MILAN – Four student members of the Family Career Community Leaders of America (FCCLA) at EHOVE Career Center won top places at State competition held at Hocking Tech on April 16 for Culinary Arts and in Columbus April 17 for Early Childhood Education. This is the final competition for FCCLA students as the organization does not hold national contests for skill events.
FCCLA is a national student organization that helps teens become leaders and address important personal, family, work and societal issues through family and consumer sciences education. Students enrolled in the Early Childhood Education and Culinary Arts programs are members of FFCLA.
Three Early Childhood Education students all won gold medals in their contests. These events showcase the student’s knowledge of development, early learning standards, special need adaptations and incorporation of the knowledge into a presentation.
Early Childhood Ed. junior Meghan Snyder (NewLondon) received a Gold Medal in Concept Curriculum, She developed 8 activities based on the Early Learning Standards around a theme, explaining why and how each activity met a specific standard (math, science, social studies, language), nurtured the developmental domains, and incorporated a special needs adaption.
Early Childhood Ed. senior Angela Alten (Vermilion) won a Gold Medal and First Place in the state in Language and Literacy. This is the s econd consecutive year that an EHOVE student placed First in the State ).Early Childhood Education senior Johnna Smith ( Norwalk) won a Gold Medal in Language and Literacy.This contestincludes choosing a book, reading it to the children, and developing props and an extension activity to reinforce a concept in the book. Early Learning Standards and Developmental areas must be identified and met for the book presentation and extension activity.
Culinary Arts senior Travis Cook(South Central) won a Silver medal for his shrimp canapé and appetizer tray for the Garde Manger contest. He had 75 minutes to prepare and present his dishes that included: 
- spicy salad shrimp served over red bibb lettuce on a crostini
- marinated tiger shrimp with a honeydew and cantaloupe ball served on a fresh rosemary skewer.
- coconut and saffron shrimp sever over top of an Asian noodle, served in a Chinese spoon.
Judges graded on sanitation, safety, knife cuts and taste, among other criteria.
Cook plans to attend Sullivan University in Louisville, KY to major in Restaurant Management and Culinary.
