Video and broadcast journalism students earn accolades

Students in the district’s Career Technical Education (CTE) video and broadcast journalism programs are being recognized for their skills in video production, recently earning high honors from both the Waste No Water Film Contest, hosted by the City of San Diego, and the San Diego County Office of Education’s Innovative Video in Education or iVIE Awards.

Point Loma High’s Cinematic Arts program won first and third place in the Waste No Water Film Contest, which challenges high school and college students to create 30-second public service announcements that emphasize the importance of responsible water use.

Trevor Sykes and Austin Correia won for their film "Water Cops." It will play this summer before each movie shown at the AMC Mission Valley, AMC Bonita and Edwards Mira Mesa cinemas.

Tyler Pasela placed third for his film "Cat Possible."

The videos are available for viewing on the San Diegans Waste No Water Facebook page at https://www.facebook.com/SanDiegansWasteNoWater

At the iVIE Awards, students from Serra, Hoover and Mira Mesa high schools won in their respective categories. A total of 10 video productions were nominated from San Diego Unified CTE programs. All iVIE nominated videos are shown on ITV Cable 16 in a series called "The Best of iVIE" and are also available on Time Warner's On Demand channel.

9-12 STEM
Black Holes - Junipero Serra High - San Diego Unified

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9-12 News
The NEST. News, Entertainment, Student Television. 2-19-15 - Hoover High - San Diego Unified

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9-12 Documentary
The Man Behind the Machine - Mira Mesa High - San Diego Unified
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The Innovative Video in Education awards is a K-12 student video competition and festival held by the San Diego County Office of Education. iVIE was conceived to encourage and reward teachers who utilize video as a project-based learning tool in their classroom, and students who use film and visual literacy to demonstrate their understanding of classroom concepts. All videos submitted to iVIE integrate the California Common Core State Standards or Content Standards.

Each year, hundreds of video are submitted and involve the work of more than 3,000 students. Submitted videos are judged by media professionals and educators.

New CCTE director, Al Love, comes full circle

A Kearny High School graduate, a coach, an industrial arts teacher, an administrator – these are all titles you might use to refer to Al Love. Now one more title can be added to that list – Director of College, Career and Technical Education for San Diego Unified.

Crystal Boggio, John Riego de Dios, Al Love

Love started his career at San Diego Unified as an instructional aid in the Machine Shop Technology Program at Kearny High. He then left the district and worked his way up through the administration at various middle and high schools where he oversaw CCTE-type programs.

Love recently found his way back to San Diego upon being selected for the CCTE director position, which he said was a natural opportunity for him to return to his home district. He brings with him a wealth of knowledge and confidence that he can make a positive impact on the future of the CCTE program.

As director, Love’s goal is to align the technical skills classes offered through CCTE with “A-G” requirements so that students do not have to choose between gaining real-world application based skills and meeting requirements for postsecondary education. In order to be considered for admission by UC and CSU schools, high school students must complete approved “A-G” courses.

“In the past, these [CCTE] classes were to the side – they weren’t seen as rigorous or as relevant as core classes,” Love said. “I want to show that they can be both. That we are in unison, and that students don’t have to make a choice between one or the other.”

In order to implement this integration, CCTE is developing course curriculum maps that align with the “A-G” requirements. CCTE will then submit those plans to the UC system for approval.

Love sees this as an opportunity for CCTE to continue to grow. A product of the ROP Machine Tool Technology program at Kearny High, 1980, Love knows firsthand the value that these technical and occupational based classes provide.

“It is personally fulfilling to remember what this program did for me and to see it is still helping students today,” Love said.

In addition to keeping students on track for postsecondary education, CCTE is building the certification process into programs so that students will also be career ready upon graduation.

The Machine Tool and Engineering Program at Kearny High is housed in the same room that Love sat in as an ROP student, and the program’s current teacher, John Riego de Dios, was a classmate of Love’s in the ‘80s. The program recently received NIMS accreditation, becoming one of only two schools in California who can boast this credentialing from the National Institute for Metalworking Skills.

As CCTE adds accreditation opportunities to its programs and continues to align coursework with “A-G” requirements and Common Core State Standards, the program’s ability to provide students with the tools necessary to succeed in both college and career only grows stronger.

Clairemont High Students Certified in Automotive Service

Eight Clairemont High School students recently earned Automotive Service Excellence certification, confirming their technical knowledge in the auto service field.

It's not "vocational education" anymore (UT San Diego)

Under the instruction of Larry Engelbrecht, Clairemont High’s students have been taking classes and gaining skills in the school’s state-of-the-art auto shop facility constructed in 2012. This program is part of the Transportation pathway in the College, Career and Technical Education (CCTE) program.

