Bulletin of the University of Rhode Island : catalog number . Three recita-tion and two laboratory credits per week, second term. Required of Seniors in HomeEconomics. XV. Teaching of Home Economics.—Purpose and method of the work;courses of study, equipment, etc. One recitation credit per week, second for Seniors Economics. XVI. History of Home Economics.—Development of home-economics move-ment; a study of the work as presented in different types of institutions, and itsindustrial, educational, and sociologic aspects. One recitation credit per week,first term. Elective.
Bulletin of the University of Rhode Island : catalog number . Three recita-tion and two laboratory credits per week, second term. Required of Seniors in HomeEconomics. XV. Teaching of Home Economics.—Purpose and method of the work;courses of study, equipment, etc. One recitation credit per week, second for Seniors Economics. XVI. History of Home Economics.—Development of home-economics move-ment; a study of the work as presented in different types of institutions, and itsindustrial, educational, and sociologic aspects. One recitation credit per week,first term. Elective. XVII. Textiles.—A study of fabrics; processes and appliances studied withreference to their historic development; primitive industries; modern processesof manufacture; dyeing, spinning, and weaving. Two recitation credits per week,second term. Elective. Prerequisite: first term of History I, Home Economics I. XVIII. Dressmaking, and Tailoring. — Three laboratory credits per week,second term. Elective for students who have completed Home Economics COLLEGE CATALOGUE. 61 DOMESTIC SCIENCE. A. Household Technique.—This course is planned to give a knowledge of theprocesses involved in household work. It deals with the handwork of cookingand cleaning; care of rooms, table setting and serving, etc. Two recitationcredits per week, first term, first year. Required of Short-Course students. B. Sewing.—Hand sewing; use of machine; drafting of patterns. One labo-ratory credit, first term, first year. Required of Short-Course students. C. Foods.—Study of the five food principles and their nutritive and physio-logical functions; practice in the cookery of vegetables, cereals, fruits, milk,eggs, and meats. Three recitation and one and one-half laboratory credits perweek, second term, first year. Required of Short-Course students. D. Dietetics.—Provides instruction in advanced cooking; special cooking forsick and convalescent; planning of meals; discusses food for different
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