University Requirements

Online Learning

Each student is required to take at least one online course. For more information about the online requirement please visit the Online Learning section found in the Graduation & Transfer section of the catalog or visit http://web.byui.edu/Catalog/2005-2006/generalEducation.htm.

Other online course information is available at http://www2.byui.edu/insttech/online.htm. A list of online courses is available at http://www2.byui.edu/insttech/OnlineCourses/onlinecalendar.htm (select a semester or term).

GE Requirements
I. Reading and Writing

   Take 1 Course
   ENG 111, 111C, 111H

AND
   Take 1 Course
   ENG 311, 311C, 311H, 312, 312C, 313, 313C, 314, 315, 315C, 316, 316C
   HIST 300, 300H

II. Mathematics

University Requirements

Online Learning

Each student is required to take at least one online course. For more information about the online requirement please visit the Online Learning section found in the Graduation & Transfer section of the catalog or visit http://web.byui.edu/Catalog/2005-2006/generalEducation.htm.

Other online course information is available at http://www2.byui.edu/insttech/online.htm. A list of online courses is available at http://www2.byui.edu/insttech/OnlineCourses/onlinecalendar.htm (select a semester or term).

GE Requirements

I. Reading and Writing

   Take 1 Course
   ENG 111, 111C, 111H

AND
   Take 1 Course
   ENG 315, 315C  

II. Mathematics

University Requirements

Online Learning

Each student is required to take at least one online course. For more information about the online requirement please visit the Online Learning section found in the Graduation & Transfer section of the catalog or visit http://web.byui.edu/Catalog/2005-2006/generalEducation.htm.

Other online course information is available at http://www2.byui.edu/insttech/online.htm. A list of online courses is available at http://www2.byui.edu/insttech/OnlineCourses/onlinecalendar.htm (select a semester or term).

GE Requirements
I. Reading and Writing

   Take 1 Course
   ENG 111, 111C, 111H

AND
   Take 1 Course
   ENG 311, 311C, 311H, 312, 312C, 313, 313C, 314, 315, 315C, 316, 316C
   HIST 300

II. Mathematics

University Requirements

Online Learning

Each student is required to take at least one online course. For more information about the online requirement please visit the Online Learning section found in the Graduation & Transfer section of the catalog or visit http://web.byui.edu/Catalog/2005-2006/generalEducation.htm.

Other online course information is available at http://www2.byui.edu/insttech/online.htm. A list of online courses is available at http://www2.byui.edu/insttech/OnlineCourses/onlinecalendar.htm (select a semester or term).

BE Requirements

I. Communication
   Take 1 Course
   ENG 111, 111C, 111H


II. Computation
   Take 1 Course
   ACCTG 180
   MATH 101, 108, 108H, 110, 110H, 112, 221  


III. Human Relations
   Take 1 Course
   AGBUS 238
   AMHER 170, 170H
   ANTH 101, 101H
   B 370
   CHILD 210, 210H
   GEOG 120
   HIST 120, 121, 201, 202
   HON 201
   POLSC 110, 170
   PSYCH 111, 111H, 201, 201H
   SOC 111, 111H, 112, 112H, 323, 357


IV. Related Skills
   Take 1 Course
   COMM 102, 150, 150H  

Major Requirements

   Take these Courses   Minimum Grade: C
   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 this Course   Minimum Grade: C
   CA 101

University Requirements

Online Learning

Each student is required to take at least one online course. For more information about the online requirement please visit the Online Learning section found in the Graduation & Transfer section of the catalog or visit http://web.byui.edu/Catalog/2005-2006/generalEducation.htm.

Other online course information is available at http://www2.byui.edu/insttech/online.htm. A list of online courses is available at http://www2.byui.edu/insttech/OnlineCourses/onlinecalendar.htm (select a semester or term).

BE Requirements

I. Communication
   Take 1 Course
   ENG 111, 111C, 111H


II. Computation
   Take 1 Course
   ACCTG 180
   MATH 101, 108, 108H, 110, 110H, 112, 221  


III. Human Relations
   Take 1 Course
   CHILD 210, 210H  


IV. Related Skills
   Take 1 Course
   COMM 102, 150, 150H  

Major Requirements

   Take these Courses   Minimum Grade: C
   CHILD 230, 240, 240L, 250, 260, 260L, 270, 270L, 340
   ECSE 100
   HFED 112
   SPED 320

(Take this course 3 times, each time that you are enrolled in a lab course(Child 240L, Child 260L, and Child 270L)
AND
   Take this Course   Minimum Grade: C
   CHILD 290R

