University of Virginia Library

DOMESTIC ECONOMY

1. Study of Foods.—This course is arranged for teachers who desire
to begin the study of domestic science, or who desire a better
understanding of the needs of the body, and for all young women
who wish to make their education more practical. It includes study
of the production and composition of raw food materials, as cereals,
meats, dairy products, fruits, vegetables, beverages, spices and condiments;
the physical and chemical changes caused by cooking and
the relation of these matters to the processes of digestion and nutrition.

Laboratory Work.—One hour daily will be spent in actual cooking;
practice is given in selecting and combining food materials; also in
the planning and serving of meals at specified cost.

Section I, daily, from 8:30 to 10:30; Section II, daily, from 2:30
to 4:30. Miss Murphy, Miss Thompson, and Miss Whitaker. Domestic
Science Laboratory, N. W. Basement, Peabody Hall.

2. Home Management.—This course aims to give the principles
of successful and efficient housekeeping. It includes such topics as
house sanitation, drainage, water supply, plumbing, heating, lighting,
ventilation, disposal of waste; house furnishing and decoration,
floors and walls, finishes and coverings, suitable furnishings for various
rooms, household expenditure, need of system, proper division
of income, prevention of waste, home care of the sick, dirt,
baths, care of the room, care of the patient, emergencies, study of
special diseases and simple ailments, public hygiene, personal hygiene
and individual health in relation to the teacher and the school
child.

Daily, from 10:30 to 11:30. Miss Murphy and Miss Whitaker.
Domestic Science Laboratory, N. W. Basement, Peabody Hall.

3. Sewing and Study of Textiles.—This course is designed for
those preparing to teach sewing, and to furnish a fundamental knowledge
of practical sewing. The topics treated will be as follows:
Elementary stitches and their uses; study of textiles—cotton, wool,
linen, silk; economics of purchase of material. kind, price, etc., in relation
to use; adaptation of bought patterns; simple fitting, repairing
and mending; principles involved in making garments—suitability,
style, color, designing. Each student will complete a book of twenty
models, a shirt waist, and two other garments.

Text-Book.—The Dressmaker, Butterick Publishing Company.

Section I, 8:30 to 10:30; Section II, 2:30 to 4:30. Miss Weer and
Miss Stephenson. North End West Range, Laboratory.

4. Study of Foods (Advanced).—The purpose of this course is to
present the fundamental principles of human nutrition and their application
to the feeding of individuals, families and larger groups
under varying conditions. It includes a detailed review of food
stuffs, as to composition and nutritive value; the chemistry and
physiology of digestion; metabolism of protein, carbohydrates, and
fats; the 100 caloric portion as a unit; the feeding of infants and
children.

The course will induce a study of methods of presenting the subject
of foods in rural, elementary and high schools. Practice teaching
is done by the students with the class as critics.

Daily, 10:30 to 1:15. Miss Murphy; Domestic Science Laboratory,
N. W. Basement, Peabody Hall.

5. Household Chemistry.—This course is to be given in connection
with the work in domestic science. The lectures will consider the
chemistry of air, water, food, and sanitation, with reference to the
processes that go on in the home. So far as their previous training
will permit, students will be expected to study experimentally the
composition of pure and impure air; the chemistry of combustion;
the composition of cleaning agents, their reactions with "hard"
water, their effects on fabrics, etc.; the chemistry of disinfectants;
the composition of foods and the changes they undergo when cooked;
the chemistry of fermentation and decay; the adulteration and preservation
of food. The laboratory work will consume about two
hours a day.

Daily, lectures 8:30 to 9:30, laboratory hours 10:30 to 12:15. Professor
Bird and Professor Mackall. West Range Laboratory.

6. Theory and Practice of Teaching Domestic Economy.—This
course is designed for those who expect to teach Domestic Economy,
sewing or cooking in elementary and high schools. Special attention
will be given to planning courses of study and the choice
of equipment for rural schools according to the needs of the community
and available funds.

Daily, 12:15 to 1:15; Miss Weer and Miss Murphy; Domestic Science
Laboratory, Peabody Hall.

7. Sewing and Study of Textiles—Advanced.—This course is arranged
for those who wish to teach sewing in elementary and high
schools. It will include tests for adulterations in cotton, linen, silk
and wool; methods of removing stains; stenciling; use and adaptation
of patterns; drafting; study of color and style in relation to
wearer, suitability of apparel in relation to use and income; hygiene
in dress. Each student will complete a simple lingerie gown and
two other garments.

Text-Books.—Textiles, Dooley—D. C. Heath & Co.

Daily, from 9:30 to 11:30. Miss Weer and Miss Stephenson. North
End West Range, Laboratory.

Note.—A fee of seventy-five cents will be charged in each course
except two and six for material.

Note.—It is recommended that students wishing to specialize in
domestic economy take Hygiene 1 and Chemistry 5 as these courses
are planned with special reference to the work in domestic economy.

Note.—A short practical course for those teachers in rural schools
who desire to introduce some domestic science instruction in their
schools will be offered, if there is sufficient demand for it.

Note.—Teachers applying for a College Grade Certificate in cooking
or in sewing and the study of textiles must take at least two
courses in each of these subjects.

Certificate Credit.—Summer School Professional Certificate Advanced
Grade—Domestic Economy 1, 2, 3, 4, 5, 6, and 7; Summer
School Professional Certificate—College Grade—Domestic Economy
1, 2, 3, 4, 5, 6, and 7; Professional Grammar Grade Certificate—Domestic
Economy 1, 3, and 6.