1315 Food Preparation/Meal Management 3:2:4
Study of food science principles and their application in the preparation of foods and food products.

1320 Textiles 3:3:0
A study of the physical and chemical properties of textiles. Emphasis production of fabrics and consumer selection of products.

1322 Nutrition/Diet  3:3:0
Introduction to nutrition including functions, sources, characteristics, and recommended intake of nutrients; digestion; absorption, and metabolism; special needs during various phases of the life cycle; diet therapy and patient assessment, education and counseling during illness.

1328 Clothing I  3:2:4
A study of basic construction techniques for making garments of professional quality. Students learn to custom fit commercial patterns.

1370 Social Aspects of Clothing  3:3:0
An interdisciplinary approach to clothing emphasizing the cultural, psychological, sociological and economical aspects of wearing apparel.

1371 Public Health and Safety Management 3:3:0
A study of sanitation and safety standards and the responsibilities of personnel in the foodservice industry.  Economic aspects of providing and managing these services is addressed.  May lead to NRA certification.

1372 Introduction to the Hospitality Industry 3:3:0
Overview of the hospitality industry, historical perspectives, analysis of the industry as a profession, along with professional opportunities and future outlook.  Includes insight into the critical role of understanding and working with cultural diversity.

1373 Purchasing for the Foodservice and Lodging Industry 3:3:0
Insight into the role of the professional buyer in the commercial hospitality  industry and the skills and knowledge necessary to select and procure quality  goods at the appropriate time and cost for a hospitality operation.

1374 Lodging and Property Management 3:3:0
Survey of the lodging industry including history, growth, current issues,  and the manager's role with emphasis on front office procedures and audit.  Related facility management and services in the private club industry.

1375 Visual Design  3:2:3
Study of art elements with experiences in applying the principles of design.  Develops an appreciation of natural and man-made designs in the daily environment  including cultural influences.

1376 Architectural Graphics  3:2:2
Introduction to graphic communication techniques for interior design: architectural lettering, mechanical drafting and multi-view projections. Interior and exterior design of the home.  Complete plans for one-story residence  will be drawn by each student.

1377 Intimate Relationships: Marriage and the Family 3:3:0
A study of the individual and the family. Special emphasis on individual development, interpersonal relationships, sexuality, tasks of marriage,  work and the family and parenting skills in relation to the family life cycle.

2170 Customer Relations in the Service Industry 1:1:0
The leading determinant of success in the service industry is the ability to deliver quality customer service.  This course reviews the essentials of anticipating customer needs through the study of the Service Cycle and  active role play.

2303 Commercial Baking  3:1:4
Practical study of the basic equipment, tools, and techniques required  to prepare basic breads, pastries, and desserts for commercial food operations.   Students develop an understanding of baking science and recipe conversions.  Prerequisite: FCSC 1315

2324 Commercial Foods Production I   3:2:3
Concepts and hands-on skills related to food production in a commercial environment.  A presentation of the primary pieces of commercial food equipment, its proper use, care, and sanitation.  Students produce typical commercial hot foods including appetizers, soups and sauces, egg and farinaceous dishes, and meat and fish entrees.

2370 Beverage Management and Wine Appreciation 3:2:2
A survey of the beverage service sector of the hospitality industry  including spirits, wines, and beers; purchasing, resource control, marketing, physical plant requirements, and staffing.  Additional emphasis on tasting and description of wines; service and selection of wines to enhance  foods.

2371 Quantity Foodservice Systems Management  3:2:3
Overview of the management functions related to quantity food production service.  Lab experiences in the field and catering function required.

2372 Menu and Service Management  3:3:0
Application of foodservice management principles to the menu and the activities it generates.  Analysis of menu profitability.  Additional emphasis on service management.

2373 Food and Beverage Controls and Systems 3:3:0
A Study of the analytical techniques used in controlling resources in the foodservice and lodging industry.  Prerequisite: Completion of mathematics requirement.

2374 Hospitality Practicum I   3:A:0
Introductory field experience in a hospitality environment; designed to  provide the student with practical experience in a particular area of expertise.  150 hours.

2375 History of Archetecture and Interior Design I  3:3:0
Interiors, exterior archetecture, furnishings, and cultural influences of ancient times through the 17th century.

