10-26-2011

Page 1

gora A

‘Be an Ally’ enlightens students - Pg. 4

Chorale, band amaze audience

THE

Aug. 26,26,2010 55,Issue Issue October 2011 Vol. Vol. 56, 41

Pg. 7

www.mcccagora.com www.mcccagora.com

MAIN CAMPUS GUIDE

Campus road closing soon Lorrie Mayzlin Agora Staff

The road through the north end of campus will be closed soon due to construction. On Tuesday, Oct. 18, a school-wide email was sent out with the following message: “Campus road between the Gerald Welch Health Education Building and Life Sciences Building will soon close to begin site preparation for the new Career Technology Center. All parking lots will remain open; however, lots 3-7 will only be accessible through the south entrance of campus once the road closes. The road will remain closed until building construction is complete in the Fall of 2013.” The road closure will take place on the north driveway entrance to the college, and will begin just east of the entrance to

ROAD CLOSED

Parking Lot 4

Parking Lot 3

Lots 1 and 2. In order for students to get to the parking areas behind the L-building and behind the A-building, they will need to use the south entrance. Some students weren’t happy about the road closure. Will Schwab said he is frustrated as the college begins preparations for the new Career Technology Center. “Basically, it effects me a lot because I have to find another way around; they just made a bigger headache,” Schwab said. Parking Parking Kylie Schmitt said she was worried about how the construcLot 1 Lot 2 tion will affect parking, even though the college announced that no parking lots will be closed. “I feel that it’s going to be an inconvenience because it will take longer to get over to the parking in that area. I also feel that it will cause more traffic to build up going in and leaving the To M-50 1555 South Raisinville Road college,” she said. No official date for the road closure has been released. The section of road that will be closed is marked in red.

Bon Appetite!

A C E H L W Z

Parking Lot 5 Parking Lot 6

Parking Lot 7

To Dunbar Road

New college policy arms security officers

Audrey M. Warrick Student Services / Administration Building - Bldg A Campbell Learning Resources Center - Bldg C East Technology Building - Bldg E

Gerald Welch Health Education Building - Bldg H Life Sciences Building - Bldg L

West Technology Building - Bldg W La-Z-Boy Center - Bldg Z

Nicki Kostrewza Agora Staff

photo by Michille Dangler

Culinary students run Cuisine 1300. The students develop the menu, prepare and cook the food and also fill other typical restaurant positions.

Culinary restaurant Cuisine 1300 opens

Michelle Dangler Agora Staff

“Thock- thock- thock- thock- thockthock . . . Whiiirrrrrr! . . . HisssssPOOF!-sssss . . .” The enticing din of a restaurant kitchen preparing to open – vegetables and herbs being chopped, heavy cream whipped in a mixer, and oil set aflame in a pan. The sights, sounds, and smells that await people curious enough to explore the Cuisine 1300 kitchen are enough to set their mouths watering. The fresh, vibrant colors of carrots, parsley, and other vegetables. The scent of sweet, creamy butter. A pan of oil suddenly alight with bright, dancing flames, ready to begin searing a succulent pork roast. The amazing part of this particular kitchen, however, is not merely sensory delights, but who runs it. Operated by second-year culinary students, Cuisine 1300 provides MCCC students the opportunity to gain experience in restaurant management through “on the job training.” “Each student will rotate through the stations,” said chef Vicki Lavalle, an instructor of the culinary program. “So,

Inside:

someone will start out as the maître d’ and be the highest point of the restaurant of supervising the dining room staff. Then they’ll rotate down and be servers, and try the three different positions. Then we have what’s called a captain. They come and cook tableside for you.” Along with the second years, the first-year students in the Culinary Program also have jobs to do. Their responsibilities include food preparation, baking bread, making soups and stocks, sauces, salad dressings, among other things. It is also, as a first project of the year, the responsibility of the second years to research and put together a packet of different recipes to use for the menu. Chef Kevin Thomas picks and chooses his favorites from these. The students love the program and the opportunity to work in the restaurant. “It’s cool and fun. I like it,” said Kirsten Sutherland, a first-year student. Each student, when asked why he or she loves the program, seems to have his or her own unique reasons. Each student has a favorite part of the program that makes him or her happy to be in the restaurant.

Opinion...............................2 Campus News......................3,4 Features...............................5 A&E......................................6,7 Sports......................................8

“Everything. I just like chopping, baking, sautéing, anything really,” Sutherland said. “I just like cooking in general.” Sutherland was grinning ear to ear as she spoke about the program and the restaurant. Her pride in the program was obvious.

However, it is not only the culinary students who benefit from the student-run Cuisine 1300. Anyone can enjoy the variety of high-quality foods from around the world, all priced for a modest budget. . sive item on the menu is $14.

See CUISINE 1300, Page 2

photo by Michille Dangler

First-year culinary students aren’t afraid to turn up the heat in the kitchen.

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MCCC security personnel have been given the ability to carry and use registered weapons while on duty. According to Randy Daniels, vice-president of Student Services, the policy is meant to create a more secure campus. Daniels also noted that all the security officers are retired police officers and are certified to carry firearms. “Security guards will have their qualifications and be background checked, so I see no problem with it,” Garrett Gaut, an MCCC student, said. According to the new college policy, all officers on campus must gain a Concealed Pistol License (CPL), which allows them to carry the firearm. The permit is to be kept current, and as a condition of employment for all security personnel. These officers must carry this documentation with them while they are on duty, along with their driver’s license. Officers are also required to attend sidearm training not less than once a year, or whenever the college has scheduled the training. “I like it, as long as they know how to use a gun,” MCCC student Brook Willer said. The policy also states that the sidearm shall be carried in a manner that is considered safe while on duty or in uniform. The sidearm will also be fully loaded, and will not be left in unsecured locations. The college will not issue, own, or purchase any of the firearms. The college will also not issue or purchase any ammunition needed for the firearms. The policy limites the use of firearms too severe situations. Harm to the officer or others in any form of bodily harm, sexual assault, or loss of human life fall into this category. Discharging the weapon not in these circumstances is not allowed. An officer cannot open fire in an attempt to apprehend a person while under suspicion that they were connected to a crime, according to the policy. The only time an officer can use a firearm to affect the arrest, or prevent the escape of someone, is when they have witnessed a murder, rape, robbery, arson, or an assault which resulted in a loss of human life. All students don’t support the new policy. “Honestly, that makes me feel less safe,” said Hope Laurain, another MCCC student. “The idea that they can shoot someone and possibly kill them is very nerve-racking, even if it was for my own safety.” If a firearm is discharged — either accidentally or intentionally — there are certain procedures that must be followed. The Vice President of Student Services and Security Supervisor will be notified. Then the details surrounding the incident will be investigated.

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