Morehead State University - Raconteur Yearbook (Morehead, KY)

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-- ------1 'll'Illlll IlllIllI' Illllllli IIIIIIII I'll. I'll ! I'llll STUDENTS in home economics classes make many different kinds of foods. Natalie Rawlings and Kim Gibson are both clothing and textiles majors. READING recipes together, Tim Brown, Joe Sheppard and Mindy Ouerway prepare an assignment. Sheppard and Overway are both of Cincinnati, Ohio and Brown is from Murray.

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MEASURING out ingredients is the most essential part of any recipes The Home Economics department is equipped with many full-size kitchens. Home EC Predicts a Great F uture Resisting the bad press that has haunted MSU this past year may not seem easy to some, but Dr. J. Michael Shane, head of Home Economics, has no problem with it at all. Shane is en- thusiastic about Morehead State and his Home Economics Depart- ment. He has specific goals and predicts, HWithin three yers, we should have one of the best Home Economic programs anywhere in comparison to schools our size. He continues, Morehead State has some great people pushing it forward. It's time we highlighted that instead of the negative things. Shane is more than ready to highlight his own department, and admits he is biased. iiHome Economics is a tremendously exciting field. There is so much you can do with it. When I decided to enter this field, as a male I had to overcome a lot of stereo-typed beliefs. But I made that commitment and determined to keep moving forward. Each of the ten programs in the department are moving forward to help students gain experience in their chosen work. A blend of liberal and applied arts, the different programs provide extensive training in lab situations. In the Home EC. Building, eye-catching Home Ec. TEAMWORK often gets a recipe done faster and better. Joyce James, Cin Collier, Stephen Meadows and Rhonda Pennington work together for the fi product. display windows show off students' talents. Others work togethe preparing a meal for 120 people. In yet another lab, temperatur readings are being precisely measured to determine the best uten sils for specific kitchen tasks. New fashions are conceived designed and created as ideas take tangible shapes in the clothin- labs. Although the variety of programs .cddS many people to focu on the differences, all the programs share common interests Shane explains, i'We emphasize that you must understand people The work is important, but people always come first. The centra focus of Home Economics is the family life, and every aspect o' the department tries to find ways to improve the health of th family, both physically and mentally. Some people perceive Home Ec. as just glorified cooking an- sewing, but Shane says it is much more than that. We reach ouI into the community to make an impact to help people make deci- sions that are timely and accurate. ttWe donit ever have a problem retaining students in these pro- grams. Once they get involved, they dont want to leave. By TERESA HILL

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Cornucopia. The word means an abun- dant supply, but an abundant supply of what? Here at Morehead State University, the Cornucopia Room is a cafeteria located in Lappin Hall, and run by the Home Economics department to give student workships a chance for practical ex- perience. It has an abundant supply of knowledgeable personnel, excellent food and, of course, practical experiences for student majors in the Home EC. Department. The Cornucopia Room serves faculty, staff, graduate assistants and visitors but is not a competitive entity of the other food services offered at the university. Mrs. Nancy Graham is the instructor of the program and has been for many years. '1 am a graduate of this program myself, she stated. ul received a Bachelor's Degree in Food Service and then did my graduate work at the University of Kentucky. I've been here since 1975. Students may get involved in the Cor- nucopia Room through federal workships which are awarded by the Office of Finan- cial Aid. HMany of our workships come back after they have completed their Cornucopia ornucopia? laboratory course to work more in the Cor- nucopia Room, Mrs. Graham commented. Helen Haddon, senior food service ad- ministration major from Plymouth, England, graduates in May and plans to ob- tain a working visa to stay and work in the 0.8. iiThe food in the Cornucopia Room is the best on campus and the staff is great to work with, stated Ms. Haddon. Ms. Had- don has worked in the cafeteria as a workship 2 years. Leroy Jackson, a senior electronics ma- jor from Detroit, is a three-year veteran to the cafeteria. Mr. Jackson plans to graduate in December and return home to work after graduation. The Cornucopia Room does not exist to serve the clientele, it exists to serve the students. Sometimes the clientele forgets this and expects too much out of students who arenit as experienced as other people in food service. But, overall, the cafeteria is a fantastic experience for the students to get their feet wet and for faculty and staff to experience the excellent quality of food here. BY GREG RAMEY and COLLEEN PRITCHARD MUNCHIHG DOWN in the Cornucopia room a members of the faculty and staff. Guests of t university eat in the Cornucopia room also. CONSULTING recipes is an avid part of any gre chef's life. The Cornucopia room is noted for its gre food. 19 a .r RAG v. t