Suggested Reference List - FCS Composite & HDFS Concentration

It is not intended that candidates purchase and read all of the books and articles listed in this reference list.  Since the information tested in the examination pertains to entry-level practice, this additional information serves only as a supplement to one’s understanding of basic knowledge and application. A reference list is not intended to be inclusive but is provided to allow flexibility. The candidate is encouraged to supplement his or her education and experience by reviewing other resources and finding information in areas which he or she may consider himself or herself not as skilled or experienced. This reference list is not intended to endorse any particular text or author. Although the list may include more than one reference that covers a Standard, one such reference may be enough. The candidate may also have resources available that are not on the list but which will adequately cover the Standard. The list does not represent the only set of references to be used as study material. Questions in the examination are also developed from information gained through practical application. Use of the references does not guarantee successful completion of the test. AAFCS does not endorse or suggest the use of any materials found through online methods (flashcards, study prep book) as they are in no way tied to the exam or AAFCS.

Please Note: Updated versions/editions of the materials are acceptable.

Applicable Standards
The FCS Composite exam addresses Standards 1 - 8:
The HDFS Concentration exam addresses Standards 1 - 3.

Standard 1: Integration of Foundations

  • Chamberlain, V. M., & Cummings, M. N. (2003). Creative instructional methods for: family & consumer sciences, nutrition & wellness student text.
  • Henry, C. G., & Nath, J. L. (2001). Becoming a teacher in Texas.
  • Hitch, E. J., & Youatt, J. P. (2001). Communicating family and consumer sciences: a guidebook for professionals.
  • Adams, B and Morin, L. (1999). Resume and job search book for college students.
  • The Curriculum Center for Family and Consumer Sciences. (2010) Practicum coordination handbook for family and consumer sciences. Available for rent at 806-742-3029 or via CCFCS website

Standard 2 - Family Studies and Human Services

Standard 3 - Human Development, Education, and Services

  • Puckett, M.B. and Black, J.K. (2008). The young child: development from prebirth through age eight.
  • Turner, P.H. and Welch, K.J. (2011). Parenting in contemporary society.
  • Brooks, J. (2001). The process of parenting.
  • The Curriculum Center for Family and Consumer Sciences. (2001). Child care and guidance, management, and services reference book. Available for rent at 806-742-3029 or via CCFCS website

Standard 4 - Nutrition, Wellness, and Food Science

  • Brown, Amy. (2010). Understanding food principles and preparation.
  • Byrd-Bredbenner,C et. al. (2008). Wardlaw’s perspectives in nutrition.
  • McWilliams, M. (2008). Fundamentals of meal management.
  • Bennion, M. and Scheule, B. (2009). Introductory foods.

Standard 5 - Food, Lodging, and Hospitality

  • Nitschke, A., and Frye, W.D. (2008). Managing housekeeping operations.
  • Kasavana, M.L. & Brooks, R.M. (2009). Managing front office operations.
  • Cichy, R.F. et. al. (2011). Managing service in food and beverage operations.
  • Gray, W.S. & Liguori, S.C. (2002). Hotel and motel management and operations, (3rd ed). Englewood Cliffs, NJ.
  • Borsenik, F.D. & Stutts, A.T. (1997). The management of maintenance and engineering systems in the hospitality industry.
  • The Curriculum Center for Family and Consumer Sciences. (2000). Food production, management, and services reference book. Available for rent at 806-742-3029 or via CCFCS website
  • The Curriculum Center for Family and Consumer Sciences.  (2001). Hospitality services reference book. Available for rent at 806-742-3029 or via CCFCS website
  • The Curriculum Center for Family and Consumer Sciences.  (2001). Institutional maintenance
    management and services reference book. Available for rent at 806-742-3029 or via CCFCS website
  • Gregoire, MB. (2009). Foodservice organizations: a managerial and systems approach.
  • Payne-Palacio, J. and Theis, M. (2008). Introduction to foodservice.

Standard 6: Consumer and Resource Management

  • Miller, R. L. & Stafford, A. D.  (2003).  Economic issues for consumers.
  • Winger, B. J. (2003).  Personal finance:  An integrated planning approach.
  • Garman, E. T. (2005).  Consumer economic issues in America.
  • Goldsmith, E. (2009).  Resource management for individuals and families.

Standard 7: Textiles & Apparel

  • Kadolph, S. J. and Langford, A. L. (2010).  Textiles.
  • Brown, P. (200).  Ready-to-wear apparel analysis.
  • The Curriculum Center for Family and Consumer Sciences. (2000). Textile and apparel production, management, and services reference book.  Available for rent at 806-742-3029 or via CCFCS website
  • Weber, J. (2003).  Clothing:  Fashion, fabrics, and construction.

Standard 8: Environmental Design

  • Kicklighter, C. & Kicklighter, J. (2005).  Residential housing.
  • Lewis, E. & Turner, C. (2005).  Housing decisions.
  • Mills, J. & Smith, J. K. (1985).  Design concepts.
  • The Curriculum Center for Family and Consumer Sciences. (2001). Housing, furnishings, and equipment production, management, and services reference book.  Available for rent at 806-742-3029 or via CCFCS website