Consumer and Family
Studies/DieteticsConsumer and Family
Studies/DieteticsProfessors—Rabolt, Sands, Stark
Associate Professor—Johnson-Carroll
Assistant Professors—Charlson, Satow, Ulasewicz, Vouchilas, Wallace
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
Undergraduate 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: Apparel designer; cooperative extension family and consumer scientist; consumer adviser or advocate; dietitian director and/or supervisor of a preschool or child care center; family support officer, services for victims of family violence; fashion merchandiser; food specialist; human services provider; teacher at the secondary, adult education, or community college levels; textile specialist; residential and commercial interior designer.
Students earning 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 positions in education, business, government, health and human services, or communications.
The Master of Arts in Family and Consumer Sciences is aimed toward: increasing competencies for teaching in high schools, colleges and universities; developing competencies needed in professional roles related to business, community services, education and health; in the areas of apparel, interiors and dietetics; and developing competencies essential for supervising and administering consumer and family sciences programs. 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 Registered Dietitian examination. The student rotates through various health and foodservice facilities in the community to gain the required practice and experiences.
Graduates with a family and consumer sciences, apparel design and merchandising, dietetics, or interior design baccalaureate degree are employed in business; community service; 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. Students seeking the Family & Consumer Sciences teaching credential need to consult with the department's teacher educator. 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 (CFS) with the option of taking the subject matter preparation courses for the Single Subject Credential that 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 an understanding of child growth and development/family relationships; management dynamics; food and nutrition, clothing/textiles, 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 | |
| Core Courses | ||
| CFS 312 | Families, Individuals, and Environments | 3 |
| CFS/ADM/ID 600 | Professional Development | 3 |
| Units chosen from the following (to include the course in the student's emphasis) | 9 | |
| ADM 360 | Fashion, Clothing, and Society | |
| CFS 320 | Children and Families | |
| CFS 325 | Transitions in the Family Life Cycle | |
| CFS 355 | Nutrition for Wellness | |
| CFS 430 | Management Dynamics: Life Goals and Decisions | |
| ID 340 | Human Dimensions in Housing and Interiors | |
| Total for program core | 15 | |
| Electives: recommended pattern of electives | 30 | Students may select one of the following subject matter emphases: child and family sciences, foods/nutrition/foodservice systems management, general family and consumer sciences/teaching preparation (see department for curriculum profile) |
| Total for major | 45 | |
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 enables students to develop a consumer and socially conscious approach to the industry and a basic knowledge of the field including career opportunities, terminology, and professional practices as applied to the industry.
Application Filing Period. The Apparel Design and Merchandising program is impacted which means there are more applications than capacity. Applications for admission to this major by transfer students are accepted by the university’s Office of Undergraduate Admissions only during the application filing period of October 1 to November 30 (for admission the following fall). No late applications or applications for spring will be considered. For both new students and on-campus students wishing to change majors, there is an additional departmental application which is due February 1. See departmental website for application (www.sfsu.edu/~cfsd).
Mandatory Advising. Majors must see an advisor to prepare an Advising Plan for graduation which outlines course sequence. Some major classes will require that this Advising Plan be presented on the first day of classes. See Department office (Burk Hall 329) for information that must be in the advising folder.
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.
Writing Competence: Good writing skills are necessary for success in the major. Second year written composition (ENG 214 or equivalent) with a grade of C or better is required to take ADM 360, the beginning of the sequence of upper division ADM courses.
