NEW YORK STATE COLLEGE OF HOME ECONOMICS AT CORNELL UNIVERSITY 1958-1959 TH E COLLEGE OF H O M E ECONOM ICS AT C O R N E L L U N IV E R S IT Y IS A C O N T R A C T U N I T O F TH E STATE UNIVERSITY OF N EW YORK CORNELL UNIVERSITY ANNOUNCEMENTS Published by Cornell University at Ithaca, New York, every two weeks throughout the calendar year. Volume 49. Num ber 23. May 6, 1958. Second-class mail privileges authorized at the post office at Ithaca, New York, December 14, 1916, under the act of August 24, 1912. The College of Home Economics, Martha Van Rensselaer H all. John L. Collyer, Chairman James E. Allen, Jr.* William Littlewood Webster J. Birdsall* Franklin A. Long Morris G. Bishop Isador Lubin* Daniel J. Carey* E. Hugh Luckey Walker L. Cisler Mrs. Thomas T . Mackie Frank S. Columbus James A. McConnell William E. Cornell Albert K. Mitchell Arthur H. Dean Thomas A. Murray George B. De Luca* Floyd R. Newman Edward T. Dickinson* John M. Olin Mary H. Donlon Spencer T. Olin Victor Emanuel Sherman Peer* Paul E. Fitzpatrick Joseph P. Ripley A. Wright Gibson Francis H. Scheetz Leroy R. Grumman Jacob G. Schurman Larry E. Gubb Leslie R. Severinghaus Averell Harriman* Harold M. Stanley Walter C. Heasley, Jr. John E. Sullivan Oswald D. Heck* John P. Syrne Louis Hollander Allan H. Treman Herbert Fisk Johnson Elbert P. Tuttle John S. Knight Maxwell M. Upson J. Preston Levis Frederic C. Wood Deane W. Malott, President of Cornell University* STATE UNIVERSITY OF NEW YORK BOARD OF TRUSTEES Frank C. Moore, Chairman Frederick F. Greenman Alger B. Chapman Samuel Hausman Mrs. Betty Hawley Donnelly Keith S. McHugh Walter D. Fletcher Dr. Peter Marshall Murray Charles Garside Joseph J. Myler Norman S. Goetz Mrs. John A. Warner Boyd E. Colder Don J. Wickham William S. Carlson, President of the State University ♦Trustee ex officio. COUNCIL LOR THE NEW YORK STATE COLLEGE OF HOME ECONOMICS E x Officio M em bers Deane W. Malott, President of the University Sanford S. Atwood, Provost, Cornell University Helen G. Canoyer, Dean of the College of Home Economics William I. Myers, Dean of the College of Agriculture W illiam S. Carlson, President, State University of New York James E. Allen, Jr., Commissioner, State Education Department Harold M. Stanley, State Grange Representative Mrs. Helen P. Hoefer, Alumnae Representative Trustee Representatives Mrs. 1homas 1. Mackie Leslie R. Severinghaus W om an Grange Representative Mrs. Charles Arnold Faculty Representative Mrs. Lucille J. Williamson Mrs. Luise K. Addiss Margaret Barnard Persia Campbell Mrs. John Carr Duff Ellen Ann Dunham Mrs. Harold J. Fallon M ernbers-a t-Large Betsy Helburn Ruth F. Irish Carroll V. Newsom Beth Peterson Marjory A. Rice Don J. Wickham PERSONNEL (As of March 1,1958) ADM IN ISTR A TIO N GENERAL ADMINISTRATION Deane W. Malott, A.B., M.B.A., LL.D., President of Cornell University Sanford S. Atwood, Ph.D., Provost of the University and Professor of Plant Breeding Helen G. Canoyer, Ph.D., Dean of the College and Professor of Home Economics Mrs. Jeanette M. Read, M.A., Assistant to the Dean and Associate Professor of Home Economics Esther Harriette Stocks, M.A., Secretary of the College, Director of Placement, and Associate Professor of Home Economics Mrs. Alyene F. Brown, A.B., Assistant Secretary of the College Theresa Ruth Humphreyville, Ed.D., Chairman of Undergraduate Admissions and Associate Professor of Home Economics Alfred L. Baldwin, Ph.D., Head of the Department and Professor of Child Develop­ ment and Family Relationships Mrs. Mary K. Bloetjes, Ph.D., H ead of the Departm ent and Professor of Institution Management Margaret L. Brew, Ph.D., Head of the Department and Professor of Textiles and Clothing Mrs. Orrilla W. Butts, B.S., State Leader of H om e Dem onstration Agents and Professor in Extension Service Jean Failing, Ph.D., Chairman of the Counseling Service and Professor of Home Economics Margaret Hutchins, Ph.D., Head of the Department and Professor of Home Economics Education Catherine J. Personius, Ph.D., Head of the Departm ent and Professor of Food and Nutrition Mabel A. Rollins, Ph.D., H ead of the Department and Professor of Economics of the Household and Household Management Virginia True, M.F.A., H ead of the Departm ent andProfessor of Housing and Design W illiam B. Ward, M.S., Head of the Departm ent and Professor of Extension Teaching and Information FINANCE ADMINISTRATION (Joint with College of Agriculture) Arthur Howard Peterson, M.A., University Controller, Professor of Business Adm in­ istration, and Director of Finance Lloyd Eugene Slater, Ph.D., Associate Director of Finance and Assistant Treasurer FiXTENSION ADM INISTRATION Maurice Chester Bond, Ph.D., Director of Extension andProfessor of Marketing Mrs. Orrilla W. Butts, B.S., Coordinator of Extension in H om e Economics, State Leader of H om e Demonstration Agents, and Professor in Extension Service W ilbur F. Pease, B.S., State 4-H Club Leader and Professor in Extension Service Vera A. Caulura, M.S., Associate State Leader of Horne Dem onstration Agents and Professor in Extension Service Martha E. Leighton, B.S., Associate State 4-H Club Leader and Professor in E xten­ sion Service Lucinda A. N oble, B.S., Assistant State Leader of H om e Dem onstration Agents and Instructor in Extension Service Hazel E. Reed, M.S., Associate State Leader of H om e Dem onstration Agents and Associate Professor in Extension Service Ethel W. Samson, M.A., Assistant State Leader of H om e Demonstration Agents and Assistant Professor in Extension Service Phyllis E. Stout, B.S., Assistant State 4-H Club Leader and Assistant Professor in Extension Service Heads of Departments (See General Administration) RESEARCH ADMINISTRATION Charles Edmund Palm, Ph.D., Director of Research, Director of the Cornell U n i­ versity Agricultural Experiment Station, and Professor of Entomology, College of Agriculture Catherine J. Personius, Ph.D., Coordinator of Research in Home Economics, Assistant Director of the Cornell University Agricultural Experiment Station, Professor of Food and Nutrition, and Head of the Department Heads of Departments (see General Administration) RESIDENT ADMINISTRATION Jean Failing, Ph.D., Coordinator of Resident Instruction and Professor of Home Economics Heads of Departments (see General Administration) SERVICES COUNSELING Jean Failing, Ph.D., Chairman of the Counseling Service and Professor of Home Economics Esther Harriette Stocks, M.A., Secretary of the College, Director of Placement. and Associate Professor of Home Economics Mrs. Doris T urnbull Wood, M.A., Associate Director of Placement and Assistant Professor of Home Economics1 Theresa Ruth Humphreyville, Ed.D., Student Counselor and Associate Professor of Home Economics Mrs. Mary Elizabeth Ehart, Ed.D., Student Counselor and Assistant Professor of Home Economics Nancy Ann Hoddick, M.A., Student Counselor and Instructor in Home Economics EDITORIAL W illiam B. Ward, M.S., Editor in-Chief of Publications and Professor of Extension Teaching and Information Mrs. Em ilie T . Hall, Home Economics Editor Mrs. Nancy R. Lynk, Assistant Editor Mrs. Louise M. Ranney, Assistant Editor Whiton Powell, Ph.D., Librarian and Professor of Business Management, College of Agriculture Vivien N. Warters, A.M.L.S., Associate Librarian and Associate Professor of Home Economics REGISTER OF FACULTY AND STAFF Armbruster, Gertrude, M.S., Assistant Professor of Food and N utrition3 Baldwin, Alfred L., Ph.D., Professor of Child Developm ent and Family Relationships and Head of the Department; also Professor in School of Education Bayer, Mrs. H elen T . M cM ullen, Ph.D., Assistant Professor of Child Development and Family Relationships Beck, Florence G., M.S., Assistant Manager of the H om e Economics Cafeteria Beyer, Glenn H., A.M., Professor of Housing and Design Birckmayer, Mrs. Jennifer T ., M.A., Acting Assistant Professor of Child D evelop­ ment and Family Relationships Blackwell, Sara, Ph.D., Associate Professor of H om e Economics Education; also Associate Professor in School of Education Bloetjes, Mrs. Mary K., Ph.D., Professor of Institution M anagem ent and Head of the Department Blum, Mrs. M adeline C., M.S., Assistant Professor of T extiles and Clothing Boak, Mrs. Florence Yakeley, M.A., Assistant Professor of T extiles and Clothing Bond, Maurice Chester, Ph.D., Director of Extension and Professor in Extension Service Bower, Lewis L., M.B.A., Assistant Professor of H ousing and Design Brew, Margaret L., Ph.D., Professor of T extiles and Clothing and H ead of the Department Briant, Alice M., Ph.D., Professor of Food and Nutrition; also Professor in Graduate School of Nutrition Brittain, W. Lambert, Ed.D., Associate Professor of Child Development and Family Relationships3 Bronfenbrenner, Urie, Ph.D., Professor of Child Development and Family Rela­ tionships; also Professor of Psychology in College of Arts and Sciences Brown, Mrs. Alyene F., A.B., Assistant Secretary o f the College Burgoin, Alice M., M.S., Associate Professor of Institution M anagement and M an­ ager of the Home Economics Cafeteria Burns, Marjorie M., M.S., Assistant Professor of Food and N utrition Butt, Mrs. Gladys L., M.A., Associate Professor of T extiles and Clothing Butts, Mrs. Orrilla W ., B.S., State Leader of H om e Dem onstration Agents, Coordi­ nator of Extension in H om e Economics, and Professor in Extension Service Bymers, Gwen J., M.A., Assistant Professor of Economics of the H ousehold and Household Management Cady, H elen J., M.F.A., Associate Professor of H ousing and Design4 Canoyer, H elen G., Ph.D., D ean of the College and Professor of H om e Economics Caulum, Vera A., M.S., Associate State Leader of Flome Dem onstration Agents and Professor in Extension Service Comstock, Mrs. R uth B., M.A., Associate Professor of H ousing and Design5 Connaughton, Mary Carol, M.S., Instructor in Institution M anagement Cooper, L. Leola, M.A., Associate Professor of Economics of the H ousehold and Household Management 2Sabbatic leave, sp rin g term , 1958-1959 3Sabbatic leave, year 1958-1959 4Sabbatic leave, year 1958-1959 BSabbatic leave, fall term , 1958-1959 Cornelius, Mrs. Ethelwyn G., M.S. in Ed., Instructor in H om e Economics Edu­ cation; also Instructor in School of Education and Director of Home Economics in Ithaca Public Schools Cutlar, Kathleen L., M.S., Associate Professor of Institution M anagement and Assistant Manager of the Home Economics Cafeteria Dalton, Robert H., Ph.D., Professor of Child Development and Family R elation­ ships; also Professor of Psychology in College of Arts and Sciences and Professor in School of Education Davey, Alice Jeanette, M.S., Assistant Professor of Economics of the H ousehold and Household Management Deacon. Ruth E., Ph.D., Associate Professor of Economics of the Household and Household Management Devereux, Edward C., Jr., Ph.D., Professor of Child Developm ent and Family Relationships Dinsmore, Mary Agnes, M.S., Assistant Professor of Economics of the Household and Household Management Donkin, Thomas, B.F.A., Instructor in Housing and Design Doremus, Mabel, M.A., Associate Professor of Food and N utrition Dudgeon, Mrs. Lola T ., M.S., Associate Professor of Food and N utrition Dunn, Mildred S., M.A., Associate Professor of Food and N utrition Ehart, Mrs. Mary Elizabeth, Ed.D., Assistant Professor of H om e Economics and Student Counselor Eichelberger, Catharine U., M.A., Associate Professor of H ousing and Design Elliott, Margaret E., M.S. in F.d., Instructor in H om e Economics Education; also Instructor in School of Education and Head Teacher at Trumansburg Central School Erway, Mrs. Dora IV'., Associate Professor of H ousing and Design Failing, Jean, Ph.D., Professor of Home Economics, Coordinator of Resident Instruc­ tion in H om e Economics, Chairman of the Counseling Service; also Professor in School of Education Feldman, Harold, Ph.D., Associate Professor of Child Developm ent and Family Relationships Fenton, Faith, Ph.D., Professor of Food and Nutrition; also Professor in Graduate School of Nutrition Fischer, Nancy Ann, M.S., Instructor in Food and N utrition Ford, Mary, Ph.D., Professor of Child Developm ent and Family Relationships Gallwey, Mrs. Mary Osborn, M.A., Research Psychologist in Child Developm ent and Family Relationships Gifft, Mrs. H elen H., M.S., Assistant Professor of Food and N utrition G ottlieb, Regina, M.S., Assistant Professor of Institution M anagement H all, Mrs. Em ilie T ., H om e Economics Editor Harding, John S., Ph.D., Associate Professor of Child Developm ent and Family Relationships Harris, M. Marie, M.S., Assistant Professor of Institution Management Ilauck, Hazel M., Ph.D., Professor of Food and Nutrition; also Professor in Graduate School of Nutrition H eath, Dorothy Jane, M.S., Instructor in Economics of the Household and H ouse­ hold Management Hochgrebe, Barbara F., B.S., Instructor in H ousing and Design Hoddick. Nancy A., M.A., Instructor in H om e Economics and Student Counselor Hum phrey, Margaret, M.S., Associate Professor of T extiles and Clothing Humphreyville, Theresa Ruth, Ed.D., Associate Professor of H om e Economics and Student Counselor Hutchins, Margaret, Ph.D., Professor of Home Economics Education and Head of the Department; also Professor in School of Education Johnston, Frances A., Ph.D., Professor of Food and Nutrition; also Professor in Graduate School of Nutrition8 Knapp, H elen L„ M.A., Lecturer in Textiles and Clothing Knickrehm, Marie E., M.S., Assistant Professor of Institution M anagement Knoll, Marjorie M., Ph.D., Associate Professor of Economics of the H ousehold and Household Management Kwong, Mrs. Eva Hwang, Ph.D., Research Associate in Food and Nutrition; also Research Associate in Graduate School of Nutrition Leighton, Martha E., B.S., Associate State 4-H Club Leader and Professor in Extension Service Levin, Harry, Ph.D., Acting Associate Professor of Child Development and Family Relationships; also Acting Associate Professor of Psychology in College of Arts and Sciences Longr^e, Karla, Ph.D., Professor of Institution Management; also Professor in Graduate School of Nutrition Loper, Ruby M., B.S. in Arch. Eng., Associate Professor of H ousing and Design; also Associate Professor of Agricultural Engineering in College of Agriculture Lutz, Ruth N., Ph.D., Assistant Professor of Food and Nutrition; also Assistant Professor in Graduate School of Nutrition Mai, Mrs. Barbara M„ M.S., Lecturer in Food and N utrition Maple, Mrs. Nancy C„ B.S., Assistant Manager of the H om e Economics Cafeteria McDonald, H elen C., M.S., Instructor in Food and N utrition McMurry, Mrs. Elsie F„ M.A., Associate Professor of T extiles and Clothing M illican, G. Cory, M.F.A., Assistant Professor of H ousing and Design Mondy, N ell, Ph.D., Associate Professor of Food and Nutrition; also Associate Professor in Graduate School of Nutrition Moore, Aimee N., M.A., Associate Professor of Institution M anagement Moser, H elen E., M.A., Associate Professor of H om e Economics Education; also Associate Professor in School of Education Neblett, Sarah, M.A., Associate Professor of H ousing and Design Newman, Katherine J., Ph.D., Assistant Professor of Food and Nutrition Noble, Lucinda A., B.S., Assistant State Leader of H om e Dem onstration Agents and Instructor in Extension Service Palm, Charles Edmund, Ph.D., Director of Research, Director of the Cornell U n i­ versity Agricultural Experiment Station, and Professor of Entomology, College of Agriculture Patterson, Irene, M.S., Associate Professor of H om e Economics Education; also Asso­ ciate Professor in School of Education7 Pease, W ilbur F., B.S., State 4-H Club Leader and Professor in Extension Service Peisner, Eugene Owen, M.A., Assistant Professor of Child Developm ent and Family Relationships Personius, Catherine J., Ph.D., Professor of Food and Nutrition, Head of the Department, Coordinator of Research in Home Economics, Assistant Director of Agricultural Experiment Station; also Professor in Graduate School of Nutrition Powell, W hiton, Ph.D., Librarian, Albert R. Mann Library, and Professor of Business Management, College of Agriculture Proud, Dorothy M., M.S., Associate Professor of Institution M anagement8 Read, Mrs. Jeanette M„ M.A., Assistant to the Dean and Associate Professor of Home Economics Reed, Hazel E., M.S., Associate State Leader of H om e Dem onstration Agents and Associate Professor in Extension Service Reed, Janet C., M.S., Assistant Professor of T extiles and Clothing eSabbatic leave, fall terra, 1958-1959 7Sabbatic leave, spring term , 1958-1959 8Sabbatic leave, year 1958-1959 Reeves, Katherine M., M.A., Professor of Child Developm ent and Family R elation­ ships Rhodes, Kathleen, Ph.D., Associate Professor of Home Economics Education; also Associate Professor in School of Education Ricciuti, Henry N„ Ph.D., Assistant Professor of Child Development and Family Relationships Rockwood, Mrs. Lemo D., Ph.D., Professor of Child Developm ent and Family Relationships Rollins, Mabel A., Ph.D., Professor of Economics of the H ousehold and Household Management and Head of the Department Ryan, Mrs. Mary Shaw, Ph.D., Associate Professor of T extiles and Clothing Samson, Ethel W., M.A., Assistant State Leader of Home Demonstration Agents and Assistant Professor in Extension Service Singer, Marcus, Ph.D., Professor of Child Development and Family Relationships; also Professor of Zoology in College of Arts and Sciences Singleton, Ora K„ M.A., Associate Professor of T extiles and Clothing Snellman, Adaline, M.S., Assistant Professor of T extiles and Clothing Snow, Phyllis R., Ph.D., Assistant Professor of Food and Nutrition Specht, Mrs. Jeanne S., B.S., Instructor in Child Developm ent and Family R elation­ ships Spratt, Frances, M.S., Assistant Professor of T extiles and Clothing Steidl, Rose E., Ph.D., Assistant Professor of Economics of the H ousehold and Household Management Steininger, Grace, Ph.D., Professor of Food and Nutrition; also Professor in Gradu­ ate School of Nutrition Stocks, Esther Harriette, M.A., Secretary of the College, Director of Placement, and Associate Professor of Home Economics Stout, Evelyn E., Ed.D., Associate Professor of T extiles and Clothing Stout, Phyllis E„ B.S., Assistant State 4-H Club Leader and Assistant Professor in Extension Service Straight, Clara, M.F.A., Associate Professor of H ousing and Design Thomas, Mrs. R uth Hatcher, Ph.D., Associate Professor of Child Developm ent and Family Relationships9 True, Virginia, M.F.A., Professor of H ousing and Design and H ead of the Depart- ment Wagner, Joseph, Ed.D., Assistant Professor of Child Development and Family Relationships Walker, Kathryn E., Ph.D., Assistant Professor of Economics of the H ousehold and Household Management Ward, W illiam B., M.S., Professor of Extension T eaching and Inform ation, Head of the Department, and Editor-in-Chief of Publications Warren, Jean, Ph.D., Professor of Economics of the Household and Household Management Warters, Vivien N., A.M.L.S., Associate Librarian, Albert R. M ann Library, and Associate Professor of Home Economics W elling, Ann Lorraine, M.S., Instructor in H ousing and Design W ells, R ubie, M.S., Instructor in Child Developm ent and Family Relationships W hite, Vivian, M.S., Associate Professor of T extiles and Clothing Wiegand, Elizabeth, Ph.D., Assistant Professor of Economics of the Household and Household Management W illiam s, Eleanor R., M.S., Assistant Professor of Food and N utrition W illiam son, Mrs. Lucille J., Ph.D.. Professor of Economics of the Household and Household Management W ood, Mrs. Doris T urnbull, M.A., Associate Director of Placement and Assistant Professor of H om e Economics10 W ood, Mary B., M.S. in Ed., Associate Professor of Economics of the Household and Household Management W ood, Therese E., M.A., Associate Professor o f Food and N utrition Young, Charlotte M., Ph.D., Professor of M edical N utrition and Secretary of Graduate School of Nutrition; also Professor of Food and Nutrition Young, Frances E., M.A., Associate Professor of T extiles and Clothing Zehner, Eleanor, M.S., Assistant Professor of T extiles and Clothing ASSISTANTS Aitchison, Jean M., B.Sc., Assistant in Food and N utrition Bailey, Mrs. Betty W hite, M.S., Assistant in Economics of the H ousehold and Household Management Belshaw, Bernice M., B.S., Assistant in Housing and Design Berger, Seymour M„ M.A., Assistant in ships Child Development andFamilyRelation­ Brigham, Larue Elizabeth, B.S., Assistant in Food and N utrition Campbell, Florence Elizabeth, B.Sc., Assistant in H ousing and Design Campbell, Mrs. Pearl P., M.S., Assistant in H om e Economics Education Caplan, Evelyn, B.S., Assistant in Graduate School of N utrition; also Assistant in Food and Nutrition Carmichael, Mrs. Mary Margaret M„ M.S., Assistant in H om e Economics Education Cederstrom, Carl D., M.A., Assistant in Housing and Design Cox, Nancy Lee, B.S., Assistant in Food and N utrition DeSilva, Dayavati, B.A., Assistant in Child Developm ent and Family Relationships Downey, Irene, B.S., Assistant in Food and N utrition Ebner, Anne Rachel, B.A., Assistant in Food and Nutrition; also Assistant in Plant Breeding, College of Agriculture Fahnestock, Mrs. Ann, B.S., Assistant in T extiles and Clothing Fendall, Nancy Elise, B.A., Assistant in Home Economics Ford, Mrs. Roberta Jean, B.S., Assistant in Institution Management Francis, Jean, B.A., Assistant in Food and N utrition Gage, M. Geraldine, M.A., Assistant in Economics of the H ousehold and Household Management Gage, Marvel D., B.S., Assistant in Economics of the H ousehold and H ousehold Management Gailey, Frances II., B.S., Assistant in Economics of the Household and H ousehold Management Greenberg, Beryl Z., B.S., Assistant in Food and N utrition Greenberg, R uth V., B.A., Assistant in Child Development and Family Relationships Guthrie, Audrey G., B.S. in Ed., Assistant in Economics of the H ousehold and Household Management Hartdegen, Susan, B.A., Assistant in Graduate School of Nutrition; also Assistant in Food and Nutrition Henricksen, Joan Lucille, B.S., Assistant in Food and N utrition H inchm an, Joan, B.S., Assistant in T extiles and Clothing Kilby, Mary Elizabeth, B.S., Assistant in Institution Management Klein, Mrs. Barbara, B.S., Assistant in Graduate School of Nutrition; also Assistant in Food and Nutrition Langford, Marilyn, M.S., Assistant in H ousing and Design Lynch, Mrs. Corrine T ., B.S., Assistant in Institution M anagement Maier, Edith K., B.S., Assistant in T extiles and Clothing M angiamele, Joseph F., M.A., Assistant in H ousing and Design Matalon, Eftihia, A.B. in Educ., Assistant in Child Developm ent and Family Relationships McCandless, Barbara J., B.S., Assistant in Economics o£ the H ousehold and H ouse­ hold Management Mecum, Kenneth L., Jr., B.S., Assistant in Child Developm ent and Family R elation­ ships Miller, Mrs. Martha S., B.S., Assistant in T extiles and Clothing M illsom, Carol, B.S., Assistant in Child Developm ent and Family Relationships M inot, Marion E., B.S., Assistant in H om e Economics Education Moragne, Lenora, B.S., Assistant in Institution M anagement Myers, Mrs. H ilda K., B.S., Assistant in Child Developm ent and Family Relationships N ainie, Margaret, M.S., Assistant in Child Developm ent and Family Relationships Newkirk, Mrs. Gwendolyn A., M.A., Assistant in H om e Economics Education O ’Neal, Mrs. W illene E., B.S., Assistant in Child Developm ent and Fam ily R elation­ ships Osborn, Barbara L., M.S., Assistant in H om e Economics Education Poison, Marion Ella, B.A., Assistant in H om e Economics Prawl, Mrs. Nancy B., B.S., Assistant in T extiles and Clothing Price, George H., Jr., B.S., Assistant in H ousing and Design Sandin, Nancy, B.A., Assistant in Food and N utrition Smith, Barbara J., A.B., Assistant in Food and Nutrition Staudt, Mrs. Carol V., B.S., Assistant in Child Developm ent and Family Relationships Swani, Vim la, M.A., T eaching Associate in Child Developm ent and Family R elation­ ships Swanson, Charlotte L., B.S., Assistant in T extiles and Clothing Thom pson, Mrs. Cleopatra D., M.A., Assistant in Child Developm ent and Family Relationships Underwood, Barbara A., B.A., Assistairt in Food and Nutrition Uy, Milagros Elizaga, B.S., Assistant in Food and N utrition van den Kerkhoff in ’t Veld, Mrs. Annie, Assistant in Child Developm ent and Family Relationships Van Konynenburg, Kathleen, B.S., Assistant in T extiles and Clothing Vinansky, Dorothy A., B.S., Assistant in Food and N utrition Wangsgard, Aria, B.S., Teaching Associate in Food and N utrition W ells, H elen Laverne, M.S., Assistant in Economics of the H ousehold and H ouse­ hold Management W otring, Margaret Ann, B.S., Assistant in Food and N utrition Zafar, Mrs. Shoukat, M.A., Assistant in Economics of the Household and Household Management Zimrot, Efraim S., M.A., Assistant in Child Developm ent and Family Relationships E M ER ITU S Beulah Blackmore, B.S., Professor of T extiles and Clothing, Emeritus Mrs. Jessie Austin Boys, M.S., Professor of Food and N utrition, Emeritus Mrs. H elen Dudley Bull, M.D., Professor of Child D evelopm ent and Family R elation­ ships, Emeritus Mildred Carney, M.A., Professor of T extiles and Clothing, Emeritus Ella M. Cushman, M.S., Professor of Economics of the H ousehold and H ousehold Management, Emeritus Mary Francis Henry, M.A., Professor of H om e Economics, Emeritus Albert Hoefer, B.S., Professor in Extension Service, Emeritus H elen Monsch, M.S., Professor of Food and N utrition, Emeritus Mrs. Mary Geisler P hillips, B.S., Professor of H om e Economics, Emeritus Mrs. Nancy M cNeal Roman, M.A., Professor of H ousing and Design, Emeritus Flora Rose, M.A., D.Ped., D.Sc., Co-Founder and Professor of H om e Economics, Emeritus R uth J. Scott, B.S., Professor of T extiles and Clothing, Emeritus Lillian Shabcn, M.A., Professor of Food and N utrition, Emeritus Lloyd R. Simons, B.S.A., Professor in Extension Service, Emeritus Mrs. Ruby Green Smith, Ph.D., Professor of H om e Economics, Emeritus Mrs. Carrie W illiam s Taylor, M.A., Professor in Extension Service, Emeritus Flora Thurston, M.S., Professor of H om e Economics Education, Emeritus Mrs. Grace Morin Van Blarcom, M.A., Professor of H om e Economics, Emeritus Mrs. Ethel B. Waring, Ph.D., Professor of Child Developm ent and Family R elation­ ships, Emeritus Margaret W ylie, Ph.D., Professor of Child Development and Family Relationships, Emeritus ELECTED MEMBERS FROM O TH E R FACULTIES Mrs. Dorothy V. N. Brooks, Ed.D., Dean of W om en at Cornell University and Professor of Education Anson W right Gibson, M.S., Director of Resident Instruction and Professor of Personnel Administration, College of Agriculture John Paul Leagans, Ph.D., Professor of Extension Education, College of Agriculture Clive Maine McCay, Ph.D., Professor of Animal N utrition, College of Agriculture W illiam I. Myers, Ph.D., Dean of the College of Agriculture and Professor of Farm Finance, College of Agriculture Andrew Leon Winsor, Ph.D., Director of the School of Education; Head of the Department of Rural Education, and Professor of Education, College of Agriculture Carlton E. W right, Ph.D., Associate Professor of Food Inform ation in the Extension Service, College of Agriculture GENERAL INFORMATION HOME ECONOMICS: ITS DEVELOPM ENT A T CORNELL T HE FIR ST colleges opened to women in America were planned to give educational opportunities equal to those for men, and the courses of study were com parable to those in the m en’s colleges. As time went on, educational leaders realized a need for a type of edu­ cation suited more particularly to women. Since the hom e was an im portant field of activity for all women, courses were introduced to train women specifically for their responsible tasks of homemaking. Cornell was a pioneer in this type of education. Home Economics as a branch of education in this University began in 1900. It was established as a departm ent in the New York State College of Agri­ culture in 1908, and money was appropriated for a separate building in 1910, though actually the move into the new quarters did no t come u n til 1913. In 1919 the departm ent became the School of Home Economics, and in 1925, by legislative action, it became a college. It is now one of the largest undergraduate colleges on the Cornell campus. L inked w ith the resident instruction and the research is the extension service, which reaches into homes and com m unities throughout the state. W ith the creation of the State University of New York in 1948, the College of Hom e Economics, as one of the four state-supported units at Cornell University, became an integral part of this new State Univer­ sity. “Created to provide a comprehensive and adequate program of higher education,” the State University includes forty-two educational institutions. T h e College of Home Economics, functioning as one of the professional colleges in this broad plan, offers teaching and research facilities to serve the needs of the state in its field. In the early stages of its development, education in home economics consisted largely of teaching the efficient perform ance of household skills. It has broadened its scope as w om an’s status in society has changed, vocational opportunities have m ultiplied, and women have become voting citizens in the com m unity as well as homemakers. T oday the New York State College of Home Economics aims to prepare its students to be not only intelligent homemakers b u t also intelligent citizens and contributors in the world of work. Courses in home economics deal with the effective feeding, clothing, and housing of the family; the care, growth, and guidance of children; the family relationships; the development of artistic sense and taste that brings beauty into the home in many ways; the organization and running of the home on a sound economic, social, and hygienic basis; and the care and use of equipment. T here are seven departm ents in the College: Child Development and Family Relationships; Economics of the Household and Household Management; Food and N utrition; Home Economics Education; Hous­ ing and Design; Institution Management; Textiles and Clothing. Effort is made to so interrelate the work of the departm ents th at students think of them not as isolated divisions b u t rath er as different aspects of the total program of education for homemaking. In addition, a course is offered in O rientation. T h e coordination of the sciences and arts toward constructive family life appropriate to o ur society is a prim ary function of hom e economics. T h is college, as p art of a university, gives students the opportunity to elect studies in many fields. Of the 120 credit hours required for a degree, one-fourth are devoted to basic courses in the biological, physical, and social sciences; at least one-third to courses in home economics; and about one-third to elective courses in the various colleges of the University. English and physical education are required of all students. M ARTHA VAN RENSSELAER HALL T h e New York State College of H om e Economics is housed in M artha Van Rensselaer Hall, named for the founder of home econom­ ics education at Cornell. T his building, which was dedicated in 1934, is on the u p p er terrace of the Cornell University campus. Offices of adm inistration, extension, and resident staff, an auditorium seating approxim ately 500 persons, staff and student lounges, class­ rooms, and laboratories are located there. Each of the seven depart­ ments of instruction has its particular section of offices and classrooms. T he east wing, which may be entered from the ground floor of the main building, includes the Departments of Child Development and Family Relationships and Home Economics Education. Offices of resident and extension personnel of the D epartm ent of C hild Developm ent and Fam ily R elationships are on the ground floor, extending also into the m ain building. T h e space occupied by the departm ent includes the Nursery School and laboratories for experi­ ments with creative activities. T he Home M anagement Apartments are above the Nursery School on the second and third floors. T hey are fully equipped residence ap a rt­ ments. T h e D epartm ent of Hom e Economics Education, w ith its offices for faculty and graduate assistants and its laboratory and workroom for teaching m aterials and equipm ent, is on the fourth and fifth floors. T he D epartm ent of Economics of the Household and Household M anagem ent is in the m ain section of the building. Classrooms, work­ rooms for research, and staff offices are included 011 the first floor. On the ground floor are offices and laboratories where staff, resident and extension personnel, students, and homemakers study home manage­ m ent and processes. Examples of equipm ent illustrate m ajor variations in features available on the market. In the laboratories tem porary walls are used to form rooms of various sizes and shapes, and easily movable equipm ent makes it possible to set up actual work centers for study. T h e D epartm ent of T extiles and C lothing occupies the second floor. T h ere are six laboratories, two workrooms, and staff offices. Facilities for research in these areas, in addition to those usually found, include a modern conditioning room with up-to-date testing equipm ent, and a unique collection of historic and foreign costumes. One large laboratory w ith a stage may be converted into a small auditorium that