Carol Gargon has been teaching art classes at CCV for 31 years. She’s taught graphic design, drawing, pastels, painting, jewelry, printmaking, and a crafting class. This spring, students in her Painting I class in Montpelier had a chance to show their work in CCV president Joyce Judy’s office gallery, where artwork from CCV faculty members is displayed in rotating exhibits.
Summer is here! It’s nearly the Fourth of July, the corn is almost knee high…and CCV centers around Vermont are celebrating the achievements of students, faculty, and staff. As always, we’re eager to hear your news and announcements—please drop us a note at firstname.lastname@example.org.
Community College of Vermont is pleased to announce that the following students have been named to the President’s, Dean’s, and Student Honors Lists for the spring 2019 semester.
Evan Spencer admits he was a little intimidated when he learned about the number of hours required for his Professional Field Experience class, the semester-long internship he needed to complete in order to earn his STEM studies degree this spring.
Happy summer semester, CCV! The days are still growing longer, and our students, staff, and faculty around the state have been busy with all manner of conversation, celebration, and recreation. Don’t forget to share your own news by emailing email@example.com!
CCV held its 52nd commencement at Norwich University’s Shapiro Field House on Saturday, June 1st. Thousands of Vermonters gathered to celebrate the nearly 500 students earning their associate degrees.
CCV is excited to launch a new online tutoring service this summer. Tutor.com will replace eTutoring. The change brings a lot of perks.
There’s just under one month to go before the biggest event of the year at CCV—commencement! We’ll celebrate our 2019 grads on Saturday, June 1 at Norwich University in Northfield.
More than eighty students from Barre City Middle School got a taste of college at Friday’s Access Day at CCV-Montpelier.
Musakhan was a sort of flatbread, the crust soft and spongy and spread with a light glaze of sumac, onion, and spices. Big chunks of chicken were the main feature, decorated with pine nuts and fresh herbs.