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                                                                                                                                                        Spring 2003

     Mary Davis runs the school cafeteria for the John Hydock Elementary School in Columbus, and will become food service director for two schools when the Mansfield Township School District opens its second school next year. She has helped the district design the new schools cafeteria.
     Currently pursuing a BCC degree in Food Service Management, Mary took a non-traditional path to BCC.   “As a teenager I did not complete high school,” the 46-year old mother and grandmother said recently. “But later in life I became aware of a program in the Pemberton School District that would allow me to return to school and earn my diploma. While completing my requirements for the high school diploma I was aware of BCC and my goal was to enroll at the college as soon as I earned my high school diploma.”
     Mary became aware of BCC's degree in Food Service Management, and began her BCC studies in 1999. She takes most of her classes during the evening at the Pemberton Campus and occasionally enrolls in classes at the colleges Willingboro Center.  “At first it was scary, because I was wondering what it would be like being in classes with so many younger students,” Mary recalled. “I found that evening classes have a good mix of people of all ages, and the interaction has been outstanding.”
      Commenting on how BCC can benefit others, Mary focused on recent high school graduates. “There are so many young people who are not sure of what they want to do. Their parents spend huge amounts of money on a four-year college, yet many students will return home after a short time completely unfocused.
     BCC was a great starting point for me and it can be for others,” she emphasized. “I've received a terrific education at a really reasonable cost. I know I could not have gotten this far in my career and my college studies without BCC.  I know I’ll be well prepared for the future.
     I'm extremely proud to be associated with Burlington County College and I encourage other members of the community to see all the college has to offer.”

     BCC students from FSM 211 Hospitality Purchasing attended "Drink to Your Health" at Auletto Caterers in Almonesson, NJ.  This event, sponsored by the Southern District New Jersey Dietetic Association, was part of a continuing education program for dietitians.  A registered dietitian from Rutgers Cooperative Extension started the evening with an informative overview of phytochemicals and functional foods.  Then the attendees and BCC students (those 21 years and older) sampled 8 different wines from California, Italy, Germany and France, hosted by owner Jim Auletto and his wine stewards.  Along with the wine, a bountiful antipasto buffet including caviar, cheese, fresh baked bread, cold cuts, fish, vegetables, and fruits was enjoyed.  Information sheets about the wines were given out.  The overwhelming sentiment of all that attended was "Make it an annual event!"

     Bradley E. Ludzinski of Edgewater Park completed the requirements for the 108  hour Dietetic Assistant/Food Service Supervisor Course at Burlington County College.
     This program includes courses in human resources management, nutrition, and sanitation.  The skills learned are in great demand in institutions, hotels, restaurants, and throughout the worldwide hospitality industry.
     Ludzinski currently is employed at The Masonic Home of New Jersey.   He plans on continuing his education and will be graduating in 2001 with Associate in Applied Science degree in Food Service and Hospitality Management.

     Alice Hopkins of Browns Mills, and Kimberly Balderman of Riverside are the first Burlington County College students to earn the new Food Service and Hospitality Management Certificate.
     This 25 credit certificate includes management training in human resources, marketing, and operations.  Subjects include nutrition, supervision, sanitation, quality service, purchasing, culinary arts, equipment and cost control.   The skills learned are in great demand in restaurants, institutions, hotels and throughout the  world-wide hospitality industry.  Hopkins plans to start her own catering business in connection with a small family-style restaurant.   Balderman wants to continue her culinary education and then consider the many open positions in the area.  Both are continuing at BCC and will graduate with Associate in Applied Science degrees in 2001.

    Area food service professionals can develop the skills necessary for career advancement by enrolling in several unique BCC courses during the coming months.
    The courses, FSM 110 Food Service Supervision, FSM 125 Food Service Sanitation and Safety, and FSM 215 Nutrition for the Food Service Manager, meet the certification requirements of several important entities.
    For the person working in a health care food service facility, successful completion of all three courses meets the NJ Health Department academic requirement for Dietetic Assistant, Certified Food Service Supervisor.
    The three courses are required for cooks and chefs seeking certification from the American Culinary Federation.
    In addition, because the three courses are coordinated between BCC and the National Restaurant Association, students can earn end-of-course NRA certificates, and graduates of the sanitation course receive the NRA's ServSafe certification.
    Food Service Sanitation and Nutrition will be offered during the summer session.  Food Service Supervision will be offered during the 1998 Fall semester.
    For further details on any of the food service courses or certification opportunities, contact Steve Bergonzoni, Director of the BCC Food Service Management program, at (609) 894-9311, ext. 7780.

     In partnership with The Educational Foundation of the National Restaurant Association, seven Deborah Heart and Lung Center Food and Nutrition Service employees recently earned course certificates in Food Service Management at Burlington County College.
    Maureen M. Barvinchak of Browns Mills, Stanley J. Gauss of Wrightstown and Kelli A. Geary of Burlington successfully completed Management by Menu.  They learned menu planning and pricing, and the interaction of the menu with production, planning, service, computers and the entire food service operation.
    Imelda M. Calhoun, Robert Eschrick, Susan P. Stintsman, and Tina M. Lockwood, all of Browns Mills, completed Food Service Supervision.  They learned management principles as they apply to the front line supervisor working in the hospitality industry.
    For further details on any of the food service courses or certification opportunities, contact Steve
Bergonzoni, Director of the BCC Food Service Management program, at (609) 894-9311, ext. 7780.
 

Pemberton, NJ -- Burlington County College now offers a 66 credit Associate of Applied Science degree program in Food Service Management through a partnership with The Educational Foundation of the National Restaurant Association.
        A degree in Food Service Management prepares students to begin work immediately after graduation or to transfer to a four-year program in hospitality management.  The program, which also prepares students for culinary school, incorporates an industry recognized Professional Management Development Program and nationally recognized SERVSAFE Food Safety Certification.  Upon successful completion of select courses and program requirements, students will receive the prestigious Professional Management Development Program Certificate from The Educational Foundation of the National Restaurant Association and SERVSAFE Food Safety Certification.
        "The Educational Foundation is proud to welcome BCC as a partner in the Professional Management Development Program," said Dan Gescheidle, president, The Educational Foundation.  "By offering these courses in their [BCC] program, they are helping to increase opportunities for their students in their future hospitality couriers."
        Students who successfully complete at least two Professional Management Development Program courses are eligible to apply for a $850 scholarship which is awarded twice each year by The Educational Foundation.
        For information on the Food Service Management Program or the certificates available through the program, contact Steve Bergonzoni, Director, Food Service Management Program, at 894-9311, ext. 7780.