Go MAD This Semester

This spring, several courses offer a variety of ways to learn or improve computer illustration, modeling, and projection mapping, among other skills. These Media Arts Design classes can help expand and enhance your professional portfolio or provide enrichment if you are simply interested in digital design.

Learn art that you can apply with the following courses, which still have availability for the upcoming spring semester. Visit myGateway today to enroll.

MAD 104 C – Intro to 3D Graphics-Mac (3 units)
MAD 105 C – Intro to 3D Graphics-Win (3 units)

Find out about 3D computer graphics, with an emphasis on 2D paint and 3D modeling and animation software used in animation. You’ll create original 3D still and animation imagery for your portfolio. This course is a gateway into the variety of classes for the Art Computer Graphics program, where you can pursue more in-depth study on the topic(s) you were drawn to during this introductory class.

MAD 106 C – Social Media Vlog Production (3 units)

Examine the evolving role social media and video play in cultural and corporate 21st Century life. You will learn to create a Vlog (Video Blog), and shoot and edit video and audio content. You’ll create a plan to distribute and market your Vlog brand identity.

MAD 112 C – Electronic Illustration-Mac (3 units)
MAD 113 C – Electronic Illustration-Window (3 units)

Learn how to generate Mac and Windows Postscript (vector) images for desktop publishing/page layout software and as standalone images with high-resolution output. In these classes, professional artists can build basic Mac and Windows skills needed for employment and/or advancement.

MAD 120 C – 3D Modeling-Mac (3 units)
MAD 121 C – 3D Modeling-Windows (3 units)

These courses focus on the introduction of Mac and Windows creation techniques for making three-dimensional computer graphics content. Classes emphasize 3D modeling and animation tools, menu structures, and model-building applications.

MAD 201 C – 3D Typography for Media Design (3 units)

This intermediate typography course focuses on graphic communication usage. Learn how to develop concepts, layout, and presentations. Projects include lettering design, layout, and 3D typography. You’ll learn electronic design techniques in 2 dimensional and 3 dimensional forms.

MAD 207 C – Projection Map/Live Entertain (3 units)

Get an overview of the many uses of projection mapping with an emphasis on 2D and 3D design to make digital presentations. You will create projection mapping projects for public display.

Former HRC Instructor Meets Challenges on ‘Chopped’

Blackmarket Bakery owner Rachel Klemek can work under pressure. She runs three bakeries, has four kids, and counts herself as a former Hotel, Restaurant & Culinary Arts faculty member of Cypress College. And now, she can call herself a “Chopped” episode champion and season finale runner-up.

We asked her a few questions about her experience. She offered an inside glimpse of the popular cooking competition show, as well as some sound advice that works in and out of the kitchen.

How did you get involved in being on the show “Chopped?”
Back in October of 2018, I received an email from a casting company requesting that I apply to “Chopped.” At that time, I hadn’t seen more than a few snippets from “Chopped” over the years but thought I should just give it a try anyway. My family strongly discouraged me, given how challenging it looked. Being an optimist, I filled out their app online and submitted a few videos of myself baking. A Skype interview and a more in-depth phone interview followed. Even then, I didn’t think I would get cast. Then, a producer called to schedule my “bio-pack,” where a crew filmed in the bakery location. But the producer warned that nothing was decided. Then, three weeks before the first episode filmed, they emailed to say that I was cast in a dessert episode and needed to get to NYC! I memorized and tested as many “fast” recipes as possible, not knowing what kinds of desserts I would be making.

At the start of the “Sweets Showdown: Cake” episode, you said your philosophy on the show was to “Keep Calm and Cake On.” Is this your motto for everyday life, too?

I think I came up with that on the spot, at the producer’s prompt to have a tagline. But in essence, I aspire to follow that advice. Freaking out about stuff is not productive, but sometimes it still happens!

You called one of the judges on the show, Sylvia Weinstock, a legend. Did that make you more nervous?
The whole process of filming was completely nerve-wracking, but I don’t know if any particular judge made it any more so. Sylvia Weinstock was a trailblazer in exquisite sugar flowers and incredible tiered cakes, so I was familiar with her stature in the industry but decided that being overly intimidated would be a handicap so tried to act as normal and confident as possible.

Squid-ink toffee — what inspired you? It was very popular!

Toffee is basically sugar, butter, water and a bit of salt. Since the salt is necessary to balance the sweetness, the saltiness of the squid ink seemed like it would work well. My mistake was adding the squid ink before the toffee was completely cooked, since I relied on the color to tell doneness. Luckily, I was able to guess when the toffee reached temperature (before burned and turned bitter) by the bubbles. Plus seafood and butter made sense to me!

