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University Catalog|Office of the Registrar

Department of Family and Consumer Sciences

251 Agriculture Building
Phone: (307) 766-4145, Fax: (307) 766-5686
Website: http://www.uwyo.edu/fcs/

Department Head: Bruce A. Cameron

Professors

DONNA M. BROWN, B.Sc. University of New South Wales, Australia 1983; Ph.D. 1987; Professor of Design, Merchandising, and Textiles 2004, 1993, 1987.
MICHAEL LIEBMAN, B.S. University of New Hampshire 1974; M.S. Virginia Polytechnic Institute and State University 1977; Ph.D. 1980; Professor of Human Nutrition and Food 1994, 1985.
VIRGINIA B. VINCENTI, B.S. Mansfield University of Pennsylvania 1968; M.S. The Pennsylvania State University 1975; Ph.D. 1981; Professor of Human Development and Family Sciences 1992.

Associate Professors

BRUCE A. CAMERON, B.Sc. University of New South Wales, Australia 1983; Ph.D. 1986; Associate Professor of Design, Merchandising, and Textiles 1997, 1986.
D. ENETTE LARSON-MEYER, B.S. University of Wyoming 1987; M.S. MGH Institute of Health Professions, Boston 1990; Ph.D. University of Alabama at Birmingham 1998; Assistant Professor of Human Nutrition and Food/Dietetics 2011, 2005.
RHODA SCHANTZ, B.S. North Dakota State University 1976; M.S. 1978; Ph.D. Kansas State University 1988; Associate Professor of Human Nutrition and Food/Dietetics 1995, 1990.

Assistant Professor

JENNIFER HARMSON, B.S. Illinois State University 2009; M.S. The Ohio State University 2013; Ph.D. 2014; Assistant Professor of Design, Merchandising, and Textiles 2015.
ERIN IRICK,
B.S. Kansas State University 2000; M.S. 2006; Ph.D. Oklahoma State University 2013; Assistant Professor of Design, Merchandising, and Textiles 2013.
CHRISTINE WADE,
B.S. Willamette University 2001; M.S. University of Wyoming 2005; Ph.D. 2008; Assistant Professor of Human Development and Family Sciences 2008.

Academic Professionals

DIANNE BARDEN, B.S. University of Wisconsin - Stout 1980; M.A. Grand Canyon University 2004; Assistant Lecturer - Coordinator Distance Degree Programs 2006.
MARK BITTNER, B.S. 1989; M.S. University of Wyoming 1993; Senior Lecturer, Human Development and Family Sciences 2012, 2008, 1991.
KRISTIN McTIGUE, B.A. Northwestern University; M.S. New York University 2009; Assistant Lecturer, Director, Didactic Program in Nutrition and Dietetics 2014.
TREVA SPROUT AHRENHOLTZ, B.S. 1993, 1997 University of Wyoming; M.S. 1995; Associate Lecturer, Design, Merchandising, and Textiles 2013, 2005.

Professor Emeritus

Saul Feinman, Judith A. Powell, Randolph R. Weigel, Karen Williams

Family and Consumer Sciences

Our mission is to enhance the physical, social, and economic well-being of individuals, families, and communities, em­phasizing healthy and sustainable living across the lifespan. We fulfill our mission through instructional, research, and outreach/extension efforts that challenge, motivate, and inspire.

Family and Consumer Sciences integrates the fundamental components of human life—food, shelter, clothing, human relationships, and family--with larger societal systems. Through programs in textiles, apparel and design; food and nutrition; and human development and family sciences, our department prepares learners to meet the opportunities and challenges of today’s complex world.

All students pursuing the Bachelor of Sci­ence in Family and Consumer Sciences degree are required to complete a minimum of 120 credit hours that include a) University Studies requirements (USP); b) departmental core curricu­lum; and c) courses in one of the following individual options: dietetics, human nutrition and food, human development and family sciences, professional child development (online only), or design, merchandising and textiles. Minors in ap­parel design, human development and family sciences, human nutrition, and interior design are also available.

