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The Mueller Department of Family
and Consumer Sciences
| 2005 - 2006 College of the Ozarks Catalog |
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Bachelor of Arts, Bachelor of Science
This department and the Mueller Endowed Chair of
Clothing Construction were established in 1996 to honor
Louis A. Mueller, Jr. and his parents.
The Family and Consumer Sciences major prepares students
for professional roles that focus on individual and
family well-being through four emphases: Food and Nutrition,
Child Development, Vocational Education and General
Family and Consumer Sciences.
The Family and Consumer Sciences program strives to
provide an academic and social environment that will
enable majors to: 1) articulate the philosophy of Family
and Consumer Sciences; 2) develop decision-making and
leadership skills; 3) have a depth of understanding
of the perspectives and skills in one emphasis of Family
and Consumer Sciences; 4) prepare for a variety of career
settings and membership in professional organizations.
Students completing the Dietetics major (Bachelor of
Science only) will: 1) have knowledge of the field comparable
to national average; 2) be able to gain entry into Dietetics
practice (internship or pre-professional program); 3)
be capable of imparting dietetic knowledge of the didactic
program in dietetics approved by the American Dietetic
Association.
Major in Family
and Consumer Sciences
|
| Required core courses for all Family
& Consumer Sciences majors: |
16-17 hours |
| FCA 101 Introduction to Family and Consumer Sciences
WI (F) |
1 |
| FCA 403 Resource Management (F) |
3 |
| FCT 113 Clothing Selection and Construction (S) |
3 |
| FCC 413 Human Development WI (F) |
3 |
| FCM 273 Consumer Economics (F) |
3 |
| ONE OF THE FOLLOWING |
3-4 |
| FCN 104 Introductory Food Study
(F/S) |
|
| FCN 263 Child Nutrition (required
for Child Dev. Emphasis) (F-O) |
|
General Emphasis
| Required major courses: |
34 hours |
| Family and Consumer Sciences core courses |
17 |
| FCN 203 Contemporary Nutrition (S) |
3 |
| FCT 213 Textiles (S-O) |
3 |
| FCH 243 Design of Living/Working Environments
(S-E) |
3 |
| FCH 323 Housing (F-E) |
3 |
| FCE 352 Demonstration Techniques (S-E) |
2 |
| FCC 333 Parenting in Today’s Society (S) |
3 |
| Required collateral course: |
3 hours |
| ONE OF THE FOLLOWING |
3 |
| SOC 223 Marriage and the Family
(F) |
|
| SOC 353 Gerontology (F-O) |
|
Food & Nutrition Emphasis
| Required major courses: |
38 hours |
| Family and Consumer Sciences core courses |
17 |
| FCN 203 Contemporary Nutrition (S) |
3 |
| FCN 263 Child Nutrition (F-O) |
3 |
| FCN 343 Cultural Foods (S) |
3 |
| FCN 373 Food Systems (F) |
3 |
| FCN 383 Medical Nutrition Therapy WI (F-E) |
3 |
| FCN 393 Community Nutrition (S-E) |
3 |
| ONE OF THE FOLLOWING |
3 |
| FCN 353 Quantity Foods (S) |
|
| FCN 403 Advanced Nutrition and
Human Metabolism (F-E) |
|
| Recommended
collateral courses (one of the following groups):
|
| Business
|
Communication
|
| ACT
203 Elementary Accounting I |
SPC 203 Interpersonal
Communication |
| BUS
213 Principles of Mgt. |
SPC 303
Advanced Public Speaking |
| BUS 343
Human Resource Mgt. |
SPC 313
Bus. & Professional Speaking |
| MKT
223 Marketing |
SPC 323
Small Group Communication |
| Fitness
|
Sociology
|
| PED 112 Intro to Hist. & Phil.
