Latest / Bearcat Chat - A Podcast about all things Scottsbluff Schools / Career and Technical Education - as told by SHS Students

Transcript

Career and Technical Education - as told by SHS Students · Bearcat Chat - A Podcast about all things Scottsbluff Schools

0:00
Welcome to the Bearcat chat, a podcast for everything
0:04
Scottsbluff School. Hi everyone.
0:12
I'm Melissa price. The host with the most and we
0:14
are here for another episode of the Bearcat.
0:17
Chad, the podcast about everything Scottsbluff schools
0:20
and I'm really excited to introduce my guests with you
0:23
today. And for this episode's topic
0:27
during last week's weather as well as some activities that
0:30
were happening in the schools. I'm sharing this episode a
0:33
little later than I normally do but it's a very timely topic
0:37
right now that we're going to discuss its Career and Technical
0:40
education Scottsville. High school as you probably
0:43
know, is really a state and Regional leader when it comes to
0:46
Career and Technical education, and February is CTE month, and
0:52
many of our Career and Technical student, organizations have
0:55
either had their competitions this month or going into the
0:57
month of March or going to be having a competition.
1:00
So this is a great time for us to talk about some of the
1:02
amazing things we have going on the CTE from the people who know
1:06
about it, the most students discuss of high school.
1:09
So this episode is going to be 100%.
1:12
Student, yes, so let's go ahead and dig in and I got my first
1:16
group here with me and they are our some of our students from
1:21
our prostart program. And I'm going to have each of
1:23
you introduce tell me who you are and tell me what grade
1:26
you're in. Hi.
1:28
I'm Alyssa Mendoza and I'm a senior.
1:30
I'm Ellie Eichner. And I'm also senior and I'm
1:33
Hunter Hallett. I'm also a senior.
1:35
Well, thank you guys, thank you so much for being on the show.
1:40
Tell me you guys recently just competed in your state
1:42
competition and I heard your fancy to Nationals.
1:45
So, but let's back up. First things first, tell me what
1:49
prostart is and what you do. Um, prostart is focused Around
1:56
The Culinary world and it helps students prepare for those who
2:01
really want to go into the culinary world and also those
2:06
who just enjoy cooking and what goes on, there's two sides to
2:11
it. The Culinary side where it's a
2:13
competition, cooking, a menu and the management side where you
2:17
are presenting a restaurant concept.
2:20
Oh okay, so you guys just recently did both right at your
2:24
competition. So let's start first.
2:26
Tell me about your culinary side of your competition.
2:30
I'm so our team name was Chef Hunter and the Spice Girls.
2:36
So we have to cook a three-course meal and we have to
2:41
play two identical plates for an entree, and appetizer, and a
2:45
desert with no running water and no electricity.
2:48
So we're cooking on butane burners, and we only have 60
2:51
Minutes to do so. So sometimes it can be a little
2:54
bit hectic. But other times, it feels like
2:57
your spoon. Well, but well, before you say,
2:59
Butane, I kind of thought you guys forgot to say, like, we
3:01
have to create a fire like that. So Survivor kinda stuff.
3:07
Yeah, we're limited to butane burners.
3:10
Yeah. We just cook off those.
3:11
We have to bring all of our equipment and like inventory
3:14
with us. Yeah, good.
3:16
You're not allowed to leave your workspace during the 60 minutes
3:20
and I guess you're washing your hands, okay.
3:22
And so, how'd you guys do from like my personal opinion?
3:28
It definitely was not. Best run.
3:30
But somehow we still qualified for top three so we must have
3:34
done something right but it seemed a little chaotic towards
3:37
the end. I feel like we're we're a little
3:40
stressed that when we look back at it we like we understand how
3:43
good we did it show top frame. He's like the best three teams
3:47
who compete in this competition go and basically duke it out
3:50
again, right to determine that overall State winner.
3:54
And you're going to do that when next week, actually we leave on.
3:59
Monday and we click on Tuesday. Oh wow, that's exciting.
4:02
So I'm assuming we can know because you've already done.
4:06
So tell us what was the meal telling about the meal that you
4:08
did. Our appetizer was a
4:17
prosciutto-wrapped asparagus and the prosciutto was filled with
4:20
Boursin cheese. We have it over heated, brie
4:24
cheese and then we also serve it with spiced apples and Barry's a
4:30
balsamic reduction and it will that sounds like a lot.
