Report of the Hospital Sub-committee
1943-09-11 1943 1940s 15 pages (b) Kitchen. i. Practical experience in all branches of cooking and service of meals. ii. Practical experience in all branches of stores' work. iii. Practical experience in the use of large-scale kitchen apparatus. iv. General experience in buying and menu-mak...
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| Institution: | MCR - The Modern Records Centre, University of Warwick |
| Language: | English English |
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London : Institutional Management Association
11 September 1943
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| Online Access: | http://hdl.handle.net/10796/EDBE58AA-ECFA-460F-8208-599545AA5789 http://hdl.handle.net/10796/E3D16DD1-6085-429E-9352-DAC3B180E376 |
| Summary: | 1943-09-11
1943
1940s
15 pages
(b) Kitchen. i. Practical experience in all branches of cooking and service of meals. ii. Practical experience in all branches of stores' work. iii. Practical experience in the use of large-scale kitchen apparatus. iv. General experience in buying and menu-making, with special attention to nutritional values and palatability. (c) Household. i. Practical experience in all branches of household management. ii. Practical experience in all branches of storekeeping:— Linen, china, cleaning material, etc. iii. Practical experience in the use of household equipment. (d) Laundry. i. Practical experience in the general handling of the laundry from reception to checking out. ii. Practical experience in the use of laundry equipment. iii. Instruction as to the Provisions of the Factory Act as relating to workers and conditions in laundries. (e) General instruction in:— i. Care of the premises and general up-keep of furniture and equipment. ii. Siting, design and lay-out. iii. Office organisation. B. Degree Courses in Domestic Science. For university women who have received the necessary education and training, the prospects of making a career in institutional management are now wider than they used to be. It seems, therefore, advisable that the courses of training should be developed so as to meet the new conditions. In order to reach the standard required by British Universities a considerable proportion of the students' time must be devoted to scientific subjects such as chemistry and physics. The total time available, therefore, to be spent by degree students on practical Domestic Subjects appears to be less than half the number of hours spent by students taking a two years' course in institutional management at a Domestic Science Training Coltege. It is suggested that more time is needed for practical cooking, and that all instruction in practical Domestic Subjects and lectures on institutional management should be given by those, who, as well as being teachers, have themselves had experience of large-scale domestic administration covering the particular work with which they are dealing. 5
292/842/2/104 |
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| Physical Description: | TEXT |