Blog posts tagged in WCSMission
The afternoon Building Trades class has been working hard on their current house project. The house looks amazing & we can't wait to see the finished product. Stay tuned for our open house announcement, towards the end of the school year. Great job guys & keep up the good work!
Happy Spring from the Blue Apron!!
Don't forget that tomorrow all tips received will be donated to Riley Children's Hospital, in support of Riley Spirit Week here at WCHS/WACC!!
The following specials will be featured for the next two weeks:
Chef's Whim: Chicken Fettuccine- Tender chicken breast tossed with a rich smoked Gouda cream sauce and egg pasta.
Soup du jour: A traditional ground beef Chili, lightly seasoned with kidney beans, diced tomatoes, and green peppers garnished with sour cream and cheddar cheese.
$2.50 cup $4 bowl
Dessert du jour: Chocolate Fudge Bundt Cake- A moist, nicely dense fudge cake with an ultra-fine grain. Topped with a thick layer of rich ganache, a chocoholic's dream come true. Served with a fresh raspberry coulis.
Express Boxed Lunch-to-Go: Chicken Salad Croissant, Italian pasta salad, House Chips, Chocolate brownie, Ice Mountain water. $7.00
As always, our full menu can be found here:
Blue Apron Menu
Please email reservations, pre-orders, and carry out orders to firstname.lastname@example.org. Blue Apron hours are Tuesday's and Wednesday's 11:00 am-1:00 pm. We are no longer open on Thursday's.
Thank you for your continued support!
Last evening, over 300 FFA members from area schools competed in the District II Leadership Contest at Edgewood Middle School.
Check out the Warsaw FFA member's results from the contest below:
(All events in bold will be moving on to the state competition in June)
Discovery Plant & Soil Science/ Horticulture Science/ Natural Resources Demonstration- Bailey Stutzman and Cora Ransbottom-1st
Freshman Creed Speaking- Haley Archer 1st
Discovery Creed Speaking- Reese Rowland 3rd
Freshman Extemporaneous Public Speaking- Jacob Baker 1st
Freshman Prepared Public Speaking- Brittany Duncan 3rd
Extemporaneous Public Speaking- Hunter Lane- 4th
Job Interview- Hunter Lane- 1st
Leadership Ambassador- Ciara Stout- 2nd
Star Greenhand- Reagan Rowland- 2nd
Prepared Public Speaking- Ayden Ault- 4th
Multi-Media Scrapbook- Ciara Stout- 2nd
Traditional Scrapbook- Reagan Rowland and Ciara Stout- 2nd
Agriculture and Farm Business Management Demonstration- Valerie Messmore and Bailey Hanes- 1st
Animal Science Demonstration- Abby Doberstien- 1st
Novice Animal Science Demonstration- Jacob Baker- 2nd
Food Science and Technology Demonstration- Taryn Whetstone and Abby Doberstein- 2nd
Horticulture and Landscape Management Demonstration- Ciara Stout- 1st
Natural Resources Demonstration- Zach Howard- 2nd
Plant & Soil Science Demonstration- Morgan Smith- 1st
Quiz Bowl- Ayden Ault, Jacob Baker, Haley Archer, Brittany Duncan- 3rd
Discovery Quiz Bowl- Reese Rowland, Bailey Stutzman, Dakotah Easterday, Brystal Leasure- 4th
Talent- Allison Layne- 1st
Special thanks to all of the sponsors, volunteers, parents, and staff members who helped make last evening possible. Congratulations & great job to all of our Warsaw FFA members! Best of luck at the Indiana FFA State Convention at Purdue in June!
On Thursday, students had the opportunity to choose an enrichment workshop that they were interested in. Check out the pictures below from several classes in the WACC: no-bake cookies in the Foods lab with Miss Bassett, Dutch Blitz with Mrs. Lancaster, & Board Games with Mr. Zakaria & Mrs. Campbell.
Recently in Food Science, the students baked 6 cakes using 6 different leavening agents to see which one worked the best. Then, they measured the heights their cakes rose and, of course, did some taste testing.
Interested in taking this course? See below for more information directly from the WACC Course of Study Guide:
(DC3 AGRI 104 ITCC)
Grade Level: 9-12
Prerequisite: Recommended: Intro to Agriculture, Food & Natural Resource. Freshman must have completed Intro to Ag.
Course Length: 2 semesters
Credits Earned: 2
Students may earn college credit if they complete the Ivy Tech application and earn a C or higher.
Food Science is a two-semester course that provides students with an overview of food science and its importance. Introduction to principles of food processing, food chemistry, and physics, nutrition, food microbiology, preservation, packaging and labeling, food commodities, food regulations, issues and careers in the food science industry help students understand the role that food science plays in securing a safe, nutritious and adequate food supply. A project-based approach is utilized along with laboratory, team building and problem-solving activities to enhance student learning, leadership development, supervised agricultural experience and career opportunities in the area of food science.