Clark College has carefully reviewed the Northwest Athletic Conference’s recently announced Return to Play for Fall Sports and made the difficult decision to not offer sports programming during the 2020 fall term.

This decision was based on the impact of the NWAC guidelines on Clark’s students and staff, as well as the continued increase of COVID-19 cases in Clark County and surrounding areas. As always, the safety of our students, employees, and greater community remains paramount.

This decision will directly affect the Men’s and Women’s Cross Country competition season, currently scheduled to begin this Fall. Clark will forego entering teams into scheduled NWAC competitions for the 2020 season. If future decisions are made, delaying the Cross Country season to winter term, there is a possibility for Cross Country to compete in the winter.

This decision also includes training and practice components for the Volleyball, Men’s and Women’s Soccer, as well as the training and practice components for Men’s and Women’s Basketball, Baseball, Softball, and Track and Field. The college will continue to closely monitor guidance from NWAC for changes to their 2020-2021 sports calendar.

“This is by far the most difficult decision I have had to make, since taking on this role,” said Clark College Director of Athletics Laura LeMasters. “Ultimately, the student safety and experience was at the forefront of our conversation, along with the safety of our coaches, trainers, and department staff. We are prepared to work with local health authorities and college administrators to return to play, when our campus and community can provide the safety and experience expected by those who attend Clark College.”

LeMasters added that the college appreciates each student-athlete who chose to attend Clark College and represent the Penguins in competition this fall, and will honor their athletic aid. “Should a student-athlete decide that another situation will allow them to be successful elsewhere, Clark College stands ready to assist in that transition,” she said.

Clark College will consider the status of subsequent 2020-2021 sport seasons for winter and spring at an appropriate time in the future and in accordance with the most current version of NWAC protocols for return.

As always, Clark College will continue to center its decisions on the health and safety of its student‐athletes, coaches, athletic staff, support members, and fans as it responds to the COVID-19 pandemic.

Photo: Clark College/Jenny Shadley

When Clark College made the switch to online instruction during COVID-19, students showed their tenacity by adapting to new ways of learning. But some challenges take more than determination to overcome. For instance, what if your “homework” is an automobile you need to repair—what then?  

Well, that’s when your professors’ creativity and flexibility come in. When Clark’s Dealer Ready Automotive Technology programs faced COVID-19 restrictions, the college found a way to help students complete their hands-on labs in the shop.   

The college set up a system for daily health screening checks. It has required face coverings for both students and employees. To comply with social distancing, the professors re-organized the garage with fewer students. The programs integrated online learning with in-person labs to keep students on the path while minimizing in-person class time. The program’s creative solutions for keeping its students learning were featured in the July edition of Northwest Automotive Trades Association (NATA) Industry Review.  

Similar models will be used throughout summer and fall terms for all students taking Career Technical Education classes that require hands-on labs. 

President Dr. Karin Edwards recently had the opportunity to visit Clark’s Toyota T-TEN program to talk with instructors Tonia Haney and Mike Godson and observe students working in the reconfigured, socially distanced lab environment. She learned how the automotive instructors adjusted the program to COVID-19 restrictions, helping students complete their programs while putting safety first. 

Smaller classes, safer classes

Two new cohorts of students start in the Automotive Technology program each fall: T-TEN (Toyota/Lexus) and HiTECC (Honda PACT, Audi AEP and Dick Hannah dealers). Normally, each program starts with 20 students per cohort, for a total of 40.

But to maintain social distancing requirements, fewer students will be admitted in each cohort this fall. 

Haney says that to begin an automotive program, a student must be hirable, have a good driving record, and be at college-level math and English. 

“To diagnose with computers, you must have a good understanding of electronics,” Haney added. “But you have to be able to turn a wrench.” 

