Amparo Mendoza /Staff

Plans for a new culinary arts program on the corner lot have been left simmering, collateral damage of the construction corruption case that has rocked the South Bay.

Southwestern College has offered cooking and baking courses in the cafeteria kitchen since 2008 in response to research that showed a greater need for culinary professionals in the region. Curriculum has been upgraded from ROP classes to regular college-credit courses that one day could lead to certificates or degrees.

Professor of Paralegal Studies Victoria Lopez has been an advocate for a modern culinary arts facility on the corner lot. She and instructor Ellen Baum have visited successful facilities looking for a model SWC could employ.

Plans changed on Jan. 25 when the corner lot contractor and architect were fired following indictments by the San Diego County District Attorney of two former Southwestern College administrators and a construction executive.

“It doesn’t look like we will be having a new culinary arts building for a couple of years,” said Lopez. “We’re looking for options, but for now it’s just limping along.”

Culinary arts currently offers five courses taught by three instructors with experience as chefs at Sea World, Kaiser Permanente, the Art Institute and resort hotels. Chef Mark Atkins said he is willing to teach anywhere and the cafeteria has its advantages.

“It is a better layout in the cafeteria kitchen,” he said. “The students get a better idea of the real workforce.”

His students agree.

“I love it in the kitchen,” said Maria Peralta. “It’s not that busy and it’s more professional. A new building would be better, but the kitchen still allows us room to learn knife skills, practice our own recipes and learn new cooking techniques.”

Plans for a self-contained bistro on the corner lot have been stalled, said Lopez. So too, it seems, are plans to hire faculty.

“The department needs full-time faculty members,” said Lopez. “There is no coordination. We have a good program and we want the program to grow, but it’s not going to be possible until we get our own facility. Unfortunately, I don’t know now when that is going to happen.”