News Topic: Academic Programs & Education

  • Indian River State College Public Service Academy Celebrates Emergency Medical Technician Graduation 

    Indian River State College Public Service Academy Celebrates Emergency Medical Technician Graduation 

    A group of approximately 30 young people in matching light blue polo shirts and dark navy pants standing together outdoors in front of an American flag and flagpole with an eternal flame monument, surrounded by palm trees and other vegetation on a sunny day.
    EMT students gather for a group photo in their uniforms prior to their graduation ceremony, representing dedication and teamwork
  • Future Scientists Present Groundbreaking Research at The River’s Fall Symposium 

    Future Scientists Present Groundbreaking Research at The River’s Fall Symposium 

    Group photo of approximately 15 students and faculty members in professional attire standing in two rows in a modern conference room with whiteboards, a podium, and a Florida flag visible in the background.
    Students and faculty gather at the Science Symposium, showcasing the collaborative spirit and diverse perspectives that drive scientific innovation and academic excellence in our community. 
  • Tuition Discount Now Offered for Indian River State College Community Pursuing Graduate Education  

    Tuition Discount Now Offered for Indian River State College Community Pursuing Graduate Education  

    A blue and gold graphic featuring the logos of Indian River State College and Southern New Hampshire University
  • Indian River State College Awarded $3.25 Million Federal Grant to Address Florida’s Nursing Shortage 

    Indian River State College Awarded $3.25 Million Federal Grant to Address Florida’s Nursing Shortage 

    HRSA Nurse Education Grant Funds Project NURSe to Expand Nursing Program Enrollment in Rural and Medically Underserved Communities 

  • Clark Advanced Learning Center Hosts Information Session for Prospective Students

    Clark Advanced Learning Center Hosts Information Session for Prospective Students

    About Clark Advanced Learning Center 

  • RiverBlog: Our Sacred Duty: Supporting America’s Veterans Through Higher Education

    RiverBlog: Our Sacred Duty: Supporting America’s Veterans Through Higher Education

  • Indian River State College Honors Veterans Day with Continued Commitment to Military Student Excellence 

    Indian River State College Honors Veterans Day with Continued Commitment to Military Student Excellence 

  • Future Nurses: Your Dream Career Starts Here – Indian River State College Summer 2026 Applications Open NOW

    Future Nurses: Your Dream Career Starts Here – Indian River State College Summer 2026 Applications Open NOW

  • RiverBlog: Thanksgiving at The River

    RiverBlog: Thanksgiving at The River

    By Deb Midkiff, Indian River State College Hospitality & Culinary Management Department Chair

    Culinary,  Restaurant, Hospitality & Tourism Management at The River 

    A vibrant group cheers over a delicious meal, showcasing friendship and togetherness.

    Thanksgiving Menu 

    Chef Midkiff stands in the classroom kitchen and gathers students around a table, where she demonstrates how to prepare a delicious meal.
    Chef Deb Midkiff leads the Indian River State College Culinary, Tourism, and Hospitality Program

    Helpful Turkey Thawing & Cooking Charts 

    Turkey Weight in lbs. # of Days to ThawCooking Time (Unstuffed) Cooking Time (Stuffed) 
    2 hr 45 min 3 hrs 
    12 3 hrs 3 hrs 30 min 
    16 4 hrs 4 hrs 15 min 
    20 4 hrs 30 min 4 hrs 45 min 
    24 5 hrs 5 hrs 15 min 

    Recipes 

    Pumpkin Pie 

    Yield: 8 servings (1 pie) 

    Ingredients: 

    • ¾ cup granulated sugar 
    • 1 teaspoon ground cinnamon 
    • ½ teaspoon salt 
    • ½ teaspoon ground ginger 
    • ¼ teaspoon ground cloves 
    • 2 large eggs 
    • 1 can (15 oz.) pumpkin 
    • 1 can (12 fl. oz.) evaporated milk 
    • 1 unbaked 9-inch deep-dish pie shell 
    • Whipped cream (optional) 

    Directions: 

    1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. 
    1. Beat eggs in large bowl. 
    1. Stir in pumpkin and sugar-spice mixture. 
    1. Gradually stir in evaporated milk. 
    1. Pour into pie shell. 
    1. Bake in preheated 425°F oven for 15 minutes. 
    1. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. 
    1. Cool on wire rack for 2 hours. Serve immediately or refrigerate. 
    1. Optional: Top with whipped cream before serving. 

    Roasted Turkey 

    Ingredients: 

    • 1 whole turkey 
    • ½ cup unsalted butter, softened 
    • Salt and ground black pepper to taste 
    • 1 ½ quarts turkey or chicken stock 
    • 8 cups prepared stuffing 

    Directions: 

    1. Preheat oven to 325°F. Place rack in lowest position. 
    1. Remove turkey neck and giblets, rinse turkey, and pat dry with paper towels. Place turkey breast side up on a rack in roasting pan. Season the cavity with salt and pepper. Rub skin with vegetable oil and season with salt and pepper. Position aluminum foil tent over turkey. 
    1. Place turkey in oven and pour 2 cups stock into bottom of roasting pan. Baste every 30 minutes with juice. Add stock as drippings evaporate (1-2 cups at a time). Remove foil after 2½ hours. Once turkey reaches 150°F, turn up temperature to 375°F to ensure browning. Roast until meat thermometer reads 165°F in the thigh. 
    1. Transfer turkey to serving platter and let stand 20-30 minutes before carving. 

