Consumer and Family
Studies/DieteticsConsumer and Family
Studies/DieteticsProfessors—Fehrman, Rabolt, Sands, Seiden, Stark
Associate Professors—Ganji, Johnson-Carroll, Schrock
Assistant Professor—Rigby
B.S. in Dietetics
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
Students in the accredited Consumer and Family Studies/Dietetics programs develop university-level competencies requisite for employment in a variety of professional roles. Among these roles are: human services provider; director and/or supervisor of a preschool or child care center; family support officer, services for victims of family violence; dietetic intern; food specialist; interior designer; consumer adviser or advocate; furniture or fashion merchandiser; apparel designer; textile specialist; teacher at the secondary, adult education, or community college levels; cooperative extension family and consumer scientist; and/or other roles concerned with the well-being of individuals and families. Undergraduate majors in the Consumer and Family Studies/Dietetics Department acquire detailed knowledge about: (1) the roles of individuals and families at all social, economic, and age levels; (2) human growth and development and the changing needs of individuals and families throughout the life cycle; (3) management of personal and family resources in the solutions of problems related to the provision of food, clothing, shelter, and emotional support for each individual; (4) the interrelationships which exist between individuals, families, and communities; and (5) the functioning of values, decision-making, communication, creativity, problem-solving, and other such processes as they relate to human development and daily living.
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 are available in child development/family relationships, foods and nutrition/foodservice management, and general family and consumer sciences/teacher preparation for the single subject credential.
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 in colleges and universities; developing competencies needed in professional roles related to business, 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 and college levels. 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 29 unit graduate certificate program in Dietetics: Focus on Older Adults provides the knowledge and practice requirements of The American Dietetic Association. Completion of the certificate allows a student 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.
Graduates with a family and consumer sciences or dietetics baccalaureate degree are employed in business; community service; education; journalism, and health and hospitality units. Students seeking the Single Subject Teaching Credential or the California Child Development Site Supervision Permit should consult the department. The certificate program (internship) is one means by which graduates of the B.S. in Dietetics may become eligible to take the examination to become a Registered Dietitian (R.D.).
The degree prepares students for entry level careers in foodservice systems management and/or nutrition education positions in industry or government agencies. Students earning an appropriate grade point average are eligible to compete for continued training in an approved dietetic internship or AP4 to gain eligibility to sit for the R.D. examination. In order to ensure completion of all degree and competency requirements, students must consult on a regular basis with their designated dietetic adviser. 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 their designated dietetic adviser. Students should consult the course descriptions in this Bulletin for prerequisites and corequisites.
The Bachelor of Science in Dietetics is a 126-unit degree. The program meets the Standards of Education (Plan V) of The American Dietetic Association. The program provides competencies in the three areas of dietetics and meets the 24 knowledge requirements.
Courses must be completed with a 2.0 grade point average with no grade below a C- (all courses must be taken for a grade.)
A student will receive a Verification of Completion form signed by the DPD director on completion of the degree and submission of an official transcript indicating that the degree has been awarded. An overall GPA of 2.7 and a GPA of 3.0 in the Professional Requirements must be achieved to receive the Verification statement which is submitted to The American Dietetic Association and is a part of the application process for internships.
On-line course descriptions are available.