Degree Requirements. The major includes 18 units of prerequisite work and 42 units of advanced courses. Within the 42 units, all students take 18 units of core courses and 24 units in one emphasis: apparel design or fashion merchandising. All prerequisite and major courses must be passed with a letter grade of C or better (C- is not acceptable). A prescribed sequence of courses must be adhered to as some classes are offered only in the fall or spring semesters. Students should consult course descriptions in this Bulletin for prerequisites.
| ADM Prerequisites (18 units) Prerequisite classes must be passed with a C or better (C- is not acceptable) before taking required core and emphasis courses. |
Units | |
| College-level drawing class | 3 | |
| ADM 260 | Textiles | 3 |
| ADM 265 | Introduction to the Fashion Industry | 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 prerequisites | 18 | |
| Core Requirements | ||
| ADM 360 | Fashion, Clothing, and Society | 3 |
| ADM 365 | Textile Laboratory | 1 |
| ADM 560 | Textiles and Apparel in the World Marketplace | 3 |
| ADM 561 | Culture and Historical Costume | 3 |
| CFS/ADM/ID 600 | Professional Development | 3 |
| ADM 610 | Seminar & Field Experience in Apparel and Interior Design | 2 |
| ADM 665 | Product Development for Apparel | 3 |
| Total for core | 18 | |
| Emphasis Chosen from emphases listed below. | 24 | |
| Total for major | 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 | Advanced Clothing Design Problems | 3 |
| Electives Units chosen from courses listed below | 9 | |
| Total for emphasis | 24 | |
| 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 |
| Electives Units chosen from courses listed below (must include 3 units of MKTG prefixed courses): | 12 | |
| Total for emphasis | 24 | |
| Electives for Both Emphases | ||
| ACCT 100 | Principles of Financial Accounting | |
| ACCT 101 | Principles of Managerial Accounting | |
| ADM 262 | Fashion Illustration | |
| ADM 300 | Designers of the 20th/21st Centuries | |
| ADM 366 | Forecasting Apparel and Interior Design Trends | |
| ADM 685 | Projects in the Teaching of Apparel Design and Merchandising (1-3) | |
| ART 222 | Textiles 1 | |
| ART 422 | Textiles 2 | |
| ART 424 | Surface Design 2 | |
| CFS 657 | New York Fashion Study Tour | |
| CFS 763 | Social Entrepreneurship | |
| DAI 300 | Design Process | |
| DAI 321 | Technical Drawing I: Introduction to CAD | |
| IBUS 330 | International Business and Multicultural Relations | |
| IBUS 430 | Small Business Import/Export Management | |
| ISYS 263 | Introduction to Computer Information Systems | |
| MGMT 342 | Leadership Skills for Women | |
| MGMT 354 | Starting a Business | |
| MGMT 405 | Introduction to Management and Organizational Behavior | |
| MKTG 431 | Principles of Marketing | |
| MKTG 433 | Personal Selling | |
| MKTG 436 | Retail Management | |
| MKTG 469 | Internet Marketing | |
| M S 730 | Museum Exhibit Design and Curation | |
| Any ADM course in the alternate emphasis | ||
The B.S. in Dietetics prepares students for careers in clinical dietetics, foodservice systems management, and nutrition education positions in industry or government agencies. The B.S. in Dietetics is an accredited Didactic Program in Dietetics (DPD) and meets the Standards of Education of the American Dietetic Association (ADA). The program provides competencies in the eight areas of dietetics (Communications, Physical & Biological Sciences, Social Sciences, Research, Food, Nutrition, Management and Healthcare Systems) and meets ADA's foundation knowledge and skill requirements.
Dietetics majors should consult the designated DPD director/advisor for planning and evaluation of courses transferred from other institutions. Students should consult the course description in the current San Francisco State University Bulletin for prerequisites and co-requisites.
Courses must be completed with a 2.0 grade point average with no grade below a C-. All courses in Foundation and Professional Requirements must be completed with a letter grade. A 2.7 overall DPD GPA and a 3.0 GPA in the Professional Requirements portion of the program are required to receive a Verification Statement. Students will receive a Verification Statement, signed by the DPD Director, on completion of the degree and submission of an official transcript indicating that the degree has been awarded. The Verification Statement is then submitted as part of the dietetic internship application process.
