1995-1996 Undergraduate Catalog

College of Agriculture and Home Economics - Home Economics		 NMSU

Professor Lynn W. Robbins, acting department head

Professors Cummings, Del Campo; Moreo, Director, Hospitality and Tourism Services; Associate Professor Bock; Assistant Professors Breiter, Clements, Devall, MacHatton, McKee, Morgan, Smitley; College Professor Cox; College Assistant Professor Bloomquist

DEGREE: Bachelor of Science in Home Economics
MAJOR: Clothing, Textiles, and Fashion Merchandising
MAJOR: Family, Child, and Consumer Science
MAJOR: Home Economics Education
MAJOR: Human Nutrition and Food Science
OPTION: Dietetics
OPTION: Food Science and Nutrition

DEGREE: Bachelor of Science in Hospitality and Tourism Services
MAJOR: Hospitality and Tourism
OPTION: Hotel/Resort Operations
OPTION: Food and Beverage Operations
OPTION: Tourism Services
OPTION: Conventions, Meetings, Special Events Management

Courses and curricula in the department are designed to educate students as individuals and as citizens in a changing society. They also develop a scientific attitude and the ability to conduct research directed toward solutions of problems affecting the quality of life.

Each student must complete general education requirements, and a sequence of specialized course work is then identified for each major.

The following prefixes are used for courses: CTFM-Clothing, Textiles, and Fashion Merchandising; FCCS-Family, Child, and Consumer Science; HEED-Home Economics Education; HNFS-Human Nutrition and Food Science; HTS-Hospitality and Tourism Services.

MAJOR: Clothing, Textiles, and Fashion Merchandising

Courses and opportunities are provided for students to study physical, cultural, sociological, and psychological aspects of clothing and to prepare for careers in fashion retailing and production.

General Education Requirements

A list of specific general education requirements is available in the department. Please check with your adviser.

Departmental Requirements

CTFM 171, Clothing and Human Behavior 3 cr.
CTFM 178, Fundamentals of Fashion 3 cr.
CTFM 255, Applied Clothing Design 3 cr.
CTFM 261, Textile Science I 3 cr.
CTFM 270, Fashion Illustration 3 cr.
CTFM 273, Concepts of Apparel Construction 3 cr.
CTFM 364, Historic Fashion I 3 cr.
CTFM 365, Historic Fashion II 3 cr.
CTFM 371, Textile Science II 3 cr.
CTFM 372, Fashion Merchandising 3 cr.
CTFM 402, Field Experience 3-6 cr.
CTFM 474, Fashion Promotion 3 cr.
CTFM 475, Fashion Buying 3 cr.

Nondepartmental Requirements

ACCT 201, Fundamentals of Accounting I 3 cr.
ECON 252G, Principles of Microeconomics 3 cr.
ENGL 111G, Freshman Composition 3 cr.
ENGL 203G, Business Writing 3 cr.
E ST 311G, Statistical Applications 3 cr.
MGT 309, Human Relations in Business 3 cr.
MKTG 303, Principles of Marketing 3 cr.
MKTG 313, Retail Management 3 cr.
PSY 201G, Introduction to Psychology 3 cr.
SOC 101G, Introductory Sociology 3 cr.

Electives

Choose in consultation with CTFM adviser to round out curriculum of 128 credits. At least 55 credits must be courses labeled 300 or above. Choose from the following:
B A 328, Introduction to International Business 3 cr.
CTFM 333, Apparel Production 3 cr.
CTFM 472, Flat Pattern Design 3 cr.
CTFM 473, Tailoring 3 cr.
CTFM 476, Apparel Design by Draping 3 cr.
CTFM 482, Creative Clothing Design 3 cr.
CTFM 484, Clothing for Special Needs 3 cr.
CTFM 489, Fashion Markets 2-8 cr.
MGT 312, Managing Stress 3 cr.
MGT 332, Personnel Management 3 cr.
MGT 453, Leadership and Motivation 3 cr.
MKTG 317, International Marketing 3 cr.
Two of the following departmental electives:
FCCS 330, Personal and Family Finance 3 cr.
FCCS 333, Consumer Practices and Problems 3 cr.
HEED 348, Teaching in Informal Settings 3 cr.
(Check prerequisites before enrolling in courses.)

