Home Economics (H Ec)
1. Introduction to Home Economics (2)
Survey of modern homemaking for prospective teacher and homemaker; vocational
opportunities for women professionally trained in home economics; present
day influences affecting the home and family life; homemaking activities
analyzed and discussed with emphasis on the problems of housing, furnishings,
finance, food, shelter, clothing, relationships within the family group.
2a-b. Home and Family Life (5)
The practical arts of homemaking with class meeting in practice apartment
specially equipped for the purpose; house plans, furnishings, and equipment;
meal planning, preparation, and service; construction of clothing, slip
covers and drapery; refinishing furniture; selection of china, glassware,
silver and household linens; efficient buying for the house. Class work
supplemented with field trips. Designed to meet the needs of students in
establishing their own homes.
10a-b. Food Study (3-3)
a. A study and practice in the provision, preparation, and service of food
for the family, with consideration of the social, economic, and nutritional
implications; nutritional problems, basic principles of proper manipulation
of food materials, and techniques of cookery are studied by means of lectures,
discussions, and actual preparation of breakfasts, luncheons, dinners, and
special meals. Prerequisites: H. Ec. 1, Chem. 55, or consent of instructor.
b. A continuation of 10a, with application of principles studied to more
complicated techniques of food preparation and problems of nutrition. Prerequisite:
H. Ec. 10a.
11. Textile Selection (1)
Basic facts concerning textiles in common use; characteristics of various
fibers; manufacture and finish for certain uses; supplemented by textiles,
charts, illustrative material and demonstration. Prerequisite: H. Ec. 1.
12a-b. Clothing Construction (2-3)
a. Fundamentals of design and application to human form and dress; two costumes
made with application of principles of design; charts, demonstrations, and
style shows; dress design for the individual; fitting fabric to figure;
mastery of technical skills; fitting problems; use of commercial patterns;
clothing budgets; how to dress on small income. Prerequisites: H. Ec. 1
and H. Ec. 11.
b. Continuation of 12a. Planned to develop skill in construction, fitting
and pattern making; summary of present status of commercial patterns; principles
of fitting; construction, of foundation patterns; designing of waist patterns,
sleeve patterns, skirts, dresses; mastery of technical skills with emphasis
on speed. Several garments made using designed patterns. Pre- requisite:
H. Ec. 12a.
14. Weaving (2)
History, development, and revival of hand weaving; importance in home, school,
and community; technical and art problems in construction of clothing materials,
household linens and textiles; demonstrations, illustrative material, lectures
and laboratory work.
31. Dietetics for Nurses (2)
Study of normal human nutrition for maintenance of health and efficiency
with modifications due to age, sex, and occupation; applications involving
special dietary problems; calculation of diets; basic principles of food
preparation studied and applied in actual preparation of meals.
38. Problems in Home Furnishing (1)
How to furnish a home on a limited budget so that it is attractive, convenient
and expresses personality; walls and their treatment; windows and curtains;
selection of rugs; selection and arrangement of furniture; making the most
of what we have; pictures and how to arrange them. Lecture, discussion,
and demonstration; trips to furnished homes and furniture stores.
39. Clothing Selection (1)
How to be dressed attractively and correctly in business and social life;
dressing on low income; selecting suitable lines and colors; correct grooming;
selection of materials; costumes for travel and social occasions. Lectures,
discussions, demonstrations and style shows.
40. Elementary Nutrition (2)
Principles of normal human nutrition. Composition and function of foods
and ways of determining and meeting food needs; changing food habits and
role of teacher and homemaker in fostering sound nutritional practices.
41. Food for the Family (2)
Menu planning and meal preparation with consideration of the nutritional
needs of the family, techniques of food preparation, and correct service
of meals; problems regarding cost, management, and social aspects of the
family meals; lectures, discussions, with laboratory periods for preparation
and serving of breakfast, luncheon, dinner, and special meals. No prerequisites.
Not open to students majoring in homemaking.
42. Men's Social and Home Training (2)
Social usage, family relationships, saving and spending income, food to
meet nutritional requirements of individuals, the care and selection of
clothing, and consumer problems.
43. Social Procedure (1)
Lectures, discussions and class demonstrations on various phases of social
procedure; the art of entertaining; duties of hostess and guest; menu terms,
table setting, decorations, and service; business and social correspondence;
factors important in the development of a pleasing personality. Class meets
first nine weeks of semester.
50. Household Equipment (2)
Training in selection, methods of operation, and care of household appliances.
Electric equipment of various types used and tested, efficiency and cost
of operation. Selection of small household appliances. Efficient kitchen
planning and arrangement of work, preparation, and serving units. No prerequisites.
100. Advanced Clothing (3)
This course has two parts. The first part is professional tailoring on home-made
suits and coats. The second part is the cutting and modeling of dresses
and costumes on a dress form. Inexpensive dress forms are made by each individual.
Prerequisite: H. Ec. 12a.
