Frank Cody High School 1968 Yearbook (Detroit, MI) - Full Access

Experience in Food Industry In the faculty tearoom, located in Everett, teachers are waited on by students. Mrs. Ell'ira Kennedy instructs her pupils on table setting and serving etiquette. Miss Vera Gustafson, Mrs. Gloria Nycek and Mr. Stanley Nycek enjoy the atmosphere. The commercial foods class, which is avail– able to any student interested, consists of four class periods each day of the week. Members are taught not only to cook but also to per– form the services connected with this art. Students are instructed for the food industry under the supervision of Mrs. Elvera Kennedy and Mrs. Mary Poynter to act as chefs, wait– ers, waitresses and bus boys in the faculty tearoom. Teachers are met at the door, seated and given a menu. The students then prepare the lunch and serve it in the same manner as would occur in a restaurant. Suprisingly enough, many Cody boys are quite interested in the cooking vocation. Among the 68 students taking the course, about half of them are boys. They serve as very good chefs, waiters and bus boys. Although commercial foods hasn't a co-op plan, they manage to find part-time jobs for a few. The jobs aren't as chefs but the stu– dents might work as cook's helpers, waiters and waitresses. If one becomes particularly interested in this vocational field, he can easily go on into advance training and a very worthwhile career. After enjoying her meal in the tearoom, Mrs. Margaret Putrow, head of the home economics department, pays the cashier, Veron– ica Twigg. Everything from deluxe hamburger to lobster tail ap– pears on the menu during the year. Only the price is different from downtown's best. By learning the necessary tcehniques stu– dents are trained for future employment. 19