The UPDATE S O U T H S E A T T L E C O M M U N I T Y C O L L E G E “Serving the Campus Since 1977” November 30, 2005 CALENDAR December 2 2004-2005 Student Anthology Reception: Come honor “What is life? It is the student artists and writers that contributed to this year’s the flash of a firefly publication – “South Sounds.” Stop by the President’s in the night. It is the Boardroom, RSB 30, from 1:30 p.m. to 3:00 p.m. breath of a buffalo in the wintertime. It Passport Day: The U.S. Postal Service will be processing is the little shadow passport applications from noon to 6:00 p.m. in the Academic which runs across Center, RSB 1. Passport photo service will be available for the grass and loses $15, along with a $30 processing fee, and $67 passport fee. itself in the sunset.” Additional charges for processing and shipping may apply. Crowfoot’s last words Only cash or checks payable to the U.S. Postal Service will be (1890) accepted. Forms will be available. Blackfoot warrior and orator December 7 Annual Staff and Faculty Holiday Party: Join your colleagues and friends for great food, good conversation and Inside This Issue warm holiday wishes, 3:00 p.m. to 4:30 p.m., JMB – A. Campus Kudos December 13 FERPA Basics: Faculty, staff and student workers are invited to learn about the Family Educational Rights and Privacy Act South in News (FERPA) and how it applies to requests for students’ confidential information. Join Roxanne Tillman, Director of Bookstore Bash Educational Support Services, and Arne Reed, Credentials Guitar Recital Evaluator, in RSB 30 from 10:00 a.m. to 11:00 a.m. If you have questions or would like to attend, contact Roxanne (763- Nursing Grant 5137) or Arne (764-5829). Student on Air $2 Tuesday: Beauty is a bargain at the Beauty Center – $2.00 cuts and manicures. Faculty Awards And Much More... Update Submissions & Questions: Contact Michael May in the Public Information Office at [email protected]. South Seattle Community College 6000 16th Avenue SW Seattle, Washington 98106 THE UPDATE PAGE 2 All of you played an important roll in the success of CampusKudos the evening and I thank each and every one of you! Jill Wakefield, President Culinary Celebration a High School Students Visit a Success Smash Student Assessment Services and Student Outreach I am pleased to & Recruitment are very pleased to report that announce that the October’s Evergreen High School’s “COMPASS Pastry Grand Week” was a smashing success! We tested Opening event held 103 Evergreen juniors, and along with three of Wednesday evening, EHS’s counselors, toured them through our campus November 16, was a including the Student Services area, 12 college success! The event celebrated the Grand Opening transfer classes, 10 professional technical programs, of our new Pastry and Baking Arts Building, the our library and Student Life. new Northwest Wine Academy and the official dedication of Bernie’s Pastry Shop. Over 160 Students spent very intense and grueling days with guests feasted on a never ending display of culinary us, taking the COMPASS test for three hours, then delights, including decadent chocolates, pastries and going on a 90-minute tour of campus with a lunch wine. break in between. They also received their scores and were able to talk with SAS staff and their A big thanks goes to the Culinary, Pastry and Wine counselors regarding what their scores indicated Programs for creating a beautiful spread of food and about their readiness for college, and the necessary wine. Chef Magnant, Chef Berger, Chef Harris, steps to better prepare over the next couple of Chef Hutter, Chef Sparks, Mary Gaston, years. Michelle Kasim, Dawn Smith, Peter Bos, Ross Johnson and Bob Sullivan, thank you! We would like to offer special thanks to the following: Thank you to Heather Foss, event coordinator, and everyone involved with event preparations: the COMPASS Proctors: Debbie Anway, Sharon Development office staff; Richard Penny, Dorman, Carol Williams Elizabeth Pluhta, and Marilyn Allen. Our own Pinky Dale played the harp beautifully during the Outreach Tour Leader: Gina Nakamura evening. Matthew Horwitz and the Maintenance and Facilities crews made sure our campus was at Departments supporting our tour through their area: its best. Thanks to James Lewis and the security Automotive Collision, Automotive Technology, crew and to Kurt Buttleman and Kelly Goold for Diesel, Nursing, Aviation, Culinary and Pastry, their work with Mithun and Biwell on construction Cosmetology, Student Services, Library, and of the Pastry and Baking Arts Building. Student Life Thank you to our tour guides and greeting team; College Transfer Instructors welcoming us into their Mike Munson, Paul Magnant and Karen Foss. classes: Mary Lantz, Nelson Phophakone, Ted Thank you to Kathy Vedvick for assistance with