T Wby l976 "• "'"*•• *•» •<-* - ■••»•-• **•■•••
Students make ‘dough ’ in school
YORK For a number of students at the vocatlonal
tcchnical school here, making "dough" has become an
important business No. they haven't begun a counterfeit
money operation but arc becoming quite precise in
making delicious doughnuts, layer cakes, pies, cookies
and breads! The stqdents arc enrolled in the food trades
department and arc learning the business of baking and
cooking from Mrs Lynn Schaeffer. Mrs Sheila Jones and
Mrs Donna Cherry
Hie students’ accomplishments in baking first came to
our attention during Farm Show Week when the group
captured a number of awards for their brightly decorated
entries In fact, the students won 33 awards out of 45 en
tries in the foods division Having completely dominated
the contest we decided to visit the actual kitchen and find
out just what was "cookm".
Although baked goods was the dominate item in com
petition, the students must learn all phases of the foods
industry, as we soon learned while visiting the school
early this week
Lunchtime at the York County AVTS school is one of the
busiest times of the day for the food trade students
Between 11:30 a m. and 1:00 p.m., the students can be
seen scurrying around the kitchen area preparing lun
ches, decorating cakes, frosting doughnuts and working in
the cafeteria area itself.
Donning netted caps and either uniforms or waitressing
outfits, both young ladies and men attend to their specific
jobs. The first year students, usually sophomores, have
cafeteria duties that range from serving casseroles to
scrubbing pots. The older students take turns serving hot
foods for the faculty dining area “Spart-Inn” or waiting on
the teachers to practice dining room skills.
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Waiters and waitresses for the "Spart-Inn" wear bright
green skirts or slacks with matching vests A straw hat,
trimmed with green ribbons and a neat bow tic com
plement the scene and incidentally were made by the
home design department in the school.
Although students were continually seeking advice from
their able instructors, Mrs Lynn Schaeffer, teacher of the
older students, explained the t ..-nt** ay being in
volved in all phases of the foods Industry the students arc
able to develop skills and know just what is expected of
everyone "
Mrs Sheila Jones, who teaches baking, echoed the
thoughts. "So many times, young people who just get a job
in a restaurant learn one aspect of the business and often
do not know what other workers do.”
"In this manner of practical experience, the students
can learn most of the work from cafeteria serving to
cooking and appreciate all phases."
During the remainder of the day, the students learn
theory or work on outside orders. Many people from the
community and schools order baked goods each day and
the students lend their skills in completing the items.
During our visit, two students were decorating d large
sheet cake which turned out to be a bicentennial flag -
complete with stars and stripes. Cinnamon rolls, glazed
doughnuts and a birthday cake were also being prepared
for sale.
“The students are allowed to select the items they wish
to make," Mrs. Jones explained. “They are responsible
Glazing doughnuts are just one part of com
pleting an order. Deb Adams, York, works busily at
the task during a shop period.
IN STOCK NOW
A FULL LINE OF
GARDEN SEEDS
AND SUPPLIES
ORDERS TAKEN FOR SEED POTATOES
HOUSEHOLD ITEMS
- VANILLA
- GREAT FIND
- COUGH SYRUP
- COLD TABLETS
- PINE OIL
- GENT-L-KLEEN
SOAP
GARDEN TOOLS
SHOVELS
FORKS
AARON S. GROFF i SON
■ FARM & DAIRY STOR£
RD3 Ephrata PA 17522 (Hmkletown) Phone 354 0744
Store Hours 7 A M to 9 PM.
Closed Toes.. Wed & Sat at 5 30 PM
- GLOVES
- BOOTS
- RUBBERS
- BUCKETS
- HANDCREAM
RAKES
HOES
The success of the York'AVIS food trade)
department has been aided by thre
knowledgeable ladies. Mrs. Donna Cherry (left
works as a teacher's aid while Mrs. Lynn Schaeffe
(center) and Mrs. Sheila Jones teach theory a
practical skills. *
for getting them done on time and for having a go<
product."
One of the largest orders this week was for the famoi
“fasnachts” and three students spent most of tl
morning dipping the doughnuts into the hot spatterir
grease.
Meanwhile, the older students prepared a variety c
dishes for the faculty dining room and making sure a
duties were attended to. From shrimp creole and hot nc
to chef salads the students worked busily to make th
dining room a success.
Many of the third year students work outside the schoo
About 70 percent of this year’s class are working in jobs i
the York area. Several students work in restaurants whil
some are located in bake shops and for the first tim<
some students have begun work in the fast food store
which dot the county.
“Not all students are allowed to go out on work ei
perience,” Mrs. Schaeffer explained. “They must hav
It’s an Ag-fact
It’s *n *g-fact. For every
dollar received from the ex
port of farm products, anoth
er 75 cents is generated
throughout non-farm areas
of the economy. In a year’s
time, this added economic
effect of farm exports now
amounts to an extra $l5
billion or more injected into
the economy.
Mf rr«#f«4vvf ro *
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