Grade Requirements

Students are required to pass all courses within the Department of Family and Con­sumer Sciences with a grade of C or better. The university allows students only three enrollment attempts per course. Withdrawals and failed attempts count. If you do not pass the course with a grade of C or better after three attempts you could be dismissed from your family and consumer sciences major.

Security Screening

All students applying for admission to the Professional Child Development option are re­quired to complete a security screening before they will be allowed entry into the program. Students in the Human Development and Family Sciences option must complete their security screening upon declaration of their major. In both cases, the student is responsible for the cost of this screening. Failure to satis­factorily complete this requirement will result in the student being dropped from or denied entry to the program.

Family and Consumer Sciences Core Requirements

A core curriculum is required of all family and consumer sciences majors. This require­ment is based on a common body of knowl­edge in family and consumer sciences which contains concepts relevant to all program areas (options). The family and consumer sciences core consists of the following courses:

Courses Hrs.
FCSC 2200 Professionalism & Communication in Family and Consumer Sciences 3
Plus two courses from the list below (depending on your FCSC program area/option)
One of the following in cosultation with your advisor:
FCSC 1141 Principles of Nutrition 3
FCSC 1150 Scientific Study of Food 3
One of the following in consultation with your advisor:
FCSC 1180 Applied Design 3
FCSC 2170 Clothing in Modern Society 3
FCSC 2180 Housing 3
FCSC 3171 Introduction to Textile Science 3
FCSC 4181 Global Textiles 3
One of the following in consultation with your advisor:
FCSC 2110 Fundamentals of Aging & Human Development 3
FCSC 2121 Child Development 4
FCSC 2131 Family Relations 3
FCSC 2133 Intimate Relationships 3
FCSC 3110 Personal Finance 3
FCSC 3220 Multicultural Influences on Children and Families 3

Family and Consumer Sciences Student Learning Outcomes

Students graduating from the Department of Family and Consumer Sciences will be proficient in their program area content as well as be able to effectively communicate (both written and orally), possess intellectual skills (such as critical, creative and problem solving), and demonstrate appropriate levels of professionalism. For a more detailed description, please see the FCS Undergraduate Student Handbook.

Family and Consumer Sciences Options

Students must obtain and follow a check sheet for their chosen program area. Standards established by several professional organiza­tions require completion of specific courses in addition to the family and consumer sciences core and USP requirements. All students are assigned a faculty advisor. Students must work closely with their advisor to be sure all require­ments are met.

Dietetics

Students who complete the dietetics op­tion meet academic requirements as approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition. Completion of this curriculum allows students to pursue a post-graduate competitive internship to become eligible to take the examination for Registered Dietitians. The Didactic Program in Nutrition and Dietetics (DPND) is currently accredited.

The following course sequence is recommended for FCSC majors who wish to apply to and be accepted into the DPND. Entrance into the DPND is made only through an application process. Each prospec­tive DPND student will initially enter the Human Nutrition and Food option. It is recommended that students apply to the DPND in the spring semester of their sophomore year. A cumulative grade point average of 3.0 is required for program admission. Students must also have a grade point average of at least 3.0 in the following courses from the list below: CHEM 1020, CHEM 1030, ENGL 1010, FCSC 1141, FCSC 1150, FCSC 2200, LIFE 1010, MATH 1400, MOLB 2021, PSYC 1000, and SOC 1000.  

FRESHMAN YEAR: Fall
Hrs.
ENGL 1010 College Composition/Rhetoric 3
FCSC 1141 Principles of Nutrition 3
LIFE 1010 General Biology 4
MATH 1400 College Algebra 3
USP First Year Seminar 3
Total 16
FRESHMAN YEAR: Spring Hrs.
CHEM 1020 General Chemistry I 4
FCSC 1150 Scientific Study of Food 3
POLS 1000 American & WY Government 3
PSYC 1000 General Psychology 3
SOC 1000 Sociological Principles 3
Total 16
SOPHOMORE YEAR: Fall Hrs.
CHEM 1030 General Chemistry II 4
FCSC Nutrition Elective 3
FCSC 2200 Professionalism and Communication in FCSC 3
MOLB 2021 General Microbiology 4
Total 14
SOPHOMORE YEAR: Spring
Hrs.
CHEM 2300 Intro Organic Chemistry 4
FCSC Core Elective I 3-4
STAT 2050 Fundamentals of Statistics 4
ZOO 3115 Human Systems Physiology 4
Total 15-16

After admission into the DPND, students must complete the following course sequence and maintain an overall grade point average of 3.0. Electives should be selected in consultation with a student’s advisor to ensure fulfillment of upper division and USP requirements, and to enhance the student’s educational experience.

