Department of Home and Family Education

Carma Sutherland, Department Chair
Kathy Cook, Jeff Hamblin, Wendy Harris, Carol Jensen, T.L. McRae, Linda Miller, Janiel Nelson, Nolan Parson, Rhonda Richins, Jolene Smith
Susan Thurman, Secretary (208) 356-1340

The Department of Home and Family Education is based on a rich tradition that began nearly one hundred years ago. The central purpose is to provide training in skills which are essential to home building and application of principles declared in the “Proclamation for the Family.”

Theory is taught in lecture classes. However, the Department is unique in that it offers labs in which to practice skills. Students across campus may register for classes which do not require prerequisites.

One Bachelor of Science degree is offered with a composite major in Family and Consumer Science Education.

A two-year Associate Degree is offered in Culinary Arts.

Associate in Culinary Arts (296)

Advisors: Carma Sutherland (208) 356-1338 Clarke 352E Jeff Hamblin (208) 356-1371 Clarke 338

Entrance to the program is by application (available online). Applications can also be obtained by writing to Admissions in care of BYU-Idaho. Deadline for applications (into the Culinary Arts Program) is March 1.

The Culinary Arts Program is designed to provide theoretical knowledge and hands-on experience for students interested in becoming caterers, apprentice chefs or managers.

The student has the opportunity to: --Learn and effectively practice skills in food preparation and service. --Understand culinary nutrition, food safety and food identification. --Gain an appreciation for foods of various cultures. --Acquire supervisory skills and develop a personal sense of professionalism necessary for working success in the food service industry. --Gain experience in the proper use and maintenance of professional food service equipment.

If transfer is desired, see your advisor for information.

Freshman Year

First Semester
Religion                                2
HFED 140 Essentials of Design           3
CA 101 Culinary Practicum                .5
CA 110 Appl Culinary Nutr               2
CA 120 Sanitation                       2
CA 130R Beginning Bakery                4
CA 150 Food Service Mgmt I              2
CA 180 Culinary Food Prep I             2
Total Credits                          17.5

Second Semester
Religion                                2
Eng 111 College Writing                 3
Math 108 or higher                      3
CA 101 Culinary Practicum                .5
CA 130R Beginning Bakery                4
CA 140 Confectionery                    1
CA 152 Dining Room Operations           2
CA 181 Culinary Food Prep II            2
Total Credits                          17.5

Summer Internship
CA 299R                                 1-3

Sophomore Year

First Semester
Religion                                2
Comm 220 Interpersonal Comm             3
Hort 235 Flower Arranging               3
CA 101 Culinary Practicum                .5
CA 230R Advanced Bakery                 4
CA 250 Food Service Mgmt II             2
CA 270 Garde Manager                    2
CA 280 International Foods              2
Total Credits                          18.5

Second Semester
Religion                                2
Acctg 205 Survey of Accounting          3
CA 101 Culinary Practicum                .5
CA 230R Advanced Bakery                 4
CA 272 Advanced Presentation            3
CA 281 Kn Mgmt B/a la carte/FD          5
Total Credits                          17.5

Bachelor of Science with a Composite Major in Family and Consumer Science Education (940) Advisor: Janiel Nelson (208) 356-1369 Clarke 352A

This program is designed to prepare students to teach Family and Consumer Sciences in secondary schools. Coursework also leads to Professional-Technical certification from the State of Idaho Department of Education. Membership in a professional student organization (college chapter of the American Association of Family and Consumer Sciences) is required and provides students with valuable experiences through guest speakers, field trips, and campus involvement.

Freshman Year

First Semester
Rel 121 Book of Mormon                  2
HFED 101 Intro to Fam & Cons            1
HFED110 Introductory Foods              2
Eng 111 College Writing                 3
HFED 140 Essentials of Design           3
HFED 107 Cloth Constr for Teach I       3
HS 131 Pers Health & Wellness           2
Total Credits                          16

Second Semester
Rel 122 Book of Mormon                  2
Letters – GE                            3
ID 140 Intro Arch ID                    3
Math – GE                               3
Eng 311 Adv Wrtg/Crrdg                  3
Ed 200 Found of Education               2
Total Credits                          15

Sophomore Year

First Semester
Rel                                     2
Ed 220 Found of Occup Ed                3
HFED 240 Meal Management                2
Faml 210 Child Development              3
HFED 207 Cloth Constr for Teach II      3
Am Inst Option                          3
Total Credits                          16

Second Semester
Rel                                     2
Ed 250 Educational Technology           1
Psych 201 Development Psych             3
Faml 220 Parent/Child                   3
ECSE 280 Toddler Lab                    3
HFED 260 Textiles                       3
Total Credits                          15

