N ew York State College of Home Economics a t Cornell University 1953-54 THE COLLEGE OF HOME ECONOMICS AT CORNELL UNIVERSITY IS A CONTRACT UNIT OF THE STATE UNIVERSITY OF NEW YORK The Home Economics Building, Martha Van Rensselaer Hall. Neal Dow Becker, Chairman Dorothy McS. Arnold Frank W. Beneway W illiam D. P. Carey Walker L. Cisler John L. Collyer Frank S. Columbus W illiam B. Cornell Edward R. Corsi Arthur H. Dean Thom as E. Dewey Mary H. Donlon C. Chester DuM ond Victor Emanuel Horace C. Flanigan Edwin T . Gibson Larry E. Gubb Oswald D. Heck Louis Hollander R uth F. Irish Herbert Fisk Johnson Harold Keller Albert K. M itchell Frank C. Moore Thomas A. Murray Floyd R. Newman Nicholas H. Noyes John S. Parke Thomas W. Pew George R. Pfann Joseph P. Ripley Francis H. Scheetz Jacob G. Schurman, Jr. Harold M. Stanley Harry G. Stutz Myron C. Taylor Reese H. Taylor W alter C. T eagle Robert E. Trem an Elbert P. T uttle Maxwell M. Upson Preston A. Wade J. Carlton Ward, Jr. L. A. W ilson Deane W. Malott, A.B., M.B.A., LL.D. President of Cornell University Herrell F. DeGraff Joseph C. Hinsey FACULTY REPRESENTATIVES John W. MacDonald Lloyd P. Smith STATE UNIVERSITY OF NEW YORK BOARD OF TRUSTEES Oliver C. Carmichael, Chairman Mrs. Betty Hawley Donnelly Charles Garside Norman S. Goetz Frederick F. Greenman George Edmund Haynes Earle J. Machold Dwight Marvin Frank C. Moore Joseph J. Myler Edward N. Scheiberling Henry D. Sherwood Mrs. Emily Sm ith Warner W illiam S. Carlson, A.B., M.S., Ph.D., LL.D. President of the State University Ex Officio Members Deane W. Malott, President of the University Elizabeth Lee Vincent, Dean of the College of Home Economics Forrest F. H ill, Provost, Cornell University W illiam I. Myers, D ean of the C ollege of Agriculture W illiam S. Carlson, President, State U niversity of N ew York L. A. Wilson, Commissioner, State Education Department C. V. Newsom, Associate Commissioner for H igher Education, State Education Department Harold M. Stanley, State Grange Representative Appointed by the President John E. Burton, Vice President, Cornell University Trustee Representatives R uth F. Irish Mary H. Donlon, Chairman Woman Grange Representative Mrs. Ola Scudder Home Bureau Representative Mrs. H om er Day Faculty Representative Grace Steininger Members-at-Large Mrs. E. H. D onnelly Laura Ellenwood Mrs. H. E. Shackelton Mrs. Susan Spaulding Mrs. John Warner P ersonnel (As o f A p r il 1, 1953) ADM INISTRATION GENERAL ADMINISTRATION Deane W. Malott, A.B., M.B.A., LL.D., President of Cornell University Forrest Frank Hill, Ph.D., Provost of the University and Professor of Land Economics Elizabeth Lee Vincent, 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., Associate Professor of Home Economics, Secretary of the College, and Director of Placement Mrs. Alyene F. Brown, A.B., Assistant Secretary of the College Jean Failing, Ph.D., Chairman of Undergraduate Admissions and Professor of Home Economics Howard Bagnall Meek, Ph.D., Sc.D. in Ed., Director of the School and Professor of Hotel Administration Robert H. Dalton, Ph.D., Head of the Department and Professor of Child Develop­ ment and Family Relationships Katharine W. Harris, M.A., Head of the Department and Professor of Institution Management Margaret Hutchins, Ph.D., Head of the Department and Professor of Home Eco­ nomics Education Catherine J. Personius, Ph.D., Head of the Department and Professor of Food and Nutrition Mabel A. Rollins, Ph.D., Head of the Department and Professor of Economics of the Household and Household Management Mrs. Helen Powell Smith, B.S., Head of the Department and Professor of Textiles and Clothing1 Virginia True, M.F.A., Head of the Department and Professor of Housing and Design William B. Ward, M.S., Head of the Department and Professor of Extension Teaching and Information FINANCE ADMINISTRATION (Joint with College of Agriculture) Arthur Howard Peterson, M.A., Director of Finance of the State Colleges at Cornell University, Assistant Treasurer of Cornell University, and Professor of Business Administration, School of Industrial and Labor Relations Lloyd Eugene Slater, Ph.D., Administrative Assistant in Finance Office EXTENSION ADMINISTRATION Lloyd R. Simons, B.S.A., Director of Extension and Professor in Extension Service Frances A. Scudder, M.A., Coordinator of Extension in Home Economics, State Leader of Home Demonstration Agents, and Professor in Extension Service Albert Hoefer, B.S., State 4-H Club Leader and Professor in Extension Service Dorothy Celia DeLany, M.S., Administrative Specialist in Extension Studies and Pro­ fessor in Extension Service Mrs. Orrilla W. Butts, B.S., Assistant State Leader of Home Demonstration Agents and Professor in Extension Service Vera A. Caulum, M.S., Assistant State Leader of Home Demonstration Agents and Professor in Extension Service Iva Mae Gross, M.A., Assistant State 4-H Club Leader and Professor in Extension Service Martha E. Leighton, B.S., Assistant State 4-H Club Leader and Professor in Extension Service Hazel E. Reed, B.S., Assistant State Leader of Home Demonstration Agents and Associate Professor in Extension Service Flora F. Stabler, B.S., Assistant State Leader of Home Demonstration Agents and HeAasdssisotafnDt ePpraorftemsseonrtsin(sEeextGenesnieornalSAerdvmicienistration) RESEARCH ADMINISTRATION Carl Edward Frederick Guterman, Ph.D., Director of Research, Director of the Cornell University Agricultural Experiment Station, and Professor of Plant Pathology, 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 Heads of Departments a(nsede Head of General the Department 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 Student 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 Turnbull Wood, M.A., Associate Director of Placement and Assistant Professor of Home Economics Theresa Ruth Humphreyville, M.A., Student Counselor and Associate Professor of Home Economics Dorothy Robina Hynes, M.A., Student Counselor and Instructor in Home Economics M. Jane Couch, M.A., Student Counselor and Instructor in Home Economics EDITORIAL William B. Ward, M.S., Editor-in-Chief of Publications and Professor of Extension Teaching and Information Mrs. Emilie T. Hall, Home Economics Editor Mrs. Dorothy Watt Williams, B.A., Assistant Editor of Home Economics Joan Olrich, B.S., Editorial Assistant in Charge of Radio ALBERT R. MANN LIBRARY 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 Adam, Eleanore, M.A., Assistant Professor of Textiles and Clothing Ames, Mrs. Barbara H., A.B., Assistant in Child Development and Family Rela­ tionships Armbruster, Gertrude, M.S., Assistant Professor of Food and Nutrition Bamford, Erna L., B.S., Assistant in Food and Nutrition Barber, Joan, M.S., Instructor in Food and Nutrition Barrett, James H., Ph.D., Assistant Professor of Hotel Accounting, School of Hotel Administration Barrett, Mary L., M.A., Assistant Professor of Child Development and Family Rela­ tionships Beck, Robert, M.S., Lecturer in Hotel Administration, School of Hotel Administration Beyer, Glenn H., A.M., Professor of Housing and Design2 Blackwell, Sara, Ph.D., Assistant Professor of Home Economics Education; also Assistant Professor in School of Education Blumen, Mrs. Mary, A.B., Lecturer in Child Development and Family Relationships Bratton, Mrs. Esther Crew, Ph.D., Associate Professor of Economics of the Household and Household Management Briant, Alice M., Ph.D., Associate Professor of Food and Nutrition; also Associate Professor in School of Nutrition Brittain, William L., Ed.D., Assistant Professor of Child Development and Family Relationships Bronfenbrenner, Urie, Ph.D., Professor of Child Development and Family Relation­ ships; also Professor of Psychology in College of Arts and Sciences Broten, Paul, B.S.M.E., Instructor in Institutional Engineering, School of Hotel Administration Brown, Mrs. Alyene, A.B., Assistant Secretary of the College Burgoin, Alice M., M.S., Associate Professor of Institution Management and Manager of the Home Economics Cafeteria Burroughs, Joseph D., M.S. in Ed., Assistant Professor of Child Development and Family Relationships Butt, Mrs. Gladys L., M.A., Associate Professor of Textiles and Clothing Butts, Mrs. Orrilla W., B.S., Assistant State Leader of Home Demonstration Agents and Professor in Extension Service Cady, Helen J., M.F.A., Associate Professor of Housing and Design Carlson, Agnes M., M.S., Assistant Professor of Institution Management Carreiro, Joseph, B.S., Instructor in Housing and Design Caulum, Vera A., M.S., Assistant State Leader of Home Demonstration Agents and Professor in Extension Service Celozzi, Evemarie, B.S., Assistant in the School of Nutrition; also Assistant in Food and Nutrition Cladel, Charles E., M.S., C.P.A., Associate Professor of Hotel Accounting, School of Hotel Administration Comstock, Mrs. Ruth B., M.A., Associate Professor of Housing and Design Conner, John William, B.S., Manager of Statler Club and Inn and Assistant Professor of Hotel Administration, School of Hotel Administration Conrad, Mrs. Elizabeth LaRue, Ph.D., Instructor in Economics of the Household and Household Management Cooper, L. Leola, M.A., Associate Professor of Economics of the Household and Household Management3 Cornelius, Mrs. Ethelwyn Gibson, M.A., Instructor in Home Economics Education; also Instructor in School of Education Couch, M. Jane, M.A., Instructor in Home Economics and Student Counselor Crawford, Carolyn Hubbs, M.S., Assistant Professor of Home Economics Education; also Assistant Professor in School of Education4 Cushman, Ella M., M.S., Professor of Economics of the Household and Household Management Cutlar, Kathleen L., M.S., Associate Professor of Institution Management and Assist­ ant Manager of the Home Economics Cafeteria Dales, Ruth, M.S., Assistant in Home Economics Education Dalton, Robert H., Ph.D., Professor of Child Development and Family Relationships and Head of the Department; also Professor of Psychology in College of Arts and Sciences and Professor in School of Education Deacon, Ruth E., M.S., Assistant in Economics of the Household and Household Management DeLany, Dorothy Celia, M.S., Administrative Specialist in Extension Studies and Professor in Extension Service Dempsey, Mrs. Irene, M.A., Lecturer in Child Development and Family Relationships Dempsey, Paul Francis, Ph.D., Assistant Professor of Child Development and Family Relationships Devereux, Edward C., Jr., Ph.D., Associate Professor of Child Development and Family Relationships Dinsmore, Agnes, B.S. in Ed., Assistant in Homemaking Apartments Dohrenwend, Barbara, M.A., Research Associate in Child Development and Family Relationships Doremus, Mabel, M.A., Assistant Professor of Food and Nutrition Dudgeon, Mrs. Lola T., M.S., Associate Professor of Food and Nutrition Dunn, Mildred S., M.A., Assistant Professor of Food and Nutrition Earl, Mrs. Winifred D., B.S. in Ed., Assistant Manager of the Home Economics Cafeteria Eichelberger, Catharine U., M.A., Associate Professor of Housing and Design Elbert, Elizabeth M., M.S., Instructor in Food and Nutrition Elliott, Mrs. Emma Rose, M.S., Lecturer in Food and Nutrition Elliott, Margaret E., M.S., Instructor in Home Economics Education; also Instructor in School of Education Emerson, Ruth Ann, B.S., Assistant in Child Development and Family Relationships Ericson, Myrtle H., M.S., Assistant Professor of Hotel Administration, School of Hotel Administration; also Assistant Professor of Food and Nutrition5 Erway, Mrs. Dora W., Associate Professor of Housing and Design Faigin, Helen, Ph.D., Research Associate in Child Development and Family Rela­ tionships Failing, Jean, Ph.D., Professor of Home Economics, Coordinator of Resident Instruc­ tion, Chairman of the Counseling Service; also Professor in School of Education Feldman, Harold, Ph.D., Assistant Professor of Child Development and Family Rela­ tionships Fenton, Faith, Ph.D., Professor of Food and Nutrition; also Professor in School of Nutrition Fickle, Blanche, M.A., B.S.L.S., Junior Librarian, School of Hotel Administration Flight, Mrs. Isabelle T., M.S., Research Associate in Economics of the Household and Household Management Ford, Mary, Ph.D., Professor of Child Development and Family Relationships Foreman, Lois Joan, B.S., Assistant in Textiles and Clothing Foster, Mrs. Grace M., M.S., Associate Professor of Food and Nutrition Frazier, Ellen A., B.S., Assistant in Economics of the Household and Household Management Gifft, Mrs. Helen, M.S., Lecturer in Hotel Administration, School of Hotel Admin­ istration Glasgow, Elsie Elizabeth, M.S., B.S.L.S., Assistant Librarian, Albert R. Mann Library Greer, Betty J., B.S., Assistant in School of Nutrition; also Assistant in Food and Nutrition Gross, Iva Mae, M.A., Assistant State 4-H Club Leader and Professor in Extension Service Guterman, Carl Edward Frederick, Ph.D., Director of Research, Director of the Cornell University Agricultural Experiment Station, and Professor of Plant Pathology, College of Agriculture Ham, Mary Patricia, Ph.D., Instructor in Hotel Administration, School of Hotel Administration; also Instructor in Food and Nutrition Harris, Katharine W., M.A., Professor of Institution Management and Head of the Department; also Professor in School of Nutrition6 Hauck, Hazel, Ph.D., Professor of Food and Nutrition; also Professor in School of Nutrition Heiner, Mrs. Mary Koll, M.S., Associate Professor of Economics of the Household and Household Management7 Hillman, Carlene, B.S., Assistant in Homemaking Apartments Hoefer, Albert, B.S., State 4-H Club Leader and Professor in Extension Service Hoefer, Mrs. Helen Paine, M.S., Associate Professor of Home Economics Education; also Associate Professor in School of Education8 Horn, Marguerite E., M.S., Lecturer in Food and Nutrition Horn, Marilyn, M.S., Assistant in Home Economics Education Hospodor, Eleanor, B.S., Assistant in Textiles and Clothing Hubbs, Helen A., B.S.L.S., Assistant Librarian, Albert R. Mann Library Humphrey, Margaret, M.S., Associate Professor of Textiles and Clothing9 Humphreyville, Theresa Ruth, M.A., Associate Professor of Home Economics and Student Counselor Hutchins, Margaret, Ph.D., Professor of Home Economics Education and Head of the Department; also Professor in School of Education Hynes, Dorothy Robina, M.A., Instructor in Home Economics and Student Counselor Ingalls, Ruth L., M.S., Assistant in Food and Nutrition Jacobson, Marion, B.A., Assistant in Food and Nutrition Jackson, Florence, A.B., Assistant in Textiles and Clothing Johnston, Frances A., Ph.D., Associate Professor of Food and Nutrition; also Associate Professor in School of Nutrition Kelsey, Mrs. Helena S., M.S., Lecturer in Food and Nutrition Kendrick, Mrs. Nita, B.S., Lecturer in Hotel Administration, School of Hotel Admin­ istration Kenrick, Barbara J., B.S., Instructor in Housing and Design Klitzke, Dorothy M., Ph.D., Assistant Professor of Economics of the Household and Household Management Knickrehm, Marie E., M.S., Instructor in Institution Management Knoll, Marjorie M., M.A., Assistant in Economics of the Household and Household Management Kotwica, Bertha J., B.S., Assistant in Institution Management Lattin, Gerald W., Ph.D., Assistant Professor of Hotel Administration, School of Hotel Administration Lawrence, Richard, B.A., Assistant in Child Development and Family Relationships “Sabbatic leave, fall term 1953-54. 7“SSaabbbbaattiicc lleeaavvee,, fsaplrlintegrmter1m95139-5543.-54. “Sabbatic leave, spring term 1953-54. Leighton, Martha E., B.S., Assistant State 4-H Club Leader and Professor in Extension Service Liner, Rachel L., B.S., Assistant in Food and Nutrition Little, Ginevera, B.S., Assistant in Food and Nutrition Longr£e, Karla, Ph.D., Associate Professor of Institution Management Loper, Ruby M., B.S. in Arch. Eng., Associate Professor of Housing and Design Lutz, Ruth N., M.S., Assistant in Food and Nutrition Macklin, David, B.A., Assistant in Child Development and Family Relationships Manning, Sarah L., M.S., Assistant Professor of Economics of the Household and Household Management Masson, Winifred Jean, M.S.L.S., Junior Librarian, Albert R. Mann Library McAuley, Mary C., B.S., Assistant in Food and Nutrition McHatton, George A., Jr., M.A., Instructor in Hotel Administration, School of Hotel Administration McMullen, Helen T., M.S., Assistant in Home Economics Education McMurry, Mrs. Elsie F., M.A., Associate Professor of Textiles and Clothing Meek, Howard Bagnall, Ph.D., Sc.D. in Ed., Director of the School of Hotel Admin­ istration and Professor of Hotel Administration Metaxes, Mary Ann, B.A., Assistant in Institution Management Mills, Frederick B., B.E.E., Instructor in Institutional Engineering, School of Hotel Administration Montgomery, James E., Ph.D., Associate Professor of Housing and Design Moore, Aimee N., M.A., Assistant Professor of Institution Management and Assistant Manager of the Home Economics Cafeteria Moser, Helen Emma, M.A., Associate Professor of Home Economics Education; also Associate Professor in School of Education Moyer, Mrs. Helen M., M.A., Research Associate in Child Development and Family Relationships Muka, Mrs. Betty O., B.S., Assistant in Food and Nutrition Neblett, Sarah, M.A., Associate Professor of Housing and Design Neef, Mrs. Gertrude S., B.S., Assistant in Economics of the Household and House­ hold Management Newman, Katherine, M.S., Instructor in Food and Nutrition Nygren, L. Gertrude, M.A., Assistant in Home Economics Olson, Phyllis, B.S., Assistant in Food and Nutrition O’Neill, Mrs. Sylvia T., M.S., Assistant in Child Development and Family Rela­ tionships Patterson, Irene, M.S., Associate Professor of Home Economics Education; also Associate Professor in School of Education Pease, Damaris, M.S., Assistant in Child Development and Family Relationships Personius, Catherine J., Ph.D., Professor of Food and Nutrition, Head of the Depart­ ment, Coordinator of Research in Home Economics; also Professor in School of Nutrition Pfund, Marion C., Ph.D., Professor of Food and Nutrition; also Professor in School of Nutrition Pope, Edward V., M.A., Associate Professor of Child Development and Family Rela­ tionships10 Powell, Whiton, Ph.D., Librarian, Albert R. Mann Library, and Professor of Business Management, College of Agriculture Proud, Dorothy M., M.S., Associate Professor of Institution Management Puckett, L. Gertrude, M.S., Assistant Professor of Textiles and Clothing Pyne, Marion E., B.S., Assistant in Institution Management Randolph, Frank H., M.E., Professor of Institutional Engineering, School of Hotel Administration Read, Mrs. Jeanette M., M.A., Assistant to the Dean and Associate Professor of Home Economics Recknagel, Mrs. Helen M., M.A., Associate Professor of Hotel Administration, School of Hotel Administration11 Reed, Hazel E., B.S., Assistant State Leader of Home Demonstration Agents and Associate Professor in Extension Service Reed, Janet C., B.S., Instructor in Textiles and Clothing Reeves, Katherine M., M.A., Professor of Child Development and Family Rela­ tionships12 Resnick, Olga H., B.A., Assistant in Child Development and Family Relationships Ringelstein, Elaine A., B.A., Assistant in Home Economics Ripley, Helen L., M.S., Associate Professor of Institution Management Roberts, Mrs. Irene W„ M.A., Assistant in Economics of the Household and House­ hold Management Robinson, Mattie, B.S., Assistant in Food and Nutrition Robinson, Ruth E., B. S., Assistant in Housing and Design Rockwood, Mrs. Lemo D., Ph.D., Professor of Child Development and Family Rela­ tionships Rollins, Mabel A., Ph.D., Professor of Economics of the Household and Household Management and Head of the Department Ryan, Mrs. Mary Shaw, Ph.D., Associate Professor of Textiles and Clothing Sayles, Charles I., M.E.E., Professor of Institutional Engineering, School of Hotel Administration Sayles, Mrs. Dorothy, B.S., Lecturer in Hotel Administration, School of Hotel Admin­ istration Sayles, Mrs. Risha L., Lecturer in Child Development and Family Relationships Schreiner, John E., B.S., Research Associate in Hotel Administration, School of Hotel Administration Scott, Ruth J., B.S., Associate Professor of Textiles and Clothing Scudder, Frances A., M.A., State Leader of Home Demonstration Agents, Coordinator of Extension, and Professor in Extension Service Segal, Nell, B.S., Assistant in Textiles and Clothing Shaben, Lillian, M.A., Associate Professor of Food and Nutrition Sherry, John, LL.B., Lecturer in Hotel Administration, School of Hotel Adminis­ tration Silk, Thomas W., M.S., Associate Professor of Hotel Administration, School of Hotel Administration13 Simons, Lloyd R„ B.S.A., Director of Extension and Professor in Extension Service Singer, Marcus, Ph.D., Associate Professor of Child Development and Family Rela­ tionships Singleton, Ora K., M.A., Assistant Professor of Textiles and Clothing Smart, Russell C., Ph.D., Associate Professor of Child Development and Family Rela­ tionships Smith, Mrs. Helen Powell, B.S., Professor of Textiles and Clothing and Head of the Department14 Smith, Robert Samuel, Ph.D., Associate Professor in Extension Service and Coordina­ tor, Young Adult Program Snellman, Adaline, B.S., Instructor in Textiles and Clothing 14Sabbatic leave, spring term 1953-54. 1132SSaabbbbaattiicc lleeaavvee,, sspprriinngg tteerrmm 11995533--5544.. 14Sabbatic leave, fall term 1953-54. Snowman, Barbara R., M.S., Instructor in Economics of the Household and House­ hold Management Stabler, Flora F„ B.S., Assistant State Leader of Home Demonstration Agents and Assistant Professor in Extension Service Steele, Betty F., Ph.D., Assistant Professor of Food and Nutrition; also Assistant Pro­ fessor in School of Nutrition Steidl, Rose E., M.S., Research Associate in Economics of the Household and House­ hold Management Steininger, Grace, Ph.D., Professor of Food and Nutrition; also Professor in School of Nutrition Stocks, Esther Harriette, M.A., Secretary of the College, Director of Placement, and Associate Professor of Home Economics Straight, Clara, M.F.A., Assistant Professor of Housing and Design Sylvester, Molly H„ B.S., Assistant in Economics of the Household and Household Management Taietz, Mrs. Miriam, B.S., Instructor in Child Development and Family Relationships Thames, Gena, M.S., Assistant Professor of Housing and Design Thomas, Mrs. Ruth Hatcher, Ph.D., Assistant Professor of Child Development and Family Relationships Toth, Louis, C.P.A., Professor of Hotel Accounting, School of Hotel Administration True, Virginia, M.F.A., Professor of Housing and Design and Head of the Department Vidich, Arthur J., Ph.D., Resident Field Director in Child Development and Family Relationships Vincent, Elizabeth Lee, Ph.D., Dean of the College and Professor of Home Economics Wanderstock, Jeremiah J., Ph.D., Assistant Professor of Hotel Administration, School of Hotel Administration Ward, William B., M.S., Professor of Extension Teaching and Information, Head of the Department, and Editor-in-Chief of Publications Waring, Mrs. Ethel B., Ph.D., Professor of Child Development and Family Rela­ tionships; also Professor in School of Education15 Warren, Jean, Ph.D., Associate Professor of Economics of the Household and House­ hold Management Warters, Vivien N., A.M.L.S., Associate Librarian, Albert R. Mann Library, and Associate Professor of Home Economics Weesner, Ruth Ann, B.S., Assistant in Housing and Design Westfall, Dorothy J., B.S., Assistant in Home Economics Education White, Vivian, M.S., Assistant Professor of Textiles and Clothing Whitesell, Avola, B.S., Assistant in Home Economics Education Wiegand, Elizabeth, M.S., Assistant in Economics of the Household and Household Management Wilkerson, Mabel, Ph.B., Associate Professor of Housing and Design Williams, Eleanor R., M.S., Instructor in Food and Nutrition Williamson, Mrs. Lucille J., Ph.D., Professor of Economics of the Household and Household Management Winger, Virginia A., B.S., Assistant in Food and Nutrition Wood, Mrs. Doris Turnbull, M.A., Associate Director of Placement and Assistant Professor of Home Economics Wood, Therese E., M.A., Associate Professor of Food and Nutrition Wylie! Margaret, Ph.D., Professor of Child Development and Family Relationships Young, Charlotte, Ph.D., Professor of Medical’Nutrition in School of Nutrition; also Professor of Food and Nutrition Young, Frances E., M.A., Assistant Professor of Textiles and Clothing Zaehringer, Mary, M.S., Assistant in Food and Nutrition EMERITUS Beulah Blackmore, B.S., Professor of Textiles and Clothing, Emeritus Mrs. Jessie Austin Boys, M.S., Professor of Food and Nutrition, Emeritus Mrs. Helen Dudley Bull, M.D., Professor of Child Development and Family Rela­ tionships, Emeritus Helen Canon, Ph.D., Professor of Economics of the Household and Household Man­ agement, Emeritus Mildred Carney, M.A., Professor of Textiles and Clothing, Emeritus John Courtney, M.S., Professor of Hotel Accounting, Emeritus Mrs. Martha Henning Eddy, A.B., Professor of Home Economics, Emeritus Mary Francis Henry, M.A., Professor of Home Economics, Emeritus Helen Monsch, M.S., Professor of Food and Nutrition, Emeritus Mrs. Mary Geisler Phillips, B.S., Professor of Home Economics, Emeritus Mrs. Charlotte Brenan Robinson, M. A., Professor of Housing and Design, Emeritus Mrs. Nancy McNeal Roman, M.A., Professor of Housing and Design, Emeritus Flora Rose, M.A., D.Ped., D.Sc., Co-Founder, and Professor of Home Economics, Emeritus Mrs. Ruby Green Smith, Ph.D., Professor of Home Economics, Emeritus Mrs. Carrie Williams Taylor, M.A., Professor in Extension Service, Emeritus Flora Thurston, M.S., Professor of Home Economics Education, Emeritus Mrs. Grace Morin Van Blarcom, M.A., Professor of Home Economics, Emeritus ELECTED MEMBERS FROM OTH ER FACULTIES Dorothy V. N. Brooks, Ed.D., Dean of Women at Cornell University and Professor of Education William H. Farnham, LL.B., S.J.D., Dean of the University Faculty and Professor of Law Anson Wright Gibson, M.S., Director of Resident Instruction and Professor of Per­ sonnel Administration, College of Agriculture Charles W. Jones, Ph.D., Dean of the Graduate School, Cornell University, and Professor of English, College of Arts and Sciences John Paul Leagans, Ph.D., Professor of Extension Education, College of Agriculture Leonard Amby Maynard, Ph.D., D.Sc., Director of the School of Nutrition; Head of the Department, and Professor of Biochemistry and Nutrition, College of Agri­ culture Clive Maine McCay, Ph.D., Professor of Animal Nutrition, College of Agriculture William I. Myers, Ph.D., Dean of the College of Agriculture and Professor of Farm Finance, College of Agriculture Fred H. Stutz, Ph.D., Director of the Summer Session and Associate Professor of Education, School of Education Andrew Leon Winsor, Ph.D., Director of the School of Education; Head of the De­ partment of Rural Education, and Professor of Education, College of Agriculture G e n e ra l In fo r m a tio n HOME ECONOMICS: ITS DEVELOPM ENT A T CORNELL T h e first colleges opened to w om en in America were planned to give educational opportunities equal to those for men, and the courses of study were comparable to those in the m en ’s colleges. As tim e w ent on, educational leaders realized a need for a type of education suited more particularly to wom en. Since the hom e was conceived as the specific field of w om en’s activities, courses were introduced to train w om en for their responsible tasks of hom em aking. H om e econom ics as a branch of education at Cornell began in 1900. It was established as a departm ent in the N ew York State College of Agriculture in 1908, and money was appropriated for a building of its own in 1910, though actually the move into the new quarters did not come until 1913. In 1919 the department became