Making apprenticeships work

Clark College provides hands-on instruction so graduates are equipped to step into good jobs. Clark’s automotive programs are apprenticeships that require students to concurrently be working at a dealership garage or independent repair facility so that they can put into practice what they learn in the automotive lab. Students have three days of instruction in Clark’s automotive labs weekly, followed by three days of in-dealer apprenticeship experience. 

Most students work in shops in the Vancouver-Portland metro area, but students have worked at dealerships as far north as Centralia (83 miles from campus) and as far east as The Dalles (90 miles). 

Although auto repair and maintenance facilities are deemed “essential services” during the coronavirus outbreak, Haney says there may be fewer apprenticeship slots available because dealers may not be hiring as many people. 

Haney adds, “We may make exceptions to the apprenticeships, due to COVID.” 

From a hobby to a career

Nick Ferguson, 33, lives in Tigard and has been working at Lexus of Portland for 10 years as a lube technician doing oil changes, minor maintenance and repairs. He realized that in order to advance in his career and be considered for promotions, he needed more training. 

He enrolled in Clark’s Toyota T-TEN program because “I wanted to move up in the shop. It was the only way to move up.” 

Ferguson earned his GED in 2005. He hadn’t attended any college classes. When he started Clark’s program two years ago, in the Lexus shop he could do work that was supervised by a team lead, but as he neared graduation from Clark’s Toyota T-TEN program, he says, “Now I’m doing anything and everything they’ll let me do.”  

For the past two years, Aaron Quick, 19, has driven 140 miles round-trip between Winlock and Vancouver to participate in Clark’s Toyota T-TEN program.  

“I’ve always enjoyed working on cars,” says Quick, who graduated from the program this spring. “I work on my own cars, and I work on my parents’ and friends’ cars too.” 

During his senior year at Centralia High School, he started looking for a robust, hands-on automotive technology program close to home, but he couldn’t find one, so he applied to Clark and started the program immediately after high school graduation. Clark has turned Quick’s hobby into a vocation.  

Haney says, “Most students starting in the fall already have been hired by a sponsoring dealer and are working throughout the summer in a variety of different positions—from lot porter to lube technicians or even line tech, depending on their skills coming in. When classes start in the fall, most students will have three months or more of experience in the dealer to relate to instruction. Even if that experience is parking cars, it still helps to relate to daily instructional topics.” 

Learn more about Clark’s Automotive Technology programs at www.clark.edu/cc/auto.  

Like all Clark College students, the Class of 2020 experienced plenty of challenges–academic, economic, and personal–along their educational journeys. But on top of the typical hurdles, they also faced something unprecedented in the college’s history: In March, they learned that their classes would be held completely online, as the COVID-19 outbreak forced the college to move into remote operations.

This Thursday, Clark College’s 84th graduating class will experience another “first,” as it is honored in the college’s first-ever virtual ceremony.

At 6:30 p.m. on June 18, guests and graduates can visit www.clark.edu/grad2020 to view a video of ceremonial remarks, a congratulatory message from staff and faculty, and customized slides of each participating graduate. These slides feature each graduate’s name as well as an optional photo and personal message.

The virtual ceremony will remain on the college’s website through the end of June, for those who want to watch it at a different time.

Last week, graduates also had the option to pick up free yard signs from the Bookstore through a socially distanced drive-through.

“We are all so proud of our students who have persevered,” wrote Clark College Interim President Sandra Fowler-Hill in an email to college employees. “Join me in congratulating the Class of 2020.”

Photo: Clark College/Tarek Kanso

When Sofiya Saakyan, a student in Clark College’s Professional Baking and Pastry Arts program, called Baron Patisserie in early April to check on her planned spring quarter internship there, the bakery was closed indefinitely due to COVID-19. The owner told her he wasn’t sure when the bakery could open again—or when Saakyan could fulfill her internship.  

Saakyan is one of nine students graduating in June with an Associate in Applied Technology degree in Clark’s Professional Baking and Pastry Arts program. The program’s final requirement is to complete a five-week industry internship during spring term. Students work 24 hours a week gaining real-world experience before they graduate. Students cannot graduate without completing an internship. 

