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Family and Consumer Sciences Teachers, Postsecondary

SOC 25-1192.00Job Zone 5 · Extensive Preparationv.26.05

Context coveredThis framework covers postsecondary Family and Consumer Sciences teaching across undergraduate and graduate instructional, research, curriculum development, and departmental leadership contexts at institutions requiring advanced graduate preparation.

Sources:O*NET v30.2O*NET Resource Center — Occupational Information Network, v30.2 (Sept 2025). Opens in new tab.SkillsCrosswalkSkillsCrosswalk — O*NET enrichment + adjacency index. Opens in new tab.
Emerging
Entry / Apprentice
  1. Course syllabi and homework assignments — draft and organize under faculty mentorship for undergraduate Family and Consumer Sciences courses.
  2. Lecture content on foundational topics such as nutrition and child development — prepare and deliver with structured guidance in a postsecondary classroom setting.
  3. Student assignments and laboratory reports — evaluate and assign preliminary grades using established rubrics under departmental supervision.
  4. Classroom discussions on consumer sciences topics — facilitate with faculty guidance, encouraging student participation in introductory course sections.
  5. Student attendance records and grade logs — maintain accurately in departmental learning management systems following institutional record-keeping protocols.
  6. Current peer-reviewed literature in Family and Consumer Sciences — review and summarize to stay informed of emerging field developments under faculty direction.
  7. Examination materials — administer and collect in accordance with institutional academic integrity policies under senior faculty oversight.
  8. Word processing and presentation software — use to produce course handouts and lecture slides for postsecondary FCS instructional settings.
  9. Course learning objectives — align with departmental curriculum standards when developing initial lesson plans in a supervised teaching role.
  10. Student comprehension and engagement — monitor during lectures and adjust delivery pace with guidance from supervising faculty in introductory courses.
Developing
Mid-level / Established
  1. Lecture series on food science, nutrition, and family studies — prepare and deliver independently to undergraduate cohorts in a postsecondary FCS department.
  2. Course syllabi, assignment sequences, and instructional handouts — develop and refine routinely for multiple course sections with minimal administrative oversight.
  3. Student class work, projects, and examinations — evaluate and grade consistently using self-developed rubrics aligned to course-level learning outcomes.
  4. Classroom and laboratory discussions — initiate, facilitate, and moderate to promote critical thinking among undergraduate students in FCS laboratory and seminar settings.
  5. Professional conferences and field journals — engage with regularly to maintain currency in consumer sciences, nutrition, and family studies research.
  6. Grading and attendance data — compile and manage in database management and spreadsheet software to meet institutional reporting requirements.
  7. Instructional methods and course content — revise semester-to-semester based on student performance data and evolving disciplinary standards.
  8. Examination construction and grading workflows — coordinate independently or delegate to graduate teaching assistants with appropriate quality checks.
  9. Active learning strategies — apply across varied FCS course contexts, including case studies and lab practicals, to address diverse student learning needs.
  10. Calendar and scheduling software — use to coordinate office hours, assignment due dates, and course milestones across multiple course sections.
Proficient
Senior / Expert IC
  1. Graduate and undergraduate lectures on specialized FCS topics such as dietetics, consumer behavior, and early childhood education — design and deliver autonomously with scholarly depth and pedagogical rigor.
  2. Comprehensive curricula for FCS degree programs — plan, evaluate, and revise independently by integrating discipline-specific accreditation standards and current research.
  3. Complex student performance challenges — diagnose and address through adaptive instructional strategies and individualized feedback in graduate and undergraduate courses.
  4. Non-routine assessment scenarios, including academic integrity disputes and grade appeals — resolve through independent judgment aligned with institutional policy.
  5. Cross-disciplinary research literature in psychology, sociology, nutrition, and consumer sciences — synthesize and incorporate into course content to reflect the full scope of FCS scholarship.
  6. Faculty colleagues and departmental administrators — collaborate with proactively to coordinate instructional consistency across multi-section FCS courses.
  7. Graduate students completing theses or capstone projects — supervise and evaluate with expert-level disciplinary feedback in Family and Consumer Sciences.
  8. Instructional technology tools including computer-based training software and information retrieval systems — integrate strategically to enhance learning outcomes in postsecondary FCS environments.
  9. Program-level student learning outcomes — assess systematically using data aggregated across semesters to inform evidence-based curriculum improvements.
  10. Professional associations and conference presentations — participate in actively as a subject-matter contributor, representing the institution's FCS program in scholarly venues.
Advanced
Lead / Principal / Executive
  1. Departmental curriculum frameworks for Family and Consumer Sciences degree programs — lead the design, evaluation, and reform of across undergraduate and graduate levels to meet accreditation and workforce demands.
  2. Junior faculty and adjunct instructors in FCS — mentor and develop through structured observation, coaching, and pedagogical feedback to elevate departmental teaching quality.
  3. Strategic direction for research and instructional priorities in Family and Consumer Sciences — set in alignment with institutional mission, external funding opportunities, and community needs.
  4. Cross-departmental and interdisciplinary teaching initiatives — lead by establishing collaborative partnerships with psychology, public health, and education faculty to broaden FCS program impact.
  5. Institutional policies governing academic assessment, student records, and faculty evaluation — inform and shape through participation in governance committees and administrative leadership roles.
  6. Departmental adoption of emerging educational technologies and pedagogical innovations — champion and implement at scale, guiding faculty through sustained professional development.
  7. Grant proposals and sponsored research projects in consumer sciences, nutrition, or family policy — lead development and execution, positioning the department as a recognized scholarly contributor.
  8. National and regional professional organizations in Family and Consumer Sciences — represent the institution through leadership roles, keynote presentations, and editorial service.
  9. Systems-level analysis of program outcomes, retention rates, and graduate placement data — conduct and use to drive long-range departmental planning and accreditation self-studies.
  10. Organizational culture of intellectual inquiry, equity, and student-centeredness within the FCS department — model and sustain through consistent leadership behaviors and policy advocacy at the college or university level.

