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Madison College acknowledged for institutional best practices

Madison College is the first two-year institution to be recognized by the Forum on Education Abroad for our institutional best practices. The Forum on Education Abroad is the standards-setting agency for the field and authors of the Standards of Good Practice for Education Abroad. 

Following a year-long self-study and peer review process, the team determined that the college is in conformity with the Forum’s Standards of Best Practice and that it maintains a commitment to excellence in programs, policies and support. 

The QUIP review report noted, “The Madison College Center for International Education, with its emphasis on comprehensive internationalization, creative approaches to study abroad, and commitment to faculty development, is an impressive operation. The CIE is to be commended for articulating six global competencies: cultural awareness, intercultural communication, world languages, international travel, global citizenship and global work skills.  Equally important (and impressive) is the Center’s focus on a ‘holistic’ and integrative approach to internationalization.”

Forum QUIP recognition is a testimony to the standards of excellence of Madison College international programs, but also demonstrates an institutional commitment to quality improvement and willingness to subject its policies and procedures to rigorous external review.

Madison College will now join other colleges and universities listed on the Forum’s website and materials as a QUIP-recognized institution, and has provided a logo/badge for the college demonstrating its QUIP recognition.

 

 

Madison College welcomes Officers Gilles and Arthurs

Public Safety has brought on board two new Public Safety Patrol Officers, Officer Amber Gilles and Officer Alfred Arthurs. They have recently joined the department and are currently on their field training.

Please give them a warm WolfPack welcome as you see them out on patrol. 

 

Dr. Daniels summarizes District Board meeting

Madison College Faculty and Staff,

The following business was conducted during the Feb. 1, 2017, meeting of the Madison College District Board. Visit this link to access the complete meeting agenda and supporting documents.

Workforce Development Trends and Serving South Madison
Madison, and specifically South Madison, reflect national trends in educational attainment. In order to serve students effectively, the college will continue to develop services and supports that assist students in reaching their educational and career goals.  In addition, strategies for engaging employers will continue to evolve to meet employer needs by providing learning opportunities for students that allow them to attain employment with living wages.

Madison College Budget Goals
The District Board unanimously approved the following budget goals for the college:

  • Develop a balanced budget without the use of General Fund balance or any short-term borrowing for operating cash flow purposes;
  • Budget for 8,800 full-time equivalent students in FY2017-18;
  • Reduce personnel spending below 80 percent of total General Fund spending in FY2017-18. Explore maintaining or continuing to decrease that percentage to 75 percent over the subsequent 2-5 years; and whenever possible, by employing strategies that minimize the impact on current employees (e.g. attrition, not filling positions);
  • Establish and maintain an annual contingency of 3 percent of budgeted revenue;
  • There will be periodic updates to the Board and the College and an annual assessment regarding progress toward goals.

Board Appointment Process
The remaining timeline for appointing new Board members was shared:

  • The deadline for applications will be Feb. 3, 2017
  • Applicant information will be mailed to county board chairs on Feb. 10, 2017
  • The list of applicant names will be published Feb. 17, 2017
  • The Appointment Meeting will be March 6, 2017
  • New Board members will be sworn in at the July 2017 Board meeting

Wisconsin Manufacturers and Commerce (WMC) Board Support of Technical Colleges
The WMC Board recently supported new investments in the Wisconsin Technical College System (WTCS). They unanimously passed the following motion:

To expand Wisconsin’s skilled talent pipeline and sustain pathways for career exploration and acceleration, Wisconsin Manufacturers and Commerce supports new state investments in the Wisconsin Technical College System and in Wisconsin Technical College students that are targeted to talent outcomes, dual enrollment and direct financial assistance to students.

This endorsement will go far in advocating for new state investments for WTCS colleges.

Capital Projects Borrowing
The Board adopted a resolution awarding the sale of $4,235,00 in general obligation promissory notes to Piper Jaffray and Company.  These funds will finance the acquisition of moveable equipment and technology ($2.735 million) and building remodeling and improvement projects ($1.5 million).

Madison College Investment Policy
Information was shared regarding the Madison College investment activities, including; investment objectives, the college’s cash flow profile, investment options for the college, the annual performance of the college’s investments, and future plans.

Consent Agenda – All Items Approved

  • General fund financial report as of December 31, 2016
  • Quarterly Investment Report as of December 31, 2016
  • Request for proposals/request for bids/sole sources
  • Supplier payments greater than or equal to $2,500, and schedule of checks issued for the period December 16, 2016, through January 15, 2017.
  • Employment of personnel
  • Resignations and Separations
  • Retirements

Jack E. Daniels, Ph.D.
President 

Commitment to students and diverse communities

Given the emotions that have been expressed at college and university campuses nationwide recently, the college wanted to reaffirm our long-held core values of excellence, respect and a commitment to students and diverse communities. We want to assure you, members of the college community, that we will act in accordance with these values moving forward.

For over a hundred years, the college has been and will continue to be a college community that provides safe and welcoming environments and campuses for all our students, faculty, staff and the community. We are grateful to the valuable role that faculty and staff play in taking good care of our students and guests, for which we are grateful.

We realize that recent news has individuals concerned and trying to understand the impact of the events in the world in which we live. Please refer our students who might have a need to address these current issues to our counselors to discuss such concerns. Staff who need to address concerns may reach out to the Employee Assistance Program.

As we progress through the semester, we all must strive to live up to our values of commitment to diversity and respect. No matter what happens outside our institution, we are all in this together….and we are all here for each other.

