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Home / St. Joe’s Mercy Elite Sports Center “Officially” Opens

St. Joe’s Mercy Elite Sports Center “Officially” Opens

June 21, 2021 by mlemon

The “official” opening of the St. Joe’s Mercy Elite Sports Center on the campus of Schoolcraft College was celebrated with a ribbon-cutting ceremony on Wednesday, June 16. Schoolcraft College President Dr. Glenn Cerny shared the honor with several community leaders, including Maureen Miller Brosnan, Mayor of the City of Livonia; Joan A. Gebhardt, Chair of the Board of Trustees; and Dave Spivey, president, St. Mary Mercy Livonia, part of the Saint Joseph Mercy Health System.

People stand behind red ribbon, beginning to cut it.
Ribbon cutting

“We’re excited to share our ‘grand opening’ with so many leaders in our community because the St. Joe’s Mercy Elite Sports Center is an important resource that will be shared by the Schoolcraft College community and beyond,” Dr. Cerny said. “Students, athletes of all ages, community members training or in rehabilitation, and more all will benefit from this brand-new space.”

Visitors toured the 75,000-square-foot facility, which includes the MercyElite sports performance and training programs, physical therapy and more; eight volleyball courts; a 1/7-mile track; a practice field for the Michigan Wolves Soccer Club; and brand-new classrooms and equipment for Schoolcraft College’s Movement Science program. It is also the western suburban home of the Michigan Elite Volleyball Academy.

Man stands at podium speaking
Dr. Glenn Cerny, Schoolcraft College President

“The St. Joe’s Mercy Elite Sports Center is an outstanding collaboration with the fitness program at the college, allowing us to provide rotations for students in physical therapy, exercise science, and strength and conditioning,” Spivey said. “We are also available to anyone in the community who would like to improve their sports performance by creating customized programs for individuals to achieve better health and increased performance in their sport.”

At the end of the program, guests were treated to smoothies and snacks from the Elite Market and Smoothie Bar.

Guest speakers for the tour included:

  • Dan Wolocko, MercyElite Sports Performance
  • Ed McCarthy, Michigan Wolves Soccer Club
  • Dr. Robert Leadley, Dean of Occupational Programs & Economic Development
  • Steve Sack, Michigan Elite Volleyball Academy
  • Chef Heather Moore, Elite Market & Smoothie Bar

“This is super-exciting,” Mayor Brosnan said. “This aligns really well with what we’re trying to do city-wide in Livonia. We have this vision we’re going to be one of the healthiest cities in the United States. So, clearly, whenever we see St. Joe Mercy Health and IHA coming together around health and fitness and sports rehabilitation all the great things we’re seeing at Mercy Elite here at Schoolcraft College, we know that Livonia residents as well as area residents in surrounding communities are going to be well-served here in Livonia.”

The St. Joe’s Mercy Elite Sports Center (ESC) has been open since earlier this year and was created to be a hub of College, community and regional activity by supporting youth sports, adult recreation, training and rehabilitation facilities and academic programs. It’s also the new home for Schoolcraft College’s Commencement, with the first ceremony held this past May.

“The Board of Trustees is so pleased with how the College is working with community and business leaders to create win-win solutions on our campus,” Gebhardt said. “With all the amenities available to serve a wide variety of people, the ESC is a great addition to the Schoolcraft College campus.”

Also attending from the Board of Trustees were Carol M. Strom, Vice Chair; Dillon E. Breen, Trustee; William P. Erwin, Trustee; and Brett M. Gierak, Trustee.

World-class floor

The floor of the new St. Joe’s Mercy Elite Sports Center has been recognized by a panel of industry experts as literally world-class after winning in the Sports Surfaces category in the 2020 Sikafloor Project of the Year awards.

The volleyball courts and running track are part of the 46,000 square feet that required the expert installation of a Sika Pulastic synthetic sports surface system by Robbins Sports, a long-time Sika partner.

Jordan Foster, President of Foster Specialty Floors, said a key element of the floor and a big benefit to users is the Comfort Pro pad.

“This pad delivers a shock absorption rating of 32%, which far exceeds most other products that are rated between 20 and 25%,” he said. “That equates to significantly less wear and tear on the athletes at the St. Joe’s Mercy Elite Sports Center when they are using this floor system.

