Clothing, Textiles and Merchandising (Comprehensive)

1. General Education (see General Education section of catalog)
   Specific General Education Requirements: PSY 121(3); ECO 155(3)

2. Major Requirements –  Grades of C or better are required in all CTM courses to advance to the next level of coursework and to graduate from this program

   1. Core Requirements (32 hours): CTM 180(3), 187(3), 225(3), 283(3), 289(3), 325(2), 381(3), 388(3), 482(2), 499(4); MKT 350(3)

   2. Complete one of the options listed below (27 hours):

      1. Fashion Design and Product Development: ART 100(3) or 110(3); ART 115(3); CTM 185(3), 280(3), 317(3), 380(3), 387(3), 427(3), 580(3)

      2. Fashion Merchandising and Management: ACC 201(3); CTM 319(3), 384(3), 485(3), 585(3); FGB 135(3); MGT 340(3); MKT 351(3), 354(3)

In consultation with your advisor and according to specific career interests, select additional elective hours to bring total upper division hours to 40 and total hours overall to 125.

1. General Baccalaureate Degree Requirements (see “Academic Programs and Requirements” section of catalog)

Hospitality and Restaurant Administration (Comprehensive)

The mission of the Hospitality and Restaurant Administration program is to enhance the University mission of public affairs by producing educated persons who will make a contribution to the hospitality industry and society as a whole.

1. General Education (see General Education section of catalog)
   Specific General Education Requirements: CHM 105(5) or 107(4); PSY 121(3); SOC 150(3)

2. Major Requirements

   1. CFD 155(3); HRA 130(3), 210(3), 215(3), 218(3), 299(3), 308(3), 310(3), 321(3), 329(3), 331(3), 354(3), 409(3), 410(3), 426(3), 428(3), 430(3), 436(3), 440(1), 499(6)

   2. Related Requirements: MKT 150(3) or 350(3)

3. General Baccalaureate Degree Requirements (see “Academic Programs and Requirements” section of catalog)

Housing and Interior Design (Comprehensive)

1. General Education (see General Education section of catalog) Specific General Education Requirement: CHM 105(5)

2. Major Requirements

   1. CFD 155(3) or 163(3); CTM 283(3); HID 140(3), 241(3), 245(3), 247(3), 307(3), 332(3), 340(3), 342(3), 344(3), 345(3), 346(3), 349(3), 424(3), 441(3), 499(4-6)

   2. Complete 8 hours from the following: HID 145(2), 305(2), 306(2), 343(3), 347(3), 348(3), 442(3)

   3. Portfolio review prior to completion of degree program. Based on GPA, skills shown on projects, and interest shown in the program, students will be evaluated as to whether to continue in the program.

   4. Related Requirements: ART 100(3), 101(3), plus enough hours from the following electives to equal 125 total hours: ACC 201(3); AGH 243(2), 333(3); ART 115(3), 210(3), 226(3), 235(3), 255(3), 271(3), 272(3), 483(3), 484(3); DES 210(3), 300(3); MKT 350(3), 352(3), 355(3); IDM 110(3), 121(3), 211(3), 221(3), 321(3); THE 150(2), 250(2), 255(2)

3. General Baccalaureate Degree Requirements (see “Academic Programs and Requirements” section of catalog)

Vocational Family and Consumer Sciences

1. General Education (see General Education section of catalog) Specific General Education Requirements: PSY 121(3); CFD 155(3); CHM 105(5); BIO 102(4) or 121(4) or BMS 110(4); SOC 150(3)

2. Major Requirements: CFD 155(3), 160(3), 163(3), 260(3); CFS 120(2); CFS 335(2), 373(3), 472(3), 507(1); CTM 180(3), 283(3); HID 140(3), 145(2) or 241(3); HRA 130(3) or BMS 240(3); HRA 321(3)

3. Professional Education courses: CFS 493(5-6), 494(5-6), 512(3), 515(3) and see “Academic Programs and Requirements/Secondary Education” section of catalog

4. General Baccalaureate Degree Requirements (see “Academic Programs and Requirements” section of catalog)

5. In order to meet Missouri state teacher certification requirements,  candidates for the Bachelor of Science in Education degree are required to meet the following grade point average requirements: at least a 2.50 GPA on all course work attempted at all colleges attended; at least a 2.50 GPA in the certificate subject area (major field of study) which includes all courses listed under B; at least a 2.50 GPA in any additional certificate subject area; at least a 2.50 GPA in the professional education courses; and no grade lower than a “C” in all professional education courses.  All GPA requirements include both Missouri State and transfer grades.  

