MCC Turns 80

A letter written by Dr. Paul M. Beaudin, president of Manchester Community College (MCC)

Following World War II and fueled by the GI Bill and helping soldiers transfer meaningfully back into civilian life, New Hampshire lawmakers established the State Trade School at Manchester in 1945. Its original mission was to meet immediate demand for higher education and skill development for those returning Veterans. MCC has proudly operated without interruption since that time, preserving its mission while expanding and evolving to meet the changing needs of the region’s workforce. This year, MCC celebrates its 80th anniversary, making it one of the oldest community colleges in New England. (Our sister college, Great Bay Community College will also turn 80 this year.)

MCC was founded “to provide trade and vocational training and retraining for the occupational adjustment of youths and adults.” Times have changed; the world is a very different place than it was in 1945. But the relevant contributions of community colleges like MCC still provide valuable workforce training to support the economic growth of our state. 

Eight decades and many thousands of graduates since its founding, MCC has maintained key elements of its initial mission. MCC is now one of seven community colleges in the state, part of the Community College System of NH. We still offer programs in welding, automotive, HVAC, and electrical technology. 

But as times changed, our offerings evolved to meet new demands. MCC offers 50 other associate degree, certificate, and short-term professional programs that support local industry including: business, graphic design, cybersecurity, liberal arts, nursing, automated manufacturing, the social and behavioral sciences, biology, robotics, mathematics, electrical lineworker, exercise science, early childhood education, programming, extended reality, and power sports equipment. Also, we are a key partner in the ReGen Valley/ARMI initiative to make NH a global hub for biofabrication and other innovative new therapies. Our graduates are everywhere, contributing to the economy and to the community.

Community Colleges Foundation Awards $487,000 in Scholarships

In celebration of National Scholarship Month in November, The Foundation for NH Community Colleges (The Foundation) is highlighting the important role that scholarships play in reducing barriers for students. In the 2024-25 academic year, The Foundation awarded 1,333 scholarships totaling $854,000. For this fall alone, The Foundation has already met critical needs by awarding nearly 600 scholarships totaling $487,000. The average award was $814, a 27% increase over the prior academic year.

“Scholarships put a student’s goals within reach by helping to cover tuition, books, or other core educational costs. Best of all, they don’t have to be repaid, so a student is minimizing their post-graduation debt,” said Lisa Clark, the development coordinator at The Foundation.

The Foundation administers more than 100 scholarships established by generous donors. Eligibility criteria are determined by the donor when the scholarship is created. Some of the newest scholarships include the Capt. Jack T. Casey Memorial Scholarship to support associate degree students in Aviation Technology at Nashua Community College; the William H. and Denise D. Dyer Scholarship to provide need-based support to students in Hospitality/Culinary, Industry/Transportation or Advanced Manufacturing; and the Eric & Donna Johnson Scholarship, which provides need-based financial assistance to students who are residents of Coos County and attend White Mountains Community College.

From Community College to Industry Leader: Rachel Connell on Building Careers, Connections, and Opportunity

As Director of Business Analysis at Fidelity Investments in Merrimack, Rachel Connell enjoys elevating and leading a team of 36 analysts as they translate strategy into innovative and executable solutions and software. She describes herself as relentlessly curious and wildly creative, often spotting connections between seemingly unrelated ideas and using them to decode problems quickly and intuitively.

“I’m dynamic, resourceful, and determined. I thrive in moments of change and uncertainty, and I’m passionate about guiding teams through times of transformation,” she said. “I’m at most times appropriately irritated by the status quo – because I know that thinking beyond boundaries often unlocks the most imaginative and impactful solutions.” 

Back in 2007, her primary challenge was figuring out how to make college financially possible as she couldn’t secure the funding needed for a four-year university right away. She had worked her way through high school, eventually becoming co-manager of a retail store while still a student, but she knew she couldn’t afford tuition for a four-year college. 

“The opportunity within reach was community college. It was affordable, and I could work while earning my degree. It was the financially responsible way to go, and it was my only way to go,” she explained. Rachel graduated from Alvirne High School in Hudson in June 2007 and enrolled at New Hampshire Community Technical College at Nashua—now known as Nashua Community College (NCC)—that fall.

“I was determined to earn a bachelor’s degree in four years, working full-time and avoiding student debt,” recalled Rachel.

Pictured above: Dr. James Keane, president of NCC and Rachel Connell

LRCC Hosts First Big Crab Cook-Off Competition for High School Culinary Students

Students from culinary programs at eight New Hampshire high schools filled the Culinary kitchen at Lakes Region Community College on Oct. 28 to compete for top honors in the inaugural Big Crab Cook-Off Competition.

A partnership between Heron Point Seafood, the New Hampshire Lodging and Restaurant Association Education Foundation and LRCC, the competition was created to showcase skills and foster culinary creativity in a fun way. Amid stiff competition, Plymouth Regional High School cooked the competition, finishing in first place and was awarded a combined $4,500 allocated between the school and team members.

The event showcased both the culinary talents of state high school students and the state-of-the-art culinary facilities at LRCC.

“We were happy to host the event and have the opportunity to show our new kitchen facilities to potential LRCC students from all over New Hampshire,” said Chef William Walsh, a professor in the LRCC Culinary Arts program.