(Do not take both Child 330 and Faml 220. Choose only 1)
AND
   Take 2 Courses   Minimum Grade: C
   CHILD 280, 330
   ELED 350, 360
   ENG 355
   FAML 220
   HS 222
   SOC 323, 357

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	(2:1:2)
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)
CHILD 100 Introduction to Child Studies	(1:1:0)
Prerequisite: Child Development majors only, or consent of instructor.
Introductory course for all students desiring to obtain a major in Child Development. Overview of historical and current scientific, societal and family issues related to the development of children. Application to career and advanced educational opportunities, as well as family, church and community settings. We strongly recommend students intending to major in Child Development take this course before taking CHILD 210 (Child Development). (Fall, Winter, Summer)
CHILD 110 Pregnancy	(1:1:0)
The physical and emotional changes that take place during pregnancy and childbirth. Prenatal development. Impact of pregnancy and childbirth experiences on the couple relationship. (Fall, Winter, Summer)
CHILD 120 Infants and Toddlers	(1:1:0)
Explore normal development of infants and toddlers including physical, cognitive, social and emotional domains of development. Application to parenting and other caregiving situations. (Fall and Winter)
CHILD 210 Child Development	(3:3:0)
Fulfills GE Social Science requirement.
A theoretical, academically oriented course focusing on the physical, cognitive, emotional, and social development of the child from conception through adolescence. Influences of family, peers, and social institutions on the child's development. Observations in the child lab may be required. (Fall, Winter, Summer )
CHILD 230 Curriculum for Young Children	(3:3:0)
Prerequisite: PPE majors should take ECSE 100 and CHILD 210 before enrolling in this course.
Preparing, creating and teaching young children the curriculum areas of Language Arts, Math, Art, Science, Music, Movement Education, and Social Studies. Creativity and competence in the curriculum areas are stressed. (Winter, Fall)
CHILD 240 Experience With Young Children: Support Teacher	(3:3:0)
Prerequisite: ECSE 100,CHILD 210, and CHILD 230 with a C grade or higher. Concurrent enrollment in CHILD 230 accepted, and current enrollment in CHILD 240L required. Consent of instructor required.
This class is designed to promote an increased understanding in working with and teaching preschool aged children. Philosophy, theory and model underlying early childhood education and its application in the classroom. Basic competencies required for the Child Development Associate (C.D.A.) emphasized. This will be a screening class for the Professional Preschool Education major. (Fall, Winter)
CHILD 240L Experience With Young Children: Support Teacher	(4:0:12)
Prerequisite: Student must have completed ECSE 100,CHILD 210, and CHILD 230 with a C grade or higher. Concurrent enrollment in CHILD 230 accepted and current enrollment in CHILD 240 required. Consent of instructor required.
First level teaching practicum for students majoring in Professional Preschool Education. Students will function primarily as a support teacher in the campus preschool laboratories, including working with special services personnel to assist children with disabilities and developmental delays. (Winter, Fall)
CHILD 250 Curriculum Seminar	(2:2:0)
Prerequisite: Student must have completed CHILD 240 and CHILD 240L with a C grade or higher, concurrent enrollment in CHILD 260 and CHILD 260L, and consent of instructor required.
Preparation of curriculum plans and teaching materials used in campus preschool child labs. (Winter, 1st Summer Block, Fall)
CHILD 260 Experience With Young Children: Lead Teachers	(3:3:0)
Fee:  $90.00
Prerequisite: Student must have completed CHILD 230, CHILD 240, and CHILD 240L with a C grade or higher. Concurrent enrollment in CHILD 250, CHILD 260L, and instructor's approval required.
Curriculum development, teaching and working with preschool children; emphasis on lead teaching skills, support of children's play, and health and safety issues. (Winter, 1st Summer Block, Fall)
CHILD 260L Experience With Young Children: Lead Teacher Lab	(4:0:12)
Prerequisite: Student must have completed CHILD 230, CHILD 240, and CHILD 240L with a C grade or higher. Concurrent enrollment in CHILD 250, CHILD 260, and instructor's approval required.
Second level preschool practicum for students majoring in Professional Preschool Education. Students will function primarily as a lead teacher in the campus preschool laboratories, writing and implementing curriculum plans, and adapting curriculum for children with diverse abilities. (Winter, 1st Summer Block, Fall)
CHILD 270 Experience With Young Children: Supervisors	(1:1:0)
Prerequisite: Student must have completed CHILD 250, CHILD 260, and CHILD 260L with a C grade or higher. Prior enrollment in HS222 or current first aid/CPR certificate required, concurrent enrollment in CHILD 270L and 290R, and consent of instructor.
