Administered by the Department of Human Development and Family Studies. Leading to the degree bachelor of science.
The curriculum in Family and Consumer Sciences Education and Studies (FCEDS) prepares graduates with a broad understanding of individual and family well-being. Graduates apply knowledge and research in human sciences content in global professional settings. They work in an integrative fashion to improve well-being by addressing and acting on complex problems confronting individuals, families, and communities. Ours is an interdisciplinary major where students take coursework in content areas including human development, early childhood education, interpersonal relationships, family studies, culinary arts, nutrition, textiles, interior design, and financial planning. This unique program of study integrates multiples facets of human health and well-being, preparing FCEDS graduates to support individuals, families, and communities in diverse settings to achieve optimal quality of life.
Student Learning Outcomes
Graduates of the Family & Consumer Sciences Education program will be meet the following learning objectives, as defined by the InTASC standards for teacher preparation.
Standard 1: Learner Development
The student understands how learners grow and develop, recognizing that patterns of learning and development vary individually within and across the cognitive, linguistic, social, emotional, and physical areas, and designs and implements developmentally appropriate and challenging learning experiences.
Standard 2: Learning Differences
The student uses understanding of individual differences and diverse cultures and communities to ensure inclusive learning environments that enable each learner to meet high standards.
Standard 3: Learning Environments
The student works with others to create environments that support individual and collaborative learning, and that encourage positive social interaction, active engagement in learning, and self-motivation.
Standard 4: Content Knowledge
The student understands the central concepts, tools of inquiry, and structures of the discipline(s) he or she teaches and creates learning experiences that make the discipline accessible and meaningful for learners to assure mastery of the content.
Standard 5: Application of Content
The student understands how to connect concepts and use differing perspectives to engage learners in critical thinking, creativity, and collaborative problem solving related to authentic local and global issues.
Standard 6: Assessment
The student understands and uses multiple methods of assessment to engage learners in their own growth, to monitor learner progress, and to guide the teacher’s and learner’s decision making.
Standard 7: Planning for Instruction
The student plans instruction that supports every student in meeting rigorous learning goals by drawing upon knowledge of content areas, curriculum, cross-disciplinary skills, and pedagogy, as well as knowledge of learners and the community context.
Standard 8: Instructional Strategies
The student understands and uses a variety of instructional strategies to encourage learners to develop deep understanding of content areas and their connections, and to build skills to apply knowledge in meaningful ways.
Standard 8A: Technology
The student integrates current and emerging technology in instruction to encourage student creativity, problem solving, collaboration, and digital literacy. Teachers practice and advocate safe, legal, and responsible use of information and technology.
Standard 9: Professional Learning and Ethical Practice
The student engages in ongoing professional learning and uses evidence to continually evaluate his/her practice, particularly the effects of his/her choices and actions on others (learners, families, other professionals, and the community), and adapts practice to meet the needs of each learner.
Standard 10: Leadership and Collaboration
The student seeks appropriate leadership roles and opportunities to take responsibility for student learning, to collaborate with learners, families, colleagues, other school professionals, and community members to ensure learner growth, and to advance the profession.
Students in the curriculum choose one of three options: Teacher Licensure, Professional Studies, or Communications.
Graduates of the Teacher Licensure option may teach family and consumer sciences in middle, junior high, and senior high schools. Students who enroll in Teacher Licensure must apply and be accepted into the educator preparation program prior to enrolling in advanced courses. This program option is approved by the Iowa Department of Education for the preparation of comprehensive and occupational career and technical education family and consumer sciences teachers.
Graduates of the Professional Studies option are prepared to work in a variety of careers including Extension & Outreach, non-profit organizations, and governmental agencies as well as within the private business or entrepreneurial sector.
Graduates of the Communications option have the ability to educate consumers in a global and technologically changing society. Students apply the principles of educational presentations, journalism, marketing, and public relations to empower people to critically analyze options and make the best choices for their needs.
