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Archive for the ‘Family and Consumer Sciences Education’ Category

Jordan Parkinson: Future FACS Teacher

Monday, May 7th, 2012

Jordan Parkinson
Occupational Goal: Family and Consumer Sciences (FACS) Teacher

“I look forward to obtaining more education to supplement my current experience and develop into a teacher who can touch the lives of students like my CTE teachers have touched my life.

“My plan, after I finish my college education, is to become a FACS Exploration teacher in a public junior high. I know my background within CTE classes has prepared me well for this position. With all my experience sewing and cooking, I feel teaching FACS would be a good fit for me, because I have learned many things from my CTE teachers that I would love to share with others.

“I know I will be a great educator in the FACS area. I have applied many things I learned from my CTE teachers to my life, and believe [CTE] has truly helped me become who I am today.” —Jordan Parkinson, Layton High School

UtahCTE.org congratulates Jordan on the CTE Scholarship and Tuition Award she received to Weber State University. Jordan was one of 95 students honored at the CTE Scholarships and Tuition Awards banquet on Wednesday, May 2, 2012.

Left: Blair Carruth, Assistant Commissioner, Utah System of Higher Education
Middle: Jordan Parkinson
Right: Jared Haines, Vice President, Utah College of Applied Technology

 

 

FCCLA STAR Events

Thursday, March 29th, 2012

 

FCCLA– Family, Career and Community Leaders of America.
FCCLA provides students with opportunities to attain the knowledge, skills and leadership characteristics necessary to succeed in life and careers through Family and Consumer Sciences Education. There are over 2,800 members in 100 Utah chapters.

 

On March 21-22, 2012, FCCLA members from across the state met at the Davis Conference Center in Layton, Utah to compete at the FCCLA State Leadership Conference and Competition. Throughout the year FCCLA members prepared for STAR (Students Taking Action with Recognition) Events.

Mariah Holiday, Rybecca Yellowman, Logan Cly, Monument Valley High School, 1st place winners in the Chapter Service Display competition.

STAR Events are competitive events in which FCCLA members are recognized for proficiency and achievement in chapter and individual projects, leadership skills, and career preparation. STAR Events offer individual skill development and application of learning through:

  1. Cooperative — teams work to accomplish specific goals
  2. Individualized — members work alone to accomplish specific goals
  3. Competitive — individual or team performance measured by an established set of criteria.

From to interior design to food innovations to recycle and redesign students wowed the judges in every STAR Event category. 

Left: JoDee Black, FACS teacher. Middle: Chelsy Hansen, North Sanpete High School, 1st place winner in the Interior Design competition. Right: Auralee Brooks, FACS teacher.

STAR Events Conference Winners: 2012 State STAR Events Medal Listing

Winners from these events advance to the National FCCLA Competition on July 8-12, 2012 in Orlando, Florida.

We want to hear about the FCCLA conference, your skill competition and what your FCCLA chapter has planned for the rest of the school year. Send your stories to utahcte@schools.utah.gov.

A dress made out of pages from the Harry Potter books. Left: Maegan Tingey, Bountiful High School, state participant in the Recycle and Redesign competition. Right: Marilyn Armstrong, FACS teacher.

If you are not a member of a FCCLA and would like to become a member, talk to your school counselor to get connected with the FCCLA advisor in your school.

ProStart: Culinary and Management Competition

Tuesday, March 6th, 2012

On Wednesday, March 7, high school Family and Consumer Sciences ProStart students from across the state will gather together to showcase their culinary talents, skills, and abilities at the state ProStart competition held at the Hilton Hotel. Twenty-seven student teams will compete for a spot at the 11th annual National ProStart Invitational on April 27-29 in Baltimore, Maryland at the Marriott Waterfront Hotel, where $1.4 million in scholarships will be awarded to the top teams in both the culinary and management competitions.

The culinary competition highlights the creative abilities of each team through the preparation of a three-course meal in 60 minutes using only two butane burners. The management teams develop a proposal for an original restaurant concept and apply critical thinking skills to the challenges restaurant managers face in day-to-day operations. Both the culinary and management competitions will take place simultaneously throughout the day.

Industry chefs and restaurant owners will judge each culinary team, watching closely as they prep and cook their signature dish. Once each school has finished cleaning up the judges will immediately critique their dish.

