Voters countywide to decide on $80 million bond proposal for MCC

FLINT — Voters will have to decide on an $80 million bond proposal for Mott Community College when they go to the polls for the presidential primary, March 10.

The new bond millage being requested is estimated to be .79 mills, for the life of the bonds. This means a homeowner whose house is valued at $80,000 would pay $31.60 per year under the proposed bond millage levy, a home valued at $140,000 would pay $55.30, and a home valued at $200,000 would pay $79 per year, according to Larry Gawthrop, Chief Financial Officer for the College.

The bond proposal for $80 million, over 20 years, will be used make permanent improvements to, renovate, remodel, improve, equip and re-equip College buildings and sites and other buildings to be used by the College for instructional purposes; acquire buildings and sites for buildings; and construct buildings and additions to buildings.

The maximum number of years each series of bonds may be outstanding, exclusive of refunding, is 20 years.

The college relies on bonds to finance a majority of its capital needs and bonds are an integral part of the overall college budget.

Previous bond proposals approved by voters helped fund projects such as renovation of the College’s Southern Lakes Branch Center and Law Enforcement Regional Training Academy (LERTA) in Fenton, the Culinary Arts Institute in downtown Flint and the Family Life Center adjacent to the main campus in Flint, in addition to repair and maintenance projects.

LERTA is sanctioned and under contract with the Michigan Commission on Law Enforcement Standards (MCOLES), preparing students for jobs in law enforcement and criminal justice.

The MCC Culinary Arts Institute, at the corner of Second and Saginaw streets in downtown Flint, enables the College to expand its Culinary Arts program to help meet market demand for professionally trained chefs and bakers. Boasting a fully renovated, 36,000 square foot, state-of-the-art facility, the Institute features multiple culinary and baking laboratories, garde manger classroom, chocolates and confections laboratory, and an upscale casual restaurant to give students experience in all aspects of the food service industry. — G.G.