Keith Cornille

Executive Vice President/CSSO

Student Development and Success

Local restauranteur Tory Miller shares secrets of success

Chef Tory Miller, owner of L’Etoile, Graze, Sujeo and Estrellón restaurants, will present “Four Seasons, Four Restaurants” at Madison College’s new demonstration kitchen Wednesday, Feb. 22, from 6 to 8 p.m. The event is part of the college’s Center for Entrepreneurship Chef Series.

Miller specializes in dishes made from locally grown, sustainable, organic ingredients, executed in part through a rigorous “put-by” system, in which he preserves summer produce for use year-round. He has earned two James Beard awards for Best Chef, Midwest and is an active member of Slow Food USA and the Chef’s Collaborative.

The Series focuses on the entrepreneurial journey of each of the guest chefs and the challenges they overcame along the way. The chefs will also share methods of preparation they use, offer a cooking demonstration and serve appetizers they have prepared.

This presentation is free to Madison College students and a limited number of tickets are available to the public for $25.

Future events include: 

  • Thursday, March 23, “The Heritage Farm Story,” presented by Chef Dan Fox, owner and executive chef of Heritage Tavern
  • Wednesday, Apr. 19, “The Making of Pig in a Fur Coat,” presented by Daniel Bonanno, chef of Pig in a Fur Coat
  • Wednesday, May 10, “Sardine, Marigold Kitchen, Gates and Brovi,” presented by Phillip Hurley and John Gadau, owners and co-executive chefs of these Madison restaurants

 

 

 

Trustyle Salon celebrates opening Feb. 14

Madison College Cosmetology students will show off the spacious new Trustyle Salon at an open house on Tuesday, Feb. 14 from 12:30 to 4 p.m. at the Truax campus.

Guests will receive free samples and free mini services, including nail art, paraffin and hand massages, makeup demonstrations and thermal styling stations. There will be prize drawings. Students will also offer free clip in feathers and colored hair extensions.

Gentleman guests will receive free detailing around the hairline and neck for a finished and polished look. Men can also benefit from free samples of the "Johnny B" men's product line.

From now through March 10, salon hours will be Monday through Friday, 12:30 – 4:15 p.m. From March 20 through May 5, the salon will be open Monday through Friday, 9:30 – 11:30 a.m. and 12:30 – 4:15 p.m.

A complete list of services and prices for the salon is available on the college web site. All services are performed by students and supervised by licensed instructors.
 
Call 608-246-6068 to schedule your appointment and ask about monthly specials.

Truax Bakery opening this week

The Bakery at Truax, located around the corner from the Atrium Café (C1416), will open for this semester on Wednesday, Feb. 8. Hours of operation are Monday through Thursday, 9 a.m. to 12:30 p.m. The Baking/Decorative Arts students will be making many classic favorites, as well as new offerings. Stop by for breakfast pastries, and grab a snack for later.

Construction update: Phase 3 progresses

What’s new?

Students and staff are settling into their new spaces and enjoying all the new options in the Food Service and coffee bar. The Student Life Den continues to be a popular hangout with students as they shoot pool, play ping pong and challenge each other on their favorite video game. Crews continue to make progress throughout Phase 3 as the finishing touches are put into the spaces.

Projects completed in the past weeks:

  • Display cases were installed near Student Life and the Barber/Cosmetology area.
  • Carpet and base installation has started in the Student Development and Success area.
  • Diffusers and lights were installed in the Student Development and Success area.

Coming up in the weeks ahead:

  • New railings will be installed in staircase D and staircase A.
  • Phase 3 areas will receive a final coats of paint.
  • Phase 3 areas will be punch listed as the crews put the finishing touches on the space.

Diane's Delicious Diner grand opening scheduled

Diane's Delicious Diner will open at Truax on Tuesday, Jan. 31, and continue through Thursday, April 20, with the exception of spring break. Gourmet food will be served every Tuesday, Wednesday and Thursday beginning at 12 p.m. Dining takes approximately 2 hours. Advance reservations are required and can be made online or at (608) 246-MENU. 

Questions? Please contact Business and Applied Arts Adimistrative Specialist Suzette Smith

Mindy Segal kicks off Chef Series

Nationally known chef and owner of HotChocolate restaurant in Chicago, Mindy Segal, will present first for the Madison College Center for Entrepreneurship’s Chef Series. The series will kick off Tuesday, Jan. 31, at 6 p.m. in the Truax demonstration kitchen. Segal will talk about her journey as an entrepreneur and demonstrate some of her award-winning pastry skills. 

Before opening her own restaurant, she plied her trade in some of Chicago’s finest restaurants including Ambria, Charlie Trotter’s, Marché and MK. In 2012, Segal was named the James Beard Foundation’s “Outstanding Pastry Chef” after receiving five nominations in previous years. She is the author of the bestselling cookbook “Cookie Love.” 

Segal has appeared on The Today Show, The Martha Stewart Show, The Food Network and in Food and Wine, Bon Appétit and The New York Times. 

“Cookies and Cream with Mindy Segal” is free (limited seats available) to Madison College students. A limited number of tickets are also available to the public for $25 on Eventbrite.

Future events in the series include:

  • Wednesday, Feb. 22, “Four Seasons Four Restaurants,” presented by Tory Miller, owner and executive chef of L’Etoile, Graze, Sujeo and Estrellón
  • Thursday, Mar. 23, “The Heritage Farm Story,” presented by Chef Dan Fox, owner and executive chef of Heritage Tavern
  • Wednesday, Apr. 19, “The Making of Pig in a Fur Coat,” presented by Daniel Bonanno, chef of Pig in a Fur Coat
  • Wednesday, May 10, “Sardine, Marigold Kitchen, Gates and Brovi,” presented by Phillip Hurley and John Gadau, owners and co-executive chefs of these three Madison restaurants

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