Prin…PE |
SOC 213 Social Problems |
| PED 232 Psychology of Sports |
SOC 353 Gerontology |
| PED 433 Mechanical Kinesiology |
SOC 373 Death & Dying |
| PED 453 Physiology of Exercise |
SOC 383 Medical Social Work |
| Hotel/Restaurant/Tourism |
|
| HRM 103 Introduction
to Hospitality Industry |
| HRM 303 Hospitality
Marketing & Sales |
| HRM 323 Tourism |
| HRM 353 Managing Conventions
and Group Business |
Child Development Emphasis
| Required major courses: |
40 hours |
| Family and Consumer Sciences core courses |
16 |
| FCC 223 Child Development (S) |
3 |
| FCC 254 Creative Activities Practicum (F-E) |
4 |
| FCC 323 Working With Parents (F-O) |
3 |
| FCC 333 Parenting in Today’s Society (S) |
3 |
| FCC 353 Child Development Education Influences
(S-O) |
3 |
| FCC 383 Field Practicum in Child & Family
Programs (F-E) |
3 |
| FCC 425 Child Development Administration (F-O) |
5 |
| Recommended collateral courses |
|
| BUS 103 Introduction to Business
(F/S) |
|
| PSY 363 Psychology of the Exceptional
Child (F/S) |
|
Double Major Vocational Education Emphasis/Secondary
Education
| Required major courses: |
43 hours |
| Family and Consumer Sciences core courses |
17 |
| FCN 203 Contemporary Nutrition (S) |
3 |
| FCT 213 Textiles (S-O) |
3 |
| FCC 223 Child Development (S) |
3 |
| FCH 243 Design of Living/Working Environments
(S-E) |
3 |
| FCH 323 Housing (F-E) |
3 |
| FCE 352 Demonstration Techniques (S-E) |
2 |
| FCE 413 Methods of Teaching Family and Consumer
Sciences (F-E) |
3 |
| FCE 453 Wage Earning & Vocational Programs
(S-O) |
3 |
| FCC 333 Parenting in Today’s Society (S) |
3 |
| Required collateral courses: |
6 hours |
| SOC 223 Marriage & the Family (F) |
3 |
| PED 233 Personal and Community Health (F) |
3 |
| Family and Consumer Sciences majors
with an Education Emphasis must also major in Secondary
Education. |
Major in Dietetics
| Required major courses: |
29 hours |
| FCN 104 Introductory Food Study (F/S) |
4 |
| FCN 201 Food Safety and Sanitation (F) |
1 |
| FCN 263 Child Nutrition (F-O) |
3 |
| FCN 303 Fundamentals of Human Nutrition (S) |
3 |
| FCN 353 Quantity Foods (S) |
3 |
| FCN 373 Food Systems (F) |
3 |
| FCN 383 Medical Nutrition Therapy WI (F-E) |
3 |
| FCN 393 Community Nutrition (S-E) |
3 |
| FCN 403 Advanced Nutrition and Human Metabolism
(F-E) |
3 |
| FCN 413 Medical Nutrition Therapy II WI (S-O) |
3 |
| Required collateral courses: |
23 hours |
| BUS 213 Principles of Management (F/S) |
3 |
| BIO 214 Introduction to Microbiology (F) |
4 |
| BIO 234 Human Physiology (S) |
4 |
| CSC 113 Fundamentals of Computer Science (F/S) |
3 |
| SOC 103 Introduction to Sociology (F/S) |
3 |
| MAT 143 Math Statistics |
3 |
| ONE OF THE FOLLOWING |
3 |
| ECN 103 The American Economy
(S) |
|
| ECN 203 Principles of Economics
I (F/S) |
|
| General Education courses specified by the
major: |
|
| CHE 114 General Chemistry I WI (F) |
4 |
| CHE 204 Elementary Organic Chemistry (S-O) |
4 |
| BIO 224 Human Anatomy (S) |
4 |
| PSY 103 Introduction to Psychology (F/S) |
3 |
| ONE OF THE FOLLOWING |
3 |
| MAT 123 Mathematical Inquiry
(F/S) |
|
| MAT 133 College Algebra (F/S)
|
|
Minor in Food & Nutrition
| Required minor courses: |
20 hours |
| FCA 101 Introduction to Family and Consumer Sciences
(F) |
1 |