the School of Hom e Economics, and in 1925, by legislative action, it became a college. It now has the fourth largest undergraduate enrollm ent of the colleges on the Cornell campus. Linked with the resident instruction and the re­ search is the E xtension Service, w hich reaches into homes and com ­ m unities throughout the state. W ith the creation of the State University of N ew York in 1948, the College of H om 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 now includes more than thirty educational institutions. T he College of Hom e Economics, functioning in this broad context, offers teaching and research facilities to serve the needs of the state. In the early stages of its development, education in home economics consisted largely of teaching the efficient performance of household skills. Education in this field has broadened its scope as w om an’s status in society has changed, vocational opportunities have opened, and w om en have becom e voting citizens in the com m unity as w ell as hom e­ makers. Today the N ew York State College of Hom e Economics aims to prepare its students to be not only intelligent homemakers but 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 and guidance of children; the family relationships; the growth of artistic sense and taste that brings beauty into the home in many ways, adding to the contentm ent and serenity of the family; the organization and running of the home on a sound economic, social, and hygienic basis; and the care and use of eq u ip m en t. There are seven departments in the College: Child Developm ent and Family Relationships; Economics of the Household and Household Management; Food and Nutrition; Home Economics Education; Hous­ ing and Design; Institution Management; T extiles and Clothing. Effort is made to so interrelate the work of the departments that students think of them n ot as isolated divisions but rather as different aspects of the total program of hom em aking education. In addition, courses are offered in the Homemaking Apartments, in Home Economics Journal­ ism, and in Orientation. Many courses in other colleges of the University are closely related to those in H om e Economics. T h is College, as part of a university, gives students the opportunity to elect courses 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 educa­ tion are required of all students. MARTHA VAN RENSSELAER HALL T he New York State College of H om e Economics is housed in Martha Van Rensselaer Hall, named for the founder of home econom ­ ics education at Cornell. T h is building, which was dedicated in 1934, is on the upper terrace of the Cornell University campus. Offices of adm inistration, extension, and resident staff, an auditorium seating about 500 persons, staff and student lounges, classrooms, and laboratories are located there. Each of the seven departments of instruc­ tion has its particular section of offices and classrooms. T h e Departm ent of Child D evelopm ent and Family R elationships is on the ground floor of a wing to the northeast of the building. Here are housed the departm ent offices of resident and extension personnel, as w ell as laboratories, including a nursery school. T h e H om em aking Apartments are above the Nursery School, on the second and third floors. T h ey are fully equipped residence apartments. O n the fourth floor of the w ing are the offices of the Departm ent of H om e Economics Education. The Department of Economics of the Household and Household Management is in the east wing of the main section of the building. Classrooms, work rooms for research, and staff offices are included on the first floor. On the ground floor are offices and laboratories where staff, students, H om e D em onstration Agents, and homemakers study home management, equipment, and processes. In the laboratories temporary 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 rooms of the Department of Food and N utrition are on the second, third, and fourth floors of the west wing. T hey include labora­ tories for the study of nutrition, food preparation, and science in rela­ tion to food, and research. T h e D epartm ent of H ousing and Design is in the east wing, on the third and fourth floors, and in the Van Rensselaer Annex. Laboratories for housing research, interior design work, and studios for work in color, design, and handicrafts are included. A small art gallery and lecture room has exhibitions of current work from professional sources of residential architecture, interior design, crafts, painting, and industrial design. T he Department of Institution Management occupies much of the lower part of the west wing of Martha Van Rensselaer Hall. T he cafe­ teria dining rooms, the tea room called the Green Room, and the kitchens provide the teaching laboratories for the department. T h e Department of Textiles and Clothing occupies the second floor of the east wing. T here are six laboratories, two work rooms, and staff offices. 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 on­ strations, assemblies, and other class activities. LIBRARIES T h e State Colleges of Agriculture and H om e Economics are served by the Albert R. M ann Library of about 200,000 volum es. T h is is supple­ mented by the other libraries of Cornell University, containing over 1,000,000 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 Mann Library contains extensive collections dealing with such re­ lated sciences as botany, biochemistry, bacteriology, genetics, and en­ tomology. It also includes large collections in economics, sociology, and education, and smaller collections on a variety of other subjects. Of major importance are the numerous com plete files of foreign and domestic periodicals and government publications, of which some 5,000 are received currently. T h e library includes an outstanding collection on beekeeping maintained from funds provided in honor of the late Everett Franklin Phillips. T h e library is located in Albert R. M ann H all, com pleted in 1952, whose capacity of 400,000 volumes and 600 reading-room seats provides amply for present needs. T he principal collection on entomology and lim nology, however, is located in Comstock H all with the departm ent it serves. Small departm ental collections of reprints, bulletins, and d u p li­ cate books and journals for use of faculty and graduate students are also provided in several other buildings. T h e first floor of M ann H all is devoted primarily to books assigned for class reading, with 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 informal reading. On the second floor are the reference, bibliography, and periodical reading rooms, offices and work rooms, the m ain loan desk, and the card catalog. T h e catalog provides a record of library materials located in all libraries and departmental collections of the Colleges. T h e library has a comprehen­ sive collection of bibliographies, as w ell as a card catalog of publica­ tions of the U nited States Department of Agriculture. T h e library is open, w ith librarians on duty to assist readers, from 7:50 a.m. to 10:00 p.m. daily except Saturday, w hen it closes at 5:00 p.m. Students may borrow most books, except those on reserve, for periods of two weeks. Detailed inform ation on library regulations and suggestions for use of the library are provided in a handbook dis­ tributed to all new students. HOTEL ADM INISTRATION In 1922, at the request and w ith the financial aid of the American H otel Association, a Department of H otel Administration 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 Adm inistration. W hile this School is under the adm inistration of the College of Hom e Economics, it is m aintained on funds not derived from state appropri­ ations. T he requirements with regard to tuition, curriculum, and other items are necessarily different from those for other students in the College. T he separate printed Announcement of the School of Hotel Administration may be obtained by writing to Professor H. B. Meek, Statler Hall, or to Official Publication, Edmund Ezra Day H all, Cornell University, Ithaca, New York. TH E UNDERGRADUATE PROGRAM OBJECTIVES T h e aim today of the College of H om e Economics in its resident un­ dergraduate program is to guide each student in the use of educational opportunities made available by the College, the University, and the comm unity, toward effective functioning (1) in her individual living and as a member of society as a whole; (2) in homemaking; and, in the case of a majority of students, (3) in a vocation other than that of homemaking to which home economics has a major contribution to make. It is recognized that in certain of the vocations preparation may not 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 with 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 w ill con­ tinue to grow into living that is increasingly intelligent and humane. 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 with and live co­ operatively with others for common ends; to m aintain her own physi­ cal and mental 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 that is satisfying and con­ structive; to cultivate religious living that 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 econom ic setting. CO UNSELING 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 growth and development of the student in matters relating to personal and edu­ cational adjustment 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 September. . .Orientation begins with an exchange of correspondence during the summer between the student and her counselor. T h e counselor’s letters include such inform ation as how to apply for part-time work during the school year, arrangements for opening checking accounts in the Ithaca banks, sug­ gestions 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. T h e entering freshman, in turn, submits her financial plan for the first semester, an outline of the courses she w ould like to include in her first term, and raises whatever questions she may wish. T h e final letter from the College is a request that the student come to the campus for the University Orientation Week. University O rientation Week in Septem ber. .. O rientation W eek is a joint project of the University and the Student Council. New stu­ dents report to the campus several days before classes begin and before former students return. Routine examinations {physical, psychological, and proficiency) which are required of all students are taken at this time so that they do not interfere w ith course work after college starts. Members of the Counseling Service acquaint students with 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. 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. There are opportunities for learning the way around the campus, becoming familiar with several of the buildings, and getting acquainted with classmates. Parents who bring their daughters to the College of Hom e Economics are invited to participate in O rientation W eek through an orientation m eeting and a tea which are planned for them. In this way parents as well as freshmen have an opportunity to m eet the Dean, the instruc­ tors, and members of the counseling staff. Orientation C o u r s e .. .A n orientation course is required of all fresh­ m en in the first semester and is taught by members of the counseling staff. It is designed to help the entering student understand the rela­ tion 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 w ill utilize many of these and be m eaningful to her as an individual, a potential homemaker, a citizen, and a professional person. Study techniques, time management, and the problems of human relationships are included. A major segment of the course deals with vocational opportunities for home economists and the professional requirements 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, vocational, and remunerative — to which the student gives interest and time. It is thought of as the means through w hich each student w ill pre­ pare to m eet her citizenship responsibilities after graduation as w ell 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 re­ sources of the University and the University community for the fulfill­ ment of her needs and purposes, and to broaden the scope of her interests. As a basis for building a balanced program the average schedule of courses should approxim ate 15 credit hours each term, exclusive of physical education. During 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 more than 18 credits or less than 12 in a given semester requires the approval of the faculty com­ m ittee on petitions and academic standing (see p. 50). Student activities are a valuable supplem ent to the course of study, as are rem unerative work experiences during the school year and the summer. Participation in such activities is encouraged in reasonable proportion to academic studies. T h e 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. Matters of personal-social adjustment, 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 when the students’ needs and problems indicate that this is desirable. A lthough it is not necessary that a student prepare for a particular vocation, each girl is encouraged to analyze her future goals and plan accordingly. Most students prepare for a vocation as w ell as for homemaking. T he counselor works with the student in selecting a vocational field through assisting her to learn how to study a vocation, to con­ sider her interests and aptitudes, and to study these in relation to the requirements of particular vocations. Certain 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 require­ ments. Girls are referred to members of the staff, placem ent officers, workers and employers, and to vocational literature for additional in­ formation about the various opportunities in their fields of interest and the qualifications that are usually expected. Each student is en­ couraged to use her courses, extracurricular activities, and work ex­ periences to increase her knowledge and understanding of the kind of vocation she is considering. PLACEM ENT SERVICE T h e Placem ent Office, a division of the C ounseling Service and the College Secretary’s Office, is responsible for the program of after-college placement of seniors, graduate students, and alumnae, with the excep­ tion of those who enter the field of secondary school teaching. T he work w ith the latter group is centralized in the Educational Placement Bureau in the School of Education. T he program of summer employ­ m ent also centers in the college placem ent office. T h e Placem ent Office acts as a liaison betw een staff, students, and employers. As a part of the Counseling Service of the College its par­ ticular concern is to help students and staff, through vocational infor­ mation, to know something of the many work opportunities available for home economics graduates. Information regarding the personal and academic qualifications outlined by employers and the experience re­ quired as preparation for many jobs may help in the planning of a student’s college years. Frequent bulletins of job descriptions, files of occupational leaflets for student and faculty use, displays and other visual aids are among the media used. Guidance is given through individual conferences, the freshman orientation course, and other group meetings. 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 stu­ dent to help her relate her work experience to her total program of vocational planning. T h e placem ent program is carried on w ith seniors and also w ith alum nae, since many requests received in the Placem ent Office are for experienced workers. As part of the service to graduates of the College, 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 recommenda­ tions of instructors and previous employers. SUMMER AND PART-TIM E EMPLOYMENT Summer work serves a twofold purpose. In addition to financial assist­ ance, it provides an opportunity for the student to gain vocational ex­ perience, 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 summer 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 fam ilies 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 h is is an excellent opportunity for students who anticipate postgraduate training in hospital dietetics or nursing. Eighty per cent of the students in the College reported jobs of at least four weeks’ duration for the summer of 1952. T h e average num ­ ber of weeks of employment was ten, and, according to reports filed by students, the average amount earned ranged from $300 to $400. Twenty-seven per cent received room and board in addition to this amount. Students are encouraged to discuss their summer work plans and to make application for summer jobs through the Placem ent Office early in the spring term. There are some opportunities for regular part-time 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 by wait­ ing on table in the dormitory dining rooms. In these cases $228 a term is deducted from the total dormitory charge of $447.50 a term for room and board. 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. This type of employment handicaps a student considerably because of the distance from the campus and the time involved. Homemakers prefer to em ploy students who have com pleted their first year 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 must be secured from the Dean of W om en before any plans for work are made. Students may earn small amounts by doing miscellaneous work by the hour such as caring for children, serving at teas, light housework, cleri­ cal work, stenography, and typing. Calls for this work are irregular, and one cannot depend on earning any definite amount. Information about opportunities for em ploym ent 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 Dean of W omen, Edmund Ezra Day Hall. T h e work plans for the college terms of all resident women students must be approved by the Dean of Women and should be on record there. It is hoped that earning m oney w ill 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 held in which a student hopes to be employed later, but often such apprenticeships cannot be paid, inas­ much as the student does not yet have sufficient experience to make her valuable to the organization. VO CATIO N AL O PPO RTUNITIES Graduates of the College of Hom e Economics have basic preparation for a wide variety of occupations. In certain professional fields the undergraduate courses w ill be followed by professional training in the next few years. Many openings exist at the upper levels for people with experience and advanced training. On the other hand, there are excellent opportunities for beginners too. Members of the senior class are usually 100 per cent employed, except for those not registered for employment because of full-time homemaking and those who are continuing with full-time graduate study. Students interested in educational services may look forward to many opportunities to work w ith young people at various age levels as well as w ith adults. D uring their college years students may m eet the state requirements for certification for teaching home economics in second­ ary schools. As part of this job, they often participate in the adult edu­ cation programs. Teaching at the college level requires a graduate degree. There are many opportunities for teaching young children, and students may prepare to work in nursery schools and community centers serving young children and their parents. Although less fre­ quent, there are sometimes calls for home economics graduates to teach in schools for the handicapped or in hospital activities programs for convalescents. T h e state extension positions are included in the edu­ cational services, and there are opportunities for beginners as w ell as experienced workers in m any states as hom e dem onstration agents working w ith adult homemakers or as 4-H Club agents. T hese workers have their classrooms in community centers and in homes rather than being part 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 programs in the settlem ents all include in­ formal teaching, as do the jobs of hom e econom ics 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 gradu­ ate study. T hey may find openings in public agencies of the counties or states, as trainees or junior case workers, and positions w ith many of the above-named organizations may be had at the beginning level and are excellent experience for the beginner in group work. H om e economics relates easily to many of the health vocations. Some graduates take additional work which leads them into the fields of nursing or physical therapy. Occupational therapy requires graduate training but utilizes the background courses in art activities, creative materials, and the dynamics of human behavior which are in the home economics program. Nutrition education jobs fall into both the health and social service categories, and graduates trained in nutrition may work w ith people at all incom e levels through such organizations 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 for the performance of their duties in quantity food service. T hey may find themselves working in school lunch programs, or in hospitals, colleges, industrial cafeterias, or com­ mercial restaurants. They may work in production, supervision, ad­ ministration, therapeutics, or teaching, in accordance with their inter­ ests, abilities, and training. Many graduates supplem ent their college course by fifth-year internships under the direction of such organiza­ tions as the Am erican D ietetics Association or the N ational R estau­ rant Association. The home economist in business may work with food, textiles, cloth­ ing, or equipment, in promotion, experimentation, writing jobs, or combinations of these. Promotional work in foods and equipm ent offers increasing opportunity. Demonstrating, testing, consumer edu­ cation, 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, but there are related openings for the hom e econom ics graduate. H o m e economics journalism is open to those w ith either a general or a specialized background that has included training in writing and journalism. Hom e economists with writing ability are needed by maga­ zines, newspapers, business concerns, and university inform ation serv­ ices. Workers in the field of business, and, in some cases in extension, are increasingly participating in radio and television programs. T he following outline shows the distribution of employed graduates of the College as of Novem ber, 1952. TOTAL NUMBER OF POSITIONS................................................................. 1692 NUMBER OF GRADUATES EMPLOYED (total number of positions minus 87 duplicates*).................................................................................................... 1605 NumberD ISTR IB U TIO N O F GR A D U A TES Total Per Cent business..................................................................... . . 281 16.6% Miscellaneous Advertising Art & Photography Clerical & Secretarial *3 Designing Food Testing & Promotion Home Service & Equipment Interior Decorating *1 Merchandising Textiles & Clothing, Misc. Textiles & Clothing, Testing & Promotion 11 8 3 115 3 35 51 4 38 1 12 education Miscellaneous College Teaching Child Dev. & Family Reis. Ec. of Household & Hsld. Mgt. Food & Nutrition Home Ec. Education Housing & Design Institution Management Textiles & Clothing Miscellaneous Subject Matter Heads Extension State Leaders Nursery School, Kindergarten, Elementary Private & State Schools Secondary Schools Heads of Home Economics State Supervisors Adult Classes Technical Institutes Vocational & Trade Schools *1 27 *2 18 *2 35 11 1 *1 7 *3 24 *3 25 *1 6 *5 *5 *9 *3 *14 *3 *1 *1 .. 764 43.9% 10 154 137 3 104 10 282 27 6 16 8 7 und•eNrubmobtherEodfutchaotsioend—upClioclalteegde iTneaancohtihngerasnedctiFoonr,eii.gen.,. a college instructor abroad would be listed FOREIGN SERVICE. *50................... 50 G RAD UA TE ST U D Y ..................................... *22............. Assistantships & Fellowships *1 21 Study *21 56 .. 77 INSTITU TIO N M A N A G EM EN T.......................................... College Foods Commercial Restaurants *4 Hospital Foods Industrial Caf. & Rest. Misc. Inst. Mgt. Jobs Pub. & Private Schools, Foods *2 *7 Residence Mgt. Amer. Dietetics Assoc. National Restaurant Assoc. .. 48 41 98 3 5 35 5 5 2 242 1 4 . 3 % JOU RNA LISM &R A D IO ................................ *2............. .. 28 1.6% LIBR A RY M IS C E L L A N E O U S.................................................................................................. N U R SIN G & R E L A T E D J O B S ........................................................................ Nurses Occupational Therapist Physical Therapist Physicians *1 *1 •• 8 1 5 8 0.5% 31 1.8% 16 0.9% N U T R IT IO N &PU B L IC H E A L T H ................... *8 . . 35 2.1% P E R S O N N E L & G U ID A N C E ............................................................................ ■• 1 6 0.9% R E SE A R C H &L A B . T E C H N IC IA N S ................ *3 . . 59 3.5% SOCIAL SE R V IC E ........................................................... Group Work and Recreation *4 Medical and Psychiatric *1 Religious *4 Private Welfare *3 Public Welfare *1 •• 18 5 6 17 39 85 5.0% und*eNrubmobtherEodfutchaotsioendu—pClioclalteegde iTneaancohtihngerasnedctiFoonr,eii.gen.,. a college instructor abroad would be listed VO CATIO N AL PREPARATIO N Several fields of work, such as extension, secondary school teaching, and hospital foods work, have definite preparation requirements. Some of these are discussed in the following pages. EXTENSION TEACHING T he New York State Extension Service, in cooperation with the U nited States Department of Agriculture and the county extension associations, offers home economics education to the families of the state in their home communities. Home Demonstration work gives homemakers of the state an oppor­ tunity to study and practice hom e econom ics at home. T h e program is developed cooperatively by homemakers and the extension staff. T each­ ing by county and city 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, demonstrations, train­ ing schools, conferences, radio and television talks, 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 Agents and members of the extension faculty of the State Colleges. T h e program is augmented with radio and television programs, news releases, exhibits, tours, camps, demonstrations, and field and achievement days. Openings in the field of extension teaching include the county posi­ tions of Home Demonstration Agents, 4-H Club Agents, associates, and assistants; the state positions of administrators and of specialists work­ ing in the various subject-matter fields. Positions as specialists and administrators require graduate training. Students wishing to qualify for county positions must complete satis­ factorily the four-year course in home economics. There is a recom­ mended curriculum for students preparing for extension work. In addi­ tion to home economics courses the curriculum suggests courses in sociology, psychology, methods of teaching, extension education, recre­ ational leadership, public speaking, and journalism. TEACHING OF HOME ECONOMICS IN SECONDARY SCHOOLS At the present time the State Education Department requires only four years of preservice preparation for those planning to teach home economics. A provisional certificate is granted for a ten-year period to candidates graduated from an approved four-year teacher-training course in home economics. A permanent certificate is granted to candi­ dates who have completed thirty semester hours of post-bachelor study approved by the State Education Department. The holder of a perma­ nent certificate shall, during each successive ten-year period, complete six semester hours in approved courses, or the equivalent of approved and appropriate professional activities. PREPROFESSIONAL AND PROFESSIONAL COURSE REQUIRE­ M E N T F O R T E A C H E R C E R T I F I C A T I O N . . . Professional educa­ tion is required of all prospective teachers of secondary schools; empha­ sis is placed on teaching and learning processes at various age levels. It includes philosophy of education, psychology for teachers, methods and materials, directed observation and participation appropriate to the teaching and development of a homemaking program. P r o f e s s io n a l c o u r s e s ..............................Minimum of 18 semester hours HOME-ECONOM1CS COURSE REQUIREMENT FOR TEACHER C E R T I F I C A T I O N . . . The homemaking program in the secondary school in New York State is designed to promote the development of the individual as a person and as a family member. The homemaking teacher, therefore, needs a broad view of the entire field of home economics and the related fields. Credit hoursH o m e e c o n o m ic s s u b je c t m a t t e r ...............................................Minimum of 36 semester hours A. Clothing for the Individual and Family, with emphasis on the psycho­ logical, sociological, economic, aesthetic, and scientific aspects of textiles and clothing. To include selection, construction, use, and care ......... 