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NC A&T Family and Consumer Sciences
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| FCS 101. Introduction to Family and Consumer Sciences | Credit 1(1-0) |
This course is designed to assist students in making personal adjustments to college living; it provides an introduction to the broad areas of family and consumer sciences and a study of the curricula and professional opportunities in the field. (F)
| FCS 104. The Individual and His Family in Contemporary Society | Credit 1(1-0) |
This course focuses on individual development in the family, the changing needs and roles of individuals due to emerging social forces, and the role of the Human Environment and Family Sciences professional in developing strategies for successful families. (DEMAND)
| FCS 130. Food Preparation/Meal Management | Credit 3(2-2) |
This is an introductory food course that includes basic principles, techniques and management used in food preparation and preservation, which develop skills in planning, preparing and serving nutritious meals for families of various lifestyles. (F)
| FCS 133. Family Foods | Credit 3(2-2) |
This course is study of the application of elementary principles of nutrition and cookery to the planning, preparation and serving of simple meals designed to meet the needs of all family members. (S)
| FCS 135. Food and Man’s Survival | Credit 3(3-0) |
This course acquaints students with the most common information regarding foods, nutrition and health, with attempts to dispel misconceptions about food properties and factors affecting the quality of foods. Areas of discussion include man’s struggle for foods; chemical additives and food safety; modern food preservation; organic and health foods; and nutrition and the consumer. (DEMAND)
| FCS 181. Social-Psychological Aspects of Dress | Credit 3(3-0) |
This course is a basic study of the social, psychological, cultural and economic influences on contemporary fashions. (F)
| FCS 183. Textiles | Credit 3(2-2) |
This course is an introduction to the study of textiles, their sources, characteristics and production; the performance, use and care of fabrics. (S)
| FCS 200. Introduction to Family and Consumer Sciences Education | Credit 2(2-0) |
Historical background, philosophy and objectives of education in the United States; educational, social and political movement affecting vocational education in the public schools with emphasis on the requirements of North Carolina. (DEMAND)
| FCS 236. Introduction to Food Science | Credit 3(2-2) |
This course is an introductory study of the nature of raw foods and behavior of food components during handling and processing. Key methods and principles of food preservation will also be discussed. (F)
| FCS 246. Purchasing in Food Service | Credit 3(3-0) |
A study of problems involved in the purchase of food, equipment and other expendable supplies for food service establishments are the major topics of this course. Prerequisites: FCS 130 and AGEC 446. (S)
| FCS 280. Introduction to Fashion Merchandising | Credit 3(3-0) |
This course is an introduction to apparel business including discussions of current trends in fashion merchandising, fashion coordination and analysis of the function of fashion merchandising. (S)
| FCS 281. Apparel Construction and Evaluation | Credit 3(1-3) |
This course is an introduction to the fundamental principles of clothing construction using a commercial pattern with emphasis on fitting, pattern adjustments, garment and basic construction skills. Laboratory experience is required. (F)
| FCS 300. Program Planning in Family and Consumer Sciences K-12 | Credit 3(3-0) |
This course involves participation in planning Family & Consumer Sciences programs for occupational education in public schools K-12. (Career awareness, middle school, exploratory, comprehensive occupational family and consumer sciences, youth and adult program). (DEMAND)
| FCS 310. Introduction to Human Development | Credit 3(3-0) |
This course is an introduction to the human development process covering the life span from prenatal, childhood, adolescence, adulthood, and aging through death. The social, psychological, cognitive, physical and moral characteristics of each stage are studied. Prerequisite: FCS 101. (F;S;SS)
| FCS 311. Child Development: Prenatal Through Early/Middle Childhood | Credit 3(2-2) |
This course is a study of the child’s sequential development at different stages - conception through late childhood. Historical and theoretical approaches to child development programs for young children will be studied. Field experiences are required. (F;S)
| FCS 312. Adolescence and Young Adulthood | Credit 3(3-0) |
This course provides a comprehensive study of the physical, mental, and psychological factors of development from late childhood through adulthood. Observation required. Prerequisite: Instructor’s permission. (DEMAND)