seats about 150 persons and may be used for dem onstrations, assemblies, and other class activities. T h e D epartm ent of Housing and Design is on the third and fourth floors, and in the M artha Van Rensselaer Annex. Laboratories for housing research work, and studios for work in design, crafts, interior design, and house planning are included. An art gallery and lecture room has exhibitions of current work in residential architecture, interior design, crafts, painting, and indus­ trial design from professional sources. T he Departm ent of Institution M anagement occupies much of the lower part of M artha Van Rensselaer Hall. T he cafeteria dining rooms and the kitchens provide the teaching laboratories for the departm ent. T h e rooms of the D epartm ent of Food and N u tritio n are 011 the second, third, and fourth floors of the west side of the m ain building. They include laboratories for the study of nutrition, food preparation, and science in relation to food, and for research. LIBRARIES T he State Colleges of A griculture and Hom e Economics are served by the A lbert R. M ann Library of about 235,000 volumes. T h is is supple­ mented by the other libraries of Cornell University, containing over 1,600,000 volumes, many of which also relate directly to subjects dealt with by the State Colleges. In addition to materials on applied agriculture and home economics, the M ann Library contains extensive collections dealing with such related sciences as botany, biochemistry, bacteriology, genetics, entom ol­ ogy and medicine. I t also includes large collections in economics, sociology, and education, and smaller collections on a variety of other subjects. Of m ajor im portance are the num erous complete files of foreign and domestic periodicals and government publications, of which over 6,500 are received currently. T h e library includes an outstanding collection on beekeeping m aintained from funds provided in honor of the late Everett Franklin Phillips. T h e A lbert R. M ann Library was com pleted in 1952. It has a capacity of 425,000 volumes and seats 600 readers, providing am ple space for present needs. T he principal collection on entomology and limnology is located in Comstock Hall, and th at on p lan t pathology and mycology in the Plant Science Building, near the departm ents they serve. Small departm ental collections of reprints, bulletins, and duplicate books and journals for use of faculty and graduate students are also provided in several other buildings. T h e first floor of the library is devoted prim arily to books assigned for class reading, w ith rooms seating 300. Also on this floor are rooms for typing and for small groups studying together, and the Ellis Room containing books and periodicals for inform al reading. On the second floor are the reference, bibliography, and periodical reading rooms, offices and workrooms, the m ain loan desk, and the card catalog. T he catalog provides a record of library materials located in all libraries and departm ental collections of the Colleges. T h e library has a com prehen­ sive collection of bibliographies, as well as a card catalog of publica­ tions of the U nited States D epartm ent of Agriculture. T h e library is open, w ith librarians on duty to assist readers, from 8 a.m. to 10 p.m. daily except Saturday, when it closes at 5 p.m. O n Mondays through Fridays the first floor rem ains open u n til 11 p.m. to perm it the use of reserve books; it is also open from 3 to 11 p.m. on Sundays. Students may borrow most books, except those on reserve, for periods of two weeks. Inform ation on library regulations and suggestions for the use of the library are provided all new students in orientation meetings each fall. More detailed inform ation appears in a library handbook distributed at that time. HOTEL ADM INISTRATION In 1922, at the request and w ith the financial aid of the American Hotel Association, a D epartm ent of Hotel A dm inistration was organ­ ized in the University in what was then the School of Home Economics. In 1950 this departm ent became the School of H otel A dm inistration, and in 1954 the School was separated from the State Colleges to become an independent unit within the University. T he printed Announce­ ment of the School of Hotel Administration may be obtained by writ­ ing to Dean H. B. Meek, Statler H all, or to the A nnouncem ents Office, Edm und Ezra Day Hall, Cornell University, Ithaca, N.Y. THE UNDERGRADUATE PROGRAM OBJECTIVES T h e aim today of the College of Home Economics in its resident undergraduate program is to guide each student in the use of educa­ tional opportunities made available by the College, the University, and the com m unity, toward effective functioning (1) in her individual living and as a m em ber of society as a whole; (2) in hom em aking; and, in the case of a m ajority of students, (3) in a vocation other than th at of homemaking to which home economics has a m ajor contribution to make. It is recognized that in certain of the vocations preparation may no t be complete but may be of prevocational nature only. There are certain qualities of feeling, thought, and action which should permeate all of living and which should, therefore, be included in the aims of education. Students should become increasingly able to think clearly and constructively, to express themselves clearly, concisely, and accurately, to weigh values, and to attack and solve problems. They should be able to make and to be responsible for their own decisions, to take initiative, to assume leadership, and to carry responsibility. W ith these qualities must be the disposition to use them w ith social sensitive­ ness and refinement of feeling to sustain and develop the democratic way of life in its largest sense. T his should enable students to meet changing conditions and situations in such a way that they will con­ tinue to grow into living that is increasingly intelligent and hum ane. For effective functioning in all phases of living a girl should be able to understand herself and to cultivate wholesome relationships with other people; to accept herself and others; to think w ith and live cooperatively with others for common ends; to m aintain her own physi­ cal and m ental health at a high level; to assume responsibilities of citi­ zenship in a democracy and to take an intelligent and active part in community life and in the solution of our social and economic prob­ lems; to acquire a stim ulating and functioning philosophy of life and to keep a balance of interests and activities th at is satisfying and con­ structive; to cultivate religious living th at is m eaningful and effective; to develop a capacity for enriching her own life and the lives of others; to develop an appreciation of our social heritage and of the significant thought and social forces of our time; to sense and to add to beauty in every phase of daily living. In homemaking she should be able, in addition, to deal successfully with those experiences which make up family life and to use all the resources at her command for the welfare of the family and of its individual members. In a vocation she should be able to find and to give satisfaction; to understand the technical aspects of her work and to assume responsi­ bility; to understand the demands of the job, the conditions of work, and the place of the job in its social and economic setting. REQUIREMENTS FOR THE DEGREE OF BACHELOR OF SCIENCE* T h e requirem ents for the degree of Bachelor of Science are the com­ pletion of 120 credit hours of required and elective work j d u rin g the four years and, in addition, four credits of physical education, one credit in each of the first four terms, unless excused by the University Committee on Requirem ents for G raduation. Official excuse slips are issued by the Secretary of the College. T h e student m ust be in residence for at least two terms immediately p rio r to receiving the degree. A cum ulative average of at least 70 is required. Credits should be distributed in the following groups as indicated: Group I Credit hours Basic sciences, m inim um required hours................................................................... Courses in any college in the University. T o include: 30 A. Biological sciences ....................................................................................................... Courses taken must include at least one course in hum an biology, such as: 6 Biology 1, G en eral B iology (spring semester) Biology 9, B iological Basis o f Social P roblem s Physiology 303, H um an Physiology Zoology 201, T h e N ature o f M an: Structure and D evelopment Rem aining work to be chosen from the follow ing subject-matter areas: Bacteriology, Biochemistry, Biology, Botany, Entomology, Physiology, Zoology. (Zoology 201 and Biology 9 may not both be used to fulfill the requirement of 6 credit hours. Conservation 9, G en eral O rnithology, may be counted as a biological science.) B. Physical sciences .......................................................................................................... Courses to be taken in at least two of the follow ing subject-matter areas: Chemistry, Physics, Astronomy, Meteorology, Geology, except for Geol­ ogy 105 (G eography), and Geology 108 (M ineral R esou rces), both of which are counted as social sciences. Agricultural Engineering 10 (H ousehold M echanics) may be counted as a physical science. 6 C. Social sc ie n c e s ! .............................................................................................................. 12 N ot more than six hours may be in any one of the following subjectmatter areas: Economics, Government, History, Psychology, Sociology, Philosophy. •A stu d en t who is read m itted to the College after a p erio d o f years will be held for the g ra d ­ uation requirem ents which were in effect when she entered originally, provided her first registration was not more than eight years ago. Students who are readm itted after a period longer than eight years will be held for the requirem ents in effect at the time of re-entrance. tA student who entered as a first-semester freshm an and who completes all of the graduation requirem ents in less th a n 8 semesters may co n tin u e to register as an u n d erg rad u ate u n til 8 semesters are completed. However, such a student will be required to carry a semester program of a t least 12 cred it ho u rs in th e period following th e com pletion of th e grad u atio n requirem ents. A student who entered as a transfer with advanced standing who completes all of the require­ m ents in eigh t semesters o r less (counting b o th those taken a t C ornell a n d at the previous in s titu ­ tion) may register as an u n d erg rad u ate fo r a n in th semester only if this is necessary in ord er to complete the requirem ents of one of the professional programs (A.D.A., or the certification p ro ­ gram s). She m ust carry a m in im u m of 12 credits in th e n in th semester. ?A change in th e social science req u irem en t adopted in th e fall of 1950 applies to all freshm an and transfer students e n terin g in the fall o f 1950 an d thereafter. T h e counselors may be consulted for a list of approved courses in each group. O ne course each to be taken in Areas 1 ,2 , 3, and 4 (below). Credit hours Area 1. Courses which contribute to understanding the behavior of individuals. Area 2. Courses which contribute to understanding the social institu­ tions of the society in which the individual lives. Area 3. Courses which contribute to understanding the social in stitu ­ tions of contemporary societies other than that in which the individual lives. Area 4. A second course from Areas 1, 2, or 3, or a course in any social science exclusive of courses which are technical, mathematical, or highly specialized. D. Basic science e le c tiv e ............................................................................................... 6 Choose courses from A, B, or C. However, not more than nine hours of social science taken to meet the social science requirement and the basic science elective may be in one subject-matter area. Group II English, m inim um requited h o u r s ................................................................................ English 111-112. Students who are exem pted from English 112 may choose any other 3-credit course in English Composition or Literature. G Group III H om e Economics, m inim um required h o u r s ............................................................... T o include the hom em aking core courses (see courses starred, pp. 63-102). 40 Group IV E le c tiv e s................................................................................................................................. 44 A. A m aximum of 24 credits may be elected in the endowed divisions of the University, for example, Arts and Sciences, Architecture, Hotel A d m in istration. — ——— Physical education (should be taken during the first four terms of resi­ 120 dence) .................................................................................................................................... 4 N ote: Of the 10 hours of credit in Food and N utrition 214 and 215 (pp. 78-79) 6 hours are counted as Chemistry and may be credited to either Group 115, ID, or Group IV; 4 hours are credited to Group III as Food. Courses in H otel Administration will be counted in Group IVA; they may be included in Group III only by faculty permission. Groups I, II, and IVA may be taken outside the State Colleges without addi­ tional charge to the student. If, however, a student fails in any course in either Group I, II, or IVA, the credit hours of the failed course are counted against Group IVA. Courses may be taken outside the State Colleges beyond this lim it of 24 hours only during the student’s last semester prior to graduation, and provided that the hours taken in excess of 24 credits are also in excess of the 120 hours required for graduation, and upon payment per credit hour of $32.03125 (state residents) or $19.53125 (nonresidents). COMMENCEMENT Students who complete their work for the degree in February or September may participate in the Commencement exercises with their class in Ju n e if they wish to do so. ACADEMIC HONORS DEGREES W IT H DISTINCTION Degrees with distinction are awarded each year to those seniors who have consistently achieved outstanding scholastic records. Those hon­ ored are selected from the top 10 per cent of the graduating class at the end of the seventh semester. T h e “graduating class’’ is interpreted as those students who will complete work for the degree in February, June, or September of the same calendar year. T he following require­ ments must be met by those selected: 1. T h e cum ulative average for courses in hom e economics subject m atter at the end of seven semesters m ust be 83 or above. 2. T h e num ber of credits w ith a grade of 79 or below m ust not exceed 15 per cent. 3. T ransfer students m ust have com pleted 45 credits at Cornell. In determ ining the average, work taken previously at another college is included. Eligible students are reviewed by the Committee on Petitions and Academic Standing, and the names of those who meet the requirements above are presented to the faculty for approval. OMICRON NU Juniors and seniors with cumulative averages equivalent to “B” or better are eligible for election to Omicron Nu, the Home Economics H onor Society. N ot more than one-tenth of the ju n io r class and not more than one-fifth of the seniors (including those already elected to membership in their junior year) may be elected. BORDEN AWARD T h e Borden H om e Economics Scholarship is aw arded to the topranking m em ber of the senior class (see p. 51). COUNSELING SERVICE Each student, upon admission to the College, is assigned to a coun­ selor who will work with her throughout her college course. T he Counseling Service is m aintained to foster the m axim um grow th and development of the student in matters relating to personal and edu­ cational adjustm ent and to vocational choice. Some counseling is con­ ducted on a group basis, as in the orientation course for new students; frequently it is on an individual basis through student conferences. T he student may consult her counselor at any time. ORIENTATION OF NEW STUDENTS DURING THE SUMMER, PRIOR TO ENTRANCE IN SEPTEM­ B ER. . .O rientation begins with an exchange of correspondence d ur­ ing the summer between the student and her counselor. T he coun­ selor’s letters include such inform ation as how to apply for part-tim e work during the school year, arrangements for opening checking accounts in the Ithaca banks, suggestions for getting baggage to Ithaca, and a list of types of clothing appropriate for campus wear. Each year the clothing list is prepared by the students who are in the College. The entering freshman, in turn, submits an autobiography and an out­ line of the courses she would like to include in her first term, and raises whatever questions she may have. T h e final letter from the College is a request th at the student come to the cam pus for the University O rientation Week. U NIVERSITY O R IE N T A T IO N WEEK IN SEPTEMBER. . .O rien­ tation W eek is a jo in t project of the University and the Student C oun­ cil. All new students and intercollege transfers rep o rt to the campus several days before classes begin and before form er students return. R outine examinations (physical, psychological, and proficiency) which are required of all students are taken at this tim e so th at they do not interfere with course work after college starts. Members of the Counseling Service acquaint students w ith the aca­ demic program of the College, distribute to students the schedule of courses which was planned for each on the basis of the summer cor­ respondence, explain the relationship of the Counseling Service in the College to student services available elsewhere on the campus, and instruct the students in registration procedures. Parents who bring their daughters to the College of Home Economics are invited to participate in O rientation Week through an orientation m eeting and a tea which are planned for them. In this way parents as well as students have an opportunity to meet the Dean, the instruc­ tors, and members of the counseling staff. Student Council sponsors class assemblies, rallies, and social events which are designed to help students become aware of the various activi­ ties available on the Cornell campus and the procedures for joining some of them. T here are opportunities for learning the way around the campus, becoming familiar with several of the buildings, and getting acquainted with classmates. O R I E N T A T I O N C O U RSE. . .A n orientation course is required of all freshmen in the first semester and is taught by members of the counsel­ ing staff. It is designed to help the entering student understand the relation of home economics to general education, to become aware of the variety of experiences available in the University community, and to build a four-year program that will utilize many of these in a way th at will be m eaningful to her as an individual, a potential hom e­ maker, a citizen, and a professional person. Study techniques, time management, and the problems of hum an relationships are included. A m ajor segment of the course deals with vocational opportunities for home economists and the professional requirem ents of them. EDUCATIONAL, PERSONAL, AND VOCATIONAL COUNSELING T h e student plans at least one conference each term to discuss her program for the following semester. “Program ” is interpreted by the College to include all of the activities—academic, personal, social, and rem unerative— to which the student gives interest and time. It is thought of as the means through which each student will prepare to meet her citizenship responsibilities after graduation as well as the responsibilities of her profession and her home. T he counselor helps the student in every way possible to make effective use of the resources of the University and the university community for the fulfillment of her needs and purposes, and to broaden the scope of her interests. Most students carry schedules of 15-18 credits, exclusive of physical education. D uring the several terms, however, either more or fewer hours may be taken, depending on the ability of the individual and the demands which other aspects of her program put upon her physical resources and her time. T o carry m ore than 18 credits or less than 12 in a given semester requires the approval of the faculty committee on petitions and academic standing (see p. 57). Student activities are a valuable supplem ent to the course of study, as are rem unerative work experiences d u rin g the school year and the summer. P articipation in such activities is encouraged in reasonable proportion to academic studies. T he student in academic difficulty frequently comes to her coun­ selor to seek help in finding the cause of the problem and the means to its solution. M atters of personal-social adjustm ent, financial need, and vocational indecision are also the counselor’s concern. Specialized serv­ ices, in such areas as health, finances, rem edial reading, and testing, are m aintained by the University for all students, and referrals are made to these w hen the stu d ent’s needs and problem s indicate th at this is desirable. A lthough it is n o t necessary th at a student prepare for a particular vocation, each girl is encouraged to analyze her interests and abilities, to investigate opportunities, and to make a vocational plan. Most students prepare for a vocation as well as for hom em aking. T h e coun­ selor helps the student in selecting a vocational field through assisting her to learn how to study a vocation, to consider her interests and aptitudes, and to study these in relation to the requirements of par­ ticular vocations. C ertain vocations require specific preparation, and in such cases the counselor discusses with the student the ways in which she can most adequately plan to meet the requirements. Girls are referred to mem­ bers of the teaching staff, placem ent officers, workers and employers, and to vocational literature for inform ation about the various oppor­ tunities in their fields of interest and the qualifications th at are usually expected. Each student is encouraged to use her courses, extracurricular activities, and work experiences to increase her knowledge and under­ standing of the kind of vocation she is considering. PLACEM ENT SERVICE T h e Placem ent Office, a division of the Counseling Service, is respon­ sible for the program of after-college placement of seniors, graduate students, and alumnae, w ith the exception of those who enter the fields of teaching in the public schools. T h e work w ith the latter group is centralized in the Educational Placement Bureau in the School of Education. T h e Placem ent Office acts as a liaison between staff, students, and employers. As a part of the Counseling Service of the College, its p ar­ ticular concern is to help students and staff, through sharing vocational information, to know something of the many work opportunities avail­ able for home economics graduates. Inform ation regarding the personal and academic qualifications outlined by employers and the experience required as preparation for m any jobs may help in the plan n in g of a stu d en t’s college years. F requent bulletins of job descriptions, files of occupational leaflets for student and faculty use, displays and other visual aids are am ong the m edia used. G uidance is given through individual conferences, the freshman orientation course, and other group meetings. T h e program of summer employm ent also centers in the College Placem ent Office. Summer jobs help students to see conditions of work at first hand and to increase their knowledge of vocations. Assistance is given in the making of contacts, and follow-up conferences are held with the student to help her relate her work experience to her total program of vocational planning. T h e placem ent program is carried on not only w ith undergraduates but also with graduate students and alumnae. Many requests received in the Placem ent Office are for experienced workers. As p art of the service to graduates of the College, and to supplem ent the candidate’s application letter or interview, credentials are prepared and sent to employers. These include the candidate’s course titles, credits and grades, college activities, summer school or postgraduate study, work experiences, and the recommendations of instructors and previous employers. Summer work serves a twofold purpose. In addition to financial assist­ ance, it provides an opportunity for the student to gain vocational experience, in some cases to see the various opportunities a given voca­ tional field offers, and to learn som ething of the personal qualifications and adjustments required. Last sum m er undergraduates were engaged in many camp jobs as counselors, dietitians, or assistant dietitians; in resorts and summer hotels as waitresses, cooks, clerical workers, hostesses; in families as general assistants, responsible for either food preparation or the care of children; in tea rooms and cafeterias as general assistants; in depart­ m ent stores as salespeople; in offices as secretaries, stenographers, or clerical workers; in nursery groups and playgrounds as teachers or assistant teachers; and in industrial plants as skilled and unskilled workers. Some worked as apprentices in the dietary or nursing depart­ ments of hospitals. T his is an excellent opportunity for students who anticipate postgraduate training in hospital dietetics or nursing. Eighty-three per cent of the students in the College reported jobs of at least four weeks’ d uration for the sum m er of 1957. T h e average num ­ ber of weeks of employment was ten, and, according to reports filed by students, 54 per cent earned between $300 and $000, and 21 per cent earned over $600. Twenty-seven per cent received room and board in addition to cash income. Students are encouraged to discuss their sum­ mer work plans and to make application for summer jobs through the Placement Office early in the spring term. T here are some opportunities for regular part-tim e work during the college year in the laboratories and departm ental offices of the College. A pplication for these may be made in the College Placem ent Office. Some students may earn their board during the college year in the dormitory dining rooms. Occasionally a student may earn full room and board in a private family, in return for four hours of work a day in the home. T his type of employment handicaps a student considerably because of the distance from the campus and the time involved. Home­ makers prefer to employ students who have com pleted their first vear at college and have shown ability to handle housework and scholastic requirements at the same time. Placements in homes are handled by the Office of the Dean of W omen, and, since Cornell University requires women students to live in the residential halls, special permission to live elsewhere m ust be secured from the Dean of W om en before any plans for work are made. Students may earn small am ounts by doing miscellaneous work by the hour such as caring for children, serving at teas, light housework, clerical work, stenography, and typing. Calls for this work are irregu­ lar, and one cannot depend on earning any definite amount. Inform ation about opportunities for employment on the Cornell campus during the school term, except for jobs in the College itself referred to above, may be obtained from the Office of the D ean of Women, Edm und Ezra Day Hall. It is hoped th at earning money will not have to be a m ain considera­ tion all the time a student is in college. M uch valuable experience is to be gained from an apprenticeship in a field in which a student hopes to be employed later, but often such apprenticeships cannot be paid, inas­ m uch as the student does not yet have sufficient experience to make her valuable to the organization. VOCATIONAL OPPORTUNITIES Graduates of the College of Home Economics have basic preparation for a wide variety of occupations. In certain professional fields the undergraduate courses will be followed by professional training in the next few years. M any openings exist at the upper levels for people w ith experience and advanced training. On the other hand, there are excellent opportunities for beginners as well. In the area of educational services there is a variety of opportunity for work w ith young people at various age levels and, in some cases, w ith adults. D uring their college years, students may meet the state require­ ments for certification for teaching home economics in secondary schools. Teachers in the secondary schools often share in the community adult education programs. T h e college does not offer a program leading to either the certificate for Early Childhood Education or elementary teaching. T here are, however, many opportunities for teaching children, and students may prepare to work in nursery schools, and in community centers serving young children and their parents. A lthough less frequent, there are sometimes calls for home economics graduates to teach in schools for the handicapped or in activities programs for hospitalized children. T eaching in a nursery school which is p a rt of a college program requires a graduate degree. Such workers often teach college classes as well. T he state cooperative extension service positions are also educational services, and there are opportunities for beginners as well as experienced workers in m any states as home dem onstration agents w orking w ith ad u lt homemakers or as 4-H C lub agents. These workers do their teach­ ing in com m unity centers and in homes rath er than as p a rt of formal education in public schools. Social service is closely related to the educational field. Case work jobs and such group-work positions as those of the executives for the Girl Scouts or Camp Fire Girls, directors of teen-age or young-adult programs of the Y.W.C.A., directors of family developm ent programs and children’s activities program s in the com m unity centers all include inform al teaching, as do the jobs of home economics consultants in social welfare agencies. For many positions in social work, graduate training is required. However, there are good opportunities for beginners to get experience in either case work or group work before going on to graduate study. They may find openings in public agencies of the counties or states as trainees or ju n io r case workers. Group-work positions with many of the above-named organizations may be had at the beginning level and are excellent experience. Many good agencies have educational programs to assist the young worker who wants to start advanced study. Home economics relates easily to many of the health vocations. Some graduates take additional work which leads them into the fields of nursing, physical therapy, or the teaching of homemakers who are handicapped. Occupational therapy requires graduate training but utilizes the background courses in art activities, creative materials, child development, and the dynamics of hum an behavior which are in the home economics program. Nutrition-education jobs fall into both the health and social service categories and graduates trained in n u tri­ tion may work with people at all income levels through such organiza­ tions as national, state, and local health agencies, industrial plants, or public schools. Graduates trained in institution management may choose from a wide variety of environments. They may find themselves working in public schools in the school-lunch program s, in hospitals, colleges, industrial cafeterias, or commercial restaurants. They may work in pro­ duction, supervision, adm inistration, therapeutics, or teaching, in accordance with their interests, abilities, and training. Many graduates supplem ent their college course by fifth-year approved internships under the direction of such an organization as the Am erican Dietetic Association. T he home economist in business may work with food, textiles, cloth­ ing, or equipment, in promotion, experimentation, writing, or com­ binations of these. Prom otional work in foods and equipm ent offers increasing opportunity. Demonstrating, testing, consumer education, and research utilize home economics training in jobs in test kitchens and equipm ent laboratories, in utility companies, in textile firms, and in pattern companies. Designing, either in fashion or interior design, requires additional professional training in schools of design, b ut there are related openings for the home economics graduate. H o m e economics journalism is open to those w ith either a general or a specialized home economics background that has included training in writing and journalism . Home economists with writing ability are needed by magazines, newspapers, business concerns, and university inform ation services. W orkers in the field of business, and frequently in extension, are called upon more and more to participate in radio and television programs. T h e following outline shows the distribution of employed graduates of the College as of January, 1958. D IS T R IB U T IO N OF 1776 G RA D U A TES W O R K IN G BUSINESS Advertising 6 Art and Photography 3 Clerical and Secretarial 85 Designing 6 Food T esting and Prom otion 34 H om e Service and Equipm ent 40 Interior Decorating 4 M erchandising 52 Miscellaneous 63 T extiles and Clothing, T esting and Promotion 10 Total 312 Per Cent 16.70% EDUCATION ............................................................................................... 