The ASE certification can help students find employment with local automotive industries in San Diego. The students and their certification are:

1. Megan Bordieri – Brakes and Steering/Suspension
2. Jack Caires – Manual Drivetrain/Axels and Engine Repair
3. Zachary Kuntz – Electrical
4. Brandon Leana Pliego – Steering/Suspension and Maintenance/Light Repair
5. Jesse Runalls – Brakes and Electrical
6. True Southfox – Electrical, Maintenance/Light Repair and Engine Repair
7. Kyle Toczek – Electrical, Maintenance/Light Repair and Engine Performance
8. Keith Vylavanh – Electrical

Several of the students who earned ASE certification have already served or are currently participating in an internship opportunity with Mossy Toyota and Mossy Ford. At Mossy, students are exposed to various aspects of the industry, such as repair service, parts department, service writing, vehicle sales and customer service.

Clairemont High is the first campus to offer the ASE exam in San Diego Unified. CCTE’s goal is to offer the ASE exam at all of their automotive programs, which include Morse, Madison, Crawford, Mira Mesa and La Jolla high schools.

Clairemont High’s $2.6 million automotive facility was funded by Proposition S and a California Proposition 1D matching-fund grant.

For more information about the CCTE program, contact Program Manager Greg Quirin at gguirin@sandi.net.

Scripps Ranch High teen chefs reign supreme in Iron Chef competition

The culinary arts teams from Hoover, Madison, Morse, San Diego, and Scripps Ranch high schools battled it out at “Kitchen Stadium” during the 11th Annual Teen Iron Chef Competition, with Scripps Ranch High edging out the competition for the second consecutive year.

The Scripps Ranch team with teacher Kimberly Coelho.

The students were challenged with the task of preparing a three-course meal featuring the secret ingredient, sun-dried tomatoes, which was announced just minutes before the start of competition. The ingredient had to be incorporated into at least one of the three courses.

The Scripps Ranch team of Alexis Howard, Marlene Freerksen and Lana Monteclar plated dishes that included Hiramasa Kingfish Tartare, pan-seared scallops and Meyer lemon cake with raspberry butter.

With support from their teachers, the students had one hour to prep their food and 10 minutes to plate the food for five judges. The five judges included Chef Bernard Guillas of the Marine Room; Ken Irvine of Irvine Hospitality; Chef Ricardo Heredia; U-T San Diego’s Chris Racan; and San Diego Unified’s own Cheryl Hibbeln.

The local chapter of the California Restaurant Association (CRA) and SDG&E partnered with San Diego Unified to host the event.

Also announced at the event was an award of $20,000 from SDG&E to the CRA to assist the culinary programs of San Diego Unified high schools. In addition, a scholarship for San Diego students was announced by the CRA’s San Diego Chapter in honor of Rick Ghio, the late co-owner/President/CEO of Anthony’s Fish Grotto. The scholarship is intended for students interested in a obtaining a four-year degree from the School of Hospitality and Tourism Management program at San Diego State University.

Morse High students prepare their dishes.

The following students participated in the competition and prepared the following dishes:

Team Madison High School: Laura Garcia, Tam Nguyen, Lucy Trac, Angel Perez DeLeon
Teacher: Emilia Zelaya
Menu:
Course 1: Seared Ahi Tuna With heirloom Salad and Balsamic Vinaigrette
Course 2: Shrimp Scampi with housemade Pasta
Course 3: Orange and crystalized ginger granite with Candied Citron

Team Morse High School: Jeremiah Panhwanh, Mauricio Silva, Reyes Hopster, Ricardo Chavez
Teacher: Sara Smith Piatt
Menu:
Course 1: Shrimp with Green Curry Sauce --Wild Caught Shrimp with Roasted Pearl Onions, Baby Golden Beets and Scallion
Course 2: Surf and Turf - Peppercorn Roasted Filet Mignon with Pan Smoked Mushrooms, Lobster Spaetzel, Rainbow Carrots and Brussels Sprout Leaves
Course 3: Gone Bananas - A trio of Banana Empanadas , Caramelized Banana Scallops, Banana Scallops and Fresh Caramel Drizzle

Team San Diego High School: Emily Rodriquez, Michel Mariscal, Adrian Salazar, Christian Vo
Teacher: Brian Murphy
Menu:
Course 1: Crisp Ravioli, Tomato, herb and cheese ravioli creamy smoked artichoke sauce
Course 2: Chilean Sea Bass, miso sea bass with squash blossom, green tea pasta, vegetables four ways,
citrus vinegar broth
Course 3: Financier and White Chocolate Mousse, chocolate coco nib cookie crumble, bruleed citrus slices, blood orange caramel

Team Hoover High School: Maiya Clinton, Rubie Perez, Arlene Guzman, Marina Valle
Teacher: Pamela Dahlin
Menu:
Course 1: Italian Wedding Soup
Course 2: Shrimp Pasta
Course 3: Raspberry Tart

Now in its 10th year, the Teen Iron Chef competition was started by College, Career & Technical Education teacher, Zhee Zhee Aguirre, and modeled after the Food Network’s Iron Chef America Series.

