Manufacturing Students Excel at SkillsUSA Nationals
A nonprofit national education association, SkillsUSA serves middle-school, high-school and college/postsecondary students preparing for careers in trade, technical and skilled service (including health) occupations.
SkillsUSA members have opportunities for more than $1 million annually in scholarships, contests, awards and honors. Many are tied to the national SkillsUSA Championships. Each state offers its own awards and scholarships through their state conference.
MCTC's SkillsUSA continues to expand to multiple program areas providing students the opportunity to compete in competitions that can advance to State, National and even World Competition. Competitions are centered around a student's curricular area and are directly related to the instruction given in class in most cases.
In 2020, despite its challenges, our SkillsUSA chapter earned 34 medals at regional contest advancing 33 of those to State competition. 12 of those 33 that competed at State earned a top 3 finish, with 3 advancing to National competition. Braden Olds placed in the top 9 in CNC turning specialist and Daniel White and Levend Karayaka were National Champions in the Mechatronics competition! As we continue to grow our program we look forward to new challenges, building new relationships with business and industry, and showcasing our student's talent.
Miller TAFE Students Place 1st at Nationals
The Impromptu Lesson team of Maria Reveles (SLHS), Andrea Fernandez (SLHS),
and Victoria Chong (THS) placed 1st out of 30 teams. In this
event, students are given a topic and have limited time and resources to
prepare a lesson. They then have 20 minutes to present the lesson to a group of
judges followed by a 5 minute question and answer period.
Miller Culinary Student Places 24th at Nationals
This summer Joann Loomis (THS) represented Miller in the
National SkillsUSA Culinary Arts competition. She went head to head
against the best in the country in a five hour cooking contest that showcased
knife skills, food safety, time management, creativity, and stamina. She
prepared four dishes (soup, salad, two entrees) utilizing chicken as the main
component. Joann placed 24th in the nation.