Rochester Institute of Technology - Techmila / Ramikin Yearbook (Rochester, NY)

Page 22 text:

Eighteen CLIFFORD M. ULI' COIINSCIOI' APPLIED ART nm School of Applied Art continues to offer a program emphasizing the importance of effective technical training as a means to indi- vidual creative art expression. The requirements of professional art are stressed and the high standards of professional accomplishment are kept constantly in mind as a goal for student achievement. The vital importance of the indi- vidual point of view and natural aptitude are never lost sight of in the studentis development. Techniques of teaching are carefully scrutinized and fundamentals reiterated. Progressive ideas in art education have been and are being developed in the work of the School of Applied Art. This is particularly evident in the notable departure in our work in first year drawing, combining an orientation of art study with a speciHc class in observation, called Moclels in Motion. The use and development of the Rochester Art Scale continues to be an outstanding part of the Art Sc-hool's curricula. The purpose of the school is to offer comprehensive educational experience and training enabling the art student to partici- pate not only in the field of art but also in the varied activities of community life. INDUSTRIAL CHEMISTRY WELVE years ago, the Co-operative Industrial Chemistry Course began its work with very ordinary physical equipment but with a determination to develop a distinctive instructional program to prepare students to take responsible places in industry. The class of 1938 will be the tenth graduating class. Of the entire number of graduates, all but a few have remained in the field of their choice. They are employed in industries using chemical processes in manufacturing. In this, the twelfth year of its existence, the Co-operative Industrial Chemistry Course is equipped to serve its students more effectively than ever before. The technological laboratory, with equipment for chemical manufacturing, is unique. The course of study is being revised and renewed continuously with the assistance of industry. The department looks to the future with conhdence and with the hope that it may serve its students ever more effectively. Chemical applications i11 manufacturing, new products, new uses for materials-these are a few of the many developments that challenge the trained chemist. It is the aim ol' the department to aid its students in meeting this challenge. ALI ItI'lIJ A. JUIINS f'mn1.s-vlor R H M I K I N

Page 21 text:

MARK ELLINGSON

Page 23 text:

IQARLE M. MORECOCK f7oun.velor ELECTRICAL 1'l'IiOXIM.-KTEIA' four hundred young men have completed programs of training offered by the Electrical Department during the past ten years. and are at present employed in various branches of the electrical field. Electrical generation and distributiong railway sig- nallingg construction and maintenanceg and man- agement and manufacturing, have each claimed from ten to fifteen per cent. Other branches such as radio, telephony. and sales and service, have provided opportunities for three to seven per cent. Because of their competence, high ideals and standards, graduates have won for this department the confidence and eo- operation of many employers throughout this section. Co-operative employment which provides practical training as well as financial aidg individualized instruction which permits the scholastic program to be adjusted to each student's needs and abilities: aml a well organized counseling service are features of the training provided. FOOD ADMINISTRATION x'1'1f:ul-:s'r in food has always been universal, but during the past two decades interest in the scientific aspects of food as it is related to health has created a profession of special interest to women. The Food Administration Department with its counseling service and individualized curriculum, offers to its students the two-fold opportunity to secure both academic training and practical experience. To the hospital dietitian it provides a compre- hensive course of scientific study and interneship in hospital dietary departments: to the commer- cial food manager, a sound training in food administration and apprenticeship in various branches of food establishments: and to the pros- pective homemaker, preparation for a professional career which will function equally well in the effective management of a home. ALICE J. KIRK f'o1m.w:lor R Q M I K I N