JUNIOR YEAR: Fall Hrs.
FCSC 3145 Sports Nutrition and Metabolism 3
FCSC 4142 Nutrition and the Elderly 1
FCSC 3147 Community Nutrition 3
MOLB 3610 Principles of Biochemistry 4
ZOO 2040 Human Anatomy 3
ZOO 2041 Human Anatomy Lab 1
Total 15
JUNIOR YEAR: Spring Hrs.
ENGL 4010 Technical Writing in the Professions 3
FCSC 3140 Maternal, Infant, and Adolescent Nutrition 3
FCSC 3150 Intermediate Foods 2
FCSC 4147 Nutrition and Weight Control 3
MOLB 4100 Clinical Biochemistry 3
Total 14
SENIOR YEAR: Fall Hrs.
FCSC 3152 Food Systems Production 3
FCSC 4145 Advanced Nutrition 4

FCSC 4210 Therapeutic Nutrition I

4
MGT 3210 Management and Organization 3
Total 14
SENIOR YEAR: Spring Hrs.
FCSC 4220 Therapeutic Nutrition II 4
FCSC 4230 Therapeutic Nutrition Counseling 2
FCSC 4150 Experimental Foods

3

FCSC Core Elective II 3
Elective 3
Total 15
TOTAL MINIMUM CREDIT HOURS 120

Human Nutrition and Food

Students who graduate from the human nutrition and food option will be prepared to pursue careers in human nutrition, the food industry, or to pursue graduate degrees.

The following course sequence is recommended for FCSC majors in this program area. Electives should be selected in consultation with a student’s advisor to ensure fulfillment of upper division and USP requirements, and to enhance the student’s educational experience.

FRESHMAN YEAR: Fall Hrs.
ENGL 1010 College Composition/Rhetoric 3
FCSC 1141 Principles of Nutrition 3
LIFE 1010 General Biology 4
MATH 1400 College Algebra 3
USP First Year Seminar 3
Total 16
FRESHMAN YEAR: Spring Hrs.
CHEM 1020 General Chemistry I 4
FCSC 1150 Scientific Study of Food 3
POLS 1000 American & WY Government 3
PSYC 1000 General Psychology 3
SOC 1000 Sociological Principles 3
Total 16
SOPHOMORE YEAR: Fall Hrs.
CHEM 1030 General Chemistry II 4
FCSC HNF Elective I 3
FCSC 2200 Professionalism and Communication in FCSC 3
MOLB 2021 General Microbiology 4
Total 14
SOPHOMORE YEAR: Spring Hrs.
CHEM 2300 Intro Organic Chemistry 4

FCSC Core Elective I

3-4
STAT 2050 Fundamentals of Statistics 4

ZOO 3115 Human Systems Physiology

4

Total

15-16

JUNIOR YEAR: Fall

Hrs.

FCSC 4142 Nutrition and the Elderly

1
ZOO 2040 Human Anatomy 3
ZOO 2041 Human Anatomy Lab 1
FCSC HNF Elective II 3
Elective 3
Restricted Elective 3
Total 14
JUNIOR YEAR: Spring Hrs.
ENGL 4010 Technical Writing in the Professions 3
FCSC 3140 Maternal, Infant, and Adolescent Nutrition 3
FCSC 4147 Nutrition and Weight Control 3
Restricted Elective 3
Restricted Elective 3
Total 15
SENIOR YEAR: Fall Hrs.
FCSC 4145 Advanced Nutrition 4
Elective 1
Elective 3
Restricted Elective 3
Restricted Elective 3
Total 14
SENIOR YEAR: Spring Hrs.
FCSC 4150 Experimental Foods 3
FCSC Core Elective II 3
Elective 3
Restricted Elective 3
Restricted Elective 3
Total 15
TOTAL MINIMUM CREDIT HOURS 120

This program requires 20 credit hours of restricted electives that must be approved by the advisor. The student may select 12 credit hours of additional electives.

