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Agenda Item (VIII-D-3)
11/17/2015 - Regular
Committee - Resources (VIII-D-3)
Allocation of $309,328 for additional small wares and equipment costs (Groups I and II) for the Culinary Arts Academy project.
Proposition 20 Instructional Supply, State Instructional Equipment, and Culinary Trust Funds
It is recommended that the Board of Trustees allocate additional funds to the project budget in the amount of $309,328 for additional small wares and equipment costs (Groups I and II) for the Culinary Arts Academy project.
At the June 2012 Board meeting, the project budget for the Culinary Arts Academy/District Office (CAA/DO) was approved by the Board of Trustees. In the original project budget and scope, equipment and other wares were slated to be relocated from the current to the new culinary arts academy facility. It is the desire of the college to advance the new culinary arts academy at the new location with new equipment and wares to match the caliber of the facility.
As such, the college, the culinary art academy faculty and leadership have outlined and listed the needs to open the new facility. In summary, the culinary faculty has identified the need to purchase additional small wares to address moving from one (1) to four (4) kitchens at the new location. In addition, some equipment items that were designated 4 years ago to be transferred will now be purchased as new due to the shortened life cycle of these items and/or new technology upgrades made during this period. The college has requested the Group I kitchen contractor to upgrade ovens and electrical to meet the program requirements and will reimburse Group I with funds below.
Riverside City College will provide funding from three sources. Items considered supplies will be funded with Proposition 20 Instructional Supply dollars; Equipment items will be funded with both State Instructional Equipment and Culinary Trust funds. The budget sources and associated costs for Group I & II are as follows:
$221,052 12 DJA 1190 0 6010 2075 6481
$43,276 12 DDB 1190 0 4999 0735 4320
ASRCC Trust ID#710-000-0000-94209-9551
Detailed breakdown of items with associated costs are attached (Exhibit I). This funding and expenses will be allocated to the culinary arts academy portion of the project funding, and expended accordingly.
Wolde-Ab Isaac, Chancellor
Mazie Brewington, Vice President, Business Services (Riv)
Chris Carlson, Chief of Staff & Facilities Development
Bart Doering, Facilities Development Director
Breakdown of Small Wares and Equipment Items_r2