The family and consumer sciences department focuses on improving the quality of life for individuals and families. The expanding needs of the consumer and an increased concern for human ecology have created many desirable opportunities for students professionally prepared in family and consumer sciences.
The family and consumer sciences department provides education leading to careers in education, business and industry, community services, management and consumer services, child development, overseas programs, communication, and health services. The departmental offerings also provide a firm foundation for graduate studies in a variety of career options.
Students from other disciplines are invited to select courses from the family and consumer sciences department.
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Majors
The family and consumer sciences department offers the following majors:
Fashion and Interiors, Retail Merchandising and Design
Family Studies
Family and Consumer Sciences Education
Food and Nutrition, with concentrations in
Dietetics
Consumer Services
Wellness
Fashion and Interiors, Retail Merchandising and Design major (54 hours)
This major is designed to provide a broad base for students interested in the design and merchandising of apparel and interior products to consumers. This major will also prepare students for careers in consumer service, historic costume, and textiles as well as for graduate study.
FCS 100 Human Ecology (2)
FCS 112 Introduction to Retail Merchandising and Design (3)
FCS 115 Interior Design I (3)
FCS 116 Fashion Design I (3)
FCS 215 Interior Design II (4)
FCS 216 Fashion Design II (4)
FCS 220 Textile Science for Fashion and Interiors (3)
FCS 358 Internship (4)
FCS 364 Historical Costume (3)
FCS 366 Historical Interior Design and Furnishings (3)
FCS 403 Seminar in Family & Consumer Science (1)
FCS 412 Merchandise Planning and Buying (3)
FCS 414 Visual Merchandising and Display (3)
ART 202 Design 1 (3)
EBA 151 Principles of Accounting 1 (3)
EBA 354 Principles of Management (3)
EBA 356 Principles of Marketing (3)
EBA 359 Entrepreneurship (3)
**Note: EBA 141 Principles of Macroeconomics must be completed as part of Liberal Arts and Sciences requirements.
Food and Nutrition major
This major is designed to provide a broad base for those students who would like to prepare for a health service career such as dietetics, a consumer service career in the area of food and nutrition, or for a career in corporate or community wellness programming.
The food and nutrition major consists of a core of required courses plus the choice of additional required courses (concentrations in dietetics, consumer services or wellness) dependent upon the career goal of the student.
Core: (24 hours)
FCS 100 Human Ecology (2)
FCS 210 Food Science (3)
FCS 225 Fundamentals of Nutrition (3)
FCS 245 Dimensions of Food and Meals (3)
FCS 325 Lifecycle Nutrition (3)
FCS 351 Research in Foods and Nutrition (3)
FCS 361 Family Resource Management (3)
FCS 403 Seminar in Family and Consumer Sciences (1)
EBA 354 Principles of Management (3)
Concentration A: Dietetics (61 hours including 5 LAS hours)
FCS 310 Food Service Systems Management (4)
FCS 335 Public Health Nutrition and Policy (3)
FCS 345 Nutrition Education and Clinical Assessment (3)
FCS 375 Medical Nutrition Therapy I (3.5)
FCS 376 Medical Nutrition Therapy 2 (3.5)
FCS 385 Advanced Nutrition (3)
BIO 230 Human Anatomy and Physiology 1 (4)
BIO 231 Human Anatomy and Physiology 2 (4)
BIO 301 Microbiology (4)
CEM 121 General Inorganic Chemistry 1 (5)
CEM 122 General Inorganic Chemistry 2 (5)
CEM 221 Organic Chemistry 1 (4)
CEM 235 Cell Chemistry (4)
EBA 364 Human Resource Management (3)
HPR 370 Exercise Physiology (3)
MAT 105 Understanding Numerical Data (2)
PSY 110 Introduction to Psychology (3)
Concentration B: Consumer Services (27 hours)
FCS 112 Introduction to Retail Merchandising and Design (3)
FCS 358 Internship (3)
COM 185 Public Speaking and Persuasion (3)
COM 240 Media and Culture (3)
COM 305 Writing for the Media (3)
EBA 141 Principles of Macroeconomics (3)
EBA 142 Principles of Microeconomics (3)
EBA 356 Principles of Marketing (3)
EBA 358 Consumer Behavior (3)
Concentration C: Wellness (34 hours)
FCS 335 Public Health Nutrition and Policy (3)
FCS 358 Internship (3)
FCS 400 Seminar in Wellness (1)
BIO 230 Human Anatomy and Physiology 1 (4)
COM 195 Interpersonal Communication (3)
or COM 185 Public Speaking and Persuasion (3)
HPR 135 Personal and Community Health Concerns (3)
HPR 211 Fit for Life (2)
HPR 270 Kinesiology (3)
HPR 370 Exercise Physiology (3)
PSY 110 Introduction to Psychology (3)
REC 215 Commercial Recreation (3)
REC 310 Recreation and the Aging Process (3)
The Bluffton University dietetics program is accredited by the Commission on Accreditation for Dietetics Education of the American Dietetics Association (800-877-1600, Ext. 5400), 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995. The accreditation process requires a detailed description of how the Bluffton University program meets national educational standards and an on-site evaluation by accreditation reviewers. The self-study document is available for review from the dietetics program director. A copy of the accreditation standards can also be obtained from the dietetics program director. The next full site-visit review is scheduled for 2014.