101. Economics of Clothing Consumption (2)
Consumer problems and purchasing habits affected by price level, standard
of living, fashion, methods of manufacture and distribution of clothing;
merchandise standards, agencies and legislation affording consumers guidance
and protection. Development of textile and garment industries; present labor
conditions; distribution of clothing and textiles; practices and services
affecting the consumer; national, family, and individual income in relation
to clothing; planned consumption for individuals and families; home construction
of clothing.
110. Management in Home Living (3)
A study of creative and intelligent management of the home with emphasis
placed on family cooperation and the establishment of standards for living
and for the use of time, energy, and money expenditure and also for the
selection, care, and use of household equipment, furnishings, and supplies.
Laboratory includes residence in the home management house (to be arranged
individually) with actual experience in such phases of homemaking as food
preparation, table service, housekeeping, hospitality, group relationships
and household management. Home economics majors, first semester (5 units).
Open to minors and non-majors, second semester (3 units).
120. Marriage and the Family (2)
Designed to give a keener appreciation of and more intelligent approach
to the problems and responsibilities of marriage and family life. An interpretative
study of the importance of the family as a basic social unit. Analysis of
the functions, status and special problems of the present-day American family.
Legal aspects of marriage. Special emphasis on the psychology of family
relationships and those factors considered basic to satisfying marriage
and home life today. Limited to upper classmen or by permission of instructor.
130. Advanced Foods (2)
An advanced study of food preparation based upon Home Economics 10a-b. Principles
of food preparation are applied to difficult and occasional cookery processes,
to variations of standard recipes, use of substitutes and development of
recipes and techniques for use of new food products. Large quantity food
preparation is studied with consideration of menu planning. Meals are planned,
prepared and served. Prerequisites: H. Ec. 10a-b.
132. Family Finance (2)
A study of the use of the family income to increase its adequacy. Family
budgeting in theory and practice. Special problems of personal and family
finances pertaining to food, shelter, clothing, health, education, recreation.
Consumer's credit, investments, providing for the future. Efficient buying
of household goods and services.
133. Home Furnishing (2)
Homes of taste and comfort on modest income. Home furnishing in relation
to needs, personality, and income of family. Selection of furniture, floor
coverings and interior finishes from art and practical standpoint. Demonstrations,
lantern slides, and illustrative material.
137. Nutrition (3)
Food requirement for good nutrition. Chemistry of digestion, metabolism
of proteins, fats, and carbohydrates; vitamins and minerals in relation
to nutrition, optimal nutritional requirements at various ages; diet in
relation to disease; recent nutritional trends and research. Prerequisites:
H. Ec. 10a-b.
138. Dietetics (3)
Application of principles of nutrition in normal health and in cases of
special dietary problems; calculation and preparation of meals to meet varying
requirements; projects in planning and preparation of meals to meet varying
requirements; projects in planning and preparation of dietary exhibits.
Pre- requisite: H. Ec. 137.
139. Child Care (3)
A basic study of the development and training of the preschool child. Readings
and projects in guidance, literature, music, creative arts, food, play materials
and equipment. Two hours class, three hours observation and consultation.
Prerequisite: Educ. 119.
140. Teaching Home Economics (3)
A study of procedures in teaching various phases of home making in secondary
schools by means of discussion, demonstrations and observations regarding
curriculum planning, teaching techniques, teaching materials, learning environments,
evaluation of work, guidance and extracurricular activities. This course
is a required prerequisite for Education 132. Prerequisite: Education 131.
141. Cafeteria Management (3)
Problems in organization and operation of the food service in various types
of institutions. Selecting and training employees, managing personnel, menu
planning, cost accounting, financial management, and record keeping.
142. Quantity Cookery (3)
Laboratory study and institutional practice in the application of the principles
of cookery to quantity preparation of food, calculation of costs, care and
operation' of equipment, planning of menus, and the study of problems involved
in the preparation and service of food in institutions.
143. Institution Experience (3)
Observation and actual experience in personnel supervision and management;
supervision of food production and cafeteria counter service; planning and
supervising the service of special meals and banquets; observation ' of
coffee shop counter service; planning menus and making market orders; correct
use and care of equipment for institution kitchens; cost control, keeping
records, and making financial reports; 'and maintaining a perpetual stock
record inventory. Toward the end of the course each student assumes responsibility
for supervision of both cafeteria and special meal service. Prerequisites:
H Ec. 141, 142.
144. Institutional Marketing and Equipment (3)
Principles of selection and purchase of food for quantity food service.
The selection, use, and care of large equipment for quantity food service
with special emphasis upon equipment for the school cafeteria.
150. Nursery School Education (2)
(2 hours lecture; 1 hour laboratory.) A course planned for those people
interested in the actual working of the nursery school in theory or as preparation
for work with the preschool age child. Subjects to be covered are organization
and administration of nursery schools, meal planning, parent education,
and community resources related to early childhood. Same as Educ. 150.
150F. Field Work in Nursery School Education (1-2)
May be taken concurrently or subsequent to H. Ec.. 150. Two hours participation
in the College Nursery School. Same as Educ. 150F.
190. Special Study (1-4)