6 B. Food for the Individual and Family, with emphasis on psychological, sociological, economic, aesthetic, and scientific aspects of food and nutri­ tion. To include production, distribution, and consumption of food as well as nutrition, meal planning, purchasing, preparation and service.. 6 C. The Individual and Family in the Home and Community, with emphasis on all aspects of human relations. To include child and adolescent be­ havior problems at various age levels (including experiences with chil­ dren), family and community relations, health of the family and home care of the sick, and education for marriage and parenthood................ 9 D. Housing and Home Management for the Individual and Family, with emphasis on the psychological, sociological, economic, aesthetic, and sci­ entific aspects of home planning, furnishings, and equipment, and their effect on the individual and family. To include residence in home man­ agement house ............................................................................................ 9 E. Additional hours in above fields................................................................ 6 R e la te d A r e a s ...............................................................Minimum of 27 semester hours A. Physical and Biological Science, with emphasis on physical, chemical, and biological aspects of the home................................................................. 9 B. Social Science, with emphasis on the understanding of the development of the social and economic institutions and their effect on the individual, the family, and society................................................................................ 9 C. Art with emphasis on the individualand the home.................................. D. Additional hours in the above fields......................................................... 3 6 SELECTION OF STUDENTS FOR PROFESSIONAL TRAINING IN FOOD AND NUTRITION AND INSTITUTION MANAGEMENT The total record of each student anticipating professional placement in the areas of food and nutrition or institution management is re­ viewed at the end of the sophomore year by a committee composed of the student’s counselor and representatives from the Departments of Food and Nutrition and Institution Management. The purpose of the review is to secure a sound basis for advising the student as to the de­ sirability of planning to undertake professional work in these areas. Consideration is given to the student’s scholarship, to her experience, including in-college and summer work experience, and to her health and adaptability. At the end of the junior year the total record of each student is again reviewed in order to further advise the student and to approve or refuse admission to the following professional courses: Institution Manage­ ment 320, Food and Nutrition 314 and 330, and to Food and Nutrition 305 and 315 if that is necessitated by heavy registration. INSTITUTION MANAGEMENT The Department of Institution Management offers training for such positions in the field as are outlined on pages 24, 26. The background of preparation varies somewhat depending on which interest the stu­ dent 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 important: food preparation, food science, bacteriology, food serv­ ice, organization and administration procedures, the selection, care, preparation, and service of food in quantity, nutrition, menu plan­ ning, meat and meat products, personnel management, accounting, food control, kitchen planning, and the selection and care of institution equipment and furnishings. Courses in management, marketing, eco­ nomics, teaching methods, applied psychology, and human relation­ ships deal with subject matter which is closely allied to the work of the food administrator or dietitian. A summer practice requirement 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 management. This will entail full-time employment on an approved job during one sum­ mer period of not less than six weeks, preferably in thp summer be­ tween the junior and senior years. Contacts for positions are made through the Placement Secretary, although the College does not guar­ antee placement. Students are expected to present a written report to the Department of Institution Management. POSTGRADUATE INTERNSHIP TRAINING IN DIETETICS For positions in hospital dietetics a postgraduate internship is usually required. Certain centers have been approved by the American Dietet­ ics Association to give internships and training. Some provide training in food service administration in institutions other than hospitals, in­ cluding residence halls, and industrial and school cafeterias, some in food clinic work, and some in hospital dietetics. A list of these centers as printed by the American Dietetics Association is available in the Placement Office. These courses are ordinarily ten to twelve months in length. The American Dietetics Association has outlined the following pro­ gram as prerequisite to admission to approved postgraduate internship training: Subjects Minimum Hours Subjects Minimum Hours Chemistry ....................................... 12 Foods .............................................. 6 To include: To include: General Inorganic Food Selection and Preparation Organic Meal Planning and Service *Biochemistry with laboratory Nutrition and Dietetics .................. 6 Biology ............................................ 6 To include at least two of the To include: following: Human Physiology ' Diet in Disease (for students Bacteriology entering hospital and food clinic Social Sciences.................................. 9 courses) To include two of the following: Normal Nutrition (general) Psychology Advanced Nutrition Sociology Institution Economics .................... 6 Economics To include: Education ....................................... 3 Organization and Management To include one of the following: Quantity Cookery Educational Psychology Methods of Teaching Principles of Education •Food Chemistry may be substituted by those on administrative internships. POSTGRADUATE APPRENTICE TRAINING IN COMMERCIAL FOOD SERVICE The National Restaurant Association has made it possible for grad­ uates from accredited colleges and universities to receive specialized training in commercial food service operation. Apprentice courses ex­ tending over ten months are offered by cooperating member res­ taurants. The National Restaurant Association requires the following qualifi­ cations for graduates in institution management making application for apprenticeship training in accredited restaurants: 1. A B.S. degree with a major in institution management from an accredited college or university where the curriculum meets the standard of preparation required by the National Restaurant Association for this training. 2. Above-average grades. 3. Demonstrated qualities of leadership in school. 4. A pleasing personality, good health, good appearance, poise, confidence, good voice, emotional stability, and good character. 5. A genuine interest in high-standard food in commercial restaurants and en­ thusiasm for the work. 6. Ability to work well with different types of people. 7. Executive potentialities—ability to take responsibility and to plan and direct work for others. 8. Ability to work well with one’s hands. 9. Demonstrated aptitude and judgment in evaluating details and in making decisions. 10. Ability in mathematics—accuracy and understanding of cost report. The National Restaurant Association has outlined the following pro­ gram of courses as prerequisite to admission to apprentice training courses: Subjects Hours Subjects Hours Chemistry .................................... 10-15 Foods .............................. Biology .......................................... 6-8 To include: To include: Food Selection and Prepara- Human Physiology tion Bacteriology Menu Planning and Service Psychology .................................. 6 Experimental Cookery To include: Nutrition and Dietetics Personnel Management Institutional Management Economics ..................................... 3-6 To include: Education .................................. 3-6 Quantity Cookery With emphasis on Organization and Manage- Methods of Teaching ment Institutional Accounting 8 6 12-15 AFFILIATION W ITH THE MERRILL-PALMER SCHOOL The College carries an affiliation with the Merrill-Palmer School in Detroit. Students interested in various phases of child development; parent education; social service work; nutrition; or extension, secondary school, or other teaching may apply and be selected to study there dur­ ing one term of the senior year. Selection is on the basis of scholarship (which should be above average), sincerity of interest, and readiness for intensive work. Application should be made through the Secretary of the College of Home Economics by March 1 in the year preceding at­ tendance. Students receive full credit at Cornell for courses taken at the Mer­ rill-Palmer School. Senior students will register in the University in absentia and be required to pay a fee of $12.50 to bind their registra­ tion 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 recommenda­ tion that tuition at the Merrill-Palmer School be waived. An out-ofstate student pays no tuition at Cornell during the term she is in Detroit. A limited number of graduate assistantships are available eaclt year for work at the School. Students interested in these should consult the Merrill-Palmer catalogue and should leave their names at the office of the Placement Secretary of the College of Home Economics by March 1. Merrill-Palmer graduate credits may be counted toward the Master’s or Doctor’s degree at various affiliated colleges, including Cornell. SCHOOL OF NUTRITION The School of Nutrition was established at Cornell University in 1941 to integrate the training provided on the campus in nutrition, in supporting courses in the physical and biological sciences, and in other related fields, and to expand this training. The Schooi offers oppor­ tunity for study in several fields including human nutrition and food technology. Its curriculum provides for the training of nutrition teach­ ers and research workers, nutritionists in public agencies and in insti­ tutional work, and personnel for laboratory work in food preparation and processing. To be admitted to the School the applicant must hold a Bachelor’s degree from a college or university of recognized standing, except that admission is open to Cornell undergraduates who can otherwise qualify at the end of their third year and for whom a combined curriculum can be planned which will enable them to receive the Bachelor’s degree in their college and simultaneously complete the first year’s work of the School. The applicant must have a definite professional interest in the field of food and nutrition. For detailed information concerning admission to the School of Nu­ trition and the courses of study to be followed during the first three years of college work preparatory to entrance in the School, see the Announcement of the School of Nutrition. A combined course taken partly at the University in Ithaca and part­ ly 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 Nursing 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 Nursing 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. Information regarding such a combination of work in the two schools may be obtained from the Class Counselor. The Announcement of the Cornell University-New York Hospital School of Nursing may be ob­ tained by writing to Miss Virginia Dunbar, Dean of the School of Nurs­ ing, 525 East 68th Street, New York 21, New York. A D M ISSIO N APPLICATION A blank for formal application for admission to the College of Home Economics should be obtained from the Director of Admissions, Cornell University, Edmund Ezra Day Hall, Ithaca, New York. Freshmen and advanced-standing students are admitted in September. Formal appli­ cations must be filed by March 1 each year for admission in September, and the initial request for blanks should be made well in advance of March 1 in order to provide sufficient time for collection of records. During the spring the Admissions Committee of the College inter­ views each applicant whose scholastic record meets the entrance re­ quirements of the College. Interviews are held in various centers throughout the state, and applicants for admission are notified early in March of the date and place of the interview to which they are asked to come. All candidates are notified at one time of acceptance or rejection, usually during the latter part of May. Applicants should consult the Circular of Information sent with the application blank for the most recent statement of entrance require­ ments. FRESHMAN ENTRANCE REQUIREMENTS In order to be entitled to consideration for admission applicants must offer the following: 1. Sixteen units representing completion 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 detailed statement with respect to the high school subjects which may be offered for admission is found in the General Information A n ­ nouncement, which will be sent, on request, by Cornell University Official Publication, Edmund Ezra Day Hall, Ithaca, New York. 2. A high school average of at least 80 at the end of the seventh semester and at the end of the high school course. 3. A scholastic rating in the upper two-fifths of the high school gradu­ ating class at the end of the seventh semester and at the end of the high school course. 4. A satisfactory score on the Scholastic Aptitude Test of the College Entrance Examination Board. All applicants must present evidence of breadth and continuity of interest and such characteristics of personality as self-reliance and industry. The number of applicants who meet the minimum scholastic require­ ments for entrance greatly exceeds the number that can be admitted. Each applicant is advised to investigate other educational opportunities and to make an alternative plan to which she may turn in case she is not accepted into the College. ADMISSION W ITH ADVANCED STANDING In 1953 all advanced-standing applicants were required to present the College Transfer Test of the College Entrance Examination Board. De­ tails as to this requirement for 1954 will be found in the Circular of In­ formation, which accompanies each application form. The records of students admitted to the College of Home Economics from other colleges in Cornell University or from other institutions of collegiate rank may be submitted for credit toward advanced standing. Credits submitted from institutions other than Cornell will be accepted for transfer only if grades are equivalent to or above the Cornell 70. Transfer is seldom made 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 chairman of the Committee on Admissions in the College of Home Economics. In order to obtain the degree of Bachelor of Science, the student must meet the requirements for this degree as stated on pages 54-56. She must also be in residence in the College of Home Economics for the last two regular terms prior to receiving the degree and must complete at least 30 hours of work in the regular college year, of which 20 shall be in Home Economics. Such work will not include credits earned in Cornell summer sessions. Students may find it necessary to spend more than the normal length of time to obtain the degree in order to meet these requirements and those of their field of professional or preprofessional preparation. The amount of time varies with the extent and nature of the student’s aca­ demic background at the time of admission and with her field of special interest. ADMISSION W ITH SPECIAL STANDING The College of Home Economics is able to accommodate a very limited number of special students not candidates for advanced degrees. Applicants generally hold baccalaureate degrees. Special students must take at least two-thirds of their work in the State Colleges each semester they are registered in the College. They are expected to maintain the same academic standards as undergraduates (see page 52). Application should be made to the University Director of Admissions for entrance with special standing in the College of Home Economics. The applicant should write to the chairman of the Admissions Com­ mittee 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 38 and 41). Applicants should cor­ respond with the office of the Dean of Women regarding rooms. Out-of-state special students taking a full-time schedule of twelve or more credit hours will pay tuition of $150 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 Treasurer. Special students who are state resi­ dents and who hold a first degree from the New York State College of Home Economics will be charged $21,875 a credit hour for courses taken in the colleges not state-supported. T H E GRADUATE PROGRAM All graduate students who take their major work in some area of home economics are registered in the Graduate School, the School of Nutrition, or the School of Education of Cornell University and receive their higher degrees from these schools. Names of the members of the faculty of the College of Home Economics who are also members of the faculties of these schools will be found in the appropriate catalogue. Inquiries about admission should be addressed to The Graduate School, The School of Nutrition, or The School of Education, Cornell University. Requests for specific information regarding opportunities for advanced study should be directed to the representative of the field in which an applicant is interested. The fields for major and minor study in the Graduate School in the area of home economics are Child Development and Family Relation­ ships, Economics of the Household and Household Management, Food and Nutrition, Housing and Design, Home Economics Education, In­ stitution Management, and Textiles and Clothing. Course offerings in these fields are listed in the Announcements of the College of Home Economics, the School of Nutrition, and the School of Education. General home economics is offered as a minor only. Students electing it choose courses from the offerings in several of the departments. Since students registered in the Graduate School of Cornell Uni­ versity may use the facilities in any of the colleges, graduate programs have great flexibility and permit unusual richness of training. Students majoring in any field in home economics frequently carry minors in re­ lated sciences or arts outside the area of home economics. Students majoring in other areas may carry minors in home economics fields. Research is a significant part of the graduate program. Students work under the supervision of faculty members to gain experience and train­ ing 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 that are in progress not only as de­ partmental but also as interdepartmental projects, or in some cases he may undertake research on some other project in which he has a par­ ticular interest. Each department carries on a continuous program of experimentation and study. The programs of the Cornell University Housing Center and the Cornell University Social Science Research Center offer opportunity for University-wide cooperation in the area of research. FINANCIAL AID Graduate assistantships, available in each of the departments of the College of Home Economics, offer opportunities for some students to gain experience in college teaching or in research and to secure finan­ cial aid. General information regarding assistantships and requests for application forms should be addressed to the Secretary of the College of Home Economics, Cornell University. Inquiries about specific assist­ antships may be addressed to the head of the department concerned. Applications should be filed by March 1 if possible. Fellowships and scholarships are available for a limited number of students in the Graduate School. Applications are due February 22, and fellowship awards are announced April 1. Full information and application forms are available at the Office of the Graduate School, 125 Edmund Ezra Day Hall. ADVANCED DEGREES For full information regarding the M.S. and M.A. degrees and the Ph.D. degree, see the Announcement of the Graduate School; regarding professional degrees in education, see the Announcement of the School of Education as well as the Announcement of the Graduate School; re­ garding the degrees of Master of Nutritional Science or Master of Food Science, see the Announcement of the School of Nutrition. All these An­ nouncements may be obtained by writing to the offices of the respective schools, or to Official Publication, Edmund Ezra Day Hall, Cornell Uni­ versity, Ithaca, New York. M A S T E R ’S DEGREE . . . Graduate study leading to a Master’s degree is offered in Child Development and Family Relationships, Economics of the Household and Household Management, Food and Nutrition, Home Economics Education, Housing and Design, Institution Manage­ ment, and Textiles and Clothing. A student may select either a major or a minor in any of these fields. He may also select a minor in general home economics. D O C T O R ’S DEGRE E . . . The approved major subjects for study lead­ ing to the Ph.D. degree are Child Development and Family Relation­ ships, Economics of the Household and Household Management, Food, Food and Nutrition, Nutrition, Housing and Design, and Home Eco­ nomics Education. Home Economics Education is also an approved major subject for study leading to professional degrees in education. L IV IN G A R R A N G E M E N T S Cornell University requires all undergraduate women to live and take their meals in housing units operated by the Department of Resi­ dential Halls unless they are living at home or in one of the recognized sorority houses. Permission to live elsewhere is granted only under ex­ ceptional circumstances upon written application to the Dean of Women. The residence charge in the dormitories is $447.50 a term, or $895.00 a year, and includes full board, room, and an allowance for personal laundry. Requests for room assignment to a dormitory are not con­ sidered unless submitted on an official room application blank. Room application blanks are distributed only by the Office of Admissions, and one is automatically enclosed in the letter of provisional acceptance sent to each successful candidate. The Dean of Women is the recognized representative of the Uni­ versity in all matters relating to the welfare, the social life, and the self-government organizations of the women students. Prospective stu­ dents are requested to write to her, in Edmund Ezra Day Hall, for in­ formation concerning matters in which they may need assistance. H E A L T H SER V IC ES A N D M E D IC A L C A R E These services are centered in the University Clinic or out-patient de­ partment and in the Cornell Infirmary or hospital. Students are en­ titled to unlimited visits at the Clinic; laboratory and X-ray examina­ tions indicated for diagnosis and treatment; hospitalization in the In­ firmary with medical care for a maximum of 14 days each term and emergency surgical care. The cost for these services is included in the College and University general fee. For further details, including charges for special services, see the General Information booklet. EXPENSES TUITION Tuition is free to undergraduate students (except those in Hotel Ad­ ministration and those registered in the Summer Session) pursuing regular or special courses in the New York State College of Home Eco­ nomics, who at the time of their admission to the College are, and for at least twelve months prior thereto have been, bona fide residents of the State of New York. Students 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 Univer­ sity to another must pay for the hours of credit allowed in the latter college or course an amount corresponding to the difference in tuition; no such transfer shall be allowed or credit given until such payment has been made. The taking of such credit hours may not be reduced or deferred. Students in Home Economics who are not exempt under these provi­ sions are required to pay $150 a term for tuition. OTHER FEES A composite fee of $86 per term (see p. 41) covers the following services: Laboratory and library. The student is entitled to the normal amount 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 equipment. 