Culinary teams include:  
Bingham Northridge
Bonneville Ogden
Brighton Park City
Cedar City Pleasant Grove
Clearfield Provo
Copper Hills Snow Canyon
Desert Hills Spanish Fork
Freemont Syracuse
Herriman Taylorsville
Jordan Timpanogos
Layton Tooele
Lone Peak West
Maple Mountain Westlake
Murray  

Restaurant owners will judge the management team competitions. Each team has only 10 minutes to present their restaurant design concept, menu, and promotional campaign to the panel of judges. The competition is divided into four events: written proposal, verbal presentation, visual display, and critical thinking.

Management teams include:
Cedar City
Desert Hills
Snow Canyon
Westlake
Provo
Herriman

ProStart is a two-year program offered by the National Restaurant Association Educational Foundation in partnership with state restaurant associations. This program blends classroom and hands-on learning with mentored work experience to teach high school students the culinary and management skills needed for a career in the restaurant and foodservice industry. Students are awarded the ProStart National Certificate of Achievement after meeting academic standards, completing a checklist of competencies, and working at least 400 hours in the industry. This certificate qualifies students to enter the industry workforce.

To learn about Family and Consumer Sciences and the Food Services and Culinary Arts Pathway visit UtahCTE.org.

Family Consumer Sciences: Preparing Students for Family Life, Work Life, and Careers.

Meet a Workforce Specialist: Shari Elliott

Sunday, February 12th, 2012

PERSONAL CAREER BRIEF

Introducing… Shari Elliott

A graduate of … Wasatch High School

Now working as … A Workforce Specialist, helping families in need

For … the Utah Department of Workforce Services

Check out this website … http://jobs.utah.gov

Biology was her favorite high school class because … numerous reasons, but Shari believes the teacher can make or break the learning experience!

Shari’s first job – was bussing tables at a local cafe.

The worst job?  Entry level Office Worker – the work itself was actually okay, but working without much-needed benefits made this job the ‘worst.’

Advice to students …“Go to college right out of high school. Do not delay!”

And More …

  •  About high school … Shari acknowledges her Biology teachers, Mr. Felsch and Miss North, who she credits with making Biology her favorite class. Her enjoyment of learning all about life and living organisms was in large part due to their enthusiasm.
  • A highlight … “I completed my Bachelor’s Degree and kept on going. I am currently working to find an internship in counseling – the final requirement for my Master’s Degree!”
  • Added insight …
    • “Starting college in my late 20′s after I had already started a family has been the most challenging thing I have ever done.”
    • Enjoy what you do, no matter what you are doing. Looking back, a lot of what I consider “bad experiences” really just reflects my own poor attitude at that time.”

There’s a NEW Chef in the Kitchen at Highland High School

Tuesday, January 3rd, 2012

By Kimber Christensen, Family and Consumer Sciences Teacher, Highland High School
I just wanted to share something awesome! Last year at the end of the school year I gave my beat up and worn out metal pots and pans to the Welding teacher, Denise Fuentes, so she could have her students practice welding on the metal. Better to reuse than toss right? Well, I never expected to see those pots and pans again, but. . . Last month, during faculty meeting, much to my surprise and amazement, Denise presented me with a Chef that her advanced welding students made out of the pots, pans, and kitchen gadgets I gave to her last year. Ms. Fuentes and her students added a few more pieces and parts to give Chef a magnetic personality. If you look closely you will see that the body is a microwave and the bum (which you can’t see) is a toaster. What a masterpiece! I love it!!!

Chef is my new sidekick in the kitchen! It’s so cute! If only Chef could prep, cook, and cleanup. Hum. . .maybe I should talk to the Technology and Engineering teacher. A robotic Chef? Wouldn’t that be awesome! Robotic or not I love my new sidekick in the kitchen.

Special thanks to Denise Fuentes, Shauna Herrick, Kyle Johnson, Cody Hilborn, Steve Floor, Maureen Larkin and others for their talent, skill, creativeness, and for the joy they added to the Family and Consumer Sciences kitchen at Highland High School.

By Denise Fuentes, Welding Teacher, Highland High School
It was the very end of the school year and we had already cleaned and put machines away for summer. Then all these pots, pans, cookie sheets, etc. were brought to the shop by a few students. With nowhere else to put them at the time they went right in the middle of our tables. Curiously I said, “I wonder what we can do with these?” Jokingly a student replied, “Wouldn’t it be funny to make a little chef?” I thought it was a great idea. So throughout the summer and a quick trip to the D.I., I collected a few kitchen odds and ends to add to what was donated to us by Kimber Christensen. At the beginning of the school year I shared the idea with my advanced welding class and they loved it. They sorted through pans and utensils until they came up with the wonderful design that grew into a life size ‘Chef’.