Health Education (certifiable grades 9-12, added endorsement only): Students who complete the Bachelor of Science in Education degree with a major in Vocational Family and Consumer Science may receive Missouri state certification in Health Education grades 9-12 by completing the following courses: BMS 307(4) or PED 250(3), BMS 308(4) or PED 252(3), or equivalents; CFD 163(3); CFS 130(3) or BMS 240(3); PED 253(2), 256(2), 257(2), 358(3); PSY 101(3); SWK 330(3); plus additional hours of electives in health-related courses, in consultation with their advisor, to bring total to 30 hours. In order to meet Missouri state teacher certification requirements, student must have at least a 2.50 GPA in the certificate subject area which includes all courses listed above.

General Consumer and Family Studies

Select 15 hours from: CFD 160(3), 163(3); CTM 180(3), 283(3); HID 140(3); HRA 130(3), 321(3)

General Consumer and Family Studies

Select 24 hours from: CFD 163(3); CTM 180(3), 283(3); HID 140(3); HRA 130(3), 321(3), plus additional electives to bring total to at least 24 hours.

Housing and Interior Design

Select 18 hours, with approval of an HID advisor, from: HID 140(3), 145(2), 241(3), 247(3), 305(2), 306(2), 340(3), 342(3), 343(3), 344(3), 345(3), 346(3), 347(3), 348(3), 349(3), 441(3), 442(3); CFS 302(1-3), 502(1-3); CTM 283(3)

Consumer and Family Studies Courses

CFS 120 Family Health 2(1-2), F,S

Current trends in family health care and home nursing care; practice in the laboratory. Supplemental course fee.

CFS 197 Introductory Topics in Applied Consumer Sciences 1-3, D

Variable content course for introductory concepts in Consumer and Family Studies. May be repeated to a total of 6 hours when topics change.

CFS 299 Work Experience 2(0-4), F,S

Prerequisite: permission of subject matter professor or coordinator. Students will secure positions in their area of specialization in order to gain work experience. This practicum is usually scheduled between their freshman and sophomore years. Working in a coordinated program the student will be evaluated by both the company supervisor and the practicum coordinator. Besides work experience, the student can be expected to gain in career direction as well as in the application of the principles and practices of their respective specialization. 200 minimum work hours.

CFS 300 Special Topics in Applied Consumer Sciences 1-3, D

Prerequisite: permission. Selected topics of contemporary interest in Consumer and Family Studies, offered when resources and demand allow. May be repeated to a total of 6 hours when topics change. Variable Content Course.

CFS 302 Applied Consumer Sciences Study Tour 1-4, D

Prerequisite: permission. Study of mills, factories, stores, hospitals, laboratories, hospitality facilities, museums, design studios, historic sites, and/or trade markets, and not-for-profit agencies.

CFS 303 Service Learning Applied Consumer Sciences 1, F,S

Prerequisite: 30 hours and concurrent registration in a designated service learning offering within one of the major areas of study in the Consumer and Family Studies Department. A service learning course incorporates a community service experience with classroom instruction to provide an integrative learning experience which addresses the practice of citizenship and promotes an awareness of and participation in public affairs/service. Requires 40 hours of service to a community organization, agency, or public service provider. The community service placement and assignment will vary, depending on the specialization area and learning objectives. A list of approved placements will be available from the instructor and the Citizenship and Service Learning Office. Students are required to participate in a service learning training session(s) prior to beginning their service placement. May be repeated but no more than 2 hours of service learning credit may count toward graduation.

CFS 335 Presentation Techniques 2(1-2), F,S

Prerequisite: COM 115 and 60 hours or permission. Planning and presenting techniques for teaching in the classroom, business, industry, or extension settings. A focus on professional presentation strategies incorporating the use of multimedia technology.

CFS 373 Family Economics 3(3-0), F,S

Prerequisite: Recommended: ECO 155. Family as a consumer unit, its financial well-being and interrelationship with the market and the economy.

CFS 400 Problems in Applied Consumer Sciences 1-3, D

Prerequisite: 90 hours and permission. Independent study for those who wish additional work in specific subject areas.

CFS 472 Resource Management Theory and Practicum 3(2-2), F

Prerequisite: CFD 163 and CFS 373 or permission. Study of family and individual resource management concepts and application of resource management principles and techniques with emphasis on group dynamics and problem solving.