“One of the leading causes of injuries in sports is muscle fatigue. This floor system will help athletes perform longer and at a reduced risk to injury because of the added performance this floor delivers compared with a standard synthetic sports floor.”

Rental opportunities exist for volleyball, pickleball, soccer or a variety of other sport or activity uses. Call 734-462-4348 for more details or for more information about the Schoolcraft College Fitness Center.

Filed Under: Community, News Tagged With: Go Ocelots, St. Joe’s Mercy Elite Sports Center

June 21, 2021 by mlemon

Today for “Staff Spotlight” we’re sitting down with Scott Davis, Curriculum Technologist, to learn about his role with the College.

Schoolcraft College: Hello, Scott! To start out, you have a very cool title! So, what exactly is a Curriculum Technologist? What does a “normal” day look like and what do people need to know about your role?

Scott Davis: Thanks! I think it’s pretty cool, too. According to my job description, “The Curriculum Technologist uses design principles and practices to provide essential project leadership and support for the execution of the College’s strategic curricular and assessment initiatives.” It also mentions that the person in this position “collaborates with faculty and administrators in the implementation of course, program and institutional level assessments and facilitates the use of appropriate and expansive technologies.”

Man standing, smiling at camera

That’s pretty complicated, so perhaps I can break that down by answering your second question.

On a “normal” day, I’m working on many different projects to support Schoolcraft’s mission and vision. Some days I work with faculty or subject matter experts to design exciting new courses and programs, or revise existing ones to keep them fresh and aligned to labor market demands. That is the best part of my job – learning about a topic and building the curriculum that both students and employers want.

Often my day is also spent finding ways to utilize technology in the work my department, OCA, does to keep the College running smoothly and efficiently. For example, maintaining a database of courses and programs that feeds the website and our common syllabi. I also get to learn new software (Project Management, LMS, CMS), and keep on top of the latest trends in educational technology.

Additionally, I am involved in several committees on campus. I support the institutional assessment initiative on campus. I am directly involved with the Curriculum Committee where faculty and administrators approve new curricular offerings. I serve on the Online Instruction Committee, reviewing online courses and ensuring they are held to a high standard of excellence. And most recently, I’ve had the opportunity to serve as an Associate Editor for the Community College Enterprise, a prestigious peer-reviewed research journal.

SC: Please compare and contrast how your role and work has changed since before the pandemic and how operations are now.

Scott Davis: Nobody could have predicted 2020. I remember in early March when things started to get serious. There were over 1,000 for-credit sections that semester, and the entire College had to work quickly to keep as many of them running as possible. I got to work with a great team to help faculty pivot their courses to online mid-semester. Much of that work involved providing the tools and confidence to instructors so they could teach online, many for the first time. It certainly forced everyone to upgrade their technology skills.

I don’t believe my role has changed much, but how I get my work done is dramatically different. All my face-to-face meetings were suddenly via Zoom. Instead of visiting various departments across campus, we were all now seeing each other in our respective homes.

The pandemic certainly changed society’s relationship with technology. It allowed us to continue our work, school, social and family obligations. I hope it also helped us increase our empathy and sense of what it means to be human as things begin to normalize.

SC: You have been with Schoolcraft College since 2014. What changes have you seen over the years in your role?

Scott Davis: The College has changed dramatically since I first started here. I’ve seen the addition of several buildings (the Jeffress Center, St Joe’s Sports Dome and Mercy Elite Center, the MEC building), as well as major renovations across campus. I’ve also seen a lot of faculty and staff retire from Schoolcraft after spending 15, 20, or even 30 or more years working here. As the College has grown and changed, new talent has come on board.  I hope to see that continue, and for even more opportunities to recruit and retain talented individuals.

There have also been many new programs launched, including a Culinary Bachelor degree, Brewing and Distillation, Pharmacy Technician, Plastics Technology, Real Estate, and many new opportunities in the medical field just to name a few. In my role I get to see these programs start as an idea, gain momentum, and eventually become a reality. I’m also excited about all the new opportunities still on the horizon.

SC: You had some teaching experience early in your career. Please tell us about that.