Students in FCEDS may choose coursework that leads to becoming a Certified Family Life Educator (CFLE), a program that has been approved by the National Council on Family Relations. These courses provide the basic education for students interested in working with families, including adolescents, parents, or adults working to strengthen relationships. The student takes courses that support the development of knowledge and skills in family life content areas selected by the National Council on Family Relations. The certification is a voluntary credential that requires the individual to complete a degree in an approved program and to have at least two years of work experience in family life education settings. Iowa State University does not grant the Certified Family Life Educator credential. The certification is granted only by the National Council on Family Relations. See https://hdfs.hs.iastate.edu/future-students/find-your-major/certified-family-life-educator/ and/or http://www.ncfr.org/cfle-certification.
Graduates may also choose from one of several nationally recognized professional certifications available from the American Association of Family and Consumer Sciences (AAFCS) Council for Certification. This program measures competencies of FCS professionals using high-quality, rigorous assessments. Certifications that are currently available are (https://www.aafcs.org/home): CFCS: Certified in Family and Consumer Sciences; CFCS-HDFS: Certified in Human Development and Family Studies; CFCS-HNFS: Certified in Hospitality, Nutrition, and Food Science; and CPFFE: Certified Personal and Family Finance Educator.
There is also an opportunity to take courses that will allow you to be recommended for a family and consumer sciences-general endorsement or teacher licensure as a post baccalaureate student.
Communication Proficiency Requirement: A student must achieve a grade of C or higher in ENGL 150, Critical Thinking and Communication, and ENGL 250, Written, Oral, Visual, and Electronic Composition. A student achieving a grade of C- or lower in 150 and/or 250 must either repeat the course(s), earning a minimum grade of C, or, in consultation with the advisor and the coordinator of freshman English, complete another appropriate English writing course with a minimum grade of C.
A minor in Educational Services in Family and Consumer Sciences is available, see requirements under Undergraduate Minor.
Curriculum in Family and Consumer Sciences Education and Studies
Administered by the Department of Human Development and Family Studies. Leading to a degree bachelor of science.
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 in the program choose one of three options: Teacher Licensure, Communications, or Professional Studies.
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 high, and senior high schools. Further information about educator preparation programs appears under Teacher Education in the School of Education.
Option 2, Communications, is designed for students seeking careers emphasizing the use of principles in journalism, marketing, communications, and public relations with diverse populations in business or social agency settings as well as extension, community agencies, community colleges, and youth and adult education programs in the 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 advisors. Careers include working with diverse populations in Extension, business, community agencies, and community colleges, or non-profit groups and organizations involving youth and adult education programs.
