100 Ways to Give: donation of children’s books


The English department’s full-time and adjunct faculty worked to collect more than 100 books for the GRCC Laboratory Preschool. The donation was presented at the preschool’s 40th anniversary celebration — which was held during GRCC’s 100th anniversary community picnic on Saturday.

Thanks to the English department’s Kim Wyngarden, Joan Gearns and Megan Coakley, who coordinated the project, and to Tali and Davita (the daughters of Rachel Lutwick-Deaner), and Ellie Coakley (a preschool student and daughter of Megan Coakley) who helped to deliver the books.

Missed the chance to help with this project? Don’t worry — many other 100 Ways to Give projects are still taking place. Click here to learn more.

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GRCC In the News, 9-15-14

*Note: MLive’s home page features GRCC’s centennial today.

GRCC celebrates centennial with picnic

Sept. 13, 2014; WOOD TV

GRAND RAPIDS, Mich. (WOOD) Grand Rapids Community College celebrated 100 years Saturday with an old-fashioned barbecue picnic.

GRCC files lawsuit to take ownership of Bostwick Avenue

Sept. 12, 2014; MLive

GRAND RAPIDS, MI – Bostwick Avenue, the common area between Grand Rapids Community College’s main building and parking garage, has long been an integral part of the school’s campus. Students use it to walk to and from buildings and mingle in between classes.

Woman suffers minor injuries as SUV careens into downtown Grand Rapids building

Sept. 12, 2014; MLive

GRAND RAPIDS, MI – A woman was taken to the hospital with minor injuries after the SUV she was driving careened into a cement wall at the base of a downtown building, a crash that partially blocked an intersection near Grand Rapids Community College.

GRCC Raider Golf Team Takes 1st

The 10th ranked Raider Golf Team started off their fall season with a 1st place finish at the Ancilla Invite. The team finished 18 strokes ahead of Muskegon CC with a score of 304. Ancilla was third with a 330 and Jackson CC finished 4th with a 334. Leading the Raiders were Zach Bialik, a sophomore from Manistee CC, who was Medalist with a 73, and Kurt Sprague, a sophomore from Byron Center, who shot 74. The Raiders return to action next Monday at the Plum Hollow Invitational in Southfield, MI.

Scottish college representatives visit SICE

Vicki Munro is the departmental head of hospitality at Elwood College Cupar Fife, a Scottish Rural University Campus. This unique rural university concentrates on the relationships between the local green farming techniques and how they affect the local environment.

Vicki is visiting SICE to assess the possibility of an articulation agreement between our departments in order to create a progressive exchange program for both students and faculty. She is accompanied by Lorna Logan, who an Elwood graduate and her culinary assistant. Lorna is adding a student perspective to the research by visiting and participating in several classes within our department and collaborating with our students while sharing experiences. During their visit, they presented a distinct demonstration of how they incorporate the local farm produce into everyday culinary life on their campus.

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Changes made to policies

Changes were recently made to several college policies:

Effective July 1, 2014

  • Revised the Withdraw and “I” policy language.

–Language regarding the potential impact of W grades on financial aid and at transfer schools was added.

–A statement indicating that the incomplete grade is only applicable in extenuating circumstances was added. A statement regarding the approximate portion of the course that must be completed (90%) in units of time or points before an incomplete grade can be assigned was added.


  • 18 Children in the Classroom (revised) Policy Section 8.0 Subsection 8.18

Effective July 1, 2014

  • This policy was revised to include a classroom and campus policy. Children accompanying visitors, employees or students of GRCC must be under the constant supervision of a responsible adult while on GRCC property.


  • 27 ACT Cut Scores(revised) Policy Section 8.0 Subsection 8.27

Effective July 1, 2014

  • This policy was reviewed and upon review of bench marking data, the team determined that GRCC’s ACT composite score of 18 was consistent with other community colleges. No change was made.


  • 5 Student Rights/Program Requirements-Catalog Year (new) Policy Section 8.0 Subsection 8.5

Effective July 1, 2014

  • This policy clarifies for GRCC students what program requirement will be used for their graduation audit, to allow students to align their course selections to these Catalog requirements.


