The two-year course of study in Household Arts required students to take classes in the sciences, including chemistry, physics, and biology, as well as dietetics, laundering, and cooking, canning and preserving. Students even grew their own food in a garden. The cooking program was so well received that organizations often scheduled meetings at the college to take advantage of the refreshments it prepared and served.
Publication of images from Framingham State University Archives is subject to approval and may be under copyright. Publication includes the following media: print, electronic/digital, videotape, film or microfilm. Written permission must be obtained in advance of publication by contacting the Framingham State University Archives at Archives@Framingham.edu. Fees may be assessed and charged by FSU Archives for reproduction and use.
Contact host institution for more information.