MAJOR: Family, Child, and Consumer Science

This major stresses the interrelationship of individuals throughout the life span and the impact of social and economic factors on the family system. Graduates are prepared for professional work with social and community agencies and other activities serving families and consumers. Students must work closely with an adviser.

General Education Requirements

A list of specific general education requirements is available in the department. Please check with your adviser.

Departmental Requirements

FCCS 180, Interpersonal Skills in Intimate Relationships 3 cr.
FCCS 281, Preschool Child Development in the Family 3 cr.
FCCS 300, Special Topics 3 cr.
FCCS 330, Personal and Family Finance 3 cr.
FCCS 333, Consumer Practices and Problems 3 cr.
FCCS 380, Family Dynamics 3 cr.
FCCS 381, Middle Childhood Development in the Family 3 cr.
FCCS 383, Parenting and Child Guidance 3 cr.
FCCS 424, Field Experience 3-6 cr.
FCCS 480, Family Ethnicities and Subcultures 3 cr.
FCCS 481, Infant Development 3 cr.
FCCS 482, Adolescent Development and the Family 3 cr.
FCCS 485, Families in Crisis 3 cr.
FCCS 488, The Aging Family 3 cr.
HNFS 163, Nutrition for Health 3 cr.
HEED 348, Teaching in Informal Settings 3 cr.
Minor 18-24 (Optional) cr.

Nondepartmental Electives

Choose in consultation with FCCS adviser to round out curriculum of 128 credits. At least 55 credits must be courses labeled 300 or above. Choose from nondepartmental courses listed below.
ACCT 200, Survey of Accounting 3 cr.
BLAW 317, Business Law I 3 cr.
BLAW 318, Business Law II 3 cr.
BLAW 320, Contemporary Legal Issues 3 cr.
B A 325, Real Estate Law 3 cr.
C EP 320, Sex Roles in Education 3 cr.
C EP 451, Introduction to Counseling 3 cr.
COMM 377, Conflict Management 3 cr.
COMM 384, Interpersonal Communication 3 cr.
COMM 465, Nonverbal Communication 3 cr.
ECED 201, Preschool Learning Environment Design
in Educational Settings
3 cr.
ECED 202, Preschool Physical, Language, Cognitive
and Creative Development
3 cr.
ECED 203, Enhancing the Preschooler's Self Concept 3 cr.
ECED 360, Introduction to Early Childhood Education 3 cr.
ECED 361, Child Development and the Schools 3 cr.
ECON 304, Money and Banking 3 cr.
FIN 335, Investments 3 cr.
GERO 201, Fundamentals of Gerontology 3 cr.
GERO 249, As Families Grow Older 3 cr.
GERO 401, Community Resources for the Aged 3 cr.
GERO 451, Aging and Public Policy 3 cr.
HL S 300, Drugs and Behavior 3 cr.
HL S 320, Human Stress Management 3 cr.
HL S 487, Historical Perspectives of Death and Dying 3 cr.
HL S 496, Consumer Health 3 cr.
MKTG 311, Consumer Decision Processes 3 cr.
PHIL 223, Ethics 3 cr.
P E Activity Classes 1 cr.
PSY 210, Evaluating Research 3 cr.
PSY 250, Consumer Psychology 3 cr.
PSY 265, Self Evaluation 3 cr.
PSY 324, Sexual Behavior 3 cr.
S WK 362, The Black Family 3 cr.
S WK 390, Family and Child Welfare Issues 3 cr.
SOC 273, Sex and Gender 3 cr.
SOC 473, Comparative Family Systems 3 cr.

(Check prerequisites before enrolling in above courses.)

MAJOR: Home Economics Education

This major prepares students for secondary school teaching as well as teaching in other educational settings such as the Cooperative Extension Service. In the spring semester of the senior year, principles of teaching are applied during student teaching in a selected school. Requirements for admission to the student teaching program are (1) an overall grade-point average of not less than 2.5 and a grade-point average of 2.5 or above in home economics courses and (2) recommendation of adviser.

