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Page 11 text:
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STUDENT COUNCIL, First Row, left to right: John Luman, Print; Sophie Ciborowski, Trade Dress 3; Mary Sotolotti, Trade Dress 1; Rose Ciechanowicz, Laundry 1; Margaret Bates, Bakery B; Betty Butler, Voc. B; Rose Manzi, Power Mach. 2; Richard Hamilton, Draft. Second: Row, left to right: Mr. George Mack, Adviser for Boys’ division; Loretta Major, Retail Selling; Mildred Gawlik, Foods 2; Carolyn Appleby, Foods 1. Third Row, left to right: Roland Girard, Print; John Heffernan, Print; Eugene Laino, Weld.; Richard Nagelin, Elect.; Mrs. Perrin, Adviser for girls’ division; James Durken, Mach. , Fourth Row, left to right: Charles Santos, Mach.; Stanley Misterka, Mech.; Erwin Wefereling, Sheet Metal; William Beaudry, Mach.; William McAuliffe, Elect. Fifth Row, left to right: Robert Josefek, Draft; Willard McCullock, Sheet Metal; Henry Kryepka, Pattern; Raymond Guynap, Cab. William McAuliffe STUDENT COUNCIL Trade’s student council started the year with Mr. Harry Johnson as adviser. With Mr. Johnson’s transfer from Trade, Mr. George Mack, as adviser, revamped the council and helped carry on its work. An outstanding event of the year was the election of Trade’s secretary, William McAuliffe, as president of the Associa- tion of Student Councils, an organization embodying all of the councils in the city’s high schools. The Trade council entertained this group in the girls’ tea room. Officers elected were: President—Charles Santos Vice President—Stanley Misterka Secretary—William McAuliffe
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Page 10 text:
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ALINOVA AHL
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Page 12 text:
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CS RSE Le Fe TRADE @ BEAVER COT It is the aim of the Bakery Course to prepare students for jobs in Commercial and Home Bakeries. In this preparation it is B A K E RY necessary for the students to learn the manipulative skills and also to have a knowledge of the materials and processes as they have to do with the making of a commercial or home style product. The students should develop an appreciation for cleanliness, skill eer and accuracy. One must also become familiar with the use and care of bakery tools and equipment. Basic fundamental rules are stressed during the first year. 4 Variations of these basic rules and fancy cake decorating are stressed during the second year.
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