Apparel, Educational Studies, and Hospitality Management
The department offers courses that provide opportunities for students to learn about interdisciplinary areas including aesthetics, leadership, event planning, entrepreneurship, and multi-channel retailing at both undergraduate and graduate levels. AESHM courses serve to complement the student's major area of study whether it be Apparel, Merchandising, and Design; Family and Consumer Sciences Education; Hospitality Management; agriculture, business, design education, engineering, liberal arts and sciences or minor areas of study including entrepreneurial studies, design studies, or international studies.
Students majoring in Apparel, Merchandising, and Design are required to earn a C- or better in all AESHM and Textiles and Clothing courses applied to the degree, including transfer courses.
For additional courses of interest, see the listings for Family and Consumer Sciences Education and Studies; Hotel, Restaurant, and Institution Management; and Textiles and Clothing.
Curriculum in Apparel, Merchandising, and Design
Administered by the department of Apparel, Educational Studies, and Hospitality Management. Leading to the degree bachelor of science.
Total credits required: 123 including a minimum of 18 credits in AMD at Iowa State University for the degree (12 or the 18 credits must be at the 300-400 level). The major in apparel, merchandising, and design provides a broad based program of study with flexibility in creating program options. Courses are required in general education, and textiles and clothing core. To complete the program, a student combines structured clusters of courses to form primary and secondary program options.
A minor in apparel, merchandising, and design is available; see requirements under Textiles and Clothing, Courses and Programs.
Cr. Degree Requirements
Communications Skills
| ENGL 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 160 | Library Instruction | 0.5 |
| One of the following | 3 | |
| Professional Communication | ||
| Conflict Management | ||
| Fundamentals of Public Speaking | ||
| Total Credits | 9.5 | |
Biological and Physical Sciences and Mathematical Disciplines
| Mathematics (see approved list) | 3-4 | |
| Natural Sciences * | 3-5 | |
| One of the following | 4-5 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Introduction to Business Statistics I | ||
| Total Credits | 10-14 | |
| * | including FS HN 167 Introduction to Human Nutrition |
Social sciences
| ECON 101 | Principles of Microeconomics | 3 |
| T C 165 | Dress and Diversity in Society | 3 |
| Human Sciences * | 3-4 | |
| Total Credits | 9-10 | |
| * | including T C 362 Cultural Perspectives of Dress |
Humanities
| One of the following: | ||
| Museum Studies | ||
| History of European and North American Dress | ||
| History of Twentieth Century Fashion | ||
| AESHM 342 | Aesthetics of Consumer Experience | 3 |
| Human Sciences (foreign language recommended) | 3 | |
| History/Art History (Creative Design: ART H required) | 3 | |
| Total Credits | 9 | |
Professional courses
35-39 Textiles and clothing core:
| AESHM 111 | Professional Development for AESHM | 3 |
| AESHM 275 | Merchandising | 3 |
| AESHM 311 | Seminar on Careers and Internships | 1 |
| AESHM 380 | U.S. Field Study * | 1-3 |
| or AESHM 381 | International Field Study | |
| AESHM 411 | Seminar on Current Issues | 1-3 |
| AESHM 470 | Supervised Professional Internship | 3-6 |
| T C 131 | Overview of the Fashion Industry | 3 |
| T C 204 | Textile Science | 4 |
| T C 210 | Computer Applications in Textiles and Clothing | 2 |
| T C 231 | Product Development and Manufacturing | 4 |
| T C 245 | Aesthetics and Brand Image | 3 |
| T C 372 | Sourcing and Global Issues | 3 |
| One of the following | 3 | |
| History of European and North American Dress | ||
| History of Twentieth Century Fashion | ||
| Cultural Perspectives of Dress | ||
| Consumer Behavior | ||
| Total Credits | 34-41 | |
Primary options
Select one professional primary option from the following two choices:
Design and Production Professional Courses
| T C 221 | Apparel Assembly Processes | 3 |
| T C 225 | Patternmaking I | 4 |
| T C 278 | Fashion Illustration | 3 |
| T C 321 | Computer Integrated Textile and Fashion Design | 3 |
| Two of the following | 6 | |
| Financial Accounting | ||