800 Adm inistration 45 Supervision 16 Teaching A dult Education 24 College Teaching Child Developm ent and Family Relationships 42 Economics of the H ousehold and Flousehold M anagement 23 l'ood and N utrition 36 H om e Economics Education 11 Housing and Design 4 Institution Management 9 Textiles and Clothing 28 M iscellaneous College T eaching 32 Elementary School 43 Kindergarten and Primary 104 Nursery School 38 Secondary Schools— H om e Economics 300 Secondary Schools— Other Subjects 12 Institutes and Junior Colleges 11 Vocational and Trade Schools 5 M iscellaneous education positions 17 42.83% COOPERATIVE E X T E N S IO N ............................................................... Extension Adm inistration 14 Extension Information 7 Foreign Service 7 Home Demonstration Agents 56 4-H Club 22 Specialists 35 Miscellaneous 3 144 7.71% FOREIGN SERVICE 51 2.74% Total GRADUATE STUDY 71 Assistantships and Fellowships 13 Study for Advanced Degree 58 Other Study 6 IN ST IT U T IO N M A N A G E M E N T ........................................................... 230 Airline Stewardess 3 College Foods 33 Commercial Restaurants 15 Hospital Foods 90 Industrial Foods 13 Miscellaneous I.M. Jobs 5 Public and Private School Foods 48 Residence Management 7 A.D.A. Intern 16 JOURNALISM, RADIO, AN D TV ...................................................... LIBRARY ....................................................................................................... MISCELLANEOUS (general) NURSING AND RELATED ................................................................... Nursing 7 Occupational Therapy 4 Physical Therapy 2 Physician 6 35 6 15 19 N U T R IT IO N AND PUBLIC H EALTH ......................................... PERSONNEL AND G U ID A N C E .......................................................... RESEARCH AN D LABORATORY TECH NICIAN ...................... SOCIAL SERVICE ...................................................................................... Case Work 35 Consultant 5 Cottage Supervision 4 Group Work and Recreation 14 Medical and Psychiatric 4 Miscellaneous Social Service 14 Religious 6 27 14 62 82 Total employed ........................................................................................... 1,868 Less duplicates included ................................................................... 92 Per Cent 3-80% 12.32% 1.87% .32% .80% 1.01% 1.44% .74% 3.32% 4.40% Final T otal ........................................................................................................1,776 T his group includes 1,359 graduates w ith the Bachelor’s degree and 417 persons who received an advanced degree from the college after doing their undergraduate work elsewhere. It represents 36.07 per cent of the total living graduates. Approximately half of the employed group are married women. VOCATIONAL PREPARATION Several fields of work, such as extension, secondary school teaching, and hospital foods work, have definite preparation requirem ents. Some of these are discussed in the following pages. EXTENSION TEACHING T h e New York State Extension Service, in cooperation w ith the U nited States D epartm ent of Agriculture and the county extension service associations, offers hom e economics education to the families of the state in their home communities. Home dem onstration work gives homemakers of the state an oppor­ tunity to study and practice hom e economics at home. T h e program is developed cooperatively by homemakers and the extension staff. T each ­ ing by county and urban Home Demonstration Agents, by trained local leaders, and by members of the faculty of the Extension Service from the State Colleges is carried on through lectures, dem onstrations, train ­ ing schools, conferences, radio and television, newspaper articles, service letters, and exhibits. In 4-H Club work, the boy or girl who enrolls agrees to carry on at home an educational project directed by a volunteer local leader. Local leaders are trained and supervised by 4-H Club Homemaking Agents and members of the extension faculty of the State Colleges. T h e pro­ gram is augm ented w ith radio and television programs, news releases, exhibits, tours, camps, dem onstrations, and field and achievement days. Openings in the field of extension teaching include the positions of Home D em onstration Agents, 4-H Club Agents, associates, and assist­ ants, and the state positions of adm inistrators and of specialists work­ ing in the various subject-m atter fields. Positions as specialists and administrators require graduate training. Students wishing to qualify for positions must complete satisfactorily the four-year course in hom e economics. T h ere is a recom m ended curriculum for students preparing for extension work. In addition to home economics courses, the curriculum suggests courses in sociology, psychology, methods of teaching, recreational leadership, public speak­ ing, and journalism. TEACHING HOMEMAKING IN SECONDARY SCHOOLS Students in the College who have satisfactorily completed the gradu­ ation requirem ents and who have followed a recommended curriculum in teacher education are eligible for a ten-year provisional certificate to teach homemaking in the secondary schools in New York State. 1liirty semester hours of post-Bachelor study are required for eligibility for permanent certification. IN STITUTION MANAGEMENT T h e D epartm ent of Institution M anagem ent offers training for such positions in the field as are outlined on pages 27 and 29. T h e back­ ground of preparation varies somewhat depending on which interest the student wishes to pursue, whether managerial dietetics in hospitals or other institutions or commercial food service. For all students in Institution Management, the following subjects are im portant: food preparation, food science, bacteriology, food serv­ ice, organization and adm inistration procedures, the selection, care, preparation, and service of food in quantity, nutrition, m enu plan­ ning, meat and meat products, personnel management, accounting, food control, kitchen planning, and the selection and care of institution equipm ent and furnishings. Courses in management, marketing, eco­ nomics, teaching methods, applied psychology, and hum an relation­ ships deal with subject m atter which is closely allied to the work of the food adm inistrator or dietitian. A summer practice requirem ent must be met by students who plan to seek positions, such as those in commercial, industrial, and other institutional food services, in the field of institution m anagem ent. T his will entail full-time employment on an approved job during one sum­ m er period of not less than six weeks, preferably in the sum m er between the ju n io r and senior years. Contacts for positions are m ade through the Placem ent Office, although the College does no t guarantee place­ ment. Students are expected to present a w ritten report to the D epart­ ment of Institution Management. POSTGRADUATE INTERNSH IP TRAINING IN DIETETICS. . . For positions in hospital dietetics a postgraduate internship is usually required. Certain centers have been approved by the American Dietetic Association to give internships and training. Some provide training in food service adm inistration in institutions other than hospitals, including residence halls, and industrial and school cafeterias, some in food clinic work, and some in hospital dietetics. A list of these centers as p rin ted by the American Dietetic Association is available in the Placement Office. These courses are ordinarily ten to twelve m onths in length. The American Dietetic Association has outlined the following pro­ gram as prerequisite to m em bership and to admission to approved post­ graduate internship training. Subjects Semester Hours Group I ............................................. 8-10 Basic Foods, required Nutrition, required (Prerequisite or concurrent— 3 courses from Group II) Group I I ............................................. Inorganic Chemistry Organic Chemistry Human Physiology Bacteriology Physiological or Biological Chemistry Food Chemistry Physics Advanced Human Nutrition 20-25 Subjects Semester Hours Group III ......................................... 12-20 Psychology Education (course in Methods of Teaching recommended) Sociology Anthropology Economics Personnel Relations Group IV ......................................... Experimental Foods Diet Therapy Quantity Cookery Institution Equipment Pu rchasing Organization and Management Accounting Cost Control 12-25 POSTGRADUATE APPRENTICE TRAINING IN COMMERCIAL FOOD SE R V IC E . . .T h e N ational R estaurant Association has made it possible for graduates from accredited colleges and universities to receive specialized training in commercial food service operation. T he following general areas of study are recommended: food selection and preparation, fundamentals of nutrition, dietetics, quantity cookery and experim ental cookery, menu planning and service; fundam ental science courses in general chemistry an d /o r food chemistry, bacteriology and biology; psychology and principles of education; principles of business adm inistration, economics, accounting, business m anagement and prin­ ciples of marketing. Supplem entary courses are recommended in lood purchasing, catering, hum an physiology, food sanitation, and personnel management. Additional information concerning training and oppor­ tunities offered through the N ational R estaurant Association is avail­ able in the Placem ent Office. AFFILIATION W ITH T H E M ERRILL PALMER SCHOOL T h e College carries an affiliation w ith the M errill-Palm er School in Detroit. T h e M errill-Palm er School is a private institution w ith a pro­ gram centering on hum an development and hum an relations. Along with attendance in classes, students observe and participate in real-life situations involving an individual and his relationships to his family and his community. T h e School’s emphasis on the “to tal” person and the entire life experience—from conception to old age—gives under­ graduate and graduate students a unique opportunity to supplement their college curricula. Students interested in various phases of child development; parent education; social service work; nutrition; or extension, secondary school, or other teaching may apply ancl be selected to study there d u r­ ing one term of the senior year or the second term of the junior year. Selection is m ade by a faculty com m ittee and is on the basis of scholar­ ship (which should be above average), sincerity of interest, and readi­ ness for intensive work. A pplication blanks may be obtained in the Office of the Secretary of the College of Hom e Economics and should be filed by M arch 1 in the academic year preceding attendance. Students receive full credit at Cornell for courses taken at the Mer­ rill-Palmer School. They will register in the University in absentia and be required to pay a fee of $12.50 to bind their registration at the University during the period of absence. Students who hold state cash scholarships cannot be granted them during the period of absence but may apply to the Secretary of the College for recom m endation that tuition at the M errill-Palmer School be waived. An out-of-state student pays no tuition at Cornell during the term she is in D etroit. T u itio n and fees at M errill-Palm er am ount to approxim ately $69.50 per semester. Board and room total $290. T h ere are a few opportunities for part-time work for students who need to earn. A limited num ber of graduate assistantships are available each year for work at the School. Students interested in these should consult the M errill-Palmer catalog and should leave their names at the Place­ m ent Office of the College of Hom e Economics by M arch 1. MerrillPalm er graduate credits may be counted toward the D octor’s degree at Cornell under certain specific conditions. Interested students should consult the D epartm ent of Child Development and Family Rela­ tionships. T H E CORNELL UNIVERSITY-NEW YORK HOSPITAL SCHOOL OF NURSING A combined course taken partly at the University in Ithaca and partly at the Cornell University-New York Hospital School of Nursing in New York City leads to the degree of Bachelor of Science in Nursing. Students should not apply to the College of Home Economics antici­ pating transfer to the School of N ursing unless they have a special interest in the program of this College. These students are expected to combine courses in home economics with those specifically required for entrance to the School of N ursing during the two years they are in the College. Students wishing also the degree of Bachelor of Science in home eco­ nomics may receive credit toward that degree for certain courses taken at the School of Nursing and will return to Ithaca for additional study after completing their work at the hospital. Inform ation regarding such a com bination of work in the two schools may be obtained from the class counselor. T h e A nnouncem ent of the Cornell University-New York Hospital School of Nursing may be obtained by w riting to Miss Virginia D unbar, Dean of the School of Nursing, 1320 York Avenue, New York 21, N. Y. GRADUATE SCHOOL OF N U TRITIO N T he G raduate School of N utrition was established at Cornell U niver­ sity in 1941 to integrate the training provided on the campus in n u tri­ tion, in supporting courses in the physical and biological sciences, and in other related fields, and to expand this training. T h e School offers opportunity for study in several fields including hum an n u tritio n and food technology. Its curriculum provides for the training of nutrition teachers and research workers, nutritionists in public agencies and in institutional work, and personnel for laboratory work in food prepara­ tion and processing. T o be adm itted to the School the applicant m ust hold a B achelor’s degree or its equivalent from a college or university of recognized standing. T he applicant must have a definite professional interest in the field of food and n utrition. For detailed inform ation concerning admission to the G raduate School of N utrition and the courses of study to be followed during the first three years of college work preparatory to entrance in the School, see the Announcem ent of the Graduate School of Nutrition. ADMISSION TO THE COLLEGE Hom e economics is the study of the home and of family life through the arts and sciences manifested in them. T h e home economist, by C ornell standards, is a wom an prepared for satisfying personal and family life, intelligent citizenship, and economic independence. T he Committee on Admissions selects freshman and transfer students who meet the criteria mentioned below. ADMISSION POLICIES T he present admission policies have grown out of the experience of the Committee on Admissions for this College in selecting students over a period of years. T h e fact that this is a state-supported college and each year has many more applicants than can be accommodated has determ ined the policies and practices of admission. T h e College is obligated to try to select those applicants w ho seem to give promise of heing most able to profit by a home economics education, and who seem likely to make real returns to the State both through their vocational contribution and through their influence and leadership in the com­ m unity. As a state-supported institution, the College is lim ited in the num ber of out-of-state students who can be accepted— 15 per cent of the entering class. T h ere are no other quotas used by the Com m ittee on Admissions in selecting students. No county, city, or school quotas exist, nor is preference given on the basis of early application or previous family connection with the University. Since this is a competitive, selective admissions situation, it is a policy of this College that decisions about admissions be made by a committee of our faculty rather than by a single individual. COM M ITTEE ON ADMISSIONS T he Committee on Admissions consists of the Dean, the Coordinator of R esident Instruction, and the class counselors. T h e class counselors are faculty members w ith psychological training who serve as advisers and work with the students on personal, educational, and vocational matters during the four years they are in college. T his provides an unusual opportunity for the majority of the members of the Admissions Committee to be aware of how students perform after being selected in accordance with the approved selection criteria. SELECTION CRITERIA M inimum academic standards have been established to ensure, inso­ far as possible, th at accepted students will be able to m eet the scholastic standards of the University. Since the College has as its goal, in the selection of applicants, a student body composed of persons of wellbalanced interests and abilities, the applicants who present the best all-round total records are adm itted and not those who present high academic records only. T h e application of every student who is in ter­ ested in the program of the College and who can meet the m inim um standards described on page 37 is welcomed for this reason. In addition to academic qualifications, the Committee attempts to determ ine attributes of (he student such as breadth and continuity of interests, characteristics of personality such as self-reliance and industry, and the basis of interest in home economics. An effort is m ade to deter­ mine w hether it seems likely th at the applicant will be successful in a large university where she is to be throw n on her own resources, where she must make her own judgments, and where she must establish herself as a m em ber of a large group. T he Committee considers the following sources of inform ation about the candidate: the academic record subm itted by her school, results of test scores, statem ents from high school or college staff members, reports of extracurricular activities, special interests and work experience, per­ sonal recommendations, and the interview. T he personal interview, which each applicant has with several members of the Committee on Admissions in February or March, also provides an opportunity for the candidate to ask questions regarding the program of the College and its appropriateness for her and to learn other facts pertinent to appli­ cations. T he Committee on Admissions advises each applicant to inves­ tigate other educational opportunities and to make alternative plans to which she may tu rn in case she is not accepted by this College. T his suggestion is offered because the num ber of applicants who m eet the m inim um scholastic requirem ents for entrance greatly exceeds the num ber that can be admitted. APPLICATION PROCEDURE FOR FRESHMAN AND ADVANCED-STANDING APPLICANTS Required Examinations Freshman and advanced-standing applicants are required to subm it scores from the Scholastic A ptitude T est of the College E ntrance Exam ination Board, Box 592, Princeton, New Jer­ sey. Students are advised to take the test in January of the senior year, b u t the Com m ittee on Admissions accepts scores from other testing periods, including those taken during the junior year in high school. March 1 Closing date for applying for admission to this College. T he application form m ust be received on or before M arch 1. Freshman and advanced-standing students are adm itted in September only. Application forms may be obtained from the Director of Admissions, Edm und Ezra Day Hall, Cornell University, Ithaca, N.Y. A lthough priority of application in no way affects the deci­ sions of the Committee on Admissions, high school seniors are urged to make application in the fall of the senior year in order to facilitate the gathering of application data for the use of the committee. February-March D uring these months the Committee on Admissions inter­ views applicants for admission. Interviews are held in Schenec­ tady, Buffalo, Ithaca, and New York City. Applicants are notified in February and early March of the dates scheduled in each city, and they may indicate where they wish to be interviewed. April All applicants are notified in April of acceptance or rejection. M INIM UM SCHOLASTIC REQUIREM ENTS FOR FRESHMAN APPLICANTS In order to be entitled to consideration for admission, applicants must meet these requirements: 1. Sixteen units representing com pletion of a secondary-school course and in the main to be made up of English, foreign language (ancient or modern), mathematics, science, and social studies including history. A lthough it is not required, it is desirable for students to take both biology and chemistry in high school, since the degree our graduates are awarded is a Bachelor of Science and our graduation requirem ents (pp. 19-20) include college work in both biological and physical sciences. Most of our applicants offer a typical college preparatory program. A detailed statement with regard to high school subjects which may be offered for admission is given below under “E ntrance Subjects and Units.” 2. Achievement in two of the following three: a. A high school average of at least 85 at the end of the seventh semester. b. A scholastic rating in the upper two-fifths of the high school graduating class at the end of the seventh semester. c. A score of 500 or above on the verbal section of the Scholastic A ptitude Test of the College Entrance Exam ination Board. ENTRANCE SUBJECTS AND UNITS T he subjects that may be offered to satisfy entrance requirem ents and the num ber of entrance units that may be credited in each sub­ ject are listed below. A unit represents a year of study in a given subject in a secondary school. O rdinarily, it takes 120 hours of class­ room work to satisfy the requirem ents of a year’s study— that is, a m inim um of 160 class periods if each period is forty-five m inutes long. Two hours of laboratory are considered equivalent to one hour of classroom work. In drawing and industrial arts, 240 hours are required to earn one u n it and 120 hours to earn one half-unit. ENGLISH 4 YEARS (required of all entering students).......................................................4 FOREIGN LANGUAGES (modern and ancient) F r e n c h ......................................................1-4 G er m a n ....................................................1-4 H e b r e w ....................................................1-3 I t a lia n ......................................................1-3 S p a n is h ...................................................... 1-4 Greek .........................................................1-3 Latin .........................................................1-4 (It is d esirab le to p resen t at least two years o f a foreig n language fo r en trance credit, although credit w ill be granted fo r a single year o f study in not m ore than two languages.) M A TH EM A TIC S Elementary A lg e b r a ...................................1 Intermediate Algebra 1 Advanced Algebra ............................... i/2 Plane G e o m e tr y ...........................................1 Solid G eo m e try .......................................... i/2 Plane Trigonom etry ................................\/2 For those high schools which are offering mathematics under the description of “College Preparatory Mathematics” instead of the traditional classification m en­ tioned above, 1 year’s work represents 1 entrance unit. SCIENCES Biology 1 Botany \/2-\ Chemistry 1 General S c ien ce .......................................... 1 Physical G eo g ra p h y ............................. i/2- l Physics ..................................................... , . l Z o o lo g y .....................................................\/2-\ (If a unit in biology is offered , a half-u n it in botany an d a half-u n it in zoology may not also be counted.) SOCIAL STUDIES, including history (each course)...................................................... y \ VOCATIONAL SUBJECTS Agriculture .......................................... i/ 2-7 Bookkeeping i/2- l Drawing .................................................i/2-\ H om e E c o n o m ic s................................. l4~6 Industrial Arts ......................................i/2- l ELECTIVES—any high school subject or subjects not already used and acceptable to the U n iv e r sity ............................................................................................................................ i/Z-2 UNIVERSITY HEALTH REQUIREM ENTS Each student upon entering the University is expected to assume personal responsibility for the health requirem ents adopted by the Board of Trustees of Cornell University. Details of these requirem ents will be found in the Announcement of General Information, which may be obtained from the Visitor Inform ation Center, Edm und Ezra Day Hall, or by writing to Cornell University Announcements, Ithaca, New York. ADMISSION W IT H ADVANCED STANDING In order to obtain the degree of Bachelor of Science, the student must m eet the requirem ents for this degree as stated on pages 19-20. Advanced-standing students m ust complete 60 credits at Cornell, 20 of which must be in home economics. Credits earned in the Cornell Summer Session may be counted. T he records of students adm itted to the College of Home Economics from other colleges in Cornell University or from other institutions of collegiate rank may be subm itted for credit toward advanced standing. Credits subm itted from institutions other than Cornell will be accepted for transfer only if grades are equivalent to or above the Cornell 70, and if the courses taken elsewhere can be appropriately fitted into our requirem ents for the Degree of Bachelor of Science (see pages 19-20). T ransfer is seldom m ade from unaccredited institutions. If made, it is conditional and tentative until the end of the first year of residence. Applicants for admission should direct questions concerning the grant­ ing of credit to the chairm an of the Committee on Admissions in the College of Home Economics. Students may find it necessary to spend more than the norm al length of time to obtain the degree in order to meet these requirem ents and those of their field of professional or preprofessional preparation. T he am ount of time varies w ith the extent and n ature of the student’s aca­ demic background at the time of admission and with her field of special interest. ADMISSION OF STUDENTS FROM CO UNTRIES OUTSIDE T H E CONTIN ENTAL U N ITED STATES OF AMERICA Because of the difficulty of evaluating course work taken at educa­ tional institutions outside the U nited States of America, no commit­ ment can be made at the time a student applies for admission regarding the am ount of credit a student m ight receive toward her degree from this College. T his assessment of previous work taken can be made only after the student is enrolled in the College w hen she is available personally to discuss the nature of her previous work and when the College can arrive at some judgm ent of her background on the basis of her performance in courses taken here. If students from other coun­ tries hope to receive college credit for work taken elsewhere, we suggest that they bring statements (in English) from their previous professors indicating the scope of the subject m atter taken, and a description of how the course was conducted, together w ith th at professor’s evaluation of the stu d en t’s grasp of the subject m atter taken. Applicants for admission from foreign countries expecting to work for the Bachelor’s degree usually are accepted as “Special” students (see below), u n til there has been opportunity to determ ine how well they can handle the academic program of the College. ADMISSION W IT H SPECIAL STANDING “Special standing” means th at the student so classified has not been accepted as a regular student working for a Bachelor’s degree or for an advanced degree (M aster’s or D octor’s). Special students m ust take at least two-thirds of their work in the State Colleges of Cornell University (Home Economics, Agriculture, and Industrial and Labor Relations) each semester they are registered in the College. T hey are expected to m aintain the same academic standards as undergraduates (see page 58). W ork taken while classified as a special student may be counted toward the requirem ents of the Bachelor’s degree, but may not be counted toward the requirements of advanced degrees. Applicants who wish eventually to work for a M aster’s or for a D octor’s degree but who cannot be accepted w ithout qualification at the time they apply, should investigate registration in the classification of “N on-candidate” in the G raduate School. Application should be made to the University Director of Admissions for entrance with special standing in the College of Home Economics. T h e applicant should write to the chairm an of the Admissions Com­ m ittee of the College indicating the type of work she wishes to take as a special student. Special students pay the same University fees as those paid by regular students in the University (see pages 44 and 46). A pplicants should cor­ respond w ith the Office of the Dean of W om en regarding rooms. Out-of-state special students taking a full-time schedule of twelve or more credit hours will pay tuition of $200 a semester. For special stu­ dents who are teaching or otherwise employed in the Ithaca commu­ nity, and who are registered for less than a full-time schedule, tuition may be adjusted by the T reasurer. Sjaecial students who are state resi­ dents and who hold a first degree from the New York State College of Home Economics will be charged $32.03125 a credit hour for courses taken in the colleges not state-supported. THE GRADUATE PROGRAM All graduate students who take their m ajor work in some area of home economics are registered in the G raduate School and receive their higher degrees from this school. Names of the members of the faculty of the College of Home Economics who are also members of the faculty of the G raduate School will be found in the Announcement of the Graduate School. J he graduate fields for m ajor and m inor study in the area of home economics are Child Development and Family Relation­ ships, Economics of the Household and Household Management, Food and N utrition, Housing and Design, Home Economics Education, Institution Management, and Textiles and Clothing. A m inor in General Hom e Economics is also available. Course descriptions will be found on pages 63 to 102 of this A nnouncem ent. Since students registered in the G raduate School of Cornell U niver­ sity may use the facilities in any of the colleges, graduate programs have great flexibility. Students m ajoring in any field in home economics frequently carry m inors in related fields outside the College of Hom e Economics. Students m ajoring in other areas may carry minors in the fields w ithin home economics. ADVANCED DEGREES M A S I ERS D E G R E E S . . G raduate study leading to a M aster’s degree is offered in the fields in hom e economics m entioned above. A student may select either a m ajor or a m inor in any of these fields. Home Economics E ducation is also an approved subject for study leading to the professional degree of Master of Education. D O C T O R S ’ D E G R E E S . . .T h e approved m ajor fields of study leading to the Ph.D. degree are Child Development and Family Relationships, Economics of the Household and Household Management, Food, Food and N utrition, N utrition, Socio-Economic Aspects of Housing, and Home Economics Education. Hom e Economics E ducation is also an approved subject for study leading to the professional degree of Doctor of Education. Research is a significant p art of the graduate program . Students work under the supervision of faculty members to gain experience and training in general research methods and in specific techniques which are related to their special fields of study. A student may share in one of the several college research studies th at are in progress as depart­ mental or interdepartm ental projects. Alternatively, he may undertake individual research on some other project in which he has a particular interest. Each departm ent carries on a continuous program of experi­ m entation and study. T he programs of the Cornell University Housing Research Center and the Cornell University Social Science Research Center offer opportunity for university-wide cooperation in the area of research. For full inform ation regarding the M.S. and Ph.D. degrees, see the Announcement of the Graduate School; regarding professional degrees in education, (M.Ed. and Ed.D.), see the A nnouncem ent of the School of Education as well as the A nnouncem ent of the Graduate School; regarding the degrees of Master of N utritional Science or Master of Food Science, see the A nnouncem ent of the Crraduate School of N u tr i­ tion. All these Announcements may be obtained by w riting to the Announcem ents Office, E dm und Ezra Day H all, Cornell University, Ithaca, N.Y. ADMISSION Inquiries about admission and requests for specific opportunities for