Department of Dietetics, Fashion Merchandising, and Hospitality
Some academic departments and colleges do not provide a major at the graduate level. However, these departments or colleges do offer courses for graduate credit. Permission to use these courses in a degree program must be obtained from the appropriate Departmental Graduate Committee.
- Mary Mhango, Ph.D., Iowa State University
- Erskine R. Smith, Ph.D., University of Tennessee
- Carol Longley, Ph.D., Iowa State University
Associate Graduate Faculty
- Sheryl Boston, M.S., Western Illinois University
- Lorri Kanauss, Ph.D., Walden University
- Carmen Keist, Ph.D., Iowa State University
- Wanmo Koo, Ph.D., University of Tennessee
- Emily Shupe, Ph.D., Walden University
Family and Consumer Sciences (FCS)
450G Professional Workshops in Family and Consumer Sciences (Home Economics). (1–3)
These courses are intended to meet the needs of Family and Consumer Sciences majors and minors and others interested in the field and are offered in the following topic areas: (1) healthy cooking, (2) sports nutrition, and (3) weight management.
Hospitality Management (HM)
500 Fiscal Planning and Management for Events. (3) Best practices and industry standards for financial planning and reporting practices used to monitor events in commercial, public and non-profit environments. Students will be introduces to planning, decision-making, and reporting models commonly used in event and event-related industries. Prerequisites: Graduate standing.
501 Risk Management and Safety for Events. (3) Best practices and industry standards related to safety and security considerations for events in commercial, public and non-profit environments. Students will be introduced to risk management practices including food security, crowd management, and event sanitation. Prerequisites: Graduate standing.