Scott Davis: Sure. I started as a 6th grade social studies teacher in a charter school in Detroit connected with the College for Creative Studies. I taught both middle and high school in and around the Detroit area for about five years. During that time, I earned my M.A. in Educational Technology and then came to Schoolcraft.

Teaching has shaped the work I do every day. The core product we offer is the student experience. I want to do everything I can to make it as smooth as possible. My job is to collaborate with faculty, staff and administration to develop pathways to success while removing as many barriers along the way as possible.

I still think like a teacher in the work I do. Whether it is curriculum or assessment, I want to look at what skills the student is gaining as a result of the learning process. This is important so that everything aligns to and is in service of the end goal.

Perhaps the end goal is a specific job, a nationally recognized certification, or to transfer. We would work to develop a program that leads to that outcome. That work requires us to develop the courses to make up those certificates and degrees, down to the course competencies and types of assessments used in those courses. 

SC: How do you see the different modalities of teaching (and learning) in higher education playing out? What does the future – both near-term and long-term – look like to you?

Scott Davis: Schoolcraft has been a leader in online learning long before 2020, and I don’t think that will change. With the addition of a new modality, Remote, I see the College continuing to meet the needs of our students.

Near-term I think the pendulum will swing back to more in-person instruction. I think perhaps people are a little burned out from all the web conferencing and are wanting more face-to-face interactions. Also, some skills just require that hands-on learning component.

Before the pandemic, about 70% of the for-credit sections were face-to-face. Long-term I still see in-person instruction being the majority of sections, but Online/Remote learning has more than proved itself and is here to stay.

It’s likely that many of those students (and even a few professors) who may have been hesitant to “go online” actually enjoyed the flexibility and would choose to continue in that modality. My colleague just shared this article titled Teaching: Why an Active-Learning Evangelist Is Sold on Online Teaching about a well-known professor, Eric Mazur, and his experiences. I think it really speaks to the larger trend in education. Technology has allowed for a more personalized learning experience, and for more opportunities for students to become active in the learning process. That said, these strategies could work just as well in a Traditional section.

SC: Thank you, Scott. Is there anything else you would like to add?

Scott Davis: Schoolcraft is a community college, and has always focused on meeting the community’s needs. Our job is to be a transformative force in the lives of our students, hoping that they in turn go out and be a positive influence in the world. I try to live by the motto, “Do Only Good Every Day.”

Filed Under: News, Schoolcraft Spotlight Tagged With: Curriculum, Scott Davis, Staff Spotlight

June 18, 2021 by mlemon

Schoolcraft College soon will offer 7 sports through 11 teams for student-athletes with the addition of men’s and women’s cross country for the fall 2021 season.

“We’re excited and pleased to offer more opportunities to student-athletes this fall through our men’s and women’s cross country teams,” said Cali Crawford, Director of Athletics. “The high school cross country teams in our area have traditionally been very strong, so we hope adding programs here at Schoolcraft spurs a lot of interest locally.”

Crawford is actively seeking a head coach to oversee both programs. Interested candidates can apply online.

Schoolcraft College competes in the Michigan Community College Athletic Association (MCCAA), which has 15 men’s and 14 women’s cross country teams. Each team can have eight runners, with five needed to score in meets.

A key recruiting advantage for Schoolcraft College is the new St. Joe’s Mercy Elite Sports Center on campus. The 75,000-square-foot facility includes the Mercy Elite sports performance and training programs, physical therapy and more as well as brand-new classrooms and equipment for Schoolcraft College’s Movement Science program.

Men’s cross country was one of the original sports offered at Schoolcraft College in 1964, along with men’s basketball and men’s swimming.

Filed Under: News, Programs Tagged With: Cali Crawford, Cross Country, Go Ocelots

June 14, 2021 by mlemon

To help celebrate, recognize and understand more about Juneteenth, TaQuilla Kusero of our Distance Learning team thoughtfully provided the following essay:

Juneteenth, or June 19th, has become one of the most celebrated holidays that marked the end of slavery in the United States. Though the Emancipation Proclamation took effect on January 1, 1863, most confederate states, and slaveholding border states, continued to enslave Black Americans until Union troops arrived to confront the resistance and enforce the laws over the next few years. In fact, owners of enslaved Black Americans would flee the fighting in the East and move to neighboring states like Texas to escape the Union Army’s grasp, bringing along enslaved people with them.

