Campus dining operations will remain open the week of 4-29 through 5-3-13 with the following hours of operation:
Monday 4/29 – Wednesday 5/1
Normal business hours for all locations
Raider Grille- 7am-2pm (close 1 hour early)
Quiet Cafe- 7am-5pm (close 1 hour early)
Sneden Cafe- 7am-2:30pm (no evening service)
All dining services CLOSED for graduation.
All dining operations will be closed for the week of 5/6 – 5/10. The Sneden Cafe & Quiet Cafe will re-open on 5/13/13.
Students celebrate end of year at GRCC’s Noorthoek Academy
April 26, 2013; WZZM
GRAND RAPIDS (WZZM) — Dozens of special needs students are celebrating their accomplishments at Grand Rapids Community College’s Noorthoek Academy.
Teddy’s Transport, Doug Hekman claim state’s top small-business honors
April 25, 2013; The Holland Sentinel
Holland — A pair of local companies are being honored as Michigan’s top owner and company by the U.S. Small Business Administration, the Michigan West Coast Chamber of Commerce announced.
Teddy’s Transport, a second-generation family trucking company in Holland, has been named the 2013 Michigan Family-Owned Small Business of the Year.
… “My mom and dad started the business and they owned if for 15 years. My husband and I have been running it for 16 years,” she said. “Now, my daughters are following us into it. Ashley, 23, is our compliance coordinator, and Mikayla, 19, is a freshman marketing major at Grand Rapids Community College and she has helped me with sales.”
Due to the relocation of many classrooms and offices, both The Quiet Cafe and The Sneden Cafe will be open for the Summer 2013 semester. Both locations will be open Monday through Thursday beginning on May 13th. The hours are as follows:
Quiet Cafe Hours: 8:00am – 2:30pm
Sneden Cafe Hours: 8:30am – 2:30pm
On the evening of Tuesday April 23, the Secchia Institute for Culinary Education had a celebratory moment when 10 Culinary students created history by being the first to graduate with a Personal Chef Certificate. The PC Program is the latest program in SICE’S offerings and was developed just over two years ago. This moment was particularly special because less than five similar programs exist nationally and GRCC is the first Community College; proving that GRCC continues to develop programs of distinction.
Congratulations! To see photos, click here.
Secchia Institute for Culinary Education students Eric Newel, Veronica Polniak and Christine Zvirzdinis were recently awarded Valley City Linen scholarships of $1,000 each. Congratulations!
“Muslim Journeys Bookshelf”
Celebrate final exam time with Distance Learning and Instructional Technologies!
Simply drop by any time between 8 and 5PM on Wednesday, May 1st for some time to relax and to enjoy some snacks and refreshments!
If you have questions about final grading or setting up your courses on Blackboard for summer, we can discuss those too over some coffee or cookies.
What: Faculty Finals Relaxer and DLIT Drop In
When: Wednesday, May 1st from 8 AM to 5 PM
Where: 316 Main Building
See you next week!
Grand Prize winners were drawn from the pool of entries with correct answers to the Math Awareness Month Contest. The Student Grand Prize winner is Austin Rusnell. The Staff Grand Prize winner is Michelle Sereday from the Academic Support Center. The attached photo shows Michelle with her sweatshirt that was generously donated by the GRCC Bookstore. Everyone who entered the contest received a special edition GRCC Mathematics Department windup LED flashlight.
The G-1 and G-2 parking lots are scheduled to close on May 1, 2013, to accommodate the construction that will begin in the Cook Academic Building. No foot traffic access will be allowed through either lot.
Those who park in these two lots will be moved to the Lyon Street Staff Ramp starting on May 1, until construction is completed. The entrance to the Lyon ramp is right across from the G-2 entrance. You will pull into the Lyon ramp on your right. The entrance is just past Campus Police as you go down the hill.
You can learn about GRCC’s Healthcare Programs and get your questions answered at an information session from 4:30-5:30 May 15, 2013, at Tassell M-TEC.
Health Certification Programs that will be covered in this information session are:
All information sessions are free, and you are under no obligation to enroll in a course when you attend these sessions. To register, click here.
A Secchia Institute for Culinary Education class taught by Chef Bob Schultz recently studied the process of making cheese at Grassfield Farms, an organic farm in Coopersville.
“We go out to the farm on a Monday and spend our whole class time there,” Chef Schultz said. “Then on Tuesday, we review that process and start talking about how other cheeses are made by using the exact same ingredients — well, not the exact same ingredients, because the milk will vary depending on what type of milk we use and what culture and rennet we use, but, all in all, the same ingredients.
“On a Wednesday, I will show the students how to make fresh mozzarella by using fresh buffalo curds. We turn the curds into cheese and I will demonstrate different variations on how to use fresh mozzarella. They learn how to stuff it and make different rolades (for example) out of the fresh mozzarella. Then on Thursday and Friday, I will demonstrate and talk about how to take ordinary cheeses and products and transform them into attractive cheese platters for an hors d’oeuvre party.”
Following the week of cheese making and demonstrations, Chef Schultz holds an “Iron Chef”-style cheese competition.
“I’ll split my class up into groups and they walk into class seeing an array of cheese, fruits, nuts, herbs, vegetables, etc. and they are competing to make the best cheese display,” he said. “I will have people come in and judge their cheese platters. My cheese “judges” are staff members, the provost, graduates of our program, patrons from our restaurant and local chefs. It is awesome the support I receive from staff members and others who come in and judge.”
This travel award is for fun, enjoyment, and relaxation. It is not intended to supplement any faculty, staff or administrator’s professional development travel funds. A cash award of up to $400 will be given to any full or part-time GRCC employee who completes the following requirements and has his or her essay judged the best to fulfill the employee’s intention to relax, enjoy and have fun.
1. Submit an essay (500 words or less) telling how you intend to use thecash award for fun, enjoyment, relaxation. The more unusual, the better!
2. Essays will not be judged on spelling, writing style, organization, usage or grammar.
3. Essays may be hand-written or typed. Do not put your name on the essay. Attach to the essay a sealed envelope containing your name and phone number. Write the last four numbers of your social security number in the upper right hand corner of the first page of the essay and on the outside of the envelope. Send the essay and envelope to Mary Reed, Grand Rapids Community College Foundation Office. All essays must be received by Friday, May 3, 2013.
4. All award winners will be notified by May 10, 2013.
For more information you may contact Mary Reed (616)234-3930 or email@example.com.