The course in cookery was given during the school year 1897-98 in
22 schools to 127 classes, numbering 1,130 pupils. The number of
pupils in each class ranged from 18 to 45. The supervisor states
that—
Three other schools will be ready in September, and I trust the above number will
be more than doubled during the coming winter. The schools in which you see
small classes are mostly schools for boys and girls, the boys taking the shopwork
and the girls cooking. A few of the principals of girls' schools have divided their
classes. This ought to be done in every school, and we are hoping it soon will be,
for it is impossible to have satisfactory results with large classes.
Before January 1, 1897, three hours per week were allowed with
divided classes, so that the maximum number of pupils should never
be more than 30. This division practically gave six hours to some
classes though only three hours to each pupil. Afterwards the time
was reduced to two hours as the result of a prolonged investigation
into such work in the United States and abroad.
In January, 1898, the board of superintendents reviewed the matter,
and unanimously reported in favor of reducing the time to one and a
half hours per week. On January 18, 1899, the school board adopted
the recommendation of the board of superintendents.
QUALIFICATIONS OF TEACHERS.
The board of superintendents of Manhattan and the Bronx estab-
lished the following qualifications for supervisors and teachers of cook-
ery in the schools under their control :
SPECIAL TEACHERS OF COOKING.
(a) Must give evidence of good general education and culture, and must have
graduated from a course of professional training of at least one year, or must have
had two years' experience in teaching the subject.
1 Miss remains in school from 9 a. m. to 3 p. m. All time not spent in instruc-
tion is spent in preparation.
24
(&) Must be examined in (1) chemistry and physiology of foods; (2) cooking;
(3) hygiene; and (4) methods of teaching the subject, especially as shown by a
practical demonstration lesson in the kitchen.
SUPERVISORS.
(a) A candidate for election as supervisor of a special branch must be (1) a gradu-
ate of a high school or of an institution of equal or higher scholastic rank; (2) a
graduate from a course of professional training of at least one year in the special
branch that he is to supervise or teach : and (3) a teacher of that special branch
vrith at least three years* successful experience.
(&) Candidates for this position must give evidence of marked ability in the
branches which they are to supervise.
Since the consolidation in February, 1898. of the various communi-
ties lying in and about Xew York Harbor into the city of ~New York a
new regime has been called for, as a result of a chapter on education in
the charter of the city. There is now one central board and one city
superintendent over all boroughs, under whose direction a board of
examiners provides an eligible list for all appointments, and who does
all licensing. This central board has already issued one circular to
candidates notifying them of an examination to take place on a certain
date at a certain place.
The cooking schools are now to be found only in the elementary and
evening schools and in the normal college, although they are also
included in the authorized course for high schools and training schools.
Page 18
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The course in cookery was given during the school year 1897-98 in
22 schools to 127 classes, numbering 1,130 pupils. The number of
pupils in each class ranged from 18 to 45. The supervisor states
that—
Three other schools will be ready in September, and I trust the above number will
be more than doubled during the coming winter. The schools in which you see
small classes are mostly schools for boys and girls, the boys taking the shopwork
and the girls cooking. A few of the principals of girls' schools have divided their
classes. This ought to be done in every school, and we are hoping it soon will be,
for it is impossible to have satisfactory results with large classes.
Before January 1, 1897, three hours per week were allowed with
divided classes, so that the maximum number of pupils should never
be more than 30. This division practically gave six hours to some
classes though only three hours to each pupil. Afterwards the time
was reduced to two hours as the result of a prolonged investigation
into such work in the United States and abroad.
In January, 1898, the board of superintendents reviewed the matter,
and unanimously reported in favor of reducing the time to one and a
half hours per week. On January 18, 1899, the school board adopted
the recommendation of the board of superintendents.
QUALIFICATIONS OF TEACHERS.
The board of superintendents of Manhattan and the Bronx estab-
lished the following qualifications for supervisors and teachers of cook-
ery in the schools under their control :
SPECIAL TEACHERS OF COOKING.
(a) Must give evidence of good general education and culture, and must have
graduated from a course of professional training of at least one year, or must have
had two years' experience in teaching the subject.
1 Miss remains in school from 9 a. m. to 3 p. m. All time not spent in instruc-
tion is spent in preparation.
24
(&) Must be examined in (1) chemistry and physiology of foods; (2) cooking;
(3) hygiene; and (4) methods of teaching the subject, especially as shown by a
practical demonstration lesson in the kitchen.
SUPERVISORS.
(a) A candidate for election as supervisor of a special branch must be (1) a gradu-
ate of a high school or of an institution of equal or higher scholastic rank; (2) a
graduate from a course of professional training of at least one year in the special
branch that he is to supervise or teach : and (3) a teacher of that special branch
vrith at least three years* successful experience.
(&) Candidates for this position must give evidence of marked ability in the
branches which they are to supervise.
Since the consolidation in February, 1898. of the various communi-
ties lying in and about Xew York Harbor into the city of ~New York a
new regime has been called for, as a result of a chapter on education in
the charter of the city. There is now one central board and one city
superintendent over all boroughs, under whose direction a board of
examiners provides an eligible list for all appointments, and who does
all licensing. This central board has already issued one circular to
candidates notifying them of an examination to take place on a certain
date at a certain place.
The cooking schools are now to be found only in the elementary and
evening schools and in the normal college, although they are also
included in the authorized course for high schools and training schools.