Consumer and Family
Studies/DieteticsConsumer and Family
Studies/DieteticsProfessors—Fehrman, Rabolt, Sands, Seiden, Stark
Associate Professors—Ganji, Johnson-Carroll, Schrock
Assistant Professors—Rigby , Satow
B.A. in Family and Consumer Sciences
B.S. in Apparel Design and Merchandising
B.S. in Dietetics
B.S. in Interior Design
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 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; 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; dietetic intern; food specialist; interior designer; consumer adviser or advocate; furniture or fashion merchandiser; apparel designer; and textile specialist. 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 emphases 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, dietetics, apparel design and merchandising, or interior design, 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, apparel design and merchandising, dietetics, or interior design 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.).
This major enables a student to specialize in one of two 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 secondary 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 interior design/housing 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, education, 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.
On-line course descriptions are available.
| Program | Units | |
| Prerequisites Units depending on subject matter interest. |
0-7 | |
| Core Courses | ||
| CFS 312 | Families, Individuals, and Environments | 3 |
| CFS 600 | Senior Integrative Seminar: Professional Focus | 3 |
| Units chosen from the following (to include the course in the student's emphasis) | 9 | |
| CFS 320 | Children and Families or | |
| CFS 325 | Transitions in the Family Life Cycle | |
| CFS 355 | Nutrition for Wellness | |
| ADM 360 | Fashion, Clothing, and Society | |
| CFS 430 | Management Dynamics: Life Goals and Decisions | |
| ID 340 | Human Dimensions in Housing and Interiors | |
| Total for departmental core | 15 | |
| Electives: recommended pattern of electives | 30 | Students may select one of the following subject matter emphases: child development/family relations, foods/nutrition/foodservice management, general family and consumer sciences/teaching preparation (see department for curriculum profiles) |
| Total for major | 45-52 | |
The B.S. in Apparel Design and Merchandising prepares students for a career in the fashion industry including apparel and retail companies. Two emphases are offered, Apparel Design and Fashion Merchandising. A common core of classes consists of foundation courses, the fashion industry, visual communications, textiles, contemporary designers, historic costume, forecasting trends, product development, and professional development. The core enables students to develop basic knowledge of the field including career opportunities, terminology, and professional practices as applied to the industry.
In order to ensure completion of all degree requirements, students are expected to consult on a regular basis with an adviser. Courses for the major are listed in recommended sequence. 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. Students should consult course descriptions in this Bulletin for prerequisites.
Students must earn a grade of C or better in each course in the major. Apparel design and merchandising is a bachelor of science degree consisting of 60 units for the major.
| Core Courses | Units | |
| ADM 160 | Introduction to the Fashion Industry | 3 |
| ADM 200 | Visual Communication in Apparel and Interiors | 3 |
| ADM 260 | Textiles | 3 |
| ADM 300 | Designers of the 20th and 21st Centuries | 3 |
| ADM 360 | Fashion, Clothing, and Society | 3 |
| ADM 365 | Textile Laboratory | 1 |
| ADM 366 | Fashion Forecasting | 3 |
| ADM 560 | Textiles and Apparel in the World Marketplace | 3 |
| ADM 561 | Culture and Historical Costume | 3 |
| ADM 600 | Professional Development | 3 |
| ADM 665 | Product Development for Apparel | 3 |
| ECON 305 | Economic Analysis for Non-majors (or ECON 100 and 101) | 3 |
| ID 240 | Color and Design | 3 |
| PSY 200 | General Psychology | 3 |
| Total for core | 40 | |
| Emphasis Chosen from emphases listed below. |
20 | |
| Total for degree | 60 | |
| Apparel Design Emphasis | ||
| ADM 261 | Apparel Construction | 3 |
| ADM 361 | Apparel Design I: Flat Pattern | 3 |
| ADM 362 | Apparel Design II: Draping | 3 |
| ADM 461 | Computer-aided Apparel Design | 3 |
| ADM 661 | Apparel Design Problems | 3 |
| ADM 610 | Field Experience in Apparel and Interiors | 2 |
| Electives | 3 | |
| Total for emphasis | 20 | |
| Fashion Merchandising Emphasis | ||
| ADM 369 | Fashion Merchandising and Buying | 3 |
| ADM 466 | Computer Applications in Apparel Research | 3 |
| ADM 469 | Visual Merchandising and Promotion | 3 |
| ADM 566 | Fashion and the Consumer | 3 |
| ADM 669 | Field Experience in Fashion Merchandising | 2 |
| Electives chosen from the following (must include 3 units of marketing): | 6 | |
| ACCT 100 | Principles of Financial Accounting | |
| ACCT 101 | Principles of Managerial Accounting | |
| ADM 262 | Fashion Illustration | |
| ADM 685 | Projects in Teaching of Apparel Design and Merchandising (1-4) | |
| ART 222 | Textiles 1 | |
| ART 422 | Textiles 2 | |
| ART 424 | Surface Design 2 | |
| CFS 657 | New York Fashion Study Tour | |
| DAI 300 | Design I | |
| DAI 321 | Introduction to Computer-aided Drafting | |
| IBUS 330 | International Business and Multicultural Relations | |
| IBUS 430 | Small Business Import/Export Management | |
| ISYS 263 | Introduction to Computer Information Systems | |
| MGMT 342 | Women in Management | |
| MGMT 354 | Starting a Business (for non-business majors) | |
| MGMT 405 | Introduction to Management and Organizational Behavior | |
| MKTG 431 | Marketing | |
| MKTG 432 | Public Relations | |
| MKTG 433 | Personal Selling | |
| MKTG 436 | Retail Management | |
| MKTG 469 | Internet Marketing | |
| M S 730 | Museum Exhibit Design and Curation | |
| Total for emphasis | 20 | |
The degree prepares students for entry-level careers in clinical dietetics, 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 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.