A red black and green logo that reads: "Juneteenth Freedom Day"

It was not until two and half years after the Emancipation Proclamation, June 19, 1865, that Union troops reached the long holdout city, Galveston, Texas. This incident marked the day the Union took control of the area and announced to the enslaved people still held there that they were now free from the horrors of slavery.

The original announcement stated:

“The people of Texas are informed that, in accordance with a proclamation from the Executive of the United States, all slaves are free. This involves an absolute equality of personal rights and rights of property between former masters and slaves, and the connection heretofore existing between them becomes that between employer and hired labor. The freedmen are advised to remain quietly at their present homes and work for wages. They are informed that they will not be allowed to collect at military posts and that they will not be supported in idleness either there or elsewhere.”

This day marked the beginning of what would become a second independence day in the United States and commonly referred to as Juneteenth. Celebrations began the very next year and typically included, music, food and religious gatherings. This period also brought about what is known as the Reconstruction era. Between 1865 and 1877 the nation attempted to bring southern states back into the political process and create a new relationship with newly freed Black Americans, but this period was short-lived, as a new wave of segregationist laws and restrictions effectively made black Americans second-class citizens for another 90 years until the Civil Rights Act of 1964 was passed.

During this time Juneteenth celebrations diminished, then experienced a resurgence in the 1970s-1990s. The recognition of Juneteenth has grown by leaps and bounds over the past two decades as awareness of it has spread through the media, popular TV shows and statewide celebrations. Over 40 states now recognize Juneteenth as a holiday, with a handful of those states working to establish it as an official paid federal holiday. 

How Juneteenth is celebrated is a very individual practice, just like most other holidays. Some celebrate with grand outdoor events, including food, rodeos, live performances, historical reenactments and fireworks. Some use it as a time to reconnect with nature by going hiking, camping or to the beach. Others use it as a time to continue the fight for equitable rights in the U.S. The true embodiment of this holiday is that you are free to celebrate it the way you see fit. 

Many cities across the country, including here in Michigan, are having their very first Juneteenth celebrations this year, so if you are unfamiliar with the holiday and would like to take part in its traditions, please find an event near you. It is one thing to learn about the history in a book or article, and another to participate in the festival of freedom to which this holiday represents.

The Detroit Free Press has a list of Juneteenth events online.

Filed Under: Community, News Tagged With: Essay, Juneteenth, TaQuilla Kusero

April 12, 2021 by Schoolcraft College

Schoolcraft College alumni are well-known for giving back to their school and to their community. One of many examples is the Culinary Extravaganza (CulEx), a celebration of fine food and wine that traditionally serves as the Schoolcraft College Foundation’s signature fundraising event, with proceeds benefiting students and the program.

A key reason for the success of this event is the support from area establishments, many of which employ Schoolcraft College alumni in key positions. They donate delicious food and beverages and generously lend their time and talent to ensure a successful experience.

Sadly, the CulEx had to be canceled in 2020 because of COVID-19, which has devastated the restaurant industry. To help restaurants in this time of need, the Schoolcraft College Foundation offered a helping hand in the form of $1,000 grants to 20 area restaurants that are owned by Schoolcraft alumni and/or employ Schoolcraft students.

Most restaurants are in Detroit, but businesses in Birmingham, Hazel Park, Northville, Novi, Plymouth, Redford and Royal Oak benefited as well.

“Past support we received from area restaurants in terms of their delicious food and beverages, their amazing talent and their generous time really makes the Culinary Extravaganza happen,” said Dawn Magretta, Executive Director, Schoolcraft College Foundation & Alumni Relations. “These restaurants have done so much to help us over the years, so we wanted to return the favor and help them during these challenging times.”

News of the difficult times in the restaurant industry prompted Joan A. Gebhardt, Chair of the Schoolcraft College Board of Trustees, to act.

“The food industry has been devastated by the COVID pandemic probably more than any other,” she said. “Reading and hearing on TV about chefs losing their jobs and restaurants closing made me want to help them.   