Career and Technical Education (CTE) inspires, teaches, and trains students using hands-on teaching methods. Learn about CTE Pathways at UtahCTE.org. Career and Technical Education: Preparing students for college and career!

Get Involved in FCCLA!

Wednesday, September 7th, 2011

Family, Career and Community Leaders of America (FCCLA) is the student leadership organization for FACS Education. FCCLA provides students with opportunities to attain knowledge, skills, and leadership characteristics necessary to succeed in life and careers through Family and Consumer Sciences. Focusing on the multiple roles of family member, wage earner, and community leader, members develop skills for life.

In July, FCCLA members joined in Anaheim, California for the FCCLA National Leadership Conference. The theme for the conference was Imagination in Action. The conference is an annual event where members learn how to make an impact in the world around them, plan for the upcoming year, and participate in competitions and activities. Utah won 118 medals—21 gold, 62 silver, and 35 bronze. View the list of winners.

The conference kicked off with a keynote address by Chef Jeff Henderson, an award-winning chef, motivational speaker, New York Times best-selling author, and Food Network television personality. Chef Jeff spoke about the power of potential and told his story “from the streets to the stove”. He motivated students to dream and encouraged them to reach their full potential.

At the conference state officers received training to reflect on lessons learned from last year, develop ideas, and were empowered to put their imagination into action during their year in office. Below are the goals for each Utah chapter:

  1. FCCLA in the Community:
    Participate in at least one meaningful community service project.
  2. Membership:
    Increase chapter membership by 15 new members.
  3. National Programs:
    Complete at least one National Program. The theme of the national outreach project is Share Our Strength: No Kid Hungry.
  4. STAR Events:
    Participate in a STAR Event. Eighty percent of members currently participate in a STAR Event.

Meet the new Utah FCCLA State Officers:

Left to Right:  Katherine Hanzel, Vice President of Social Media; Brandie Orr, Vice President of Community Service; Kyle Andrews, Vice President of Alumni and Associates; McKell Price, President;  Dawson Johnson, Vice President of STAR Events; Ashley Labrum, 1st Vice President; Juniper Roman, Vice President of History; Savannah Allmon, Vice President of Public Relations.

McKell Price says, “Get involved! Whether in FCCLA or any other club, when you do this you make so many friends and stay busy, and you’ll have some great experiences!”

Involvement in FCCLA offers members the opportunity to expand their leadership potential and develop skills for life planning, goal setting, problem solving, decision making, and interpersonal communication necessary in the home and workplace. Contact the FCCLA advisor in your school to learn how to become a member of FCCLA. Get involved!

Utah has over 2,600 members in 91 chapters.

ProStart Management Competition Results

Friday, March 25th, 2011

Left to right: Jessica Brown, Shellie Willie, Raquel Smith, and Ariel Castro

Have you dreamed of designing, owning and operating your own restaurant? High school students in the Family and Consumer Sciences Food Services and Culinary Pathway have not only dreamed of designing a restaurant they have done it. On Thursday, March 10 ProStart management students from across the state showcased their talents, skills, and abilities in the ProStart Management Competition at the University Park Marriott Hotel in Salt Lake City, Utah. Student teams competed for a spot at the National ProStart Invitational in Kansas City, Kansas on April 21-25.

From designing the restaurant concept, layout, menu, and promotional campaigns Carbon, Cedar, Desert Hills, Murray, Northridge, Provo, Snow Canyon, Spanish Fork, and Westlake High Schools competed in the ProStart Management Competition with passion and enthusiasm for the restaurant they developed. From the ambiance of the restaurant to the scrumptious food to how each customer would be served the students wowed the judges.  Each year the competition between high schools is fierce and the judging difficult.

And the winners of the 2011 ProStart State Management Competition are. . .

1st Cedar High School
2nd Carbon High School
3rd Westlake High School
4th Provo High School
5th Spanish Fork High School

It goes without saying that the Cedar Team was ecstatic about winning the state competition. “The first thing I did when I heard the words ‘you made it to nationals’ come out of my teacher’s mouth was throw my hands in the air and yell for joy. I was overwhelmed with excitement and fulfillment,” said Ariel Castro, ProStart Management Team Captain.

