ICTC HIGHLIGHTS CULINARY ARTS

(November 14, 2008)...  The 2008-2009 school year is off to a busy start for the students of the Culinary Arts program at the Indiana County Technology Center (ICTC). Not only have they been baking and preparing food for class but also for special events held inside and outside of the ICTC. By participating in these events, the ICTC students demonstrate community involvement as well as provide an avenue for students to develop and sharpen their culinary skills.

Culinary students prepared 100 lunches for an event on October 10, hosted by the Society for Human Resource Managers and prepared 130 dinners on November 5 for members of the ICTC Occupational Advisory Committees.

On November 7, a group of students participated in “Evening in the Stacks.” This is an annual event sponsored by the Indiana County Free Library. The purpose of the event is to raise awareness of the Library and its available resources to Indiana County residents. The students from Culinary Arts participated by preparing a light snack, which included turkey stew served in a rye bread bowl and a raspberry crepe filled with cran-raspberry filling. This is the fourth year that the ICTC students have volunteered their services. Culinary is a busy place if you plan to come for lunch…. call ahead for reservations.

In another experience, three ICTC Culinary Arts students will present at the Seventeenth Annual Conference on Integrated Learning: The School-to-Career Connection. Presenters include: Brooke Brenner, Marion Center sophomore, Kelly Haase, Marion Center sophomore, and Samantha Pittman, Homer Center junior. The students will join Chef Bob Piccirillo as they introduce their presentation titled, “Recipe for Success.” “ Recipe for Success” is a motivational/instructional hour that includes a chance to learn new recipes and an opportunity to taste some new culinary delights. While demonstrating some exciting menu items for the upcoming holiday season, Chef Bob, Brooke, Kelly, and Samantha will discuss Career and Technical Education (CTE) best practices. The premise for “Recipe for Success” is that a successful CTE plan, like a successful recipe, is built from a variety of ingredients – program content, reading, math, science, business partnerships, career skills, and more. While they cook, Chef Bob will discuss ICTC’s approach to this educational challenge and the students will discuss their unique perspective on CTE and the future.

The ICTC is proud to have four other instructors presenting at the Conference on Integrated Learning. Mary Yarnal, Adult Education Coordinator is one of the presenters speaking on “Navigating the Workforce System.” “Kurzweil Assistive Technology – Processes and Tools for Student Success in Secondary Career and Technical Settings” will be presented by Jim Shuman, Auto Technology Instructor and Christine Long, Learning Facilitator. Machining Technology Instructor, Keith McCracken will present on “Tools for Aligning National Credentials and State Standards for Secondary Manufacturing and Machining Program.” Dianne Miller will assist in an Organ and Tissue Donor Awareness workshop presented by the Lancaster-Lebanon Intermediate Unit 13. Also attending will be Cathy Jones and Jim Thimons. Cathy, a member of a state-wide BCTE Math Council, has a meeting on the first day of the conference. Jim will be on hand to lend his support to our ICTC team.

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