Family and Consumer Sciences

College of Social Sciences and Interdisciplinary Studies

Program Description

The focus of Family and Consumer Sciences is to enhance the skills and knowledge that will promote the well-being of individuals, families, and communities. Our programs and profession focus on individuals and families in order to achieve an optimum balance between people and their environments. The mission of Family and Consumer Sciences is to empower individuals and families to function interdependently in a global society.

Specializations

  • BS: Fashion Merchandising and Design / Family Studies / Nutrition and Food / Dietetic Emphasis/ Family and Consumer Sciences Education (Pre-Credential Single Subject Matter Program for the California Teaching Credential): for more details visit http://www.csus.edu/facs/

Special Features

  • Faculty in Family and Consumer Sciences come from diverse educational backgrounds and expertise. Faculty members promote and integrate a holistic approach to understanding individuals and families while preparing students for professional careers or graduate study.
  • The Department is equipped with state of the art laboratories for textiles, food, and teacher credentialing preparation courses.
  • Support facilities include a Costume Collection gallery. Visit the virtual gallery at http://www.csus.edu/facs/.
  • The Didactic Program in Dietetics (DPD) and the Nutrition and Dietetics Internship (NDI) programs are accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND); the Family Studies program is approved by the National Council on Family Relations; and the Pre-Credential Single Subject Matter program is approved by the California Commission on Teacher Credentialing.
  • Through its internship program, the Department provides an opportunity for students to work under the supervision of a professional in business, education, government, or public service settings. Internships (FACS 195C) are planned in advance with an advisor.
  • The Department sponsors three student organizations for students to participate in several professional organizations related to their major concentrations.
  • In addition to serving majors and minors, the Department provides service and general education courses for other majors including classes that meet the graduation requirements for the writing intensive, and race and ethnicity categories.

Career Possibilities

Fashion Merchandising and Design: Apparel Engineer · Buyer · Clothing Designer · Fashion Coordinator · Distributor · Fashion Editor · Fashion Forecaster · Fashion Reporter · Inventory Specialist · Magazine Editor · Merchandiser · Product Analyst · Quality Control Analyst · Regional Manager · Retail Manager · Sales Representative · Stylist · Technical Designer · Textile Designer · Theater Costuming · Visual Merchandiser

Family Studies: Consumer and Family Resources · Community-Based Social Services · Community Education · Early Childhood Education · Family Life Educator · Family Planning · Family Support Services Provider · Government and Public Policy · Health Care and Family Wellness · Marriage and Family Enrichment · Parenting Educator · Prenatal and Maternity Services · Preschool and Adult Day Care Director · Sexuality Educator · Youth Advisor

Nutrition and Foods/Dietetics Emphasis: Communications/Public Relations/Marketing · Community/Public Health Nutritionist · Degreed Nutritionist · Entrepreneur/Consultant · Food Service Manager/Hospitality · Nutrition and Health Educator · Nutrition Program Representative · University/Research Centers. Additional careers in Dietetics: Registered Dietitian · Clinical Dietetics-Hospital/Health Care

Family and Consumer Sciences Education (Pre-Credential Single Subject Program): Teacher in Secondary Education (middle and high school) · Outreach consultant in UCD Extension Services · Consultant in Home Economics careers and Technology, California State Department of Education · FHA-HERO State Advisor

Contact Information

Seunghee Wie, Department Chair
Christine Hall, Administrative Support Coordinator
Mariposa Hall 3000
(916) 278-6393
http://www.csus.edu/facs/

Faculty

BUCHAN, WENDY

COOK, JERRY

HANNA, LYNN

HYSON, DIANNE

KANG, MINJEONG

MALROUTU, YAMINI LAKSHMI

MOYLAN, J. ANN

MULASI, URVASHI

SHEN, DONG

SHILTS, MICAL

THOMPSON, KELLY

WIE, SEUNGHEE

 

Undergraduate Programs

Minimum total units required for the BS: 120
A minimum grade of "C-" is required for all prerequisite courses within and outside the Department.

Students should consult a Department advisor before choosing a concentration.

BS Degree in Fashion Merchandising and Design

Units required for Major: 51

The concentration prepares students for careers in the field of apparel, including design, manufacturing, distribution, marketing, and consumption. The program emphasizes the contemporary and historical ways of meeting the economic, physiological, psychological, and sociological needs of consumers relative to apparel and textile products.

