Syllabus
Current sustenance's recommendation, overview of each group of food
Chosen practical recommendation for choosing food and for preparing food
Fragmentation textile material, characteristic and it's evaluation
Basics of hand bent and needlework
Manufacturing of textile fiber ? weaving
Manufacturing of textile fiber ? kinking (and different techniques)
Editing and coloring textile
Culture of dressing
Annotation
The aim of third part of subject manual training is te prepare students for teaching chosen thematical parts of practically focused subject given to working in home and special schools.
The goal of this subject is to prepare students with current trends in sustenance and board with simple activities in preparing of food and with basic knowledge of textile materials with practical activities with it's manufacturing.