Associate Professors--Johnson-Carroll, Schrock
B.A. in Family and Consumer Sciences
B.A. in Family and Consumer Sciences: Concentration in Clothing and Textiles
B.A. in Family and Consumer Sciences: Concentration in Interior Design and Housing
Minor in Family and Consumer Sciences
M.A. in Family and Consumer Sciences
Certificate in Dietetics: Focus on Older Adults
Courses in Consumer and Family Studies/Dietetics also provide a general education perspective.
The B.A. in Family and Consumer Sciences includes formal concentrations in: Clothing and Textiles, and Interior Design and Housing. Informal emphases on advisement are available in child development, family relationships, foods and nutrition/foodservice management, and single subject teaching.
Students who earn a baccalaureate in family and consumer sciences 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 Family and Consumer Sciences. Graduate study prepares one for entry into advanced professional assignments in education, business, government, human services, or communications.
The Master of Arts in Family and Consumer Sciences 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 consumer and family sciences programs; and increasing competencies for teaching family and consumer sciences at the secondary levels. The program also prepares one for further graduate study.
Students are expected to observe the general requirements outlined in this Bulletinand 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.
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 Bulletinfor 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.
Courses for this program are listed in alphabetical sequence (consult Index for page reference).
Units
MATH 124 Elementary Statistics (to meet quan-
titative reasoning requirement) 3
General Psychology or Sociology or Social
Science 105 3
General Microbiology with laboratory equiva-
lent 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
DFM 152 Computer Applications in Food-
service Management and Nutrition 3
DFM 253 Nutrition in Health and Disease 3
MGMT 405 Introduction to Management and
Organizational Behavior 3
Total for foundation 27
BIOL 610/611 Principles of Human Physiol-
ogy 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
DFM 350 Experimental Food Study 4
DFM 450 Advanced Nutrition 3
DFM 451 Nutritional Assessment in the
Community 3
DFM 452 Foodservice Layout and Design 3
DFM 458 Management of Quantity Food
Purchase and Production 3
DFM 484 Clinical Dietetics 3
DFM 485 Seminar in Clinical Nutrition and
Patient Care 3
DFM 655 Professional Communication in
Dietetics 3
MGMT 610 Human Resource Management 3
Total professional requirements 42
Units chosen from one of the following
interest areas listed below 3
Total for major 72
ACCT 100 Principles of Financial Accounting
CFS 455 Food, Beverage, and Catering
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:
Units
CFS 312 Families, Individuals, and Environ-
ments 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) 9
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 45-57Units
Prerequisite courses 12
The following General Education courses par-
tially 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 Cloth-
ing 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 57Units
Units selected from the following: 6
CFS 365 Fashion Forecasting (2)
CFS 486 Field Experience: Fashion Mer-
chandising (1-3) and
CFS 487 Seminar: Fashion Merchan-
dising (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 Informa-
tion Systems
MKTG 431 Marketing
MKTG 432 Public Relations
MKTG 436 Retail Management
MGMT 342 Women in Management
Total for option 8-10Units
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 Multi-
cultural Relations
IBUS 430 Small Business Export-Import
Management
CHEM 130 General Organic Chemistry
CHEM 334 Organic Chemistry I Labora-
tory (2)
Total for option 8-10Units
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 57
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 Interiors
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
CFS 312 Families, Individuals, and Environ-
ments 3
Units chosen from the following 6
CFS 252 Nutrition
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
CFS 794 Seminar in Research or
ISED 797 Seminar in Educational Research 3
CFS 700 Seminar: Trends and Issues in
Family and Consumer Sciences 3
Graduate seminar in area of concentration:
CFS 720, 740, 750, 760 3
Graduate and upper division courses in con-
sumer and family studies 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
DFM 658 Foodservice Systems in Facilities
for Older Adults 3
DFM 785 Nutritional Care for Older Adults 3
One of the following: 3-4
GRN 500 Gerontology: An Interdisci-
plinary 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
DFM 881 Internship (includes 25-35 hours per
week supervised practicum experi-
ence 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
DFM 658 3
DFM 881 Internship 7
Electives 1-3
Total for semester 14-17
CFS 750 3
DFM 785 3
DFM 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 DFM 881 for seven units in Fall and DFM 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 (DFM 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.