“At Schoolcraft we prepare our students to be ‘job ready,’ but nothing prepares our culinary grads, our extended family, for dealing with this pandemic.”

Certified Executive Chef Chris Misiak was immediately enthusiastic about the concept and helped bring it to reality.

“Schoolcraft College is committed to supporting the community it serves, and the Culinary Arts Department reflects that mission,” he said. “In Culinary Arts we see our alumni and students as a type of family and we will always support family.”

The cash infusion has been greatly appreciated.

“I am touched and appreciative that the same institution that trained me as a chef is supporting me again in such a challenging time,” said Chef Paul Grosz, owner of Cuisine Restaurant in Detroit and a Schoolcraft College alumni. “The COVID-19 pandemic has impacted the food industry tremendously, and I am so thankful that our community is coming together to support each other.”

Kelli Lewton, chef/owner of 2 Unique Caterers and Event Planners in Royal Oak, has been associated with Schoolcraft College for more than 30 years, first as a student, then a member of the culinary team and an instructor in the Culinary Arts department for more than 20 years.

“I was honestly brought to tears when I opened the letter and found the check,” Lewton said. “Sometimes the help you need on a dark day is to know that someone is thinking about you and cares.”

Lewton said she put the $1,000 toward payroll for her business, which is entering its 30th year in operation.

“It sounds simple, but kindness is really what we all need during these dark days” Lewton said. “Kindness has a spark that can fuel fires of hope, change and better in our lives and businesses.”

Filed Under: Community, News Tagged With: Chris Misiak, Culinary Arts, Culinary Extravaganza, Dawn Magretta, Joan A. Gebhardt, Schoolcraft College Foundation

April 5, 2021 by Schoolcraft College

Dorian Hall and James Ellison are on a mission to change the perception of craft beer, and more important, craft beer brewers in Metro Detroit.

Each is a recent graduate of Schoolcraft College’s well-respected Brewing and Distillation Technology (BDT) program. Already close (they are brothers-in-law – James is married to Dorian’s sister), they have a passion to make their mark through their own label, The Black Hop Brewing Company, and to raise awareness for a new path for budding entrepreneurs.

“There aren’t a lot of minorities in Detroit doing this,” Dorian said. “James and I are trying to bridge that gap, diversifying what craft brewery owners look like in Metro Detroit.”

Finding Schoolcraft College

Dorian found out about Schoolcraft College’s program by accident while he and his wife were enjoying a happy hour in Royal Oak. Dorian’s wife wanted to try a beer with a fruity taste and asked the server for a recommendation. The recommendation was a hit; after more conversation, the server revealed he was a student at Schoolcraft College “majoring in beer.”

“I thought, no way there’s a school that teaches that,” Dorian said. Intrigued, he called James about his discovery. After learning more about Schoolcraft College’s program, they enrolled in the spring of 2018. Both earned the Cicerone®* Certification Program’s Beer Server Certificate and TIPS® (“Training for Intervention Procedures”) alcohol server certification and were top of their class.

Passionate Instructors Focused on Your Success

James and Dorian appreciated the personal attention they received in the BDT program at Schoolcraft College.

“You can tell the instructors are incredibly passionate about what they do,” James said. “They are proactive about reaching out to make sure you’re succeeding.” 

Dorian said most people don’t realize craft brewing combines elements of art and science – especially chemistry.

Schoolcraft College’s six faculty members have more than 100 years’ experience combined in positions across the spectrum of the craft brewing industry.

“Every instructor is in the industry,” James said. “They’re not just telling you something out of a book – they’re living it. They challenge you, but they also will be with you every step of the way.”

Before beginning their formal education, Dorian and James had experimented with a home beer kit. Although dissatisfied with the results, they were on the right track, but just needed a bit more of the expertise Schoolcraft College provides.

“We’re still home brewers,” James said. “Once you’re a home brewer, you don’t stop – you just buy bigger equipment!”

Focused on a Bright Future

Dorian and James wanted to learn even more about distillation of spirits, so they contacted businesses around Michigan for opportunities. They said Schoolcraft College’s excellent reputation helped open doors as they learned how to make award-winning vodka.

