GRCC In the News, 9-5-14

Enrollment falling at community colleges

Sept. 4, 2014; WOOD TV

GRAND RAPIDS, Mich. (WOOD) Several four-year Michigan universities have seen slow and steady enrollment increases, while community colleges have seen a steady decline in recent years.

… “We anticipated a decline,” said Tina Hoxie, Grand Rapids Community College assistant provost and dean for student affairs. “We’ve had record years for almost ten years where we’ve had record enrollment at the community college. Our enrollment can be very tied to the economy.”

Labor Day: Skills for a Lifetime

Sept. 4, 2014; USA Today

As the Secretary of Labor, I have a unique opportunity to meet with employers around the country of all sizes and from an array of industries. So many of them tell me the same thing: they’re ready to grow their businesses and to hire more people.

… In November 2013, Michigan received about $26.4 million in Trade Adjustment Assistance Community College and Career Training grant program funding to support skills training in advanced manufacturing skills at community colleges and other public institutions across the state. Among the colleges receiving this funding are Macomb Community College, Bay College, Grand Rapids Community College, Kellogg Community College, Lake Michigan College, Lansing Community College, Mott Community College, Schoolcraft College and Baker College.

(Guest column by U.S. Secretary of Labor Thomas E. Perez.)

Heritage is open for lunch, dinner; free desserts today

The Heritage Restaurant is open for lunch and dinner now. Lunch reservation hours are 11:15 am to 12:45 pm and dinner reservation hours are 5:30 pm- 7 PM Tuesday through Friday. Students are eager to serve you in their classroom. Any staff that dines in the restaurant will receive a complimentary dessert prepared by Chef Gilles and his pastry class today, September 5th. Please go online to make a reservation or stop in.

Our menu

Cheese and Wine soup highlights the flavors of Parmesan, Fontina, Gruyere and Stilton cheeses, cleverly finished with a combination of dry white and sweet red wines all topped with a crispy garlicky crouton $3.95

Gluten Free Salmon leek crab bisque finished with a creamy rich shellfish broth, fragrant rice, sweet potato all topped with fresh fine herb $3.95

Pan fried sage Parisienne style dumplings sautéed with baby shrimp, spinach, grape tomatoes and lemon tarragon Aigre Doux $4.95

Italian cheese fritter “polpette di ricotta” style served with fresh house tomato ketchup and garlic aioli $4.95

Apple cider ginger braised pork shoulder with toasted kamut raisin pilaf, broccoli, crisp bacon, tomato chimichurri dressing, crunchy bread flute and “oeuf sur le plat” $9.95

Beef tenderloin ribbons “Straccetti style” scorched in olive oil, garlic and rosemary and served on roman style gnocchi, glazed asparagus, pizziola sauce and topped with balsamic drizzle $10.95

Sautéed hazelnut buttermilk crisped chicken fillet served with buttered asparagus, butternut squash puree, red pepper fingerling potato hash and sauce Mousseline $9.95

Gluten Free Roasted lime scented scallop served with celery root gastric, rosemary farinata, sweet and sour beet puree, glazed radish and buttered turnips $10.95

Pan fried trout fillet meuniere style served on a Swiss chard baby spinach sauté, fine green beans, glazed baby carrots, corn coulis and basil fondue $9.95

V Gluten Free Umbrian stacked salad loaded with roasted peppers, grilled summer squash, roasted cauliflower, grape tomatoes, toasted almonds, garlic corn wafer and pomegranate goats cheese cream Haydari Half $4.95 Full $8.95

Gluten Free Karlee and Steve’s blackberry avocado salad with parmesan, carrot marmellata, yellow grape tomatoes and creamed blackberry drizzle Half $4.95 Full $8.95

V Gluten Free Warm caramelized orange salad topped with toasted pistachio, creamy Turkish haydari, cucumber curls, kalamata olives, fresh roasted pears, baby spinach and orange blossom champagne vinegar coconut dressing Half $4.95 Full $8.95

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