Alfred State College - Campus News
Alfred State announces the following accomplishments achieved by faculty and staff this semester:
Alfred State will be hosting a bone marrow drive on Monday, Dec. 10 from 11 a.m. to 2 p.m. in the Student Gathering Place located in the Central Dining Hall on the Alfred campus. The event is open to the public.
Alfred State freshmen soccer players Kali Muhleisen (Alfred Almond) and Hannah Holmok (Alfred Almond) have been named to the NJCAA Division III All-American team. Muhleisen was a 1st team selection while Holmok was named to the second team.
Alfred State culinary arts students will be hosting their annual Holiday Buffet dinner at the Culinary Arts Building on the Wellsville campus on Thursday, Dec. 6 from 5-7 p.m.
Eleven area residents have completed a CNC machining training program through Alfred State which prepares dislocated workers in Allegany County for employment opportunities with area businesses.
Alfred State’s vocal ensemble, “Voices!” will present a winter concert on Friday, December 7 at 7 p.m. in the Cappadonia Auditorium in the Orvis Activities Center. Admission is free and open to the public.
New York State Senator Catharine Young (R-Olean) joined special guests of Alfred State recently to see a large granite stone engraved with the year '2011' placed at the entrance of the new Student Leadership Center (SLC) on the Alfred campus.
A collection of White House Christmas cards will be exhibited at the Hinkle Memorial Library Gallery on the Alfred State campus, Dec. 10-17. An opening reception for the public will be held on Wednesday, Dec. 12 from 5 to 7 p.m.
Six Alfred State construction management engineering technology students placed third in the Associated Schools of Construction, Region 1 competition, a major east coast event held last week in Morristown, NJ.
“We are very pleased to see our community garden gain national recognition,” said Julian Dautremont-Smith, Alfred State’s chief sustainability officer. “The garden has generated a great deal of excitement on campus and in the community and is helping people connect more directly with their food production and consumption, a key for sustainability.”