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 “Health Services and Medical Care” above. Student Union membership. Membership entitles the student to a share in the common privileges afforded by the operation of Wil­ lard Straight Hall, subject to regulations approved by the Board of Managers of the Hall. Physical recreation. Women students are entitled to the use of the women’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. Matriculation costs of $18 are required of every student upon en­ trance into the University. A new student who has made the required deposit of $30 with the Treasurer does not make an additional pay­ ment of the matriculation costs because the Treasurer draws on the deposit for this fee (see page 41). A graduation fee is required, at least ten days before the degree is to be conferred, of every candidate for a degree. This fee is $10 and is the same for baccalaureate and advanced degrees. The fee will be re­ turned if the degree is not conferred. Special fees. Assessments, charged to the student’s account and pay­ able at the Treasurer’s office, are levied upon the student in certain circumstances. Fees for late registration, or for examination to make up an “incom­ plete,” or a grade of “absence,” are discussed on pages 50 and 51. A student is held responsible for payment of appropriate fees for any injury done to any of the University’s property. DATES FOR PAYMENT OF BOARD AND ROOM, TUITION, AND OTHER FEES The charge for board, room, and allowance of laundry in the wom­ en’s dormitories is $895 a college year, payable in four equal install­ ments. For the fall term, the first payment 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. Tuition and other fees must be paid within twenty days after the last registration day of each term of the regular session. The last day of grace is printed on the registration card which the student is required to present at the Treasurer’s office. Any student who fails to pay her tuition 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 Treasurer’s office and to pay her fees and other indebtedness within the prescribed period of grace, is thereby dropped from the University unless the Treasurer has granted her an extension of time to complete payment. The Treasurer is per­ mitted to grant such an extension, when, in his judgment, the circum­ stances of a particular case warrant his doing so. For such an extension, a fee of $2 is assessed. A reinstatement fee of $5 is assessed any student who is permitted to continue or return to classes after being dropped from the University for failure to pay within the prescribed time. The assessment may be waived in any instance for reasons satisfactory to the Treasurer and the Registrar, when such reasons are set forth in a written statement. Any tuition or other fee 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 machine record cards. One of these cards in each term is a combi­ nation bill and receipt. The student presents this card to the cashier in the Treasurer’s office when she makes payment. The Treasurer does not issue term bills. Since there are penalties for late payment of fees as de­ scribed above, it is important that all fees be paid within the prescribed time. THE CASHING OF CHECKS The Treasurer of the University accepts checks in settlement of charges payable at his office, but a rule of the Board of Trustees for­ bids him to cash any credit instrument, even to the extent of accepting a check or draft in amount greater than the sum due and returning the excess in cash. Students are therefore advised to open an account in an Ithaca bank as soon as they arrive in town, or else to provide themselves with travelers’ checks, drafts on New York City banks, money orders, or other forms of credit instruments such as a bank will cash in the ordinary course of business. ESTIMATE 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 in­ dividual. For all students *Tuition ........................................................(waived for state residents) fRoom and board in dormitory ............................................................ ‘ University and College general fee ....................................................... ♦Books and materials (estimated average) ............................................ $150.00 447.50 86.00 30.00 Total including tuition .................................................................. $713.50 For new students ♦Deposit with treasurer (paid prior to entrance) $ 30.00 Draw from this: Matriculation costs .................................................................. $18.00 JGuaranty fund to be retained until graduation. May then be returned .............................................................. 12.00 §Room deposit $ 25.00 For freshmen and sophomores Gymnasium equipment (to be purchased according to Department’s instructions) $ 16.25 For seniors Graduation fee $ 10.00 DESIRABLE BUT NOT REQUIRED: Freshman banquet fee $ 1.50 Music, University Concert Course (season) 3.50 to 9.50 Dramatic Club productions, e a c h ......................................................... 60 to 1.00 Athletic games (season—estimated)................................................ 12.00 to 15.00 •Special students also are held for these fees. tAdditional charge is made to students remaining in Ithaca during Christmas and spring vaca­ tiontsR. egular and special students taking honorable dismissal will have a return on this when the “di§smAipspslaile”disingfruanllteadg.ainst initial room and board bill. OPPORTUNITIES FOR EARNING EXPENSES Applicants should understand at the outset that there is no way to earn while at college the entire amount necessary for the college course. Even before launching a plan to earn a portion of the college expenses, students should give careful consideration to the amount of remunera­ tive work that can be carried successfully with an average college pro­ gram. Otherwise health, the quality of scholastic work, and many of the opportunities which a college education affords are sacrificed. In plan­ ning their college programs, students should remember that classroom work is but one part of education. Opportunities for participation in activities, time for social life, special lectures and concerts, reading, re­ laxation, sleep, and even spare time may be as significant in the edu­ cational program as are the courses for which the student registers. It is important for the freshman to find her place in the new community as early as possible and this should be taken into consideration in planning the part she should carry in earning her college expenses. There are advantages in keeping the work load to a minimum during the first year, but sometimes, when it is obvious that college work will be impossible unless the student earns a substantial amount of her ex­ penses, it seems wise for her to make sure of a position during the first year. This may give the student a feeling of financial security and also prevent too heavy a work schedule at a later period in her course. When there is uncertainty as to the best planning in this regard the student may obtain financial counseling by writing to the office of the Dean of Women. S C H O L A R S H IP S , PR IZ E S, G R A N T S , A N D L O A N S Resident students should acquaint themselves with the information on scholarships available for all women in the University. Information about these and about grants and loans may be obtained from the office of the Dean of Women. Prospective students wishing scholarship in­ formation should contact the University Office of Admissions. Certain scholarships are available for students in the College of Home Economics particularly. These are described in the following paragraphs. Unless specifically noted, scholarships for freshmen are usu­ ally not awarded until a student has been in residence at least one term. Applications for scholarships must be filed with the Secretary of the College by April 15, unless otherwise noted. A student may hold only one home economics scholarship in a given year. THE HOME BUREAU SCHOLARSHIPS Twelve scholarships, established by the New York State Federation of Home Bureaus, are awarded each year in recognition of leadership and financial need. Although preference is given to those interested in and preparing for the Extension Service, students with other vocational in­ terests are also eligible. The money for these is contributed by members of the Home Bureaus throughout the state. Awards are made to stu­ dents from New York State. In general, an average of 78 is desirable. T H E C A R R I E G A R D N E R B R I G D E N S C H O L A R S H I P was named in honor of the first president of the New York State Federation of Home Bureaus. It is awarded to a member of the incoming senior class and was held during the year 1952-53 by Ann Gleason. T H E M A R T H A V A N RE N SS EL AE R S C H O L A R S H I P was named in honor of the first state leader of Home Demonstration Agents in this state and the first director of the New York State College of Home Eco­ nomics. It is awarded to a member of the incoming senior class and was held during the year 1952-53 by Diane Johnston. T H E F L O RA R O S E S C H O L A R S H I P was named in honor of the sec­ ond director of the New York State College of Home Economics. It is awarded to an incoming junior or senior and was held during the year 1952-53 by Elizabeth Dean. 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 named in honor of a former state leader of Home Demonstration Agents and counselor of the New York State Federation of Home Bureaus. It is awarded to an incoming junior or senior and was held during the year 1952-53 by Frances Wollner. T H E N E T T I E M. R O O D S S C H O L A R S H I P was named in honor of a former treasurer of the New York State Federation of Home Bureaus. It is awarded to an incoming junior or senior and was held during 1952-53 by Evelyn Glasier Ginter. T H E A N N A G A GE P U T N A M S C H O L A R S H I P was named in honor of a member of the first Board of Directors of the New York State Fed­ eration of Home Bureaus and a loyal member for many years. Incoming sophomores, juniors, and seniors are eligible to hold this scholarship. It was awarded for the year 1952-53 to Barbara Brott. T H E M A R T H A H. E D DY S C H O L A R S H I P was awarded for the first time for the year 1947-48. Mrs. Eddy, in whose honor it is named, is a former president of the New York State Federation of Home Bureaus. She has been a member of the Saratoga County Home Bureau since its organization and at present is one of the College Counselors of the Federation. The scholarship is available to incoming sophomores, juniors, and seniors, preference being given to underclassmen. It was awarded for the year 1952-53 to Mable Lamb. T H E A N N P HI L LI P S D U N C A N S C H O L A R S H I P was named in honor of Ann Phillips Duncan, who was the Home Demonstration Agent for Broome County and one of the organizers of the State Fed­ eration of Home Demonstration Agents, and who served on the State Fair Commission. This scholarship is available to incoming sopho­ mores, juniors, and seniors. In 1952-53 it was awarded to Barbara Donlon, Shelley Scott, and Dorothy Dean. T H E E L I Z A B E T H M u c D O N A L D S C H O L A R S H I P was awarded for the first time for the year 1948-49. It is named in honor of a past presi­ dent of the New York State Federation of Home Bureaus, who was also for ten years director of the Associated Women of the American Farm Bureau Federation. The scholarship is available to incoming sopho­ mores, juniors, and seniors, preference being given to underclassmen. This scholarship was awarded for the year 1952-53 to Jean Lanigan. T H E ELIZA K E A T E S Y O U N G S C H O L A R S H I P was awarded for the first time for the year i 949-50. It is named 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 has also been prominent in work with the Associated Country Women of the World. The scholarship is available to incoming sopho­ mores, juniors, and seniors. It was held in 1952-53 by Anne Stinson. T H E C O R A L. T Y L E R S C H O L A R S H I P was awarded for the first time in 1950-51. It is named in honor of the sixth president of the New York State Federation of Home Bureaus. This scholarship is avail­ able to incoming sophomores, juniors, and seniors, preference being given to underclassmen. This scholarship was awarded for the year 1952-53 to Evelyn Payne. T H E E V A L Y N F. G A T C H E L L S C H O L A R S H I P was awarded for the first time in 1952-53. It is named in honor of the seventh president of the New York State Federation of Home Bureaus, who was a mem­ ber for many years of the State Board of Directors. Mrs. Gatchell was present at the meeting in 1919 which was called to organize the New York State Federation of Home Bureaus and represented the Rural Women of the United States at the unveiling of the bronze plaque at the Peace Bridge, given by the Associated Country Women of the World, commemorating 150 years of peace between the United States and Canada. This scholarship is available to incoming sophomores, juniors, and seniors. It was held in 1952-53 by Carolyn Wheeler. OTHER SCHOLARSHIPS THE NEW YORK STATE BANKERS’ ASSOCIATION SCHOLAR­ SHIP was established in 1940 making $150 available to an incoming freshman who is a 4-H Club member. Since 1948-49 the sum has been $200. Half is paid upon matriculation as a freshman, and the remaining half is paid at the beginning of the next semester. The 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 Home Economics. After acceptance, freshmen may obtain application blanks from the county 4-H Club office. Awarded for 1952-53 to Catherine Welch. SEAR S- ROEB UC K S CH O L A R S H I P S in home economics were estab­ lished in 1950 by the Sears-Roebuck Foundation. The awards, usually $200, are made to freshman women coming from rural communities. Half of the award is paid upon matriculation as freshmen, and the re­ maining half is paid at the beginning of the second semester. The recip­ ients, selected on the basis of financial need, scholarship, and potential leadership, must be in the group of students accepted as freshmen by the College of Home Economics. Application blanks may be obtained from the Secretary of the College and must be completed by July 15. Awarded for 1952-53 to Helen Grant, Doreen Krause, Nancy Olney, and Alice Platt. T H E G R A C E S C H E R M E R H O R N S C H O L A R S H I P is given by the Association of Homemaking Teachers of the New York City Elemen­ tary and High Schools in memory of a former director of homemaking education. It is awarded to a student entering the New York State Col­ lege of Home Economics. To be eligible to apply, a student must be outstanding in scholarship and character and must be recommended by the teacher of homemaking in her particular high school. She must expect to prepare to teach in New York City. Awarded for 1952-53 to Ruth Blay. 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 SCHOLA RSH IP . . . The New York State Federation of Women’s Clubs offers from time to time two scholarships of $250 each to juniors or seniors in an accredited college in New York State. Award is on the basis of scholarship, financial need, and interest in civic affairs in New York State. Application blanks may be obtained from the chairman of the Federation Scholarship Committee, Miss Mary E. Graham, 43 Col­ lege Street, Port Henry, New York, before June 1. Awarded in 1952-53 to Bonnie Hall and Patricia Keller. DREYFUS M E M O R I A L SCHOI^ARSHIPS . . . Two scholarships of an annual value of about $500 each have been established by Mrs. Berta E. Dreyfus in memory of her husband, Dr. Louis A. Dreyfus. In their award preference is given first to students coming from the high schools of Richmond 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 chairman of the University Scholarship Committee before the close of the spring term. DAUGHTERS OF THE AMERICAN REVO LU TIO N INDIAN SC HO LAR SHI P . . . The New York State Conference, Daughters of the American Revolution, has created a scholarship in the College of Home Economics for New York Indian students. This permanent schol­ arship is in memory of Olive S. Whitman, late wife of ex-Governor Charles S. Whitman. Applications must be hied with Mrs. Thaddeus Merriman, Hotel New Weston, 36 East 50th Street, New York, New York, by freshmen, at the time of application for admission to the col­ lege. Not awarded in 1952-53. N O N R E S I D E N T T U I T I O N S C H O L A R S H I P S . . . Eight scholarships giving waiver of tuition are open to students who are not residents of New York State. Three give preference to foreign students. Need and academic achievement are considered. Application is to be made to the Dean of the College. These awards are made to members of all classes. Awarded in 1952-53 to Amanda Goldsmith, Nurith Einhorn, Susan McKelvey, Leslie Papenfus, Martha Penta, Janet McGinnis, Doris S. Smith, and Ruth Clarke. O M I C R O N N U S C H O L A R S H I P . . . Omicron Nu, a national home economics honorary society, offers a scholarship to a member of the incoming junior class. The award is made on the basis of financial need, scholarship, continuing interest in home economics, and leadership. A minimum cumulative average of 78 is required. In 1952-53 awards were made to Mary Barkley and Marilyn Hunter. T H E H O M E E C O N O M I C S CLUB S C H O L A R S H I P is awarded to a member of the incoming senior class. The holder of the scholarship is selected on the basis of financial need, leadership, and scholarship. A minimum cumulative average of 78 is required. In 1952-53 the award was made to Joan Schultz. THE HOME ECONOMICS ALUMNAE ASSOCIATION SCHOL­ A RS H IP is given in honor of Martha Van Rensselaer. It is awarded to a member of the incoming sophomore, junior, or senior class who is an outstanding student. It is awarded on the basis of scholarship, leader­ ship, and financial need. A minimum cumulative average of 78 is re­ quired. Awarded in 1952-53 to Harriet Schwartzburg. 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 I P was established in memory of Professor R. M. Adams by the 4-H Clubs of the State of New York. The scholarship yields approximately $50 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 members are given first consideration. The award is based on financial need, leadership, and scholarship. A minimum cumulative average of 78 is required. Awarded for 1952-53 to Debby Furth. T H E B O R D E N H O M E EC ON OMICS SC HOLARSH IP . . . A fund established in 1944 by the Borden Company provides for an annual award of $300 to the top-ranking member of the senior class. The award is made in the fall prior to graduation. The recipient must have com­ pleted two or more courses in food and nutrition. Awarded in the fall of 1952 to Dorothy Dean. T H E D A N F O R T H S U M M E R F E L L O W S H I P is awarded annually by the Danforth Foundation and the Ralston-Purina Mills in St. Louis, Students observe and work with young children in the Nursery School. A demonstration in food preparation in a class in Food and Nutrition. Laboratory in Color and Design. Students at work in Housing and Design 235, improving storage facilities and refinishing furniture. Students in Hotel Administration and Institution Management work on quantity food preparation in the Cafeteria kitchen. Missouri, to outstanding juniors of thirty-nine state universities. Jun­ iors in the New York State College of Home Economics are eligible to apply through the office of the Secretary of the College. Applications should be filed by April 15. This fellowship provides opportunity to study problems of manufac­ turing, commercial research, distribution, advertising, personnel, and leadership. The fellowship covers the student’s expenses for two weeks of study and observation at the Ralston-Purina plant in St. Louis, and for two weeks of leadership training at the American Youth Foundation Camp on Lake Michigan. The recipient is chosen by a faculty committee and the scholarship holder of the previous year, for her interest in the commercial field, her scholarship and leadership ability, and as an outstanding student in physical, mental, social, and religious development. Awarded in 1952 to Zenja Rochelson. T H E D A N F O R T H G I R L S ’ S C H O L A R S H I P is awarded annually to an outstanding freshman in home economics. Cornell is eligible to rec­ ommend candidates. The candidate recommended by her college re­ ceives a half scholarship, and one girl is chosen by the Danforth Foun­ dation for the national honor of a full scholarship. Candidates receive two weeks of leadership training with free tuition and expenses at the American Youth Foundation Camp on Lake Michigan. Half scholar­ ship awarded, 1952, to Ruth Strong. PRIZES THE ELSIE VAN BUREN RICE HOME ECONOMICS PUBLIC SPEECH S T AG 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. The 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 James E. Rice of the Department of Poultry Husbandry to further the preparation of students in home economics for participation in public affairs. First prize, 1953, awarded to Kathleen Kendrick, second prize to Jane Hughes. For information concerning prizes offered in the University and open to competition of students in the College of Home Economics, see the pamphlet, Prize Competitions, which may be obtained from Cornell University Official Publication, Edmund Ezra Day Hall, Ithaca, New York. GRANTS A L U M N A E A S S O C I A T I O N CASH A W A R D S . . . A small fund is maintained by the Alumnae 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 Secretary of the College. O M I C R O N N U provided the money for two grants-in-aid in 1952-53, and these were presented to Irene Adler and Mary Ann Christiana. LOANS The Omicron Nu Loan Fund was established at the suggestion of Emma Rose Curtis of the class of 1937 and was originally named in her honor. It is available to seniors in the New York State College of Home Economics. No interest is charged, but loans must be paid back a year from the time of borrowing to ensure help to other students. Applica­ tions for loans from this fund should be made through the Secretary of the College. The New York State Grange has established a loan fund to aid its members in securing a higher education. Application may be made to Mr. H. M. Stanley, Skaneateles, New York. The Lambda Chapter of Epsilon Sigma Phi, national honorary ex­ tension fraternity, has a loan fund for students. Sons and daughters of New York State extension workers have priority, but usually sufficient funds are available for loans to other students as well. These loans for education, secured by properly endorsed negotiable notes, are without interest during the college course and for six months thereafter, after which interest is at 4 per cent for one year and 6 per cent for each year after that until the principal is paid. Interest charges begin six months after the borrower receives the degree for which the loan was made. If the borrower leaves college before a degree is obtained, interest charges begin six months after the borrower leaves college. The Epsilon Sigma Phi Education Loan Fund is administered by a committee of the fraternity. Further information may be obtained from the chairman, Professor V. B. Hart, Warren Hall, Cornell University. A number of other loan funds are available to students through the University. These are administered by a standing committee. Applica­ tions are made through the office of the Dean of Women. The American Agriculturist Loan Fund is specifically for students in agriculture and home economics. Application may be made through the office of the Dean of Women. G R A D U A T E FE L L O W SH IPS A N D D E P A R T M E N T A L A SSIST A N T SH IPS THE ANNA CORA SMITH FELLOWSHIP FOR RESEARCH. The Anna Cora Smith Fellowship is awarded to a young woman for research in home economics. The research must aim “to add to homeeconomics knowledge and to make all its teachings more useful both to the State and to the individual.” The selection of candidates is made on the basis of fitness for research. While presumably the fellowship is awarded to graduate students, no limitation is imposed to prevent the committee from exercising its discretion in the selection of an under­ graduate student. Application should be made at the office of the Grad­ uate School by March 1. Awarded for 1952-53 to Constance Brine. D E P A R T M E N T A L A SS IS TA NT S HI PS . . . A number of departmen­ tal assistantships in teaching and research are available to qualified graduate students. Many of these carry exemption from tuition in the Graduate School. Application should be made by March 1 if possible. Full information about assistantships available and method of appli­ cation will be sent on request by the Secretary of the College of Home Economics. F ELLOWSH IP S A N D S CH O L A R S H I P S are available for a limited number of students in the Graduate School. (See p. 36). P R O C E D U R E S A N D SPE C IA L R E G U L A T IO N S PREREGISTRATION During each semester a period, designated preregistration, is used by the students to plan their programs in consultation with their coun­ selors. The purpose of the preregistration period is to give time for thoughtful planning of programs; therefore, it is assumed that the student will adhere to this program unless unusual circumstances make changes necessary. REGISTRATION Registration permits for the fall term are sent to each student from the office of the Registrar before the beginning of the term. With these are directions for registration in the University. If a student has not re­ ceived registration cards by registration day, she should go in person to the office of the Registrar to procure them. Instructions for registration in the College are issued by the office of 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. LATE REGISTRATION A student registering in the University after the close of registration day shall first pay a fee of $5. Permission to register late must be ob­ tained from the 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 with the regulation was due to reasons beyond the student’s control. Application for such a waiver should be made to the Secretary of the College. USE OF PETITIONS 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. In order that students may be clear on appropriate uses to be made of petitions, the following examples are given: (1) when it is necessary to lighten the schedule during the term for such reasons as health, increase in the amount of remunerative work that the student must carry, or other reasons on recommendation of the Counselor; (2) when the instructor recommends cancellation of the course dur­ ing the term because the work is too advanced or the student lacks any aptitude for the particular type of work involved; (3) when a student wishes to carry a schedule of more than 18 hours exclusive of physical education. For such a petition to be granted, the student should have an average of 80 for the preceding term; (4) when it is necessary to carry a schedule of less than 12 hours; (5) when it is proposed to meet the graduation requirement in a special way; (6) when a student wishes to make a program change during the first week of a semester and the change does not have her Counselor’s approval; (7) when permission is desired to study in absentia at an institution other than the Merrill-Palmer School. LIBRARY FINES Any fines incurred should be paid within ten days. The names of stu­ dents delinquent in the payment of library fines will be sent to the Treasurer of the University. In order that a student may graduate, it is essential that all accounts be cleared. Failure to pay fines may result in withholding of the degree. GRADES Grades in the University are reported to the Registrar on the numer­ 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 terpretation of grades assigned in courses in home economics: FSreosphhmoemnoraensd JuSneionriosrsand GStruaddeunattse Superior ................ 87-100 Good ..................... 79-86 Average .................. 74-78 F a ir......................... 66-73 Inferior .................. 