The Stratford University Times News of the Falls Church Campus – October 2015

Newsletter Office: Room 209, 2nd Floor South, Editor: John Thieman

STRATFORD RECEIVES AWARD FROM VIRGINIA ’ S GOVERNOR

A special recognition of Stratford ’ s outstanding contributions to assist veterans was

made recently when Virginia ’ s Governor Terry McAuliffe, center, presented Executive

Vice President Mrs. Mary Ann Shurtz, and Military Team Representative Councilman

Derrick Wood with a plaque noting the university’ s accomplishments for the year 2015.

The Perseverando Award recognizes the contributions that V3 ( Virginia Values Vet-

erans ) certified organizations make who hire Veterans and demonstrate a superlative

level of engagement with the Veterans community. Upon receiving the award for the

university, Mrs. Shurtz said, “ We have pledged to help our veterans in any way we can

in pursuing their education and earning their degree. Receiving the Perserverando

Award is a real honor. ”

Last year, Stratford pledged and hired 34 veterans: two of the most recent hires was Director of Admis-

sions-Glen Allen Yuri Providence, an Army Reserves veteran, and Woodbridge Nursing Faculty Member

Karen Atkins, an Air Force veteran. The entire military team, led by Keith Evans, can be proud of the numer-

ous veterans ’ events hosted by the campuses throughout the year. The quality, dedication and patriotism

displayed in these events makes Stratford stand out and be recognized at the State level.

OPEN HOUSE ATTRACTS INTERESTED VISITORS

The Falls Church Campus hosted several open house sessions in October to introduce

the community to its facilities and provide the opportunity for new students to enroll in the

final start of this year ’ s study programs. Campus Di-

rector Dr. Voytek Panas encouraged the visitors to rec-

ognize and pursue what held the most interest for

them. He stressed that the university offered the skilled staff, faculty and

programs of study for them to acquire the necessary knowledge to reach

their goals. Next, Campus Dean Dr. Resto, introduced the staff and the

program directors who then met with the visitors and led them on tours of

their respective departments.

To the left, potential Nursing School students

ask questions of Director Deborah Schiavone. To

the right, Chef Derek Corsino explains the offerings

in the School of Culinary Arts.

SURPRISE SHOWER FOR THE COMING BABY

This will be the first child for Neha Kuhar, Director of the International

Student Office at the Falls Church Campus. Since the time to deliver her

baby girl is drawing near, Aerin Gilbert, Manager of Student Support Ser-

vices planned a surprise baby shower for her. One afternoon Neha was called

t o the Escoffier Room on the 5th floor to handle a “ m atter of international impor-

tance. ” It was a total surprise when she realized the shower was for her and

the baby. Pictured with several friends left to right is: Ammara Mahmood, Mrs.

Mary Ann Shurtz, Neha Kunar and Mrs. Azra Khan. After refreshments, Neha

was given many useful articles for her baby and advice from the experienced

mothers and fathers present.

RECEIVED ENGLISH WRITING CERTIFICATES

ENGLISH WRITING TEST DATES FOR Q5

Testing room location posted each day at 209S on day of test.

05 Oct Monday 1:00 - 2:30

06 Oct Tuesday 10:30 - 12:00

07 Oct Wednesday 1:00 - 2:30

08 Oct Thursday 10:30 - 12:00

09 Oct Friday 1:00 - 2:30

10 Oct Saturday 10:30 - 12:00

13 Oct Tuesday 1:00 - 2:30

14 Oct Wednesday 10:30 - 12:00

15 Oct Thursday 1:00 - 2:30

16 Oct Friday 10:30 - 12:00

Prior sign-up in Rm. 209S with an ID is required.

.

Mary Ekpenyong Varun Redfdy Chintakunta Mohseen Syed

Nursing SHARPENING THEIR SKILLS

Nursing course NSG330 offers many opportunities for nursing

students to develop the skills of their profession. In the left picture,

Instructor Susan Gardella observes Crysal White as she practices

reading the pulse of fellow student Polycarpe Mutombo. To the

right, Mary Karanja takes the blood pressure of Vernee Mariott.

Instructor Gardella commented, “ These students are now

practicing only a few of the many skills that we expect our nursing students to master during their training.

They will use them daily as part of their profession. ”

SUE GARDELLA NAMED NURSE OF THE YEAR

On Friday, September 25, 2015, the Virginia Career College Association honored Susan

Gardella as “ Teacher of the Year ” for Stratford University Falls Church Campus at its an-

nual VCCA Conference. The award was presented to Ms. Gardella by Dr. Richelle M. Resto,

Regional 1 Dean, at Stratford University.

Susan Gardella has been a nurse for over 35 years. She graduated with a BSN from

East Carolina University. She received her MSN from Catholic University of America as a

Pediatric Nurse Practitioner. She has been teaching and practicing in a variety of settings and institutions.

She has been with Stratford University since 2012 and teaches Health Assessment and Pediatrics. She is

also the nursing simulation lab coordinator.