“Schoolcraft College has won 27 awards for their beer,” Dorian said. “That means they’re doing something right.”

And now Dorian and James are eager to put the knowledge they gained at Schoolcraft College to work with their own establishment and perhaps serve as inspiration for others to follow that path.

“People don’t know a program like Schoolcraft is out there, and yet it’s right here in their local county,” Dorian said. “Schoolcraft College broadened my horizons and will open your eyes to realize craft beer doesn’t have a ‘look.’” 

James is ready for what promises to be an exciting next chapter.

“Our biggest mission is to open a new avenue for everybody whowants to step up and do something different,” he said. “Follow your passion. Schoolcraft allowed us to do that.” 

*A Cicerone is an expert in pairing beer and food, among other abilities.

Filed Under: News, Student Spotlight Tagged With: BDT, Beer, Brewing, Brewing and Distillation Technology

March 29, 2021 by Schoolcraft College

Today for “Faculty Spotlight” we’re sitting down with Dr. Jerome Lavis, who serves Schoolcraft College as a Professor of Chemistry and also as the Faculty Forum President. 

Schoolcraft College: Hello, Dr. Lavis! To start out, we are in unprecedented times in terms of how people are teaching and learning at all levels of education. What has stood out to you over this past year or so, both as an individual professor and leader of our faculty?

Dr. Jerome Lavis: What I was most impressed with over the past year was the adaptability of the faculty and the College as a whole as well as the collaborations that occurred between faculty as well as between the faculty and the administration. During the end of the Winter 2020 semester, faculty were able to quickly turn around to finish the semester, and as the reality of the long-term future settled in, prepare for the next Spring and Fall. With the support of the administration, Media Services and especially Distance Learning bringing their expertise forward, faculty were quickly able to get trained and switch their method of teaching.

SC: The Schoolcraft College faculty has been outstanding in terms of adaptability and sharing best practices. In many ways, our professors and instructors have had to “go back to school” in terms of their teaching methods. Could you please highlight a couple of success stories and learnings?

Dr. Jerome Lavis: I probably should start with Chemistry, and the adaptation of the laboratory to the new environment. This was a true challenge as the department felt that some of the courses needed to use the school facilities for teaching laboratories, due to the inherent dangers of some of the chemicals used. 

This required a complete change in the operation of the labs. Occupancy had to be dropped, and in order to maintain a workable enrollment all activities that did not involve the use of chemicals had to be pushed to a remote format, with the extensive recording of videos. Also, to avoid students getting in contact with each other, we moved to students having their own chemicals. This required tremendous work from Melissa Gury’s team, who was in charge of the logistics, and none of this would have been possible without them. This was a true cooperative effort from all faculty, staff and administration. And some of the new formats are expected to be maintained even after the lifting of social distancing restrictions as they were actual improvements.

I do not have first-hand knowledge of the other departments, but I have heard many stories of cooperation within faculty working together to adapt their curriculum and class formats. 

But to me the greatest success is that students were able to continue receiving a quality education. Even though the College, in many cases, had to offer classes with much lower enrollment than normal, it continued to offer all of our services to students.

SC: What are the challenges for teaching chemistry in a virtual environment? What steps are you doing to help students feel more comfortable in the lecture portion and how are you handling the lab portion?

Dr. Jerome Lavis: The labs were handled differently depending on the courses. For the courses that already had or were in the process of having an online course design, the labs were moved to the student’s home through commercial kits. For the others we kept the labs on campus. 

Depending on the course, we either shortened the lab by placing the pre and post labs entirely online, or we extended the class over two classrooms, depending on the occupancy of the lab rooms.

For the lecture, the main challenge to me was not being able to see the students. Because students are most likely in their homes, both the faculty and the college felt it would not be appropriate to require them to reveal their private surrounding. But this creates a rather impersonal setting. 

It was not so bad in March last year because we had already spent half the semester together in the classroom, but for last Fall and this Winter it creates a more disconnected setting. I also struggled with whether to record lectures or not. I opted to record them for the benefit of those students who need a job, especially in this environment, or who do not have a quiet home environment during lecture times.  

