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East students participating in an etiquette dinnerWith Career and Technical Education Month fast approaching, along with state competitions and leadership conferences, District students and teachers alike are honing their skills, often in real-world scenarios.
East teachers/advisers Janae Passalaqua (Family Consumer Science teacher and Family Career and Community Leaders of America) and Jacqueline Armenta (Business Marketing teacher and DECA) are two CTE educators working very hard to help prepare their students for, respectively, the Prostart competition and Family Career and FCCLA State conference, and DECA Career Development Conference and State Competition.
A sterling example of the way District teachers create horizon-expanding opportunities for students can be seen in East’s Co-Curricular Etiquette Dinner.
Hosted by FCCLA and DECA students, the dinner featured a mini course on etiquette offered by Theresa Madrill, a Student Engagement Manager, and Christopher Madrill, the District’s Career Technical Education and Concurrent Enrollment Manager.
After this mini course, students were ushered from the classroom into the FCCLA WBL Lab, popularly known as The Golden Feather Restaurant.
“It was here that our Business/Marketing students began working in small groups to work on their fine etiquette skills and communication ahead of the DECA Career Development Conference and State Competition,” said Mr. Madrill. “DECA usually involves role play and communication between a student or team of students and a judge, complemented by tests taken before the conference, to determine overall scores.”
At the dinner table, students were able to practice skills in preparation for the DECA Dinner at The Broadmoor Resort.
The FCCLA students, in charge of providing dinner and service for the evening, began with salads highlighted by sliced cherry tomatoes and a ranch dressing.
“There was a beautiful olive oil bread dip with balsamic and herbs that was delectable with the homemade loaves of bread,” said Mr. Madrill. “Everything prepared that evening was made and served by the East FCCLA students: from the appetizers to the main course to a brownie a la mode for dessert.
“There was not a scrap of waste involved in this dinner as our hospitality/culinary students are practicing sustainability.”
Mr. Madrill termed the evening “flawless, enjoyable, and memorable. For an ‘East High School First,’ it felt like these students were ready their whole lives for this evening. We wish our East DECA and FCCLA students good luck as they compete throughout the next few months, and represent our town and the District at the state championship competitions.”