Press Releases 2008

CONTACT: Mary Planding, Director, Marketing & Communications
(831) 479-6158
mary.planding [at] cabrillo.edu

February 1, 2008

SPRING CULINARY ARTS CLASS DELVES INTO FOOD INDUSTRY ISSUES
Cabrillo College Offers Trends and Issues in the Food Industry (CAHM 156S)

APTOS, CA – Cabrillo College’s Culinary Arts program is offering a new class in this spring which will explore a number of contemporary issues related to the production, processing and sale of food products. The weekly class begins Tuesday, Feb. 12 at 3:30 – 5:40 p.m. and run through early June.  Registration is taking place now through Feb. 11.

Industry experts from throughout the food supply chain will discuss their roles in how food is brought to the American table. Culinary students and interested community members will learn about the challenges and opportunities currently facing food suppliers such as globalization, genetically engineered crops and food-borne illness outbreaks.

“This course will cover some of the most important food-related topics currently in the news,” said Shirley Tessler, course instructor. “If you are interested in the ‘business of food’ and want to keep up-to-date on a broad range of relevant issues, then I encourage you to register.”

The course, Trends and Issues in the Food Industries, (CAHM 156S) will feature weekly guest lecturers who are experts in their fields, including senior executives from business, county government and public advocacy organizations, such as:

• Robert Engle, vice president of supply chain for Dole Fresh Vegetables, will discussion the complexities of bringing food to consumers in the age of globalization.
• Drs. Dennis Takahashi-Kelso and George Leonard of the Ocean Conservancy will talk to students about aquaculture (fish farming).
• Dr. Poki Namkung, Public Health Officer for Santa Cruz County, will discuss the results of a recent study on genetically engineered crops.
• Bob Miller, beekeeper and board member of both the national and state beekeeping associations, will discuss the continuing concern over honeybee health.
• Jim Cochran, president and co-owner of Swanton Berry Farms, will talk about the challenges of growing organic foods while still providing a living wage to farm workers.
• Russ Bianchi, food chemist and CEO of Adept Solutions, will talk about the many contributions of science to food processing, packaging, distribution and preservation. 

What: Trends and Issues in the Food Industries (CAHM 156S)

When: Cabrillo Spring Semester: Tuesdays, 3:30 p.m. to 5:40 p.m., Feb. 12 through June 3, 2008

Where: Cabrillo College, Aptos campus, 6500 Soquel Drive, Aptos

Registration: HawkTalk phone registration runs through February 10. Call 479-HAWK (4295) or register at www.cabrillo.edu

About Cabrillo College
Cabrillo Collegeis a leading California community college serving Santa Cruz County with locations in Aptos, Scotts Valley and Watsonville. It is ranked #1 in transfers to UC Santa Cruz. Founded in 1959, the college offers more than 100 academic and career technology programs that serve multiple educational goals such as A.A. and A.S. degrees, certificates of proficiency, skills certificates, transfer to 4-year institutions or for lifelong learning and personal enrichment. Its mission is to enhance the intellectual, cultural, and economic vitality of its diverse community by assisting all students in their quest for lifelong learning and success in an ever-changing world.

About the Culinary Arts and Hospitality Management Program (CAHM): Cabrillo College’s CAHM program provides students with the basic culinary skills in food preparation and service, advanced a la carte dining and buffet food productions, as well as food service management training for the industry. The program is located at the beautiful Sesnon House Mansion where students gain hands-on experience in a full-service restaurant and catering facility open to the public. More information on the program is available at the department home page: http://www.cabrillo.edu/academics/cahm/

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