You said the other contestants’ Bundt cakes were simpler. Do you think your more complex take helped you?
I think substituting the tomato soup as part of the liquid in the cake was the key to my surviving that round. Adding ganache and caramel, which seemed like a good idea for a dessert, was perceived by the judges as going overboard…

What did you win for being the best chef of that episode?
For winning the Chopped Cake episode, I won the chance to go back and compete in the Sweets Finale. And the ability to claim that I am a Chopped Champion. That’s it!

For the finale, the pressure seemed stronger. And did the ingredients seem weirder?
The ingredients were pretty weird in all six of my rounds (in both shows), but in every round there were at least two items that were easier to address. With Martha Stewart judging and that $50,000 on the line, the pressure was more intense in the finale.

It appeared as if the closer the show drew to the end, the more camaraderie there was among contestants. Did you feel that way?
Not particularly. In between rounds, there was a minimum of conversation between contestants. We were all coping with a very stressful situation together, but since we were still in it, I think we all kept pretty focused and to ourselves.

What was the most intimidating/challenging thing in that episode? What was the best?
Making a dessert to flambé was really tough for me. A new experience! I considered using the cotton candy machine but hadn’t done so before and didn’t want to count on it without any prior experience. The high point was making desserts for Martha Stewart and hearing positive feedback. One of my favorite cookbooks as a young baker was Martha Stewart’s Pies and Tarts, so I am a huge fan!

You got good feedback on your flavor. And your flambé looked so pretty! Judge Alex Guarnaschelli said you are “such an unbelievable baker.” Is that how you were able to walk away saying you were “feeling like a winner for sure”?

Going into the whole “Chopped” experience, I had no expectation of getting through even one round. So winning one episode and being the runner up in another constitutes a big accomplishment in my view. Being a business owner, I spend lots of time on office stuff like marketing, hiring, accounting, scheduling, etc and not much in the kitchen anymore. So I was proud to have gotten as far as I did!

Is there anything you learned from the experience that you might bring back to your students?

My take-away from filming two “Chopped” episodes is:
1. Practice, prepare, and be as ready as possible (for life, for baking, for anything)
2. Trust your instincts
3. Do work you are proud of
4. Remember to have fun and not take yourself too seriously

Cypress College Career Technical Education Receives Two Awards

Automotive Technology instructor Russell Bacarella and student Gable Kemma-Berg received the Instructor Finalist Award and a Specialty Equipment Market Association (SEMA) Scholarship, respectively, last month at the 2019 SEMA Education Event in Las Vegas.

The three-day event, part of the annual SEMA show and organized by SEMA and the North American Council of Automotive Teachers (NACAT), saw approximately 2,000 students and instructors from across the United States and Canada.

Bacarella, a master Automotive Service Excellence (ASE) certified technician who has been teaching since 1999, received his award at the Educator of the Year Awards banquet. With approximately 200 instructors in attendance, Bacarella and two instructors from across North America received the honor for fostering the professional development of promising new students. The award is open to anyone who teaches automotive-related instruction including auto tech, diesel and collision, and recognizes instructors who implement and emphasize aftermarket technology in their classrooms.

Additionally, Cypress student Kemma-Berg received a $3,000 SEMA Student Scholarship, created to introduce and encourage students studying automotive, diesel or collision to pursue careers in the automotive aftermarket industry.

As the largest automotive organization in the world, SEMA has roughly 21,000 corporate members. The annual SEMA Show hosts over 200,000 annually during the four-day event in Las Vegas.

Cypress College Remembers Walt Bowman, Alumnus and Foundation Board Member

Cypress College is remembering long-time Foundation Board of Directors Member and Alumnus Walter Bowman, who passed away on Sunday (November 17, 2019). Mr. Bowman, a former mayor of Cypress, is being memorialized this evening.

Mr. Bowman’s association with Cypress College is long and strong. He enrolled at Cypress College following military service in the Army. In 2006, he was recognized as the Cypress College Foundation’s Alumnus of the Year. He served on the Foundation Board of Directors since 1993, was a past president, past chairman of the Americana Awards, past title sponsor of Americana, a Citizen of the Year from Cypress in 2002, and a member of the college’s Legacy Society.

“Walt made an impact on me as one of the most thoughtful, kind, and dedicated individuals we will know,” said Cypress College President JoAnna Schilling, Ph.D. “Cypress College and our community will miss him deeply and so will I.”

A service for Mr. Bowman will be held tonight (November 21, 2019) at Cypress’s Holy Cross Lutheran Church, where he had been a member of the choir.

Mr. Bowman moved to Orange County in 1978 from his family dairy farm in Michigan only to settle in Cypress, which was known as “Dairy City” in the early 1950s.

“I think many people feel the way I do — and they are proud of the community and I want to make sure it stays this way,” Mr. Bowman said in 2001, following his selection as the Americana Awards Citizen of the Year for Cypress. “That’s why I stay involved. I think Cypress has a good family atmosphere and it is a really nice place to live and raise children.”

