Course sequence information is provided for sample purposes only. Students should consult with their academic advisor about their individual plan for course registration and completion of program requirements.
FCS 100 - Family Dynamics
Core Curr. SB
Examine relationships within family systems across the life span, and their reciprocal relationship with cultural and societal dynamics. Strengthen skills necessary for healthy relationships, including problem solving, communication, conflict resolution, decision-making, time- and stress management. Explore and integrate research and theories in family studies.
FCS 104 - Introductory Food Principles
Scientific principles of food preparation and selection. Laboratory experiences demonstrate theoretical concepts.
FCS 131 - The Fashion Industry
Exploration of the structure and scope of the fashion industry and related careers.
FCS 133 - Apparel Production
Study of garment manufacturing and decision making involved in producing apparel. Includes laboratory.
FCS 140 - Introduction to Family and Consumer Sciences
Family and consumer sciences professions, history, philosophy, theory and foundations. Prerequisite: FCS Major
FCS 170 - Introduction to the Hospitality Industry
Introduction to the history, growth, and development of global tourism and the hospitality industry including the leadership, ownership, management, organization, and structure of hotels and food service operations, and the many diverse hospitality venues; professional associations; hospitality labor trends; promotional practices; and best practices in hospitality.
FCS 171 - Sanitation, Health, and Safety
Sanitation and safety principles and regulations as related to the hospitality industry including Hazard Analysis Critical Control Point (HACCP) principles and procedures, safety and security issues and procedures, and associated health issues related to sanitation and safety in the hospitality industry. Students must take an ANSI-CFP accredited food safety sanitation certification examination to receive credit.
FCS 172 - Hospitality Practices I
Overview of hospitality practices to include review of economic environment of profit and nonprofit organizations, application of a systems approach to the identification of inputs such as function objectives, site selection and venue specifications, resources available and utilized including financial, labor and appropriate sponsorships; planning and development of procedures, timelines, budgets, Request For Proposals (RFP), regulation compliance activities; event contracts and negotiations; promotional activities; on-site logistics; management of events; and assessments. Prerequisite: FCS 170 or concurrent enrollment
FCS 173 - Lodging Operations
Discover and apply information about lodging operations, such as front office procedures, guest relations, reservations, selling strategies, handling guest inquiries, night audit functions, and computer applications.
FCS 201 - Foundations in Community Wellness
Introduction to public health and community health education including historical, philosophical, ethical, and theoretical foundations. Covers professional roles and responsibilities of health educators.
FCS 203 - School Health Promotion
Personal health of PreK-12 learners, including the six youth risk behaviors identified by the CDC. Components of coordinated school health, school wellness policies. Teaching strategies for meeting health needs of learners in group settings.
FCS 220 - Consumer Issues in Health Care
Possible care obtained, level of health care, and how to access care for persons from birth to death. Cross listed as HS 220. Prerequisite: HS 110 or consent of a cross-listed Department Chair (PT, FCS).
FCS 231 - Pattern Making
Principles of flat pattern method; pattern alteration; original pattern design; completed garment. Prerequisite: FCS 133 or consent of instructor.
FCS 233 - Consumer Textiles
Consumer-oriented study of textiles emphasizing fibers, yarns, fabric constructions, and finishes. Two hours of lecture and two hours of laboratory per week.
FCS 235 - Apparel Product Development and Analysis
Examines the processes of apparel product development and quality analysis. Emphasis is placed on apparel design elements in relation to appearance, performance, and cost. Prerequisite: FCS 133; FCS 233 or concurrent enrollment
FCS 246 - Family Systems and Applications
Study of family systems and management theory with application of concepts in the near environment of family and consumer. Prerequisite: FCS 140.
FCS 270 - Special Event Planning
Study of event planning, implementation, and evaluation.
FCS 272 - Hospitality Facilities Management
A comprehensive introduction to hospitality-related facility services and establishment of departments, examination of the associated functions, and the interdependent relationship among departments. Facilities and property management concepts introduced. Prerequisite: FCS 170 or concurrent enrollment, FCS 173 or concurrent enrollment
FCS 300 - Consumer Issues in America
Gen. Ed. SF
Personal finance, consumer credit, durable and non-durable goods and services, and consumer protection in the marketplace.
FCS 301 - Nutrition Today
Gen. Ed. TS
Problem-based learning approach to examine current issues and nutritional practices through exploration of underlying biochemical and physiological principles; formulation of personal diet and wellness plans. Prerequisite: junior/senior standing; one college-level science course. Not open to students who have taken FCS 303.
