VGCC Advisory Committees hold annual meetings


The VGCC Bioprocess Technology Program Advisory Committee met Oct. 27 in the biotech lab on the college’s Main Campus. Those present included, seated clockwise from left, Joe Tyler of Henderson, vice-president of manufacturing for Aeglea Biotherapeutics; Nicholas Hendley of Henderson, a Granville County Schools teacher; Dr. Tara Hamilton, the Bioprocess Technology program head/instructor; Melinda Thomas of Durham, a research assistant at KBI Biopharma and an alumna of the program; and Andrew Henderson of Oxford, a senior manager at Revlon. (VGCC photo)

The VGCC Bioprocess Technology Program Advisory Committee met Oct. 27 in the biotech lab on the college’s Main Campus. Those present included, seated clockwise from left, Joe Tyler of Henderson, vice-president of manufacturing for Aeglea Biotherapeutics; Nicholas Hendley of Henderson, a Granville County Schools teacher; Dr. Tara Hamilton, the Bioprocess Technology program head/instructor; Melinda Thomas of Durham, a research assistant at KBI Biopharma and an alumna of the program; and Andrew Henderson of Oxford, a senior manager at Revlon. (VGCC photo)

Citizens from Vance, Granville, Franklin and Warren counties came together at the Main Campus of Vance-Granville Community College on Oct. 27 as the college’s advisory committees held their annual meetings.

VGCC’s 38 advisory committees are made up of people from the communities served by the college who have worked in the fields for which the college offers training. Committees advise not only curriculum and continuing education programs, but also VGCC’s South, Franklin and Warren campuses, the Small Business Center and other departments. Many committee members are VGCC alumni. Each fall, these committees meet on campus with the heads of the programs they advise.

At the Oct. 27 meetings, VGCC faculty and staff communicated with advisory committee members about new developments in the academic programs, about how to tailor classes and training to meet employment needs, and about changes in the workplace. Committee members made suggestions on what the college should be doing to enhance or adapt instruction.

Students in VGCC’s Culinary Arts program prepared hors d’oeuvres and desserts for a reception in the Civic Center, preceding the meetings.The menu included hickory-smoked pulled pork barbeque, carved petite beef tenderloin, tri-color tortellini pasta with sauce a la vodka, fried rice, sweet and sour chicken, opera cake, cheesecake, French macarons and palmiers.

During the reception, Dr. Stelfanie Williams, the president of VGCC, thanked the advisory committee members for serving and supporting the college. “You help our programs continuously improve and stay relevant in today’s changing economy,” President Williams told the attendees. “We appreciate your vital contributions to Vance-Granville.”