Required Core Courses (27 Units)
ECON 1BIntroduction to Microeconomic Analysis3
or MKTG 101 Principles Of Marketing
FACS 10Nutrition And Wellness3
or FACS 50 The Family and Social Issues
FACS 30Fashion and Human Environment3
FACS 31Textiles3
FACS 32Fundamentals of Apparel Production3
FACS 100Research: Methods and Application in Family and Consumer Sciences3
FACS 140Family Resource Management3
FACS 168Senior Seminar3
SOC 8Sense and Nonsense in Social Issues and Research3
or STAT 1 Introduction to Statistics
Required Upper Division Courses (24 Units)
FACS 130History Of Fashion3
FACS 131Quality Analysis: Apparel3
FACS 133Creative Principles of Apparel Design3
FACS 134Introduction to Fashion Industry3
FACS 135Merchandise Buying3
FACS 136Fashion Retailing3
FACS 137Clothing, Society, and Culture3
FACS 139Textiles and Apparel in the Global Economy3
Total Units51

BS Degree in Family Studies

Units required for Major: 51

The concentration prepares students for careers in various human service fields. The program emphasizes an understanding of human development, family communication, and diverse families. The program is approved by the National Council on Family Relations (NCFR) for academic programs in Family Life Education. (Also see certificate program in Family Life Education.)

Required Core Courses (21 Units)
FACS 10Nutrition And Wellness 13
FACS 50The Family and Social Issues 3
FACS 100Research: Methods and Application in Family and Consumer Sciences3
FACS 140Family Resource Management3
FACS 141Family Finance3
FACS 168Senior Seminar3
SOC 8Sense and Nonsense in Social Issues and Research3
or STAT 1 Introduction to Statistics
Required Lower Division Courses (3 Units)
FACS 52The Child In The Family3
Required Upper Division Courses (27 Units)
FACS/COMS 108Family Communication3
FACS 150Family Stress and Coping: Multicultural Focus 3
FACS 152Adolescent Development3
FACS/CHDV 154Issues in Parenting3
FACS 155Family Life Education3
FACS 159Adulthood and Aging in Human Development3
FACS 162Family Support Services3
HLSC 134Understanding Human Sexuality3
or NURS 160 Human Sexuality
or PSYC 134 Psychology of Human Sexuality
Elective to be selected from a pre-approved list OR other elective with advisor approval3
Total Units51
1

Child, Family, and Society will be accepted as an alternative to comply with the CSU Lower Division Transfer Pattern.

BS Degree in Nutrition and Food

Units required for Major: 53 - 54

The concentration prepares students for careers in the field of nutrition, food management, and food product development and sales. The program emphasizes the role of nutrition and food in individual and family health, connotations of food use, and the management of commercial and noncommercial food systems.

Required Core Courses (31 Units)
BIO 10Basic Biological Concepts3
or BIO 20 Biology: A Human Perspective
CHEM 1AGeneral Chemistry I5
or CHEM 6A Introduction to General Chemistry
FACS 9Food Safety and Sanitation2
FACS 10Nutrition And Wellness3
FACS 11Principles of Food Preparation3
FACS 50The Family and Social Issues 3
FACS 100Research: Methods and Application in Family and Consumer Sciences3
FACS 140Family Resource Management3
FACS 168Senior Seminar3
SOC 8Sense and Nonsense in Social Issues and Research3
or STAT 1 Introduction to Statistics
Required Upper Division Courses (22-23 Units)
FACS 107Nutrition Education, Communication, and Counseling3
FACS 110Food Production and Sustainability4
FACS 113Nutrition And Metabolism3
Select four of the following:12 - 13
Cultural and Social Aspects of Food
Nutrition: Pre-conception Through Childhood
Foodservice Management
Community Nutrition
Medical Nutrition Therapy I
Medical Nutrition Therapy II
Nutrition: Adolescence Through Older Adulthood
Practical Application in Sports Nutrition
Total Units53-54

Note: BIO 10, CHEM 1A, CHEM 1B, CHEM 20, and STAT 1 are recommended for students who plan to complete the dietetics emphasis or graduate studies in nutrition.

BS Degree in Dietetics Emphasis 

Units required for Major: 80 units
Units also fulfill GE: 25 units
Note: By completing the required core courses in the Dietetics Emphasis, GE Area B (12 units) requirements are met.

