In the spirit of the holidays, RRC students and staff are encouraged to bring a canned food item with them while enjoying the Winnipeg Police Service (WPS) Choir as they perform carols at the Roblin Centre Student Food Bank this Thu., Dec. 1. The event will be held in the Roblin Centre atrium from noon to 1:00pm.
Overseen by the Red River College Students’ Association, the food bank allows students to help other students. RRC receives donated food and household items from Winnipeg Harvest and 30 community food banks held throughout the school year. Those goods are stored in a trailer on campus; every two weeks, they’re packaged and distributed to RRC students who have applied for assistance.
“Our Student Food Bank helps feed hundreds of RRC students and their families,” says RRCSA President Adam Taplin. “As students, we often have to decide between a night of studying or an extra shift at work to ensure we get a healthy meal. It’s only through the wonderful generosity of students, staff and the local community that we are able to restock the shelves and continue to provide food hampers year after year.”
This year will mark the first time the WPS Choir has performed at the food drive. When the choir first formed in 1974, it was only supposed to be for one year, in celebration of the City of Winnipeg’s centennial. More than 40 years later, the choir is still going strong, representing a link between the WPS and the community. Every year, the group performs free of charge at over 15 different venues and functions as a community service.
“We’re so excited to bring our group and holiday renditions to Red River College for the first time ever,” says Ron Smolik, Winnipeg Police Service and choir member. “Not only do we get to perform at one of the busiest campuses in downtown Winnipeg, but we get to do it while supporting a great cause.”
Post-secondary students pursuing careers as professional accountants now have a new pathway option, made possible through a partnership between Red River College, the University of Winnipeg (UWinnipeg) and the Chartered Professional Accountants of Manitoba (CPA Manitoba).
The newly designed option, in effect September 2017, is the only pathway of its kind in Canada. It allows students to obtain a two-year diploma in Business Administration with a major in Accounting at Red River College, then ladder into UWinnipeg’s Faculty of Business & Economics to obtain a three-year Bachelor degree in Business and Administration, and finally to complete five CPA preparatory courses to meet the entrance requirements for the CPA Professional Education Program.
“We want to continue to be on the leading edge of meeting the needs of industry,” says RRC President Paul Vogt. “Today’s partnership with UWinnipeg shows that we are working together as a network of post-secondary institutions to create greater mobility for students. Our partnership with CPA further demonstrates our close connections to industry and our ongoing efforts to ensure that our programming is relevant, timely, and accessible. The end result will benefit the profession and open more doors to rewarding careers for our students.”
The three partnering institutions are committed to making the programs as accessible as possible. This commitment includes development of additional online degree courses that will provide greater accessibility and flexibility, and will support the needs of adult learners who may be in the workforce and intend to pursue the CPA designation.
“CPA Manitoba is excited by the opportunity to partner with two of Manitoba’s most highly respected post-secondary institutions,” says Todd Scaletta, President and CEO of CPA Manitoba. “Together we will provide aspiring professionals innovative pathways to the unlimited opportunities in business, accounting and finance as a CPA. This new partnership offers individuals the flexibility of efficiently achieving the academic requirements for entry into CPA’s Professional Education Program, while studying part-time and gaining practical experience full-time.”
Red River College has announced the next steps in the construction of MotiveLab, a highly specialized extreme weather testing facility that will be the first of its kind in Western Canada.
MotiveLab is a 3,000 square-foot, state-of-the-art facility – essentially a giant heater or freezer – that will provide opportunities for industry testing on heavy vehicles of all shapes and sizes, including transit and highway buses. Already, companies have identified more than 65 full days of demand for MotiveLab’s research and development services.
“Manitoba’s heavy vehicle manufacturing sector is a cornerstone of our economy, and this research and testing facility is a direct result of our close ties with manufacturers, as well as our efforts to meet current and future training and technology needs,” says RRC President Paul Vogt.
“It’s an approach we are taking across all sectors to help local industry innovate, create jobs of the future and be more competitive in the global marketplace.”
A funding announcement made today provides a total of $6 million for the construction of MotiveLab, a climatic chamber that allows for year-round testing to be conducted at extreme temperatures and under full loads using a 1,000 horsepower, three-axle dynamometer. The program will also train students in this highly specialized and emerging program area.
“The heavy vehicle sector is faced with increasingly stringent environmental demands, which has its players pushing the envelope in terms of new design and technology implementation,” says Ray Hoemsen, executive director of Research Partnerships & Innovation at RRC.
