Department of Home & Family Education
Department Chair: Linda Miller
Department Secretary: Susan Thurman (208) 496-1340
Department Faculty: Kathy Jo CookJeff HamblinLinda MillerJaniel NelsonJolene SmithCarma Sutherland

 

The Department of Home and Family Education is based on a rich tradition that began over one hundred years ago. This tradition is based on the unchanging concept within the Church that the home is the most important institution in the world, thus stressing that skills essential to home building remain a priority even today.

Theory is taught in lecture classes. However, the Department is unique in that it offers labs in which to practice and develop skill in those principles. All HFED classes are available to students across the campus, however, some courses have prerequisites.

Students are also well prepared for careers in secondary education with a Bachelor of Science degree in Family and Consumer Science. Minors are offered in Home and Family Living and Food and Nutrition. A two year associate degree is offered in Culinary Arts.

After reviewing the program requirements listed below, see http://www2.byui.edu/HomeFamEd/ for a recommended sequence of courses.
 
Program Description


 
B.S.  in Family & Consumer Science Education Composite (940)   
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 is offered. Professional organizations provide students with valuable experiences through guest speakers, field trips, and campus involvement.

Students are required to maintain a 2.75 GPA throughout the program. Students must receive a C or higher on all general education and major courses. Students must also successfully pass the following exams before student teaching:
  • Idaho Technology Competency
  • Praxis

    Endorsements are granted by the State of Idaho. They give permission to teach a subject without actually completing a major or minor in the subject. To obtain an endorsement in Consumer Economics take this additional course: ECON 112 Economic Principles and Problems--Micro. For information about other endorsements, talk to your advisor.

    For a listing of approved Secondary Education majors and minors see the Teacher Education section of this catalog.

  • General Education Requirements

    As you fill the General Education and University requirements, take the classes listed below and then go to the General Education section for a complete listing of the requirements.
     
    Requirement 1:

    Take these Courses    
    CS 100
    ECON 111
    ENG 315
    HFED 140
     
    AND
    Take 1 Course    
    CHEM 100, 101

     
    AND
    Requirement 2:

    Take this Course    
    ED 270

     
    Major Requirements
       
    Requirement 1:

    Take these Courses    Min Grade: C
    CHILD 210, 335
    HFED 100, 101, 107, 108, 110, 160, 205, 207, 240, 307, 340, 360, 364, 380, 405, 450, 498R
     
    AND
    Take 1 Course    Min Grade: C
    CHILD 330
    FAML 220
    SOC 311

     
    AND
    Requirement 2:

    Take all of these Courses    
    ED 200
    SECED 252, 322, 410, 492


     
    A.A.S.  in Culinary Arts (349)   
    Advisors:
    Carma Sutherland (208) 496-1338
    Clarke 352C
    Jeff Hamblin (208) 496-1371
    Clarke 338

    Students must be accepted to BYU-Idaho on the Fall/Winter Track. 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 April 1. Students are required to pay approximately $600 for uniforms and tools.

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

    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 a B.S. degree is desired, see your advisor for information about using Culinary Arts as a minor or cluster in University Studies or Operations Management.

    Basic Education Requirements

    As you fill the Basic Education Requirements and University requirements, take the classes listed below and then go to the Basic Education section for a complete listing of the requirements.
     
    Take this Course    
    COMM 150
     
    Major Requirements
       
    Take all of these Courses    
    CA 110, 120, 131, 132, 140, 150, 151, 152, 170, 180, 181, 232, 233, 234, 240, 250, 252, 270, 272, 280, 281, 298
    HORT 335
     
    AND
    Take 2 Credits    
    CA 101



    Minor in  Home & Family Living (155)   
    Must take HFED 340 and 1 other upper division course from the following groups.
    Take these Courses    
    HFED 101, 140, 160, 340

    AND
    Take 6 Credits    
    HFED 100, 110, 240, 330

    AND
    Take 6 Credits    
    HFED 107, 108, 207, 221, 235, 245, 307, 345, 360
     
    Course Descriptions

    CA 101 Culinary Practicum (0.5:1:0)
    Fee:  $40.00
    Prerequisite: Culinary Arts Major
    Interaction with others in the Culinary Arts profession. Field trips once per semester. Required each semester.
    (Winter and Fall)
     
