A staff member from the HR Office will be available on Main Campus once a week for drop in questions, needs, etc. Please watch this space for upcoming dates/times.
Where: Founders Hall 109
When: Tuesday, December 13, 2016
Time: 8-11 a.m.
Who: Hollie DeWalt
Following Schedule for Founders Hall 109
|
DATE |
TIME |
HR Staff |
|
12/13/16- Tuesday |
8:00 – 11:00 am |
Hollie DeWalt |
|
12/22/16- Thursday |
2:00 – 5:00 pm |
Heather Hess |
Are you looking for career opportunities? Find it here! jobs.nmc.edu. Current openings include:
The following employees are celebrating an anniversary soon. Please join us in congratulating them!
TRAVERSE CITY — A team from Northwestern Michigan College (NMC) will travel to China next week to strengthen educational partnerships that will benefit NMC students and solidify the institution’s international leadership in the area of water research.
The purposes of the trip include preparing curriculum with partner Yellow River Conservancy Technical Institute (YRCTI), representing a consortium of colleges at a conference in Beijing, and initiating new partnerships at two additional Chinese technical colleges.
NMC President Timothy J. Nelson has been invited to speak at the conference and was invited back to YRCTI after the Chinese Ministry of Education formally recognized the partnership between NMC and YRCTI in February 2016.
“NMC students will have the opportunity to practice their skills in one of the most important rivers of the world. Likewise, we can offer opportunities for freshwater experiences to Yellow River students in the Great Lakes,” Nelson said. “As a result of experiencing these diverse resources, students from both schools will have the potential to work anywhere in the world on matters related to water.”
The NMC team includes Nelson, Vice President of Lifelong & Professional Learning Marguerite Cotto, and Director of the Great Lakes Water Studies Institute Hans Van Sumeren. The team will be in China October 16-October 26, 2016.
While in Beijing the team will participate in the China Annual Conference for International Education. Nelson will present in the president’s lecture series and Cotto will participate in a panel on implementation of new programs.
NMC has been developing the partnership with YRCTI since 2012 as part of the strategic directions determined by the college Board of Trustees to prepare learners for success in a global society, establish international competencies in the area of freshwater and deliver learning through a networked workforce.
Through the partnership between NMC and YRCTI, instructors from NMC are preparing to deliver courses at the YRCTI campus over the next 18 months. Yellow River students will travel to Traverse City to complete the NMC degree the following year.
During the visit the NMC team will also visit Changsha Polytechnic College and Huanggang Polytechnic College as coordinated through the consortium agreement with the Michigan Community College Association and the University of Toledo. The Huanggang visit will explore interest in the area of Computer Information Technology. The area of interest in Changsha is wastewater and stormwater technology.
“In the next few years, select NMC courses will be taught by our instructors in China and after that, those students will be here completing our degree,” Cotto said. “NMC students specializing in Marine Tech will have an opportunity to study in the Yellow River the year after. As just one example of the power of relationship-building across the globe, we know these experiences truly have the capacity to change the lives of students and of communities. We’re looking forward to the next step.”
Diana Fairbanks
Executive Director of Public Relations, Marketing and Communications
dfairbanks@nmc.edu
(231) 995-1019
The first and most important step in preventing flu is to get a flu vaccination each year. The CDC also recommends everyday preventive actions (like staying away from people who are sick, covering coughs and sneezes and frequent hand washing) to help slow the spread of germs that cause respiratory (nose, throat, and lungs) illnesses, like flu.
Stop in to Health Services today to get your flu shot. No appointment necessary.
Hours are 9:00 – 4:00 Monday through Friday
Students $15 Faculty and Staff $20 (No charge if NMC insurance)
Help students prepare for Spring and Summer 2017 registration! Re
mind them to check their MAP (My Academic Plan) and to meet with an advisor to create an academic plan. Registration begins on October 19 or 20 depending on number of credits earned. All students in their first semester are required to meet with an advisor. Payment for Spring is not due until December 8. Students can be referred to the Advising Center for assistance. Thank you!
What do you do when you run out of carrots for the boatswain’s birthday cake?
If you’re Great Lakes Culinary Institute student Dee Merriman, (on the right) completing your internship aboard the T/S State of Michigan, you thank your lucky stars you’re docked for the day, so someone can make a grocery run.
This summer, Merriman and fellow GLCI student Katie Anderson (on the left) completed their internships at sea, cooking for Great Lakes Maritime Academy cadets on their spring cruise around the Great Lakes. The innovative, interdisciplinary arrangement is already catching attention from one major shipping industry employer who’s as eager for cooks as sailors.