To declare the Dietetics Emphasis, freshman or transfer students admitted as Nutrition and Food Concentration are required to complete the following grade and core course requirements (27 units: Section A) and submit a Major Change form to the Family and Consumer Sciences Department Office along with transcript copies:

  1. An overall GPA of 3.00
  2. Completion of the required core courses (27 units) with a "C" or better. Only first or second attempts will be considered.
Required Core Courses (27 Units)
BIO 10Basic Biological Concepts3
CHEM 1AGeneral Chemistry I5
CHEM 1BGeneral Chemistry II5
FACS 9Food Safety and Sanitation2
FACS 10Nutrition And Wellness3
FACS 11Principles of Food Preparation3
FACS 113Nutrition And Metabolism3
STAT 1Introduction to Statistics3
Required Lower Division Courses (10 Units)
BIO 39Microbiology for Allied Health Students4
CHEM 20Organic Chemistry Lecture--Brief Course3
PSYC 2Introductory Psychology3
Required Upper Division Courses (43 Units)
BIO 131Systemic Physiology4
CHEM 161General Biochemistry3
FACS 100Research: Methods and Application in Family and Consumer Sciences3
FACS 107Nutrition Education, Communication, and Counseling3
FACS 110Food Production and Sustainability4
FACS 114Cultural and Social Aspects of Food3
FACS 115Nutrition: Pre-conception Through Childhood3
FACS 116Foodservice Management4
FACS 117Community Nutrition3
FACS 118AMedical Nutrition Therapy I3
FACS 118BMedical Nutrition Therapy II3
FACS 119Nutrition: Adolescence Through Older Adulthood3
FACS 121Nutrition Assessment, Methods and Support3
FACS 199DDietetic Pathways1
Total Units80

Single Subject Matter Program (Pre-Credential Preparation) Family and Consumer Sciences Education

Units required: 49

The Subject Matter Program leads to a BS in Family and Consumer Sciences and meets the subject matter content requirement for a teaching credential.

Note: A minimum grade of "C-" for all courses is required for admission into the teacher preparation program. Teaching credential candidates must also complete the Professional Education Program to qualify for a teaching credential. Consult the FACS Department credential advisor and the College of Education Student Service Center for further information regarding requirements.

Required Core Courses (22 Units)
FACS 10Nutrition And Wellness3
FACS 30Fashion and Human Environment3
FACS 50The Family and Social Issues 3
FACS 100Research: Methods and Application in Family and Consumer Sciences3
FACS 140Family Resource Management3
FACS 168Senior Seminar3
SOC 8Sense and Nonsense in Social Issues and Research3
or STAT 1 Introduction to Statistics
FACS 195AField Study: Selected Areas in Family and Consumer Sciences1
Required Lower Division Courses (14 Units)
FACS 9Food Safety and Sanitation2
FACS 11Principles of Food Preparation3
FACS 32Fundamentals of Apparel Production3
FACS 52The Child In The Family3
or CHDV 30 Human Development
or CHDV 35 Child and Adolescent Development
INTD 15Introduction to Interior Design3
Required Upper Division Courses (13 Units)
FACS 110Food Production and Sustainability4
FACS 130History Of Fashion3
or FACS 137 Clothing, Society, and Culture
FACS 141Family Finance3
FACS/CHDV 154Issues in Parenting3
or FACS 155 Family Life Education
Total Units49

Minor

Units required for the Minor: 24, all of which must be taken in Family and Consumer Sciences. A minimum of 12 upper division units is required. Courses must be selected from at least two areas of Family and Consumer Sciences in consultation with a FACS advisor. Specific course requirements are:

Select one of the following:3
Nutrition And Wellness
Textiles
The Family and Social Issues
Family Resource Management
Courses selected from two concentrations of Family and Consumer Sciences21
Total Units24

How to Read Course Descriptions

FACS 9.     Food Safety and Sanitation. 2 Units

Prerequisite(s): Open only to FACS majors/minors and Dietetic special majors.


Introduction to food safety principles and application, microbiology of food safety, infection control, and safety issues. Examination of laws and regulations related to consumer and foodservice operations. Preparation for national foodservice sanitation certification examination.

FACS 10.     Nutrition And Wellness. 3 Units

General Education Area/Graduation Requirement: Understanding Personal Development (E)


Introduction to the basic principles of nutrition and the relationship of the human diet to health. Overview of the nutrition profession, the biological uses of nutrients and tools for dietary planning. Examination of specific issues such as weight loss, sports nutrition, food safety, the diet-disease relationship and global nutrition. Analysis of special nutritional requirements and needs during the life cycle. Evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods.

FACS 11.     Principles of Food Preparation. 3 Units


Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation. Laboratory includes preparation and evaluation of individual food products. Lecture two hours; laboratory three hours. Prerequisiite: FACS Nutrition and Food majors and minors and Dietetics Special majors only

FACS 30.     Fashion and Human Environment. 3 Units

General Education Area/Graduation Requirement: GE AREA D


This course serves as an introduction to the study of fashion and human environment and how fashion is perceived, marketed, and internalized within individuals across Western and non-Western cultures. A focus on both internal factors such as psychological, aesthetic and self-image, and external factors such as social, economic, cultural and political experiences will be addressed.

