Scientific Foundations of Nutrition is designed to introduce students to the science of human nutrition and inspire personal application of the principles taught. Concepts to be studied include the basic nutrients (carbohydrates, proteins, lipids, vitamins, minerals, and water), their chemical composition, digestion, metabolism, physiological function, dietary recommendations, food sources, and deficiency and toxicity symptoms. Obesity, weight management, energy balance, and food and water safety will also be covered.

Through the process of completing a pieced quilt, students will apply design principles and elements and learn and practice sewing skills. Students will also be introduced to contemporary and historical textiles.

This course is an introduction to sewing and is geared toward the beginning student. Individuals will use domestic sewing machines and serge machines to construct projects, including those that are designed to provide experience with service learning and sustainability.

This course will introduce personal and consumer financial concepts and give students basic tools to make sound financial decisions in today's society based on economic trends and research. This is a practical course in personal money management consisting of financial planning including career choices, budgeting, planning for retirement, financing a home and automobile, and understanding consumer credit, taxes, insurance, and investments. Students will use basic math skills as well as read, write, and think critically. This course is cross-listed as BUS 1210.

This class is designed to be an introductory course in the culinary arts. Students will learn basic cooking techniques as well as develop skills for food preparation. It introduces fundamental concepts necessary to the Family and Consumer Science major, the Culinary Arts major, and the Food Science major. This class is also appropriate for any student interested in the culinary arts field.

This course is the lab component to HFST 1240. Students will put into practice the principles learned in class culminating with the planning and preparing a meal. (Lab fee required).

This class provides students with information and experience to evaluate positive and negative behaviors and beliefs regarding food, eating, weight, and body image. Principles of good nutrition and eating habits are especially applied to contemporary problems of weight control, eating disorders and body image as they apply to lifespan development. The course provides introductory-level information to majors as well as help to those interested in the subject matter.

This course is an overview of health issues affecting the individual and the family. Discussion focuses on improving personal lifestyle decisions and preventing rather than curing illnesses.

This course is designed to help students understand and apply the research and literature which attempts to identify the principles, skills, and theories that help lead to successful marriages and families.

In this course students learn about the fundamental principles of growth and development from conception through childhood to old age. The course includes the study of the biological process of development, as well as the emotional, social, psychological, and cognitive development of the individual within a cultural and historical context. This course is cross-listed with PSY 1100.

This course surveys the many challenges and rewards of owning and managing a childcare facility. The course specifically addresses trends in childcare, setting up a childcare business, legal issues, and staffing. This course demonstrates how managers of childcare programs must understand the value of various family cultures, as well as the relationships between family, program, and community. This course is a critical class to assist potential childcare providers in starting and/or administrating successful child care businesses.

This general education course acquaints students with the visual and technical language of Interior Design. Through education of the principles of design, this course will foster design sensibility as it is applied to residential space and structure. Emphasis will be placed on using space effectively, the selection and arrangement of furnishings and residential materials, and the application of relevant theory related to everyday living experiences. Students will create a comprehensive design portfolio and complete a client-based design project in order to demonstrate their competency in design and composition analysis, presentation/communication of design solutions, understanding of historical influences, creative thinking, and identification of effective design solutions. This course also introduces students to the professional aspects of a career in Interior Design.

This is an internship in the Education and Family Studies Department. Students can choose an internship opportunity in Education, Early Childhood Education, Daycare, Foods, Sewing, Human Development, or Consumer Services. Internships are temporary, on-the-job experiences intended to help students identify how their studies in the classroom apply to the workplace. Internships are individually arranged by the student in collaboration with a faculty member in the chosen discipline and a supervisor at the workplace. This course is repeatable for up to 6 credits, with no more than 3 credits per semester. Additional fees required. Internships are typically pass/fail credits. Students desiring a grade will need to negotiate a contract with significant academic work beyond the actual work experience.

This course examines nutrition throughout the life cycle, which includes preconception, pregnancy, lactation, infant, toddler, preschooler, child, pre-adolescent, adolescent, adult, and older adult nutrition. Each stage of life will include the discussion of biological, cultural, psychological, and socioeconomic factors that influence eating behaviors and nutritional requirements.

This course includes intermediate level sewing techniques. Students use domestic sewing machines and sergers to construct projects, including those that are designed to provide experience with service learning and sustainability. A portion of this class is individualized to allow students to build skills from their own level of competency. This course may be repeated for credit.

