Commerce High School - Ledger Yearbook (Yonkers, NY)

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Food Trades The Foods Trades Course offered at the High School of Commerce is an intensive course Qfor both boys and girlsj in every phase of food service and preparation. A thorough basic train- ing is given as well as training in food prepara- tion, the proper care and use of standard tools, small and large equipment, including many electrically operated machines. A basic knowl- edge of food purchasing, food control, protein control, and menu making is given to all stu- dents throughout the three year training. As the sophomores progress to their junior year, they must know the use of standard mea- sure and the importance of using and reading thoroughly accepted recipes. The pupil's prepa- ration of vegetables, simple breads, meat substi- tute dishes, simple desserts, pies, cookies of all kinds, is an example of the advancement in the skill of the trade in the sophomore year. The Juniors, have learned about more advanced foods, soups of many varieties, salads, plain sandwiches, and simple meats. More advanced pastry work, vegetable cookery, freezing of foods, and the care of foods as well as their preparation lead to greater knowledge of the foods trade. '-nw-villa, Serving Food prepared in class The seniors become the leaders in the class. They work along with the juniors and in many ways they can help in the suggestions from their past experience. More record work is done in this yearg records of incoming supplies, check- ing of inventory such as a stock clerk can do, and dispensing of food supplies--all of this is excellent experience. The use of more advanced meat recipes, fancy cakes Qas cake decoratingj fancy sandwiches, and preparing foods for cater- ing give the senior a wide experience which can lead to an excellent livelihood in foods trades work. Bake shop orders and sales, and the prep- aration of those items are worthwhile training. This course leaves nothing undone, commonly said, it offers everything from Soup to Nuts, a complete attractive meal. With the related mathematics, related science and related art courses. Foods Trades is com- plete. A foods person learns to know how to control costs, and how to make foods appear attractive. With all this, why shouldn't a gradu- ate of the Foods Trades Course of Commerce be successful? Our graduates are proof of the practical value of the course. 4.53 ' fp 9' X 5 M . T .,.., . A , .sg I ' ' H' fi? 100 is '

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ii' - 3, G7Qc-I ff. 'mfi':'fli'1-liz' ,- A . f 1'.'-.' Q- .' .' A-ejl1af.'m:v. ' iff.-1-2+ - J ffff5.'4'ffi'i' ' V ....i5..,, -A-...,..4--gf 51-:rf-ini:'..-:I-:f'.'Q'-'-:I :egg I-Q-,'.-iq.-fri- 5' ... .A..-..'.',-.g. lc ,ici ' , . A I 1 ff' Q kf?2fQ 'X J-.322g'51?f.5g?g5Q.jl'f-FQ x..47?TfifEfEffi:i-' ' .-E 'J- A .1 Dressmaking The students in this course learn workroom techniques in an atmosphere conducive to creative work. The tools and equip- ment used are identical with those used in the industry prior to the designing and construction of garments. Details of finish- ing and special methods are taught. The students have a series of experiences in draping, pattern making, cutting, finishing, machine operating, and tailoring procedures. The work is ar- ranged in the order of learning difficulty. Under this system pupils acquire a fashion point of view and are able to copy or create original designs. In the Dressmaking and Design Course there are three aims: 1. To prepare girls to enter Custom Dressmaking as self-relient, ambitious finishers and assistant drapers. 2. To prepare girls to enter the Manufacturing Trade as pro- spective sample hand and machine operators. 3. To give students an opportunity to develop good habits of industry. Dress making Lorraine Rossie Coster Outfit gg., g,.... X L- ' 1 I e , I . H . K -' ' 7 J: ' QV! ' D .. if ees Sie-as-it Q ,dd '4' - H 'E 'T 0 w 1 W W ' 2 . :-' fn, 5 ix A.-,Q is rv Q v ' 'x V A X 'hr w , l if Tk V 1 ' . Wi-'Pf '5 Ne Childrens Night Clothes made by Dress Making Dress Making shop in operation 'S ,JN

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D Oflice Machines Receiving instruc- I tions on operating machines Pat De Meo operating Banking Ma- chine ffice Machines In Office Machines 3, pupils acquire a work- able knowledge of full keyboard and ten-key posting machines, as Well as of Burroughs and Monroe calculators. Office Machines 3 is a prerequisite for Office Machines 4. In Oiiice Machines 4, there is a wide variety of modern business machines, comptometers, hand-driven, and Electric Burroughs Calculat- ors, also a variety of other types of calculators and numerous adding machines. Pupils receive intensive and concentrated training on the major machines they have selected. By June, the pupils operate many business machines with such skill that most of them secure positions in the modern business world. Office Machines Class in Action