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

Page 19 text:

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

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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MECHANICAL DEPARTMENT Modern design is our specialty, and that's exactly what counts in this individualized course. For here we proceed each according to his skill, guided of course by faculty advice. Looking back on our 3 years, we see them this way . . . The Freshman year is divided among mechanical, architectural, and free- hand drawing, mechanics, and heat courses, while as Juniors wFe proceed to surveying and strength of materials. The high point of the Senior year is our thesis, written about building—and this means from birdhouses up. We also get that all-important practical experience from such work at local plants as plant-operation, machine design, and instrument making. We have a head start on these positions due to the exceptionally fine equipment available in our ow n machine shop and mechanical lab. And now with a wrar to win wre’re doing the wrork that keeps our planes flying, our tanks rolling, our ships sailing to victory—whether the wrork be actual construction or instrument making. Due to circumstances beyond our control the photograph of the faculty of this Department teas unobtainable H