Students have the opportunity to develop their ideas, go shopping, portion their protein and measure any dry or liquid ingredients the day before the event. They are not allowed to do any actual cooking, pre-making dough, or premixing ingredients ahead of time. On the day of the competition, they are presented with a secret ingredient that changes every year and must be incorporated into at least one of their three courses. They are allowed to have their recipes or prep-list at the station during the competition.

For more information about the event or culinary programs at San Diego Unified high schools, contact Lance Larson at llarson@sandi.net or 858-503-1744.

CCTE students get hands-on training with help from local trade groups

Reading about cabling, electrical wiring and circuits is interesting, but not nearly as exciting as learning how they work from experts in the field.

Students from three district high schools had the opportunity to learn more about careers in industry sectors such as electrical, engineering, and construction and green building technologies at a hands-on training at the International Brotherhood of Electrical Workers (IBEW) training center.

Organized by CCTE, more than 160 career technical education students from Hoover’s Sustainable Academy of Building and Engineering Academy and Lincoln and Morse High's engineering programs rotated through three labs, which consisted of Structured Cabling, Residential Electrical and a Bell and Signal Circuit.

Students worked in teams of two along with several expert electricians and mentors from the Electrical Workers Minority Caucus (EWMC) and the National Electrical Contractors Association to construct various live and functional circuits. The visit also included a tour of the training center and lunch.

The IBEW and Training Director Bert Richardson have been instrumental in working with the Hoover’s SABE academy over the last two years. The IBEW and EWMC continue to provide guest speakers, mentors, field trips, and various in-kind supports to students interested in the building and construction pathway.

For more information about the program, contact CCTE Program Manager Dean Darley at ddarley@sandi.net.

Mock 'Shark Tank' tests business skills of Mission Bay High students

From GPS pet trackers, counting basketballs and Powdered toe pad for ballerinas, Mission Bay High School business students created some interesting products during their Business 100 classes this year.

But before completing the class, they had to sell their new inventions to a room full of sharks.

With a lesson based on the Shark Tank television show, the students had to "sell" their products to investors. On the ABC television show, aspiring entrepreneurs, franchise and features businesspersons pitch to a panel of potential investors. Like the show, students presented their products or services and hoped for mock financial assistance with their businesses in exchange for equity.

 

This year’s inventions include:

• Find my Pet: LED and GPS enabled dog collar to track pet day and night;
• Ispraya: basketball that keeps track of how many shots made/missed;
• OnCore: a training sleeve that goes on baseball bats and tracks where the ball hits the bat;
• Sole Savers: indoor shoe grip spray to help traction for all indoor athletes;
• Quick Button Fix: a temporary fix for losing a button on clothes;
• Full Tilt Coolers: sports cooler with an internal slant so tilting the cooler when near empty is no longer necessary;
• Culinary Stick: a universal wooden spatula stick with replaceable cooking heads;
• Abrupt Bearings: water and sand resistant skateboard bearings;
• Sports Tech: laser sensors for marking perimeters of sports playing fields;
• D&I Innovations (Product: PowderPuffs): Powdered toe pad for ballerinas;
• The Changeable Brim: universal hat with changeable brims;
• Travelr: phone application that enables users to find any form of public transportation and taxis

Students began the Shark Tank project by assuming the role of an entrepreneur tasked with devising a proprietary, practical invention that can be a product or service. They spent months developing a business plan for their invention while, along the way, learning important business concepts from the course outline such as starting and operating a small business, human resources, finances, accounting, and marketing. The class included instruction in economics, business ethics, leadership, management, the role of government in business, and developing a career plan.

At the project's completion, students created a prototype and pitched their invention to real business owners, just like on the show. In developing their inventions, students learned about the importance of legally protecting their company via a patent, and protecting their logo and tagline with a trademark. They learned the costs associated with leasing a space to conduct business operations. Additionally, they used Common Core staples of critical thinking and problem solving to determine their cost of goods sold, distribution methods, marketing tactics and total start-up funds that would be required to launch their businesses. Skills learned in English class were reinforced, in that each Shark Tank assignment was accepted only if there were no spelling, grammar or punctuation errors.