Working closely with an experienced professional in facilitating the Lead Teacher and Support Teacher’s efforts in the preschool labs. The Supervisor is a team leader with responsibility for staff development, in-service training, parent communication, budgets, records and overall running of preschool labs. (Winter, 1st Summer Block, Fall)
CHILD 270L Experience With Young Children: Supervisor Lab	(4:0:12)
Prerequisite: Student must have passed CHILD 250, CHILD 260, and CHILD 260L with a C grade or higher. Prior enrollment in HS 122 or current first aid CPR certificate required. Current enrollment in CHILD 270 and 290R and consent of instructor. Student must apply and be accepted to enroll in this course. Applications can be obtained from the Home and Family Studies Department and must be submitted at least one semester in advance of desired enrollment.
Third level teaching practicum for students majoring in Professional Preschool Education. Supervisors are to be model teachers, providing inservice training for lab staff, and maintaing lab facilities according to national accreditation standards. (Winter, 1st Summer Block, Fall)
CHILD 280 Experience with Toddlers	(3:2:4)
Prerequisite: CHILD 210 & consent of instructor. Student must apply and be accepted to enroll in this course. Applications can be obtained from the Home and Family Studies Department and must be submitted at least one semester in advance of desired enrollment.
Designed to promote an increased understanding of working with and teaching toddler-aged children. Experience preparing to guide toddler groups and work with related programs in which special training with these early ages is required. Any qualified student desiring a lab experience may enroll. (Fall, Winter)
CHILD 290R PPE Staff Seminar	(0.5:1:0)
Prerequisite: Concurrent enrollment in CHILD 270
All students who work in the preschool labs meet together for staff meeting, professional development and inservice training. Students in CHILD 270 must enroll for credit. (Fall, Winter)
CHILD 310 Early Childhood Development	(3:3:0)
Prerequisite: Grade of B- in CHILD 210 or Sociology 210. Child Development Majors: CHILD 100 and ECSE 100; ECSE Majors: ECSE 100. Sophomore standing or above.
Advanced theory and development of children from conception through age eight, including physical, social, and cognitive development. Biological and environmental conditions affecting development and learning. Emphasis on application of current research. (Fall, Winter, Summer )
CHILD 320 Adolescence	(3:3:0)
Prerequisite: Grade of B- or above in CHILD 210, SOC 210 or PSYCH 201. Child Development Majors: CHILD 100 and ECSE 100. Sophomore standing or above.
A study of the biological, social and cognitive foundations of adolescence. Includes in-depth examinations of many developmental issues faced by adolescents, e.g., gender, the self, family relationships, friends and peers, dating, love, and sexuality, school, etc. This course is designed for students majoring in Child Development and related fields. (Fall, Winter, Summer)
CHILD 330 Parent Education and Child Guidance	(3:3:0)
Prerequisite: CHILD 210, Junior standing
In-depth study of adult-child relationships and their application to child guidance in a variety of home and professional settings. Exposure to parent education programs and their use in society. Emphasis on principles and practices child scholars can apply and teach when working with or teaching parents about children's unique growth and developmental issues. (Fall, Winter, Summer)
CHILD 335 Early Childhood Practicum	(5:2:8)
Prerequisite: CHILD 210 and ECSE 100 or ED 200 and CHILD 310 or SECED 322 and consent of instructor. Application required. Student must apply and be accepted to enroll in this course. Applications can be obtained from the Home and Family Studies Department and must be submitted at least one semester in advance of desired enrollment.
Training and experience working with young children. Study of developmentally appropriate practices, curriculum planning, child guidance and methods for successful preschool operation. Intended for Family and Consumer Science Education majors, Child Development majors, and Child Studies minors only. (Fall, Winter, 2nd Summer Block)
CHILD 340 Language, Literacy and Learning	(2:2:0)
Prerequisite: CHILD 210 or consent of instructor
In-depth study of the acquisition of language and literacy in children from birth through adolescence. How foundations of language and literacy affect learning in all areas of life. (Fall, Winter, Summer )
CHILD 390R Special Topics in Child Studies	(1-3:0:0)
Prerequisite: CHILD 210 or consent of instructor
Repeating variable credit classes dealing with speciality areas related to the scholarly study of children. (Variable)
CHILD 430 Family and Community Relationships	(3:3:0)
Prerequisite: Junior or Senior Standing; CHILD 210 or SOC 210. ECSE and Child Development Majors must also have completed CHILD 310.
