Consumer and Family Studies/Dietetics
College of Health and Human Services
Dean: Don Taylor
Department of Consumer and Family Studies/Dietetics
BH 329
Phone: 415-338-1219
Chair: Nancy Rabolt
Graduate Coordinator: Nancy Rabolt
Faculty
Professors: Rabolt, Sands
Associate Professors: Johnson-Carroll, Ulasewicz
Assistant Professors: Charlson, Vouchilas
Programs:
B.A. in Family and Consumer Sciences
B.S. in Apparel Design and Merchandising
M.A. in Family and Consumer Sciences
Program Scope
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; fashion merchandiser; textile specialist; food specialist; cooperative extension family and consumer scientist; consumer adviser or advocate; 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; 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. The CFS/D Department also offers a 24 unit graduate certificate program in dietetics which provides the knowledge and practice requirements of The American Dietetic Association.
Career Outlook
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 Family & Consumer Sciences 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.).
Bachelor of Arts in Family and Consumer Sciences
This major enables a student to specialize in one of two subject areas or to generalize in family and consumer sciences 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 relations; management dynamics; food and nutrition, apparel design and merchandising, 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.
Mandatory Advising. FCS majors must see an adviser to prepare an Advising Plan for graduation which outlines course sequence. Some major classes may require that this Advising Plan be presented on the first day of classes. See department office (Burk Hall 329) for information to include 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.
Degree Requirements
A prescribed sequence of courses must be adhered to as some classes are offered only in the fall or spring semesters. On-line course descriptions are available.
Core Courses
| Course | Title | Units |
|---|---|---|
| CFS 312 GW | Families, Individuals, and Environments - GWAR | 3 |
| CFS 325 | Transitions in the Family Life Cycle | 3 |
| CFS 430 | Management Dynamics | 3 |
| CFS 600 | Professional Development | 3 |
Total for program core: 12 units
Child And Family Sciences Emphasis (33 units)
Courses needed for the California Child Development Master Teacher & Site Supervisor Permits are marked with a “p”
| Course | Title | Units |
|---|---|---|
| CFS 320 | Children and Families p | 3 |
| CFS 321 | Adolescence and Families | 3 |
| CFS 322 | Early Childhood Education Curriculum (Birth to Five) p | 3 |
| CFS 323 | Infant/Toddler Development p | 3 |
| CFS 324 | Administration of Infant/Toddler Programs p | 3 |
| CFS 420 | Assessment & Observation with Children p | 3 |
| CFS 423 | Administration of Programs for Young Children p | 3 |
| CFS 424 | Supervised Experiences with Young Children p | 3 |
| CFS 426 | Family Crisis, Drug Dependency and Eating Disorders | 3 |
| CFS 428 | Children and Families with Violence, Abuse and Neglect | 3 |
Electives: Any CFS/D Department course or other course upon approval of adviser (3 units)
Nutrition/Foodservice Systems Management Emphasis (33 units)
| Course | Title | Units |
|---|---|---|
| CHEM 101/102
or CHEM 109/110 |
Survey of Chemistry/Laboratory
Food Chemistry/Laboratory |
3/1 |
| CFS 352 | Foods, Production, and Service | 3 |
| CFS 353 | Foodservice Systems Management | 3 |
| CFS 355
or DFM 253 |
Nutrition for Wellness
Nutrition in Health and Disease |
3 |
| CFS 453 | Nutrition in the Life Cycle | 3 |
| DFM 458 | Management of Quantity Food Purchasing and Production | 3 |
| MGMT 405 | Introduction to Management and Organizational Behavior | 3 |
| MGMT 610
or HTM 560 |
Human Resource Management
Hospitality Human Resource Management |
3 |
Electives: Any CFS/D Department courses or other courses upon approval of adviser (8 units)
General Family And Consumer Sciences/Teacher Preparation Emphasis (33 units)
| Course | Title | Units |
|---|---|---|
| ADM 260 | Textiles | 3 |
| ADM 261 | Apparel Construction | 3 |
| ADM 360 GW | Fashion, Clothing and Society - GWAR | 3 |
| CFS 320 | Children and Families p | 3 |
| CFS 352 | Foods, Production and Service | 3 |
| CFS 355
or DFM 253 |
Nutrition for Wellness
Nutrition in Health and Disease |
3 |
| ID 240 | Color and Design | 3 |
| ID 340 GW | Human Dimensions in Housing and Interiors - GWAR | 3 |
Electives: Any CFS/D Department courses or other courses upon approval of adviser (6 - 9 units)
Credential Students: Additional Requirements include:
| Course | Title | Units |
|---|---|---|
| H ED 310 | Health in Society | 3 |
Pass CBEST exam and complete Red Cross Certificate, and Community First Aid & Safety Certificate
Total for major: 45 units
Bachelor of Science in Apparel Design and Merchandising
The B.S. in Apparel Design and Merchandising prepares students for a career in the fashion industry including apparel design, manufacturing, promotion, 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. Transfer student applications for admission to this major 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. Both new transfer and on-campus students wishing to change majors, are required to submit an additional departmental application which is due February 15. See departmental website for supplemental program application http://cfsd.sfsu.edu.
