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J * Report on Energy is to receive close examination ALLAN Ny MC LEAN MPP Simcoe East Two major items this week with which I have Seen involved have had some major play. The report of the Select Committee on Energy has been tabled in the House and will get further study in com- mittee. There was considerably more to this Committee's mandate, than dealing with the Darlington Nuclear Generating Plant Our first recom- mendation called for a close examination of the relationship between the Provincial Governement and Ontario Hydro. We want to clarify this relationship and set out the responsibilities of each. We must also set out these respon- sibilities and define the mechanics that can activate the respon- sibilities. The growth predic- tions for the next few years had to be adjusted between the _ high estimate of Ontario Hydro and the low load growth predicted by other groups. We finally settled for a concensus at a prediction of 2.6 percent. We as the majority of the committee, feel it is better to err on the side of too much generation rather than settle for a forecast too low. This could result in '"'brown- outs', and. would cer- tainly curtail industrial growth. We have recom- mended continuation of Units one and two at the Darlington Generating Station and we have called for a hold on Units three and four to the extent that no fur- ther significant con- struction material be tendered within the next six months. We as Members of the Progressive Conser- vative Party have been railing against the new At Georgian College flat tax set out in Bill 51 by the Treasurer, Robert Nixon. This -tax is just slightly more than half a cent per litre. It doesn't seem a major item until you look at the costs to commuters who travel to work in Toronto and other centres even farther away. Consider the tarmer who uses both gasoline and diesel fuel as a means to operate his business, transport operators, senior citizens and tourists alike will feel the im- pact of this tax. This is the highest gasoline tax ever im- Culinary management course can't get enough students Students who enter the Culinary Management Program at Georgian College in January couldn't be starting at a better time. New facilities have been constructed for the program, providing students with the most up-to-date equipment possible. About $750,000 has been spent outfitting the area with five new teaching kitchens and a 100-seat dining room where students can put what they learn into practice. "This year will be the best year to date for quality of education", said program co- ordinator, Trevor Howes. He added that the program's advisory committee is quite involved with the program, 'aking a keen interest in both the students and teaching masters. Culinary Manage- ment is a relatively new program at Georgian and is an extension of the apprentice cook program. The two-year program started last September and, because of demands in the hospitality industry for more trained staff, it was decided to start more students in the program in early 1986. Howes explained that first-year Culinary Management students take similar courses to those in the one-year apprentice cook program, but they also take basic hospitality accounting and com- munications which teach them how to deal with people. In the second year of the program, there is an emphasis on management skills which includes kitchen design and computer use in the industry, and the finer points of food preparation. In addition to subjects studied at the College, students are sent on two sessions of co-operative ~ work terms where they learn their' trade working in the hospitality industry. They are paid a salary during that time. Georgian's Culinary Management Program can take up to 24 new students in January, but this won't fill the job market. "We get phone calls all the time (from businesses wanting students),"' Howes said. "We can't get enough students."' He explained that taking more students into the program in January means there will be graduates available in both winter and summer. This continuous outflow of students is something the industry wants, he said. Howes also pointed out the demand for graduates exists in the Georgian Bay area where there are many year-round resorts and other _tourism-related businesses. About 20 percent of those who started Culinary Management in September are mature students and many already have a high level of education. Howes expects this percentage to increase in future years. The hospitality in- dustry is fully aware of the importance of qualified, trained staff, Howes said. "If you don't have a good food person, you could lose your shirt," he said. Graduates from the program should be able to take an entry-level position in a kitchen and move quickly up the promotion ladder. "Within five years they could build themselves up to a position of respon- sibility,' Howes said. Howes explained that recently efforts have been made to stan- dardize the education food preparation students receive in colleges. Consequently, Georgian students will be taking the same program as those at George Brown College which has one of the largest chefs' programs in Canada. Students interested in starting the Culinary Management Program at Georgian in January include those who are graduating from high school early in the new year and those already in college or university who want to change programs. As_ well, those who have taken the apprentice cook programs at any college and would like to ex- pand their education might also be _ in- terested. The program is taught at the Barrie campus. For more information on the Culinary Management Program at Georgian College, call 1-800-461-9696 (toll free). In Barrie call 728- 1951. PGH births Mr. and Mrs. Ken Dubeau, Lot 13, Con. 9, Perkinsfield, are pleased to announce the birth of a baby boy, December 9, weighing 6 Ibs. 9 oz. Dec. 20, and 22 Midland Alliance Church Choir presents the dramatised Cantata "The Glory of Christ- mas", Friday Dec. 20, at 8 p.m. in the Moun- tainview Mall, and Sunday Dec. 22 at 6:30 p.m. in the Church, 829 Yonge St. Admission is free to Penetanguishene Establishments' celebration of a traditional community Christmas, Dec. 21, 22, 1 p.m. to 4: 30 p.m. Enjoy a sleigh ride, examine Christmas cards, listen to tales of Christmas as it used to be, recalled by local residents. 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