Madison College's South campus is offering "Smart Start. Smarter Finish." sessions for individuals who want to enroll in the college. These Saturday sessions provide one-on-one assistance through the application and financial aid process. Seats are limited so register now to attend the next session on April 22.
For some college students, federal and state financial aid is not enough to meet their needs. The new Madison College Scholars of Promise program provides funds to cover any remaining tuition or fees after other financial aid is applied. In addition to funds, Scholars of Promise receive guidance through the admissions, financial aid and class enrollment processes and advising support throughout their Madison College career.
The program is open to qualifying students from throughout the Madison College district. The deadline for seniors to apply is May 1. Juniors, sophomores and freshmen have until April 1 of their senior year to show interest to Scholars of Promise.
Manufacturing skilled trades jobs are in high demand. That’s why Lake Mills High School is teaming up with Madison College’s Fort Atkinson campus on a Middle College program that allows high school students to earn college credits before graduating. A recent article in the Lake Mills Leader describes the program that benefits students and employers.
On Friday, March 10, most Student Development and Success service units will be closed for services from 12-4:30 p.m. Madison College will reduce service hours during spring break, March 13-17. Hours of service will be from 8 a.m. to 4:30 p.m. Services affected include:
- Advising and Transfer Services
- Career and Employment Services
- Counseling Services
- Dean of Students Office
- Disability Resources Services
- Enrollment Center
- Financial Aid Office
- Retention and Student Services
- Student Development Center
- TRiO Student Support
- Veteran Support Services
- Veterans Benefits
After the spring break recess, classes resume on Monday, March 20 and continuing student registration begins Wednesday, March 29.
Executive chef Dan Fox will present “The Heritage Farms Story” in the Truax demonstration kitchen on Thursday, March 23, from 6-8 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.
Registration is open now for this event.
At the age of 16, Garth Beyer fell in love with Madison, Wis. Moving from high school to community college during his junior year of high school, Beyer completed his associate degree from Rock Valley College in Rockford, Ill. When he made his dream of living in Madison a reality and toured the University of Wisconsin-Madison three times, he discovered he had another dream: Attend UW-Madison and get a job at advertising agency Hiebing.
Madison College Social Media Specialist Maureen Alley sat down with Beyer to discover how he made his dreams a reality by attending Madison College as a liberal arts transfer student.
Maureen Alley: Why did you decide to go to Madison College?
Garth Beyer: Unfortunately I didn’t get accepted at UW-Madison the first time I applied. After talking to a UW counselor, he suggested I take a few courses at Madison College to make me a better candidate. During the summer of 2012, I decided to take a handful of courses at Madison College, particularly the basic courses.
MA: Did you always want to do liberal arts transfer?
GB: I actually never thought of it until I was denied acceptance at UW-Madison the first time I applied. As I talked with Madison College counselors, I realized the liberal arts transfer path was for me. While I understood there was no guarantee I’d get accepted into UW-Madison, it sure felt like my chances greatly increased.
MA: Experience at Madison College?
GB: Most of the professors cared and wanted to connect with students (me!). I’m actually still friends with a handful of the professors I had there which goes to show the type of people employed at Madison College.
I was also a student who wanted to make the most of every course I took, so I was always seeking out other students who were there to learn, grow and challenge themselves. I’d connect with them on projects outside of class.
In addition to the core classes I needed to take to get into UW-Madison, I also took classes that would help me down the path of being a journalism major and benefit me regardless of career path: writing courses. I loved the assortment of classes Madison College offered so I could take classes I truly enjoyed.
MA: Advice to others considering liberal arts transfer?
GB: If you’re just starting to out, do liberal arts transfer and figure it out along the way. The classes are challenging yet doable.
It makes sense to do liberal arts transfer especially if you know you want to go to UW. Sure, there’s no guarantee you’ll get accepted to UW but you still need to show up, do the homework and show your dedication to your schoolwork. At the minimum, you can save up to $11,000 per year and get grounded in what it takes to succeed at UW all while increasing your chances of acceptance.
MA: When did you transfer to UW?
GB: I transferred to UW in Spring 2013. I actually kept taking classes at Madison College after I was accepted and before I started because ... well, why not? I was enjoying the courses, the professors, the flexibility, everything.
MA: How was the transfer process?
GB: The transfer process went smoothly from a credit standpoint because of the active and open communication between Madison College and UW. The transfer program at UW was remarkable; they made sure you had the opportunity to know other transfer students. There was a solid onboarding process and it made the transition seamless.
MA: Why did you dream to work at Hiebing?
GB: While at UW, I enjoyed writing and sharing human-interest stories and realized public relations was where I wanted to focus. So I decided to tour a handful of advertising agencies in the Madison area, which included Hiebing. Everything I had learned about them resonated with my personal values. I fell in love with the people at Hiebing and dreamt of working there.
MA: Advice for others who are considering liberal arts transfer as a pathway to employment?
GB: Know what you want even if you don’t totally know what you want. If you’re reading this, you’ve likely spent 18 years of your life learning what you like and don’t like; reflect and figure out what careers align with the things you like, then jump, decide, do it. You can always change later. What matters is that you laser in on a goal now.
Once you know what it is you want – I decided early on it would be Hiebing or bust – be proactive both in your actions to get there as well as your communications about where it is you want to go. I would never have gotten a job at Hiebing without the help of so many people including those within the agency. If the world is small, Madison is even smaller – people know people and word travels fast, but the word needs to start somewhere and that’s with you.
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
Scholars of Promise, a new Madison College program, provides financial aid, advising, support and lots more.
High school juniors and seniors in the Madison College District may be eligible for payment of a portion of their tuition and fees for up to six consecutive semesters at the college. To apply you must submit the Madison College Admissions application, the Free Application for Federal Student Aid (FAFSA) and a written essay by April 1. Fall applicants will be notified by the end of June or early July.
Contact Javier Neira Salazar at (608) 246-6036 or email firstname.lastname@example.org to find out more about this exciting opportunity.
Madison College Cosmetology students will show off the spacious new Trustyle Salon with an open house on Tuesday, Feb. 14 from 12:30 to 4 p.m. at the Truax campus. The salon features shampooing stations, hair styling chairs, manicure and pedicure stations and private rooms for facials.
To learn more about the Cosmetology technical diploma and the Cosmetology Apprenticeship visit the web site.
A complete list of services and prices for the salon is also 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.
Andre Herritz, a Reedsburg resident and graduate of the Madison College Machine Tool Technics program, also earned a certificate in computer-numeric controlled machining that led to a successful manufacturing career.
Herritz is now a manufacturing engineering supervisor for Milwaukee Valve Co. in Prairie du Sac. His story was included in a recent article in the Wisconsin State Journal about this high-demand field that starts with a technical college education.
According to the Wisconsin Department of Workforce Development, demand for workers in the CNC machining field will continue to grow, especially for CNC programmers.