fashion merchandising. Prerequisite: FCS 130; concurrent enrollment in FCS 330.
FCS 332 - Advanced Clothing Construction
Tailoring and experimental construction techniques in individual projects. Prerequisite: FCS 133 or consent of instructor.
FCS 333 - Advanced Textiles
Principles of textile science, testing and quality analysis, standardized measurement and evaluation of quality, physical characteristics, and performance of textile products. Developing products and specifications. Prerequisite: FCS 233
FCS 334 - Visual Merchandising and Promotion
The investigation and application of various areas and methods of merchandise presentation to maximize the salability of merchandise. Prerequisite: FCS 235
FCS 335 - Survey of Fashion Designers
The study of fashion designers, artists, and style makers who have had a significant impact on fashion from the nineteenth century to the present. Prerequisite: Junior standing or consent of instructor
FCS 336 - History of Fashion
Historic costume and relationship to contemporary dress; emphasis on design and current fashion.
FCS 338 - The World of Fashion I
Intensified study in major fashion markets including fashion merchandising, public relations, advertising, and career opportunities.
FCS 341 - Human Development Through the Lifespan
Physical, cognitive, emotional and social growth and development throughout the human lifespan. Not open to students with credit in PSY 304 or PSY 314.
FCS 342 - Child Development Laboratory
Practical experience working with 3 year olds. Prerequisite: FCS 341 or PSY 304 or ETE 225 or equivalent.
FCS 357 - Housing and Interior Design Concepts
Basic concepts of housing and interior design; emphasis on historic periods and their relationship to contemporary housing and furnishings.
FCS 370 - Hospitality Management Accounting
Hospitality Management Accounting introduces participants to the concepts of accounting, controls and reporting in the hospitality industry. Basic accounting concepts and methods of financial analysis are fundamental to understanding the hospitality business. The participants will understand the importance of financial knowledge in business operations and their individual career advancement. Hospitality Management Accounting focuses on accounting information that is used in managing hospitality operations, specifically forecasting, budgeting, management reports and understanding P&L statements. These concepts will be applied to actual business situations and presented and discussed using problems, case studies and project reports and presentations. Prerequisite: Basic accounting and FCS 172
FCS 372 - Facilities Services II
An overview of the legal and ethical issues related to the operation of facilities, particularly those with sustainable goals. Prerequisite: FCS 272 and MTG 315.
FCS 375 - Hospitality Practicum I
Exploration of the hospitality industry by active participation in the hospitality and profession. This includes a minimum of 320 hours of approved practice. Prerequisite: FCS 171 and FCS 272.
FCS 376 - Hospitality Seminar I
Exploration of current issues in the hospitality industry including discussions with current leaders in the hospitality industry and/or members of the FCS Hospitality Leadership Advisory Council. Prerequisite: Junior standing in HLP.
FCS 400 - Senior Seminar in Family and Consumer Sciences
Personal exploration of interrelated knowledge and professional competencies in family and consumer sciences; factors influencing research. Emphasis on family and consumer sciences as an integrated field of study. Prerequisite: senior standing; family and consumer sciences major.
FCS 401 - Readings in Family and Consumer Sciences
Individual readings in specialized areas of family and consumer sciences for qualified students, under faculty supervision. Prerequisite: consent of department chair.
FCS 402 - Problems in Family and Consumer Sciences
Independent study in family and consumer sciences for qualified students, under faculty supervision. Prerequisite: consent of department chair.
FCS 405 - Food Service Systems
Exploration of food service systems concepts, organization of food service operations, menu planning, food production and procurement, quantitative evaluations of food service operations, and laboratory experiences. Prerequisite: FCS 104, Illinois Food Service Sanitation Manager's Certification or ServSafe or FCS 171, BIO 202
FCS 406 - Issues and Trends in Foods & Nutrition
Topics of special interest which may vary each time course is offered. Topic and stated in current Schedule of Classes. May be repeated under different topics for a maximum of six hours credit. Prerequisite: FCS 303 or consent of instructor.
FCS 407 - Nutrition Assessment
Assessment of nutritional status by dietary, anthropometric, biochemical, clinical, and physical methods; interpretation of nutritional indicators of health; documentation, including nutrition care process; evidence-based practice guidelines. Prerequisite: FCS 303; BIO 200, 205; FCS 410. Corequisite: FCS 411.
FCS 408 - Management in Food Service
Application of theories, principles, and functions of management to a food service system operation. Emphasis on qualitative and quantitative evaluation of operational, financial, sales, inventory, and procurement data. Prerequisite: FCS 405
FCS 410 - Advanced Nutrition
Impact of food, nutrition, and lifestyle choices on performances, disease prevention, and health; biochemistry of energy and nutrient utilization in relation to human biological functions; interpretation of literature; current information technologies. Prerequisite: CHM 150, 160; BIO 200, 205; FCS 306; Grade of B or better in FCS 303. Corequisite: FCS 307.
