2006-2007 Undergraduate Catalog

Table of Contents

Overview

Academic Information

Directories

More Information

Dietetics, Fashion Merchandising and Hospitality

Chairperson: Dr. Erskine R. Smith
Office: Knoblauch Hall 140
Telephone: 309/298-1085
Fax: 309/298-2688
E-Mail: ER-Smith@wiu.edu
Website: www.wiu.edu/users/mifcs
Faculty: Barclay, Boston, Cassady, Creasey, Evenson, Greathouse, Kanauss, Kaul, King, Pookulangara, Raschid, Scanlan, Shupe, Smith, Tellefson, Timmons.

The Department of Dietetics, Fashion Merchandising and Hospitality offers the Bachelor of Science degree program in Family and Consumer Sciences. Students may select one of three options: Dietetics, Fashion Merchandising, or Hotel/Restaurant Management. The Department prepares its graduates for a wide range of careers, including management positions for corporations, hospitals, and government agencies, as well as graduate study and professional culinary schools.

The Dietetics option is currently granted approval by the Commission on Accreditation for Dietetics Education of the American Dietetics Association, 120 South Riverside, Plaza Suite 2000, Chicago, IL 60606-6995, 312/899-5400. Students completing the program are granted a verification of completion which makes them eligible for application to an accredited dietetics internship. Students are then eligible to sit for the national registry exam and receive the R.D. (registered dietitian) credential. The Dietetics option prepares students for entry-level positions in the three areas of dietetics practice: clinical nutrition, foodservice systems management, and community nutrition. Typical employment settings of graduates include hospitals, long-term care facilities, wellness programs, private practice, school and university food facilities, and government agencies such as WIC.

The Fashion Merchandising option prepares students with the skills and knowledge for a broad range of careers in the fashion industry. Field trips, guest speakers, student organizational activities, fashion productions and event planning, travel studies, and study abroad programs enhance the comprehensive curriculum. Students may shadow retailers and/or support retailers and organizations with visual merchandising and promotional needs.

The Hotel/Restaurant Management option helps students develop foundational knowledge and skills in hotel and restaurant management. Students are prepared to assume a variety of careers in management, marketing, catering, advertising and retail sales in hospitality.

The Department offers two minors: one with an emphasis in nutrition and a general one in fashion merchandising and hotel/restaurant management. In addition, the Department offers three University General Education courses: Introduction to Nutrition (FCS 109), Life Span Development (FCS 121), and Food and Culture in the United States (FCS 300).

GradTrac is available to Fashion Merchandising and Hotel/Restaurant Management majors. See more information about GradTrac.

Degree Programs

Bachelor of Science—Family and Consumer Sciences

All students seeking the Bachelor of Science in Family and Consumer Sciences must complete I, II, and III.A., III.B., or III.C. The minimum semester hour requirement for the baccalaureate degree is 120 s.h.

  1. University General Education Curriculum: 43 s.h.
  2. Core Courses: 9 s.h.
    FCS 109*, 121, 490†
  3. Options of Study (select A, B, or C)
    1. Fashion Merchandising (Comprehensive)
      1. Special Courses: 31–36 s.h.
        FCS 115, 215, 217, 252, 315, 317, 352, 416, 486, 494, 496 (3–8 s.h.)
      2. Electives
        1. Directed Electives: 9 s.h.
          Select 9 s.h. from the following list of courses:
          FCS 210, 313, 316, 412, 415, 450, 461, 480
        2. Open Electives: 16–21 s.h.
      3. Other
        Art 180***: 3 s.h.
        CS 101: 3 s.h.
        Econ 231***: 3 s.h.
        HRM 353: 3 s.h.
        Mgt 349: 3 s.h.
        Psy 100***: 3 s.h.
        ***To be included in General Education Curriculum.
    2. Dietetics* (Comprehensive)
      1. Special Courses: 44 s.h.
        FCS 104, 190, 261, 262, 263, 300, 301, 305, 306, 362, 404, 405, 406, 407, 408, 467
      2. Other
        Agri 372 or Micr 200: 3 s.h.
        Biol 100*** or 101***: 4 s.h.
        Chem 101***, 102***, 221**#: 12 s.h.
        CS 101: 3 s.h.
        Econ 231***: 3 s.h.
        HE 250: 2 s.h.
        HRM 353: 3 s.h.
        Mgt 349: 3 s.h.
        Mktg 327: 3 s.h.
        Kin 290, 291: 6 s.h.
        Psy 100***: 3 s.h.
        Stat 171*** or Soc 232 **# or DS 203**#: 3 s.h.
        Fr/Ger/Span 224*** (recommended)