FCS 303 - Nutrition
Human energy and nutrient requirements and utilization throughout the life cycle in performance, disease prevention, and health promotion; dietary assessment and intervention; evidence-based decision making. Prerequisite: CHM 150 and CHM 160 or equivalent; BIO 230
FCS 304 - Sports and Exercise Nutrition
Design of approximate diets for exercise and sports to enhance utilization and maximize performance. An integrative, case study approach. Prerequisite: junior standing.
FCS 306 - Community Nutrition
Emphasis on community needs assessment, disease prevention, programming, cultural nutrition practices, public and private nutrition policy, preparation for nutrition counseling, and community nutrition promotion. Prerequisite: FCS 104; college-level nutrition course
FCS 307 - Life Cycle Nutrition
In-depth investigation of the nutritional and educational requirements throughout the life cycle using an interactive approach. Critical thinking and problem-solving skills are enhanced through discussion, reflection, and a cross-cultural service-learning project at a community agency. Nutritional interviewing and counseling skills will be developed through interactive role play. Prerequisite: Prerequisites: FCS 306.
FCS 309 - Investigation of Food Topics
Group and individual investigation of and experimentation with scientific principles of food and research. Prerequisite: FCS 104.
FCS 310 - Community Program Planning
Assessing and prioritizing community health needs, principles of program planning including use of comprehensive planning models, development of goals and objectives, incorporating health behavior theory, and gaining community support. Prerequisite: FCS 201 or consent of instructor
FCS 311 - Community Program Evaluation
Methods of monitoring, evaluating, and assessing impact of health education programs, emphasis on selecting valid and reliable measures, use of statistics, and communicating outcomes to stakeholders. Prerequisite: FCS 310 and MTH 111; or consent of instructor
FCS 330 - Fashion Merchandising
Merchandising: organization, operation, and interrelationship of major facets of textile and clothing industry. Prerequisite: FCS 131
FCS 331 - Fashion Merchandising Laboratory
Experimental work related to fashion merchandising. Prerequisite: FCS 131; concurrent enrollment in FCS 330.
FCS 332 - Advanced Clothing Construction
Tailoring and experimental construction techniques in individual projects. Prerequisite: FCS 133 or consent of instructor.
FCS 333 - Advanced Textiles
Principles of textile science, testing and quality analysis, standardized measurement and evaluation of quality, physical characteristics, and performance of textile products. Developing products and specifications. Prerequisite: FCS 233
FCS 334 - Visual Merchandising
The investigation and application of various areas and methods of merchandise presentation to maximize the salability of merchandise. Prerequisite: FCS 131 or consent of instructor
FCS 335 - Survey of Fashion Designers
The study of fashion designers, artists, and style makers who have had a significant impact on fashion from the nineteenth century to the present. Prerequisite: Junior standing or consent of instructor
FCS 336 - History of Fashion
Historic costume and relationship to contemporary dress; emphasis on design and current fashion.
FCS 337 - Clothing and Human Behavior
Interdisciplinary study of cultural, social, psychological, economic, and aesthetic relationship of clothing to today's society.
FCS 338 - The World of Fashion I
Intensified study in major fashion markets including fashion merchandising, public relations, advertising, and career opportunities.
FCS 341 - Human Development Through the Lifespan
Physical, cognitive, emotional and social growth and development throughout the human lifespan. Not open to students with credit in PSY 304 or PSY 314.
FCS 342 - Child Development Laboratory
Practical experience working with 3 year olds. Prerequisite: FCS 341 or PSY 304 or ETE 225 or equivalent.
FCS 346 - FCS Resource Management
Application of resource management concepts within a service learning project. Students perform needs assessment, program design, and evaluation relying on basic research methods. Prerequisite: FCS 100 and FCS major; or consent of instructor.
FCS 357 - Housing and Interior Design Concepts
Basic concepts of housing and interior design; emphasis on historic periods and their relationship to contemporary housing and furnishings.
FCS 370 - Hospitality Management Accounting
Hospitality Management Accounting introduces participants to the concepts of accounting, controls and reporting in the hospitality industry. Hospitality Management Accounting focuses on accounting information that is used in managing hospitality operations, specifically forecasting, budgeting, management reports and understanding P&L statements. These concepts will be applied to actual business situations and presented and discussed using problems, case studies and project reports and presentations. Prerequisite: ATG 101 or ATG 157
FCS 372 - Facilities Services II
An overview of the legal and ethical issues related to the operation of facilities, particularly those with sustainable goals. Prerequisite: FCS 272 and MTG 315.