4:35
This is our entree, our main part of the entree is obviously
4:44
your protein. So we have a New York strip
4:45
steak. Served with an Espanola sauce.
4:49
We have honey in Brussels, and then we also have just some
4:53
classic mashed potatoes filled with boards and filled with
4:56
Boursin cheese. And for the dessert, we have a
5:01
vanilla graham cracker crust topped with raspberry coulis and
5:05
blackberry mousse and topped with a caramel Dome.
5:10
There's also like Punk who Perry's like raspberries and
5:13
blackberries covered in Caramel. Wow.
5:16
That sounds absolutely delicious.
5:43
The our restaurant we design is called flight.
5:46
We did this. It's kind of a play on word and,
5:49
like, play on words in two ways one because it's in an airport,
5:52
so lights all around, you know, but also in the culinary world
5:56
of flight is a tasting of three different samples.
5:59
So at the restaurant, you actually get three different
6:04
foods but it's an appetizer entrée dessert.
6:06
It's a bit of a bigger portion size, but I think that's what
6:09
makes it unique is. It's not like Just a little
6:12
sampling. And also most important part is
6:15
like to offers up to 12 plus Cuisine.
6:18
We have three at a time with the rotating menu and guests can
6:22
constantly come in and select basically anywhere out of the
6:26
world and just experience. A new authentic dish soap is a
6:31
part of that because that sounds like that's a really awesome
6:34
concept. I love it.
6:35
By the way, as a part of that you have to factor things like
6:39
your food usage sourcing. Your food, your budget, right?
6:44
Tell me a little bit about that piece of that.
6:46
There's a lot of financial stuff that went into the project.
6:50
There's probably like, five pages dedicated to that alone.
6:55
We actually made like many spreadsheets of how much, how
6:58
much food, how much inventory would be budgeted for within the
7:02
first second and third year, how much profit would be making me a
7:06
to take in human labor cost is a lot of math.
7:11
Not the fun stuff, but I think that's doing all the extra stuff
7:17
for the financial part is what made us win.
7:20
Like it really just took this over the edge.
7:23
So tell me about that because you want.
7:25
So what does that mean? What are you?
7:28
What are you? Get to?
7:29
I think you get to go on. Where do you get to go?
7:31
So we get to go compete at the national prostart Invitational.
7:35
It's at Washington, d.c. this will be in May and there's D+
7:41
different teams. So there's one representative
7:44
from each state and then you have the US territories who also
7:47
go and compete. So you get a requisite Nebraska.
7:51
Yeah, that's really great and I think, you know, it seems like
7:57
like you said, yo, has a lot of math.
7:59
Yeah, maybe people don't understand.
8:02
They're out here that sometimes, they don't know that culinary
8:05
falls under like our business marketing and management
8:08
Academy. And the, that's the reason why
8:10
it does is because there is Is so much of the business side
8:13
that goes into if you're going to successfully run a
8:15
restaurant. So it's, I think it's great that
8:18
you guys like kind of got a taste of what that feels like or
8:22
you know, what you would have to go into if you ever wanted to
8:25
manage or, you know, operate your own restaurant.
8:28
So for me, I think, one of the best things about like The
8:31
Culinary classes that you guys get to take is the yes you get
8:34
to compete and you get to do all those things but you also get to
8:37
learn life skills is essential for everyone, right?
8:41
Pretty. Being able to prepare your own
8:42
meals. Everyone pretty much should know
8:45
how to do that. So tell me about some other
8:48
things that you maybe learned in your food classes outside of
8:52
preparing, for competition that has gotten you excited about
8:56
culinary arts or pursuing a culinary career.
9:03
I actually really do want to go into the culinary field.
9:06
I'm really excited to apply for that.
9:11
Something I learned a lot and it's gotten me really excited is
9:17
the teamwork level and how it's not always going to be easy, but
9:23
it creates a really special product at the end and I
9:26
couldn't have asked for a better team.
9:32
But do you guys have for you is just as simple as like learning
9:37
to make pasta like you know, like I probably will not go into
9:41
the culinary world but all the knowledge from the classroom is
9:45
something that I can definitely like transfer and use throughout
9:47
my entire life. Like this sounds bad.
9:51
But like I had like no skill level before entering the class,
9:56
so just the simple things like learning how to make pasta.
