Head of Department: Awa Lone Kone, BA, MAT (in progress)
Awa Lone Kone, BA; MAT (in progress); Tun Nay, MTC; Ei Ei, BA, B Ed; MA Ed; Tin Kyi, BA
To provide professional training as well as preparation for home making.
To give the students an adequate understanding and appreciation of the duties and responsibilities of home making.
To give the students a broad and sound cultural background suited to the needs and interests of the home and community life.
Home Science Minor Requirements – 24 hours including a minimum of ten upper division hours.
The required courses are:
HOSC 115 – 116 Clothing Fundamentals 4
HOSC 225; 226 Embroidery and Knitting 6
HOSC 241 Food and Nutrition 3
HOSC 202 Flower Arrangement 2
HOSC 303 Home Management 3
Electives 6 TOTAL 24
Cognate Requirement: Minimum grade of “C” is required.
HLED 301 Home Health 3
EDCP 331 Child Psychology and Development 3
HOSC 115 – 116 Clothing Fundamentals (2, 2)
A study of the principles of garment construction and selection, care and laundering. Two lecture periods, one laboratory period and field trips as needed.
HOSC 142 Meal Management (2)
A study of the basic principles of meal planning for the family, purchasing foods, table service for daily meals and special occasions. One lecture period and one laboratory period each week is required.
HOSC 186 Food Preservation (2)
A study of various ways to preserve home grown food without the use of chemicals or over-processed ingredients: step by step instruction for preserving fruits, vegetables, dairy products, nuts, grains, seeds, etc., preparation and preservation if jams, jellies, pickles and relishes. One lecture period and one laboratory period per week is required. Field trip is as required.
HOCS 220 Myanmar Traditional Food Preparation (3)
A study of systematic Myanmar traditional food recipes, their functions for the maintenance of good health, fundamental principles underlying technology of preparation of the different types of good, preparation of basic recipes, efficient management of time, money and resources in the planning, preparation and service of nutritious and adequate meals for the family.
HOSC 225, 226 Embroidery and Knitting (3, 3)
A study of the process of forming decorative designs with hand and/or machine needle work; principles of making knitted fabrics. One lecture period and two laboratory periods and field trips as needed.
HOSC 241 Food and Nutrition (3)
A study of the basic principles of nutrition and the proper methods of handling and cooking foods, with emphasis on adequate diet and attractive, balanced menu.
HOSC 245; 246 Baking and Confectionary (3, 3)
A study of the principles of baking and confectionary both for family as well as commercial needs. One lecture period and two laboratory periods a week is required. Field trips as needed. Registration limited.
HOSC 302 Home Management (3)
A study of the management of the home, including the selection, use, arrangement and care of household equipment, the use of time, energy and finances. Laboratory periods and field trips as needed.
HOSC 311; 312 Advanced Clothing (3, 3)
Prerequisite: HOSC 115
An advance course in clothing design, fitting, and patterns. One lecture period and two laboratory periods each week is required. Field trips as needed.
HOSC 421 Weaving (3)
A course in weaving with hand and/or machine blankets, shawls, school bags, garments, etc.
HOSC 492 Project in Clothing (1 to 3)
Individual projects in garment construction and weaving blankets or shawls. A maximum of three hours of credit may apply toward graduation.