School officials said mold found prior to the opening of the school year has been successfully cleared, and students can safely take their classes at Woodrow Wilson School on Wednesday, Sept. 5 when the school year starts.
During a routine inspection in anticipation of opening of school, custodians noticed what they thought was mold in the newer wing of Woodrow Wilson School.
“They immediately reported this to central office,” said School Business Administrator Leo Smith.
Central office brought in Birdsall, the environmental engineer for the district, which informed them that there was mold, but it was confined to the new wing of the school. This was the result of a condenser breakdown in early August.
The environmental regulatory agencies were notified and school officials sought out quotes from two mold removal firms, and eventually brought in Rapid Recovery Co., who sent in scores of workers to clear the mold out of classrooms and other spaces, throwing out rugs and other items.
“There were as many as a 100 people who worked on the school for more than 36 hours,” Smith. After additional tests, the school district was notified on Aug. 30 that the wing was free of mold.
Bayonne High School gets bronze medal rating
Bayonne High School was awarded a bronze medal in a recent rating by the U.S. News and World Report 2012 Best High Schools. This is based on state proficiency standards, how well schools prepare students for college, and other factors. The report ranked 4,877 highest scoring schools in the nation, and Bayonne was among the top 22 percent of these.
New options for culinary degree at HCCC
The renowned Culinary Arts and Hospitality Management program at Hudson County Community College (HCCC) is now offering a specialized option for students seeking an Associate in Applied Science (A.A.S.) degree. Beginning with this term, students at HCCC may pursue an A.A.S. Culinary Arts degree with a specialization in Baking & Pastry that will prepare them for immediate entry-level employment in the food service/hospitality industry.
“Eight new courses were developed for this degree option,” said HCCC President Dr. Glen Gabert.
The A.A.S. in Baking & Pastry program affords students the same first semester classes as others in the College’s Culinary Arts degree programs. However, in the second, third and fourth semesters, Baking & Pastry degree students will focus on baking and pastry classes such as Introduction to Professional Baking; Bakeshop I and II; Tarts, Tortes & Gateaux; Advanced Bakeshop III and IV; Meringues, Soufflés, & Frozen Desserts; Desserts for Restaurants & In-Store Retail; and Petit Fours, Mignardise & Candies. Students pursuing this course of study may also take other optional electives such as Specialized Baking/Pastries for Dietary Restrictions, Wedding & Sculpted Cakes, and Chocolate & Sugar.
Paul Dillon, Associate Dean of Business, Culinary Arts and Hospitality Management, explained that the program relies heavily on hands-on learning in the state-of-the-art HCCC Culinary Arts Institute labs. “Our students learn the best techniques – classical and new – in some of the best designed and best equipped kitchens anywhere. Most importantly, they are learning from professionals with years of experience in the industry,” he said. In addition to their classroom learning, the students in the Baking & Pastry program A.A.S. program also serves internships in fine restaurants and hotels.
Complete information about the College’s new A.A.S. Culinary Arts, Baking & Pastry Option program may be obtained by contacting Janine Nunez at (201) 360-4640 or emailing firstname.lastname@example.org.