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Jobs available in food sen. [he rub mu: ket 1‘. still a tough one in cruel on Who. but there are a fen L'KLL‘DIIL‘H‘. and food xenieu supcrr \ t'slUll (formerly home eeortomrcs] is \lllL' In a tritium/ed. urban hospital :1 new graduate can make between \I|.rllJ(I.1nd $23.00!) uith the salary tistldlli Inner Ill smaller institutions. \ recent giuduate. '\~l.l’l(.l Strader of Mrsxrssuuga. L‘OlhlLlErs herself lut‘ky. though not untypit‘al. While Humming for graduation exercises, sht- turned it \Ul‘[‘i|‘l\t.’ phone call. [he nut neck, she was counselling dmbctio and heart patients at St. \ int-cut do 1‘qu Ht’upllt‘tl in Brock- \ Ille [he hospital staff had assessed llL‘l during itn lnwcnicc [ruining t‘t'l IULl Sup 1 indu Rcasheck. Head of the I nod Sun m.- und ‘l'echnoloe Section at hempt \ ille College ol’ Agricultural luhnulog). "SC\L‘Il[_\ per cent olthc graduates find emplouncnt \\‘l[lllll Itiur mulllhs ultur gruduutron. Others Ina) lime purl-lime employment, by thiuee In some cases." lhe l-nod Service Supervisor‘s turns: l\ nllurud In three locations: lxumptt illc. ( enirnliu Lllld r\l|red. the Litter lhe Ulll\ lreneh speaking col, luec run by the ()nttnio Mitustr) ul \grlculture and Food. Lumlinenl in L'Utlrwx at the three \tlllt'gt'x M luv. gurisidering the oppor- Iunrtres In l‘J'h‘S. there here only Ih'Z people Ill till the programs. The probe lent \lcll‘h in part from the need In the past decade for home economists to updqu Ilieir image. When the first chm in an Ontario thplnniu pmururu graduated in 1922. the mniwes were designed to prepare uills Inr housekeeping duties and rearing n faintly. Probably. they were .lkldFl-lllllll\ oi the cookery and Imusemler)‘ courses developed in (llL'ill lil'lILLll'l. Unlike thnsc earl) eourws. the NHL“ Induy LllL‘ career-oriented. “ludcnts gel :1 [axle of personnel Inanugeiuent. tilting with ttn emphasis nu nutrition education tlllLl e\- pullerth ullh Ilierupuuttc diets. In lucl. some oi the good employment news is directly reluletl to these areas. In mm, prm Ineinl legislation re- quired niosl nursing homes to haw .1 lully qualified I‘nud supervisorfi 12 H A: L .-\Pl’ll. Mn}. June [986 Over the last five years, the colleges have had to reckon with a second force among the student body. the second career student. These are mature people. some of them grand- mothers, who have wanted a new career or found their old training unâ€" satisfactory or their skills unsellable in the marketplace. Since l975, an in- creasing number of men have been invading the field. What kind of people are employers looking for? Marg Milnel Head Supervisor at the Queenswayâ€"Carleâ€" ton Hospital in Ottawa and a graduate. is in charge of two cafe- terias and 22 people. She likes to hire people who will get thejob done. “I look for maturi- ty. stability and a flair for cooking. “I want someone creative. someâ€" one who can turn a tomato into a rose," she said. The work can be difficult. Marilyn Maugham who is a Supervisor for the 1'1 Lillian Mac'Leod. a I986 graduate, works in the cook College. Kingston Bsyeh her greatest I: meet the need characterized \byja refit: V to eat. Her job: to makeithe" as ftractive as possible. “Yon hoist sewe=.th¢im in m- tle bits,” she sai Opportunities 31 in research as well. Karen Champagne works for the Food Advisesny DMsi‘on of Agri- culture Canada' as a‘ lab technician. Part of her'jbb is to test new recipes under the directionof'a‘home econo- mist. ' There’s also the chime-=01" an ex- otic job â€" like theme Joan Mitchell had. As an assistan 'f’oo consultant on Bruno G it"s fCelebrit: Cooks’. 'she' foun' herself “baby Sil- ting” Charlie Fuquahamon’s Rhod. Island Red. “It was a terrific conversation piece,” she said.