9:59
That's what's exciting to me. For me, I really agree with what
10:04
Alyssa said. You know, I wanted to be first
10:06
when I first started taking the culinary classes, my freshman
10:09
year I could barely make grilled cheese and ramen noodles, you
10:12
know and here we are cooking really complex dishes in 60
10:16
minutes and stuff like that. So it's skills that you carry
10:18
with yourself for you know Lifetime.
10:21
And these skills you can pass on to Future generations to yeah
10:24
and it's amazing like how now that you've learned some of the
10:28
like the proper techniques of doing things.
10:31
Like a lot with the knife skills, and most of the things
10:33
are not only do you know how to do things safely.
10:35
But also it's so much. I'm sure you're so much faster
10:38
than pick a person me. I just kind of stumble around.
10:41
Like, I'm a home cook in my kitchen and everybody, you could
10:43
probably cook a meal and twice as fast as what I can.
10:47
So, that's really cool. I was wondering.
10:50
So only one of you may be interested in pursuing
10:53
culinary's agree, After High School.
10:55
So the rest of you are just in this because you select food,
10:58
that's why I would be I you know, I love, but I liked it.
11:01
Cook to, is it just something you like?
11:03
Well, yeah, I really like cooking and I could definitely
11:07
see myself doing what miss liptak those teaching cooking,
11:11
but I also really like business. So I know they go hand in hand
11:15
but I definitely see myself being more of a like marketing
11:18
manager, something like that. But I also see that tying into
11:21
culinary, so I like having the background of prostart that
11:24
knowledge. I mean she nailed it on the head
11:29
really? But I mean a big reason why I
11:33
decided to take it again this year, you know, last year we
11:35
didn't submit our management project.
11:37
It's actually a two year long project so we've been very
11:40
determined to work on that and really just knock it out of the
11:42
ballpark. Well that's really exciting that
11:45
you guys worked really hard in two years.
11:47
That's a big investment. So I really glad to see that pay
11:51
off for you and well, we're right before we wrap up though,
11:56
I just want to ask you guys. Guys.
11:57
So one kind of off the cuff question because I like to try
12:01
to ask everybody a fun question, but when they're on here.
12:04
So I just kind of have to ask you guys watch cooking shows.
12:08
Yes, I am. You got to tell me what your
12:14
favorite is. I kind of, I have to split this
12:19
into two categories because I watch a lot.
12:21
There's like, you know, the kind of more, let me show you how to
12:24
cook, and then there's the competition side for like just
12:28
learning how to cook. I always loved Good Eats because
12:31
Alton Brown, always showed the science behind it and that's
12:34
super interesting to me. But as far as like competition
12:38
goes, I like just the absolutely unhinged chaos of Cutthroat
12:44
Kitchen. I don't know if you've ever seen
12:45
that one. All the sabotages and cooking in
12:48
the most outrageous environment is so funny.
12:52
Yeah, that way there's I like the cricket and you're not like,
12:55
you guys, aren't you're not mad at all the brown but like the
12:57
chili is like all the rest of your breasts.
13:04
What about you for me? I enjoy watching the cooking
13:08
shows and stuff, but I mean, they have to have Gordon Ramsay
13:11
in it for me. He's not just about the cooking,
13:15
but he's also So, he covers a huge part of the end
13:18
entertainment side of it too, which is why he's so successful.
13:21
Yeah, just a dynamic. I'm with you, I love Gordon
13:24
Ramsay Dynamic personality, definitely brings the chaos
13:28
together, and I know that a lot of a lot of that is for
13:32
entertainment Vector. But I'm with you guys, I enjoy
13:35
them a lot of one of my personal that I like some beep, Bobby
13:38
Flay. So I enjoy that.
13:41
I enjoyed that quite a lot because, you know, you get to
13:43
see people make like that. One thing that there's like We
13:46
passionate about and so that's what I enjoy about that.
13:49
Well, thank you guys so much. I think our listeners are going
13:52
to really enjoy the opportunity to hear, you know, about the
13:55
great meal that you made and everyone's going to be cheering
13:59
you on as you continue with your competitions.
14:02
Thank you. Thanks for having us.
14:04
So our next guest, now joining me to talk about xhosa is
14:08
Madison Howell. Hi Madison.
14:10
Hi Melissa. How are you doing today?
14:12
I'm doing very well. How are you?
14:15
I'm good. Good.
14:16
So first I think I think the first thing that we need to do
14:19
for our listeners today and so you know, the topic of our whole
14:23
episode, here is Career and Technical education so that's
14:26
why I want to have you here to talk about xhosa.