Premedicine Career Track in Human Nutrition and Food

Students who wish to pursue the pre-medicine career track will obtain the necessary coursework to apply to medical or other appro­priate professional schools. This track requires that specific substitutions and additions must be made to the general human nutrition and food curriculum (see below).

The following course sequence is recommended for FCSC majors in this program area. Electives should be selected in consultation with a student’s advisor to ensure fulfillment of upper division and USP requirements, and to enhance the student’s educational experience. Students should carefully research professional school admission requirements as they may require additional coursework.

FRESHMAN YEAR: Fall Hrs.
CHEM 1020 General Chemistry I 4
FCSC 1141 Principles of Nutrition 3
MATH 1450 Algebra and Trigonometry 5
USP First Year Seminar 3
Total 15
FRESHMAN YEAR: Spring Hrs.
CHEM 1030 General Chemistry II 4
ENGL 1010 College Composition/Rhetoric 3
FCSC 1150 Scientific Study of Food 3
LIFE 1010 General Biology I 4
SOC 1000 Sociological Principles 3
Total 17
SOPHOMORE YEAR: Fall Hrs.
CHEM 2420 Organic Chemistry I 4
FCSC Core Elective I 3-4
FCSC 2200 Professionalism and Communication in FCSC 3
MOLB 2021 General Microbiology 4
Total 14-15
SOPHOMORE YEAR: Spring Hrs.
CHEM 2440 Organic Chemistry II 4
MATH 2200 Calculus I 4
STAT 2050 Fundamentals of Statistics 4
ZOO 3115 Human Systems Physiology 4
Total 16
JUNIOR YEAR: Fall Hrs.
FCSC 4142 Nutrition and the Elderly 1
MOLB 3610 Principles of Biochemistry 4
PHYS 1110 General Physics I 4
ZOO 2040 Human Anatomy 3
ZOO 2041 Human Anatomy Lab 1
Total 13
JUNIOR YEAR: Spring Hrs.
ENGL 4010 Technical Writing in the Professions 3
FCSC 3140 Maternal, Infant, and Adolescent Nutrition 3
MOLB 4100 Clinical Biochemistry 3
PHYS 1120 General Physics II 4
POLS 1000 American & WY Government 3
Total 16
SENIOR YEAR: Fall Hrs.
FCSC 4145 Advanced Nutrition 4
FCSC Nutrition Elective 3
PSYC 1000 General Psychology 3
Elective 3
Total 13
SENIOR YEAR: Spring Hrs.
FCSC 4150 Experimental Foods 3
FCSC Core Elective II 3
Elective 3
Elective 3
Elective 3
Total 15
TOTAL MINIMUM CREDIT HOURS 120

Fourteen credit hours are included in this program and should be selected in consultation with the student's advisor. Students should carefully research professional school admission requirements before selecting electives.

Professional Child Development

The professional child development option is offered by distance delivery only but has the same quality and requirements as on-campus programs. All students are assigned an advisor who works closely with them throughout their program. Completion of this degree prepares students for teaching and administrative po­sitions in early childhood development and care; work in resource and referral agencies; Early Head Start home visitor positions; and child advocacy. It also provides a foundation for simultaneous completion of a birth-to-five teaching endorsement, for those students who apply, or post-graduate completion of a teach­ing certificate in early childhood special edu­cation. The distance delivery of this program allows students who have existing A.A. or A.S. degrees in child development, early childhood education, or a closely related field to complete their bachelor’s degree. Place bound students, many of whom currently work in early child­hood programs, have the opportunity to earn a degree from their own hometown. Many of the courses also satisfy requirements of the Early Childhood Program Director’s Certificate.

