Cincinnati State's Clifton Campus now has a Parent Resource Center, providing services for Cincinnati State students who are also parents, or serve in a parenting role. The goal of the Parent Resource Center-- currently located in Main Building Room 126E-- is to provide support that helps students meet challenges as they strive to succeed in college and graduate. The Parent Resource Center is funded by a Department of Education grant secured by Early Childhood Education Program Chair Sandy... read more
Cincinnati State hosted the initial meeting of the Adult ESL (English as a Second Language) Consortium of Greater Cincinnati on Nov. 2. Cincinnati State ESL instructor Maggie Oliveira (at the podium in photo above) said nearly 50 participants attended the meeting, representing a variety of organizations that offer adult ESL services in the Cincinnati area.
Faculty members who received SOCHE excellence awards are (from left) Peggy Rolfsen, Marianne Niese, Joanne Steelman, Brian Hooten, and Stani Kantcheva. Not in photo: Tom Burns. Six Cincinnati State faculty members were recognized at the 2018 Southwest Ohio Council for Higher Education (SOCHE) Faculty Excellence Awards Banquet. The awards event was held at the University of Dayton on Nov. 2, 2018. Faculty members from 18 colleges and universities in the region received awards.
Cincinnati State graduate Julie Flickner was featured (including a photo) in a Washington Post article published Nov. 6, 2018, about "high tech farmers" in Cincinnati who are using LED lighting to grow plants with renewable energy and much less water than conventional farming. Professor Heather Augustine said Julie earned the Sustainable Horticulture associate's degree as well as the Sustainable Agriculture Management certificate. Cincinnati State also offers associate's degrees in Landscape... read more
Young Chef competitors show off their medals. From left: Chef Alan Neace, student medalists Malia Miller, Michael Puma, and Mark Mertes, and George Elliott of Chaine des Rotisseurs. Cincinnati State hosted the 11th annual Chaine des Rotisseurs Young Chef Competition on Nov. 4, 2018. According to faculty member Chef Alan Neace, "It was a great day of cooking and camaraderie with our culinary students."
President Monica Posey and Chief of Advancement Elliott Ruther announced the new Mack Fire scholarship at the Scholarship Recognition Event on Oct. 25, 2018. Members of Mack Fire, Inc., including former and current Green Township firefighters and EMT’s, donated $50,000 to Cincinnati State to establish the Mack Fire Scholarship Fund for students from Green Township who are seeking a degree in Fire Service Technology or EMS Paramedic Science.
Environmental Engineering Technology (EVT) Program Chair Ann Gunkel (above), along with adjunct faculty members Warren High and Jason Gill, and a dozen EVT students (see photos below), participated in a unique environmental event on Oct. 13, 2018: the Cincinnati State volunteers helped to move native mussels from the Williamsburg Dam (on the Little Miami River in Clermont County) to a new home on the Mill Creek.
Cincinnati State faculty members display their awards from the Ohio Association of Two-Year Colleges. From left: Cecilia Felix, Maggie Oliveira, and Stani Kantcheva. Cincinnati State faculty member Maggie Oliveira was honored by the Ohio Association of Two-Year Colleges (OATYC) as the winner of the John Fallon Early Teacher Award for 2018. The award, which recognizes a faculty member in their first three years of full-time teaching at their institution, was presented during the OATYC Annual... read more
Students celebrated with Cincinnati State President Dr. Monica Posey and Wilmington College President Dr. James Reynolds. From left: Dr. Posey, Jeff Staley (Wilmington grad), Cassandra Goldschmidt (current Wilmington student), Maurice Riggins (Wilmington grad), Dr. Reynolds.
Cincinnati State Culinary students, ca. 1975 (image from the College Archives) A new Cincinnati State Archives exhibit focuses on one of the most widely-recognized programs at the College: Culinary Arts. Culinary classes began at the College in 1970, as part of the Hotel-Motel-Restaurant Management associate's degree program.