| FCN 104 Introductory Food Study (F) |
4 |
| FCN 203 Contemporary Nutrition (S) |
3 |
| FCN 263 Child Nutrition (F-O) |
3 |
| FCN 343 Cultural Foods (S) |
3 |
| FCN 373 Food Systems (F) |
3 |
| FCN 393 Community Nutrition (S-E) |
3 |
Minor in Clothing & Textiles
| Required minor courses: |
16 hours |
| FCA 101 Introduction to Family and Consumer Sciences
(F) |
1 |
| FCT 113 Clothing Selection and Construction (S) |
3 |
| FCT 213 Textiles (S-O) |
3 |
| FCT 423 History of Costume |
3 |
| MKT 223 Marketing (F/S) |
3 |
| MKT 383 Retail Management (S) |
3 |
Minor in Child Development
| Required minor courses: |
20 hours |
| FCA 101 Introduction to Family and Consumer Sciences
(F) |
1 |
| FCC 223 Child Development (S) |
3 |
| FCC 254 Creative Activities Practicum (F-E) |
4 |
| FCC 323 Working With Parents (F-O) |
3 |
| FCC 353 Child Development Education Influences
(S-O) |
3 |
| FCC 383 Field Practicum in Child and Family Programs
(F-E) |
3 |
| FCN 263 Child Nutrition (F-O) |
3 |
COURSES IN FAMILY & CONSUMER SCIENCES ASSESSMENT
(FCA)
101 Introduction to Family and Consumer Sciences
A study of the history, philosophy and career opportunities
in family and consumer sciences. Writing Intensive (F)
Prerequisite for all 300-400 level courses: 45 hours
or permission.
403 Resource Management—Prerequisite: FCM 273.
A study of current research in family and consumer sciences
and the management of resources available to the individual
and family. Emphasis will be upon the management process,
decision-making and work simplification. One hour of
lecture/seminar and four hours of lab per week. (F)
COURSES IN FOOD AND NUTRITION (FCN)
104 Introductory Food Study Basic principles
in selection and preparation of food products based
on chemical and physical properties of food. The safety
of the food supply is also investigated. Lecture three
hours per week, laboratory two hours per week. (F/S)
201 Food Safety and Sanitation A class for restaurant
management and dietetic majors which culminates in certification
for food safety and sanitation. This is a foundation
for FCN 353, Quantity Foods and FCN 373, Food Systems
Management. (F)
203 Contemporary Nutrition A comprehensive,
survey course focusing on nutrition as a key to health,
nutrition in various stages of life, world nutrition,
contemporary nutrition topics, and sources of nutrients.
Designed for students in HRM, family and consumer sciences,
and anyone generally interested in nutrition for personal
improvement. (S)
263 Child Nutrition Nutritional requirements
for each stage of childhood, pregnancy and lactation
will be discussed. Essentials of effective nutrition
education will be explored. (F-odd)
Prerequisite for all 300-400 level
courses: 45 hours or permission.
303 Fundamentals of Human Nutrition—Prerequisite:
A biology or chemistry laboratory science. An exploration
of the physiological basis of nutritional needs and
physical and socioeconomic parameters, which affect
dietary adequacy. Nutritional assessment and the nutrition
care process will be introduced. Nutrient functions,
energy balance, complementary and alternative medicine,
and sports nutrition will be examined. Designed for
students who will be recommending nutrition principles
as a part of health, wellness, or therapeutic counseling.