    CA 110 Culinary Nutrition (2:1:2)
    Fee:  $20.00
    Prerequisite: Culinary Arts Major
    Teaches the principles of adapting recipes and menus to accommodate special dietary and nutritional needs.
    (Fall, Winter)
     
    CA 120 Intro to Food Service Sanitation (2:2:0)
    Prerequisite: Culinary Arts Major
    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.
    (Fall, Winter)
     
    CA 131 Retail Bakery Operations I (2:1:4)
    Fee:  $10.00
    Prerequisite: Culinary Arts Major or consent of instructor
    A study of the baking process for the retail bakery.
    (Fall)
     
    CA 132 Retail Bakery Operations II (2:1:4)
    Fee:  $10.00
    Prerequisite: Culinary Arts Major
    A continued study of the baking process and skill development.
    (Winter)
     
    CA 140 Confectionery (1:0:3)
    Fee:  $20.00
    Prerequisite: Culinary Arts Major or consent of instructor
    Practical work in the preparation of candy and chocolate products.
    (Fall, Winter)
     
    CA 150 Food Service Management I (2:1:2)
    Prerequisite: Culinary Arts Major
    Concepts of Food Service management: Purchasing, cash operation and cost control.
    (Fall, Winter)
     
    CA 151 Retail Bakery Management (1:0:2)
    Prerequisite: Culinary Arts Majors Only
    Retail sales of bakery products for Brigham's Bakery
    (Fall, Winter)
     
    CA 152 Dining Room Operations (2:1:3)
    Prerequisite: Culinary Arts Major
    Management principles specifically related to front-of-the-house operations. Emphasis is placed on cost control, service styles, sales techniques and beverage management.
    (Fall, Winter)
     
    CA 170 Quantity Food Production (2:0:4)
    Prerequisite: Culinary Arts Major
    Experience working with menus and production of food for large groups. Will be working in BYU-I food service kitchen.
    (Fall, Winter)
     
    CA 180 Culinary Food Preparation I (2:1:3)
    Fee:  $40.00
    Prerequisite: Culinary Arts Major
    The study and practice of culinary food preparation. Emphasis placed on knife skills; equipment and tool identification and usage; professionalism; cooking methods; and mother sauces.
    (Fall)
     
    CA 181 Culinary Food Preparation II (2:1:3)
    Fee:  $40.00
    Prerequisite: Culinary Arts Major
    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.
    (Winter)
     
    CA 232 Catering Management (2:1:2)
    Prerequisite: Culinary Arts Major
    A study of the business of catering for special occasions.
    (Fall, Winter)
     
    CA 233 Pastry I (2:1:4)
    Fee:  $20.00
    Prerequisite: Culinary Arts Major
    The preparation and presentation of classical desserts and sauces.
    (Fall)
     
    CA 234 Pastry II (2:1:4)
    Fee:  $20.00
    Prerequisite: Culinary Arts Major
    The advanced preparation and construction of classical desserts, sauces and breads. Includes wedding cake construction.
    (Winter)
     
    CA 240 Advanced Confectionery Techniques (1:0:3)
    Fee:  $20.00
    Prerequisite: Culinary Arts Major
    Advanced preparation of candy and chocolate products.
    (Fall, Winter)
     
    CA 250 Food Service Management II (2:2:0)
    Prerequisite: Culinary Arts Major
    Principles of developing and operating a restaurant. Topics covered include: pricing and evaluation; cost control; basic merchandising and promotion; as well as personnel management.
    (Fall, Winter)
     
    CA 252 Advanced Dining Room Operations (2:1:3)
    Prerequisite: Culinary Arts Major
    Advanced management principles specifically related to front-of-the-house operations. Emphasis is placed on supervisory skills and management principles.
    (Fall, Winter)
     
    CA 270 Garde Manger (2:1:3)
    Fee:  $25.00
    Prerequisite: Culinary Arts Major
    The art of Garde Manger will be practiced, including cold food presentation, preparation, and presentation.
    (Fall)
     
    CA 272 Advanced Presentation (3:1:4)
    Fee:  $50.00
    Prerequisite: Culinary Arts Major
    Advanced techniques of garde manger and confectionery will be practiced as well as buffet and a'la carte presentation.
    (Winter)
     
    CA 280 International Foods (2:1:3)
    Fee:  $40.00
    Prerequisite: Culinary Arts Major or consent of instructor
    Study of food patterns and customs of various cultures. Preparation of typical dishes and menus of several countries and regions.
    (Fall)
     
