Compass

As the fall quarter progresses, I'm continually impressed by your dedication to fostering a healthy and supportive environment where our students can thrive and take their first steps into adulthood.

Last month, Campus Dining’s Senior Executive Chef Brian Smith led a hands-on culinary training event at Portola Dining Commons, bringing together culinary staff from across Residential Dining to sharpen their skills and explore new, innovative recipes.

Fall Quarter 2025 kicked off early for us with a full lineup of welcoming events, starting with the Student Leadership & Development Keynote and the Assistant Vice Chancellor Banquet. We also supported the AS Staff Retreat and several orientation events like the ASPB and RHA Movie Nights on the Lagoon Lawn. Our team also helped with the Campus Store’s Annual Poster Sale by providing table space and secure overnight storage throughout the duration of the sale.

This June, Conference & Hospitality Services officially launched our inaugural Summer Intern Housing program in the San Joaquin Villages apartment complex, a program several years in the making. Designed to provide housing to college students interning or working in the Santa Barbara area over the summer, we housed 16 interns with stays between 30 and 77 nights.

This summer, we spent about 35 days – spread across six trips – doing field work in the Sierra Nevadas. We went to five separate fires as far north as the Rim Fire in Stanislaus National Forest and Yosemite National Park and as far south as the Piute Fire in Sequoia National Forest.

Congratulations to the Distribution & Logistical Services Team who won the 2025 ULSCA Sustainability Award for the FM Yard Moving Sale X Surplus Sales! This initiative stood out due to its substantial waste reduction and resource efficiency and use of social media to grow your digital presence and promote reusability. Read more about some exciting updates from their team.

Welcome

The Arts & Culture Festival 2025 was a success, thanks to the dedication, creativity, and hard work of the entire team. Every detail—from planning to execution—was handled with care and consideration for the student experience, resulting in a creative, artful day that was enjoyed by all who attended. Churros and popcorn were served from the De Anza courtyard, adding a fan favorite while sprinkling a little sugar and spice onto the festivities.