Option 1: Teacher Licensure
Total Credits for FCEDS (Teacher Licensure): 123
Family and Consumer Sciences Education and Studies Core: 22 credits
| HD FS 110 | Freshman Learning Community Orientation | 1 |
| or HD FS 111 | New Transfer Student Seminar | |
| FCEDS 206 | Professional Roles in Family and Consumer Sciences ** | 2 |
| FCEDS 306 | Educational Principles for Family and Consumer Sciences | 4 |
| FS HN 167 | Introductory Human Nutrition and Health | 3 |
| HD FS 239 | Consumer Issues * | 3 |
| HD FS 249 | Parenting and Family Diversity Issues | 3 |
| HD FS 276 | Human Sexuality * | 3 |
| HD FS 283 | Personal and Family Finance * | 3 |
| Total Credits | 22 | |
*Must receive a "C-" or above
** Must receive a "C" or above.
Teacher Licensure Courses: 66-67 credits
| EDUC 203 | A Connected World: Technology for Learning, Creating, and Collaborating | 1 |
| EDUC 303 | Introduction to Educational Technology | 1 |
| EDUC 403 | Intermediate Educational Technology | 1 |
| EDUC 204 | Social Foundations of Education in the United States: Secondary ** | 3 |
| EDUC 219 | Orientation to Teacher Education: FCS, History, Math, Science and World Language and Cultures Majors ** | 1 |
| EDUC 333 | Educational Psychology ** | 3 |
| EDUC 406 | Social Justice Education and Teaching: Secondary ** | 3 |
| EDUC 426 | Principles of Secondary Education ** | 3 |
| FCEDS 380V | Pre-Student Teaching Experience in FCS Education: Practicum in FCS Labs | 2 |
| FCEDS 413 | Planning and Assessment for Family and Consumer Sciences ** | 3 |
| FCEDS 417A | Supervised Teaching in Family and Consumer Sciences: Vocational family and consumer sciences. ** | 8 |
| FCEDS 417B | Supervised Teaching in Family and Consumer Sciences: Family and consumer sciences. ** | 8 |
| FCEDS 418 | Foundations of Career and Technical Education in Family and Consumer Sciences | 3 |
| FCEDS 480V | Pre-Student Teaching Experience in FCS Education: Practicum in Diverse Settings | 2 |
| FS HN 111 | Fundamentals of Food Preparation * | 2 |
| FS HN 115 | Food Preparation Laboratory * | 1 |
| H SCI 150 | Dialogues on Diversity | 1 |
| HD FS 224 | Development in Young Children: Birth through Age 8 * | 3 |
| SP ED 401 | Teaching Secondary Students with Exceptionalities in General Education ** | 3 |
| A M D 204 | Textile Science | 4 |
| FCEDS 301K | Short Course: Textile Selection and Apparel Construction Methods | 3-4 |
| or A M D 121 | Apparel Assembly Processes | |
| One of the following: | 3 | |
| Fundamentals of Interior Design * | ||
| Human Factors in Interior Design * | ||
| Interior Design History/Theory/Criticism I | ||
| Short Course: Housing | ||
| One of the following: | 3 | |
| Development and Guidance in Middle Childhood * | ||
| Adolescence and Emerging Adulthood * | ||
| One of the following: | 3 | |
| Food and the Consumer | ||
| Housing and Services for Families and Children * | ||
| Abuse and Illness in Families | ||
| Fundamentals of Financial Planning * | ||
| Personal and Consumer Health * | ||
| Introduction to the Hospitality Industry | ||
| Total Credits | 68-69 | |
*Must receive a "C-" or above
** Must receive a "C" or above.
Communications and Library: 10 credits
| ENGL 150 | Critical Thinking and Communication ** | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition ** | 3 |
| One of the following | 3 | |
| Interpersonal Communication | ||
| Professional Communication | ||
| Conflict Management | ||
| Fundamentals of Public Speaking | ||
| Business and Professional Speaking | ||
| LIB 160 | Introduction to College Level Research | 1 |
| Total Credits | 10 | |
** Must receive a "C" or above.
Natural Sciences and Mathematical Disciplines: 9-10 credits
| BIOL 101 | Introductory Biology | 3 |
| or BIOL 155 | Human Biology | |
| MATH or STAT course from approved general education options | 3-4 | |
| CHEM 160 | Chemistry in Modern Society | 3 |
| Total Credits | 9-10 | |
Social Sciences: 9 credits
| ECON 101 | Principles of Microeconomics | 3 |
| HD FS 102 | Individual and Family Development, Health, and Well-being | 3 |
| One of the following | 3 | |
| Dress, Appearance, and Diversity in U.S. Society | ||
| AESHM 421 | Developing Global Leadership: Maximizing Human Potential | 3 |
| World Food Issues: Past and Present | ||
| Introduction to Psychology | ||
| Introduction to Sociology | ||
| Total Credits | 12 | |
Humanities: 6-8 credits
Select from approved general education options.