2376 Convention, Meeting, and Catering Management  3:3:0
Investigation of group markets with special needs for services, lodging, and food with beverage components.  Related planning procedures with  emphasis on catering services.

2377 Facilities Layout and Design 3:3:0
Overview of the planning, development, and feasibility aspects of building or renovating a foodservice facility.  Application of principles of  work and flow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design.   Prerequisite: FCS 2371.

2379 Visual Merchandising and Display  3:3:0
Techniques for visual presentation used to maximize product sales potential; focus is on display and merchandising a sales area.

2380 Entrepreneurship in the Hospitality Industry  3:3:0
Designed for those especially interested in entrepreneurship or innovation in their particular environment.  Research and overview relating to ownership and development of lodging and foodservice properties.

2381 History of Architecture and Interior Design II   3:3:0
Interiors, exterior architecture, furnishings, and cultural influences  from 17th century through the present. Prerequisite: FCSC 2375.

2383 Apparel Analysis and Evaluation  3:3:0
Analysis of the construction quality, aesthetic properties and design components of apparel. Evaluation skills for mass produced apparel is emphasized.

2385 Introduction to Fashion Retailing 3:3:0
An introductory study of the contemporary aspects of retailing with application to fashion merchandising & retailing.

2386 Independent Study in Hospitality Management  3:3:0
Designed to afford independent learning experiences. Under supervision, the student pursues the study of individual interests in the area of hospitality  management.

2387 Introduction to Interior Design   3:3:0
Introductory lecture course for interior design majors analyzing the elements and principles of design as applied to interior environments. Fundamentals of professional requirements, space planning, human factors, structural and environmental systems, properties and application of interior materials and components of architectural and regional style. Prerequisite: FCSC 1375 or approval of instructor.

3300 Consumer Economics   3:3:0
Consumer principles and rational decision-making skills for coping with consumer issues affecting families and individuals.

3301 Hospitality Industry Law  3:3:0
A presentation of the history and development of innkeeper's laws and tort law in relation to their implications for today's hospitality industry.  A review of the relevant legal issues and government agencies that affect how hospitality professionals deal with both internal and external customer.

3304 Travel and Tourism    3:3:0
Designed to recount the history of travel, explore its future, and discuss the role of the components of Tourism. An opportunity to examine the economic, social, and political impacts of Tourism as well as methods of forecasting demand. Focus is on the importance of the planner, the travel agent, and the travel-market researcher to hospitality organizations.

3305 Interior Design Studio II \emdash Commercial Design 3:2:4
Studio experiences dealing with small to medium commercial building interiors, materials, environmental controls and interior furnishings. Emphasis on universal design and public welfare. Study of the impact of codes and regulations and the needs of special population groups upon the design of commercial spaces.Prerequisites: FCSC 3350, 3327 and ARTS 3313.

3306 Merchandising Products   3:3:0
A study of textile and non-textile products. Special emphasis on housewares,  furniture, accessories, home furnishings, and appliances.

3307 Comprehensive Interior Design 3:3:0
Study of structure, building materials, construction techniques, mechanical and electrical systems, working drawings, specifications, lighting sources, installations, and energy efficiency as applied to residential and commercial interiors. In-depth study of codes and regulations required or specified by law, including the Americans with Disabilities Act.Prerequisites: FCSC 1376, 2387 or approval of instructor.

3315 Hospitality Industry Marketing   3:3:0
Basic tenets of business marketing as applied to the hospitality industry; emphasis on customer profile, targeting market segments, and advertising.

3316 Family Resources3:3:0
A survey of private and governmental agencies that serve children and families.

3317 Front Office Management   3:3:0
Functions and activities of the lodging front office which support guest transactions and services; forms, equipment, and planning tools necessary to a successful property.

3318 Housekeeping for Lodging Properties  3:3:0
Functions, activities, and responsibilities of the housekeeping manager  in a lodging property; planning and forecasting tools, equipment, and staffing are addressed.

3320 Advanced Nutrition   3:3:0
The advanced study of normal nutrition including digestion, absorption, and metabolism of proteins, carbohydrates, lipids, vitamins and minerals. Prerequisites: FCS 1322, BIOL 2401-2402

3324 Commercial Foods Production II   3:2:4
Concepts and hands-on skills related to advanced preparation of foods for the commercial environment; emphasis on techniques for cold food preparation and artistic presentation of foods for dining rooms and buffets. Prerequisites: FCSC 1315, 2303, 2324

3327 Treatments of Interior Design   3:2:3
A study of materials and technology applied to interior environments. Emphasis on quality of materials, appropriate application, creative techniques, estimation and specification. Presentation techniques. Prerequisites: FCS 133, 231 or approval of instructor.