For licensure, a student chooses Home Economics as a first teaching field and can also choose another subject for a second teaching field.

General Education Requirements

A list of specific general education requirements is available in the department. Please check with your adviser.

Departmental Requirements

CTFM 171, Clothing and Human Behavior 3 cr.
CTFM 261, Textile Science I 3 cr.
CTFM 273, Concepts of Clothing Construction 3 cr.
FCCS 180, Interpersonal Skills in Intimate Relationship 3 cr.
FCCS 281, Preschool Child Development in the Family 3 cr.
FCCS 330, Personal and Family Finance 3 cr.
FCCS 331, Management of Family Life and Resources 3 cr.
FCCS 333, Consumer Practices and Problems 3 cr.
FCCS 335, Human Shelter 3 cr.
FCCS 341, Interior Design 3 cr.
FCCS 380, Family Dynamics 3 cr.
FCCS 383, Parenting and Child Guidance 3 cr.
HTS 221, The Hotel and Resort Industry 3 cr.
HNFS 163, Nutrition for Health 3 cr.
HNFS 251, Human Nutrition 3 cr.
HNFS 263, Food Science I 3 cr.
HNFS 364, Food Science II 3 cr.
HEED 245, Experience in Learning Behaviors 3 cr.
HEED 345, Management Concepts in Home Economics
Content and Teaching
3 cr.
HEED 445, Vocational Programs for Youth and Adults 3 cr.
HEED 446, Teaching Methods I 3 cr.
HEED 447, Teaching Methods II 3 cr.
HEED 448, Supervised Teaching in Home Economics 9 cr.

Nondepartmental Requirements

BIOL 190G, Principles of Biology 3 cr.
Electives from HIST, ECON, SOC, and GOVT (may be chosen
from Part III, Viewing a Wider World section, General
Education requirements)
6 cr.

Additional electives, departmental and nondepartmental, sufficient to bring total credits to 128, including 55 upper-division. These courses may be selected to provide a second teaching field; see your adviser.

MAJOR: Human Nutrition and Food Science
OPTION: Dietetics

This option prepares students to be dietitians in a variety of practice settings. A verification statement is issued upon completion of the didactic program. To get a verification statement: 1) Students must attain a C or higher (on campus or transfer) in the following classes: CHEM 111, 112, 211, and 341; BIOL 190G, 190L,221, 221L, 253, 253L, and 254; and all classes with HNFS prefix. 2) Students desiring to transfer in courses comparable to HNFS 455 and HNFS 457 will need to take a challenge exam related to each course. Students must attain a C or higher on each exam before transfer credits will be allowed. 3) Students must take at least 30 credits at New Mexico State University with 20 upper division (300 level or above) and 10 in HNFS (300 level or above).

Following graduation, an experience in a hospital or institution approved by the American Dietetic Association is required. Upon successful completion of the experience, the student is eligible to take the registration exam required by the American Dietetic Association to be a Registered Dietitian. This option is part of an ADA-approved Didactic Program in Dietetics. Students must work closely with advisers to assure proper scheduling of necessary courses.

General Education Requirements

A list of specific general education requirements is available in the department. Please check with your adviser.

Departmental Requirements

FCCS 180, Interpersonal Skills in Intimate Relationships 3 cr.
HEED 348, Teaching in Informal Settings 3 cr.
HNFS 163, Nutrition for Health 3 cr.
HNFS 251, Human Nutrition 3 cr.
HNFS 263, Food Science I 3 cr.
HNFS 350, Nutrition Throughout the Life Cycle 3 cr.
HNFS 363, Quantity Food Production and Service 4 cr.
HNFS 364, Food Science II 3 cr.
HNFS 401, Field Experience-Hospital Dietetic 4 cr.
HNFS 455, Advanced Nutrition 4 cr.
HNFS 457, Diet Therapy 5 cr.
HNFS 464, Experimental Foods 3 cr.
HNFS 467, Food Service Organization and Management 3 cr.

