Advanced Manufacturing Series classes start in March 2013

GRCC’s Advanced Manufacturing Series offers classes in print reading, problem-solving and organization in March 2013:

Engineering drawings detail what your customer requires for product specifications. Ensuring that all on the manufacturing team can read and interpret prints may prevent errors, rework, and waste. Print Reading for Manufacturing I and II de-mystify elements and orientations on the drawing. Module I covers basic print features common to most drawings. Module II expands to interpreting a variety of symbols used to further specify requirements. Both modules include practice exercises to ensure accurate interpretation.

Print Reading for Manufacturing I runs 1-5 p.m. March 5 and costs $65. To register, click here.

Print Reading for Manufacturing II runs 1-5 p.m. March 12 and costs $65. To register, click here.

Measurements provide evidence to your customer that your parts meet the specification. Accurate use and effective care of instruments and gages is essential for operators and inspectors. In GRCC’s Measuring and Gaging for Manufacturing class, you will:

  • accurately read a variety of gages (mics, calipers, height, depth/thread/go-nogo gages).
  • accurately interpret and record vernier scales.
  • describe sources of error for gages.
  • describe use and function of CMM.

The class runs 8 a.m. to noon March 21 and costs $69. To register, click here.

A standard process for solving problems and generating corrective actions allows your company to respond quickly, consistently and effectively when issues arise. Experience with the techniques, analysis and structure of problem solving models helps maximize team members’ contribution to the effort.

The Problem Solving – 8 Steps & 5 Whys Overview class runs 2-6 p.m. March 27 and costs $65. To register, click here.

GRCC’s 5S – Organizing the Workplace Overview class explores a foundational technique in lean manufacturing. The class is a simulation designed to create an awareness of the impact of a clean, organized workplace on attitudes, safety, quality and productivity.

Course outcomes include:

  • organizing a workplace by applying 3 S’s: Sort, Set in Order, and Shine.
  • standardizing procedures to maintain and control an organized workplace using visual controls.
  • creating a plan to sustain, including a process to audit.
  • describing how 5S can help to improve workplace environmental health and safety.

The class runs 8 a.m. to noon March 28 and costs $65. To enroll, click here.

Academic Support Center – Mid-Semester Break Office Hours

During the week of March 4th – March 8th, the Academic Support Center Office will be open from  8:00 a.m. – 4:00 p.m. with limited services. All tutorial services and computer labs with the exception of the ATC Open Computer Lab will be closed during Mid-Semester Break. Please check the ATC Open Computer Lab’s website for their posted hours.

GRCC In the News, 2-28-13

Colleges and universities discuss how sequester financial aid cuts would impact students

February 27, 2013; MLive

GRAND RAPIDS, MI — In an effort to offset a possible reduction in federal financial aid, university administrators say they’ll steer students toward outside scholarships and attempt to maximize institutional aid.

… Grand Rapids Community College Interim Financial Aid Director Ken Fridsma said the number of students receiving opportunity grants would drop by about 100 to 150 fewer students.

As of now, about 1,200 students are receiving the grants, with the average award around $350. The number of students on work study would also drop, likely by 40 students.

Work study would shrink as well.

“Any loss of funding is going to affect students” Fridsma said. “It’s going to mean we have less dollars to award to students, less dollars to employee students, and so on.”

LaughFest’s Family Friendly series offers more than comedy for kids

February 28, 2013; MLive

GRAND RAPIDS, MI — Much of today’s comedy comes adult language, topics and humor.

… The Meijer Family Friendly series includes performances by children’s hip-hop artist Secret Agent 23 Skidoo at The B.O.B (1 and 3 p.m. shows March 9-10, $7), a stage show with Strawberry Shortcake and the Doodlebops in DeVos Performance Hall (1 p.m. March 17, $15-$27.50), and an all-day fun zone Super Saturday (March 16, $7) for younger kids during the day and teens at night at Grand Rapids Community College’s Ford Fieldhouse, which Festival Director Joanne Roehm called “an amazingly fun night.”

Nursing students to offer CPR training

On March 11 from 10 a.m. until 2 p.m. in room 239 Main, Nursing students from GRCC will offer again Citizen CPR. In about 15 minutes, they will be able to teach individuals LIFE SAVING hands-only CPR. We are hoping to have students, faculty and staff participate. Please mark the date as you may someday save a life!

SICE students compete in World Culinary Grand Prix


The Secchia Institute for Culinary Education’s ScotHot Culinary Team leaves today for the World Culinary Grand Prix in Glasgow, Scotland!

They will present a three-course dinner along with cold food displays. Top international culinary teams battle it out in live restaurant service in the Restaurant of Nations. Run in association with the World Association of Chefs Societies, this competition showcases some of the best and most innovative food from around the globe.

In the Restaurant of Nations, six teams will showcase their cooking. The kitchens are custom-built in the heart of ScotHot, where the chefs will prepare food in viewing kitchens. All visitors will be able to see them cook and serve a three-course meal as well have the opportunity to taste their creations by booking a table in the Restaurant of Nations.

The GRCC is coached by Angus Campbell and Sasha Ahmed. Abby Krampe, Chris Montgomery, Ramon Silguero, Elizabeth Stammen and Kirsten Weber make up the student team; Karri Cagney and Desirae Visser are going as individual competitors.

We wish them the best of luck!

Heritage restaurant to feature Mexico-inspired meal

Is everyone you know traveling for Spring Break? Well “travel” to Mexico with Chef Luba, Josh, and ATC Banquets and Catering next Tuesday March 5th from 11:30 am to 1:00 pm in The Heritage dining room. Why not grab your co-workers or invite a friend to come and enjoy lunch!

Menu – Mexican Inspired:

  • Chicken Tortilla Soup
  • Beef Tacos
  • Mexican Rice
  • Refried Beans
  • Assorted Condiments (Fruit Salsa, Corn & Black Bean Salsa, Lettuce, Onion, Cheese, Tomato, Sour Cream, Hot Sauce).
  • Desserts & Assorted “Fun” Beverages are included.
  • *Gluten free and vegetarian options will be available.


  • $12/person including beverage and dessert.
  • Pay at the door, cash or check


  • Reservations required!
  • Please RSVP to Julie Otte
  • Need RESERVATIONS Friday at 4pm.
  • To make this work, at least 25 people need to RSVP and ATTEND. **If we have an overwhelming response we can look at doing it again on Thursday the 7th.


  • Heritage dining room

Date & Time:

  • Tuesday, March 5th
  • Time – 11:30am – 1:00pm