| FCS 314. Human Ecology of the Family | Credit 3(3-0) |
This course is the study of the family as environment and within environment. Relations of values, goals, standards and decision-making in the management of the family. The unique role of the family in the social, economics, and political system. Prerequisite: SOCI 100. (DEMAND)
| FCS 332. Cultural Aspects of Food | Credit 2(2-0) |
A study of the influence of cultural and socioeconomic factors on food patterns and nutritional status of selected ethnic groups. Prerequisite: FCS 337.(S; DEMAND)
| FCS 337. Introduction to Human Nutrition | Credit 3(2-2) |
This course provides an introductory approach to the principles of nutrition as they relate to human requirements for nutrients during the life cycle; the significance of and mechanism through which nutrients meet these biological needs during the life cycle. Prerequisites: CHEM 106 and 116. Corequisite: BIOL 361. (F;S;SS)
| FCS 344. Organizational Management in Food Service | Credit 3(3-0) |
This course is designed to study the organizations, management and administration of various food service establishments and the inclusion of personnel management. Prerequisites: FCS 130, 246, and AGEC 446. (F)
| FCS 380. Visual Merchandising | Credit 3(3-0) |
This course explores the use of visual merchandising and promotional techniques for textile and non-textile products. Prerequisite: FCS 181, 280 or instructor’s permission. (F)
| FCS 382. Creative Apparel Design I (Flat Pattern) | Credit 3(2- 2) |
This course examines the application of principles of creative design by the use of flat pattern techniques. Laboratory experience is required. Prerequisite: FCS 281. (S)
| FCS 384. Historic Developments of Costumes and Textiles | Credit 3(3-0) |
This course examines the evolution of dress through the study of western dress from ancient to modern times. Individual research is required. Prerequisites: FCS 181 and 183. (S)
| FCS FCS 398 Food and Nutritional Biochemistry | Credit 3(3-0) |
This course is an introductory course for students in agricultural, animal, food and nutritional sciences. The course emphasizes the cellular metabolism, structure, and function of proteins, nucleic acids, carbohydrates, and lipids. Vitamins, minerals, enzymes, and hormones are covered also. Prerequisites: CHEM 221, 223
| FCS 400. Contemporary Housing | Credit 3(2-2) |
This course is a study of problems in house planning to meet family needs. Emphasis is placed on the study of house designs, methods of financing and location. (DEMAND)
| FCS 401. Family Systems | Credit 3(3-0) |
The development of the family and the impact of environmental systems on the life cycle as families move from stages of effective status to crisis status. (S)
| FCS 403. Family Economics | Credit 3(3-0) |
This course is the study of financial budgeting and planning strategies during the various stages of the family life cycle. Consideration is given to multifaceted consumer problems and resources for problem resolution. (DEMAND)
| FCS 410. Practicum in Child Care | Credit 6(2-8) |
Six child-care competencies are required for the Child Development Associate credential to be awarded by the National Consortium Credentialing Office. The student will demonstrate mastery of each competency. Prerequisite: Only continuing education students may enroll. (DEMAND)
| FCS 414. Creative Expression in Early Education | Credit 3(2-2) |
Materials, methods and evaluation used in the development of cognitive, affective and psychomotor behaviors in dramatic play, music, art and literature will be focus areas. In addition, career opportunities in curricula and interagency services to assist families in a collaborative relationship will be emphasized. Field based teaching experiences are included in this course. Prerequisites: FCS 310, 311, and 418. (F)
| FCS 415. Materials, Methods and Evaluation II | Credit 3(3-0) |
This course examines the materials, methods and evaluation used in the development of cognitive, effective, and psychomotor behaviors. Focus areas: Social Studies, Science, Math, Health and Safety. Prerequisite: FCS 414. (DEMAND)
| FCS 417. Parent Education | Credit 3(3-0) |
Parental interactions in the child’s development at home, in the school and in the community. The effective use of assistance and volunteers in the school environment as well as elements of creative parenting in a rapidly changing social environment are also studied. (DEMAND)
| FCS 418. Foundations of Early Education and Family Studies | Credit 3(3-0) |
This course is the study of the historical, sociological and philosophical background of typical and atypical development in young children; and a review of the dynamic of the family and current issues related to the teaching profession. Emphasis will be placed on curriculum planning, the integrated day, scheduling, and the curriculum development. Field experiences are included in this course. Prerequisite: FCS 310. (S)