FACS 31.     Textiles. 3 Units


Study of the characteristics of fibers, yarns, fabrics, and finishes. Emphasis on fabric performance, serviceability as they affect consumer satisfaction. Discussion of environmental concerns in the textile industry and laws relating to textile products.

FACS 32.     Fundamentals of Apparel Production. 3 Units


Principles of fit and design. Applied basic construction with emphasis on standards and custom techniques. Characteristics of fabrics used; individual pattern adjustment. Lecture, discussion, demonstration one hour; laboratory four hours.

FACS 50.     The Family and Social Issues. 3 Units

General Education Area/Graduation Requirement: Race & Ethnicity Graduation Requirement (RE), GE AREA D


Family structure, systems and functioning in marriage and other partnerships, parenting, work issues, domestic violence, divorce, and remarriage. Focus on social issues including gender, race, ethnicity, and class. Historical and theoretical perspectives on families in America. Introduction to research in family sciences and public policy implications. Lecture, discussion.

Note: Not open for credit to students who have taken SOC 5.

FACS 52.     The Child In The Family. 3 Units

General Education Area/Graduation Requirement: Understanding Personal Development (E)


Physical, social, emotional and cognitive development of the child, conception through adolescence, in relation to the family. Strong theoretical emphasis. Introduction to methods of study, including observation and interview. Lecture, discussion, fieldwork.

Note: Not open for credit to students who have taken CHDV 137, CHDV 138, or PSYC 148.

FACS 100.     Research: Methods and Application in Family and Consumer Sciences. 3 Units

Prerequisite(s): 6 FACS units completed. FACS majors only


Study of methods and application of research in the field of Family and Consumer Sciences. Focus on scientific inquiry, methodology, evidenced-based practice, interpretation of research results, program and project evaluation., and professional communication. Includes the examination of ethical practices, professional presentation skills, and technical writing skills.

FACS 107.     Nutrition Education, Communication, and Counseling. 3 Units

Prerequisite(s): FACS 10 and an additional 3 FACS units


Nutrition Education, communication and counseling techniques for use by the nutrition/dietetics professional. Introduction and application of various health behavior theories to promote change in diverse target audiences. Development of nutrition care plans, educational materials and activities for individual groups. Understand and apply methods of dietary assessment and motivational interviewing.

FACS 108.     Family Communication. 3 Units

Prerequisite(s): COMS 8, FACS 50, SOC 166, or instructor permission.


Study of the family as a small group with emphasis on understanding and interpreting the dynamics of family communication using various communication and social-psychological theories. Opportunity to develop an analytical framework.

Cross Listed: COMS 108; only one may be counted for credit.

FACS 110.     Food Production and Sustainability. 4 Units

Prerequisite(s): FACS 9, FACS 10 and FACS 11


Study and laboratory experience in planning, procuring, production, serving and evaluation of food for individuals, families, commercial, and institutional foodservice operations. Application of menu development techniques such as recipe modification and standardization to various target populations. Examination and application of marketing analysis and promotion. Understanding of current issues and sustainability topics related to food production.

FACS 112.     Current Topics in Nutritional Sciences. 3 Units

Prerequisite(s): GWAR certification before Fall 09; or WPJ score of 80+; or 3-unit placement in ENGL 109M or ENGL 109W; or 4-unit placement in ENGL 109M or ENGL 109W and co-enrollment in ENGL 109X; or WPJ score 70 or 71 and co-enrollment in ENGL 109X.

General Education Area/Graduation Requirement: Writing Intensive Graduation Requirement (WI), Further Studies in Area B (B5)


Examination of contemporary and controversial topics in nutrition science and how they relate to nutritional needs of different population groups. Analyzes the research process and evaluation of validity of nutrition research. Lecture, discussion.

Note: Not open for credit to Dietetics/Nutrition and Food majors.

FACS 113.     Nutrition And Metabolism. 3 Units

Prerequisite(s): FACS 10; BIO 10 or BIO 20; and CHEM 1A or CHEM 5 or CHEM 6A

General Education Area/Graduation Requirement: Further Studies in Area B (B5)


Study of the structures, types and metabolism of carbohydrates, lipids and proteins. Discussion of the biological roles of vitamins and minerals. Application and integration of metabolic knowledge with health promotion and chronic disease. Lecture, discussion.

