90 Freshman Year A. W. S. Art 1, 2 3 3 Bacteriology 1 5 English 1, 2, 3 3 3 3 Health Education 1 2 Home Economics 20 2 Home Economics 21, 22 or 2 3 3 Home Economics 33, 6 3 3 Orientation 1 2 Physical Education 1 1 1 Physiology 1 5 Psychology 1 5 17 17 17 Sophomore Year Chemistry 1, 2, 3 5 5 5 English 25 5 Home Economics 22 or 2, 3 3 3 Home Economics 13, 16 3 3 Home Economics 35, 36, 31 3 2 2 Humanities 1 or 3 3 Sociology 1 5 Economics 1 3 Electives (Speech) 3 17 18 18 Child Development and Family Relationships. Chemistry 1, 2, and 3 recommended but not required in all schools. Other courses recommended: Education 1 and 2, Speech 1, Zoology 1, Psychology 9, Physical Science 1 and 2. Foods and Nutrition. Art 1 and 2 may not be required in all schools, and Humanities 2 and 3 may be substituted. Course recommended: Economics 1. Textiles and Clothing. Chemisty 1, 2, Bacteriology 1, and Physiology 1 may not be required in all schools. Courses recommended: Art 3. CURRICULUM General Education in Homemaking For students who wish to emphasize homemaking in their general education program the Home Economics Department offers the following curriculum for a general education major in Home Economics. This course, however, is so planned that students, if they wish to go on at a later date, may do so by adding a few additional courses to complete the work required. Freshman Year A. W. S. English 1, 2, 3 3 3 3 Home Economics 20, 21 2 3 Home Economics 33, 13 3 3 Home Economics 6, 2 3 3 Home Economics 35 3 Humanities 1, 2 3 3 Orientation 1 2 Physical Education 1 1 1 Psychology 1 5 Electives (Art 1 or 2, Eng. 21, Speech) 3 3 17 16 18 91 Sophomore Year A. W. S. Physical Science 1, 2 5 5 Home Economics 16, 36 3 2 Home Economics 22, 31, 3 3 2 3 Humanities 3 3 Life Science 1, 2 5 4 Sociology 1 5 Electives (Physics 21, English 25, Speech) 5 3 5 18 17 18 COURSE OF INSTRUCTION Home Economics 2. Food Selection and Preparation. This course includes the basic principles of selection, preparation of food for attractive, economical and well balanced meals; care, use and selection of household equipment, storage and preservation of foods. Efficient and time saving work habits are stressed. Two lectures and two laboratory periods a week. Three quarter hours. Autumn, Winter. Tribe 3. Meal Preparation for the Family. This course includes practical experience in planning, preparing and serving meals for the family and meals for special occasions. It places emphasis on advance preparation, efficient use of time and equipment, attractive food; correct table service, social customs and techniques in being a successful hostess. Two lectures and two laboratory period a week. Three quarter hours. Spring. Tribe 5. Food Selection and Preparation for Men. A class designed to help men understand the principles and develop the skill of food preparation, planning, service and selection of an optimal diet for health. One lecture and one laboratory period a week. Winter. Tribe 6. Principles of Nutrition. A course to help college men and women realize the importance of food and its relationship to good health and successful living. Discussion of the basic principles of nutrition and the present day problems in nutrition. It meets the requirements of Home Economics majors, Physical Education majors, nurses, and Pre-medical students. Three quarter hours. Autumn, Winter, Spring. Tribe 7. Food and Home Management. (Practical Nursing) This course offers the elementary principles of nutrition, menu planning and marketing in relation to family economics and food pattern; food preparation; selection and serving of special diets; attractive food service and care and use of kitchen and other household equipment. Two lectures and two laboratory period a week. Three quarter hours. Autumn, Winter, Spring. Tribe