UWSP Requirements Equivalencies

Transfer Guide: Sample Program of Study for the
UWSP Family & Consumer Sciences Major
---Teach Education Option
Northeast Technical College Course Equivalencies
UWSP Requirements
Sem
1
Sem
2
Sem
3
Sem
4
Sem
5
Sem
6
Sem
7
Sem
8
[credits] {term}
ENGL 101 Freshman English (WC) [3]
PSYC 110 Intro to Psychology (SS) [3]
First Year Seminar (FYS) [3]
FCS 290 Exploration of FCS [3]
FN 151 Contemporary Nutrition [2]
COMM 101 Fundamentals of Oral Comm. (OC) [3]
EDUC 205 Pluralism for Educators (XL) [2]
HD 265 Human Growth & Development (SS) [3]
-or- PSYC 260 Developmental Psyc (SS) [3]
Natural Sciences GEP (NS: Biology) [3]
Arts GEP (choice) [3]
ECON 110 Principles of Macroeconomics (SS) [3]
ENGL 202 Sophomore English (WC) [3]
FN 206 Introductory Foods [3]
HD 166 The Family: Continuing Concerns (SS & USD) [3]
NAT Sciences GEP (NS: Physical Science/Non-Biology) [3]
EDUC 200 Professional Portfolio Development I [1]
FN 253 Intro to Nutrition & Nutrient Metabolism [3]
HD 372 Consumer Economics [3] {S}
Humanities GEP (HU: Literature) [3]
QUANT Lit GEP (recommend: MATH 105, 109, or 355) [3-4]
Global Awareness GEP (choice) [3]
EDUC 351 Educating Children w/Exceptional Needs [3]
FCS 394 Principles of Career & Technical Ed [2] {F}
FCS 396 Cooperative Occupational Educ Program [1] {F}
HD 386 Family Res. Mngt & the Environment (ER) [3] {F}
HD 466 Guidance of Children & Adolescents [3]
EDUC 381 Education Psychology [2]
EDUC 382 Managing Learning Environments [1]
(taken with EDUC 381)
FCS 391 Curriculum & Methods in FCS [3] {S}
HD 367 Family Structure & Interaction [3]
Historical Perspectives GEP (choice) [3]
EDUC 300 Professional Portfolio Development II [1]
EDUC 386 Literacy in the Secondary School [3]
FCS 392 Program Planning & Assessment in FCS [3] {F}
FCS 340 Clothing, Textiles & Housing [3] {F}
FCS 398 Student Teaching/Internship [12]
FCS 400 Seminar on Teaching [2]
Equivalencies
COMMSK 136 or 195
--------COMMSK 198
--SOCSCI 188
--See GEP Note
----------See GEP Note
------See GEP and Literature Notes
MAT 189, 196, or 198
--EARLYCHLD 187 or SOCSCI 138
------EARLYCHLD 188
------SOCSCI 128
---------------
Due to the sequencing of education courses and application to School of
Education, transfer students can expect to attend UWSP for a
minimum of 6 semesters.
To be admitted to the Family & Consumer Sciences major, incoming
students must have a 2.5 GPA including all transfer credits. Students
must achieve a 2.75 cumulative GPA to graduate with this major.
FCS-Teacher Education majors must take one literature course (this list subject to
change): C LT 102, 350; ENGL 106, 108, 200, 211, 212, 213, 214, 280, 282,
283, 285, 286, 287, 288, 289, 308, 309, 310, 311, 312, 313, 314, 319, 320, 329,
361, 363, 365, 366, 367, 378, 382, 383, 395; FREN 340; GERM 340; SPAN
340. (See Transfer Information System for equivalencies.)
{F} or {S} indicates that the class is offered fall only or spring only.
General Education Program
To determine appropriate courses to fulfill UWSP General Education Program
(GEP) requirements, use the Transfer Information System
(http://tis.uwsa.edu/wizards).
General Education Program (GEP) category abbreviations:
FYS = First Year Seminar
WC = Written Communication
OC = Oral Communication
QL = Quantitative Literacy
WLN = Wellness
GA = Global Awareness
USD = US Diversity
ER = Environmental Responsibility
ART = Arts
HU = Humanity
HP = Historical Perspective
SS = Social Science
NS = Natural Science
Transfer students pursuing the Family & Consumer Sciences major will not be
required to take a First Year Seminar course if transferring with two semesters
of college experience.
Additional electives will be required to reach the 120 credits required to earn a
Bachelor’s degree.
For more information about this major at UWSP, please visit
http://www.uwsp.edu/HPHD/Pages/Majors.aspx.
Questions regarding this program can be directed to:
Toni Sage, M.A., Academic Advisor
UW-Stevens Point  School of Health Promotion and Human Development  Room 216, College of Professional Studies  Stevens Point, WI 54481
Phone: (715) 346-3233  Email: [email protected]
Updated 1/1/14