Entry into this program is by application only. Students must apply for admission to UW first. Official transcripts from all institutions attended must be submitted to UW Admis­sions. Applicants must also satisfactorily com­plete a mandatory security screen (background check). Once a student has applied and their transcripts have been received, their applica­tion will be reviewed. Transcripts will not be analyzed prior to application. In addition to an existing associate’s degree, applicants must have successfully completed the following courses prior to entry.

Required Courses Before Program Entry: Hrs.
SOC 1000 Sociological Principles

3

PSYC 1000 General Psychology

3

EDEC 1020 Introduction to Early Childhood Education

3

Completion of the University Studies Program (USP) Q requirement

Completion of the University Studies Program (USP) COM1 requirement

Completion of the University Studies Program (USP) PN requirements
Completion of the University Studies Program (USP) V requirement

Required Course Sequence After Program Entry:

Hrs.

The following course sequence is recommended for FCSC majors in this program area. Completion of this degree requires a minimum of 120 credit hours that include 48 upper division (30 of which must be from UW). Electives should be selected in consultation with a student’s advisor to ensure fulfillment of upper division and USP requirements, and to enhance the student’s educational experience.

JUNIOR YEAR: Fall

Hrs.

FCSC 2121 Child Development

4

FCSC 2131 Family Relations

3

FCSC 2133 Intimate Relationships

3

FCSC 2200 Professionalism and Communication in FCSC

3

Total

13

JUNIOR YEAR: Spring

Hrs.

EDEC 3000 Observing Young Children

3

FCSC 3119 Parent Child Relationships

3

FCSC 3122 Adolescence

3

FCSC 3220 Multicultural Influences on Children and Families

3

Total

12

JUNIOR YEAR: Summer

Hrs.

FCSC 1141 Principles of Nutrition

3

FCSC 2110 Fundamentals of Aging and Human Development

3

Total

6

SENIOR YEAR: Fall

Hrs.

EDEC 3220 School Programs for Young Children

3

EDEC 4320 Oral and Written Language Acquisition

3

FCSC 4124 Families of Young Children with Special Needs

3

FCSC 4127 Directing Preschool and Daycare Programs

3

Total

12

SENIOR YEAR: Spring

Hrs.

FCSC 3110 Personal Finance or FCSC 4112 Family Decision Making and Resource Management

3

ENGL 4010 Technical Writing in the Professions or ENGL 4075 Writing for Non-Profits

3

FCSC 4138 Family Stress and Coping

3

PSYC 4310 Developmental Psychopathology

3

Total

12

SENIOR YEAR: Summer

Hrs.

FCSC 2170 Clothing in Modern Society or FCSC 3171 Introduction to Textile Science

3

FCSC 4130 Internship in Child Development or FCSC 4131 Administrative Internship in Child Development 6-8
Total

9-11

TOTAL MINIMUM CREDIT HOURS

120

Human Development and Family Sciences

This option provides a strong foundation in the areas of human development and family sciences while allowing personalized selection of electives and internship experiences that support specific student interests. The pro­gram prepares students to work in a variety of settings, serving individuals and families across the lifespan or to pursue graduate level education. Upon declaring this program op­tion, students must satisfactorily complete a mandatory security screen (background check).

The following course sequence is recommended for FCSC majors in this program area. Electives should be selected in consultation with a student’s advisor to ensure fulfillment of upper division and USP requirements, and to enhance the student’s educational experience.

