Comments on: Cross-country classes http://hallmonitor.lohudblogs.com/2006/10/10/cross-country-classes/ Keeping an eye on education Fri, 20 Nov 2009 17:45:47 -0800 http://wordpress.org/?v=2.8.4 hourly 1 By: Carol moises http://hallmonitor.lohudblogs.com/2006/10/10/cross-country-classes/comment-page-1/#comment-18935 Carol moises Thu, 26 Jul 2007 00:04:51 +0000 http://hallmonitor.lohudblogs.com/2006/10/10/cross-country-classes/#comment-18935 I like to learn sme culinary art I like to learn sme culinary art

]]> By: Rob Seitz http://hallmonitor.lohudblogs.com/2006/10/10/cross-country-classes/comment-page-1/#comment-160 Rob Seitz Wed, 11 Oct 2006 16:24:33 +0000 http://hallmonitor.lohudblogs.com/2006/10/10/cross-country-classes/#comment-160 Cross-country education is a great idea, akin to the study abroad programs offered by many colleges. This semester, six Monroe College Culinary Arts students are participating in a three-month, 15-credit program, as are four students from Paul Smith’s College in upstate New York who signed on to participate in Monroe’s Study Abroad Program. Through this special program coordinated by the Marco Polo Institute in Italy, classes are being held at three different locations in Italy, at the Barilla Institute, Parma; University of Ferrara, Ferrara, and University of Lecce, Lecce. Students focus on advanced study in the culinary arts, food service, hospitality services, hotel and restaurant management, Italian language, culture and literature, and Italian product production and execution. The student's overseas expenses are being underwritten in part through the Chef Craig Rutman Memorial Scholarship Fund. Rutman was the program’s first director until suffering a fatal heart attack in 2005. And this Friday, October 13th, Monroe officially dedicates its new Culinary Arts Center on its New Rochelle campus. It features two à la carte, one banquet, and one baking and pastry kitchen. Next year, the college plans to open a restaurant on campus, staffed and operated entirely by students under the supervision of a professional general manager. It will be open to the public for their dining pleasure. Cross-country education is a great idea, akin to the study abroad programs offered by many colleges. This semester, six Monroe College Culinary Arts students are participating in a three-month, 15-credit program, as are four students from Paul Smith’s College in upstate New York who signed on to participate in Monroe’s Study Abroad Program. Through this special program coordinated by the Marco Polo Institute in Italy, classes are being held at three different locations in Italy, at the Barilla Institute, Parma; University of Ferrara, Ferrara, and University of Lecce, Lecce. Students focus on advanced study in the culinary arts, food service, hospitality services, hotel and restaurant management, Italian language, culture and literature, and Italian product production and execution. The student’s overseas expenses are being underwritten in part through the Chef Craig Rutman Memorial Scholarship Fund. Rutman was the program’s first director until suffering a fatal heart attack in 2005.

And this Friday, October 13th, Monroe officially dedicates its new Culinary Arts Center on its New Rochelle campus. It features two à la carte, one banquet, and one baking and pastry kitchen. Next year, the college plans to open a restaurant on campus, staffed and operated entirely by students under the supervision of a professional general manager. It will be open to the public for their dining pleasure.

]]>