CAPILANO COLLEGE

Public speaking

CAPILANO COLLEGE will be
offering a public speaking course
in January that has a high-tech
twist.

Students who take the course
will be able to study and evaluate
their own performances by wat-
ching themselves on television.

Communications 170, Public
Speaking, is appropriate for
anyone wanting to develop and
improve speaking skills — not just
for making a speech in public, but
also for leading groups, chairing
meetings and taking part in con-
ferences and symposia. The course
will be given in the college's televi-
sion studio, and students can ex-
pect to be videotaped each week of
the course.

Bev Reid, instructor, says
videotaping adds a new dimension.
“ t's easy for students to exag-
gerate some minor flaw,’ she says.
“But when they see themselves on

TV, they learn that the ‘flaw’ isn’t
even noticeable.”’

Many people think public speak-
ing means standing up and giving a
long speech, says Reid, but for
most people it means learning how
to express oneself well in meetings
and vonferences, especially as a
leader, That kind of training
makes people more effective on the
job and in volunteer activities, and
boosts self-confidence.

Reid has an extensive
background in communications
and media, and is author of a
forthcoming textbook on business
writing and public speaking.

Communications 170 will be of-
fered on Monday evenings, 6:30 to
9:30 p.m., starting Jan. 11 and
ending April 11. This is a credit
course and the fee is $110 for reg-
istration and tuition, with an addi-
tional $35 lab fee. Students can
register before Dec. 15, on Jan. 4
or at the first class.

Dressing proves versatile

From page 44
chopped parsley and salt and pep-
per. Pour over the.wine and let
bubble for three minutes.
stock, cover and cook in the oven
at 300°F for 1% hours.

’ Mix.the cream, remaining butter
and flour. Stir into the meat. Add
the mushrooms, cover and return
to the oven at 350°F for 15 minutes.
-If the gravy is a bit thick, thin with
a bit more cream. Sprinkle with

_ more chopped parsley.

’ — like to serve whole, new
potatoes, pickled beets and a
spinach-bacon salad with-

eet

’ Speaking :of bacon, here’s a

dressing with two variations. When

made with sugar, it’s excellent over.
hearty greens such as Romaine or .

spinach. With the flour, try it over

Fashion by
Jacques vert,

Add.

this. .

cooked, diced potatoes.

Economical
Bacon Dressing. .
This doesn’t make.a large quantity
— serves 2-3,

4 slices bacon, diced
2 tablespoons vinegar
*2 tablespoons sugar
salt and pepper
Cook bacon very gently until crisp.
Add the vinegar and sugar and
serve over greens

OR .
* omit sugar and ad¢:
- 1 tablespoon flour

Stir and cook until flour foams up. .

Add:

-¥s cup warm water and stir until

creamy.

Tass with diced, hot potatoes.

The season is its own
excuse for giving

. the place
to be for
Christmas

45 - Wednesday, December 9, 1987 - North Shore News

For further information call the
Communications Department at
986-1911, local 2585.

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CenTRE

AT YOUR SERVICE
Shop in Grand Styie
this Christmas!

FREE VALET PARKING!

Parking comes easy...let our valets do. it

for you! Weekends from November 27. .

Daily from December 14. Drop off your
car at the North side of the main Mall.

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VISIT WITH SANTA The highlight of your child’s
Christmas...a visit with Santa.

He arrives at 11:00 a.m. Saturday, November 28; escorted by
Donnelly Rhodes, star of “Danger Bay.”

CONVENIENT CHRISTMAS HOURS Late opening
commencing December 1: Hours will be:

9:30 am — 9:00 pm
9:30 am — 6:00 pm ©
9:30 am — 9:00 pm
12:00 noon — 5:00 pm
9:30 am — 5:30 pm
9:30 am — 6:00 pm

2 YR VOLLOY
— CENTRE

Monday to Friday
Saturday, December 5 & 12
Saturday, December 19
Sundays

Christmas eve

Boxing Day

Corner of Mountain: Highway and Lynn Valley Road
Administration Office 980-9354 oan
Information 980-1082