14:28
But can you explain what xhosa is and what you do xhosa is a
14:33
student-led organization that focuses on health care and
14:37
health science professions. There's competitive events,
14:42
guest speakers, lots of different hands on things that
14:45
we get to do. Go through xhosa.
14:47
I feel very lucky to say that I am a state officer for Nebraska
14:52
xhosa. So I love talking about it and
14:55
getting other people involved. That's great.
14:58
So what are some of those different hands on activities
15:02
that you you guys get to do? Because I think it really is
15:06
authentic, like things you would almost be doing in a real
15:09
Healthcare setting. Tell me a little bit about that.
15:11
Yes, so at almost every get together that hose.
15:16
Osa has there's something Hands-On we can do.
15:18
We have a great partnership with Regional West Medical Center and
15:22
they have guest speakers that come, we had a wound specialist
15:26
last semester come in bring wound, vacs and different
15:31
supplies that they need do Hands-On experiences.
15:35
Next week, we have the DaVinci surgical robot coming to the
15:39
school so we can see what that's all about and how robotics is
15:45
being brought. Into the surgical area we list
15:50
we get to listen to many other different things at breakout
15:53
sessions during State leadership conference and it's just very
15:58
well-rounded in the different things you get to see and hear
16:02
and work with definitely a great experience for anybody
16:06
interested in healthcare. That's great.
16:08
It sounds like it really kind of covers that whole gamut of all
16:11
the different Health Professions that are out there.
16:14
So I understand any I also mentioned that your your
16:18
Nebraska state xhosa officer and that's quite an honor.
16:21
Congratulations to you. Thank you.
16:23
Tell me a little bit about kind of what your duties are as a
16:26
state officer. Well, I am the vice president of
16:29
media relations. So I take care of the Instagram
16:33
page Facebook all getting information out to all of the
16:38
chapters and all of the members so that they know what's
16:41
happening on the state level, as well as what's coming up for
16:46
State conference, we've had different conferences.
16:49
We tried to highlight different careers, just making sure we're
16:55
getting to the next step. We also help plan all of the
16:58
conference's, so I spent five days in Lincoln at the beginning
17:05
of February, just planning state conference.
17:07
Getting everything set up and ready so that we can be fully
17:12
prepared when State comes in two weeks.
17:16
That's a lot of responsibility it is because I think also as an
17:23
artist, not just locally here, it's got high school, but at the
17:27
state level really do a great job with, you know, letting
17:31
people know things you have going on as well as you know,
17:34
planning those events. So that's really great.
17:38
You along with the other high school students who are in xhosa
17:42
are going to be competing in that state competition pretty
17:45
soon here, right? As I understand you maybe did
17:47
some your preliminary exams and some of the things for that,
17:51
what kind of activities will you be competing?
17:55
So this year I'm not allowed to compete as I am a state officer,
17:59
but we can compete in online events, which those tests of
18:03
already been taken. We can compete in in-person
18:06
events, like CPR and first aid host of bowl.
18:11
So many I can't even name them all.
18:14
There's also, if you Take an online test.
18:17
You can still go to state conference and take breakout
18:21
sessions and learn a bunch of different things, as well as get
18:24
to know members from across the state.
18:28
And it's very very time crunched while we're there for three days
18:35
and I understand that you not only do you compete against
18:39
different high schools in the state, but you also compete
18:41
against collegiate teams as well, right?
18:44
Yes. So Nobody in Nebraska, competes
18:48
collegiately but I would have the opportunity to compete
18:52
internationally last summer and it's Collegiate.
18:57
All all the way and there's also Middle School which is very
19:03
interesting. I got to meet a state officer
19:05
from Hawaii who is in middle school, which like, for me not
19:11
being like, not knowing that I wanted to be in health science,
19:14
in middle school, that Blows me away that someone will know that
19:18
and want to pursue that very wholeheartedly and it's really
19:22
remarkable. And I think, you know, knowing
19:25
the level that really high level of competition that these that
19:30
these events bring, I think the fact that it's gospel, Faisal
19:33
has so many champions. And so many places that come out
19:38
of these competitions is really something that we have that we
19:41
can be proud of here. We can we have the best teachers
19:45
mrs. Paris and Miss Larson, a great
19:48
advisors they really put like they push you to do your best in
19:53
your event, but they don't want to overwhelm you, because they
19:56
know that being a health science student, you have so much going
19:59
on, so many classes, so much studying you have to do, but
20:03
they really encourage you, but don't force you to do anything,
20:08
which is very nice. So, I'm going to change gears a
20:12
little bit. You I your a sounds like you're
20:14
a bit of an overachiever. Ever.