FACS 114.     Cultural and Social Aspects of Food. 3 Units

Prerequisite(s): FACS 10; Only FACS majors/minors and Dietetic special majors may enroll in this course


Examination of the cultural and social meanings of food, food behaviors and food systems. Emphasis on the regional, ethnic and religious influences on food habits. Study of food production, distribution, and consumption historically and cross-culturally; traditional dishes and nutritional contributions of diets of several cultures.

FACS 115.     Nutrition: Pre-conception Through Childhood. 3 Units

Prerequisite(s): FACS 113


Examination of nutritional requirements, metabolism and issues during stages of the early life cycle, including: pre-conception, pregnancy, lactation, infancy, and early and late childhood. Study of assessment and methods for achieving nutritional needs through dietary selection and promotion of maternal, infant, and child health. Analysis of social, environmental, physical and economic factors affecting nutritional status.

FACS 116.     Foodservice Management. 4 Units

Prerequisite(s): FACS 110.


Study of financial, facility, human resource management in commercial and noncommercial foodservice operations. Application of accounting principles, evaluation and selection of equipment, layout and design, and principles and practices of human resource management as an entry-level manager. Lecture, discussion, field trips.

Field trip(s) may be required.

FACS 117.     Community Nutrition. 3 Units

Prerequisite(s): FACS 107; and either FACS 115 or FACS 119.


Study of theory, concepts and philosophy affecting nutrition education and services in the community. Introduction to techniques of interviewing and counseling clients. Emphasis on culturally sensitive approaches to dietary assessment, counseling and community nutrition research. Use of a variety of teaching methods to improve nutrition status of the community. Field study involves practical experience in a community nutrition program. Lecture, discussion two hours; field study three hours.

FACS 118A.     Medical Nutrition Therapy I. 3 Units

Prerequisite(s): FACS 113, FACS 121, and BIO 131.


Study of the principles of medical nutrition therapy and the Nutrition Care Process. Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions with patients/clients with various conditions, including, cardiovascular and gastrointestinal disorders.

FACS 118B.     Medical Nutrition Therapy II. 3 Units

Prerequisite(s): FACS 118A, and CHEM 161 or instructor permission.


Continuation of principles, methods, and skills as developed in FACS 118A. Review of the etiology, development and dietary prevention and intervention of diseases influenced by nutrition such as: diabetes mellitus, heptatic and biliary diseases, cancer, renal disease, pulmonary disease, neurological disorders, HIV and AIDS, and inborn errors of metabolism. Lecture, discussion two hours; activity two hours.

FACS 119.     Nutrition: Adolescence Through Older Adulthood. 3 Units

Prerequisite(s): FACS 113


Examination of nutritional requirements, metabolism and issues during stages of the life cycle, including: adolescence, adulthood, and old age. Study of assessment and methods for achieving nutritional needs through dietary selection and promotion of adolescent, adult, and elderly adult health. Analysis of social, environmental, physical and economic factors affecting nutritional status.

FACS 120.     Practical Application in Sports Nutrition. 3 Units

Prerequisite(s): FACS 113


A survey course in nutrition with an emphasis on the relationship among diet, physical activity, and health; exploration of the changes in the metabolism of carbohydrates, lipids, protein and water; discussion of the function of vitamins and minerals; practical application of evidence-based dietary recommendations for common sports and varying physical intensity. Recommended for FACS majors. Lecture/Discussion. Three units.

FACS 121.     Nutrition Assessment, Methods and Support. 3 Units

Prerequisite(s): FACS 113


Study of health care systems, the nutrition care process including assessment and support, and clinical implications of malnutrition. Topics include nutrition-focused physical examination, anthropometric, biochemical, dietary, body composition, and functional status evaluation and an understanding of advantages and disadvantages of assessment approaches. Application of various assessment methods and problem solving will be achieved through hands on training and clinical case studies in the context of malnutrition, nutrition support, cancer, eating disorders, and obesity.

FACS 128.     Consumer Technologies and Environments. 3 Units


Study and analysis of technologies, durable goods, and environments in home and workplace and their impact on quality of life. Principles of equipment and product design, selection and safety; space planning; consumer decision making. Examination of issues related to energy management, shelter, housing and access to technology. Lecture, field trips two hours; activity two hours.

Field trip(s) may be required.

FACS 130.     History Of Fashion. 3 Units


A study of dress in Western civilization from ancient times through the present. An interdisciplinary approach is used to examine how clothing communicates values displayed by the individual and functions as a reflection of trends in technology, political events, social ideals, and cultural developments such as art and music. Emphasis on the contributions and perspectives of women as well as differing roles in the production, dissemination, and consumption of clothing in relation to socioeconomic groups. Lecture, discussion.

