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  • FMD 425: Draping

    3.00 Credits
    Meredith College

    (Spring, Even-Numbered Years Only) A study of the principles of apparel design using the draping method. Emphasis on fit, design, appropriateness, and construction techniques. May be taken without prerequisite courses with permission of the instructor. Also offered as ART-415. Prerequisites: FMD-115, and FMD- 427 or ART-427.
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  • FMD 427: Apparel Design

    3.00 Credits
    Meredith College

    (Fall, Even-Numbered Years Only) Basic principles and methods used in garment structure and design with emphasis on flat pattern. Also offered as ART-427. Prerequisites: FMD-115.
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  • FMD 428: CAD Apparel Design

    3.00 Credits
    Meredith College

    (Spring, Odd-Numbered Years Only) Applications of apparel design techniques utilizing the computer to facilitate the design process. Emphasis will be placed on original designs, patterns, grading, and markers. Students must have computer experience. Prerequisites: FMD-115, and FMD-427 or ART-427.
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  • FMD 442: Retail Buying

    3.00 Credits
    Meredith College

    (Fall, Course Offered Every Year) This course applies retail strategy and merchandising principles to the day-to-day activities and responsibilities of a retail buyer. Emphasis on customer identification, sales forecasting, merchandise budgeting, assortment planning, merchandise procurement, and vendor analysis. Prerequisites: FMD-244.
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  • FMD 443: Special Problems in Retailing

    2.00 Credits
    Meredith College

    (Spring, Course Offered Every Year) An in-depth study of problems which retailers are currently facing. Business environments are simulated for students to analyze, evaluate, and select alternative solutions which would best suit each firm studied. Recommendations will be submitted in the form of oral and written reports. Prerequisites: FMD-244.
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  • FMD 495: Senior Project

    3.00 Credits
    Meredith College

    (Fall and Spring, Course Offered Every Year) Senior design students will prepare and install an exhibition of their work or produce a fashion show featuring their own designs. Students are responsible for all aspects of their project including the promotion of the show or exhibit, labeling of items, securing models and/or dress forms, staging or set up, and hospitality arrangements. Either option should include at least ten complete, original outfit designs.
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  • FMD 498: Honors Thesis in FMD

    3.00 Credits
    Meredith College

    (Fall and Spring, Course Offered Every Year) In conjunction with a faculty mentor, the student will formulate and execute a research project at an advanced level of complexity that will culminate in a paper and a presentation. The project must meet Honors Program thesis requirements as well as the expectations of the clothing and fashion merchandising faculty. A research proposal form completed by the student, faculty mentor, and Honors Program director is required for registration. Open to seniors who are members of the Honors and/or Teaching Fellows Programs.
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  • FMD 499: Research in Fashion Merchandising & Design

    1.00 - 3.00 Credits
    Meredith College

    (Fall and Spring, Course Offered Every Year) In conjunction with a faculty mentor, the student will develop and conduct a research or creative project exploring issues and problems in Fashion Merchandising and Design. The research experience will culminate in a paper and presentation. Open to junior and senior majors and others by permission of the instructor. May be repeated for credit for a total of six credit hours. A research proposal form completed by the student and faculty mentor is required for registration. Instructor's consent required. Prerequisites: FMD-114, FMD-244.
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  • FN 124: Principles of Food

    3.00 Credits
    Meredith College

    (Fall and Spring, Course Offered Every Year) The scientific principles of food selection and preparation. Two lectures and four hours of laboratory each week. Lab fee: $25.00
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  • FN 250: Perspectives in Nutrition

    2.00 Credits
    Meredith College

    (Spring, Course Offered Every Year) A holistic view of varying perspectives in nutrition and foods. Current and timely issues relating to hunger, food science, nutrition, policy issues and the food industry will be discussed in relation to local and global perspectives. Students will be given the opportunity to contemplate the vast potential for integration of nutrition into daily life and debate differing perspectives. Prerequisite: FN-227.
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