For the second year in a row, the Admissions Office hosted the entire sophomore class from Kent City High School on our Main campus. The group visited last Wednesday, December 2nd. While on campus, the students received a wealth of information from our Music, Theater, Child Development, Math, Physical and Biological Science departments and Secchia Institute for Culinary Education. Over lunch, Student Life staff joined us and talked to the students about the benefits of getting involved once they become a college student. We would like to thank all of the staff who participated and made this a memorable experience for them.
Dec. 6, 2015; mibiz.com
With the economy several years into a sustained-yet-slow recovery, general contractors and subcontractors say they need to get creative to surmount a critical workforce development hurdle.
… Participating in the roundtable were:
… Scott Mattson, jobs training manager at Grand Rapids Community College
Dec. 6, 2015; The Lanthorn (GVSU student newspaper)
As Grand Valley State University transitions between semesters in the new year, many students enroll at the university while others graduate or decide to leave.
… “About half of the transfer students admitted in the winter semester come from Michigan community colleges,” (Philip) Batty said. “This includes about 30 percent from Grand Rapids Community College.”
Dec. 4, 2015; Ball State Daily (student newspaper)
A mist of ice chips flew into the air as chainsaws, grinders and other sculpting tools brought an artistic vision to life.
… (Stephen) Koch began competing in regional ice carving competitions as a student studying culinary arts at Grand Rapids Community College. Although he has a passion for cooking, Koch said the ice was different, grabbing.
On Tuesday, December 8th, culinary students in the Heritage are hosting an Italian Theme lunch as part of their practical exam. The meal will consist of a four course meal; a soup, salad, entree, rolls and dessert for $16.95 per person. The meal does not include gratuity or beverages. We are limited to 40 seats. If anyone is interested in joining the students as they prepare and serve for their practical exam please contact Bob Schultz at firstname.lastname@example.org or 234-3706 to reserve your table.
Here is the menu:
- Soup-Minestrone Milanese with Garlic Flutes
- Salad of grilled vegetables with balsamic syrup and olive oil crostini
- Roasted sea bass with red pepper coulis and grilled broccolini
Active Shooter Response Training: If you have not yet participated, or would like a refresher, we encouraged you to attend! This 90-minute training session will describe what an active shooter is, detail survival strategies including the “Run.Hide.Fight” response to an active shooter situation and explain ways to recognize and report potential threats to our campus. There is a session held today, December 7, from 3:00 to 4:30 in 234 Student Center. No need to register in advance.
A Personal Self Defense Workshop is coming up this week. Come and learn basic self-defense against attacks, as well as ways to become more self-aware. This is a two-part workshop scheduled for December 8 and 15 from 3:30 to 5:00PM. If you are interested please register through the registration page at http://cms.grcc.edu/humanresources/staffdevelopment/learningopportunitiesregistration
Electronic W-2’s will be available January 15, 2016 to those employees who have given consent to receive their W-2 electronically. If you have previously given consent, you do not need to do so again.
Paper W-2’s will be mailed no later than February 1, 2016 to those employees who have chosen not to give consent. If you wish to receive electronic W-2’s, please go to http://cms.grcc.edu/payroll-and-benefits/forms/year-end for instructions on how to give consent.