| Hospitality and Apparel Marketing Strategies | ||
| Supervised Professional Internship | ||
| Entrepreneurship in Human Sciences | ||
| Quality Assurance of Textiles and Apparel | ||
| Textile Color Theory | ||
| Technical Design Processes | ||
| Independent Study | ||
| Fashion Forecasting and Product Development | ||
| Undergraduate Research | ||
| Total Credits | 19 | |
Merchandising Professional Courses
| AESHM 377 | Brand Management and Promotions | 3 |
| T C 376 | Merchandise Planning and Control | 4 |
| T C 475 | Retail Information Analysis | 3 |
| ACCT 284 | Financial Accounting | 3 |
| AESHM 340 | Hospitality and Apparel Marketing Strategies | 3 |
| or MKT 340 | Principles of Marketing | |
| One of the following | 3 | |
| Apparel Assembly Processes | ||
| Quality Assurance of Textiles and Apparel | ||
| Textile Color Theory | ||
| Apparel Production Management | ||
| Consumer Behavior | ||
| Fashion Forecasting and Product Development | ||
| Total Credits | 19 | |
Secondary Options for Design
Creative Design
| T C 301A | Creative Design | 0.5 |
| T C 325 | Patternmaking II | 3 |
| T C 326 | Creative Design Processes | 3 |
| T C 495 | Senior Design Studio | 3 |
| Choose from the following * | 9 | |
| Museum Studies | ||
| Quality Assurance of Textiles and Apparel | ||
| Design Seminar | ||
| History of European and North American Dress | ||
| History of Twentieth Century Fashion | ||
| Cultural Perspectives of Dress | ||
| Textile Color Theory | ||
| Technical Design Processes | ||
| Apparel Production Management | ||
| Fashion Forecasting and Product Development | ||
| Public Relations and Event Management | ||
| Hospitality and Apparel Marketing Strategies | ||
| Brand Management and Promotions | ||
| Supervised Professional Internship | ||
| Special Events Coordination | ||
| Entrepreneurship in Human Sciences | ||
| Introduction to Theatrical Production | ||
| Stage Make-up | ||
| Total Credits | 18.5 | |
| * | Any Art History, Art Integrated Studio or Design Studies |
Technical Design
| T C 301B | Technical Design | 0.5 |
| T C 305 | Quality Assurance of Textiles and Apparel | 3 |
| T C 325 | Patternmaking II | 3 |
| T C 415 | Technical Design Processes | 3 |
| T C 431 | Apparel Production Management | 3 |
| Two courses from the following | 6 | |
| Financial Accounting | ||
| Hospitality and Apparel Marketing Strategies | ||
| Supervised Professional Internship | ||
| Design Seminar | ||
| Textile Color Theory | ||
| Consumer Behavior | ||
| Fashion Forecasting and Product Development | ||
| Supply Chain Management | ||
| Total Credits | 18.5 | |
Product Development
| T C 305 | Quality Assurance of Textiles and Apparel | 3 |
| T C 431 | Apparel Production Management | 3 |
| T C 467 | Consumer Behavior | 3 |
| T C 496 | Fashion Forecasting and Product Development | 3 |
| ACCT 284 | Financial Accounting | 3 |
| One of the following | 3 | |
| Hospitality and Apparel Marketing Strategies | ||
| Principles of Marketing | ||
| Brand Management and Promotions | ||
| Entrepreneurship in Human Sciences | ||
| Merchandise Planning and Control | ||
| Textile Color Theory | ||
| Technical Design Processes | ||
| Retail Information Analysis | ||
| Total Credits | 18 | |
Production and Sourcing Management
| T C 305 | Quality Assurance of Textiles and Apparel | 3 |
| T C 431 | Apparel Production Management | 3 |
| T C 496 | Fashion Forecasting and Product Development | 3 |
| ACCT 284 | Financial Accounting | 3 |
| Two of the following | 6 | |
| Applied Statistics for Industry I | ||
| Hospitality and Apparel Marketing Strategies | ||
| International Field Study | ||
| Developing Global Leadership: Maximizing Human Potential | ||
| Supervised Professional Internship | ||
| International Management | ||
| Fundamentals of International Marketing | ||
| Supply Chain Management | ||
| Cultural Perspectives of Dress | ||
| Textile Color Theory | ||
| Consumer Behavior | ||
| Technology: International, Social, and Human Issues | ||
| Total Quality Improvement | ||
| Study Abroad, or a two semester sequence of a foreign language | ||
| Total Credits | 18 | |
Secondary Option for Merchandising:
In consultation with your advisor, select 18 credits from the following groups of courses. You must select at least 9 credits from AESHM and TC courses and 9 credits from any other single area. At least 9 of the 18 credits must be at the 300-400 level:
