SUGGESTIONS FOR CLASS MANAGEMENT
TEACHERS' PREPARATION
In no subject is careful planning of the details of the lesson more
important than in Household Management. The definite length of the
period allowed in the school programme for this work makes economy of
time absolutely necessary. The cooking processes cannot be hurried, and
unless there is in the teacher's mind a well-arranged plan for the use
of the time, a part of the lesson is apt to be hastily and carelessly
done. Then, too, in the limited space of one room, a number of people
cannot work without confusion unless there is system.
The pupils enjoy a well-regulated lesson and their co-operation is
gained, while, through the poor results of a lesson indifferently
planned, they lose self-confidence and the sense of responsibility.
NUMBER IN THE CLASS
As a Household Management class is one that calls for individual
supervision, the number should not exceed twenty-four, and a smaller
class ensures more thorough supervision on the part of the teacher.
Neatness, thoroughness, and accuracy are important factors in the work
of each lesson, and the number of pupils should not be so large that a
lack of these will pass unnoticed.
UNIFORMS, ETC.
The uniform consists of a large, plain, white apron with a bib large
enough to protect the dress, a pair of sleevelets, a holder, a small
towel for personal use, and a white muslin cap to confine the hair.
(See Frontispiece.) Each pupil will also require a note-book and pencil
for class, and a note-book to be used at home for re-copying the class
work in ink. These books should be neatly written and kept for
reference, and should be regularly examined and marked by the teacher
for correction by the pupils.
The pupils should be encouraged to be clean and neat in appearance. They
should be expected to have tidy hair, clean hands and nails, and neat
uniforms. It is a good plan for each pupil to have two sets of uniforms,
so that when one is in the wash the other will be ready to use. It may
be wise to make a rule that the pupils without uniforms will not be
allowed to work, but such a rule must be judiciously enforced, as in
some cases it might result in much loss of time. There should be lockers
or other proper provision provided at the school for keeping each
uniform separately. Pasteboard boxes may be used for this purpose, when
no such provision is made.
DISCIPLINE
The pupils should be trained to enter and leave the room in the same
order as in their other classes. Each pupil should have a definite
working place and should not be allowed to "visit" others during the
class.
While at work, it is wise to allow the pupils as much freedom in talking
and movement as possible, so as to portray the home life. They should be
taught, however, that when their conduct interferes with the order of
the room or the comforts and rights of others, they must suppress their
inclinations. During the time of teaching there must be perfect quiet
and attention. Marks are sometimes given to secure punctuality and good
work, but the best way to have both is to try to make each member of
the class interested and happy in her work.
DIVISION OF THE PERIODS
The time given to a practical lesson is usually one and a half hours.
This must include both the theoretical and the practical work. In
dividing the period, it is difficult to say how much time should be
given to each of these, but, broadly speaking, the theoretical part may
occupy one third of the time. The time for dish washing and cleaning
will be included in the time allowance for practical work. These duties
should require less time as the class advances in the work.
Notes should be copied at the most convenient time, usually while the
food is cooking. Sitting to write notes will afford an opportunity for
resting after any practical work. If printed cards are used, much of the
note-taking is obviated. A sample card is given below.
HOUSEHOLD MANAGEMENT
JUNIOR FOURTH CARD
VEGETABLE WATER SAUCE
1 c. veg. water
2 tbsp. flour
pepper
2 tbsp. butter
1/4 tsp. salt
1. Put the vegetable water over a gentle heat.
2. Mix the flour with a little cold water until smooth and thick as
cream.
3. When the vegetable water is steaming hot, gradually stir the flour
paste into it and keep stirring until it thickens and boils.
4. Add the butter, salt, and pepper.
5. Pour the sauce over the hot vegetable.
ASSIGNMENT OF WORK
For practical work there are two plans in general use--individual and
group work. In individual work, each pupil performs all the processes,
handling small quantities of material. In group work, the pupils work in
groups on one dish, each sharing the duties.
By the first method, the pupil has no chance to deal with quantities
large enough for family purposes, and the small amount does not give
adequate practice in manipulation, though it does give individual
responsibility in every detail. By the second method, normal quantities
are used, but a pupil never has entire responsibility throughout the
processes.
The cost of supplies is often accountable for group work, but lack of
utensils or oven room may make it a necessity. In some lessons,
individual work with normal quantities may be obtained by allowing the
pupils to bring the main ingredients from home; for example, fruit for a
canning lesson. The finished product is then the property of the pupil
who has made it.
The cleaning which always follows the use of the equipment is preferably
done in groups. For instance, if there are groups of fours, number one
can, during a lesson, wash all dishes used by the four, number two can
wipe the dishes, number three can clean the table used by the group, and
number four can clean the sink. During the next lesson number two is
dish washer, and number three dish wiper, and so on, until, in four
lessons, each pupil has had practice in four kinds of household work and
has also been given an idea of the inter-dependence of family life and
interests. The same numbers should be kept during the term, as this
affords an easy way of definitely designating the pupils for certain
duties.
SUPPLIES
The supplies for a lesson may be put on a centre table, or smaller
amounts may be placed on the working tables in front of the groups. If
the class is large, the latter plan is better, especially where
measurements are necessary, as it saves time and confusion. Standard
food supplies, such as salt, pepper, sugar, and flour may be kept in a
drawer of the work-table of each pupil. (See page 15.)
