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

Page 20 text:

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

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 21 text:

PHOTOGRAPHIC TECHNOLOGY 'See yourself as others see you” is the old quote—but we prefer to picture you as you appear in your most glamorous moments. The camera accents all the defects, while we try to eliminate them from the negative. It’s hard wrork, but we love it! The first year wre make pinhole cameras, and discover to our delight that those awrkwpard-looking boxes really take good snaps. We also get a taste of the all important composition and perspective which seems to be the aim of all good photographers. When we advance to more intricate cameras, there arises unlimited possibilities to display our photo-tech finesse—and our con- tinual question of where the next picture is coming from. As Seniors we spend most of our time looking for unused shots and appealing angles, or creeping up behind some unsuspecting bystander to catch a new facial expression. The practice house is our hangout now too-—fully equipped and ready for efforts at developing and printing. We trail from light to dark rooms, where anything might turn up and usually does. Salon, Camera Club, and Photo-Tech activities take up any spare time we might have. The fullest reward we find is the knowledge of the growing need for Photo-Tech skills in the Armed Services for reconnaisance and photographic mapping. WHITE, LESEUR, THRONSEN, COLTON, WILSON NEBLETTE, ALDRICH, STURGE, BREHM 15