Walter and his wife Ethel have served their community for many years, volunteering with groups their children were involved in, including Little League, boosters, and PTA.

In addition to his strong association with Cypress College, Mr. Bowman spent a number of years on the Cypress City Council (1989-98), including service as the town’s mayor (1991 and 1996). He was a long-time board member with the Cypress Chamber of Commerce, and was named the organization’s Man of the Year in 2000. He is a former director of the Boys & Girls Club of Cypress, former chairman of the Cypress Redevelopment Agency, the Permit Streamlining Committee of the Southern California Associations of Governments, and former chairman of the Orange County Housing Commission. He also served as president of the Stanton Chamber of Commerce, the Stanton Boys & Girls Club, and Kiwanis.

Since 1974, Mr. Bowman was the proprietor of a successful real estate business. He earned an associate degree in business administration from Cypress College, and a bachelor’s degree in finance from California State University, Long Beach. He also served in the U.S. Army for three years.

Walt and Ethel Bowman, pictured at the 2006 Americana Awards.

Cypress College Offers New Creative Writing Certificate

Cypress College’s Language Arts Division is offering a new certificate in creative writing. The certificate program is designed for students seeking a broad appreciation of literature and increased skills in communication. In particular, it provides students with the opportunity to pursue their interest in creative writing through intensive study and practice of the literary arts. Students will immerse themselves in a structured, focused, and multifaceted curriculum of the writer’s art by studying literature and honing their own writing skills to create original, polished works of poetry and prose. Students will read, write, and engage in dialogue about creative works in a supportive workshop environment. Students will also receive mentorship about opportunities for publication, performance, and recitation.

The certificate is awarded upon the completion of 18 units of coursework, including one core course and five electives. A list of classes for this certificate is provided below for your convenience.

For more information about the Creative Writing Certificate Program, please contact program coordinators Professor Bret Kaufman at bkaufman@cypresscollege.edu and Professor Stephanie Tran at stran@cypresscollege.edu.

Required Core (3 units)

  • ENGL 105 C Introduction to Creative Writing (3 units)

Electives (15 units)

  • ENGL 102 C Introduction to Literature (3 units)
  • ENGL 126 C Introduction to Screenwriting (3 units)
  • ENGL 127 C Introduction to Poetry Writing (3 units)
  • ENGL 128 C Introduction to Short Story Writing (3 units)
  • ENGL 130 C Introduction to Creative Nonfiction Writing (3 units)
  • ENGL 225 C Literary Journal Publication (3 units)

For the Spring 2020 semester, we will be offering 6 courses that meet the requirements for the certificate:

  • ENGL 105 C Introduction to Creative Writing (3 units)
  • ENGL 102 C Introduction to Literature (3 units)
  • ENGL 126 C Introduction to Screenwriting (3 units)
  • ENGL 127 C Introduction to Poetry Writing (3 units)
  • ENGL 128 C Introduction to Short Story Writing (3 units)
  • ENGL 130 C Introduction to Creative Nonfiction Writing (3 units)

Of these courses, the following three are brand new and being offered for the first time:

ENGL 127 C Introduction to Poetry Writing (3 units)

Students will write original poetry, study forms, techniques, and literary elements of poetry, including classical poetic forms and free-verse tradition. Student work will be critiqued in a workshop setting.

CRN: 23955 12:30-1:55P MW Payne, John HUM-203

ENGL 128 C Introduction to Short Story Writing (3 units)

In this course, students will write original short stories while studying the evolution of the form and its narratological techniques and literary elements, including the form’s place in a variety of literary genres. Students will also critique each other’s work in a workshop setting.

CRN: 23954 Online 2/3/20-5/3/20 Tran, Stephanie

ENGL 130 C Introduction to Creative Nonfiction Writing (3 units)

In this course, students will write original works of creative nonfiction while studying the evolution of the form and its narratological techniques and literary elements, including the form’s place in a variety of literary genres. Students will critique each other’s work in a workshop setting.

CRN: 23953 Online 2/10/20-5/10/20 Kaufman, Bret

Hospitality & Culinary Students Tour Marriott

In late October, Hotel, Restaurant, and Culinary Arts students toured Marriott Anaheim to hear from professionals in their field and see where a degree or certificate from the HRC program could take them.

The field trip included students from the Hospitality Law class and the Hospitality Leadership class. Marriott gave an orientation and walked students and faculty, including professors Jeannette Jones and Lisa Clark, through the heart of the house to hear from managers and key associates.

“It was especially fun to hear from the Banquet Chef, Patrick Duralde, former Cypress alumni,” Clark says. “We have dozens of students working for Marriott with many more over the years. Marriott is a long-standing educational partner. They serve on our advisory board, offer field trips, guest speak, attend career fairs and, of course, hire and develop our students.”

Professor Jones also works on call with Marriott. Clark calls her connections “invaluable” in coordinating these opportunities.