| FCS 419. Practicum in Community Service | Credit 3(1-4) |
This course includes practical field experience in community service agencies concerned with all areas of childcare and family development. Emphasis will be placed on services to young children. (S)
| FCS 420. Preschool Administration and Supervision in Divers Settings | Credit 3(3-0) |
This course is an introduction to business administration, organizations, and supervision in diverse early education and family interagency settings. Emphasis is placed on key administrative and human resources concepts, practices, and issues related to the administrating, planning, organizing, staffing, financing, decision-making, supervising, and evaluating early education and family interagency settings. (F)
| FCS 421. The Cognitively Oriented Preschool Curriculum | Credit 3(3-0) |
Methods, materials and strategies in preschool education as found in the cognitively oriented curriculum. Emphasis will be placed on development of skills in teaching. (DEMAND)
| FCS 425. Fashion Motivation | Credit 3(3-0) |
This course is the study of the interaction of the social, psychological and economical aspects of dress. Prerequisite: FCS 424, PSYC 320, ANTH 200 or 300. (DEMAND)
| FCS 430. Assessment and Evaluation of Young Children | Credit 3(3-0) |
A study of the principles and practices of observing, recording and analyzing behavior and development of young children. Attention is focused on naturalistic observations, developmental theories, diagnostic information and an analysis of interpreting play, language and physical development of young children. Field experiences are included in this course. Prerequisites: FCS 310, 311, and 418. (F)
| FCS 480. Computer Assisted Design for Apparel | Credit 3(2-2) |
This course is an introduction to the use of the computer for sketching, pattern making, pattern grading and making markers. Prerequisite: FCS 280. (S)
| FCS 482. Global Trends and National Perspectives in Clothing and Textiles | Credit 3(3-0) |
This course provides an in-depth investigation of global and national trends as they relate specifically to the textile industry. Prerequisites: FCS 181 and 280. (S)
| FCS 483. Principles of Apparel Evaluation | Credit 3(3-0) |
This course is an individual study of the factors that determine the cost, price, quality, performance and value of textiles and apparel. Prerequisites: FCS 183 and 281. (S)
| FCS 485. Fashion Marketing and Merchandising | Credit 3(3-0) |
This course emphasizes the functions and responsibilities of the fashion merchandiser, and considers various retail establishments. A synthesis of business knowledge and its application to the fashion field will be included. Prerequisite: FCS 280. (F)
| FCS 487. Cooperative Training in Business and Industry | Credit 3(3-0) |
Students will be employed for a minimum of 200 hours in their major field of work. They will be evaluated on report by their employer and a University coordinator. Prerequisite: Senior standing. (S)
| FCS 489. Creative Apparel Design II (Draping) | Credit 3(2-2) |
This course will focus on the application of principles of creative apparel design by the use of the draping method. Prerequisites: FCS 281 and 382. (F)
| FCS 500. Occupational Family and Consumer Sciences | Credit 3(1-4) |
This course examines the organization and administration of occupational wage-earning programs at the upper high school level-methods and instructional media. Work experiences require at least one area of Family and Consumer Sciences occupational cluster. (DEMAND)
| FCS 503. Concepts in Esthetics Ecology | Credit 3(2-2) |
This course is a study of housing and interior requirements for individuals and families with a focus on plans, design, furnishing and aesthetic. (DEMAND)
| FCS 505. Home Management and Equipment | Credit 3(1-4) |
This course examines the use of management principles in effecting an orderly management of the home and all of its environment. The use of basic equipment in the home that makes for an efficient and well-kept household will be emphasized. Selection and coordination of equipment for effective living is demonstrated. (DEMAND)
| FCS 514. An Integrative Approach to Family and Consumer Sciences | Credit 3(3-0) |
The basic unifying concepts of family and consumer sciences are used to assist in the resolution of social, political, economic and ethical issues currently affecting contemporary families. The basic unifying concepts are: human development, interpersonal relations, socialization, values, management, consumer choice and coping with daily activities. Prerequisite: FCS 310. (F)
| FCS 522. Food Engineering | Credit 3(2-2) |
The fundamentals of heat transfer, fluid flow, refrigeration, evaporation and other unit operations in the food processing industry. Application of engineering principles and concepts to the processing of food. Prerequisite: PHYS 320 or 225. (DEMAND)