Total Credits: 6
Total Credits: 123
Option 2: Communications
Total Credits for FCEDS (Communication Option): 123
Family and Consumer Sciences Education and Studies Core: 22 credits
| HD FS 110 | Freshman Learning Community Orientation | 1 |
| or HD FS 111 | New Transfer Student Seminar | |
| FCEDS 206 | Professional Roles in Family and Consumer Sciences | 2 |
| FCEDS 306 | Educational Principles for Family and Consumer Sciences | 4 |
| FS HN 167 | Introductory Human Nutrition and Health | 3 |
| HD FS 239 | Consumer Issues | 3 |
| HD FS 249 | Parenting and Family Diversity Issues | 3 |
| HD FS 276 | Human Sexuality | 3 |
| HD FS 283 | Personal and Family Finance | 3 |
| Total Credits | 22 | |
Communications Options Courses: 51 credits
| AESHM 287 | Principles of Management in Human Sciences | 3 |
| ENGL 302 | Business Communication | 3 |
| FS HN 101 | Food and the Consumer | 3 |
| HD FS 367 | Abuse and Illness in Families | 3 |
| HD FS 369 | Research Methods in Human Development and Family Studies | 3 |
| HD FS 377 | Aging and the Family | 3 |
| HD FS 395 | Children, Families, and Public Policy | 3 |
| HD FS 418B | Professional Practice Reflection/Discussion: Internships | 2 |
| HD FS 449 | Program Evaluation and Proposal Writing | 3 |
| HD FS 486 | Administration of Human Services Programs | 3 |
| H S 110 | Personal and Consumer Health | 3 |
| P R 220 | Principles of Public Relations | 3 |
| P R 305 | Publicity Methods | 3 |
| One of the following: | 3 | |
| Rhetorical Website Design | ||
| Technical Communication | ||
| Visual Communication of Quantitative Information | ||
| Business and Technical Editing | ||
| Visual Aspects of Business and Technical Communication | ||
| One of the following: | 3 | |
| Digital Design Communications | ||
| Media Ethics, Freedom, Responsibility | ||
| World Communication Systems | ||
| Diversity in the Media | ||
| FCEDS 491A | Supervised Experiences in a Professional Setting: Communications | 6 |
| Total Credits | 50 | |
Communications and Library: 10 credits
| ENGL 150 | Critical Thinking and Communication ** | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition ** | 3 |
| One of the following | 3 | |
| Interpersonal Communication | ||
| Professional Communication | ||
| Conflict Management | ||
| Fundamentals of Public Speaking | ||
| Business and Professional Speaking | ||
| LIB 160 | Introduction to College Level Research | 1 |
| Total Credits | 10 | |
** Must receive a "C" or above.
Natural Sciences and Mathematical Disciplines: 10 credits
| BIOL 101 | Introductory Biology | 3 |
| or BIOL 155 | Human Biology | |
| CHEM 160 | Chemistry in Modern Society | 3 |
| STAT 101 | Principles of Statistics | 4 |
| or STAT 104 | Introduction to Statistics | |
| Total Credits | 10 | |
Social Sciences: 9 credits
| ECON 101 | Principles of Microeconomics | 3 |
| HD FS 102 | Individual and Family Development, Health, and Well-being | 3 |
| One of the following | 3 | |
| Dress, Appearance, and Diversity in U.S. Society | ||
| World Food Issues: Past and Present | ||
| Introduction to Psychology | ||
| Introduction to Sociology | ||
| Total Credits | 9 | |
Humanities: 6 credits
Select from approved general education options.