Coskey, Katherine Pellman, Dan Stearn, Holly the Brotman Family tour. And thank you to Gilman, Tracey Sconyers, Marc Franco, Jihad Michael May for taking photographs. Othman, Rick Downs, and Bob Rice And, of course, thanks to the many students who Please see > KUDOS, page 3 helped prepare the food and staffed the event. THE UPDATE PAGE 3 me with the launch of our new ‘Stylist Series’ hair <KUDOS products in Kiehl’s cosmetics here at Bellevue FROM PAGE 2 Nordstrom. South Student panel volunteers: Katie Silva, Julie Both girls were so professional. I was so impressed Bensen, Nere Kapiteni, Eduardo Munoz, David with their confidence and customer service! They Rowe, Colby Keane, Quan Nguyen, and Citlali had both taken the time to study the products and Perez were able to answer just about any questions our customers had about usage and benefits of using the And Erik Smock for always being willing to drop products. They definitely enhanced the Kiehl’s everything to promote our great Automotive team in every way! My staff was very grateful for Collision program! their support and enjoyed working with them. The benefits we expect to see from this effort are a Their customer service and expertise is certainly a continued positive relationship with Evergreen High compliment to your program at South Seattle School leadership and staff, EHS grads who come Community College. We certainly welcome the to us better prepared having gained an early opportunity to work with other students in the near understanding of why college is necessary, what is future from your school. college-ready, how to prepare in the next two years and increased familiarity and comfort with In closing please extend my best wishes to Ashley South on the part of the students who spent so and Lun!” much time with us. Cheers for Culinary Anecdotally, we have already seen many positive outcomes: Paul Magnant, Dean of Culinary Arts, • Students who were pleased and surprised Cosmetology and Landscape Horticulture, received that they are already college-ready in the following e-mail from Dani McDaniel at Food certain areas Services of America (FSA). FSA is a major donor • Students who truly grasped how to use the to the college and contributed greatly to the Culinary scores as feedback from areas for Arts Building remodel. improvement, • Students who expressed greater interest in “I have recently had the pleasure of sampling some coming to South, desserts created by the students of your Culinary • And best of all, a few students had said Arts program. They were all, to say the least, they were not seriously considering college delicious! But perhaps even more important than now think they can come to South! the taste of the desserts was their presentation. Each one showcased the obvious imagination and Sandra Bolt daring of its creator. Whether it was an understated Director of Student Assessment Services walnut-shaped truffle nestled in its frilly paper cup, a craggy chocolate mousse cake topped with Rosie Rimando gargantuan chocolate dipped strawberries, barely Director of Outreach restrained by a brittle chocolate wall, or a pale sweet cylinder with squiggles and spikes leaping out Praise for Cosmetology Students of the top like something off a Parisian runway, each and every one expressed the ability of your Sam Fox, Cosmetology Instructor, received the students to elevate the combination of simple following letter from Valerie Roth, a Manager at ingredients into a true work of art. Nordstrom Bellevue. Please send my compliments to the chefs.” “I am writing to thank you for recommending students Ashley Kissenger and Lun Lee to assist THE UPDATE PAGE 4 South in the News Wine Production Starts Culinary Sees Big News Cycle October and November have seen a successful string of stories in the media for the Culinary Arts program The series of stories began with two magazine articles. Seattle Magazine carried a larger story highlighting South as one of the “14 Best Places to Get Another Degree.” The story contained the easily digested phrase: “South Seattle’s culinary program is considered the best in the state.” Following up this piece was a story in ColorsNW Magazine: “Recipe for Success – Chefs of color at helm of top local restaurants.” The article featured one of the program’s graduates, Gabe Cabrera, who is head chef at Salty’s Redondo Beach. October continued to be a good month with Students from the Northwest Wine Academy’s winemaking two articles in the Seattle Times. The paper’s class prepare a shipment of Merlot grapes from Eastern Washington for an equipment test on October 27. Wine October 2 “College Guide 2005” carried the production officially began on November 2. The college also article “7 standout community-college recently announced that the facility will be called the Puget Ridge Winery.