Daily Archives: April 1, 2019

GRCC In The News, 04-01-19

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  • Making a higher education possible
    • 3/29/19 WOOD TV
    • GRAND RAPIDS, Mich. (WOOD) – College is a big commitment on so many fronts, from financial commitments to changing priorities to make higher education possible. Grand Rapids Community College wants as many people as possible to have the opportunity to experience an college education. Today we have Tina Hoxie in studio with us.
  • GRCC to host Scholarfest in Holland
    • 3/31/19 The Holland Sentinel
    • HOLLAND — For the first time, Grand Rapids Community College will host its annual Scholarfest in Holland.
    • (This article also appeared in The Hillsdale Daily News and The Daily Telegram in Adrian.)
  • Street Talk: Business groups aim higher
    • 3/29/19 Grand Rapids Business Journal
    • … Grand Rapids Community College Provost Laurie Chesley was named president of Central Oregon Community College, effective July 1.
  • Ironmen linebacker Derek VandenBosch: A local guy who loves to play for Muskegon fans
    • 3/29/19 Local Sports Journal (Muskegon)
    • MUSKEGON – Three weeks ago, when the West Michigan Ironmen played their first game of the season, Derek VandenBosch was introduced as one of five players who have been with the team all four years.
    • … VandenBosch graduated from Orchard View in 2008. After a standout prep career with the Cardinals (113 tackles and six interceptions as a safety during his senior year), he played for two seasons at Grand Rapids Community College, including the final season under former Muskegon High School and current Ferris State coach Tony Annese.

Congratulations to the 2018-2019 Physical Sciences Students of the Year

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The Physical Sciences Department is proud to present our department’s student award winners for 2018-2019. The winners were presented their award at the GRCC Student Leadership Banquet on March 28. From left to right- Madison Jones for Excellence in Geology, Andrew Hulsman for Excellence in Chemistry, and Janine Sweetman for Excellence in Physics.

GRCC's 2018-2019 Physical Sciences Students of the Year winners Madison Jones, Andrew Hulsman, and Janine Sweetman posing for a photo while holding their framed certificates.

Madison Jones (Geology) plans to pursue her BS in geology at GVSU. Madison was one of only 7 students selected for a fully-funded geology research program this summer at the University of Texas-El Paso.

Andrew Hulsman is working on completing his BS in Chemistry at GVSU and will be applying to Physician Assistant programs while working full-time as an EMT and going to school full-time.

Janine Sweetman plans to transfer to the University of Michigan to pursue her degree in environmental engineering. Her goals after her degree are to work with corporations to assist them in minimizing their footprints on the environment along with specializing in water quality to prevent threats to the local watersheds like PFAS.

Congratulations to our award winners!

G Suite Transition Tip: Snooze a message until later

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Hit the Snooze button! Postpone emails to a future date or time that’s more convenient for you.

Your email will come back to the top of your inbox when you want it to, whether that’s tomorrow, next week, or this evening.

To get started, make sure your Gmail is in “Conversation View.”

  1. Open Gmail.
  2. In the top right, click the ‘Settings’ icon (look for the gear symbol).
  3. Click Settings.
  4. Scroll down to the Conversation View section.
  5. Select Conversation view on (messages will be grouped).
  6. At the bottom of the page, click Save Changes.

Snooze an email message:

  1. On your computer, go to Gmail.
  2. Point to the email.

On the right, click the ‘Snooze’ icon (look for the clock symbol).

  1. Choose a later day and time to get the email.

To snooze multiple messages, select the messages. At the top, click ‘Snooze.’

How to find snoozed email messages:

  1. On your computer, go to Gmail.
  2. Go to the Menu button.
  3. Select Snoozed.

Tip: You can also search in:snoozed.

When you snooze an email to a specific time, you’ll get a notification on your mobile device at that time, unless you turned off notifications. Learn more about notifications.

Blood drive today in the Student Center

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GRCC’s Honors Program and the Office of Student Life are hosting Michigan Blood for a blood drive TODAY from 10 a.m.-4 p.m. in the Multipurpose Room (SCC 234) of the Student Center.

Digital poster for blood drive at GRCC. The poster is red with white and yellow text and a white graphic of a heart with droplets raining onto it and a pulse line crossing through it. The text reads: "Blood Drive: Give the Gift of Life. April 1, 10 a.m.-4 p.m. Student Center, Room 234. Register to become a donor with Be The Match! Your donation today can save three lives tomorrow."

Walk-ins are accepted, and you may also make an appointment online.

Donors can receive a free pizza voucher for Hungry Howie’s. Direct any questions to Joe Courtade at josephcourtade@grcc.edu.

Logo for Michigan Blood. Logo is bright blue and red, with a stylized drop of blood on the top of the logo. The text reads: "Michigan Blood. MI blood saves lives."

Don’t miss ‘Creating Magic,’ final Culinary Speaker Series talk tonight in the ATC

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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.