AESHM and TC:
| Take the following course for 1 credit: | 1 | |
| Public Relations and Event Management | ||
| AESHM 287 | Principles of Management in Human Sciences | 3 |
| AESHM 340 | Hospitality and Apparel Marketing Strategies | 3 |
| Take the following course for 2-3 credits: | 2-3 | |
| International Field Study | ||
| AESHM 421 | Developing Global Leadership: Maximizing Human Potential | 3 |
| AESHM 438 | Human Resource Management | 3 |
| AESHM 470 | Supervised Professional Internship | 3 |
| Teke the following course for 3 credits: | 3 | |
| Special Events Coordination | ||
| AESHM 474 | Entrepreneurship in Human Sciences | 3 |
| AESHM 477 | Multi-channel Retailing | 3 |
| T C 257 | Museum Studies | 3 |
| T C 278 | Fashion Illustration | 3 |
| T C 354 | History of European and North American Dress | 3 |
| T C 356 | History of Twentieth Century Fashion | 3 |
| T C 362 | Cultural Perspectives of Dress | 3 |
| T C 404 | Textile Color Theory | 3 |
| T C 431 | Apparel Production Management | 3 |
| T C 467 | Consumer Behavior | 3 |
| T C 496 | Fashion Forecasting and Product Development | 3 |
| T C 499 | Undergraduate Research | 1 |
Business:
| ACCT 215 | Legal Environment of Business | 3 |
| ACCT 285 | Managerial Accounting | 3 |
| FIN 301 | Principles of Finance | 3 |
| MIS 330 | Management Information Systems | 3 |
| MKT 340 | Principles of Marketing | 3 |
| MKT 410 | Promotional Strategy | 3 |
| MKT 442 | Sales Management | 3 |
| MKT 444 | Fundamentals of Marketing Research | 3 |
| MKT 446 | Retailing | 3 |
| MKT 447 | Fundamentals of Consumer Behavior | 3 |
| MKT 448 | Fundamentals of International Marketing | 3 |
| MKT 451 | Marketing Channels | 3 |
| MKT 453 | Brand Management | 3 |
| MGMT 310 | Entrepreneurship and Innovation | 3 |
| MGMT 313 | Feasibility Analysis and Business Planning | 3 |
| MGMT 370 | Management of Organizations | 3 |
| MGMT 371 | Organizational Behavior | 3 |
| MGMT 414 | International Management | 3 |
| SCM 301 | Supply Chain Management | 3 |
JL MC and Advrt:
| ADVRT 230 | Advertising Principles | 3 |
| ADVRT 301 | Research and Strategic Planning for Advertising and Public Relations | 3 |
| ADVRT 334 | Advertising Creativity | 3 |
| ADVRT 434 | Advertising Campaigns | 3 |
| JL MC 201 | Reporting and Writing for the Mass Media | 3 |
| JL MC 220 | Principles of Public Relations | 3 |
| JL MC 305 | Publicity Methods | 3 |
| JL MC 310 | Fundamentals of Photojournalism | 3 |
| JL MC 321 | Public Relations Writing | 3 |
| JL MC 341 | Contemporary Magazine Publishing | 3 |
| JL MC 342 | Visual Principles for Mass Communicators | 3 |
Communications and English:
| COMST 214 | Professional Communication | 3 |
| COMST 218 | Conflict Management | 3 |
| COMST 310 | Intercultural Communication | 3 |
| COMST 314 | Organizational Communication | 3 |
| COMST 317 | Small Group Communication | 3 |
| ENGL 302 | Business Communication | 3 |
| ENGL 303 | Free-Lance Writing for Popular Magazines | 3 |
| ENGL 309 | Report and Proposal Writing | 3 |
| ENGL 313 | Rhetorical Website Design | 3 |
| ENGL 314 | Technical Communication | 3 |
| SP CM 212 | Fundamentals of Public Speaking | 3 |
Humanities and Social Sciences:
| any Anthropology | ||
| any Art Graphic Design | ||
| any Art History | ||
| any History | ||
| ECON 102 | Principles of Macroeconomics | 3 |
| ECON 355 | International Trade and Finance | 3 |
| INTST 235 | Introduction to International Studies | 3 |
| PSYCH 450 | Industrial Psychology | 3 |
| SOC 380 | Sociology of Work | 3 |
| Two semester sequence of any foreign language | ||
Electives
Select courses to broaden or complement the options (see adviser).
123 Total credits
* If Merchandising primary option, may need to select another course from approved list.
Curriculum in Event Management
Administered by the Apparel, Educational Studies and Hospitality Management Department.
Leading to the degree bachelor of science.
Total credits required: 123 including a minimum of 18 credits from the AESHM Department at Iowa State University for the degree. The curriculum in event management prepares students for careers in leading event and meeting management businesses. Courses are required in general education, and the professional area.
A minor in event management is available; see requirements under Apparel, Educational Studies, and Hospitality Courses and Programs.
