Greater Johnstown Vocational Technical School - Spartan Image Yearbook (Johnstown, PA)

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LINDA CUSTER Shops dc Labs Sitting First Row fLeh to Rightl: M. VonLunen, R. Evans. Second Row fLej? to Rightj: D. Jack, M. Cowan, T. Pikovsky, D. Froelich. Third Row lLeD to Rightl: J. Rummel, C. Koplin, M. Matcho, K. Evans. Fourth Row fLeh to Rightj: L. Miller, V. Miller, M. Corbaci, G. Pavlosky, Mrs. Custer. Absent: L. Blanda, C. Good, R. Harris, D. McKissick, M. Stoessner. li Sitting First Row fLeji to Rightj: R. Thomas, S. Livingston, K. Frombach, S Durant, D. Cambell, S. Guia. Second Row fLej7 to Rightjs Mrs. Custer, R Rhodes, G. Paratore, R. Livingston, K. Horvath, D. Slippy, J . Dudash, M. John- son, R. Swartzentruver. Absent: C. Hollem, L. Showalter, D. Smith, K. Licastro. COURSE DESCRIPTION The food service industry continues to be one ofthe tive largest industries in the United States. It offers a wide range of job opportunities from maintenance worker to managerlowner. This course is designed to give students prac- tcal skills and knowledge in preparation and service of food. On the job training is provided in the school kitchen, cafeteria and dining room. EMPLOYMENT OPPORTUNITIES The demand for trained and competent people in the food industry will continue to grow. There is a wide range of opportunities at beginning levels in the industry such as waitress fwaiterj, short order cook, bakers helper, etc. With additional education or work experience opportunities, positions will be available at higher levels such as chef, steward, imnager, maitre'd, etc.

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4+ jQf ' NA, ., , 9 - J' 'I 1-'M ..n.e.:...s..a..1+...t-.Q Q ,,,,,.....-1 y.. T. A K Y t QX 'Y Sitting First Row fLeji to Rightl: S. Hagens, L. Brown, M. Bumheimer. Sitting Second RowlLeR to Rightj: K Hutzell, C. Yurkovich, A. Terchanen. Standing Third Row iLeB to Rightj: L. Knapp, H. Miller, T. Var- chovrch, B. Mirbile, D. Alwine, J. Miller, S. Snavly, B. Snavly, M. Domonkos, I. Mangus. Standing Fourth Row fLej? to Righrjc D. Liscasto, J. Sobecky, L. Hess, F. Haberkom, A. Weaver, E. Repak, D. Haggerich. . ..-, 5. - 1- an .sn Wm- - 4 ,-vfstpfii' WW 'Tsai' W ssstw NW 21 'Y , - . .l -s. fa -'.. c fi , s Standing First Row lLej? to Rightj: M. Centula, M. Emmel, S. Solarczyck, T. Ko- xx me lodjay D. Myers, D. Blough, J. Moebus. Standing Second Row fLeh to Righrj: T. MARTIN BRASTED Murphy, R. Tomaselli, M. Walyko, J. Dislong, Mr. Brasted, M. Alt, P. Bayush, Mr. Delfert Absent: R. Boback. COURSE DESCRIPTION The horticulture course offers tive areas of instruction: Greenhouse Production, Landscape Horticulture, Floral Merchandising and Designing, Turfgrass Technology, and Power Mechanics. Greehouse Production is the study of growing and mar- keting cut llowers and potted plants. The basic principles of landscape design are presented. The instruction provide the student with an ex- tensive knowledge of plant materials. The student leams the principles of Floral Design, harmonizing colors, ilowers and foliage types, caring for cut flowers and selecting containers. Identification and selection of turf grasses for specific uses is an integral part of the program. ln- struction in soil composition and testing is provided. EMPLOYMENT OPPORTUNITIES The care of lawns and golf courses, as well as schools, hospitals, and commercial grounds has become an increasingly important industry. The production and sale ol' flowers provides opportunities for employment in greenhouses and llowcr shops. The program is organized to provide employment opportunities in the honiculture industry, but many students iind college programs available upon successful completion of this program. Q Sltopstubs dsl idk. . 'Z .

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'sg lg! 'fr is 'x df WT! f. as , t ash., sm. . s 1 ms. . ,,., t Sitting First Row fLeD to Righllf R.Berkebile, S. Golojch, E. Black, D. Whatmore, B. Fetsko, P. Lechak. Standing fLej? to Righljf C. Fleck, R. Conney, C. Callihan, Mr. Smith, J. Spencer, R. Sturtz, M. Audey, C. Jenkins. Absent: M. McClaffertry, S. Pinkas, T. Rose, A. Spran kle, L. Varrato. ALBERT SMITH i . X , 0 . . 5 49 . U9 Sitting First Row fLej? to Rightl: P. Shiley, P. Sida, C. Eash, S. Mansfield. Second Row KLM to Rightj: C Bywater, D. Graham, C. Salsginer. Third Row fLe,h to Rightl: M. Louchart, J. Garfoyle, B. Miltenovich, T Brazil. Fourth RowlLeh to Rightl: Mr. Smith, S. Cherney, P. McDaniel, T. Williams. COURSE DESCRIPTION Instruction in short order cooking, serving, baking, restaurant management, hostes- sing, cashiering, caring for and maintaining of kitchen equipment. Practical experience will be provided in the school restaurant and kitchen. EMPLOYMENT OPPORTUNITIES The need for people in food preparation, packaging, and distribution is constantly on the increase. Waiters and waitresses will be needed to service the public in hotels and restaurants. Sales- persons are in demand in food preparation plants, food markets. and as door to door deliverymen. Shops8c Labs l27