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Sources:Anthropic Economic IndexAnthropic Economic Index — release_2026_03_24. Opens in new tab.Jadhav & Danve, 2026Skill Automation Feasibility Index — Jadhav & Danve, 2026 (arXiv:2604.06906). Opens in new tab.WEF Skills TaxonomyWEF Skills Taxonomy 2021 — Building a Common Language for Skills at Work. Opens in new tab.

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Source anchors that ground each statement

Related titles
Adjunct Instructor · Adjunct Professor · Assistant Professor · Associate Professor · Chef Instructor · Child Development Instructor · Clothing and Textiles Teacher · College Faculty Member · College Professor · Cooking Teacher · Dietetics Professor · Family and Consumer Sciences Professor (FCS Professor)
RAPIDS apprenticeships
—
O*NET skills
SpeakingReading ComprehensionActive ListeningInstructingLearning StrategiesCritical ThinkingActive LearningWritingMonitoringSocial PerceptivenessSystems EvaluationComplex Problem SolvingJudgment and Decision MakingSystems AnalysisCoordinationTime Management
Knowledge domains
English LanguageEducation and TrainingCustomer and Personal ServicePsychologyAdministration and ManagementMathematicsComputers and ElectronicsAdministrativeSociology and AnthropologyCommunications and MediaLaw and Government
Abilities
Written ComprehensionOral ExpressionSpeech ClarityOral ComprehensionWritten ExpressionDeductive ReasoningInductive ReasoningSpeech RecognitionProblem SensitivityNear Vision
Work styles
DependabilityIntellectual CuriosityCooperationSocial OrientationEmpathyAchievement Orientation
Technology
Computer based training softwareCalendar and scheduling softwareWord processing softwareData base management system softwareInformation retrieval or search softwareElectronic mail softwareOptical character reader OCR or scanning softwareSpreadsheet softwareOffice suite softwarePresentation software
Tasks · seed anchors for statements
  1. Evaluate and grade students' class work, laboratory work, projects, assignments, and papers.
  2. Prepare course materials, such as syllabi, homework assignments, and handouts.
  3. Prepare and deliver lectures to undergraduate or graduate students on topics such as food science, nutrition, and child care.
  4. Keep abreast of developments in the field by reading current literature, talking with colleagues, and participating in professional conferences.
  5. Initiate, facilitate, and moderate classroom discussions.
  6. Plan, evaluate, and revise curricula, course content, course materials, and methods of instruction.
  7. Compile, administer, and grade examinations, or assign this work to others.
  8. Maintain student attendance records, grades, and other required records.
CIP education codes
13.130819.010119.020119.020219.029919.040119.040219.040319.049919.050119.050419.050519.059919.060119.070119.070219.070419.070619.070819.090119.090219.090419.100130.1901

Sources: O*NET v30.2 (CC BY 4.0), SkillsCrosswalk.com, LER.me®, Anthropic Economic Index, SAFI (Jadhav & Danve, 2026), WEF Skills Taxonomy 2021, Pathsmith™ Durable Skills Framework. © 2026 EBSCOed.