* Note: To become a Registered Dietitian (R.D.) one must a) complete the B.S. in Dietetics, b) complete a Dietetic Internship, c) pass the R.D. exam.
| General Education Requirements in Dietetics major | Units | |
| MATH 124 | Elementary Statistics (to meet quantitative reasoning requirement) | 3 |
| General Microbiology with laboratory equivalent to BIOL 210/211 | 4 | |
| PSY 200 or SOC 105 or SS 105 or equivalent | 3 | |
| Total for general education in Dietetics major | 10 | |
| Foundation Requirements (All Foundation Requirements must be taken for a letter grade) | ||
| BIOL 328 | Human Anatomy | 4 |
| CHEM 115 | General Chemistry I: Essential Concepts of Chemistry | 5 |
| 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 253 | Nutrition in Health and Disease | 3 |
| DFM 259 | The Profession of Dietetics | 1 |
| 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 | 31 | |
| Professional Requirements (All Professional Requirements must be taken for a letter grade). 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 |
| CFS 453 | Nutrition in the Life Cycle | 3 |
| 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 Purchasing and Production | 3 |
| DFM 484 | Clinical Dietetics | 3 |
| DFM 485 | Seminar in Clinical Nutrition and Patient Care | 3 |
| DFM 655 | Nutrition Education and Communication | 3 |
| HM 560 | Hospitality Human Resource Management or | 3 |
| MGMT 610 | Human Resource Management | |
| Total professional requirements | 38 | |
| Electives Choose one course from one of the following interest areas. (Must be taken for a letter grade). | 3 | |
| Total for major | 72 | |
| Recommended Electives | ||
| FOODSERVICE SYSTEMS MANAGEMENT | ||
| ACCT 100 | Principles of Financial Accounting | |
| HM 557 | Restaurant and Catering Management | |
| CLINICAL NUTRITION/PATIENT CARE | ||
| BIOL 326 | Disease! | |
| NURS 500 | Death and Dying in Contemporary Society | |
| COMMUNITY DIETETICS | ||
| CFS 356 | Foods and World Culture | |
| CFS 426 | Family Crises: Drug Dependency and Eating Disorders | |
| 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, materials, history, contemporary design, 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 program focuses on residential and commercial design. Students earning a degree in interior design are eligible to sit for the National Council for Interior Design Qualification (NCIDQ) examination two years after graduation if they have been employed full time in the field of interior design.
Application Filing Period. The Interior Design program is impacted which means there are more applications than capacity. Applications for admission to this major by transfer students are accepted by the university’s Office of Undergraduate Admissions only during the application filing period of October 1 to November 30 (for admission the following fall). No late applications or applications for spring will be considered. For both new students and on-campus students wishing to change majors, there is an additional departmental application which is due February 1. See departmental website for application (www.sfsu.edu/~cfsd).
Mandatory Advising. Majors must see an advisor to prepare an Advising Plan for graduation which outlines course sequence. Some major classes will require that this Advising Plan be presented on the first day of classes. See Department office (Burk Hall 329) for information that must be in the advising folder.
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.
Writing Competence: Good writing skills are necessary for success in the major. Second year written composition (ENG 214 or equivalent) with a grade of C or better is required to take ID 340, the beginning of the sequence of upper division ID courses.
The major includes 12 units of prerequisite work and 50 units of additional major courses. All prerequisite and upper division major courses must be passed with a letter grade of C or better (C- is not acceptable). Upon completion of ID 242 students must present a "Qualifying Design Project" for review to the ID faculty. A passing score and an official status of ID major are required for registration in ID 243 and upper division ID courses. Criteria for the "Qualifying Design Project" are available in ID 240, ID 242, and the CFS/D Department website at the end of the ID application form. A prescribed sequence of courses must be adhered to as some classes are offered only in the fall or spring semesters. Students should check Bulletin descriptions for prerequisites to individual courses.