Every member of the class should be familiar with the contents of the
class pantry, cupboards, and drawers, so that she can get or put away
utensils and materials without the help of the teacher.
If breakages occur through carelessness, the utensils should be replaced
at the expense of the offender. This is not only a deserved punishment,
but it always ensures a full equipment.
PRACTICE WORK AT HOME
As a lesson in Household Management comes but once a week, much is
gained by having the work reviewed by practice at home. To encourage
this, in some schools a "practice sheet" is posted, on which the work
done by each pupil, between lessons, is recorded. There is a danger of
the younger pupils attempting work that is too difficult, which will end
in poor results and discouragement. To avoid this, with pupils in the
Third Form, it may be wise to limit their practice in cookery to a
review of the work done in class.
The home practice work may be taken at the beginning of a lesson or
during the time the food is cooking. It may be quickly ascertained by
the pupils rising in order and stating simply the name of the duty they
have done or the dish they have made unless they have had poor results,
when the nature of these should be told. If there have been failures,
the pupils should, if possible, give reasons for these and suggest means
of avoiding them in future.
GENERAL SUGGESTIONS
1. The teacher should endeavour to plan lessons which will be definitely
related to the home lives of the pupils. What is useful for one class
may not be useful for another. The connection between the lessons and
the home should be very real. It is also important to have a sequence in
the lessons.
2. Great care should be exercised in criticising any of the home methods
that are suggested by the pupils. A girl's faith in her mother should
not be lessened.
3. The work should be taken up in a very simple manner; scientific
presentation should be left for the high school.
4. Economy should be emphasized in all home duties; time, labour, and
money should be used to give the best possible returns. Wholesome
substitutes for expensive foods and attractive preparation and serving
of left-over foods should be encouraged.
5. Too much vigilance cannot be exercised during the first year of
practical work, when habits are being formed. It is much easier to form
habits than to break away from them.
6. While nothing less than the best work should be accepted from the
pupils, it requires much discernment to know when fault should be found,
in order to avoid saying or doing anything that would discourage them.
7. As Household Management is a manual subject, the teacher is advised,
as far as possible, not to spend time in talking about the work, but to
have the class spend their time in doing the work.
SUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENT
In schools where the ordinary class-room must be used for all subjects,
there are unusual difficulties in teaching Household Management. For
such schools, two modified equipments are outlined.
Since such class-rooms require special arrangement for practical lessons
in this subject, it would be well to take this work in the afternoon, so
that part of the noon hour may be taken for preparation. Pupils who have
earned the right to responsibility may be appointed in turn to assist in
this duty.
In rural schools, the afternoon recess might be taken from 2.15 to 2.30
and, during this time, tables, stoves, and supplies may be placed, so as
to be ready for the lesson to follow in the remaining hour and a half.
For pupils who are not in the Household Management class, definite work
should be planned. They may occupy themselves with manual training,
sewing, art work, map-drawing, composition, etc. In summer, school
gardening may be done.
Since the end of the week, in many schools, is chosen for a break in the
usual routine, Friday afternoon seems a suitable time for Household
Management lessons.
Under such limited conditions, it will be necessary to group the larger
pupils into one class for practical work, and it may be necessary for
the pupils to take turns in working. In some cases, the teacher must
demonstrate what the class may practise at home.
It will be impossible, in such schools, to cover the prescribed work.
From the topics suggested in the Course of Study each teacher may
arrange a programme by selecting what is most useful to the pupils and
what is possible in the school.
Even in schools which have no equipment, much of the theory of Household
Management can be taught and some experiments may be performed. On
Friday afternoons a regular period may be devoted to this subject, when
the ingenious teacher will find ways and means of teaching many useful
lessons.
* * * * *
The following will be suggestive as suitable for lessons under such
conditions:
1. Any of the lessons prescribed in the Course of Study for Form III,
Junior.
2. Measuring.--Table of measures used in cookery, methods of measuring,
equivalent measures and weights of standard foods.
3. Cleaning.--Principles, methods, agents.
4. Water.--Uses in the home, appearance under heat, highest temperature,
ways of using cooking water.
5. Cooking.--Reasons for cooking, kinds of heat used, common methods of
conducting heat to food, comparison of methods of cooking as to time
required and effect of heat on food.
NOTE.--An alcohol stove, saucepan, and
thermometer are necessary for this lesson.
6. The kitchen fire.--Experiments to show necessities of a fire,
construction of a practical cooking stove.
7. Food.--Uses, kinds, common sources.
8. Preservation of food.--Cause of decay, methods of preservation,
application of methods to well-known foods.
9. Yeast.--Description, necessary conditions, sources, use.
NOTE.--A few test-tubes and a saucepan are necessary for this lesson.
10. The table.--Laying a table, serving at table, table manners.
11. Care of a bed-room.--Making the bed, ventilating, sweeping, and
dusting the room.
12. Sanitation.--Necessity for sanitation, household methods.
13. Laundry work.--Necessary materials, processes.
14. Home-nursing.--The ideal sick-room, care of the patient's bed, and
diet.