Hannah Glick of Bridgewater, Virginia, a DSLCC culinary arts graduate, is now employed at Washington and Lee University as a senior chef in the catering department. Glick participated in a program that partnered with Blue Ridge Community College. For more information about the DSLCC program, contact Phil McManus, head of the culinary arts program, at (540) 863-2931 or pmcmanus@dslcc.edu.

DSLCC Culinary Arts Graduate Is Senior Chef at W&L   Clifton Forge, VA (Sept. 29, 2015) - Like many students right out of high school, Hannah Glick of Bridgewater, Virginia, wanted to pursue some path after graduation that would include higher education and solid chances for employment, but deciding what, when and where that would be was not an easy decision. Glick saw something that interested her enough to investigate further. A partnership between Blue Ridge Community College (BRCC) and Dabney S. Lancaster Community College (DSLCC) makes it possible for a student to earn an associate of applied science in culinary arts and management by attending both schools. This arrangement allows students to live at home, pay affordable tuition rates and even work part-time while attending school. “This sounded like a great plan for me,” explained Glick. “I enrolled in the required general education courses at BRCC and traveled to DSLCC’s Rockbridge Regional Center in Buena Vista to take the culinary arts courses. Finding a job was not a problem with the knowledge and skills that I learned.” She began working as a cook at Washington and Lee University in Lexington, Virginia. In only four years, she has been promoted four times and is now a senior cook. One of her favorite skills is making special-order omelets for students. “Participating in this program met my needs,” said Glick, a 2012 DSLCC graduate. “I love what I do and with hard work and the experience that I have been gaining, I have many opportunities for advancement. In the future, I may go back to DSLCC for selected topics and add to my skill sets.” The partnership was established to minimize costs and travel for area students. Community college in-state tuition rates are less than half those of Virginia’s four-year colleges and universities. For more information, contact Phil McManus, head of the DSLCC culinary arts program, at (540) 863-2931 or pmcmanus@dslcc.edu. Hannah Glick of Bridgewater, Virginia, a DSLCC culinary arts graduate, is now employed at Washington and Lee University as a senior chef in the catering department. Glick participated in a program that partnered with Blue Ridge Community College. For more information about the DSLCC program, contact Phil McManus, head of the culinary arts program, at (540) 863-2931 or pmcmanus@dslcc.edu.

* * * * *