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Clackamas Community College
is Proud to Serve
Our Veterans
C areer & E ducatiqn
Education for the Career of Choice
The Veterans
Education and
Training Center
Culinary classes
support small
business startup
in Dejardin Hall.
503-594-3438
by
vetinfo@clackamas.edu
http://depts.clackamas.edu/veterans
CCC— Winner of the 2012 Family Program Community
Purple Award for service to veterans and military families.
The first stop to transition from military
to civilian life.
C O M M U N IT Y . iC O L L E G E
S / ? ? C l Ì ’/
May 16, 2012
19600 Molalla Avenue
Oregon City, Oregon
D eborah W essell
Most community college stu
dents don't launch their careers until
after graduation. But Terri McGee
got right down to business, open
ing Sweet Bubba Ray's take-out and
catering business in November be
fore earning her Certificate in Culi
nary Arts at Mt. Hood Community
College the following month.
McGee first considered MHCC
for the convenient location, then
found culinary classes to enhance
her cooking skills and coursework
in small business management to
turn her dreams into practical real
ity.
Court Carrier, the school's Hos
pitality and Tourism director, de
scribes the program that started in
1986 with eight students and has
grown to 115 today.
"We added Culinary Arts to the
curriculum about five years ago,"
said Court Carrier, the school’s
OHSp
of the Year
OHSU - Diverse in People and Ideas
Oregon Health & Science University values a diverse and culturally
com petent workforce. Diversity maximizes out true potential for creativity
innovation, quality patient care, educational excellence and outstanding
service. Individuals w ith diverse backgrounds and those who prom ote
diversity and a culture of inclusion are encouraged to apply.
The knowledge of all for the cate of one
Please explore our career opportunities at www.ohsujobs.com
We me proud to he nn etitiul opportunity affirmative m tion oruanization
OREGON I Y Y
HEALTH USI
&SCIENCE
UNIVERSITY
Terri McGee gets cooking on her career before she graduates with a
Certificate in Culinary Arts from Mt. Hood Community College.
Hospitality and Tourism director.
"Portland is a foodie town beyond
belief now and this gives students
a cost-effective education in the
field."
Carrier can't say enough about
M cG ee. "S he's a d e d ic a te d ,
standout student with a real pas
sion for her work. I supervised her
internship at Beaverton Bakery. She
knew exactly what she wanted, and
I applaud her for putting her learn
ing into practice."
McGee gives a great deal of credit
to her Texan mother. "I started cook
ing young, in the kitchen with my
mom. I lived in Texas for eight years.
When I looked at the Portland mar
ket, I saw barbecue here and there,
but not much down-home south
ern-style food."
When Sweet Bubba Ray's first
opened at 5222 N.E Sacramento in a
commercial kitchen in Portland’s
Hollywood District, McGee offered
both catering and take-out (just one
or two days a week). But it's really
"sit-down food," as she puts it, and
she doesn't have the capital or the
high traffic location to start a res-
taurant. So for now, she's catering
for groups and serving lunches to
the nearby workers who phone in
their orders.
M cG ee's sp ecialties are very
dow n-hom e. C ustom er favorites
in clu d e catfish filets fried in a
lig h t co atin g , co llard greens and
kale and in p a rtic u la r her sw eet
p o tato pie. But the phrase "easy
as pie" h a rd ly d e sc rib e s the
c a terin g business.
"It's a lot of hard work, especially
starting out," McGee admits. "I've
really been burning the midnight oil.
Great ideas aren't enough. You've
got to put the work in, being on your
feet all day, learning to be a jack of
all trades. But it's fun, and I enjoy it."
What does the future hold for
Sweet Bubba Ray's? Given the down
economy, McGee's near-term plan
is just to stay afloat.
"But I'm very optimistic," she
said. "Southern food is comfort
food, and we all need a little comfort
right now."
For m ore inform ation about
M HCC’s Hospitality and Tourism
program, visit mhcc.edu.
Healthcare
Chinatown, will provide the college
with an academic, clinical and re
search facility designed from the
ground floor up.
The space will nearly double the
college’s square footage to better
serve the needs of students and
patients, bring the school’s aca
demic, clinical and research facili
ties together under one roof, and
support the expansion of clinic ser
vices, public programs and commu
nity wellness activities.
To learn more about the Oregon
College of Oriental Medicine, visit
ocom.edu.
c o n t i n u e d f r o m page 2
in Portland’s Old Town Chinatown.
This move positions the college to
better address the increasing inter
est in its degree programs, while
simultaneously enabling the college
to provide health care in a neighbor
hood currently undergoing an ex
citing renaissance.
The new campus, designed in
accordance with the Chinese prin
ciples of feng shui and synergisti-
cally positioned in O ld Tow n