“There are shortages of cooks for the vessels,” said Matthew Bonar, a division manager for Crowley Maritime, the third-largest shipping company in the world, which paid its regular fall recruiting visit to GLMA last week. To address that shortage, Crowley’s considered recruiting at culinary schools, Bonar said. Now, in the GLCI-State of Michigan internships, they may have found a ready-made model.
“This is a really, really, perfect segue,” Bonar said, calling the shipboard internships “trailblazing.” Jenny Terpenning, supervisor of marine recruiting at Crowley, added the company could provide scholarship money for culinary students bound for shipboard careers, too.
Both Merriman, 23, and Anderson 27, found galley life appealing during their six-week summer stints on the State of Michigan. Cooking for appreciative crew members, instead of a picky head chef or customer, was a big factor, they said.
“There’s a lot more freedom cooking for a galley versus a chef,” Merriman said. “It is a family that you’re cooking for, and that’s one of the things I love, cooking for people you care about.”
“It’s kind of like a playground,” Anderson said. “As long as they have enough chow, they’re happy.”
Crowley’s Bonar agreed. “Food is a morale booster,” he said.
Joe McGuiness, the captain of the State of Michigan, noted that exchanging a shoreside kitchen job for one at sea can mean a major increase in wages.
“You can turn your passion into something that’s a wealth-building career,” McGuiness said, citing commutes reduced to a flight of stairs and abundant time off as other advantages. “If you like cooking, I don’t think it gets any better.”
About a half-dozen GLCI alumni currently work aboard ships, director Fred Laughlin said. In addition to their culinary training, cooks need basic safety and other maritime credentials to work aboard a ship. Those may be obtained through an employer, like Crowley, or GLMA may be able to help students as well, McGuiness said.
What do you do when you run out of carrots for the boatswain’s birthday cake?
If you’re Great Lakes Culinary Institute student Dee Merriman, (on the right) completing your internship aboard the T/S State of Michigan, you thank your lucky stars you’re docked for the day, so someone can make a grocery run.
This summer, Merriman and fellow GLCI student Katie Anderson (on the left) completed their internships at sea, cooking for Great Lakes Maritime Academy cadets on their spring cruise around the Great Lakes. The innovative, interdisciplinary arrangement is already catching attention from one major shipping industry employer who’s as eager for cooks as sailors.
“There are shortages of cooks for the vessels,” said Matthew Bonar, a division manager for Crowley Maritime, the third-largest shipping company in the world, which paid its regular fall recruiting visit to GLMA last week. To address that shortage, Crowley’s considered recruiting at culinary schools, Bonar said. Now, in the GLCI-State of Michigan internships, they may have found a ready-made model.
“This is a really, really, perfect segue,” Bonar said, calling the shipboard internships “trailblazing.” Jenny Terpenning, supervisor of marine recruiting at Crowley, added the company could provide scholarship money for culinary students bound for shipboard careers, too.
Both Merriman, 23, and Anderson 27, found galley life appealing during their six-week summer stints on the State of Michigan. Cooking for appreciative crew members, instead of a picky head chef or customer, was a big factor, they said.
“There’s a lot more freedom cooking for a galley versus a chef,” Merriman said. “It is a family that you’re cooking for, and that’s one of the things I love, cooking for people you care about.”
“It’s kind of like a playground,” Anderson said. “As long as they have enough chow, they’re happy.”
Crowley’s Bonar agreed. “Food is a morale booster,” he said.
Joe McGuiness, the captain of the State of Michigan, noted that exchanging a shoreside kitchen job for one at sea can mean a major increase in wages.
“You can turn your passion into something that’s a wealth-building career,” McGuiness said, citing commutes reduced to a flight of stairs and abundant time off as other advantages. “If you like cooking, I don’t think it gets any better.”
About a half-dozen GLCI alumni currently work aboard ships, director Fred Laughlin said. In addition to their culinary training, cooks need basic safety and other maritime credentials to work aboard a ship. Those may be obtained through an employer, like Crowley, or GLMA may be able to help students as well, McGuiness said.
What do you do when you run out of carrots for the boatswain’s birthday cake?
If you’re Great Lakes Culinary Institute student Dee Merriman, (on the right) completing your internship aboard the T/S State of Michigan, you thank your lucky stars you’re docked for the day, so someone can make a grocery run.
This summer, Merriman and fellow GLCI student Katie Anderson (on the left) completed their internships at sea, cooking for Great Lakes Maritime Academy cadets on their spring cruise around the Great Lakes. The innovative, interdisciplinary arrangement is already catching attention from one major shipping industry employer who’s as eager for cooks as sailors.
“There are shortages of cooks for the vessels,” said Matthew Bonar, a division manager for Crowley Maritime, the third-largest shipping company in the world, which paid its regular fall recruiting visit to GLMA last week. To address that shortage, Crowley’s considered recruiting at culinary schools, Bonar said. Now, in the GLCI-State of Michigan internships, they may have found a ready-made model.
