Date of Award:


Document Type:


Degree Name:

Master of Science (MS)


Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food and Nutrition

Committee Chair(s)

Ethelwyn B. Wilcox


Ethelwyn B. Wilcox


Margaret Merkley


C. J. Skidmore


The Bureau of Indian Affairs has recently completed or is now in the process of building 19 new grade schools on the Navajo reservation. Some of these schools are boarding schools, and some are day schools, but each new school needs school lunch personnel. To meet this need intermountain School added to their curriculum a course in Quantity Foods to be given to Junior and Senior High School girls as a two year vocation. This necessitated the development of a 2 year course outline for the 2 year Quantity Food class, which gave the girls 4 hours daily practical training in quantity foods in a well equipped institutional kitchen. This also gave the girls experience in using institutional equipment and in planning, preparing and serving meals for 50 daily.

In addition to the need on the Reservation for school lunch personnel, the Bureau of Indian Affairs pays good wages for a High School graduate with vocational (quantity food) training. The beginning salary may range from $4,440 per year to $5,540 per year, depending on their G. S. grade. They receive the fringe benefits paid all government employees, one day a month accumulative sick leave, 13 annual leave, 8 paid national holidays, and a good retirement program.

If the students do not desire to return to the reservation schools after training, they can secure employment in hospitals, nursing homes, private or tribal restaurants.

Emphasis is placed in this course on quantity cooking and not waitress training, because cooks receive higher salaries.

Each week an elementary class of Indian students was served lunch and had an opportunity to eat family style, on tablecloths, dishes, etc, and to practice good manners, table etiquette, and other accepted social graces.

Before the class started, the Instructional Dining room and kitchen had to be equipped with stoves, ovens, dishwasher, storage cupboards, dishes, tableclothes, pans, etc.

Information on a detailed course outline for this age level and for Navajo girls was practically non-existant.

An outline was developed for the course of study to be used each of the two years. The first time each one was taught adaptations or deletions were made to meet the needs of these quantity foods girls, and the program. The resulting course of study are presented in this paper.