Home Economics (H Ec)
1. Contemporary Home Economics (3)
Home economics in America; past and present professional needs, successes
and weaknesses; future of the field. Academic preparation for a variety
of occupations; participation in the worlds of work, marriage, family, and
community.
3. Individual, Family and Near Environment (3)
Analysis of concepts in the area of food, clothing and shelter that are
basic to the rapid changes in our society. Values and goals that are operative
in interrelationships of these three basic Family needs are explored.
5. Decision Making and Problem Solving (3)
Management concepts related to individual careers and family living. Analysis
of values, goals, and standards and their relationship to decision making
in the allocation of human and nonhuman resources with case studies in problem
solving. (Former H Ec 51, 110)
7. Applied Color and Design (3)
Introduction to the application of color and design to all areas of Home
Economics; properties of color, simple graphic methods, and three dimensional
design. Studio work and discussions. (6 lab hours)
8. The Individual and Family Interaction (3)
Individual and family development and family interaction throughout the
family life cycle. Diversity of family life styles and forces that influence
family relationships and the quality of life will be among the topics examined.
For home economics majors only.
10. Management for Effective Living (3)
Human relationships, housing, family finance, consumer problems, meal management
and nutrition as they relate to individual and family living.
20. Beginning Textiles (3)
Fiber classification, yarn construction, fabric construction and production.
Selection, use and care of fabrics in relation to consumer needs.
22. Fashion Analysis (1)
Factors influencing trends in dress. Selection of color, line, and form
related to individual needs.
24. Clothing Construction I (3)
Pattern and fabric selection; basic construction techniques, use of commercial
patterns; relationship between materials, construction methods, and apparel
quality. (6 lab hours)
26. Clothing Construction II (3)
Prerequisite: H Ec 24 or experience in clothing construction. Individualization
of basic and designer patterns: alteration principles; techniques of handling
new fabrics. (6 lab hours)
32. Preparation for Marriage (3)
Analysis of various motivations for intimate relationships, particularly
those that lead to marriage; attitudes, values, and goals related to mate
selection.
39. Child Development (3)
Physical, intellectual, social, and emotional development of the child from
conception through adolescence, in the cultural context of the family approached
from an interdisciplinary perspective.
50. Basic Foods and Nutrition (3)
Not open to students with credit in H Ec 10 (Basic Food Study.) Introduction
to principles of food preparation and characteristics of a nutritionally
adequate diet. (2 lecture, 2 lab hours)
52. Dietetics (3)
Elements of nutrition and diet in disease.
54. Elementary Nutrition (3)
Elementary knowledge of high school chemistry and biology strongly recommended.
Scientific principles underlying normal nutritional requirements.
70. Interior Design and Housing (3)
Concurrent enrollment in H Ec 71 recommended. Social, psychological, economic,
and aesthetic aspects of interior design and housing. Integration of design
principles; space planning; creative expression, and consumer information
pertaining to living space.
71. Interior Design Laboratory (1; max total 3)
Prerequisite: H Ec 70 (or concurrently). Introductory experience in interior
design processes. Studio work; floor plans, elevations, electrical plans,
spatial arrangements, graphics and design presentations, two dimensional
design techniques, introduction to ink. (2 lab hours)
111. Household Equipment (3)
Selection, methods of operation, specifications of household appliances;
testing electrical equipment for efficiency and cost of operation; kitchen
planning, arrangement of work, preparation and serving units. (2 lecture,
2 lab hours)
112T. Topics in Home Management, Equipment, and Family Economics
(1-4; max total 12 if no topic repeated)
Topics relating to home management, equipment, and family economics. Some
topics may have labs.
113. Economics for Consumers (3)
Consumer spending related to social and psychological factors influencing
consumers. Legislation that protects and relates to the consumer on local,
state, and federal levels.
114. Home Management Practicum (3)
Prerequisites: H Ec 54, 113. Integrated field experience in various phases
of home economics using MATCHE (Management Approach to Teaching Consumer
Homemaking Education) modules. (2 lecture, 2 lab hours)
115. Family Finance (3)
Financial activities of the individual and family; planned spending, bank
services, consumer credit, insurance savings, investments, taxes; financial
aspects of home ownership and estate planning.
116. Field Experience in Home Management (3)
Prerequisite: permission of instructor. Supervised field experience in teaching
home management to various socio-economic and ethnic groups. (1 lecture,
4 lab hours)
120. Social and Psychological Aspects of Clothing (3)
Prerequisite: H Ec 22 recommended. The psychological, social, and economic
aspects of clothing related to the individual, family, and society. An understanding
of fashion, its development, and distribution.
121. Tailoring (3)
Prerequisites: H Ec 22, 24, or 26. Tailoring a suit or coat using various
techniques. (6 lab hours)
122T. Topics in Clothing and Textiles
(1-4; max total 12 if no topic repeated)
Topics relating to clothing, textiles, and fashion merchandising. Some topics
may have labs.