advanced study should be addressed to The Graduate School, Edmund Ezra Day Hall. GRADUATE ASSISTANTSHIPS AND FELLOWSHIPS Graduate assistantships, available in each of the departm ents of the College of Home Economics, offer opportunities for some students to gain experience in college teaching, in preparation of teaching material, or in research, and also to secure financial aid. General inform ation regarding assistantships and requests for application forms should be addressed to the Secretary of the New York State College of LTome Economics, Cornell University. Inquiries about the stipends and duties of specific assistantships may be addressed to the head of the d epartm ent concerned. A pplications should be filed by February 15, if possible, and notification will be sent A pril 1. Students m ust be accepted in the G raduate School before they will be considered for assistantships. Fellowships and scholarships are available for a lim ited num ber of graduate students. Applications are due February 15, and fellowship awards are announced A pril 1. F ull inform ation and application forms are available at the Office of the Graduate School, E dm und Ezra Day H all. Applications should be returned to th at office together w ith the application for admission. University Fellowships, both junior and senior, are available to graduate students in home economics in com petition w ith all graduate students in the University. (See Anno uncem ent of the Graduate School for further information.) T he following fellowships are for graduate students in home economics specifically: T H E KA T H A R I N E W YC KO FF H A R R I S F E L L O W S H IP is available to candidates for advanced degrees who are m ajoring or m inoring in hom e economics fields. T h e aw ard is m ade on the basis of academic record, successful experience in institution management, and potential contribution to the field of dietetics. Preference is given to a qualified candidate whose m ajor interest is in institution m anagem ent. T o tal value of the fellowship is $1500. T h e fellowship was aw arded for the first tim e in 1957-1958. G E N E R A L FOODS FUND FELLO W SH IPS. . .Several fellowships for graduate study in the New York State College of Home Economics were established in 1956 by the G eneral Foods Fund. A pplicants may m ajor in any departm ent of the College of Home Economics and may register for either the M aster’s or D octor’s degree. T h e m axim um am ount of a fellowship will be $3000. G R A N T F O U N D A T I O N F E L L O W S H IP S . . .'T wo or m ore of these will be offered for the academic year 1958-1959. T hey are for advanced students in family life education who wish to pursue work toward the Ph.D. degree in child development and family relationships. A m ount of the fellowships varies b u t is approxim ately $2000. A M aster’s degree or the equivalent, in psychology, sociology, child developm ent and family relationships, or a related field is required. Evidence of superior ability to pursue graduate work and interest in working toward the Ph.D. degree are also required. T H E A N N A C O RA S M I T H S C H O L A R S H IP of $700 is aw arded for research in home economics. T h e research must aim “to add to home economics knowledge and to make all its teachings more useful both to the state and to the individual.” LIVING ARRAN GEMENTS Cornell University provides comfortable, well-furnished dormitories and cottages for the housing of undergraduate women. These residence units are supplemented by fourteen sorority houses. Except as indicated in the following paragraph, all undergraduate women whose homes are outside of Ithaca are required by University policy to live and take their meals in a u nit of Residential Halls or a sorority house (members only). Permission to live elsewhere in Ithaca is granted only u n d er exceptional circumstances upon w ritten applica­ tion to the Office of the Dean of W omen, Room 133, Edm und Ezra Day Hall. University housing is not provided in undergraduate units for the following groups: (1) women twenty-two years of age or older; (2) m ar­ ried women; (3) fifth-year students in professional schools. Permission for students in these categories to live w ithin the residence units or a sorority house may be requested under exceptional circumstances by w ritten application to the Office of the D ean of W omen. An application for living accommodations for undergraduate women will be enclosed in the letter of provisional acceptance sent to each successful candidate by the Office of Admissions. T h e residence charge in the undergraduate dormitories includes board, room, and an allow­ ance for personal laundry and totals $990.00 for the college year. T h ere is one dorm itory available to graduate women. D etailed infor­ m ation and a room application blank can be secured by writing to the Office of R esidential Halls, 223 E dm und Ezra Day Hall. HEALTH SERVICES AND MEDICAL CARE These services are centered in the G annett Medical Clinic or out­ patient departm ent and in the Cornell Infirmary or hospital. Students are entitled to unlim ited visits at the Clinic; laboratory and X-ray examinations indicated for diagnosis and treatment; hospitalization in the Infirm ary w ith medical care for a m axim um of 14 days each term and emergency surgical care. T h e cost for these services is included in the College and University general fee. O n a voluntary basis, insurance is available to supplem ent the services provided by the health fee. For further details, including charges for special services, see the A nno un ce­ ment of General Information. EXPENSES TU ITIO N T uition is free to undergraduate students (except those registered in the Summer Session) pursuing regular or special courses in the New York State College of Home Economics, who at the time of their first registration in the College are, and for at least twelve months prior thereto have been, bona fide residents of the State of New York. Stu­ dents who are not exempt from tuition on entrance are held for tuition throughout their college terms. Any student transferring from one college or course in the U niver­ sity to another m ust pay for the hours of credit allowed in the latter college or course an am ount corresponding to the difference in tuition; no such transfer shall be allowed or credit given until such payment has been made. T h e taking of such credit hours may not be reduced 01 deferred. Students in Home Economics who are not exempt under these provi­ sions are required to pay $200 a term for tuition. O T H E R FEES A C O M P O SIT E FEE OF $138.50 E A C H T E R M (see p. 4G) covers the following services: Laboratory and library. T h e student is entitled to the normal am ount of materials required for the course and an allowance for breakage. No additional charge should be incurred by a student who is careful in the use of supplies and equipm ent. Costs incurred by a student in excess of these allowances will be charged against him or her by the department. Administration and endowed college laboratory services. Health and infirmary. See “H ealth Services and M edical C are” above. Student Union Membership. Membership entitles the student to a share in the common privileges afforded by the operation of W il­ lard Straight Hall, subject to regulations approved by the Board of Managers of the Hall. Physical recreation. W omen students are entitled to the use of the w om en’s gymnasium, recreation rooms and playgrounds, and to the use of a locker. Student activities. Various student organizations, approved by the Student Council, are open for membership to all students. A N A P P L IC A T IO N FEE OF $10 must be paid at the time an appli­ cation for admission is subm itted. A D E P O S IT OF $45 is required of every student upon acceptance for admission to the University, and when the student first registers it is used to cover m atriculation costs. SPECIAL FEES. Assessments, charged to the student’s account and pay­ able at the T reasu rer’s office, are levied upon the student in certain circumstances. A fee of $12.50 is charged for registration in absentia (see p. 61). Fees for late registration, or for exam ination to make up an “incom­ plete,” or a grade of “absence,” are discussed on pages 57 and 58. A student is held responsible for paym ent of appropriate fees for any injury done to any of the U niversity’s property. DATES FOR PAYMENT OF BOARD AND ROOM, T U IT IO N , AND O T H E R FEES T he charge for board, room, and allowance of laundry in the wom­ en’s dorm itories is $990 a college year, payable in four equal install­ ments. For the fall term, the first paym ent is due 30 days prior to the date of registration and the second payment at midterm. For the spring semester, payments are due at the beginning of the term and at mid­ term. T u itio n and other fees m ust be paid w ithin twenty days after the last registration day of each term of the regular session. T h e last day of grace is printed on the registration card which the student is required to present at the T reasu rer’s Office. Any student who fails to pay her tu itio n charges, other fees, room and board, and other indebtedness to the University, or who, if entitled to free tuition, fails to claim it at the T reasu rer’s Office and to pay her fees and other indebtedness w ithin the prescribed period of grace, is thereby dropped from the University unless the Treasurer has granted her an extension of time to complete paym ent. T h e T reasurer is per­ m itted to grant such an extension, when, in his judgm ent, the circum­ stances of a particular case w arrant his doing so. For such an extension, a fee of $2 is assessed. A reinstatem ent fee of $5 is assessed any student who is perm itted to continue or re tu rn to classes after being dropped from the University for failure to pay w ithin the prescribed time. T he assessment may be waived in any instance for reasons satisfactory to the T reasurer and the Registrar, when such reasons are set forth in a written statement. Any tuition or other jee may be changed by the Board of Trustees to take effect at any time without previous notice. PROCEDURE FOR PAYMENT OF FEES AND DEPOSITS The Registrar provides each student with registration forms prepared on m achine record cards. O ne of these cards in each term is a com bi­ nation Dill and receipt. T h e student presents this card to the cashier in the T reasu rer’s Office when she makes paym ent. T h e T reasurer does not issue term bills. Since there are penalties for late paym ent of fees as described above, it is im portant th at all bills be paid w ithin the prescribed time. T H E CASHING OF CHECKS Checks in payment of student accounts should be drawn in the am ount owed. Students are advised to open an account in an Ithaca bank as soon as they arrive in town, or else to provide themselves w ith travelers’ checks, drafts on New York City banks, money orders, or o ther forms of credit instrum ents such as a bank will cash in the ordinary course of business. ESTIM ATE OF TERM EXPENSES OF STUDENTS Personal expenses, such as transportation to and from home, clothing, recreation, and miscellaneous items are to be estimated by the individual. R E Q U IR E D : For all students ‘ T u i t i o n .................................................................... (waived for state residents) fR oom and board in d o r m ito r y ............................................................................ ‘ University and College general fee ................................................................... ‘ Books and materials (estimated a v e ra g e )........................................................... $200.00 495.00 138-.50 30.00 T otal including tuition ................................................................................ $863.50 For new students ‘ Deposit with treasurer (paid prior to entrance) and used for matricula­ tion costs | 45.00 fRo'om d e p o s it .............................................................................................................. $ 25.00 For freshmen and sophomores Gymnasium equipm ent (to be purchased according to D epartm ent’s in str u c tio n s)................................ $ 16.25 DESIRABLE B U T NOT REQUIRED: Freshman banquet f e e $ 1.50 Music, University Concert Course (se a so n )...................................................6.50 to 14.00 Dramatic Club Production, each .................................................................... 0.60 to 1.00 A thletic games (season— estimated) ..................................................................... 16.50 ‘ Special students also are held fo r these fees. tA d d itio n a l charge is m ade to students rem ain in g in Ith a c a d u rin g Christm as and spring vacations. {Applied in full against initial room and board bill. OPPORTUNITIES FOR EARNING EXPENSES Applicants should understand at the outset that while at college there is no way to earn the entire am ount necessary for college expenses. Even before launching a plan to earn a portion of the college costs, a student should give careful consideration to the am ount of rem unerative work that she may have to carry and still be successful in an average college program. Otherwise, health, the quality of scholastic work, and many of the opportunities which a college education affords may be unneces­ sarily sacrificed. In planning her college program, a student should rem em ber th at classroom work is b u t one p art of education. O ppor­ tunities for participation in activities, time for social life, special lec­ tures and concerts, reading, relaxation, sleep, and even spare time may be as significant in the educational program as are the courses for which the student registers. It is im portant for a freshm an to find her place in the new com m unity as early as possible, and this should be taken into consideration in planning the time she should take to earn a portion of her college expenses. In spite of these advantages in keeping the work load to a m inim um during the first year, there are times when it is obvious th at attending college will be impossible unless the student earns a substantial am ount of her expenses. In such instances it is imperative that a four-year financial plan be worked out with the help of the Financial Counselor. Some types of substantial employment are best obtained du rin g the first year. Also, when earning is spread wisely over the four college years, the student has a feeling of financial security from the beginning and may avoid carrying too heavy a work schedule at a later period in her college career. For more detailed inform ation on employment opportunities and for help in planning a realistic budget, the student may write to the Financial Counselor, Office of the Dean of Men and Dean of Women, Edmund Ezra Day Hall. SCHOLARSHIPS, PRIZES, GRANTS, AND LOANS Students in the New York State College of Home Economics are eligible to compete for certain scholarships that are open to under­ graduates in any college of Cornell University. T he Cornell National Scholarships, the LeFevre Scholarships, and the Regents College Schol­ arships are among those awarded irrespective of college. General infor­ m ation is available in the A nnouncem ent of Financial Aids and Schol­ arships, obtainable from the Visitor Inform ation Center, Edm und Ezra Day Hall, or by writing to Cornell University Announcements, Ithaca, New York. Certain scholarships available particularly to students in the College of Home Economics are described in the following paragraphs. Home Economics Scholarships available to freshmen are the New York State Bankers Association Scholarship, the Scars-Roebuck Schol­ arship, the Elizabeth Lee Vincent Award, the Grace Schermerhorn Scholarship, and the T u itio n Scholarships for nonresidents. All these scholarships are awarded during the summer prior to entrance. Students who wish to apply for freshman scholarships may obtain application forms from the Scholarship Secretary, Office of Admissions, Edm und Ezra Day Hall. These should be requested prior to February 15 and m ust be filed by M arch 1, as indicated on the forms. T h e College Board Scholastic Aptitude Test should be taken in January by pro­ spective students seeking scholarship aid. (Prospective freshmen need no t request the Announcem ent of Financial Aids and Scholarships, as they will receive the requisite inform ation with their scholarship application forms.) This procedure covers all freshman scholarships except the State Bankers and the Grace Schermerhorn scholarships; see the individual scholarship descriptions for the procedure to be followed for these two. Scholarships available to sophomores, juniors, and seniors are award­ ed in May and are effective for the following year. A pplications for these m ust be m ade by A pril 15, on forms obtainable at the Office of the Secretary of the College. T H E HOM E BUREAU SCHOLARSHIPS T hirteen scholarships, established by the New York State Federation of Home Bureaus, are awarded each year in recognition of leadership and financial need. A lthough preference is given to those interested in and preparing for the Extension Service, students w ith other vocational interests are also eligible. T h e funds for these scholarships have been established as a result of dim e contributions from members of the Home Bureaus throughout the counties of the state. Awards are made to students from New York State. In general, an average of 78 is desirable. T h e usual practice is to aw ard one scholarship annually from each fund, though occasionally, when accumulated interest permits, addi­ tional awards are made. T H E C A R R IE G A R D N E R B R IG D E N SC H O L A R S H IP was estab­ lished in 1923 and was first aw arded in 1927-1928. It was nam ed in honor of the first president of the New York State Federation of Home Bureaus. T h e am ount is $240. It is aw arded to a m em ber of the incom ­ ing senior class and was held during the year 1957-1958 by M argarete Findeisen. T H E M A R T H A VA N R E N SSE L A E R SC H O L A R S H IP was estab­ lished in 1932 and was nam ed in honor of the first director of home economics at Cornell. Miss Van Rensselaer was a m oving spirit in the organization of the Federation of Home Bureaus. She was a pioneer in the development of extension work and in the establishment of home economics at the college level. In 1923 she was chosen as one of the twelve greatest women in the U nited States, by a committee appointed by the League of W om en Voters. T h e am ount of the scholarship is $200. It is awarded to a m em ber of the incom ing senior class and was held during the year 1957-1958 by Nancy Fraser. 7 H E F L O R A R O SE S C H O L A R S H IP , established in 1939, was nam ed in honor of the person who worked w ith Miss Van Rensselaer as co-director of home economics at Cornell and later became the second director of the New York State College of Home Economics until her retirem ent in 1940. T h e first award was made for the year 1939-1940. T h e am ount is $200. T h e scholarship is given to an incom ing junior or senior and was held during the year 1957-1958 by Nancy Moore. T H E R U B Y G R E E N S M I T H S C H O L A R S H I P was started in 1935 and was nam ed in honor of Mrs. Smith, a former state leader of Home Demonstration Agents (1932-1942), and counselor of the New York State Federation of Hom e Bureaus. Mrs. Smith is the author of the Home Bureau Creed and the International Creed of the Associated C ountry W om en of the W orld. T h e first award of the scholarship was in 1936-1937. T h e am ount is $200. It is aw arded to an incom ing junior or senior and was held during the year 1957-1958 by R uth Schneider. T H E N E T T I E M. R OOD S S C H O L A R S H I P was nam ed in honor of a former treasurer of the New York State Federation of Home Bureaus, and chairm an of the Federation scholarship committee for many years. Incoming juniors and seniors may apply for this scholarship. T he am ount is $200. Begun in 1943 and first awarded in 1945-1946, it was held in 1957-1958 by Dorothy Heidemann. T H E A N N A GA GE P U T N A M S C H O L A R S H I P , established in 1945, was nam ed in honor of a m em ber of the first Board of Directors of the New York State Federation of Home Bureaus. Mrs. Putnam was for seven years the secretary of the Federation. Incom ing sophomores, ju n ­ iors, and seniors are eligible to hold this scholarship. T he first award was in 1946-1947, and the am ount is $200. It was awarded for 1957— 1958 to Elisabeth Praus. T H E M A R T H A H. E D D Y S C H O L A R S H I P was established in 1946 and awarded for the first time for the year 1947-1948. Mrs. Eddy, in whose honor it is nam ed, was president of the New York State Fed­ eration of Home Bureaus. She was a member of the Saratoga County Home Bureau from the time of its organization and was one of the college counselors of the Federation. T h e scholarship is available to incoming sophomores, juniors, and seniors, preference being given to underclassmen. T h e am ount is $200. T h e scholarship for the year 1957-1958 was held by Patricia Hughes. T H E A N N PHI LLI PS D U N C A N S C HO L AR S HI P, established in 1940, was nam ed in honor of a Hom e D em onstration Agent for Broome County, one of the first agents in the state. Mrs. D uncan was one of the organizers of the State Federation of Home Demonstration Agents and served on the State F air Commission. T his scholarship is available to incom ing sophomores, juniors, and seniors. T h e am ount is $200. It was awarded in 1957-1958 to Linda Pritchard. T H E E L I Z A B E T H M ac DO NAL D S C H O L A R S H I P was begun in 1947 and aw arded for the first time for the year 1948-1949. It is nam ed in honor of a past president of the New York State Federation of Home Bureaus, who was also for ten years director of the Associated Women of the Am erican Farm B ureau Federation. T h e scholarship is avail­ able to incoming sophomores, juniors, and seniors, preference being given to underclassmen. T h e am ount is $200, and during the year 1957— 1958, it was held by Shirley McClenon. T H E ELIZA K E A T E S Y OUN G S C H O L A R SH IP was established in 1948 and awarded for the first time for the year 1949-1950. It is nam ed in honor of the third president of the New York State Federation of Home Bureaus, who was for many years a member of the Legislative Forum Committee. Mrs. Young’s efforts in A lbany m ade it possible for her to help secure state funds for the building of M artha Van Rens­ selaer Hall. Mrs. Young has also been prom inent in work w ith the Associated C ountry W om en of the W orld. T h e scholarship of $200 is available to incoming sophomores, juniors, and seniors. It was held in 1957-1958 by Norm a Ruebm an. 7 H E C O R A L. T Y L E R S C H O L A R S H I P was established in 1949 and awarded for the first time in 1950-1951. It is nam ed in honor of the sixth president of the New York State Federation of Home Bureaus. I his scholarship of $200 is available to incom ing sophomores, juniors, and seniors, preference being given to underclassmen. It was awarded for 1957-1958 to Jud ith Goldman. T H E E V A L Y N F. GA'l C H E L L S C H O L A R S H I P was established in 1951 and aw arded for the first time in 1952-1953. It is nam ed in honor of the seventh president of the New York State Federation of Home Bureaus, who was a member for many years of the State Board of Directors. Mrs. G atchell was present at the m eeting in 1919 which was called to organize the New York State Federation of Hom e Bureaus and represented the R ural W omen of the U nited States at the Peace Bridge at the unveiling of the bronze plaque, given by the Associated Country W om en of the W orld, com m em orating 150 years of peace between the U nited States and Canada. T his scholarship of $200 is available to incoming sophomores, juniors, and seniors. It was awarded for 1957-1958 to Donna Handy. T H E E D I T H P. W A G E N B L A S S S C H O L A R S H I P is the newest in the group, established in 1952 and aw arded first for the year 1953-1954. li is nam ed for the eighth president of the Federation. Mrs. Wagenblass was also chairm an of the organization committee which secured a home bureau for W yom ing County. T h e am ount of the scholarship is $200. It is available to sophomores, juniors, and seniors. It was held in 19571958 by Mary M angan. HOME ECONOMICS ALUMNAE ASSOCIATION SCHOLARSHIPS THE M ARTHA VAN RENSSELAER HOME ECONOMICS ALUM­ N A E A S S O C I A T I O N S C H O L A R S H I P is given in honor of M artha Van Rensselaer, the first director of home economics at Cornell. T he fund was established by the College A lum nae Association in 1941, and the first aw ard was m ade for the year 1942-1943. T h e scholarship is awarded on the basis of academic standing, leadership, and financial need, to a m em ber of the incom ing sophomore, junior, or senior class who is an outstanding student. A m inim um cum ulative average of 78 is required. T h e am ount is $250. D uring 1957-1958 awards of $125 were m ade to W innona Jennison and M arjorie Reynolds and $150 to Rochelle Leffert. THE ELIZABETH LEE VINCENT HOME ECONOMICS ALUM­ N A E A S S O C I A T I O N S C H O L A R S H I P was established in 1953 by the Hom e Economics A lum nae Association of the College in honor of Miss Vincent, upon her retirem ent as Dean of the College. It was awarded for the first time in 1953—1954. T h e aw ard is m ade to an entering fresh­ m an on the basis of financial need, scholastic ability, and leadership. A pplication is m ade on blanks obtainable from the Scholarship Secre­ tary, Office of Admissions, Day H all (see page 47). T his scholarship of $200 was awarded for 1957-1958 to D arla Thom as. O TH E R SCHOLARSHIPS T H E R O B E R T M. A D A M S 4-H M E M O R I A L S C H O L A R S H IP was established in memory of Professor R. M. Adams by the 4-H Clubs of the State of New York in 1938. T h e scholarship yields approxim ately $60 a year. Students who are state residents are eligible to apply after their first year in the College, and those who have been 4-H Club mem­ bers are given first consideration. T h e aw ard is based on financial need, leadership, and scholarship. A m inim um cum ulative average of 78 is required. Mary ^Farnsworth was awarded the scholarship in 1957-1958. T H E B R O O M E CO U N T Y H O M E D E M O N S T R A T I O N S C H O L A R ­ S H I P was established in 1957 by voluntary contributions of the home dem onstration members in Broome County. T h e scholarship of $200 is available to a ju n io r or senior from Broome C ounty if there is an eligible candidate; if there is n o one eligible then it will be given to a student from New York State. T h e award is m ade on the basis of financial need, scholarship and leadership. A minim um cumulative average of 78 is required. Awarded for the first time in 1957-1958 to Lorna Baldwin. TH E BORD EN HOM E ECONOMICS SCH O LARSH IP... A fund established in 1944 by the Borden Com pany provides for an annual award of $300 to the top-ranking m em ber of the senior class. T h e award is m ade in the fall prior to graduation. T h e recipient m ust have com­ pleted two or more courses in food and nutrition. T h e award was made in the fall of 1957 to Nancy Fraser. D A U G H T E R S OF TH E A M E R IC A N R E V O L U T IO N IN D IA N S C H O L A R S H IP S . . .T he New York State Conference, Daughters of the Am erican Revolution, created in 1929 a scholarship in the College of Home Economics for New York Indian students. T his perm anent scholarship is in memory of Olive S. W hitm an, late wife of ex-Governor Charles S. W hitm an. Applications m ust be filed w ith Mrs. B enjam in A. Tracy, chairm an of D.A.R. Com mittee on Am erican Indians, 307 S. M anlius Street, Fayetteville, N.Y., by freshm en at the tim e of ap p li­ cation for admission to the College. T h e scholarship was not awarded in 1957-1958. DREYFUS M E M O R I A L SCHOLARSHIPS. . .T w o scholarships of an annual value of $500 each were established in 1926 by Mrs. Berta E. Dreyfus in memory of her husband, Dr. Louis A. Dreyfus. In their award preference is given first to students com ing from high schools of Richm ond County, New York, and next to those from Sandusky, Ohio. First consideration is given to those specializing in chemistry, engineering, or agriculture or to women in home economics or arts and sciences.'These scholarships are awarded to incoming juniors and seniors. Applications should be made to the Secretary of the Faculty Com mittee on U ndergraduate Scholarships, Office of the Dean of Men, Day Hall. T H E H O M E E C O N O M I C S C LUB S C H O L A R S H I P is aw arded to a m em ber of the incom ing senior class. T h e holder of the scholarship is selected on the basis of financial need, leadership, and scholarship. A m inim um cum ulative average of 78 is required. T h is annual gift was first m ade by the Hom e Economics C lub in 1927. T h e am ount varies; for 1957-1958 $200 was aw arded to Evelyn W right. THE NEW YORK STATE BANKERS ASSOCIATION SCHOLAR­ S HI P was established in 1940, m aking $150 available to an incom ing freshm an who is a 4-H C lub m em ber. Since 1948-1949 the sum has been $200. H alf is paid upon the student’s m atriculation as a freshman, and the rem aining half is paid at the beginning of the next semester. T he recipient, selected on the basis of scholarship, leadership, and financial need, must be a 4-H Club member, and must be in the group of students accepted as freshmen by the College of Hom e Economics. After acceptance, freshmen may obtain application blanks from the county 4-H C lub Office. L inda Loomis held the scholarship in 1957— 1958. T H E N E W Y O R K S T A T E F E D E R A T I O N OF W O M E N ’S CLUBS offers each year two scholarships of $250 each to juniors or seniors in an accredited college in New York State. These have often been held by students in the New York State College of Home Economics. Candi­ dates must be state residents and must be endorsed by a member club of the State Federation. A candidate m ust subm it a w ritten application, before A pril 1, to T h e New York State F ederation of W om en’s Clubs, State Federation Fleadquarters, Garden City Hotel, Garden City, New York. She m ust indicate her activities in and out of school, her aim in acquiring an education, and her plans following graduation from college. She must be in good health, show interest in civic affairs, and evidence of need for financial assistance to complete her education. She must furnish credentials from her college indicating her scholastic rating, and must submit at least three references, who will be consulted by the scholar­ ship committee of the Federation. Persons nam ed should be able to supply inform ation concerning the character, background, habits, health, and financial need of the candidate. Award is on the basis of superior ability, scholarship, personality, resourcefulness, and promise. One half of the scholarship is paid to the college at the beginning of each semester upon notice to the scholarship chairm an that the candidate is in good standing. T H E GRAC E S C H E R M E R H O R N SC H O L A R S H IP was established in 1926 by the Association of H om em aking Teachers of the New York City Elem entary and H igh Schools in memory of a former director of hom em aking education there. It is aw arded to a student from the New York City schools who has been accepted for admission to the New York State College of Home Economics. T o be eligible to apply, a student must be outstanding in scholarship and character, must indicate a desire to teach home economics in the New York City schools, and must be suggested, by the teacher of Home Economics in her particular high school, to the scholarship chairm an of the Association of Hom e Eco­ nomics Teachers of New York City. T h e Executive Board makes the final choice in the selection of a candidate. T h e am ount of the scholar­ ship is $200. Awarded for 1957-1958 to L inda Kearney. SEARS-ROEBUCK SCHOLARSH IPS in home economics were estab­ lished in 1950 by the Sears-Roebuck Foundation. F our awards, usually $200 each, are made to freshm an women coming from ru ral com m uni­ ties of New York State. H alf of the aw ard is paid upon m atriculation as freshmen, and the rem aining half is paid at the beginning of the second semester. T he recipients are selected on the basis of financial need, scholarship, and potential leadership. Application may be made on blanks obtainable from the Scholarship Secretary, Office of Admis­ sions, E dm und Ezra Day H all. (See page 47.) A w arded for 1957-1958 to Barbara Gutheil, A nita Hollmer, Mary Quinby, and Phyllis W ightman. T U I T I O N SCHOLARSHIPS FOR N O N R E S ID E N T S . . .Eight schol­ arships giving waiver of tuition are open to students who are not residents of New York State. T hree give preference to foreign students. Financial need and academic achievement are considered. Scholarships to sophomores, juniors, and seniors are awarded in May and are effective for the following year. A pplications for these must be m ade by A pril 15, on forms obtainable at the Office of the Secretary of the College. Freshmen may apply on blanks obtainable from the Scholarship Secretary, Office of Admissions, E dm und Ezra Day H all (see page 47). Awarded in 1957-1958 to Gale