3330 Nutritional Biochemistry3:3:0
Chemistry of carbohydrates, lipids, proteins, vitamins and minerals. Thorough coverage of the major energy-generating pathways.Prerequisite: CHEM 1406, 1408

3340 Child and Adolescent Development 3:3:0
A study of human development from the prenatal period through adolescence.  Physical, cognitive, social, and emotional development are addressed.  Observations are required in approved child care settings.

3350 Interior Design Studio I Residential Design  3:2:4
Studio experience involving architectural and interior aspects of residential interiors. Emphasis on human factors and needs of individuals and families within the context of universal design, taking into consideration cultural, regional, and geographic influences. Presentation analysis and techniques, estimates and specifications of home materials including floor and wall coverings, window treatments, furnishings, accessories and display. Presrequisites: FCSC 1375, 1320, 1376 and 2387.

3360 Public and Institutional Facilities Management  3:3:0
Analysis of public and recreational aspects of the hospitality industry focusing on sports and entertainment.  Addresses issues of staffing, customer service, concessioned operations, legal issues, financial administration, marketing, and promotion

3370 Fashion Promotion and Advertising  3:3:0
Evaluation of various promotion activities relating to advertising, visual  merchandising, publicity, and special events.  Students review research on selected consumer groups and develop promotional campaigns to reach those groups.

3380 Principles of Presentation   3:3:0
Development of curricula and techniques for presenting to groups.  Provides experiential foundation for developing sound instructional programs  in varied settings.

3390 Seminar in Family and Human Relations  3:3:0
In-depth study of selected topics. The family and the larger society; family structure and function; cultural patterns and life styles; community resources; and family life education.

4110 Special Topics in Family and Consumer Sciences 1:1:0
Current topics of interest which will have the area of study printed in the schedule for Lamar University. With permission of advisor, the course may be repeated as the topic varies.

4300 Diet Therapy I  3:3:0
Diets and nutritional support for selected diseases, surgery, and trauma.  Diet counseling, medical terminology, calculation of nutrient needs for specific diseases, case studies.Prerequisites: FCSC 1322, BIOL 2401-2402.

4301 Senior Seminar for Professional Development   3:3:0
Leadership, personal style, and protocol for working as a professional.  Assessment of individual strengths, areas for improvement, and interpersonal relationship skills.  Includes the development and nature of the profession, entry into the profession, exploration of career options, and opportunities for graduate study.  Requires development of a personal portfolio. Prerequisite: Senior Family and Consumer Sciences major.

4305 Interior Design Studio III: Advanced Interior Design  3:2:4
Studio experiences analyzing, researching, developing, and evaluating complex interior environments in specialized areas of design. Individual and group creative problem solving. Application of business practices and ethics in interior design. Prerequisite: FCSC 3305

4307 Nutrition Throughout the Life Cycle 3:3:0
Physiological, biochemical and sociological factors that affect nutrient requirements and recommendations over the life cycle. Prerequisites: FCSC 1322

4308 The World of Work 3:3:0
A comprehensive study of competencies in occupational home economics.  Requires participation in out-of-town field trips to observe laboratory settings of model programs.

4310 Special Topics  3:3:0
Special topics including workshops, seminars, and institutes in Family and Consumer Sciences. A description of the particular area of study will appear on the printed semester schedule. May be repeated when the area of study is different.

4313 Prenatal and Infant Development   3:3:0
Study of physical, social, emotional and cognitive development from conception to age two.

4315 Diet Therapy II   3:3:0
Continuation of FCSC 4300. Prerequisites: FCSC 1322, 4300, BIOL 2401-2402.

4317 Community Nutrition  3:3:0
Effects of social, economic, environmental, and political factors on the health and nutritional status of population groups.  Students learn instructional techniques appropriate for conducting nutrition education with various  Prerequisite: FCSC 1322 or consent of instructor.

4320 Fashion History   3:3:0
A survey of the development of Western dress with emphasis on the interrelationship of clothing and society.

