October 8, 2014
St. Philip's College News
SPC To Participate in National Competition
On Sept. 19 in Washington, D.C., innovative higher education best practices and partnerships at SPC were part of the White House's announcement of the federal interagency launch of the competition to designate the next round of at least eight Promise Zones. This is part of President Barack Obama’s plan to create a new pathway to the middle class by partnering with local communities, institutions and businesses to create jobs, increase economic security, improve educational opportunities, and reduce violent crime.
White House sharing that "graduation rates have reached almost 90 percent in the San Antonio Promise Zone" where SPC is the original primary higher education partner was part of the Sept. 19 announcement. In the PROGRESS IN THE FIRST FIVE PROMISE ZONES section of the White House's Sept. 19 announcement, "visible signs of progress in all five Zones include the Eastside Neighborhood of San Antonio"… where "The San Antonio Independent School District established an Early College High School at St. Philip’s College, where students can earn college credits while in high school.... The Promise Zone is attracting notable private investments – five major real estate investment projects are completed or underway, with over $100 million in private investment, including... UIW Bowden Eye Care Center."
SPC Represented at TPR "Views and Brews"
On Sept. 23 at Oblate School of Theology, three SPC tourism, hospitality and culinary arts students, adjunct faculty member Chef Chris Goloby and department chair Mary Kunz marketed local education to 100 guests at the 2014 Texas Public Radio Views and Brews Making Sustainable Food Attainable event. Views and Brews is a Texas Public Radio member forum for hot topics in the San Antonio community.
The first-time participation of SPC in the annual event enabled the college to interact and promote education with a new audience of potential consumers of college education on the topic of real-world ways to incorporate organic, locally-produced and sustainable food into the way San Antonians eat. SPC students and faculty shared tourism, hospitality and culinary arts materials, SPC branded promotional items and two food samples with guests. The majority of guest feedback through TPR corporate relations associate CJ Craig centered around how impressive SPC students looked in their chef uniforms and how knowledgeable they were to talk about how they prepared food and their program of study, of which most of the guests were unaware.
SPC Culinary Students Featured
On Sept. 18, SPC chef instructor Chef Cynthia De La Fuente and her students were featured in San Antonio Express-News food and dining writer Edmund Tijerina's How to Cook feature. The culinary students observed and participated in the photo session as De La Fuente demonstrated how to make a seasonal pumpkin pie semifreddo in an SPC demo kitchen for the feature where chefs or cooking instructors help the newspaper's Taste Section readers by demonstrating how home cooks can perform a particular culinary technique and step-by-step instructions of that technique.
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