        ***May count toward the General Education Curriculum requirement.
        **#Does not count toward the General Education Curriculum requirement.
        *Students with a career objective of becoming a registered dietitian must complete a program of study which meets the American Dietetics Association’s Didactic Program in Dietetics at WIU. (These program competencies must be met prior to the application to an accredited dietetic internship.) In addition to courses listed above, students should take Chem 221(4 s.h.).
    3. Hotel/Restaurant Management (Comprehensive)
      1. Special Courses: 30–38 s.h.
        FCS 104, 204, 261, 362, 364, 365, 407, 463, 464, 468, 496 (4–12 s.h.)
      2. Electives
        1. Directed Electives: 9 s.h.
          Family and consumer sciences courses selected through consultation with academic adviser.
        2. Open Electives: 8–16 s.h.
          Courses to be selected through consultation with academic adviser.
      3. Other
        Agri 372 or Micr 200: 3 s.h.
        Biol 100*** or 101***: 4 s.h.
        CS 101: 3 s.h.
        Econ 231***: 3 s.h.
        HRM 353: 3 s.h.
        Mgt 349: 3 s.h.
        Psy 100***: 3 s.h.
        Soc 100***: 3 s.h.
        Stat 171*** or Soc 232**# or DS 203**#: 3 s.h.

        *2 s.h. may count toward the University General Education Human Well-Being requirement.
        †FCS 490 fulfills the Writing Instruction in the Discipline (WID) graduation requirement.
        ***To be included in General Education Curriculum.
        **#Does not count toward the General Education Curriculum requirement.

Minors

Minor in Family and Consumer Sciences: 16 s.h.

Department Electives: Courses to be selected through consultation with the Dietetics, Fashion Merchandising and Hospitality adviser.

Minor in Nutrition: 18 s.h.

  1. FCS 109, 305, 306, 404: 12 s.h.
  2. Select 6 s.h. from the following courses: 6 s.h.
    FCS 300, 303, 405, 408, 450 (Sports Nutrition), 450 (Weight Management), 450 (Healthy Cooking), 450 (Herbal/Dietary Supplements)

Course Descriptions

FAMILY AND CONSUMER SCIENCES (FCS)

104 Principles of Sanitation and Safety in Food and Beverage Operations. (2) Basic principles of sanitation and safety in food and beverage operations. Satisfactory completion results in eligibility to take state certification examination. Recommended to be taken concurrently with FCS 261 or 301.

109 Introduction to Nutrition. (3) (General Education/Human Well-Being) Basic principles of human nutrition related to maintenance of optimum nutritional status.

115 Introduction to Fashion Merchandising. (3) Introduction to the organization and operation of the U.S. textile and apparel industry; the design, manufacture, marketing, and distribution of apparel, accessories, and home fashions. Field study may be required.

121 Introduction to Life Span Development. (3) (General Education/Human Well-Being) Growth and development of the individual throughout the life span and family life cycle within the context of the family and community.

190 Introduction to Professional Practices. (1) This course is designed to introduce FCS majors to program expectations specific to their careers. Students will be exposed to a variety of resources to aid them in their studies.

204 Introduction to the Hospitality Industry. (1) Development of the hospitality industry, organizational structure and factors influencing management of operations, and career opportunities in management.

210 Basic Clothing Construction Techniques. (3) A broad range of sewing techniques and problems applied to a variety of projects for the individual. Field trips are required. 2 hrs. lect.; 2 hrs. lab. (additional lab supplies to be purchased).

215 Apparel Quality Analysis. (3) Application of principles related to the creation, fabrication, and execution of apparel design and ready-to-wear quality analysis. 2 hrs. lect.; 2 hrs. lab.

217 Basic Textiles. (3) Introduction of fibers, yarns, structures, and finishes related to performance, selection, and care of fabrics. Lab work in identifying and testing fabrics. Prerequisite: FCS 115. 2 hrs. lect.; 2 hrs. lab. (additional lab supplies to be purchased).

252 Basic Design Concepts for Merchandising. (3) A beginning course in design principles and elements as applied to merchandising, packaging, advertising, and product presentation. Prerequisite: FCS 115 or permission of instructor. 2 hrs. lect.; 2 hrs. lab. (additional lab supplies to be purchased).

261 Principles of Quantity Food Production. (3) Basic principles of quantity food production. Prerequisite/Corequisite: FCS 104. Activities outside of class are required.

262 Quantity Foods Laboratory. (1) Application of quantity food production principles covered in FCS 261. Prerequisite or corequisite: FCS 261.3 hrs. lab.

263 Procurement for Foodservice Systems. (2) An overview of foodservice procurement for food and nonfood items. Includes specifications, product selection, purchase orders, laws, and materials management. Prerequisite or corequisite: FCS 261 or permission of instructor.

