Family/Consumer Sciences

FC 111 Sewing Basics (3) In this course students learn the fundamental techniques of sewing. Basic clothing construction and projects for home décor will be introduced. Skills will be developed through practice in the sewing lab. Spring sem.

FC 118 Food Preparation (3) Students will learn basic food preparation techniques. Students gain confidence through practice of basic cooking skills. Study includes measuring, organization, terminology, equipment, sauces, eggs, vegetables, breads, cakes, pies, and meats.

FC 121 Principles of Interior Design (3) This course is an introduction to fundamental elements and principles of design. The student will learn color schemes, interior materials, lighting, and floor plans. Spring odd.

FC 218 Nutrition (3) This is an introductory course in the basic science of nutrition. The student will learn basic principles of nutrition, balanced diets, and their application to health promotion, maintenance, and disease prevention. Fall sem.

FC 312 Meal Management and Table Service (3) This course develops independence, creativity, and efficient organization in meal planning, preparation, and service. Special attention is given to nutrition, taste, eye appeal, table setting, systematic shopping, and selection of products. Students learn various types of meal service including the presentation of a formal dinner. Students gain knowledge and experience through practice in the Culinary Arts Lab. This course may be taken as a social science elective. Spring sem.

FC 421 Entertaining in the Home (3) Students will apply principles of entertaining in the home that would include planning, shopping, and preparing foods for semi-formal and informal occasions. Students gain knowledge and experience through practice in the Culinary Arts Lab. This course may be taken as a social science elective.