Junior Year

First Semester
Rel                                     2
Chem GE                                 4
HFED 264 Intro to Food Science          3
Ed 300 Educational Psych                2
HFED 307 Flat Pattern & Fitting         3
Total Credits                          14

Second Semester
Rel                                     2
BIO GE                                  4
Ed 320 Exceptional Students             3
HFED 280 Money Management               3
HFED 330 or 200                         3
Total Credits                          15

Senior Year

First Semester
HFED 310 Methods of Teaching            3
HFED 480 Senior Seminar                 1
Ed 330 Career Pathways                  3
Ed 380 Reading                          4
Ed 402 Gen Sec Methods & Assess         2
Ed 450 Curr Dev Occup Ed                3
Total Credits                          16

Second Semester
Ed 490 Student Teaching                10
Rel 371 Intro to Teaching               2
Total Credits                          12


Culinary Arts

FN class prefix has been changed to CA

CA 101 Culinary Practicum (.5:1:0)
Travel Fee: $40
Interaction with others in the Culinary Arts profession. Field trips once per semester. Required each semester.

CA 110 Culinary Nutrition (2:1:2)
Lab Fee: $20
Teaches the principles of adapting recipes and menus to accommodate special dietary and nutritional needs.

CA 120 Intro to Food Service Sanitation 2:2:0)
Introductory course in the principles of food microbiology, and food borne illness from a foodservice management perspective. The HACCP procedure is used for developing food safety measures.

CA 130R Retail Bakery Operations I (4:2:4)
Lab Fee: $20
A study of the baking process including breads, cakes, and desserts.

CA 140 Confectionery (1:0:3)
Lab Fee: $20
Practical work in the preparation of candy and chocolate products.

CA 150 Food Service Management I (2:1:2)
Prerequisite: CA 120
Concepts of Food Service management: Purchasing, cash operation, and cost control.

CA 152 Dining Room Operations (2:1:3)
Lab Fee: $20
Management principles specifically related to front-of-the-house operations. Emphasis is placed on cost control, service styles, sales techniques, and beverage management.

CA 180 Culinary Food Preparation I (2:1:3)
Lab Fee: $40
The study and practice of culinary food preparation. Emphasis is placed on knife skills; equipment and tool identification and usage; professionalism; cooking methods; and mother sauces.

CA 181 Culinary Food Preparation II (2:1:3)
Prerequisite: CA 180
Lab Fee: $40
Basic kitchen skills necessary for proper and efficient food production. Skills taught include: egg and breakfast cookery, plate presentation, small sauces, cooking methods, principles of meat identification and cookery, as well as basic production management.

CA 230R Retail Bakery Operations II (4:2:4)
Lab Fee: $40
The preparation and construction of classical desserts. Advanced cake decorating is taught. Participation in a cake show is required. Repeatable for credit.

CA 250 Food Service Management II (2:2:0)
Prerequisite: CA 150, CA 152
Principles of developing and operating a restaurant. Topics covered include: concept development; menu design, pricing, and evaluation; cost control; basic kitchen design; merchandising and promotion; as well as personnel management.

CA 270 Garde Manger (2:1:3)
Lab Fee: $50
The art of Garde Manger will be practiced, including cold food presentation, preparation, and presentation.

CA 272 Advanced Presentation (3:1:4)
Prerequisites: CA 140, CA 270
Lab Fee: $25
Advanced techniques of garde manger and confectionery will be practiced as well as buffet and a’ la carte presentation.

CA 280 International Foods (2:1:3)
Prerequisite: CA 180, CA 181
Lab Fee: $40
Study of food patterns and customs of various cultures. Preparation of typical dishes and menus of several countries and regions.

CA 281 Kitchen Management (5:3:5)
Prerequisites: Fourth semester Culinary Arts Major
Lab Fee $40
The capstone course for students planning to work in food service. Weekly luncheons are planned and prepared for the public.

CA 299R Special Studies 1-3
Prerequisite: Consent of instructor
Variable credit
Culinary Arts Internship or approved projects.


*Cloth 100 Careers in Clothing and Textiles Materials (.5:1:0)
Class Fee: $20
Registration is required of all Fashion majors. Each semester overview of the career opportunities in clothing and textiles, activities, field trips, fashion shows, etc.

*Cloth 102R Fashion Show Production (1:1:2)
Detailed planning, production and evaluation of a fashion show. Students will participate as models or show designer. (May be repeated for credit.)

*Cloth 103 Visual Merchandising (2:2:0)
Concepts of presenting fashion merchandise for retail sale. (F)

Cloth 105 Beginning Sewing
See HFED 105

*Cloth 135 Intermediate Clothing Construction (2:1:2)
Prerequisite: Cloth 115 or consent of instructor
Application of Cloth 115 principles, designed to give additional experience and expertise in clothing construction, emphasizing specialty fabrics and design.
Materials: approximately $100 or more.

