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Page 17 text:
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Business Row I: Olton. Dolores; Carlton, Charlotte; Heichcrt, Bob; Bodin, Shirley. Row 2: Koitick, Myrtle; Levandotki Lorraine; Stocki, Beatrice; Collins, Beverly; Barklind, Georgia. Row J: Thompson, Joan; Tocrg, Sheldonna; Snider, Lucille; Nclvik, Ruth; Scledic, Eleanor; Kozak, Delores. Row 4: Grygar, Helen; Higgins, Catherine; hiega, De-lores; Beyer, Delores; Poplawtki, Adeline; Rowan, Cal; Craft, Marile. Row S: Murphy, Donna; Hanson, Pauline; Hansen, Mary Lou; Ai-pinwall, Florence; Tormancn, Eunice; Miller, Donna; Pennison, Ruth; Reddic, Anna. Row 4: Lee. Marie; Sorenson, Tvonne; Varcsinski, Anne; Etxler, Oelorcs; Jciiorski, Gloria; Buckley, Sedona; Johnson, Faye; Murphy, Margaret; Kaiser, Hern-ette. The Business Department, which is the largest department in Vocational, offers courses in three general divisions: General Office, which prepares students for positions as bookkeepers, calculating machine operators, and mimeograph operators, file clerks: Multigraphing, which prepares them for positions as multigrapn and multilith operators, and plate makers: Stenography, which prepares them for office positions where shorthand is used. At present, the demand for students to work in offices is so great that the school does not have enough pupils to meet the need. Scaled, left to right: Min Ethel Smith Mm Louiic M. Kuchn, Miu Ida Swentrud. Standing, left to right: Mr. Fred L. Stcere, Dean Kean, Mrt. Lucille Willem, Mm Orctta Stccncrion, Mr. Carl Nelion. and Mrt. Theodora Kepplc. C133
Cooking Department Reading from left to right: Row I: Rcubith, Loren; Gaclc, June: Banki, Carl. Row 2: Thompson, Dorothy; Sirm, Eleanor; Walttcad Howard; Cooley, Myrtle. Row 3: Grave, Viva; Barttrum, Patty Mae; Coote, Edna; Bofferding, Kathleen; Brower, Jean. Row 4: Luticr, Robert; Donat. June; Schopf. Marilyn; Sundieth. June; Tuckey. Phyllis: Tomciyk. Luollc. Row 5: Gadboii, Phyllis; Woodhoutc, Lorraine; Carlton, Joyce; Tombert. D ck; Dokkcn. Don; Ortch, Rotrlla; Carlton, Marilyn. Row 4: Beyer. Geraldine; Blake, June; Stockey. Catherine; Johnton. Phyllis; Lyont, Beverly; LindloH, Betty Jane; Curti . Jean. Students of Commercial Cooking have practical work in meal preparation and waiting on tables. They also study dietetics, menu planning, and theory of cooking. The practical work is given in the school cafeteria and the tearoom. At the end of the two-year course, students obtain jobs as assistant cooks, waitresses. pantry girls, or salad makers. Upon entering their senior year, many students attend senool for half a day and then work for a specified number of hours in their respective trades outside of school. Qualifications for work in this field are determined by a committee made up of employers and employees. Recently, a large group of adults, including returned veterans, is being trained by an experienced chef. The Minneapolis Hotel and Restaurant Association is financing this plan. Back Row left to riaht: Mm Burmccc Stokkc, Mre. Valie Schroder, Mm Gladyt Kitchin. Front Row: Mitt Jane Lcwii. Mm Marjorie Lee. CH3
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