The Cedar Team opened their presentation with one of the team members speaking energetically in Italian, introducing their restaurant the Azzurro Di Cielo (pronounced achurro the’ chello). Each team member took a turn explaining the restaurant, beginning with the restaurant concept, continuing with the theme nights, layout of the restaurant, menu concept, and promotional campaigns. The team left the judge’s with just a bit of lingering bedazzlement when saying, “The Azzurro Di Cielo will be a main attraction for everyone. . .it will become the tradition of the area.”

Mary Christensen advisor to the Cedar Team said, “I am so pleased with the way this team came together and developed their idea. Winning this honor is a very gratifying award for the students’ hard work. This helps build our program in culinary and draws attention to the wide variety of topics covered in ProStart.”

So how is the team preparing for the National ProStart Invitation? “We are tightening everything up. We took very seriously everything the judges critiqued us on, and we have worked to perfect those areas as well as improve other areas of the restaurant,” said Ariel Castro.

UtahCTE wishes Jessica, Shellie, Raquel, and Ariel “buona fortuna” (the best of luck) at nationals!

Get started in a CTE Family and Consumer Sciences Pathway, today!

ProStart – The Ultimate Challenge

Wednesday, March 2nd, 2011

Rigorous coursework, hands-on learning, on-the-job training, hard work, skill, passion, and drive are all traits of a Family and Consumer Sciences ProStart student. Every year teams from Utah represent the Utah Restaurant Association ProStart program to compete in individual state competitions. The first-place teams in the culinary and/or management competitions then move on to compete at the annual National ProStart Invitational.

In April, 2010, the ProStart team from Brighton High School went to the National ProStart Invitational in Kansas City to compete in the culinary arts event, against other high school teams from schools from across the nation. Before winning a spot at the National ProStart Invitational Brighton High School students competed against culinary students across the state of Utah, including those from Ogden, Provo, Tooele, and Cedar City. After winning the state competition the Brighton High School team went on to take sixteenth place in Kansas City.

Fast forward to 2011. . .on Thursday, March 10 ProStart students from across the state will showcase their talents, skills, and abilities at the state competition at the University Park Marriott Hotel. Student teams will compete for a spot at the National ProStart Invitational on April 21-25 in Kansas City.

School Teams:  
Bingham Ogden
Bonneville Park City
Brighton Pleasant Grove
Canyon View Provo
Carbon Salem Hills
Cedar Snow Canyon
Clearfield Spanish Fork
Desert Hills Taylorsville
Fremont Timpanogos
Jordan Tooele
Layton Wendover
Lone Peak West
Murray Westlake
Northridge  

Get started in a CTE Family and Consumer Sciences Pathway today!

My CTE Experience Has Helped Me Get Started!

Tuesday, February 8th, 2011

By Kalinda Dobson
Student, Wasatch JHS 

Don’t you love walking into your home and smelling a fresh loaf of bread baking? Have you ever listened to the crackle of a creme puff as you take your first bite? These are examples of why I love baking. Before my CTE classes, baking and cooking were merely means to an end – eating something that tastes good. I didn’t see how mixing together some eggs and flour to make a cake could be anything special (not that I had ever made any cake from scratch).

After taking the required Foods class in 7th grade, I decided to take the next level in cooking classes offered at my school, which was actually part cooking, part sewing (FACS). This class prompted me to start exploring with food “outside of the box” – literally!  I started by making pasta sauce, expanding on the basic white sauce we learned how to make in class. I kept on experimenting in order to put an entire meal on the table, and before I knew it I had used up all of our yeast baking loaves of bread!

In 9th grade, I again enrolled in a Foods class. This course really opened my eyes to the both the art and skill involved in baking and cooking. At this point in my culinary life, I had advanced to baking cakes with butter-cream frosting – from scratch – for the girls on my cheerleading squad. I had learned how to pipe and decorate cakes, including how to sculpt the delicate chocolate roses you might see on a cake from a bakery. I was feeling fairly accomplished, but I was then introduced to a form of baking beyond bread and cake. Pastries had always seemed a little advanced to me. I thought only experienced French chefs could master this kind of baking, until we made creme puffs in Foods class. I was a little nervous at first, but found it to be surprisingly easy! Once I got home, I tried it for myself and enjoyed the same success and an increasing confidence in my abilities.

I am planning on continuing to enroll in cooking classes in high school and hopefully getting into culinary school. If it weren’t for the Foods and Nutrition classes at my school, I would not have discovered my love of baking.  Just by trying something new and taking a risk with a different class, I discovered something that has changed my life for the better.