60-65 Failure ................... Below 60 90-100 83-89 78-82 70-77 60-69 Below 60 92-100 86-91 80-85 75-79 Below 75 Below 60 The grade of incomplete (Inc.) is assigned if the work of a course is not completed but, in the judgment of the instructor, the student has good reason for the deficiency and has shown evidence that she can com­ plete the work of the course satisfactorily. To remove the grade of incomplete and receive credit for the course, a student must obtain a permit from the office of the Secretary of the College and must pay a fee of $2 unless waiver of the fee is granted by that office. A grade of incomplete must be removed before the expira­ tion of two terms and a summer session, otherwise the grade auto­ matically becomes a failure and is averaged in the student’s record as 50. If a student’s deficiency in a course is merely the result of unavoid­ able absence from the final examination, the grade absence (Abs.) may be given. The student should obtain from the office of the Secretary of the College a permit for making up the examination. It is wise to make up the examination as soon as possible, for obvious reasons, but two terms and a summer session are allowed. If not made up, this grade is figured in the average as 50. At the end of the fall term a student may call for a statement of her grades at a place to be announced by the Registrar. Following the spring term grades will be mailed to the student during the summer. The official record of the student’s credits is in the office of the Uni­ versity Registrar, to whom requests for transcripts of record bearing the University Seal must be made. ACADEMIC STANDING A cumulative average of 70 is required for graduation. A student whose cumulative average is below 70, or whose average for a given term is below 70, is considered as not making satisfactory progress, and her record is reviewed by the Faculty Committee 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 may be asked to leave the University. When any of these actions is taken, the student may request an opportunity to appear before the Committee 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 within five days of the time of this discontinuance. At the middle of the term during which a student is on strict proba­ tion she is requested to appear before the Faculty Committee and pre­ sent 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 management 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, nor 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 ment is not intended to apply to the intramural sports program.) If a student is placed on probation or strict probation, he is required to send immediate written notice of this fact to any and all University or student organizations with 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 with them has become non­ participating. “The term ‘non-participating’ is here interpreted to mean that the student may attend the meetings of and vote in any organization of which he is a permanent member but 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 that committee to carry less than 12 hours (see pages 20, 50). In the latter cases the records will be reviewed if the student fails to complete any part of her program. ATTENDANCE AND ABSENCES Regular attendance at lectures, recitations, and laboratory periods is expected throughout each term, beginning with 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. The 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 Infirmary when she is discharged and pre­ sent this to her instructors when explaining her absence. The 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 adjustment seems necessary. A student whose record shows persistent absence may at any time be dismissed from the College on recommendation of the Petitions Com­ mittee. A student not in attendance on University duties and not a resident of Ithaca must leave town within five days after her University attendance has been officially discontinued. EXAMINATIONS The schedule of term examinations is prepared in the office of the University Registrar. There 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. When a student misses an examination for an unavoidable reason, such as illness, a grade of A bs. may be given and arrangement made for a make-up (see page 51). PROCEDURE FOR LEAVE OF ABSENCE, HONORABLE DISMISSAL, OR STUDY I N ABSENTIA If a student finds it necessary to withdraw from the University before the end of a term, application should be made at the office of the Sec­ retary 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. It closes the student’s record and entitles her to the return of the guaranty fund deposit (see p. 41). If the student wishes to re-enter at a later date, after having had an honorable dismissal, she must reapply through the Home Economics Committee on Admissions. Her application should be made, if possible, at least two months in advance of the date she wishes to return. Study in absentia is limited to the senior year and may be taken only by petition and faculty approval. Permission to study in absentia at the Merrill-Palmer School is granted automatically, and the number of credits to be taken there is not limited. At other institutions credit taken in absentia is limited to 15 hours. A fee of $12.50 is charged to bind a student’s registration in absentia. TRANSFER OF CREDIT The total amount of credits granted for work taken at other institu­ tions while a student is registered at Cornell is 30. Of these, not more than 15 may be taken in absentia. Grades must be equivalent to the Cornell 70 and will not be included in the cumulative average. Students wishing to study in the summer session at institutions other than Cornell and to have their credits transferred, must file a request at the Secretary’s office. Credits taken in summer sessions or during leave of absence will be transferred only when the program is approved by the Class Counselor and the institution is approved by the College Secretary’s office for transfer of credit. Grades must be equivalent to the Cornell 70 for work taken away from Cornell to count toward graduation. Work taken at Cornell will be recognized if it is of passing grade (60 or above). In any case, a maximum of 12 hours of summer session credit may be counted toward the degree, including credits from the Cornell summer session. For regulations governing transfer of credit at the time a student is admitted with advanced standing, see page 34. R E Q U IR E M E N T S FO R T H E D EG R EE O F B A C H E L O R O F SC IE N C E * The requirements for the degree of Bachelor of Science are the com­ pletion of 120 credit hours of required and elective work during 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 Requirements for Graduation. Official excuse slips are issued by the Secretary of the College. tion*Aresqtuuidreemntewnthsowishircehadwmeirteteidnteofftehcet wCohlelengeshaefteenrtearepderoiordigionfalyleya,rsprwovilildbede hheelrdffirosrt trheegigstrraadtiuoan­ was not more than eight years ago. Students who are readmitted after a period longer than eight years will be held for the requirements in effect at the time of re-entrance. The student must have a cumulative average of at least 70 for the work of the college course. She must be in residence for at least two terms immediately prior to receiving the degree. Credits should be distributed in the following groups as indicated: Group I Credit hours Basic sciences, minimum required hours ....................................................... Courses in any college in the University. To include: 30 A. Biological sciences ..................................................................................... 6 Courses to be taken include at least one course in human biology, such as: Biology 1, General Biology (spring BiPsoelromogbeylset9em,rs)Biological Basis of Social ZPhoDoylesoivogelyloog2py0m13,e0nH3t ,u mH aunm aSnt r uPchtuysrieolaongdy Remaining work to be chosen from the following subject matter areas: Bacteriology, Biochemistry, Biology, Botany, Entomology, Physiology, Zoology. (Zoology 201 and Biology 9 may not requiremen^of 6 credit hours. Conservation 9, bGoethnerbael uOsrenditthoo lfouglfyi,llmthaye be counted as a biological science.) B. Physical sciences ........................................................................................ Courses to be taken in at least two of the following subject-matter areas: cCc1ho0h5auennm(itGceissed)torgymars,aaPysphohycbyise)ai,clcsaso,ncuAdiensnGttecredeoosn.laoosAmgyagy,r1pi0Mch8uyel(sttMuiecoriaarnlolelsroEcaginleygnR,icenGese.eoeourlironcggeys,)1,e0bxo(cHethpotuofsfoewrhohGliedcohlMoagreye­ 6 C. Social sciences-)- .......................................................................................... Not more than six hours may be in any one of the following subjectmatter areas: Economics, Government, History, Psychology, Sociology, Philosophy. One course each to be taken in Groups 1, 2, 3, and 4 (below). Group 1. Courses which contribute to understanding the behavior of individuals. Group 2. Courses which contribute to understanding the social institu­ tions of the society in which the individual lives. Group 3. Courses which contribute to understanding the social institu­ tions of contemporary societies other than that in which the individual lives. Group 4. A second course from Groups 1, 2, or 3, or a course in any social science exclusive of courses which are technical, math­ ematical, or highly specialized. 12 D. Basic science elective ................................................................................ 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. 6 Group II English, minimum required hours ................................................................ English 111-112. Students who are exempted from English 112 may choose any other 3-credit course in English Composition or Literature. 6 tA change in the social science requirement adopted in the fall of 1950 applies to all freshman afonrdintrfaonrsmfeartisotnudaebnotsutenspteerciinfigc icnoutrhseesf.all of 1950 and thereafter. The Counselors may be consulted Group III Credit hours Home Economics, minimum required hours ................................................ To include the homemaking core courses (see courses starred, pp. 57-87). 40 Group IV Electives ........................................................................................................... 44 A. Courses in any college in the University ............................................. 24 B. Courses in the State Colleges of Home Economics, Agriculture, Vet­ erinary Medicine, and the School of Industrial and Labor Relations. 20 Although the courses in Groups I and II and many of the courses in Group III contribute to the student’s general education, it is hoped that these electives also will be used to broaden this aspect of the student’s education. 120 Physical education (should be taken during the first four terms of resi­ dence) ......................................................................................................... 4 Note: Of the 10 hours of credit in Food and Nutrition 214 and 215 (see pp. 67, 68), 6 hours are counted as Chemistry and may be credited to either Group IB or Group IVB; 4 hours are credited to Group III as Food. Some courses in other colleges that may be counted toward the graduation re­ quirement are described on p. 88. Human Development 201 will count as 3 hours in Group IA, and Human Development 202 will count as 3 hours in Group IC. Courses in Hotel Administration may be counted in Groups IVA and IVB; they may be included in Group III only by faculty permission. Group I and Group 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 or Group IVA, the credit hours of the failed course are counted against Group IVA. Courses may be taken outside the State Colleges beyond this limit 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 of $21,875 for each credit hour. 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. CCooCCuuoorrssuueerrsssseeibssneiilhnnoowtmthh3eee001e2:c00o00pnrggoimrmrooaiuucrppsil::yawrhefaiotvnrhiuonumugntbdpeeprrrreegerdrreaeqdqausuuisiafsitoitetelsel;o..wosp:en tomembers of all classes CCooauusrrssseeossoniinnastthhteehe4300p00regglrrioomuuippn::arfpyorriwmgoarrarkidluyhaatfseosrb.ejuenniotarsk,ense. niors, andgraduates. Unless otherwise noted, all courses are given in Martha Van Rensselaer Hall. Courses starred represent the required homemaking core (see page 56). ORIENTATION JEAN FAILING, Chairman; JANE COUCH, THERESA HUMPHREYVILLE, DOROTHY HYNES, ESTHER STOCKS, Mrs. DORIS WOOD. 100. O R IE N T A T IO N . Fall. Credit two hours. Required of all first-term fresh­ men. Miss HUMPHREYVILLE and department staff. T Th 9. Sec. 1, Amphitheatre; Sec. 2, Room 121; Sec. 3, Room 124; Sec. 4, Room 339. A course designed to acquaint the student with the educational experiences offered in college and to assist her in making a plan for intelligent use of them. Includes work on educational plans, discussion of personal, social, and study prob­ lems of college students, and investigations of some of the vocational opportunities in home economics. [201. O R IE N T A T IO N . Fall. Credit one hour. An elective course for transfer students only. Miss HUMPHREYVILLE and department staff. Time and room to be arranged. A course designed to help the transfer student orient herself in the new college setting. Discussion of program planning, the college curriculum, the many educa­ tional experiences available in the University and ways of using them; the histori­ cal growth of these to coofllehgoemperoegcroanmom. iNcso;t vooffcearteiodnianl 1o9p3p3o-3r4tu.]nities in the field; the relation CHILD DEVELOPMENT AND FAMILY RELATIONSHIPS ROBERT H. DALTON, Head; MARY L. BARRETT, Mrs. MARY BLUMEN, VV. LAMBERT BRITTAIN, URIE BRONFENBRENNER, JOSEPH BURROUGHS, PAUL DEMPSEY, EDWARD C. DEVEREUX, Jr., Mrs. BARBARA DOHRENWEND, HELEN FAIGIN, HAROLD FELDMAN, MARY FORD, Mrs. HELEN MOYER, EDWARD V. POPE, KATHERINE M. REEVES, Mrs. LEMO D. ROCK- WOOD, Mrs. RISHA SAYLES, MARCUS SINGER, RUSSELL C. SMART, Mrs. MIRIAM TAIETZ, Mrs. RUTH H. THOMAS, ARTHUR VIDICH, Mrs. ETHEL B. WARINfe, MARGARET WYLIE. The study of Child Development and Family Relationships is closely related to the biological and social sciences. To understand human behavior it is necessary to understand 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. Opportunities to observe and work with young children are provided in the Nursery School, and with older children and their parents in other laboratory groups. Some of the homes of these families are open to students. 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 CthhriolpdolDogeyv,elSoopcmioelongt ya, nadndFZaomoilloygyR. elationships are in Pasryechroelloagteyd, Etodutchaetiowno,rkA nin­ *102. THE INDIVIDUAL AND HIS RELATIONS W IT H OTHERS. Fall and spring. Credit four hours. Primarily for freshmen and sophomores. Mr. FELDMAN. T Th S 10. Amphitheatre. Students should have at least one hour each week available for observation at 9, 10, or 11. An analysis of the factors which influence the dealings of human beings with each other. Stress is laid on the experiences gained from living in a family which affect the growth and development of the individual and his social adjustment. Weekly one-hour observations serve as the basis for written reports and class discussions. 130. EXPERIENCE W I T H CHILDREN. Fall and spring. Credit three hours. Pri­ marily for sophomores. Recommendation of adviser and instructor’s signature re­ quired at preregistration. Miss REEVES and Mrs. AMES. Discussion, T 2-4. Room 117. Laboratory periods individually arranged. The stu­ dent must have one morning and one afternoon free for participation assignment. Directed experience with young children in nursery schools and organized groups in the community. Observation, reading, reports. in [119450.3-C54R.]EATIVE PLAY IN CHILDHOOD. Spring. Credit three hours. Not offered 141. IN T RO D U C TIO N TO EXPRESSIVE M ATERIALS. Fall. Credit three hours. Not open to students who have had Child Development and Family Relationships 341. Mr. BRITTAIN. T Th 8-10. Room NB-19. The course is designed to explore the means and materials suitable for creative expression throughout the total age range. A purpose of the course is the acquisition of competence in evaluating and utilizing various media, and an understanding of the creative process as seen in the various developmental stages. Experimentation will be carried on in paint, clay, chalk, crayon, paper, wire, plaster, wood, and other materials. 150. CHILDREN’S L IT E R A T U R E . Fall. Credit two hours. Miss REEVES. M W 2. Room 121. Literature as a resource in the child’s living. The relation of children’s literature to world literature. Traditional and modern forms. Illustration in children’s books. The 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. CHILD DEVELOPMENT. Fall. Credit three hours. Prerequisite, Child De­ velopment and Family Relationships 102 or the equivalent. Mr. FELDMAN. 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 with his family, peers, and teachers, his capacity and readiness to learn, and his perceptions of himself. The age range to be studied will begin with the prenatal period and continue through adolescence. The teaching methods will include lectures, discussions, films, and demonstrations. Reports and demonstrations based on observation and the stu­ dent’s own experiences will contribute as illustrations. [261. FAMILY Fall. Credit three RELAT hours. NIOoNt SoHffeIPreSd: inD Y19N5A3-M54I.C] S OF FAMILY DEVELOPMENT. 300. SPECIAL PROBLEMS FOR UNDERGRADUATE STUDENTS. Fall and spring. Credit and hours to be arranged. Department staff. For students recommended by advisers 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. 302. H E A L T H OF TH E FAMILY. Fall and spring. Credit two hours. Open to juniors, seniors, and graduate students. Mrs. TAIETZ. M W 2. Room 117. This course is concerned primarily with the promotion of health and the preven­ tion of illness in the family. The individual as a member of his family and communi­ ty will be considered within the framework of the beginning family, the expanding family, and the contracting family. [303. Spring. HISTO Credit RY A three NhoDurPs.HNILoOt SoOffePrHedY inOF19E53A-5R4L.]Y CHILDHOOD EDUCATION. 195[330-55.4.M] ETHODS OF CHILD STUDY. Spring. Credit two hours. Not offered in 310. PRINCIPLES FOR CHILD GUIDANCE. Spring. Credit three hours. Open to juniors, seniors, and graduate students. Prerequisite, one course in Child Develop­ ment and Family Relationships or Psychology. Mrs. WARING. M W F 8. Room 121. A weekly small-group discussion by arrangement. Each stu­ dent plans individually for observations in the nursery school —three hours every two weeks, preferably at 9, 10, and 11 o’clock each fortnight. This course attempts to apply the knowledge and understanding of child behavior and psychodynamics of family interaction to the guidance of children. It deals with a child’s behavior as the language whereby he tells his adults about his needs; with guidance as the procedures whereby his adults try to help him satisfy his needs; and with principles of guidance as the relationships between the ttvo. These relationships are studied directly in the nursery school and then applied to older children. 315. CHILD DEVELOPM ENT. 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. M W F 9. Room 124. This course is concerned with patterns of physical, mental, emotional, and social development from birth through adolescence. Theories and practices of child rearing will be considered in terms of experimental data. Special emphasis will be given to the family, the peer group, and the school as factors influencing healthy personality development. 325. EXCEPTIONAL CHILDREN IN TH E FAMILY. Spring. Credit three hours. Open to juniors, seniors, and graduate students. Prerequisite, six or more credit hours in Child Development and Family Relationships and/or Psychology. Miss FORD. M W F 9. Room 117. This course deals with the personal-social development of exceptional children (gifted, retarded, and physically handicapped); family attitudes and responsibilities in relation to them; and community resources which supplement the family in providing for exceptional children. The primary emphasis is on the exceptional child in relation to his own family group. in [132975.1-H54E.}A L T H OF TH E YOUNG CHILD. Spring. Credit two hours. Not offered 330. PARTIC IPAT three hours. Open to uI OppNer cI lNas sTmHeEn iNn UHRojSnEeREYcoSnCoHmiOcOs EL.duFcaaltlioanndansdproitnhge.r Credit quali­ fied seniors. Number of students limited. Permission of the instructor required. Child Development and Family Relationships 310 is recommended as a preceding or paral­ lel course and is a required prerequisite for Home Economics Education students. Miss BARRETT a n d --------- . Four laboratory hours in blocks of two, three, or four morning hours (8:00-12:30). Discussions, T 3-4:30, Th 3. Fall term, Room 124; spring term, Room 121. Opportunity for experience with a group of children in the nursery school teach­ ing program. Readings and discussions supplement the participation experience in giving students an understanding of young children and of themselves in relationship with children. Pfaoneu3rd3rm1Fih.saosPmiuoArinlsRy. oTORfIepCtlheaInePtioiAtnonTsstjIhruOuinpcNistoorarIsnNrdaenqToduHtihrsEeeerdn.NiqoCuUrsahRliwilSfdiiEethDdRYescveoenSnliCocoeprHnsm.OtreNOantuLtiom.annbFdeianrlFl oaCamfhnisidlltydusdRpDereneilntvasgetil.looinCpmsmriheteeidpndistt. 130 or an equivalent experience is required as a prerequisite; Child Development and Family Relationships 310 is recommended as a preceding or parallel course. Miss BARRETT a n d -----------. Six laboratory hours in blocks of two, three, or four morning hours (8:00-12:30), preferably at least one 3-hour block. Discussion, T 3-4:30, Th 3. Fall term, Room 124; spring term, Room 121. A course offering opportunity for specialized participation in the nursery school teaching program. Readings and discussions supplement experience with groups of children two, three, and four years of age. 343. CREATIVE EXPRESSION AND TH E G R O W T H OF TH E CHILD. Spring. Credit three hours. Registration by permission of the instructor. Mr. BRITTAIN. T Th 8:30-10. Room NB-19. This course is designed primarily for those planning to teach kindergarten and the primary grades. It is aimed at an appreciation, understanding, and evaluation of the creative productions of children in relation to their developmental stages. 345. E XP LO RA TIO N IN TH E MEANING OF PLAY. Spring. Credit three hours. Open to seniors and graduate students by permission of the instructor. Limited to twenty students. Mr. DALTON. Lecture M W II. Room G-60-E. Laboratory two hours per week to be arranged. 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. 360. PSYCHODYNAMICS OF PERSONALITY. Fall. Credit three hours. Open to juniors and seniors; graduate students admitted by permission of the instructor. Limited to forty-five students. Mr. DALTON. M W F 11. Room 124. Psychological influences in the development and functioning of persons. Special attention will 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 ARRIAGE AND FAMILY RELATIONSHIPS. Fall and spring. Credit three hours. Each section limited to forty students. Not open to students who have taken Child Development and Family Relationships 261 or 370. Mrs. ROCKWOOD. M W F 10 or 11. Room 121. The American family at mid-century. Interrelations of the male and the female in the family, orientation in the prenuptial period, in marriage, and as parents. Inter­ relations of the younger, middle, and older generations at successive stages of the life cycle. 365. ADJUSTM ENT IN THE MIDDLE AND L A T E R YEARS. Fall. Credit three hours. Mrs. ROCKWOOD and Mr. TAIETZ. T Th 11-12:30. Room 121. Offered jointly by the departments of Rural Sociology and Child Development and Family Relationships. This course may be counted as an elective in the College of Agriculture. This course considers the adjustments in the middle and later years as a process of biological, psychological, and social change. Emphasis will be placed upon changes in role and status, marital and family relationships, living arrangements and employ­ ment. The provisions, public and private, which have been developed to meet the aged person's economic, social, psychological, medical, recreational, educational, and housing needs will be described and evaluated. [370. MARRIAGE. Spring. Credit three hours. Not offered in 1953-54.] ho[u3r7s3..NToHt EofIfeNrFedA NinT1A95N3D-54H.]IS FAMILY IN OUR CULTURE. Spring. Credit three 403. SPECIAL PROBLEMS FOR GRADUATE STUDENTS. 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. 405. SEMINAR IN RESEARCH METHODS. Fall. Credit two hours. Mr. DEV- EREUX and staff. F 2-4. Room G-60-E. This seminar will review the principal methods and techniques relevant to research in child development and family relationships. 407. THESIS A N D RESEARCH. Fall and spring. Credit and hours to be arranged. Registration with permission of the instructor. Mrs. WARING, Miss FORD, Messrs. URONFENBRENNER, DALTON, DEVEREUX, FELDMAN, and DEMPSEY. 415. SEMINAR IN CHILD DEVELOPMENT. Spring. Credit three hours. Open to graduate students by permission o£ the instructor. Limited to twelve students. Prereq­ uisite, Child Development and Family Relationships 360 or equivalent. -----------. Th 2-4:30. Room G-60-E. Critical discussion of selected theoretical, clinical, and research literature in child development. 421. SEMINAR IN RESEARCH IN PERSONALITY DEVELOPMENT. Spring. Credit three hours. Time to be arranged. First meeting Tuesday, February 9, 1954, 4 p.m. Room G-60-E. Mr. DEMPSEY. Analysis and critical evaluation of experimental and observational data underlying various empirical and theoretical generalizations concerning the development of personality in childhood. 431. SPECIAL PARTICIPATION AND NURSERY SCHOOL PROBLEMS. Fall and spring. Credit and hours to be arranged. Miss REEVES (Community Schools), Miss (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. 450. SEMINAR — CHILD GUIDANCE. Spring. Credit two hours. Prerequisite, some work in Child Development and Family Relationships. Time to be arranged. First meeting Wednesday, February 10, 1954, 4 p.m. Room G-60-E. Mrs. WARING. A study of records of successful guidance at different ages in terms of the develop­ mental tasks involved and the interpersonal relationships in the guidance, with some consideration of the function of pressure in guidance. 460. SEMINAR IN PSYCHODYNAMICS. Fall. Credit three hours. Open to grad­ uate students by permission of the instructor. Limited to twelve students. Mr. DALTON. Th 2-4:30. Room G-60-E. Formation, structure, and functioning of personality from a psychological point of view. Special emphasis will be placed upon critical stages in the development of personality; the ego; anxiety and its implications for normal and aberrant behavior. off[e4r6e1d. iDnY1N9A53M-5I4C.]S OF FAMILY IN TERACTIO N. Fall. Credit three hours. Not 462. FAMILY SYSTEMS AND THE SOCIAL STRUCTU RE. Spring. Credit three hours. Mr. DEVEREUX. T Th 11-12:30. Room G-60-E. A sociological analysis of the structure and functioning of family systems, with particular reference to relationships with (a) the broader social structure of which they form a part, and (b) individual personality structure. Although the principal emphasis will be upon the modern American family, some use will be made of materials on other societies as well, to provide leverage for comparative structural analysis. [463. SEM three hours. INNoAt RoffIeNredSEinL E1C95T3E-5D4.]P R O B LE M S OF THE FAMILY. Spring. Credit 195[437-55.4.]FAMILY LIFE EDUCATION. Spring. Credit three hours. Not offered in 480. PERSONAL COUNSELING. Spring. Credit three hours. Open to graduate students. Limited to fifteen students. Prerequisite, several courses in Child Develop­ ment and Family Relationships and/or Psychology, and permission of the instructor. Mr. FELDMAN. W 2-4:30. Room G-60-E. Counseling theories and techniques will be surveyed as they affect the psychological growth process. Both individual and group counseling will be considered. 