FCS 411 - Medical Nutrition Therapy I
Biochemical and physiological principles underlying dietary modification in the prevention and treatment of various conditions; diet design; nutrigenomics; pharmaceuticals; complementary and integrative therapies; emphasis on applications and case studies to foster critical thinking and problem-solving. Prerequisite: Grade of B or better in FCS 410, BIO 200 and 205; concurrent enrollment in FCS 407.
FCS 412 - Medical Nutrition Therapy II
Biochemical and pathophysiological rationale, therapeutic dietary modifications for various disease conditions; nutrition support in malnutrition and hypermetabolic conditions; emphasis on evidence-based practice applications and case studies to foster critical thinking and problem-solving. Prerequisite: FCS 410, BIO 200 and 205, and grade of B or better in FCS 411.
FCS 433 - Issues & Trends in Apparel & Textiles
Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes. Course may be repeated for a maximum of 6 hours credit. Prerequisite: FCS 130 or 233 or consent of instructor.
FCS 438 - Global Issues in Textiles and Apparel
Evaluation of key issues facing textile and apparel business in global markets including economic, political, and professional implications; theoretical foundation of global sourcing. Prerequisite: ECO 100, FCS 130, FCS 233
FCS 440 - Family Relations
Emphasis on man-woman relationship, marriage, and family interactions and reactions.
FCS 460 - Retail Merchandising Practicum
Integration of family and consumer sciences theory with applications in the workplace. Prerequisite: Family and consumer sciences major; consent of department chair.
FCS 461 - Practicum in Foods, Nutrition, and Dietetics
Exploration of the dietetics profession, legislative aspects, and impact of public policy on dietetics practice; current reimbursement issues; portfolios, with selected practicum experience within a foods, nutrition, and/or dietetics-related workplace . Prerequisite: senior standing; foods, nutrition, and wellness or dietetics major; consent of department chair.
FCS 470 - Special Topics in Hospitality Business
This special topics course may vary each time it is offered. The course name will appear in the class schedule. Prerequisite: FCS 272 and FCS 370
FCS 475 - Hospitality Practicum II
Intensive active leadership responsibilities in the hospitality profession. This includes a minimum of 320 hours of approved practice. Prerequisite: Senior standing, FCS 375 or consent of department chair.
FCS 476 - Hospitality Seminar II
Exploration of global and strategic issues in the hospitality industry; students will also develop a portfolio of case study analyses based on the student\x1As personal interest and experience to date. Prerequisite: Senior standing in HLP.
FCS 536 - The World of Fashion
Intensified study in a major fashion market: merchandising, public relations, advertising, and career opportunities. May be repeated for a total of six hours. Prerequisite: 10 hours in clothing and textiles; or consent of instructor.
FCS 585 - Topics in Family & Consumer Sciences
Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes. Prerequisite: senior or graduate standing, and consent of instructor.
FCS 586 - Directed Studies in Family and Consumer Sciences
Directed studies in family and consumer sciences through selected readings and written assignments. May be repeated up to a total of 6 credit hours. Prerequisite: graduate standing in FCS; consent of instructor.
FCS 605 - Advanced Food Service Systems
Study of foodservice systems approach to foodservice organizations: analyses of inputs, transformations, and outputs in different foodservice organizations. Prerequisite: admission to Dietetics Internship Certificate program.
FCS 606 - Nutrition and Wellness
Investigates nutrition principles related to the health and wellness throughout diverse groups and community settings. Nutritional interviewing and counseling skills will be developed through interactive role play. Special emphasis is placed on application of nutritional information to solve problems through critical thinking.
FCS 607 - Clinical Dietetics
Designed to provide students with an in-depth review of energy requirements and nutrient metabolism in health and disease; to explore clinical applications and evidence-based practice in various disorders; to apply critical thinking to solve case studies; and to become familiar with current research through literature reviews, group discussions and presentations. Prerequisite: admission to the Dietetics Internship Certificate program.
FCS 640 - Research Methods in FCS
Research Methods in FCS. Concepts, methods, and strategies for research in the social and behavioral sciences. Topics include the nature of scientific research, measurement, types of research, validity of research designs, methods of data collection, and strategies for data analysis. Coding, entry, and manipulation of quantitative data including use of SPSS and its syntax will be addressed. Prerequisite: admission to the Dietetics Internship Certificate program.
FCS 688 - Research in Dietetics
Designed as a continuation of FCS 640, Research Methods in FCS, individually supervised by a faculty member in FCS. One credit hour. Students will continue to develop the research project and complete and present it. Prerequisite: FCS 640