Mandatory Advising. ADM majors must see an adviser 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 to include 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 their adviser 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, which fulfills the GWAR requirement.
Degree Requirements
The major includes 12 units of prerequisite work and 46 units of advanced courses. Within the 46 units, all students take 22 units of core courses and 24 units in one emphasis: apparel design or fashion merchandising. All major courses must be passed with a letter grade of C- or better. 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 (12 units)
| Course | Title | Units |
|---|---|---|
| A college level drawing class | 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: 12 units
Core Requirements
(must be passed with a C- or better; CR/NC is not allowed)
| Course | Title | Units |
|---|---|---|
| ADM 260 | Textiles | 3 |
| ADM 265 | Introduction to the Fashion Industry | 3 |
| ADM 360 GW | Fashion, Clothing, and Society - GWAR | 3 |
| ADM 365 | Textile Laboratory | 1 |
| 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 |
Total for Core Requirements: 22 units
Emphasis chosen from emphases listed below (24 units)
Total for Major in Bachelor of Science in Apparel Design and Merchandising: 58 units
Apparel Design Emphasis
| Course | Title | Units |
|---|---|---|
| ADM 261 | Apparel Construction | 3 |
| ADM 361 | Apparel Design I: Flat Pattern | 3 |
| ADM 362 | Apparel Design II: Draping | 3 |
| ADM 661 | Advanced Clothing Design Problems | 3 |
Electives Units chosen from courses listed below: 12 units
Total for Emphasis: 24 units
Fashion Merchandising Emphasis
| Course | Title | Units |
|---|---|---|
| ADM 369 | Fashion Merchandising and Buying | 3 |
| ADM 466 | Computer Applications in Apparel Research | 3 |
| ADM 566 | Fashion and the Consumer | 3 |
| ADM 569 | Visual Merchandising and Promotion | 3 |
Electives
Units chosen from courses listed below (must include 3 units of MKTG prefixed courses): 12 units
Total for emphasis: 24
Electives for Both Emphases
| Course | Title | Units |
|---|---|---|
| ACCT 100 | Introduction to Financial Accounting | |
| ACCT 101 | Introduction to Managerial Accounting | |
| ADM 262 | Fashion Illustration | |
| ADM 300 | Designers of the 20th/21st Centuries | |
| ADM 366 | Forecasting Apparel and Interior Design Trends | |
| ART 222 | Introduction to Textile Art | |
| ART 422 | Weaving I - Beginning | |
| ART 424 | Surface Design Studio | |
| CFS 657 | New York Fashion Study Tour | |
| CFS 685 | Projects in the Teaching of Consumer and Family Studies/Dietetics | |
| CFS 863 | Seminar in Social Entrepreneurship | |
| DAI 321 | Technical Drawing 1: Introduction to CAD | |
| IBUS 330 | International Business and Multicultural Relations | |
| IBUS 430 | Import/Export Management | |
| ISYS 263 | Introduction to 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 |
And any ADM course in the alternate emphasis
Bachelor of Science in Dietetics
The B.S. in Dietetics is an accredited Didactic Program in Dietetics (DPD) and meets the 2008 Eligibility Requirements and Accreditation Standards of The Commission on Accreditation for Dietetics Education of the American Dietetic Association. The San Francisco State University Didactic Program in Dietetics is currently granted continuing accreditation by The Commission on Accreditation for Dietetics Education of the American Dietetic Association. The program prepares students for careers in clinical dietetics, foodservice systems management, and nutrition education in hospitals, industry, or government agencies. Most positions require an R.D. (Registered dietitian). See Certificate in Dietetics section of this bulletin.