20H2).UTMhAroNugShToRuUt CTURE A the year. ND DE Credit VELOPMENT three hours a (ZOOLOGY 201; PSYCHOLOGY term. Messrs. BRONFENBREN- NER and SINGER. T Th 10. The aim of this course is to give the student an understanding of structure, func­ tion, and development of the growing human being as the result of interplay between biological, psychological, and social factors. Course material is drawn from the pertinent biological and social sciences. A NMDE TAHN OT HDRS OOPFORLEOSGEYA R20C1H-20I2N). THE BEHAVIORAL Throughout the year. SCIENCES (SOCIOLOGY Credit three hours a term. First term prerequisite to the second. Open to upperclass majors and graduate students. T Th 10 plus a two-hour laboratory to be arranged. Mr. DEAN and staff. Basic scientific methods used in current research upon human behavior. Course will include survey method, unstructured interviewing, participant field observation, content analysis, controlled and semicontrolled experiments and the analysis of documents. Lectures, demonstrations, case materials, laboratory and field sessions. ECONOMICS OF THE HOUSEHOLD AND HOUSEHOLD MANAGEMENT MABEL A. ROLLINS, Head; Mrs. ESTHER C. BRATTON, Mrs. ELIZABETH CONRAD, L. LEOLA COOPER, ELLA M. CUSHMAN, Mrs. MARY K. HEINER, DOROTHY KLITZKE, SARAH MANNING, BARBARA SNOWMAN, ROSE E. STEIDL, JEAN WARREN, Mrs. LUCILLE J. WILLIAMSON. The Department of Economics of the Household and Household Management attempts to clarify the scope and meaning of management in the home 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 individu­ als, and to help provide a background for intelligent civic action in furthering human well-being. gntuionrCmeaoeilcursEirnsceogos,fnPiotnhmheyiosctiHsho,oleoruGgsoyceo,vhlePolreslngdyemcshaeonnoldtof,gtHySh.oeocuiUsoelnohigovyled,rsAiMtgyraintchaugalettumarreaenl trEeanlragetienidenetrEoincgoth,neoImnwidcousrs,ktrAiianglriEcEcunol­­­ *128. M ANAGEM ENT AND HOME PROCESSES. Fall and spring. Credit three hours. Mrs. BRATTON, Mrs. CONRAD, Mrs. WILLIAMSON, ---------- , -----------, ---------- an d ----------- . Lecture, M W 10. Amphitheatre. Laboratory: fall, T Th 8-10, 11-1, 2-4, W F 8-10, 11-1, 2-4; spring, T Th 8-10, 11-1, 2-4, W F 8-10, 2-4. Room G-19. Help in understanding and recognizing the procedure of management in the solution of problems for individuals and for families. Processes and equipment in­ volved in care of the home, nature of the materials to be cleaned, and character­ istics of the supplies used in cleaning or protecting these materials. The wide range of choice in method, equipment, cost, materials, and human effort to accomplish the ends desired under different circumstances. Comparison of certain home proc­ esses with commercial services in terms of cost, quality of product, and satisfac­ tion obtained. FA*M13I0L.IEESC. ONOMIC Fall and CONDITIONS spring. Credit IN RELATION TO THE WELFARE three hours. (Graduate students should OF see Economics of the Household 430.) Misses ROLLINS, WARREN, and -----------. M W F 11. Amphitheatre. A course to help students understand the 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 economic welfare, the national income 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. PROBLEMS IN PROVIDING CONSUMERS’ GOODS. Fall and spring. Credit three hours. Also open to graduate students. Prerequisite, Economics of the Household 130 or permission of the instructor. Miss KLITZKE. Fall: T Th 2-3:30 and one additional hour at the convenience of the student. Room 121. Spring: M W F 11. Room 124. The contribution of an efficient marketing system to the level of consumption of our people. The kinds of markets, and the quantity, quality, and variety of supplies available. Effects of practices of consumers and of middlemen on prices. Problems in standardization of goods. Present and possible contributions of the government, busi­ ness associations, and private organizations in improving marketing practices. 300. SPECIAL PROBLEMS FOR UNDERGRADUATE STUDENTS. Fall and spring. Credit and hours to be arranged individually. For students recommended by advisers 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 arrangement of course work necessitated because of previous training. 310. M ANAGEM EN T PROBLEMS IN HOMES. Fall and spring. Credit three hours. Prerequisite for undergraduates, Economics of the Household 128 or permis­ sion of the instructor. For graduate students, the instructor’s signature is required at preregistration. Miss CUSHMAN and Mrs. NEEF. M S . W F 2-4:20. Room G-20. One additional hour for graduate students, M 4. Room G-20. A study at firsthand of the ways in which different families manage to achieve their purposes with the resources available. Experience in homes in observing the procedure of management and in recognizing values and goals, resources, and de­ cisions made. Cooperation with families in working out a solution to some of their management problems. One all-day tour, time to be arranged. 320. MANAGEM ENT IN REL ATIO N TO HOUSEHOLD EQUIPMENT. Spring. Credit three hours. For juniors, seniors, and graduate students. Prerequisite, Econom­ ics of the Household 128 or permission of the instructor. Mrs. WILLIAMSON. W F 11-1. Room G-19. Selection, care, use, and repair of household equipment. Relative advantages of various types of equipment in performing certain tasks. Discussions with homemakers, manufacturers, distributors, and engineers. Field trips to homes and stores. 330. M ANAGEM ENT IN R E L A T IO N TO PERSONAL FINANCES. Spring. Credit three hours. For juniors, seniors, and graduate students. Prerequisite, Eco­ nomics of the Household 130 or permission of the instructor. Miss WARREN. M W F 9. Room 121. The management procedure applied to individual and family problems involv­ ing finances. The influence of economic conditions, as well as personal circum­ stances, on one’s financial situation. The effect of standards of living on the amount spent. Problems connected with estimating future expenditures. Considerations in developing a savings program and in purchasing insurance. The nature of invest­ ments in real estate, and in government and corporate securities. Advantages and disadvantages 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. 403. SPECIAL PROBLEMS FOR GRADUATE STUDENTS. 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 A N D RESEARCH. Fall and spring. Registration with permission of the instructor. Mrs. BRATTON, Mrs. CONRAD, Miss CUSHMAN, Mrs. HEINER, Misses KLITZKE, ROLLINS, and WARREN, and Mrs. WILLIAMSON. 408. WORK SIMPLIFICATION IN HOME ECONOMICS. Spring. Credit two hours. Prerequisite, Economics of the Household 310 or permission of the instructor. Mrs. HEINER. M 11-1. Room G-19. Adaptation of work simplification techniques as developed in industry, for use in studies of activities in homes and in home economics laboratories. Development of techniques valid in terms of family living, applicable to different regions and types of homes, and economical to perform. Distinction between devices suitable for teaching and for research, including stop-watch studies, process charts, motion symbols, flow charts, and preparation and analysis of films. Work on individual problems. 420. HOME PROCESSES. Fall. Credit two hours. The instructor should be con­ sulted before registering. Mrs. CONRAD. T Th 10, S 10-12. Room G-19. Study of the processes and equipment used in the care of the home, including ways of working that will reduce the effort required; laundry problems, including hard water and softening of water, detergents, other laundry supplies, methods and equipment for washing and ironing, commercial and self-service laundries; electricity and electrical equipment; nature of cleaning actions and equipment suitable for different soils and surfaces; controlling odors and correcting dryness or dampness. The course provides background information for home economics teachers, extension workers, and advisers in home management houses. FA4M30I.LIEECSO. NFaOllMaInCd CONDITIONS IN spring. Credit three RELATION TO THE hours. Graduate section WELFARE OF of Economics of the Household 130. Misses ROLLINS and WARREN. M W F 11 and one additional hour to be arranged. Amphitheatre. See descrip­ tion of Economics of the Household 130. 432. PERSONAL FINANCES. Fall. Credit two hours. Prerequisite, Economics of the Household 330 or the equivalent. The instructor should be consulted before registering. Miss WARREN. F 2-4. Room 133. Examination of the nature of personal financial problems and of adjustments in individuals’ financial practices under changing conditions. The operation and regulation of financial institutions of importance in personal management. Analysis of teaching materials. 461. PROBLEMS IN THE DISTRIBUTION OF CONSUMERS’ GOODS. Spring. Credit two hours. Prerequisite, Economics of the Household 260 or the equivalent. The instructor should be consulted before registering. Miss KLITZKE. F 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. 490. REVIEW OF RESEARCH IN HOME MANAGEM ENT. Fall. Credit two hours. Prerequisite or parallel, Economics of the Household 310. The instructor should be consulted before registering. Mrs. BRATTON. Th 2-4. Room G-4. Consideration of various concepts of management, and evaluation of methods and results of research. 495. ECONOMIC PROBLEMS OF FAMILIES. Spring. Credit two hours. The instructor should be consulted before registering. Miss ROLLINS. Th 2-4. Room 108. Analysis of a few outstanding contributions to economic thought related to this field. Examination of methods of research. 499. SEMINAR. Fall and spring. For graduate students. Department staff. T 4. Room 114. FOOD AND N UTRITION CATHERINE PERSONIUS, Head; GERTRUDE ARMBRUSTER, JOAN BAR­ BER, ALICE BRIANT, MABEL DOREMUS, LOLA DUDGEON, MILDRED DUNN, ELIZABETH ELBERT, EMMA ROSE ELLIOTT, FAITH FENTON, GRACE FOSTER, HAZEL HAUCK, MARGUERITE HORN, FRANCES JOHN­ STON, HELENA KELSEY, KATHERINE NEWMAN, MARION PFUND, LIL­ LIAN SHABEN, BETTY STEELE, GRACE STEININGER, ELEANOR WILLIAMS, THERESE WOOD. The Department of Food and Nutrition aims to help students gain an apprecia­ tion of the relation of food to health and to translate into wholesome practices in daily living the knowledge they gain. The principles of good nutrition are applied to the problems of food selection for family groups as well as for the individual. Laboratory practice in food preparation and in the planning, preparation, and service of attractive and nourishing meals is offered; also laboratory experiences that give some understanding of the scientific aspects of food preparation and of the aesthetic aspects of cookery. Students are encouraged to take advantage of opportunities for participation in food preparation in home situations in order to develop skill. Courses are given for students with a vocational interest in hospital dietetics and in commercial food work. Many in Food of the courses in and Nutrition are ointhcleurdecodlliengetsheofA nthneo uUn nc ievmeersnittyo fthtahte aSrcehoroellaotfedNuttoriwtioonrk. 100. FOOD PREPARATIO N IN R EL ATIO N TO MEAL PLANNING. Fall and spring. Credit three hours. Intended exclusively for students outside the College of Home Economics. Limited to eighteen students. Miss-----------. Lecture and laboratory, T Th 10-12:20. Room 352. For students who are inexperienced in food preparation and who wish to serve simple, well-planned meals in their own homes. t *103. ELE M EN TA R Y FOOD A N D N U T R IT IO N . Fall and spring. Credit five hours. Limited to eighteen students in a section. Misses STEININGER, WILLIAMS, and LITTLE. Lecture and discussion, M W F 8. Amphitheatre and Room 124. Laboratory Fall Spring M W 2-4, Room 352 M W 2-4, Room 426 M W 2-4, Room 426 M W 2-4, Room 352 T Th 11-1, Room 426 T Th 11-1, Room 426 * T Th 2-4, Room 426 T Th 2-4, Room 426 W F 11-1, Room 426 Selection of an adequate diet and its importance in achieving and maintaining optimum health. Consideration of some of the problems that may be involved in the feeding of individuals and family groups. Laboratory experience includes the preparation of various types of food and some opportunity for the planning, prepa­ ration, and serving of simple meals. *104. E LE M E N TA R Y 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. Amphitheatre. For transfer students who have had college work in food preparation but not in nutrition. The work covered is the same as that in Food and Nutrition 103, but the students are not required to attend the laboratories. 190. N U T R IT IO N A N D H E A LTH . Spring. Credit two hours. Intended for stu­ dents who have had no previous college course in human nutrition. Not to be elected by students who take Food and Nutrition 103 or 104. Miss HAUCK. T Th 11. Room 339. The relationship of food to the maintenance of health; its importance to the individual and society. 214. CHEMISTRY AND ITS APPLICATION TO FOOD PREPARATION. Fall. Credit five hours (1 hour, Food; 4 hours, Chemistry). Prerequisite or parallel, Food and Nutrition 103. Not to be elected by students who take Chemistry 101 or 105. Food and Nutrition 214 is designed to be the first of a two-course sequence, the second course of which is Food and Nutrition 215. Misses---------- , ELBERT, BAR­ BER a n d -----------. Lecture and discussion, M W F 9. Amphitheatre and Rooms 339 and 121. Laboratory M W 2-4, Rooms 353 and 356 T Th 8-10,Rooms 353 and 356 T Th 8-10,Rooms 353 and 358 T Th 11-1, Rooms 353 and 356 T Th 2-4, Rooms 353 and 356 T Th 2-4, Rooms 353 and 358 Fundamental principles and practices of food preparation approached through the study of general chemistry. Consideration of the physicochemical properties of gases, liquids, solids, and solutions; pH, titrations, buffer mixtures and hydrolysis; and fundamental chemical reactions. The influence of kind and proportion of ingredients and of methods of manipulation 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. CHEMISTRY AND ITS APPLICATION TO FOOD PREPARATION. Spring. Credit five hours (3 hours, Food; 2 hours, Chemistry). Prerequisite, Food and Nutrition 214. This course is planned to follow Food and Nutrition 214 and should be taken the term after it. Misses---------- , ELBERT, BARBER, a n d ----------- . Lecture and discussion, M W F 9. Amphitheatre and Rooms 339 and 124. MW MW T Th Laboratory 2-4:20,Rooms 353 and 356 2-4:20,Rooms 353 and 358 8-10:20,Rooms 353 and 356 T Th 8-10:20, Rooms 353 and 358 T Th 2-4:20, Rooms 353 and 356 T Th 2-4:20, Rooms 353 and 358 Fundamental principlesand practices of food preparation approached through the study of organic and colloidal chemistry. The influence of kind and proportion of ingredients and of methods of manipulation and cookery on the palatability and the 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. Stu­ dents who have completed Food and Nutrition 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 Chemistry 201, and 303 and 305. OD22S5. .SpFrOinOgD. CrPeRdiEt PAR five ATION hours. :P Not RINCIPLES to be elected AND COM by students PARATIVE who have M had ETH­ Food and Nutrition 215. Limited to sixteen students. Prerequisite, Food and Nutrition 103, and prerequisite or parallel, organic chemistry. Miss ELBERT. Lecture, M F 9. Amphitheatre. Discussion, W 9. Room 301. Laboratory, T Th 10:30-1. Room 358. Class will meet with Food and Nutrition 215 for lecture. Discussion period and laboratories will be independent of Food and Nutrition 215. The application of science, particularly chemistry, to the solution of problems in food preparation; experiments in comparative cookery. 230. N U T R I T I O N . Spring. Credit three hours. Prerequisites, elementary college courses in nutrition, biochemistry, and human physiology (for Home Economics students, Food and Nutrition 103, Human Physiology 303, Biochemistry 10; other students should see the instructor about equivalent preparation). Misses HAUCK and NEWMAN. Discussion, T Th 8. Room 339. Laboratory, F 2-4 or S 9-11. Room 426. Principles of nutrition as they relate to energy metabolism and weight control, hygiene of the digestive tract, proteins, minerals, and vitamins. Application of the principles of nutrition to needs of normal individuals. During and as a result of this course the student is expected to establish and maintain good nutrition prac­ tices. 240. FOOD PREPARATION, ADVANCED COURSE. Fall and spring. Credit three hours. Prerequisite, Food and Nutrition 215 or 225. Miss -----------. Lecture, F 2. Room 339. Laboratory, T Th 2-4:30 or M W 2-4:30. Room 361. Planned for students interested in commercial food service and food promotion work. Study and preparation of some unusual foods and food products. Special dishes prepared include canapes, entrees, planked foods, fancy breads, pastries, foreign cookery. 300. SPECIAL PROBLEMS FOR UNDERGRADUATE STUDENTS. Fall and spring. Credit and hours to be arranged. 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. 305. FOOD DEM ONSTRATIONS. Fall and spring. Credit one hour. Limited to ten students. Prerequisite, Food and Nutrition 215 or 225. Committee approval required, see page 29. Mrs. FOSTER. T Th 2:30-4. Room 352. Emphasis on the purposes and techniques of demonstrations in relation to food preparation and nutrition, with application to teaching, extension, business, and social service. 306. MEAL PLANNING AND PREPARATION. Fall and spring. Credit three hours. Limited to eighteen students in a section. Prerequisite, Food and Nutrition 103. Mrs. FOSTER. Lecture, T 9. Room 3-M -ll. Laboratory, T Th or W F 11-1:20. Room 361. This course includes the day-by-day problems of the homemaker in securing palatable and nutritious meals with the time, money, and energy at her disposal; it is built around the family table where so much of the culture and traditions of the parents are transmitted to the children; it includes the family’s simple enter­ taining and an introduction to more elaborate service. 314. SCIENCE IN FOOD PREPARATION. Fall. Credit three hours. Prereq­ uisite, Food and Nutrition 215 or 225 and Biochemistry 10. Committee approval required, see page 29. Miss PERSONIUS. Lecture T Th 8. Room 339. Laboratory S 9-11. Rooms 356 and 358. Study of scientific principles underlying modern theory and practice in the preparation of batters, doughs, starch-thickened products and in egg and milk cookery. The relation to food preparation of the physical and chemical properties of fats, proteins, starches and leavening agents; colloidal systems —gels, sols, foams, and emulsions. Laboratory studies of effect of varying ingredients, manipulation, and cooking conditions on quality of the product. A L31C5.OSOCKIEENRCYE. IN FOOD PR Spring. Credit EPAR three ATION hours. . INTRODU Prerequisite, CTORY E Food and XPERIME Nutrition NT­ 314, or equivalent. Committee approval required, see page 29. Miss FENTON. Lecture T Th 9. Room 339. Laboratory F 10-1. Room 358. Continuation of Food and Nutrition 314 with emphasis on meat, fruit, vegetable and sugar cookery, and frozen desserts. The relation to food preparation of the physical and chemical properties of sugars, polysaccharides other than starch, and fruit and vegetable pigments and flavor constituents; properties of true solutions — solubility, boiling and freezing point, crystallization. Study of methods and tech­ niques used in experimental work in food. About one-half of the semester will be devoted to independent work on a problem in food preparation. 330. D IE T T H E R A P Y . Fall. Credit three hours. Prerequisite, Food and Nu­ trition 230 or equivalent. Committee approval required, see page 29. Miss HAUCK. Lecture and discussion, M W F 9. Room 426. Diet in diseases such as fever, gastrointestinal disturbances, and diabetes. Exper­ ience in independent use of journal literature in this field. 340. M A T E R N A L AND CHILD N U T R IT IO N . Fall and spring. Credit two hours. Prerequisite, Food and Nutrition 103 or 190. Not open to students who take Food and Nutrition 230. Miss NEWMAN. 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 and development. 360. SEMINAR IN FOOD AND N U T R IT IO N . Fall. Credit one hour. Prereq­ uisite, Food and Nutrition 215 or 225. Misses FENTON and NEWMAN. Th 2. Room 301. Study of historical and current literature. [400. READINGS IN N U T R IT IO N . Fall. Offered in alternate years. Credit two hours. Instructor’s signature required at preregistration. Miss HAUCK. T Th 9. Room 301. Critical review of literature in the field of vitamin and mineral metabolism, with tion emphasis are based. oNno tthoeffeerxepderiinm1e9n5t3a-l54d.a]ta on which the principles of human nutri­ 401. READINGS IN N U T R IT IO N . Fall. Offered in alternate years. Credit two hours. Instructor’s signature required at preregistration. Miss HAUCK. T Th 9. 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 PROBLEMS FOR GRADUATE STUDENTS. 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 A N D RESEARCH. Fall and spring. Credit and hours to be ar­ ranged. Registration with permission of the instructor. Misses BRIANT, FENTON, HAUCK, JOHNSTON, LONGREE, Mr. MAYNARD, Mr. McCAY, Misses PER- SONIUS, STEELE, STEININGER and YOUNG. 414. ADVANCED E XPERIM EN TAL COOKERY. Fall. Credit three hours. Pre­ requisite, Food and Nutrition 315 or equivalent. Instructor’s signature required at preregistration. Miss ---------- . Laboratory T Th 10-1. Room 358. A study of the objectives, methods, and results of food research. Objective and subjective experimental techniques used in measuring the quality of food. Inde­ pendent laboratory work on problems in food preparation. 420. ADVANCED SEMINAR IN N U T R IT IO N . Fall. Credit one hour. Miss HAUCK and department staff. T 4:30. Room 301. 421. ADVANCED SEMINAR IN FOOD. Spring. Credit one hour. Miss BRIANT and department staff. T 4:30. Room 301. 440. N U T R IT IO N OF G R O W T H AND DEVELOPMENT. Spring. Credit two hours. Prerequisite, Food and Nutrition 230 or equivalent. Miss STEININGER. T Th 11. Room 301. Relation of nutrition to growth and development from the prenatal period to adulthood. A study of research literature. AlisnNtneoodtuein:ncTetmhheeenAattntonefnotuthinoecneSmcohfeonaotdl vooaffnHctheoedteSalcnAhdodomglrinaodifsutNraatuettirosinttui.odne.ntFsoirs called to the other courses courses see the HOMEMAKING APARTMENTS CAROLYN H. CRAWFORD, in charge. 301. HOMEMAKING A PA R TM E N T S. Fall and spring. Credit one hour. Open to juniors and seniors. Instructor’s signature required at preregistration. Required of students planning to take Homemaking Apartments 302 and to be scheduled the semester preceding 302. Miss CRAWFORD. Discussion period, M 12. Apartment B, Living Room. Four observations of one hour each to be arranged. 302. HOMEMAKING APARTM ENTS, RESIDENCE COURSE. Fall and spring. Credit six hours. Offered twice each term in two blocks of seven weeks each. For juniors and seniors. Open to graduate students. Miss CRAWFORD. Students preparing to teach are to schedule the course concurrently with Home Economics Education 331 (see page 72). Students preparing to go into extension work are to schedule the course concurrently with Home Economics Education 321 (see page 72). Prerequisites, Homemaking Apartments 301, and Food and Nutrition 260 or the equivalent. It is desirable that Food and Nutrition 340 pre­ cede this course. A course which brings together into an integrated and functioning whole the various phases of homemaking. Students will obtain experience in the following areas of homemaking: the care and management of a home; planning, buying, preparing, and serving meals; entertaining; and caring for a young baby. An opportunity will be included in this course, for students preparing to teach, to meet the requirements for health of the family and home care of the sick if they have not been registered previously in such a course. Students should register for Home Economics Education 300 for one credit hour. During the period of residence in the apartment, students are not charged for dormitory living. The cost of living in the apartment does not exceed cost of living in the dormitory. [305. HOMEMAKING A P A R TM E N TS. Fall and spring. Credit one hour. Open to juniors and seniors. Instructor’s signature required at preregistration. Required of students planning to semester preceding 306. take Miss HCoRmAeWmFaOkiRnDg .ANpoatrtmofefenrtesd3i0n6 1a9n5d1-t5o4.b] e scheduled the [306. HOMEMAKING APARTM ENTS, RESIDENCE COURSE. Fall and spring. Credit three or four hours. To be offered in two blocks of seven weeks each. For juniors and seniors. Open to graduate students. Registration limited to six students in each block. Students registering for the course may not carry more than twelve cNroetdiotffheroeudrsinco19n5c5u-r5r4e.n]tly; more than ten not recommended. Miss CRAWFORD. HOME ECONOMICS EDUCATION MARGARET HUTCHINS, Head; SARA BLACKWELL, Mrs. ETHELWYN CORNELIUS, CAROLYN CRAWFORD, MARGARET ELLIOTT, Mrs. HELEN HOEFER, HELEN MOSER, IRENE PATTERSON. The Department of Home Economics Education offers programs at both under­ graduate and graduate levels. The undergraduate program contributes to the preparation of students who wish to become agents in the Extension Service and teachers in the public schools. It gives them an opportunity to develop a philos­ ophy of Home Economics Education, to acquire an understanding of the place of home economics in the total educational program of the community, and to de­ velop some skill in teaching home economics either in the schools or in the Exten­ sion Service. 110. HOMEMAKING EDUCATION AND THE COMMUNITY. Fall. Credit one hour. Mrs. HOEFER and Miss PATTERSON, coordinators. T 11 or Th 11. Room 124. This course is offered to help the student who is planning to be a homemaker to understand the place in which she may serve in educational programs in her community. It will also give her a basis for understanding ways in which home economics serves all members of the family. It may help her in making a voca­ tional choice. Opportunity will be given to observe homemaking programs which are being conducted by the Extension Service, public schools, and other educational agencies. 300. SPECIAL PROBLEMS FOR UNDERGRADUATE STUDENTS. Fall and spring. Credit and hours to be arranged. Department staff. For students recommended by advisers 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. 320. EXT EN SIO N EDUCATION. Fall. Credit two hours. Open to juniors and seniors preparing for 4-H Club or Home Demonstration work. This course must precede Extension Education 321. Mrs. HOEFER. Discussion period, F 2-4. Room 3-M-ll. Opportunity will be provided to observe extension and other community pro­ grams. 321. E XT EN SIO N EDUCATION. Fall and spring. Credit eight hours. Mrs. HOEFER. Supervised field experience for one half of the term in a selected county, and conference periods for one half of the term. Prerequisite, Extension Education 320. During this term students will take Homemaking Apartments 302. Students live in the Homemaking Apartments for seven weeks and in the county in which they are doing extension work for seven weeks. Students are assigned to cooperating counties where opportunity is provided to work with the county extension staff and to gain experience in 4-H Club and/or Home Demonstration work. A member of the college staff supervises this field experience. Students observe, assist, and participate in the program of the county extension groups. They should gain experience in teaching 4-H Club and/or Home Demonstration groups, in office management, radio, newswriting, working with other county agencies, and other of the usual activities of an extension agent. 330-331. TH E A R T OF TEACHING. To 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 PATTERSON, CRAWFORD, EL­ LIOTT, Mrs. CORNELIUS, and cooperating teachers. Student teachers have an opportunity to study the community and the place of home economics in the total educational program of the community. They observe and participate in community activities, in the total school program, and in the home economics program. 330. Fall and spring. Credit two hours. This course must precede Home Eco­ nomics Education 331. Discussion period, T Th 8. Room 3-M-ll. Field work one half-day a week. Students visit schools for the purpose of studying homemaking programs. 