CFS 477 Seminar in Home Management and Family Economics 2(0-2), S

Prerequisite: senior standing in area specialization or permission. Readings, discussion and analysis of trends and developments in home management and family economics. 

CFS 493 Supervised Teaching (Vocational Family and Consumer Sciences) 5-6, F

Prerequisite: completion of all methods courses in Business; a grade of “C” or better in all professional education courses; a passing score on the appropriate Business PRAXIS II examination; current pre-professional liability insurance; and approval for supervised teaching. Student observes then teaches family and consumer sciences classes under the direction of the cooperating teacher and the university supervisor. Student participates in school-related activities appropriate to the assignment and attends all required meetings. In order to receive a grade in this course, the student's professional portfolio must meet or exceed final criteria. Course will not count toward the major GPA. Supplemental course fee.

CFS 494 Supervised Teaching (Vocational Family and Consumer Sciences) 5-6, F,S

Prerequisite: concurrent enrollment in CFS 493. Student observes then teaches under the direction of the cooperating teacher and the university supervisor. Student participates in school-related activities appropriate to the assignment and attends all required meetings. In order to receive a grade in this course, the student's professional portfolio must meet or exceed final criteria. Course will not count toward the major GPA. Supplemental course fee.

CFS 498 Clinical Experiences in Teaching II 4, F,S

Prerequisite: EDC 199 and admitted to Teacher Education Program and grades of "C" or better in all professional education courses and passing the appropriate Praxis II exam and completion of portfolio checkpoints 1 and 2. This course is designed to meet HB 1711 for student's experience as a Teacher's Aide or Assistant Rule (Rule 5 CSR 80-805.040), to that of conventional student teachers within the same program. It is also designed to support completion of additional clinical requirements within that program including: seminars and workshops, required meetings, school related activities appropriate to the assignment, demonstrated mastery of the MOSTEP quality indicators and completion and overall assessment of a Professional Preparation Portfolio. This course is credited only on B.S. in Education or appropriate master's-level certification programs. Can only receive credit for one of the following: AGE 499, AGT 499, ART 469, BSE 499, CFS 498, COM 493, ECE 499, ELE 499, ENG 434, HST 499, MCL 491, MID 499, MTH 496, MUS 499, PED 498, SCI 499, SEC 499, SPE 499, THE 493.

CFS 499 Internship in Applied Consumer Sciences 1-6, D

Prerequisite: permission of subject matter professor. Off-campus, supervised experience in a cooperative program with business, government, community, or related establishments within any of the specialized areas of consumer and family studies. In addition to the outline agency involvement, the student is (1) required to attend a beginning orientation and a follow-up seminar, and (2) complete assignments appropriate to subject matter specialization. May be repeated up to 12 hours credit.

CFS 500 Issues in Applied Consumer Sciences 1-3, D

Prerequisite: senior or graduate standing or permission. Advanced inquiry into specialized areas of study in Consumer and Family studies such as: Blended Families, Historic Building Preservation, Textile Conservation, Preservation Techniques, Advanced Culinary Techniques, and International Trends in Hospitality. May be repeated to a total of 6 hours when topics change. Variable Content Course.

CFS 502 Study Tour 1-3, D

Prerequisite: junior or senior classification or permission. Study of and/or visits to mills, factories, stores, museums, hospitals, laboratories, design studios and/or trade markets. Supplemental course fee (variable by section).

CFS 507 Student Organizations in Vocational Family and Consumer Sciences 1(1-0), F

Prerequisite: CFS 335 and concurrent enrollment in CFS 512 or permission of instructor. Methods of organizing student groups in Family and Consumer Sciences and occupational Family and Consumer Sciences programs, techniques of working with students in individual and group projects; leadership training.

CFS 512 Teaching Family and Consumer Sciences 3(2-2), F

Prerequisite: CFS 335 and concurrent enrollment in CFS 507 or permission of instructor; and admitted to teacher education program. An overview of the philosophy and history of family and consumer sciences education; includes curriculum building with emphasis on critical thinking and reflective decision-making, problem-based learning, and the development of authentic assessments. Includes the planning of lessons, units, and development of teaching materials in the family and consumer sciences discipline and practice implementation of such lessons. Completion of checkpoint II for the Professional Portfolio is a component of this course. Credited only on B.S. in Education (Vocational Family and Consumer Sciences). A grade of "C" or better is required in this course. May not be taken Pass/Not Pass.

