Latest news with #GuilfordTechnicalCommunityCollege
Yahoo
23-05-2025
- Business
- Yahoo
GTCC to launch new biotechnology program to train students for jobs in growing industry
GUILFORD COUNTY, N.C. (WGHP) — Biotech is growing in North Carolina, and now one Triad college is stepping up to help train the workforce. Guilford Technical Community College is launching a new program this fall to help students land jobs in the growing biomanufacturing industry. GTCC leaders said that with biotech companies already growing in Guilford County, they say now is the time to build a local pipeline of skilled talent. The program is designed to help students step directly into jobs like bioprocess technicians, pharmaceutical production specialists and quality control analysts in the Triad. 'We've got multiple companies that are currently in Guilford County and biotech … It's a growing field,' GTCC Dean of STEM Anne Simpson said. The new Bioprocess Manufacturing Technology Program at GTCC is launching this fall. Students will train hands-on in microbiology, cell culture and manufacturing processes, which are skills that match what employers are asking for. It will span five semesters. 'It is an associate of applied science degree. The students who will complete the program will be able to enter the workforce and our biomanufacturing field,' Simpson said. Companies in the industry are already operating in Guilford County. 'We have Galera, Syngenta, and a smaller one that we've worked with so far is BioGreen Synergy, and they do biofuel also,' Simpson said. GTCC hopes their graduates will stay local after they graduate. They're also working directly with companies to align coursework with their workforce needs. 'We have started our industry committee for the new program. and that allows the industry folks to be able to tell us what their needs are, and we can ensure our curriculum is meeting those needs … That can be from the actual curriculum. That can be soft skills that students need to develop while they're training with us and ensuring that as the technology changes, our curriculum changes to match those industry needs as well,' Simpson said. GTCC is capping the first cohort at 24 students, and registration is now open for the fall semester. While classes will begin on Aug. 14 in GTCC's existing biology labs, a new lab space is already in the works at the GTCC Center for Advanced Manufacturing on the Jamestown campus. GTCC is also participating in a MentorLinks grant through the NSF. The partnership will support the continued development of the new program. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
17-05-2025
- Entertainment
- Yahoo
GTCC lays down the beat
JAMESTOWN, N.C. (WGHP) — A group of college students couldn't be more excited about an album drop, but it's not from Taylor Swift, Foo Fighters or Harry Styles. It's from Guilford Technical Community College. Yep, the students themselves wrote, recorded and are now distributing their first album. Teacher Mark Dillon says it might not be such a surprise if you saw their classrooms. 'You wouldn't believe this is a community college. It's crazy how much facilities we have,' Dillon said. 'Our students recorded all the tracks and then mixed all the tracks.' Ally Young is one of them. She began taking piano lessons when she was five and even considered majoring in musical performance when she went to college. But life took her in other directions until she found the program at GTCC. Now at 32, she's part of the album with a song she wrote called 'Wolf Song.' 'This is something I have dealt with as an adult, and a lot of my female friends have dealt with … I got angry and decided to write a song about it,' Young said. She believes women are often not believed when they say something happened to them. Young not only wrote and sang the song, but she also played keyboards for some of her classmates' songs. Dillon says this is far from a vanity project. 'A lot of them will walk away with studio credits. A lot of them will walk away with recording engineering credits, which is valuable in the field. If you can walk into a studio and say, 'This is what I've done. I have credits. They're listed and everything. I'm available on Spotify and Amazon,' that carries weight out in the field,' Dillon said. 'Students who probably wouldn't work together under different circumstances are now clearly back there hanging out and doing their thing. They're literally back there plotting their next album.' Hear some of the songs in this edition of The Buckley Report. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
04-03-2025
- General
- Yahoo
Making Mardi Gras king cake on Teach Me Tuesday
JAMESTOWN, N.C. (WGHP) — It's Fat Tuesday and people in New Orleans are feasting for Mardi Gras. Every big meal needs a big dessert, so we are stirring up a classic on this Teach Me Tuesday in King cake — a traditional cake this time of year. Brad Jones went down to Guilford Technical Community College to meet Chef Mike Dowd and cook up something delicious. You can find a full recipe for the King Cake below: Dough: 1 cup milk 1 ½ Tbsp active dry yeast 1 stick butter – softened to room temp ½ cup + 1 Tbsp sugar 1 ¼ tsp salt 1 egg 1 egg yolk 1 tsp vanilla 2 cups bread flour 2 – 2 ½ cups all-purpose flour Cinnamon filling: 3/4 cup brown sugar 1/4 cup granulated sugar 1/2 cup all-purpose flour 2 tsp ground cinnamon 4 Tbsp butter – melted Glaze 2 cups powdered sugar 3 Tbsp milk 1 Tbsp butter – melted 1 tsp lemon juice 1 tsp vanilla Dough: Place yeast in a