 | University of Virginia record March 15, 1916 |  |
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 Leftwich. 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 Leftwich. 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
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 Rossmann
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.—See Chemistry 5.
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 Stephenson 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 Stephenson. North End West
Range, Laboratory.
Note.—A fee of $1.50 will be charged in each course except two and
six for material. Each student should bring a white apron made by
pattern 5162.
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 High School 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—High School Grade—Domestic Economy
Domestic Economy 1, 3, and 6.
8. Dietetics.—The purpose of this course is to present the fundamental
principles of human nutrition and their application to the
feeding of individuals, families and large groups under varying conditions.
It includes a study of the chemistry and physiology of digestion;
metabolism of protein, carbohydrates and fats; the 100 calone
portion as a unit; the feeding of children and invalids; balanced rations—menu
making, etc.
Daily, 10:30 to 11:30. Peabody Hall. Miss Leftwich.
9. Course for County Demonstration Agents.—This course is specially
designed for those already engaged in county demonstration
work or those preparing for such work. It will be given by a number
of specialists secured especially for it under the following heads:
Home. 1. Cooking by demonstration; breads, meats, vegetables,
salads, pastry, school lunches, serving. 2. Sanitation: practical lessons
in care of home, clothes and food. 3. Labor saving devices. 4. Decorations
and furnishings. 5. Personal hygiene. 6. Canning: vegetables
fruits, making jelly, preserves, luxuries. Garden. 1. Preparing the soil
for tomatoes especially; cultivation of soil for tomatoes especially;
disease and prevention. 2. Insects and remedies. 3. Rotation of crops
and perennials. 4. Saving vegetables and fruits. 5. Care of home orchard.
Poultry. General knowledge of development of clubs. Practical
course to assist in poultry work. Manual Training. Basket making.
General Course in Home Demonstration Work: 1. Knowledge of
organizing and developing home demonstration work. 2. Plans for
organizing canning clubs, emphasis on monthly meetings, programs,
etc. In addition to the above there will be talks on applied English,
methods of expression, plans for making a talk, how to present a
subject to the public, story telling and games.
Daily, from June 20th to July 21st. Hours to be arranged. —
—. Peabody Hall, Room —.
| University of Virginia record March 15, 1916 | |