| General Education Requirements | Units | |
| 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 | |
| Foundation Requirements | ||
| BIOL 328 | Human Anatomy | 4 |
| CHEM 115 | General Chemistry I: Essential Concepts of Chemistry | 5 |
| CHEM 215 | General Chemistry II: Quantitative Applications of Chemistry Concepts (lecture only) | 3 |
| CHEM 130 | General Organic Chemistry | 3 |
| CFS 325 | Transitions in the Family Life Cycle | 3 |
| DFM 152 | Computer Applications in Foodservice Management and Nutrition | 3 |
| DFM 352 | Foods, Production, and Service | 3 |
| DFM 253 | Nutrition in Health and Disease | 3 |
| DFM 353 | Foodservice Systems Management | 3 |
| MGMT 405 | Introduction to Management and Organizational Behavior | 3 |
| Total for foundation | 33 | |
| Professional Requirements In addition to the general education and foundation courses, the following are required of all dietetic students. Prerequisite to enrollment in these courses requires a grade of C- or better in the general education courses and a C or better in the Foundation Requirements. |
||
| BIOL 610/611 | Principles of Human Physiology/Laboratory | 4 |
| CHEM 349 | General Biochemistry | 3 |
| DFM 653 | Nutrition Education Experiences for Young Children | 1 |
| DFM 357 | 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 |
| HM 560 | Hospitality Human Resource Management or | |
| MGMT 610 | Human Resource Management | 3 |
| Total professional requirements | 36 | |
| Electives Units chosen from 1 of the interest areas listed below. |
3 | |
| Total for major | 72 | |
| Recommended Electives | ||
| FOODSERVICE SYSTEMS MANAGEMENT | ||
| ACCT 100 | Principles of Financial Accounting | |
| DFM 557 | Restaurant and Catering Management | |
| CLINICAL NUTRITION/PATIENT CARE | ||
| CFS 427 | Families with Alcohol/Drug Dependency and Eating Disorders | |
| NURS 500 | Death and Dying in Contemporary Society (2-3) | |
| BIOL 326 | Disease! | |
| COMMUNITY DIETETICS | ||
| CFS 426 | Family Crises | |
| CFS 453 | Nutrition in the Life Cycle | |
| H ED 420 | Epidemiology | |
This major enables a student to specialize in one of four subject areas or to generalize in family and consumer sciences. Teacher preparation for the Single Subject Credential prepares one for teaching in family and consumer sciences education programs. The common core of the Bachelor of Arts is devoted to students acquiring understanding about child growth and development/family relationships; management dynamics; food and nutrition, clothing and shelter as solutions to the physical, social, and psychological needs of individuals and families; sensitivities to the needs and value systems of individuals, families, and groups which vary by age, socio-economic status, and ethnic heritage; and the role expectations of professional family and consumer scientists. Students pursuing this major, depending upon their areas of specialization, may complete field experiences in business, industry, government, or private agencies. These field experiences serve as integrating experiences for students prior to their entry into professional roles.
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 office coordinator.
The B.A. program permits specialization in one of the following areas:
| Program | Units | |
| Prerequisites Units depending on subject matter interest. |
0-12 | |
| Core Courses | ||
| 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) | 9 | |
| CFS 320 | Children and Families or | |
| CFS 325 | Transitions in the Family Life Cycle | |
| CFS 355 | Nutrition for Wellness | |
| 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 Emphasis 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, foods and nutrition/foodservice management, general family and consumer sciences//teaching preparation(see department for curriculum profiles) |
| Total for major | 45-57 | |
| Program | Units | |
| Prerequisite courses The following General Education courses partially meet the Segment I, Basic Subjects, and Segment II, Arts and Sciences requirements. |
12 | |
| 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 | |
| CFS 160 | Clothing Study I or | 3 |
| 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 |
| CFS 460 | Computer Applications in Clothing and Textiles Research or | 3 |
| CFS 462 | Computer-aided Apparel Design | |
| CFS 461 | Clothing Design Problems or | 3 |
| CFS 565 | Fashion and the Consumer | |
| Electives chosen from one of the following options on advisement | 8-10 | |
| Total | 57 | |
| Fashion Merchandising Option | ||
| 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 566 | Product Development for Apparel | |
| CFS 657 | Current Concepts in CFS/D | |
| Related electives chosen from the following: | 2 | |
| 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 | |
| Clothing Design and Textiles Option | ||
| 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 566 | Product Development for Apparel | |