FRESHMAN YEAR: Fall Hrs.
COJO 1030 Interpersonal Communication 3
PSYC 1000 General Psychology 3
USP COM1 Elective 3
USP Q Elective 3
USP First Year Seminar 3
Total 15
FRESHMAN YEAR: Spring Hrs.
FCSC Core Elective I 3
SOC 1000 Sociological Principles 3
USP PN Elective 3
USP V Elective 3
Elective 3
Total 15
SOPHOMORE YEAR: Fall Hrs.
FCSC 2110 Fundamentals of Aging and Human Development 3
FCSC 2121 Child Development 4
FCSC 2131 Family Relations 3
FCSC 2200 Professionalism and Communication in FCSC 3
Elective 3
Total 16
SOPHOMORE YEAR: Spring Hrs.
FCSC 2133 Intimate Relationships 3
FCSC 3119 Parent Child Relationships 3
FCSC Core Elective II 3
USP PN Elective 3-4
Elective 3
Total 15-16
JUNIOR YEAR: Fall Hrs.
FCSC 3110 Personal Finance 3
FCSC 3122 Adolescence 3
Elective 3
Elective 3
Elective 3
Total 15
JUNIOR YEAR: Spring Hrs.
FCSC 3220 Multicultural Influences on Children and Families 3
FCSC 4112 Family Decision Making and Resource Management 3
FCSC 4118 Family Policy 3
Elective 3
Elective 3
Total 15
SENIOR YEAR: Fall Hrs.

ENGL 4075 Writing for Non-Profits or ENGL 4010 Technical Writing in the Professions

3
FCSC 4117 Understanding Community Leadership 3
FCSC 4125 Professional Practices in HDFS 3
Elective 3
Elective 3
Total 15
SENIOR YEAR: Spring Hrs.
FCSC 4138 Family Stress and Coping 3

FCSC 4130 Internship in Child Development or FCSC 4131 Administrative Internship in Child Development or FCSC 4132 Internship in Human Development and Family Sciences

6-8
Elective 3
Total 12-14
TOTAL MINIMUM CREDIT HOURS 120

This program includes 33 credit hours of elective courses that will allow the student to acquire a supporting minor or gain more depth in an area of emphasis. Consult advisor for appropriate electives.

Design, Merchandising, and Textiles

Design, Merchandising and Textiles is a diverse and competitive field in which individuals plan, provide, and promote apparel, interiors and related goods desired by the consumer. A specialization in merchandising offers knowledge of business principles within the fashion and interior industries; entry into the world of retailing, manufacturing, and design; involvement in marketing apparel and residential and commercial furnishings; and study and observation in all facets of fashion and interior organizations.  Throughout coursework, concepts of sustainable design and manufacturing, as well as the influence of design on wellbeing will be highlighted.

Students are prepared for managing or owning small retail businesses in Wyoming and rural areas of the West, to working in the highly competitive, fast paced global industry.

The following course sequence is recommended for FCSC majors in this program area. Electives should be selected in consultation with a student’s advisor to ensure fulfillment of upper division and USP requirements, and enhance the student’s educational experience. A requirement of the program is that students participate in a three-credit-hour internship or international field study tour, or a study abroad program.

FRESHMAN YEAR: Fall

Hrs.
ENGL 1010 College Composition/Rhetoric 3
FCSC 1170 Introduction to Apparel Construction 3
FCSC 1180 Applied Design 3
MATH 1400 College Algebra 3
USP First Year Seminar 3
Total 15

FRESHMAN YEAR: Spring

Hrs.
ECON/AGEC 1010 Principles of Macroeconomics 3
FCSC 1150 Scientific Study of Food or FCSC 1141 Principles of Nutrition 3
FCSC 1175 Design Communication 3
POLS 1000 American & WY Government 3
SOC 1000 Sociological Principles 3
Total 15

SOPHOMORE YEAR: Fall

Hrs.
CHEM 1000 Introductory Chemistry or CHEM 1020 General Chemistry I 4
ECON/AGEC 1020 Principles of Microeconomics 3
FCSC 2180 Housing 3
FCSC 2200 Professionalism and Communication in FCSC 3
PSYC 1000 General Psychology 3

