The Unity Negotiations Team and Board representatives met to negotiate terms and conditions of employment at 11:30 on June 13 in J 202. Representing the Team were Michelle Bevan, Phil Cragg, Claire Farnum, Mitch Mischlich, Dom Nigro, Will Parsons, Marsha Patrick, Ed Perkins, Rhonda Petruzzi, Jim Usilton, and Penny Wells. Board representatives were Karen Beckman, Cindy DeFalco, and Joe Rossi.

Today it was the Board’s turn to respond to proposed changes in the SSAACCC’s labor contract. Joe Rossi seemed more focused today with fewer apparent mood swings. A caucus followed the Board’s response. During the caucus, Support Staff discussed the Board’s proposal. The Unity Team felt we were making some movement toward settlement, but that the rate is still on “SLOW”. The Team did not have time to finish discussing the Board’s SSAACCC proposal because some support staff team members had to leave at 3:00.

The team then switched to the Academy of Culinary Arts contract. At 3:45 Joe Rossi and Cindy DeFalco returned to react to contract issues. Joe keeps saying that he needs the culinary faculty to be more flexible in meeting the needs of the students, but he cannot show where this has ever been a problem. When asked for the business plan or model that the requested changes are based on, Joe says that it is “A work in progress”. When asked, “If Culinary switched to a forty or thirty-five hour fixed work week, will there be overtime pay?”, Joe’s response was, “Make a proposal.” Three courses that were in that Culinary Department have been moved to the Hospitality Management program. Hospitality Management has one faculty member. The Culinary Faculty want to know who will teach these courses. Joe’s response is, “Trust us. Management knows what it is doing”. My own opinion is that the Culinary Management has nothing but a vague idea about what it is doing. It appears to be “winging it” and with no input from the faculty who are to be teaching the courses.

Joe Rossi’s Position Paper for his doctorate degree was about “win-win” or “mutual gains bargaining”. What could be done is for Culinary management and labor to sit together informally to discuss problems and solutions and to work on a common vision for what the Culinary Academy is to become. Ideally that is what happens in mutual gains bargaining. It still could be done. It is just good management.

The next negotiations session is June 22, Thursday, 11:30, room in J TBA. The SSAACCC contract is the topic. We hope there will be time also to discuss the ACCCOSAP contract. Following that on Monday, June 26, at 1:30 there will be strategic planning by the team before negotiations at 2:00. the TLC contract will be the topic of negotiations. Will Parsons, Coordinator for the Unity Negotiations Team of the ACCCEA.