CFS 515 Organization of Occupational/Vocational Programs 3(2-2), S

Prerequisite: CFS 507 and CFS 512 or permission of instructor; and admitted to teacher education program. Investigation of the organization and administration of occupational and vocational family and consumer sciences programs; identification of types of programs; program planning, program evaluation and vocational counseling with emphasis on critical thinking and reflective decision-making. Credited only on B.S. in Education (Vocational Family and Consumer Sciences). A grade of "C" or better is required in this course. May not be taken Pass/Not Pass.

CFS 601 Supervision of Student Teachers in Family and Consumer Sciences 3(3-0), D

Prerequisite: teaching experience in Family and Consumer Sciences and permission. Experiences in creating an environment that will encourage Family and Consumer Sciences student teachers to realize their potentials and gain competence in teaching.

CFS 695 Advanced Technical Practice 3, D

Prerequisite: permission. Work in CAD, EDI, Child Life, Mental Health, Hospitality, clinical hospitals, schools, manufacturing, retailing, and/or other settings. Ninety clock hours required.

CFS 696 Practicum 4(0-8), D

Prerequisite: permission. The assumption of responsibilities at an approved practicum site under the direction of a professor and practicum site supervisor.

Clothing, Textiles, and Merchandising Courses

CTM 180 Apparel Selection and Construction Techniques 3(1-4), F,S

Apparel construction techniques using commercial patterns. Emphasis on fitting different body forms.

CTM 185 Apparel Construction II 3(1-4), F

Prerequisite: C grade or better in CTM 180. Advanced apparel construction techniques with an industry perspective. A skills evaluation is required at the end of the semester to determine eligibility for the next design class.

CTM 187 (287) Survey of the Global Fashion Industry 3(3-0), F,S

Overview of the global fashion industry from textile production to the retail level. Career options in the fashion industry are highlighted.

CTM 225 (480) Global Perspectives of Historic Costume 3(3-0), F,S

Prerequisite: C grade or better in CTM 180 and CTM 187. The study of apparel and fashion accessories from the beginning of time to the present. An analysis of global cultural forces that parallel social, economic, political and technological influences on fashion trends will be examined to determine impact.

CTM 280 Pattern Development I 3(2-2), F

Prerequisite: C grade or better in CTM 185. Fundamental concepts of drafting for the female form and pattern manipulation techniques to develop original garments; will include designing for children and sportswear for adults.

CTM 283 Textile Science 3(3-0), F,S

Study of fibers, yarns, fabrics, and finishes as they pertain to both residential/commercial fabrics and apparel textiles.

CTM 289 Foundations of Product Development 3(3-0), F,S

Prerequisite: C grade or better in CTM 187 or HID 140. An examination of the design, manufacture and marketing of products in today's global economy.

CTM 299 Work Experience 2(0-4), F,S

Prerequisite: CTM 187 and permission. Students will secure positions in their area of specialization in order to gain work experience. Working in a coordinated program the student will be evaluated by both the company supervisor and the practicum coordinator. In addition to work experience, the student can be expected to gain career direction as well as experience in the application of the principles and practices of their respective specializations. The student must work a minimum of 100 hours, complete the student manual, and earn a satisfactory evaluation from the internship host.

CTM 300 Special Topics in Clothing, Textiles, and Merchandising 1-3, D

Prerequisite: permission of department head. Selected topics of contemporary interest in clothing, textiles, and merchandising. Offered when resources and demand allow. May be repeated for a total of 6 hours when topics change. Variable Content Course.

CTM 302 Clothing, Textiles, and Merchandising Study Tour 1-3, D

Prerequisite: permission of department head. Study of and visits to museums, design studios, historic sites, trade shows, conferences, and conventions related to the fashion industry. May be taken for a total of 6 hours.

CTM 317 (286) Computer Aided Design for the Fashion Industry 3(2-2), F,S

Prerequisite: C grade or better in CTM 280 or permission. Introduction to the principles and techniques of computer aided design used in the fashion industry.

CTM 319 Visual Merchandising 3(3-0), F

Prerequisite: C grade or better in CTM 289. Visual merchandising for the fashion industry is explored. Students will be exposed to background lighting, styling, visual placement, display focal points, along with photography perspectives to include catalog, magazine, and ad layouts.

CTM 325 Pre-Internship Seminar 2(1-2), F

Prerequisite: C grade or better in CTM 381 or permission. Sourcing and acquisition of an internship are examined. Includes resume writing, phone, e-mail and correspondence etiquette, and interview skills.

CTM 380 Pattern Development II 3(2-2), S

Prerequisite: C grade or better in CTM 280. Fundamental concepts for developing original designs by using draping techniques. Full size dress forms are used for creation of basic sloper and original designs in knits and wovens.