    Giblet Gravy 

    Yield: 2-3 cups 

    Directions: 

    1. Remove liver and pour remaining giblet bag contents into large saucepan. 
    1. Cover with 2½ cups water and simmer until cooked through, 30-35 minutes. 
    1. Remove giblets, let cool, then chop gizzards and heart. Pick meat from neck. Discard bones. 
    1. Pour turkey drippings from roasting pan into separate container. Allow grease to separate from juices. Skim fat into another bowl. 
    1. Place roasting pan over 2 burners on medium heat. 
    1. Add 3-4 tablespoons of fat back into pan and whisk to distribute. 
    1. Sprinkle 5-6 tablespoons flour over grease and whisk to combine, loosening bits from bottom. 
    1. Cook roux until deep golden brown, 4-5 minutes. 
    1. Pour in chicken broth (2-4 cups), whisking constantly. 
    1. Cook gravy, whisking gently, until mixture thickens. 
    1. Pour in a little turkey drippings. 
    1. Continue cooking until thick, adding chopped giblets and black pepper to taste. Use giblet water to thin if needed. 
    1. Adjust consistency as necessary. 

    Stuffing 

    Yield: 8-12 portions 

    Ingredients: 

    • ¼ cup butter (½ stick) 
    • 2 stalks celery, coarsely chopped (about 1 cup) 
    • 1 large onion, coarsely chopped (about 1 cup) 
    • 2.5 cups Swanson® Chicken Broth 
    • 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing 

    Directions: 

    1. Heat oven to 350°F. 
    1. Heat butter in 3-quart saucepan over medium heat. Add celery and onion and cook 5 minutes until tender-crisp, stirring occasionally. 
    1. Add broth and heat to a boil. Remove from heat. Add stuffing and mix lightly. Season to taste. Spoon into greased 9x13x2-inch baking dish. Cover. 
    1. Bake 30 minutes or until hot. 

    Tips: For crunchier stuffing, bake uncovered. For Cranberry & Pecan Stuffing, add ½ cup each dried cranberries and chopped pecans. For Sausage & Mushroom Stuffing, add 1 cup sliced mushrooms to vegetables and stir in ½ lb cooked, crumbled pork sausage. 

    Cranberry Sauce 

    Yield: 2¼ cups 

    Ingredients: 

    • 1 (12 oz) bag fresh or frozen cranberries 
    • 1 cup water 
    • 1 cup granulated sugar 

    Directions: 

    1. Wash cranberries and drain well. 
    1. In a medium saucepan, combine water and sugar and bring it to boil. 
    1. Add cranberries and return to boil. 
    1. Reduce heat and boil gently for 10 minutes, stirring occasionally. 
    1. Cook until you can hear cranberries popping, 1-2 minutes. 
    1. Remove from heat, cool and cover. 

    Mashed Potatoes 

    Yield: 8 portions 

    Ingredients: 

    • 2 lb Russet potatoes, peeled 
    • 6-8 oz milk, warm 
    • 2-4 oz butter, softened 
    • Salt and pepper to taste 

    Directions: 

    1. Place peeled potatoes in tap water with 1 teaspoon salt. 
    1. Bring to boil and reduce to simmer. Cook until fork tender. 
    1. Drain and dry potatoes on low flame in pan to release excess moisture/steam. 
    1. Mash potatoes with masher, fork, or ricer. 
    1. Stir in warm milk and soft butter until desired consistency. 
    1. Add salt and pepper to taste. 

    Green Bean Casserole 

    Yield: 6 servings 

    Ingredients: 

    • 1 can (10½ oz) condensed cream of mushroom soup 
    • ¾ cup milk 
    • ⅛ teaspoon ground black pepper 
    • 1 can (28 oz) any style green beans, drained 
    • 1½ cups French’s Original crispy fried onions, divided 

    Directions: 

    1. Preheat oven to 350°F. 
    1. Mix soup, milk and pepper in 1½-quart baking dish. Stir in green beans and ⅔ cup fried onions. 
    1. Bake 30 minutes or until hot. Stir. 
    1. Top with remaining ⅔ cup onions. Bake for 5 minutes until golden brown. 

    Happy Thanksgiving from all of us at Indian River State College! 

    Deb Midkiff is a professor in the Culinary, Restaurant and Hospitality & Tourism Management programs at Indian River State College. 

  • Indian River State College Tutoring Center Earns Prestigious International Certification

    Indian River State College Tutoring Center Earns Prestigious International Certification

    Two female students meet with a male tutor, gathering around a table with books on it in a library. The library features shelves stacked with books.
    The River’s Academic Support Center provides professional tutoring across all subject areas to help students succeed.