20:16
It's important internship. Correct I did only about that.
20:21
Weird. You intern and tell us you know,
20:22
share a little bit about your experience.
20:24
So I interned at Regional West. I was able to intern in the
20:29
emergency room, the radiology department and labor and
20:32
delivery. I loved all of it, I love
20:36
getting to see all the different parts how each person works
20:41
together and just the different environments that you can.
20:46
NBN in a hospital setting personally, Radiology was my
20:50
favorite and I will be continuing a degree in Radiology
20:55
as I go into college. So where do you, what are you
20:59
planning to do with that? Where your plans where you going
21:01
after graduation? I was granted the rural Health
21:05
opportunities program, scholarship through Chadron
21:08
State for pre radiography. So I will be going to Chadron
21:12
State this fall and then in 20:25.
21:17
I will be attending University of Nebraska Medical Center to
21:21
complete. My bachelor's degree.
21:23
Congratulations to you. I have some personal experience.
21:27
So my son, Aaron, who graduated last year, he is an rhop student
21:31
as well. He's at Chadron, and he, he
21:33
received a scholarship for pharmacists, but the pharmacy
21:36
program. So he's currently at Chadron
21:39
working on his pre-pharmacy. You're going to love Shadow
21:42
safe. They have a brand-new.
21:44
These are brand-new Facility there.
21:46
She probably got to see that during your visit.
21:49
I did. It's very nice.
21:52
Okay. And I get to it, you know, I was
21:53
trying to ask sort of crazy off-the-cuff questions so the
21:57
Radiology that's really interesting.
22:00
So does that mean that you know like every bone in the human
22:03
skeleton? Oh, not yet.
22:05
I've been able to learn a lot through anatomy and physiology
22:09
but I will get to learn more as I go off into college and learn
22:13
more about the different parts of Bones.
22:16
Bones and everything and I'm super excited.
22:18
When you sound like you're I think I just call it like the
22:22
leg bone, the medicine you, the thank you so much.
22:27
That was so much great information, best, you know,
22:31
best of luck to you and to all of the rest of our Hostess
22:33
students is, you guys can be in your state competition.
22:36
Well, thank you. And now I'm here with my third
22:41
and final guest for this episode of the Bearcat chat where we are
22:45
talking about Career and Technical education.
22:49
It's always one of my favorite things to share some of the new
22:53
stuff that we have going on in our schools and I have Riley
22:57
Schwarzkopf joining me. Hi Riley I know you will rightly
23:01
I'm really glad that you're joining me.
23:02
Today we are going to talk about something that is not only new
23:06
it's really brand new new this semester Our newest Career and
23:10
Technical education option that we have available which is
23:13
electrical technology. So, Riley, you're one of the
23:17
very first students even get to give this a try.
23:21
Tell me a little bit about some of the things you're learning in
23:23
the course. Okay.
23:25
So basically, we have two instructors.
23:28
They set up some warnings for us and we basically just get a wire
23:33
from a breaker box, to outlet switches lights.
23:37
So we could understand like every single One concept of
23:41
what's conductors? Conduit stuff like that.
23:44
Where did you go hos measurements?
23:47
And like the wires, the different types of wires so
23:51
yeah, yeah, I was over there and saw it and it looks so cool
23:55
because it was just this whole wall with ya.
23:57
All these different kind of look like a maze of all these
24:00
different. Yeah.
24:01
You could tap into, I understand that you guys have had some
24:05
opportunities to kind of, get out of the classroom and do some
24:08
things out in The field. Tell me a little bit about that.
24:11
Yeah, one time we went to a job site at a house and that was
24:14
very interesting. They showed us like blueprints
24:17
like the breaker boxes outside the house, how they had to like
24:20
wire everything. Inside the house, we even went
24:22
to a commercial area, which was the new essential fuels.
24:26
And that was very interesting too because a lot more wiring
24:29
going on and a lot more trades in their area.
24:31
So yeah. Yeah.
24:33
I'm sure residential job and a commercial job.
24:36
Look, totally different. I also saw it looked like some
24:39
soup. We got to go up in a bucket
24:40
truck. Oh yeah, it was a me, Tristan
24:44
and Grace. We went to the maximum height,
24:47
went around in a little Spin. And then after we do that, we
24:51
got to deploy out of the bucket truck.