*Cloth 230 Creative Stitchery (2:1:2)
Lab Fee: $20
A course designed to teach many different types of hand stitchery including embroidery, counted cross stitch, smocking, hardanger, tatting, crocheting, teneriffe, drawn thread, shadow embroidery, quilting and many others. Emphasis is on practical, hands-on learning experience.
Materials: approximately $20

*Cloth 232 Specialty Techniques (2:1:2)
Prerequisite: Cloth 115
Lab Fee: $40
Creative use of decorative and structural techniques applied to a variety of specialty fabrics to add creativity, distinction, and elegance to clothing and accessories. Construction of samples.

Cloth 235 Children’s Clothing
See HFED 235

*Cloth 240 Fitting and Alteration (3:2:3)
Prerequisite: Cloth 115 and 145 with a grade of C or better
Basic fitting and alterations of women’s and men’s patterns, constructed and ready to wear garments.
Materials: approximately $75 or more.
*Class will be discontinued after this school year.

*Cloth 246 Draping (3:1:4)
Prerequisite: Cloth 115
Concepts of draping fabric to create a fashion design.

*Cloth 250 Fashion Design (2:1:2)
Prerequisite: Cloth 145
Fundamental principles of design. Design plans, forecasting, color, texture, line, print/pattern, silhouette. Emphasis also on basic styles, neckline, collars, sleeves, etc.

*Cloth 255 Tailoring (3:2:2)
Prerequisite: Cloth 115 and 240
Principles of men’s and women’s tailoring are presented and applied to simple tailored designs. Custom and commercial tailoring methods will be used in construction of 2 jackets and a skirt and/or slacks. Students provide materials which cost $150 or more.

Cloth 260 Textiles
See HFED 260

*Cloth 265 Line Collection & Evaluation (4:4:1)
Prerequisite: Cloth 145
Fundamental principles of creating and producing an apparel line collection; evaluation of apparel quality, categories, and price ranges.

*Cloth 266 Custom Sewing Business (2:2:0)
Prerequisite: Custom sewing majors
Fundamental principles of starting and operating a sewing business. Discussion of legal, financial records, and management skills.

*Cloth 270R Client Experience (1-2:0:4)
Prerequisite: Cloth 145 and 240
Client experience in custom sewing including pattern making, fitting problems, measurements, taking orders, and working with deadlines, etc. Designed to allow practical application of skills and principles learned in other courses to increase speed, ability, and confidence.

*Cloth 275 Evening & Bridal Wear (3:2:2)
Prerequisite: Cloth 145 or instructor’s permission
A construction course for evening and bridal gowns. Specialty fabrics and lace techniques are emphasized.

*Cloth 290 Internship and Special Studies 1-3
Prerequisite: Consent of instructor
Nine credits in clothing
To provide credit for travel experiences to the different fashion centers of the world. In addition it will be used to allow study of special topics in clothing and textiles.

Note: HE, some Cloth, and some FN class prefixes have been changed to HFED.

Home and Family Education

FN 100 Essentials of Human Nutrition
See HFED 200

HFED 101 Introduction to Family & Consumer Science (1:1:0)
Basic concepts, philosophy, career exploration, and professional development in family and consumer science education.
(For Family and Consumer Education majors only, or those very interested in becoming majors.)

HFED 105 Beginning Sewing (3:2:2)
For those with little or no sewing experience who want to learn how to sew beyond simple crafts. Students will learn the application of construction principles from commercial patterns in making four completed apparel garments. Emphasis will be on basic construction techniques and fundamental fitting.
Materials: approximately $90 or more.
*Class will be discontinued after this school year.

HFED 107 Clothing Construction for Secondary Teachers I (3:3:2)
Lab Fee: $50
Course compares various techniques of construction skills. A portfolio of samples along with practical application of projects are completed.

HFED 110 Introductory Foods(2:1:2)
Lab Fee: $30, food is furnished
Open to all students. To develop skill in food preparation. Laboratory experience assists in acquiring accepted techniques in food preparation. Students receive hands-on experience.

HFED 112 Nutrition and Young Children (2:2:0)
Concepts of human nutrition, nutrition education, menu planning, sanitation and food safety with emphasis on preschool children.

HFED 116 Nutrition and Diet Therapy (2:3:0)
Prerequisite: Chem 101 and BIO 265 or consent of instructor
For Nursing majors only
Basic principles of human nutrition throughout the life cycle. Diet modifications for various disease states.