Jackson, B arbara Leech, Vivian Rainman, Carol West, and Virginia Woodruff. D AN FO RTH SUMMER FELLOW SHIP AND SCHOLARSHIP T H E D A N F O R T H SUAI MER F E L L O W S H I P is aw arded annually by the D anforth F oundation and the R alston P urina Mills in St. Louis, Missouri, to outstanding juniors of thirty-nine state universities. Awards have been made to juniors in this college since 1936-1937. A pplication is m ade through the Office of the Secretary of the College and should be filed by A pril 15. This fellowship provides opportunity to study problems of m anu­ facturing, commercial research, distribution, advertising, personnel, and leadership. T h e fellowship covers the stu d en t’s expenses for two weeks of study and observation at the R alston-Purina plant in St. Louis and for two weeks of leadership training at the American Youth Foun­ dation Camp on Lake Michigan. Chosen by a faculty committee and by the scholarship holder of the previous year, the recipient is selected for h er interest in the commercial field, her scholarship and leadership ability, and her physical, m ental, social, and religious development. In 1957-1958 the award was made to Nancy Barden. T H E D A N F O R T H GIR LS’ SCHOLARSHIP has been awarded annually to an outstanding freshman in the College of Home Economics since 1941-1942. A pplication is made through the Office of the Secretary of the College. Tw o weeks of leadership training with free tuition and expenses at the American Youth Foundation Camp on Lake Michigan is provided the recipient. T h e scholarship was aw arded in 1957-1958 to Elaine Moody. PRIZES THE ELSIE VAN BUREN RICE HOME ECONOMICS PUBLIC SPEECH S T A G E is an annual speaking contest open to students in good standing in the College of Home Economics. Preliminaries are held under the auspices of the Home Economics Club, and the final contest usually takes place during Farm and Home Week. T he subjects are chosen by the competing students. A first prize of $100 and a second prize of $25 are offered. This public speaking contest was endowed by Professor Emeritus fames E. Rice of the D epartm ent of Poultry H usbandry to further the preparation of students in home economics for participation in public affairs. For information concerning prizes offered in the University and open to competition of students in the College of Ho me Economics, see the Announcem ent of Prize Competitions, which may he obtained from the Visitor Information Center, E d m u n d Ezra Day Hall. GRANTS A L U M N A E A S S O C I A T I O N C A S H A W A R D S . . .A small fund is m aintained by the Alum nae Association of the New York State College of Home Economics from which worthy students under financial pres­ sure may receive small sums. Applications should be made through the chairman of the alumnae committee on scholarships on blanks avail­ able in the Office of the Secretary of the College. H O M E B U R E A U G R A N T S of varying amounts were made from accumulated funds to six students for 1957-1958: Delma Spellman, Ann Byrne, Mary Wyant, Frances Pennisi, Lois Tyler, and Caroline Comstock. LOANS Loan funds are available to students after they have been in residence for at least one term. Inform ation may be obtained through the Office of the Financial Counselor, 142 E dm und Ezra Day H all, and applica­ tion may be m ade through that office. LAMBDA CHAPTER OF EPSILON SIGMA PHI, national honorary extension fraternity, maintains a small loan fund for students. Other factors being equal, preference is given, b u t loans are no t lim ited, to applicants who have parents and/or other relatives who are or were members of Epsilon Sigma Phi. David B. Fales, 242 R oberts H all, is chairman of the loan fund committee. PROCEDURES AND SPECIAL REGULATIONS PR E R E G IST R A T IO N D uring each semester a period designated preregistration is used by the students to plan their programs in consultation with their coun­ selors. T h e purpose of the preregistration period is to give time for thoughtful p lan n in g of programs; therefore, it is assumed th at the student will adhere to this program unless unusual circumstances make changes necessary. R E G IS T R A T IO N Registration permits for the fall term are sent to each student from the Office of the Registrar before the beginning of the term. W ith these are directions for registration in the University. If a student has not received registration cards by registration day, she should go in person to the Office of the R egistrar to procure them. Instructions for registra­ tion in the College are issued by the Secretary of the College. Registration cards for the spring term will be given out at a time and place specified by the Registrar. Notice of the time and place will be posted in advance. Special students follow the same procedure for registration as regular students. A student who is absent from registration is liable for the late-registration fee. (See page 57 for this and other fines for late registration and preregistration.) CHANGES IN COURSE REGISTRATION A student cannot receive credit for a course unless she has registered for it in the College Secretary’s office. If she attends a class w ithout formal registration, she receives no credit for the course. Any student whose nam e continues on a class list because of failure to file a changeof-registration slip will receive a failing grade. Cancellation or addi­ tion of any course m ust be recorded in the Secretary’s Office. Proce­ dures for change of registration are as follows: A student must register according to the schedule she planned at the preregistration period and which she receives on registration day. D uring the first week of a semester a student who finds it necessary to drop a course or to add another course must obtain approval and a change-of-registration slip from the class counselor. T his slip m ust be signed by the instructor in each course being added or dropped and m ust be handed in to the Secretary of the College, Room 146, before the end of the first week of classes. From the second week of the semester through the fifth week changes may be m ade only through petition after consultation w ith the class counselor. A petition blank and a change-of-registration slip may be obtained from the class counselor and should be returned to her for referral to the Faculty Committee on Petitions and Academic Standing. T he student will be notified by the Secretary of the College of the action taken by the committee. Beginning wilh the sixth week of a semester, changes in academic program cannot be made except in very exceptional cases. USE OF PETITIO N S A student may petition the Committee on Petitions and Academic Standing when for some unusual reason it seems impossible or unwise for her to comply with the rules of the University or College. T h e fol­ lowing examples are given in order that students may be clear on appropriate uses to be m ade of petitions: (1) W hen it is necessary to change the schedule during the term. T h e student should continue to follow the program for which she is registered u n til officially notified th at action has been taken on her petition. (2) W hen a student wishes to carry a schedule of m ore than 18 hours, exclusive of physical education. T h e student should have a m inim um average of 80 for the preceding term if filing such a petition. (Students receiving course credit for work in Sage Chapel C hoir in spring semes­ ter may register for 17 academic hours in addition w ithout petitioning.) (3) W hen it is necessary to carry a schedule of less than 12 hours. (4) W hen it is proposed to m eet the graduation requirem ents in a special way, including permission to study in absentia. W hen a student’s p etition is denied she has the privilege of request­ ing an opportunity to appear before tbe Com m ittee to present her case and appeal the decision. FINES A student registering in the University after the close of registration day shall first pay a fee of $5. Permission to register late m ust be obtained from the Assistant Secretary of the College. Students failing to preregister during the announced periods will not be allowed to register until after the term commences and there­ fore will be held to pay a $2 fine to file the study card after registration day. These assessments may be waived only if failure to comply w ith the regulation was due to reasons beyond the stu d en t’s control. A pplication for such a waiver should be made to the Assistant Secretary of the College. A student who fails to follow the above procedure in changing regis­ tration, and who has initiated a change in schedule during the week of changes but failed to get it in on time, and whose petition to correct this error is granted, will be liable for a fee of $3. T his assessment may be waived only if, in the judgm ent of the Com mittee on Petitions and Academic Standing, failure to comply w ith the regulation was due to reasons beyond the stu d en t’s control. T o remove the grade of incomplete and receive credit for the course, a student must obtain a perm it from the Assistant Secretary of the College and m ust pay a fee of $2 unless waiver of the fee is granted by th at office. LIBRARY FINES Any fines or charges for loss or damage to books should be paid w ithin ten days. T h e names of students delinquent in the paym ent of library fines or charges will be sent to the Office of the T reasurer of the University, where paym ent will be enforced in the same way as is the payment of other University accounts. GRADES Grades in the University are reported to the Registrar on the num er­ ical scale of 0 to 100, 60 being the lowest passing grade. In May, 1949, the faculty of the College agreed to the following in ter­ pretation of grades assigned in courses in home economics: Freshmen and Sophom ores Superior ............................ 87-100 Good .................................. 79-86 Average .............................. 74-78 Fair ..................................... 66-73 I n fe r io r .............................. 60-65 Failure ............................. Below 60 Juniors and Seniors 90-100 83-89 78-82 70-77 60-69 Below 60 Graduate Students 92-100 86-91 80-85 75-79 Below 75 Below 60 T h e grade of incomplete (Inc.) is assigned if the work of a course is not completed but, in the judgm ent of the instructor, the student has good reason for the deficiency and has shown evidence that she can complete the work of the course satisfactorily. A grade of incomplete m ust be removed before the expiration of two terms and a sum m er session, otherwise the grade autom atically becomes a failure and is averaged in the student’s record as 50. If a stu d en t’s deficiency in a course is merely the result of unavoid­ able absence from the final examination, the grade absence (Abs.) may be given. T h e student should obtain from the Office of the Secretary of the College a p erm it for m aking up the exam ination. It is wise to make u p the exam ination as soon as possible, for obvious reasons, b u t two terms and a sum m er session are allowed. If not m ade up, this grade is figured in the average as 50. At the end of the fall term a student may call for a statem ent of her grades at a place to be announced by the Registrar. Students desiring a copy of final spring-term grades m ust leave a stamped self-addressed envelope (indicate college or school in lower left corner) at the Regis­ tra r’s Office, 240 E dm und Ezra Day H all. Otherwise a copy may be obtained at th at office upon the stu d en t’s retu rn to campus in the fall. T h e official record of the student’s credits is in the Office of the U n i­ versity Registrar, to whom requests for transcripts of record bearing the University Seal m ust be made. ACADEMIC STANDING A cum ulative average of 70 is required for graduation. A student whose cum ulative average is below 70, or whose average for a given term is below 70, is considered as no t m aking satisfactory progress, and her record is reviewed by the Faculty Com m ittee on Petitions and Academic Standing as soon as possible after the close of the semester. She may be warned, placed on probation or strict probation for a term, or she niay be asked to leave the University. W hen any of these actions is taken, the student may request an opportunity to appear before the Com mittee to present her case and appeal the decision. Parents are notified of Committee decisions regarding academic standing. Unless she is a resident of Ithaca, a student whose University attend­ ance has been officially discontinued is expected to leave town w ithin five days of the time of this discontinuance. A t the m iddle of the term during which a student is on strict pro­ bation she is requested to appear before the Faculty Com mittee and present her current academic record. Students who are on probation or strict probation are expected to abide by the following regulations adopted by the University faculty, February 12, 1947: “No student who is on probation shall represent the University on any student organization or individually, either at home or abroad, nor shall he participate in the performance or m anagem ent of any play, nor shall he hold the position of manager or assistant manager of any student activity, or any editorial position or any class office, n o r shall he compete for any of the positions mentioned, nor shall he have member­ ship on any athletic team or practice with such a team or have partici­ pating membership in any student organization. (The foregoing state­ m ent is n o t intended to apply to the intram ural sports program .) If a student is placed on probation or strict probation, he is required to send immediate w ritten notice of this fact to any and all University or student organizations w ith which he may be connected as officer, com­ petitor, player, or worker of any sort whatsoever, and he shall inform such organizations that his connection w ith them has become non­ participating. “T h e term ‘non-participating’ is here interpreted to m ean th a t the student may attend the meetings of and vote in any organization of which he is a perm anent m em ber b u t that he may not undertake any position or job in any University or student organization which con­ sumes any of his time.” Records of students who fail to complete or to pass a total of 12 hours in any term will be reviewed by the Committee on Petitions and Aca­ demic Standing unless they have already been granted permission by th at com m ittee to carry less than 12 hours (see pages 23, 57). In the latter cases the records will be reviewed if the student fails to com plete any part of her program. ATTENDANCE AND ABSENCES R egular attendance at lectures, recitations, and laboratory periods is expected throughout each term, beginning w ith the first day of instruc­ tion. In all cases of absence from class the student herself is responsible for explaining the reason for her absence directly to the instructor con­ cerned. T he instructor will decide whether or not the work may be made up. Any student who has been ill in the Infirmary should keep the slip issued to her by the Infirm ary when she is discharged and pre­ sent this to her instructors when explaining her absence. T h e excessive absence of any student will be reported to the class counselor concerned, in order that the counselor may investigate and help the student make whatever adjustm ent seems necessary. A student whose record shows persistent absence may at any time be dismissed from the College on recommendation of the Petitions Committee. A student not in attendance on University duties and not a resident of Ithaca m ust leave town w ithin five days after her U niver­ sity attendance has been officially discontinued. E X A M IN A T IO N S T h e schedule of term exam inations is prepared in the Office of the University Registrar. T here is to be no deviation from this except to avoid conflicts. Exemptions from examinations may be granted to superior students at the discretion of the instructor concerned. W hen a student misses an exam ination for an unavoidable reason, such as illness, a grade of Abs. may be given and arrangem ent made for a make-up (see page 58). PROCEDURE FOR LEAVE OF ABSENCE OR HONORABLE DISMISSAL If a student finds it necessary to w ithdraw from the University, appli­ cation should be m ade at the Office of the Secretary of the College for a leave of absence or an honorable dismissal. A leave of absence is granted for one semester only. At the request of the student it may be extended for a second semester. If the student does not indicate her intention to return before the beginning of the third term her record will be closed by an honorable dismissal. An honorable dismissal refers to moral character, not to academic standing. If the student wishes to re-enter at a later date, after having had an honorable dismissal, she m ust reapply through the Home Economics Committee on Admissions. H er application should be made, if possible, at least two m onths in advance of the date she wishes to return. SUMMER SESSION C R E D IT Students who wish to study in the summer session at institutions other than Cornell and to have their credits transferred, m ust file a request at the Secretary’s Office. Credits taken in sum m er sessions will be transferred only when the program is approved by the class coun­ selor and the institution is approved by the College Secretary’s Office for transfer of credit. Grades m ust be equivalent to the Cornell 70 for work taken away from Cornell to count toward graduation. These grades will not lie included in the cumulative average. W ork taken at Cornell will be recognized if it is of passing grade (60 or above). Students m ust be in good standing at the time of summer registration if credits are to be approved. Summer study at institutions other than Cornell will be considered study in absentia, and credits transferred will be counted in the fifteen allowed for study elsewhere beginning w ith the sum m er of 1958. (See regulations governing study in absentia.) STUDY IN ABSENTIA T h e following regulations for study in absentia will become effective with the fall semester, 1957. All study taken away from Cornell University after m atriculation in the College of Hom e Economics and applied as credit toward a Cornell degree will be considered as study in absentia, w hether it be taken in regular session, sum m er session, or while on leave of absence, and regardless of w hether it is taken freshman, sophomore, junior, or senior year. Such study may not exceed 15 credit hours. A fee of $12.50 will be charged for study in absentia during the fall or spring semesters, b ut not for such study during summer session. Study in the Cornell sum m er session is no t considered as “in absentia.” The regulations concerning study in absentia are the same for trans­ fers as for other students, except that students who enter as transfers from another institution will be required to complete at least 60 credits at Cornell, of which at least 20 m ust be in Hom e Economics. (See p. 39.) Permission for study in absentia is granted by the Faculty Com m ittee on Petitions and Academic Standing. Request may be made on forms obtainable from the class counselor. T o receive consideration a student must be in good academic standing. A student who registers for study in absentia must plan her pro­ gram so as to m eet all graduation requirem ents in biological, physical and social sciences, English, and Home Economics at Cornell U niver­ sity, except as approved for advanced-standing credit at the tim e of matriculation. Credit taken in absentia will be transferred only when grades for such work are equivalent to the Cornell 70 (usually in ter­ preted as C, or 70 where the passing grade is 60), and provided it does not duplicate work taken at Cornell. T he proposed program must be approved by the student’s counselor, and the institution where it is to be taken must be approved by the Secretary of the College in regard to accreditation. A student who is following a professional curriculum in which cer­ tain courses are required (for example, A.D.A., or T eacher Certifica­ tion) m ust file her request for acceptance of credit no t only w ith the Faculty Committee on Petitions and Academic Standing, but also with the curriculum committee concerned, if she wishes credits earned through study in absentia applied toward any of the specific profes­ sional requirements. DESCRIPTION OF COURSES TO OBTAIN for its students a broad background of educational experience the College of Home Economics supplements the courses offered in its various divisions of instruction with those given in other colleges of the University. Students should acquaint themselves with the catalogue descriptions of courses in these related departments. Courses in hom e economics are num bered as follows: Courses below 300: primarily for underclassmen. Courses in the 100 group: without prerequisite. Courses in the 200 group: requiring sophomore standirtg or a course prerequisite. Courses in the 300 grou p: primarily for juniors, seniors, and graduates. Courses in the 400 group: for graduates. Unless otherw ise noted, all courses are given in M artha Van R ensselaer H all. * Courses starred represen t the requ ired h om em akin g core (see page 20). O R IE N T A T IO N JEAN FAILING, C hairm an; M rs. ELIZABETH EH ART, NANCY HODDICK, THERESA HUMPHREYVILLE, ESTHER STOCKS, M rs. DORIS WOOD. 100. O R IE N T A T IO N . Fall. Credit two hours. R equired of all first-term freshmen. Miss HUM PHREYVILLE and departm ent staff. T T h 9. Sec. 1, Am pitheatre; Sec. 2, Room 121; Sec. 3, Room 124; Sec. 4, Room 117. Designed to help the student understand the variety of educational experiences available within the University, and to help her acquire information and points of view that w ill facilitate the making of decisions relevant to her educational, voca­ tional, and personal life. Discussion of personal, social, and study problems of college students, the making of educational and program plans, and investigation of some of the vocational opportunities in home economics. CHILD DEVELOPM ENT AND FAMILY RELATIONSHIPS ALFRED L. BALDW IN, H e a d ; M r s. HELEN M. BAYER, M r s. JENNIFER BIRCKMAYER, W. LAMBERT BRITTA IN , URIE BRONFENBRENNER, ROB­ E R T H. DA LTO N , EDW ARD C. DEVEREUX, J r ., H ARO LD FELDM AN, MARY FORD, JOHN HARDING, HARRY LEVIN, EUGENE PEISNER, KATHERINE M. REEVES, HENRY R ICCIUTI, M r s. LEMO D. ROCKW OOD, M r s. JEANNE SPECHT, M rs. R U TH H. THOMAS, JOSEPH A. WAGNER, RUBIE WELLS. T he study of child development and family relationships is closely related to the biological and social sciences. T o understand hum an behavior it is necessary to ufiderstand the physical and psychological structure of the person; it is also necessary to understand his economic, social, and other activities in the total social framework of a given culture. Since the development of the person is especially influenced by the intimate relationships in the family, the Department of Child Development and Family Relationships concentrates upon the study of family life. In the laboratories for the study of child development and family relationships opportunities are provided to observe and work with children from two years of age through adolescence. In some of the laboratory groups parents are also in attendance. Arrangements may be made for visiting in the homes of certain of these families. In addition, experience is provided in the city nursery schools, the play groups in the settlement houses, and other organized groups in the community. Courses in other departments of the University that are related to the work in child development and family relationships are in psychology, edu cation, an th ro­ pology, sociology, and zoology. *102. T H E M ODERN WOMAN, H ER PERSONAL RELA TIONSHIPS. Fall and spring. Credit four hours. Students will need to have a free hour during the m orning available for observation in the department nurserv school: 9, 10, or 11. Mr. FELDMAN. T T h S 10. Amphitheatre. The relationships which women have with men, children, family, and the com­ munity will be analyzed. T he many roles of women will be presented and the prob­ lems and gratifications of each discussed. 130. E X P E R IE N C E W IT H C H ILD R EN . Fall and spring. Credit three hours. Primarily for sophomores. Recom m endation of adviser and instructor’s signature required at preregistration. Miss REEVES. Discussion, T 2—4. Room 120. Laboratory periods individually arranged. T h e stu­ dent must have one morning (other than Saturday) and one afternoon free for par­ ticipation assignment. Directed experience with young children in nursery schools and organized groups in the community. Observation, reading, reports. 141. IN T R O D U C T IO N TO EXPRESSIVE M A T E R IA L S. Term to be announced. Credit three hours. Lim ited to 16 students. Mr. B R IT T A IN . T T h 2-4. Room NB-19. Designed to explore the means and materials suitable for creative expression throughout the total age range. Students are expected to acquire competence in evaluating and utilizing various media, and understanding of the creative process as seen in the various developm ental stages. Experim entation in paint, clay, chalk, crayon, paper, wire, plaster, wood, and other materials. 150. C H ILD R E N ’S L IT E R A T U R E . Spring. Credit two hours. Miss REEVES. M W 2. Room 120. Literature as a resource in the ch ild ’s living. T h e relation of children’s literature to world literature. T raditional and modern forms. Illustration in children’s books. T h e student is expected to read widely in the literature for children two to twelve years of age, to participate in a story telling group, and to work intensively on a problem of her own selection. 215. CH ILD D EV ELO PM EN T. Fall. Credit three hours. Prerequisite, Child D evel­ opm ent and Family Relationships 102 or the equivalent. Mr. LEVIN. M W F 10. Room 124. Constitution, maturation, and biological and psychological needs will be con­ sidered as they affect the developing child’s relationships w ith his family, peers, and teachers, his capacity and readiness to learn, and his perceptions of himself. T he age range to be studied will begin with the prenatal period and continue through adolescence. Lectures, discussions, films, and demonstrations. Reports and demonstrations based on observation and the student’s own experiences w ill con­ tribute as illustrations. 300. SPECIA L PRO BLEM S. Fall and spring. Credit and hours to be arranged. Department staff. For students recommended by counselors and approved by the head of the depart­ ment and the instructor in charge for independent, advanced work not otherwise provided in the department; or for special arrangement of course work necessitated because of previous training. One facility for special problems is the creative arts laboratory. T he signatures of professor concerned and the head of the department are required at preregistration. 302. H E A L T H OF T H E FAM ILY. Spring. Credit one or two hours. Open to juniors, seniors, and graduate students. Mrs. SPECHT. M W 2. M.V.R. Annex. T he promotion of health and the prevention of illness in the family. T he individ­ ual as a member of his fam ily and com munity will be considered w ithin the frame­ work of the begining family, the expanding family, and the contracting family. Some time w ill be devoted to home nursing procedures and care of emergencies in the home. Satisfies the requirements for hom e nursing in the curriculum leading to certifica­ tion for teaching at the secondary school level. Students in this curriculum may register for one hour’s credit. 303. H IS T O R Y AND PH ILO SO PH Y OF E A R LY CH ILD H O O D EDU CATIO N . Fall. Credit three hours. Miss REEVES. M W F 10. Room 121. The educational position of the young child in twentieth-century America; the views of social philosophers, notably Rousseau, Pestalozzi, and Froebel, concerning the problems of early childhood; family education in America out of which evolved the kindergarten and nursery school; folk movements emphasizing the significance of the child, such as the Child Study M ovement, the Child H ealth and H ygiene Movement, and the Parent Education Movement. Observation in kindergartens and early grades in the city schools. 310. P R IN C IP LE S FO R CH ILD GUIDANCE. Spring. Credit three hours. Open to juniors, seniors, and graduate students. Prerequisite, one course in child develop­ ment and family relationships or psychology. Mr. H ARDING . M W F 2. Room 117. Each student attends a small weekly discussion group, held T 2 or W 3. Each student plans individually for observation in the nursery school for approximately one hour per week. Analysis of adult-child interaction from the standpoint of the effects of the adult’s behavior on the child. Guidance procedures observed directly in the nursery school. Classroom discussion and assigned readings relate these procedures to those followed by parents in bringing up children, and to those followed by therapists in treating children’s behavior problems. 315. C H ILD D EV ELO PM EN T. Fall. Credit three hours. Primarily for seniors and graduate students. Limited to thirty students. Prerequisite, Child Development and Family Relationships 215 or equivalent. Miss FORD. T T h 1:40-3. Room 124. Behavior and development of the preschool and elementary school child. Special emphasis w ill be placed on the family, the peer group, and the school as major factors influencing behavior and developm ent. 325. EX C EPTIO N A L CH ILD R EN IN T H E FAM ILY. Spring. Credit three hours. Open to juniors, seniors, and graduate students. Prerequisite, six or more credit hours in child developm ent and fam ily relationships and /or psychology. Miss FORD. M W F 10. Room 124. Behavior and development of gifted, retarded, and physically handicapped chil­ dren; family attitudes and adjustments in relation to them, and community resources which supplement the family in providing for exceptional children. T h e primary emphasis is on the exceptional child in relation to his own family and peer group. 330. P A R T IC IP A T IO N IN T H E N U RSERY SCHOOL. Fall and spring. Credit three or four hours. Open to qualified upperclassmen. Number of students limited. Permission of the instructor required. Child Development and Family Relationships 310 is recommended as a preceding or parallel course. Miss --------- and Nursery School staff. Four or six laboratory hours per week in blocks of two, three, or four morning hours (8-12:30). Discussions, T 3-4:30, T h 3-4. Room 121. Opportunity for experience with a group of children in the teaching program of the nursery school. Readings and discussions supplement the participation experi­ ence in giving students an understanding of young children and of themselves in relationships with children. 333. P R A C T IC E TEA CH IN G IN NURSERY SCHOOL. Fall and spring. Credit eight hours. M iss---------- and Mrs. BIRCKMAYER. Twenty-five clock hours per week of supervised practice teaching in nursery school plus one class m eeting each week, F 2-4. Nursery School. Principles, methods, and material for effective teaching are studied. Individual conferences to be arranged. Nursery school children enjoy special fun o f music outdoors. 343. C R E A T IV E EXPRESSIO N AND C H ILD G R O W T H . Term to be announced. Credit three hours. Registration by permission of the instructor. Mr. B R ITTA IN . T T h 8:30-10. Room NB-19. Designed primarily for those planning to teach kindergarten and the primary grades. Aimed at an appreciation, understanding, and evaluation of the creative pro­ ductions of children in relation to their developmental stages. 345. E X P L O R A T IO N IN T H E M EANIN G O F PLAY. Spring. Credit three hours. Mr. DALTON. W 2-4. Room East W ing 5. Laboratory two hours per week to be arranged. Participating student cooperates in dram atic play o f nursery school children. An attempt to understand the meaning of play in childhood and its counterpart in adulthood. Some of the topics to be discussed are reverie and fantasy, humor, ritual, dramatic play, and the inability to play. Each student will be expected to observe, analyze, and interpret several play situations. 359. PERSONAL RELA TIO N SH IPS W IT H IN T H E FAM ILY. Fall. Credit three hours. Mr. FELDMAN. F 2-4:30. Room East W ing 5. T he understanding of relationships within the family will be achieved primarily through studying families. After the selection and definition of an area of study, students will become acquainted with research procedures and methods pertinent to the investigation. T he families will then be studied and the data correlated and analyzed. T he course is a combined research practicum and a survey of pertinent readings; it w ill be conducted as a seminar. 360. PSYCHODYNAMICS OF P E R S O N A L IT Y . Fall. Credit three hours. Open to juniors and seniors: graduate students admitted by permision of the instructor. Lim ited to forty-five students. Mr. D A LTO N . M W F 11. Room 124. Psychological influences in the development and functioning of persons. Special attention w ill be given to basic determinants of personality; structure of the per­ sonality; personality in social and cultural context; the influence of conscious and unconscious processes in behavior. 