The Advocate 10-17

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WEDNESDAY l 10.17.18 OUR 69TH YEAR CONTRA COSTA COLLEGE SAN PABLO, CALIF.

Savoring treats, drinks Culinary arts department fundraises for study abroad trip with chocolate, Champagne By Joel Umanzor staff writer

jumanzor.theadvocate @gmail.com

PHOTOS BY EFRAIN VALDEZ / THE ADVOCATE

Culinary student Lay Covell pours chocolate onto Mascarpone Filo’s with Figs Saturday.

Participants at Saturday’s Chocolate and Champagne fundraiser line up to get dessert.

The pairing of Champagne and chocolate-inspired food was on display at a scholarship fundraising event hosted by the culinary arts department in the Aqua Terra Grill on Saturday. The 8th Annual Chocolate and Champagne event provided those in attendance to enjoy chocolate-inspired bite-sized foods, Champagne and live music. All proceeds for the afternoon were dedicated to fund the culinary arts department’s study abroad scholarships, which are used to send students to Italy each summer. Seventy students participated in the event with a wide variety of flavors prominently displayed. Savory chocolate-infused dishes, such as chili con carne and butternut squash stuffed ravioli, contrasted the typical sweet concept of chocolate and allowed students to showcase their own creativity. Patrons were led through the kitchen in the Aqua Terra Grill with one half dedicated to the savory while the other half was dedicated to chocolate desserts. Culinary arts department Chairperson Nader Sharkes said, “Students participated on a voluntary basis and were required to put together dishes that incorporated chocolate in some way. They put into practice the concepts they learn here in the kitchen.” Culinary students said they were excited to participate in the event producing the concepts taught to them in class. “This event is good practice for us to work together as a unit,” culinary student Keran Rekhi said. “It also helps with customer service practices such as refilling (drinks) and interacting with customers.” Sharkes said although the event counted for hours toward the lab time needed for culinary coursework, the practices taking place by the participants in the kitchen were an invaluable hands-on experience for students. Culinary arts student Andre Tuason said, “Chef Nader (Sharkes) pushes us to take our work ethic to another level and this event helps push us even more. “I know from my own experience before coming to this program that I didn’t have the necessary work ethic needed to work in a kitchen. But through Chef Nader and his direction toward wanting to make us better, a lot of us have seen improvement.” SEE CHAMPAGNE, PAGE 3

Culinary student Velma Ware pours Champagne into a glass during Saturday’s Chocolate and Champagne fundraiser.

Culinary major Kristine Sanic fills containers with chili beans infused with chocolate during Saturday’s event.

ASU AWAITS POSSIBLE 40K BUDGET Student council prepares finances for fall activities, events

By Xavier Johnson

n “The money is all from the

web editor

xjohnson.theadvocate@gmail.com

As students register for classes and prepare an educational plan, they may notice an additional $5 fee to the overall cost of enrollment. The waivable fee is paid by students in the Contra Costa Community College District when they register for classes in fall and spring semesters. The money goes to fund student activities at the specific college they attend and are managed through the NickelsonAssociated Student Shanks Union’s operational budget. Student Life According to Coordinator Treasurer Dagim Tessema, the ASU is expected to receive

students. So, it should benefit the student in events — for students by students.

— Chris Miller, ASU vice president

nearly $40,000 this year from funds allocated by the Student Activity Fee. With the amount of the current semester’s deposit not being finalized, the ASU has been operating at an approximate $6,000 surplus — money that was carried over from last year. Student Life Coordinator Joel Nickelson-Shanks said several ASU sponsored events and programs have been funded with help from the Student Activity Fee. This semester, a slate of Welcome Week events and scholarships have already been sponsored. These events haven’t had their payments finalized but have been approved

by the ASU Board. ASU Vice President Christopher Miller said all use of funds are voted on by the ASU Board. “The money is all from the students. So it should benefit the students in events — for students by students,” Miller said. Miller said ASU sponsored events should be fun, but also have some additional value to students in the form of information or scholarships. For example, events like last year’s Battle of the Talents and the CCC Olympics awarded scholarships as prizes. Providing scholarship opportunities is a greater focus for ASU because they feel collectively, they have the opportunity to boost scholarship access to students. They also offer support to undocumented students who may have trouble applying to certain scholarships, Miller said. Last year was a particularly heavy SEE ASU BUDGET, PAGE 3

Volleyball team wins rematch PAGE 7

AA BUILDING WATER TEST CONFIRMS SAFETY PAGE 5

Student Activity Fee expenditure list ­— fall 2017 to spring 2018 Water delivery: $309

Valentine’s decorations: $30

Decorations: $425

Clipper Cards: $2,340

Food Pantry: $192

Anti-suicide event: $444

ASU hoodies: $667.57

Thanksgiving dinner: $599

Culinary arts: $192

ASU T-Shirts: $500

Haunted house: $650

Thanksgiving event: $399

‘Black Panther’ tickets: $740

Mascot alteration: $200

Latin heritage event: $35

Scholarships: $4,376

Conference hotel/flight: $1,550

Hernandez Award: $111

Mother takes on different roles, tasks

INFOGRAPHIC BY DENIS PEREZ / THE ADVOCATE

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