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Course Criteria
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3.00 Credits
Extensive information related to the National Council for Interior Design Qualification Examination required by the state of Alabama for Interior Design Registration. Open only to interior design concentration students. Prerequisites: FCS 454 and 456. Corequisite: FCS 455.
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1.00 - 6.00 Credits
Students select problem with approval of chairman and work with guidance and supervision of an assigned faculty member. Hours to be arranged.
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6.00 Credits
Off-campus experience in business for eight weeks or 320 hours; includes full-time work in a program developed by the Department of Family and Consumer Sciences and store personnel. Majors only. Students must have senior standing, be within two semesters of graduation, and have at least a 2.0 GPA.
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6.00 Credits
Supervised work experiences for eight weeks or 320 hours in approved community programs for children, youth, adults, and families. Prerequisites: FCS 291, 391, 392, and 494. Students must have senior standing, be within two semesters of graduation, and have at least a 2.0 GPA.
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3.00 Credits
Strategies and procedures required for operation of quality child- and elder-care services programs including organizational structure, personnel policies and procedures, program administration, business practices, grant writing, and meeting needs with developmentally appropriate facilities and activities. Prerequisites: FCS 291 and 391.
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3.00 Credits
Factors affecting the functions of various ingredients in foods, including proportions, temperatures, preparation techniques, utensil selection, and ingredient substitutions. Students use food-science knowledge to plan, conduct, and report about an individual experiment. Prerequisites: CHEM 102 and FCS 170 and 281.
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3.00 Credits
Two lectures. One two-hour laboratory. Planning, procuring, storing, producing, and serving foods for families and commercial production, emphasis on nutritional needs, culture, socioeconomic levels, safety, sanitation, management. Prerequisite: FCS 170.
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3.00 Credits
Integration of physiological, biochemical, and chemical principles in an in-depth study of human nutrition and intermediary metabolism of lipids, proteins, and nucleic acids. Prerequisites: BIO 341 and 342 and FCS 385.
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3.00 Credits
Integration of physiological, biochemical, and chemical principles in an in-depth study of human nutrition and intermediary metabolism of vitamins and minerals. Prerequisites: BIO 341 and 342 and FCS 480.
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3.00 Credits
Foundations of client interviewing and counseling, methods of education, health behavior concepts, nutrition assessment, documentation techniques, medical terminology, weight management, eating disorders, fluid and electrolyte balance, diabetes, and tube feeding. Prerequisites: BIO 341 and 342 and FCS 385.
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