Cr. Degree Requirements
Communications Skills
| ENGL 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 160 | Library Instruction | 0.5 |
| One of the following | 3 | |
| Introduction to Interpersonal Communication | ||
| Professional Communication | ||
| Fundamentals of Public Speaking | ||
| Natural Sciences and Mathematical Disciplines | 10 | |
| Mathematics (see approved list) | 3 | |
| Natural Sciences (see approved list) | 3 | |
| STAT 101 | Principles of Statistics | 4 |
| Total Credits | 29.5 | |
Social sciences
| ECON 101 | Principles of Microeconomics | 3 |
| 6 credits from the following | 6 | |
| Dress and Diversity in Society | ||
| Individual and Family Life Development | ||
| Principles of Macroeconomics | ||
| Introduction to Psychology | ||
| Developmental Psychology | ||
| Rural Institutions and Organizations | ||
| Introduction to Sociology | ||
| Total Credits | 9 | |
Humanities
| 3 credits from the following | 3 | |
| Aesthetics of Consumer Experience | ||
| Museum Studies | ||
| History of European and North American Dress | ||
| History of Twentieth Century Fashion | ||
| Cultural Perspectives of Dress | ||
| Human Sciences (see approved list) | 6-8 | |
| Total Credits | 9-11 | |
Professional courses
| 32-35 credits from the following | 32-35 | |
| Financial Accounting | ||
| Professional Development for AESHM | ||
| Public Relations and Event Management | ||
| Principles of Management in Human Sciences | ||
| Seminar on Careers and Internships | ||
| Hospitality and Apparel Marketing Strategies | ||
| Conference and Meeting Planning | ||
| Seminar on Current Issues | ||
| Human Resource Management | ||
| Special Events Coordination | ||
| Supervised Professional Internship | ||
| Entrepreneurship in Human Sciences | ||
| 3 credits from: | 3 | |
| Legal Environment of Business | ||
| or HRI 315 | Hospitality Law | |
| 30 credits from the following | 30 | |
| Advertising Principles | ||
| Research and Strategic Planning for Advertising and Public Relations | ||
| Merchandising | ||
| Brand Management and Promotions | ||
| Community Leadership: Examination of Social Issues | ||
| Fundamentals of Food Preparation | ||
| Introduction to the Hospitality Industry | ||
| Private Club Operations | ||
| Hospitality Operations Cost Controls | ||
| Quantity Food Production Management | ||
| Quantity Food Production and Service Management Experience | ||
| Introduction to Wine, Beer, and Spirits | ||
| Fine Dining Management | ||
| Principles of Public Relations | ||
| Publicity Methods | ||
| Management of Organizations | ||
| Business and Professional Speaking | ||
| Total Credits | 65-68 | |
General Electives
Curriculum in Family and Consumer Sciences Education and Studies
Administered by Apparel, Educational Studies and Hospitality Management. Leading to the degree bachelor of science.
Total credits required: 124
This curriculum provides a broad-based program of study focusing on preparation for professional careers related to education or community leadership. Courses are required in general education and the College core. Students select one program option.
There are three choices for this curriculum.
Option 1, teacher licensure, Option 2, communications, or Option 3, professional studies. In all options, students are prepared with a broad based understanding of family and consumer sciences.
Option 1, teacher licensure, is designed for students seeking careers as family and consumer sciences educators in a variety of settings such as middle, junior, and senior high schools. With additional credits students may also be approved to teach in specific occupational areas: child care, fashion merchandising, and foodservice. Further information about licensure programs appears under Teacher Education.
Option 2, communications, is designed for students seeking careers emphasizing communication with diverse populations in extension, business, community agencies, community colleges, and youth and adult education programs in a global community.
Option 3, professional studies, is designed to provide students with the opportunity to pursue an individualized program which is planned with their academic advisers. Opportunities to participate in study abroad, internships, and field study build a solid base for work in a global community. Careers include working with diverse population in extension, business, community agencies, community colleges, and youth and adult education programs.
A minor in Educational Services in Family and Consumer Sciences is available; see requirements under Family and Consumer Sciences Education and Studies, Courses and Programs.