300 Food and Culture in the United States. (3) (General Education/Multicultural Studies) Food and food habits as understood within the context of culture. Provides cultural overview necessary to avoid ethnocentric assumptions concerning the diet of United States minority groups. Prerequisites: at least one course in each of Category III and Category IV of the General Education Curriculum.

301 Food Science Theory and Applications. (3) Basic food science principles and applications in the field of dietetics. Prerequisites: Chem 101 and FCS 261 and 262, junior/senior standing or permission of instructor. 2 hrs. lect.; 3 hrs. lab.

303 Child Nutrition and Health. (3) Nutritional needs and problems of infants and preschool children. Development of food service and nutrition component in infant and preschool programs. Designed for child-care directors. Some activities outside of class may be required.

305 Nutrition Throughout the Life Span. (3) Nutritional needs during the life cycle. Sociological, physiological, psychological, and technological factors influencing food patterns during the life cycle. Prerequisite: FCS 109. Activities outside of class may be required.

306 Nutrition Science I. (3) A study of the physiological and biochemical aspects of nutrition. Prerequisites: Chem 101, 102, FCS 109, Kin 291.

313 Social, Psychological Aspects of Apparel. (3) A study of clothing as related to its socio-psychological theories. Cultural, economic, social, and psychological aspects of apparel are discussed. Prerequisite: FCS 115 or permission of instructor.

315 The World of Fashion. (3) An in-depth study of the fashion industry, fashion designers, career opportunities, trends, and other components of the fashion industry. Prerequisite: FCS 115. Planning a fashion production and other outside activities including field trips are required.

316 History of Costume. (3) Development of costumes of men and women from primitive to contemporary styles; consideration of social and economic aspects of costume through the ages. Prerequisite: FCS 115 or permission of instructor.

317 Advanced Textiles. (3) Performance characteristics of textiles; recent developments in textile research; textile testing techniques; and the significance of quality control in textiles. Lab experiences to include textile testing techniques. Prerequisites: FCS 217. 2 hrs. lect.; 2 hrs. lab.

321 Preparation for Marriage and Family. (3) Study of factors associated with marital happiness and success including mate selection, changing roles in marriage through the life cycle, and adjustment to conflicts.

331 Consumer Economics. (3) Inter-relationship of environments and the consumer. Consumer wants, marketing, buying practices, labels, standards, and protective legislation which affect the consumer. Prerequisites: 3 s.h. of economics; junior standing or above or permission of the instructor.

352 (formerly FCS 418) Visual Merchandising. (3) Practical application of visual merchandising practices and techniques as related to fashion retail organizations, interiors space, and its merchandise. Prerequisites: FCS 252 and 315. 2 hrs. lect., 2 hrs. lab. Additional lab supplies to be purchased.

362 Food Service Production and Service Systems. (3) Food markets, regulations, production, distribution, and service of food in the hospitality industry. Prerequisites: FCS 104 and 261. 3 hrs. lect.; 3 hrs. lab.

364 Management of Housekeeping, Maintenance, and Engineering Operations. (3) Management of the housekeeping and the maintenance and engineering departments in lodging facilities. Prerequisite: FCS 204. 2 hrs. lect.; 2 hrs. lab.

365 Front Office Management. (2) Front office management including guest cycle, reservations, front office procedures, concierge, and other service staff functions. Prerequisite: FCS 204. Activities outside of class and field trip are required. 1 hr. lect.; 2 hrs. lab.

366 Catering. (2) Principles of catering management, advanced food presentation and merchandising techniques, cuisines, and special function catering. Prerequisite: FCS 362. 1 hr. lect.; 3 hrs. lab.

367 Facility Management. (1-3, repeatable to 3) Daily operation and management of a restaurant facility including menu development, marketing, supervision, and financial management and evaluation. Prerequisites: FCS 104 and 261, or permission of the instructor.

404 Nutrition Assessment. (3) Methods of screening and assessment of nutritional status including clinical, biochemical, and anthropometric measurements. Prerequisites: FCS 306.

405 Nutrition Science II. (3) Biochemical and physiological basis of nutrients in metabolism and their interrelations. Research methodology used in nutrition. Prerequisite: FCS 306. 2 hrs. lect.; 2 hrs. lab.

406 Medical Nutrition Therapy. (4) A study of the physiological and biochemical basis for using therapeutic diets. Prerequisite: FCS 405. 2 hrs. lect.; 2 hrs. lab.

