Courses - FCS Graduate Level
502. Child and Family Law (3)
Prerequisites: CDFS 312 and upper division standing.
Establishment, conduct, and termination of marital and non-marital family relationships, including the rights and duties of the parties involved. Topics include marital disillusionment, child custody issues, property rights, domestic violence, adoption, support, genetic testing, and new trends in family law.
Letter grade only (A-F). (Lecture-discussion 3 hours)
520. Personal Finance for the Aging (3)
Prerequisites: 400-level course in Consumer Affairs or consent of instructor.
Personal finance as applied to the aging population.
Letter grade only (A-F). Same course as GERN 520. Not open for credit to students with credit in GERN 520. (Lecture-discussion 3 hours)
525. Personal Financial Planning Analyses (3)
Prerequisites: CAFF 223 or consent of instructor.
Analysis and protection of personal and family resources; planning and forecasting goals; development of financial strategies utilizing insurance, investment, tax management, pensions, wills and trusts.
Letter grade only (A-F).
526. Family Financial Problems (3)
Prerequisites: CAFF 223 or consent of instructor.
Theory and practice in the diagnosis of family financial crises; selecting alternative solutions; constructing practical methods for the prevention of family financial problems.
Letter grade only (A-F). (2 hours discussion, 3 hours laboratory).
529. Consumer Protection (3)
Prerequisites: Upper Division course in consumer affairs or consent of instructor.
Concepts of consumer protection with analysis of a myriad of resources available for individuals and families with consumer problems.
Letter grade only (A-F). (Seminar 3 hours)
530A. Carbohydrates, Lipids and Proteins (3)
Prerequisites: NUTR 436, NUTR 335, BIOL 260.
Nutritional, metabolic and clinical aspects of carbohydrates, lipids and proteins. Current knowledge of interactions between macronutrients and assessment of needs.
Letter grade only (A-F). (Seminar 3 hours)
530B. Vitamins and Minerals (3)
Prerequisites: NUTR 436, NUTR 335, BIOL 260.
Nutritional, metabolic and clinical aspects of vitamins and minerals. Current knowledge of interactions between micro- and macro-nutrients. Principles of nutritional status assessment and determination of needs.
Letter grade only (A-F). (Seminar 3 hours)
531. Advanced Community Nutrition (3)
Prerequisites: NUTR 436 and NUTR 335; NUTR 461.
Program planning and evaluation with emphasis on major nutrition-related public health problems among target populations. Protocol development, collection and analysis of data. Verbal and written communications.
Letter grade only (A-F). (Lecture-discussion 3 hours)
532. Food Analysis (3)
Prerequisites: CHEM 227, FSCI 332 or equivalent.
Application of scientific methods of food analysis. Consideration of manner in which such variables as ingredients, proportions, and techniques in food preparation affect the quality of products. Experimental laboratory problems.
Letter grade only (A-F). Course fee may be required. Information on fees related to this course can be found here. (Seminar 2 hours, Laboratory 3 hours)
534. Advanced Latino Nutrition, Health and Chronic Disease Prevention (3)
Prerequisite: Open to students enrolled in graduate programs in Family and Consumer Sciences, Health Science, or related fields.
Explores nutrition-related and contextual factors associated with the high rates of chronic disease among diverse Latino-specific subpopulations and provides culturally relevant strategies for prevention.
Letter grade only (A-F). Same course as HSC 534. Not open for credit to students with credit in HSC 534.
535. Food Processing, Preservation and Packaging (3)
Prerequisites: FSCI 332 or consent of instructor.
Methods and technological aspects in food processing, preservation and packaging. Application of principles and assessment of nutrition. Evaluation of chemical additives. Microbiological aspects of food safety.
(Lecture-discussion 2 hours, Laboratory 3 hours)
537. Culturally Responsive Nutrition Promotion for Latinos (3)
Prerequisites: Open to students enrolled in graduate programs in Family and Consumer Sciences, Health Science or related field.
Explores the need and methods to develop culturally and linguistically relevant nutrition education with a focus on the Latino population. Students will analyze, evaluate, and create culturally competent nutrition interventions for the Latino community.