Total

16
SOPHOMORE YEAR: Spring Hrs.
COSC 1200 Computer Information Systems 3
FCSC 2170 Clothing in Modern Society 3
FCSC 2188 Interior Design I 3
FCSC 3170 Advanced Apparel Construction 3
USP Science (PN) Elective 3
Total 15
JUNIOR YEAR: Fall Hrs.
FCSC 3110 Personal Finance 3
FCSC 3173 Visual Merchandising and Promotion 3
FCSC 3184 Foundations of Merchandising I 3
MKT 3210 Introduction to Marketing 3
Elective 3
Total 15
JUNIOR YEAR: Spring Hrs.
FCSC 3171 Intro Textile Science 3
FCSC 3172 Intro Textile Science Lab 1
FCSC 4181 Global Textile Marketplace 3
MGT 3210 Management and Organization 3
Elective 3
Elective 3
Total 16
SENIOR YEAR: Fall Hrs.
FCSC 4113 Consumer Issues 3
FCSC 4171 Advanced Textiles 3
FCSC 4174 Foundations of Merchandising II 3
Elective 3
Elective 3
Total 15
SENIOR YEAR: Spring Hrs.
FCSC 4175 Textile Testing and Product Analysis 3
FCSC 4176 Historic Clothing 3
FCSC 4182 Textile Industry and the Environment 3
Elective 1
Elective 3
Total 13
TOTAL MINIMUM CREDIT HOURS 120

This program includes 19 credit hours of elective courses that will allow the student to acquire a supporting minor or gain more depth in an area of emphasis. Consult advisor for appropriate electives.

Family and Consumer Sciences Minors

Apparel Design

A minor in apparel design is sponsored jointly by the departments of Family and Consumer Sciences and Art. It is designed to enable students with career interests in this field to gain experience in the competency areas expected of apparel designers. This mi­nor blends functional, artistic, and fashion considerations in the design of body cover­ings. Students interested in this minor should consult the sponsoring departments to receive an advisor for the minor.

Required Courses:

FCSC 1170 Introduction to Apparel Construction 3
FCSC 2175 Fashion Illustration 3
FCSC 3170 Advanced Apparel Construction 3
FCSC 3171 Introductory Textile Science 3
FCSC 3174 Flat Pattern Design 3
FCSC 3175 Apparel Design Through Draping 3
FCSC 4178/5178 Fiber Arts 3

AND One of the following:

ART 1120 Foundation: Three Dimension 3
FCSC 1180 Applied Design 3

Minor Total

24

Human Development and Family Sciences

A minor in human development and family sciences provides students with a foundation of basic principles and knowledge. The course­work can enrich and complement a student’s primary area of study. Students must complete 22 credit hours outlined below:

Required Courses:
FCSC 2121 Child Development 4
FCSC 2131 Family Relationships 3
FCSC 2133 Intimate Relationships 3
Elective Courses: Choose 12 credit hours from the following (9 credit hours must be 3000-level or above).
FCSC 2110 Fundamentals of Aging & Human Development 3
FCSC 3110 Personal Finance 3
FCSC 3119 Parent Child Relationships 3
FCSC 3122 Adolescence 3
FCSC 3220 Multicultural Influences on Children & Families 3
FCSC 4104 Field Studies in Family & Consumer Sciences 3
FCSC 4112 Family Decision Making & Resource Management 3
FCSC 4113 Consumer Issues 3
FCSC 4117 Understanding Community Leadership 3
FCSC 4124 Families of Young Children with Special Needs 3
FCSC 4127 Directing Preschool and Daycare Programs 3
FCSC 4118 Family Policy 3
FCSC 4138 Family Stress and Coping 3
Minor Total 22

Human Nutrition 

A minor in human nutrition strengthens degrees in majors such as kinesiology and health, food science, nursing, and animal science. Students who minor in human nutri­tion learn how food choices can influence their health and well-being. The course work provides the foundation for making positive life-style changes.

Required Course:
FCSC 1141 Principles of Nutrition 3
Elective Courses: Select 15 additional credit hours from the following:

Nutrition Group

FCSC 3140 Maternal, Infant and Adolescent Nutrition 3
FCSC 3145 Sports Nutrition and Metabolism 3
FCSC 3147 Community Nutrition 3
FCSC 4142 Nutrition & the Elderly 1
FCSC 4145 Advanced Nutrition 4
FCSC 4210 Therapeutic Nutrition I 4
FCSC 4220 Therapeutic Nutrition II 4
FCSC 4147 Nutrition & Weight Control 3
Food Group
FCSC 1150 Scientific Study of Food 3
FCSC 3150 Intermediate Foods 2
FCSC 3152 Food Systems Production 3
FCSC 4150 Experimental Foods 3
Independent Study (maximum of 3 credit hours)
FCSC 4106/5102 Special Problems 3

Minor Total

18

Interior Design

A minor in interior design is sponsored jointly by the Departments of Family and Con­sumer Sciences and Civil and Architectural Engineering. It is designed to enable students with career interests in this field to gain ex­perience in the competency areas expected of interior designers. Students who hope to use this minor to prepare for professional certifica­tion examination following graduation should consult the sponsoring departments to receive an advisor for the minor.

