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Catering service growing rapidly by Sandy Hazel! â€" Large or small, they fill them all. A§ the popularity of its catering services increases, so does the number of orders from local organizations and groups. â€" Each year at this time. students of Laurel Vocational School become actively engrossed in filling Christmas orders which includes Christmas cakes,. hors d‘oeuvres and full course dinners. ‘‘We‘re finished taking orders until after Christmas," said Wofigang Stutz, food services director. *We‘re booked solid until Dec. 19, which is the end of school."~ Gingerbread houses, Black Forest cakes, Christmas cakes, Danish pastry. tarts, cookies and party sandwiches are among the delectable foods made by the students. â€" Sometimes the school just gets orders for parts of meals. For example. one group wanted an order of potato salad for 300 people. Desserts for the Big Sisters Christmas party and sausage rolls and salads for the Rotary Centre are other examples of their catering services. Since last Christmas, catering orders have been coming in from nonâ€"profit organizations. individuals and the Waterâ€" loo County Board of Education. The last two weeks of December were filled up in October, while the last Christâ€" mas orders were taken in November. ‘*We have about 120 different kinds of orders. We do virtually anything in the food line," said Mr. Stutz, who‘s taught at the school since it opened 10 years ago. _ _ ‘‘*We would rather do it for nonâ€"profit organizations and groups, but we do cater for small house parties." Although Christmas and Oktoberfest is the peak time of the year for" the catering services, students are kept active throughout the year with other orders. _ _ _ _ Meals for senior citizens are prepared once a week and served at the Adult Recreation Centre: Kitchener and Waâ€" terloo libraries are supplied with sandwiches and cookies regularly: and a stand with baked goods is operated at the Kitchener Farmers® Market every Saturday by Mr. Stutz and three or four volunteer students. Service clubs and Boys Scouts and Girl Guides groups also take advantage of the service. ~However, our first priority is supplying meals for the school cafetorium."‘" said Mr. Stutz. ‘‘The baked goods which we sell at the market is the most marketable type of product. It is more flexible in terms of marketing outside the school," said Mr. Stutz. All funds raised from the sale of baked goods is turned into the food services budget . Although it is a school program. it is run as efficiently as an independent business. "We‘re almost totally selfâ€"susâ€" taining in terms of budgeting." says Mr. Stutz. _________ Marjorie Ellis. one of two cafeteria helpers, looks after the bank deposits and schedules orders. May Jutzi. also a heliper. is in charge of overliooking students preparing cafeâ€" teria meals. Mr. Stutz and another instructor, Murray Milne. handle a total of 200 food services students each day. The massive school kitchen. fully equipped with modern equipment for handling large quantities of food. is divided into basically two areas; one for quantity cooking. supervised by Mr. Milne. and another for baking. supervised by Mr. Stutz. In order that the students are exposed to a wide variety of experiences. they are rotated between the two areas. Alâ€" though the catering service is a profitable endeavour for the school. Mr. Stutz stresses that the students interest comes first. ‘*We try and incorporate the orders into the teaching proâ€" gram. We‘re primarily here to teach. but you have to have a balance. You have to get enough orders which will allow you to teach the kids." _ During the past few weeks. the students have been under a certain amount of pressure,. trying to fill the orders for a specific date and yvet do a professional job at the same time. OFFICE FURNITURE e STATIONERY e ART SUPPLIES e GIFTS ‘‘The kids are not capable of standing up to a lot of presâ€" Sti Stocking SCHENDEL iffer Ideas Choose from Schendel‘s great selection of Christâ€" mas gift ideas. You‘ll find plenty of perfect ways to express your good will ... in a wide choice of prices, too! POCKET CALCULATORS . . . 1.00 NONâ€"SHARPENING PENCILS JEWEL TRAVEL CASES. fom 1.49 FIREPLACE MATCHES. . ... 1.49 SLIDE RULES ... ..... trom 1.90 CANDLE SNUFFERS ... wom 2.00 NOVELTY STAPLERS ... .. 2.95 ITALIAN CORKSCREWS. ... 2.75 PAPER MATE PENS. . .. rom 1.29 Listen to ‘"The Crosby Years" Thursday evenings from 7 till 8 p.m. on CKKW Open Mon to Fri till 9 Until Christmas 120 KING STAEET SOUTH WATERLOO â€" 579 4410 STATIQONERY LIMITED . . 6/69° from 1.49 . . . 1.49 Preparing Black Forest cakes for Laurel Vocational School sales are left, Rose Linseman, Sandy Roth and Donna Muir. The cakes are entirely prepared by the food services students and all collections are recycled into the program. sure, nor should they be subjected to it. Under normal cirâ€" e 3 s “‘ cumstances, we can do orders under two days notice."" _ MBucook Wirmrs | The number of hours spent in the food services departâ€" ment by each student depends upon what school year he or she is in. Those in first year spend two periods every secâ€" ond day; while major students (those after Year 1) spend between two to four hours a day. In some cases, senior students are in the kitchen all morning. A special group of senior "high calibre"" students have the opportunity of using the kitchen facilities before school even starts. At 7:45 a.m. each morning, a class of about 18 students ‘‘really get the ball rolling" by starting the cooking preparâ€" ations and making the dough. The experimental class, which has been running for the past three years, gives the students more freedom and a chance to use their imaginaâ€" tion. Not only do the students volunteer their spare time to work at the market on Saturdays. but some also accompany Mr. Stutz when he gives demonstrations to local groups. Others dedicate their spare time preparing and serving food at banquets. _ *‘The students don‘t have to do it. 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