GRCC In The News, 01-24-19

How best to get the jump on college? Students give the lowdown
1/18/19 schoolnewsnetwork.org (KISD newsletter)
These days, students have multiple ways to get credit for college courses and save college tuition while still in high school. We asked a few from East Kentwood and Rockford high schools which options they chose, and why.
… Olivia Lewis, East Kentwood sophomore
In August, Olivia started taking the Grand Rapids Community College courses, Introduction to College and Environmental Geology as one of 25 students in the first cohort of EK Middle College. She and her peers will take two college courses each semester through their senior years taught by GRCC instructors at East Kentwood.

Grant to help award veterans earned college credit at Mott Community College
1/23/19 flintside.com
FLINT, Michigan — The Michigan Veterans Affairs Agency announced it has awarded a grant to Mott Community College to help veterans make the most of their military education once in college.
More than $258,000 was awarded to seven institutions including MCC. Other recipients of the one-time competitive grant were Davenport University, Ferris State University, Grand Rapids Community College, Kirtland Community College, Olivet College and Saginaw Valley State University.

Picture this: students pledge to graduate
1/22/19 schoolnewsnetwork.org
Seniors put on caps and gowns recently and posed for graduation photos. They weren’t getting their diplomas just yet, though. They were making a promise: the Godwin Family Promise.
… “I’m so excited,” said Alyssa (DeVries), who plans to head to Grand Rapids Community College or Grand Valley State University in the fall. “I think this is something that they should do every year. It’s something that leads us to graduation and the real world.”

DeVos Place, Performance Hall combine for record-breaking year
1/18/19 Grand Rapids Business Journal
SMG-managed DeVos Place and DeVos Performance Hall are in record-setting territory.
… DeVos Place held events on 357 days during the 2018 FY. Some of the events included Bruhan Maharashtra Mandal of North America; Grand Rapids International Wine, Beer & Food Festival; Michigan International Auto Show; 2017 State Games of America; American Quilters Society QuiltWeek; Metro Health Hospital VITALity Gala; Grand Rapids Comic Con; Mel Trotter Ministries Thanksgiving Banquet; Gymnastics on the Grand; Great Lakes Fruit, Vegetable and Farm Market Expo; Michigan Music Conference; and Grand Rapids Community College Giants Awards & Banquet, among many others.

CAB invites GRCC staff, faculty, students, and families to join ‘Night at the YMCA’

GRCC, GVSU, and the YMCA once again will collaborate to provide FREE access to the YMCA for Night at the Y!

WHEN: This Saturday, January 26, from 7:30-11:00 p.m.

WHERE: 475 Lake Michigan Dr. NW

WHAT: Come and enjoy a night of fun with your families. Students are allowed to bring guests to the YMCA free of charge. Faculty and staff are also invited to bring their families to the event, at no cost as well. RaiderCards will be requested upon entry. Free food will be provided at the event. For questions, please contact Campus Activities Board or Student Life.

