San Diego Vocational High School - Artisan Yearbook (San Diego, CA)

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f 68 f Jwmt , X ffzzk' 'kg a n T i , K 2 ,,f' '?f'5' 'Mn f , i lilvu uv-uuu Classes meet four hours every day and five days a week. The course ls open to all students who intend to make photography their profession. Students are admitted into the class on the basis of scores made on intelli- gence and aptitude tests and a personal interview. Under the tutelage of a DVaCtiCinU Dh0f00VaDheV, Gene Lyle, students are trained to respect the professional attitude. Purposeful activity is accomplished as the result of on-the-job experiences, field trips, inter- student competition, and the emphasis placed upon creative work. Learning takes place when the students are encouraged to submit class work for popular choice, critique, and evaluation. Each student, in order to develop a self- critical attitude, makes an initial self-criticism of his own work before outside opinion is permitted to enter in. The time is so scheduled that there is ample time forcritical discussion and application oftheory. The facilities used involve darkroom equipment and special props for work on individual assignments. Advanced students are assigned special projects for the High School annual, Junior College newspaper, Junior College annual and other problems typical of profes- sional photography. On these assignmenhs junior stu- dents act as assistants, gaining experience by obser- vation and participation. PRACTICAL NURSING The purpose of this course is to prepare Qualified personnel to assume responsi- bilimies dealing with the basic princi- Dies of health, nursing and homemaking. The course lasts for 52 weeks, and is SDent in schooh hospital, and home under direct supervision. The course of study is designed to meet state requirements licensing practical nurses. mono T This course prepares students to assume V9SDOnSible positions within the areas Of maintenance and service. lt is 3 two- Yeaf DfOQram ouulined to teach the use of fails f0O'S and fo sive a general knowledge ofthe mechanics of Uelevision. The course is open for only those stu- dents who plan to enter this trade

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This course begins where the student is in his technical knowledge of machines. 'lt endeavours to supply the student with Practical jobs in keeping with his rate Of progress. This course prepares the student to se- cure employment in machine shops, tool and die rooms, and in general mechanical repair andmaintenance work. The student learns to make and repair machine parts and tools on the lathes, milling machine, ShBDer, drill press, and other standard Machine Shop Dover tools. OFFICE ORI ENTATICDN The course outline deals primarily with teaching the general fundamental knowl- fedges of the office. Such topics are stressed as a correct telephone proce- dure interviewina techniques, and busi- 1 1 . TheimD0V: fness vocabulary and spel ing tance of appropd tion of a pleasing personality, and the establishment of ethica able components of the ate dress, the cultiva- l standards ane realized as valu DFFICE TRAINING This one-semester class offers twenty days of practical on-the-job experience in several different offices in the school. Students are taught to use the hand Mimeograph and Ditto Machines, the Ediphone, electric type- The school's placement office places students directly f from this class. An accurate speed o minute and aknowledge electric and writer, and the P. B. X- U5 to 50 words per of rough drafts and letter writing are Enrollment pre-requisites for entrance. is limited to eighteen students. 4 Miriflfllr' Xa

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FGOD TRADES The Food Trades Department probably entertains more Quests than ten ordinary departments. But not an ordinary department. Y then this is Less than two years ago, the first class four students, set up a classroom in the midst of car- pentry tools, lumbe , consisting of r, cement sacks, war surplus stoves and soiled dishes from a federal housing project cafe- teria ln Coronado. By the time the last painter was gone in February, l9U9, the class had grown to IN stu- dents. during this past school year, a staff of three instructors are teaching cooking, baking, meat cutting, food service, menu making, purchasing, and other phases of restaurant operation toapproximately sixty students. ln addition to making deadlines for ten o'clock coffee, lunch and evening dinner, and learning to prepare and to serve pleasing tasty foods, the students of this department must also study mathematics, food chemistry, nutrition, sanitation, safety, food specifications and cost accounting. But all the work and no piay is bad psychology. There- fore, a group known as The Culivarians, an organization of students enrolled in Food Trades, meet monthly for pleasure as well as business. Thegroup has had several picnics and outings during the last year. Last Christ- mas the Culivarians 'adopted' a needy family. 'They provided the necessary money for food, warm sweaters, shoes and stockings and toys for a family of seven. The age range of Food Trades students is from sixteen to sixty. Some are veterans. A few are married. One or two have wives who are enrolled in the Vocational School. Mrs. Esther Ryan teaches a class in waitress training and hostess work. Staff members receive table service, and thus provide the waitress students with an oppor- tunity to learn the fine points of food service. lf your group wants to hold a dinner meeting, or needs a picnic lunch for the annual field day, the Food Trades department is prepared to assist you with your plans. REFFQIGERATIGN This course is designed to qualify students to assume responsible positions- witnin the areas and in marine refriger- ation repair and maintenance and unit air conditioning. A The course is limited to those who are- already in this field and those who ex- pect employment in this area upon gradu- ation from high school. Many of the refrigeration proglems are related tothe fishing industry in the San Diego area.