CTM 381 (281) Advanced Product Development 3(3-0), F,S

Prerequisite: C grade or better in CTM 180, 283, and 289. Direct application of building a product line from specifications and sample development through the production process and distribution channels. Analysis of apparel quality from an industry perspective is explored.

CTM 384 Fashion Promotion 3(2-2), S

Prerequisite: C grade or better in CTM 187. An experiential based fashion experience that provides opportunities to develop various forms of fashion productions and promotions. May be repeated for up to 6 hours.

CTM 387 Fashion Illustration 3(2-2), F

Prerequisite: C grade or better in CTM 380. Creation of fashion flats and specification sheets. Students focus on the technical ability to translate a creative idea into a working blueprint. Outcomes include the portfolio for their senior collection. Supplemental course fee.

CTM 388 Problem-Solving and Negotiation Techniques in Fashion Merchandising 3(3-0), F

Prerequisite: C grade or better in CTM 289. The planning, buying, selling, and promotion of apparel and accessories on all levels of the fashion industry. Case studies include merchandising mathematics, product development, vendor relations, negotiation strategies, and conflict management.

CTM 400 Problems in Clothing, Textiles, and Merchandising 1-3, D

Prerequisite: 90 hours or permission of department head. Independent study for those who wish additional work in specific subject areas.

CTM 427 Design Challenges 3(2-2), F

Prerequisite: "C" grade or better in CTM 380. Creation of garments using advanced flat pattern and draping techniques. Product development by problem solving and exploration of a variety of merchandise classifications, including special occasion, lingerie, coats, and suiting. Knock-offs and fabric functions analyzed.

CTM 482 Post-Internship Senior Seminar 2(2-0), F

Prerequisite: C grade or better in CTM 499. Internship experiences will be reviewed through oral presentations and portfolio review. Objectives also include preparation and review of electronic portfolio, a review of interview skills, resume and cover letter writing, job sourcing, business etiquette and personal budgeting.

CTM 485 Fashion Merchandising Planning 3(3-0), S

Prerequisite: "C" grade or better in CTM 180, 187, 225, 283, 289, 319, 381, and 388. This course will familiarize students with the terminology, fundamental principles and techniques of merchandising calculations.

CTM 499 Internship in Fashion 4(0-8), Su

Prerequisite: "C" grade or better in CTM 325, 388 and permission. Supervised experience in a pre-approved internship program in either Product Development or Merchandising. The student must work a minimum of 280 hours, complete the student manual, earn a satisfactory evaluation from the internship host, and present a summary to their peers. Students majoring in both Fashion Design/Product Development and Fashion Merchandising must complete an internship in each area. May be repeated for a total of 8 hours.

CTM 580 Senior Collection: Line Development 3(1-4), S

Prerequisite: "C" grade or better in CTM 387 and 427. Production of an apparel line from the conceptualization to the construction of sample garments. Three to five garments required in the student designer's line. A grade of C or better is required for graduation.

CTM 583 Product Performance Evaluation 3(2-2), S

Prerequisite: CHM 105 or CHM 107 or CHM 160; and "C" grade or better in CTM 283. Testing and Analysis of textile products to determine quality, performance, use and serviceability.

CTM 585 Establishing a Fashion Business 3(3-0), S

Prerequisite: C grade or better in CTM 485. Entrepreneurial concepts of opening a business through the development of a business plan. A grade of C or better is required for graduation.

CTM 682 Graduate Seminar in Clothing and Textiles 2(2-0), S

Prerequisite: 12 hours of graduate credit or permission. Selected topics in clothing and textiles that involve the areas of apparel manufacturing, fashion merchandising, and management trends are systematically explored through critical analysis of literature and through an individual research project. May be repeated for credit. A total of 4 hours may be applied to a degree program.

Housing and Interior Design Courses

HID 140 Fundamentals of Interior Design 3(2-2), F,S

Art principles and elements applied to interior environments. Projects will expose the student to interior design skills with individual projects focusing on each student's major.

HID 145 (CFS) Introduction to Housing 2(2-0), S

Survey of the historical development of housing and socioeconomic aspects of housing in relation to individual and family living. Analysis of interior space for individual and family living with emphasis on economic considerations and predictions for the future.

HID 208 (307) AutoCAD for Interior Design 3(2-2), F,S

Prerequisite: HID 140 and HID 241; and CIS 101 or CSC 101 or CSC 111. Study and use of AutoCAD software to design a structure. Both 2- and 3- dimensional aspects are covered. Design project required.