| Interior Design Prerequisites (12 units) plus Design Project Portfolio Review Prerequisite classes and Portfolio Review must be passed with a C or better (C- is not acceptable) before taking advanced required courses. |
Units | |
| ADM 260 | Textiles | 3 |
| ID 240 | Color and Design | 3 |
| ID 242 | Drafting for Interior Design | 3 |
| A college level drawing class | 3 | |
| Qualifying Design Project Review | ||
| Interior Design Major Courses- Core (41 Units) | ||
| ID 243 | Delineation for Interior Designers | 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 |
| CFS/ADM/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 |
| Interior Design Major Courses - Electives (9 Units with approval of advisor) |
||
| ADM 469 | Visual Merchandising and Promotion (prereq: ID 240, drawing class) |
|
| ART 202 | Western Art History II | |
| ART 222 | Textiles I | |
| ART 260 | Photography I | |
| CFS 763 | Social Entrepreneurship | |
| DAI 110 | Product Design I | |
| DAI 300 | Design Process | |
| DAI 321 | Technical Drawing 1: Introduction to CAD | |
| GEOG 455 | Geography of Ethnic Communities | |
| HUM 495 | Architecture and American Life | |
| ID 300 | Designers of the 20th and 21st Centuries | |
| ID 366 | Forecasting Apparel & Interior Trends (prereq: drawing class or consent) | |
| ID 441 | Faux Finishes for Interior Design (prereq: ID 240) | |
| ID 545 | Advanced Computer-Aided Drafting for Interior Design (prereq: ID 345) | |
| ID 685 | Projects in the Teaching of Interior Design (petition required) | |
| MS 730 | Museum Exhibition Design & Curation (prereq: consent) | |
| URBS 580 | Urban Housing | |
| Total for major | 62 | |
The minor in Family and Consumer Sciences is being discontinued. Contact the department chair for information.
Applicants must hold a baccalaureate degree and a 3.0 GPA with a major in family and consumer sciences, or 30 units within the field of family and consumer sciences or equivalent credit as evaluated by an adviser. Students who are deficient in undergraduate preparation must complete course work assigned by the adviser to remove the deficiencies.
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 family and consumer 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.
The Dietetic Internship Program at SFSU is part of the Graduate Certificate in Dietetics - Focus on Older Adults. The program provides the knowledge and practice requirements necessary to be eligible to take the Registered Dietitian (R.D.) examination. Interns will be placed in rotations in hospitals, long-term care/skilled nursing facilities, community nutrition, and other health organizations in the Greater San Francisco Bay Area for practical experiences. In addition to the internship portion of the program, interns will be required to take graduate level academic courses in nutrition and geriatrics. The Dietetic Internship Program at SFSU is a full-time, 9-10 month program, from mid-August through May.
| Academic Program Fall Semester | Units | |
| DFM 751 | Seminar in Nutritional Assessment of Older Adults | 2 |
| DFM 758 | Seminar in Foodservice Systems in Facilities for Older Adults | 3 |
| DFM 881 | Internship (includes 25-35 hours per week supervised practicum in dietetics experience in various facilities for one academic year to total 15 units) |
7 |
| GRN 500 | Gerontology: An Interdisciplinary Perspective or | 3 |
| GRN 705 | Aging in a Multidimensional Context | |
| Minimum Total Fall Semester | 15 | |
| Academic Program Spring Semester | Units | DFM 755 | Seminar in Human Nutrition and Metabolism | 3 |
| DFM 785 | Nutritional Care for Older Adults | 3 |
| DFM 881 | Internship in Dietetics (required Spring; see details below) | 8 |
| Minimum Total Spring Semester | 14 | |
| Minimum Total required for Certificate (Fall & Spring Semesters) | 29 | |
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. A total of 900+ hours is required in the internship in order to meet requirements of The American Dietetic Association. Enrollment in both fall and spring semesters is required.
Rotations will generally include the following:
The array of clinical, community, and foodservice rotations will allow the intern to have a variety of experiences in dietetics.
This is a full-time program consisting of 25-35 hours per week of practical experience and 7-8 units of academic coursework per semester. Courses are generally held one day a week on campus and internship rotations are done the other four days of the week. No part-time enrollment is allowed.
Admission to the certificate program does not guarantee admittance into the M.A. program.