PAGE TEN
Coeds to Discuss
Book at Workshop
More emphasis is being put on
acquainting freshmen women to
the academic side of University
life as the Women's Orientation
Committee initiates a new discus
sion workshop.
.For the -first time at the Uni
versity, freshmen will meet with
upper class Men and faculty
members during orientation to dis
cuss an academic topic. The dis
cussions will be based on William
,Gelding's book, "Lord of the
Flies."
' THIRTY-THREE professors; will
act as discussion consultants for
fresh men women's orientation
groups when they meet at 8:30
p.m. tomorrow in classrooms in
Sparks and Willard.,
During summer counseling the
•prospective freshmen • were told
that these . ,discussions would be
held and were encouraged to read
the book before arriving at Uni
versity Park this - fall; Paula
Poyser. member of, the Women's
Orients tion Week Committee,
said.
"We are hoping to stimulate the
freshmen before they get to class,"
Miss RoYser said, "and hope to
show them the 'learning' side of
the University."
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L' THE DAILY - CALLEGIANUNIV'ERSIIY PARK. PENNSYLVANIA
Golding's novel concerns a
planeload of boys, ranging in age
from four to fourteen, who are
forced down on an uninhabited
island in the Pacific. The efforts
of some of the boys .to ,maintain
a civilized atmosphere is the sub
ject•of the.book. The-author makes
use of symbolism in depicting the
regression of some of the boys,
reared in modern _society, to a
primitive state. •
:The idea for discussions
came as a result of the Interna
tional Association of Women Stu-,
dents' convention which was held
oh campus last' spring, Miss
Poyser said.
AT THAT TIME several uni
versities reported that thqy re
quired freshmen to read books'
before atriving at the campus and
they had had good results 'from
this discussion program, she said.
Mrs. Nancy M.Aranderpool, ad
visor to Orientation Conimittee.
Robert G. Bernreuter, special as
sistant to the president for stu
dent affairs, Dorothy J. Lipp. dean
of women, and Howard A. Cutler,
special assistant to the preSident
for academic 'affairs, were instru
mental in putting' this program
into effect, Miss Poyer said
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Feeding
To meet the manimouth chal
lenge of feeding hirgry college
students, the Univen Ryes Depart
ment of Food Sery ces employs
skilled specialists .afsd is one of
the largest operatiota of its kind..
Robert C. Proffitt', director of
Food Services, is tissisted by a
large staff of specialists in all
phases of foOd preparation and
[service,
IN ADDITION• 7p this staff,
each residence comzinunity estab
lishes a housing and foods com
mittee to act as a:link between
members of the department end
students. each committee meets
regularly "to exchange ideas and
discuss student opiriions.
Regulations for :dress in the
dining halls is detetrined by the
Association of ,Women Students
and Men's Residence Coimcil.
Women: are expeCted to wear
skirts at all evening meals train
Monday through Friday and heels
and hose to Sunciiy
.noon meals
and all.- special dinners, which
occur _once a month. Bermudas,
slacks and kilts m;iy be worn to
breakfast, lunch !And Saturday
and Sunday evening meals.
Men should wear ties and coats
to Sunday dinners 'and all special
dinners.
Sweatshirts, blue jeans, gym
suits and pincurts have been
ruled by the coune,ils as improper
attire at any meal.:l
. ONE OF THE MAIN purposes
of Food Services is to give the
student maximum eating pleasure
,VVM:-.:...,-.:-..:__:. - :.._,,,
"For
NOW!
, r
ii
ants
and nutrition at the lowest Owl
ble-rost '
Menus are planned by the com
mittee four to six weeks, in ad
vance with one master menu for
each of the major dining, ball
units. The menu committee con
siders the factors of student likes
and dislikes, cost, availability of
seasonal foods and nutritional
value in its planning.
The core of all food operations
is the Food Services Building, bl
eated at the west end of the cam
pus across Route 322. This center
was originally built in 1949, and
its present structure was com
pleted in 1959. Its facilities oper
ate seven days a week.
THE FIRST PROCEDURE in
standardization is securing a num
ber of receipts for a certain dish.
Usually these are in home quanti
ties and must be altered to meet
Graduate Tests
Foreign. language oral exami
nations for graduate students will
be given Wednesday through Sat
urday. to test the adequEicy of the
student's preparation preliminary
to reading' examinations to be
given Oct. 22.:
• Students who• h ave not pre
viously taken the oral exam may
register for the German tests in
227 Sparks; for French and Slian
ish.inl3oo Sparks; and for English
in 218 Sparks. German; French
eta I?effe se4tr; itytin g
ihth sadzion ijair3tyting
in
Air Co "orin 9 c, & Culling
No Appointment 127 S. Allen St. •
Necessary AD 84546,
Chalk
'resents ;
the quantity needed for dining
hall production. The best of these
determined by the food produc
tion staff as is further develop-.
ed and modified until a standard
recipe is obtained.
The recipe is then produced lA,
the various dining halls and: is
tested: , for the cook's opinion and
student reaction. If this test.proves
successful, the recipe; becomes
permanent in the dining hallfiles.
THE BAKERY, which is re
sponsible for all the cakes, rolls
and bread eaten in the dining
halls, operates on a large scale.
Production of bakery products for
only one serving in the dining
halls require approximately' 500
loaves. of bread, 700 to 900 dozen
rolls, 1,000 pies and 900 dozen
cookies. To assure freshness,.
baked goods are delivered to tho
dining halls four or five times
daily.
to Start Today
and Spanish tests will be given
Wednesday through Friday and on
Saturday morning. English exams
will be given Thursday, Friday
and on Saturday morning.
'ose graduate students who
belie previously pasied, the oral
tests but failed the written exam
should register for the Oct. 22
exam no later than Sept. 24' in
218 Sparks for English, 227 Sparks
for' German and 300 Sparks for
French and Spanish. .
SEPTEMBER 19. 1962
nge