HID 241 (CFS) Residential Design I 3(2-2), F,S

Prerequisite: HID 140 or permission. The design of a residence including the drawing of floor plans and the study of both structural and decorative aspects.

HID 245 Interior Design Specifications 3(2-2), F

Prerequisite: HID 140 and General Education math requirement; or permission. Measuring for and specifying of interior materials, upholstery, flooring materials, wall coverings, and window treatments. An examination of materials, installation, and maintenance techniques are coupled with creative design exercises.

HID 247 (CFS) Presentation Techniques 3(1-4), S

Perspective techniques utilizing a variety of media. Three-dimensional models used to demonstrate various means of delineating interior spaces. Portfolio development will be encouraged.

HID 300 Special Topics in Housing and Interior Design 1-3, D

Prerequisite: permission of department head. Selected topics of contemporary interest in housing and interior design. Offered when resources and demand allow. May be repeated for a total of 6 hours when topics change. Variable Content Course.

HID 302 Housing and Interior Design Study Tour 1-3, D

Prerequisite: permission of department head. Study of and visits to museums, international hospitality tours, historic sites, trade shows, conferences, and conventions related to the interior design industry. May be taken for a total of 6 hours.

HID 305 (CFS) Restaurant Design 2(1-2), F

Prerequisite: HID 140 or permission. The interior design of lounges and public dining facilities ranging from table service restaurants to fast food facilities will be covered in readings, projects and field trips.

HID 306 (CFS) Hotel Design 2(1-2), FE

Prerequisite: HID 140 or permission. The interior design of guest lodging facilities from urban hotels to resorts is covered through readings, projects and field trips. Both new and remodeled facilities are examined.

HID 325 Pre-Internship Seminar 2(1-2), F

Prerequisite: C grade or better in HID 340 or permission. Sourcing and acquisition of an internship are examined. Includes resume writing, phone, email and correspondence etiquette, and interview skills.

HID 332 Color and Light in Interior Design 3(2-2), S

Prerequisite: HID 140 or permission. A study of the properties and interrelationship of color and light. Uses of color, light, types of lighting and fixtures, and the measuring and control of light are covered. Design projects required.

HID 340 (CFS) Residential Design II: Green Design 3(2-2), F

Prerequisite: HID 241 and HID 247 and portfolio review or permission. Design of a residence including sound conditioning, luxury features, furnishing, accessories, and interiors using innovative, sustainable materials and products.

HID 342 (CFS) Contract Design I 3(1-4), S

Prerequisite: HID 241 and HID 247 and portfolio review or permission. Professional interior design study involving problem solving, exploration of resources and client presentation in the design of offices and public building spaces. An office design project is required.

HID 343 (CFS) Retail Design and Display 3(2-2), F,S

Prerequisite: HID 140 or permission. Design from store planning to merchandise display will be covered through readings, projects and field trips. Team visual merchandising projects and an individual store design required.

HID 344 (CFS) 19th and 20th Century Furniture and Decorative Arts 3(3-0), D

Prerequisite: 60 hours or permission. An overview of interiors, furnishings, accessories, and related structure design during the 19th and 20th centuries in Western Europe and the United States.

HID 345 (CFS) Housing and Environmental Living 3(3-0), F

Prerequisite: HID 140. Economic and social aspects of designing an environment for contemporary living.

HID 346 (CFS 244) Ancient and Medieval Furnishings and Decorative Arts 3(3-0), D

Prerequisite: 60 hours or permission. An overview of interiors, furnishings, accessories, and related structure design from ancient civilizations through the Middle Ages in Western Europe.

HID 347 (CFS) Advanced Presentation Techniques 3(1-4), F

Prerequisite: HID 241 and HID 247 and portfolio review. Continuation of development of visual communication skills to delineate interior spaces. Projects require advanced detail and complexity.

HID 348 Furniture for Interior Design 3(3-0), SE

Prerequisite: HID 140 and HID 344 and; either HID 346 or 349; and General Education Basic Required Courses; or permission. Overview of residential and commercial furniture resources, selling techniques, and furniture specifications. Project required with an emphasis on written and oral skills.

HID 349 (CFS) Renaissance Furnishings and Decorative Arts 3(3-0), D

Prerequisite: 60 hours or permission. An overview of interiors, furnishings, accessories, and related structure design from the Renaissance through the l8th century in Western Europe and the United States.