Business 100 is a Career Technical Education course in the Business and Finance Industry Sector supported by the Office of College, Career & Technical Education. For more information, contact David West, CCTE Teacher, at dwest@sandi.net.

Tomorrow's technologists show projects to San Diego community

Students from Crawford and University City high schools, as well as Marshall Middle School, were champions at the seventh annual College, Career and Technical Education (CCTE) Showcase event at Liberty Station.

The event connects business partners with students and teachers to develop a strong foundation for the economic future for San Diego. More than 300 industry professionals volunteer each year as mentors, guest speakers, or advisers for student teams. The students exhibit products they produce and business problems they solve in collaboration with members of the local business community.

This year’s champion in the High School Team category was Crawford High School’s Urban Revolution project that educated students and community members about energy conservation and healthy living. The project provided opportunities for students to work with community members to learn about science, technology and math.

University City High School was named the champion in the High School Open category with a project partnering the Project Lead the Way Biomedical Innovations course grant proposal with Quench and Connect, a non-profit organization. The grant proposal seeks to provide funding for a secondary school in rural Uganda and implement funds for the school to maintain a marketable tilapia fish farm.

Marshall Middle School students examined multiple questions about zoos in the 21st century and which animals should have priority in the San Diego Zoo system in order to be chosen as the Middle School Champion. Student teams researched, designed and built a physical or digital zoo enclosure to best meet the needs of the zoo animal, employees and visitors.

Additional schools recognized for their projects included: Kearny Construction Tech Academy’s Energy Initiative 2020 with a focus on energy efficiency in an effort to cut emissions and reduce dependence on foreign fuel (High School Team category); Mira Mesa High School’s WAMPBAT, a machine that allows a person in a wheelchair to run the infield and outfield practice of a baseball team (High School Open category); and Innovation Middle School’s 3D printed wind turbine which highlights the technology and physics that are involved with the generation of electricity with wind turbines, as well as the creation of these turbines and uses that power an LED light.

For more information about the CCTE Showcase, please contact Ralph West, Interim Director CCTE, at rwest1@sandi.net.

Madison High garden, students, culinary teacher featured in Target ad

IN THE NEWS: Target Stores' 30-second commercial highlights company's donation to Madison High School, garden's positive impact on learning. The school's culinary arts teacher, Justin Halbert, joined a Target representative and a student on NBC 7's morning show. Watch video»

UC High's ArtsTECH ends year with exhibition

ArtsTECH Academy students from University City High School celebrated the end of their school year with an art exhibit and performances at Barrio Logan's Woodbury School of Architecture.

Receiving the honor for the evening was student Natalie Eddy, who is the recipient of this year's Chris Gannon Memorial Scholarship. The grant is given in the memory of parent and program volunteer, the late Chris Gannon. It was funded by ArtsTECH teacher John Middleton.

Also honored were retiring teachers Lauriel Adsit and Belinda Brown. Adsit is a longtime art teacher and a co-founder of ArtsTECH. Brown is also an ArtsTECH co-founder, is program coordinator and a theater teacher. Middleton will also be leaving the academy this year, as he is taking an administrator position within the district.

Woodbury University is involved with ArtsTECH through its administrative director, Debra Abel, who is a member of the program's advisory board.

Find out more about ArtsTECH at University City High School by visiting its website.

Budding dessert chef sets sights on Cal Poly Pomona, hospitality career

Hannah Bowles, a graduating senior at Madison High, has been awarded Culinary Student of the Year by the San Diego County chapter of the California Restaurant association.

“She is the most talented and dedicated student I have taught in years," said Justin Halbert, her Madison culinary arts teacher. "She is our culinary team leader. As the dessert chef for a local, trendy restaurant, Hannah knows the standard of quality and professionalism it takes to be a successful employee and because of that, she is able to lead by example for her culinary team at Madison. Last year, even when Hannah wasn’t in my class, we collaborated on her recipes and planned a successful catering event for 250 people.”

A graduating senior, Hannah will be attending the Collins College of Hospitality Management at Cal Poly Pomona to pursue a career in hospitality. She also hopes to get awarded the California Restaurant Association Educational Foundation scholarship, a highly competitive award in the industry. She was accepted to three other universities, finishing high school with a grade point average greater than 3.8.

The California Restaurant Association San Diego Chapter is a strong supporter of San Diego Unified's culinary arts programs. The 30th Annual Gold Medallion Awards recognize the achievements of both restaurant and service provider members whose commitment to excellence makes a significant difference in the industry and communities they serve.

