Education — Family Life Education — Family Life DEPARTMENT OF FAMILY LIFE Jean T. Kunz, Chairman Professor, Jean T. Kunz; Assistant Professors, Colleen Caputo, Carol C. Tribe, Ruth F. Williams, Genevieve M. Wise; Instructor, Ruth Ann Tolman; Instructor-Specialist, Gerald Ortega; Lecturer, Kathleen H. Gaither. The Family Life Department offers a broad education for men and women which contributes to preparation for: Pre-School teaching Special services to marriages, families, and individuals from infancy through old age Professional home economics associated with the Extension Service, state and government agencies, utility companies, and business Family Life majors may develop proficiency in: Environmental Design Housing and Management Fashion Merchandising Clothing and Textiles Food Services Candidates for a baccalaureate degree must complete 183 credit hours. Students majoring or minoring in Family Life must maintain a grade average of 2.25 in their professional courses. Child Development Major—A student's program must be arranged in consultation and written agreement with an advisor. A minimum of 40 hours of Family Life courses are required including each of the following: Family Life 101, 150, 251, 252, 352, 353, 450, 451, 470, and 499A. A student must have two minors, or one minor plus twenty-five additional credits approved by the department. Suggested minors are: Family Relations or Family Life, Sociology or Psychology, Elementary Education, Nursing, Business, Recreation, Instructional Media, or Journalism. A student cannot count courses toward both a minor and the 25 hour credit requirement. Family Life Major—A major in Family Life provides the student with an opportunity to pursue several areas of emphasis. The student meets with his advisor and forms a written agreement between himself and the department pertaining to his area of emphasis. This agreement should include a 20-hour "core" consisting of classes of the student's choice from the six areas of Family Life: Foods and Nutrition; Management and Consumer Education; Housing and Environmental Design; Clothing and Textiles; Family Relations and Child Development. An additional 20 to 40 hours in Family Life classes as well as a minimum of 20 hours of related courses from across campus will also be included in the agreement. Child Development Minor—A minor in Child Development may be completed by selecting a minimum of 24 hours in the Department of Family Life. The following courses are required of Child Development Minors: Family Life 150, 251, 252, 351, and 352. Family Relations Minor—A minor in Family Relations may be completed by selecting a minimum of 24 hours to be determined in consultation and written agreement with an advisor from the Family Life Department. Family Life Minor—A minor in Family Life may be completed by selecting a minimum of 24 hours to be determined in consultation and written agreement with an advisor from the Family Life Department. The program must include courses from each of six areas: Foods and Nutrition, Clothing and Textiles, Child Development, Family Relations, Management and Consumer Education, Housing and Environmental Design. Head Start Supplementary Training Program—Head Start Supplementary Training serves Head Start personnel in career development. College credit classes are offered through Brigham Young University, College of Eastern Utah, University of Utah, Utah State University, and Weber State College. The Head Start grant is administered through the Family Life Department and serves the State of Utah. Courses of Instruction by Areas Foods and Nutrition 100. Food for the Family—(For men and women not majoring in Family Life). Some basic principles of nutrition, food preparation and meal management applied and adapted to family meals. Two lectures, three one-hour laboratories. A W S (3) 101. Principles of Nutrition—Nutrition facts and their application in choosing food for health and economy and in meeting present-day nutrition problems. A W S (3) 202. Food Selection and Preparation—Basic scientific concepts related to food preparation, with some emphasis on effi- 240 241