“This all gives way to ever greater research and testing needs. MotiveLab will be a unique Western Canadian facility that will help give Manitoba firms a competitive edge.” Read More →
On a sunny, snowless November afternoon, students, faculty and administrators gathered at Red River College’s Medicine Wheel grounds to make history at the first on-campus Sweat Lodge ceremony.
In keeping with RRC’s strategic priority to advance Indigenous achievement — by weaving knowledge, philosophy and cultural perspectives into programming content and campus culture — the new Sweat Lodge facility, including fire pits and change rooms, marks the first step in the College’s ceremonial grounds expansion plan.
“I had a vision in 2004 of having a Sweat Lodge at Red River College available for students and staff, and that vision has now become a reality,” says Elder Jules Lavallee. “It’s a legacy for everyone to enjoy, and will help to heal for years to come. It was an incredible opportunity for staff and students to work together with the same purpose.”
Led by Lavallee and Mae Louise Campbell, RRC’s Elders in Residence, last week’s ceremony saw 17 people making their way into the Lodge for the inaugural sweat.
The structure, which represents the womb of Mother Earth, was made with willow branches collected and prepared in the days prior. Once the branches were in position, they were tied together and the frame was covered with canvas. The structure took approximately three hours to build, and was assembled in conjunction with Sweat Lodge teachings.
“Helping to put together the structure was a learning experience,” says a participating student from RRC’s Introduction to Trades Program. “Being Indigenous myself, it taught me some of the things that I did not know about these lodges and how they are built, and also how much work actually goes into it. It made me feel more connected to my ancestry.” Read More →
As of today, Red River College is one of four post-secondary institutions in Manitoba to offer a human resources training program recognized with a CPHR (Chartered Professional in Human Resources) designation from the Human Resource Management Association of Manitoba (HRMAM).
Graduates of these programs — in RRC’s case, the Human Resource Management Certificate offered through the School of Continuing Education — will be one step closer to receiving their professional designation upon graduation, and will be able to waive writing the National Knowledge Exam (NKE), the national standard of excellence for those working in the HR field.
“Red River College works in partnership with industry to provide relevant and timely programming that prepares our students to transition from college to career to meet the evolving demands in the workplace,” says Jo-Anne Shay, Dean of RRC’s School of Continuing Education.
“Accrediting our HR Management program opens doors to many career opportunities for our students, and provides industry with the necessary talent to make a real impact in their organizations.” Read More →
Once again, Red River College grads dominated the podium at this year’s Gold Medal Plates competition, with one now on his way to the Canadian Culinary Championships.
Jesse Friesen (Culinary Arts, 2009) took the gold medal at last night’s event, held at the RBC Convention Centre, while Melissa Makarenko (Culinary Arts, 2006) took silver. Friesen advances to the national competition, which takes place Feb. 3 and 4 in Kelowna.
A chef at Pizzeria Gusto, Friesen (shown above, at centre) won silver at last year’s event, while Makarenko (second from left), a chef at Resto Gare Bistro and Train Bar, won bronze last year.
Each year, the Gold Medal Plates event finds local chefs battling each other and the clock — with just 90 minutes to prepare and serve their creations to 500 assembled guests and judges.
The event also doubles as a fundraiser for the Canadian Olympic Foundation, which generates support to meet the technical, scientific, medical and coaching needs of Canada’s athletes.
A Red River College apprenticeship grad has made history, becoming the first deaf iron worker in Canada to receive his Red Seal certification.
Jonathan Anderson, 26, earned his iron worker credentials from RRC in 2015, and last spring wrote and passed his Red Seal exam. Over the weekend, he gathered at the Union Centre in Winnipeg to celebrate the achievement with friends, family and mentors.
Diagnosed as deaf shortly after his first birthday, Anderson attended the Manitoba School for the Deaf and St. James Collegiate, where he played hockey and football with the help of an interpreter, finding unique ways to communicate with this teammates.
“He learned to adapt,” Anderson’s mother, Bertha, told CTV News. “He couldn’t hear, but he always had his way of communicating.”
Anderson’s Red Seal certificate allows him to practice his trade anywhere in Canada. Since he began his career at the age of 17, he’s already worked on a number of high-profile job sites — among them, the Keeyask Generating Station, the Winnipeg Convention Centre and True North Square.
But the project he’s proudest of is the Canadian Museum for Human Rights, of which he told CTV, “My parents will say, ‘My son helped build that building,’ … I have children, and they’ll say, ‘Daddy worked there.’”
Anderson hopes his accomplishment will inspire others with hearing impairments to continue pursuing their dreams.