FACS 131.     Quality Analysis: Apparel. 3 Units

Prerequisite(s): FACS 31, FACS 32.


Analysis of apparel construction and production; current industrial and technological developments. Discussion of sizing and quality standards with emphasis on identification of fabrics, garment styles, finding and trims. Lecture, discussion, demonstration, field trips.

Field trip(s) may be required.

FACS 133.     Creative Principles of Apparel Design. 3 Units

Prerequisite(s): FACS 30 and FACS 31


Study of the functional and aesthetic elements of apparel design. The creative process and development of illustrative techniques. Development of creative approaches through projects of experimental, contemporary and traditional techniques with emphasis on elements of design, and selection and organization of colors, forms, materials and accessories for apparel production. Studio-activity six hours.

FACS 134.     Introduction to Fashion Industry. 3 Units


Designed to develop an awareness and understanding of the total fashion industry including past, present and future directions of costume design, manufacturing, textiles, retailers' publications, buying offices, advertising and the consumer.

FACS 135.     Merchandise Buying. 3 Units

Prerequisite(s): FACS 134.


Detailed study of merchandising mix, purchasing plan, inventory plan, assortment plan, pricing, markdown, markup, and reports. Review of planning and control processes and the buyer's role in merchandise management and decision-making. Lecture, discussion.

FACS 136.     Fashion Retailing. 3 Units

Prerequisite(s): FACS 134.


A in-depth exploration of fashion retailing from different perspectives, including organizational structure, store location and image with a focus on visual merchandising techniques, and fashion advertising and promotion strategies. Lecture-discussion.

FACS 137.     Clothing, Society, and Culture. 3 Units


Study of the relationship of humans and clothing within their cultural and social environment. Introduction to the fundamentals of social psychology in the examination of clothing and appearance. Clothing and appearance are studied as forms of nonverbal communication and as devices for expressing cultural and social values. Lecture discussion.

FACS 139.     Textiles and Apparel in the Global Economy. 3 Units

Prerequisite(s): FACS 134 or MKTG 101.


Overview of global factors affecting the textiles and apparel industries and trade, the impact of textiles and apparel industries on the economy and consumers, the US textiles and apparel in the global economy, and strategies for balancing conflicting interest.

FACS 140.     Family Resource Management. 3 Units

General Education Area/Graduation Requirement: Understanding Personal Development (E)


Management of resources in family systems. Interaction of families with other societal and environmental systems in acquiring and using resources to meet goals and other demands.

FACS 141.     Family Finance. 3 Units

General Education Area/Graduation Requirement: Understanding Personal Development (E)


Economic problems of and financial management by the individual and family. Topics include: income patterns, inflation, credit, contracts, housing, financial services, insurance, taxes, investments, retirement income planning.

FACS 142.     Consumer Issues. 3 Units


Study of effect of consumer movements on protection of consumer rights. Current issues include marketplace fraud and redress; consumer information, education, and decision-making; privacy and environmental concerns; and advocacy for vulnerable consumer groups.

FACS 143.     Consumer Policy. 3 Units

Prerequisite(s): GOVT 1 or GOVT 150 or instructor permission.


Examination of consumer policy and regulations. Emphasis on consumer products, including food and drugs, housing, and credit. Strategies for promoting consumer advocacy. Lecture, discussion, field trips.

Field trip(s) may be required.

FACS 147.     Financial and Legal Aspects of Aging. 3 Units

Prerequisite(s): FACS 141 or instructor permission.


Economic status, financial and consumer issues, legal rights and responsibilities and resource management for aging persons. Emphasis on financial planning for retirement and estate planning. Lecture, discussion, case studies.

FACS 149.     Family Financial Counseling. 3 Units

Prerequisite(s): FACS 141 and senior status.


Examination of professional issues in family financial planning including ethical considerations, regulations, communication skills, and professional responsibility. Development of skills needed by family financial counselors to counsel families with financial problems. Lecture, discussion, case study, counseling sessions.

FACS 150.     Family Stress and Coping: Multicultural Focus. 3 Units

Prerequisite(s): FACS 50 or equivalent with instructor permission, and GWAR certification before Fall 09; or WPJ score of 80+; or 3-unit placement in ENGL 109M or ENGL 109W; or 4-unit placement in ENGL 109M or ENGL 109W and co-enrollment in ENGL 109X; or WPJ score 70 or 71 and co-enrollment in ENGL 109X.

General Education Area/Graduation Requirement: Race & Ethnicity Graduation Requirement (RE), Writing Intensive Graduation Requirement (WI), Understanding Personal Development (E)


Study of multicultural families and diverse family forms, with a focus on how families function under stress. Family theory and research are applied to the interpretation and analysis of selected literary works.

