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Page 59 text:
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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.
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Page 58 text:
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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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Page 60 text:
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pICTURED ABOVE: D. At- kinson PICTURED ABOVE: First row: K. Hote, D. Atkin- son, A. Burgess, M. Tripper; second row: K. Slaman tinstructorh, J. Wilson, J. Kenny, N. Helms. Here Mrs. Slaman is putting eye make-up oan. Helms For 18weeks the Home Management Assistant program maintains a rigoriOUS schedule. The majority of time is spent with classroom in- struction including food preparation and seru vice, operation of household equipment and care of the elderly. Specialized home nursing techniques along with work in private homes, hosntials or nursing homes complete the stu- dents. With its current trend of working Wo- men increasing, competent, well-trained house- hold workers will be in great demand. 58
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