331. Fall and spring. Credit eight hours. Directed teaching for one-half of the term and general conferences throughout the term. Hours to be arranged. Room 3-M-ll. This course is a continuation of Home Economics Education 330. During this term the student registers for only one other course, Homemaking Apartments 302. Students live in the Homemaking Apartments for one-half of the term and in the communities in which they teach for the other half of the term. Student teachers are assigned to cooperating schools within a reasonable dis­ tance of Ithaca. They live in the communities and work under the guidance of the local homemaking teachers and under the supervision of the Home Economics Education staff. 403. SPECIAL PROBLEMS FOR GRADUATE STUDENTS. 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. Credit and hours to be arranged. Registration with permission of the chairman of the graduate committee and the instructor, Misses HUTCHINS, PATTERSON, BLACKWELL, CRAWFORD, MOSER, and Mrs. HOEFER. [432. hours. ME Miss THODS AND PATTERSON. MATERIAL Not offered S in IN ADU 1953-54.\ L T EDUCATION. Credit two 437. PRINCIPLES AND PHILOSOPHY OF A D U LT EDUCATION. Fall. Credit two or three hours. Open to undergraduates with permission. Miss PATTERSON. M 4-5:30. Room 124. Designed for directors of adult education, teachers, extension agents, school ad­ ministrators, and other leaders in adult education. Attention is focused on a philosophy of adult education and the principles as they relate to the place of adult education in the total program; adult needs; program planning; adult learning; and the growth and development of adult education. A wide variety of adult education activities in the Ithaca area provide opportunities for students to study the applica­ tion of principles to local programs. PA[4T3T8.ERTSEOANCH. NINoGt oHffeOrMedEiMn A19K5I3N-5G4.]TO ADULTS. Credit two or three hours. Miss 439. T H E TEACHING OF HOM E ECONOMICS. Spring. Credit three hours. Miss PATTERSON. T Th 10 and other hours to be arranged. Room 124. Designed for students with teaching experience in college, extension, secondary schools, and adult programs. Attention is given to the place of discussion, demon­ stration, laboratory, trips, and use of radio, films, and recordings in teaching home economics. Opportunity is provided for experimentation with different teaching aids and procedures. [449. CURRICULUM PL hours. Miss BLACKWELL. NA No tNoIfNfeGredI NinH1O95M3-5E4■E]CO N OMICS. Credit two or three 459. E VA LU AT IO N . Spring. Credit three hours. Preregistration required. Miss BLACKWELL. W 11-1, F 11. Room 117. For teachers, extension agents, and research workers who are concerned with methods of evaluating education programs and of appraising individual achieve­ ment. Opportunities for constructing, using, and evaluating instruments of appraisal. 469. SUPERVISION OF HOME ECONOMICS EDUCATION. Fall. Credit two hours. Miss HUTCHINS. S 10-12. Room 301. Planned for supervising teachers, supervisors, and other educational leaders who are engaged in supervision and for those teachers who are preparing for supervising positions. 480. SEMINAR IN HOME ECONOMICS EDUCATION. Fall and spring. No credit. Department staff. Miss PATTERSON, Coordinator. W 4. Room 3-M-ll. 485. SUPERVISION OF THE RESIDENCE EXPERIENCE IN HOMEMAKING. Spring. Credit two hours. Instructor’s signature required at preregistration. Miss CRAWFORD. T 9-11. Apartment B. This course is planned for Home Management house advisers and others prepar­ ing for this type of teaching. Attention is focused on organization, supervision, and methods of teaching a residence course. [490. hours. MTiEssAPCAHTINTGERHSOONM.ENEoCt OofNfeOreMdICinS 1I9N51-H54IG.] H E R EDUCATION. Credit two HOUSING AND DESIGN VIRGINIA TRUE, Head; GLENN H. BEYER, HELEN J. CADY, JOSEPH CARREIRO, Mrs. RUTH B. COMSTOCK, CATHARINE U. EICHELBERGER, Mrs. DORA W. ERWAY, BARBARA J. KENRICK, RUBY M. LOPER, JAMES E. MONTGOMERY, SARAH E. NEBLETT, CLARA STRAIGHT, GENA THAMES, and ---------- . The Department of Housing and Design offers students, through creative experi­ ment, guided study, and observation, an opportunity to develop understanding and an appreciation of their daily environment. The primary objective is to provide opportunity for increasing their ability to make the house, with its surroundings and furnishings, both a background and a means for achieving a successful degree of individual and family living. Undergraduate and graduate programs provide study of the needs and resources of the family to be housed in terms of the house, its environmental setting, and its interior development. The technical and aesthetic principles of good design are emphasized, as well as the development and well-being of the individual and family. Undergraduates wishing a background in this area should take, in addition to Housing and Design 100 and 220, courses from each phase of the work in the depart­ ment, namely, design, interior design, housing. Electives from other departments of aHthsoeuCcshoeilhlldeoglDde eaMvneadlnoaopgtmheeemnretdnaitv,nidsAiorFcnahsmitoieflcyttuhRreeel,UaFtniiiovnneesrhsAiitprytss,s, hESocouoclnidoolmboiegcysi,noPfrseytlchahetoeldHogosyuu.bsejehcotsld, sauncdh in Graduate the field work is offered of Housing and Dfeosrigtnh.e (SMee.St.hdeeAgrneneo uanncde mtheen tPohf.Dth. edeGgrraedeuawtiethScmhoaojol.r) *100. COLOR A N D DESIGN. Fall and spring. Credit three hours. Limited to fifteen students in a section. Miss CADY, Mr. CARREIRO, Mrs. ERWAY, Miss STRAIGHT. Lecture FALL Laboratory F 9, Room 317................................................ M W 8-10, Room 322 F 9, Room 317................................................ T Th 11-1, Room 322 F 9, Room 317................................................ T Th 2-4, Room 322 F 10, Room 317........................ ....................... M W 9-11, Room 318 F 10, Room 317........................ ....................... T Th 11-1, Room 318 M 11, Room 317........................ ....................... W F 11-1, Room 401A Lecture SPRING Laboratory F 12, Room 317........................ ....................... T Th 2-4, Room 322 F 12, Room 317........................ ....................... M W 11-1, Room 322 F 10, Room 317........................ ....................... M W 9-11, Room 318 F 10, Room 317........................ ....................... M W 2-4, Room 318 F 9, Room 317........................ ....................... M W 8-10, Room 408 M 11, Room 317........................ ....................... W F 11-1, Room 401A A study of the basic principles of color and design through laboratory experi­ ment, lectures, reading, and art gallery observations. This study gives opportunity for the student to develop, through creative experi­ ments and guided observations, a greater understanding and appreciation of daily environment, and to increase ability to solve design problems involving choice and airangement. Minimum cost of materials, $7. 130. H O TE L FURNISHING AND DECORATING. Spring. Credit two hours. For ssetuedAennntsouinncHemoteenl tAodfmthineisStcrhaotioolno. fAHdovtiseeldAfdomrijnuinstiroartsioann.d) seniors. (For description, 200. ADVANCED COLOR AND DESIGN. Fall. Credit two hours. Prerequisite, Housing and Design 100 or equivalent. Limited to fifteen students. Miss STRAIGHT. M W 11-1. Room 322. This course is concerned with design of a more complex nature and broader scope than Housing and Design 100. Color, organic form, textures, and composition in both two- and three-dimensional design are emphasized. Laboratory problems give the students opportunity to experiment with design in a variety of media and techniques. Use of new materials and techniques is encouraged. 210. H ANDICRAFTS STUDIO. Fall. Credit two hours. Prerequisite, Housing and Design 100; 211 must precede or parallel this course. Mrs. ERWAY. M W 2-4. Room 318. A course to develop creative expression through experimentation with 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. Minimum cost of materials, $7. 211. HANDICRAFTS ARO UND TH E WORLD. Fall. Credit one hour. Prereq­ uisite, Housing and Design 100. Mrs. ERWAY. 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. *220. IN T E R IO R DESIGN. Fall and spring. Credit three hours. (Four hours out­ side work in laboratory required.) For sophomores and upperclassmen. Prerequisite, Housing and Design 100. Limited to fifteen students in each section. Miss CADY, Mr. CARREIRO, a n d -----------. Lecture FALL Laboratory w 9, Room 317........................ ....................... M F 8-10, Room 401A w 9, Room 317........................ ....................... T Th 11-1, Room 401A w 9, Room 317................................................ T Th 2-4, Room 401A w 12, Room 317........................ ....................... W F 11-1, Room 408 w 12, Room 317................................................ T Th 2-4, Room 408 Th 10, Room 317................................................ T Th 11-1, Room 327 Lecture SPRING Laboratory W 9, Room 317................................................ M F 8-10, Room 401A W 9, Room 317................................................ T Th 11-1, Room 401A M 9, Room 317........................ ....................... T Th 2-4, Room 327 W 11, Room 317........................ ....................... M F 11—1, Room 408 w 11, Room 317................................................ T Th 2-4, Room 408 M 9, Room 317................................................ W F 8-10, Room 327 Analysis of the furnishings needs of the family. Analysis of architectural features of rooms as a basis for development of furnishing for family living. Special em­ phasis on furniture choice; construction, functional and aesthetic qualities; adap­ tation of color to interior design; selection of fabrics; lighting. Arrangement of furnishings in selected rooms for functional family use and for design quality. 235. INT ER IO R DESIGN FOR LIMITED SPACE AND BUDGET. Fall and spring. Credit three hours. (Four hours outside work in laboratory required.) Limited to fifteen students in each section. Prerequisite, Housing and Design 220. Miss NEBLETT. M W 10-1 or T Th 1:40-4:30. Room 401-B. Students anticipate furnishing problems of the young couple faced with limited space and budget. Practice in furniture arrangement, selection, restoration and re­ pair, remodeling, refinishing and constructing simple carpentry pieces of furniture and accessories; setting up actual rooms in the laboratory. Cost of materials, $10 minimum. 300. SPECIAL PROBLEMS FOR UNDERGRADUATE STUDENTS. Fall and spring. Credit and hours to be arranged. Department staff. For students recommended by advisers 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. 305. FASHION IL L U S T R A T IO N . Spring. Credit three hours. Prerequisites, Housing and Design 100 and Architecture 340, or equivalent. Clothing courses desirable. Miss STRAIGHT. M W 8-11. Room 322. Introductory course for the fashion illustrator. Practice with layouts for fashion advertisements, exploration of varied techniques and media including reproduction processes in newspaper and magazine fashion illustration, fashion figures. Mini­ mum cost of materials, $7. 311. APPLIED T E X T IL E DESIGN. Spring. Credit two hours. Limited to nine students. Prerequisite, Housing and Design 220. Mrs. ERWAY. T Th 11-1. Room 318. Laboratory experiments in color and design applied to textile printing on fabrics which harmonize for a given room. A creative weaving project which could be used in the same room. Experimenting on various materials giving an opportunity to develop an appreciation of textiles and their appropriate use. [319. C ONTEMPORARY DESIGNERS. Fall. Credit two hours. Prerequisite, Housing and Design 100. Miss TRUE. T Th 8. Room 317. A lecture-discussion course dealing with current developments in the field of design; trends in design as represented by the work of a selected group of designers ainssovcaiaritoiounss.aNreoats;ofafcertievditiiens 19o5f3-a5r4t.]organizations such as museums, galleries, and 320. HISTORIC FURNITU RE AND IN T E R IO R DESIGN. Fall. Credit three hours. Prerequisite, Housing and Design 220. -----------. M W F 8. Room 317. Development of furniture styles and interior designs through the major historic periods, showing recurrence of structural forms adapted and modified, and reflect­ ing economic, political, and social aspects of the periods. RO32O5M. SINATNEDRIFOURRNDIETSUIGRNE.- EMPHASIS ON Fall. Credit three DESIGN OF BACKGROUND OF hours. (Four hours outside work in laboratory required.) Prerequisite, Housing and Design 220; Housing and Design 320 recommended. Limited to fifteen students. Miss CADY. M W F 9-11. Room 408. This course furthers basic training given in Housing and Design 220, developing the room in accordance with architectural design and use. Design sketches and working drawings are made for built-in furniture and storage units. Problems in the selection of form and scale; color; fabrics; corrective design. Evaluation of design quality in furnishings. Field trip to New York, or equivalent. 339. SEMINAR IN IN T E R IO R DESIGN. Fall. Credit one hour. For upperclassmen and graduate students. Miss NEBLETT and department staff. Hours to be arranged. Room 3-M-ll. 340. HOUSE PLANNING. Fall and spring. Credit three hours. Prerequisite, Hous­ ing and Design 220. Limited to fifteen students.-----------. M W F 2-4. Room 327. An introductory course in space arrangement, incorporating house, site orientation, and neighborhood. Drafting room work (consisting of plan and model studies of house and setting), lectures and discussions, local field trips, required reading. 347. CHOOSING TH E HOUSE AND TH E NEIGHBORHOOD. Fall and spring. Credit three hours. Open to sophomores. Mr. MONTGOMERY. M W F 9. Room 3-M-ll. Examination of major issues involved in acquiring a house; (1) guides to securing shelter —whether to own or rent, and what to look for in selecting a house and a neighborhood; (2) understanding the roles and practices of those concerned with providing housing. 348. H U M AN FACTORS IN HOUSING. Fall. Credit three hours. Mr. MONT­ GOMERY. M W F 11. Room 3-M-ll. Consideration of: (1) the effects of physical and cultural factors upon housing; (2) the impact of housing upon personality and family life. [349. HOUSING VALUES: A SOCIO-PSYCHOLOGICAL APPROACH. Spring. Credit three hours. Prerequisite, Housing and Design 347. Mr. MONTGOMERY. M W F 11. Room 3-M-ll. Analysis of major housing values of the consumer. Values are examined in rela­ tion to such variables as the family-life cycle, socio-economic status, housing experi­ Nenocte,oaffnedredgeiongr1a9p5h3i-c54a.]rea. Findings of current research on housing values are used. [400. SEMINAR IN C U RREN T HOUSING PROBLEMS. Spring. Credit three hours. Registration by permission of the instructor, based upon student’s training, eBxEpYerEiRen.cNe,otaonfdferiendteirnes1t.953In-5s4tr.]uctor’s signature required at preregistration. Mr. 403. SPECIAL PROBLEMS FOR G RADU ATE STUDENTS. 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. Registration with permission of the instructor. Mr. BEYER, Miss CADY, Mrs. ERWAY, Mr. MONTGOMERY, Misses NEBLETT, STRAIGHT, and TRUE. [410. RESEARCH METHODS IN HOUSING AND DESIGN. Fall. Credit three hours. Required of Housing and Design majors and recommended to graduate minors T 2. in the Room 3d-eMp-alrlt.mNeontt.oMfferr.edMiOnN1T95G3O-5M4.]ERY. 425. IN T E R IO R DESIGN: TH EO RY AND PRACTICE. Spring. Credit three hours. Prerequisite, Housing and Design 220, 325 and/or 235. Miss NEBLETT. W F 1:40-4:30. 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 in­ formation materials. 446. HOUSING IN TH E UNITED STATES: MAJOR DETERM INANTS. Spring. Credit three hours. Instructor’s signature required at preregistration. Mr. MONT­ GOMERY. M W F 11. Room 3-M-ll. Major factors, historical and current, which influence the quantity and quality of our housing. Such factors as the Industrial Revolution, pressure groups, the gov­ ernment, designers and planners, and research, are critically examined. INSTITUTION MANAGEMENT KATHARINE HARRIS, Head; ALICE BURGOIN, KATHLEEN CUTLAR, MARIE KNICKREHM, KARLA LONGREE, AI MEE MOORE, D OR OT H Y PROUD. The Department of Institution Management offers to the student orientation and training in food administration. Practice is provided in situations where large num­ bers of persons are served. The students participate in preparing and serving food in the cafeteria and Green Room, where approximately 1800 patrons are fed each day. The 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. SBInuaSSspctouetiemrtmruviemtioisoleicoonrognuy;PrM.sreHaascnutiaimncgeaeomnRtheeeRnqrteulciaarorteleilmoengeinsenhsti.PpoesfSr;tstuhoMdneenenUeatltsniApvadernemrdspiiantMyri isenttarhgatatftiPooarrnro;epdouPrsceeitltrsais;otoenndFsnoetioonl d PtthhEreoecbowlnfeiooemmrldski ciisnn; of Institution Management are expected to meet a summer practice requirement (see page 29). 100. IN S T IT U T IO N FOOD SERVICE. Fall and spring. Credit three hours. May be elected by any undergraduate. Required of students specializing in institution management or dietetics. The term is divided into two blocks: fall term, two sections in each block; spring term, one section in each block. One hour of lecture runs throughout the term for the entire group registered in the course. Misses ■ a n d ---------- . Lecture running throughout the term, F 2. Amphitheatre. sprLPirnaabgco,tirocaentoerlaysbeodcritsiaoctnousrysoi,nolnfya,lrlu,TnsneTicnhtigonSfoIr1,1tM-h1e:3Wd0u. rFCaat1ifoe1tn-e1r:oi3af0.;tIhnseecabtdiloodncikti,IoIMn, ,T2o.nTeRhocoaSmter1i31n3-g91.:3a0s;­ sigFnamll:enftirbstybalrorcakn,gSeempetenmt. ber 24 through November 14; second block, November 16 thrSopurginhg:Jafnirusat rbylo2c3k., February 8 through April 10; second block, April 12 through May 29. White uniform, hose, and hair net must be worn for all laboratories including the first one scheduled. Practical experience in serving and meeting the public is provided in the Home Economics tea room and cafeteria, where approximately 1800 persons are served daily. The course includes analysis of vocational opportunities in the field of insti­ tution management; study of various types of food service enterprises, with special emphasis on menu variations, mechanics of service, the general physical set-up, and efficiency of personnel. H O20T0E. L SQTUUADNETNITTSY. FOOD PREPARATION, ELEMENTARY COURSE FOR Credit three hours. For students in Hotel Administration. Prerequisite, aisntrdation.) Food . (For and Nutrition description, see 1A20n nooru necqeumiveanltenotf etxhpeerSicehnocoe.l oMfisHseosteCl UATdLmAinR­ 210. Q U AN TITY FOOD PREPARATION: PRINCIPLES AND METHODS. Credit four hours. For students in Hotel Administration. Prerequisite, Food and NAnuntroiutinocnem1e2n0t oofr theqeuSivcahloeonlt ofexHpoertieelncAed.miMniissstraCtiUonT.)LAR. (For description, see 220. FOOD SELECTION AND PURCHASE. Fall and spring. Credit three hours. Preferably taken in the junior year. May be taken in the sop"homore year on the recommendation 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 home service. Animal Husbandry 92 is suggested to precede or parallel this course. Miss MOORE. Lectures and discussion, T 9, Th 9-11. Room G-62. 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 will be included. Estimated cost of trip, $4. 230. Q U A N TITY FOOD PREPARATION: PRINCIPLES AND METHODS. Fall and spring. Credit five hours. Should be 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 institution management or dietetics; suggested for students preparing for positions in teaching, extension, food promotion or home service. Instructor’s signature required at preregistration. Prerequisites, Food and Nutrition 215 or 225. Miss MOORE. t Discussion, M 9. Room G-62. Practice, W F 8-1:30. Room G-62 and Cafeteria. White uniforms, hose, and hair nets are required, beginning with the first labora­ tory scheduled. A major course in institution management, with emphasis given to quantity cooking in the cafeteria kitchen; observation of management and personnel prob­ lems; use, operation, and maintenance of equipment; and menu planning. The student is expected to apply what has been taught in prerequisite or parallel courses, including basic principles and procedures of food preparation, food chemistry, marketing, and nutrition. Student ability for professional work in food administration is evaluated. TEA ROOM AND CAFETERIA ACCOUNTING. (Hotel Accounting 240.) Fall and spring. Credit three hours. Recommended for the sophomore or junior year. Mr. COURTNEY and assistants. Lecture, T 10; practice, T Th 2-4:20. Statler Hall. An elementary course in simple 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. SPECIAL PROBLEMS FOR UNDERGRADUATE STUDENTS. Fall and spring. Credit and hours to be arranged. 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. 305. SPECIAL PROBLEMS IN EXPERIM ENTAL Q U A N T IT Y COOKERY. Fall and spring. Credit and hours to be arranged. Prerequisites, Food and Nutrition 215 or 225 and Institution Management 230, or equivalent courses. Instructor’s signa­ ture required at preregistration. Miss LONGREE. Selected problems are offered for special study and experimentation. All projects deal with problems peculiar to foods prepared in quantity. 310. CATERING AN D ADVANCED Q U A N T IT Y COOKERY. Fall and spring. Credit three hours. Open to upperclassmen specializing in Institution Management or Hotel Administration; to graduate students and others. Instructor’s signature required at preregistration. Advised for all students interested in commercial food service or food promotion. Prerequisite, Institution Management 200, 210, 230, or equivalent experience. Special catering assignments require 15 to 20 hours in addition to the scheduled laboratories. Miss-----------. Laboratory, fall term Th 8:30-2; spring term T or Th 8:30-2. Discussion, S 9. Green Room. Conference hours by appointment. White uniforms, hose, and hair nets are required for the women, chef’s uniforms with caps for the men, beginning with the first laboratory scheduled. Practice in organizing work, making menus, calculating costs, preparing and serving food for dinners and other catering projects as assigned. 320. IN S T IT U T IO N ORGANIZATION AND ADM INISTRATION. Spring. Credit three hours. Primarily for seniors. Advised for all students specializing in institution management or dietetics. Prerequisites, Institution Management 230 and Accounting 240. Hotel Administration 119 or Industrial and Labor Relations 461 are recommended to precede or parallel this course. Registration with permission, see page 29. Miss HARRIS. M 2-4, F 2. Room 124. Analysis and interpretation of major administrative problems such as the opera­ tional plan of a food service organization, policies underlying the plan, financial management, some phases of employment management, planning of efficient kitch­ ens, and selection of equipment. A one- or two-day trip to Syracuse or Rochester to visit various types of institutions will be included. Estimated cost of trip, $6 to $12. CO[3U3R0.SEQ. UAN Fall TIT and Y FOOD PREPA spring. Credit five RATIO hours. N AN Open D to CATERING, ADVANCED seniors majoring in Institu­ tion Management or Hotel Administration, and to graduate students who have ob­ tained the approval of the instructor before registering. Prerequisite, Institution Management 200, 210, or 230. Special catering assignments require 25 to 30 hours in addition to the scheduled laboratories. Miss ---------- . Laboratory, T Th 8:30-2. Discussion, S 9. Green Room. Conference hours by appointment. White uniforms, hose, and hair nets are required for the women, chef’s uniforms with caps for the men, beginning with the first laboratory scheduled. Practice in organizing work, requisitioning food supplies, making menus, calcu­ lating other ccaotsetrsi,nsgupperorvjeiscitnsgassearsvsiicgen,eadn. dN optreopfaferirnegd finoo1d95f3o-r54lu.\ncheons and dinners and 350. IN S T IT U T IO N PRACTICE. 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 will meet with the instructor the first day of the term, 4-5, G-64. Miss HARRIS. Practice work in one of the food service units on the campus or at the Memorial Hospital. Students will be assigned specific jobs in the unit and rotated to the extent that this is possible without jeopardizing the flow of work. Students will receive meals when on the job, or an equivalent cash wage. 400. READINGS IN IN S T IT U T IO N MANAGEM ENT. Spring. Offered in alter­ nate years. Credit one hour. Registration with the permission of the instructor. Hours to be arranged. Miss HARRIS. 403. SPECIAL PROBLEMS FOR GRADUATE STUDENTS. 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. Misses HARRIS, LONGREE, and ---------- . 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. P R4O10B. LSEEMMSI.N AR IN Spring. I NSTIT Offered UT in ION alter O na RGANIZ te years. ATI C re ON dit AN one D h ADMIN our. By ISTRATI arrangem ON ent. For graduate students w ith adequate train in g in in stitu tio n m anagem ent. Misses H A RRIS, LONG REE, and departm ent staff. 420. FOOD PURCHASING. Fall. Credit three hours. G raduate section of In stitu ­ tion M anagem ent 220. In stru c to r’s sig n atu re re q u ire d for p rereg istratio n . Misses HARRIS, BURGOIN, and MOORE. Lecture, discussion, and laboratory T 9, T h 9-11, and one additional h ou r to be atra n g ed . R oom G -62. (See description of In stitu tio n M anagem ent 220.) 425. FOOD SERVICE PROBLEMS. Spring. C redit two hours. Students will attend designated lectures a n d field trip s in In stitu tio n M anagem ent 320. In s tru c to r’s signature requ ired for preregistration. Miss H A R R IS and staff. Lectures a n d discussions M 2-4, F 2. R oom 124. O n e a d d itio n a l h o u r to be arranged. Study of selected problem s of food service organization and adm inistration w ith particular emphasis on kitchen planning and kitchen equipm ent. TEXTILES AND CLOTHING Mrs. HELEN POW ELL SM ITH , Head; ELEANORE ADAM, Mrs. GLADYS L. B U T T , M A RG A RET H U M PH REY , Mrs. ELSIE F. M cM URRY, G E R T R U D E P U C K E T T , JA N E T C. R E E D , Mrs. M ARY S. RYA N, O R A K. S IN G L E T O N , ADALINE SNELLMAN, VIVIAN W H IT E , FRANCES E. YOUNG. T h e D epartm ent of Textiles and Clothing aims to help students to study cloth­ ing from the standpoints of health, comfort, and economy, to understand the con­ trib u tio n w hich clothing makes to social and professional success, to enjoy clothes as an expression of beauty, and to use them for creative self-expression. T h e field of T extiles and Clothing naturally divides into scientific and art phases. It opens m any possibilities to those students who wish to use clothing in a general and aesthetic sense for their personal and family developm ent, to those who have a well-defined vocational aim, and to those w ho anticipate advanced study. Courses in BCthaleocttFehriinnioegloAagrryte,s ,oiCnAthheeeMsrtmhaiecrstoktirleclytesi,g,nePgsC,uhobPeflrimcitcihceSeaspleUaanMnkdiiivncegSrr,otsasiattciynosdtpircyeJs,lo,autDIernndrdaaumltisosatmrttii.hcael PawrnoodrdkuLciatnibooTnr,exRtDeilrleaastwioiannngsd,, *101. CLO TH IN G : SELECTION, PURCHASE, CARE. Fall and spring. Credit Fall:th ree hours. Each section lim ited to tw enty students. M rs. B U T T an d Miss ADAM . L ecture, F 10. A m p h ith e a tre . L aboratories, M W 11-1 o r 2 -4 a n d T T h 8-1S0p,r i1n1g-:1 or Lec 2-4. ture, Room F 10. 213. Amp h ith e a tr e . L ab o ra to rie s, M W 11-1 or 2-4, T Th 11-1. Room 213. A course designed to introduce students to some family clothing problem s and to help them develop an appreciation of the factors that contribute to a satisfactory appearance. T he laboratory work will consist of discussions and practice in the selection of dress designs, fabrics, and colors for individuals; problem s in caring for the wardrobe; personal grooming; buying of clothes; and in the selection and use of source m ate ria l. E stim ated cost of m aterials, $3 to |5 . 