Students from St. Lucie Public Schools’ (SLPS) Career & Technical Education programs showcased their business ideas during the Entrepreneurship Showcase held at the district office. During this event, students presented their entrepreneurship business plans, food truck business concepts, and more to our panel of judges. This event is a direct connection to the grant awarded to SLPS’ Career & Technical Education (CTE) department. The CTE team applied for a grant from the Florida Department of Education and was awarded funds to support CTE teachers and students in the classroom to promote entrepreneurship. Students are now connected with industry partners, Junior
Thank you Career and Technical Education Teachers, Coolest Teachers Ever! CTE Month is observed to recognize the accomplishments of students and educators and highlight the collaboration among local leaders, businesses, and industry partners that contribute to the success of CTE programs across Florida. Florida has nearly 800,000 K-12 CTE students – the highest in the state’s history – more than 380,000 postsecondary CTE students, and over 17,000 registered apprentices.
After school is a busy time for Allapattah Flats’ middle school students in Mrs. Dru Thompson’s Agriscience class. Students are raising cattle, swine (pigs), goats, and chickens to show at the St. Lucie County Fair. Good luck Gators!
As part of Junior Achievement’s Global Entrepreneurship Week, St. Lucie West Centennial High School Culinary Arts students, along with Chef Chris Gedke and Chef Evan Fraum, hosted Mr. Kyle Greene of Kyle G’s restaurants. Mr. Greene shared his entrepreneurship story and the hard work that goes into owning successful restaurants. The students were professional, polite, and engaged. After the presentation, one of the students shared the following thank you message for Mr. Greene- “Thank you for coming to our school. We learned a lot from the visit that will help us in the future. I learned that for entrepreneurship we need
Culinary Arts students at Northport K-8 are following kitchen safety protocols by creating rice crispy treats. Some chose to drizzle melted chocolate or add mini M&Ms while others formed shapes such as hearts and snowmen. The delicious treats were sold at the Northport K-8 Winter Band Concert!
Port St. Lucie High School Culinary Arts students competed at the SkillsUSA Culinary Competition in Kissimmee. Good luck to participants; Vasilios Koumoundouros, Mikalah Christman, Calvin Diebold, and volunteer Kelvin Gonzales. Go Jaguars!
Culinary Arts students at Northport K-8 were visited by Chef Damiano, a professionally trained Pizza Chef from Fresh Market. The students were wrapping up their studies on pizza and used Chef Damiano’s dough. The students made sauce with the Chef’s tomatoes imported from Italy and made pizza with fresh ingredients. Delizioso!
Culinary Arts students at Northport K-8 are learning how to be safe while cooking, and how to make better nutritional choices. Students competed in a salsa challenge where each added a secret ingredient that was then judged by the school staff! The winning salsas were served at their school-wide Hispanic Heritage month event.
Medical Detective Students at St. Lucie West K8 use microscopes for their protozoan classification lesson. Students also participated in the St. Lucie County Regional STEM Fair!
Indian River State College Culinary Institute and Hospitality and Tourism Program hosted an educational tour for FPC’s Culinary students. During the visit, the students were able to participate in the youtube simulcast of the No Vacancy Live podcast with Glenn Haussman and Anthony Melchiorri; and the guest was Greg Juceam, the President and CEO of Extended Stay America. It was an interesting day where students continued to build rapport with IRSC Professors, toured the IRSC Culinary Institute, met current IRSC students and FPC alumni, were served a delicious lunch, and were exposed to exciting aspects of the Hospitality industry. More
Congratulations to Chef Chris Balachak, St. Lucie West Centennial High Culinary Arts Instructor, and her students who received a Rachel Ray $5,000 Grow Grant to purchase new equipment shelving, hand tool bins, and temperature/moisture resistant shelving. In addition, the St. Lucie Education Foundation matched the $5,000 awarded by Rachel Ray so they have another $5,000 to spend on upgrades to their catering facility. Go Eagles!