DEPARTMENT OF FAMILY AND CONSUMER SCIENCES

FAMILY AND CONSUMER SCIENCES PROGRAM

The graduate program in Family and Consumer Sciences is designed to provide advanced specialized leadership in various professions, and to further professional competencies for students in dietetics, extension, business, industry and education. The graduate program in Family and Consumer Sciences is designed to accomplish the following basic purposes:

1. to develop leadership for family and consumer sciences professions;
2. to extend competencies for family and consumer sciences specialists in dietetics, extension, business, industry and education; and
3. to prepare promising students for doctoral study.

The curriculum is organized to permit advanced study and research in the following areas:

Clothing, Textiles, and Merchandising
Family Economics and Resource Management
Nutrition and Dietetics
Family and Consumer Sciences Education
Interior Design

Authorized degree program: Master of Science degree with a major in Family and Consumer Sciences.

ADMISSION REQUIREMENTS

Students seeking admission to the graduate program in Family and Consumer Sciences must meet the following requirements:

1. Submit a Graduate Studies Application for Admission with the application fee to Graduate Studies.
2. Submit official transcripts of all college-level work, including the transcript that shows the date the undergraduate degree was conferred.
3. Submit GRE scores.
4. Submit two letters of recommendation that discuss the applicant’s suitability for graduate study.

A holistic review of each student’s application file will be completed on a competitive basis.

DEGREE REQUIREMENTS

Master of Science, Plan I. Designed primarily for prospective college or secondary school teachers, study may be chosen in one area of Family and Consumer Sciences by selecting a majority of credit hours and a thesis topic in that area. The comprehensive examination must be taken in two areas of study in the major field and one area in the minor. Students must be enrolled in the University the semester or summer session in which the comprehensive exam is administered. Thesis required.

Master of Science, Plan II. Designed for prospective college or secondary school teachers, students take thirty-six semester hours, twenty-four in Family and Consumer Sciences, and twelve in an approved minor. The comprehensive examination must be taken in two areas of study in the major fi eld and one area in the minor. Students must be enrolled in the University the semester or summer session in which the comprehensive exam is administered. A thesis is not required.

Master of Science, Plan III. Designed to meet the needs of the combined Master of Science degree and Sam Houston Dietetic Internship Program, study combines the master’s degree requirements with nine hours of practicum in area preceptor sites and a 12-hour minor in one of the following: business, education (counseling), health. The comprehensive examination must be taken in the major and the minor. Students must be enrolled in the University the semester or summer session in which the comprehensive exam is administered. A thesis is not part of the program. The Sam Houston Dietetic Internship Program is developmentally accredited by the Commission for Accreditation in Dietetics Education (CADE) of The American Dietetic Association, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995. Telephone (312) 899-0040, ext. 5400; website: http://www.eatright.org.

FAMILY AND CONSUMER SCIENCES COURSE DESCRIPTIONS

FCS 530 SEMINAR IN FAMILY AND CONSUMER SCIENCES RESEARCH. A course designed to acquaint graduate students with the need for and contribution of research. Criteria are developed for designing and completing research.

FCS 567 THE CONSUMER AND FOOD TECHNOLOGY. Investigations of recent developments in food production and marketing; consideration of physical and chemical factors influencing the quality of food; implications and guidelines for the consumer.

FCS 575 SEMINAR IN RECENT DEVELOPMENTS IN FAMILY AND CONSUMER SCIENCES. A critical analysis of current trends, issues and problems in Family and Consumer Sciences. Course may be repeated for credit.

FCS 577 WORKSHOP IN FAMILY AND CONSUMER SCIENCES EDUCATION. Principles and procedures in planning, organizing, and developing occupational programs using knowledge and skills within the discipline of Family and Consumer Sciences are stressed. Emphasis is on curriculum, space, equipment, methods, and teaching materials particular to these programs.

FCS 579 LABORATORY AND FIELD EXPERIENCE IN FAMILY AND CONSUMER SCIENCES. This course is composed of a supervised internship in an area of specialization. Course may be repeated for credit.

FCS 583 RESEARCH PROBLEMS. This course is tailored to the needs of students in the Dietetic Internship (DI) Program in regard to research, project development, and problem solving. Each student will conduct an individual project. As a team, students will develop a case study based on a nutrition problem with a culturally diverse target population group. Students will develop and market a brochure based on solutions to the developed study.

FCS 698 THESIS. The selection of a suitable problem, a review of related literature, the formulation of a plan of investigation and report. Preparation and approval of a prospectus.

FCS 699 THESIS. The completion and defense of the thesis.