Archive for November, 2013

Doughnut Miss This Chance!

by Frank Testerman

Through Dec. 2 at all Pellissippi campuses, any Krispy Kreme doughnut vouchers purchased will help provide the children of campus employees with a higher chance of going to college.

The fundraiser will sell vouchers for $7 that never expire and can be redeemed for a box of a dozen glazed doughnuts at any Krispy Kreme store in the United States. Buying doughnut vouchers not only helps getting an education easier for some people, it also might help make shopping for your holiday season easier too. Michelle Miller, an overseer of the fundraiser, said, “Selling vouchers, instead of the boxes of doughnuts themselves, allows people to redeem the vouchers whenever they’d like and even use the doughnuts for gifts, such as putting them in stockings at Christmas time.”

The scholarship has already provided five support staff children the chance to attend school for both this current semester and the upcoming spring semester.

If you are interested in purchasing a Krispy Kreme doughnut voucher, please email Michelle Miller at mimiller@pstcc.edu.

Wednesday, November 27th, 2013

The Pellissippi Experience You Helped Create

by Chris Botsis

Some may wonder how a community college raises money to begin new initiatives or enhance existing ones. But funding for Pellissippi State comes from the community almost as much as it comes from the state government.

While Pellissippi is a state institution, only 51 percent of its annual funding can actually be attributed to state appropriations.

So, where do the rest of the funding dollars come from? “They come from generous donations by members of the community itself,” said Rick Rushing, treasurer of Pellissippi’s Board of Trustees. Because only around half of the funding costs are paid by the state, fundraising campaigns and personal donations have been essential in helping Pellissippi expand over the years.

A decrease in donations was expected with the rough economic times, but Rushing says the college has been just fine despite this. “Largely thanks to the Major Gifts Campaign from a few years back, we’ve managed to stay on track financially without too many problems.” The aforementioned fundraising campaign proved to be the largest in the 34-year history of Pellissippi State, raising around $7 million.

Rushing offered his gratitude. “The fact of the matter is, without the success of that campaign, we wouldn’t have been able to maintain our steady rate of growth from only smaller donations since then. We are very grateful for the generosity the community has shown us. Donations help us afford new equipment, grant more scholarships and pave the way to a better school and a better education for students.”

Anyone can donate to Pellissippi State simply by going to https://giving.pstcc.edu. For more information on Pellissippi’s fundraising efforts, visit Pellissippi State Foundation’s page at http://pstcc15.pstcc.edu/foundation.

Friday, November 15th, 2013

Deck the Halls at Magnolia Campus

by Samantha Murrell 

The last day of regular class will be a celebration for students and teachers alike at the Magnolia campus’s annual holiday bash.

The Magnolia campus will be hosting its annual “Progressive Holiday Event” on Dec. 6, 2013.  The event will begin at 10 a.m. and last throughout the day. 

The event, free to all Pellissippi students, will take place in the hallways of the campus.  Teachers and faculty will prepare food and treats for students.  The faculty will decorate the halls, and the staff will decorate their offices. Dean Tillman said this is an important event because it “brings us together as a campus, family and community in celebrating the holidays together.”

Each member of faculty participating will have a table to decorate around a central theme.  Past themes have included “Traditional Christmas” and “Favorite Christmas Stories.”  The faculty will be competing for the best decorated table, and the winner will have official bragging rights until next year.

A musical ensemble consisting of select members of the Knoxville Symphony Orchestra is scheduled for a noon performance at the event.

Thursday, November 14th, 2013

Veterans to Receive More Academic Support

by Roxann Buckles

The Ben Atchley Veterans Success Center at PSCC’s Hardin Valley campus opened Monday, Nov. 11 honoring Veterans’ Day.

President of PSCC Anthony Wise, Ben Atchley and other faculty and community members held a ceremony in dedication to veterans and the opening of the center.  Atchley, a veteran, was an advocate for the center and was honored at the ceremony for his services and support of the center.

The new center will offer many opportunities to military veterans attending PSCC.  Counselors and advisors will be available to help guide veteran students on an academic path.  While doing so, academic skill building workshops will be provided along with a group study area.

In preparation to graduate and enter the work force, veteran students will have access to job placement services. Wise went into detail, saying the services will include helping students create a resume and prepping them with the skills necessary to acquire a job.

Thursday, November 14th, 2013

FREE FOOD!

by Tevin McKinney

The Council of Student Activities will be hosting an evening snack pack including free popcorn on Thursday, Nov. 14 at 5 p.m. on the third floor of the McWherter building.

“The evening snack pack is held mainly to give students a chance to get involved on campus who are not here during the day, and have to take classes during the evening,” said Gwen Miller, Office Manager of the Student Activity Board.

 

Wednesday, November 13th, 2013

Sample the Cooking of the Chefs of Tomorrow

The Culinary Institute of Pellissippi and UT will be hosting the “Ready for the World Cafe” Nov. 13 at 11:30 a.m. in the UT Visitor’s Center.

Tickets are on sale for $30 at the UT Visitor’s Center. The proceeds will be put towards the Culinary Insititute of Pellissippi and UT.

Culinary students Caitlin Knight and Benton Huddleston said the event is to prepare them for the world of becoming professional chefs.

The event will have four courses including edamame, seafood salad with octopus, fried rice and teriyaki salmon.

Wednesday, November 13th, 2013