Application Filing Period. The dietetics program is impacted which means there are more applications than capacity. Transfer student applications for admission to this major 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. Both new transfer and on-campus students wishing to change majors are required to submit an additional departmental application due March 1. See departmental website for supplemental program application http://cfsd.sfsu.edu
Mandatory Advising. Dietetics majors should consult the designated DPD director/adviser for planning and evaluation of courses transferred from other institutions and to prepare an Advising Plan for graduation outlining course sequence. Some major classes will require that this Advising Plan be presented on the first day of classes. A prescribed sequence of courses must be adhered to as some classes are offered only in the fall or spring semesters. See department office (Burk Hall 329) for information to include in the advising folder. Students should consult the course description in the current Bulletin for prerequisites and corequisites.
Degree Requirements
All courses must be completed with a 2.0 grade point average with no grade below a C-. All courses in Foundation, Professional, and Elective Requirements must be completed with a letter grade. 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 or to qualify to sit for the Dietetic Technician, Registered (D.T.R.) examination.
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. To become a Dietetic Technician, Registered (D.T.R.) one must a) complete the B.S. in Dietetics, b) complete the D.T.R. eligibility application, c) pass the D.T.R. exam.
General Education Requirements in Dietetics major
| Course | Title | Units |
|---|---|---|
| MATH 124 | Elementary Statistics (to meet quantitative reasoning requirement) | 3 |
| BIOL 210/211 | General Microbiology and Public Health Laboratory | 4 |
| PSY 200 | General Psychology | 3 |
Total for general education in Dietetics major: 10 units
Foundation Requirements
| Course | Title | Units |
|---|---|---|
| BIOL 328 | Human Anatomy | 4 |
| CHEM 115 | General Chemistry I: Essential Concepts of Chemistry | 5 |
| CHEM 130 | General Organic Chemistry | 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 GW | Foodservice Systems Management - GWAR | 3 |
| MGMT 405 | Introduction to Management and Organizational Behavior | 3 |
Total for foundation: 25 units
Professional Requirements
| Course | Title | Units |
|---|---|---|
| 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 458 | Management of Quantity Food Purchasing and Production | 3 |
| DFM 484 | Medical Nutrition Therapy I | 3 |
| DFM 485 | Medical Nutrition Therapy II | 3 |
| DFM 655 | Nutrition Education and Communication | 3 |
| HTM 560
or MGMT 610 |
Hospitality Human Resource Management
Human Resource Management |
3 |
Total professional requirements: 35 units
Electives choose one course from one of the following interest areas: 3 units
Total for major: 73 units
Recommended Electives
Foodservice Systems Management
| Course | Title |
|---|---|
| ACCT 100 | Principles of Financial Accounting |
| HM 557 | Restaurant and Catering Management |
Clinical Nutrition/Patient Care
| Course | Title |
|---|---|
| BIOL 326 | Disease! |
| NURS 500 | Death and Dying in Contemporary Society |
Community Dietetic
| Course | Title |
|---|---|
| CFS 356 | Foods and World Culture |
| CFS 426 | Family Crises: Drug Dependency and Eating Disorders |
| H ED 420 | Epidemiology |
Bachelor of Science in Interior Design
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 will be able to immediately sit for the IDEX California exam to certify interior designers in the state of California. Graduates are eligible to sit for the National Council for Interior Design Qualification (NCIDQ) examination two years after full time employment in the field of interior design.
Application Filing Period. The Interior Design program is impacted which means there are more applications than capacity. Transfer student applications for admission to this major 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. Both new students and on-campus students wishing to change majors are required to submit an additional departmental application during one of two rounds: 1) between January 4 - March 1, or 2) between May 6 - May 13, 2011. See departmental website for supplemental program application http://cfsd.sfsu.edu
Mandatory Advising. Interior Design majors must see an adviser 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 to include in the advising folder. Students who wish credits earned at another institution to be accepted in lieu of courses offered for the major at SF State must obtain acceptance from their adviser 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 GW, the beginning of the sequence of upper division ID courses, which fulfills the GWAR requirement.
