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  • apparel/textiles merchandising and design major
  • food and nutrition major
  • family and consumer sciences major
  • FCS education
  • wellness minor
  • FCS minor
  • courses
  • departmental homepage
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    Family and consumer sciences

    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.

    Students from other disciplines are invited to select courses from the family and consumer sciences department.

    Majors
    The Family and Consumer Sciences Department offers the following majors:

    Apparel/Interior Design and Merchandising
    Family and Consumer Sciences
    Family and Consumer Sciences Education
    Food and Nutrition, with concentrations in

    Dietetics
    Consumer Services
    Wellness

    Apparel/Interior Design and Merchandising (51-52 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 123 Aestetics and Communication of Design (3)
    FCS 134 Design Studio 1 (4)
    FCS 205 Computer Aided Design (2)
    FCS 224 Textile Science (4)
    FCS 237 Housing and Interior Design (3)
    FCS 273 Historical Aspects of Design (3)
    FCS 334 Design Studio 2 (4)
    FCS 340 Retail Merchandise Planning (3)
    FCS 358 Internship (2-3)
    FCS 374 Functional Product Design (3)
    FCS 403 Seminar in Family and Consumer Sciences (1)
    ART 202 Design 1 (3)
    EBA 141 Principles of Economics (3)
    EBA 151 Principles of Accounting 1 (3)
    EBA 354 Principles of Management (3)
    EBA 356 Principles of Marketing (3)

    Electives:
    FCS 226 Theater Costuming (2)
    Students may also elect appropriate courses in business, art and theatre to complement this major.

    Food and Nutrition
    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 (52 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 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 Resources Management (3)
    HPR 370 Exercise Physiology (3) 
    PSY 110 Introduction to Psychology (3)

    Majors completing the concentration in dietetics do not complete the general education integrated sciences.

    Concentration B: Consumer Services (24 hours)
    EBA 141 Principles of Macroeconomics (3)
    EBA 142 Principles of Microeconomics (3)
    FCS 347 Interior Space Planning and Materials (3)
    FCS 358 Internship (3)
    COM 185 Public Speaking (3)
    COM 240 Mass Media (3)
    COM 305 Writing for the Media (3)
    EBA 356 Principles of Marketing (3)
    EBA 357 Marketing Research (3)

    Concentration C: Wellness (34 hours)
    FCS 335 Public Health Nutrition and Policy (3)
    BIO 230 Human Anatomy and Physiology 1 (4)
    COM 195 Interpersonal Communications (3) or COM 185 Public Speaking (3)
    PSY 110 Introduction to Psychology (3)
    HPR 135 Personal and Community Health Concerns (3)
    HPR 211 Fit for Life (2)
    HPR 270 Kinesiology (3)
    HPR 370 Exercise Physiology (3)
    REC 215 Commercial Recreation (3)
    REC 310 Recreation and the Aging Process (3)
    FCS 358 Internship (3)
    FCS 400 Seminar in Wellness (1)

    The food and nutrition major follows the current requirements of the American Dietetic Association. Bluffton University is currently granted approval status by the American Dietetic Association Council on Education Division of Education Accredication/Approval, a specialized accrediting body recognized by the Council on Post-secondary Accreditation and the United States Department of Education. During the student’s senior year the department helps the student apply for a dietetic internship.

    Family and Consumer Sciences (35 hours)
    EDU 215 Human Growth and Development (3)
    FCS 100 Human Ecology (2)
    FCS 123 Aesthetics and Communication of Design (3)
    FCS 134 Design Studio 1 (4)
    FCS 210 Food Science  (3)
    FCS 224 Textile Science (4)
    FCS 225 Fundamentals of Nutrition (3)
    FCS 237 Housing and Interior Design (3) 
    FCS 245 Dimensions of Food and Meals (3)
    FCS 361 Family Resource Management (3)
    FCS 403 Seminar in Family and Consumer Sciences (1)
    SOC 208 Sociology of the Family (3)

    Through consultation with the departmental adviser, the student may build upon these minimum requirements to pursue a specific career goal.

    Family and Consumer Sciences Education (51 hours)
    EDU 215 Human Growth and Development (3)
    EDU 255 Developmental Curriculum I: Science and Mathematics (3)
    FCS 100 Human Ecology (2)
    FCS 110 Fundamentals of Food Preparation (2)
    FCS 123 Aesthetics and Communication of Design (3)
    FCS 134 Design Studio 1 (4)
    FCS 210 Food Science and Preparation (3)
    FCS 225 Fundamentals of Nutrition (3)
    FCS 237 Housing and Interior Design (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)
    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)
    Students seeking secondary licensure in family and consumer sciences must also complete the courses required for licensure. 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 Student Teaching – Vocational (10)
    PSY 254 Educational Psychology and Classroom Assessment (3)

    Minors
    The department offers minors in Wellness and Family and Consumer Sciences.

    Wellness (21 hours)
    Coursework for the minor includes the following:
    BIO 230 Human Anatomy and Physiology I (4)
    FCS 225 Fundamentals of Nutrition (3)
    HPR 120 First Aid and CPR (1)
    HPR 135 Personal and Community Health Concern (3)
    HPR 211 Fit for Life (2)
    COM 195 Interpersonal Communication (3) or COM 185 Public Speaking (3)

    In addition, 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 (20 hours)
    FCS 100 Human Ecology (2)
    FCS 123 Aesthetic and Communication of Design (3)
    FCS 210 Food Science  (3) 
    FCS 225 Fundamentals of Nutrition (3)
    FCS 237 Housing and Interior Design (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.