Nondepartmental Requirements

AXED 456, Research Method 3 cr.
BIOL 221, 221L, Microbiology, Microbiology Lab 4 cr.
BIOL 253 Human Anatomy, and
BIOL 253L, Human Anatomy Laboratory
2 cr.
BIOL 254, Human Physiology 3 cr.
C EP 451, Introduction to Counseling 3 cr.
CHEM 211, Organic Chemistry 4 cr.
CHEM 341, Survey of Biochemistry 4 cr.
MGT 201, Introduction to Management 3 cr.
MGT 332, Personnel Management 3 cr.
OEHO 120, Medical Terminology 3 cr.

Electives, departmental or nondepartmental, sufficient to bring total credits to 128, including 55 upper-division.

OPTION: Food Science and Nutrition

Students choosing this option will follow a basic coursework plan providing a comprehensive background in the properties and preservation of foods. Graduates may be employed in areas such as food systems management, quality assurance, food safety, product development, or food processing. Job opportunities are available in private industry, educational institutions and government.

General Education Requirements

A list of specific general education requirements is available in the department. Please check with your adviser.

Departmental Requirements

HNFS 163, Nutrition for Health, or
HNFS 251, Human Nutrition
3 cr.
HNFS 263, Food Science I 3 cr.
HNFS 364, Food Science II 3 cr.
HNFS 464, Experimental Foods 3 cr.
HNFS elective (300 or above) 15 cr.

Nondepartmental Requirements

ANSC 100, Introductory Animal Science 3 cr.
ANSC 262, Introduction to Meat Science 3 cr.
BIOL 221, Microbiology 3 cr.
BIOL 221L, Microbiology Laboratory 1 cr.
CHEM 111, General Chemistry I 4 cr.
CHEM 112, General Chemistry II 4 cr.
CHEM 211, Organic Chemistry 4 cr.
CHEM 341, Survey of Biochemistry 3 cr.
HORT 100, Introduction to Horticulture 4 cr.
PHYS 211, General Physics I 3 cr.
PHYS 211L, General Physics I Lab 1 cr.

Suggested Electives

Electives, departmental and nondepartmental, sufficient to bring total credits to 128, including 55 upper-division.
AG E 305, Marketing and Pricing Agricultural Products 3 cr.
AG E 315, World Agriculture and Food Problems 3 cr.
AG E 451, Food Marketing Systems 3 cr.
ANSC 306, Processed Meats 3 cr.
ANSC 363, Meat Technology 3 cr.
BIOL 472, Mycology 3 cr.
BIOL 477, Applied Microbiology 4 cr.
CH E 475, Biochemical Engineering 3 cr.
CH E 478, Special Methods in Industrial Microbiology 3 cr.
HORT 420, Postharvest Biology and Technology 3 cr.

DEGREE: Bachelor of Science in Hospitality and Tourism Services MAJOR: Hospitality and Tourism

This bachelor's degree program prepares students for entry level management positions in all areas of the diverse and growing hospitality and tourism industry. All students take a core curriculum until their senior year, when they specialize in one of four option areas listed. Courses and curricula in the department are designed to educate students as individuals and professionals in a changing society. Graduates also develop a scientific attitude and the ability to conduct research directed toward solutions of problems affecting economic activity, the quality of life and the hospitality and tourism services (HTS) industry. Each student must complete general education requirements, and a sequence of specialized course work identified for each option. A grade of C or better must be earned in each upper division HTS class to satisfy the requirements of the major. The field work component of the HTS 400 internship must be completed prior to enrolling in any other 400-level courses.

General Education Requirements (43 credits)

A list of specific General Education requirements is available in the department. Please check with your adviser.

Departmental Requirements (32 credits)

HTS 102, Introduction to Hospitality and Tourism Services 1 cr.
HTS 201, The Travel and Tourism Services Industry 3 cr.
HTS 221, The Hotel and Resort Industry 3 cr.
HTS 301, Hospitality Promotion Techniques 3 cr.
HTS 302, Hospitality Information and Financial Systems 3 cr.
HTS 303, Hospitality Resources Administration 3 cr.
HTS 304, Hospitality and Legal Techniques 3 cr.
HTS/HNFS 363, Quantity Food Production and Service 4 cr.
HTS 400, Field Experience 6 cr.
HNFS 163, Nutrition for Health 3 cr.