For more information on culinary programs in the district, please contact Angela Croce, CCTE Program Specialist, at acroce@sandi.net. For more information on the California Restaurant Association San Diego Chapter, please visit http://www.calrest.org/.

Students show off real-world knowledge

IN THE NEWS: Career technical education classes at Patrick Henry High School, in a variety of disciplines, are designed to give students hands-on training that prepares them for both entry-level employment and higher education. Read more from Mission Times Courier»

UC High 'Art Attack' brings together campus's budding artists

Artwork, video production, and theatrical pieces came together in one evening of fun as UC High's ArtsTECH academy gave its students in grades 10-12 a chance to perform before an audience of receptive fellow students, parents and community members.

Art Attack began with a visual arts show in which visitors enjoyed an impressive space-themed decor, food, and marvelous student artwork, according to teacher Ian McAvoy. Principal Jeff Olivero and ArtsTECH teacher Andy Zafuto were among those recipients of a talented student's less than favorable, but very funny, caricature.

Later, ArtsTECH's theater students performed numerous skits, monologues, and musical numbers, followed by video creations.

Productions included a noir-styled interrogation of UCHS's new Vice Principal, Mike Paredes, action films that brought awareness to persuasive techniques used in media, as well as animation that showed students' advanced skills in both drawing and technology. Other videos were presented by sophomores, who showed the work they created in a program with the Shoah Foundation at the University of Southern California.

A piano solo piece, that was at times humorous, but also revealed the mixed emotions of leaving the loved academy for graduation, said McAvoy. Teacher Belinda Brown's theater students provided a heartfelt goodbye. Teacher Lauriel Adsit was the last to leave, as her admiring students helped put away the elaborate decorations.

This year's event was particularly emotional, as art teacher Lauriel Adsit and theater teacher Belinda Brown are retiring in June. Additionally, longtime ArtsTECH English teacher John Middleton is leaving for an administrative position at Lincoln High School, said McAvoy.

The ArtsTECH Academy is a three-year program (grades 10-12) which immerses students in a digital-arts focused curriculum incorporating technology, digital art and design skills. Special features include a state-of-the-art digital media lab, art studio, personalized tutoring, and staff and business partner expertise.

ArtsTECH is currently accepting applications from current freshmen to be a part of its 2014-15 sophomore class. For more information on the program, visit its website.

Water conservation video awards go to SD High, e3Civic, Madison, Scripps Ranch, Pt. Loma, SCPA

Videographers and producers from Madison, Scripps Ranch, Pt. Loma, SCPA and San Diego high schools, as well as the charter e3 Civic High School, have placed in the City of San Diego's "San Diegans Waste No Water" film contest.

Winning filmmakers Ana Little-Sana and Mia Rollins from E3 Civic High School took home the grand prize for their film How to Reuse Greywater, which features great cinematography and includes three simple tips on how to waste no water at home. Second place went to a team from Southwestern College.

Third place went to Bobby Gregory and Tierra Delvey from San Diego High School for their film “Save the Drain” which emphasizes one easy way to save water when taking a bath or shower.

Other finalists from San Diego Unified schools

• Madison High: Water Conservation, Donte Grady, Jake Huckabone, Melanie Setterbrg and Elijah Varela.
• Pt. Loma High: Water is as Sweet as Candy, Brian Lithicum and Declan Robinson; Wasteland, Black Brubaker and Devon Knox; The Breakup, Kimberly Cole and Louise Johansen; Water Ninjas, Luis De La Torre and Airiana Perez.
• San Diego School of Creative and Performing Arts: Waste No Water, Kyle Punzalan.
• Scripps Ranch High: Waste No Water, Viraj Mandania, Kyle Mullin, Matt Rudick and Brandon Vu.

All finalists are eligible for the Viewer’s Choice Award, with voting on the "San Diegans Waste No Water" Facebook page through June 5, World Environment Day.

The short films had their debuts at a May 21 event at the Reuben H. Fleet Science Center's IMAX Theater in Balboa Park. San Diego City Council Member Marti Emerald hosted the event and praised the filmmakers.

“Our talented local youth are using their creativity in film to draw attention to the serious drought our city and state are in” said Emerald. “It is so great to see these students using their talent and imagination toward conserving one of our most precious resources. This year’s record 84 entries prove that the message to Waste No Water is being passed down to the next generation and that San Diegans have embraced as a way of life.”

All the videos are online.