Department Head Alison Dolder had arranged student internships in bakeries, patisseries, and chocolatiers in Vancouver and Portland. When COVID-19 restrictions shut down most food operations, Dolder had to act quickly to secure new internships for Saakyan and the other students. Because of the COVID-19 shutdown, all internships were pushed to the second half of the quarter while the department figured things out.   

That’s when Dolder called Josh Svenhard, co-owner and Vice President Operations at Eurobake.

Coming up with a Plan B, in a hurry

Eurobake, a Portland wholesale baker, remained operating as an essential business during the COVID-19 shutdown. Svenhard is a member of Clark’s Professional Baking & Pastry Arts Advisory Committee. This is the first quarter Eurobake has provided internship opportunities for Clark students. 

“I think we’re a perfect fit,” Svenhard said. “We can bring in students during COVID-19 because we’re not a retail bakery with customers, so students aren’t being exposed to the public. It’s important for a business to give back to its own industry, as well as the community.” 

Dolder offered all nine of the students the option of an internship at Eurobake, which is near Portland International Airport.  

“We left it up to the students to do what’s best for their families,” Dolder said.

Six of the nine Clark students chose to complete an internship at Eurobake spring quarter. One student chose not to do the internship at this time due to family reasons. Two other students had been laid off from their jobs and couldn’t afford to travel to Portland for the internship. Those three students are waiting for an opportunity to do an internship in Vancouver during summer term, when COVID-19 rules allow more bakeries to open. 

Two students per week are scheduled to work at Eurobake. The bakery operates from 3:00 a.m. to 10:00 p.m., providing ample opportunity to work around the students’ schedules. It allows students to maintain their other jobs. 

Dolder said, “Eurobake is rotating our students through their bakery for their internship and is providing hands-on learning following proper social-distancing protocol. It’s a great opportunity for our students. Some want to finish the program and be available to be hired when everything opens up.”

To accommodate students, Dolder said the baking program is not taking its standard break between spring and summer term to allow students to finish their internships, even if they started later in the quarter. 

Safety first

Working in a wholesale bakery during a global pandemic is no different from working in a bakery pre-COVID-19, Svenhard said. Eurobake’s follows strict safety protocol. “The baking industry has become one of the most careful,” he said. “Food safety starts with washing your hands and ends when the product gets into the packing in an unadulterated form. The industry has evolved to require handwashing, not touching your face, wearing hairnets and gloves. These things are common practice every day in a bakery. We can show student interns how these safety measures can be used to safely operate a business.” 

Svenhard said, “We want to ensure the Clark students aren’t just working at Eurobake, but also learning. We’re working with only two Clark students at a time so we can give them individual attention.” 

Dolder said, “It takes time to train students. Bakeries that accept students for internships are training students for the way their business operates, their product line.” 

Svenhard explained the importance of students getting hands-on experience: “They’re learning to use their skills. Learning the repetition and how to become efficient with your movement is a key part in baking, or any manufacturing business. To make hundreds of uniform products. To develop a rhythm.” 

He added, “The real-world bakery experience is production at speed, keeping up with line and the crew. Teaching students about food safety, R & D [research & development] projects we’re working on. We have a cake department, a bread department, and a pastry line. Students are operating different kinds of machinery in each department.”  

Eurobake staff also talks with interns about the business side of operating a bakery. They work with their interns to do a cost analysis on what to charge for each product in order to make a profit.  

There’s always summer 

Dolder told her students who chose to intern at Eurobake that she would contact the other shops where they had planned internships before COVID-19 shut everything down, to see if they will allow Clark students to do internships in the summer after more businesses can open.  

Dolder and the program’s other instructors have worked to build relationships with local bakeries. In previous years, Clark baking students have completed internships at highly respected Portland restaurants and retail bakeries including Papa Haydn, St. Honore Patisserie, and Fleur de Lis Bakery and Cafe.  