Total Credits: 6
Electives: 9
Total Credits: 123
Option 3: Professional Studies
Total credits for FCEDS (Professional Studies): 123
Family and Consumer Sciences Education and Studies Core: 22 credits
| HD FS 110 | Freshman Learning Community Orientation | 1 |
| or HD FS 111 | New Transfer Student Seminar | |
| FCEDS 206 | Professional Roles in Family and Consumer Sciences | 2 |
| FCEDS 306 | Educational Principles for Family and Consumer Sciences | 4 |
| FS HN 167 | Introductory Human Nutrition and Health | 3 |
| HD FS 239 | Consumer Issues | 3 |
| HD FS 249 | Parenting and Family Diversity Issues | 3 |
| HD FS 276 | Human Sexuality | 3 |
| HD FS 283 | Personal and Family Finance | 3 |
| Total Credits | 22 | |
Professional Studies Courses: 47 credits
| FCEDS 413 | Planning and Assessment for Family and Consumer Sciences | 3 |
| FS HN 101 | Food and the Consumer | 3 |
| HD FS 367 | Abuse and Illness in Families | 3 |
| HD FS 369 | Research Methods in Human Development and Family Studies | 3 |
| HD FS 377 | Aging and the Family | 3 |
| HD FS 395 | Children, Families, and Public Policy | 3 |
| HD FS 449 | Program Evaluation and Proposal Writing | 3 |
| HD FS 486 | Administration of Human Services Programs | 3 |
| One of the following: | 3 | |
| Entrepreneurship in Human Sciences | ||
| Entrepreneurship and Innovation | ||
| One of the following: | 3 | |
| Household Finance and Policy | ||
| Fundamentals of Financial Planning | ||
| Family Savings and Investments | ||
| One of the following: | 3 | |
| Aesthetics of Consumer Experience | ||
| Cultural Perspectives of Global Dress | ||
| Aesthetics | ||
| Two of the following: | 6 | |
| Business Communication | ||
| Technical Communication | ||
| Principles of Public Relations | ||
| Publicity Methods | ||
| FCEDS 491B | Supervised Experiences in a Professional Setting: Professional Studies | 6 |
| Total Credits | 45 | |
Communications and Library: 10 credits
| ENGL 150 | Critical Thinking and Communication ** | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition ** | 3 |
| One of the following | 3 | |
| Interpersonal Communication | ||
| Professional Communication | ||
| Conflict Management | ||
| Fundamentals of Public Speaking | ||
| Business and Professional Speaking | ||
| LIB 160 | Introduction to College Level Research | 1 |
| Total Credits | 10 | |
** Must receive a "C" or above.
Natural Sciences and Mathematical Disciplines: 9-10 credits
| BIOL 101 | Introductory Biology | 3 |
| or BIOL 155 | Human Biology | |
| MATH or STAT course from approved general education options | 3-4 | |
| CHEM 160 | Chemistry in Modern Society | 3 |
| Total Credits | 9-10 | |
Social Sciences: 9 credits
| HD FS 102 | Individual and Family Development, Health, and Well-being | 3 |
| ECON 101 | Principles of Microeconomics | 3 |
| One of the following | 3 | |
| Developing Global Leadership: Maximizing Human Potential | ||
| Dress, Appearance, and Diversity in U.S. Society | ||
| World Food Issues: Past and Present | ||
| Introduction to Sociology | ||
| Total Credits | 9 | |
Humanities: 6 credits
Select from approved general education options.
Total Credits: 6
College of Human Sciences Electives: 13-15 credits
Choose from AESHM, FCEDS, FS HN, HD FS, HSP M, H S, or AMD (TC)minimum 9 credits at 300 level or above; electives total will vary to equal a total of 123 credits
University Electives: 6-7 credits
Total Credits: 123
The courses listed in this section are approved general education course options for this major.