Additional information about the film contest and the event details are available online at www.sandiego.gov/water/conservation. To request information about the contest or obtain copies of the finalists’ entries, please contact Destree Lazo Bascos at (619) 232-2112, ext. 108 or at Destree@collaborativeservices.biz.

Project Lead the Way student: One-in-150,000 can quickly become one-in-one

The story below is from the Project Lead the Way blog, posted by one of my students at UC High. Project Lead the Way is a national non-profit organization committed to STEM based learning. I submitted one of my senior's essays and it was published in its newsletter. In my career as a teacher, it's truly one of the best essays I have ever read.

— Ellie Vandiver, RN, BSN, Biomedical Sciences Teacher, University City High School

One in 150,000

A post by Kyle Underwood, a PLTW Biomedical Science student, University City High School

Editor's note — In the PLTW (Project Lead the Way) Biomedical Science program, students take on the roles of biomedical professionals and work collaboratively to understand and design solutions to the most pressing health challenges of today and the future. For Kyle Underwood, PLTW Biomedical Science is more than a class — it’s his reality. As a child, Kyle was diagnosed with a rare genetic disorder known as Hunters Syndrome, but he’s not letting his condition stop him. In fact, he’s making the most of his situation — college, a career, and a chance to find a cure.
If you know a PLTW student who has a great story to share about his or her PLTW experience, please ask them to reach out to communications@pltw.org.

As I exit the car and begin to walk the endless concrete path to school, my breathing becomes heavy and my legs become weak; but this is normal. I notice a mother and her young son, and I am reminded of my past. At the age of four, I laid eyes upon my baby brother for the first time and remember thinking he looks just like me. A week later we both lay next to each other in a hospital bed, where the noise of the machines connected to our bodies drowned out emotions of sorrow. By chance, a doctor suggested we undergo genetic testing. This is when I was given the label, the reality that I am one in 150,000 to be stricken with a rare metabolic disease called Hunters Syndrome.

At school I am one in 1,700. As I move through the massive crowds, my peers seem like giants in comparison to my four foot-tall body. Out of breath while my backpack digs into my back, I continue on, eventually ending up at my biomedical classroom. As my teacher begins to discuss genetic counseling, I revisit the memory of when I was briefed on the horrors of my disease, Mucopolysaccharidosis. This disease is caused by a mutation within the Iduronate 2-sulfatase gene that is responsible for producing an enzyme that breaks down sugars. My brother and I lack this key enzyme and our lifespans could be filled with many struggles including wheelchair dependence, mental handicaps and early death. Given the difficulties that I was going to face, fear was an understandable response. However, through my strength and my doctors’ efforts I worked to overcome my limitations and not let them define me. Ultimately, my brother and I were diagnosed with a mild form of the disease.

At lunch I am one in 50. I head to my meeting for Hope for Uganda, a community service club that I helped to create. I enter a room of students and hear the president discussing a volunteer opportunity at a local hospital. As she speaks, my mind drifts to my own reality, where I am routinely confined to a hospital bed. I am exhausted by the sounds of a blood pressure machine beeping, an IV bag trickling, and observations of a blank ceiling. Knowing that my skin will soon be punctured, panic begins to set in. Looking to my left I see my brother, and to the right I see the needle. This encourages me to find the strength to help my brother by ceasing to flinch, and lead by example. I understand now that I have no choice but to look beyond my label, my number, my condition and recognize that I could be the person that ends this routine. This is when I realized that I want to be part of the research that finds the cure for my condition.

At home I am one in 4. When I arrive, I immediately rush to the couch, allowing my body to relax so my brain can take over. I see my mother and father conversing about my medical bills and appointment schedules. My father struggles daily with balancing his concerns about my future health, while operating a flooring business and nurturing our bond as a family. My mother, who hoped to achieve a management position at a retail store, became our assistant, planning countless medical appointments, weekly infusions and over a dozen surgeries. Thus was done to correct my ability to walk, hear, and further help me to function independently in society. These routine sacrifices my parents have made, can be alleviated when I pursue research-based science to help find cures for genetic diseases.

Before bed I am one of 1. As I look upon my day, I am reminded that I can escape this. Out of all people stricken with my disease, I have the mental capabilities to contribute to find a cure. Being the first in my family to pursue a college education will create change not just for my family, but countless others. After multiple visits to doctors and hospitals, my mind is accustomed to the medical world. When I was first diagnosed, expectations for my future were low. But now, I have risen to overcome adversity, break stereotypes, and make a lasting impact on my world, by getting the most out of my education by becoming a biochemist geneticist.