HFED 140 Essentials of Design (3:3:0)
A study of the elements of design with application to the various areas of HFED.

HFED 150 Practical Homemaking (3:3:0)
Lab Fee: $35
A course designed to teach principles relating to various aspects of homemaking including: food preservation, food preparation, nutrition, meal planning, home nursing and health, home/financial management and organization, gardening and basic emergency food storage all within the context of the LDS home. Emphasis is on practical, hands-on learning experiences.

HFED 160 Home and Family Management (3:3:0)
Application of principles of home management. A goal oriented study of values, resources, decision-making, time and money management.

HFED 200 Essentials of Human Nutrition (3:3:0)
Food oriented study of nutrition facts and principles as a basis for dietary choices; consequences of food choices; scientific examination of controversial topics.
(previously FN 100)

HFED 207 Clothing Construction for Secondary Teachers II (3:3:2)
Prerequisite: HFED 107
Lab Fee: $20
Continued comparison of techniques of construction skills. Portfolio is completed along with practical application projects.

HFED 221 Home Décor Sewing (2:1:2)
Lab Fee: $5
Students are required to furnish the fabric and thread for individual projects
A basic how-to course designed to teach construction techniques for home décor sewing. Pillows, pillow shams, dust ruffles, bedspreads, table linens, and window treatments will be included.

HFED 235 Children’s Clothing (2:1:2)
Lab Fee: $10
Selection, design, and construction of children’s clothing using the serger and sewing machine. Projects include bib, booties, sleeper, T-shirt, pants, blessing dress, coat, and mittens. No sewing experience required.
Materials: approximately $50

HFED 240 Meal Management (2:1:3)
Prerequisite: Cooking experience.
Lab Fee: $40
The practice and implementation of meal management principles as they relate to controlling cost, providing satisfying meals, entertaining, conserving time and energy, using modern kitchen technology, and ensuring a safe food supply. Students will plan, prepare, and serve meals for several occasions.

HFED 260 Textiles (3:3:1)
Lab Fee: $15
Study of natural and synthetic textile fibers; yarns, fabric construction and finishes. Fundamentals in the purchase, use, performance, and care of textile fabrics.

HFED 264 Introduction to Food Science (5:3:2)
Prerequisite: High School or College Chemistry preferred
Lab Fee: $20
Chemical and physical properties of foods relative to preparation and processing.

HFED 280 Money Management (3:3:0)
Financial concepts of direct concern to the individual or family. Budgeting, financial institutions and services, consumer buying, use and control of credit, financial records, buying and selling homes, insurance, and basic investments will be discussed.

HFED 290 Introduction to Dietetics (1:2:0)
Travel Fee: $5
Field trips, guest lectures, and exposure to specialties in dietetics.

HFED 300 Nutrient Metabolism (3:3:0)
Prerequisites: HFED 200, Organic chemistry
Nutrient oriented study of nutrition facts and principles; metabolic consequences of nutrient intakes; techniques of communicating valid nutrition concepts.

HFED 307 Flat Pattern and Fitting for Secondary Teachers (3:3:2)
Prerequisites: HFED 107, HFED 207
Lab Fee: $15
Techniques and principles of flat pattern design applied in basic fitting of patterns.

HFED 310 Methods of Teaching Family and Consumer Science (3:3:0)
Preparation for teaching by studying methods and theories of learning and developing a philosophy of education.

HFED 330 Nutrition in the Life Cycle (3:3:0)
Prerequisite: HFED 200
Review of the nutritional requirements during pregnancy, lactation, infancy, childhood, adolescence, adulthood and the aging process.

HFED 350 Sports Nutrition (3:3:0)
Prerequisites: HFED 200, HFED 300
Exploration into the nutritional recommendations for competitive and recreational sports. Evaluation of dietary regimens for competitive sports, energy needs and weight control.

HFED 400R Issues in Public Health and Global Nutrition (1:1:0)
Prerequisites: HFED 200, HFED 300
Seminars addressing the current nutrition issues in public health on a national and international basis.

HFED 410 Community Nutrition (3:3:0)
Prerequisites: HFED 200, HFED 300
An introduction to public health nutrition. A review of national nutrition monitoring systems, policy development, program planning and food programs.

HFED 480 Senior Seminar (1:1:0)
Prerequisite: Dept Approval
A course which facilitates the transition of the Family and Consumer Science Educator into the public school system.

HFED 490R Special Studies in Clothing (1-3:3:2)
Prerequisites: HFED 107, HFED 207, HFED 307
Special updates in clothing techniques, construction, and design for re-certification. Repeatable for variable credit.

Complete General Education listing

Credit Hour Designations/Abbreviations (e.g., 3:3:3)

BYU-Idaho | Catalog