friday, sept. 13, 1991
cabrini college, radnor, pa 19087
COMP offers new solutions by Melissa Farra
staff writer So as a regular full-time student you find that trying to make a schedule is tough, well try being a full-time employee, parent and spouse who wishes to go back to college and earn a degree. The Cabrini Organizational Management Program (COMP) was developed with those people in mind. "People who are 25 years of age orolder, working full-time and who wish to complete their degreefitwellintowhatCOMP is wanting to achieve," Steve Welch, director of COMP, said. Further requirement for the program are two years of college, the ability to schedule time carefully and enough discipline to meet the rigorous demands of the program. The average class size ideal is 18. Currently there are 48 students divided into three groups with group I consisting of 10. Group 2 consists of 14 and the final group has the maximum enrollment allowed of 24. "Each of these groups will remain with each other for the duration of the program, this will help develop collaborative skills as well as a working relationship among the partici-
Reggae band entertains
pants," Welch said. The classes run from 6 p.m. to 10 p.m., Monday through Thurday. Participants go one night an evening for 18 months and get a week off at least every three months including major holidays. In order to graduate a senior thesis is required. The thesis is a field based topic that usually deals with work or a community related topic. The thesis encompasses the 18 month period and has four objectives. Developing research and analytical skills, better writing skills, oral presentation skills and creating a new area of expertise that is valuable to both the person preparing the portfolio and their employer, are the objectives that are hoped to be reached with the thesis. Assesment of Prior Learning (APL) credits are available and can be awarded up to 30 semester hours of learning from settings other than a college classroom. There are a series of workshops that will discuss ho" many credits are to be earned through APL. APL credits do have to meet certain requirements which are to be college-level learning with a subject matter focus, be experiences in learning that can see COMP,
vol. xxxviii, no. 2
photo by Charlie Turo
About 300 people kicked off the new school year wffh the reggae band. 'Son's of Ace,· at the Welcome Back Bash on the Mansion Lawn, Sat., Sept. 7.
pg. 6
Sailer's Food Service contract renewed by Kimberly Keck Assistant news editor Cabrini renewed a three year contract with Seiler's food service. Food services director Eric Danthe said SeiJer's is "trying to create a food court atmosphere." Danthe said the changes which he called an "evolution" will be taking place throughout the semester. A fresh dough pizza oven, charbroiler and hot food cart, which will feature entrees such as pastas
and nachos, will be added to the cafeteria by the end of September, Danthe said. Changes students can look for in the next few weeks are an "evening deli bar, Italian water ice or popsicles to be served two nights a week, and a four week menu cycle posted in residence halls," Danthe said. A vegetarian entree, wok bar and good humor cart are additions presented to students in the new academic year. Tasty Lite Cuisine (TLC), a variety of meals and deserts to be served featuring low fat, low cholesterol and low sodium also
has a proposed end of the semester debut, according to John Barclay, chief financial officer. Danthe said, "A primary focus is to follow through on recipes." He said the turkey served the first night back, Wednesday, Sept. 4, was "dry" and he hopes "to improve the taste of the food served." "(The food) is the same as last year. No better. No worse," said sophomore Ray Larkin. Senior Laura Colamosca said the food was "unhealthful." "For people who are health conscience, this food is devestating to the diet,"
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Colamosca said. Sophomore Brian Wolk said he thinks the food is getting better. "This year the ziti tastes like ziti," Wolk said. Dining with the Directoi, a program where Seiler's managers will be walking around the cafeteria talking to students, should be implemented by the end of September so "students can let me know what they think (of the food)," Danthe said. Improvements are also planned for the Wigwam. Danthe said the top priority is to "concentrate on offering new items." Danthe said no changes have
been made yet because "Seiler's wants to find out what people want." Questionnaires will be distributed within the next few months among students, staff, faculty and administration, Danthe said. President Sister Eileen Currie M.S.C., signed the contract. A committee including Vice President of Academic Affairs, Dr. Robert Bonfiglio, Alumni Affairs Director Martha Dale and Barclay reviewed fourfoodcompany'sbids. Barclay said the three member committee unanimously advised see FOOD,
pg. 6
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