| FCS 541. Food Packaging | Credit 2(2-0) |
The characteristics of packaging materials, strength, elasticity, permeability, food packaging machines, adhesives, as related to products wholesomeness and package design as a form of advertising will be studied. Prerequisite: CHEM 106 or 107. (DEMAND)
| FCS 544. Internships | Credit 3(0-6) |
The student participates in a temporary period of supervised work experience, which provides him/her an opportunity to apply theoretical knowledge to a work situation. The internship is designed to give students supervised work experience in Food Administration, Nutrition/Dietetics and Food Science. Prerequisite: Junior standing. (F)
| FCS 549. Food Consultant for Older Adults | Credit 3(3-0) |
Techniques of consultation with older adults on diets, food choices, food fads, planning, purchasing and preparational procedures will be examined. Menus for limited incomes will be emphasized. (DEMAND)
| FCS 550. Administrative Policies and Resources Management | Credit 3(3-0) |
This course is designed to introduce ethical and legal issues, professional liability, budget policies, and resources management problems faced by managers in early education and family interagency settings. Prerequisite: FCS 420. (F)
| FCS 551. Multicultural Perspective | Credit 3(3-0) |
This seminar is designed to develop knowledge skills, and dispositions focused on multicultural anti-bias perspective in the field of early education and family systems. Critical review of research and literature emphasizing diversity topics will be used as a framework for discussion. Students will participate in applied activities designed to foster cultural awareness culturally and anti-bias sensitive practices, and advocacy in setting such as private and public early childhood settings, schools, hospital-based settings, family agencies, and mental health agencies. (S)
| FCS 552. Independent Readings in Early Education and Family Studies | Credit 3(3-0) |
This course permits a student to undertake an in-depth analysis of various problems or issues in child development, early education, family studies, teacher preparation, multiculturalism, and developmental learning principles through individual study. The problem or issue may be selected from the scholarly literature in the field or the professional workplace. Prerequisites: FCS 418 and 600. (F)
| FCS 600. Approaches to Developmental and Culturally Appropriate Curricula | Credit 3(2-2) |
This course provides a review of preschool curriculum as it relates to developmental learning patterns; and the nature of knowledge, societal forces and interagency services. Also, this course develops an understanding of learning principles, developmentally appropriate resources and various educational strategies that can be organized to support an effective environment for young children. Special emphasis will be placed on screening and assessment procedures, and formulating objectives and strategies for working with professional team members. Laboratory experiences are required. (S)
| FCS 601. Quantity Foods | Credit 4(1-6) |
The application of principles of cookery to the preparation and service of food for group feeding with emphasis on menu planning, work schedules, cost and portion control, distribution and service are implemented in a laboratory setting. Prerequisites: FCS 130, 246, 344, and AGEC 446. (F)
| FCS 603. Special Problems in Family and Consumer Sciences | Credit 3(1-4) |
Problems in the various areas of Family & Consumer Sciences may be chosen for individual study. (DEMAND)
| FCS 604. Seminar in Family and Consumer Sciences Education | Credit 3(3-0) |
Consideration of problems resulting from the impact of social change in the various fields of Human Environment and Family Sciences, and the review of research and professional development will be included in this course. (S)
| FCS 605. Human Environment and Family Sciences | Credit 6(0-12) |
This is a course designed to provide opportunity for students and specialists to study historic and contemporary points of interest abroad. Exposure to customs, cultures and industries in an international setting will provide the basis for broader background and experiences in selected areas of human environment and family sciences. (DEMAND)
| FCS 606. Cooperative Extension | Credit 3(3-0) |
This course is an introduction to the organization, philosophy, financing, personnel, clientele and programs of Cooperative Extension Service. (DEMAND)
| FCS 607. Cooperative Extension - Field Experience | Credit 3(0-6) |
The course includes field experience to provide an opportunity for students to become acquainted with the role of country personnel, office organizations and programs in Cooperative Extension Service. (DEMAND)
| FCS 608. Teaching Adult and Youth in Out-of-School Groups | Credit 3(0-6) |
The design and development of informal educational programs for youth and adults in out-of-school settings. Prerequisite: FCS 606. (DEMAND)
