Graduate Coordinator: B. L. Sands
Associate Professors—Schrock, Sim, Stark
Lecturers—Jung, Reidy, Stone
B.A. in Home Economics
B.A. in Home Economics: Concentration in Clothing and Textiles
B.A. in Home Economics: Concentration in Interior Design and Housing
Minor in Home Economics
M.A. in Home Economics
Graduate Certificate in Dietetics: Focus on Older Adults
Courses in Consumer and Family Studies/Dietetics also provide a general education perspective.
The B.A. in Home Economics includes formal concentrations in: Clothing and Textiles, and Interior Design and Housing. Informal subject matter emphases on advisement are available in child development, family relationships, and foods and nutrition/foodservice management.
Students who earn a baccalaureate in Home Economics or Dietetics, with supporting courses in appropriate fields and with a 3.0 grade point average, may qualify for admission to the Master of Arts in Home Economics. Graduate study prepares one for entry into advanced professional assignments in education, business, government, human services, or communications.
The Master of Arts in Home Economics is aimed toward: increasing competencies for teaching home economics courses in colleges and universities; developing competencies needed in professional roles related to business, extension, community services, and health; developing competencies essential for supervising and administering home economics programs; and increasing competencies for teaching home economics at the secondary level. The program also prepares one for further graduate study.
Students are expected to observe the general requirements outlined in this Bulletin and to consult with a graduate adviser. Requests for an adviser should be directed to the department chair.
A 28-31 unit graduate certificate program in Dietetics: Focus on Older Adults provides for the knowledge and practice requirements of The American Dietetic Association to meet eligibility to sit for the examination for Registered Dietitian. The student rotates through various facilities in the community to gain the appropriate practice and experiences required.
According to the Department of Labor, Bureau of Labor Statistics projections, there is an annual shortage of graduates who are prepared for professional careers with a B.A. in Home Economics, and an annual shortage of Registered Dietitians. In addition, the Bureau of Labor Statistics reports an annual shortage of M.A. graduates to be well over 30%.
BACHELOR OF SCIENCE IN DIETETICS
This degree prepares students for entry level careers in food service systems management and/or nutrition education positions in industries or government agencies. Students earning an appropriate grade point average are eligible to compete for continued training in an approved dietetic internship or AP4 (Approved Pre-Professional Practice Program) to gain eligibility to sit for the R.D. exam. In order to ensure completion
of all degree and competency requirements, students must consult on a regular basis with the designated dietetic coordinator. Students who anticipate credits earned at another institution being accepted in lieu of courses required for the degree at San Francisco State University must obtain approval from the designated dietetic coordinator.
Courses for this program are listed in alphabetical sequence (see Dietetics discipline in the "Announcement of Courses" section).
The Bachelor of Science in Dietetics is a 126-unit degree. The program meets the new Standards of Education (Plan V) of The American Dietetics Association. The program provides competencies in the three areas of dietetics and meets the 24 knowledge requirements.
Students enrolled as dietetics majors should consult the dietetic program coordinator for planning and evaluation of courses transferred from other institutions. Students should consult the course descriptions in this Bulletin for prerequisites and corequisites. Courses must be completed with a 2.0 grade point average and no grade below a C– or CR. No more than six units may be completed with the CR/NC grading option in the Foundation Requirements.
A student will receive a verification of completion of Plan V requirements if an overall GPA of 2.7 and a GPA of 3.0 in the Professional Requirements have been achieved.
Units English composition II equivalent to ENG 214 MATH 124 Elementary Statistics (to meet Quantitative Reasoning requirement) 3 General Psychology or Sociology or Social Science 105 3 General Microbiology with laboratory equivalent to BIOL 210/211 4 Total for general education 10
CHEM 111 General Chemistry I 5 CHEM 113 General Chemistry II (lecture only) 3 CHEM 130 General Organic Chemistry 3 BIOL 328 Human Anatomy 4 CFS 250 Foods, Production, and Service 3 DIET/CHEM 153 Analysis of Foods 3 DIET 152 Computer Applications in Foodservice Management and Nutrition 3 DIET 253 Nutrition in Health and Disease 3 Total for foundation 27
BIOL 610/611 Principles of Human Physiology and Laboratory 4 CHEM 349 General Biochemistry 3 CFS 325 Transitions in the Family Life Cycle 3 CFS 353 Foodservice Systems Management 3 CFS 653 Nutrition Education Experiences for Young Children 1 DIET 350 Experimental Food Study 4 DIET 450 Advanced Nutrition 3 DIET 451 Nutritional Assessment in the Community 3 DIET 452 Foodservice Layout and Design 3 DIET 458 Management of Quantity Food Purchase and Production 3 DIET 484 Clinical Dietetics 3 DIET 485 Seminar in Clinical Nutrition and Patient Care 3 DIET 655 Professional Communication in Dietetics 3 MGMT 405 Introduction to Management and Organizational Behavior 3 Total professional requirements 42
Units chosen from one of the following interest areas listed below 3 Total for major 72
CFS 455 Food, Beverage, and Catering Management MGMT 610 Human Resource Management MGMT 613 Management of Job Safety and Health
CFS 427 Families with Alcohol/Drug Dependency and Eating Disorders NURS 500 Death and Dying in Contemporary Society (2-3) BIOL 326 Disease!
