News in Brief
Rice University has stopped offering professional Spanish classes, which previously included Commercial Spanish, Spanish for Engineers and Medical Spanish, according to a petition on the Student Association website.
Duncan College junior Nimish Mittal, who started a petition to bring back the classes, said the removal of the courses is a loss to students.
"These classes are some of the most practical classes offered in almost any discipline at Rice," Mittal, a bioengineering major, said. "They help prepare us on how to properly use Spanish in the context of the profession we plan on entering, and having that kind of background and experience gives Rice students an edge when competing for jobs in the real world."
According to the Student Senate, over 300 students have signed the petition so far. Mittal said the amount of support received since he created the petition shortly before winter break indicates students are passionate about the effort to restore the courses to the curriculum.
Director of the Center for Languages and Intercultural Communication Rafael Salaberry declined to comment at this time.
More from The Rice Thresher
Scott Abell named football head coach
Rice football has hired Scott Abell as the program’s 20th head coach, according to an announcement from director of athletics Tommy McClelland, who led a national search to fill the position.
Local Foods launches in newly renovated Brochstein space
Local Foods Market opened at Brochstein Pavilion Nov. 19, replacing comfort food concept Little Kitchen HTX. The opening, previously scheduled for the end of September, also features interior renovations to Brochstein. Local Foods is open from 8 a.m. to 6 p.m. on weekdays and 9 a.m. to 5 p.m. on weekends.
Scan, swipe — sorry
Students may need to swipe their Rice IDs through scanners before entering future public parties, said dean of undergraduates Bridget Gorman. This possible policy change is not finalized, but in discussion among student activities and crisis management teams.
Please note All comments are eligible for publication by The Rice Thresher.