362. M A R R IA G E AND FA M ILY R E LA T IO N SH IP S. Fall and spring. Credit three hours. Primarily for students preparing to teach at the elementary or secondary school levels. Lim ited to forty students. . M W F 11. Room 121. T h e American family in the mid-1950’s; events that have already occurred that w ill influence fam ily life in the next twenty years; m obility in American families; fam ily roles and values of ethnic fam ily types; the fam ily in a class system; inter­ relations of the older and younger generations at successive stages of the life cycle and fam ily cycle; fam ily crises; fam ily life education at the elem entary and secondary school levels. 366. C R IT IC A L PRO BLEM S IN FAM ILY LIFE . Fall. Credit three hours. Pre­ requisite, Child Developm ent and Family Relationships 362 or the equivalent. Mr. HARDING. M F 1:30-3. Room 225, M.V.R. Annex. Discussion of five critical problems in family life: economic dependency, major illness, divorce, delinquency, and emotional disorder. T h e general purpose is to pro­ vide students with a realistic knowledge of some problems in family life which are both fairly common and so serious that the average family needs outside help in dealing w ith them. A specific goal is to acquaint the student w ith typical institu­ tional sources of help, to enable her to make appropriate referrals in cases where her advice might be sought. 367. T H E FAM ILY AND SOCIETY. Fall. Credit three hours. Primarily for seniors and graduate students. Prerequisite, six or more credit hours in child development and fam ily relationships, sociology, or psychology, or equivalent experience. Mr. DEVEREUX. W F 11-12:30. Room G-60. A sociological approach to the study of the fam ily, w ith particular reference to relationships between the family and society, and between the family and per­ sonality structure. T he major focus will be upon the m odem American family, but some use will be made of comparative materials on other societies. 371. M ARRIAG E AND PARENTH OO D . Fall and spring. Credit three hours. Open to juniors and seniors in all colleges of the University. Primarily for those who have a lim ited background in sociology and psychology. Lim ited to 40 students. T T h 11-12:30. Room 121. T he major emphasis is on the marriage relationship and the parenthood experi­ ence. Consideration will be given to sex-role differentiation in the United States at mid-century; the relationship of the sexes in adolescence and the prenuptial period; man and woman as marriage partners at successive stages o f the life cycle; the experience of parenthood; the tasks of parenthood as children grow from infancy to maturity; marital conflict; family crises. 401. C H ILD BEH A V IO R AND D EV ELO PM EN T. Spring. Credit three hours. Mr. BALDWIN. T 1:30-4. Room 225, M.V.R. Annex. An introduction to the field of child development for beginning graduate students who are planning to complete the work for the Ph.D. A systematic survey of theories and facts in child development. Each student w ill read a number of the classic research investigations in this field. 403. SPECIAL PROBLEM S FOR GRADUATE STUDENTS. Fall and spring. Credit and hours to be arranged. Departm ent staff. For graduate students recommended by their chairmen and approved by the head of the department and the instructor in charge for independent, advanced work. 405. RESEARCH PROBLEM S AND M ETHODS IN CH ILD DEVELOPM ENT AND FA M ILY R E LA T IO N SH IP S. Fall. Credit three hours. Mr. BRO NFEN­ BRENNER. W 3-4:30. Room 225, M.V.R. Annex. T o enable the beginning graduate student to evaluate research reports in the departmental area and to give him some understanding of the problems involved in designing and executing research. Each student will be assisted in designing and, where practical, carrying out a small-scale research project of his own. 406. SEMINAR IN RESEARCH IN PER SO N A LITY DEVELOPM EN T. Spring. Credit three hours. Mr. BRO NFENBRENNER. W 2-4:30. Room 225, M.V.R. Annex. Each year the seminar is focused upon some selected problem in the field of personality development. Members of the seminar engage in analysis, critical evalu­ ation, and design of research studies, and they frequently conduct research projects. May be taken more than once for credit. 407. TH ESIS AND RESEARCH . Fall and spring. Credit and hours to be arranged. Registration w ith permission of the instructor. Miss FORD, Messrs. BALDW IN, BRITTAIN, BRONFENBRENNER, DEVEREUX, FELDMAN, HARDING, and LEVIN. 408. RESEARCH TECHNIQUES FO R T H E APPRAISAL OF CH ILD REN I. Fall. Credit three hours. Seniors adm itted by permission of instructor. Mr. RICCIUTI. T h 1:30-4. Room 225, M.V.R. Annex. Basic considerations in the evaluation, selection, and development of techniques for appraising child behavior and personality in research investigations. Available techniques will be surveyed, and special consideration will be given to the problem of developing specific techniques appropriate for particular research questions. M ethods covered w ill include objective tests, projective techniques, rating scales, observations, play interviews, etc. Includes some practical experience in the devel­ opment and use of a few techniques. 409. RESEARCH TECHNIQUES FO R T H E APPRAISAL OF CH ILD REN II. Spring. Credit three hours. Seniors adm itted by permission of instructor. Mr. RIC­ CIUTI. T h 1:30-4. Room 225, M.V.R. Annex. Basic considerations in the evaluation, selection, and development of techniques for appraising child behavior and personality in research investigations. Available techniques wil be surveyed, and special consideration will be given to the problem of developing specific techniques appropriate for particular research questions. Methods covered w ill include objective tests, projective techniques, rating scales, observations, play interviews, etc. Includes some practical experience in the develop­ ment and use of a few techniques. [415. SEM INAR IN C H ILD D EV ELO PM EN T. Fall. Credit three hours. Prerequi­ site, permission of the instructor. Mr. BALDW IN. N ot offered in 1958-1959.] 416. SPACE, T IM E , M ONEY, AND FA M ILY R E LA T IO N SH IP S. Fall. Credit three hours. Mr. BALDW IN. W 2-4:30. Room 120. A seminar concerned with the effects on family relationships of material factors and physical arrangements. Each student will be expected to design and carry out a small research project. 431. SPECIAL P A R T IC IP A T IO N AND N U RSERY SCHOOL P RO BLEM S. Fall and spring. Credit and hours to be arranged. Miss REEVES (Community Schools), M iss (Campus Nursery School). For graduate students only. Opportunity for graduate students to gain experience with children in the campus nursery school and to assist in nursery schools or cooperative play groups in the city, or to pursue a special interest in some aspect of the nursery school program. [455. C H ILD R E N IN C O N FLIC T . Fall. Credit three hours. Open to graduate students by permission of the instructor. Lim ited to 12 students. Mr. DA LTO N . N ot offered in 1958-1959.] 460. SEM INAR IN PSYCHODYNAMICS. Fall. Credit three hours. Mr. DAI.'EON. T 1:30-4. Room 225, M.V.R. Annex. Formation, structure, and functioning of personality from a psychological point of view. Special emphasis will be placed upon learning, motivation, anxiety, and unconscious processes. Members of the seminar will prepare papers on special topics and will conduct research projects. 467. SEM INAR IN TH EO R Y AND RESEARCH ON T H E FAM ILY. Spring. Credit three hours. Mr. DEVEREUX. T h 2-4:30. Room 225, M.V.R. Annex. T he application of various aspects of sociological and psychological theory to the analysis of the family. Relevant research will be examined, and attempts will be made to formulate plans for further research in this area. 475. M ETHODS IN FAM ILY LIF E EDU CATIO N. Spring. Credit three hours. Registration by permission of the instructor. Mr. FELDMAN. W 2-4:30. Room 121. Designed to acquaint students with the the objectives and methods of family life education. A variety of methods will be explored, such as the lecture, group discus­ sion, role-taking, and panel, and their applicability to a variety of situations and m edia w ill be discussed. In addition to class meetings, students w ill take part in one or more practical demonstrations either in college classes, com munity groups, leader­ ship training sessions, or radio programs. 476. T H E TEACHIN G OF CH ILD D EVELOPM EN T AND FAM ILY R E L A ­ TIONSHIPS A T T H E COLLEGE LEVEL. Fall and spring. Credit three hours. Registration by permission of the instructor. Mr. FELDMAN. T T h S 10-12. Room G-56. T o provide supervised experience in applying knowledge to the teaching situation. Students w ill have practice in performing all tasks necessary for the college teaching situation, such as giving lectures, conducting group discussions, preparing exam ina­ tions, and planning role-taking demonstrations. Before and after a presentation the seminar group will discuss both general and specific problems. T H E N A T U R E OF MAN. T h is is a group of three interdepartm ental courses dealing with the general topic of the nature of man from the perspectives of the biological and behavioral sciences with particular reference to the determinants of human structure, function, and development. T he courses may be taken singly or in any order. T H E N A T U R E OF M AN : S T R U C T U R E AND D EV ELO PM EN T (Zoology 201). Fall. Credit three hours. N ot open to freshmen. Prerequisite, a laboratory science, preferably zoology or biology. Mr. SINGER and assistants. Lectures, T T h 10; recitations, M 9, 10, 11, T 9, 11, W 8, 9, 10, 11, T h 8, 9, 1], or F 8, 9, 10, 11. T he aim is to give the student an understanding of the structure, function, and development of the human body. T H E N A TU R E OF MAN: D EVELOPM ENT AND PERSO N ALITY (Psychology 203). Fall. Credit three hours. Prerequisite, one of the following: a course in psychology, sociology-anthropology, child development and family relationships, or Zoology 201 (or equivalent), or consent of instructor. Messrs. BRO NFENBRENNER and LAMBERT. M W F 10. A study of the development of personality from infancy to adulthood, viewed from a biological, psychological, and cross-cultural perspective. Special emphasis is given to the role of social interaction, beliefs, and values both as determinants and products of personality. TH E N A TU RE OF MAN: CU LTU R E AND PERSO N A LITY (Sociology-Anthropology 204). Spring. Credit three hours. Prerequisite, one of the following: a course in psychology (preferably Psychology 203), sociology-anthropology, child development and fam ily relationships, or Zoology 201 (or equivalent), or consent of instructor. Messrs. OPLER and LAM BERT. M W F 10. A study of the individual in his society, with special emphasis on the relationship between social structure and cultural context and human behavior. Particular atten­ tion is given to the study of non-W estern societies. M ETH OD S OF RESEA RCH IN T H E B E H A V IO R A L SCIENCES (Sociology 201). Fall term. Credit three hours. Open to upperclassmen and graduate students. T T h 10 and a two-hour laboratory period to be arranged. Mr. SUCHMAN. An introductory overview of the main methodological issues entailed in the planning and execution of empirical research in the social sciences, or in the critical evaluation of research reported in the literature. Emphasis on the level of research design and strategy rather than research techniques or tactics. A D JU ST M E N T IN T H E M ID D LE AND L A T E R YEARS (Rural Sociology 137). Fall. Credit three hours. Mr. TAIETZ. T T h 11-12:30. Room 232, Warren. A consideration of the adjustments in the middle and later years as a process of biological, psychological, and social change. Emphasis on changes in role and status, marital and family relationships, living arrangements, and employment. Study and evaluation of the provisions, public and private, which have been developed to meet the aged person’s economic, social, psychological, medical, recreational, educational, and housing needs. ECONOMICS OF T H E HOUSEHOLD AND HOUSEHOLD MANAGEMENT MABEL A. ROLLINS, H ead; GWEN BYMERS, L. LEOLA COOPER, ALICE DAVEY, R U TH DEACON, AGNES DINSMORE, JANE HEATH, MARJORIE KNOLL, MARY B. SPAHR, M.D., ROSE E. STEIDL, KATHRYN E. WALKER, JEAN W AR REN, ELIZABETH W IEGAND, M rs. LUCILLE J. WILLIAMSON, MARY B. WOOD. The Department of Economics of the Household and Household Management attempts to clarify the scope and meaning of management in the hom e and to help students recognize and use intelligently the many resources available to them to accomplish their individual purposes. It aims also to help students understand the relation between general economic conditions and economic problems of families and to provide a background for intelligent civic action in furthering human well-being. Courses in other colleges of the University that are related to the work in eco­ nomics of the household and household management are in agricultural econom ics, agricultural engineering, anthropology, chemistry, economics, education, government, physiology, psychology, sociology, statistics. *128. M AN AGEM EN T AND T H E W ORK OF T H E H OM E. Fall and spring. Credit three hours. (Graduate students register for Economics of the H ousehold 428.) Misses DAVEY, H EA TH , WALKER, and assistants. Lecture, M W 10. Am phitheatre. Laboratory: T T h 8-10, I I I , 2-4, YV F 8-10, 11-1,2-3. Room G-19. H elp in understanding and recognizing the procedure of management in the solution of problems in the home. Equipment involved in food preparation. Processes and equipm ent used in the care of the home and in laundering. Nature of the materials to be cleaned and characteristics of the supplies used in cleaning and protecting these materials. T he wide range of choice in method, equipment, cost, materials, and human effort available to accomplish the ends desired. Comparison of certain home processes with commercial services in terms of cost, quality of product, and satisfaction obtained. *130. ECONOMIC CONDITIONS IN R E L A T IO N TO T H E W ELFA R E OF FA M ILIES. Fall and spring. Credit three hours. (Graduate students register for Economics of the H ousehold 430.) Misses ROLLINS, W AR REN, and assistant. M W F 11. Am phitheatre. Changes that have taken place in the economic welfare of families in this country and some of the factors related to these changes. Production and distribution as they relate to econom ic welfare, the national incom e as it relates to family incomes, the significance of price in our economic organization, the connection between outside economic conditions and personal financial problems. 260. PROBLEM S IN PROVIDING CONSUMERS’ GOODS: Fall and spring. Credit three hours. Also open to graduate students. Prerequisite, Economics of the House­ hold 130 or permission of the instructor. Miss BYMERS. M W F 8. Room 124. T he contribution of an efficient marketing system to the level of consumption of our people. T h e kinds of markets, and the quantity, quality, and variety of supplies available. Effects of practices of consumers and of middlem en on prices. Problems in standardization of goods. Present and possible contributions of the government, busi­ ness associations, and private organizations in improving marketing practices. Occasional field trips to markets w ill be taken in place of class meetings. 300. SPECIAL PRO BLEM S. Fall and spring. Credit and hours to be arranged individually. For students recommended by counselors and approved by the head of the department and the instructor in charge for independent advanced work on a problem not dealt with by other courses in the department or for special arrange­ ment of course work necessitated because of previous training. T he signatures of professor concerned and of the head of the department are required at preregistration. 302. HOM E M AN AGEM EN T RESID EN CE (formerly Hom em ak'ng Apartments 302). Fall and spring. Credit four hours. Offered twice each term in two blocks of seven weeks each. For juniors, seniors, and graduate students. Misses DAVEY, KNOLL, and assistant. Students preparing to teach are to schedule the course concurrently with Home Economics Education 331. Other students register for regular unblocked courses. Students will obtain experience in balancing available resources for the manage­ ment of the apartments and w ill participate in household activities usually carried on in homes. Three class hours to be arranged. 310. M AN AGEM EN T PR O B LE M S IN HOMES. Fall and spring. Credit three hours. Prerequisite for undergraduates, Economics of the H ousehold 128 or permis­ sion of the instructor. (Graduate students register for Economics of the Household 410.) Misses KNOLL, WALKER, and assistant'. T T h 2-4. Room G-20. Ways in which different families manage to achieve their purposes using the resources available. Experience in homes in observing the procedure of manage- Listening to records adds to group fun in the H om e M anagem ent Apartm ents. I !NMM l im A hom em aker and a class in home m anagement analyze several possible ways of organizing her kitchen. Easily movable ca rd ­ board models permit a variety of arrangements for studying location and height of equipm ent in relation to the h o m em a k er’s tasks. ment and in recognizing values and goals, resources, and decisions made. Students work with families toward solving some of the families’ management problems. Field trips included. 320. M AN AGEM EN T IN R E L A T IO N TO H O U SEH O LD E Q U IP M E N T . Spring. Credit three hours. For juniors, seniors, and graduate students. Prerequisite, Eco­ nomics of the H ousehold 128 or permission of the instructor. Mrs. WILLIAMSON. W F 2-4. Room G-20. Selection, care, and use of household equipment. Relative advantages of various types of equipm ent in performing certain tasks. Luxury, convenience, and essential features of appliances for cooking, refrigeration, house cleaning, and laundering. Materials, design, cost, and performance of utensils. Cost and other comparisons in the safe and efficient use of electricity, gas, and other fuels for cooking, water heating, and refrigeration. One field trip. 330. M AN AGEM EN T IN R E L A T IO N TO PERSO N A L FINANCES. Spring. Credit three hours. For juniors, seniors, and graduate students. Prerequisite, Eco­ nomics of the Household 130 or equivalent economics course approved by the instruc­ tor. Miss W ARREN. M W F 9. Room 117. T he management procedure applied to individual and family problems involving finances. T h e influence of economic conditions, as well as personal circumstances, on one’s financial situation. T h e effect of standards of living on the amount spent. Problems connected with estimating future expenditures. Considerations in devel­ oping a savings program and in purchasing insurance. T he nature of investments in real estate and in government and corporate securities. Advantages and dis­ advantages in the use of credit; variations among credit agencies. Problems in arranging for transfer of property to heirs. Various types of records helpful in managing. 380. W O RK SIM P LIFIC A T IO N IN H O M E ECONOMICS. Spring. Credit two hours. For juniors, seniors, and graduate students. Prerequisite, Economics of the Household 310 or equivalent. Consult instructor before registering. Miss WALKER. T 10, T h 9-11. Room G-20. Adaptation of work simplification techniques as developed in industry, for use in studies of activities in homes and in home economics laboratories. Development of methods for simplifying the work of the home with distinction between those suitable for teaching and for research. Work on individual problems. Field trips included. 403. SPECIAL PROBLEM S FO R GRADU ATE STUDENTS. Fall and spring. Credit and hours to be arranged. Departm ent staff. For graduate students recommended by their chairmen and approved by the head of the department and the instructor in charge for independent, advanced work. 407. THESIS AND RESEARCH. Fall and spring. Registration with permission of the instructor and chairman of graduate com m ittee. Misses BYMERS, KNOLL, ROLLINS, STEIDL, WALKER, W AR REN, and Mrs. WILLIAMSON. 410. M AN AGEM EN T PR O B LE M S IN HOMES. Fall and spring. Credit one or three hours. (Graduate section of Economics of the H ousehold 310.) Consult instruc­ tor before registering. Misses KNOLL and WALKER. T T h 2-4, T h 11, and one additional hour to be arranged. R oom G-20. See description of Economics of the H ousehold 310. 420. HOM E PROCESSES. Fall. Credit two hours. For graduate students only. Consult instructor before registering. Mrs. WILLIAMSON. T T h 10, and laboratory, 2 hours, to be arranged. Room G-20. Chemical and physical processes involved in the care of the home; electricity as related to its use in the home; chemical and physical reactions involved in soil removal; supplies and conditions used to accomplish soil removal in the home laundry and in general hom e care; supplies for protection of fabrics and surfaces; control of odors and correction of dryness and dampness. 428. M ANAGEM ENT AND TH E W ORK OF T H E HOM E. Fall and spring. Credit one or three hours. Graduate section of Economics of the H ousehold 128. Consult instructor before registering. Misses DAVEY, H E A T H , and WALKER. M W 10. One additional hour to be arranged. Am phitheatre. See description of Economics of the Household 128. 430. ECONOMIC CONDITIONS IN R E LA T IO N TO T H E W ELFA RE OF FAM ILIES. Fall and spring. Credit one or three hours. Graduate section of Eco­ nomics of the Household 130. Consult instructor before registering. Misses ROLLINS and WARREN. M W F 11 and one additional hour to be arranged. Am phitheatre. See description of Economics of the H ousehold 130. 432. PERSONAL FINANCES. Fall. Credit two hours. Prerequisite, Economics of the Household 330 or the equivalent, and graduate standing. Consult instructor before registering. Miss W ARREN. F 2-4. Room to be arranged. Examination of the nature of personal financial problems and of adjustments in fam ilies’ financial practices under changing conditions. Review of research in family financial management. 461. PROBLEM S IN T H E D IST R IB U T IO N OF CONSUMERS’ GOODS. Spring. Credit two hours. Prerequisite, Economics of the Household 260 or the equivalent, and graduate standing. Consult instructor before registering. Miss BYMERS. T h 2-4. Room to be arranged. Analysis of some of the important problems in distribution. Practice in locating and using sources of data bearing on marketing problems. Discussion of contribu­ tions from research in marketing. 485. T H E AD VISER’S R O L E IN H OM E M A N A G EM EN T RESID EN CE COURSES (formerly Home Economics Education 485). Fall. Credit two hours. Instructor’s signature required at preregistration. Miss KNOLL. Two-hour period to be arranged. Room to be arranged. Planned for home management house advisers and others preparing for such teaching. Attention is focused on organization, supervision, and methods of teach­ ing a residence course. 490. HOM E M ANAGEM ENT. Spring. Credit two hours. For graduate students only. Prerequisite, Economics of the H ousehold 310. Consult instructor before regis­ tering. Miss KNOLL. Two-hour discussion period to be arranged. Consideration of various concepts of management, and evaluation of methods and results of research. 495. ECONOMIC PRO BLEM S OF FAM ILIES. Fall. Credit two hours. For gradu­ ate students only. Consult instructor before registering. Miss ROLLINS. T h 2-4. Room 108. Analysis of a few outstanding contributions to economic thought related to this field. Examination of methods of research. 499. SEM INAR. Fall and spring. For graduate students. Departm ent staff. T 4. Room 114. A JO IN T DEPARTM ENT OF TH E COLLEGES OF HOM E ECONOM ICS AND AGRICULTURE WILLIAM B. W ARD, H ead. 310. P U B L IC A T IO N : T H E A R T S O F W R IT IN G AND P R IN T IN G . Fall. Credit three hours. May parallel or follow Agricultural and Home Economics Journalism 15, Desirable prerequisite, H ousing and Design 100, Color and Design. Lim ited to 20 students. Students w ill be expected to type all written assignments. Miss STOCKS, Mrs. HALL, and others. T 9, T h 9-11. Room 124. The importance of written communication in various home economics jobs. Practice in expository writing. Study of some common media such as letters, folders, and bulletins. Production techniques, such as editing, illustrating, layout, proof­ reading, type and paper selection, which are involved in designing and preparing a manuscript for publication. T he printing art. Field visits to local printers. Students who are interested in the writing and publishing aspects of home eco­ nomics may wish to include some of the following courses in journalism and visual aids in their programs. Full descriptions will be found in the Announcem ent o f the College of Agriculture. 15. A G R IC U L T U R A L AND H OM E ECONOM ICS JO U R N A LISM . Credit three hours. Fall term. M W F 10. Professor W ARD. 110. NEW S W R IT IN G . Spring term. Credit two hours. Prerequisite, Course 15. T h 2-4. Professor KNAPP. 113. W R IT IN G FO R MAGAZINES. Spring term. Credit two hours. M 2-4. Pro­ fessor WARD. 130. P H O T O G R A P H Y . Spring term. Credit two hours. S 9-12. Professor PH IL­ LIPS. 131. VISUAL AIDS: T H E IR SCOPE, P R E P A R A T IO N , AND USE. Fall term. Credit two hours. S 9-11. Professor PHILLIPS. FOOD AND N U TR ITIO N CATHERINE PF.RSONIUS, H ead ; GERTRUDE ARM BRUSTER, ALICE BRIANT, MARJORIE BURNS, M A B E L DOREMUS, M rs. LOLA DUDGEON, MIL­ DRED DUNN, FAITH FENTON, NANCY FISCHER, M rs. HELEN GIFFT, HAZEL HAUCK, FRANCES JOHNSTON, R U T H LUTZ, M rs. BARBARA MAI, HELEN McD o n a l d , n e l l m o n d y , k a t h e r i n e n e w m a n , p h y l l i s s n o w , g r a c e STEININGER, ELEANOR WILLIAMS, THERESE WOOD. T he aims of the department are to help students to understand the basic prin­ ciples underlying the science of food and nutrition, to gain an appreciation of the relation of food to health, and to translate into wholesome practices in daily living the knowledge they gain. T h e principles of good nutrition are applied to the problems of food selection for family groups as well as for the individual. Laboratory practice is offered in food preparation and in the planning, preparation, and service of attractive and nourishing meals; also to provide opportunity for understanding the scientific aspects of food preparation and the aesthetic aspects of cookery. Students who wish to major in the Department of Food and Nutrition must com­ plete the follow ing courses: Food and N utrition 103. Food and Nutrition 214 and 215, or equivalent. (Any student who has some college credit in chemistry buL lias not taken 214 215 should consult Miss Personius about ways of getting equivalent training.) Food and N utrition 324 (formerly 230). (Biochemistry 10 and Physiology 303 or Zoology 201 are prerequisite to this course.) A course in bacteriology; laboratory strongly recommended. Additional courses in the Department of Food and N utrition, totaling 6 credit hours. Students with a professional interest in hospital dietetics, in commercial food work, or in research may need more work in related sciences and in food and nutrition than the m inimum listed for a major. T he department vocational counselors should be consulted as to the most appropriate courses for various professions. Many of the courses in other colleges of the University that are related to work in food and nutrition are included in the A nnouncem ent of the G raduate School o f N utrition . 100. E LE M E N T A R Y FOOD P R E P A R A T IO N . Fall and spring. Credit three hours. Planned for students outside the College of H om e Economics. Mrs. GIFFT. Lecture and laboratory, T T h 10-12:20. R oom 361. Basic food preparation with emphasis on theory, techniques, and planning. Includes some study of nutritive value of foods. *103. E LE M E N T A R Y FOOD AND N U T R IT IO N . Fall and spring. Credit five hours. Misses STEINING ER and M cDONALD. Lecture and discussion, M W F 8. Amphitheatre, Room 117 and 121. Fall M W 2-4, Room 352 M W 2-4, Room 426 T T h 11-1, Room 426 T T h 11-1, Room 352 T T h 2-4, Room 426 Laboratory Spring M W 2-4, R oom 352 T T h 11-1, Room 426 T T h 11-1, Room 352 T T h 2-4, Room 426 W F 11-1, Room 426 Introduction to the study of nutrition and food preparation; the importance of each in the maintenance of health. T he laboratory provides some opportunity for the student to acquire experience in food preparation and in planning, preparing, and serving meals. *104. ELEM EN TA RY N U T R IT IO N . Fall and spring. Credit three hours. For transfer students only. Instructor’s signature required at preregistration. Miss STEININGER. M W F 8. Am phitheatre. For students who have had college work in food preparation but not in nutrition. T h e work covered is the same as that in Food and N utrition 103, but the students audit the laboratory. 190. N U T R IT IO N AND H E A L T H . Fall. Credit two hours. Planned for students who have had no previous college course in human nutrition. N ot to be elected by students who take Food and N utrition 103 or 104. Miss HAUCK. T T h 9. Room 426. T he relationship of food to the maintenance of health; its importance to the individual and society. 214. CH EM ISTRY AND IT S A P P LIC A T IO N TO FOOD P R E P A R A T IO N . Fall. Credit five hours (1 hour, Food; 4 hours, Chemistry). Prerequisite or parallel, Food and N utrition 103. N ot to be elected by students who take Chemistry 101 or 105. Food and N utrition 214 is designed to be the first of a two-course sequence, the second course of which is Food and N utrition 215. Misses MONDY, WILLIAMS, FISCHER, and Mrs. MAI. Lecture and discussion, M W F 9. Amphitheatre and Rooms 339, 117, 121, and 124. Laboratory M W 2-4, Rooms 353 and 356 M W 2-4, Room s 353 and 358 T T h 8-10, Rooms 353 and 356 T T h 11-1, Rooms 353 and 356 T T h 2-4, Rooms 353 and 358 T T h 2-4, Rooms 353 and 356 Fundamental principles and practices offood preparation approached through the study of general chemistry. Consideration of the physiochemical properties of gases, liquids, solids, and solutions; pH , titrations, buffer mixtures and hydrolysis; and other fundamental chemical reactions. T he influence of kind and proportion of ingredients and of methods of m anipulation and cookery on the flavor and texture of such foods as baking powder products, fruit-ice mixtures, and sugar mixtures. Beverages as solution. Subjective scoring of food products. Laboratory practice in chemistry and comparative cookery includes experiments using simple chemical techniques and basic cookery processes. Emphasis on the application of scientific principles to the interpretation of observed results. 215. C H EM ISTRY AND IT S A P P LIC A T IO N TO FOOD P R E P A R A T IO N . Spring. Credit five hours (3 hours, Food; 2 hours, Chemistry). Prerequisite, Food and N utrition 214; the course is planned to follow Food and N utrition 214 and should be taken the term after it. Students who have not taken Food and Nutrition 214 but have some college credit in chemistry should consult Miss Personius as to prerequisites for Food and N utrition 215. Misses MONDY, WILLIAMS, FISCHER, and Mrs. MAI. Lecture and discussion, M W F 9. Amphitheatre and Rooms 339, 117, and 124. Laboratory M W 2-4:20,Rooms 353 and356T T h 10:30-1, Rooms 353 and 356 M W 2-4:20,Rooms 353 and358T T h 2-4:20, Rooms 353 and 356 T T h 8-10:20,Rooms 353 and356 Fundamental principles and practices of food preparation approached through the study of organic and colloidal chemistry. T h e influence of kind and proportion of ingredients and of methods of manipulation and cookery on the palatability and nutritive value of baked products, such as cakes and yeast breads, of eggs, meats, and vegetables. Subjective scoring of food products; food storage and sani­ tation. Food preservation, especially canning, and the science underlying it. Students who have com pleted Food and N utrition 214 and 215 should recognize culinary quality in cooked foods and the factors that contribute to quality. They should attain some skill in specific cookery techniques and should be able to apply this knowledge and skill critically in food preparation. Course 215 serves as a prerequisite for Biochemistry 10, 11 and, withpermission of instructor, for Chemistry 201 and 303 and 305. 300. SPECIAL PRO BLEM S. Fall and spring. Credit andhours to be arranged. Department staff. For students recommended by counselors and approved by the head of the depart­ ment and the instructor in charge for independent advanced work on a problem not dealt with by other courses in the department; or for special arrangement of course work necessitated because of previous training. T he signatures of professor concerned and of the head of the department are required at preregistration. 304. C U L T U R A L ASPECTS OF FOOD P R E P A R A T IO N (Formerly Food and Nutrition 240). Fall and spring. Credit three hours. Prerequisite, Food and Nutrition 215 or 306. Mrs. GIFFT. Lecture, F 2. Room 339. Laboratory: fall, T T h 2-4:30 or M W 2-4:30; spring M W 2-4:30. Room 361. Emphasis on the creative aspects of food preparation. Foreign and regional cook­ ery. Historical significance of food, and its social and cultural role in other times and other places. 