Home Economics (H Ec)
1. Introduction to Home Economics (2)
Survey of modern homemaking; housing, home furnishings, finance, textiles,
clothing, food and nutrition, social procedures; family relationships and
influences affecting the American home; child care, personal adjustment;
vocational opportunities in home economics.
2A-B. Home and Family Life (5-5)
Modern homemaking in theory and practice; house plans, furnishings and equipment,
furniture refinishing; meal planning, preparation and service; selection
of china, glass and silver. Activities in practice apartment.
10A-B. Food Study (3)
(a) Provision, preparation, and service of food for the family, with social,
economic, and nutritional implications ; nutritional problems, basic principles
of proper manipulation of food materials, and techniques of cookery; lectures,
discussions, and actual preparation of breakfasts, luncheons, and special
meals. Prerequisite: Chem. 55 or permission of instructor.
(b)A continuation of 10A, with application of principles studied to more
complicated techniques of food preparation and problems of nutrition. Prerequisite:
HEc. 10A, or permission of instructor.
11. Textile Selection (1)
Basic facts concerning common textiles; characteristics of various fibers;
manufacture anti finish for certain uses; supplemented by textiles, charts,
illustrative material, and demonstration.
12A-B. Clothing Construction (2-3)
(a) Fundamentals of design and application to dress; demonstrations and
style shows; fitting fabric to figure; history of technical skills; fitting
problems; use of commercial patterns ; clothing construction ; how to dress
on small income.
(b) Continuation of 12A. Planned to develop skill in construction, fitting
and pattern making; 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. Prerequisite:
HEc. 12A.
14. Weaving (2)
History and development of hand weaving; technical and art problems
in construction of hand loomed materials. (1 lecture, 3 lab hours)
21. Home Planning (2)
(See Ind Arts 21)
31. Dietetics for Nurses (2)
Normal human nutrition; modifications for age, sex, and occupation;
calculation of diets; special dietary problems; principles of food preparation.
38. Problems in Home Furnishing (3)
Furnishing a home for attractiveness, convenience, expression of personality
and interests; characteristics of satisfying interiors. Lectures, demonstrations;application
of principles to individual problems.
39. Clothing Selection (1)
Attractive and appropriate dress in business, social life, travel; cost,
material, line, color; grooming. Lecture, demonstration, style shows; application
of principles to individual problems.
40. Elementary Nutrition (3)
Principles of normal human nutrition; composition and function of foods;
determining and meeting food needs; changing food habits; role of teacher
and homemaker in fostering sound nutritional practices.
41. Food for the Family (2)
Not open to home economics majors. Menu planning , meal preparation,
nutritional needs of the family; service, cost, management, and social aspects
of family meals. Lecture, discussion, with laboratory periods for preparation
and serving of breakfast, luncheon, dinner and special meals.
42. Men's Social and Home Training (2)
Social usage; family finance; nutrition; care and selection; family relationships;
consumer problems.
43. Social Procedure (1)
Philosophy, history and significance of social ettiquette; present day social
procedure; introductions and social correspondence; the ettiquette of eating;
menu terms, table setting, decoration and service; selection of china, glassware
and silver. Meets first nine weeks of semester.
50. Household Equipment (2)
Selection, methods of operation, and care of household appliances; testing
electrical equipment for efficiency and cost of operation; kitchen planning,
arrangement of work, preparation and serving units.
61. Technical Journalism (2)
(See Journ 61)
100. Advanced Clothing (3)
Prerequisite: H Ec 12A. Professional tailoring on home-made suits and
coats; the cutting and modeling of dresses and costumes on a dress form.
Students make inexpensive dress forms.
101. Economics of Clothing Consumption (2)
Consumer problems and purchasing habits; effect of price level, standard
of living, fashion, methods of manufacture and distribution of clothing;
merchandise standards, agencies and legislation for consumer guidance and
protection; development of textile and garment inductries; planned consumption.
110. Management in Home Living (5)
Application of theory of home management to creative and intelligent
home living; establishment of values, goals and standards of living; relationship
of money, material goods, time and energy to management process; care and
use of household equipment and furnishing; family health, home safety, home
nursing. (4 lecture, 6 lab hours)
130. Advanced Foods (3)
Prerequisite: H Ec 10A-B. Principles of food prepartation applied to difficult
and occasional cookery; experimental work in variations of standard recipes,
use of substituted, development of new recipes, use of new food products.
(l lecture, 4 lab-demonstration hours)
131. Marriage and the Family (3)
May be used to fulfill 2 units of the general education requirement in social
science. Appreciation of and an intelligent approach to the problems and
responsiblilities of marriage and family life; functions, status and problems
of the present day American family; factors basic to success; legal aspects
of marriage; psychology and physiology of sex.
132. Family Finance (2)
Practical financial probleiiis of the individual and family; bank accounts.
consumer credit, insurance, savings, and investments; wills, property laws,
home niortgages; personal and family budgets; efficient buying practices.
133. Home Furnishings (3)
Recommended H Ec. History of interior design and furnishings from the early
Egyptians to the present; factors influencing design; effective use and
combination of various furnishings of various periods.
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 trends and research.
138. Dietetics (2)
Prerequisite: H Ec 137 or permission of instructor. Application of principles
of nutrition in normal health and in special dietary problems; calculation
and preparation of meals to meet varying requirements; projects in planning
and preparation of dietary exhibits. (2 lecture, 3 lab hours)
139. Child Care (3)
Recommended: Educ 185. Development and training of preschool child emphasizing
home-parent-child relations. Observation of and participation with children.
(2 lecture, 3 lab hours)
140. Methods of Teaching Home Economics (4)
Philosophy and procedures of liomemaking education in secondary schools;
factors in homemaking teaching competence; observation in public schools.
(3 lecture, 3 lab hours)
141. Institution 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)
Prerequisite: H Ec 141, l42. Observation and experience in personnel supervision
and management; supervision of food production and cafeteria counter service;
planning and supervising special meals and banquets; market orders; use
and care of equipment; keeping records; maintaining a perpetual stock record
inventory. ( 1 lecture, 6 lab hours)
144. Institution Marketing and Equipment (3)
Principles of selection and purchase of food for quantity food service;
selection, usem and care of large equipment for quantity food service; 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) (Same as Educ. 150)
Preparation for work with preschool age children in nursery school or home.
Organization and administration of nursery schools, meal planning, parent
education, and community resources related to early childhood. (2 lecture,
1 lab hours)
150F. Field Work in Nursery School Education (1 -2) (Same as Educ.
150F)
Prerequisite or concurrently: Home Ec. 150. (2 or 4 lab hours)
151. Children's Food Study (2) (Former Home Ec. 144)
Food for children; feeding problems met in home and in institutions for
young children. (1 lecture, 3 lab hours)
190. Independent Study (1-5)
280. Seminar in Home Economics (3)
Advanced study in various areas of home economics. Areas for intensive study
to be determined by training, experiences and objectives of the students.