Letter grade only (A-F). Same course as HSC 537. Not open to students with credit in HSC 537.
539. Nutrition and Aging (3)
Prerequisites: NUTR 132 or BIOL 207 or BIOL 301 or GERN 400 or consent of instructor.
Nutritional needs as related to physiological changes that occur during aging. Factors that influence food intake and nutritional status of the elderly. Diet adaptation for chronic diseases commonly found in older adults.
Letter grade only (A-F). Same course as GERN 539. Not open for credit for students with credit in GERN 439, GERN 539 or NUTR 439.
555. Global Perspectives in Fashion Merchandising (3)
Prerequisites: FMD 351 and FMD 355, MKTG 300, and Graduate standing, or consent of instructor.
Application of merchandising concepts for the budgeting, buying, promoting, and selling of fashion apparel and accessories in global retail organizations.
Letter grade only (A-F).
558. Fashion Product Development (3)
Prerequisites: FMD 353, Graduate standing, or consent of the instructor.
Process of designing and engineering fashion products to be serviceable, producible, salable, and profitable for various consumer market segments.
Letter grade only (A-F).
563. Program Evaluation (3)
Prerequisites: Upper division or graduate course in statistics; FCS 696 (may be taken concurrently) or equivalent.
Principles, design, and methods of program evaluation for use by Family and Consumer Sciences and Gerontology professionals. Selection and development of instrumentation for data collection and interpretation and methods of reporting.
Letter grade only (A-F). Same course as GERN 563. Not open for credit to students with credit in GERN 563. (Seminar 3 hours).
568. Nutrition for Exercise and Performance (3)
Prerequisites: NUTR 132, KIN 301 for the KIN Fitness option and the KIN Exercise Science option or BIOL 207 for the Nutrition and Dietetics option.
Explores the role nutrients play in exercise and performance enhancement. Topics include evaluation of energy needs during physical activity, examination of weight management practices, assessment of nutritional status, and investigation of contemporary dietary issues related to exercise.
Letter grade only (A-F). Same course as KIN 568. Not open for credit to students with credit in KIN 568. Open to all graduate Kinesiology students in the the Adapted Physical Education, Coaching and Student Athlete Development , Pedagogical Studies (for K-12 teachers), Sport Management, Individualized Studies, Exercise Science, Exercise Physiology and Nutrition, Sport and Exercise Psychology, and Sports Medicine and Injury Studies options and M.S. students in the Nutritional Science without Dietetic Internship, Nutritional Science with Dietetic Internship, and Food Science emphases and/or consent of instructor.
572. Advanced Hotel Administration (3)
Prerequisites: HFHM 372 or consent of instructor.
Principles of organization, administration, and leadership in hotel and lodging operations are explored. Topics include organizational management, human resource management, productivity, marketing, financial management, and quality service management as they are applied to the hotel and lodging industry.
Letter grade only (A-F).
574. Cost Control in Hospitality Foodservice and Hotel Management (3)
Prerequisites: HFHM 275 or HFHM 276 or consent of instructor
Financial management of food, labor, supplies, and other operational costs; procedures for controlling purchasing, receiving, storing, and issuing of food, beverage, and supplies; inventory and security management; computer applications; and analysis of financial reports in hospitality foodservice and hotel industry.
Letter grade only (A-F). (Lecture/Discussion 3 hours).
577. Restaurant and Dining Management (3)
Prerequisites: HFHM 276 or consent of instructor.
Principles of organization and administration in commercial and non-commercial foodservice operations are explored. Includes food purchasing, receiving, storage, inventory control, marketing, organizational management, human resource management, productivity, financial management, and quality management as applied to the foodservice industry. Fieldtrips required.
Letter grade only (A-F). (Discussion 3 units)
579. Leadership and Strategic Management in the Hospitality Industry (3)
Prerequisite: Graduate Standing.
Explore principles of organization, administration, and leadership in the hospitality industry. Topics include leadership, organizational theory, strategic management, team building, motivation, communication, and quality improvement as applied to the hospitality industry.