Nondepartmental Requirements (18 credits)

ACCT 201, Fundamentals of Accounting I 3 cr.
ACCT 202, Fundamentals of Accounting II 3 cr.
ACCT 350, Managerial Accounting or FIN 306 3 cr.
MGT 309, Human Relations to Business 3 cr.
MKTG 303, Principles of Marketing 3 cr.
MATH 115G, Intermediate Algebra 3 cr.
Language Requirement (Spanish Preferred) 8 cr.
Electives* 5 cr.
Senior Level Option (See four-course sequence below) 12 cr.

Additional Program Requirements

The program requires the following courses which count toward university general education requirements:
AG E 250G, Life with Microcomputers, BCS 110G, Introduction to Computerized Information Systems, C S 110G, Computer Literacy, or HON 111G, Computers and the Information Society 3 cr.
CHEM 110G, Principles and Applications of Chemistry 4 cr.
COMM 253G, Public Speaking, or
COMM 265G, Principles of Human Communication
3 cr.
ECON 251G, Principles of Macroeconomics 3 cr.
ECON 252G, Principles of Microeconomics 3 cr.
E ST 311G, Statistical Applications, or
STAT 210G, Statistics for Contemporary Living
3 cr.
PSY 201G, Introduction to Psychology 3 cr.
SOC 101G, Introductory Sociology, or
SOC 201G, Contemporary Social Problems
3 cr.

OPTION: Hotel/Resort Operations

The hotel/resort operations option prepares students for middle management positions in hotels, resorts, and lodging facilities of all types, as well as preparing students to own and operate their own lodging facilities including bed-and-breakfasts.
HTS 431, Front Office and Executive Housekeeping 3 cr.
HTS 432, Hotel Property Management 3 cr.
HTS 433, Hotel/Resort Operational Practices 3 cr.
HTS 434, Seminar: Hotel/Resort Operations 3 cr.

OPTION: Food and Beverage Operations

This option prepares students for employment in managerial positions in various types of food operations, such as: restaurants, cafeterias, banquets, catering, and other sundry food establishments.
HTS 411, Food, Beverage, and Labor Controls 3 cr.
HTS 412, Dining Room and Banquet Operations 3 cr.
HTS 413, Restaurant Operations 3 cr.
HTS 414, Seminar: Food and Beverage Operations 3 cr.

OPTION: Tourism Services

This option prepares students for managerial positions in travel and tourism promotion, visitors' and convention bureaus, government tourism agencies, and sundry other tourism development related organizations.
HTS 421, Tourism Operations 3 cr.
HTS 422, Tourism Development and Expansion 3 cr.
HTS 423, Tourism Research and Applications 3 cr.
HTS 424, Seminar: Tourism Services 3 cr.

OPTION: Convention, Meetings and Special Events Management

This option will provide students with the skills necessary to manage convention and executive training centers, as well as positions in visitors' and convention bureaus, corporate meeting planner departments, government agencies dealing with large group meetings, and civic/entertainment centers.
HTS 441, Convention and Meeting Planning Practices 3 cr.
HTS 442, Trade Shows and National Convention Operations 3 cr.
HTS 443, Special Events Management 3 cr.
HTS 444, Seminar: Meetings and Conventions 3 cr.

*Electives sufficient to bring the total number of credits to a minimum of 128 semester credits. Some of the electives must be in 300 level or above courses to meet the University requirement of a minimum of 55 semester credits at this level. These elective courses are designed to give the HTS student a specialization or minor in marketing, communications, world geography, finance, human resources, etc. This selection depends on their professional career choice for an emphasis area within the hospitality industry based on their preferences. Specific electives may be required in your specific option, so please check with your HTS adviser.

Table of Contents

Last modified: Fri Jan 12 15:51:10 1996
webmaster@nmsu.edu