Morehead State University - Raconteur Yearbook (Morehead, KY)

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Expenence comes first hand It rthe DepartmenU now emphasizes hands-on experience more than text wor -Greg Neuman Learn how to draw floor plans for an architect. Make your own clothes. Find out what managing a house is all about. Train to be a chef. Learn how to monitor the diet of a diabetic in a hospital setting. These are but a few of the options available to you in the Department of Home Economics if you de- cide to pursue one of its many programs: Interior Design, Clothing and Textiles, Voca- tional H.E., Food Services, or Dietetics. Renee Ferris, a senior Interior Design stu- dent from Brookville, Indiana, recommends the department highly because of its teach- ers. nRick Morehead has helped me a lot. He really has the ability to make contacts for students in the career field and to help them get Co-Op jobs, Renee said. Renee is learning how to do layouts of rooms, in- cluding furniture, carpet, and walls. Her stu- dio Classes have been helpful in designing what a room would actually look like if it were to be constructed. President of Kappa Omicron Phi and SHEA is Sally Maxey, a senior Vocational H.E. student from Flemingsburgy KY. Sally is gain- ing experience in Nutrition, Housing and Home Furnishing, Child Development, Con- sumer Education and Managing, Clothing and Textiles, and Personal and Family Rela- tionships. llAll of these areas are touched on rather than studied in-depth. Vocational H.E. provides you with an overall under- standing of each of these areas. Greg Neuman is also gaining hands-on experience in his major, Food Services Ad- ministration. Greg is a senior from Bell- brooke, Ohio, and hopes to someday work as a chef or manager in the hotel business. Greg explained that credit can be earned anywhere from elementary food classes where basic cooking skills are learned, to actual work in the Cornucopia Lab. In the lab, students prepare meals in a cafeteria atmosphere for faculty and graduate stu- dents. Co-Op credit can be earned by working in such restaurants as the Brass Ea- 68 Home Economics, IET gle, a restaurant-bar near campus. You've probably seen students like Greg around campus working at bake sales spon- sored by the Food Service Dietetic Organi- zation of which Greg is vice president. uIn the future, the organization hopes to do catering for fraternities and other func- tions, said Greg. Also a member of the organization is Car- ol McGinn, a senior from Columbus, Ohio, specializing in Dietetics. Carol began as a freshman at MSU ten years ago, left, and recently returned to complete her studies. llThe department has changed a lot since I began as a freshman, Carol explained. lllt's not as formal, and there are good student- teacher relationships. The Department of Home Economics of- fers students a variety of chances to gain practical experience in their fields of study. xlThe Department has improved a lot in the past few years. It now emphasizes hands- on experience more than text work, ex- plained Greg Neuman. liWhy Not get your hands on the Home Economics Department and find out what it has to offer you. BY KIM GROSS ? HOUSEHOLD DUTIES require more time and skill than many students realize. Kim Lingkage takes her time to correctly sew on a button. Lingkage is a senior Home Ec. major from Ashland, K Y. PHOTO BY IACK SIMP- SON

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GETTING DOWN and dirty is a part of being a success- ful farmer. Scott Ro wland enjoys the work at the MSU farm and has chosen it as his work study position. PHOTO BY RAY BRADLEY GREENHOUSE WORK is something most Ag. students enjoy. Dwayne Sowards, a junior Agriculture Science major from lohnson Co., wraps some daisies after pruning the stems. PHO TO B Y RHONDA THOMPSON. Maintains up-to-date Facilities agricultural information The instructors are especially helpful when special problems arise from outside projects. They seem to make everything more fun, too. - Neil linville Technology in the field of agriculture is increasing every day. MSU's Derrickson Ag- ricultural Complex, or the llFarm as it is known to most students, keeps the agricul- ture students on top of changes and ad- vances. The Farm doesn't just in- clude plants and vegetables. Vet- erinarian tech- nology, land- scaping, agricul- tural business and horseman- ship are also part of the program. Neil Linville is an agriculture major from Mt. Sterling, KY. He does most of his work with flower arrangements and other plants in the green- house. llThe green- house is very im- portant to the agricultural de- partment. It's used for labora- tory work and is a learning tool for students, especially horticulture students, Neil said. Neil held a part-time job at a local florist and felt he owed a great deal of his success to the program and professors of MSU. llThe instructors are really helpful when special problems arise from outside pro- jects, Neil said. nThey seem to make things more fun, too. For anyone interested in livening up their dorm room, floral arrangements and other plants are available in the showroom at very low prices. Horseback riding is another activity at the Farm that seems to be extremely popular with students, whether to fulfill a physical education requirement or just for fun. In this class, students learn to ride stock seat, sad- dle seat, as well as learn to identify different types of horses. Mike Stone, from West Point, KY, en- tered in horsemanship competitions with other schools and also worked with the North American Riding Association. Through this program, handicapped stu- dents from area elementary schools are taught to ride and care for horses by volun- teer students. n!,.sil Mike said he really enjoyed helping the handicapped and felt there would be more volunteers as the organization becomes better known. lll plan to pursue a career traveling with my uncle, working with and breeding horses. My experience from MSU will be put to good use. The agricultural program at MSU has many facets. Any- one interested in plants, animals or any aspect of agri- culture should take the time to make a trip to the Farm. BY JAMES HAVENS ? .91inth 94W i WM 54th W W W W 9W 5W

