Campus Dining Hours, August 19th – 23rd

Campus Dining Hours for the week of Aug. 19-23:

  • Raider Grille: 8am-1pm Monday through Friday.
  • Quiet Cafe: 8am-2:30pm Monday through Thursday.
  • Sneden Cafe: CLOSED

Campus Dining Hours beginning Aug. 26th (Fall Semester):

  • Raider Grille: 7am-3pm Mondays through Thursday. 7am-1pm on Friday’s
  • Quiet Cafe: 7am-6pm Mondays through Thursdays
  • Sneden Cafe: 7am-6pm (NEW HOURS) Mondays through Thursdays.

GRCC In the News, 8-14-13

Restaurant Week Kicks Off in Grand Rapids

Aug. 14, 2013; FOX 17

GRAND RAPIDS, Mich.- West Michigan can taste some creative cuisine without breaking the bank, as the fourth annual Grand Rapids Restaurant Week gets under way from August 14-24. More than 70 restaurants will be working locally grown, fresh-from-the-farm items into a three-course meal that will either cost $25 or 2-for-$25. This year, there are 15, first time restaurants participating and more ethnic restaurants than ever before!

Not only do you get a tasty meal, but $1 of every Restaurant Week sold will be donated to a student scholarship at Secchia Institute for Culinary Education at Grand Rapids Community College. The goal this year is to raise $20,000, which will help students decide to stay in the community and grow into wonderful chefs.

ArtPrize Volunteer Kickoff Rally welcomes debut of Founders Brewing art-inspired IPA beverage

Aug. 13, 2013; MLive

GRAND RAPIDS, MI — ArtPrize holds its Volunteer Kickoff Rally and the first chance for individuals to signup to lend a hand this fall.

… The ArtPrize Volunteer Kickoff Rally, sponsored by Grand Rapids Community College, will be held 5:30 to 7:30 p.m. Wednesday, Aug. 14, 2013, at the Harris Building on 111 S. Division Ave.

CMU’s Enos could name starting quarterback by next week

Aug. 13, 2014; Central Michigan Life

The quarterback situation — what else, right? — was front and center Tuesday during Central Michigan’s media day, and it appears like it’s moving at a faster pace than anticipated.

… The 6-foot-3, 220-pound junior (Cody Kater) from Montague committed to CMU in 2009 before transferring to Cincinnati to play for Butch Jones, who left the Chippewas that season. He later transferred to Grand Rapids Community College, leading the team to an 11-0 record while throwing for more than 2,200 yards and 19 touchdowns, and rushing for another 10 touchdowns, in 10 games.

Center for Teaching Excellence Workshops in August

It’s August again, and the start of classes is right around the corner. As you finish up your prep for Fall, the Center for Teaching Excellence has several workshops planned to help you hit the ground running on day one. Next Monday (August 19) we will be doing workshops on First Day Activities, Syllabus Design, Blackboard Basics, and Classroom Observation Training. The workshops will be held at 4:30 and 5:45. We also still have seats remaining in three Faculty Evaluation System Trainings on Tuesday, August 20.

All of these opportunities are open for registration at You can also register for sessions later in the semester while you are there.

All sessions are open to both full-time and adjunct faculty. You can register for all sessions at You can also “like” us on Facebook at to receive the latest information on sessions, news, conferences, and other noteworthy happenings.

If you have any questions or have problems registering, contact us at

Register now, as space in each session is limited. Also please register early! This semester we are following a “3 x 3” rule for workshops. If workshops do not have at least three registrants by three business days before the scheduled date, they will be canceled. So please don’t wait until the last minute to sign up.

If you have specific questions, we will also be available for drop-ins in the CTE and also in Distance Learning and Instructional Technologies (DLIT) on Friday, August 23 from 9:00 – 3:00. For help with Blackboard or other instructional technology questions, stop by DLIT (316 Main). If you have general teaching questions, stop by the CTE (308 Main).

Thanks, and we hope to see you in the CTE!

