Warsaw Area Career Center

Weather Closing Tuesday, February 16: All WCS schools will be closed and operate as an eLearning Day. #wcsmission #ForwardTogether

In Mr. Riley's Agribusiness Management class (dual college credit), students completed a personal financial literacy module that covered topics such as banking basics, income & employment, budgeting, consumer skills, credit & credit cards, insurance, along with financing higher education. Students were able to investigate each topic and reflect on how it affects their own financial well being.

Welding lab assistant, Mike Thurston, provides one on one training for Cameron Moore with his SMAW projects. Thank you, Mr. Paseka, for providing this photo!

Students in Mrs. Bartman's Plant & Soil Science Classes recently had to pick out three different types of seeds to plant and take care of over the coming weeks.

In Mr. Riley's Agribusiness Management class (dual college credit), students recently investigated several commodities that are traded at the Chicago Mercantile Exchange to observe price fluctuations in the financial markets while keeping an eye on world news.

Culinary student, Madeline Whitaker, recently received her ServSafe Certificate and is pictured here with instructor, Chef Mark Bragg. Congrats, Madeline!

Hello Blue Apron Fans, We are excited to announce that the Blue Apron will be open this week on Tuesday, February 9 and Wednesday, February 10. We are now open for dine in seating with patrons practicing all COVID restrictions. If you would like to make a reservation, please email us at blueapron@warsawschools.org. We will also continue to serve carry out orders. Please use the order form to place an order in advance. Carry out orders placed from outside WACC/WCHS can be picked up at door 10A (The Blue Apron glass doors), near the new Career Center entrance. *Soup - Vegetarian Chili - Creamy Ham and Potato Soup Soup Du Jour - Provencal Vegetable Pistou *Salad - Tennessee Hot Chicken Salad - Caesar Salad *Entrée Chef Special - Chicken and Waffles served with bacon and Maple syrup. Add an over-easy egg for a small additional charge. - Pasta Carbonara - Hoosier Pork Loin Sandwich (Breaded) - Express Box Lunch TO GO - Chicken Salad Croissant, Macaroni Salad, Chips, Chocolate Chip Cookie, and Ice Mountain water bottle. *Dessert Dessert Du Jour - NY Cheesecake w/cherry sauce Cake Du Jour - Red Velvet Cake - Crème Brulee Please place all orders prior to 10 A.M. day of service. Order form will be unavailable after 10am. Place order here : t.ly/9rLB

Students in Mrs. Bartman's Food Science classes are finishing up their sensory evaluation unit. Students participated in a taste test lab and were given 3 crackers, 3 cookies, and 3 chips. These items were all different brands and flavors. The students did not know these brands or flavors. They had to take their best guess and rank texture, taste, color, and aroma for each item before it was discussed as a class.

In Mr. Riley's Introduction to Agriculture class, students observed the characteristics of the water cycle and water quality. Students wrote a story following a drop of water through several areas of the water cycle. Students were able to connect their knowledge of the water cycle to provide their drop of water an interesting path through the water cycle. Pictured- Joey Slone works diligently on making sure his story connects all the paths that the water drop can take in the water cycle.

All schools will be on a 2-hour delay for Friday, February 5, 2021. We will continue to evaluate road conditions in the morning. Please be safe. #wcsmission #ForwardTogether

In Mr. Riley's Animal Science (dual college credit, science credit) class, students observed the characteristics of respiratory system and the removal of carbon dioxide from the body. A common method to determine the presence of particular substances is using indicators. When using an indicator solution, it changes color in the presence of the material that you are testing. Bromthymol blue (BTB) is an indicator that turns yellow in an acidic solution and blue in a basic solution. When carbon dioxide is suspended in water, it forms carbonic acid. BTB can be used to indicate the presence of carbon dioxide in water. Students created carbonic acid by bubbling exhaled breath through water.

Students in Mrs. Wilcox classes have been working on their history of styles project in Introduction to Interior Design and Housing!

Mrs. Bartman's Food Science class is still in their sensory evaluation unit! They completed a lab where two groups made a mock apple pie and two groups made an apple pie. The mock apple pie was actually made with crackers and used similar spices that the apple pie used. Once the pies were baked and cooled students got to try them while they were socially distanced at their desks. Students filled out a worksheet and commented on the appearance, texture, aroma, and flavor of both pies. They also pointed out the similarities that they noticed between the two pies. Students were hesitant about the mock apple pie but most were pleasantly surprised by how much they liked it!

Personal Finance students learning the importance of saving and the value of compound interest.

In Mr. Riley's Introduction to Agriculture class, students studied sources of pollution and how it affects water quality. Pollution commonly occurs in two ways, point source and non-point source. Point source pollution occurs when there is a single source of contamination, such as a factory or leaking storage tank. Non-point source pollution occurs when there are many sources contaminating the water, air, and soil. Examples of non-point source pollution include automotive exhaust or fertilizer runoff. Pictured- Dakota Banning, Maelynn Smith and Kendall Gibson use blue dye to trace the movement of pollution through their mock environment.

Mrs. Kincaid's Construction Trades class is working hard on building raised garden beds.

Hello Blue Apron Fans! We are excited to announce that the Blue Apron will be open this week on Tuesday, February 2 and Wednesday, February 3. We will continue to serve carry out orders. Please use the order form to place an order in advance. Orders placed from outside WACC/WCHS can be picked up at door 10A (The Blue Apron glass doors), near the new Career Center entrance. *Soup: - Vegetarian Chili - Creamy Ham and Potato Soup -Soup Du Jour - New England Clam Chowder *Salad: - Tennessee Hot Chicken Salad - Caesar Salad *Entrées: -Chef Special - Prime Rib Sandwich, served with Aujus, steak fries, & cole slaw - Cubano - Served with Chips - Pasta Carbonara - Hoosier Pork Loin Sandwich (Breaded) - Express Box Lunch TO GO - Chicken Salad Croissant, Macaroni Salad, Chips, Chocolate Chip Bar Cookie, and Ice Mountain water bottle. *Dessert: -Dessert Du Jour - Earl Gray Tea Scone -Cake Du Jour - Chocolate Espresso Cake - Crème Brulee Please place all orders prior to 10 A.M. day of service. Order form will be unavailable after 10am. **Place order here : t.ly/oIsG As always, thank you for supporting the Blue Apron! Our students look forward to serving you soon!

**2021 Warsaw Area Career Center & Warsaw Community High School Virtual Annual Showcase** The WACC/WCHS Annual Showcase was recently held virtually. Please check out the website below for more information! https://sites.google.com/warsawschools.org/2021academicshowcase/home

Reminder: WCS has a Schedule eLearning Day on Monday, February 1. Go to the "e" icon on ipads or the school website (warsawschools.org) for assignments and due dates. Photo Credit: Bernie Waikel, Transportation

In Mr. Riley's Introduction to Agriculture class, students nature, local water sources to determine their quality for living organisms. The lives of aquatic plants and animals rely on the quality and stability of the water in which they live. Several simple tests can help determine the quality of water. These tests include temperature, pH, dissolved oxygen, turbidity, and total dissolved solids. Pictured- Kaitlin Lindsey and Sunel Rios begin the testing process by readying the sensors and equipment. Maelynn Smith and Jennifer Ramirez use the sensors and equipment to evaluate the quality of the water sample.