Family Studies major (43 hours)
This major is designed to provide a broad base for students who would like to prepare for careers serving families. Home life and family life are at the foundation of the disciplines of family and consumer sciences (FCS). Since the early 20th century, FCS has established the tradition of service for families and consumers. The overall goal of this people and service oriented profession is to be a constructive force for the family and its individual members.
FCS 100 Human Ecology (2)
FCS 225 Fundamentals of Nutrition (3)
FCS 315 Parent-Child Relationships (3)
FCS 325 Lifecycle Nutrition (3)
FCS 330 Family Dynamics (3)
FCS 358 Internship (3)
FCS 361 Family Resource Management (3)
FCS 381 Work & Family Life Education Programs (3)
FCS 403 Seminar in Family and Consumer Sciences (1)
COM 195 Interpersonal Communication (3)
HPR 140 Human Sexuality (2)
SOC 208 Sociology of the Family (3)
SOC 320 Family Violence (3)
SWK 240 Interviewing Theory & Techniques (2)**
SWK 263 Human Behavior & Social Environment 1 (3)
SWK 280 Child Welfare Services (3)
*Note: REL 274 Christian Ethics (3) must be completed as part of Liberal Arts and Sciences requirements.
**Note: PSY 375 Therapeutic Psychology (3) may be taken in place of SWK 240, but the prerequisite requirements for PSY 375 must be met.
Family and Consumer Sciences Education major (75 hours including 30 hours of professional education courses)
FCS 100 Human Ecology (2)
FCS 112 Introduction to Retail Merchandising and Design (3)
FCS 115 Interior Design I (3)
FCS 116 Fashion Design I (3)
FCS 210 Food Science (3)
FCS 225 Fundamentals of Nutrition (3)
FCS 245 Dimensions of Food and Meals (3)
FCS 315 Parent-Child Relationships (3)
FCS 325 Lifecycle Nutrition (3)
FCS 361 Family Resource Management (3)
FCS 381 Work and Family Life Education Programs (3)
FCS 403 Seminar in Family and Consumer Sciences (1)
EDU 255 Developmental Curriculum I: Science and Mathematics (3)
PSY 214 Child and Adolescent Psychology (3)
SOC 208 Sociology of the Family (3)
SWK 263 Human Behavior and Social Environment I (3)
Vocational License: Family and Consumer Sciences (30 hours)
In addition to the above courses, FCS education majors must complete 30 hours of professional education courses. Ohio teacher licensure for family and consumer sciences covers multi-age 4-adult.
EDU 103 Computers and Technology in Education (2)
EDU 215 Human Growth and Development (3)
EDU 200 Introduction to Teaching in a Diverse Society (3)
EDU 205 Field Experience (1)
EDU 305 Content Area Literacy/General Methods (3)
or EDU 302 Reading in the Content Areas: Middle Childhood (3)
EDU 346 Vocational Classroom Organization (2)
EDU 332 Social and Philosophical Issues in Education (3)
EDU 453 Clinical Practice – Vocational (10)
PSY 254 Educational Psychology and Classroom Assessment (3)
Minors
The department offers minors in Wellness and Family and Consumer Sciences.
