THE AWARD-WINNING
APRIL 16, 2013
Main
Sheet
Nigerian professor to visit Cape Cod Community College
PAGE 3
Cape Cod Community College’s
Student Newspaper
by Cara Sgrignoli
Five professors from Cape Cod Community College
have received grants this spring for professional development. Early Childhood Education Professor Dr. Debra
Murphy has received $1,000 to present at the National
Association for the Education of Young Children in June.
Mary Sullivan, Scott Anderson and Dr. Hemant Chikarmane have collaboratively received $1,000 to execute a
“Maker Movement Speaker Series” for next semester.
Professor Jacob Oni will use his $500 to invite visiting
Professor Dr. Edlyne Ezenongaya Anugwom from Enugu
State, Nigeria to speak at CCCC on April 25 at 3 p.m. in
the Science Hall, Lecture Hall A.
“I’m really excited about Dr. Anugwom visiting CCCC.
I hope to enhance student’s knowledge of Africa and the
issues surrounding Nigeria,” Oni said.
Anugwom is a professor of Sociology and Anthropology at the University of Nigeria. He will be speaking
about the civil war in Nigeria and how it continues today.
According to Oni, crude oil is one of the only remaining
resources in Nigeria. Many problems stem from it and it
has affected the Ogoni people of the Niger Delta on the
southern coast of Nigeria.
“Poverty has hit the Ogoni people in Delta. And because they are poor, they have no voice,” Oni said. “It has
been an ongoing conflict.”
Anugwom has lived in Nigeria his entire life. He has
been teaching since 1996 and has published over 100
articles and technical papers in various publications and
journals. He has received all of his degrees from the University of Nigeria, including his bachelor’s degree in sociology and anthropology, and his master’s degree and
doctorate in sociology.
According to his resume, his research interests have
been influenced by both the specialization of his PhD
studies and the evolving socio-political realities in both
Nigerian and the larger African society. As a result, his
research interests have spanned such areas as ethnic minorities, labor movements, globalization, work and occupation, industry and society and political sociology,
focusing on the interaction between social groups and
the state. In his spare time, he enjoys football, playing
Scrabble and reading.
Oni is also from Nigeria. He moved to the United States
17 years ago in 1996 and now lives in Dighton, MA with
his wife and four children, two boys and two girls. He
still visits his parents and brothers in Nigeria twice a year.
He has a church there, where he serves as a minister. Oni
is also a minister in Dorchester, MA at Deeper Life Bible
Church.
“I love CCCC and the students. The only thing that
could take me away from here is a full-time ministry position,” Oni said.
In addition to being the world’s eighth most populous
country, Oni explains that the West African nation of Nigeria is home to more than one-sixth of the continent’s
total population. Of Nigeria’s more than 350 ethnic
groups, the Yoruba and Igbo are two of the nation’s largest groups. Oni is a Yoruba and Anugwom is an Igbo.
While many Igbo members are primarily Christian, most
Yoruba people are followers of Christianity and Islam,
almost equally. There are also differences in size and geography within the Yoruba and Igbo tribes.
Oni has been a minister for over 20 years. He began
teaching at CCCC in 2006. He has a bachelor’s degree in
sociology, a master’s degree in demography and statistics and a doctorate in population health and sociology.
He lived in Australia for four years, where he earned his
doctorate, after growing up in Nigeria and before moving
to the U.S.
“In Nigeria we are taught to speak British-English in
first grade. It’s a little different than the English that you
speak,” Oni said. “But learning common English was not
an issue.”
Along with the main lecture that Anugwom will be giving on April 25 at 3 p.m., Oni would like to invite anyone
who is interested to his class that day, where Anugwom
will speak about globalization and development in Africa.
CCCC alumna pursues dream at BSU Zammer Hospitality Institute: A
college staple since the 1970s
photo by Cassandra Papa
much rather ate than go to class,” Papa
said.
But she managed to overcome the obstacles involved and is almost done with
her second semester at BSU.
During her first semester, she took
both online courses and regular in-person
classes. This semester, Papa took all online courses in order to raise Nikolas.
“Nikolas is at the stage where he’s mobile and I always have to keep an eye out
for him. It’s more convenient for me to
take online courses, but it’s better to learn
in the classroom,” she said.
Papa’s parents help with
Nikolas, which enables
her to more easily pursue
her educational goals, as
well as work when she
can. With as much as she
has to do, Papa prioritizes
time with her son to teach
him new words, how to
use the bathroom and
how to play Mario Kart.
She described the differences between CCCC
and Bridgewater State
University. Papa said
CCCC has cheaper tuition, smaller classrooms
and the friendly faces
she knew back in her
town. She said that BSU
is more expensive, has a
CCCC Alumna Cassandra Papa and her one-year-old son, Niko
larger campus and an atmosphere of students that
ate in liberal arts degree and a minor in
she wasn’t used to. However, attending
graphic arts. Papa is currently attending
BSU gave her more career opportunities.
Bridgewater State University to earn a
Another difference between the two
business management bachelor’s degree.
schools is the food programs.
On top of being a single mother, Papa also
“I love how BSU has a Connect Card,
has a full time job.
which allows you to use it at most places
During the last CCCC Spring semester,
off campus for discounts. But I do love
she graduated while pregnant with her
how at CCCC, I could order Papa Gino’s
now one-year-old son, Nikolas.
and they would deliver right to the cam“I didn’t think I would graduate. It was
pus,” she said.
a rough time to be pregnant. I would have
photo courtesy of capecod.edu
by Mark Dillon
Once in a blue moon there will be a
young student who attends Cape Cod
Community College, receives their associate’s degree and moves on to a prestigious Ivy League university. But is that
truly relatable to all 4C’s students? CCCC
is known for giving people of all situations an opportunity to better themselves.
Cassandra Papa, a CCCC alumna and single mother is on the road to achieving her
career dreams.
Papa was born and raised in Falmouth,
MA. She lives with her parents and graduated from CCCC in 2012 with an associ-
by Gordon Steacy
It’s likely that several Cape Cod Community College students have walked
through the Grossman Commons building and wondered about a small dining
room near its entrance. The room has the
appearance of a restaurant, but seldom
seems to be open. No, it is not a secret
club, but rather, CCCC’s Zammer Hospitality Institute, a training facility for culinary and hospitality students.
The program is named in honor of
Board of Trustees member Bill Zammer,
a local restaurateur who contributed generously to the hotel and restaurant department, which has existed on the college
since the early 1970s.
Catering to students with an interest in
the restaurant, travel and hotel industries,
the program teaches courses in restaurant operations, culinary techniques and
hotel management. Much of the Cape’s
local economy is based upon the tourist
trade. Hotels and restaurants from basic
to luxurious are in proliferation on Cape
Cod. They require educated staff to run
smoothly. Paul McCormick, coordinator
of CCCC’s hotel and restaurant department explains how an associate’s degree
in business, and a concentration in hospitality management give graduates a decided advantage. For those not seeking a
degree, the institute also offers a one year
culinary arts certificate.
McCormick is not just the coordinator
of the program, he also teaches classes
in food and beverage management and
dining room operations and service. In
addition to getting an education in the
fundamentals of cooking, students in the
associate’s program learn the finer points
of running a restaurant, such as: budgeting, menu planning and sanitation and
pertinent laws. Included in the course are
classes in business management, accounting and dining room food and beverage
management. McCormick said that restaurants run with small profit margins,
typically three to five percent. With such
thin margins and considerable overhead,
including rent, utilities, perishable ingredients and of course, labor, it is clear why
graduates with a degree are in demand.
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