Full Catalog - Wayne State College

Family & Consumer Sciences 101325 Health & Safety for the Young Child.......... 3410 Professional Development in FCS.............. 2416 FCS Practicum............................................ 3430 Org & Ad of Early Childhood Ed Pr........... 3EDU 216 Children’s Literature................................... 2217 Diverse Family Systems.............................. 3230 Integrating Creative Arts for Children........ 3303 Developmentally Appropriate Practicesfor Young Children............................................. 3SPD 151 Introduction to Special Education............... 3260 Chars & Meth: Birth thru age 4.................. 2CED 463 Intro to Vocational Special Needs............... 3Recommended courses:FCS 315 Consumer Economics (3)FCS 317 Nutrition Through the Life Cycle (3)Note: With this major student will need an additional 7 hoursof upper division courses by advisement for graduation.Minor in Family Life Studies: 21 hoursA minor must include a minimum of 12 hours unduplicated bythe student’s major(s) and minor(s). Complete at least 50% ofthe hours at the 300-400 level.FCS110 Family and Personal Relationships..............3306 Family Resource Management.....................3FCS Electives by advisement..........................................15(at least 8 hours must be at the 300-400 level)Minor in Foods and Nutrition: 21 hoursA minor must include a minimum of 12 hours unduplicated bythe student’s major(s) and minor(s). Complete at least 50% ofthe hours at the 300-400 level.FCSPEDFCS207 Nutrition or207 Athletic Performance and Nutrition............3317 Nutrition Through the Life Cycle...............3340 Community Nutrition..................................3Electives selected from the following............................12FCS 104 Principles of Food Preparation (3)205 Meal Management (3)308 Household Technology (3)322 International Foods and Cultures (3)407 Nutritional Counseling and Assessment (3)416 FCS Practicum (1-3)Undergraduate CoursesFCS 103 Clothing Construction (3) Evaluation of clothingconstruction for the consumer relative to sewing projectsand ready-to-wear. Components of quality workmanship,apparel fibers/fabrics, and cost factors are emphasizedthrough construction projects. (Lecture and lab combined)FCS 104 Principles of Food Preparation (3) The nutritionalvalue of foods and the relation of food to health,fundamental principles of cookery applied to foodscommonly used in the home.FCS 106 Introduction to Fashion Industry (2) A study ofthe fashion industry from concept to consumer, includingcareer opportunities, the language of the industry, and itsplace in a global economy.FCS 108 Introduction to Family and Consumer Sciences(1) The history, growth and development of Family andConsumer Sciences. Career exploration of the opportunitiesfor careers open to Family and Consumer Sciencesgraduates. Freshmen, sophomores, undeclared majors or bypermission of instructor.FCS 110 Family and Personal Relationships (3) A study ofrelationships throughout the life cycle. Application of thecritical thinking process to the identification of values, theformulation of goals, and the decision making model in orderto improve the quality of life for individuals and families.FCS 120 Introduction to Early Childhood Education (2) Astudy of types of early childhood programs. Objectives andphilosophies of various early childhood programs and curriculafrom both historical perspectives and current practices.Legislation and public policies, partnerships with family andcommunity, and working with children with a range of abilitieswill be addressed. Infant/toddler and pre-school observationhours are required.FCS 202 Clothing Design (3) Prerequisites: FCS 103 orpermission of instructor. Styles of fashion relative togarment components and industry trends are studied.Principles and elements of design will be applied to patterndrafting and garment construction. (Lecture and labcombined)FCS 205 Meal Management (3) Prerequisite: FCS 104 or approvalof instructor. Application of concepts in menu planning,preparation, and time management principles related tobudgeting and purchasing of food. (Lecture and lab combined)FCS 207 Nutrition (3) A study of the basic nutrients and theirrelationship to physical, mental, and emotional health.Nutritional requirements and dietary planning for all agegroups. The use of the computer for dietary analysis,evaluation of the analysis, and application to daily eatinghabits.FCS 220 Infancy and Toddlers (3) Prerequisite: FCS 120or permission of instructor. A study of human growthand behavior from conception through two years ofage. Curriculum and assessment, language development,appropriate literature, play and discovery, children with arange of abilities, family and community partnerships will beaddressed. Early childhood center observation is required.FCS 230 The Pre-School Age Child (3 through 5 years) (3)Prerequisite: FCS 120 or permission of instructor. A studyof human growth and behavior from 3 years of age through 5years of age. Curriculum and assessment, emergent literacy,appropriate literature, play and discovery, children with arange of abilities, and family and community partnershipswill be addressed. Early childhood center and pre-schoolobservations are required.FCS 240 Design and Interior Environments (3) The studyand discussion of concepts, issues, and resolutions inwhich research of human behavior is influenced by builtenvironment. Use of communication skills, problem solving,