Natural Sciences and Mathematics: 9-10 credits. Coursework designed to facilitate students' understanding of the structure and behavior of the natural world and appreciate mathematics as a valuable tool of the sciences and an intrinsically important way of thinking.
| Licensure | ||
Select 3-4 credits from: | ||
| Introduction to Probability | ||
| Introduction to Mathematical Ideas | ||
| College Algebra | ||
| Discrete Mathematics for Business and Social Sciences | ||
| Calculus I | ||
| Mathematics for Elementary Education I | ||
| Principles of Statistics | ||
| Communications | ||
Select 3-4 credits from: | ||
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Professional Studies | ||
Select 3-4 credits from: | ||
| Introduction to Probability | ||
| Introduction to Mathematical Ideas | ||
| College Algebra | ||
| Discrete Mathematics for Business and Social Sciences | ||
| Calculus I | ||
| Mathematics for Elementary Education I | ||
| Principles of Statistics | ||
Humanities: 6 credits. Coursework designed to assist students to develop an understanding of human cultural heritage and history, and an appreciation of reasoning and the aesthetic value of human creativity.
Note: Courses meeting International Perspectives requirements are marked with an *. Additional courses may be found in departments listed with a double **.
| AESHM 342 | Aesthetics of Consumer Experience | 3 |
| AF AM 201 | Introduction to African American Studies | 3 |
| AF AM 334 | Africana Religions | 3 |
| AF AM 347 | Studies in African American Literature | 3 |
| AF AM 353 | History of African Americans I | 3 |
| AF AM 354 | History of African Americans II | 3 |
| A M D 257 | Museum Studies | 3 |
| A M D 354 | Fashion History I: Prehistoric to Mid-19th Century * | 3 |
| AM IN 210 | Introduction to American Indian Studies | 3 |
| AM IN 240 | Introduction to American Indian Literature | 3 |
| AM IN 346 | American Indian Literature | 3 |
| ARCH 221 | Histories and Theories of Architecture to 1750 * | 3 |
| ARCH 420 | Topics in American Architecture | 3 |
| Art History (ART H) ** | ||
| American Sign Language (ASL) | ||
| Classical Studies (CL ST) ** | ||
| CMDIS 286 | Communicating with the Deaf | 3 |
| DANCE 270 | Dance Appreciation | 3 |
| DANCE 360 | History and Philosophy of Dance | 3 |
| ENGL 201 | Introduction to Literature | 3 |
| ENGL 225 | Survey of British Literature to 1800 | 3 |
| ENGL 226 | Survey of British Literature since 1800 | 3 |
| ENGL 227 | Survey of American Literature to 1865 | 3 |
| ENGL 228 | Survey of American Literature since 1865 | 3 |
| ENGL 240 | Introduction to American Indian Literature | 3 |
| HD FS 240 | Literature for Children | 3 |
| History (HIST) ** | ||
| HSP M 260 | Global Tourism Management * | 3 |
| MUSIC 102 | Introduction to Music Listening * | 3 |
| MUSIC 302 | Masterpieces of Music and Art in Western Culture. | 3 |
| MUSIC 304 | History of American Rock 'n' Roll | 3 |
| MUSIC 383 | History of Music I * | 3 |
| MUSIC 384 | History of Music II * | 3 |
| Philosophy (PHIL) | ||
| Religious Studies (RELIG) ** | ||
| THTRE 106 | Introduction to the Performing Arts | 3 |
| THTRE 110 | Theatre and Society | 3 |
| WGS 201 | Introduction to Women's and Gender Studies | 3 |