123. Pattern Design (3)
Prerequisites: H Ec 22, 24 , and/or 26. Application of pattern making methods
to apparel design. Computer-aided design (CAD) skills as applied to pattern
making. (6 lab hours)
124. Advanced Textiles (3)
Prerequisite: H Ec 20, H Ec 107; Chem 2A-B or 2A-C recommended. Fabric finishes;
color and design in fabrics; detergency; and fabric analysis through standard
laboratory tests. (2 lecture, 2 lab hours)
126. Personalized Clothing Design (3)
Prerequisites: H Ec 22, 24, or 6. Creative design through the medium of
flat pattern and/or draping. Social implications of clothing. (6 lab hours)
127. Fashion Merchandising (3)
Prerequisites: H Ec 20; H Ec 107. Aspects of fashion marketing and fashion
related careers. Resource personnel and field trips. (2 lecture, 2 lab hours)
131. Family Relationships (3)
Marital and family dynamics are explored within the context of family theories.
Topics include love, mate selection, sexuality, communication patterns,
parenthood, and dissolution.
132T. Topics in Child Development and Family Relationships
(1-4; max total 12 if no topic repeated)
Prerequisites: H Ec 39 and/or 131. Topics relating to child development
and family relationships. Some topics may have labs.
133. Children and Family Crises (3)
Crises experienced by children and their families; child abuse, separation,
dissolution, divorce, remarriage, and the consequent formation of step-relationships,
death, alcoholism, drug abuse, and living with a child with special needs
included.
134. Cultural Aspects of Child Rearing (3)
Prerequisites: H Ec 39 and 131 or H Ec 39 and Soc 165. Cultural and subcultural
aspects of child rearing; survey of research studies and findings on cultural
child-rearing attitudes and practices.
136. Middle Childhood and Adolescence (3)
Prerequisite: H Ec 39. Family influences on the physical, intellectual,
social, and emotional development of children in middle childhood and adolescence.
Emphasis on the search for identi ty, sexual development, vocational choice
and interpersonal relations.
139. Child Development Practicum (3)
Prerequisites: H Ec 37. Students assume the responsibility of a nursery
school head teacher; plan learning episodes for young children based on
their needs, abilities and interests; work with parents and do diagnostic
assessments of children. (2 lecture, 3 lab hours)
148. Occupational Home Economics Program Planning (3)
Required for credential candidates. Individualized modules concerning the
design, development, implementation, and evaluation of home economics related
occupational programs.
149T. Topics in Home Economics Education
(3; max total 12 if no topic repeated)
150. Advanced Foods (3)
Prerequisites: H Ec 50; Chem 2A-B or 2A-C. Experimental approach to foods
emphasizing sensory and objective tests, standards for high quality foods
and scientific principles which affect food prepara tion and product development.
(2 lecture, 3 lab-discussion hours)
151. Experimental Food Study (3; max total 6)
Prerequisite: H Ec 150. Principles, procedures, sensory and objective evaluation
methods necessary to organize professionally and carry through a food research
project. Lectures, demonstrations, individual research, and field trips.
(1 lecture, 4 lab-discussion hours)
153. Advanced Nutrition (3)
Prerequisites: H Ec 54 and Chem 2A-B or H Ec 54 and Chem 2A-C. Present knowledge
of the metabolism of carbohydrates, fats, proteins, vitamins, and minerals.
Dietary study and evaluation.
154. Nutrition in Disease (3)
Prerequisite; H Ec 153. Nutritional aspects and dietetic treatment of disease.
(2 lecture, 2 lab hours)
155. Food Service Management I (3)
Prerequisite: Mgt 110A. Organization and operation of food services; management
principles; food service personnel; food cost control; record keeping.
156. Food Service Management II (3)
Prerequisite: H Ec 150. Work simplification; plant layout; selection, procurement
and maintenance of equipment and furnishings lot load service units. Menu
planning and quantity food purchasing.
158. Food Service Management III (4)
Prerequisite: H Ec 156. Quantity food production and management; food merchandising
and catering. (2 lecture, 4 lab hours)
159. Institution Experience (3)
Prerequisite: H Ec 154 and 158. Supervised work experience in hospital dietary
departments. (1 lecture, 4 lab hours)
160. Meal Management (3)
Prerequisite: H Ec 50. Principles of foods and nutrition applied to meal
planning, preparation, and service for various cultural groups. Computerized
diet analysis. Economic, aesthetic, nutritional, and managerial aspects
of meal planning. (2 lecture, 2 lab hours)
161. Scientific and Creative Food Experiences (3)
Prerequisite: H Ec 39. Emphasis on structuring experiences in food through
scientific and creative activities.
162T. Topics in Food, Nutrition, and Dietetics
(1-4; max total 12 if no topic repeated)
Prerequisites: H Ec 50, 54. Topics relating to food science. Some topics
may have labs.