Through all this, I had the opportunity to enroll in a four year Biomedical Pathway provided by Project Lead The Way. Within this pathway I have been exposed to many ideas and hands-on experiences that have helped prepare me for the medical field. Such experiences include grant writing, creating and performing scientific experiments, and presenting various ideas and innovations to members of the community. I was engaged in question-based learning focused and problem solving that has had a profound effect on my intellectual development. Within this pathway during my freshman and senior year, I was exposed to global issues and involved writing two grants to increase educational opportunities in Uganda.

As I reflect on this experience, I know that I have gained knowledge that will contribute to my success in college. As a culmination of my development, I have the opportunity to actively participate in a hospital setting through internships. I enjoy being able to use my intellectual growth in the service of others. My academic development and curiosity in this pathway have helped me to grow both as a student and a person, and I feel confident that these attributes will serve me well as a student at University of California, Los Angeles.

Morse, Scripps Ranch culinary students help chefs with 'secret baskets'

Culinary Arts and Management students from Morse and Scripps Ranch high schools assisted chefs in the fourth annual Secret Basket Cook Off and Mixer sponsored by the San Diego County Chapter of the California Restaurant Association.

Each student was paired with a chef to prepare an entrée with a secret ingredient. Chefs were to bring all their cooking utensils and pots/pans to the event where they were given chicken as the protein and fresh cherries as the secret ingredient.

The winning team was Chef Percy Oani from the Shores Restaurant, assisted by Morse student, Adrianne Ronquillo. Other participating students included Mathew lam and Cameron Lopez from Scripps Ranch and Ciara Jones from Morse.

The students were able to spend time with the judges after the event as well as all the participating chefs in the competition. The event is a fundraiser to benefit the students and schools that compete in the ProStart competition every spring.

For more details on the Culinary Arts and Management program, please Angela Croce, CCTE Program Specialist, at acroce@sandi.net. For more details on the San Diego County Chapter of the California Restaurant Association, please visit http://www.calrest.org/member-services/community-networking/san-diego-county/.

Morse High students celebrate completion of financial literacy course

Certification in financial literacy was presented to 118 Morse High School students through their Foundations in Information Technology course in early May. The students participated in lessons from the Financial Genius Program from Everfi. Topics included credit scores, taxes, insurance, credit cards, investing, mortgages, savings, and 401Ks. The program at Morse was sponsored by US Bank.

“Grasping even the most basic lessons will allow our students to make good choices before making important monetary decision," said Barbara Adams, CCTE teacher. "If turn, this careful planning may help them avoid personal debt and improve their chances of achieving financial security. We don’t want them to have to learn the hard way.”

For more information on Everfi’s Financial Literacy program, please visit http://www.everfi.com/everfi.

Society of Women Engineers mentor Roosevelt Middle School students

Can you build an eight-foot-high structure out of gumdrops and toothpicks that can hold the weight of an extra large candy bar? The girls from Roosevelt International Baccalaureate Middle School were tasked with this as part of the Women In Engineering Day at San Diego High School. The girls were mentored in the task by a female high school student from the GeoTech Academy, a California Partnership Academy, at the School of Science and Technology at San Diego High. The event was organized and supported by the Society of Women Engineers.

Girls heard from a panel of engineers from various disciplines before embarking on their hands-on activities. The first focused on having steady hands while assembly a circuit to light an LED light. The second was the gum drop tower. A twist was added to the task during construction – no members of the team could talk while assembling their tower. The girls then toured the Solar Turbines facility in Kearny Mesa to learn about gas turbines.

Most of the Roosevelt girls have already been participating in STEM related clubs at Roosevelt – Girls in Science Club and TreoBytes. The Girls in Science Club is a collaboration between the San Diego Zoo and Roosevelt. Each week, students learn about a myriad of animal related topics including habitat loss, conservation, animal behaviors and captive breeding. In addition to behind the scenes views of the animals and their keepers, they get to meet a variety of women working at the zoo and hear about their career paths and how qualities such as compassion, tenacity and hard work helped them to land their dream jobs.

TreoBytes makes technology accessible to kids and provides a learning environment outside of the traditional school where kids can become more comfortable with technology, develop their own game concepts in a team environment and learn the basics of programming, social media and design. Roosevelt students are working to create, develop and launch a crowdsourcing campaign for Good Neighbor Garden, a community partner. Students are learning project management skills, critical thinking, collaboration and business development.

The Society of Women Engineers is a not-for-profit educational and service organization that empowers women to succeed and advance in the field of engineering. Founded in 1950, the society is the driving force that establishes engineering as a highly desirable career for women.