HID 400 Problems in Housing and Interior Design 1-3, D

Prerequisite: 90 hours or permission of department head. Independent study for those who wish additional work in specific subject areas.

HID 408 (308) Advanced AutoCAD 3(3-0), F,S

Prerequisite: HID 208. Further study and use of AutoCAD for interior designers with an emphasis on blocks, Xrefs, and 3D drawings. Specialized lighting techniques and backgrounds included. Project required.

HID 424 (CFS) Seminar in Housing and Interior Design 3(3-0), S

Prerequisite: senior standing in area specialization or permission. Study the professional principles of interior design. Prepare for seeking employment in interior design - portfolio preparation, resume development, employer search, senior exhibition or show. Project will include a study problem for the National Council on Interior Design Qualification examination.

HID 441 (CFS) Senior Design Studio 3(1-4), S

Prerequisite: HID 340 or HID 442, senior standing, and portfolio review; or permission. Professional interior design problems including work with and presentation to clients.

HID 442 (CFS) Contract Design II 3(1-4), FO

Prerequisite: HID 342 or permission. Professional interior design study involving problem solving, exploration of resources and client presentation, Health care facilities, institutions, and advanced office design are included.

HID 499 Internship in Housing and Interior Design 1-6, D

Prerequisite: permission of department head. Off-campus, supervised experiences in a cooperative program with an interior design firm. The student is required to attend a beginning orientation, maintain short weekly visits with their faculty advisor, attend a follow-up seminar and complete the assigned academic work and project appropriate to the experience. The student must work a minimum of 180 hours for a 4 credit internship and a minimum of 270 hours for a 6 credit internship.

Hospitality and Restaurant Administration Courses

HRA 130 (CFS) Essentials of Nutrition 3(3-0), F,S

Fundamental principles of nutrition and diet for physical fitness. Dietary needs of age group. Cultural aspects of nutrition. This course may not be taken Pass/Not Pass.

HRA 210 (238) Introduction to Hospitality Leadership 3(3-0), F,S

This course is designed to examine the leadership processes, concepts, and principles and to improve personal competence in decision-making, problem solving, motivation, and communication as they relate to the hospitality industry.

HRA 215 (CFS) Introduction to Lodging Management 3(3-0), F,S

Prerequisite: HRA 210 or permission. A study of the fundamentals of how lodging operations are managed from a rooms perspective. Practical examples are used to familiarize students with the line management aspects of reservations, registration, occupancy, and checkout and the settlement procedures in various lodging market segments.

HRA 218 Safety and Sanitation 3(3-0), F,S

Prerequisite: HRA 210. Introduction to food service sanitation and safety practices pertinent to hospitality management. Emphasis on sanitation requirements, safe food handling, storage practices and accident prevention.

HRA 299 Work Experience 3(0-3), D

Prerequisite: HRA 210; and HRA 215 or HRA 218; and permission. Students will secure positions in their area of specialization in order to gain work experience. Working in a coordinated program, the student will be evaluated by both the company supervisor and the practicum coordinator. In addition to work experience, the student can be expected to gain career direction as well as in the application of the principles and practices of their respective specialization. The student must be paid for the work experience and must work a minimum of 300 hours.

HRA 300 Special Topics in Hospitality and Restaurant Administration 1-3, D

Prerequisite: permission of program director. Selected topics of contemporary interest in hospitality and restaurant administration. Offered when resources and demand allow. May be repeated for a total of 6 hours when topics change. Variable Content Course.

HRA 302 Hospitality and Restaurant Administration Study Tour 1-3, D

Prerequisite: permission of program director. Study of and visits to museums, international hospitality tours, historic sites, trade shows, conferences, and conventions related to the hospitality industry. May be taken for a total of 6 hours.

HRA 308 Housekeeping Administration 3(3-0), F,S

Prerequisite: HRA 210 and HRA 215; or permission. Fundamental duties of executive housekeepers, the organization of the housekeeping department and its relationship to other departments in the Hospitality industry. Study of the selection of equipment, cleaning materials and procedures, employee turnover, recruitment and retention.

HRA 310 (CFS) Financial Management for the Hospitality Industry 3(3-0), F,S

Prerequisite: HRA 210 and HRA 215; or permission. Financial techniques in forecasting, budgeting, performance measurement, and applying the hospitality industry uniform system of accounts are covered during this course. The control of hospitality operational income and expenses will be carefully studied, monitored and analyzed.