Daniel Sempangi joins GRCC staff


Daniel Sempangi

Daniel Sempangi

Please welcome Daniel Sempangi, the new ESP to the Associate Dean of Student Success and Retention. He is new to the college as a staff member, but attended GRCC as a student, where he received his associate degree in business, majoring in accounting in 2005. The staff and faculty of GRCC enhanced his experience here as a student, and he is excited to pay it forward by helping our students stay and succeed at GRCC!

IT to upgrade shared drives

IT Technology Scheduled Upgrade: The “K”, “G”, “H” Shared Campus Drives will be migrated to larger storage the evening of Wednesday, August 14, 2013.

No classes are in session and there will be no noticeable interruption of service.

Any links created and placed on computer desktops will need to be recreated as they will point to invalid locations after Wednesday, August 14, 2013.

Summer hours to end for Library & Learning Commons

Summer hours for the Library & Learning Commons end August 16, 2013. Next week, August 19 to 23, the hours are 8 a.m. to 5 p.m.

The library will be closed August 24 and 25.

Fall hours resume on the first day of classes,  August 26. The library will be open 7:30 a.m. to 9:45 p.m. Mondays through Thursdays and 7:30 a.m. to 5 p.m. Fridays.

The campus is closed on Labor Day, September 2. Weekend hours resume at the library when weekend classes resume, on September 7 and 8. Hours will be 10 a.m. to 2 p.m. Saturdays and 1-5 p.m. Sundays.

Geometric Dimensioning & Tolerancing course starts in September

Industry uses Geometric Dimensioning and Tolerancing to specify contractual requirements. Unfortunately, many people within industry have a flawed or incomplete understanding of the subject.

The Basic Geometric Dimensioning & Tolerancing course builds competence to correctly apply and interpret the rules, definitions, principles and symbols per the American National Standard, ASME Y14.5 – 2009, in only two days! This course provides a common language to improve communication, so set-up requirements and tolerance zones are clearly understood by all.

Topics include:

  • the rules, definitions, and symbols of ASME Y14.5-2009.
  • specified feature control frames.
  • specified datum reference frames.
  • the shape, size, and location of tolerance zones.
  • features size requirements given specified tolerances.

The course runs 8 a.m. to 5 p.m. September 24 and 25, 2013, at Tassell M-TEC. The registration fee is $585. For more information, click here.

Secchia student studies in Italy

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Robert Haughton, a student at GRCC’s Secchia Institute for Culinary Education, has been serving an externship in Italy. He recently shared photos and his experiences:

“I have been busy with hands in the pasta dough, enjoying every minute of the experience over here,” he said in an email, adding that he has been making brioche and various pastas.

“It was interesting doing something I have done before but working with different Italian products. Chef (Marco) Velletta is very knowledgeable and comical in the kitchen —  I can see how he makes a great chef-instructor. We also made some gluten-free pasta that day.

“The guys in the kitchen are great, they don’t all speak English, but we all speak the language of food in the kitchen, so it’s not hard to figure out what needs to be done. I’ve been able to move around each station and learn various roles in production: antipasto station, main courses, pasta and vegetables, butcher, etc.

“There are also a couple of guys from India at Metropole (hotel) who make naan every day and have a small Indian section of the buffet. They are very knowledgeable, and it’s fun to work alongside them in the kitchen.

Robert said Chef Fabio arranged for him to do staging at a pizzeria.

“It was a blast!” he said. “I have worked at a bakery before and made pizzas in America at different jobs, but this one night really opened my eyes to a new world. It was just me and Carlo, the head pizza chef, who showed me the ropes of real, Italian pizza making!”

He said he is grateful to Secchia program director Dan Gendler and Chef Gilles Renusson for helping to arrange the externship opportunity: “It is definitely life-changing, and I won’t forget what I have learned here. I appreciate the experiences I have have had and places I have been because I am a part of Secchia Institute, and connected to this community that I am proud to represent.”