. Ohio University bulletin. Undergraduate catalog, 1911-1912. is necessary that she may understand the growth ofeducation, correlation of subjects, etc. This course as outlined is designed to fit those pur-suing it to teach in the elementary schools. While it is 54 Ohio University Bulletin recognized that a knowledge of the theory of the subjectis essential to those who are preparing themselves for thiswork, it emphasizes, also, the practical side as very impor-tant. Practical work is given in both cooking and sewing,sufficient to make the young woman skillful in her workand give her a good fo
. Ohio University bulletin. Undergraduate catalog, 1911-1912. is necessary that she may understand the growth ofeducation, correlation of subjects, etc. This course as outlined is designed to fit those pur-suing it to teach in the elementary schools. While it is 54 Ohio University Bulletin recognized that a knowledge of the theory of the subjectis essential to those who are preparing themselves for thiswork, it emphasizes, also, the practical side as very impor-tant. Practical work is given in both cooking and sewing,sufficient to make the young woman skillful in her workand give her a good foundation for instructing others. Toteach sewing and cooking, the instructor must knowthoroughly the details of both; must herself be able to The DixiXG Roo.\i. Science Department. and sew well, must know how to interest the pupil in thesesubjects by impressing her with their utility and practica-bility. The teachers preparation, therefore, should havefor its main object a well grounded knowledge of the sub-jects, skill in applying and imparting this knowledge, andthe power to arouse responsive and creative interest. At zarious periods during this two-year course the Ohio University Bulletin 55 young women are assigned to the care of the house and totlie preparation of meals. In this way opportunity is givento put into practice the theory of marketing, of cooking andsewing, and to study and apply the elementary principlesof accounting. Thus also is taught variety of combinationin food materials, the economy of time and effort that followthe careful planning of work, the preliminary arranging ofdishes and material for serving that the prepared food maycome to the table in the best possible condition. This sup-pleme
Size: 1868px × 1338px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthorohiouniv, bookcentury1900, bookdecade1910, bookyear1912