Letter grade only (A-F).
590. Selected Topics in Family and Consumer Sciences (3)
Prerequisites: Enrollment in a graduate major in the Family and Consumer Sciences department; advancement to candidacy; instructor consent.
Advanced and specialized topics of current interest in the field of family and consumer sciences selected for intensive development. Topics are announced in the Schedule of Classes.
Both grading options. May be repeated to a maximum of 6 units with different topics in different semesters. (3 hours seminar)
591A. Professional Practicum in Dietetics (3)
Prerequisite: Admission in the Academy of Nutrition and Dietetics Accredited Dietetic Internship.
Supervised practicum at contracted facilities to meet performance standards and qualify for the national registration examination.
Credit/No Credit grading only. May be repeated to a maximum of 9 units in different semesters. Course fee may be required. Information on fees related to this course can be found here.
591B. Seminar in Dietetic Practice (3)
Corequisite: FCS 591A.
Oral and written presentations of annotated bibliographies and a clinical case study, reports of professional meetings, examinations and field trips.
Letter grade only (A-F). May be repeated to a maximum of 6 units in different semesters. (Seminar 1 hour).
591C. Professional Practicum in Dietetics (3)
Prerequisite: Admission to the Academy of Nutrition and Dietetics Individualized Supervised Practice Pathway (ISPP).
Supervised practicum at contracted facilities to meet performance standards and qualify for the national registration examination to become a Registered Dietitian.
Credit/No Credit grading only. May be repeated for a maximum of 18 units in the same or different semesters.
592. Internship in Family and Consumer Sciences/Gerontology (3)
Prerequisites: Graduate standing and consent of instructor.
Field experience in which student assumes a self directed responsible role in an agency, business or other community setting.
Letter grade only (A-F). May be repeated to a maximum of 6 units. (Seminar 3 hours)
597. Independent Study (1-3)
Prerequisite: A 400-level course in any of the Family and Consumer Sciences disciplines.
Varied learning activities utilized to achieve competency related to Family and Consumer Sciences not offered in regular course. Written report required.
(Projects)
600. Seminar in Leadership and Administration (3)
Prerequisite: Graduate standing.
Application of administration, management and leadership theories to family and consumer sciences/gerontology programs. Decision-making, organizational structures and evaluation concepts included.
Letter grade only (A-F). Same course as GERN 600. Not open for credit to students with credit in GERN 600.
636. Nutrition and the Media (3)
Prerequisites: Graduate standing; NUTR 331 or equivalent.
Basic skills for analyzing and communicating reliable nutrition messages for print, electronic, and visual media; translating evidenced-based research into consumer nutrition messages.
Letter grade only (A-F). (Lecture-activity 3 hours)
691. Instructional Strategies (3)
Prerequisite: Graduate standing.
A structured program on how to create and deliver college-level instruction. Includes design of assignments within a measurable assessment framework, development of teaching strategies, and appropriate use of media and other pedagogical devices.
Letter grade only (A-F). (3 hours lecture-activity)
692. Directed Project (3)
Prerequisite: FCS 697.
Will acquire experiential skills under the guidance of a faculty advisor and supervisor/ preceptor at an approved project site. Will identify problems, design and assess a project or conduct research. Results will be presented in a thesis-style report. This serves as the culminating experience for the program.
Letter grade only (A-F).
696. Research Methods (3)
Prerequisite: Upper-division course in statistics.
Methodological approaches to contemporary research issues in Family and Consumer Sciences. Focuses on the design, development, and implementation of a formal research-designed project.
Letter grade only (A-F). Same course as GERN 696. Not open for credit to students with credit in GERN 696. (Seminar 3 hours).
697. Directed Research (3)
Prerequisite: Advancement to candidacy.
Students work under supervision of the thesis/directed project chair and with other committee members to complete a proposal for the thesis or directed project.
Letter grade only (A-F).
698. Thesis (3)
Prerequisite: FCS 697.
Planning, preparation and completion of a thesis related to the family and consumer sciences field.
Letter grade only (A-F).
