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Page 30 text:
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I DISTRIBUTIVE EDUCATION The purpose of distributive education is to give the students the skills and experience necessary to gain employment and advance in this field. Distribution encompasses jobs from production to sales: advertising, salesmanship, merchandising, communications, marketing, and management. This year we organized a DECA chapter and placed two girls in the state final competition. We started and continually improved the DE store. The students and teachers weathered a mid-year curriculum change and an initial in¬ ventory. Imagine folding 2000 gym uniforms! The students are now looking forward to their next challenge: co-op jobs. Diane: She started a new course called Tears for Chuck’ which she taught every day. Lori: She is the best salesperson in the class. Students buy from her just to get her off their backs. Kevin: His shower ended up in a show. Steve: He is the mystery man. Steve could be an undercover agent. Carol: She is fairly new. She always needs a to go som ewhere...'! really gotta go.’ Joanne: At a DECA conference in Hyannis, she fell in love with a boy sporting an afro. (We’re not sure, but we think he just got off the boat.) Janet: The only girl in the school who bit off five noses, 3 teachers’ and 2 students’. Kriss: She goes to the lav at least five times a day. Teacher, please. I haven’t been all day.’ Tracey: She had a part-time job called floating. Why do we call her bubbles? Darlene: She was always too dazed and con¬ fused to talk (though she really has improved). Mr. Medeiros: We all decided to chip in and buy him an alarm clock and calendar. Now he will always know what day and time it is. Mr. Maloof: He is always saying, 'If you aren’t good, the mean Mr. Maloof will come back.’ The class wants to know, ‘When did he leave?’ 26
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Page 29 text:
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I FOOD TRADES Even the rapid automation of bakeries and the emergence of fast food chains have not notice¬ ably decreased the steady demand for well- trained bakers, chefs, waiters, and waitresses. In addition to learning the use and care of food preparation equiptment, students will be train¬ ed in cooking soups, vegetables, meats, sal¬ ads, and desserts. They will practice cutting and boning all meats, poultry, and seafood. A well-equipped bakery will be provided in which breads, pies, cakes, and other pastries will be baked daily and sold over the counter. Related instruction will include essential health practices, sanitation, purchasing, menu planning, restaurant and bakery operation, rec¬ ord keeping, and personal grooming. Students in this program should have patience and ability to get along well with peo¬ ple and to work, under pressure, as a member of a team
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