“I want to show that deaf people can work with people who are not deaf,” he explains. “You can succeed and prove them wrong. If they say you can’t, show them that you can.”
Red River College is #1 on the Prairies in research, according to the latest Top 50 ranking of Canadian research colleges.
It’s not the first time RRC has been recognized as a leading college research institution, having ranked previously in Research Infosources’s top ten for three years running, and having earlier this year received the prestigious Synergy Award for Innovation from the Natural Sciences and Engineering Research Council of Canada (NSERC) and the Governor General of Canada.
“We definitely appreciate the acknowledgement of our efforts, but the true value of this recognition is realized when we further spread the word that Red River College serves as a critical partner in innovation for so many organizations,” says Paul Vogt, RRC’s president and CEO.
“As we continue to make substantial investments in applied research and learning resources, we see increasing interest from industry partners for us to help them solve problems, innovate, and produce graduates with the advanced technology training needed for today’s globally-competitive environment.”
The College’s swath of research resources continued to expand this year when RRC received $5.9-million in federal funding – the largest influx of research dollars in the College’s history – from NSERC and the Canada Foundation for Innovation (CFI). This new investment allowed the College to boost innovation capacity in Manitoba’s vehicle technology and food development sectors.
“It’s exciting to see how far we’ve come in such a short period of time, and to witness the positive impact our work has had on so many projects throughout our province,” says Ray Hoemsen, executive director of Research Partnerships & Innovation at RRC.
Read More →
Today, Red River College and Skills/Compétences Canada (SCC) launched the twelfth National Skilled Trades and Technology Week (NSTTW), to create awareness for students and educators of the range of career opportunities available in skilled trades and technologies across the country.
“Careers in the skilled trades and technologies are of vital importance for Canada’s future economic stability and its standing in the global marketplace,” said Shaun Thorson, SCC’s Chief Executive Officer. “It is important that Canadian youth are informed about the many interesting and lucrative opportunities that are available to them in these sectors. During National Skilled Trades and Technology Week, students from across Canada will have the opportunity to participate in a variety of activities that highlight these potential careers.”
The two organizations hosted the official NSTTW launch at RRC’s Notre Dame Campus, where the Hon. Ian Wishart, Minister of Education and Training, and HGTV’s Sherry Holmes (Holmes Make it Right) kicked things off with a table-building competition for those in attendance.
Following the official program, students from Winnipeg and area schools took part in other interactive Try-A-Trade® and Technology activities, including welding, industrial mechanics, millright, carpentry, workplace safety, autobody repair, information technology, hairstyling and esthetics.
SCC also took the opportunity to announce the 2017 Skills Canada National Competition will be hosted in Winnipeg from May 31 to June 3 at the RBC Convention Centre. Read More →
Always on the cutting edge of culinary innovation, Red River College students are learning how best to “put it in pork.”
Last week, the College’s Paterson GlobalFoods Institute (PGI) played host to a product information showcase and meat-cutting demonstration by Manitoba Pork — the latest result of a longstanding partnership between the two organizations.
Susan Riese, manager of public relations and consumer marketing programs at Manitoba Pork, estimates the partnership is close to 20 years old, dating back to the first-ever Manitoba Pork Cook-off, a now annual event that allows RRC’s Culinary Arts students to show off their pork prowess in the kitchen.
“We want to encourage these young aspiring chefs to think of pork as the top choice protein [with] all the versatility and nutritional benefits that come with that,” says Riese. “Some day they’ll be in a position to influence or plan menus or maybe even have their own restaurants, so we’re just reminding them that it’s not always about beef and chicken — that pork has a place at the table.”
In addition to the cook-off, cutting demos and other workshops, Manitoba Pork has on-site recognition at PGI in the form of the Manitoba Pork Apprenticeship Lab.
Culinary arts instructor Cameron Tait (shown above, at right) works in the lab with tomorrow’s top chefs to change the public’s perception of pork.
“In North America, we tend to only look at primary cuts like tenderloin, pork loin and chops, [but] there are so many other really interesting cuts you can utilize on the pig,” Tait says while cooking up pork jowl, a portion that’s especially popular in Japan.
“On a chicken, you’ve got legs, thighs and breasts, but on a hog, you’ve got everything from snout to tail. You can do moist cooking, dry cooking, curing, smoking, air drying, making hams, making pancetta, making sausages — it’s endless, really. I think it’s more versatile than beef, chicken, veal, lamb, everything. And it’s more affordable, too.” Read More →