    FCS 110 Fundamentals of Food Preparation (2)
    Acquiring basic skills in food selection and preparation. Understanding food quality standards and market varieties and factors affecting consumer choice, palatability and nutritional content. Suitable for nonmajors. Lecture and lab.

    FCS 123 Aesthetics and Communication of Design (3)
    The application of art elements and principles to the design and selection of consumer products, introduction to form variation and the evaluation of consumer products. Design as a reflection of cultures including social and psychological motivations for dress and interior environments. Suitable for nonmajors.

    FCS 134 Design Studio 1 (4)
    Principles of consumer product construction, utilization of commercial patterns, emphasis on concepts of fit and factors influencing the quality of sewn products. Lecture and lab.

    FCS 205 Computer Aided Design (2)
    The application of technology through computer aided design to the design aspect of apparel and interiors. Specific attention will be given to creating illustrations, specification sheets, pattern making, pattern grading, and the product development process. Gain skills using an AutoCAD based software system developed for the industry and the use of a full-scale design printer.

    FCS 210 Food Science (3)
    A study of scientific principles related to food and food preparation. Understanding 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 224 Textile Science (4)
    A study of textile concepts and principles concerning fibers, yarns, fabric construction and finishes. Includes textile legislation, current technology in the field and evaluation criteria for both apparel and home furnishing textile products. Lecture and lab. Offered Alternate years.

    FCS 225 Fundamentals of Nutrition (3)
    A study of the nutritional needs of the human body for good health. Specific attention will be given to understanding the nutrients and their chemical characteristics, functions in the body and food sources. The nutritional requirements of the individual student will be emphasized in an attempt to understand the relationship between diet and health. Suitable for nonmajors.

    FCS 226 Theater Costuming (2)
    A study of costuming as it pertains to the performing arts. Analysis of basic skills and knowledge of costume design principles and construction techniques will enable students to implement costuming for productions. Students design, construct and/or obtain costumes for the Bluffton College theatrical productions. Students will produce research papers, color boards and portfolios on the time period of the current theatrical production, reflecting the political and social structures, demographics, cultural practices and technological advances of textile art in that society. Character analysis of the script is translated into the design and production of accurate costumes. Course may be repeated but only 2 hours will apply to program requirements. Suitable for non-major with appropriate prerequsite. Prerequisite: FCS 133 or consent of professor. May be taken concurrently.

    FCS 237 Housing and Interior Design (3)
    Various factors explored for analyzing housing plans include: need profiles, structural detail, energy conservation and historic styles. The interior design portion will include the art elements and principles, furniture style identification and selection of home furnishings, window treatments, accessories and other surface treatments. Lecture and lab. Offered alternate years.

    FCS 245 Dimensions of Food and Meals (3)
    This course will examine the economic, social, cultural and consumer issues related to food and meals in today’s society. A focus will be the translation of nutritional needs into food, menus and meals. Planning, purchasing, production and service of meals will be accomplished through group participation. Prerequisite:
    FCS 110 or FCS 210. Lecture and lab.

    FCS 273 Historical Aspects of Design (3)
    Historical perspective of apparel in terms of cultural and societal roles. Emphasis is placed on style identification in terms of contemporary design in apparel, architecture and interiors. May include preservation and restoration of historic artifacts. Suitable for nonmajors. Offered every third year.

    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 nonmajors.

    FCS 325 Lifecycle Nutrition (3)
    Nutrition related to critical periods throughout the life cycle. Included are nutritional needs during infancy, childhood, adolescence, athletics, pregnancy and in aging. Consideration is given to related physiological, psychological and socio-economic factors. Prerequisite:
    FCS 225.

    FCS 334 Design Studio 2 (4)
    A study of flat pattern design, experimentation with special fabrics and techniques as they relate to the design and development of textile products.  Prerequisite:
    FCS 134 or permission of instructor. Lecture and lab. Offered alternate years.

    FCS 335 Public Health Nutrition and Policy (3)
    This course will provide an overview of public health and the organization of both public and private health services. The focus will be on the basic principles of epidemiology as the basis for policy making. In addition, the legislative process will be examined. Students will utilize current information technologies such as Internet resource and Web page development/publishing. Offered fall semesters, odd years. Prerequisite:
    FCS 225.

    FCS 340 Retail Merchandise Planning (3)
    The principles of retail merchandise buying and management as they relate to both hard- and soft-line consumer goods. 
    Offered every third year.

    FCS 345 Nutrition Education and Clinical Assessment (3)
    A study of nutrition education, nutrition counseling skills and nutrition assessment techniques. The course will emphasize 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 will be presented. Students will develop skills in nutritional assessment, care planning, medical terminology and professional documentation. Prerequisite:
    FCS 225.

    FCS 351 Research in Foods and Nutrition (3)
    Application of experimental methods in food product development and quality control. Comparison and evaluation of food products in relation to acceptable standards and use. General statistical applications will be included. Offered fall semesters, even years. Prerequisite:
    FCS 210.

    FCS 358 Internship (2-3)
    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 374 Functional Product Design (3)
    Designing consumer products for special purposes such as sport activities, energy conservation, industrial use, home furnishings, special sizing, children's wear or for disabled persons. Design problems require research and assessment of target markets. Prerequisite:
    FCS 334. Offered every third year.

    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)
    Analysis of selected topics in human nutrition with emphasis on current research. 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)
    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)
    Study of selected research topics and professional development in family and consumer sciences. Open to senior majors only.