| CFS 657 | Current Concepts in Consumer and Family Studies/Dietetics | |
| Related electives chosen from the following: | 2 | |
| CFS 481 | CFS/D Field Experience (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 | |
| Program | Units | |
| Prerequisite courses | 12 | |
| CFS 240 | Color and Design | |
| CFS 242 | Graphic Communication for Interior Design | |
| CFS 243 | Delineation for Interior Design | |
| CFS 343 | Heritage of Housing and Interior Design II | |
| Core courses (see above) | 15 | |
| 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 |
| CFS 445 | Computer Aided Drafting for Interior Design | 3 |
| CFS 540 | Contemporary Design in Housing and Interiors | 3 |
| DAI 321 | Introduction to Computer-aided Drafting | 3 |
| Electives: Units selected from the following on advisement | 9 | |
| ART 202 | Western Art History II or | |
| ART 222 | Textiles 1 or | |
| ART 231 | Drawing 1 or | |
| ART 260 | Photography 1 | |
| CFS 366 | Textiles | |
| CFS 442 | Faux Finishes for Interior Design | |
| CFS 444 | Interior Design Solutions II | |
| CFS 481 | CFS/D Field Experience | |
| DAI 110 | The Arts of Industry | |
| DAI 300 | Design I | |
| DAI 321 | Introduction to Computer-aided Drafting | |
| GEOG 455 | Geography of Ethnic Communities | |
| HUM 495 | Architecture and American Life | |
| URBS 580 | Urban Housing | |
| Total for concentration | 57 | |
| Core Courses | Units | |
| CFS 312 | Families, Individuals, and Environments | 3 |
| Units chosen from the following | 6 | |
| CFS 320 | Children and Families | |
| CFS 325 | Transitions in the Family Life Cycle | |
| CFS 355 | Nutrition for Wellness | |
| 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 Units selected in one of the following areas, on advisement: child development/family relations; clothing and textiles; foods and nutrition/foodservice management; interior design/housing; general |
15 | |
| Total | 24 | |
In recommending for advancement to candidacy, the department assesses a student's ability on the basis of scholastic records, results of any special examinations or assignments that may be required, and any evidence related to professional experience. The data are used diagnostically by the adviser in planning a program with each candidate.
Level One: demonstrated by successfully completing the GET (Graduate Essay Test). Level Two: demonstrated by submission of a term paper written to fulfill a requirement for CFS 700.
On-line course descriptions are available. Most upper division courses offered by the department may be used but must have the approval of a graduate adviser.
| Program | Units | |
| CFS 794 | Seminar in Research or | 3 |
| ISED 797 | Seminar in Educational Research | |
| CFS 700 | Seminar: Trends and Issues in Family and Consumer Sciences | 3 |
| Graduate seminar in area of concentration: CFS 720, 740, 760, DFM 755 | 3 | |
| Graduate/upper division courses in consumer and family sciences selected upon approval of graduate major adviser | 12-15 | |
| CFS 898 | Master's Thesis or | 3 |
| CFS 895 | Field Study | |
| Electives selected upon approval of graduate major adviser | 3-6 | |
| Minimum total | 30 | |
Students are required to be enrolled in CFS 897, Research in Consumer and Family Studies/Dietetics, during the semester of anticipated graduation if they took an SP grade in CFS 895/898.
Before being considered for acceptance to this certificate program, the student must first be eligible in accordance with all university requirements as outlined in the Certificate Programs section of this Bulletin . This same section also includes university program guidelines and procedures to be followed in filing for the award of the certificate when it is completed.
This requirement is met through the Graduate Essay Test (GET) administered by the Testing Center and through papers submitted to the faculty in the Department of Consumer and Family Studies/Dietetics. Students who do not pass the GET will be required to take EDUC 614.
| Program | Units | |
| DFM 758 | Foodservice Systems in Facilities for Older Adults | 3 |
| DFM 751 | Nutritional Assessment in Aging | 2 |
| DFM 755 | Seminar in Human Nutrition and Metabolism | 3 |
| DFM 785 | Nutritional Care for Older Adults | 3 |
| GRN 500 | Gerontology: An Interdisciplinary Perspective or | 3 |
| GRN 705 | An Interdisciplinary Synthesis | |
| DFM 881 | Internship (includes 25-35 hours per week supervised practicum experience in various facilities for one academic year to total 15 units) | 15 |
| Minimum total | 29 | |
Students in the program basically have the following schedule:
| Fall Semester | Units | |
| GRN 500/GRN 705 | 3 | |
| DFM 751 | 2 | |
| DFM 758 | 3 | |
| DFM 881 | 7 | |
| Total for semester | 15 | |
| Spring Semester | ||
| DFM 755 | 3 | |
| DFM 785 | 3 | |
| DFM 881 | 8 | |
| Total for semester | 14 | |
The 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.