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February's ASA Council Above & Beyond Award

Lisa Dopke is an exceptional director of Grant Development for GRCC. Her leadership and expertise have made a significant impact on our ability to secure funding to guide innovation in student success at GRCC. Lisa has a unique ability to navigate the complexities of the grant process with ease, making her an invaluable resource. She consistently provides insightful guidance on grant opportunities, best practices in grant writing and submission strategies, and ensures that each application is as strong as possible. Her attention to detail and commitment to excellence set a high standard for all those she works with. In addition to her technical expertise, Lisa’s collaborative approach fosters a sense of partnership. She is proactive in identifying funding opportunities that align with the college’s strategic goals and is always willing to offer support. Her ability to bring people together around shared goals has helped increase both the quality and quantity of our grant submissions. Perhaps most importantly, Lisa genuinely cares about the success of those she works with. She invests time in understanding the specific needs and objectives of each faculty member or team, tailoring her support to ensure they feel confident and empowered throughout the grant process. In short, Lisa Dopke’s combination of knowledge, leadership and dedication makes her an exceptional asset to GRCC. Her contributions have significantly enhanced our capacity to secure vital funding, which in turn fuels the innovation and student success at GRCC.

Feed the growth of tourism with a culinary arts degree from GRCC

Feb. 13, 2025 Ah…food. The tantalizing smells, textures, colors and tastes of cuisine are a joy shared around the world. Career opportunities abound for people with culinary skills. You can gain an exceptional education in this high-growth field through the  Culinary Arts program at Grand Rapids Community College. “The culinary arts encompass many different career paths,” said Dr. Werner Absenger, program director of GRCC’s Secchia Institute for Culinary Education. “You could pursue a passion for cooking as a chef or indulge your love for sweets as a pastry chef. But there are also many other career opportunities. ‘Front of house’ positions, such as hotel manager or food and beverage manager, also require a degree with hands-on experience.”  GRCC’s Culinary Arts program has thrived since the 80s. In fact, the program has been  accredited by the American Culinary Federation Education Foundation since almost its inception. More than that, it is accredited with exemplary status, meaning that it is a model for how other institutions should aspire to educate their students. “Our faculty is highly regarded,” Absenger said. “They all know their stuff. Most of them have advanced degrees and personal experience. They know the industry and engage in continuous learning as well.”  For example, Chef Holly possesses a master’s degree and also is a certified sommelier. Chef Bob, who oversees  Heritage Restaurant , GRCC’s onsite fine dining restaurant, travels the world making connections to global experts and bringing new recipes to West Michigan. Chef Will ran pastry operations in a Las Vegas casino and Chef Kate was a pastry apprentice at a resort. “If you are interested in front of house operations, hands-on experience plus a bachelor’s degree will get you to a higher position faster,” Absenger said. “The same used to be true for culinary operations, but the workforce shortage is changing that. If you aspire to be a sous chef and eventually a chef, there are many opportunities open to you with an associate degree in culinary arts from GRCC.” A third significant benefit of the GRCC culinary program, in addition to its excellent reputation and short time commitment, is the potential to earn your qualifications for free. “High school students can come to our culinary program right out of high school,” Absenger said. “If they attend full-time, they can earn an associate degree without student loans through the  Michigan Community College Guarantee . For an adult thinking about a career change, GRCC can also be a game-changer through  Michigan Reconnect . Adult learners who have not yet earned a degree can earn an associate degree for free. This option is perfect for people who also need to work while going to school, because the credit requirement during an academic year is much lower.”  For all learners, there’s a hidden benefit in the associate degree.  “GRCC offers  certificates , similar to minors, in many programs,” Absenger said. “We’ve designed the culinary arts associate degree to incorporate certificate options that show a concentration in a particular area. So, for example, a student could earn an associate degree in culinary arts with a  Baking and Pastry Arts Certificate , or with a  Personal Chef Certificate . GRCC’s programs allow any learner to get a quick start in a wage-earning skill. It will take a bit of experience to start earning higher wages, but there are plenty of opportunities for people with a certificate or an associate degree.” Regardless of how you choose to go about it, the culinary arts program at GRCC is a long-game strategy that pays high dividends. “No one will ever be able to take these skills away from you,” Absenger noted. “You will be marketable anywhere in the world. You’ll be able to make money using your own two hands. And after a few years of experience, you will be a viable contender for the best-paying positions in the industry.”  Learn more about the  Culinary Arts, Hospitality and Brewing Academic Pathway at GRCC. This story was reported by Julie Hordyk.   

GRCC Lakeshore Campus helps Leah Santiago balance parenthood, work and college

Feb. 11, 2025 With a busy 2-year-old daughter and a full-time job, Leah Santiago depends on the convenience of the Grand Rapids Community College  Lakeshore Campus in Holland to bring her career dreams to life. “I’ve always been really interested in working in the medical field, so I’m studying to become an ultrasound technician,” said Santiago, 21. “I knew I could save so much money by attending GRCC, but I didn’t want to have to drive from my home in Holland to Grand Rapids to do it. The Lakeshore Campus is the perfect solution.” The 52,000-square-foot satellite campus opened in 2021 in a former JCPenney store at the Shops at Westshore Mall in Holland. The facility has nine classrooms, four computer labs and five unique labs for biology, chemistry, electronics, automation, welding and machine tooling, housing programs for students working toward an associate degree or a career-focused certificate. The campus also has spaces for advising and counseling and other student support services and a satellite library, as well as areas for use by community groups. Santiago graduated from Holland High School in 2022 and started at the Lakeshore Campus a year later after the birth of her daughter, Xylia. Because she’s balancing parenthood and a 40-hour work week at a Holland optician, she’s only able to make time for two courses per semester. “Sometimes it feels like it’s a lot to manage, but I’m getting there a little bit at a time,” she said. Santiago finds her professors in the  Radiologic Technology program helpful and enjoys her classes. The program prepares graduates for a career in diagnostic medical imaging as a registry-eligible radiographer. She squeezes in homework whenever — and wherever — she can, sometimes studying in her car on her lunch hour at work. She also gets a lot of help at home from her mom and two siblings “My family can tell when I need to study and step in to take my daughter so I can get a little peace to get my homework done,” she said. “I’m very lucky that I have so much support from my family.” While it’s not always easy, Santiago said she’s grateful to attend GRCC and encourages others to push themselves, too. “I know I want a better life for me and my child … that’s what’s driving me right now,” she said. “I would tell other people thinking about going to college to believe in themselves and they can do it, too.” This story was reported by Beth McKenna.
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