305. FOOD D EM O N STR A TIO N . Fall and spring. Credit two hours. Lim ited to ten students. Prerequisite, Food and N utrition 215. Miss SNOW. T T h 2:30-4. Room 352. Purposes and techniques of demonstrations in relation to food preparation and nutrition, with application to teaching, extension, business, and social service. Field trips to nearby areas may be planned; total cost to students not to exceed $3.00. 306. M EA L PLA N N IN G AND P R E P A R A T IO N . Spring. Credit three hours. Prerequisite, Food and N utrition 103. Miss SNOW. Lecture, T 9. Room 3 - M -ll. Laboratory, W F 11-1:20. Room 361. Management principles applied to the selection of food and the planning, prepa­ ration, and serving of family meals. Ways and means of saving time, effort, and m oney, and the alternatives afforded by goods and services available. Work sim plifi­ cation techniques such as convenience in arrangement of work areas, organization of work methods, simplified standards and shortcuts. Management problems in both fam ily and guest meals. A field trip to nearby areas may be planned; total cost to students not to exceed $3.00. 314. SCIEN CE IN FOOD P R E P A R A T IO N . Fall. Credit three hours. Prerequisite. Food and N utrition 215 and Biochemistry 10 or equivalent. Miss PERSONIUS. Lecture, T T h 8. Room 339. Laboratory, S 9-11. Rooms 356 and 358. Scientific principles underlying modern theory and practice in the preparation of batters, doughs, and starch-thickened products, and in egg and milk cookery. T he relation to food preparation of the physical and chemical properties of fats, proteins, starches and leavening agents; colloidal systems—gels, sols, foams, and emulsions. Reading of original literature required. Laboratory studies of effect of varying ingredients, manipulation, and cooking conditions on quality of the product. 315. SCIENCE IN FOOD P R E P A R A T IO N . IN T R O D U C T O R Y E X P E R IM E N T A L COOKERY. Spring. Credit three hours. Prerequisite, Food and Nutrition 314, or equivalent. Miss FENTO N. Lecture, T T h 9. Room 339. Laboratory, F 10-1. Room 356. Continuation of Food and Nutrition 314 with emphasis on meat, fruit, vegetable, and sugar cookery, and frozen desserts. T he relation to food preparation of the physical and chem ical properties of sugars, fruit and vegetable pigments, and flavor constituents; properties of true solutions—solubility, boiling and freezing point, crystallization, palatability and retention of nutrients. Study of methods and tech­ niques used in experimental work with food. Laboratories during the latter half of the semester w ill be devoted to independent work on a problem in food preparation. 324. N U T R IT IO N (Formerly Food and N utrition 230). Spring. Credit three hours. Prerequisites, elementary college courses in nutrition, biochemistry, and human physiology (for hom e economics students, Food and N utrition 103, H um an P hysiol­ ogy 303, or Zoology 201, and Biochemistry 10; other students should see the instruc­ tor about equivalent preparation). Misses HAIJCK and NEW M AN. Discussion, T T h 8. Room 339. Laboratory, F 2-4 or M 2-4. Room 426. Principles of nutrition as they relate to energy m etabolism and weight control, hygiene of the digestive tract, proteins, minerals, and vitamins. Application of the principles o f nutrition to needs of normal individuals. D uring and as a result of this course the student is expected to establish and maintain good nutrition practices. Laboratory work in a course in nutrition and fo o d preparation. Students studying chemistry applied to food preparation. 330. D IE T TH ERAPY. Fall. Credit three hours. Prerequisite. Food and Nutrition 230 or equivalent. Miss HAUCK. Discussion, M W F 9. Room 426. D iet in febrile diseases, diabetes, gastro-intestinal disturbances, and other condi­ tions. Experiences in independent use of journal literature in this field. 340. M A T E R N A L AND C H ILD N U T R IT IO N . Fall and spring. Credit two hours. Prerequisite, Food and N utrition 103 or 190. N ot open to students who have taken Food and N utrition 230. Majors in the departm ent may elect this course as sopho­ mores. Nonmajors must have junior or senior standing. Miss NEW M AN. Lecture and discussion, W F 8. Room 339. Family nutrition with special emphasis upon the nutritional needs of the mother and child. Relation of nutrition to physical growth. [400. READ IN G S IN N U T R IT IO N . Spring. Offered in alternate years. Credit two hours. Prerequisite, Food and N utrition 230 or equivalent. Miss HAUCK. T T h 11. Room 301. Ciitical review of literature in the field of vitamin and mineral metabolism, with emphasis on the experim ental data on which the principles of hum an nutrition are based. N ot offered in 1958-1959.] 401. READINGS IN N U T R IT IO N . Spring. Offered in alternate years. Credit two hours. Prerequisite, Food and N utrition 230 or equivalent. Miss HAUCK. T T h 11. Room 301. Critical review of literature relating to energy metabolism, proteins, fats, and carbohydrates, with emphasis on the experimental data on which the principles of human nutrition are based. 403. SPECIAL PROBLEM S FOR GRA DU ATE STUDENTS. Fall and spring. Credit and hours to be arranged. Departm ent staff. For graduate students recommended by their chairmen and approved by the head of the department and the instructor in charge for independent, advanced work. Experience in research laboratories in the Department may be arranged. 404. READ INGS IN FOOD. Fall. Credit two hours. Prerequisite, Food and N u tri­ tion 315 or equivalent. Miss SNOW. T T h 11. Room 301. Critical review of current literature. Emphasis on experim ental data basic to the scientific principles underlying modern theory and practice in food preparation. 407. THESIS AND RESEARCH. Fall and spring. Credit and hours to be arranged. Registration w ith permission of the instructor. Misses B R IA N T , FEN TO N , HAUCK, JOHNSTON, LONGREE, LUTZ, MONDY, NEW MAN, PF.RSONIUS, SNOW, STEINING ER, and YOUNG. Messrs. BARNES, FRYER, and McCAY. 420. SEM INAR IN N U T R IT IO N . Fall. Credit one hour. Miss HAUCK and depart­ ment staff. T 4:30. Room 301. 421. SEM INAR IN FOOD. Spring. Credit one hour. Miss B R IA N T and department staff. T 4:30. Room 301. 440. N U T R IT IO N OF G R O W TH . Fall. Credit two hours. Prerequisite, Food and N utrition 230 or equivalent. Miss NEW M AN. T T h 9. Room 301. Relation of nutrition to growth from the prenatal period to adulthood. A study of research literature. N ote: T he attention of advanced and graduate students is called to the courses listed in the Announcement of the Graduate School of Nutrition. HOM E ECONOM ICS ED U CA TIO N , H ead; SARA BLACKWELL, M rs. ETHELWYN CORNELIUS, MAR­ GARET ELLIOTT, HELEN MOSER, IRENE PATTERSON, KATHLEEN RHODES. T h e undergraduate program in home economics education is designed for (1) stu­ dents who wish to qualify for certification to teach in the public schools of N ew York State at the secondary and adult levels, (2) students who expect to include informal teaching in their professional activities or in service to the community. Courses in the department are designed to help students to acquire an under­ standing of the place of home economics in the total educational program of the community, to develop some skill in teaching home economics, and to develop a philosophy of home economics education. T he graduate program gives students an opportunity to qualify for either an M.S. or a Ph.D. degree, with either a major or a m inor in hom e economics educa­ tion. Students who are interested in qualifying for either of two professional degrees, M.Ed. or Ed.D., may select hom e economics education as the field of professional concentration. 110. H OM EM AKIN G ED U CA TIO N AND T H E CO M M UNITY. Fall. Credit one hour. Lim ited to twenty-five students. Miss RHODES. T 12. Room East W ing 5. Planned to help the student become acquainted with opportunities for professional service in educational programs in home economics and to give her a basis for understanding ways in which hom e economics serves a community. Opportunity is provided for observation of home economics programs conducted by a variety of educational agencies in the local community. 300. SPECIAL PRO BLEM S. Fall and spring. Credit and hours to be arranged. Department staff. For students recommended by counselors and approved by the head of the depart­ ment and the instructor in charge for independent, advanced work not otherwise provided in the department, or for special arrangement of course work necessitated because of previous training. T he signatures of professor concerned and of the head of the department are required at preregistration. 310. T H E H OM E ECO N O M IST AS A T E A C H E R . Spring. Credit two hours. Open to upperclassmen and graduate students. Miss RHODES. T T h 11. Room East W ing 5. Designed for students who plan to be extension workers, dietitians, social workers, or home service agents, or to undertake other work which will involve informal teaching on a group basis. Study of educational objectives, factors affecting the teaching-learning process, various instructional techniques applicable to informal groups, demonstrations and discussions of group teaching, conferences, and committees. 330-331. T H E A R T OF TEA CHIN G. T o be taken in two successive terms. Open to juniors and seniors preparing to teach home economics in the public schools. Miss MOSER, coordinator, assisted by Misses PATTERSO N and ELLIO TT, Mrs. CORNELIUS, and cooperating teachers. Students have an opportunity to study the community and the place of home economics in the total educational program of the community. Observation and participation in com m unity activities, in the total school program, ancj in the home economics program. A student teacher instructs jun ior high school pupils in a unit on m eal preparation. 330. Fall and spring. Credit two hours. Must precede H om e Econ. Education 331. Discussion period, T T h 8. Room East W ing 5. Field work is required h a ll a day each week for the purpose of visiting homemaking programs in cooperating schools. 331. Fall and spring. Credit eight hours. T o be taken in the senior year. Directed teaching for one half of the term and general conferences throughout the term. Hours and room to be arranged. Students live in the Home Management Apartments for one half of the term and in the communities in which they teach for the other half of the term. Students are assigned to cooperating schools within a reasonable distance of Ithaca. They live in the communities and work under the guidance of the local homemaking teachers and under the supervision of the H om e Economics Education staff. 403. SPECIAL PROBLEM S FOR GRADUATE STUDENTS. Fall and spring. Credit and hours to be arranged. Departm ent staff. For graduate students recommended by their chairmen and approved by the instructor in charge for independent, advanced work. 407. TH ESIS AND R ESEA R C H . Fall and spring. Credit and hours to be arranged. Registration with permission of the chairman of the graduate committee and the instructor. Misses PATTERSO N, BLACKWELL, MOSER, and RHODES. 437. A D U LT EDUCATION. Fall. Credit two or three hours. For seniors and graduate students. Miss PATTERSO N. T 4-5:45. Room East W ing 5. An introductory course planned for teachers, administrators, directors of adult education, extension agents, parent educators, and others. Focused on educational needs, planning programs suited to adult learners, choosing teaching procedures and materials for adults, promotion of programs, and philosophy and evaluation in adult education. A wide variety of adult education activities in the Ithaca area provides opportunity for students to observe the application of principles to local programs. Students taking the third credit either observe or assist in teaching adults in local programs or choose a different problem. [438. SEM INAR IN A D U L T H O M E ECONOM ICS ED U CA TIO N . Spring. Credit two hours. Miss PATTERSO N. N ot given in 1958-1959. W ill be offered in 1959-1960.] 439. T H E TEA C H IN G OF H OM E ECONOMICS. Fall. Credit three hours. Miss PATTERSON. T T h 10 and other hours to be arranged. Room East W ing 5. Designed for students with teaching experience or preparing to teach in college, extension, secondary schools, and adult programs. A ttention is given to the principles of teaching with consideration of the use of such teaching procedures as discussion, demonstration, laboratory, trips, and use of radio, films, and recordings in teaching home economics. Opportunity is provided for experim entation with different teaching aids and procedures. 449. C U RRICU LU M PLA N N IN G IN H OM E ECONOM ICS. Spring. Credit one to two hours. Prerequisite, H om e Economics Education 470 or Rural Education 276 or permission of the instructor. Miss RHODES. T 4-5:45. Room East W ing 5. Planned for college and high school teachers, extension workers, supervisors, and administrators. Principles of curriculum development and their application to plan­ ning programs in home economics. 459. EV A LU A TIO N . Fall. Credit three hours. Miss BLACKWELL. M T h 1:30-3. Room East W ing 5. For high school and college teachers, administrators, extension agents, and edu­ cational research workers; students w ithout experience in any of these professional positions are admitted by permission of the instructor. Basic principles of evaluation studied in relation to specific methods of appraising educational programs or individual achievement. Oportunities will be given for constructing and using evaluation instruments. 460. SEMINAR IN EVALUATION. Spring. Credit two hours. Prerequisites, Home Economics Education 459 and Rural Education 253 or equivalent. Miss BLACKWELL. T h 2-4. Room East W ing 5. Opportunity for intensive study of the literature concerning educational evalua­ tion, for refinement of appraisal techniques, and for analysis and interpretation of data from current research. 470. AN IN T E R D EP A R T M E N TA L COURSE IN HOM E ECONOMICS. Fall. Credit two hours. Miss RHODES, coordinator. W F 8:30-10. Room East W ing 5. An interdepartmental course contributed to by all departments of the College of Home Economics. Planned for graduate students specializing in one area of home economics or allied fields who wish to increase their understanding of home eco­ nomics as a field of study and as a profession. [475. READ IN G S IN ED U CA TIO N . Spring. Credit two hours. Miss PATTERSO N. Critical analysis of current literature in the field of education and consideration of major issues. N ot given in 1958-1959. W ill be offered in 1959-1960.] 480. SEMINAR IN HOM E ECONOMICS EDUCATION. Fall and spring. No credit. Fall, Miss PATTERSO N, coordinator; spring, Department staff. M 4. Room East W ing 5. An informal seminar in which faculty and graduate students share. Planned for majors and minors in home economics education and for others who are interested in considering major aspects of education. [490. T EA C H IN G H O M E ECONOM ICS IN H IG H E R ED U CA TIO N . Spring. Credit two hours. Miss PATTERSO N. N ot given in 1958-1959. W ill be offered in 1959-1960.] An interdepartm en tal course given in the D epartm ent o f H om e Econom ics E ducation brings together faculty and graduate students from all departm ents in the College to discuss the function of hom e econom ics in im proving fam ily w elfare and increas­ ing fam ily satisfaction. H O U SIN G AND DESIGN VIRGINIA T R U E, H ea d ; M r s. JULIA B. ADLER, GLENN H. BEYER, LEWIS L. BOWER, HELEN J. CADY, M r s. R U T H B. COMSTOCK, TH OM AS DO NK IN , CATHARINE U. EICHELBERGER, BARBARA F. HOCHGREBE, RUBY M. LOPER, G. CORY MILLICAN, SARAH E. N EB L E T T , CLARA STR AIG H T, LORRAINE WELLING. T he Department of Housing and Design offers students opportunity for creative experience, guided study, and observation to develop understanding and appreci­ ation of their daily environment. T he primary objective is to increase ability to make the house, with its surroundings and furnishings, both a background for and a means of achieving a successful degree of individual and family living. Undergraduate and graduate programs provide study of the needs and resources of the family in terms of the house, its environmental setting, and its interior development. T h e technical and aesthetic principles of design are emphasized as well as the developm ent and well-being of the individual and the family. An undergraduate who wishes preprofessional preparation in this area is required to take 100, 147, 220, and one additional course in each of the three areas of housing and design. In addition, the student should choose work which emphasizes one area, namely, design, interior design, or housing. Electives should include related subjects in such areas as ch ild d ev elo p m en t and fam ily relation ships, econom ics o f th e h o u se­ hold and household management, architecture, fine arts, sociology and anthropology, and psychology. Graduate work for the M.S. degree is offered in housing and design, and for the Ph.D. degree in the socio-economic and/or family aspects of housing. Hom e eco­ nomics undergraduates planning to do graduate work in the department should meet the language requirements and take a m inim um of 20 credit hours of subject matter in housing and design. This, in addition to the homemaking core of 24 credit hours, is an acceptable undergraduate preparation. (See th e A n noun cem en t o f th e Graduate School.) *100. FUNDAM ENTALS OF DESIGN. Fall and spring. Credit two hours. Limited to 15 students in a section. Mrs. ADLER, Misses N EB L E T T , ST R A IG H T , and Fall M W 9-11, Room 408 M W 10-12, Room 40IB T T h 11-1, Room 318 T T h 2-4, Room 322 W F 11-1, Room 318 W F 2-4, Room 401B Spring M W 10-12, Room 401B T T h 9-11, Room 322 T T h 11-1, Room 408 T T h 2-4, Room 322 W F 11-1, Room 327 W F 2-4, Room 401B A study of the basic principles of color and design through studio experiments, discussions, reading, and art gallery observations. An opportunity for the student to develop, through creative experiments and guided observations, a greater under­ standing and appreciation of daily environment, and to increase her ability to solve design problems involving choice and arrangement. M inim um cost o f materials, $7. [130. IN T E R IO R DESIGN FO R H O T E LS. Spring. Credit two hours. For students in H otel Administration. Advised for juniors and seniors. Mr. MILLICAN. (For description, see A nnouncem ent o f the School o f H otel Administration.) T T h 2-4. Room 327. N ot offered in 1958-1959.] *147. FUNDAM ENTALS OF HOUSING. Fall and spring. Credit two hours. Limit 45 students. Mr. BOWER. M W 11 or T T h 2. Room 317. A general survey of the nontechnical aspects of housing, including home owner­ ship, financing the home, housing and neighborhood standards, the building indus­ try, the housing market, current legislation, and future housing needs in relation to such hum an factors as the fam ily life cycle, socio-economic status, attitudes and values. 200. ADVANCED DESIGN. Fall and spring. Credit three hours. Prerequisite, H ous­ ing and Design 100 or equivalent. Lim ited to 15 students. Miss STR A IG H T. M W 9-12. Room 322. Design of a more complex nature and broader scope than in Housing and Design 100. Color, form, textures, and com position in both two- and three-dimensional design are emphasized in a variety of media and techniques. [210. CRA FTS STU DIO . Fall. Credit two hours. Prerequisite, H ousing and Design 100; Course 211 must precede or parallel. --------- . M W 2-4. Room 318. T o develop creative expression through experimentation w ith various materials and processes, such as bookbinding, block printing, weaving, wood carving, stitchery, leathercraft; helpful to students interested in occupational therapy, camp work, teaching, and homemaking. M inimum cost of materials, $7. N ot offered in 19581959.] [211. CRAFTS. Fall. Credit one hour. O pen to sophomores. — ------. F 2. Room 317. A lecture course on the development of handicrafts from prehistoric times to the present, showing how creative expression has developed through the civilizations, and its effect on contemporary industry. N ot offered in 1958-1959.] *220. FU N DAM EN TALS OF IN T E R IO R DESIGN. Fall and spring. Credit two hours. (Two hours of outside work in studio required.) Prerequisite, Housing and Design 100. Lim ited to 15 students in each section. Mrs. ADLER, Mr. MILLICAN, and Miss W ELLING. Fall M W 8-10, Room 401A T T h 8-10, Room 318 T T h 9-11, Room 327 T T h 10-12, Room 401A T T h 2-4, Room 401A W F 2-4, Room 318 Spring M W 8-10, Room 401A T T h 8-10, Room 318 T T h 9-11, Room 327 T T h 10-12, Room 401A T T h 2-4, Room 401A W F 2-4, Room 318 Analysis of the furnishing needs of the family. Analysis of architectural features of rooms as a basis for developm ent of furnishing for family living. Special emphasis on furniture choice; construction, functional, and aesthetic qualities; adaptation of color to interior design; selection of fabrics; lighting. Arrangement of furnishings in selected rooms for functional family use and for design quality. 235. IN T E R IO R DESIGN FO R LIM IT E D SPACE AND BU D GET. Fall and spring. Credit three hours. (Three supervised hours of outside work in studio required.) Lim ited to 15 students. Prerequisite, H ousing and Design 220. Instructor’s signature required at preregistration. Miss N EBLE TT. T T h 1:40-4:30. Room 401B. Students anticipate furnishing problems of the young couple faced with limited space and budget. Practice in furniture arrangement, selection, restoration. Design and construction of simple carpentry pieces of furniture and accessories. M inimum cost of materials, $10. Students discuss som e of their three-dim ensional studies with instructor in a studio course in C olor and Design. Discussion o f contem porary chairs in an interior design studio. 240. HOUSE PLANNING. Fall. Credit three hours. Prerequisite, Housing and Design 220. Lim ited to 15 students. Mr. MILLICAN. M W F 9-11. Room 327. An introduction to the shelter design problem as a unified concept, comprising integration of environmental needs (social and physical) and contemporary tech­ nological potential. Drafting-room work consisting of plan and model studies of house and site. Lectures, discussions, local field trips, required reading. 300. SPECIAL PRO BLEM S. Fall and spring. Credit and hours to be arranged. Department staff. For students recommended by counselors and approved by the head of the depart­ ment and the instructor in charge for independent, advanced work on a problem not dealt with by other courses in the department, or for special arrangement of course w'ork necessitated because of previous training. T h e signatures of professor concerned and of the head of the department are required at preregistration. 311 A, B, C. T E X T IL E DESIGN. Fall. Credit three hours each. Lim ited to 15 students. Prerequisite, H ousing and Design 220. Miss STR A IG H T. T T h 9-12. Room 408. In different years textile design for (a) block printing, (b) silk-screen printing, and (c) weaving w ill be treated. T h is year, silk-screen printing w ill be the term project. Cost, fabrics. 319. CO N TEM PO RARY DESIGNERS. Spring. Credit two hours. Prerequisite, Housing and Design 100. Miss T R U E . T T h 11. Room 317. Analysis of works of a selected group of contemporary designers; comparison of purposes and philosophies which affect design form and expressive content. Artists' work chosen from painting, architecture, interior design, and related design fields to accent the interrelation of design in the various fields. 320. H IS T O R IC F U R N IT U R E AND IN T E R IO R DESIGN. Fall. Credit three hours. Prerequisite, H ousing and Design 100. T h is is the first course of a two-course sequence, the second of which is 322. Mr. MILLICAN. M W F 8. Room 317. A study of changes in furniture and interior design (form and structure) reflecting the changing cultural framework of Western civilization through the eighteenth century. 322. H IST O R IC FU R N IT U R E AND IN T E R IO R DESIGN. Spring. Credit three hours. Prerequisite, H ousing and Design 320. T h is is the second course of a twocourse sequence and should be taken follow ing 320. Mr. MILLICAN. M W F 8. Room 317. A critical examination (beginning with the eighteenth century) of the emergence and development of contemporary furniture and interior design, with special con­ sideration of technological growth. 325. IN T E R IO R DESIGN. Spring. Credit three hours. (Three hours of outside work in studio required.) Prerequisite, H ousing and Design 220. Lim ited to 15 students. Mrs. ADLER. M W F 11-1. Room 318. Problems in interior designing which involve form, scale, corrective design; also color, fabrics, and the evaluation of design quality in furniture. Sketches, plans, and working drawings are made for built-in furniture and storage units. Treatment of background of rooms is stressed in accordance with their architectural design and family use. Field trip to New York City (approximate cost, $25). An equivalent experience may be arranged. [339. SEM INAR IN DESIGN. Fall. Credit one hour. For upperclassmen and grad­ uate students. Department staff. Hours to be arranged. Room 318. N ot offered in 1958-1959.] 348. HUM AN FA C TO R S IN H OU SIN G. Fall. Credit three hours. Prerequisite, H ousing and Design 147. Mr. BOWER. M W F 9. Room 301. A critical analysis of the influence of such factors as family life cycle, socio­ economic status, attitudes, values, and preferences on housing requirements. Special treatment of current problems, such as housing needs of the aged, low-income families, and certain ethnic groups. 349. HOUSING: SUPPLY. Spring. Credit three hours. Prerequisite, Housing and Design 147. Mr. BOWER. M W F 9. Room 301. Certain theories and concepts in housing. Problems of suburbanization and city growth; neighborhood factors and community facilities; importance of housing finance; influence of government policies. 400. SEM INAR IN C U R R EN T HOUSING PROBLEM S. Spring. Credit three hours. Registration by permission of the instructor, based upon student’s training, experience, and interest. Instructor’s signature required at preregistration. Mr. BEYER. M 4-6. Room 105. M.V.R. Annex. 403. SPECIAL PRO BLEM S FO R GRADU ATE STU DEN TS. Fall and spring. Credit and hours to be arranged. Departm ent staff: For graduate students recommended by their chairmen and approved by the head of the department and the instructor in charge for independent, advanced work. 407. THESIS AND RESEARCH. Fall and spring. Registration with permission of the instructor. Mrs. ADLER, Mr. BEYER, Mr. BOWER, Mr. MILLICAN, Miss NEBLE TT, and Miss T R U E . [410. RESEA RCH M ETH O D S IN HOU SIN G AND DESIGN. Fall. Credit three hours. -------------. Some of the major steps involved in the design of research problems and tech­ niques of collecting and analyzing data. T 2-4. Room 3-M -ll. N ot offered in 1958-1959.] [425. IN T E R IO R DESIGN : T H E O R Y AND P R A C T IC E . Spring. Credit three hours. Prerequisite, H ousing and Design 220, 325 and /or 235. ------------ . M W F 8-10. Room 401-B. Advanced problems in design and techniques integrated toward a class problem in the complete development of a room. Examination of sources for furnishing information materials. N ot offered in 1958-1959.] IN STITU TIO N MANAGEMENT M r s. MARY K. BLOETJES, H e a d ; ALICE BU R G O IN , CAROL CONNAUGHTON, REGINA GOTTLIEB, KATHLEEN CUTLAR, MARIE HARRIS, MARIE KNICKREHM, KARLA LONGREE, AIMEE MOORE, DOROTHY PROUD. T h e Department of Institution M anagement offers to the student orientation and training in food administration. Practice is provided in situations where large num ­ bers of persons are served. T h e students participate in preparing and serving food in the cafeteria and Green Room, where approximately 1,500 patrons are fed each day. T he content of courses includes organization and administration procedures, the selection, care, preparation, and service of food in quantity, menu planning, accounting, food control, kitchen planning, and the selection and care of institution equipment and furnishings. Some courses in other colleges of the University that are related to the work in institution management are in personn el adm inistration; personn el problem s in supervision; human relationships; m eat and meat products; food economics; bacteriology. Sum m er P ractice R equirem ent. Students preparing for positions in the field of Institution M anagement are expected to meet a summer practice requirement (see page 31). 100. IN S T IT U T IO N FOOD SERVICE. Fall and spring. Credit three hours. May be elected by any undergraduate. Recommended for students specializing in insti­ tution m anagem ent or dietetics. Miss HARRIS and staff. M W 11-12:30. Room G-62. Designed to orient the student in the field of institution management and the professional opportunities for persons trained in this field. A survey of hospital organization, organization of the national school-lunch program, and of other institutions operating food service departments. A basic introduction to the major courses offered in the Department of Institution M anagement is given to familiarize the student with the field. 200. Q U A N T IT Y FOOD P R E P A R A T IO N : PR IN C IP LE S AND M ETHODS. Fall and spring. Credit three hours. For students in hotel administration. Prerequisite, H otel Adm inistration 215. Miss C O NN AUG H TO N . Lecture, M 10. Room 117. Laboratory, M W 2-5:30 or T T h 2-5:30. Room G-62 and Cafeteria kitchen. (For description, see A nnouncem ent o f the School o f H otel A dm in istration .) 210. Q U A N TITY FOOD P R E P A R A T IO N : P R IN C IP LE S AND M ETHODS. Fall and spring. Credit four hours. For students in hotel administration. Prerequisite, H otel Adm inistration 215. Misses CU TLAR and HARRIS. Lecture, M 10. Room G-62. Laboratory, T T h 8:15-1. Room G-62 and Cafeteria kitchen. (For description, see Announcem ent o f the School o f H otel A dm inistration.) 220. FOOD SE LE C T IO N AND PU RCH ASE. Fall and spring. Credit three hours. Preferably taken in the junior year. May be taken in the sophomore year on the recommendation of the class counselor. Advised for all students specializing in insti­ tution management or dietetics; suggested for students preparing for positions in teaching, extension, food prom otion, or hom e service. Anim al Husbandry 92 is suggested to precede or parallel this course. Miss MOORE. Lectures and discussion, T 9, T h 9-11. Room 117. A discussion of sources, standards of quality, grades, methods of purchase, care, and storage of various classes of food. A one-day trip to Elmira, Syracuse, or Roches­ ter markets w ill be included. Estimated cost of trip, $4. 230. Q U A N TITY FOOD P R EP A R A TIO N : PRIN CIPLES AND M ETHODS. Fall and spring. Credit five hours. Should be taken in the junior year. May be taken in the sophomore year on the recom mendation of the class counselor. Advised for all students specializing in institution management or dietetics; suggested for students preparing for positions in teaching, extension, food promotion, or hom e service. Prerequisite, Food and N utrition 215 or 225. Miss MOORE. Lecture, M 9. Room G-62. Laboratory, W F 8-1, R oom G-62 and Cafeteria. W hite uniform, w hite socks, and hair net are required. A major course in insti­ tution management, with emphasis given to quantity cooking in the cafeteria kitchen; observation of management and personnel problems; use, operation, and m aintenance of equipment; food costing; and menu planning. T h e student is expected to apply what has been taught in prerequisite or parallel courses, including Students in the D epartm ent o f Institution M anagem ent study floor plans and equipm ent-layout for institutional kitchens. basic principles and procedures of food preparation, food chemistry, marketing, and nutrition. Student ability for professional work in food administration is evaluated. Students have their lunch while in laboratory. TEA ROOM AND CAFETERIA ACCO U NTIN G (Hotel Accounting 240.) Fall. Credit three hours. Recom m ended for the sophomore or junior year. Mr. BECK and assistants. Lecture, T 10; practice, T T h 2-4:20. Statler H all. An elem entary course in sim ple accounting, using as illustrative material the accounting records of the cafeteria and the tea room. Cash and credit transactions, checkbook and deposit records, journal and ledger entries are studied, as well as trial balances, profit and loss statements, and balance sheets. 300. SPECIA L PRO BLEM S. Fall and spring. Credit and hours to be arranged. Misses CU TLAR and BURGOIN. For students recommended by counselors and approved by the head of the depart­ ment and the instructor in charge for independent, advanced work on a problem not dealt with by other courses in the department, or for special arrangement of course work necessitated because of previous training. T h e signatures of professor concerned and of the head of the department are required at preregistration. 305. SPECIAL PRO BLEM S IN EX P E R IM E N T A L Q U A N TITY COOKERY. Fall. Credit and hours to be arranged. For graduate students in institution management and for seniors with adequate background in foods and major interest in institution management. Num ber of registrants lim ited. Instructor’s signature required for pre­ registration. Miss LONGREE. Selected problems are offered for special study and experimentation. All projects deal with pertinent problems in quantity food preparation. 