FACS 152.     Adolescent Development. 3 Units

Prerequisite(s): CHDV 30, or CHDV 35, or FACS 52, or instructor permission.


In-depth study of the achievements and challenges associated with the adolescent stage of development. Focus on understanding the needs and motivations of adolescents and the challenges they face within their socio-cultural environment. Lecture, discussion.

Note: Not open to students who have taken PSYC 149. Previous or concurrent enrollment in CHDV 133 strongly recommended.

FACS 154.     Issues in Parenting. 3 Units

Prerequisite(s): CHDV 30, or CHDV 35, or FACS 52, or instructor permission


Survey of historical and contemporary attitudes toward parenting. Review of research on child-rearing and parent-child relationships. Use of case studies to explore the influence of personality, developmental stage, family structure, ethnic and cultural factors on parenting. Lecture, Case Study.

Note: Previous or concurrent enrollment in CHDV 133 strongly recommended. Cross-listed: CHDV 154; only one may be counted for credit.

FACS 155.     Family Life Education. 3 Units

Prerequisite(s): FACS 50; and FACS 100 or CHDV 133; and senior standing.


Historical and philosophical perspective on family life education across the lifespan. Practice in curriculum development including content, objectives, and teaching strategies.

FACS 156.     Child Life and Family-Centered Care. 3 Units

Prerequisite(s): FACS 52 or CHDV 30 or CHDV 35 or a course in child development/human development, covering at least birth through adolescence with instructor permission.


Overview of the Child Life profession and child life practices. Focus on family-centered care for children in the healthcare environment and their families. Major course topics include: scope of practice in child life; ethical and professional practice; impact of illness, injury and health on patients and family; techniques and outcomes of preparation; therapeutic play; grief and bereavement.

Note: This course is designed to meet the specifications set forth by the Child Life Council for the Child Life course required for certification as a Certified Child Life Specialist (CCLS)

FACS 159.     Adulthood and Aging in Human Development. 3 Units

Prerequisite(s): A human development course or instructor permission.


Analyzes the aging process; the interrelation between physical, psychological, and social development in the middle and later years; and characteristic personal, family and community adjustment problems.

FACS 162.     Family Support Services. 3 Units

Prerequisite(s): A minimum of 12 units in FACS upper division family area courses.


Application of family science to the development, implementation, and evaluation of family support services. Implications of research for practice with diverse families. Focus on developing skills in family-centered services, family-professional collaboration, and resource-based and asset-based intervention. Lecture two hours; fieldwork in the community three hours.

FACS 166A.     American Indigenous Families: Issues and Perspectives. 3 Units


Application of research and theory specific to Latino/Chicano and American Indian families; strategies for applying this knowledge to areas of service, therapy, policy, and education. Lecture; discussion, Internet enhancement.

Cross Listed: ETHN 166; only one may be counted for credit.

FACS 166B.     Asian American Families: Issues and Perspectives. 3 Units


Family is an adaptable and changing institution of society. The course will highlight research and theory on Asian American families with an emphasis on applying the information to areas of service, therapy, policy, and education. A comparison of the experiences between various Asian groups in the U.S. will be stressed. Lecture, discussion, Internet enhancement.

Cross Listed: ETHN 167; only one may be counted for credit.

FACS 168.     Senior Seminar. 3 Units

Prerequisite(s): 21 FACS units.


Designed to synthesize knowledge in Family and Consumer Sciences. Examination of the concentration in the major and career exploration. Analysis of public policy and ethical issues, professionalism and leadership strategies. Includes personal and professional competency assessment and development of an academic and professional portfolio.

FACS 170.     Advanced Nutrition and Metabolism. 3 Units

Prerequisite(s): CHEM 161, FACS 113; or instructor permission.


Study of the physiologic function of carbohydrates, lipids, protein and micronutrients including integrated metabolism, transport, regulation and relation to inborn errors/chronic disease. Introduction to gene-nutrient interaction.

Cross Listed: BIO 170; only one may be counted for credit.

FACS 195A.     Field Study: Selected Areas in Family and Consumer Sciences. 1 - 3 Units

Prerequisite(s): Instructor permission.


Guided study and experience in some area within Family and Consumer Sciences in which the student needs orientation or greater depth of study in a specialized field.

Credit/No Credit

FACS 195C.     Internship. 1 - 3 Units

Prerequisite(s): Upper division status; instructor permission obtained in the preceeding semester; 2.5 GPA or above.