Cr. Degree Requirements
Communications and library
| ENGL 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| One of the following | 3 | |
| Introduction to Interpersonal Communication | ||
| Professional Communication | ||
| Conflict Management | ||
| Fundamentals of Public Speaking | ||
| Business and Professional Speaking | ||
| LIB 160 | Library Instruction | 0.5 |
| Total Credits | 9.5 | |
Natural sciences and mathematical disciplines
3 BIOL 101 Introductory Biology or BIOL 155 Human Biology
3-4 Select a course from the mathematical disciplines (Teacher licensure option must select a Math or Stat course and communications option must select STAT 101 Principles of Statistics or STAT 104 Introduction to Statistics)
3 Select additional course in natural science. (Both teacher licensure option and communications option must complete high school chemistry or its equivalent. Teacher licensure must have a physical science course)
Social sciences
| ECON 101 | Principles of Microeconomics | 3 |
| One of the following | 3 | |
| World Food Issues: Past and Present | ||
| Rural Institutions and Organizations | ||
| Introduction to Sociology | ||
| PSYCH 230 | Developmental Psychology | 3 |
| Total Credits | 9 | |
Humanities
9 Courses from approved list (Teacher licensure must complete 3 cr. of American history or American government)
Family and Consumer Sciences Education and Studies core
| AESHM 111 | Professional Development for AESHM | 3 |
| AESHM 379 | Community Leadership: Examination of Social Issues | 3 |
| FCEDS 206 | Professional Roles in Family and Consumer Sciences | 1 |
| H S 215 | Drug Education | 3 |
| HD FS 183 | Personal Finance in Early Adulthood | 1 |
| HD FS 239 | Housing and Consumer Issues | 3 |
| HD FS 276 | Human Sexuality | 3 |
| HD FS 283 | Personal and Family Finance | 3 |
| Total Credits | 20 | |
Option 1: Teacher Licensure
| Additional Professional Courses | 68 | |
| FCEDS 306 | Educational Principles for Family and Consumer Sciences | 4 |
| FCEDS 318 | Occupational, Career and Technical Programs | 3 |
| FCEDS 413 | Curriculum Planning for Family and Consumer Sciences and Family Life Education | 4 |
| Eight credits of the following: | 8 | |
| Vocational family and consumer sciences. Cr. 8. | ||
| Eight credits of the following: | 8 | |
| Family and consumer sciences. Cr. 3 to 8. | ||
| FS HN 104 | Introduction to Professional Skills in Culinary Science | 1 |
| FS HN 111 | Fundamentals of Food Preparation | 2 |
| FS HN 115 | Food Preparation Laboratory | 1 |
| FS HN 167 | Introduction to Human Nutrition | 3 |
| One of the following | 3 | |
| Housing Finance and Policy | ||
| Parenting and Family Diversity Issues | ||
| Children, Families, and Public Policy | ||
| Advanced Personal and Family Finance | ||
| HD FS 224 | Development in Young Children: Birth through Age 8 | 3 |
| HD FS 226 | Development and Guidance in Middle Childhood | 3 |
| or HD FS 227 | Adolescent Development | |
| T C 120 | Apparel Construction Techniques | 3 |
| T C 204 | Textile Science | 4 |
| C I 202 | Digital Learning in the 7-12 Classroom | 3 |
| C I 204 | Social Foundations of American Education | 3 |
| C I 219 | Orientation to Teacher Education for Mathematics, Science and History/Social Sciences Majors | 1 |
| Take the following course for 1 or 2 credits: | 1-2 | |
| Teacher Aide. Cr. 1 or 2 | ||
| C I 333 | Educational Psychology | 3 |
| C I 406 | Multicultural Foundations of School and Society: Introduction | 3 |
| C I 426 | Principles of Secondary Education | 3 |
| SP ED 401 | Teaching Secondary Students with Exceptionalities in General Education | 3 |
| Total Credits | 138-139 | |
125 Total Credits
Option 2: Communications
| Additional Professional Courses | 67 | |
| FCEDS 306 | Educational Principles for Family and Consumer Sciences | 4 |
| FS HN 167 | Introduction to Human Nutrition | 3 |
| JL MC 305 | Publicity Methods | 3 |
| HD FS 218 | Professional Orientation and Service Learning | 2 |
| HD FS 240 | Literature for Children | 3 |
| HD FS 269 | Research in Human Development and Family Studies | 3 |
| HD FS 349 | Parenting and Family Diversity Issues | 3 |
| HD FS 367 | Abuse and Illness in Families | 3 |
| HD FS 395 | Children, Families, and Public Policy | 3 |
| HD FS 449 | Linking Families and Communities | 3 |
| AESHM 470 | Supervised Professional Internship | 3-6 |
| HD FS 445 | Administration of Programs for Children | 3 |
| or HD FS 486 | Administration of Human Service Programs | |
| AESHM 287 | Principles of Management in Human Sciences | 3 |
| ENGL 302 | Business Communication | 3 |
| ENGL 314 | Technical Communication | 3 |
| 6 credits from the following | ||
| Principles of Public Relations | ||
| Contemporary Magazine Publishing | ||
| Media Ethics, Freedom, Responsibility | ||
| World Communication Systems | ||
| Ethnicity, Gender, Class and the Media | ||
| Introduction to Visual Culture Studies | ||
| JL MC 342 | Visual Principles for Mass Communicators | 3 |
| JL MC 342L | Laboratory in Basic Visual Principles | 3 |