The downside is that attendance is clearly lower and fluctuates greatly from one session to another. The last issue is one common to all online setting, which is academic dishonesty during examinations; it makes us create different exams when one accepts the fact that students have access to their materials, but even then it is not optimal. For my part I decided to hold my exams on campus, in a similar fashion as what the math department did.

SC: You were elected Faculty Forum President last summer. Please explain what that role entails and your goals.

Dr. Jerome Lavis: My role is to serve as the chief representative of the faculty. I work to ensure that our concerns, opinions and expertise are taken into account when decisions at the College are being undertaken. Our work is directly linked to our student’s learning experiences here at Schoolcraft. Improving the working conditions of our faculty is tied to improving the learning environment of our students. 

Overall, this means that I work hard to ensure that the College administration and faculty work collaboratively to generate innovative and mindful solutions to the challenges the Colleges faces. In the end we all rise and fall together, and therefore my main goal is to encourage a tradition of co-governance. Maintaining the integrity of our contract is integral to this approach. After all, I believe that it is impossible to achieve our stated mission without meaningfully calling on faculty to contribute to the strategical decisions required to make the College more forward.  

SC: You’ve served Schoolcraft College since 2010. Please tell us a little about your background and your career.

Dr. Jerome Lavis: At the beginning … I was born and raised in France in the western suburbs of Paris. When I was in high school deciding on what to do, I hesitated mostly between three possible careers: Becoming a Judge (they are not elected in France), going into the military (air force or navy) or going into the sciences. Both my parents were engineers by formation, and my mother was a high school science Physics and Chemistry teacher. 

You could say that the apple did not fall far from the tree. I decided to study sciences, and eventually went into an engineering school for Chemistry rather than the military. The love of chemistry was given to me by my Chemistry college professor, during my freshman year. She was very engaging and knowledgeable, and even though I struggled with the material at times, I knew that it was what I wanted to do. 

I eventually went to the ESPCI in Paris, which is the school where Pierre and Marie Curie used to teach a century ago, and then got a Master’s Degree in Organic and Bioorganic Chemistry from the University of Paris VI, and then a Ph.D. in Organic Chemistry at Michigan State University. It is at MSU that I decided I wanted to teach. Initially my goal was to go work for a pharmaceutical company and do research in drug design, but working as a teaching assistant, I fell in love with teaching. I started my career at the Universite de Montpellier II in France before moving back to Michigan and teaching five years at Grand Valley State University. Finally, I joined the Schoolcraft Faculty in 2010. 

SC: Thank you, Dr. Lavis. Is there anything else you would like to add?

Dr. Jerome Lavis: Just that I stand in awe when looking at the adaptability of our students, our faculty and the College as a whole.

Filed Under: News, Schoolcraft Spotlight Tagged With: Chemistry, Faculty Forum President, Jerome Lavis

March 29, 2021 by Schoolcraft College

Restrictions and safety protocols prompted by the COVID-19 pandemic have challenged Culinary Arts students and faculty for more than a year. Creativity and adaptability have been key ingredients for those studying and teaching this discipline to succeed during these difficult times.

Those attributes recently shined through again as a team of 11 students taught by Certified Executive Chef Brian Polcyn won a contest sponsored by The Butcher’s Guild, a fraternity of meat professionals focused on selling good meat.

Each month, this organization sponsors the Attabutcher Contest. Most competitions are geared toward butchers’ cuts for retail display. The February contest, however, centered on the French classic Chicken Galantine, a dish Schoolcraft College students prepare as part of the curriculum every rotation. The presentation included smoked tongue and pistachios.

Chicken Galantine is a French cold chicken preparation that uses the charcuterie (pronounced shar-coo-tree) technique. Charcuterie is the craft of how food, such as salami, ham, smoked sausage and more, were prepared and preserved before refrigeration. One of the core classes in Culinary Arts is Charcuterie (CUL 215), where students learn salting, curing, sausage production, smoke house, pate, terrine, galantine and more.

“As an Instructor it’s wonderful to go through the educational process, but the best is to see the excitement in the students when something actually works!” Chef Polcyn exclaimed.


Learn about the Culinary Arts Program

Filed Under: News, Programs Tagged With: Brian Polcyn, Charcuterie, Culinary Arts

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