This course presents principles of food and nutrition as they relate to the needs of children. It explores characteristics and abilities of young children and encourages the integration of food and nutrition concepts into early childhood classrooms. This is a required course for the Child Care Management Degree and transfers as an elective course to other Utah Institutions.

In this course, we explore culturally sustaining philosophies, processes, and methods of relational ethical practice for collaborating with families of young children. Students will garner a richer sense of meaningful partnerships for effective teaching practices during the early childhood years. This course is repeatable for credit.

This course covers the effective use of management theory in dealing with human and material resources; designed to teach basic skills needed to be a competent consumer; the relationship between management of time, energy, money and other resources necessary for effective living.

This course provides students with a realistic, engaging, personally relevant, and academically informative introduction to the study of intimate relationships, marriage, and families. The course discusses family theory (family systems theory, structure function theory, exchange theory, conflict theory, family development theory etc.), using examples taken from contemporary literature, professional journals, and film.

This course will focus on the fundamental principles of growth and development from conception through early and middle childhood. The study of the relevant theories and research in the biological, social, emotional and cognitive development of young children will also be included.

Orientation to FCSE is designed to introduce students to the many facets of Family and Consumer Sciences Education. These include food science and nutrition, personal finance, family financial resource management, textiles and clothing, housing and interiors, child development and parenting, and human development and family relations. This class will help begin to prepare students for a career as an FCS educator in secondary schools.

This course provides an overview of the field of early childhood education. It covers the historical, philosophical, and theoretical foundations of early childhood education, as well as current trends and practices. The course focuses on the physical, cognitive, social, and emotional development of young children, and provides students with an understanding of the importance of play and hands-on learning in early childhood. The course also covers topics such as child observation and assessment, and family involvement.

In this course students develop skills and techniques associated with child guidance principles, with a focus on meeting children's needs, individually and in groups, in the Child Development Lab. These principles may also be applied to other child care settings such as the home, as a nanny, and in the primary grades of elementary school.

This course offers experiences in planning and implementing activities that will encourage intellectual, social, emotional, and physical development in young children. The course focuses on developmentally appropriate early childhood curriculum that involves educational materials and physical learning spaces. Students are required to complete a minimum of 24 lab hours in the Snow College Child Development Lab. The skills developed are directed specifically to the philosophy and resources of Snow College’s Child Development Lab, but will be adaptable for use in other daycares, preschools, early elementary grade classrooms, and in parenting.

Human Sexuality is an inter-disciplinary course exploring topics in biology, health, family studies, psychology and sociology. It provides an introduction to basic concepts of human sexuality, including anatomy, reproduction, and sexual response across the life-cycle.

This course consists of on-the-job learning opportunities for prospective preschool teaching and childcare teaching. A student taking this course will be a Head Preschool Teacher in our Child Development Lab. The course includes experiences in curriculum writing, environment planning and organization, direction of activities, guidance of young children, and parent-teacher relationships. This is a required capstone class for students completing the Childcare Management Associate of Applied Science Degree and is highly recommended for students interested in Early Childhood Education or Child Development. (Additional fee required).

This course consists of on-the-job learning opportunities for prospective preschool teaching and childcare teaching. A student taking this course will be a Head Preschool Teacher in our Child Development Lab. The course includes experiences in curriculum writing, environment planning and organization, direction of activities, guidance of young children, and parent teacher relationships. HFST 2885 is a required capstone class for students completing an Applied Associate Degree in Child Care Management and is highly recommended for students interested in Early Childhood Education or Child Development. Seminar in Preschool Teaching. (Additional fee required.)

This course will provide a forum for students to discuss and plan their practicum in preschool teaching. It includes experiences in child guidance, curriculum writing, environment planning and organization, and parent education opportunities. HFST 2990 is required as a core course in the Child Care Management program and highly recommended for students interested in Early Childhood Education. This course is repeatable for credit.

This is an internship in the Home and Family Studies Department. Students can choose an internship opportunity in Early Childhood Education, Daycare, Foods, Sewing, Human Development, or Consumer Services. Internships are temporary, on-the-job experiences intended to help students identify how their studies in the classroom apply to the workplace. Internships are individually arranged by the student in collaboration with a faculty member in the chosen discipline and a supervisor at the workplace. This course is repeatable for up to 6 credits, with no more than 3 credits per semester. Additional fees required. Internships are typically pass/fail credits. Students desiring a grade will need to negotiate a contract with significant academic work beyond the actual work experience.