Web authors from across Madison College recently completed the Web Author Certification. Each web author is certified in best practices for web writing, web governance structures and the Drupal workbench.
The group is responsible for creating content for madisoncollege.edu. They work with Web Content Coordinator Stephanie Beirne to publish updates.
In addition to the certification, web authors attend Web User Group meetings twice a month to help maintain their skills, discuss topics related to the web and learn about future updates.
- Caitlyn Horwich
- Jennie May
- Joan Millard
- Joe Steffen
- Tim Corniels
- Tameaka Bryant
- Dave Kasten
Administrative Services, Communications and Strategic Marketing, President’s Office:
- Joan Millard
- Ana Valdes de Velazquez
- Chandra Kleinsmith
- Jamie Reinart
- Jana Woodhouse
- Jennifer Zarrinnam
- Jessica Dyar
- Jim Rockman
- Kelly Ratliff
- Liz Pachniak
- Rio Cano
- Megan Speerschneider
- Wendy Franczak
- Anna Vang
Student Development and Success:
- Brenda Farrell
- Jason Verhelst
- Jennifer Kasch
- Doug Kirchberg
- Beth Eggemeier
- Liz Pachniak
- Heather Hollister
- Jim Rockman
- Lori Stier
- Tina Stockton
- Ro Encizo
- Saul Castillo
- Shana Kuehn
- SharylLynn Peterson
For assistance in identifying the web author for your content area, please contact the Web Strategy Group for more information.
Published March 3, 2017. Updated April 6, 2017.
It has been two years since Madison College published its first edition of the Shared Governance Bulletin. In the spirit of unobstructed transparency, its purpose was to provide comprehensive information about the proceedings of the bi-weekly College Assembly meetings and the activities of the eight Councils. It also offered an opportunity for all employees of the college to submit issues, interests and options to be channeled to the appropriate Council and escalated to the College Assembly for deliberation and action if necessary.
Over that time, the Communications and Strategic Marketing team, which created this electronic newsletter and managed its content, has monitored readership patterns. As you might suspect, interest was high during the first few months of publication. However, a review of the analytics over the past several months demonstrates that readership has fallen to the point that prompts us to consider alternative ways to deliver this information while preserving the transparency our faculty, staff and administrators expect.
Beginning March 31, we will issue a monthly recap of College Assembly meetings in a format similar to President Daniels’ summary of Board of Trustees meetings. It will be published in Madison College Matters and offer an overview of issues that were discussed by the Assembly and actions taken. The recap will include a link to meeting agendas, minutes and supporting documents should you seek detailed information. It will also enable you to share issues, interests and options as noted above.
We hope you will find this information to be useful and encourage you to stay informed about the important work that is being done by the College Assembly and the Councils.
Laura Osinski and Keith Cornille
College Assembly Co-Chairs
Published March 1, 2017. Updated April 6, 2017.
Executive chef Dan Fox will present “The Heritage Farms Story” in the Truax demonstration kitchen on Thursday, March 23, from 6 to 8 p.m. This presentation is part of the college’s Center for Entrepreneurship Chef Series.
Chef Fox has cooked at some of the most popular restaurants in Chicago, as well as restaurants in Austria and France. Before opening Heritage Tavern in 2013, Fox worked as an executive chef for the members-only Madison Club.
Heritage Tavern has been recognized for its up-scale farm-to-table cuisine and classic atmosphere. Fox’s creations are a twist on familiar dishes that are made with local and sustainable ingredients. Check out the menu here.
As Madison Magazine writes, “Creations range from pub-style sandwiches to elaborate spreads, like the broken-down whole rabbit and lobster dish, served family-style on a rustic wooden board. On it you’ll find both animals fully utilized, each and every edible part creatively cooked to highlight its unique assets. It’s a sight to behold.”
The Chicago native founded Fox Heritage Farms in 2011 to raise heritage breeds of pigs and to provide pigs to other Madison-area kitchens. Fox was named Madison Magazine’s Chef of the Year in 2013 and was a James Beard semi-finalist for the Midwest region in 2015 and 2016.
Published February 27, 2017. Updated March 24, 2017.
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.
Published February 24, 2017. Updated April 6, 2017.
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.
Published February 10, 2017. Updated April 6, 2017.
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
Jack E. Daniels, Ph.D.
Published February 10, 2017.
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.
Executive Vice President/CSSO
Student Development and Success
Published February 8, 2017. Updated March 1, 2017.
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
Published February 8, 2017. Updated April 6, 2017.
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.
Published February 8, 2017.
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.
Published February 6, 2017. Updated February 8, 2017.