| 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 130 | General Organic Chemistry | 3 |
| CHEM 215 | General Chemistry II: Quantitative Applications of Chemistry Concepts (lecture only) | 3 |
| CFS 325 | Transitions in the Family Life Cycle | 3 |
| DFM 152 | Computer Applications in Foodservice Management and Nutrition | 3 |
| DFM 253 | Nutrition in Health and Disease | 3 |
| DFM 352 | Foods, Production, and Service | 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 Requirements and a C or better in the Foundation Requirements. |
||
| BIOL 610/611 | Principles of Human Physiology/Laboratory (3/1) | 4 |
| CHEM 349 | General Biochemistry | 3 |
| 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 653 | Nutrition Education Experiences for Young Children | 1 |
| DFM 655 | Professional Communication in Dietetics | 3 |
| HM 560 | Hospitality Human Resource Management or | 3 |
| MGMT 610 | Human Resource Management | |
| 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 | |
The B.S. in Interior Design prepares students for a career in the interior design industry. Required classes cover design elements, history, design communication, materials, contemporary designers, computer applications, and professional development. Course work incorporates both hands-on and theoretical approaches to the study of interior design. The requirements enable students to develop basic knowledge of interior design including career opportunities, terminology, and common business practices as applied to the interior design industry.
The interior design program focuses on residential and commercial design. Students earning a degree in interior design are eligible to sit for the National Council Interior Design Qualification (NCIDQ) examination two years after graduation if they have been employed full time in the field of interior design.
In order to ensure completion of all degree requirements, students are expected to consult on a regular basis with an adviser. Courses for the major are listed in recommended sequence. 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. Students should consult course descriptions in this Bulletin for prerequisites.
Students must earn a grade of C or better in each course in the major. Interior design is a bachelor of science degree consisting of 62 units for the major.
| Program | Units | |
| Required Courses | ||
| ADM 260 | Textiles | 3 |
| ADM 366 | Forecasting Apparel and Interior Trends | 3 |
| ID 200 | Visual Communication in Apparel and Interiors | 3 |
| ID 240 | Color and Design | 3 |
| ID 242 | Drafting for Interior Design | 3 |
| ID 243 | Delineation for Interior Design | 3 |
| ID 300 | Designers of the 20th and 21st Centuries | 3 |
| ID 340 | Human Dimensions in Housing and Interiors | 3 |
| ID 341 | Contemporary Design in Housing and Interiors | 3 |
| ID 342 | Heritage of Housing and Interior Design | 3 |
| ID 343 | Housing for People with Special Needs | 3 |
| ID 345 | Computer-aided Drafting for Interior Design | 3 |
| ID 440 | The Housing Structure and Its Component Parts | 3 |
| ID 445 | Business Practices for Interior Design | 3 |
| ID 540 | The Materials of Interior Design | 3 |
| ID 600 | Professional Development | 3 |
| ID 610 | Field Experience in Apparel and Interior Design | 2 |
| ID 640 | Interior Design Solutions: Residential | 3 |
| ID 641 | Interior Design Solutions: Commercial | 3 |
| ID 645 | Advanced Interior Design Solutions | 3 |
| Electives: Units selected from the following on advisement | 3 | |
| ADM 469 | Visual Merchandising and Promotion | |
| ART 202 | Western Art History II | |
| ART 222 | Textiles 1 | |
| ART 231 | Drawing 1 | |
| ART 260 | Photography 1 | |
| 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 in American Life | |
| ID 441 | Faux Finishes for Interior Design | |
| ID 545 | Advanced Computer-aided Drafting for Interior Design | |
| ID 685 | Projects in Teaching of Interior Design (1-3) | |
| M S 730 | Museum Exhibit Design and Curation | |
| URBS 580 | Urban Housing | |
| Total for degree | 62 | |
| 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 family and consumer sciences |
15 | |
| Total | 24 | |
Students must take the Graduate Essay Test (GET) prior to being classified. Students who do not pass the writing proficiency examination are required to take EDUC 614 or equivalent.
Prerequisite(s) to advancement to classified status: all students must complete one course (or demonstrate competency) as approved by the graduate adviser in statistics and/or computer applications.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.
Students are required to be enrolled in CFS 897, Research in Consumer and Family Studies/Dietetics, if they are not enrolled in CFS 895 or CFS 898 during the semester of anticipated graduation.
| 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 | |
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 or equivalent.
| 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.
Admission to the certificate program does not guarantee admittance to the M.A. program.