| WGS 336 | Religion and Gender | 3 |
| WGS 338 | Feminist Philosophy | 3 |
| WGS 340 | Women's Literature | 3 |
| WGS 345 | Women and Literature: Selected Topics | 3 |
| WGS 370 | Studies in English Translation (including 370F, G, R. S) * | 3 |
| WGS 374 | Sex, Gender, and Culture in the Ancient Mediterranean World * | 3 |
| WGS 385 | Women in Politics | 3 |
| WGS 386 | History of Women in America | 3 |
| World Languages and Cultures (ARABC, CHIN, FRNCH, GER, GREEK, RUS, SPAN) ** | ||
Family and Consumer Sciences Education and Studies, B.S.-teacher licensure option
| Freshman | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| EDUC 204 | 3 | AESHM 421, A M D 165, FS HN 342, PSYCH 101, or SOC 134 | 3 |
| ENGL 150 | 3 | EDUC 219 | 1 |
| FCEDS 206 | 2 | FS HN 167 | 3 |
| HD FS 102 | 3 | HD FS 276 | 3 |
| HD FS 110 or 111 | 1 | HD FS 283 | 3 |
| LIB 160 | 1 | MATH or STAT Course from approved general education options | 3 |
| RELIG 205 (Humanities course) | 3 | PSYCH 131 | 1 |
| 16 | 17 | ||
| Sophomore | |||
| Fall | Credits | Spring | Credits |
| EDUC 203 | 1 | A M D 204 | 4 |
| FCEDS 306 | 4 | CHEM 160 | 3 |
| BIOL 101 or 155 | 3 | FS HN 111 | 2 |
| COMST 211, 214, 218, SP CM 212, or SP CM 312 | 3 | FS HN 115 | 1 |
| ENGL 250 | 3 | HD FS 224 | 3 |
| H SCI 150 | 1 | ||
| Apply to Educator Preparation program | |||
| 14 | 14 | ||
| Junior | |||
| Fall | Credits | Spring | Credits |
| EDUC 303 | 1 | EDUC 333 | 3 |
| FCEDS 301K or A M D 121 | 3-4 | EDUC 403 | 1 |
| HD FS 226 or 227 | 3 | FCEDS 380V | 2 |
| HD FS 239 | 3 | FCEDS 413 | 3 |
| HD FS 249 | 3 | FCEDS 418 | 3 |
| Humanities | 3 | SP ED 401 | 3 |
| 16-17 | 15 | ||
| Senior | |||
| Fall | Credits | Spring | Credits |
| ECON 101 | 3 | FCEDS 417A | 8 |
| EDUC 406 | 3 | FCEDS 417B | 8 |
| EDUC 426 | 3 | PRAXIS II in content & pedagogy to be taken prior to license approval | |
| FCEDS 480V | 2 | ||
| One of the following: ARTID 250, 251, 355; FCEDS 301F | 2-3 | ||
| One of the following: FS HN 101; HD FS 360, 367, 383; H S 110; or HSP M 101 | 3 | ||
| 16-17 | 16 | ||
US Diversity and International Perspectives Requirement: Students in Family and Consumer Sciences Education fulfill the US Diversity by taking HD FS 276 and the International Perspectives Requirement by taking FS HN 342. | |
Note: This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point consideration. |
Family and Consumer Sciences Education and Studies, B.S.-communications option
| Freshman | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| ENGL 150 | 3 | CHEM 160 | 3 |
| HD FS 102 | 3 | FS HN 167 | 3 |
| HD FS 110 or 111 | 1 | FS HN 342, SOC 134, PSYCH 101, AESHM 421, or A M D 165 | 3 |
| HD FS 183 | 1 | COMST 211, 214, 218, SP CM 212, or SP CM 312 | 3 |
| LIB 160 | 1 | Humanities Course from approved general education options | 3 |
| PSYCH 131 | 1 | ||
| RELIG 205 (Humanities course) | 3 | ||
| 13 | 15 | ||
| Sophomore | |||
| Fall | Credits | Spring | Credits |
| AESHM 287 | 3 | ENGL 250 | 3 |
| BIOL 101 or 155 | 3 | STAT 101 or 104 | 3-4 |
| FS HN 101 | 3 | HD FS 249 | 3 |
| FCEDS 306 | 4 | HD FS 283 | 3 |
| HD FS 239 | 3 | P R 305 | 3 |
| FS HN 101 | 3 | ||
| 19 | 15-16 | ||
| Junior | |||
| Fall | Credits | Spring | Credits |