    CA 281 Kitchen Management (3:1:4)
    Fee:  $40.00
    Prerequisite: Culinary Arts Major
    The capstone course for students in Culinary Arts. Weekly luncheons are planned and prepared for the public.
    (Winter)
     
    CA 290R Special Studies (1-6:0:0)
    Prerequisite: Culinary Arts Major
    Culinary Arts approved projects. Variable credit.
    (Fall, Winter, Summer)
     
    CA 298 Internship (1-6:0:0)
    Prerequisite: Culinary Arts Major
    Culinary Arts internship. Variable credit.
    (Fall, Winter, Summer)
     
    HFED 100 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.
    (Fall, Winter, Summer)
     
    HFED 101 Introduction to Family and Consumer Science (2:2:0)
    Prerequisite: For Family and Consumer Education majors or Home and Family Living minors or those interested in this field.
    Basic concepts, philosophy, career exploration and professional development in the Family and Consumer Science area.
    (Fall, Summer '04)
     
    HFED 107 Fundamentals of Fashion Design (1:1:0)
    Concepts include apparel styles, fashion development and careers in the fashion industry.
    (Fall, Winter)
     
    HFED 108 Fashion Merchandising (1:1:0)
    An introductory course to introduce students to the main components, activities and career requirements of the fashion industry. The course also covers retail stores and fashion designers.
    (Fall, Winter)
     
    HFED 110 Introductory Foods (2:1:0)
    Fee:  $30.00
    Open to all students. Develops skills in food preparation. Hands-on laboratory experience allows students to practice appropriate techniques in food preparation.
    (Fall, Winter)
     
    HFED 110L Introductory Foods Lab (0:0:2)
    Must sign up for a lab when taking HFED 110, Introductory Foods.
    (Fall, Winter)
     
    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.
    (Fall, Winter)
     
    HFED 116 Nutrition and Diet Therapy (2:2:0)
    Prerequisite: Bio 265 or consent of the instructor. For Nursing majors only.
    Basic principles of human nutrition throughout the life cycle. Diet modifications for various disease states.
    (Winter only)
     
    HFED 140 Introduction to Architecture: Interior Design (3:3:0)
    Fulfills GE Arts requirement.
    An introductory historical perspective of lifestyles, architecture, and furnishings from ancient times to the 1900's with emphasis on recognizing the relevance and application of history upon styles and trends in today's furnishings. In addition, student will acquire a foundation of the principles and elements of interior design and apply the knowledge of light, color, space, balance, proportion, etc. in critiquing floor plans, arranging furniture and accessories. Student will develop consumer expertise of available choices in furniture, window and wall treatments, and floor coverings.
    (Fall, Winter, Summer)
     
    HFED 150 Practical Homemaking (2:1:2)
    Fee:  $20.00
    Students rotate on a five-week basis in areas covering food preparation, basic sewing and home and family management skills. Emphasis is on practical, hands-on learning experiences.
    (Fall, Winter)
     
    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.
    (Fall, Winter)
     
    HFED 200 Nutrient Metabolism (3:3:0)
    Prerequisite: HFED 100 and Chem 101 or Consent of Instructor
    Nutrient oriented study of nutrition facts and principles; metabolic consequences of nutrient intakes; techniques of communicating valid nutrition concepts.
    (Winter only)
     
    HFED 205 Family and Consumer Science Practicum (1:1:0)
    Fee:  $20.00
    Prerequisite: Family and Consumer Science Education majors or approval of instructor
    An introduction to Family and Consumer Science Education classes in secondary schools. Students will visit secondary Family and Consumer Science classes and evaluate field experiences.
    (Fall, Winter)
     
    HFED 207 Clothing Construction I (2:1:2)
    Fee:  $7.00
    For those with little or no sewing experience. Students will learn the application of construction principles from commercial patterns in making apparel. Emphasis will be on basic construction techniques and fundamental fitting. Materials approximately $50 or more.
    (Fall, Winter)
     
    HFED 221 Home Decor Sewing (2:1:2)
    Fee:  $5.00
    A basic how-to course designed to teach construction techniques for home decor sewing. Pillows, pillow shams, dust ruffles, bedspreads, quilts, table linens, and window treatments will be included. Students are required to furnish the fabric and notions for individual projects. Materials are approximately $30 to $60 or more.
    (Fall, Winter)
     