4324 Special Topics with Laboratory Experiences  3:2:4
Topics of current interest which include laboratory experiences.  May be repeated for credit when topic varies.

4326 Family Violence  3:3:0
Interpersonal violence throughout the life cycle from immediate and extended family members.  Physical abuse, sexual abuse, and neglect perpetuated against children, spouses, and the elderly.  Includes viewpoints of law enforcement and treatment strategies.

4327 Parenting   3:A:0
A study of the importance of family relationships in the development of the child and individual behavior. Specific study of parenting skills, interaction between parent and child, interrelationships between family and larger community. Includes experience with a parent-education model.

4328 Single Parent Families 3:3:0
Formation of single parent families, divorce, widowhood, economics, and support resources.  Students are exposed to the viewpoints of law enforcement, social service agencies, and financial experts.

4329 Family Communication   3:3:0
A study of the interdisciplinary nature of family communication. Theoretical approaches including systems, relational, and interaction theories; application of theoretical insight and strategies for working with individuals and groups.

4330 Kitchen Design and Equipment: Residential 3:3:0
Selection, use, and care of residential equipment; adaptation of work centers to individual needs.  Design of a custom kitchen.

4333 Child Guidance  3:3:0
Participation in the development of learning environments for young children.  Field experiences required in approved educational settings. Prerequisite: FCSC 3340 or consent of instructor.

4334 Administration of Programs for Young Children  3:3:0
Principles and practices of administration for daycare, pre-school and other programs for young children.

4340 Fashion Production and Distribution  3:3:0
A Study of the textile and apparel industry with emphasis on the production, distribution and marketing of products. Includes off campus experiences through field trips.

4344 Computer Application in Design (CAD)  3:2:4
Creation of interior design plans through use of computers: emphasis on floor plans, furniture layouts, three-dimensional presentations. Prerequisite: Senior standing.

4347 Advanced Foods  3:2:4
Advanced study of chemical and physical factors affecting food preparation and processing. Application of analytical methods to sensory and instrumental evaluation of food quality. Laboratory experiments and introduction to food research techniques. Prerequisite: FCSC 1315, CHEM 1406-1408

4350 Consumer Housing   3:3:0
A study of the home as the environment that shapes human lives. Designed to create an awareness of the social responsibilities related to housing and to provide experiences associated with planning and selecting suitable homes. Includes public housing.

4357 Operational Analysis for Hospitality Managers 3:3:0
Use of the microcomputer and the electronic spreadsheet for hospitality industry financial record keeping and reporting.  Emphasis on the practical use of spreadsheets, report analysis, and the planning and control functions of budgets.  Designed to develop and/or refine those competencies needed to solve practical management problems utilizing a structured approach to decision-making. Prerequisite: FCSC 2375 and ACCT 2301.

4360 Organizational Behavior and Management in the Service Industry   3:3:0
Understanding the conceptual theories related to the management process.  The impact of individual and group behavior on management decisions and actions in the service industry.

4367 Field Experience3:A:0
Cooperative work-study arrangement between business, industry or selected governmental or private agencies and the Home Economics Department. Conferences and/or seminars with faculty coordinator are required. Prerequisite: Senior standing, Family and Consumer Sciences Department; advanced approval required. May be repeated with varied experiences for a maximum of six hours credit.

4370 Individual Problems in Family and Consumer Sciences  3:A:0
Designed to afford research opportunities and work experience for senior students. Under supervision, the students pursue individual interests in the profession.Advance registration required. May be repeated with varied experience.

4380 Classroom Strategies for Vocational Home Economics  3:3:0
Examination of effective strategies employed in the Vocational Home Economics classroom including classroom management, implementing and advising FHA, and integrating state standards into the educational program. Prerequisites: FCSC 3380 or consent of instructor

.4390 Family Resource Management 3:3:0A
conceptual study of philosophies and principles of the systems approach to family management.  Practical applications through individual and group approaches to problem solving. Prerequisite: 24 hrs in FCS or consent of instructor.

4620 Student Teaching in Family and Consumer Sciences   6:A:0 
Supervised observation and teaching in a vocational home economics classroom.Prerequisite: FCSC 4380. Class: six hours in an approved vocational program five days per week for eight weeks. One year advanced registration required.