CFS 426 Family Crises CFS 453 Nutrition in the Life Cycle H ED 420 Epidemiology
In order to ensure completion of all degree requirements, students are expected to consult on a regular basis with an adviser. Students who wish credits earned at another institution to be accepted in lieu of courses offered for the major at San Francisco State University must obtain acceptance from the instructors of the courses and the department chair. To select an adviser and to set up a file, see the department secretary.
The B.A. program permits specialization in one of the following areas:
Courses for this program are listed in alphabetical sequence (see Consumer and Family Studies discipline in the "Announcement of Courses" section).
Units CFS 212 Introduction to Consumer and Family Studies 3 CFS 312 Families, Individuals, and Environments 3 CFS 412 Senior Integrative Seminar: Professional Focus 3 Units chosen from the following (to include the course in the student's concentration or emphasis) 6 CFS 252 Nutrition CFS 320 Children and Families CFS 325 Transitions in the Family Life Cycle CFS 364 Fashion, Clothing, and Society CFS 430 Management Dynamics: Life Goals and Decisions CFS 542 Human Dimensions in Housing and Interiors Total for departmental core 15
Concentration or recommended pattern of electives 30-42 Students may select the Concentration in Clothing and Textiles (see below); the Concentration in Interior Design and Housing (see below); or one of the following subject matter emphases: child development/ family relations, or foods and nutrition/foodservice management Total for major 45-57
Units Prerequisite courses 12 The following General Education courses partially meet the Segment I, Basic Subjects, and Segment II, Arts and Sciences requirements. BA/MATH 110 Mathematics Analysis for Business ECON 305 Economic Analysis for Non-Majors CFS 240 Color and Design One course selected from the following: S S 105 Individual, Culture, and Society: Their Interaction in America S S 360 The Individual in Modern Society PSY 200 General Psychology Departmental core (see above) 15 One course selected from the following: 3 CFS 160 Clothing Study I CFS 161 Clothing Analysis CFS 366 Textiles 3 CFS 367 Textiles Laboratory 1 CFS 369 Fashion Merchandising 3 CFS 465 Clothing and Textiles in the World Marketplace 3 CFS 568 Culture and Historical Costume 3 One course selected from the following: 1-3 CFS 460 Computer Applications in Clothing and Textiles Research (1) CFS 462 Computer-Aided Apparel Design One course selected from the following: 3 CFS 461 Clothing Design Problems CFS 464 Seminar: Fashion, Clothing, and Society Research CFS 466 Textile Analysis and Testing Electives chosen from one of the following options on advisement 8-10 Total 57
Units Units selected from the following: 6 CFS 365 Fashion Forecasting (2) CFS 486 Field Experience: Fashion Merchandising (1-3) and CFS 487 Seminar: Fashion Merchandising (2) CFS 565 Fashion and the Consumer Related electives chosen from the following: 2-4 CFS 432 Consumer Issues and Public Policy CFS 699 Special Study (1-3) BICS 263 Introduction to Computer Information Systems MKTG 431 Marketing MKTG 432 Public Relations MKTG 436 Retail Management MGMT 342 Women in Management Total for option 8-10
Units Units selected from the following: 6 CFS 260 Fashion Illustration CFS 360 Clothing Study II CFS 362 Clothing Design I CFS 363 Clothing Design II CFS 481 Consumer and Family Studies/ Dietetics Field Experience CFS 568 Culture and Historical Costume CFS 657 Current Concepts in Consumer and Family Studies/Dietetics Related electives chosen from the following: 2-4 CFS 699 Special Study (1-3) DAI 321 Introduction to Computer-Aided Drafting DAI 521 Industrial Computer-Aided Design ART 222 Exploration in Textiles ART 521 History of Textiles IBUS 330 International Business and Multicultural Relations IBUS 430 Small Business Export-Import Management CHEM 130 General Organic Chemistry CHEM 334 Organic Chemistry I Laboratory (2) Total for option 8-10
Units Prerequisite courses 12 The following General Education courses meet the Segment II—Humanities and Creative Arts requirements. ART 202 Western Art History ART 231 Explorations in Drawing and Painting CFS 240 Color and Design DAI 110 The Arts of Industry Departmental core (see above) 15 CFS 242 Graphic Communication for Interior Design 3 CFS 341 The Materials of Interior Design 3 CFS 344 Interior Design Solutions I 3 CFS 347 Housing for People with Special Needs 3 CFS 349 The Housing Structure and Its Component Parts 3 DAI 300 Design I 3 DAI 321 Introduction to Computer-Aided Drafting 3 Nine units selected from either Interior Design or Housing electives (see below) 9 Total 57Interior Design Electives