163. Food Service Education (3)
Prerequisite: S Ed 161. Curriculum development and methods of instruction
in programs preparing high school students for entry-level jobs in the food
service industry. (2 lecture, 2 lab hours )
164. Child Nutrition (3)
Prerequisite: H Ec 39 and 54. Prenatal nutrition; nutritional requirements
during different periods of growth; malnutrition and mental development;
improving nutritional status of children.
165. Cultural Foods (3)
Prerequisite: H Ec 50 or permission of instructor. Dietary and nutritional
practices in different cultures, as influenced by cultural and economic
conditions. (2 lecture, 2 lab-demonstration hours)
169. Nutrition and the Consumer (3)
Prerequisite: H Ec 54. Consumer's viewpoint on nutrition and food choices;
factors influencing consumer's food choices; new approaches in nutrition
education for the consumer.
170. Contemporary Interior Design (3)
Prerequisite; H Ec 70, 71; and architectural drawing. Emergence and development
of contemporary furniture and interior accessories. Major designers and
their contributions to interior environments. Lab includes design of a critique
of contemporary residential and non-residential interiors. (2 lecture, 2
lab hours)
171. Housing and Society (3)
Housing requirements of individuals, families, and special groups. Analysis
of human factors related to the design of housing and neighborhoods. Examination
of current social problems related to housing. (2 lecture, 2 lab hours)
172T. Topics in Housing and Interior Design (1-4; max total 12 if
no topic repeated)
Prerequisite; H Ec 70. Topics relating to housing and interior design. Some
topics may have labs.
173. Interior Design Tours (3)
A sampling of architecture and interior space. Tours include northern, central,
and southern California architecture. Residential and contract showrooms
visited. Expenses for required off-campus visits incurred by the student,
(Course fee, $80) (6 lecture-lab hours)
174. Contemporary Architecture and Furnishings (3)
Emergence of contemporary architectures, forces and architects responsible;
emphasis on human factors in designed space and recent housing alternatives.
175. History of Architecture and Furnishings (4)
Prerequisite: course in art history recommended. Styles of architecture
and furnishings from prehistoric times to the present; sociological, physical,
economic and religious influences.
176. Interior Design Materials (3)
Prerequisite: H Ec 20. Interior design materials available for the residential
and commercial market. Consumer and specifier considerations; production,
distribution. installation. evaluation and use. Lecture, small group research
and field trips. (2 lecture, 2 lab hours)
177. Professional Interior Design Practices (3)
Prerequisite: H Ec 70, 176 (or concurrently.) Basic principles, procedures
and office systems necessary to professionally organize and carry through
a creative interior design project from the original client contact to final
billing and collecting. (1 lecture, 4 lab hours)
178. Applied Interior Design (3)
Prerequisite: H Ec 70, 71, 107, 170, or 175; Ind A 42 or concurrently. A
series of creative problems in residential and non-residential interior
design. Emphasis on integration with architecture and allied arts. Field
trips, design projects, and critiques. (6 lab hours) (Formerly H Ec 173)
190. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study.
192. Readings and Conference (1-3)
Prerequisite: permission of instructor. Individually directed readings;
reports and evaluation. (Hours arranged)
193. Supervised Work Experience (1-6; max total 6)
Prerequisite: second semester junior standing and permission of instructor.
Supervised work experience in one of the following areas: child development
and family relations; clothing, textiles and fashion merchandising; consumer
science; housing and interior design; food and nutrition; dietetics; and
home economics education.
The following graduate courses are open only to students who have been
accepted into a graduate program. Students who are not in graduate standing,
should contact the graduate coordinator prior to enrolling.
Home Economics Education (H Ec)
200. Research Methods in Home Economics (3)
Prerequisite: A statistics course, Math 11 or Soc 25 or equivalent; completion
of the university writing skills requirement. Methods, techniques of research;
locating and formulating problems; collection and interpretation of data;
preparation of research paper; analysis of professional literature.
260T. Seminar: Family Economics (3; max total 12 if no topic repeated)
Prerequisite: permission of instructor. Analytical study in the area of
personal and family management; study of problems pertaining to identifiable
segments of the populace; intercultural, socio-economic, age level and ethnic
and community groups.
280T. Seminar in Food, Nutrition, and Dietetics
(3; max total 12 if no topic repeated)
Prerequisite: H Ec 200, professional requirements in the field, permission
of instructor.
281T. Seminar in Home Economics
(3; max total 12 if no topic repeated)
Prerequisite: H Ec 200, permission of instructor.
290. Independent Study (1-3; max see reference)
See Academic Placement -- Independent Study.
292. Readings in Home Economics (2-3; max total 6 if no topic repeated)
Prerequisite: H Ec 200, permission of instructor. Individually directed
readings in a field of special concern to students in the graduate program;
appropriate reports and evaluations required; individual conferences, no
formal class meetings.
299. Thesis (2-6; max total 6)
Prerequisite: prior advancement to candidacy; see Criteria for Thesis and
Project. Preparation, completion, and submission of an acceptable thesis
for the master's degree.
(See Course Numbering System.)
Home Economics Education (H Ec)
380. Topics in Home Economics (1-3; max total 9 if no area repeated)
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