**Everyone is encouraged to bring their own locks for lockers**

Culinary Speaker Series plans three new events for winter 2019

Poster for the GRCC Culinary Speak Series. The poster has photos for each of three upcoming events, “Paths to Becoming a Chef” on February 4, “Zingerman’s Building a Culture of Great Service” on March 11, and “Creating Magic-Creating Outstanding Experiences and Positive Change” on April 1. The text reads: “Culinary Speaker Series. Paths to Becoming a Chef. [First event] Monday, February 4, 2019. 5:30 p.m. Reception, sponsored by Key Impact Group. 6:15 p.m. Speakers: Shawn Kohlhaas, President ACF Greater Grand Rapids Chefs Association and Owner of Culinary Cultivations; Werner Absenger, Ph.D., M.S., Program Director for the Secchia Institute for Culinary Education. Looking to advance your career, but not sure how? Join us to learn about the paths to becoming a chef and the pieces necessary to achieve that goal. We’ll talk about different certifications and academic degrees that may provide opportunities for upward mobility. 7:30–8 p.m. Q & A. [Second event] Zingerman’s Building a Culture of Great Service. Monday, March 11, 2019. 5:30 p.m. Reception, sponsored by Way Point. 6:15 p.m. Guest Speaker, Tabitha Mason. Tabitha Mason has served as Service Steward for the entire Zingerman’s organization. In this role, she was responsible for overseeing and implementing Zingerman’s nationally renowned approach to customer service for its ten businesses. She did this by analyzing and leveraging companywide service data, managing internal customer service training, and chairing a committee of service champions to execute companywide service improvements. Tabitha has continued her role as a trainer with ZingTrain, in which she shares the renowned Zingerman’s approach to giving great service with businesses throughout the country. 7:30–8 p.m. Q & A. [Third event] Creating Magic-Creating Outstanding Experiences and Positive Change. Monday, April 1, 2019. 5:30 p.m. Reception, sponsored by Hormel and Fontanini. 6:15 p.m. Guest Speaker, Ken Wasco. Ken Wasco is the Customer Effectiveness Manager at Gordon Food Service. He conducts hundreds of seminars and workshops on ways to achieve higher levels of personal effectiveness through an emphasis on communication skills across the foodservice industry. 7:30–8 p.m. Q & A. The events are held at GRCC’s Wisner-Bottrall Applied Technology Center (ATC) at 151 Fountain St. NE. For more information, please contact the Secchia Institute for Culinary Education at (616) 234-3690, or email culinary@grcc.edu. All participants are welcome. Those in need of accommodations please contact Secchia Institute for Culinary education at (616) 234-3690.”

Winter 2019 Culinary Speaker Series

Monday, February 4, 2019: Paths to Becoming a Chef

  • 5:30 p.m. Reception, sponsored by Key Impact Group
  • 6:15 p.m. Speakers: Shawn Kohlhaas, President ACF Greater Grand Rapids Chefs Association and Owner of Culinary Cultivations
  • Werner Absenger, Ph.D., M.S., Program Director for the Secchia Institute for Culinary Education
  • Looking to advance your career, but not sure how? Join us to learn about the paths to becoming a chef and the pieces necessary to achieve that goal. We’ll talk about different certifications and academic degrees that may provide opportunities for upward mobility.
  • 7:30–8 p.m.     Q & A

 

Monday, March 11, 2019: Zingerman’s Building a Culture of Great Service

  • 5:30 p.m. Reception, sponsored by Way Point
  • 6:15 p.m. Guest Speaker, Tabitha Mason
  • Tabitha Mason has served as Service Steward for the entire Zingerman’s organization. In this role, she was responsible for overseeing and implementing Zingerman’s nationally renowned approach to customer service for its ten businesses. She did this by analyzing and leveraging companywide service data, managing internal customer service training, and chairing a committee of service champions to execute companywide service improvements. Tabitha has continued her role as a trainer with ZingTrain, in which she shares the renowned Zingerman’s approach to giving great service with businesses throughout the country.
  • 7:30–8 p.m.     Q & A

 

Monday, April 1, 2019: Creating Magic-Creating Outstanding Experiences and Positive Change

  • 5:30 p.m. Reception, sponsored by Hormel and Fontanini
  • 6:15 p.m. Guest Speaker, Ken Wasco
  • Ken Wasco is the Customer Effectiveness Manager at Gordon Food Service. He conducts hundreds of seminars and workshops on ways to achieve higher levels of personal effectiveness through an emphasis on communication skills across the foodservice industry.
  • 7:30–8 p.m.     Q & A

 

The events are held at GRCC’s Wisner-Bottrall Applied Technology Center (ATC) at 151 Fountain St. NE.

For more information, please contact the Secchia Institute for Culinary Education at (616) 234-3690, or email culinary@grcc.edu.

All participants are welcome. Those in need of accommodations please contact Secchia Institute for Culinary education at (616) 234-3690.