Wellness minor (21 hours)
Coursework for the minor includes the following:
FCS 225 Fundamentals of Nutrition (3)
BIO 230 Human Anatomy and Physiology I (4)
COM 195 Interpersonal Communication (3)
or COM 185 Public Speaking and Persuasion (3)
HPR 120 First Aid and CPR (1)
HPR 135 Personal and Community Health Concerns (3)
HPR 211 Fit for Life (2)
A minimum of five additional hours is to be chosen from courses within the wellness concentration. Student must hold first aid and CPR certification upon graduation.
Family and Consumer Sciences minor (20 hours)
FCS 100 Human Ecology (2)
FCS 112 Introduction to Retail Merchandising and Design (3)
FCS 115 Interior Design I (3)
FCS 210 Food Science (3)
FCS 225 Fundamentals of Nutrition (3)
FCS 361 Family Resource Management (3)
EDU 215 Human Growth and Development (3)
Courses
FCS 100 Human Ecology (2)
A study of the relationship between material resources, their consumption, and the consequent quality of life for the individual. Focus is placed on contemporary issues in nutrition, apparel, housing, and the family. This course, which serves as an introduction to the discipline for family and consumer science majors, is also designed to benefit students interested in family, consumer, and community issues. Suitable for non-majors. This course may be taken as part of the Women's Studies minor.
FCS 110 Fundamentals of Food Preparation (2)
A study of the basic skills in food selection and preparation. This course promotes an understanding of food quality standards and market varieties and factors affecting consumer choice, palatability, and nutritional content. Suitable for non-majors. Lecture and lab.
FCS 112 Introduction to Retail Merchandising and Design (3)
Survey of retailing, merchandising, and design industries. This course provides foundation to prepare students for a wide variety of career possibilities and opportunities in the competitive fashion/interiors merchandising and design job market. It presents an analysis of retail and merchandising operations and the sociological, psychological, and economic factors affecting its history, development, and organization. Focus is on industry-specific terminology, skills, and concepts; the design process; and production and product knowledge. The course introduces students to professional literature and resource materials.
FCS 115 Interior Design I(3)
Interior design approached and practiced within a service model, using the creative design/problem-solving process. Students are introduced to planning and shaping an interior space--commercial or private--using design fundamentals for interior stylization, elements and principles of design, color theory, knowledge of furnishings, and rendering techniques for visualization. The use of digital imagery, computer-aided design tools, and software for space planning and design of interiors, communication of design and merchandising ideas, and interior stylization is introduced in relation to initial preparation of professional portfolio. 2 hours lecture with lab.
FCS 116 Fashion Design I (3)
A study of basic construction and fitting techniques, equipment, concept of quality, sewn apparel production, and construction analysis. The use of digital imagery, computer-aided design tools, and software for fashion illustration, communication of design and merchandising ideas, and fashion stylization is introduced, in relation to initial preparation of professional portfolio. 2 hours lecture with lab.
FCS 210 Food Science (3)
A study of scientific principles related to food and food preparation. This course promotes an understanding of the composition of food and food products and the principles of food preparation leading to palatability, maximum nutrient retention, and food sanitation. Lecture and lab.
FCS 215 Interior Design II (4)
Further study of interior design with advanced preparation for the profession as designer, consultant, and merchandiser of interior space and buyer of materials and products used in that space. This course also includes interior design for sustainable environments, special needs, public interiors, signage and graphics, plumbing and electrical, mechanical systems, building codes, and the business of interior design. Students advance in the use of computer-aided design software, build scale models, and solve real world design problems to be used in portfolio presentation. 3 hours lecture with lab. Prerequisite: FCS 115.
FCS 216 Fashion Design II (4)
Flat patternmaking, design by draping, and knock-off techniques applied to fashion design. This course provides intermediate to advanced construction, fitting, and alteration techniques and skills. It examines sewn apparel and apparel production analysis skills, costing and vendor negotiation, and product knowledge. It introduces students to intermediate and advanced use of digital imagery for illustration and communication of design and merchandising ideas and stylization techniques. Continued use of computer-aided design tools and software in relation to preparation of professional portfolio is emphasized. 3 hours lecture with lab. Prerequisite: FCS 116.