HRA 321 (CFS) Principles of Food Preparation 3(1-4), F,S

Prerequisite: CHM 105 or CHM 107 or CHM 160; HRA 218 or BIO 210. Scientific principles and techniques in the selection, preparation and preservation of food. Supplemental course fee.

HRA 325 Cultural Cuisine 1-3, D

Prerequisite: permission of instructor. A course designed to extensively explore various cultures through a hands-on culinary experience. May be repeated for a total of 6 hours. Supplemental course fee.

HRA 329 (CFS) Quantity Food Production 3(1-4), F,S

Prerequisite: HRA 210 and HRA 218 and HRA 321. Emphasis on methods to achieve qualitative standards in quantity food production. Laboratory arranged. Transportation required. Supplemental course fee.

HRA 331 (CFS) Dining Service Management 3(3-0), F,S

Prerequisite: HRA 210 and HRA 218 and HRA 299 and HRA 321 and HRA 329. This course provides students with practical skills and knowledge for effective management of food and beverage service in outlets ranging from coffee shops to room service, catering and upscale dining rooms. Presents basic service principles while emphasizing the special needs of the guests.

HRA 354 Hospitality Human Resource Development 3(3-0), F,S

Prerequisite: HRA 210 and HRA 215 and HRA 299. Study of concepts and applications of interpersonal skills as it relates to the hospitality industry; communication; leadership styles; product enhancement; labor market shortage; conflict resolution; recruitment, training and retention.

HRA 409 (309) Beverage Operations 3(3-0), F,S

Prerequisite: HRA 299 and HRA 321 and HRA 329 and senior  standing, or permission. Principles and methods of operating a profitable beverage component in a foodservice business. Topics range from inventory control, accounting, equipment, pricing, to legal responsibility and liability.

HRA 410 (CFS) Marketing of Hospitality Services 3(3-0), F,S

Prerequisite: HRA 210 and HRA 215 and HRA 299 and MKT 150 or MKT 350. The course is designed to provide the student with basic knowledge and practical experience which will enable them to develop strategic marketing plans for hotel/motel properties.

HRA 426 (CFS) Management by Menu 3(3-0), F,S

Prerequisite: HRA 210, 215, 218, 299, 321, 329, 331, 354, 410; and MKT 150 or MKT 350. A continuation of the student's familiarization with food service components in the hospitality/food service industry. Menu, planning, pricing, food service accounting, wage and labor cost control, purchasing, portion control, advertising, salesmanship and other food service principles, practices and techniques are analyzed.

HRA 428 Hospitality Law 3(3-0), F,S

Prerequisite: HRA 210, 215, 218, 299, 329, 354, 409, 410; and MKT 150 or MKT 350. The study of the legal aspect of lodging and food service operations. Problem-solving approach applied to liability and litigation problems confronting hospitality executives.

HRA 430 Hotel Convention and Conference Operations 3(3-0), F,S

Prerequisite: HRA 210, 215, 218, 299, 329, 354, 410; and MKT 150 or MKT 350. In-depth analysis of management problems involved in selling and servicing group sales; labor-management relations.

HRA 435 Restaurant Management 3(1-4), F,S

Prerequisite: HRA 329 and HRA 331 and permission. This course is designed to allow students to experience the step-by-step process of operating "Carrie's" Restaurant in the Professional Building. Students will design the menu, prepare and serve the food and market the restaurant. In addition, students may participate in the planning and execution of various special events in the program. May be repeated to a total of 6 hours.

HRA 436 Casino Operations 3(3-0), F,S

Prerequisite: HRA 354 and HRA 409 and HRA 410 and HRA 426. This course provides an overview of the gaming industry with an emphasis on casino hotel operations as an integral part of the hospitality industry. Topics include the history of gaming, casino layout and design, surveillance, demographic profiles, psychological profiles, and economic impact.

HRA 438 Casino Operations II 3(3-0), F,S

Prerequisite: HRA 436 and permission of instructor. This course provides an in-depth study of managing the table games in a casino, learning the rules and regulations, and how to conduct play.

HRA 440 (423) Seminar in Hospitality and Restaurant Administration 1(1-0), F,S

Prerequisite: graduating senior in the area of specialization or permission. Readings, discussion and analysis of trends and developments in hospitality and restaurant industries.

HRA 499 Internship in Hospitality 6(0-6), D

Prerequisite: HRA 210 and HRA 215 and HRA 218 and HRA 299 and HRA 321, and permission. Supervised experience in a cooperative program in hospitality. Student must gain experience/exposure in at least three positions during the internship. The student must be paid for the internship and must work a minimum of 450 hours.