Degree Requirements
The major includes 9 units of prerequisite work and 51 units of additional major courses. All major courses must be passed with a letter grade of C- or better. 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 (9 units)
plus Qualifying Design Project Review
Students must pass qualifying design project before taking Interior Design required courses.
| Course | Title | Units |
|---|---|---|
| ID 240 | Color and Design | 3 |
| ID 242 | Drafting for Interior Design | 3 |
| A college level drawing class | 3 | |
| Qualifying Design Project Review | ||
Total for prerequisites: 9 units
Core Requirements
(must be passed with a C- or better; CR/NC is not allowed)
| Course | Title | Units |
|---|---|---|
| ADM 260 | Textiles | 3 |
| ID 243 | Delineation for Interior Designers | 3 |
| see ID 344 | ||
| ID 244 | Heritage of Housing and Interior Design | 3 |
| formerly ID 342 | ||
| ID 340 GW | Human Dimensions in Housing and Interiors - GWAR | 3 |
| ID 341 | Contemporary Design in Housing and Interiors | 3 |
| ID 342 | Heritage of Housing and Interior Design | 3 |
| see ID 244 | ||
| ID 343 | Housing for People with Special Needs | 3 |
| ID 344 | Delineation for Interior Designers | 3 |
| formerly ID 243 | ||
| 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 640 | Interior Design Solutions: Residential | 3 |
| ID 641 | Interior Design Solutions: Commercial | 3 |
| ID 645 | Advanced Interior Design Solutions | 3 |
Total for core: 42 units
Electives
(9 Units with approval of adviser)
| Course | Title |
|---|---|
| ADM 569 | Visual Merchandising and Promotion |
| ART 202 | Western Art History II |
| ART 222 | Introduction to Textile Art |
| ART 260 | Photography I |
| CFS 685 | Projects in Teaching of Consumer and Family Studies/Dietetics |
| CFS 863 | Seminar in Social Entrepreneurship |
| DAI 300 | Design Process |
| DAI 310 | Product Design 1 |
| 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 Design Trends |
| ID 545 | Advanced Computer Aided Drafting for Interior Design |
| USP 580 | Housing Policy and Planning |
Total for major: 60 units
Master of Arts in Family and Consumer Sciences
The M.A. is aimed toward: increasing competencies for teaching in high schools, colleges and universities; developing competencies needed in professional roles in 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.
Admission to Program
Applicants must hold a baccalaureate degree and a 3.0 GPA with a major in family and consumer sciences, or one of its subdiscipline specializations (apparel, child/family, interior design, nutrition/dietetics). Those without this degree must complete:
Thirty units of prerequisites course work in consumer and family studies/dietetics approved by an adviser and the department chair. Within these 30 units:
- 3 units must be from outside the student’s area of specialization
- 3 units must include CFS 312 GW
- up to 6 units may be counted for past professional experience in area of specialization.
Written English Proficiency Requirement
Level One: The GRE (writing component) must be completed prior to application and scores are required to be submitted as part of the application. Admitted students with scores below 4.0 will be conditionally classified, will be referred to University Learning Assistance services, and must pass the writing intensive portion of CFS 700 as evaluated by department faculty in the first semester in the program to satisfy the university first level writing proficiency requirement. Level Two is demonstrated by completion of CFS 895 or CFS 898.
For the Culminating Experience (CE) and SF State Continuous Enrollment Policy students should view SF State Graduate Division policies (www.sfsu.edu/~gradstdy/). The Proposal for Culminating Experience, Human Subjects Protocol, and Advancement to Candidacy are due the semester prior to enrolling in CFS 895/898. Students have one semester grace period after enrolling in CFS 895/898 to complete their CE. If it is not completed during the semester following enrollment, they must then continually enroll in a CEL class until CFS 895/898 is completed.
Seventy percent of a student’s Advancement to Candidacy must be at the 700 level or above. Students must make continuous progress toward the completion of the degree. See Graduate Division website for details on policies, procedures and required forms (www.sfsu.edu/~gradstdy).