FCS 220 Textile Science for Fashion and Interiors (3)
A course which stresses properties and processing of textiles as fibers, yarns, and fabrics, dyes, and finishes, with emphasis on how appropriate performance characteristics in both apparel and interior applications are incorporated into materials and products for ultimate end user consumption. This course covers apparel and interior design textile applications to production, merchandising, costing, sourcing, and buying. It examines historical textiles, global and international issues, and economic, social, environmental, and political aspects of the textile industry and provides practice with real world problem-solving, the use of the university's fabric library, and samples from purchased swatch kits. The course seeks to prepare fashion and interiors, retail merchandising and design majors with necessary product knowledge, practical training, and preparation for professional employment in their related chosen fields. 2 hours lecture with lab.
FCS 225 Fundamentals of Nutrition (3)
A study of the nutritional needs of the human body for good health. Specific attention is given to understanding the nutrients and their chemical characteristics, functions in the body, and food sources. The nutritional requirements of the individual student are emphasized in an attempt to understand the relationship between diet and health. Suitable for non-majors.
FCS 245 Dimensions of Food and Meals (3)
This course examines the economic, social, cultural, and consumer issues related to food and meals in today’s society. Focus is on the translation of nutritional needs into food, menus, and meals. Planning, purchasing, production and service of meals are accomplished through group participation. Prerequisite: FCS 110 or FCS 210. Lecture and lab.
FCS 284 Special Studies Seminar (1)
Study by tour of careers in interior design, fashion, nutrition, and foods. Major cities visited on alternate years include Chicago and New York City.
FCS 310 Food Service Systems Management (4)
A study of the organization and management of food service systems, principles and techniques of menu planning, quantity food purchasing, preparation and storage, budgeting, equipment use and layout, personnel management, and sanitation. Prerequisite: FCS 110 or FCS 210. Lecture and field experience.
FCS 315 Parent – Child Relationships (3)
A study of interactive parent-child relations from infancy through adulthood and the internal and environmental forces that impact family dynamics. Topics include parenting roles and responsibilities, meeting development needs of children and adolescents, guidance and discipline, self-esteem, sources of parenting information, support and assistance. Prerequisite: EDU 215, PSY 110, or SOC 152. Suitable for non-majors.
FCS 325 Lifecycle Nutrition (3)
A study of nutrition related to critical periods throughout the life cycle. Nutritional needs during infancy, childhood, adolescence, athletics, pregnancy and in aging are included. Consideration is given to related physiological, psychological and socio-economic factors. Prerequisite: FCS 225.
FCS 330 Family Dynamics (3)
An exploration of the various theoretical and conceptual approaches to understanding the internal dynamics of families. This course provides students with knowledge essential to assessing and working with families in a variety of settings. Topics covered include family structure, family conflict, multigenerational influences on family relationships, family stress and crisis, and family stories. Recommended prerequisite: COM 195.
FCS 335 Public Health Nutrition and Policy (3)
An overview of public health and the organization of both public and private health services. The focus is on the basic principles of epidemiology as the basis for policy making. In addition, the legislative process is examined. Students utilize current information technologies such as Internet resource and Web page development/publishing. Offered fall semesters, odd years. Prerequisite: FCS 225.
FCS 345 Nutrition Education and Clinical Assessment (3)
A study of nutrition education, nutrition counseling skills, and nutrition assessment techniques. The course emphasizes the techniques used to determine a client’s nutritional status and appropriate interventions. Principles and theories of learning, behavioral modification, cognitive theory, counseling theories, and implementing and evaluating learning are presented. Students develop skills in nutritional assessment, care planning, medical terminology, and professional documentation. Prerequisite: FCS 225.
FCS 351 Research in Foods and Nutrition (3)
An application of experimental methods in food product development and quality control. Compares and evaluates food products in relation to acceptable standards and use. General statistical applications are included. Offered fall semesters, even years. Prerequisite: FCS 210.
