industry forum for his work with city college as you know, we have a instructional service agreement with ccsf, lieutenant anderson does much work with the college so he was recognized there at the forum. our health and safety battalion matt alba, much work in this report, i highlight three studies, one being the sulfurfeign study. it's a powerful chemical found in vegetables mainly broccoli and brussle sprouts, we have 100 individuals in that study, we have partnered with brock shots. 50 of those participants will be on sulforafanane and the others will not. once we have results, i'll be happy to report to the commission. and working for nutrition study t molds the documentary, you are what you eat. 100 individuals will also be in the study, 50 will be in a plant base diet and the other on a meat diet. initially, the food will be prepared, cooked and delivered to the individuals. for certain amount of time, following that time, the individuals will receive the groceries and we'll have to prepare for themselves. sxl --and cook for themselves creating a healthy, i don't know why i cannot think

people choose ccsf over other hospitality programs because the industry recognizes that we instill the we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what th

people choose ccsf over other hospitality programs because the industry recognizes that we instill theserve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what they want to d

i'm a student senator for ccsf ocean campus, we recently drafted and endorsed a resolution in oppositionto the frida kahlo quick build project. i don't have time to read the whole resolution, so i'll just read the resolved clauses. so therefore be it resolved that the asco formally opposes the frida kahlo quick build project due to its adverse effect on parking, traffic and well-being on our campus community. be it further resolved that the asco urges the ccsf administration and board of trustees to take an official stance, which they have done now in opposition. and be it further resolved, that the asco calls for a comprehensive review of the project's implications, including seeking alternative measures that address transportation and safety needs without compromising accessibility and convenience for the campus community, so we have been reached out to by, elliott, one of the planners in charge. and we appreciate his efforts to work with us. but we are in opposition to the project, and we were happy to hear that it was paused, and look forward to further updates about the project. tha

people choose ccsf over other hospitality programs because the industry recognizes that we instill thech, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what they want to do for a living. we h

people choose ccsf over other hospitality programs because the industry recognizes that we instill the we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what th

so wanted to just also focus on the ways that we are getting students in our county programs into ccsf how we're focusing on dual enrollment, um, college and career readiness, and really working together in partnership with college and career readiness. thinking about summer opportunities. um, and different internships and really focusing on, like i said, you know, all of our students are meeting the goals that we've set. next slide . all right. yes thank you. so as devina had mentioned earlier, the our three departments high school lead student, student family services division and ccr er we work collaboratively to try to address the heart of the goals and so in the first one here, interim goal 3.2 around ninth grade, we um exits. um high school lead um for next steps. they have determined that they're going to start making sure well continue to focus on the site leaders really understanding the dwi, um, data and the progress data and using the beginning of the school year as they did last year, to continue to highlight the students that are on the list. but more focusing on what stra