Jan 30, 2014

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Aug. 26,30,2010 Vol.59, 55, Issue January 2014 Vol. Issue 1 1

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MCCC offers classes at Monroe High

King Lear comes to MCCC

Faculty weighs in on controversial decision

By Stevie Pipis Agora Staff

Photo by Reggie Allen

MCCC English professor William McCloskey played the lead in King Lear, a Monroe Community Players Production presented at Meyer Theater Jan. 24-26. McCloskey also was assistant director of the play.

Enrollment drop causes concerns By Melanie Jacobs-Davis Agora staff

With enrollment down for the sixth straight semester, MCCC is facing tough times. Along with enrollment dropping, so is the college’s retention of students, Mark Hall, director of Admissions at MCCC, told the Board of Trustees Monday night. Fewer students means less money, and the college can’t keep

operating in the red, Hall said. “We’re down 350 students from where we were at this time last year,” Hall told the board. “That’s quite a substantial number.” Winter enrollment is 3,593, compared to 3,943 last winter. Enrollment has dropped each semester since the winter of 2011. MCCC President Dr. Kojo Quartey told the board he has plans to turn the college enroll-

ment around. He has created an enrollment management plan. “In terms of our plans,” he said, “a major push is for us to get into the high schools.” Not only does Quartey want to address auditoriums full of 11th and 12th grade students, but he also wants to offer college classes in the high schools. Continued on page 3

MCCC’s recent decision to offer college classes at Monroe High School has sparked controversy among college faculty. Starting in September 2014, Monroe High School students will be able to take MCCC classes at the high school. The classes will only be available to Monroe High students who meet college entrance standards, such as the Compass test. The decision was made by MCCC President Kojo Quartey, without involving the faculty. According to Quartey, faculty members were limiting their involvement in college affairs because they didn’t have a contract. Faculty members learned of the decision through a flier that was issued by the high school and circulated among the MCCC faculty through e-mail. Monroe High School Principal Valerie Orr approached Quartey with the idea shortly after they were both hired in their respective positions last summer. “He and I were both hired right around the same time, and we got together. I spoke to him about this idea because I had done this in my previous district, and he was very open and excited about it,” Orr said. “I also spoke to the officials at Monroe Public Schools; they were excited about it, and then we just got rolling on it.” The program would allow Monroe High students an opportunity to take college level classes without leaving the high school. The district will pay the student’s tuition for the class, Orr said. In order for the students to

Monroe High School Principal Valerie Orr

take a college-level class, they will need to pass the Compass test and meet the same requirements as any first-year student at MCCC, both Quartey and Orr emphasized. The classes will be available for anyone who meets these requirements, from freshmen to senior, they said. According to Quartey, the classes at the high school will be taught by professors who are qualified to teach at MCCC. This could include current full-time or adjunct faculty members, or the possible hiring of new adjunct faculty. Orr said some current high school teachers are thinking about applying for the adjunct teaching positions. Professors at the college are upset over certain details in the program and not being involved in the decision making process. “There are opportunities for high school students to be here at Monroe County Community College,” said Mark Bergmooser, president of the faculty union and a speech professor. “We have dual enrollment, and we’ve had that for years, so they already have that option to come

here and take those classes.” He added that one reason high school students succeed in college classes may be the advantages of being on a college campus. “It’s been a few years now since the Middle College began out here. One of the main reasons we were told that the Middle Colleges are successful is the power of the site, or the power of the place,” Bergmooser said. Lisa Scarpelli, a geology professor, also raised concerns about the classes being taught in a different environment. “If you have a group of students who are between 15 and 17 years old in a classroom, then that environment is not a college environment,” she said. English professor William McCloskey raised a similar concern about the adult material sometimes covered in college classes. “Sometimes, when you know you have a young person in there who doesn’t have a world view, or an experience, sometimes it’s hard, and I have to catch myself — ‘Should I talk about this?’ “I always end up saying, ‘Yes I am, because this is college,’ ” McCloskey said. One of Scarpelli’s biggest concerns is how the decision was made, without being brought through the college’s internal governance system. Scarpelli serves as a chairwoman of the Faculty Council, one of three councils in the system. Bergmooser also raised concerns about the Faculty Association – the union – not being involved with the decision making process because of possible contractual conflicts. Continued on page 3

Campus vineyard to offer wine-making classes MCCC’s own vineyard is now producing grapes, and courses in viticulture will follow soon. Vineyard 1300, located on the east edge of campus, will be used by students in the Viticulture and Enology program and will be available to community members as well. Classes on viticulture, the study of grapes, and enology, the study of wine making, will soon be offered to students. “We’re hoping by the winter of 2015 to have our first course or courses in place,” said Kevin Thomas, Instructor of Culinary Skills and Management. “That’s if everything goes according to plan.” Thomas said. It all started with the Bacchus Society at MCCC, Thomas said. The group came together to restore the wine industry in Monroe, which was once booming in the 1800s. “It was a bunch of people that all had a similar interest, a wine enthusiasm, towards wine and the wine industry,” Thomas said. “And it’s how we all got together and decided to do this.” The courses being offered could include topics like wines for beginners or soil management. Al-

though specific courses have not yet been decided, if it were up to Thomas the courses would focus on both food and wine. “It would be great to have classes, for me as a chef, that involve food and wine, whether that means food and wine tastings or samplings of some sort,” Thomas said. “But the more I can teach the food and wine combined, the better it would be for the culinary students.” Even though the harvesting process beings in early fall, classes would be offered in both fall and winter semesters. There are 90 plants and five varieties of grapes in the vineyard. The students in the program will be producing red and white wine from the vineyard, but they will be experimenting with cooler climate grapes as well. The culinary students have already been able to visit Vineyard 1300. “Our class has been back to Vineyard 1300,” Kim Cousino, first year culinary student said. “We manicured the vineyard.” Renovations are currently being made to the former welding labs in the West Tech building for wine labs for the new courses. “There has actually been very little progress in

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renovation of the rooms, simply some removal of fixtures and a little cleaning,” said Paul Knollman, Dean of the Business Division. Once the renovations are completed and the courses are constructed, there are many benefits of the new program to students and the community, Knollman said. “We will have courses and transfer affiliations with other institutions from around the country, which other community colleges in the state do not,” Knollman said. “Our on-campus lab facilities and the fact that we have an instructional vineyard will also be unique.” Some community benefits are the possibility of having wedding receptions or other types of events at the vineyard. Although the wine would not be for sale, it could be used for special events at the college. Thomas said. There is also an idea called “Community Crush,” for local community members. They would able to turn their own grapes into wine by bringing their grapes into the wine lab for crushing and de-stemming. “It would be a service we would offer as part of our wine lab,” Thomas said.

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Chef Kevin Thomas displays wine from the first harvest of vineyard 1300

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