ART 222 Explorations in Textiles or ART 260 Explorations in Photography or ART 521 History of Textiles or CFS 366 Textiles or CFS 243 Delineation for Interior Designers CFS 342 Heritage of Housing and Interior Design CFS 344 Interior Design Solutions I CFS 444 Interior Design Solutions II CFS 481 Consumer and Family Studies/Dietetics Field Experience CFS 540 Contemporary Design in Housing and InteriorsHousing Electives
CFS 342 Heritage of Housing and Interior Design or HUM 495 Architecture and American Life CFS 366 Textiles CFS 435 Family Life Styles in American Society CFS 436 Human Resources and Time Management CFS 481 Consumer and Family Studies/Dietetics Field Experience CFS 540 Contemporary Design in Housing and Interiors CFS 541 America's Housing Problems GEOG 455 Geography of Ethnic Communities URBS 580 Urban Housing
Units CFS 212 Introduction to Consumer and Family Studies 3 Units chosen from the following 6 CFS 252 Nutrition CFS 312 Families, Individuals, and Environments CFS 320 Children and Families CFS 325 Transitions in the Family Life Cycle CFS 364 Fashion, Clothing, and Society CFS 412 Senior Integrative Seminar: Professional Focus CFS 430 Management Dynamics: Life Goals and Decisions CFS 542 Human Dimensions in Housing and Interiors Recommended Electives 15 In consultation with an adviser, select fifteen units in one of the following areas: child development/ family relations; clothing and textiles; foods, nutrition, foodservice management; interior design/ housing; general Total 24
Units ISED 797 Seminar in Educational Research 3 CFS 700 Seminar: Trends and Issues in Home Economics 3 Graduate seminar in area of concentration: CFS 720, 740, 750, 760 3 Graduate and upper division courses in home economics selected upon approval of graduate major adviser 12-15 CFS 898 Master's Thesis or CFS 895 Field Study 3 Electives selected upon approval of graduate major adviser 3-6 Minimum total 30
Units DIET 658 Foodservice Systems in Facilities for Older Adults 3 DIET 785 Nutritional Care for Older Adults 3 One of the following: 3-4 GRN 500 Gerontology: An Interdisciplinary Perspective GRN 705 An Interdisciplinary Synthesis PSY 630 Psychology of Aging (4) SOC 630 Sociology of Aging (4) CFS 750 Seminar in Nutrition and Food Technology: Human Nutrition 3 DIET 881 Internship (includes 25-35 hours per week supervised practicum experience in various facilities for one academic year to total fifteen units) 15 Electives selected on advisement 1-3 Minimum total 28-31Students in the program basically have the following schedule:
Units GRN 500/GRN 705/PSY 630/SOC 630 3-4 DIET 658 3 DIET 881 Internship 7 Electives 1-3 Total for semester 14-17
CFS 750 3 DIET 785 3 DIET 881 Internship 8 Total for semester 14The internship units consist of 25-35 hours per week of supervised experiences under the direction of a dietitian or foodservice manager in a facility or program serving older adults. The internship is based on specific experiences and competencies which the student is expected to complete. Students are placed in a foodservice setting for the first semester and in a nutritional care setting for the second semester. A total of 900+ hours is required in the internship segment, when both Fall and Spring are combined, in order to meet requirements of The American Dietetic Association. Students take DIET 881 for seven units in Fall and DIET 881 for eight units in Spring semester. Additional affiliations in community-based programs for older adults are included throughout the program on a two-three week basis to enable students to have a broad array of experiences in dietetics. The approximate division is two-fifths nutritional care, two-fifths foodservice, and one-fifth community competencies.
The student is expected to be full-time in the certificate program and all students move through the program in a cohort. No part-time enrollment is allowed due to the requirements of the internship portion for continued practice experience. The practice component (DIET 881) is scheduled as four 7-8 hour days per week in a facility or facilities to correspond to the work schedule of the preceptor to whom the student/intern is assigned. Class work is scheduled usually in the late afternoon or evening.
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