Congressman, Higher Education Advocate Harry Mitchell Visits SCI Campus
Culinary School Community Discusses Impact of Higher Education Act Reauthorization
Scottsdale, AZ, January 04, 2008 --(PR.com)-- Congressman Harry E. Mitchell of Arizona’s 5th District recently visited the Scottsdale Culinary Institute (SCI) to meet with students, tour classroom facilities and discuss the Higher Education Act reauthorization legislation with school officials.
The Senate Health, Labor, Education and Pensions (HELP) Committee recently refocused on the act, which will help streamline the school transfer process for post-secondary students. The act encourages institutions to develop and disclose easily understandable transfer credit policies and prevents receiving institutions from denying student transfer credits based solely upon the accreditation of their former school. A bill for the Higher Education Act reauthorization is expected to be introduced and guided through the House by the end of 2007.
“Many of our students transfer from other schools,” said Jon-Paul Hutchins, executive chef of the Scottsdale Culinary Institute. “It is important for our school community to understand the potential benefits of the Higher Education Act for these students. We appreciate Congressman Mitchell’s visit to SCI to discuss this legislation.”
Mitchell met with several SCI school officials, including Tracey Epel, interim president; John Linville, vice president of academics; Jon-Paul Hutchins, executive chef; and Jeanne Hale, director of career services. The congressman toured the school’s Sky Bridge campus with Hutchins on November 28.
About Scottsdale Culinary Institute
The goal of Scottsdale Culinary Institute is to be a leader in quality culinary education. The school offers certificate, specialized associate degree, and bachelor degree programs in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality and Restaurant Management, and Le Cordon Bleu Pâtisserie and Baking. The Le Cordon Bleu curriculum emphasizes hands-on learning, and is delivered by skilled and caring faculty. SCI promotes the professional growth of its students while fostering a mutual commitment between the school and the community. For more information, visit www.chefs.edu.
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education with 14 affiliate schools throughout the United States. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to www.lecordonbleuschoolsusa.com.
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The Senate Health, Labor, Education and Pensions (HELP) Committee recently refocused on the act, which will help streamline the school transfer process for post-secondary students. The act encourages institutions to develop and disclose easily understandable transfer credit policies and prevents receiving institutions from denying student transfer credits based solely upon the accreditation of their former school. A bill for the Higher Education Act reauthorization is expected to be introduced and guided through the House by the end of 2007.
“Many of our students transfer from other schools,” said Jon-Paul Hutchins, executive chef of the Scottsdale Culinary Institute. “It is important for our school community to understand the potential benefits of the Higher Education Act for these students. We appreciate Congressman Mitchell’s visit to SCI to discuss this legislation.”
Mitchell met with several SCI school officials, including Tracey Epel, interim president; John Linville, vice president of academics; Jon-Paul Hutchins, executive chef; and Jeanne Hale, director of career services. The congressman toured the school’s Sky Bridge campus with Hutchins on November 28.
About Scottsdale Culinary Institute
The goal of Scottsdale Culinary Institute is to be a leader in quality culinary education. The school offers certificate, specialized associate degree, and bachelor degree programs in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality and Restaurant Management, and Le Cordon Bleu Pâtisserie and Baking. The Le Cordon Bleu curriculum emphasizes hands-on learning, and is delivered by skilled and caring faculty. SCI promotes the professional growth of its students while fostering a mutual commitment between the school and the community. For more information, visit www.chefs.edu.
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education with 14 affiliate schools throughout the United States. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to www.lecordonbleuschoolsusa.com.
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Contact
Scottsdale Culinary Institute
Kelly Wood
480-368-7999
www.chefs.edu
Kelly Wood
480-368-7999
www.chefs.edu
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