FCS 375 - Hospitality Practicum I
Exploration of the hospitality industry by active participation in the hospitality and profession. This includes a minimum of 320 hours of approved practice. Prerequisite: FCS 170 and FCS 272.
FCS 376 - Hospitality Seminar I
Exploration of current issues in the hospitality industry including discussions with current leaders in the hospitality industry and/or members of the FCS Hospitality Leadership Advisory Council. Prerequisite: Junior standing in HLP.
FCS 400 - Senior Seminar in Family and Consumer Sciences
Personal exploration of interrelated knowledge and professional competencies in family and consumer sciences; factors influencing research. Emphasis on family and consumer sciences as an integrated field of study. Prerequisite: senior standing; family and consumer sciences major.
FCS 401 - Readings in Family and Consumer Sciences
Individual readings in specialized areas of family and consumer sciences for qualified students, under faculty supervision. Prerequisite: consent of department chair.
FCS 402 - Problems in Family and Consumer Sciences
Independent study in family and consumer sciences for qualified students, under faculty supervision. Prerequisite: consent of department chair.
FCS 405 - Food Service Systems
Exploration of food service systems concepts, organization of food service operations, menu planning, food production and procurement, quantitative evaluations of food service operations, and laboratory experiences. Prerequisite: FCS 104, Illinois Food Service Sanitation Manager's Certification or ServSafe or FCS 171, BIO 202
FCS 407 - Nutrition Assessment
Assessment of nutritional status by dietary, anthropometric, biochemical, clinical, and physical methods; interpretation of nutritional indicators of health; documentation, including nutrition care process; evidence-based practice guidelines. Prerequisite: FCS 303; BIO 205, 230; FCS 410. Corequisite: FCS 411.
FCS 408 - Management in Food Service
Application of theories, principles, and functions of management to a food service system operation. Emphasis on qualitative and quantitative evaluation of operational, financial, sales, inventory, and procurement data. Prerequisite: FCS 405
FCS 410 - Advanced Nutrition
Impact of food, nutrition, and lifestyle choices on performances, disease prevention, and health; biochemistry of energy and nutrient utilization in relation to human biological functions; interpretation of literature; current information technologies. Prerequisite: CHM 150, 160; BIO 230, BIO 232; FCS 306; Grade of B or better in FCS 303. Corequisite: FCS 307.
FCS 411 - Medical Nutrition Therapy I
Biochemical and physiological principles underlying dietary modification in the prevention and treatment of various conditions; diet design; nutrigenomics; pharmaceuticals; complementary and integrative therapies; emphasis on applications and case studies to foster critical thinking and problem-solving. Prerequisite: Grade of B or better in FCS 410, BIO 230 and 232; concurrent enrollment in FCS 407. Corequisite: Concurrent enrollment in FCS 407
FCS 412 - Medical Nutrition Therapy II
Biochemical and pathophysiological rationale, therapeutic dietary modifications for various disease conditions; nutrition support in malnutrition and hypermetabolic conditions; emphasis on evidence-based practice applications and case studies to foster critical thinking and problem-solving. Prerequisite: FCS 410, BIO 230 and BIO 232, and grade of B or better in FCS 411.
FCS 433 - Issues and Trends in Apparel and Textiles
Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes. Course may be repeated for a maximum of 6 hours credit. Prerequisite: FCS 130 or 233 or consent of instructor.
FCS 438 - Global Issues in Textiles and Apparel
Evaluation of key issues facing textile and apparel business in global markets including economic, political, and professional implications; theoretical foundation of global sourcing. Prerequisite: Junior Standing
FCS 440 - Family Relations
Emphasis on man-woman relationship, marriage, and family interactions and reactions.
FCS 442 - Foundations of FCS
Review of theoretical, philosophical, ethical, and historical foundations of FCS; includes analysis, critique, and discussion of FCS literature. Emphasizes the integrative and applied nature of the discipline. Prerequisite: FCS major and junior standing; or consent of instructor
FCS 460 - Retail Merchandising Practicum
Integration of family and consumer sciences theory with applications in the workplace. Prerequisite: Family and consumer sciences major or consent of department chair.
FCS 461 - Practicum in Foods, Nutrition, and Dietetics
Exploration of the dietetics profession, legislative aspects, and impact of public policy on dietetics practice; current reimbursement issues; portfolios, with selected practicum experience within a foods, nutrition, and/or dietetics-related workplace . Prerequisite: Senior standing; foods, nutrition, and wellness or dietetics major; consent of department chair.
