The flu virus is picking up steam in our state. Here are some ways to keep yourself and your family healthy during this peak flu season
1. Take the time to get your flu shot!
2. Wash your hands often with soap and water.
3. Cover your nose and mouth when you sneeze or cough.
4. Avoid touching your eyes, nose, and mouth. Remember how germs are spread!
5. Try to avoid close contact with people who are sick.
Our SkillsUSA team is preparing for district competition. Mrs. Prisock is working with Terria and Kezia to help prepare them for the job interview competition. They will be interviewed by a panel of judges along with filling out a job application correctly!
Sports Medicine and Nursing students have recently started their clinical rotations. They gain valuable experience from their time working in the different areas of Choctaw Regional Medical Center.
Mrs. Stirewalt’s Health Science Core class is working through the Skeletal System unit. They made life size skeletons that they are going to use throughout the unit to label the various types of bone names, classifications, joints/levers, and divisions of the skeletal system.
Culinary 2nd year students are learning how to modify recipes to meet certain dietary needs. Students experimented with low sodium, low fat, and low sugar versions of banana bread. They evaluated each recipe for appearance, texture, and flavor.
First year Culinary Arts students experimented with a variety of fruits in their latest kitchen lab. Students prepared a fresh fruit salsa with cinnamon chips, fruit pizza, and bananas foster.
Construction & Carpentry students have been hard at work preparing for SkillsUSA competition in addition to putting the finishing touches on the dog houses they have been building.
Mrs. Prisock visited different businesses and industries in the area. CCCTC values our relationships with business owners and industry professionals, so we were happy to leave them a bundt cake from our culinary program! We are excited to continue these visits!
The Ag Power students are fabricating stands in order to practice their layout and MIG skills. They are also repairing some trailer parts for a community member. The students are beginning to transition into the Unit on Small Engine repair.
Health Science students learned about the integumentary system. They learned about integumentary disease processes and abnormal conditions. Because the skin is hard to visualize we made edible models of a cross section of skin. The students had a great time.
The construction and carpentry are honing their skills while building dog houses!
Our SkillsUSA team has been working hard to prepare for district competition on February 7! Carpentry and Masonry are two of the many categories our students will compete in!
Carpentry and construction students have been using their skills to build additional shelving for storage and organization in the Ag Power shop!
First year culinary arts students used their freshly made stocks to create a variety of soups. Students made clear and thick soups including chicken noodle, curried apple and sweet potato, tomato, and corn chowder.
Health Science students are studying the Integumentary System. This Skin Anatomy Lab helped educate students on the various components of human skin layers using food ingredients (i.e. marshmallows as adipose tissue, pudding as dermis layer, graham cracker crumbs as epidermis).
Have you heard of the Workkeys assessment? If not, check out this video from The Enterprise of Mississippi. They highlight the value of the WorkKeys for students and even feature CCCTC! http://bit.ly/ccctc1
Fun Fact: All CCHS students take the WorkKeys their senior year!
First year culinary arts students continued honing their sauce making skills with a variety of dishes! Baked macaroni and cheese featured a bechamel sauce; chicken pot pies featured a chicken veloute sauce; and spaghetti featured tomato sauce.
In second year Culinary, it's been all about desserts! Students made French macarons - a piped meringue cookie that can be quite finicky to make. The result is a dainty sandwich cookie whose crisp wafer-like cookies are contrasted nicely with a rich vanilla buttercream filling.
Second year culinary arts students finished their unit on baked goods with yeast breads. They made soft yeast dinner rolls and Cinnabon style cinnamon rolls.
Culinary students learned how to create a pan sauce to accompany their meat dish. Students chose from ground beef, pork, or salmon and created a pan sauce to accompany it. Students learned to deglaze, make a roux, and finish their sauce.