Directed observation and supervised work experience in an approved business, government, or service agency. Internships are offered for the purpose of increasing student understanding of the nature and scope of agency operations and giving students orientation in occupational specialties. Supervision is provided by authorized persons in the cooperating agencies and collaborative supervision is provided by the Family and Consumer Sciences faculty. Each student is required to maintain a record of activities and assignments and to prepare periodic reports.

Note: Student must make arrangements with a faculty member for a work program one semester prior to admittance to the course. A minimum of three hours per week per unit of credit is required.

Credit/No Credit

FACS 195F.     Practicum in Family Life Education. 1 - 3 Units

Prerequisite(s): senior status; GPA of 2.75 or above; NURS 160 or PSYC 134 or HLSC 134; and FACS 155.

Corequisite(s): If not taken as a prerequisite, FACS 155 may be taken concurrently with instructor¿s approval.


Directed observation and supervised work experience in an approved educational setting, service agency, business or government agency that provides family life education. Students will move from observing and assisting to developing, delivering and assessing lessons and programs in family life education. Students will gain experience applying educational and developmental theories, curriculum development, and teaching methods to delivering evidence-based and culturally sensitive lessons in the content areas of family life education: parent education, strengthening relationships, and/or sexuality education.

Note: Students must make arrangements with the supervising faculty member one semester prior to admittance to the course.

Credit/No Credit

FACS 199.     Special Problems. 1 - 3 Units


Individual projects or directed reading.

Note: Departmental petition required.

Credit/No Credit

FACS 199D.     Dietetic Pathways. 1 Unit

Prerequisite(s): Senior standing as Dietetics emphasis.


Examination of dietetics career paths, processes and options. Students will learn about the profession of dietetics, including professionalism, the professional organization, pathways, mentoring and the code of ethics.

FACS 221A.     Advanced Clinical Nutrition A. 3 Units

Prerequisite(s): Admission into Dietetic Internship Program or instructor permission.


Perform nutrition assessment of patients with complex medical conditions. Integration of pathophysiology into medical nutrition therapy. Development, supervision and evaluation of nutrition care plans. Select, calculate, monitor and evaluate nutritional support regiments for patients. Lecture, composition.

FACS 221B.     Advanced Clinical Nutrition B. 1 Unit

Prerequisite(s): Admission into Dietetic Internship Program or instructor permission.


Continuation of principles and skills as developed in FACS 221A with application to other complex disease conditions and integration to multiple diseases. Application of genetics and pathophysiology to complex disease conditions. Demonstration of skills in assignments and presentations. Lecture, composition.

FACS 222.     Advanced Community Nutrition and Nutrition Education. 1 Unit

Prerequisite(s): Admission into Dietetic Internship Program or instructor permission.


Management of nutrition care for population groups across the lifespan. Perform outcome assessment/evaluation of community based food and nutrition programs. Nutrition policy development and evaluation based on community needs and resources. Learn advanced nutrition counseling techniques. Lecture, composition.

FACS 223.     Advanced Foodservice Management and Administration. 2 Units

Prerequisite(s): Admission into Dietetic Internship Program or instructor permission.


Management of procurement, distribution, and service of food, and integration of financial, human, physical and material resources. Production of food that meets nutrition guidelines, cost parameters, and consumer acceptance; safety and sanitation issues related to food. Analysis of the operations of food service organization. Lecture, written assignments and practical experience.

FACS 224.     Advanced Community Nutrition and Policy. 3 Units

Prerequisite(s): Admission into Dietetic Internship Program or instructor permission.


Learn and apply the nutrition care process and to manage nutrition care for population groups. Conduct outcome assessment, planning, implementation, marketing and evaluation of nutrition programs. Apply the research process and critically evaluate nutrition research. Develop an understanding of nutrition policy and resources. Lecture-discussion.

FACS 295.     Field Study. 1 - 7 Units

Prerequisite(s): Enrolled in Graduate Studies in FACS Dietetic Internship


Guided study, observation or work experience in an area in which the graduate student needs advanced and specialized study.

Note: May be repeated for credit

Credit/No Credit

FACS 296.     Teaching Methods in Home Economics Careers and Technology. 3 Units


This course is designed to provide students with materials, classroom management strategies and methods necessary to successfully teach Home Economics Careers and Technology (HECT) at the secondary level. Teacher candidates will become acquainted with legislation, standards, teaching strategies, resources and student leadership programs.

FACS 299.     Special Problems. 1 - 3 Units

Prerequisite(s): Undergraduate major or minor in Family and Consumer Sciences.


Any properly qualified student may pursue a problem after approval by his/her advisor and the staff member with whom he/she works.

Credit/No Credit