B.S. in Family and Consumer Sciences (8-12 Hospitality, Nutrition, & Food Sciences Certification)
The Bachelor of Science in Family and Consumer Sciences degrees prepare students to become certified to teach Family and Consumer Sciences in secondary schools upon successful degree completion and passing the American Association of Family and Consumer Sciences Content Exam (AAFCS). A successful passing score on the AAFCS Content Exam leads to the Certified Family and Consumer Sciences (CFCS) national credential.
Certification in Hospitality, Nutrition, and Food Science prepares students to teach hospitality, nutrition, and food science courses at grade levels 8-12.
Marketable Skills
Defined by the Texas Higher Education Coordinating Board's 60x30 Strategic Plan as, "Those skills valued by employers that can be applied in a variety of work settings, including interpersonal, cognitive, and applied skills areas. These skills can be either primary or complementary to a major and are acquired by students through education, including curricular, co-curricular, and extracurricular activities."
Degree Skills
- Identify programs and services that improve families and communities.
- Assist families and consumers with decisions regarding nutrition, health, and quality of life.
- Engage in problem solving and decision making.
- Effectively communicate both orally and in writing.
Teacher Certification Skills
- Appropriately explain the impact of effective planning and communication (within the chosen area of concentration) to relevant internal and external stakeholders in an education or community setting.
- Identify, select, and implement entry-level instructional plans when serving as an instructor in the school setting.
- Successfully manage organizational and student behavior when teaching in the school setting.
- Efficiently and accurately assess student progress and use data to develop and modify instruction for K-12 students.
- Work effectively and collaboratively with students and families from diverse backgrounds.
Admissions
Teacher Certification
In addition to the general undergraduate admissions requirements, to obtain acceptance into the undergraduate Educator Preparation Program (and prior to taking EDUC 3003, EDUC 3482, EDUC 4113, EDUC 4243, and Clinical Student Teaching) students must have:
- A cumulative GPA of 2.75 (includes all courses, whether posted to TWU transcript or used on a degree plan. Excludes developmental and repeated courses);
- Completed EDUC 2003 with a C or better;
- Demonstrated basic skills in reading, written communication, and mathematics by meeting the requirements of the Texas Success Initiative;
- Completed the Digital Literacy Pre-assessment;
- Successfully completed a pre-admission departmental interview with an interview panel;
- A minimum of 12 to 15 semester credit hours in the subject-specific content area for the certification sought;
- Completed department application for admission to the Educator Preparation Program;
- Completed a Commitment Contract acknowledging awareness and understanding of the Dispositions Policy and Educators’ Code of Ethics;
- Submitted a non-refundable Texas Education Agency Fee; and
- Acknowledged and accepted admission to the Educator Preparation Program.
Please note:
- All accepted students must maintain the admission requirements to remain in the TWU Education Preparation Program.
- Admission requirements are determined by Texas Education Agency policies and are subject to change without notice.
- Students seeking Bilingual certification must meet minimum proficiency in Spanish.
- Students seeking Deaf/Hard of Hearing certification must meet minimum proficiency in sign.
Contact the Office of Educator Preparation Services (OEPS) at copeadvising@twu.edu or (940) 898-2829 with any questions.
Degree Requirements
Total Semester Credit Hours (SCH): 120
Major: 52 SCH; Required Minor: 26
Program Code: FMLYCNSMRSCI.BS; CIP Code: 19.0101.00
All undergraduate students seeking initial Texas teacher certification through Texas Woman’s University must complete the Education Minor. Students not seeking FCS teacher certification should select a new major area of study. See department website: www.twu.edu/family-sciences.
Texas Core Curriculum
| Code | Title | SCHs |
|---|---|---|
| ENG 1013 | Composition I | 3 |
| ENG 1023 | Composition II | 3 |
| Mathematics | 3 | |
| Life & Physical Sciences | 6 | |
| Language, Philosophy, & Culture | 3 | |
| Creative Arts | 3 | |
| HIST 1013 | History of the United States, 1492-1865 | 3 |
| HIST 1023 | History of the United States, 1865 to the Present | 3 |
| POLS 2013 | U.S. National Government | 3 |
| POLS 2023 | Texas Government | 3 |
| Social & Behavioral Sciences | 3 | |
| CAO: Women's Studies | 3 | |
| CAO: First Year Seminar, Wellness or Mathematics | 3 | |
| Total SCHs | 42 | |
Courses Required for Major
| Code | Title | SCHs |
|---|---|---|
| HDFS 1001 | Seminar in Family Sciences | 1 |
| HDFS 3513 | Childhood and Adolescence | 3 |
| HDFS 3723 | Field Experience in Family and Consumer Sciences Occupations | 3 |