| Electives | 5 | |
| Total Credits | 123-126 | |
124 Total Credits
Option 3: Professional Studies
| Additional Professional Courses | 67 | |
| HD FS 218 | Professional Orientation and Service Learning | 2 |
| HD FS 269 | Research in Human Development and Family Studies | 3 |
| HD FS 349 | Parenting and Family Diversity Issues | 3 |
| HD FS 367 | Abuse and Illness in Families | 3 |
| HD FS 395 | Children, Families, and Public Policy | 3 |
| HD FS 445 | Administration of Programs for Children | 3 |
| or HD FS 486 | Administration of Human Service Programs | |
| One of the following | 3 | |
| Housing Finance and Policy | ||
| Advanced Personal and Family Finance | ||
| Families in the Economy | ||
| AESHM 474 | Entrepreneurship in Human Sciences | 3 |
| or MGMT 310 | Entrepreneurship and Innovation | |
| FS HN 167 | Introduction to Human Nutrition | 3 |
| One of the following | 3 | |
| Aesthetics | ||
| Aesthetics of Consumer Experience | ||
| Cultural Perspectives of Dress | ||
| Two of the following | ||
| Business Communication | ||
| Technical Communication | ||
| Publicity Methods | ||
| Introduction to Visual Culture Studies | ||
| Linking Families and Communities | ||
| AESHM 470 | Supervised Professional Internship | 3-6 |
| College of Human Sciences (at least 6 cresits shoub e 300 level or above) | 12 | |
| Natural Sciences, Social Sciences, Huanities, Art and Design | 6 | |
| Electives | 6 | |
| Total Credits | 123-126 | |
124 Total Credits
Occupational teaching areas available:
Child care:
| HD FS 224 | Development in Young Children: Birth through Age 8 | 3 |
| HD FS 340 | Assessment and Curricula: Ages Birth through 2 Years | 4 |
| HD FS 343 | Assessment and Programming: Ages 3 through 6 Years | 4 |
| HD FS 445 | Administration of Programs for Children | 3 |
Fashion merchandising:
| T C 131 | Overview of the Fashion Industry | 3 |
| T C 165 | Dress and Diversity in Society | 3 |
| AESHM 275 | Merchandising | 3 |
| AESHM 377 | Brand Management and Promotions | 3 |
| T C 376 | Merchandise Planning and Control | 4 |
| COM S 103 | Computer Applications | 4 |
Foodservice:
| BIOL 101 | Introductory Biology | 3 |
| MICRO 201 | Introduction to Microbiology | 2 |
| or HRI 233 | Hospitality Sanitation and Safety | |
| HRI 333 | Hospitality Operations Cost Controls | 3 |
| HRI 380 | Quantity Food Production Management | 3 |
| HRI 380L | Quantity Food Production and Service Management Experience | 2 |
| AESHM 438 | Human Resource Management | 3 |
Courses primarily for undergraduate students
AESHM 111. Professional Development for AESHM.
(2-2) Cr. 3.
F.S.
Career exploration, presentation and professional skills, teamwork and leadership, creativity, critical thinking, technology, and service learning components. Orientation to policies and procedures of university, college, department, and program. Some WWW lectures.
AESHM 170. Supervised Work Experience I.
Cr. 1.
Repeatable, maximum of 2 times. F.S.SS.
Prereq: Permission by application; freshman classification
Supervised work experience with a cooperating firm or organization.
Offered on a satisfactory-fail basis only. No more than 12 credits total from AESHM 170, 270, and 470 may be applied toward graduation.
D. Hospitality
F. Event Management
N. Apparel
P. ISU Dining
AESHM 270. Supervised Work Experience II.
Cr. 1-2.
Repeatable, maximum of 2 times. F.S.SS.
Prereq: Minimum 2.0 GPA; permission by application; sophomore classification
Supervised work experience with a cooperating firm or organization.
Offered on a satisfactory-fail basis only. No more than 12 credits total from AESHM 170, 270, and 470 may be applied toward graduation.
D. Hospitality: prereq 6 credits in AESHM or HRI
F. Event Management: prereq 6 credits in AESHM, HRI, or TC
N. Apparel: prereq 6 credits in AESHM or TC
P. ISU Dining: prereq 6 credits in AESHM or HRI
AESHM 271. Public Relations and Event Management.
(2-2) Cr. 1-3.
Repeatable, maximum of 7 credits. F.S.SS.
Prereq: Application and instructor permission required for spring enrollment, form available from the AESHM Department office
Overview of the public relations and event management industries. Techniques and procedures required for producing successful and sutainable events.
Course must be taken for 3 credits first time, can be repeated for 1-3 credits.
AESHM 275. Merchandising.
(3-0) Cr. 3.
F.S.
Prereq: 3 credits in Math
Principles of merchandising as applied to retailing, service, hospitality, and manufacturing. Study of the planning, development, and presentation of apparel- and hospitality-related products, services, and experiences. Industry and market research, planning of new offerings, and development of promotional and competitive strategies.
AESHM 280. Orientation to U.S. Field Study.
Cr. 1.
Repeatable, maximum of 2 times. F.S.
Orientation to the field study location during the semester preceding the trip.
AESHM 281. Orientation to International Field Study.
Cr. 1.
Repeatable, maximum of 2 times. F.S.
