GRCC In the News, 1-7-16

GRCC receives $45K grant for industrial sewing, logistics programs

Jan. 6, 2016;

GRAND RAPIDS — The JPMorgan Chase Foundation recently awarded Grand Rapids Community College (GRCC) a $45,000 grant to develop the institutions industrial sewing and logistics programs.

GRCC receives JPMorgan Chase Foundation grant for logistics

Jan. 6, 2016; American Journal of Transportation

GRAND RAPIDS, Mich. – A $45,000 grant from the JPMorgan Chase Foundation will allow Grand Rapids Community College to develop certification programs in the high-growth fields of logistics and industrial sewing.

Better Bites: Roasted Beet and Kale Salad
1/6/16 WZZM “News at Noon”
Chef Mark Kngshott is here and he’s making roasted beet and kale salad.
… He finished his culinary arts degree from GRCC in 2006.
A man in a chef jacket prepares a salad as a woman watches.

Winter tutor training — promoting independent learning

Academic Support & Tutoring Services held Winter tutor training on Tuesday, Jan 5 in preparation for the start of the semester. Twenty-four new tutors participated in the day’s activities and workshops. This training is a key step in the development for these tutors who are on track to achieved Level 1 CRLA Tutor Certification through our program.

The new tutors join our experienced tutoring staff who are ready to meet the needs of our students and are proud to continue in the long history of commitment to student success through tutoring and academic support.

If you have questions about our services or would like one of us to visit your classroom, we encourage you to contact us at:

(616) 234-4145

Room 232 Learning Center

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Campus Dining team announces changes

SUPPORT LOCAL BUSINESS – Ferris Nut & Coffee: Effective January 11, 2016, Campus Dining will be sourcing all coffee and coffee products from local roaster & distributor Ferris Nut & Coffee. Ferris has a long tradition of providing the Grand Rapids area with excellent coffee. Ferris sources, roasts, and grinds all of their own coffee. Ferris will partner with GRCC Campus Dining to provide marketing resources, training, and other exciting opportunities for the entire GRCC community. Look for new roasts in the Quiet Cafe & catering services beginning Monday and shortly following in the Sneden Cafe.

NEW CATERING SUPERVISOR: Beginning January 16th, catering assistant Destiny Swanson will assume the role as the new catering supervisor for the campus dining team. Destiny will be replacing current supervisor Erin Gauthier as she completes her time with GRCC on Jan. 15th. Erin will be missed but Destiny is excited and ready to take over and continue the excellent service that we’re all used to. If you get a chance, be sure to congratulate Destiny on her promotion the next time you see her.


Volunteers needed for information stations

Happy New Year and Welcome Back!

As you all know, the semester begins next week and we could use a little help filling the remaining two information stations spaces for Sneden Hall:

  • Monday, January 11th | 5 pm – 6:15 pm
  • Tuesday, January 12th | 3 pm – 4 pm

If you have the ability to fulfill either of these remaining spaces, we will be forever grateful and I am sure our new students would appreciate the support as well.

To sign up for either slot, click here.


Manufacturing Readiness program starts in March

A young man in safety goggles works at a plastics machine.In 40 hours, you can be ready for entry-level manufacturing work!

Topics for GRCC’s Manufacturing Readiness Program were selected by human resource managers. You’ll learn what you need to succeed and grown in a manufacturing career. Those who successfully complete the program are guaranteed at least two interviews with a West Michigan manufacturer! A high school diploma or GED is required.

Course topics include:

  • communication and teamwork.
  • Manufacturing 101, measurement and manufacturing math.
  • understanding basic quality assurance.
  • basic blueprint reading.
  • workplace skills.

Classes are scheduled for 7:30 a.m. to 4 p.m. March 7 to 11, with interviews from 8 a.m. to 1 p.m. March 15. To learn more or to sign up, click here.