See Finals Page 37
See Occupy Page 6 Volume XXXIV, Issue 4
October 25, 2011
Gettin’ jiggy at E.P.’s
Strike averted
Tyler Richards The Chronicle
Chealse Howell
GEEKING IT OUT ’90S STYLE: Durham College students Jonathan Germain, Brent Bidon, and Luke Brineiotta at E.P. Taylor’s pub for Durham’s H.E.R. ’90’s Night Bel-Air Booty Bash. See story Page 27.
Holy ravioli! Culinary success! Emily Wood The Chronicle
It’s a new program at Durham College, and even students enrolled in other programs are reaping the benefits. Introduced for the first time last September, the Hospitality Management and Culinary Skills programs are part of the Durham College school of business. With high demand for these programs, both were filled this year and last with 45 students each. But what makes this program great for other students and members of the public is the restaurant, Bistro Max, which operates two nights a week, Wednesdays and Thursdays from 5:30 p.m. to 6:30 p.m. throughout the school year. Students are asked to call and make reservations. $15 to $16 plus tax pays for a three-course meal, with a choice of two appetizers and desserts, and one of three entrées. The menu rotates every two
weeks, offering dishes such as cream of mushroom soup, various salads, sage-rubbed roast pork loin, pickerel fish ‘n’ chips, pasta, crème brûlé and more. All foods are prepared as fresh as possible, with an emphasis on the use of local ingredients. The group is responsible for preparing its own bread, pasta and even jams. Second year Hospitality Management students are responsible for running Bistro Max during the fall semester as part of their Food Service Operations course, but Culinary Skills students will take over in January. Even though their personal career goals may differ slightly, students overall are satisfied with the program. “A lot of (the teachers) have worked, so they can tell us the ups and downs of what to expect,” said second-year Hospitality Management student Amber Blundon. See Culinary Page 2
For 16 months faculty at UOIT have been working without a contract. As of Oct. 19 those 143 tenured professors have a contract averting a possible strike. The length of the contract is five years, retroactive to July of last year and lasting until June of 2015. The UOIT Faculty Association has been negotiating for this contract since last year. Eighty-five per cent of the faculty voted in favour of a strike this past September while an overwhelming 95 per cent voted to ratify the agreement put forth during the negotiation talks on Oct. 11. Hannah Scott, associate professor in the faculty of Social Sciences and Humanities department and head of the UOITFA said that throughout the negotiations the students were their number one priority. “Our members have always put students first, championing their right to quality education. Ultimately this agreement was only possible because of the depth of commitment of UOITFA members to our students and our community,” Scott said in a press release. The agreement includes a moderate compensation over the next five years and a normalization of the tenure and promotion processes and timelines.
Durham College’s green effort Hillary Di Menna The Chronicle
Emily Wood
PASTA IN BISTRO MAX: Second-year Hospitality Management students Laura Marotta and Amber Blundon.
With eco-sustainability in the Canadian spotlight, Durham College isn’t shying away. Buying food locally and offering bio-degradable stationery are a couple of ways Durham College is taking responsibility in a time where we all need to conserve that much more. See Green Page 2