CHARLES KING JOINS CAREER SERVICES

Drawing upon his extensive experience with the Virginia Employment Commission in

career counseling, coaching in employable skills and assisting job seekers find employ-

ment, Mr. King looks forward to meeting the Falls Church students in his new position as

Career Services Coordinator at the Falls Church Campus.

Mr. King is available during the day in Room 210S. He said, “ I look forward to meet

and help all of our students with answers for their career direction, preparation and place-

ment needs as a member of Career Services and the Stratford team. ”

Culinary THE FRENCH CUISINE EXPERIENCE

The future chefs taking French Cuisine CUL257 at the Falls Church Campus are being introduced to an

important form of food preparation with a long tradition. Instructor Chef Christopher Carey explained: “ The

present French cooking traditions and practices have developed over hundreds of years from the time when

food preparation was influenced by Italy, the major European power. Large French banquets among the no-

bility offered all foods served at one time to be picked up and eaten by hand. Meats were preserved by salt-

ing, drying, or smoking in the chimney above a fire. Certain foods became popular because they could

brighten the table such as the green of leafy vegetables, yellow from saffron or egg yolk, reds and purples.

“ Another influence upon French food preparation came through the craft guilds. These early forms of

workers unions were regulated by the city governments and ruling nobles; with distinctions between those

who supplied the raw materials and the chefs who prepared the food.

“ H igh Cuisine, popularized in the first true French cookbook by chef La Varenne, encouraged lighter

dishes, and individual-sized preparations of pastries and turnovers. Other chefs listed recipes for various

food preparations in alphabetical order; making it easier to vary food preparations and offerings.

“ Modern French Cuisine recognizes the influence of Georges Escoffier who created stations to speed up

food preparation and production. Chefs at each station prepared an ingredient of the desired dish, which,

when ordered, could be combined into a ready-to-serve product in a short time. He also introduced the con-

cepts of the kitchen brigade and dining room brigade, known today as the Front of the House and Back of the

House which identifies the general tasks performed in the areas of food preparation and customer service.

“ Today, the very mention of the word French Cuisine brings to mind the city of Paris, its colorful history

and the variety of exciting foods offered through its more than 9,000 restaurants. ”

FROM THE FRENCH CUISINE KITCHENS

Choice olive oils seasoned with

spices offered by Irene Pieper

Chicken Tagine

- Final Taste Test -

Rhaphel Watkins

Marcus Stewart

“ T ” Dunnvatanachit

Edgar Munoz

Alsatian Onion Tart

Jura Mountain Soup

Career Services

BUSINESS AND IT COMPANIES REPRESENTED AT CAREER FAIR

More than 25 local and national Business and IT companies were represented in September at a special Ca-

reer Fair. Attendees included current students who were “ testing the waters, ” soon to be graduates, and

members of the community. Peter Bartell, program director said, “ It was rewarding to see so many students

attending whose appearance and resumes showed thoughtful preparation. ” Peter was assisted by Charles

King, career services coordinator, staff members of the Falls Church Campus, faculty and representatives

from other Stratford University campuses.

Anchovy Onion Pizza

Menton Lemon Tart

Choucroute Gasni

Squab Bastilla

Carnival Fritters

Stuffed Tomato Provencale

STUDENT SERVICES HOSTS STUDENT APPRECIATION WEEK

From the time new students enter the Falls Church Campus

until the time of graduation, Student Support Manager Aerin Gil-

bert, Student Support Officer Azra Khan and Coordinator

Tamika Brown offer many services to help them successfully

reach their career goals.

“ For all purposes,” said Aerin, “ this week the Center

could have been renamed, The Student Services Sundae Cen-

ter. There was a steady flow of students and faculty attracted to the food treats featuring a variety of ice

cream embellished with a choice of many toppings. But there are many other reasons why students should

come to the Center: ”

Discounts at local retail stores, area restaurants and sporting events,

Insurance plans of various types for international Students,

Special student technology discounts in local stores,

Advance announcements of employer visits,

Student Ambassador volunteer program,

Individual tutoring and class coaching,

Sign-up for inclement weather alerts,

Free special gym fitness programs,

Assistance with student housing,

Discounts for Amazon Prime,

Clothing closet,

ID photos.

Aerin Gilbert commented, “ It ’ s been great to help those students who come by to

meet us, and we encourage them all to take advantage of the many services we provide to make their career

preparation more rewarding. ”

SPECIAL ACTIVITIES MARK CONSTITUTION DAY AWARENESS

Each year the Falls Church Campus marks the writing, ratification and the implementation of the U.S. Con-

stitution in 1789. This Constitution is the world ’ s longest surviving written charter of government; and is spe-

cial because the first three words - ” We The People ” - affirm that the government of the United States ex-

ists to serve its citizens ( R ef: U.S. Senate website ) .

Pictured is Patricia Achama, a student worker, signing her “ John Hancock ” to an arti-

cle of the Constitution. Other students could also choose to become framers of the consti-

tution as well.