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

Page 18 text:

ELECTRICAL DEPARTMENT In spite of the fact that few can define electricity, our instructors have discovered a lot of things to teach us about an unknown,” Though the electrical lab appears first to the novice as a maze of coils, batteries and generators, we soon discover that they have definite purposes in making our studies fascinating—and, occasionally, our lives perilous. By learning the hard way, we soon find out just what this world of amps, volts, and kilometers is all about. Such simple classes as mechanical thermodynamics, magnetic circuits, and trig form the basis of our courses. From here on we're on our own. Although the course is on a three-year basis, some of us like it so well you'll find us here a fourth year! Our individual application units give us the opportunity to specialize in subjects most dear to our hearts—whether it be fixing our mothers’ flat iron or operating the giant turbines at Boulder Dam. KARKER, TUJTES, MQRECOCK 12

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INDUSTRIAL CHEMISTRY Let’s mix glycerine and nitric acid and . . . Better forget it before you land in another world! Our chemistry department is justly proud of its grad- uates who have mixed glycerine and nitric acid and are still here. Our young men and women who are on cooperative jobs are in fifteen different industrial plants in and around Rochester. They are laboratory assistants which means they have great responsibility. They are obtaining the experience they need to become real chemists, chemists the w orld of today needs. Large numbers of our graduates have become full-fledged chemists. Others are doing laboratory control work or are laboratory assistants. The year 1945-46 in our Chemistry Department means the addition of an Industrial Ceramics Curriculum. It will follow' the chemistry course but from a Ceramics point of view. Graduates will not only be chemists and laboratory assistants but also will occupy supervisory positions in industrial plants manufacturing a variety of ceramic products. G1LLARD, VAN PEURSEM, BRADEN 11

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FOOD ADMINISTRATION DEPARTMENT Young men and women who enjoy working with food, find the field of food management and dietetics an extremely interesting and ideal one. The students in this course work and attend school alternately at regular four-week intervals. When in school they have at their disposal modern, attractive, immaculate and up-to-date equipment with which to work. When on their cooperative job they are employed in the food-service establishments of Rochester and Western New York. Field trips in this Department are frequent. On such trips the Freshmen are interested in institutional equipment, the Juniors in food purchasing, while the chief interest of the Seniors is institutional administration. The Seniors also have been permitted to attend meetngs of the Rochester Dietetics Association. Graduates in this course are widely represented in industrial cafeterias, retail stores, school and hospital cafeterias—the need for trained people in this field is constantly increasing. All is not work, however, for the students had several social events during the year, such as skating parties, picnics in the Fall, Christmas parties and outdoor sport affairs. As is true in any field, success in food administration is an individual matter. Abundant energy, interest in people and liking to work with food are characteristics that make for this success. People must always be fed, thus providing attractive, helpful and well- planned food and meals will always be the chief interest of this food de- partment. HOKE, BARNARD, MEDDEN, STRICKLAND, FERREY, THURBER, TODD. JORDAN 13