    HFED 235 Children's Clothing (2:1:2)
    Fee:  $10.00
    Selection and construction of children's clothing using the serger and sewing machine. Projects include bib, booties, sleeper, t-shirt, cap, pants, dress, coat, and mittens. No sewing experience required. Materials approximately $45.00 or more.
    (Fall, Winter, Summer )
     
    HFED 240 Meal Management (2:1:3)
    Fee:  $40.00
    Prerequisite: HFED 110
    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 food safety. Students will plan and prepare food for meal service.
    (Fall, Winter, Summer '04)
     
    HFED 245 Pattern Making (2:2:1)
    Principles of pattern making using basic drafting and flat-pattern techniques in half and full size patterns for woven and knit fabrics.
    (Fall)
     
    HFED 307 Clothing Construction II (4:3:3)
    Fee:  $7.00
    Prerequisite: HFED 207
    Intermediate construction techniques will be applied to portfolio samples along with practical application projects including serger project, plaid shirt, fly front jeans and velvet project. Materials approximately $70 or more.
    (Fall, Winter, Summer '04)
     
    HFED 330 Nutrition in the Life Cycle (3:3:0)
    Prerequisite: HFED 100
    Review of the nutritional requirements during pregnancy, lactation, infancy, childhood, adolescence, adulthood and the aging process.
    (Winter only)
     
    HFED 340 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.
    (Fall, Winter, Summer)
     
    HFED 345 Fitting and Alteration (3:2:2)
    Prerequisite: HFED 207, HFED 245, HFED 307
    Basic fitting and alteration of women's patterns, constructed and ready-to-wear garments. Materials: approximately $75 or more.
    (Winter only)
     
    HFED 350 Sports Nutrition (3:3:0)
    Prerequisite: HFED 100
    Exploration into the nutritional recommendations for competitive and recreational sports. Evaluation of dietary regimens for competitive sports, energy needs and weight control.
    (Fall only)
     
    HFED 360 Textiles (3:3:1)
    Fee:  $10.00
    Study of fabrics including fiber, yarns, methods of construction and finishes. Application of this information to personal and client use.
    (Fall, Winter)
     
    HFED 364 Introduction to Food Science (4:3:2)
    Fee:  $25.00
    Prerequisite: Chemistry 100 or higher, HFED 100, HFED 110
    Chemical and physical properties of foods relative to preparation and processing.
    (Fall, Summer)
     
    HFED 380 Connecting Education and Employment (3:3:0)
    This course is an advanced study of coordinated work experience in the educational setting and implementation of school-to-work initiatives. The focus of the course will be to provide the skills and knowledge needed for the professional teacher to be competent in creating and maintaining a cooperative education or school-to-work system. It includes foundation of occupation education; coordination of work-based learning programs; career pathways and guidance; organizing and working with occupational advisory committees; organization and administration of student groups. This course will examine current practices here in Idaho and will look at other exemplary programs around the nation and around the world.
    (Fall, Summer '04)
     
    HFED 405 Methods of Teaching Family and Consumer Sciences (3:3:0)
    Preparation for secondary teaching with application of teaching methods and theories used in a Family and Consumer Science secondary classroom. Consecutive enrollment in HFED 450 is required. SecEd 492 must be taken the following semester.
    (Fall, Summer)
     
    HFED 450 Curriculum Development in Occupational Education (3:3:0)
    This course is an occupational teacher preparation class which includes: analysis, integration and curriculum development; competencies for teaching diverse populations and individual differences; and teaching the adult learner.
    (Fall, Summer)
     
    HFED 480 Senior Seminar (1:1:0)
    A course which facilitates the transition of the Family and Consumer Science Educator into the public school system.
     
    HFED 490R Special Studies in Home and Family Education (1-3:0:0)
    Prerequisite: Consent of instructor
    Special updates in Home and Family Education topics. Repeatable for variable credit.
    (Fall, Winter, Summer)
     
    HFED 498R Internship for Family & Consumer Science Education Major (1-6:0:0)
    Prerequisite: Consent of Instructor
    Internship for Home and Family minor or secondary education vocational endorsement. Opportunity to link academic learning with experience in field. Recommended to be taken as work experience when you are off track. One credit hour is required for occupational endorsement for Family and Consumer Science. 160 work hours are required.
    (Fall, Winter, Summer)