When Chattanooga State Community College opened the Michael P. Hennen Hospitality and Culinary Center six years ago, it introduced students to the delectable world of culinary arts where they learn to hone their skills by preparing, cooking, presenting and serving a variety of foods. Being receptive to new challenges led to establishing the first Chattanooga State Cookoff scheduled for November 4, featuring the culinary talents of students in the ROME in Culinary Program.
When Tennessee Gov. Lee’s GIVE Grant was announced in November 2019, Chattanooga State, as one of its recipients, was poised for action to expand healthcare training in three of its rural service areas. In little more than a year’s time, industry certifications in OSHA, CPR, and Certified Patient Care Technicians were awarded to high school students from Bledsoe, Sequatchie and Marion counties.
Chattanooga State Community College, in collaboration with Hamilton County Schools and the Public Education Foundation (PEF) have established the Global Center for Digital Innovation (GCDI). With a planned opening during spring 2021, the 15,000 square foot GCDI will shine as a world-class center for innovation, creation, and production.
Chattanooga State has begun transitioning to a Modified Phase 2 Level of Operation and will be fully transitioned by Monday, November 16. Due to the recent spike of COVID-19 cases in our service area, and because we care about the health and safety of our campus community, we are doing our part to help mitigate its spread. All three instructional sites (Chattanooga, Dayton and Kimball) will remain in Phase 2 through January 8, 2021.
As Chattanooga State’s new director of Food Services, Caroline Couch began her love affair with food began more than 20 years ago. “In 1999, I started working in the restaurant industry while attending East Tennessee State University as a student,” states Ms. Couch. She further developed her culinary and leadership skills in the Atlanta and Chattanooga markets.
As the world held its breath as the year 2000 arrived, Chattanooga State’s Augusta R. Kolwyck Library & Information Commons (KLIC) team was ready for “Y2K.” As early adopters of technological trends, the library staff embraced change in order to remain relevant and inspired in an increasingly digital world.
Chattanooga State Community College was the recent recipient of a $738,525 Tennessee Coronavirus Relief Fund Grant awarded through the Tennessee Higher Education Commission (THEC) to help defray the expenses of delivering instructional support to students at the main campus, as well as at the Dayton and Kimball sites.
As Chattanooga State Community College welcomed students back to instructional sites in Chattanooga, Dayton and Kimball on August 24, the College remained mindful of its responsibilities to students, faculty and staff by presenting a Modified Campus Plan Overview using a four-phased approach to guide operations during COVID-19.
Chattanooga State’s ongoing commitment to maintain a healthy and safe campus environment this fall means that more than 70% of classes will be offered virtually or online, while the remaining will utilize hybrid models. Hybrid classes combine online and on-campus instruction and are primarily for programs that require a hands-on component to fulfill requirements. These flexible, safe and effective instructional methods will provide a quality experience to help students achieve their goals.
When Chattanooga State received a $626,624 CCAMPIS childcare access grant from the U.S. Department of Education in late 2018, its Child Development Center (CDC) was able to expand services into the evening hours in fall 2019.