(S)
343 Cultural Foods A study of the basic concepts
of man’s food patterns past and present, looking specifically
into the influence of culture, religion, malnutrition
and nutritive needs of the body as foodways. Lecture
one hour a week, laboratory with emphasis on the preparation
and serving of ethnic foods (individual research). (S)
353 Quantity Foods—Prerequisite: FCN 104. Principles
of food service management used in selection, storage,
preparation and service of food in quantity; emphasis
on menu planning, quality control, purchasing, use of
equipment. Lecture one hour per week, laboratory four
hours per week. (S)
373 Food Systems Organization, management theory
and principles of food systems; includes menu planning,
quality of food preparation and selection, layout, and
maintenance of food systems department. (F)
383 Medical Nutrition Therapy I—Prerequisite:
FCN 303. Therapeutic use of diet in metabolic disturbances
and in certain diseases. Writing Intensive. (F-even)
393 Community Nutrition Nutrition programs at
the local, state, and national level. Food labeling
and nutrition education methodology. Application of
principles of nutrition and social science in consumer
education. Lecture three hours per week. Field observation.
(S–even)
403 Advanced Nutrition and Human Metabolism Designed
to organize the essentials of biochemistry and physiology
so nutrition emerges as a science that integrates life
processes from the cellular level on through the multi-system
operation of the total organism. (F–even)
413 Medical Nutrition Therapy II—Prerequisite:
FCN 383. A continuation of MNT I, a thorough study of
nutrition assessment, disease processes, laboratory
assessment of disease processes, food/drug interactions
and diet therapy that corresponds to each disease process.
Writing Intensive. (S-odd)
471 Culinary Experience—Prerequisites: Dietetics,
Family & Consumer Sciences, or Hotel/Restaurant
management major or permission. The purpose of this
course is to provide students culinary knowledge for
careers in hospitality management, foodservice, or nutrition.
The basis of the course is an introduction to management
and food preparation as practiced in a contemporary
professional kitchen. Course may be repeated once.
48V (1-6) Internship—Prerequisite: senior standing
and permission. The course provides an opportunity for
the student to gain practical knowledge in the field
of family and consumer sciences. The course may be repeated,
but total may not exceed 6 hours.
49V (1-3) Special Problems—Prerequisite: junior
or senior standing or permission. An opportunity for
independent or semi-independent study in the area of
foods and nutrition.
COURSES IN CLOTHING AND TEXTILES (FCT)
113 Clothing Selection and Construction Study
of selection and care of clothing. Fundamental construction
techniques using commercial patterns. One hour of lecture
per week, laboratory four hours per week. (S) 213 Textiles
The fundamental facts concerning fibers, fabric structures,
properties, manufacture finishes, wearing qualities
and care, as applied to the selection of fabrics for
clothing and the home. (S–odd)
Prerequisite for all 300-400 level
courses: 45 hours or permission.
423 History of Costume A chronological study
of the historical modes of dress as they relate to the
social, economic and cultural conditions of people and
time.
48V (1-6) Internship—Prerequisite: senior standing
and permission. The course provides an opportunity for
the student to gain practical knowledge in the field
of family and consumer sciences. The course may be repeated,
but total may not exceed 6 hours.
49V (1-3) Special Problems—Prerequisite: junior
or senior standing or permission. An opportunity for
independent or semi-independent study in the area of
clothing and textiles.
COURSES IN HOUSING AND INTERIORS (FCH)
243 Design of Living/Working Environments Course
focuses on how to plan a functional and aesthetically
pleasing living and/or working environment. Concepts
include floor plan design, elements and principles of
design, color, lighting, furniture style and arrangement.
Lecture one hour per week, laboratory four hours per
week. (S–even)
Prerequisite for all 300-400 level
courses: 45 hours or permission.
323 Housing A study of the economic, social,
psychological and aesthetic influences upon American
housing. (F–even)
48V (1-6) Internship—Prerequisite: senior standing
and permission. The course provides an opportunity for
the student to gain practical knowledge in the field
of housing and interiors. The course may be repeated,
but total may not exceed 6 hours.
48V (1-3) Special Problems—Prerequisite: junior
or senior standing or permission. An opportunity for
independent or semi-independent study in the area of
housing and interiors.