UC High artists brighten up downtown San Diego

University City High's ArtsTECH Academy students recently showcased their work downtown in The San Diego Link Art Show.

AIGA -- The Professional Association for Design, sponsored the event, where dazzled spectators strolled through the spacious Space4Art venue. The show featured the work of AIGA's link students, who have worked all year with industry professionals in graphic media design, photography, typography, and other creative industries.

"We had different artwork, photos, paintings, and even an animation video at the show," said Junior Diana Calderon. "The classes were great. Every Saturday, we were learning something different, so we were learning what we wanted to do."

Calderon, who wants to go into either the film or photography field, found the mentorships within the program quite beneficial.
"We had many mentors from different careers," she said. "For me, photography was the most interesting. As part of this mentorship, they took us to the Museum of Art at Balboa Park."

Calderon learned of this opportunity through her ArtsTECH teacher, Lauriel Adsit. After Adsit explained the opportunity, and how it extended what they had already learned, Calderon said that she and the others were eager to join.

The following UCHS ArtsTECH students shared material in the show: Kassandra Cabrera, Diana Calderon, Nicole Cooper, Lucero Cuevas Lopez, Natalie Eddy, Mavio Gonzalez, Jacky Lopez, Anne Marie Prescott, Katherine Ramirez-Damaso, Rachel Ramirez-Rosas and Leslye Soto
The ArtsTECH academy is in its 10th year at UCHS. It develops foundational media, technology, and art skills, leading students along college and career pathways into the 21st century arts, media, and entertainment industries. By integrating media arts across disciplines, the ArtsTECH academy provides students a broader perspective of the role of art and media in today's world.

For more information, contact ArtsTECH co-coordinator Aaron Pores at apores@sandi.net.

SD High School of Business culinary management team takes gold

Erik Leon and Emily Rodriguez, Culinary Arts and Management students at San Diego High School of Business and Leadership, will represent California at the National ProStart Invitational in Minneapolis in early May after winning the BJ’s Restaurants Management Cup competition in Sacramento.

Erik and Emily competed against 13 other management teams to win with their restaurant concept called ‘Deconstructed.’ In the management competition, teams develop and pitch a business proposal for a new restaurant concept, including a supporting menu, a marketing plan and a detailed design. Their San Diego High teacher is Brian Murphy.

The winning teams will be sponsored by the Cheesecake Factory Oscar and Evelyn Overton Charitable Foundation and have Cheesecake Factory team members coaching them in preparation for the nationals.

Scripps Ranch High School was awarded second in the Leon Lowenstein Foundation Farm-to-School Program under the guidance of teacher Kimberly Coelho.

The two-day ProStart competition includes a culinary portion, the Boyd’s Coffee Culinary Cup, in addition to the management component. Students prepare three courses in one hour using only two butane burners. A total of 27 culinary teams competed this year.

For more information on the California Restaurant Association ProStart Competition, visit http://www.calrest.org/foundation/events/prostart-cup/.

Garfield High partner Cohn Restaurants honored

San Diego restaurant operators have received the 2014 Restaurant Neighbor Award from the National Restaurant Association Educational Foundation for their work with Garfield High School.

In 1996, Lesley and David Cohn co-founded the Garfield High School Foundation and the culinary arts program — featuring a $2 million state-of-the-art kitchen, serving line and lecture center — that has graduated 2,000 at-risk youth to date.

Teenage students that are considered high risk for dropping out learn culinary skills to prepare them for future careers in the restaurant industry. The foundation’s annual Thanksgiving fundraising luncheon, run by the students under the guidance of Cohn Restaurant Group’s chefs, has raised more than $300,000 over the past 16 years to benefit the program and staff have volunteered more than 4,000 hours.

The Foundation’s Restaurant Neighbor Award, developed in partnership with American Express, celebrates the outstanding charitable service performed by restaurant operators. Created 16 years ago, this award recognizes the impact restaurants and entrepreneurs have made on their local communities.

In recognizing the Cohns, Rob Gifford, executive vice president of strategic operations and philanthropy for the National Restaurant Association Educational Foundation said programs like the Cohns at Garfield provide upward mobility for Americans.

“The restaurant industry has provided opportunities for millions of people throughout the U.S. and the recipients of the 2014 Restaurant Neighbor and Faces of Diversity awards demonstrate the incredible opportunities they have been able to create as a result of working in it,” said Gifford. “We are proud to recognize the achievements of these seven national award winners, selected from a pool of hundreds of operators from around the country. Their dedication to the industry and commitment to achieving their dreams is truly exceptional.”

To find out more about the culinary program at Garfield High School, contact the school at (619) 362-4500