News
FVCC Nursing and Health Science Center Rendering
Mar 5, 2012

100th Anniversary Titanic Dinner to Support New FVCC Nursing and Health Science Center

Rendering of the exterior of Flathead Valley Community College’s Rebecca Chaney Broussard Center for Nursing and Health Science

Kalispell, Mont. – This spring, Flathead Valley Community College will break ground on the Rebecca Chaney Broussard Center for Nursing and Health Science.  Following a generous $4 million gift from the Broussard family to honor the late Rebecca Chaney Broussard, the FVCC Foundation is inviting the community to help raise an additional $1 million to complete construction of the center.  To date, over $630,000 has been raised toward this goal thanks to the generosity of individuals, businesses and foundations.  To share the excitement of this vital project and assist the Foundation in raising the remaining funds, the college’s culinary arts’ Chef’s Table program will present a 100th Anniversary Titanic Dinner on Friday, April 13 with all proceeds from the event supporting the campaign.

During this black tie or period attire affair, patrons are invited to celebrate the 100th anniversary of the R.M.S. Titanic’s maiden voyage with a seven-course meal inspired by the elegance and grandeur of the last meal experienced in the ship’s first-class dining saloon on April 14, 1912.  Dinner will feature consommé olga, poached salmon with mousseline sauce, filet mignon lili and chocolate painted éclairs.  Guests will enjoy Titanic-era décor and a live string ensemble from the Glacier Symphony & Chorale.  A captain’s champagne toast and two complimentary drink tickets will be included with dinner.  A no-host bar also will be available.

Like other FVCC Chef’s Table dinners, culinary arts students, under the direction of instructor Chef Howard Karp, will be responsible for the entire presentation including the food preparation, plating and service.  During the event, FVCC student and Sous Chef Tony Palmer will serve as the evening’s emcee, introducing courses and how they are prepared.

Tickets are limited and are $150 each.  Groups of 10 or more can make reservations at a discounted rate of $125 per ticket.

“We invite the community to join us for this special Chef’s Table to celebrate and support this new facility,” said FVCC President Jane Karas.  “This building will provide opportunities for students to prepare for local, good-paying jobs and will guarantee a learning environment that provides outstanding education and limitless opportunities for students.  We are grateful to the Broussard family and members of our community whose generous support is making this project possible.”

In response to the need for a highly-qualified and well-trained health care workforce to meet the growing needs of Northwest Montana, FVCC has doubled enrollment in its practical nursing (PN) program, expanded the PN program to the Browning community, launched a new associate of science registered nursing (RN) program and instituted the only emergency management program in Montana.

Karas explained that FVCC’s nursing program presently is housed in two small classrooms, a lab formerly utilized for custodial storage and a temporary trailer.  The paramedicine and emergency management programs are similarly confined, sharing classroom space and holding on-campus labs in an old storage space.

The new 32,000-square-foot-facility will house the college’s PN, RN, paramedicine, emergency management, physical therapist assistant, medical assistant, and surgical technology programs; anatomy and physiology classes; and a student health clinic that will provide affordable basic health care services for FVCC students.

“Many of our students cannot afford health insurance,” said Karas.  “We hope that by providing low-cost health care services for our students, we are helping them to complete their education, keep their families healthy and stay productive in the workplace as many of our students work while attending college.”

Tickets for the 100th Anniversary Titanic Dinner can be purchased online at www.fvcc.edu/chefstable.html or by calling (406) 756-3632.  Reservations for groups of 10 or more should be made by phone.  For more information on the building campaign, please contact FVCC Executive Director, Institutional Advancement Colleen Unterreiner at (406) 756-3914 or at colleenu@fvcc.edu.