Perspective on providing family-focused early intervention, with emphasis on communicating with families, empowering parents, developing family and professional partnerships, interagency collaboration, and accessing and linking families and community resources. (Fall, Winter, Summer)
CHILD 440 Administrative Issues	(3:3:0)
Prerequisite: CHILD 310, CHILD 320; Senior Standing
Fundamental principles for administration of service-delivery programs for children, youth and families. Covers staff and program administration, test/assessments/research, health/safety/nutrition. (Fall, Winter, Summer)
CHILD 490 CHILD DEVELOPMENT SEMINAR	(3:3:0)
Prerequisite: Child Development Majors only and Senior standing, CHILD 310 and CHILD 320
Review and evaluation of scholarly research and theory related to physical, cognitive, socioemotional and moral development of children. Study of current issues in the field of child development. Application to policy, agency and family. (Winter, Summer, Fall)
CHILD 498R Internship	(2-4:0:0)
Prerequisite: CHILD 310 and CHILD 320 and consent of instructor.
Practical work experience for Child Development Majors. (Winter, Summer, Fall)
FAML 100 The Family	(3:3:0)
Application of gospel truth and supportive scholarship to strengthen marriage and family relationships using “The Family: A Proclamation to the World” as the guiding framework. (Fall, Winter, Summer)
FAML 110 Marriage Skills Seminar	(1:1:0)
Foundational principles of successful marriages with application to typical decisions and problems encountered in marriage. (Fall, Winter, Summer)
FAML 120 Principles of Parenting	(1:1:0)
Foundational principles of parent-child interaction with application to typical decisions and problems encountered by parents. (Fall, Winter, every other Summer Term)
FAML 200 Dating, Courtship and Engagement	(2:2:0)
Fee:  $5.00
Emphasis on the development of attitudes, knowledge, and skills that are essential to successful relationships. Explores gospel and research-based principles of creating and maintaining healthy relationships and selecting an eternal companion. (Fall, Winter, Summer)
FAML 220 Stewardship Parenting	(3:3:0)
An in-depth study of parent-child relationships. Emphasis on gospel principles parents can apply to promote understanding that can benefit all family members in their unique growth and development. (Fall, Winter, Summer)
FAML 300 Covenant Marriage	(3:3:0)
Focuses on principles of successful marriages from a gospel as well as a scholarly perpective. Emphasis on couple communication, marital expectations, and other key marital issues in the growth of the couple as a sacred marital unit. Some sections require married and/or engaged couples. Check class schedule. (Fall, Winter, Summer)
FAML 360 Family Stress and Coping	(3:3:0)
An overview of various family stressors over the life cycle. Exploration of the origin and nature of stress. Theories, programs and practices related to understanding and coping with these experiences. (Fall, Winter)
FAML 370 Work and Family	(2:2:0)
Prerequisite: Junior or Senior Standing.
Explores gospel principles and practices related to work both in and out of the home. Discusses principles of temporal well-being, including family preparedness, and the necessity of creating harmony between paid work and family work. (Every other semester - See class schedule)
FAML 390R Special Topics in Family Studies	(0.5-4:3:0)
Prerequisite: Varies according to topic and instructor.
Repeating variable credit classes dealing with specialty areas related to marriage and family. For topics, see class schedule. (Variable)
FAML 400 Family Dynamics	(2:2:0)
A study of family relationships using the groundbreaking work of C. Terry Warner, and using the framework of family stories, including family-oriented literature. Important concepts include moral agency, change of heart, influence in our families, and how/why we are either responsive or resistant in our way of being. (Fall, Winter, one Summer Term)
FAML 450 Moral Foundations of Family Life	(3:3:0)
Prerequisite: Junior or Senior standing.
Exploration of the spiritual adventure of life and the corresponding stages of various moral theorists. Family ritual, compassion and relationships will be discussed. (Winter, Fall)
FAML 460 Family Change	(2:2:0)
Prerequisite: Junior or Senior standing
Societal changes impacting the meaning and function of families and marriages. Influences of media, government, education, and religion on the family. Gospel writings related to family decline. Implications for responsible civic involvement aimed at strengthening the family in society. (Every other semester - See class schedule)
FAML 470 Gender, Culture and Family	(3:3:0)
Prerequisite: Junior or Senior standing.
Exploration of the cultural expectations and socialization of males and females. Scholarly, spiritual and societal values of masculinity and femininity as illustrated within both family and the culture. (Winter, Fall)
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)
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)