This website is accessible to all versions of every browser. However, you are seeing this message because your browser does not support basic Web standards, and does not properly display the site's design details. Please consider upgrading to a more modern browser. (Learn More).

You are here: home > news > schools

Chatham Central FCCLA students succeed at state level

Posted Friday, April 7, 2006

e-mail E-mail this page   print Printer-friendly page

Bear Creek, NC - Seven members of the Chatham Central chapter of Family, Career, and Community Leaders of America (FCCLA) attended the annual state conference April 3-5 in Greensboro. Students attended various workshops on building leadership for communities and families first.

FCCLA also sponsors competitive events for students. FCCLA STAR Events competition provides students with industry experience and leadership skills. Every student is a winner at each competition, which build confidence and organizational skills. Students can also use this experience on their resumes and portfolios.

Stephanie Alston, a junior who is currently taking a parent and child development course at Chatham Central, won a silver medal and a trophy for Impromptu Speaking Occupational. Her award was for the top finish in the state. Alston was given a topic about FCCLA to speak on and was given ten minutes to prepare the speech. She then had to speak for about ten minutes on the topic. The topic was “How does FCCLA make an impact on communities and families?”

Quenton Siler, a senior, won a silver medal for Culinary Arts. Ashley Johnson, a junior, and Stephanie Perrell, a senior, won bronze medals for Culinary Arts. Siler and Johnson are students in a beginning culinary arts class; Perrell is taking a second level of culinary arts course. Siler, Johnson, and Perrell competed at Johnson and Wales in Charlotte. They competed against seventy other students from across the state. They were given recipes five recipes at the start of competition and had thirty minutes to plan how they were going prepare and present their meal. The team was given a mushroom salad, seared sea scallops, rice pilaf, zucchini, squash, and apple tart. However, they were not allowed to see the recipes until they arrive for competition. Students had sixty minutes after planning to prepare and present recipes. Judges from around the state evaluated students for preparation technique, sanitation, presentation, taste, and planning. Students spent many hours practicing this drill to prepare for this event. All three students competed as one team of three, but were scored by judges individually.

 
e-mail E-mail this page
print Printer-friendly page
 
 
 
 
News Unofficial Chatham County Schools site

Subscribe now: RSS news feed, plus FREE headlines for your site