| ENGL 302 | 3 | ENGL 314, 313, 332, 415, or 416 | 3 |
| HD FS 276 | 3 | HD FS 486 | 3 |
| HD FS 367 | 3 | P R 220 | 3 |
| HD FS 369 | 3 | ECON 101 | 3 |
| H S 110 | 3 | Electives | 6 |
| 15 | 18 | ||
| Senior | |||
| Fall | Credits | Spring | Credits |
| HD FS 377 | 3 | FCEDS 491A (3-6 credits) | 6 |
| HD FS 395 | 3 | Electives ( to equal 123 total credits) | 7 |
| HD FS 449 | 3 | ||
| HD FS 418B | 2 | ||
| JL MC 462, 476, or 477 | 3 | ||
| 14 | 13 | ||
US Diversity and International Perspectives Requirement: Students in Family and Consumer Sciences Education fulfill the US Diversity by taking HD FS 276 and the International Perspectives Requirement by taking FS HN 342. | |
Note: This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point consideration. |
Family and Consumer Sciences Education and Studies, B.S.-professional studies option
| Freshman | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| ENGL 150 | 3 | CHEM 160 | 3 |
| FCEDS 206 | 2 | FS HN 167 | 3 |
| HD FS 102 | 3 | MATH or STAT Course from approved general education options | 3 |
| HD FS 110 or 111 | 1 | CHS Elective | 3 |
| LIB 160 | 1 | FS HN 101 | 3 |
| PSYCH 131 | 1 | ||
| RELIG 205 | 3 | ||
| 14 | 15 | ||
| Sophomore | |||
| Fall | Credits | Spring | Credits |
| BIOL 101 or 155 | 3 | ENGL 250 | 3 |
| ENGL 302, 314, P R 220, or P R 305 | 3 | HD FS 239 | 3 |
| FCEDS 306 | 4 | HD FS 249 | 3 |
| CHS Elective (300 level) | 3 | HD FS 276 | 3 |
| AESHM 421, A M D 165, FS HN 342, SOC 134, or PSYCH 101 | 3 | HD FS 283 | 3 |
| COMST 211, 214, 218, SP CM 212, or SP CM 312 | 3 | HD FS 367 | 3 |
| 19 | 18 | ||
| Junior | |||
| Fall | Credits | Spring | Credits |
| AESHM 342, PHIL 340, or A M D 362 | 3 | ENGL 302, 314, P R 220, or P R 305 | 3 |
| HD FS 341, 383, or 482 | 3 | FCEDS 418 | 3 |
| HD FS 369 | 3 | HD FS 486 | 3 |
| HD FS 377 | 3 | CHS Elective (300 level or above) | 3 |
| CHS Elective (300 level or above) | 3 | Elective | 3 |
| 15 | 15 | ||
| Senior | |||
| Fall | Credits | Spring | Credits |
| AESHM 474 or MGMT 310 | 3 | FCEDS 491B | 6 |
| HD FS 395 | 3 | Electives to equal 123 total credits | 8 |
| HD FS 449 | 3 | ||
| HD FS 418B | 2 | ||
| ECON 101 | 3 | ||
| 14 | 14 | ||
US Diversity and International Perspectives Requirement: Students in Family and Consumer Sciences Education fulfill the US Diversity by taking HD FS 276 and the International Perspectives Requirement by taking FS HN 342. | |
Note: This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point consideration. |
The Education Services in Family and Consumer Sciences minor may be earned by completing 15 credits
| HD FS 102 | Individual and Family Development, Health, and Well-being | 3 |
| FCEDS 206 | Professional Roles in Family and Consumer Sciences | 2 |
| FCEDS 306 | Educational Principles for Family and Consumer Sciences | 4 |
| FCEDS 413 | Planning and Assessment for Family and Consumer Sciences | 3 |
| One of the following: | 3 | |
| Foundations of Career and Technical Education in Family and Consumer Sciences | ||
| Household Finance and Policy | ||
| Housing and Services for Families and Children | ||
| Abuse and Illness in Families | ||
| Death as a Part of Living | ||
| Children, Families, and Public Policy | ||