Inspiring Students & Enriching The Community |
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Andrew Whitford, Criminal Justice Instructor, had a guest speaker for his students this week. Richard Sack spoke to his criminal justice students about his experience working with inmates.
Richard has been a volunteer for 16 years, spending his time providing counseling services to inmates at, both, state and federal institutions in the Leavenworth area.
He provided some great insights into prison life for the inmates along with their challenges inside and outside of prison. Richard reminded us that prisoners are not numbers or animals, but actual people who, in most cases, will be released back to society and need some help in reducing their risks for future criminal offending.
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PCC Writing Center
Tutoring Available
Mondays
10:00 am-1:00 pm
Room 164
Wednesdays
Noon-3:00 pm
Room 164
Additional days/times are available by appointment
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MORE Culinary Potato Labs
The KCKCC PCC has two culinary groups in the afternoon. This group is starting their potato labs this week.
Students are learning knife skills to help them achieve the precise cut. Chef Kelly demonstrates the proper way to hold a knife when sharpening both sides to create that clean cut needed.
She also talked about how to hold your knife when cutting and how to place your fingers when starting to cut.
Culinary uniforms will be arriving soon and the students can't wait!
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Tuesdays and Thursdays
10:45 am - 12:30 pm
Room 152
Cathy Thompson
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The new water stations have been installed at PCC!
Students will be able to access water to fill their water bottles upstairs in the library and downstairs by HVAC.
Remember to bring your own water bottle.
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The Culinary Foods III students made a fantastic seafood paella from the Valencian region of Spain.
Paella is a Spanish dish of rice, saffron, chicken, seafood, etc., cooked and served in a large shallow pan.
In the students paella, they used mussels, scallops, shrimps, chopped clam meat, saffron, rice, vegetables, and other spices.
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VETERAN AND MILITARY RESOURCES AT PCC
SARA COMER—VETERANS CERTIFYING SPECIALIST II
TUESDAY--SEPT. 22
8:00 AM – 4:30 PM
ROOM 117
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Carrot Labs and Knife Cuts
The culinary students are using their knife skills to make different types of cuts when preparing carrots.
The students used the following cuts:
julienne, fine julienne, batonnet, paysanne,
rondelle, toune, brunoise, fine brunoise, and a small/medium/large dice.
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The construction students are now working on brick-bond.
Brick-bond, in masonry, is a systematic arrangement of bricks composing a wall in a way to ensure stability and strength.
The most popular brick bond patterns for walls are stretcher bond/running bond, header bond, English bond, Flemish bond, stack bond, Dutch bond, common bond/American bond, facing bond, diagonal bond, and rat trap bond.
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Kraft Tool Co.---Welding Opportunities |
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Constitution Day was zoomed at PCC on Thursday.
What a great way to get information out about voting.
Your vote MATTERS!
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The Culinary Foods III students made a Thai vegetable dish with green curry paste.
The dish consists of green chili peppers, cilantro, green curry paste, onions, bock choy, green beans, carrots, and coconut milk using the hot wok technique.
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HVAC students have been working hard in the classroom.
The students have been learning about thermostats and then they transition into the lab to get some hands-on experience.
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The electrical students are continuing to learn about outlets.
Each student is gaining knowledge about the white neutral wire, black hot wire, ground wires, screw terminals and more.
The class will be taking their knowledge to an off-site job next week.
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Students bring your own bags to carry your groceries home
Our bag supply is limited
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1901 Spruce Street
Leavenworth, KS 66048
913-288-7750
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