24:54
Maybe like 15 feet above the ground.
24:56
It was just like with the little rope in the braking system so
25:00
you just slowly deploy. If anything goes wrong.
25:03
Okay? For me, I'm a little afraid of
25:05
heights. That sounds terrifying but I'm
25:08
sure I'm sure you had a safety. I'm sure you get to safety
25:12
lesson as part of all of that. Yeah.
25:15
Is there is there something in particular that maybe you've
25:20
learned out of this course? So far this may be sparked your
25:23
interest or is giving you some direction on where you want to
25:27
go. Whether you know that's I want
25:29
to do Residential work or I will revive instruction sides, or I
25:32
want to do like I want to be a lineman.
25:34
Where, what do you think for me? I would rather be In residential
25:40
I don't know. That seems more like easier job
25:44
for me lineman. I don't know.
25:46
The safety for it is not really like my type of area because
25:51
it's a little bit more dangerous and plus I'm a construction type
25:55
of guy. So in a house, if something is
25:57
broken I can fix it while doing like electrical word to so yeah,
26:03
I heard that you've been in a whole lot of different kinds of
26:06
Trades courses that we've had your, it's Douglas High School.
26:10
You want to tell me a little bit about some of the other stuff
26:12
that you've taken. Yeah.
26:13
So I've done everything construction wise and I've also
26:18
done a heavy equipment machinery like program.
26:22
We went out with like Paul Reid, we got to drive like excavators
26:26
friend, loaders Bobcat, stuff like that.
26:30
So that also helped me out in the future as well.
26:33
And then construction yet along with it.
26:37
Okay, so do you? I think some of these things and
26:39
getting Some of these experiences.
26:42
What are your plans after graduation after graduation?
26:46
I would like to attend Northeast Community College to be a part
26:52
of Building Construction. So yeah, okay, so I always have
26:58
to ask like all my student. Guess.
27:00
I always like to ask somebody some kind of, you know, often
27:02
have questions. So my question for you is, you
27:05
know, after having work in this course, like have you actually
27:08
given yourself a little jolt? Folks, have you gotten, you
27:10
know, I got a little taste of electricity, any shock, actually
27:14
one time I almost did because I didn't see like, where the wires
27:18
were messed up and I moved one and if my finger would have been
27:22
touching the metal, I would have been shocked.
27:24
So I was very, very close. Do you have any advice for any
27:35
other students who might be, may be interested in this class, but
27:39
not sure. About it or not, you know, maybe
27:41
not sure what kind of career path I want to pursue.
27:44
Well, you know, if they're not sure about anything, this stuff
27:47
will definitely help you with your knowledge and stuff like
27:50
for the future just like benefit you.
27:53
They should definitely do it if they're more Hands-On Learners
27:56
to get outside the classroom, so they can get more into that.
28:00
Yeah, we didn't talk about that. So where do you, where do?
28:05
We take you at the Alex building over by scooters and it's like a
28:12
whole building basically for us. Yes.
28:14
That's right. They the diesel tech program
28:17
also takes place in that building and the folks over at
28:20
all likes have been incredibly gracious and really have just
28:23
sort of converted one of their buildings into this trades.
28:28
Technical Learning Center, that is exclusively for Scottsville,
28:32
high school students. And, you know, that's just
28:34
really Amazing and we we appreciate it from them so much.
28:39
Well, Riley. I ever thank you for taking the
28:42
time to come and talk to me about this.
28:44
I think it's really exciting that, you know, really exciting
28:48
that we're offering these courses now.
28:50
And who knows, you know, maybe someday when I need some
28:52
electrical help, you'll be the one that yeah, definitely be
28:56
there. All right, thank you.
28:58
Well, there you have it folks. This was a great opportunity for
29:02
all of our listeners out there to hear about.
29:04
Some of the excellent Career and Technical educational offerings
29:08
that we have at Scottsville high school and to hear about some
29:12
great students and our schools and some of the things that
29:15
they're achieving in the careers that they're interested in.
29:18
I hope you all catch our next episode Some of the excellent
29:05
Career and Technical educational offerings that we have at
29:08
Scottsville high school and to hear about some great students
29:13
and our schools and some of the things that they're achieving in
29:16
the careers that they're interested in.
29:18
I hope you all catch our next episode