Payment Due Date for Fall 2019 is July 30

Jun 18, 2019 | Intercom, Student News

ONLINE: NMC.EDU/SELF-SERVICE, UNDER STUDENT BILLING

• Electronic Check from checking or savings account at no cost to you
• Debit card payment at no cost to you
• Credit card payment: American Express, MasterCard, VISA, or Discover (including JCB, Diners Pay and China Union Network).  A 2.75% convenience fee applies to all credit card payments for charges related to academic credit courses
• Authorize someone else to make a payment
• Enroll in direct deposit for refunds
• Enroll in a deferred payment plan
• Make a housing or aviation deposit under Deposits
• Go to Financial Aid menu to check your financial aid

IN PERSON:

Payments by cash, check, or money order can be made in person at Student Financial Services (Tanis Building, main level)

BY MAIL:

Please note your NMC ID on your check.

Northwestern Michigan College

Student Financial Services

1701 E. Front Street

Traverse City, MI 49686

Explore payment options: nmc.edu/cashier

Questions? (231) 995-1035 or email: sfs@nmc.edu

Helpful tips:

• Check your NMC email and Self-Service often
• Respond to any requests for information
• Drop before 100% Refund Date (on your schedule) if you don’t plan to attend
• Financial Aid information: nmc.edu/financial-aid

Bookstore Closed June 26-28

Jun 13, 2019 | Intercom, Student News

The Bookstore will be closed June 26-28 for annual inventory. We will reopen on Monday, July 1.

New GLCI, IAF directors hired

Jun 13, 2019 | Intercom, Student News

TRAVERSE CITY — Northwestern Michigan College this spring welcomed a new leader for the Great Lakes Culinary Institute and the first-ever director of the International Affairs Forum.

Leslie Eckert (right) is the new director of GLCI, taking the reins of the American Culinary Federation (ACF)-accredited program June 5. Eckert studied, taught and managed programs at three campuses of the International Culinary Schools, in Fort Lauderdale, Tampa and most recently, Raleigh, N.C. In North Carolina she was the academic director for Culinary Management, Culinary Arts & Baking Programs. Her top priority at GLCI is increasing enrollment and student retention.

Like GLCI students, Eckert, 51, initially earned an associate’s degree. She then went on to earn a bachelor’s in culinary management and an MBA with a concentration in hospitality management. She hopes to cultivate a desire for career advancement among GLCI students, too.

“When you start building on those degrees, it really opens doors for you,” she said.

Eckert is also a fellow in the American Academy of Chefs and is certified by the ACF as both an executive pastry chef and as a culinary educator. She succeeds Fred Laughlin, who retired in December 2018.

Eckert arrives on the cusp of GLCI opening Cafe Lobdell’s for its second summer of service. The capstone course in GLCI’s one-year Baking Certificate program, coffee and pastries will be served in Lobdell’s Teaching Restaurant from 7-11 a.m. Tuesdays, Wednesdays and Thursdays June 25-Aug. 1. Find out more about culinary programs at nmc.edu/culinary.

Leila Hilal (right) is the first-ever director of the International Affairs Forum. She spent the past five years as a fellow in the International Security Program at New America, a nonpartisan Washington D.C. think tank.

Also affiliated with the World Affairs Councils of America, the International Affairs Forum marked its 25th anniversary this year. Originally a monthly lecture series featuring guest speakers in public policy, academia and media, IAF’s volunteer leadership has in recent years expanded its programming and outreach significantly. Hilal is charged with executing IAF’s mission to advance the understanding of the world and its critical issues through education and public dialogue.

Hilal received her law degree from SUNY-Buffalo in international law, and went on to earn a master of laws from Harvard University, specializing in public international law.

IAF concludes its 2018-19 season with a June 20 lecture in Milliken Auditorium, “Russia Against the West: Can the Post-WWII Global Order Survive?” Speaker Angela Stent is director of the Center for Eurasian, Russian and East European Studies and professor of Government and Foreign Service at Georgetown University. The author of Putin’s World, published in February, Stent is America’s leading expert on the triangular relationship between the U.S., Russia and Europe, and previously served in the U.S. State Department and as a NATO adviser. The lecture begins at 6 p.m. Admission is free for students and educators and $10 for others.

Release date: June 13, 2019

For more information:

Diana Fairbanks
Executive Director, NMC Public Relations, Marketing & Communications
dfairbanks@nmc.edu
(231) 995-1019

Success story: New culinary leader ready to grow enrollment

Jun 12, 2019 | Intercom, Student News

June 12, 2019

As a pastry chef, petit fours and artisan breads are Les Eckert’s favorite things to bake, but as the new director of the Great Lakes Culinary Institute, she expects to focus on numbers and people.

Eckert, 51, (right) began her tenure at GLCI last week with a clear list of priorities: Increase enrollment, continue to improve student retention, get to know her team and insure GLCI is matching industry needs.

“We have to make the program so added-value that it’s attracting students from across the state, across the country,” said Eckert.

In taking the GLCI helm, she’s done so herself. A Florida native, Eckert studied, taught and managed programs at three campuses of the International Culinary Schools, in Fort Lauderdale, Tampa and most recently, Raleigh, N.C.

She said the opportunity to direct an American Culinary Federation-accredited program following former director Fred Laughlin’s retirement was a major attraction of the NMC position. In both Tampa and Raleigh she went through the ACF process. Valid for five years, accreditation assures students that a program meets a set of standards and competencies for faculty, curriculum and student services.

“It’s an incredible feeling when your team has worked that hard,” Eckert said, adding that accreditation should serve as a beacon to students, distinguishing GLCI from other culinary schools.

“That is a huge deal for a culinary school. Chefs in the industry… when you are a graduate of a program that has it, they know you have a solid background,” she said.

As most GLCI students do, Eckert initially earned an associate’s degree. She then went on to earn a bachelor’s in culinary management and an MBA with a concentration in hospitality management. She hopes to cultivate a desire for career advancement among GLCI students, too.

“When you start building on those degrees, it really opens doors for you,” she said.

Building upon traditions like the annual Great Lakes, Great Chefs dinner where GLCI chef alumni return to cook a fundraiser dinner alongside current students, Eckert would like to see alumni return as mentors, internship partners and speakers.

As a Floridian, she’s also planning to try snowshoeing or cross-country skiing as a means of embracing her first northern winter.

“I’m just super excited to be here,” Eckert said.