Required Courses:
ACCT 1010 Principles of Accounting I or MGT 4500 Employee to Entrepreneur 3
ARE 2100 Architectural Graphics 3
ARE 2200 Building Materials & Construction Methods 3
FCSC 2188 Interior Design I 3
FCSC 3171 Intro Textile Science 3
FCSC 3172 Intro Textile Science Lab 1
FCSC 4188 Interior Design II 3
Plus one of the following:
ARE 3600 Architectural Design I 3
ART 1110 Foundation: Two Dimensional 3
ART 1120 Foundation: Three Dimensional 3
FCSC 1180 Applied Design 3
Plus one of the following:
ARE 3030 History of Architecture I 3
ART 2020 Art History II 3
Minor Total 25

Certification 

Early Childhood Program Director's Certificate

The Early Childhood Program Director’s Certificate is available to early childhood pro­fessionals in the state as well as to students. The certificate program is designed to:

• fit Wyoming’s Professional Career Development Competency Wheel and the Professional Development Career Lattice,

• fit the National Association for the Education of Young Children’s guidelines for the Preparation of Early Childhood Professionals,

• complement the definition of Quality Child Care developed by the Wyoming Governor’s Council on Early Childhood Development, and

• allow a variety of paths to certification.

Not only do these courses satisfy certifica­tion requirements for director of early child­hood programs for many states but they also meet many of the requirements of a bachelor’s degree in Family and Consumer Sciences. In addition, they also provide professional development for home providers and daycare professionals.

Those who would benefit from these courses include: Head Start teachers and directors; home providers; Department of Family Services, Adoption, and Social Service workers; public health nurses; school nurses; directors of school-age child care programs; preschool program teachers, and public school teachers.

Graduate Study

The department of Family and Consumer Sciences offers a program of study leading to the master of science degree in family and consumer sciences with a concentration in hu­man development and family sciences; human nutrition and food; or textiles and merchan­dising. The department also participates in an interdisciplinary degree in food science and human nutrition.

Program Specific Degree Requirements

Master of Science in Family and Consumer Sciences

Plan A (thesis)

Completion of minimum of 30 hours of course credit to include: 12 hours from FCSC, 6 hours from supporting courses, 2 hours of graduate seminar, and 10 hours of research (includes four thesis hours).

Completion of research project that ad­heres to a topic and format previously agreed up on by the student’s graduate committee and approved by the department head.

Students may be required to take more than the minimum of 30 hours, either because they have to satisfy prerequisites for some courses, or because a student’s committee determines that more than 30 hours will be needed for the student to reach his/her professional objective.

No more than nine hours of 4000-level courses will be allowed.

Plan B (non-thesis)

Completion of minimum of 30 hours of course credit to include: 12 hours from FCSC, 6 hours from supporting courses, 2 hours of graduate seminar, and 10 hours of research (includes four thesis hours).

Completion of research project that ad­heres to a topic and format previously agreed upon by the student’s graduate committee and approved by the department head.

Students may be required to take more than the minimum of 30 hours, either because they have to satisfy prerequisites for some courses, or because a student’s committee determines that more than 30 hours will be needed for the student to reach his/her professional objective.

No more than nine hours of 4000-level courses will be allowed.

Food Science and Human Nutrition Interdisciplinary Degree

Family and consumer sciences faculty participate in an interdisciplinary program that offers a master of science degree in food science and human nutrition. Please see Food Science and Human Nutrition in this catalog for more information.

Family and Consumer Sciences (FCSC) Courses 

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