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

Page 28 text:

ke Winks and cater, Lg The tea room, which is operated in connection with this department, provides valuable experience for these future restaurant workers. Miss Doris Gilson, under whose supervision and instruction these students work, guides them in the planning of the menu, and the preparation and serving of the meals. Wednesday and Thursday of each week finds a “full house” of forty guests. These may include visitors to the school, representatives of various industries, parents and friends. Instructors occasionally find time to bring a group of their students, thereby initiating many young people in the pleasures of eating out. Students from other schools have the opportunity of dining here when Inter-School Student Council holds its annual meeting. The work of the first year students is mainly in the tea room itself. They -— learn to decorate and arrange the tables, under the direction of Mrs. Louise i Johnson. Menus are designed and made, flowers and other seasonal decora- me hg? tions are planned and arranged. These students also learn to serve the meals Ries Done. Gilson prepared by the second and third year boys and girls. Shop Instructor Many qualities of good citizenship are developed by these students: courtesy, efficiency, neatness and dependability are but a few characteristics necessary to success in this field of work. Robert Lyle slices ham and Rose Jutras prepares the gravy for a tea room dinner. Ernest Asselin tries out various recipes for making popcorn balls. Ernest Asselin Julie Clancy Barbara Chestnut Beverlee Duffy eA Mills th 4 - if Eldred Gould Rose Jutras Robert Lyle Irene Nizinski

Page 30 text:

baker, Y Everyone in Trade High School benefits directly from the work performed by these future bakers, because they provide many of the delicious breads, muffins and desserts which are served in the cafeteria at lunch time. The Red Cross and other charitable organizations often call on these students for the making of cookies, cakes and other pastries in quantity. Large cakes made for various anniversaries and celebrations also help provide a variety of experiences. The art of cake decorating is as important as it is fascinating. There is always a demand for a student skilled in this phase of commercial baking. The art of Douglas Carr using decorations extends itself not only to cakes, but to cookies, sandwiches : and many other foods. There are a variety of jobs in this field of work, suitable to individual abilities and preferences. Girls may be employed to package or glaze bakery products and progress to more highly skilled positions. Boys frequently start by working 5 si on mixing machines or in taking care of ovens. However, for either boys or Miss Eleanor Carlisle girls there are many opportunities for advancement in the field of commercial Shop Instructor baking. Jeanne Frechette, Paul Bryden, Helen Jesseman and Douglas Carr perform a variety of tasks in producing food for the cafeteria. Helen Jesseman is ti ncgc ca nae ST