407 Hospitality/Dietetics Communication and Education. (3) Hospitality/dietetics communication and education theories and applications. Counseling theories and methods of changing food behavior. Prerequisites: CS 101, HRM 353, 30 s.h. in foods, food service, nutrition, and/or lodging courses, and junior standing or permission of the instructor. 2 hrs. lect.; 2 hrs. lab.

408 Community Nutrition. (3) Community nutrition programs in the United States. Development and evaluation of community nutrition programs. Prerequisite: FCS 407. Field trips to community agencies. Activities outside of class are required. 2 hrs. lect.; 2 hrs. lab.

412 Seminar in Apparel, Textile and Retailing Industries. (3) Review and discussion of technological advancements in the apparel, textile, and retailing industries—its effects on domestic and international markets. Prerequisite: senior standing or permission of instructor.

415 Merchandising Practicum. (3) A course designed to give students the practicum experience in the retail environment. Prerequisite: FCS 315 or permission of instructor. 3 hrs. lect.; 4 hrs. lab.

416 Advanced Buying and Merchandising. (3) A study of retail buying practices. Merchandising math, buying procedures, and computer technology will be a part of this course. Prerequisites: FCS 315 and CS 101, or permission of instructor. Field trips and production work are required.

426 Parenting. (3) Principles and philosophies relevant to the process of parenting with emphasis on changing roles and responsibilities, child rearing decisions, and diverse parenting perspectives. Prerequisite: FCS 121 or 321, or permission of the instructor.

450 Professional Workshops in Family and Consumer Sciences. (1–3) These courses are intended to meet the need of preservice and inservice teachers, paraprofessionals, and others interested in the field and are offered in the following topic areas:
1) Parenting

2) Textiles

3) Consumer Education

4) Nutrition

5) Nutrition Programs

6) Fashion Production

461 Family and Consumer Sciences Travel Studies. (1–6, repeatable to 6) Tours to properties, industries, facilities, and agencies in the United States and abroad which are related to family and consumer sciences. Prerequisite: senior standing or permission of instructor.

462 Beverage Management. (2) Principles of beverage science, mixology; bar and beverage management including clientele, equipment and tools, personnel, purchasing, inventory, control systems, and marketing. Prerequisites: FCS 362 and 21 years of age. Field trips will be required.

463 Food Service Management Systems. (3) Application of management and marketing theory to the food service system. Resources, management information system, evaluation, and control within the food service system. Prerequisites: Hospitality major, CS 101, FCS 362, HRM 353, and Mgt 349. 2 hrs. lect.; 2 hrs. lab.

464 Lodging Management. (3) The application of management theories to the lodging industry, including business policies, procedures, personnel, management, and financial activities. Prerequisites: Mgt 349, FCS 365, and FCS 463, or permission of the instructor. Activities outside of class are required. 1 hr. lect.; 4 hrs. lab arranged in field and classroom.

467 Management in Dietetics. (4) Senior level dietetics/food management including financial principles, facility management, reimbursement for services, entrepreneurism, and application of marketing and information management to foodservice systems. Prerequisites: Dietetics student; senior standing or consent of instructor.

468 Hospitality Management Systems. (3) Hospitality financial, managerial, and quality control systems, decision making and strategic planning processes, and operational research techniques with computer applications. Prerequisites: Hospitality major, CS 101, FCS 463, and one statistics course. 2 hrs. lect.; 2 hrs. lab.

480 Current Issues and Topics in Family and Consumer Sciences. (1–3, repeatable to 6 on different topics and issues) A study of current issues and problems in family and consumer sciences such as nutrition, consumer behavior, family dynamics, aging, merchandising and technology, and other appropriate topics. Prerequisite: senior standing.

486 Merchandising and Design Applications. (3) Task management and technological applications for the fashion retailer. Prerequisites: CS 101, FCS 252, FCS 315, and senior standing or permission of the instructor. 2 hrs. lect.; 3 hrs. lab.

490 Integration of Principles into Professional Practice. (3) Integration of principles of interpersonal behavior, cultural diversity, global economy, and change theory as it relates to professional practices within human services management. Writing Instruction in the Discipline (WID) course.Prerequisites: FCS 109 and 121; 15 s.h. of option courses; Eng 280; and senior standing.

494 Pre-Internship. (1) Preparation for the internship including resume writing, investigation of site opportunities, interviewing, and overview of the internship program. To be taken the semester before the internship. Prerequisite: senior standing and permission of instructor.

496 Internship. (3–12, not repeatable) Supervised field experience for application of theory and skills in an agency/business approved by the department. Prerequisites: site approved by the department; completion of option requirements; senior standing; grade point average of 2.50 in family and consumer sciences coursework; approval of internship coordinator or department chairperson. 40 clock hours per semester hour is required. Graded S/U only.

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