highlights ealth care - Owens Community College

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HRI Technology On March 7, 1974, The Toledo Blade carried an article entitled “Owens Tech Woos Students,” and began by stating “Michael J. Owens Technical College is seeking applicants for next September for its two-year degree programs in restaurant and food-service management and in hotelmotel-resort management.” The Restaurant and Food-Service Management Program (now known as Foodservice Management) began in 1968, and the Hotel-Motel-Resort Management Program (now known as Hospitality Management) began in 1973. The Coordinator of the two programs was John B. Knight. Helen Winters, faculty and later Program Coordinator until the late 1980s, raised the programs to a new level. “The world was our oyster during the 1970s,” stated Caroline Allinder, who was an instructor in the programs during that time. “Candidates took jobs because they were trained. We had a stove and a dishwasher in the Barracks. It was the only time I taught around a corner,” added Ms. Allinder. Clippings from the Blade, found in a folder labeled “Publicity,” highlighted students receiving scholarships, preparing and serving a meal to then Toledo Mayor Donna Owens as a final exam project, and working alongside chefs at several Blade Food Fairs. Many of Helen Winters (right). the articles were written by food Editor Mary Alice Powell. Ms. Powell is now a member of the HRI Technology Advisory Committee. A graduate of the program, Dolores Dobelbower replaced Helen Winters as program faculty and facilitator. Ms. Dobelbower was instrumental in placing co-op students in country clubs and the fastgrowing industry of fast food. In the mid-1990s, the HRI Technology Program was moved from the Business Division to the Health Division. Marty Johnson, M.Ed., RD, LD, Chair of Dietetic Technology, took on the responsibility of this growing program. Tekla Madaras, M.Ed., RD, LD, replaced Ms. Johnson as Chair in the late 1990s. The Culinary Lab area, located in College Hall, consists of a production kitchen and a dining room that opens onto a bricked and beautifully landscaped terrace. Marking the 37th anniversary of the program, the dining room (newly named the Terrace View Café), has undergone some renovations and will soon display student art work. With a charge by Dr. Paul Unger, Provost, to seek accreditation with the American Culinary Federation, many changes in the program are occurring. The one-year Foodservice Dolores Dobelbower (center). Certificate Program will have a name change to Culinary Arts Certificate beginning Summer 2006. The culinary classes are now being taught by chefs who are graduates of accredited culinary programs and hold a current ACF credential. Creative curriculum revision includes the focus on culinary skill competencies, layering of classes to create a more realistic industry environment, and addition of CPR / AED / basic first aid training in the Sanitation and Safety class. Chef Bill Powell has been instrumental in locating community industry leaders to serve as faculty and advisory committee members to the program. Amanda Noascono, MBA and hospitality trained, manages food purchasing and sales as the culinary labs resume serving faculty and staff at open luncheon labs and special functions. On October 5, 2005, the Terrace View Café joined restaurants across the country to prepare and serve a luncheon meal for “Dine for America.” Using voluntary contributions from local purveyors, all proceeds from the luncheon went directly to the American Red Cross in support of Hurricane Katrina and Rita victims. Visit the HRI Technology website at: www.owens.edu/academic_dept/health_ tech/hri/index.html to follow student success as changes occur in the next few years. 10 health care highlights
Dietetic Technician In 1988, the Dietetic Technician Program was granted initial approval by the American Dietetic Association. Under the direction of Marty Johnson, M.Ed., RD, LD, the first class of six dietetic technician students graduated from Owens Technical College in 1990. During the early 90s, students were placed in area health care facilities, using volunteer registered dietitians as preceptors for the required 450 hours of supervised practice. The program was granted reapproval in 1993. Mary Beck, M.Ed., RD, LD, full-time faculty member, who was named Program Coordinator after Marty’s retirement in the late 1990s, was followed by Tekla Madaras, M.Ed, RD, LD. In addition to Mary Beck, other current faculty include Carol Schwisow, Marilyn Gilroy, Donna Pushka, Sally Elsea and Dawn Muns, all of whom are registered dietitians. Several act as clinical lab instructors and now accompany the students to their supervised practice sites. These sites have expanded beyond the boundaries of health care facilities to include service learning activities at Headstart, migrant education schools, food banks, city missions, Mobile Meals, WIC, health departments and cooperative extension. Several dietetic technician students have been recognized through awards and scholarships: Carol Meidt, DTR- Recognized Dietetic Technician of the Year / Ohio Winner / American Dietetic Association, 1998; Paula Holt- All Ohio Academic Team / Phi Theta Kappa / Third Team, 2004; Sandy Moening, DTR- Ohio Space Grant Consortium Scholarship, 2004; Ashley Brough- American Dietetic Association / EcoLab Scholarship, 2004; Ashley Brough- Ohio Space Grant Consortium Scholarship, 2005; Ashley Brough- All Ohio Academic Team / Phi Theta Kappa / Third Team, 2005. opportunities in hospitals, long term care, community agencies and other employers of dietetic professionals. Approximately 10 percent of the graduates have chosen to continue their education by pursuing a baccalaureate degree in dietetics or a related health field. The program has articulation agreements with Bowling Green State University, Bluffton University and will soon sign with Eastern Michigan University. The program was granted initial accreditation in 2005 and has a present enrollment of 11 students in the graduating class of 2006 and 12 students for graduation in 2007. The Dietetic Technician Program prepares dietetic professionals who are critical resources for promoting the optimal health and nutritional status of the public. Marty Johnson, the first Chair of the Dietetic Techician Program. There have been 164 graduates of the program, many of whom are employed in Northwest Ohio. They have found Dietetic students with Tekla Madaras (far left) meeting Senator Randy Gardner in Columbus. health care highlights 11
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