The Rural Voice, 1989-05, Page 47T
NEWS
such as soil erosion, water quality, and
the purity and safety of food.
The EFAO brief said that because
efforts focusing on expanded produc-
tion originated mainly in the academic
community, it is apparent that sustain-
able farming will only be successful if
farmers are involved at every level and
take the active leadership role.
Ecological farming presents a great
challenge to governments, Zettel said,
and they should respond carefully, con-
sulting closely with those who have
been working on an ecological approach
to farming long before the approach be-
came popular.
Other briefs were presented by the
Bruce County Milk Committee, the
Ontario Beef Producers for Change, the
District II Ontario Sheep Marketing
Agency, and the Bruce County Cattle-
men's Association.OSG
COLLINS APPOINTED
TO ROUND TABLE
Grant Collins, past president of the
Bruce County Federation of Agricul-
ture, has been appointed to the Ontario
Round Table on the Environment and
the Economy.
Collins and the group, which in-
cludes cabinet members, representa-
tives of environmental groups, and lead-
ers in the forestry, chemical, and auto
industries, will be responsible for pre-
senting ideas or programs that will lead
to a plan for sustaining resources in
Ontario.
"Everyone is becoming increasingly
aware that we are mishandling our re-
sources and environmental pressure
groups demand that the govemment
address these problems," Collins says.
"At the same time, we must remember
not to do anything counter-productive to
agriculture, that farmers cannot just
keep heading north or move onto unsuit-
able land."
As a farmer, Collins will make the
group aware that good agricultural land
should not be covered in concrete or
housing and that while we may have a
surplus of food now, the situation could
turn around very quickly.
The round table discussions will
conclude in 1992.0
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CONTINUING EDUCATION
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— Food and Nutrition Series
Interested In learning more about food and nutrition?
Centralia College is offering credit courses from its Food Service Management
Program as part of an annual summer school for food service employees and
anyone interested in understanding food and related topics better. Courses are
offered for credit or audit status and participants may select one, two or all three of
the courses being offered.
Who qualifies for this program?
Any of the following food service personnel:
— dietary aides wishing to upgrade to FSM eventually
— graduates of correspondence Food Service Supervisor program
— any graduate Food Service Supervisors lacking nutrition, basic foods
or microcomputers
Anyone interested in these topic areas.
What is the cost and timetable for summer study?
Three separate courses are offered as follows
Normal Human Nutrition, 60 hours, $150.00
Instructor: Barb Guse R.P.Dt.
Mon., Wed. & Fri., May 29 - June 30, 8:00 a.m. - 12 Noon
Basic Food Preparation, 20 hours lec., 30 hours lab., $140.00
Instructor: Deb Campbell, B.A. (H.Ec.)
Tues. & Thurs., June 6 - 29, 8:30 a.m. - 4:30 p.m.
Microcomputers for Food Service, 20 hours, $50.00
Instructor: Jayne McCann, ABM (Dip.)
Mon. & Wed., June 5 - 28, 1:30 - 4 p.m. or 7:30 - 10 p.m.
How do you apply?
To enroll in the summer school program for credit, complete an application form
and submit with a letter of reference from your food service manager, director or
employer. Those taking the course for interest need only complete the application
form and mail it in.
Ministry of
Agriculture
and Food
ONTARIO
Jack Riddell, Minister
For further information contact:
Dr. VI Currie, Co-ordinator,
Foods Technology Program,
Centralia College,
Huron Park, Ontario, NOM 1Y0
(519) 228-6691
CENTRALIA
COLLEGE
Huron Park, Ontario NOM 1Y0
(519) 228-6691
MAY 1989 45