Program Requirements
| Course | Title | Units |
|---|---|---|
| CFS 794
or ISED 797 |
Seminar in Research
Seminar in Educational Research |
3 |
| CFS 700 | Seminar: Trends and Issues in Family and Consumer Sciences | 3 |
| Graduate seminar in area of concentration: CFS 720, 760, DFM 755 | 3 | |
| Graduate/upper division courses in family and consumer sciences selected upon approval of graduate major adviser | 12-15 | |
| CFS 898
or CFS 895 |
Master's Thesis
Field Study |
3 |
| Electives selected upon approval of graduate major adviser | 3-6 | |
Minimum total: 30 units
Certificate in Dietetics
The Dietetic Internship Program at SF State is part of the Graduate Certificate in Dietetics. Only students who have completed or are near completion of a Didactic Program in Dietetics (DPD) are eligible to apply for this internship and certificate program. A DPD is typically an undergraduate degree in dietetics, although there are other tracks. For more information about DPD and Dietetic Internship programs, go to the American Dietetic Association website at: http://www.eatright.org/Students/
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 that will cover the lifespan. The Dietetic Internship Program at SF State is a full-time, 9-10 month program, from mid-August through May.
Before being considered for acceptance, the student must first be eligible in accordance with requirements set forth by the American Dietetic Association/Commission on Accreditation of Dietetics Education, as well as university requirements as outlined in the Certificate Program section at www.sfsu.edu/~bulletin/current/certif.htm. 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.
Admission to Program
- Completion of a baccalaureate degree and completion of an approved Didactic Program in Dietetics (DPD) are required prior to admission into the program.
- Refer to the Consumer & Family Studies/Dietetics website for information about application procedures: http://cfsd.sfsu.edu/programs.aspx.
- Applicants must participate in the American Dietetic Association’s (ADA) computer matching process and the Dietetic Internship Centralized Application Process (DICAS). Applicants must meet the posted deadlines and pay the required fees for both of these in order to apply to our program.
- A separate supplemental application packet and application fee must also be submitted to the Consumer & Family Studies/Dietetics Department by the posted deadline in order to apply to our program.
- A committee composed of dietetics faculty and other members will review the applications based on established criteria.
- Applicants will be notified if they were matched to our program by the computer matching company.
- Matched applicants must then apply to the University via CSUMentor. They will enroll as matriculated post-baccalaureate students in the unclassified status through the College of Extended Learning (CEL).
- Admission to the certificate program does not guarantee admittance into the M.A. program.
Criteria for Selection
- Applicants must meet all deadlines for submitting applications to the computer matching company and DICAS as well as to the program. Late and incomplete applications will not be considered.
- All DPD courses are to be completed with a grade of C- or better. A minimum overall GPA of 2.7 and a DPD GPA of 3.0 is required. DPD GPA, as well as overall GPA and Science GPA, will be evaluated.
- Work and/or volunteer experience, personal statement, letters of recommendation, and resume will be evaluated. Some applicants will receive a phone interview.
- Preference may be given to SF State DPD graduates whose qualifications are competitive with other applicants.
San Francisco State University is committed to policies of equal opportunity and nondiscrimination on the basis of race, national origin, gender or age.
Program Description
This is a full-time program consisting of 32+ hours per week of practical experiences and 6 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.
Supervised practice experiences are completed under the direction of a dietitian or foodservice manager in a facility or program serving children, adults, and/or older adults in a healthcare or community setting. The internship is based on specific experiences, competencies, and required hours set forth by the American Dietetic Association/Commission on Accreditation for Dietetics Education. A total of 1,200 practice hours is required in the internship in order to meet these requirements. Both Fall and Spring semester enrollment are required.
Rotations will generally include the following:
- 16 - 17 weeks in an acute care clinical hospital
- 5 - 8 weeks in a long-term care/skilled nursing facility, outpatient, or other clinical setting
- 5 weeks in a foodservice systems management rotation
- 3 - 7 weeks in a community nutrition or public health organization
- 3 weeks in an elective
The array of clinical, community, and foodservice rotations will allow the intern to have a variety of experiences in dietetics, with a concentration in medical nutrition therapy. Rotations begin in mid-August and end the following year at the end of May or the beginning of June. Interns will be given two weeks off during December/January, and one week off for Spring Break. Since this is an intensive program, interns should not expect to hold outside jobs while enrolled in the program.
| Course | Title | Units |
|---|---|---|
| DFM 758 | Seminar in Foodservice Systems and Program Management | 3 |
| DFM 751 | Seminar in Nutritional Assessment Across the Lifespan | 3 |
| DFM 755 | Seminar in Human Nutrition and Metabolism | 3 |
| DFM 785 | Nutritional Care for Older Adults | 3 |
| DFM 881 | Internship in Dietetics | 12 |
Total: 24 units