FCS 462 - Community Wellness Practicum I
Field-oriented supervised learning activities outside the college classroom, including a preplanned assessment of the experience. Course registration for the experience is required and a post evaluation with the instructor will be conducted. Prerequisite: Senior standing and community wellness major; or consent of instructor
FCS 463 - Community Wellness Practicum II
Field-oriented supervised learning activities outside the college classroom that including a preplanned assessment of the experience. Course registration for the experience is required and a post evaluation with the instructor will be conducted. Prerequisite: Senior Standing; community wellness major; consent of department chair
FCS 464 - Leadership and Advocacy in Community Wellness
Emphasis on leadership, management, communication, and advocacy in community wellness, as well as trends and future directions in health education. Prerequisite: FCS 462 or consent of instructor
FCS 470 - Special Topics in Hospitality Business
This special topics course may vary each time it is offered. The course name will appear in the class schedule. Prerequisite: FCS 272, FCS 370 or concurrent enrollment.
FCS 475 - Hospitality Practicum II
Intensive active leadership responsibilities in the hospitality profession. This includes a minimum of 320 hours of approved practice. Prerequisite: Senior standing, FCS 375 or consent of department chair.
FCS 476 - Hospitality Seminar II
Study of leadership topics in the hospitality industry; students will also explore issues based on their personal interests and experiences to date. Prerequisite: Senior standing in HLP.
FCS 508 - Advanced Food Service Management
Advanced application of theories, principles, and functions of management to a food service system operation. Emphasis on advanced qualitative and quantitative evaluation of food service systems operations. Prerequisite: Admission to Dietetic Internship Certificate program
FCS 585 - Topics in Family & Consumer Sciences
Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes. Prerequisite: senior or graduate standing, and consent of instructor.
FCS 586 - Directed Studies in Family and Consumer Sciences
Directed studies in family and consumer sciences through selected readings and written assignments. May be repeated up to a total of 6 credit hours. Prerequisite: graduate standing in FCS; consent of instructor.
FCS 603 - Advanced Nutrition Metabolism
Designed to provide students with an in-depth review of energy requirements and nutrient metabolism in health and disease; to explore applications and evidence-based practices; to apply critical thinking to solve case studies; and to become familiar with current research through literature reviews, group discussions and presentations. Prerequisite: Enrollment in the DI-MS program or consent of program director
FCS 604 - Seminar
Design and conduct a nutrition/wellness themed-research project. May be repeated for a maximum of three semester hours. Prerequisite: Enrollment into DI-MS program or consent of program director
FCS 606 - Nutrition and Wellness
Investigates nutrition principles related to the health and wellness throughout diverse groups and community settings. Nutritional interviewing and counseling skills will be developed through interactive role play. Special emphasis is placed on application of nutritional information to solve problems through critical thinking. Prerequisite: Enrollment into DI-MS program or consent of program director.
FCS 607 - Clinical Dietetics
Designed to provide students with an in-depth review of energy requirements and nutrient metabolism in health and disease; to explore clinical applications and evidence-based practice in various disorders; to apply critical thinking to solve case studies; and to become familiar with current research through literature reviews, group discussions and presentations. Prerequisite: admission to the Dietetics Internship Certificate program.
FCS 608 - Nutrition Counseling
Designed to equip students to be effective professional nutritional counselors as agents of nutritional behavior change. Students will be trained in motivational interviewing techniques. Students will acquire skills in applications through videotaping and critique by peers through observation in the nutrition counseling center. Students will have the opportunity to practice skills in well-designed exercises and counseling scenarios and through participation in the nutrition clinic. Evidence-based nutrition assessment techniques and evaluation will be practiced. Charting will be done in the Nutrition Care Process, structured around the acronym ADIME. Prerequisite: Enrollment in DI-MS program or consent of program director
FCS 609 - Advanced Medical Nutrition Therapy
Designed to equip students with increased understanding of the role of nutrition in various clinical conditions. Students explore clinical applications and evidence-based practice in various disorders. Prerequisite: Enrollment in the DI-MS program or consent of program director; FCS 605.
