Springfield Trade High School - Beaver Yearbook (Springfield, MA)

Page 11 text:

signer tk ‘ sna tw a RUN Cam are iy SN a aeieatciccttintie - A ee RSS Sag © eo ee SS ee siacia tine Se OEE OTR P ea ily

Page 10 text:

Foods and Catering This department contains one of the most attractive rooms in the school, the tea room. On Wednesday and Thursday of each week, forty guests are served an excellent luncheon, planned, prepared and served by the students under the direction of Miss Doris Gilson. Every phase of the work, from planning and preparing the menus through the serving and cleaning up is carried out by the boys and girls in this course. On Friday the menu for the coming week is planned by the class. Current market prices are carefully scrutinized to determine how to plan the best meal most economically. Mon- day and Thursday finds the second and third year students testing recipes and otherwise preparing for the next two days. The responsibility for arranging the flowers, planning seasonal decorations and making the attractive menu covers, is that of Mrs. Louise Johnson with the students of the first year Class. It is also during the first year that the art of waiting on guests courteously and efficient- ly is learned by the girls, while the boys learn the duties of a bus boy. Advanced students prepare the food, each working at various stations so that experience may be gained in the preparation of all kinds of food. Students readily see the need for cleanliness about their work, a neat personal appearance, efficiency in managing their various duties and a courteous attitude toward people. Miss Doris Gilson Mrs. Louise Johnson Shop Instructor Related Art Instructor The tea room is frequently used by various school groups, the Inter-school Student Coun- cil holds its annual meeting here, and Special Class teachers find the tea room a convenient place to gather for meetings. Instructors also use the tea room as an opportunity to teach their students some of the social graces. Graduates of this department are employed in the cafeterias of industries, bank, insurance companies, hospitals and department stores. Barbara Jean Chestnut Harold DeSellier j . Catherine Howlett Beverly Johnson Ruth Maynard Helen Nunnally Kathleen Reilly Arlene Aucoin serves two luncheon guests in the tea room.

Page 12 text:

Bakery As tea room guests are taking their leave, the first shop to claim their attention is the bakery. Here they usually pause to admire and purchase the tempting coffee rings or Miss Eleanor Carlisle Shop Instructor the delicious bread. Miss Eleanor Carlisle instructs the boys and girls in every phase of commercial baking. Practical experience is gained by providing muffins and desserts for the cafeteria. Cookies for veterans are made for the Red Cross and charitable organiza- tions request pastry of various kinds in quan- tity, all of which helps to provide the variety of experiences necessary to these young bakers. Cake decorating is an important part of a this course, since most commercial bakeries CS need employees who are skilled in handling Pauline Alderson Mary L. Brisley a pastry bag. Cakes for special occasions are carefully decorated and when a wedding cake is being iced everyone stops to watch and offer suggestions. Employment in this trade is readily found and there is a variety of jobs to suit abilities and preferences. Girls sometimes start by packing and glazing bakery products and progress to more complex jobs. Boys are generally employed to take care of ovens or work on mixing machines. Opportunities for ; progress are frequent and former students Robert Brunelle Lorraine Dubuque have become mixers or bakery managers. William Gingras and Douglas Carr learn production methods essential to commercial baking. ———= Tea Room guests stop in the bakery to purchase bread from Helen Jesseman and Vera Ptaszkiewicz. Adeline Scagliarini a