COURSE

1.Villaraigosa alters course, supports council faction that seeks to avoid layoffs

Los Angeles Mayor Antonio Villaraigosa threw a curve ball into the City Council’s budget deliberations Monday afternoon, siding with a faction that opposes many of his proposals for cutting libraries, child-care centers and other municipal services.

Six hours into the session, Villaraigosa issued a letter saying he backed efforts by council members Herb Wesson, Paul Koretz and Jose Huizar to avoid many of the cuts that he had proposed -– at least for now. Instead, the city should continue negotiating with its public employee unions to find concessions, he said.

“As I said in the State of the City address, we can do better than the budget I originally proposed -– but we cannot do it without significant, structural cost-saving measures from our labor partners,” Villaraigosa said in a statement handed out in the council chamber by his spokeswoman, Sarah Hamilton.

The letter arrived hours before the council was expected to vote on a plan to eliminate 761 jobs -– the figure contained in Villaraigosa’s financial plan.

The mayor’s request to hold off on those cuts baffled Councilman Greig Smith, who voted last week to eliminate the positions. Smith warned that Wesson’s budget proposal relies on unrealistic estimates and said the council should move ahead with the job cuts.

“The mayor said just a month ago, ‘If you folks don’t lay off all these people, I’m going to close the city down two days a week,’ ” he said. “So I can’t understand what mayor we’re talking to sometimes. One day he says, ‘Let’s do it.’ The next day he says, ‘Let’s not do it.’”

Added Councilwoman Jan Perry: “Why would you reverse yourself on your own budget?”

Wesson called last week for a budget that includes no layoffs or furloughs. As part of his alternative budget plan, Wesson is seeking $63 million in employee concessions, more early retirement for workers and increased fees for dog licenses, ambulances and other services.

Some figures in Wesson’s budget have been criticized as overly optimistic, such as a plan to get $2.4 million by increasing the amount charged for dog and cat licenses.

By comparison, a proposal from Council President Eric Garcetti would move ahead with Villaraigosa’s plan for cutting jobs starting July 1. Those reductions could be abandoned, however, if the unions offer ways of closing the budget gap.

Union leaders, who have been trying to find eight votes for Wesson’s plan, greeted the mayor’s letter warmly.

“The mayor’s letter allows us to continue to talk,” said Victor Gordo, an attorney for the Coalition of L.A. City Unions.

-- David Zahniser at Los Angeles City Hall

 

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Certification Courses Offer Food Science Expertise to Industry Professionals

FoodProcessing.com
05/06/2009
By Martha Filipic, The Ohio State University
Without enough food science professionals to fill jobs available, many scientists working in the food industry are chemists, microbiologists or engineers who have never been trained specifically in food science.
That's why Ohio State University's Department of Food Science and Technology offers an online series of five courses leading to a Certificate of Proficiency in Food Science. Jeff Culbertson, professor of food science, teaches the courses in addition to the classes he teaches on campus.
Across the nation, only about 70 percent of the food science and processing jobs requiring a degree can be filled. Attracted by the career opportunities and the program's quality, undergraduate enrollment in Ohio State's food science program has more than doubled in the last three years to 150.
Culbertson offers one certification course per quarter. Classes can be taken in any order, so professionals can sign up at any time. Participants don't have to take a class every quarter if their schedule doesn't allow for it; they can wait to take a class the next time it's offered.
In the three years since the courses have been offered through Ohio State, about 300 food industry professionals have taken online classes, and about 30 certificates have been issued in recognition of series completion.
The courses are:
  • "Introduction to Food Processing," being offered currently.
  • "Introduction to Food Science," to be offered this summer. Interested participants can sign up beginning June 1; the class begins June 22.
  • "Food Biosecurity," offered in autumn 2009.
  • "Food Safety and Quality," scheduled for winter 2010.
  • "Food Chemical Safety," scheduled for spring 2010.
Culbertson has about 20 or 30 students a quarter from a wide variety of companies, including Cooper Farms, Smuckers, Procter and Gamble, Silliker Labs, Abbott Nutrition and Rudolph's Foods in Ohio, Gardenburger (Utah), Trident Seafoods (Seattle and Alaska), McCormick Spice (Baltimore), as well as Heinz, Starbucks, Land o' Lakes, Pepsico/Frito-Lay and many others.
Each course is $500 with a discount offered for three or more employees from the same company. The department uses the funds earned in the course to upgrade technology used in online teaching, to support graduate students and for general department needs.
More information is available at http://fst.osu.edu/Certificate_in_Food_Science.htm or by contacting Culbertson at culbertson.34@osu.edu or (614) 688-4219.