FCS 610 - Topics in Global Wellness
Designed to provide global cultural experiences that focus on nutrition and wellness. Emphasis is placed on the health and wellness systems of different cultures, including complementary and alternative medicine (CAM). Prerequisite: Enrollment in the DI-MS program or consent of program director; FCS 605
FCS 612 - Cultural Influences in Food and Nutrition
This course explores the cultural influence of food and nutrition with particular attention to the impact that food patterns have on nutritional status and health. Prerequisite: Enrollment in DI-MS program or consent of program director
FCS 616 - Applications in Wellness
Designed as a capstone course for the MS-DI program, including preparation for the RD exam and professional portfolio. Hands-on application of nutrition and wellness knowledge and skills is emphasized. Prerequisite: Enrollment in DI-MS program or consent of program director; FCS 606
FCS 640 - Research Methods in FCS
Research Methods in FCS. Concepts, methods, and strategies for research in the social and behavioral sciences. Topics include the nature of scientific research, measurement, types of research, validity of research designs, methods of data collection, and strategies for data analysis. Coding, entry, and manipulation of quantitative data including use of SPSS and its syntax will be addressed. Prerequisite: admission to the Dietetics Internship Certificate program.
FCS 641 - Research Methods in Nutrition Wellness I
Introduction to concepts, methods, and strategies for research in nutrition and dietetics. Topics include article database search, literature review, the nature of scientific research, research idea conceptualization, formulation of hypotheses and research questions, research proposals, and Institutional Review Board (IRB) requirements. Prerequisite: Enrollment in the DI-MS program or consent of program director.
FCS 642 - Research Methods in Nutrition Wellness II
Advanced concepts, methods, and strategies for research in nutrition and dietetics. Topics include measurement, survey design, types of research, validity of research designs, methods of data collection, and strategies for data analysis and reporting. Collecting, coding, entry, and manipulation of simple qualitative and quantitative data, and the use of SPSS will be addressed. Prerequisite: Enrollment in DI-MS program or consent of program director; FCS 641
FCS 646 - Statistical Methods in Nutrition Wellness
Exploration of statistical concepts and methods in Nutrition Wellness, from descriptive to multivariate statistics, through entering, coding, and analyzing quantitative data in SPSS, and qualitative data in MS Excel. Prerequisite: Enrollment in DI-MS program or consent of program director.
FCS 688 - Research in Dietetics
Designed as a continuation of FCS 640, Research Methods in FCS, individually supervised by a faculty member in FCS. One credit hour. Students will continue to develop the research project and complete and present it. Prerequisite: FCS 640
FCS 698 - Supervised Practice
Accreditation standards require that students enrolled in dietetic internship programs receive at least 1200 hours of supervised practice. Students will work directly with approved preceptors in clinical, community, food service, and wellness settings. The dietetic internship director will be responsible for aligning appropriate accreditation competencies to the supervised practice experiences. Prerequisite: Enrollment in the DI-MS program
FCS 699 - Thesis Research
Design and conduct a nutrition/wellness themed-research project. May be repeated for a maximum of six semester hours. Prerequisite: Enrollment in the DI-MS program or consent of program director; FCS 642; FCS 646
The Bradley Core Curriculum exposes all students to the requisite range of knowledge, skills and perspectives that prepares them for further learning and guides them on the path of continued growth to facilitate their success and fulfillment in a changing, complex world. In essence, the Bradley Core Curriculum lays the foundation for a lifetime of intellectual development.
More specifically, the Bradley Core Curriculum advances Lydia Moss Bradley’s intent that the university “furnish its students with the means of living an independent, industrious and useful life,” by equipping them with a common set of attributes, understandings and tools to:
Core Learning Outcomes
The Bradley Core Curriculum was designed to help students achieve specific Core Learning Outcomes that span all aspects of the program.
The Bradley Core Curriculum is grounded in a set of fundamental perspectives, Core Values, that lie at the heart of the university's scholarly enterprise.
Bradley’s family and consumer sciences education program equips you to teach junior high and high school students, as well as community members, in a range of educational settings.
As an FCS education major, you learn about apparel, family and child development, food, interior design, nutrition and textiles. The program allows you to focus on one of three concentrations: Nutrition, wellness and hospitality; apparel and textiles or living environments. Additionally, you take teacher education courses that prepare you for Illinois teacher licensure. The degree qualifies you to teach in K-12 settings, as well as community education venues such as extension centers, retail training departments and corporate offices.
Bradley’s FCS education program successfully prepares you to enter the workforce or graduate school. Recent graduates boast a 100 percent pass rate on Illinois’ licensure tests and almost all found jobs within six months of graduation. Many graduates are working as middle school or high school teachers in central Illinois and the Chicago area.
Bradley and Peoria share much in common--a diverse population, world-class research facilities, outstanding fine arts and entertainment, and a great sense of community. In this regard, Peoria simultaneously offers the urban benefits of a big city and the personality of a small town.Explore Peoria