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offers big variety and IET the tricks of the trade IE T keeps things up to date and brings in new ideas of the future. -loe Daugherty IET. It's the Department of Industrial Edu- cation and Technology and it offers a vari- ety of areas of study. Among a few are Drafting and Design, Electrical, Graphic Arts, Robotics and Welding Technology. llThe department is good because a stu- dent gets to know a little bit of how the other areas of the department operate. For example, every student must take Technical Drawing, Time and Motion Study and Qual- ity Control, said Joe Dougherty, a senior Welding student from Fort Mitchell, KY. For the last few years, Joe has been helping to work on an automotive system which, in simplest terms, would intertwine every area of IET for the purpose of an end-product. Each area would have its own special job on the assembly line of the automation system. IET has its own professional organization, Sigma Tau Epsilon, which deals with the pro- motion of IET students. IET is also active in what is known as llTech Day, where all areas of IE are represented in the form of exhibits, demonstrations and talks from professors about specific areas. On ilTech Day hundreds of students from surround- ing high schools visit MSU to learn more about the department and the university. Joe is gaining experience in the Welding Lab where he is doing his workship while working on a computer system that can be programmed to run a welder. Pepper Tyree, head of the Welding Department, has been a key factor in Joe's accomplish- ments. nHe has a basic understanding of how to deal with any problems that may come up, and he tries to show you that you need to find them, understand them, and put them to use, Joe explained. Also hard at work is Patty Ginling, a senior robotic student from Cincinnati, Ohio. iiRo- botics is based on automation. Students are presented with a problem and must work up a more efficient solution, Patty said. Patty's work involves programming robots to do various tasks that normally a person would do, such as welding or painting. iiRo- bots take people out of unsafe situations, such as a case where dangerous fumes are released from paint. If you were to visit the Robotics Dept, you might run across the ilUNIMATEf a new robot in the Industrial Ed. building. nlt's big and used for moving heavy equipment. It's so strong, it could break your arm in a second, Patty said. Instructional robots, like the RHINO, are used to move smaller objects. In practical experience, Patty explained that a class project might involve a Numeri- cal Control Machine. The NMC is fed a pro- grammed tape, reads it and transfers the info to another machine called the MILL. The MILL, in turn, produces the pro- grammed product. llThe machines do all the work. There's no need for a person to do anything, Patty said. Patty is very involved in what is known as SME, or the Society of Manufacturing Engi- neers. As of now SME is a student unit with high hopes of becoming a chapter. It is affili- ated with the chapter in Lexington, where gwiW W WM , WW meetings are held with professionals from IBM, Texas Instruments, and so forth. At the meetings, old and new news is discussed. As the secretary of SME, Patty said the main reason for the organization is to help stu- dents make contacts with future employ- ees. uWe hope this will give us the chance to see the real world of automation and find out what we need to know to have that extra edge, said Patty. SME is sponsoring ilRobot 11 this year, a convention dealing with robots in their lat- est developments. xxlt takes place in Detroit and usually three teachers and three stu- dents make the trip, said Patty. In the field of automation, where ma- chines are out-dated fast and old ideas be- come quickly replaced by new ones, MSU's Department of Industrial Education and Technology is a good place to start learning the utricks of the trade. BY KIM GROSS ? lAB WORK IS IMPORTANT in learning any skill. As a student teacher, David Coleman shows the Class a certain procedure. PHOTO BY IACK SIMPSON 51M ' .szlltl girth 54W 52W girth W11