Nov 25, 2024  
2013-2014 Graduate Catalog 
    
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2013-2014 Graduate Catalog [NOTE!!!! THIS IS AN ARCHIVED CATALOG. FOR THE CURRENT CATALOG, GO TO CATALOG.NIU.EDU]

Teacher Certification in Family and Consumer Sciences

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This program prepares individuals to be certified to teach family and consumer sciences at the middle/junior high and high school levels. The program meets the Illinois State Board of Education and the National Council for Accreditation of Teacher Education standards for secondary certification in family and consumer sciences. Students must have a baccalaureate degree in family and consumer sciences from an accredited institution and must

  • seek transcript evaluation and advisement from the teacher certification adviser at the earliest possible date.

  • be admitted to the university as a student-at-large or a graduate student. Admission to a degree program does not guarantee admission to the certification program.

  • plan their programs of study in consultation with a teacher certification adviser in the school at the earliest possible date.

  • obtain consent of family and consumer sciences teacher certification adviser for enrollment in early field experiences.

  • obtain approval for admission into the teacher certification program which requires passing the ICTS Test of Academic Proficiency, a minimum 3.00 GPA in all course work with a minimum grade of C or better in each course used to fulfill the requirements of the Family and Consumer Sciences Teacher Certification program.

  • maintain a minimum 3.00 GPA in all graduate-level NIU course work.

  • obtain permission for admission into student teaching which requires passing the content test.

  • complete the plan of courses.

  • obtain the Illinois State Sanitation Certificate prior to FCNS 200A.

Student course work related to certification must have been taken no more than 5 years prior to admission to the certification program. Once admitted, students must continue to make satisfactory progress toward certification.

Professional liability insurance for field experiences and student teaching is paid through course fees.

Requirements in School (62-65)

  • FCNS 152 - Fiber and Fabric Analysis I Credits: 3
    or

  • FCNS 258 - Introduction to the Fashion Industry Credits: 3

  • FCNS 200A - Principles of Food Preparation Credits: 3

  • FCNS 200B - Food Preparation Laboratory Credits: 2

  • FCNS 201 - Human Nutrition Credits: 3
    or

  • FCNS 405 - Child Health and Nutrition Credits: 3

  • FCNS 230 - Child Development Credits: 3

  • FCNS 240 - Teaching and Learning in Family and Consumer Sciences Education Credits: 3

  • FCNS 280 - Human Development, the Family, and Society Credits: 3

  • FCNS 284 - Introduction to Family Relationships Credits: 3

  • FCNS 344 - Curriculum Development in Family and Consumer Sciences Credits: 3

  • FCNS 345 - Methods and Resources for Teaching Family and Sciences Credits: 3

  • FCNS 438 - Parent Education Credits: 3

  • FCNS 475 - Student Teaching in Family and Consumer Sciences (Secondary) Credits: 12

One of the following (3)

  • FCNS 180 - Personal Development and the Family Credits: 3
  • FCNS 285 - Introduction to Family Life Education Credits: 3
  • FCNS 384 - Asian American Families Credits: 3

Two of the following (6)

  • FCNS 330 - Principles of Guiding Young Children Credits: 3
  • FCNS 332 - Program Planning for Children 3-8 Years of Age and Their Parents Credits: 3

Two of the following (6)

  • FCNS 207 - The Consumer Credits: 3
  • FCNS 343 - Family Financial Planning Credits: 3

One of the following content areas (3-6)

Apparel and Textiles (6)

  • FCNS 152 - Fiber and Fabric Analysis I Credits: 3
    or
  • FCNS 258 - Introduction to the Fashion Industry Credits: 3
    or
  • FCNS 262 - Design Trends in Western Costume Credits: 3

    and
  • FCNS 252 - Apparel Production Credits: 3
    or
  • FCNS 353 - Apparel Products Analysis Credits: 3

Living Environments (6)

Courses taken with approval of program adviser

Nutrition, Wellness, and Hospitality (3)

  • FCNS 202 - Introduction to the Hospitality Industry Credits: 3
    • OR FCNS 406 - Global Food and Nutrition Issues Credits: 3
    • OR FCNS 408 - Current Problems and Trends in Nutrition and Foods Credits: 3
    • OR FCNS 424 - Cultural and National Food Patterns Credits: 3

Requirements outside School (31-34)

Students must maintain a minimum 3.00 GPA in all undergraduate and graduate courses with a minimum 3.00 GPA in FCNS 344 and FCNS 345 for retention.

See also “Teacher Certification Information.”

  • *BIOS 103 - General Biology Credits: 3
    • OR *BIOS 106 – Environmental Biology Credits: 3
    • OR *BIOS 109 - Human Biology Credits: 3
  • *CHEM 110 - Chemistry Credits: 3
  • *CHEM 111 - Chemistry Laboratory Credits: 1
  • ETR 440 - Secondary Classroom Assessment Credits: 3
  • ETT 229 - Computers in Education Credits: 3
    • OR pass ETT proficiency examination
  • ETT 402 - Teaching and Learning with Technology Credits: 3
  • LTIC 501 - Multicultural Education: Methods and Materials Credits: 3
  • LTRE 310 - Teaching Reading in the Secondary School Credits: 3
    • OR LTRE 510 - Improvement of Reading in the Secondary School Credits: 3
    • OR LTRE 511 - Teaching Reading in the Content Areas Credits: 3
  • PSYC 102 – Introduction to Psychology Credits: 3
     

 

One of the following

One of the following

One of the following

  • LTRE 310 - Teaching Reading in the Secondary School Credits: 3

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