 |
Bond 1995
Archives |
 |
|
|
|
WORKFORCE TRAINING
May 20, 2002 Update
SUBSTANTIAL COMPLETION CLOSE FOR WTC.
Chambers Construction is scheduled to reach substantial completion on June 27. This means that the contractor's work on the facility will be finished and any remaining work will be the responsibility of LCC's trades personnel. Already, the trades are installing cabinetry, shelving, television brackets and whiteboards in portions of the building. With floor coverings in place within the CIT area, Rubensteins' crew is now working on the eastern portion of the second floor. Before long you should see the installation of pole lights take place around the exterior of the facility.
HEADS UP FOR PASSAGEWAY CLOSURE.
This week as the schedule allows, Chambers Construction will remove western portions of the walkway on the south side of Building 1 (Student Services). This means that the southern passageway between Buildings 1 and 2 (Business) will be temporarily closed for about 2 days. During the closure, when traveling to or from Building 1 to any campus facilities further east, you will have to use the sky bridge attached to the free-standing elevator, the ground level walkway on the north side of Building 1, or the western main entrance by the fountain. Once the passageway work is completed a newly established walkway running east and west on the south side of Building 1 will be open for pedestrian traffic. As part of the contractual agreement with Chambers, the former LTD passageway between Buildings 1 and 19 (Workforce Training Center) must be redone due to erosion during construction activities. An alert will be issued and signs put up when the exact days of work are known.
PREPARATION KITCHEN A CRITICAL INGREDIENT FOR CULINARY PROGRAM.
Why is the presence of the preparation kitchen so important to the Culinary Arts program at Lane? Inclusion of the kitchen opens the door for the program to step up to the big leagues by achieving national certification from the American Culinary Foundation. In order to be eligible for certification a culinary facility must have the ability to duplicate the reality of the industry's standard kitchen. Once completed, the full service preparation kitchen of the Workforce Training Center will have all the bases for kitchen standards covered. Moreover, the conference center portion of the WTC provides the perfect setting in which second year culinary students can fulfill important curriculum requirements: creating, managing, and presenting a banquet for 300 guests. As members of the advisory committee for the Culinary, Food Services and Hospitality programs, the chef from the Eugene Hilton and the general manager from Eugene's Doubletree collaborated with LCC staff and gLAs architects on the design of the kitchen and conference center, further insuring an environment that will mimic industry standards. Indeed, it seems that our Culinary, Food Services, & Hospitality Management Program has widespread support in the private sector, with pledges and donations for construction and equipment currently equaling approximately $111,000. It is hoped that continued fund-raising efforts in the next several months will contribute significantly to current funding levels. At this time, the only nationally certified culinary school in Oregon is the Western Culinary Institute in Portland. If students want to attend the Portland establishment they must have $24,000 a year simmering on the back burner. At approximately $6,000 per year, Lane's culinary program provides an obvious financial benefit. Although Lane's program provides greater accessibility than private schools, Clive Wanstall, interim executive chef in the Hospitality and Conference Services, Business, Workforce Development and Extended Learning Division, indicates that culinary schools are extremely supportive of one another and that the addition of a nationally certified program at Lane only services to strengthen the entire culinary and hospitality industry. Bon Appetite!
Questions and comments about any bond construction activity may be directed to 463-5027 or e-mailed to bond@lanecc.edu. All communication received will be regularly reviewed by the Bond Project Management Team (BPMT).
| |
