FOR IMMEDIATE RELEASE
Director of Communications
June 4, 2013 GRAND RAPIDS, Mich. — Grand Rapids Community College recently hosted a celebration to thank business and industry leaders from across West Michigan who provide valuable insights that make sure students are bringing the skills and knowledge needed by today’s workplace.
The School of Workforce Development organized the breakfast to honor members of GRCC’s occupational advisory committees. These committees provide input on curriculum and new course development, ensuring that GRCC graduates thrive in our global economy.
“We value the counsel provided by these groups of professionals -- experts in their fields and in what they need to grow in this global economy," said GRCC President Dr. Steven C. Ender. "GRCC prides itself in keeping up-to-date in what we're teaching our students, and these committees are a key reason that we can do that.”
A new component of this year’s celebration was giving special recognition to a committee that has shown exceptional support and leadership for GRCC. This year, that honor went to the committee working with the Secchia Institute for Culinary Education (SICE).
Those business and industry leaders on the SICE team are:
- Joe Borrello, Tasters Guild International
- Tom Brann, Brann's Steakhouse
- Raymond Sierengowski, Meijer Innovation Center-Grid 70
- Julie Burch, Freelance Writer
- Stan Cheff, Eagle Management
- Donald Coe, Black Star Farms
- Tim England, Beacon Hill at Eastgate
- Kymberli Flanagan, GRCC & Ferris State
- Daniel Gendler, GRCC
- Chuck Melchiori, Creative Dining Services
- Tom Noto, Noto's
- Charlie Olawsky, GRCC
- Kathleen Schiefler, Kathleen and Company
- Shari Steinbach, Meijer
Grand Rapids Community College, established in 1914, offers opportunities for more than 30,000 students annually in degree courses, certification and training programs, workshops and personal enrichment classes. GRCC holds classes on the downtown Grand Rapids campus as well as several locations throughout Kent and Ottawa counties.