MAD HATTER

 

 

As well, the Ministry of Small Business
and Industry is sponsoring a special
career planning course for people
hoping to start their own business.

Beth Morris, a counsellor at Douglas
College, says the Career Explorations
program is available in either a seven-
week or ten-week course, depending
on a person's work experience.

“For example, young people often
don't have much work experience,”
Morris says. “They would probably
benefit more from the short course,
which gives a basic direction to career
planning.”

Mature people, with greater life and
work experiences, would benefit from
the more in-depth, ten-week course
entitled Career and Lifestyle Planning.

“In the latter, we help students
thoroughly survey their past, and look
into the lifestyle they might prefer,”
says Morris.

Both classes give students an oppor-
tunity to assess their skills, values, in-
terests, aptitudes and ambitions, says
Morris. Choosing a basic occupational
field is the next step.

Students will also have access to the
extensive Career Resource Centre at
the New Westminster campus where
they can research any career.

“We also give up-to-date information
on developments about the Canadian
economy to help students see where
employment prospects are most likely
to occur in the future.”

“It's a well established practice in busi-
ness and industry,” says Morris.
“Matching people with a job results in
happier, healthier and more produc-
tive employees.”

Course fees in either program are very
reasonable. at $40 for the seven-week
course or $51 for ten weeks. Registra-
tion into either class is available
through the admissions office.

 

WRITER-IN-RESIDENCE

Janice Kulyk Keefer will be the Writer-
in-Residence at Douglas College for
six days this spring, thanks to an $850
grant from the Douglas College
Foundation and a $750 grant from the
Canada Council.

Keefer, the author of several recently
published works and winner of the
1986 CBC Literary Competition, will
lead several workshops and read from
her work at the New Westminster
campus between February 2 and 7,
1987.

The final day of Keefer's stay will in-
clude a special off-campus workshop
at the New Westminster Public Library
starting at 10:00 A.M., February 7th.

A native of Toronto’s Ukrainian
community, Keefer has studied in
Ontario and Great Britain where she
received a Commonwealth Scholar-
ship and her MA and PhD at the
University of Essex.

“The Paris-Napoli Express” won Kee-
fer the Prism International Fiction
Contest and will be the title of her latest
work, an anthology of prose scheduled
for publication later this year.

Keefer will also release her first poetry
volume in 1987 with help from
Ragweed Press of Prince Edward Is-
land.

Keefer lives with her husband and two
children in the small Acadian seaside
town of Church Point, Nova Scotia.

WINE TASTING

The subtle art of wine tasting is slowly
gaining popularity, and this spring
Douglas College is offering an oppor-
tunity for the new taster to learn more
about becoming a discerning wine
drinker.

Unique Wine Tastings is a four-
course program offered this spring at

 

the New Westminster campus, begin-
ning on January 26 with an Introduc-
tion to Wine Appreciation and Tasting.

Instructor Paul Warwick will guide the
class through the history and unique
features of the wines of the world. This
two session introduction is a shorter
version of the program Warwick has
faught for the past seven years.

“We give people the chance to ‘get
into' wines,” says Warwick, a noted
chef, cookbook author and founding
member of the International Wine
Educators, B.C. chapter.

“There's a lot more to wine than pour-
ing it into your mouth and swallowing,”
he said.

For example, the first course will give
participants a basic knowledge of the
different wines available, — their
characteristics, and why certain wines
go with certain foods.

“Wine is probably one of the few things
people eat or drink which is still alive,”
Warwick explains. “You can't open a
bottle too soon because each wine has
its own best time.”

But there's more to Warwick's
programs than the introduction. In
February, the program moves onto the
Bargain Wines of the World, and
California Wine Tasting.

With each class, Warwick introduces
his participants to at least a dozen new
wines, and the appropriate foods that
compliment the wine such as cheese,
pate, meats and bread.

The final course of the program is the
Great Wines of the World - where
people can taste the most expensive
Burgundies, Rieslings, Gewurztra-
miners, Chardonnays and Sauternes.

Many of the wines will be select bottles
from Warwick's personal cellar, un-
available at local wine outlets.

..continued