FCS 358 Internship (3-4)
Supervised work experience providing opportunity for application of principles and theory learned in the student's major course work. Contact hours and specific requirements to be arranged with supervising faculty prior to the course. May be repeated for a maximum of 9 hours of credit. Open to juniors and seniors.
FCS 361 Family Resource Management (3)
A study of the philosophy, goals and principles of household management in relation to changing roles and family life styles. Attention is given to the management of family resources such as money, time and energy, including studies in work and family issues, decision-making, and consumer topics. The course is appropriate for students with majors outside of the FCS department.
FCS 364 Historical Costume (3)
Survey of historical costume and fashion design from Ancient Middle East through the Middle Ages and Renaissance period and Seventeenth century through Mid-Twentieth century (Romanic period, Crinoline, Bustle, Edwardian, World War periods, and Twenties through Sixties). Students participate in and practice skills at collecting, exhibiting, identifying, preserving, and managing the inventory of material culture, textiles, and costumes currently in the possession of Bluffton University's Family and Consumer Sciences Department. Students' knowledge of historic preservation with emphasis on textiles and clothing design is broadened. This course seeks to provide students with necessary training and preparation for professional employment in their related chosen fields. 3 hours lecture. Suitable for non-majors. This course may be taken as part of the Women's Studies minor.
FCS 366 Historical Interior Design and Furnishings (3)
Survey of interior design and furnishings from Prehistoric interiors to the ascendance of Modernism as a decorative and practical utilization of personal and public space within the context of architecture. Emphasis is on Western (European and American) design practice and its prehistoric origins. This course includes the study of enclosed spaces such as ruins, ancient sites, and open courtyards. It seeks to provide students with necessary product knowledge, practical training, and preparation for professional employment in their related chosen fields. 3 hours lecture. Suitable for non-majors.
FCS 375 Medical Nutrition Therapy 1 (3.5)
A study of the nature and etiology of disease, the relationship of nutrition to health and disease processes, and the use of nutrition therapy in the treatment of disease. Prerequisites: FCS 345 and BIO 231. Lecture plus clinical experience.
FCS 376 Medical Nutrition Therapy 2 (3.5)
The second of a two-course sequence, this one continuing the study of nutritional management in the treatment of disease. Prerequisite: FCS 375. Lecture plus clinical experience.
FCS 381 Work and Family Life Education Programs (3)
A study of the philosophy, organization, curriculum and regulations of work and family life education programs in Ohio. The course meets state vocational certification requirements for family and consumer sciences education majors.
FCS 385 Advanced Nutrition (3)
An analysis of selected topics in human nutrition with emphasis on current research. This course provides a review of nutrients and their role in physiological processes. Prerequisites: FCS 225 and BIO 231.
FCS 390 Independent Study (1-3)
By arrangement.
FCS 400 Seminar in Wellness (1)
A study of selected topics and professional development in the field of wellness. Not open to first-year students.
FCS 403 Seminar in Family and Consumer Sciences (1)
A study of selected research topics and professional development in family and consumer sciences. Open to senior majors only.
FCS 412 Merchandise Planning and Buying (3)
A course which prepares students for careers in merchandising and design. Emphasis is on planning, buying, and controlling merchandise assortments. Students learn to identify potential markets, clients/consumers, sales forecasts, and trends and develop a six-month buying plan. Concepts of profit, calculation, interpretation, and analysis of profit and loss statements are covered. Pricing factors used in buying decisions, pricing and re-pricing retail merchandise, relationship of markup to profit, value of stock-on-hand to shortages, dollar planning and control, invoice mathematics, and terms of sale are also studied. Buying for small businesses is emphasized. It provides practice in fundamental computerized spreadsheet skills and application of math formulas to create spreadsheets. 3 hours lecture.
FCS 414 Visual Merchandising and Display (3)
Strategies for visual creativity in retail merchandising. This course studies retail design theory with practical application of fashion and interior design techniques and makes use of knowledge of space planning in order to build added value into brand image and optimize retailer's sales potential through merchandising and display using visual communication/target marketing knowledge. Space planning, interior and exterior retail design, building retail desire, practice and strategies for the selling floor, and techniques of fixtures and window display are covered. Students practice with real world analysis and construction of retail atmospherics and displays. 2 hours lecture with lab.