| FCS 612. Senior Seminar | Credit 3(3-0) |
Students’ review and present major research findings in the various disciplines of Family and Consumer Sciences. (Required of Human Environment and Family Sciences Majors). Prerequisite: Senior year only. (F)
| FCS 613. Substance Abuse | Credit 3(3-0) |
Alcoholism and drugs, as well as their inherent effects upon the family and society will be examined. Problems in the family, related to the individuals, business and industry. Additional focus will be given to treatment, agencies and methods of recovering self-esteem. (SS)
| FCS 618. Food Technology Seminar | Credit 1(1-0) |
A review and discussion of selected topics and recent advances in the fields of animal and food science are emphasized. Prerequisite: Senior standing. (DEMAND)
| FCS 619. Community of Practice Internship | Credit 6(1-10) |
This course emphasizes the application and practice of methods, techniques, and materials of field-based experience in infant/toddler programs, intermediate care programs, hospitals, preschool, shelters and various family service agencies. These internships will include observation and field-based experiences under supervision. A minimum of 120 clock hours is required during internship experiences. Prerequisites: FCS 419, 514, and SPED 536. (F;S)
| FCS 630. Advanced Nutrition | Credit 3(3-0) |
Intermediate metabolism and interrelationships of organic and inorganic food nutrients in human biochemical functions will be studied. Prerequisites: FCS 337, CHEM 251, 252 or equivalent. (F)
| FCS 631. Food Chemistry | Credit 3(2-2) |
This course is the study of food components, their interactions and reactions with emphasis on biochemical changes in fruits and vegetables on post harvest storage, postmortem biochemical changes in meat and fish, browning reactions, lipid oxidation and other chemical alternations in food. Prerequisite: FCS 236. (F)
| FCS 632. Maternal and Lifespan Nutrition | Credit 3(3-0) |
This course emphasizes the energy and nutrient requirements and feeding practices for stages of the life span. Influences of nutrition on growth and development are discussed. The nutritional quality of food, physiological development, growth assessment, dietary evaluation and nutrition assessment for various stages of the lifespan are covered. Prerequisite: FCS 332, 337 or instructor’s permission. (F)
| FCS 633. Food Analysis | Credit 3 (1-4) |
This course is the study of fundamental chemicals, physical and sensory aspects of food composition as they relate to physical properties, acceptability and nutritional values of foods. Prerequisites: CHEM 102, 112, and FCS 236. (DEMAND)
| FCS 634. Independent Study in Early Education and Family Studies | Credit 3(3-0) |
This course includes a synthesis of selected research for individual and group study, using projects, workshops and colloquia. The focus of the research may be an in-depth study of materials previously investigated or explored in early education, family studies, teacher preparation and developmental learning. Prerequisites: FCS 418, 514, and SPED 536. (S)
| FCS 635. Introduction to Research Methods in Food and Nutrition | Credit 3(0-6) |
This course provides laboratory experiences in the use of methods applicable to food and nutrition research. Prerequisite: Consent of the instructor. (DEMAND)
| FCS 636. Food Promotion | Credit 4(1-6) |
This is a course, which gives experiences in the development and testing of recipes. Opportunities will be provided for demonstrations, writing, and photography with selected businesses. (DEMAND)
| FCS 637. Special Problems in Food and Nutrition | Credit 3(0-6) |
This course provides independent study/research in the areas of Food and Nutrition or Food Science. Prerequisites: Junior, senior, graduate standing, and consent of instructor. (S)
| FCS 638. Sensory Evaluation | Credit 3(2-2) |
This course is a study of the color, flavor, aroma and texture of foods by the use of sensory evaluation methods. Prerequisites: FCS 236 and 337. (S)
| FCS 639. Applied Principles for Active Learning | Credit 3(2-2) |
This course involves the study of basic principles, materials, and evaluation measures underlying acting leading experiences in improving children’s intellectual styles and social relations. Special attention is given to goals and objectives, daily routine, teacher-made materials, questioning techniques and ideas for small and large group activities. Simulated teaching experiences are required. Prerequisites: FCS 310, 311, 414, and 600. (F)
| FCS 640. Geriatric Nutrition | Credit 3(3-0) |
Multi-disciplinary approaches to geriatric foods, nutrition and health problems. Evaluation of nutritional status and nutrition care of the elderly is emphasized. Field experiences: nursing home and other community agencies. Prerequisite: FCS 337. (DEMAND)
| FCS 641. Current Trends in Food Science | Credit 3(3-0) |