310. FOOD SERVICE M AN AGEM EN T AND C A T E R IN G . Spring. Credit three hours. Advised for upperclassmen specializing in institution management and hotel administration. Open to graduate students with training or experience in quantity food service. Prerequisite, Institution M anagement 200, 210, 230, or equivalent experience. Miss HARRIS. Lecture, T 9. Laboratory, T h 8:15-1:45. Green Room . Special catering assignments require approxim ately 15 hours in addition to sched­ uled laboratories. W hite uniforms, hose, and hair nets are required for the women; chef’s coat, apron, and cap for the men. Individual managerial responsibility includes planning menus, calculating costs, organizing work, preparing and serving food for luncheon and other catering projects as assigned. 320. IN S T IT U T IO N O RGANIZATION AND A D M IN ISTR A TIO N . Fall. Credit two hours. Primarily for seniors. Advised for all students specializing in institution management, dietetics, or school lunch supervision. Prerequisites, Institution Man­ agement 220 and 230. H otel Administration 119 or Industrial and Labor Relations 461 is recommended to precede or parallel this course. Mrs. BLOETJES. M F 2. Room 124. Analysis and interpretation of major administrative problems in operating a food service organization. Application of business management, budgetary, and production control principles to quantity meal preparation and service. 326. Q U A N T IT Y FOOD C O N T R O L. Spring. Credit two hours. Primarily for seniors and graduate students. Prerequisite, Institution Management 230 or equiva­ lent, and Institution M anagement 220. Mrs. BLOETJES. M F 2. Room G -l. T he integration of production quantities, purchase standards, account classifica­ tions, and distribution control based on standard portioned menu items. Emphasis on the use of punched cards and their control value. 327. IN S T IT U T IO N FOOD SERV ICE E Q U IP M E N T . Fall. Credit two hours. For juniors and seniors interested in Institution Management. Recommended to parallel Institution M anagement 320. Prerequisite, Institution M anagement 230. Miss CUTLAR. W 2-4. Room 124. T h e selection and layout of institution food service equipm ent in relation to production requirements, materials, and utility. Some practice in blueprint reading and specification writing will be included. A one-day field trip to a restaurant equipment firm and typical institution kitchens is planned. Cost of trip, $5. 350. IN S T IT U T IO N P R A C T IC E . Fall and spring. Credit three hours. Open to a limited number of seniors and graduate students majoring in institution manage­ ment, with the permission of the instructor. Practice assignments require approxi­ mately 10 hours a week for the full semester. Conference hour to be arranged. Students w ill m eet with the instructor the first day of the term, 4-5, G-69. Mrs. BLOETJES and Miss BURGO IN. Practice work in one of the food service units on the campus or at the Memorial Hospital. Students are assigned specific jobs in the unit and rotated to the extent that this is possible without jeopardizing the flow of work. Students receive meals when on the job, or an equivalent cash wage. [400. READ INGS IN IN S T IT U T IO N M AN AGEM EN T. Spring. Offered in alter­ nate years. Credit one hour. Registration with the permission of the instructor. Hours to be arranged. Departm ent stall. N ot offered in 1958-1959.] 403. SPECIAL PRO BLEM S FO R G R A D U A TE STU DEN TS. Fall and spring. Credit and hours to be arranged. Department staff. For graduate students recommended by their chairmen and approved by the head of the department and the instructor in charge for independent, advanced work. 407. THESIS AND RESEARCH. Fall and spring. For graduate students with training and experience satisfactory to the instructor. Hours to be arranged. Mrs. BLOETJES, Misses BURGO IN, CUTLAR, LONGREE and MOORE. Individual research in the area in which the student is particularly interested or in a study already set up in the department. Food-control procedure, job analyses, motion and time studies, experimentation, development of standardized procedures in quantity food preparation with emphasis on palatability and vitamin retention, and determination of factors underlying efficient kitchen planning are subjects sug­ gestive of the field in which there is vital need for research. 410. SEMINAR IN IN ST IT U T IO N ORGANIZATION AND A D M IN ISTRA­ TIO N PROBLEM S. Spring. Offered in alternate years. Credit one hour. By arrange­ ment. For graduate students with adequate training in institution management. Departm ent staff. 420. FOOD PURCHASING. Fall and spring. Credit three hours. Graduate section of Institution M anagement 220. Instructor’s signature required for preregistration. Miss MOORE. Lecture and discussion, T 9, T h 9-11, and one additional hour to be arranged. Room G-62. (See description of Institution M anagement 220.) 425. IN S T IT U T IO N O RGANIZATION AND A D M IN ISTRA TIO N . Fall. Credit two hours. Graduate section of Institution Management 320. Students will attend designated lectures in Institution M anagement 320. Instructor’s signature required for preregistration. Mrs. BLOETJES. Lectures and discussions, M F 2. Room 124. One additional hour to be arranged. 427. IN S T IT U T IO N FOOD SERVICE EQ U IPM EN T. Fall. Credit two hours. Graduate section of Institution Management 327. Instructor’s signature required for preregistration. Miss CUTLAR. W 2-4. Room 124. 430. Q U A N TITY FOOD PREPA RA TIO N . Fall and spring. Credit five hours. Graduate section of Institution M anagement 230. Instructor's signature required for preregistration. Miss MOORE. Lecture, M 9. Room G-62. Laboratory, W F 8-1. Room G-62 and Cafeteria. TEX TILES AND CLO TH IN G M ARG AR ET L. BREW, H ea d ; M r s. FLORENCE BOAK, M r s. M ADELINE C. BLUM, M rs. GLADYS B U T T , M ARGARET HUM PHREY, M rs. ELSIE M cM URRY, JA N E T C. REED, M rs. MARY RYAN, O RA SING LETO N, AD ALINE SNEI.LMAN, FRANCES SPRATT, EVELYN STOUT, VIVIAN W HITE, FRANCES E. YOUNG, ELEANOR ZEHNF.R. T he Department of Textiles and Clothing has a two fold purpose: to serve students who wish to gain knowledge, skill, and appreciation of the field; and to give pre­ professional training to those whose major interest is in textiles and clothing. The student should develop discrimination in the selection and purchase of wearing apparel and fabrics; appreciation of the aesthetic, economic, and technical aspects of clothing; a mature, intelligent attitude toward the relative importance of textiles and clothing; some proficiency in designing and constructing garments; ability in caring for and repairing clothing and fabrics. A major at the undergraduate level requires a m inim um of 18 credit hours of work and includes Courses 101, 170, 201, 210, and 215. Electives should be chosen from related fields of the social and physical sciences and fine arts. *101. C LO T H IN G : SELECTIO N , PURCHASE, CARE. Fall and spring. Credit three hours. Each section lim ited to twenty students. Mrs. B U T T , Mrs. BOAK, and Miss W H ITE. Lecture, F 10. Amphitheatre. Fall M W 11-1, Room 213 M W 2-4, Room 213 T T h 8-10, Room 213 T T h 11-1, Room 213 T T h 2-4, Room 213 LABORATORY Spring M W 11-1, Room 213 M W 2-4, Room 213 T T h 11-1, Room 213 An introduction to textiles and clothing. Includes a study of textiles to develop ability to judge quality and performance of fabrics used in clothing; practical methods for care and restoration of fabrics and wearing apparel; mending and repair by hand and machine methods; clothing selection and purchase; wardrobe planning; grooming. Estimated cost of materials, $3-$5. 105. C L O T H IN G SE LE C T IO N AND C O N STR U C T IO N . Spring. Credit three hours. Intended exclusively for students outside the College of Home Economics. Limited to eighteen students. Mrs. BOAK, Mrs. B U T T , Misses SINGLETON and SPRATT. M W 2-4:30. Room 234. Basic clothing construction: selection, alteration, and use of commercial patterns; efficient use of materials and equipment; planning and organization for work simplification; fitting and finishing techniques. Projects are executed in a variety of fabrics appropriate to the design of the garment and its use, and to the experiences or needs of the student. Materials provided by the student. Estimated cost of materials, 515—$25. 170. T E X T IL E S . Fall and spring. Credit two hours. Each section lim ited to twenty students. Misses ST O U T and W H ITE. Fall M W 2-4, Room 278 Spring T T h 8-10, Room 278 W F 2-4, Room 278 Basic study of fibers, yarns, fabrics, and finishes, w ith emphasis on consumer aspects such as recognition, uses, and serviceability. Lecture, discussion, and laboratory. Estimated cost of materials, $3. 201. C LO TH IN G SELECTIO N AND CO NSTRU CTION . Fall and spring. Credit three hours. Prerequisite, T extiles and Clothing 101. Each section lim ited to twenty students. Mrs. BOAK, Mrs. B U T T , Misses H UM PH REY, SINGLETON, and SPRATT. Fall M W F 11-1, Room 215 M W F 11-1, Room 217 M W 2-4:30, Room 217 M W 2-4:30, Room 234 Spring M W F 11-1, R oom 215 M W 2-4:30, R oom 217 T T h 8-11, Room 215 Basic clothing construction: selection, alteration, and use of commercial patterns; efficient use of materials and equipment; planning and organization for work sim ­ plification; fitting and finishing techniques. Projects are executed in a variety of fabrics appropriate to the design of the garment and its use, and to the experience or needs of the student. Materials provided by the student. Estimated cost of materials, $ 15—$25. 210. DESIGN AND COLOR IN APPAREL. Fall and spring. Credit two hours. Should precede or parallel Textiles and Clothing 215. Prerequisites, Textiles and Clothing 201 and H ousing and Design 100. May be elected by students from other colleges in the University who have taken T extiles and Clothing 105 or are approved by the instructor as having equivalent prerequisites. Each section is lim ited to eighteen students. Mrs. M cM URRY and Miss SPRA TT. Fall M W 11-1, Room 216 T T h 9-11, Room 216 T T h 2-4, Room 216 Spring T T h 9 - l l , Room 216 T T h 2-4, Room 216 Creative experimentation which will help students develop deeper understanding of the principles as they apply (1) to the developm ent of apparel designs, and (2) to the organization of integrated ensembles for the wearer. T o prepare for advanced clothing courses in which students are expected to have some ability to adapt and originate apparel designs. Use of various kinds of source material as inspiration. Materials provided by the student. Estimated cost of materials, $10—$12. 215. APPAREL DESIGN: P A T T E R N M AKING. Fall and spring. Credit three hours. Suggested for sophomores. Especially valuable for students intending to teach. Prerequisite, T extiles and Clothing 201; prerequisite or parallel, T extiles and Clothing 210. Each section lim ited to sixteen students. Misses H UM PH REY, SINGLETON, and SPRATT. Students learn to develop designs in apparel. H istoric costum es may serve as inspiration. T Th T Th MW Fall 8-11, Room 215 2-4:30,Room 215 2-4:30, Room 217 Spring M W 2-4:30, Room 215 T T h 2-4:30, Room 215 Provides opportunity to develop greater independence, proficiency, and judgment in designing, fitting, and constructing clothing. Emphasis is placed on the principles of pattern making and on methods and techniques used in obtaining a well-fitted garment. Development of designs and choice of fabrics made after conference with instructor. Cost of fabrics will vary with students’ needs. 250. APPAREL DESIGN: DRAPING. Fall and spring. Credit three hours. Pre­ requisites, T extiles and Clothing 201, 210 and 215 or the equivalent. Each section is lim ited to eighteen students. Misses H UM PH REY, SING LETO N, and SPRA TT. Fall T T h 2-4:30, Room 217 Spring T T h 9-12, Room 217 T T h 2-4:30, Room 217 Apparel designs created by draping the fabric directly on the dress form. Experi­ ences varied to broaden and deepen the student’s understanding and appreciation of good design. Cost of materials depends on projects selected by the individual. [270. H O T E L T E X T IL E S . Fall. Credit two hours. For sophomores, juniors, and seniors in the School of H otel Administration. May be elected by juniors and seniors in the College of Home Economics who have been unable to schedule Textiles and Clothing 370, by consent of the instructor. Miss ST O U T .(For description, see Announcement of the School o f H otel Administration.) T T h 2-4. Room 278. Offered in alternate years. N otoffered 1958-1959.] 275. SCIEN CE R E L A T E D TO T E X T IL E S . Spring. Credittwo hours. Prereq­ uisites, Food and N utrition 214 or general chemistry, and T extiles and Clothing 170 or 370. Section lim ited to twelve students. Misses ST O U T and W H ITE. W F 8-10. Room 353. Application of scientific principles to the selection and care of fabrics. Relation­ ships between current theories of molecular structure of the most important natural and man-made fibers and their behavior in use. Consideration of some of the chemical reactions involved in the manufacture and maintenance of textiles. Labora­ tory experim ents include observation of the effects of common reagents used in laundry and stain removal, the detection of chemical damage in fabrics, the prepa­ ration of cellulose acetate, the application of some common finishes such as mercerization of cotton, shrinkage control of wool, etc. N ot intended to train students as textile chemists but rather to give them background and the ability to read the literature in their field intelligently. A textile student measures the w idth o f fab ric b efore testing in the humidity- and tem perature-control laboratory. 300. SPECIAL PRO BLEM S. Fall and spring. Credit and hours to be arranged. Departm ent staff. For students recommended by counselors and approved by the head of the depart­ ment and the instructor in charge for independent, advanced work not otherwise provided in the department; or for special arrangement of course work necessitated because of previous training. T he signatures of professor concerned and of the head of the department are required at preregistration. 325. C L O T H IN G FO R T H E M O D ERN FA M ILY. Spring. Credit three hours. Juniors, seniors, and graduates. Prerequisites, T extiles and Clothing 101, 170, 201, 210; Economics of the H ousehold 128, 130; Child Developm ent and Family R elation­ ships 102; or by permission of the instructor. Misses SING LETO N and SPR A TT. W F 9 and F 2-4. Room 216. Clothing as related to the welfare of families. Emphasis on the sociological, psychological, and economic aspects of clothing. Readings, lectures, and discussions to increase the student’s understanding of clothing as it relates to different members of the family group. Experience given through working directly with the clothing problems of a selected number of Ithaca families. 330. H ISTO RY OF COSTUME. Fall. Credit three hours. For upperclassmen and graduate students. Mrs. M cM URRY. M W F 2. Room 215. A course to develop (1) a broader and deeper understanding of dress as a basic human need throughout the ages, (2) an appreciation of the contributions made by the major cultures to costume as one of the m inor arts. A surrey of the evolution of the apparel arts from ancient times to the present, emphasizing the social, political, and economic factors which affected dress and the m ores expressed through dress in each culture. T h e developm ent of apparel forms as related to the interaction of peoples. T h e historical developm ent of the philosophy of dress. A major project is designed to give elem entary training in research which involves the use of the costume collection, regional history collection, and other sources avail­ able at the University. Estimated cost of materials, $5-$10. 340. ADVANCED DRESSMAKING. Spring. Credit three hours. Prerequisite, Textiles and Clothing 250 or the equivalent. For upperclassmen and graduate students. Registration lim ited to sixteen students. Miss HUM PHREY. T T h 9-12. Room 234. Advanced construction methods. Emphasis on finishing details and the handling of unusual fabrics and designs. Some experience is given in the use of special fabrics used in trade dressmaking. T w o garments are made. Materials provided by the students. Estimated cost of materials, $20 to $35. 345. T A ILO R IN G . Fall. Credit three hours. Prerequisite, T extiles and Clothing 250 or the equivalent. For upperclassmen. Graduate students should see Textiles and Clothing 445. Registration lim ited to sixteen students. Miss HUM PHREY. T T h 9-12. Room 234. A course in custom tailoring which offers the opportunity to develop discrim inating judgment in the selection of designs, suitable fabrics, and quality of construction detail. Materials provided by the student after consulting the instructor. Estimated cost of materials, $25 to $50. 355. DESIGN AND COLOR IN A P P A R E L: ADVANCED COURSE. Spring. Credit two hours. Prerequisite, T extiles and Clothing 250; prerequisite or parallel, H ousing and Design 200 or the equivalent. May be taken parallel with Textiles and Clothing 340. Mrs. M cM URRY and Miss SPRA TT. M W 2-4. Room 216. Planned to help the student coordinate her work in apparel design with that in Course 340 (Advanced Dressmaking). Problems in the two courses will be related to provide opportunity (1) to use the wealth of source material owned by the Department of T extiles and Clothing, (2) to explore design possibilities, and (3) to develop designs, some of which may be carried to completion. Problems include research in the development of detail in costume; designs for accessories particularly suitable for basic costumes; apparel designs suitable for various fabrics. Estimated cost of materials §5-$20. A two-day trip to New York to study museum exhibits and designers’ collections is arranged when feasible. Students are responsible for transportation and living expenses. 360. T E X T IL E S AND C LO T H IN G IN BUSINESS. Spring. Credit 3 hours. Pre­ requisite, Textiles and Clothing 170 and 215; prerequisite or parallel. Economics of the Household 260. Mrs. BOAK. Lecture, M F 11. Laboratory, W 11-1. Room 217. A survey of the functions of the clothing fashion world, problems confronted by those in the fashion field, practices employed by the various clothing businesses and organizations. Problems related to the consumer. T he occupational opportunities, with their qualifications, available to the graduate. Some field trips may be taken where transportation costs for the student may be involved. fl-.$6. 370. HOUSEHOLD T E X T IL E S . Fall. Credit two hours. For juniors and seniors. (Graduate students should see T extiles and Clothing 470 and consult the instructor.) W ith the consent of the instructor, may be elected by students of the School of Hotel Administration who have been unable to schedule T extiles and Clothing 270 Miss STOUT. T Th 8-10. Room 278. Selection, purchase, and care of household textiles from the standpoint of the consumer-buyer. Range in type and quality of household textiles offered on the market and methods of judging choice in relation to need and cost. Laboratory work in understanding and evaluation of technical information by means of standard tests; study of specifications established by various groups; pertinent legislation. A field trip is taken to manufacturing establishments engaged in producing certain items covered by the course. Estimated cost of trip, §2-154.50. T his course, offered in alternate years, will be offered in the fall of 1958. 373. N EW D EV ELO PM EN TS AND TREN D S IN T E X T IL E S . Fall. Credit one hour. Prerequisite, T extiles and Clothing 170 or 370 or the equivalent Misses STOUT and WHITE. M 12. Room 278. Lecture and discussion. For students who have some knowledge of textiles and who wish information on new developments, particularly those of importance to consumers. 375. T E X T IL E S : ADVANCED COURSE. Fall. Credit two hours. Prerequisite. 1 extiles and Clothing 170 or 370 or the equivalent; prerequisite or parallel, T extiles and Clothing 373. Misses ST O U T and W HITE. W F 11-1. Room 278. A series of cooperative class problems involving procedures for testing physical (mainly) properties of fabrics. Laboratory work includes use of various testing instru­ ments and standard and other approved test methods. Research type evaluation, interpretation and preparation of reports. 101. RESEARCH M ETH OD S IN T E X T IL E S AND C LO T H IN G . Fall. Credit two hours. For graduate students. Mrs. RYAN. W F 9. Room 224. Discussion of methods of choosing a research problem, including a review of various areas of possible research in textiles and clothing. Each student w ill carry out a minor research problem under the direction of the staff member and report her progress to the class at various stages. 403. SPECIAL PROBLEMS FOR G RAD UATE STU D EN T S. Fall and spring. Credit and hours to be arranged. Departm ent staff. For graduate students recommended by their chairmen and approved by the head of the department and the instructor in charge for independent, advanced work. 407. THESIS AND RESEARCH. Fall and spring. Registration with permission of the instructor. Department staff. 430. SEM INAR: C LO TH IN G AS R ELA TED TO HUMAN BEH AV IO R. Spring. Credit two hours. For graduate students. Mrs. RYAN. W F 2. Room 224. Critical review of literature concerned with social-psychological aspects of clothing with emphasis on methods of approach. T he formulation and planning of a problem in this field. 445. TA ILO R IN G . Fall. Credit three hours. Prerequisite, T extiles and Clothing 250 or the equivalent. For graduate students. Miss HUM PHREY. T T h 9-12. Room 234. One additional hour to be arranged. See description of Textiles and Clothing 345. 470. HOUSEHOLD T E X T IL E S . Fall. Credit one hour. Prerequisite or parallel, Textiles and Clothing 370. Required of graduate students taking H ousehold T extiles 370. Miss ST O U T . Consult the instructor before registering. Hours to be arranged. 478. SEMINAR IN TEX TILES. Spring. Credit one hour. Graduates; under­ graduates by special permission of T extiles and C lothing staff. T im e to be arranged. Miss ST O U T and Miss W H ITE. Present status of and new developments in textiles. Critical discussion of research literature. Class activities may include panel discussion, field trips, reports by students, staff, or others with special knowledge in certain areas of the textile field. SOME COURSES IN O T H E R COLLEGES FO R HOM E ECONOM ICS STUDENTS (Students should refer to the Announcements of the several colleges for complete course offerings.) A G R IC U L T U R A L E N G IN E E R IN G 10. H ou seh o ld M echanics. Fall and spring. Credit three hours. For women students. Not open to freshmen. Professor W RIG H T and assistants. Lectures, T T h 12. Caldwell 100. Practice, W T h or F 2-4:30. Riley-R obb 140. Intended to develop ability to think and to reason in terms of mechanical devices. As part of this training, laboratory exercises are given on autom obiles, sewing machines, vacuum cleaners, refrigerators, water systems, plumbing, wiring systems, and some of the simpler machines and tools used in homes. AN IM AL HUSBAND RY 92. M eat an d M eat P roducts. Fall and spring. Credit two hours. For women students. N ot open to freshmen. Designed primarily for students in the College of Home Economics. Registration lim ited to sixteen students in each laboratory section. Associate Professor W ELLINGTON and Poultry Depart­ ment staff. Lecture, T h 11, W ing C. Laboratory, T h or F 2-4:20, Meat Laboratory. Deals with the major phases of meats, poultry, and eggs: wholesale and retail buying, nutritive value of meats; cutting, freezing, curing, cooking; sausage products; and miscellaneous topics. BA C TER IO LO G Y I. Agricultural and H om e E conom ics B acteriology. Spring. Credit three hours. Prerequisite, elementary chemistry. Associate Professor VAN DEMARK and assistants. Lecture, M W F 11. Plant Science 233. The basic principles of bacteriology and their applications in agriculture, home economics, industry, and public health. BACTERIO LO GY 5. Agricultural and H om e Econom ics Bacteriology Laboratory. Spring. Credit two hours, l o be taken with or follow ing Bacteriology 3 or its equiva­ lent. Associate Professor VAN DF.MARK and assistants. Laboratory, T T h 8-9:50 or T T h 11-12:50. Stocking 301. BIO C H E M ISTR Y 10. E lem ents o f B iochem istry. Fall. Credit four hours. Prereq­ uisite, Chemistry 303 and 305 or Food and N utrition 215. Associate Professor DANIEL. Lectures and discussion, M T T h S 8. Savage 145. Primarily for students in the College of Home Economics. An elementary course dealing with the chemistry of biological substances and their transformations (diges­ tion and metabolism) in the animal organism. B IO C H E M ISTR Y 11. E lem ents o f B ioch em istry . Fall. Credit two hours. Prereq­ uisite or parallel, Biochemistry 10. Associate Professor DANIEL and assistants. Laboratory, T T h 2-4:20 or W 2-4:20 and S 9-11:20. Savage 210. Laboratory practice with biochemical substances and experiments designed to illustrate chemical reactions which may occur in the animal body. BIO LO G Y 9. B iolog ical Basis o f Social P roblem s. Spring. Credit three hours. If taken follow ing Biology 1, Botany 1, or Zoology 101-102 or 103-104, credit 2 hours. No prerequisites. Associate Professor UHLER. Lecture and demonstration, T T h S 9. Roberts 392. An elementary course designed especially to furnish a background in biological science for students in the College of Home Economics who intend to enter the field of nursery school teaching, though open to other interested students as well. A survey of biological principles and relationships with emphasis on human structure, development, heredity, and eugenics. COURSES T O M EET UNIVERSITY REQ U IREM EN TS IN PHYSICAL ED U C A TIO N FO R W OM EN R eq u ired activities: Elementary Dance (P.E. 52). Individual Gymnastics (P.E. 53) is required when recommended by the Medical or Physical Education Staff. O ther activities: (P.E. 54): Archery, ballroom dancing, bowling, canoeing, equi­ tation, field hockey, first aid, folk and square dancing, golf, life saving, modern dance, skating, skiing, tennis, volleyball. For further information, see the B ulletin o f the D epartm ent o f P hysical E ducation fo r W om en. Misses A T H E R T O N , BARBARA ADAMS, RACHEL ADAMS, BATEM AN, U N DERH ILL, Mrs. BAIRD, Mrs. KRETER, Messrs. AMES, HALL, L EN T, ZEILIC. Students who have been discharged from the Armed Forces may be exempted from the requirement. Students 22 years of age on entrance and transfers entering with four terms of advanced standing credit may be exempted from the requirement. All other undergraduate women are required to complete four terms of work, three hours a week, in physical education during the first two years of residence. Permission for postponement or for exem ption from this requirement is issued onlv by the University Faculty Committee on Requirements for Graduation through the representative in the College Secretary's office. See the A nnouncem ent o f the Indepen dent Divisions and D epartm ents for information concerning elective courses in T h e Dance and Camp Counselor Training for academic credit. INDEX Absence, Grade o f ..................................... 58 Academic H o n o r s..................................... 21 Academic Standing................................... 59 A.D.A. In ter n sh ip ..................................... 31 Admission, Requirements and Procedures 34, 40, 41 Advanced D egrees................................. 40, 41 Advanced Standing.........................36,38,39 Assistantships, G rad u ate ........................ 41 Attendance ............................................... 60 Average ...................................................... 59 Board and R oom ....................................... 45 Borden A w a rd ........................................21,51 Changes in R eg istra tio n ........................ 56 Checks, Cashing o f ................................... 46 Child Development and Family Relationships ....................................... 63 Commencement ....................................... 20 Commercial Food S ervice...................... 32 Council, C ollege......................................... 4 Counseling S erv ice............................... 21.23 Courses. Num bering o f .......................... 63 Courses, Other C olleges........................... 102 Credit, Transfer o f .........................38, 39, 61 Danforth Fellowship and Scholarship 54 Degree, Requirements for .............1!), 20 Degrees, Graduate ■.40, 41 Degrees with D istinction........................ 21 Dietetics, Postgraduate Training. . .31.32 Earning. O pportunities for................... 46 Economics of the Household and H ousehold M an agem en t................... 71 Employment, A lu m n a e .......................... 28 Employment, Summer and Part- I ime 25 English, E x e m p tio n ................................ 20 Examinations ........................................... 60 Exemptions from E xam inations 60 Expense Estim ates..................................... 46 Extension reaching ........................ 30, 77 Faculty .......................................................7-13 Fees and P aym en ts............................... 44,45 Fellowships ................................................ 42 Financial A id ............................................. 47 Fines ........................................................ 57,58 Food and N u tr itio n ................................ 77 Food and N utrition M ajor.................... 77 Good Standing........................................... 59 Grades ........................................................ 58 Graduate Fellowships and Assistant­ ships 41, 42 Graduate P rogram ............................... 40,41 Graduation R equirem ents 19, 20 Grants ......................................................47,55 H ealth R equirem ents.............................. 38 H ealth Services and Medical Care. . . . 43 Home Bureau Scholarships................ 48-50 Home Economics Alumnae Association Scholarships................... 51 H om e Economics, Growth o f ............... 14 H om e Economics E ducation.................. 83 Honorable Dismissal ............................ 60 H ospital Dietetics ................................... 31 Hotel Administration ............................ 17 H ousing and D esign................................. 87 H ousing and Design M ajor.................... 87 In absentia S t u d y ..................................... 61 “Incom pletes” in Courses...................... 58 Institution M anagem en t.....................31,91 Journalism, H om e E con om ics............. 77 Late R eg istra tio n ..................................... 56 Leave of A bsence....................................... 60 Library 16, 58 Living Arrangements ............................ 43 Loans .......................................................47, 55 Martha Van Rensselaer Hall ............... 15 Merrill-Palmer School 32, 33 National Restaurant A ssociation......... 32 Nature of Man, T h e ............................. 70,71 Num bering of Courses............................ 63 Nursing, Cornell University-New York Hospital School of N u rsin g............ 33, 34 N utrition, Graduate School o f ............. 34 Objectives of the C ollege........................ 18 Omicron Nu ............................................. 21 Orientation ............................................ 22, 63 Part-time Em ploym ent ................. 25 Personnel .................................................... 5 Petitions .................................................... 57 Physical Education Requirem ent 19, 103 Physical Education, Postponement or Exem ption ...............................................103 Placement Service ................................... 24 Preregistration ......................................... 55 Prizes .......................................................54, 55 Probation .................................................. 59 Procedures ......................................45, 55, 60 Program, Student's 18, 23 Readmission, Degree Requirem ents. . 19 Registration ............................................. 56 Scholarships .......................................... 47-54 Secondary-School Teaching, Preparation f o r ................................. 30, 31 Special Standing, Admission wi t h . . . . 39 State University of New York............... 14 Summer Em ploym ent.............................. 25 Summer Session Credits.......................... 61 Leaching, Early Childhood Education 26 Teaching, Secondary S c h o o ls............26,30 T extiles and C lo th in g ............................ 96 Trustees ...................................................... 3 T u ition .....................................................43,44 Vocational O p p o rtu n ities...................... 26 Vocational Preparation.......................... 30