| HDFS 4703 | Methods of Teaching in Family And Consumer Sciences | 3 |
| NFS 1302 & NFS 1301 | Food Preparation Principles and Food Preparation Principles Laboratory | 3 |
| NFS 2323 | Introduction to Nutrition | 3 |
| NFS 3033 | Nutrition throughout the Life Cycle | 3 |
| NFS 3043 | Community Nutrition | 3 |
| NFS 3323 & NFS 3321 | Food Science and Food Science Laboratory | 4 |
| NFS 3713 & NFS 3722 | Quantity Food Production and Service and Quantity Food Production and Service Laboratory | 5 |
| NFS 4023 | Food Product Development | 3 |
| NFS 4473 | Nutrition Therapy and Education Methods | 3 |
| or NFS 4943 | Trends and Controversies in Nutrition and Food Sciences | |
| NFS 4701 | Dietetics As a Profession | 1 |
| or NFS 3041 | Food Protection Management | |
| NFS 4744 | Foodservice Systems | 4 |
| Total SCHs | 42 | |
Departmental Requirements
| Code | Title | SCHs |
|---|---|---|
| CSCI 3002 | Advanced Computing Technology | 2 |
| NFS 2033 & NFS 2031 | Food Microbiology and Food Microbiology Laboratory | 4 |
| MGT 3003 | Principles of Management | 3 |
| or HDFS 4773 | Family Resource Management | |
| Elective | 1 | |
| Total SCHs | 10 | |
Education Minor
| Code | Title | SCHs |
|---|---|---|
| EDUC 2003 | Schools and Society | 3 |
| EDUC 3003 | Learning Theory and Development | 3 |
| EDUC 3482 | Teaching Diverse Learners Through Technology Integration | 2 |
| EDUC 4113 | Design and Implementation of Instruction and Assessment | 3 |
| EDUC 4243 | Classroom Environment and Management | 3 |
| EDSP 4203 | Learners with Exceptionalities | 3 |
| EDUC 4946 | Clinical Student Teaching | 6 |
| READ 3013 | Literacy and Learning across the Curriculum | 3 |
| Total SCHs | 26 | |
Recommended Plan of Study
| First Year | |||
|---|---|---|---|
| Fall | TCCN | SCHs | |
| ENG 1013 | Composition I | ENGL 1301 | 3 |
| HIST 1013 | History of the United States, 1492-1865 | HIST 1301 | 3 |
| MATH 1013 | Financial and Quantitative Literacy | MATH 1332 | 3 |
| NFS 1302 & NFS 1301 | Food Preparation Principles and Food Preparation Principles Laboratory |
3 | |
| UNIV 1231 | Learning Frameworks: The First Year Experience | EDUC 1100, EDUC 1200, EDUC 1300 | 1 |
| Creative Arts Core | 3 | ||
| SCHs | 16 | ||
| Spring | TCCN | ||
| ENG 1023 | Composition II | ENGL 1302 | 3 |
| HDFS 1001 (recommend taking 1st or 2nd semester) | Seminar in Family Sciences | 1 | |
| HIST 1023 | History of the United States, 1865 to the Present | HIST 1302 | 3 |
| Electives | 1 | ||
| Life Sciences Core (BIO 1113/1111 suggested) | 3 | ||
| Social/Behavioral Science Core | 3 | ||
| Wellness/Mathematics CAO Core | 2 | ||
| Computer Literacy Exam (optional) | |||
| SCHs | 16 | ||
| Second Year | |||
| Fall | TCCN | ||
| POLS 2013 | U.S. National Government | GOVT 2305 | 3 |
| CSCI 3002 (Prerequisites: CSCI 1403 and CSCI 2433 or Computer Literacy Exam) | Advanced Computing Technology | 2 | |
| NFS 2323 | Introduction to Nutrition | BIOL 1322 | 3 |
| NFS 2033 & NFS 2031 | Food Microbiology and Food Microbiology Laboratory |
4 | |
| WS 2013 | Gender and Social Change: An Introduction to Multicultural-Women's Studies | 3 | |
| Language, Philosophy, or Culture Core | 3 | ||
| EDUC 2003 | Schools and Society | EDUC 1301 | 3 |
| SCHs | 21 | ||
| Spring | TCCN | ||
| HDFS 3513 | Childhood and Adolescence | 3 | |
| POLS 2023 | Texas Government | GOVT 2306 | 3 |
| NFS 3033 | Nutrition throughout the Life Cycle | 3 | |
| NFS 3043 | Community Nutrition | 3 | |
| Life/Physical Science Core (CHEM 1023 & 1021 Intro. Organic & Physiological Chemistry /w Lab suggested) | 3 | ||
| HDFS 4703 | Methods of Teaching in Family And Consumer Sciences | 3 | |
| SCHs | 18 | ||
| Third Year | |||
| Fall | TCCN | ||
| NFS 3323 & NFS 3321 | Food Science and Food Science Laboratory |
4 | |
| NFS 3713 & NFS 3722 | Quantity Food Production and Service and Quantity Food Production and Service Laboratory |
5 | |
| NFS 4943 or 4473 (Nutrition Therapy & Education Methods) | Trends and Controversies in Nutrition and Food Sciences | 3 | |
| SCHs | 12 | ||
| Spring | TCCN | ||
| EDUC 3003 | Learning Theory and Development | 3 | |
| EDUC 3482 | Teaching Diverse Learners Through Technology Integration | 2 | |
| NFS 4023 | Food Product Development | 3 | |
| NFS 4744 | Foodservice Systems | 4 | |
| READ 3013 | Literacy and Learning across the Curriculum | 3 | |
| SCHs | 15 | ||
| Summer | TCCN | ||
| HDFS 3723 (TEA required course no substitutions) | Field Experience in Family and Consumer Sciences Occupations | 3 | |
| SCHs | 3 | ||
| Fourth Year | |||
| Fall | TCCN | ||
| MGT 3003 or HDFS 4773 (Family Resource Management) | Principles of Management | 3 | |
| EDUC 4113 | Design and Implementation of Instruction and Assessment | 3 | |
| EDUC 4243 | Classroom Environment and Management | 3 | |
| NFS 4701 or 3041 (Food Protection Management ) | Dietetics As a Profession | 1 | |
| EDSP 4203 | Learners with Exceptionalities | 3 | |
| SCHs | 13 | ||
| Spring | TCCN | ||
| EDUC 4946 | Clinical Student Teaching | 6 | |
| SCHs | 6 | ||
| Total SCHs: | 120 | ||
