Southwest Wisconsin Technical College - Crossroads Yearbook (Fennimore, WI)

Page 58 text:

lllilll MY HM J. Mahan ponders next First row: R. Lickel, R. Carter, C. Rule. Second problem. row: P. Hartman, R. Dieter, D. Paul. J. Mahan. Welding is an integral part of nearly every industry in Amer- ica today. Class time is de- voted to repairing castings, pipe welding, freehand oxy- acetylene cutting, circle cut- ting, and layOut in addition to other related welding sub- jects. Each student constructs various welding requirements and various joint types in the four main welding processes 31:3: row: J. Fowler, D. Wood, M. Klein, C. Buf- are perfected. Welds are made De gler12b M. Belkin, T. O'Rourke. Second row: in the horizontal vertical . ac ourn, K. Kase, S. Carpenter, W. Sides and overhead positions , J. Vosberg, D. Lange, D. Sanger. Third row: L. Weber, R. Casper, T. Ellingson, H. Kissner, G. Runder. as. First row: R. Knutson, D. Mauk, R. Kieler, J. Hromadka, D. Atkisson. Second row: D. Moore, T. Marshall, A. Anderson, R. Martin, M. Erickson, J. Practice makes Perfect ? Brogley. Third row: P. Johnston, S. Meyer, T. Clauer, J. Adler, M. Jorgenson. 56

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PICTURED ABOVE: working at the typewriter. Taking dictation, transcribing, and typing letters weren't what the girls inStenograpEy were always doing. Shorthand took up two hours of every day, But they were also busy with.typing, business machines, and machine transcription. When the stenoes weren't in 1aE classes skills, they were learning ac- counting procedures and grammatic usage. SITTING: Front to back: Lynn McNett, Cindy Mar- couiller, Kathy H111; STANDING: Mary Ann Busch, Kim Lowery, Cindy Hendricks, Cindy Speth, Karla Edge, Marcia Morrissey, Cindy Sherman, Sandy Cupp, Janet Sanderson, Denise Keleher, and Lois Birk. STENOES EXPAND Janet Sanderson SKI LLS PICTURED ABOVE: 55 Marcia Morrissey and Cindy Sherman typing from their sBorthand notes.

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Cauffman, J. Waidelich. ds, L. Muencm for K. We ham, D; Rey . breaking a quarter of beef further processing. ' 57 n nnuupm amps s1 First row: D. Reynolds, B. Haverson, D. Feufhake, L. Second row: J. Keleher, S. Peterson, L. Muench, G. Lodahl. K. Worsham. This program is offered in Wisconsin only at S.W.V.T.I. The program is 22 weeks long, which is broken down into 12 weeks of Meat Cutting Procedures and Practices. Slaughtering 1, Meat Curing, Retail Sell- ing and Display, and Job Related Shop Math. The last 10 weeks, is spent in specialization for employment in full-or self-service operations, slaughtering, or sausage making and curing. s J. Keleher, G. Lodahl, S. Petersen watch J. Waideiich cut T-Bone steaks.