Dolder said, “The best outcome is if we get a student interning at a bakery or shop where they want to be, and then they get hired. It happens quite a bit.” 

Sofiya’s Story 

During a class Zoom meeting after COVID-19 pushed the pause button on baking internships, Dolder told students about the new internship opportunities at Eurobake. Sofiya Saakyan chose to start the internship as soon as possible so she could graduate from Clark and start working in her chosen field. She works three eight-hour days at Eurobake. One of her favorite tasks is at Eurobake is braiding sweet raisin bread. 

“You get to practice it a lot,” Saakyan said. “We make hundreds of loaves. There are multiple people making it on the same bench.” 

She said her classes at Clark prepared her for her internship.  

“I built confidence in my classes at Clark,” Saakyan said. “You learn good skills and get to practice so you can be confident that you know how to do certain things and not be afraid of many challenges.” 

Saakyan grew up in Ukraine, where she learned home baking from her mother. Her family immigrated to Vancouver five years ago when she was 15. She graduated from Fort Vancouver High School, where she spent three years in that school’s baking program.  

Saakyan said she hopes to land a baking job that allows her to stay in Vancouver.

“I’m very thankful for the internship,” she said. “I thank my advisor and Eurobake, who took me in. The opportunities—and the internship opportunities—at Clark College are awesome.” 

Those opportunities haven’t ended: With Dolder’s help, Saakyan has landed a summer internship at the Vancouver-based Baron Patisserie, where she had originally planned to intern during spring term.

Saakyan offered advice to future baking students: “Make sure you love what you do. When you’re a baker and you love baking, I think people can taste that.”  

Clark 24/7 has been reaching out to members of the college community to learn how they’re coping with, and adapting to, life during the COVID-19 pandemic. Here, we share an interview conducted by Dean of Student Affairs Cath Busha and Counseling and Health Center Professor Dr. Bevyn Rowland with Busha’s 7-year-old son, Oliver. Busha and Rowland are both still working remotely from home, while Oliver is now completing second grade online.

“We appreciated this chance to talk with him about these issues as a check-in,” Busha said. Their conversation reflects many of the emotions and logistics being experienced by members of the Clark College family–not just staff and faculty, but also the 25 percent of Clark students who have dependent children.

Busha & Rowland: Why have we been working from home and why have you been learning from home? 

Oliver: Because of the COVID-19 going on. If we went to work and school, we could get sick and get other people sick, especially older people. and they could die.  
 
B&R: How do you feel about COVID-19? 
O: I feel ‘hassed’–like happy and sad together. I’m happy because I get to have more time with my parents, and I’m sad because I don’t get time with my friends. I only get time with my friends on Google Hangouts.  
 
B&R: How has it been to be home with us? 
O: Great! Because I get more time with my parents, which is great because my parents are some of the best parents you could ask for, and I get to watch Star Wars movies.  
 
B&R: What are some things you’ve done since we’ve all been working and learning from home together? 
O: I’ve put on magic shows, I created an alarm system with a safe that I’ve turned into a time capsule and buried; I will open it in one month. I also camped on the trampoline and read Mr. Wolf’s Class and New Kid. I’ve made apple hand pies, caramel corn, and soft pretzels. Also, some nights at 8 p.m. we howl to show support for first responders. 
 
B&R: What are some frustrating things about being home? 
O: That I don’t get to see my friends. I also miss Pizza Day at school. Seesaw [an online learning tool used by elementary schools] can be hard. My teacher posts a bunch of things. I finish one, and then I have like six more to do. It can be tiring. 
 
B&R: What advice do you have for other kids who are at home? 
O: Stay home, stay safe, have fun. 
 
B&R: What advice do you have for parents? 
O: Stay home, stay safe, and spend as much time with your kids as you can.