Core Courses and Timeline
Family and Consumer Science Graduate Certification
| Summer 2008 | 6 credits | |||||||||||||||||||||||||||||||||||||||
| HD 572 | Consumer Economics | 3 credits | ||||||||||||||||||||||||||||||||||||||
| Location | Taught entirely online | |||||||||||||||||||||||||||||||||||||||
| Description | Course content is centered on consumer, business, and government interactions in the economic environment as well as consumer choice and decision making relevant to resource allocation and purchases in the market. Students will examine various perspectives on how individuals and families manage human and non-human resources. Students will also study families and the environment along with reciprocal relationships between the two systems. | |||||||||||||||||||||||||||||||||||||||
| Instructor | Sterling Wall | |||||||||||||||||||||||||||||||||||||||
| FCS 791 | Curriculum in Family & Consumer Sciences | 3 credits | ||||||||||||||||||||||||||||||||||||||
| Location | Taught primarily online except for two/one day meetings in June and August. | |||||||||||||||||||||||||||||||||||||||
| Description | This course will provide students with a strong understanding of the components of Family and Consumer Science from a critical science approach. Students will look at the history of FCS and develop a philosophy about what FCS education should be. They will be immersed in curriculum, creating lesson plans that address the Wisconsin Academic Standards for Family and Consumer Science Education. In developing curriculum for K-12 and adult FCS, students will consider learning styles, teaching methods, program planning, and assessment procedures. | |||||||||||||||||||||||||||||||||||||||
| Instructor | Marsha Larson | |||||||||||||||||||||||||||||||||||||||
| Fall 2008 | 6 credits | |||||||||||||||||||||||||||||||||||||||
| FCS 594 | Principles of Career and Technical Education | 2 credits | ||||||||||||||||||||||||||||||||||||||
| Location | Taught entirely online | |||||||||||||||||||||||||||||||||||||||
| Description | This course provides content on the philosophy, organization, and administration of career and technical education with an emphasis on Wisconsin programs. | |||||||||||||||||||||||||||||||||||||||
| Instructor | Julie Keller | |||||||||||||||||||||||||||||||||||||||
FCS 596
|
Cooperative Occupational Education Programs
| 1 credits
| Location |
Taught entirely online |
|
Description |
This course provides content on the philosophy, organization, and teaching techniques for cooperative vocational programs. |
|
Instructor |
Julie Keller |
|
Spring 2009 |
3 -6 credits (must pass Praxis II #0120 by March 1 to student teach in Fall 2009) |
| EDUC | 386 /586 Reading in the Secondary School
| 3 credits |
Location |
Taught primarily online except for two/one day meetings in
January and May. |
|
Description |
Course content includes a survey of issues, research, theory, process, and strategies which constitute reading in the secondary school and include a clinical experience. |
|
Instructor |
JoAnne Katzmarek |
HD 762 |
Issues in Family Life | 3 credits |
Location |
Taught primarily online except for two/one day meetings in
January and May. |
|
Description |
This course will examine research and theory that relates to
complex concerns families face over time. |
|
Instructor |
Marsha Larson |
|
Summer 2009
| 7 credits
| | |
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| HD 666 | Guidance of Children and Adolescents | 3 credits | ||||||||||||||||||||||||||||||||||||||
| Location | Taught using an online and face-to-face hybrid format | |||||||||||||||||||||||||||||||||||||||
| Description | This course provides theory and current research findings applied to the study of growth, development, and guidance of normal children from conception through adolescence, within the context of the family. Content will also include family functions, variations in family organization, and relationships and applying principles to family decision making during different stages of the life cycle. | |||||||||||||||||||||||||||||||||||||||
| Instructor | Julie Keller | |||||||||||||||||||||||||||||||||||||||
| FN 706 | Nutrition and Food Preparation for Healthy Living | 4 credits | ||||||||||||||||||||||||||||||||||||||
| Location | Taught using an online and face-to-face hybrid format. | |||||||||||||||||||||||||||||||||||||||
| Description | This course provides students with a fundamental understanding of the functions of essential nutrients and basic physical and chemical properties of foods. Students are taught how foods Interact and react during preparation procedures and evaluate prepared products. This information will serve as a background for discussing major health and contemporary nutrition issues, such as the basis for current nutrient and dietary recommendations, the relationship between diet and health, the interaction between diet and physical activity in determining chronic disease risk, and some changes in dietary needs throughout the life cycle. | |||||||||||||||||||||||||||||||||||||||
| Instructor | Marsha Larson | |||||||||||||||||||||||||||||||||||||||
| Fall 2009 | 3 credits (must pass Praxis II #0120 by Oct. 15 to student teach in Spring 2010) | |||||||||||||||||||||||||||||||||||||||
| FCS 798 | Student Teaching in K-12 Family and Consumer Education Programs | 3 credits Pass/Fail | ||||||||||||||||||||||||||||||||||||||
| Location | Currently employed teachers can student teach where they are employed | |||||||||||||||||||||||||||||||||||||||
| Description |
This course will provide students with observation and teaching in a K-12 family and consumer education environment under the guidance of cooperating teachers and university faculty. There will be structured group discussions based on aspects of teaching that emerge during field experiences. |
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| Instructor | Marsha Larson |
NOTES:
- You will need access to, and comfort with, electronic technology to successfully complete this program, as many of the courses are taught using Desire2Learn (UWSP's course management system).
- Students are expected to maintain satisfactory and steady progress in the program and must have at least a 3.0 grade point average upon completion.
- This program is offered based on the number of professionals seeking graduate-level FCS certification. A minimum enrollment must be reached in order for these courses to be offered. If that number is not reached the courses will be rescheduled for the following calendar year.