College of Agriculture and Applied Sciences

Department of Applied Sciences, Technology and Education

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• For more information about Family and Consumer Sciences Education, see the website.
• Following is a sample four-year plan for a community-based student. Please note that student-specific plans may differ.
• For more information about the school-based program, see the website. 
• Admitted students must meet with an advisor. Current students should also meet with an advisor and log on to Degree Works  to check student-specific program progress.
• Eligibility Requirements: The Family and Consumer Sciences Education Bachelor’s Degree (BS) with an emphasis in Community-Based Education has eligibility requirements for new first-year students, USU students, and transfer students from other institutions or programs at USU. All applicants must be a student in good standing, with a minimum 3.0 GPA. Students who wish to complete this degree must do so with a GPA of 3.0 or higher.

Minimum University Requirements
Total Credits	120			Grade Point Average (most majors require higher GPA)	2.00 GPA
Credits of C- or better	100			Credits of Upper-division Courses (#3000 or above)	40
Total USU Credits	30			Upper-division USU Credits	20
USU Credits within the Major	10			Credits in Minor (if required)	12
Credits in Major	see below			Credits in American Institutions	3
General Education Requirements	see link			University Studies Depth Requirements	see link

Notes: The highest math requirement for this degree is MATH 1050: College Algebra (QL) .

Admissions Requirements for this Program
New freshmen	Admitted to USU in Good Standing			Transfer students from other institutions or other programs at USU	3.0 GPA

First Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
ENGL 1010: Introduction to Writing: Academic Prose (CL1)	3			HDFS 2400: Marriage and Family Relationships (BSS)	3
FCSE 1350: Financial Literacy (BSS)	3			NDFS 1240: Food Literacy	3
NDFS 1020: Science and Application of Human Nutrition (BLS)	3			MATH 1050: College Algebra (QL)	4	C- minimum
FCSE 1040: Introductory Sewing for Outdoor Products	3			FCSE 2510: Orientation to Family and Consumer Sciences Education	3
IAD 1750: Design in Everyday Living (BCA)	3			Breadth American Institutions (BAI) Course	3
Comments				Comments

Second Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
CHEM 1110: General Chemistry I (BPS)	4			CHEM 1120: General Chemistry II (BPS)	4
Breadth Humanities (BHU) Course	3			ENGL 2010: Intermediate Writing: Research Writing in a Persuasive Mode (CL2)	3
FCSE 2350 - Financial Literacy 2	3			FCSE 2040: Intermediate Clothing Construction Skills, Principles and Alterations	3
HDFS 1500: Human Development Across the Lifespan (BSS)	3			NDFS 2020: Nutrition Throughout the Life Cycle	3
Comments				Comments

Third Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
ASTE 2250: Occupational Experience in Agriculture	1-6	1 credit is required		ASTE 3625: Youth Development Education	2
FCSE 3030: Textile Science (DSC/QI)	4			FCSE 3400: Family and Consumer Sciences Education Methods I	3
ASTE 4155: Nonformal Teaching Methods	3			NDFS 3070: Science of Food Preparation	4
FCSE 3080: Dress and Humanity (DHA)	3			Elective	3
				Elective	3
Comments				Comments

Fourth Year
Fall Semester	Credits	General Education Info and Notes:		Spring Semester	Credits	General Education Info and Notes:
HDFS 4550: Preschool Methods and Curriculum	3			ASTE 5220: Volunteer Programs and Partnerships	3
ASTE 4250: Occupational Experiences in Agriculture	1-6	3 credits are required		SCED 3210: Educational and Multicultural Foundations (DSS/CI)	3
ASTE 4215: Community Programming and Evaluation	3			ITLS 5500: Integration and Innovation of Technology in Education	3
FCSE 3790: Housing and Interior Design Teaching Methods	3			Elective	3
Elective	3			Elective	3
Comments				Comments

It is very important for each student to meet with the advisor to build a successful plan based on individual needs.

The program trains students to become family and consumer science educators in nonformal settings through a well-rounded curriculum.

The major includes study in nutrition, dietetics and food sciences; family and human development; interior design; apparel and textiles; and consumer sciences. Many states, including Utah, require a master’s degree to work for extension. This program requires an overall GPA of at least 3.0 for graduation.

For more information, contact the Family and Consumer Sciences Education Academic Advisor, Caisa Shoop, at caisa.shoop@usu.edu or 435-797-2282.