105. C L O T H IN G SE LE C TIO N A N D C O N S T R U C T IO N . Spring. C redit two hours. Intended exclusively for students outside the College of H om e Economics. L im ited to eighteen students. M is s -------------. M W 2-4. R oom 234. For students who wish experience in the selection of dress m aterials and of de­ signs suitable for their own needs and in m ethods in the construction of garments. M aterials provided by th e stu d e n t. E stim ated cost of m aterials, $ 10 to $20. [120. G RO O M IN G A N D P E R SO N A L A PP EA RAN C E. Spring. C redit two hours. O pen to all students w ho have n o t taken T ex tiles a n d C lothing 101 or its equivalent. Mrs. B U T T . For students interested in the factors that contribute to a satisfactory appearance. Evaluation and care of and application of subject wearing apparel. Estimated m atter cost of in m a the field o terials, $3. fNgortooo fmfeirnegd. iRn e1n9o5v3a-t5i4o.n] 130. T E X T IL E S : C L O T H IN G FABRICS. Fall and spring. C redit two hours. Each se cSFtpaiorllin:n lim ited to gM: W T 2-4, Th 2 tw or -4, enty studen T T h 2-4, R oom 278. ts. Ro Miss W om 278. H I T E . Selection and judging of textiles for family clothing needs. Basic study of fibers, yarn and cloth construction, and fabric finishes, w ith emphasis on practical aspects such as recognition, uses, serviceability, an d care. Students are supplied w ith swatches of a num ber of current fabrics. E stim ated cost of m aterials, $3. 140. H O T E L T E X T I L E S . Spring. C redit two hours. For sophom ore, ju n io r, and senio tion, r st see uAdnennotsu ni nc e mtheen St cohfoothl eoSf cHhoootel loAf Hdmotienli sAtrdamtiionni .s t rMaitsiso n--.-)----------. (For descrip­ 150. M E N ’S W E A R : SELEC TIO N , PURCHASE, CARE. Fall. C redit two hours. O pen to all m en registered in the University. Miss H U M PH REY . T T h 2-4. Room 234, M artha Van Rensselaer H all. A course in judging and selecting ready-to-wear garm ents from the standpoint of quality in fabrics; selection of clothes and accessories for suitability to individual needs. Care of clothes will include experience in cleaning and pressing of suits, coats, and accessories. Emphasis in this course will be determ ined by the interests and needs of the students. E stim ated cost of m aterials, $3 to $5. 201. C LO TH IN G SELECTION A N D C O NSTRU CTIO N. Fall and spring. Credit th ree hours. P rerequisite, T ex tiles a n d C loth in g 101. E ach section lim ite d to tw enty students. Misses H U M PH REY , SIN G LETO N , and ADAM, and Mrs. B U T T . Fall Spring M W F 11-1, R oom 215 M W F 11-1, R oom 217 M W 2-4:40, R oom 217 M W 2-4:40, R oom 234 M W F 11-1, R oom 217 M W 2-4:40, R oom 217 T T h 8-11, R oom 215 A course concerned w ith the selection of dress m aterials, designs suitable for each student, and methods of construction. Students make two or more garm ents using commercial patterns after conference w ith the instructor to determ ine the type of experience needed. M aterials are provided by the student. Estim ated cost of m aterials, $15 to $25. [205. C L O T H IN G OF T H E F A M IL Y . Fall an d spring. C redit two hours. Prim arily for upperclass students interested in child developm ent and family relationships, teaching, and social work. L aboratory and field practice. T T h 2-4. R oom 234. A course to help students gain further experience in dealing w ith clothing prob­ lems of families, w ith special emphasis on the changing needs of growing children. T h ere is opportunity for p lanning of special projects to m eet the individual stu ­ d e n t’s needs; for p a rtic ip a tin g in g roup w ork such as th e C loth in g C linic for hom e­ makers; for cooperating on a study of clothing requirem ents of preschool children; for contacting homem akers through individual interviews and group discussions; for ing .dNe vo et loopffienrgedmionr e19s5k3i-l5l 4i.n] selection, construction, rem odeling, and repair of cloth­ 210. DESIGN A N D COLOR I N APPAREL. Fall and spring. C redit two hours. Prerequisite, T extiles and C lothing 201. Especially valuable for students in ten d in g to teach. Each section is lim ited to sixteen students. Mrs. M cM U RRY and Miss ADAM. Fall Spring W F 9-11, R oom 216 M W 2-4, Room 216 T T h 9-11, R oom 216 M W 2-4, R oom 216 T T h 9-11, R oom 216 O p p ortunity is offered for creative experiences in dress selection to help develop (1 ) a p p rec ia tio n of dress design a n d (2 ) skill in achieving b eau ty of costum e in relation to the w earer. T h e course is p lan n ed p rim arily to prep are students for the advanced clothing courses in which they are expected to have some ability in adapting and originating apparel designs. T h e course is conducted th ro u g h lectures, reference read in g , discussion a n d laboratory practice. Laboratory problem s include experim entation w ith fabric com­ binations, color analysis, experience in using various kinds of source m aterial as inspiration for original designs, and other problem s suited to the needs and interests of the students. M aterials provided by th e student. E stim ated cost of m aterials, $5. 215. F ITTIN G , F LA T P A T T E R N DESIGN, AN D CO NSTRUCTION. Fall and spring. C red it two hours. Suggested for sophom ores. T ex tiles a n d C lothing 201 required and 210 to precede or parallel this course. Each section lim ited to sixteen students. Misses ADAM and SIN G LETO N . Fall Spring T T h 9-11, R oom 215 T T h 2-4, Room 215 M W 2-4, R oom 215 T T h 11-1, R oom 215 A course in flat-pattern m aking which provides opportunity to develop greater independence, proficiency, and judgm ent in designing, fitting, and constructing clothing. T h ro u g h o u t the course em phasis is placed on m ethods an d techniques used in obtaining a well-fitted garm ent. Students fit a foundation pattern in m uslin following the careful taking ofbodymeasurements. A m aster pattern of m anila tag is m ade from which flat patterns and dress designs are developed. A fter consideration and study of individual proportions, each student constructs and finishes one garm ent from a p a tte rn w hich she has developed. All m aterials are to be purchased by the student after conference w ith the instructor. Estim ated cost, $15-$20. 235. SCIENCE R E L A T E D TO TE X T IL E S. Spring. C redit two hours. Prereq­ uisites, Food and N utrition 214 or Elem entary Organic Chem istry or the equivalent of these a n d T ex tiles a n d C lothing 130 o r 310. Section lim ite d to twelve students. Miss W H IT E . W F 8-10. R oom 353. A pplication of scientific principles to the selection and care of fabrics. R elation­ ships between current theories of m olecular structure of the most im portant natural and m an-m ade fibers and their behavior in use. Consideration of some of the chemical reactions involved in preparation, m anufacture, processing, and m ainte­ nance of textiles. L aboratory experim ents include observation of the effects of common reagents used in laundry and stain removal, the detection of chemical damage in cotton and rayon fabrics, the preparation of cellulose acetate, the chem is­ try of bleaching and m ercerization, chlorination of wool, some chemical tests used in the identification of fibers, etc. T h is course is no t intended to train students as textile chemists bu t rath e r to give them background and the ability to read the literatu re in their field intelligently. 250. P A T T E R N DESIGN: F IT T IN G A N D DRAPING. Fall and spring. Credit three hours. Prerequisites, T extiles and C lothing 201, 210, and 215 or the equivalent. E aFScpahrllis:negTc:tioTTnhTis2h-l4i9m:-41i5t2e,,dRRotoooommt w2e21n177t.y; students. M isse s-------------- a n d T T h 2-4:45, R oom 217. . A course to develop more understanding and skill in designing and fitting through draping on a dress form. Laboratory work in preparation of a dress form. O ther laboratory problem s include draping three dresses. Study of proportion and use of line in relation to the individual. Dress m aterials provided by the student after consultation w ith the instructor. E stim ated cost of m aterials, $15 to $25. 300. SPECIAL PROBLEM S FOR U N D E R G R A D U A TE STU D EN TS. Fall and spring. C redit and hours to be arranged. D epartm ent staff. For students recom m ended by advisers and approved by the head of the d ep art­ m ent and the instructor in charge for independent, advanced work on a problem not dealt w ith by other courses in the departm ent, or for special arrangem ent of course work necessitated because of previous training. Students are to assume any expense involved unless otherwise previously arranged. 310. H O U SE H O L D T E X T I L E S . Fall. C redit two hours. For juniors, seniors, and graduate students. (G raduate students should see Textiles and C lothing 410 and consult w ith th e instructor.) Section lim ite d to 20 students. Miss ------------ . T T h 9-11. R oom 278. A study of the range in quality in household textiles and the m ethods of selecting the quality best suited to specific needs. Buying problem s in the area of household textiles. T echnical inform ation necessary for efficient buying. Identification of fibers and physical testing of fabrics for properties w hich affect satisfactory use. Procedure and perform ance of standard an d other physical tests will be evaluated. A study of specifications set up by various groups. Existing state laws governing the sale of certain household textiles. A two-day trip to four or m ore m anufacturing establishm ents to observe design­ ing, weaving, m aking of certain household fabrics, and m ethods used in preparing fabrics for the retail m arket is planned. (If trip is possible, students will be responsi­ ble fo r transportation an d living expenses involved. E stim ated cost, $25 to $30.) E stim ated cost of m aterials, $3. 320. P R O B LE M S I N B U Y IN G C L O T H IN G . Fall and spring. C redit three hours. For upperclassmen and graduate students. M W F 11-1. Fall term , Room 216; spring term , Room 278. T his course offers students opportunity to study the problem s involved in acquir­ ing and m aintaining a satisfactory wardrobe and to gain more understanding and skill in buying garm ents for different age groups. T h e group work is supplem ented by reference reading, bu ild in g a bibliography of sources of inform ation, and the working through of special problem s selected by students to m eet individual needs. (If field trips are involved, students will be responsible for transportation an d living expenses.) E stim ated cost of m aterials, $3. 330. H I S T O R Y OF CO STU M E. Fall. C redit th ree hours. For upperclassm en and graduate students. Mrs. McMURRY. M W F 2. R oom 215. A course aim ed to develop appreciation of costume as an expression of th e life of the people and of historic costume as a basis for designing stage and m odern civil costume. T h e course is conducted thro u g h lectures, reference reading, an d discussion. D evelopm ent of a special problem selected by the student to m eet individual needs. Costume collections and rare reference hooks are m ade available. Estim ated cost cf m aterials, $5 to $10. 340. ADVAN C ED DRESSMAKING. Spring. C redit three hours. Prerequisite, T extiles and C lothing 250 or the equivalent. For upperclassm en and graduate students. R egistration lim ited to sixteen students. Miss H U M PH REY . T T h 9-12. R oom 234. A course in advanced construction m ethods. Emphasis in this course will be given to finishing details and the handling of unusual fabrics and designs. Some experience will be given in the use of special fabrics used in trade dressmaking. Tw o garm ents w ill be m ade. M aterials provided by th e students. E stim ated cost of m aterials, $20 to $35. 345. T A I L O R I N G . Fall. C redit three hours. P rerequisite, T extiles an d C lothing 250 or the equivalent. For upperclassm en and graduate students. R egistration lim ited to sixteen students. Miss H U M PH REY . T T h 9-12. R oom 234. A course in custom tailoring which offers the opportunity of developing dis­ crim inating judgm ent in the selection of designs, suitable fabrics, and quality of construction detail. M aterials provided by the student after consulting the instructor. Estim ated cost of m aterials, $25 to $50. 350. TE X T IL E S : AD VANCED COURSE. Fall. C redit two hours. Prerequisite, T ex tile s a n d C loth in g 130 o r 310, o r th e equ iv alen t. Miss W H IT E . W F 11-1. Room 278. Consideration of im portant physical properties of textile fibers such as tensile strength, absorbency, etc., which help to determ ine the u ltim ate uses and the value of the fiber to the consumer. Simple hom e tests and some standard laboratory procedures for predicting durability and other possible satisfactions to be obtained from fabrics. Individual problem s selected by the student on th e approval of the instructor, giving some experience in the use of testing instrum ents, an introduction to sources of textile inform ation, and an opportunity to become acquainted w ith some new developm ents in the textile field. Estim ated cost of m aterials, $5 to $15. 400. DRESS DESIGN: ADVANCED COURSE. Spring. Credit three hours. Prereq­ uisites, T extiles and C lothing 250 and 340, or th eir equivalent. T h e instructor should be consulted before registering. Mrs. McMURRY. T T h 2-4:45. Room 215. A course in advanced dress design w ith emphasis on the fu rth er developm ent of originality and proficiency in designing. O pportunity is given to investigate sources of design ideas, practice various m ethods of designing, and build a collection of source m aterials for professional or personal use. Laboratory practice includes the developm ent of a series of designs by draping and flat pattern. O ne or m ore special problem s will be undertaken by the student to m eet in d iv id u a l needs. E stim ated cost of m aterials, $5 to $35. Included in the course p lan is a two-day trip to New York to study m useum exhibits an d designers’ collections. W hen the trip is taken students are responsible for transportation and living expenses involved. 401. RESEARCH M ETHODS IN TE X TILE S A N D CLOTHING. Fall term. C redit two hours. For graduate students. G raduate staff. W F 9. 403. SPECIAL PROBLEMS FOR G R A D U A T E STU DENTS. Fall and spring. C redit and hours to be arranged. D epartm ent staff. For graduate students recommended by their chairmen and approved by the head of the departm ent and the instructor in charge for independent, advanced work. 407. THESIS A N D RESEARCH. Fall and spring. R egistration w ith permission of the instructor. Miss ADAM, Mrs. B U T T , Miss H U M PH R EY , Mrs. M cM URRY, Mrs. RYAN, Miss SIN G LETO N , Mrs. SM IT H , Miss W H IT E . 410. SEM INAR IN HOUSEHOLD TE X TILE S. Fall. Credit one hour. Prerequisite or p arallel, T extiles a n d C lothing 310. R e q u ire d of g ra d u ate students taking H ouse­ hold T extiles 310. Consult the instructor before registering. H ours to be arranged. 430. SEMINAR: C LO THING AS R E L A TE D TO H U M AN BEHAVIOR. Spring term. Credit two hours. For graduate students. Mrs. RYAN. W F 2. R oom 278. Critical review of literature concerned with social-psychological aspects of cloth­ ing with emphasis on m ethods of approach. T h e form ulation and planning of a problem in this field. EXTENSION TEACHING AND INFORMATION A JO IN T D EPARTM ENT W ITH TH E COLLEGE O F AGRICULTURE W ILLIAM B. W ARD, Head. [315. H O M E ECONOM ICS JO U R N A L ISM . Fall. C redit three hours. O pen to juniors and seniors; juniors to receive preference in case of overregistration. T his course will count as an elective. It may not be counted as p art of the 40 hours of Hom e Economics required for graduation. N ot to be taken by students who have h a d Jo u rn a lism 1 5 .-------------. M W F 10. R oom 3 -M -ll. A course to help students w rite clear, factual m aterial on hom e economics sub­ ject m atter which would be suitable for publication in newspapers, magazines, educational periodicals, and other media. Practice and criticism in news and feature w riting. Experience in planning and posing photographs and in editing copy. Brief survey and lim ited experience in other fields w w riting here journa of leaflets listi and c techniqu bulletins. eNs oa rt e ouf fseerde,ds uicnh tahsisr aCdoiolleagned, 1te9l5e3v-i5s4io.]n, advertising, A gHriocmulet uEr aclo naonmd iHcso mstue dEecnotsn oimn tiecrseJs toeudr nianl i sbme g 1i n5n, in C g Jou ollege rna of lism A gri should culture, register MWF in 10. W arren 231. Professor W ARD. AgFriocrulotuthreer. courses in the departm ent, see the A nnouncem ent of the College of SOME COURSES IN OTHER COLLEGES FOR HOME ECONOMICS STUDENTS (Students should refer to the A nnouncem ents of the several colleges for com plete course offerings.) A G R IC U L T U R A L E NG INEERING 10. Household Mechanics. Fall and spring. C redit three hours. For women students. N ot open to freshm en. Professor W R IG H T and assistants. L ectures, T T h 12. Caldw ell 100. Practice, W T h o r F 2-4:30. A gricu ltu ral Engineering Laboratories. A course intended to develop ability to think and to reason in terms of m echani­ cal devices. Am ong the problem s selected for this train in g are exercises on autom o­ biles, electrical appliances, w ater Systems, p lu m b in g , faucet repairs, a n d sewing m achines. A N IM A L H USBANDRY 92. Meat and Meat Products. Fall and spring. Credit two hours. For women students. N ot open to freshm en. Designed prim arily for students in the College of Hom e Economics. R egistration lim ited to sixteen students in each laboratory section. Associate Professor W E L L IN G T O N and P oultry D ep art­ m en t staff. L ecture, T h 11. W in g B. L aboratory, T h o r F 2-4:20. M eat L aboratory. A course dealing w ith the m ajo r phases of m eats, poultry, an d eggs: wholesale and retail buying, nutritive value of m eats, cutting, freezing, curing, canning, cooking, and miscellaneous topics. B A C T E R IO L O G Y 4. H ousehold Bacteriology. Spring. C redit th ree hours. P re­ requisite, Elem entary Chemistry. Lim ited to students in Hom e Economics. Assistant Professor VAN DEMARK and assistants. L ectures, T T h 10. L aboratory, T T h 8-9:50 or T T h 11-12:50. Stocking. An elem entary, practical course for students in hom e economics, stressing food bacteriology. B IO C H E M IS T R Y 10. Elements of Biochemistry. Fall. C redit four hours. Prereq­ uisite, Chem istry 303 a n d 305 or Food a n d N u tritio n 215. Associate Professor DANIEL. L ectures a n d discussion, M T T h S 8 . Savage 145. Prim arily for students in the College of H om e Economics. An elem entary course dealing w ith the chemistry of biological substances and their transform ations (di­ gestion and m etabolism) in the anim al organism. B IO C H E M IST R Y 11. Elements of Biochemistry. Fall. C redit two hours. Prereq­ u isite or parallel, B iochem istry 10. Associate Professor D A N IE L a n d assistants. L aboratory, T T h 2-4:20 o r W 2-4:20 an d S 9-11:20. Savage 210. Laboratory practice w ith biochemical substances and experim ents designed to illustrate chemical reactions which may occur in the anim al body. BIOLOGY 9. Biological Basis of Social Problems. Spring. Credit three hours. If taken follow ing Biology 1, B otany 1, o r Zoology 101-102 or 103-104, c red it 2 hours. No prerequisites. Associate Professor U H LER . L ecture a n d dem o n stratio n , T T h S 9. R oberts 392. An elem entary course designed especially to furnish a background in biological science for students in the College of H om e Economics who intend to enter the field of nursery school teaching, though open to other interested students as well. A survey course of biological principles and relationships w ith em phasis on hum an structure, developm ent, heredity, and eugenics. 1. R e q u ire d activities: F u n d am en tals (P.E. 51) d u rin g the freshm an year. R hythm ics (P.E. 52) im m ediately follow ing th e com pletion of F undam entals. In d iv id u a l G ym ­ nastics (P.E. 53) is re q u ire d w hen recom m ended by the M edical o r Physical E duca­ tion staff. O th e r activities (P.E. 54): archery, b ad m in to n , basketball, basketball refereeing, bowling, canoeing, equitation, field hockey, folk and sq omfotdheernDdeapnacretm, esonfttboafllP, htyesninciasl, Evdoullceaytbiaolnl. fFoor r Wfuormtheenr. uare info dancing rm ation, , sgeoelft,hlei f eB usal lveint ign! Misses A T H E R T O N , B A T E ­ MAN, CARNELL, H O DGE, ST E W A R T, Mrs. BAIRD, Messrs. H A LL and ZEILIC. 2. Students w ho have been discharged from the A rm ed Forces m ay be exem pted from the requirem ent. Students 22 years of age on entrance and transfers entering with four terms of advanced standing credit may be exem pted from the requirem ent. Students who show unusual proficiency may be exem pted from the third an d /o r fourth terms upon recom m endation of the Physical Education D epartm ent. 3. All o th er u n d e rg ra d u a te w om en are re q u ire d to com plete fo u r term s of w ork, three hours a week, in Physical Education during the first two years of residence. Permission for postponem ent or for exem ption from this requirem ent is issued only by the University Faculty Com m ittee on R equirem ents for G raduation through the representative in the College Secretary’s office. in 4. fo r See the Announcement m ation concerning electiv of the I e courses nde in Tp ehnedDe natncDe iavnisdioCnas mapn dCoDunespealortrmTernatsi n ifnoer for academic credit. Index Absences . . 53 Academ ic Standing ..................................... 52 A.D.A. In tern sh ip ....................................... 30 Adm ission ...................................................... 33 A dvanced Degrees ....................................... 37 A dvanced Standing .................................... 34 A lum nae E m ploym ent .............................. 25 A ssistantships, G rad u ate .......................... 49 A ttendance .................................................... 53 B oard a n d R o o m ......................................... 39 C ertification, Secondary School ............. 27 Checks, cashing of ....................................... 40 Child Development and Family R ela­ tionships .................................................... 57 Com m ercial Food Service ........................ 31 Cornell University-New York Hospital School of N u rsin g ................................... 33 C ouncil, College ........................................... 4 C ounseling Service ....................................18,20 Courses, N u m b e rin g o f .............................. 57 Courses, O th e r Colleges ............................ 88 C redit, Sum m er Session ............................ 54 C redit, T ra n sfe r of ..................................... 54 D an fo rth Fellow ship a n d S ch o larsh ip . . 47 Degree, R eq u irem en ts for ...................... 54-56 Degrees, G ra d u ate ....................................... 37 Dietetics, Postgraduate T r a in in g 30 D octor’s Degree ........................................... 37 E arning, O p p o rtu n itie s f o r ...................... 41 Economics of the H ousehold and H ousehold M anagem ent ...................... 63 E m ploym ent, Sum m er a n d P a rt-tim e .. 22 E nglish exem ption ..................................... 55 E ntrance R eq u irem en ts ............................ 34 E xam inations ............................................... 53 E xem ptions ........................................ .' 53 E xpense Estim ates ..................................... 40,41 Extension T eaching, P re p a ra tio n ......... 27 Faculty ............................................................ 7 Fees a n d Paym ents ................................... 38-40 F inancial Aid ............................................... 36 Fines ............................................................... 50,51 Food a n d N u tritio n ................................. 29,66 G ood S tanding ............................................. 52 Grades ............................................................ 51 G raduate Fellowships and Assistant­ ships ............................................................ 49 G ra d u ate P rogram ..................................... 35 G rad u atio n R equirem ents .................... 54-56 G rants ........................................................... 42,48 H ealth Services and M edical C a re 38 H om e B ureau S c h o la rs h ip s .................... 42-44 H om e Economics, G row th o f ................. 1 4 H om e Econom ics E d ucation ................... H om em aking A p artm en ts ........................ H onorable Dism issal ................................ H ospital D ietetics ...................... : .............. H otel A dm in istratio n ................................ H ousing a n d Design ................................... 71 71 53 30 17 74 IHnu Ambasne nSttirau cture Study a nd Development . . . ....................................... 63 53 "In co m p letes” in Courses ........................ 5 1 In stitu tio n M anagem ent .........................29,78 Jo u rn a lism .................................................... 8 7 L ate R e g is tr a tio n ......................................... 5 0 Leave of A b s e n c e ......................................... 5 3 L ib rary ........................................................... 1 6 , 5 1 L iving A rrangem ents ................................ 3 7 Loans ............................................................. 42, 48 M aster’s D egree ........................................... 3 7 M a rth a Van R ensselaer H a ll ................. 15 M errill-P alm er School .............................. 3 1 N atio n al R e sta u ra n t A ssociation ........... 31 Objectives of the College ........................ 17 O rie n ta tio n ...................................................19,57 Personnel ........................................................ 5 P etitio n s ...................................................... 5 0 Physical E du catio n R eq u ire m en t ......... 89 Placem ent Service ....................................... 21 Prereg istratio n ............................................. 4 9 Prizes ............................................................. 42, 47 P ro b a tio n ...................................................... 5 2 Procedures .................................................. 49-54 Program , S tu d e n t’s ....................................17,20 R e gistration ................................................ 49, 50 Scholarships ................................................ 42-47 School of N u tritio n ..................................... 32 Secondary-School Teaching, Preparation for ................................................................. 27 Special S tanding, Adm ission w ith ......... 35 Sum m er Session C redits ............................ 54 Teaching, Certification Requirem ents, Secondary Schools ................................... 27 T extiles a n d C loth in g .............................. 82 T ru stees .......................................................... 3 T u itio n .......................................................... 38 V ocational O p p o rtu n itie s ...................... 23, 25 V ocational P re p a ra tio n ............................ 27