“This is a really, really, perfect segue,” Bonar said, calling the shipboard internships “trailblazing.” Jenny Terpenning, supervisor of marine recruiting at Crowley, added the company could provide scholarship money for culinary students bound for shipboard careers, too.
Both Merriman, 23, and Anderson 27, found galley life appealing during their six-week summer stints on the State of Michigan. Cooking for appreciative crew members, instead of a picky head chef or customer, was a big factor, they said.
“There’s a lot more freedom cooking for a galley versus a chef,” Merriman said. “It is a family that you’re cooking for, and that’s one of the things I love, cooking for people you care about.”
“It’s kind of like a playground,” Anderson said. “As long as they have enough chow, they’re happy.”
Crowley’s Bonar agreed. “Food is a morale booster,” he said.
Joe McGuiness, the captain of the State of Michigan, noted that exchanging a shoreside kitchen job for one at sea can mean a major increase in wages.
“You can turn your passion into something that’s a wealth-building career,” McGuiness said, citing commutes reduced to a flight of stairs and abundant time off as other advantages. “If you like cooking, I don’t think it gets any better.”
About a half-dozen GLCI alumni currently work aboard ships, director Fred Laughlin said. In addition to their culinary training, cooks need basic safety and other maritime credentials to work aboard a ship. Those may be obtained through an employer, like Crowley, or GLMA may be able to help students as well, McGuiness said.
NMC and President Nelson,
The family of Terdal/Olshove acknowledges with deep appreciation your kind expression of sympathy. Thank you for the food, Hagerty Center, and all you did. Sonja will always be in our hearts.
– Marge Terdal & Shari Hauser-Terdal
Dear Staff at NMC
Our sincere thanks to you for sending the beautiful angel statue in honor of our son, Sawyer. We appreciate the kindness extended to him by all he knew there.
– With thanks, Erik, Beth and Olivia Fleet
I just wanted to say thank you to my NMC family for the beautiful peace lily that was sent to my father’s funeral. It was so thoughtful and again it shows I’m among a work family who cares about their families.
– Thank you so much, Michelle Schneider
GVSU will be in the Health & Science Building Wednesday, Oct. 26 and Thursday, Oct. 27 from 10:00-2:00 pm.
Please stop by the table to learn more about what GVSU has to offer in Traverse City!
Tickets are now on sale for the annual Great Lakes Great Chefs dinner benefiting NMC’s Great Lakes Culinary Institute.
The Nov. 11 evening begins at 6 p.m. with sparkling wine and a raw bar on the Great Lakes Campus catwalk, then moves to Lobdell’s Teaching Restaurant for five amazing courses and a spectacular view. Guest chefs working in collaboration with GLCI students include Travis Murdock (Superior Foods), Nick Battista (Hotel Indigo), Joe George (LochenHeath), Jason McClellan (Bronson Hospital Systems), James Bloomfield (Alliance) and DJ Flynn (Stafford’s Hospitality).
Tickets can be purchased online here or by calling (231) 995-1021.
Proceeds from this event will be used to bring talented chefs and individuals from the culinary world to the Great Lakes Culinary Institute to teach and work side by side with students. Join us for a great night of food and wine presented by the Great Lakes Culinary Institute and Superior Foods.
Increasing Student Success is the theme for the first-ever college-wide professional development day for all faculty and regular staff. Set for Tuesday, Oct. 18 beginning in Milliken Auditorium, the event is hosted by the Center for Instructional Excellence and the Professional Development Institute.
This day is a chance for the college community to come together to talk about effective practices, share ideas, and learn from each other.
Each employee at NMC is important in helping our learners succeed. It takes every person in every position on campus to assure quality experiences and outcomes for our students. This day gives us the opportunity to invest in each other.
An appointment has been sent to your Google calendar. We hope everyone will all be able to attend this day by having supplemental staff and student employees provide office coverage.
Are you looking for career opportunities? Find it here! jobs.nmc.edu. Current openings include:
The following employees are celebrating an anniversary soon. Please join us in congratulating them!
Student-led discussion in a comfortable setting. An informal chance to get together each month, share opinions, and open a window on the world!
FREE FOOD and enlightened conversation
THANK YOU to the 50+ volunteers who made 2016’s move-in for East Hall students a huge success! Because of your commitment and dedication, this year’s move-in was the best yet—WE COULDN’T HAVE DONE IT WITHOUT YOU!
KUDOS- (praise or respect that you get because of something you have done or achieved) defined by Merriam-Webster.com
Kudos to Beckie Wooters for regularly traveling to exam sites in Michigan to act as an examiner for the Registered Dental Assistant (RDA) exam through the Michigan Department of Licensing and Regulatory Affairs – Board of Dentistry.