This is SLC: Our College News

This semester, Digital Marketing Communications (DMC) students are engaged in a learning partnership with Extend-A-Family Kingston (EAFK) for the opportunity to support the organization’s marketing and communications efforts while developing practical experience and hands-on skills. DMC students visited EAFK in September, where they engaged in active dialogue with Ian Cholmondeley, Program Manager about the importance of promoting EAFK as a space for personal growth, innovation, and creativity. Students also learned about many of the organization’s ongoing and seasonal activities, such as the summer club for children, after school, and Saturday programs. From these insights, students were able to outline key strategies, objectives, expectations, and the anticipated impact of the partnership.

SLC’s Esthetician program has been intentionally weaving Indigenous Ways of Knowing and Being (IWKB) into the curriculum, not as an obligation, but as a respectful celebration of the wisdom of Indigenous traditions. This approach shifts the focus from teaching complex and nuanced history that cannot always be fully captured in a classroom, toward integrating values, practices, and perspectives that enrich both learning and teaching.

On Tuesday, September 30, the third-year Music Theatre cohort was absolutely thrilled to welcome Tom Carson (Executive Director) and Cassandra McCarthy (Program Director) from Smile Theatre Company in Toronto. Together, they led us through dementia sensitivity training as we prepare to embark on a deeply meaningful collaboration with residents of the St. Lawrence Lodge long-term care home. 

First-year Environmental Technician students at SLC's Cornwall campus recently rolled up their sleeves to take part in a shoreline cleanup on campus. Sixteen students participated in the event, working together to remove litter and record their findings as part of a Canada-wide initiative led by Ocean Wise. 

For the fifth consecutive year, our Culinary students have continued a tradition that began during the COVID-19 pandemic—supporting Martha’s Table in its mission to provide meals to those in need. This year, the impact was as meaningful as ever.  On September 25, second-year Culinary Management students and Level 2 Cook Apprentices prepared over 80 complete, individually frozen meals