Cosmetology and MedOc listening to Linda Brann from the Lice Clinic, Portland location talk about Pediculus Humanus Capitis(lice), precautions, treatment, and facts vs myths.
Also, Cosmetology Tech I students are learning about infection control in their Microbiology curriculum. They took samples from handles, desks, floors, and more using a Q-tip and then let the specimens grow for one week to identify viruses, bacteria, and fungi. They were not disappointed!
The Heavy Equipment Operation (HEO) students helped the Early Childhood Occupations Education (ECOE) program by creating a concrete pad underneath the new fence gate located on the preschool playground. Check out the fantastic work they did! Thank you, HEO!!
Culinary Arts students from both Tech I and Tech II participated in an MRE challenge with local recruiting Sergeants from the US ARMY. Students blind-picked their MRE and were given a strict timeline to plan, prepare, and plate their dishes for the judges. Each group had to use as many of the ingredients as they could to create a beverage, entree, and dessert. The students worked collaboratively to take a basic MRE and elevate it to a more gourmet dish. The winning group for Tech I was a white chicken chunk MRE turned into a chicken quesadilla with homemade salsa. Tech 2's winning dish was a sausage and peppers MRE turned into a sausage and pasta dish and a baked apple dessert that blew the judges away. Some honorable mentions were a lemon pound cake enhanced with a lemon whipped cream and a chocolate protein shake turned into a chocolate mousse topping.
The Automotive Technology program held its second Auto Show this past Sunday. Mr. Hiltz and his students helped organize this spectacular event with the support of our Culinary Arts program. The antique cars on display were eye-catching and the food provided by the culinary students and Chef Hernandez was delicious. The money raised will help support an upcoming SEMA learning experience in Las Vegas.
Cosmetology Tech II students are studying "Recreating the Level System." For example, Black would be a level 1 as it is the darkest color, and the very lightest blonde would be a level 10. Students mixed up lighteners and practiced each color level.
Mr. Hiltz's Automotive Technology students were thoroughly engaged while learning about two-stroke and four-stroke engines with wet and dry sumps. Mr. Waldren modeled for his students how to use the drill press safely.
The Culinary Arts and Medical Occupations programs collaborated to explore essential concepts from their curricula, including OSHA and ServSafe standards. This partnership emphasized key skills such as teamwork, effective communication, portion size, precise measurement, sanitation practices, nutritional knowledge, adherence to instructions, food preparation, cooking techniques, and serving methods.
Ms. Lewis' Medical Occupations class engaged in an activity designed to enhance students' understanding of the significance of quality patient service. This collaborative exercise emphasized the importance of accuracy and efficiency while maintaining a focus on high-quality care. Additionally, the activity fostered effective communication, encouraged thoughtful planning, and developed strong listening skills and teamwork. The activity was also extremely fun as it involved triaging a Mr. Potato Head family.
After four years, the WRVC Building Trades class started framing their project house located in Westbrook. Last school year, our Heavy Equipment Occupations program cleared the lot and dug the hole for the foundation. A huge thank you to Mr. Henry, Mr. Nygren, and all the students who helped get us to this thrilling time! Stay tuned for updates.
WELCOME NEW WRVC TEACHERS... Please help us welcome our new Business Education teacher, Ms. Jana Boody-Billings, and our new Culinary Arts teacher, Maureen Hernandez! Each teacher comes to us with a plethora of teaching experiences and we are fortunate to have their high caliber of expertise to support student learning!
Celebrating 5, 10, and 30 years of educational service to WRVC along with our 2024 Teacher of the Year! Please help us honor and thank these fantastic educators... Mrs. Darlene Bruns- Early Childhood Education Occupations (ECOE) Teacher (30 yrs), Mrs. Robin Linscott- ECOE Educational Technician III (10 yrs), Mrs. Koren Sullivan Administrative Assistant (5yrs), and Mr. Rob Jaime Computer Systems and Networking Teacher(WRVC TOY). We so appreciate your dedication to our students and the WRVC school community.
We couldn't be more proud right now...ALL of our Automotive Technology students who took the Maine State Vehicle Inspection Exam yesterday passed!! Congratulations to all of you, as well as WRVC Auto Tech instructors Mr. Hiltz & Mr. Waldren– way to go!
Our Futures Fair was a HUGE success today! We had 42 business/educational representatives attend. We cannot thank these partners enough for talking with our students about potential post-secondary learning and/or career opportunities. The students made wonderful connections and they certainly loved all of the fun swag! We truly appreciate your gift of time. Standing ovation to Mrs. O'Toole (WRVC School Counselor), the Student Ambassadors, Chef Ogden & the Culinary Arts students, and to all of the programs who helped set up for this event. Once again, we need to thank MELMAC for their generous support. It was a magnificent day!
Chef David Turin the owner of David's Restaurants: David's, David's Opus Ten (both in Portland), and David's 388 (South Portland) visited our Culinary Arts program today. He spoke to the students about their ProStart curriculum, restaurant management/entrepreneurship opportunities, post-secondary learning opportunities, organizations that support chefs and the culinary arts industry, workplace opportunities, food competitions, and much more. Chef David, we deeply appreciate the generosity of your time and the culinary insights that you shared with our students today.
Medical Occupations along with their helpers were honored today for raising $127, 055 from the 10,000 goodie bags they made that were sold at five Spirit Halloween stores! Please read more in the "NEWS" section. :)
Several of our Business students are attending the State Future Business Leaders of America (FBLA) competitive events in So. Portland. The competitive events include case studies, presentations, and objective tests that demonstrate students' ability in critical thinking and business skills. Our students have participated in 9 different role-playing competitions today, and have been doing a great job. We are so proud of our students and Mrs. Dolloff!
SkillsUSA Update- Opening Ceremonies was a blast! Check out these super cool sweatshirts generously provided to us by MELMAC! :)
Criminal Justice students debated the topic of "Should there be safe injection sites". The students had one week to research and prepare for a formal formatted debate. The English-Language Arts Bonny Eagle HS teacher, Mrs. Jones, worked with both programs alongside the teachers to teach the students how to prepare for this type of debate. Both sides, "con" and "pro" these sites, were well prepared, pervasive, and provided their audience with data/facts from both perspectives to help their audience make an informed decision themselves. Kudos to the students for your great research, preparedness, and your courage to debate in front of a good-sized audience! Teachers your collaboration provided a rich and high-level learning experience for your students... Way to go!
Culinary Arts students participated in an MRE (Meals-ready-to-eat) challenge. Our local Westbrook-based Army Reserve service team presented our students with an interesting challenge. The students had to take a "generic and basic tasting" MRE and "kick it up a notch" with tasty flavors and a creative appearance. Please check out the photos and the challenge rubric. Thank you, Westbrook Reserve Team, for partnering with us for this terrific event! C.A. students... you dazzled your judges!
Connor, a senior in the Culinary Arts program was preparing for the upcoming Maine SkillsUSA competition which takes place in Bangor next week. Contestants are not made aware of the specific ingredients they will have to prepare; therefore, Chef Ogden is exposing this budding chef to many meat, vegetarian, and sides that may present themselves. Connor made his first duck dish that had a scrumptious citrus sauce and a farro wheat side dish. Doesn't it look fabulous?!!!