small bowl. Warm the milk to around 90˚F. Pour into the yeast and stir until mixed. In a mixer with a paddle attachment, combine the butter, sugar, salt together with a paddle until smooth and no lumps of butter. Add the egg and mix thoroughly. Scrape the bowl. Add the yolk and vanilla and do the same. Switch to the dough hook. Add the bread flour and only 2 cups of the all-purpose flour, and the milk/yeast mixture. Mix until a smooth dough, about 4 minutes at medium speed. The dough should be slightly tacky. If it is too soft, adjust with more AP flour as needed. Lightly oil a mixing bowl, place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours until doubled in size. While the dough is proofing, make the filling. Combine all the ingredients and mix to combine. Set aside. Assembly: Line a baking sheet with parchment paper and set aside. Once the dough has doubled in size, punch it down. Roll out the dough into a large rectangle on a lightly floured surface, roughly 10 x 16'. Use a pizza cutter to divide the dough in half lengthwise to create two long rectangles. Sprinkle the cinnamon filling evenly over the two pieces of dough and roll up on the long side into two long dough logs. With the 2 pieces side by side, twist together into a braid. Transfer to the baking sheet and shape the braid into an oval, pinching the ends together. Cover lightly with plastic wrap and let rise in a warm area for 30-45 minutes or until about 1½ times its original size. Preheat the oven to 350°F. Bake for 25-30 minutes until golden brown and baked through or until 190° – 195°F internal temperature. Remove from the oven and cool completely before applying the frosting. For the frosting: Beat the powdered sugar, milk, butter, lemon juice, and vanilla in a medium bowl until smooth. The frosting should be pourable but thick. Stick a plastic baby figurine into the cake from the bottom side to hide it. Color the frosting as desired (purple, green, and yellow are traditional or use white icing sprinkled with purple, green, and yellow sprinkles before it sets) and drizzle the frosting over the cake. Spread it with a spatula if needed for good coverage. Slice, serve, enjoy, and see who gets the baby. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
07-02-2025
- Health
- Yahoo
Heart-healthy recipes for Super Bowl Sunday
(WGHP) — It's American Heart Month and Super Bowl weekend, so we thought it would be a great idea to share some heart-healthy recipes for your gameday party! Chef Al Romano, a professor of culinary arts and hospitality management at Guilford Technical Community College is sharing his recipes with us. First up, is a delicious healthy lasagna. Prep Time: 30 minutes Cook Time:1 hour Total Time: 1 hour and 30 minutes Servings: 8 large 12 no-boil lasagna noodles* (*chickpea) 1 medium zucchini 8 oz. mushrooms 5-6 oz. fresh baby spinach Two 26 oz. jars marinara sauce (or at least 6 cups homemade) 1 pint ricotta 8 oz fresh mozzarella Optional: fresh basil, dried basil, Italian seasonings Preheat oven to 375°F (190°C) Prepare the veggies: Dice mushrooms and zucchini In a large skillet over medium-high heat, sauté mushrooms for 3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Add zucchini, and sauté for another 5 minutes. Add spinach, stirring often, until slightly wilted. Turn off the heat and set aside. Layer the lasagna: In a deep 9″ x 13″ casserole dish, spread 1.5 cups of marinara sauce on the bottom. Then add 4 noodles. Add half of the ricotta in small dollops, then half of the veggies, then 1.5 cups marinara. Place 4 more noodles, then the rest of the ricotta and veggies, and 1.5 cups of sauce. Finish with 4 noodles and top with 1.5 cups of marinara. Be sure the noodles are covered in sauce. Top with mozzarella. Bake: Cover the dish with tin foil. Place it in the oven and bake for 45 minutes. Then remove foil and bake uncovered for another 10-15 minutes. Let cool for 10 minutes before slicing and serving. Notes: Noodles: I use Chickapea brand oven-ready no-boil noodles that are gluten-free. If not using no-boil noodles, you will need to cook the noodles ahead of time according to package instructions, leaving al dente (slightly firm). Marinara: You will need at least 6 cups of marinara sauce, or even more if you like it extra saucy. Oil-free: Use the oil-free sauté method and a marinara sauce with no added oil. Next up, is Chef Al Romano's four-ingredient protein cheesecake. Total Time: 55 minutes Yield: 8 servings 2 cups cottage cheese 5 oz Greek yogurt 2 large eggs 1 tablespoon protein bake powder (e.g., Bethany's Pantry Protein Bake Powder) Optional Add-ins: Sweetener of choice Pinch of sea salt 1 teaspoon vanilla extract 1 teaspoon lemon juice Preheat oven to 350°F (175°C). Grease or line a baking dish with parchment paper. In a blender, combine cottage cheese, Greek yogurt, eggs, and protein bake powder. Blend until smooth. Add optional sweetener, sea salt, vanilla extract, or lemon juice for enhanced flavor. Blend again if added. Pour the batter into the prepared baking dish, spreading it evenly. Bake for 45 minutes, or until the cheesecake is set and slightly golden on top. Let the cheesecake cool completely, then refrigerate for at least 2 hours before slicing and serving. Notes: Use a non-stick or springform pan for easy removal. Adjust sweetness to taste with your preferred sweetener (e.g., stevia, monk fruit, or honey). Add a light topping like fresh fruit or a dollop of Greek yogurt for extra flavor. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