Orientation to the field study location during the semester preceding the trip.
AESHM 287. Principles of Management in Human Sciences.
(3-0) Cr. 3.
F.S.
Introduction to management concepts and principles with application to human sciences organizations. Includes service quality management, professionalism, and social responsibility.
AESHM 311. Seminar on Careers and Internships.
(1-0) Cr. 1.
F.S.
Prereq: Sophomore classification. Good academic standing
Internship and career planning, professional expectations and responsibilities. Resume development, cover letters, portfolio planning, interviewing techniques, and business etiquette.
AESHM 340. Hospitality and Apparel Marketing Strategies.
(3-0) Cr. 3.
F.
Prereq: ECON 101
Application of marketing principles to the hospitality and apparel industries. Emphasis on the role of marketing in an organization's overall strategic planning. Development and evaluation techniques available to hospitality, apparel, and other businesses, including advertising, sales promotion, packaging, and public relations.
AESHM 342. Aesthetics of Consumer Experience.
(3-0) Cr. 3.
F.S.
Design principles, aesthetic concepts, and research applied to the assessment and development of multi-sensory consumer environments. Influence of individual differences and cultural patterns on aesthetic preferences.
Meets U.S. Diversity Requirement
AESHM 371. Conference and Meeting Planning.
(2-2) Cr. 1-3.
Repeatable, maximum of 2 times. F.
Prereq: AESHM 271
Application of event management principles to conference and meeting planning, trade shows, and conventions focusing on budget development, resource allocation, promotion, hospitality, and professional development.
Course must be taken for 3 credits first time, can be repeated for 1-3 credits.
AESHM 377. Brand Management and Promotions.
(3-0) Cr. 3.
F.S.
Prereq: TC 245; AESHM 340 or MKT 340
Principles of brand development and management; focus on experiential marketing, promotions, visual merchandising components, design/layout of retail spaces using Visual Retailing software.
AESHM 379. Community Leadership: Examination of Social Issues.
(3-0) Cr. 3.
F.
Study of family and community social issues from diverse perspectives. Application of critical thinking and reflection to issues with a focus on leadership within the community.
Meets U.S. Diversity Requirement
AESHM 380. U.S. Field Study.
(Dual-listed with 580). Cr. 1-3.
Repeatable, maximum of 2 times. F.S.SS.
Prereq: 9 credits in AESHM, FCEdS, HRI, and/or TC; junior classification; minimum 2.0 GPA. Permission by application
Study and tours of areas of interest to majors in the AESHM Department. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 280.
AESHM 381. International Field Study.
(Dual-listed with 581). Cr. 1-3.
Repeatable, maximum of 2 times. F.S.SS.
Prereq: 9 credits in AESHM, FCEdS, HRI, and/or TC; junior classification; minimum 2.0 GPA. Permission by application
Study and tours of areas of interest to majors in the AESHM Department. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 281.
AESHM 398. Cooperative Education.
Cr. R.
Repeatable. F.S.SS.
Prereq: Permission of department chair; junior classification
Required of all cooperative education students. Students must register for this course prior to commencing each work period.
AESHM 411. Seminar on Current Issues.
Cr. 1-3.
Repeatable, maximum of 2 times.
Trends, issues, and scholarship in apparel, educational studies, and hospitality management.
AESHM 421. Developing Global Leadership: Maximizing Human Potential.
(3-0) Cr. 3.
S.
Development of leadership in a global environment. Focus on global concerns that impact on the well-being of individuals, families, and communities. Strategies for working with individuals, families and communities in other countries and cultures. Taking local action on global issues. Participation in a service activity.
Meets International Perspectives Requirement.
AESHM 438. Human Resource Management.
(3-0) Cr. 3.
S.
Prereq: AESHM 270, 275 or 287; junior classification
Principles and practices of human resource management relevant to human science-related organizations. Emphasis on the entry-level manager's role.
AESHM 470. Supervised Professional Internship.
Cr. 3-6.
Repeatable. F.S.SS.
Prereq: 311 and minimum 2.0 GPA; permission by application; junior or senior classification
Supervised work experience with a cooperating firm or organization.
No more than 12 credits from AESHM 170, 270, and 470 may be applied toward graduation.
A. Food and Beverage: prereq: HRI 380, 380L
B. Lodging: prereq: HRI 352
C. Club Management: prereq HRI 289
D. Hospitality: prereq 9 credits in HRI
F. Event Management: prereq AESHM 271
I. Textile and Apparel Design: prereq TC 210, 225, 231, 245, 278 (recommended)
J. Merchandising: prereq 275
K. Product Development: prereq TC 231, 245
M. Museums: prereq: TC 257
N. Apparel: prereq 9 credits in TC
P. ISU Dining: prereq 9 credits in AESHM or HRI
AESHM 471. Special Events Coordination.
