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

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Food Administration

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Repairing a loose connection in a mass of wires Close and careful observation is a necessity when experimenting with an iron coil such a part is making the right contact or why a par- ticular circuit is being broken, he may at first be ready to sit down and quit. But for the junior and senior student, these are common, everyday electrical occur- ences. He can feel under foot another rung of the long ladder to success when he can look back upon those long months as a freshman—and smile. The senior has gotten his electrical savvy not only from his daily participation in R.l.T. lab operations, but also from his cooperative work block experiences with some of the most productive and advanced prac- titioners of electrical-electronic magic. He has seen photoelectric cells and transistors at work where they are affecting the everyday lives of Rochcsterians and Americans in general. Ben Franklin would have liked that work block, on-the-job kind of education, for in it he would have recognized the old apprentice tradition, with sound formal education added to it to produce a broad but practical electrical education. So, Ben Franklin would probably look agape at the applications and tools of electricity that have been de- veloped since he caught lightning on his kite, but he would like the way the R.l.T. juicebugs are learning to handle that mysterious but useful power for the bet- terment of mankind. Students constructing a circuit for power measurements of light bulbs A radio rec eiver undergoes a routine grid circuit check Twenty-seven

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Carol M. Kk horn Urn—The noses of all the students who happen to be passing the sparkling, convenient new Henry Lomb kitchen on the first floor of the Eastman Building on their way to various classes noticeably rise to sniff appreciatively. Is it gingerbread or pumpkin pie? What is that nut-brown divine aroma anyway? As they continue on their way, students glance enviously at that door. But today we shall follow those tanta- lizing smells. First we pass into the bright modern kitchen, where groups of busy freshman Foods students are gathered like bees around the long work tables with their for- mica tops and chrome trim. The honey that attracts them is the gingerbread ingredients. Those ingredients gradually blend while flowing and plopping from one container into another, while being agitated by one utensil after another, but finally the oven mouths open wide and swallow the gingerbread, pans and all. This kitchen with its very modem equipment and adjoin- ing dining room is the pride and jov of the Food Ad- ministration department. Here is where the freshmen get their beginning lessons in the general principles of food cookery, and it is also here that the senior stu- dents prepare and serve their noted teas, luncheons, and dinners, as part of their work in catering. Shall we sample that gingerbread9 Captain Lomb would have enjoyed this taste treat! But we must be trudging along, for it is nearly eleven as we say good- bye. Then a new odor assails our nostrils. Being full of curiosity today, we find ourselves trailing this curious new smell down the stairs into the cafeteria kitchen. Here, as before, we find groups of Foods students busily at work, helping to prepare the noon meal that many students and faculty members will eat today. As we glance around we notice pieces of equipment which, to outsiders like ourselves, look monstrous and threatening, but are being used by students as noncha- lantly as if they were merely eggbeaters. But these gadgets and machines are an indispensable help, for they multiply the number and strength of the good right arms needed by fine cooks anywhere. Whether Bernice R. Skinner Ferne King Dorothy J. Symonds BerthaThurber Viola M. Wilson T wenty-nine