This course is the study of recent development in food science and their implications for food scientists, nutritionists, dietitians and other professions in the food industry and related professions. (DEMAND)
| FCS 643. Food Preservation | Credit 3(2-2) |
This course is a study of current methods of preserving foods - canning, freezing, dehydration, radiation and fermentation. Prerequisite: FCS 236 or equivalent. (DEMAND)
| FCS 645. Special Problems in Food Administration | Credit 2(0-4) |
Individual work on special problems in food administration is required. (DEMAND)
| FCS 648. Community Nutrition | Credit 3(2-2) |
This course provides an introduction and review of major communication and education skills that dietitians and nutritionist use in techniques of interviewing and counseling in community nutrition programs. Materials, methods and goals in planning, assessing, organizing and marketing nutrition for health promotion and prevention of disease. Evaluation of food and nutrition program at State and Federal levels. Prerequisites: FCS 679. (S)
| FCS 650. International Nutrition | Credit 3(3-0) |
This course is a study of an ecological approach to the hunger and malnutrition in technologically developed and developing countries. Focus is on integrated intervention programs, projects, and problems. Opportunities to participate in national and international internships through cooperative arrangements are available. (DEMAND)
| FCS 651. Food Safety and Sanitation | Credit 3(3-0) |
This course covers practices and procedures for hygienic food handling, processing, sanitation, food safety laws and implementation of Hazard Analysis Critical Control Point (HACCP) system in food processing and food service operations. Emphasis is placed on sanitation management, hazards, standards and corrective actions for food service operations that are critical control points for food safety. Practical measures for prevention of food borne diseases and effects of microorganisms, toxins, foreign objects and physical damage on the safety and quality of foods are discussed. Prerequisite: BIOL 220. (S)
| FCS 653. Food Biotechnology | Credit 3(1-4) |
This course covers the impact of biotechnology on food production. It covers classical to modern day food biotechnology and beyond. Modern day genetic tools, as applied to food biotechnology, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches. Prerequisite: BIOL 220. (S)
| FCS 655. Observation and Student Teaching in Early Education and Family Studies (B-12) | Credit 9(1-16) |
The application and practice of methods, techniques, and materials of instruction in a real classroom situation under supervision will be studied. The course includes teaching purposeful observation, organizing teaching materials, participation in other activities, and parent-teacher association activities. See: University Student Teaching Handbook for specific requirements. (DEM
| FCS 656 Nutritional Therapy I | Credit 4(3-2) |
This course is designed to provide the student with the knowledge and skills for assessment of the nutritional status of individuals. Students will develop nutrient based care plans for persons with various disease conditions. Prerequisites: FCS 130, 337, and 630
| FCS 657 Nutritional Therapy II | Credit 4(3-2) |
This course is a study of the principles of nutritional sciences in the treatment and management of nutrition related diseases. Course content includes etiology, prevalence, pathophysiology, biochemical, clinical, and nutritional needs and diet modification in the treatment of diseases. Prerequisites: FCS 130, 337, 630, 649
| FCS 664. Occupational Exploration in Middle Grades | Credit 3(3-0) |
This course is designed for persons who teach or plan to teach middle grades occupational exploration in the curriculum. Sources and uses of occupational information, approaches to middle school teaching, and philosophy and concepts will be taught in cooperation with the Department of Business Education and Administrative Services, Family and Consumer Sciences and Industrial Education. (DEMAND)
| FCS 665. Occupational Exploration in the Middle Grade Family and Consumer Sciences | Credit 3(3-0) |
Emphasis is placed on curriculum, methods and techniques of teaching and resources and facilities for teaching in the service occupations cluster which involves the areas of consumer and family sciences education, personal service, public service, hospitality and recreation and health occupations. (DEMAND)
| FCS 679. Nutrition Education | Credit 3(3-0) |
This course covers the philosophy, principles, methods and materials involved in nutrition education. The application of nutrition knowledge and skills in the development of the nutrition education curriculum and programs in schools and communities are implemented. Prerequisites: FCS 332 and 337. Students must be advanced undergraduate or graduate level. (S)
Contact the Department at 336-334-7850