(2-2) Cr. 1-3.
Repeatable, maximum of 2 times. F.S.
Prereq: 371; Application and instructor permission required for spring enrollment; form available from the AESHM Department office
Advanced application of public relations and event management. Provide leadership and communicate direction for production of an event including developing budgets, publicity, advertising, fund raising, choreography, staging, lighting, and food.
Course must be taken for 3 credits first time, can be repeated for 1-3 credits
AESHM 474. Entrepreneurship in Human Sciences.
(Dual-listed with 574). (3-0) Cr. 3.
S.
Prereq: junior or senior status
Comprehensive approach to entrepreneurship including concepts of innovation, creativity, opportunity assessment, and business planning. Focus on human sciences-related businesses: retail, service, hospitality, family, home-based, rural, women and minority-owned businesses. Interaction with entrepreneurs, market research, feasibility analysis, business proposals, and business/.community outreach and consulting.
AESHM 477. Multi-channel Retailing.
(3-0) Cr. 3.
F.
Prereq: 3 credits in marketing or AESHM 275 or 287
A customer-centric view of marketing with a focus on the retailer-customer relationship and online strategies. Integration of key characteristics of online and offline marketing including store formats, e-commerce, catalog, TV, mobile, and direct sales.
AESHM 498. Cooperative Education.
Cr. R.
Repeatable. F.S.SS.
Prereq: Permission of department chair; senior classification
Required of all cooperative education students. Students must register for this course prior to commencing each work period.
Courses primarily for graduate students, open to qualified undergraduate students
AESHM 510. Research Methods in Apparel and Hospitality.
Cr. 3.
SS.
Prereq: Graduate standing in the Department
Overview of research methods. Methods for collecting and analyzing quantitative and qualitative data. Development of research plan.
AESHM 511. Seminar.
Cr. 1-3.
Repeatable, maximum of 6 times.
Prereq: 6 graduate credits in AESHM, HRI, or TC. Permission of instructor
Discussion of scholarship and current issues. Topics vary.
AESHM 545. Consumer Aesthetics and Retail Branding.
(3-0) Cr. 3.
Alt. S., offered 2012.
Prereq: One course in design elements and principles, psychology, consumer behavior, or marketing
Examination of hedonic nature of consumer experience and its application to experiential design and branding of retail/hospitality establishments. Emphasis on consumer behavior, design, environmental psychology, and marketing literature.
AESHM 570. Practicum.
Cr. 1-3.
Repeatable, maximum of 2 times. F.S.SS.
Prereq: 6 graduate credits in program area; permission of instructor
Supervised experience related to career objective. Proposal must be approved semester before placement.
A. Apparel Merchandising and Design
B. Hospitality Management
AESHM 574. Entrepreneurship in Human Sciences.
(Dual-listed with 474). (3-0) Cr. 3.
S.
Prereq: One course in marketing or permission of instructor
Comprehensive approach to entrepreneurship including concepts of innovation, creativity, opportunity assessment, and business planning. Focus on human sciences-related businesses: retail, service, hospitality, family, home-based, rural, women and minority-owned businesses. Interaction with entrepreneurs, market research, feasibility analysis, business proposals, and business/community outreach and consulting.
AESHM 577. E-Commerce for Apparel and Hospitality Companies.
(3-0) Cr. 3.
Alt. SS., offered 2013.
Prereq: Course in marketing or permission of instructor
Analysis of technology and consumer trends, industry practices, and marketing strategies for e-commerce. Evaluation and development of apparel or hospitality company websites. Theory application to the development of multi-channel business strategies.
AESHM 580. U.S. Field Study.
(Dual-listed with 380). Cr. 1-3.
Repeatable, maximum of 2 times. F.S.SS.
Prereq: Prereq: 9 credits in AESHM, FCEdS, HRI, and/or TC, graduate classification, minimum 2.0 GPA. Permission by application
Study and tours of areas of interest to majors in the AESHM Department. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required.
AESHM 581. International Field Study.
(Dual-listed with 381). Cr. 1-3.
Repeatable, maximum of 2 times. F.S.SS.
Prereq: 9 credits in AESHM, FCEdS, HRI, and/or TC, graduate classification. Permission by application
Study and tours of areas of interest to majors in the AESHM Department. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required.
Courses for graduate students
AESHM 611. Seminar.
Cr. 1-3.
Repeatable.
Prereq: 6 graduate credits in AESHM, HRI, or TC. Permission of instructor
Discussion of scholarship and current issues. Topics vary.
AESHM 670. Teaching Practicum.
Cr. 1-3.
Repeatable. F.S.SS.
Prereq: 6 graduate credits in program area; permission of instructor
Supervised experience in the university classroom. Proposal must be approved semester before placement.
A. Apparel Merchandising and Design
B. Hospitality Management