COURSES IN FAMILY & CONSUMER SCIENCES
EDUCATION (FCE)
Prerequisite for all 300-400 level
courses: 45 hours or permission.
352 Demonstration Techniques Student experiences
in planning and presenting lecture-demonstration techniques
including equipment preparation, timing and evaluation.
Experiences directed toward education, commercial, community
and other professional interests. Lecture and laboratory
two hours per week. (S-even)
413 Methods of Teaching Family and Consumer Sciences
A general course in materials and techniques of
teaching various phases of family and consumer sciences
in both junior and senior high school. (F-even)
453 Wage Earning and Vocational Programs Examination
of family and consumer sciences and occupational programs
including the study of problems, methods and procedures
in planning and conducting vocationally approved programs.
(S-odd)
48V (1-6) Internship—Prerequisite:
senior standing and permission. The course provides
an opportunity for the student to gain practical knowledge
in the field of housing and interiors. The course may
be repeated, but total may not exceed 6 hours.
49V (1-3) Special Problems—Prerequisite: junior
or senior standing or permission. An opportunity for
independent or semi-independent study in the area of
housing and interiors.
COURSES IN CHILD DEVELOPMENT (FCC)
213 Human Development for Pre-Nursing A comprehensive
course that examines the theoretical, developmental,
societal and personal aspects of the human life span.
The student shall learn about all aspects of human development
from conception to death. (F)
223 Child Development Emphasis on the child’s
development from prenatal to adolescent in mental, physical,
social and emotional aspects. (S)
254 Creative Activities Practicum A practical
application of developmentally appropriate activities
for young children with an emphasis on the execution
of the creative arts, science, music, literature and
physical activities for the young child. Lecture two
hours, laboratory four hours per week. (F–even)
Prerequisite for all 300-400 level
courses: 45 hours or permission.
323 Working With Parents Studying and developing
the skills necessary in the communication and interaction
with parents-child-teacher relationship. (F–odd)
333 Parenting in Today’s Society Explores parenting
and child-rearing in contemporary society. (S)
353 Child Development Education Influences—Prerequisite:
FCC 223. The basic types of programs for young children
with emphasis on innovative teaching situations and
curricula. (S–odd)
383 Field Practicum in Child and Family Programs
Participation in activities and routines with preschool
children in a variety of preschool programs. One hour
of lecture and four hours of lab off campus per week.
(F–even)
413 Human Development A comprehensive course
that examines the theoretical, developmental, societal
and personal aspects of the human life
span. The student shall learn about all aspects of
human development from conception to death. Additional
course requirements for upper division credit. Writing
Intensive. (F)
425 Child Development Administration—Prerequisite:
FCC 223, FCC 254, FCC 383. Theoretical analysis of administrative
skills and requirements necessary for the operation
of a quality child development center along with practical
application of information. Emphasis will be placed
on planning and implementation of a developmentally
appropriate program for preschool children. (F–odd)
48V (1-6) Internship—Prerequisite: senior standing
and permission. The course provides an opportunity for
the student to gain practical knowledge in the Child
Life area and will help to meet the requirements for
certification in the area of Child Life Specialist.
49V (1-3) Special Problems—Prerequisite: junior
or senior standing or permission. An opportunity for
independent or semi-independent study in the area of
child development.
COURSES IN CONSUMER ECONOMICS & MANAGEMENT (FCM)
273 Consumer Economics A study of economic concepts
and their application to consumer decision-making for
food, clothing, shelter, transportation and insurance.
(F)
48V (1-6) Internship—Prerequisite: senior standing
and permission. The course provides an opportunity for
the student to gain practical knowledge in the field
of family and consumer sciences. The course may be repeated,
but total may not exceed 6 hours.
49V (1-3) Special Problems—Prerequisite:
junior or senior standing or permission. An opportunity
for independent or semi-independent study in the area
of consumer economics and management.
| 2005 - 2006 College of the Ozarks Catalog |
|
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