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File:Bulletin of the University of Rhode Island - catalog number (1906) (14775279141).jpg

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Identifier: bulletinofuniver19univ_0 (find matches)
Title: Bulletin of the University of Rhode Island : catalog number
Year: 1905 (1900s)
Authors: University of Rhode Island Rhode Island State College Rhode Island College of Agriculture and Mechanic Arts
Subjects: University of Rhode Island
Publisher: Kingston, R.I. : University of Rhode Island
Contributing Library: University of Illinois Urbana-Champaign
Digitizing Sponsor: University of Illinois Urbana-Champaign

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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 term.Elective for Seniors in.Home 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 I.
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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 ages andconditions. Three recitation and one and one-half labo

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University of Rhode Island; Rhode Island State College;

Rhode Island College of Agriculture and Mechanic Arts
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1906
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29 July 2014



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