  • 8 Audiovisual Captioning Policy (new) (revised) Policy Section 3.0 Subsection 3.8

Effective July 1, 2014

  • Captioning in a given situation may be Required, Advised, or Not Required, as indicated in the full policy. This policy complies with a federal mandate to provide access to equal and effective communication for all students, staff, and community members. The purpose of this policy is to make the campus community aware of our responsibility, resources available to address shortcomings, and appropriate courses of action to take in select scenarios.

100 Ways to Give: Heritage lunches to benefit Kids’ Food Basket


The Secchia Institute for Culinary Education has developed a tasty 100 Ways to Give project: For four Fridays throughout the semester, The Heritage lunch menu will feature a special dish celebrating the different decades. These dishes will be prepared by Chef Campbell and his students, and proceeds from the sale of these special menu items will go to Kids’ Food Basket.

On September 19, the special dish — celebrating 1914 and the “Teen Decade” is Saddle of Veal Prince Orloff, which was popular in Europe and American during that time. It’s a French-Russian dish from classical French haute or high cuisine. There are many stories associated with the origin of this dish: The most famous is that Urbain Dubois, a 19th-century French chef, named the dish in honor of his employer, Prince Orloff, the Russian ambassador to France. A second story states that it was created even earlier by the much more famous Marie-Antoine Carême, who was called “the king of chefs, and the chef of kings.” A third story attributes its invention to a French chef who worked in Russia for Prince Grigoryevich Orlov, a one-time lover of Catherine the Great.

The Heritage serves lunch from 11:15 a.m. to 12:45 p.m. Tuesdays through Fridays. To learn about the other “decade dishes,” click here.

Chef Campbell has shared the recipe:

Saddle of Veal Prince Orlof

For the Veal

1 ea. veal loin bone in and trimmed

1 T salt

1 T ground black pepper

¼ C. vegetable oil

2 T unsalted butter

2 Q. mirpoix

1 C. white wine

3 Q. brown veal stock

  1. Season the meat well
  2. Sear the meat well until golden brown
  3. Sear the mirpoix golden brown
  4. Place the veal on the mirpoix and cook to and internal temp 145 F°
  5. Remove the loin and allow to rest
  6. Add the wine to the roasting pan and deglaze
  7. Add the stock and bring to a boil
  8. Strain the liquid and allow to chill
  9. Remove the fat and reduce by half
  10. Thicken slightly with arrowroot slurry

For the Soubise

3 C. sauce béchamel

½ C. cooked long-grain white rice

½ C. veal stock

2 T. butter

1 lb. onions sliced fine

White seasoning

  1. Stew the onions in the butter for 1 hour until very soft with no color
  2. Add the remaining ingredients and season well
  3. Bring to a boil and allow to cook for ten minutes
  4. Puree until very smooth
  5. This sauce should be quite thick

For the duxelle

1 pound mushrooms, minced fine

3 tablespoons unsalted butter

½ C. shallots very fine dice

2 T black truffles chopped fine

1/4 cup heavy cream

White seasoning

  1. Sweat the shallot in the butter until very soft
  2. Add the mushroom and cook until dry
  3. Add the remaining ingredients and cook until dry
  4. Season highly with hot sauce and white seasoning

For the Mornay sauce

3 C. sauce béchamel

1 oz. coarsely grated Gruyère 1/2 teaspoon salt

4 oz. grated parmesan

1/8 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

  1. Heat the sauce until almost boiling and add the remaining ingredients until they are well incorporated

For the assemble of the dish

This may be done 2 hours before service

  1. Remove the loins from the bone and carve into slices allowing three per portion
  2. Shingle the slices separated by Soubise and duxelle
  3. Coat the whole with Sauce Mornay and sprinkle with parmesan
  4. Fire a portion to order in a very hot oven until fully cooked and golden brown

The usual accompaniments for this dish are pommes Parisienne and haricot beans Tourangelle