News Stories for the Week

02/06/2012

 

 

Galveston College Radiography students recently held a toy drive benefiting Ronald McDonald House and Shriners Burns Hospital. Pictured from left to right are students Natasha Pierce, Jenny Campbell, Instructor of Radiography Sandy Martinez and Program Director of Radiography Ed Stout.

Galveston College Offers Spring Second Start Classes

Galveston College is offering several second start classes beginning in February. Spring second start classes begin February 27 and run through May 4. Internet and hybrid classes include: Introduction to Computing, English Composition I, Technical Writing, World Literature, Environmental Science II, College Algebra, and College Physics II.

Additional classes include: English Composition II, United States History I, United States History II, Introductory Sociology and Public Speaking.

Classes start February 27, 2012. For more information, call (409) 944-1220.

Galveston College Lecture Series Continues

Galveston College’s 2011-2012 Lecture Series titled “Ten Years From Now” has announced the   speaker for the spring semester portion of the lecture series. The first speaker is Chef Charles Carroll, Executive Chef of River Oaks Country Club, in Houston Texas. Chef Carroll’s lecture topic is titled “Essence of Greatness.”  The lecture begins at 7 p.m. on Wednesday, February 29, 2012, in the Abe and Annie Seibel Wing located at 4015 Avenue Q of the Galveston College campus.

 An award winning author of Leadership Lessons From A Chef: Finding Time To Be Great and Tasting Success “Your Guide to Becoming a Professional Chef,”  Chef Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas.  River Oaks Country Club enjoys the reputation of being ranked #4 of all country clubs in the United States.  The Club has 1500 members and 61 culinary team members. 

Chef Carroll was Executive Chef at Oak Hill Country Club from 1996-2000.  Oak Hill Country Club is ranked #17 of all country clubs in the United States and is home of the Ryder Cup, U.S. Amateur, U.S. Open, U.S. Senior Open, and PGA Championship.

Chef Carroll was Executive Chef, and employed at The Balsams Grand Resort Hotel for thirteen years. The Balsams is a four-star, four-diamond resort located in Dixville Notch, New Hampshire.  He also served as Apprenticeship Coordinator for one of the country’s leading apprenticeship programs.

Chef Carroll is a 1985 graduate of the Culinary Institute of America and also serves as a Coach for the 2008 United States Culinary Olympic National Team. This will mark his eighth Olympic Team.  Other teams have included 2004 Manager of the United States Regional Team which captured third in the world and the best in the world Category B, Team USA 2000 national team which received 4 gold and one silver in the world Culinary Olympics held in Germany,  ACF New England Olympic Team in 1988, which won more gold than any other regional team; Team USA Northeast 1992, which placed number two in the world; Team USA National 1993, Basel Switzerland, which placed third in the world; and was Manager of Team USA National Apprentice Team, which placed number two in the Taste of Canada Competition.

Students and the general public are invited to attend this lecture series that will be held at 7 p.m. on February 29, 2012 in the Seibel Wing.

Zumba

Zumba is the only Latin-inspired dance-fitness program that blends red-hot international music, created by Grammy Award winning producers, and contagious steps to form a “fitness party” that is downright addictive! Classes will be held from 6 to 7 p.m. on Mondays, from February 14 through March 9. The cost is $55.00. Call 409-944-1344 for more information.