The gamecock. (Columbia, S.C.) 1908-2006, November 21, 1988, Page 4, Image 4
Upstage k
performiii
From staff reports
Columbia's only children's corr
munity theater is offering a famil
holiday treat in the form of a musict
based on the Charles Dickens nove
Oliver Twist.
Oliver! will be presented b
Upstage Children's Theatre, beginr
ino FriHciv Thp nmHiirtlrtn will Viqv
8 p.m. showings Friday through Sur
day and again Dec. 1-4 at Keena
Theatre on Pinebelt Road, just of
Two Notch Road.
Bette Herring directs the cast of 5
children through the streets of Lor
don to the familiar tunes of "Cor
sider Yourself," "Oom Pah Pah,'
"As Long As He Needs Me" ani
"Where Is Love."
Tickets are $10 for adults and $
for ages 12 and younger and senio
citizens. Group rates for 25 or mor
are $8 for adults and $6 for childre
and senior citizens.
Upstage will also present, as an e>
tra holiday goody, The Bes
Christmas Pageant Ever as a 3 p.m
matinee Nov. 26-27 and Dec. 3-4 a
w ^ 0
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Great balls of. . .
Flaming furry animal found 01
members were observed dousing th
dent.
OPEN EVERY
WELCOME TO..
SO BIG!^?
INTRODUCING i
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have combined ou
fancy Gourmet l(
sundaes are Really <
...SEE?..
HUG EI
GOURMET
COOKIES * CREAM
? HOT FUDGE SUNDAE
LOTS OF SANDY'S NEW
9 GOURMET COOKIES &
A CREAM ICE CREAM.
SANDY'S BARVARIAN
9 FUDGE & TOPPED OFF
A WITH WHIPPED CREAM
9 & A PLUMP CHERRY.
: $189
9 | LIMIT 1
PER COUPON
Expires Dec. 5, 1988
ids' theatre
g 'Oliver!'
i- \pt I* v' I
y
JmK
ISftl
Keenan Theatre. Tickets for this
t show are $5 and $4.
For ticket reservations and addit
tional information, call 252-9845.
||hIn
JULIE BOUCHILLON/The Gamecock
[i field. Two Phi Kappa Psi fraternity
le beast with lighter fluid before the inci'
NIGHT 'TILL 10 PM...S
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WET sum
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# BARVARIAN FUDGE & A
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$189
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Expires Dec. 5, 1988
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No free lunch
Class run
By CRAIG PADDOCK
University Relations
Clam chowder, salad, boneless barbecued
chicken breasts, corn on the cob, fresh broccoli
and apple pie a la mode. Ed Coon and Sandra
Strick eat lunches like this five days a week ? and
they still complain.
To be fair, complaining ? or, rather, critiquing
? is their job. The well-fed duo are professors
in the hotel, restaurant and tourism administration
department of the College of Applied Professional
Sciences.
The restaurant they're critiquing is actually
Restaurant Food Production Management, a
class where students plan the menus, order the
food, cook the meals, wait on tables and clean the
dishes.
The class emphasizes managing a restaurant,
and students must have completed three courses
in accounting and several management courses
before enrolling. Most students in the department
will choose a career in restaurant management
when they graduate. They handle the culinary
chores, said Coon, because a good supervisor
understands the job of each employee.
Housed on the first floor of Capstone residence
hall, the restaurant is open to the public each
weekday. That gives the five sections of the class
one shot a week at preparing a meal.
These are not soup and salad lunches. "They're
too easy," said Coon. "Each meal must have at
least three courses."
But flexibility is allowed to let students reflect
their own style.
A football player who was taking the class
prepared the favorite dishes of his coaches,
featuring cordon bleu, Gamecock head coach Joe
Morrison's choice.
Another student honored her mother by fixing
a meal of her mom's best recipes.
Specialties from all over the world have been
served in the 14 years that the class has been
operating. Entrees have included German saeurbraten,
Italian linguine, Polish roast pork, Middle
Eastern lamb meat loaf, Japanese chicken
teriyaki, Mexican chimichangas and Yankee pot
roast.
And there are desserts. Galato boureko, frozen
tortoni cake, chocolate mousse, caramel custard,
apple crumble, rum cake and vanilla and
chocolate parfait are just a few examples.
Fixing a meal might seem like an easy way to
pull up a sagging grade average, but this class is
by no means a free lunch. Students must show up
by 10 a.m. and rarely leave before 3 p.m.
Nate Anderson, a senior from Myrtle Beach,
said it's one of the most stressful classes he has
5UNDAYS TOO!
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Karen Postweiler and Dawn Williamson prepare a meal in th
project. Both are seniors in hotel, restaurant and tourism adm
taken. "If you screw up, you know it," he said. said. "Nc
"But you learn a lot." something
Strick and Coon sit at the first table, eyeing Coon s?
each waiter and noticing any snag that comes up. take them
They can detect ? and take away points for ? just a test
problems that would never bother the typical doing."
restaurant-goer. Reserva
"My wife hates to eat out with me," Coon calling 77*
NEW
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SUPER ICE CREAM N
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CHEESE. ? f SLAW AND A FEW PICKLES
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> matter where we go, I always find
wrong with the restaurant."
lys his students are conscientious. "I'd
anywhere," he said. "It's more than
. It's a matter of pride in what they're
tions are requested and can be made by
'-OOOD.
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