Page 4 - Newsletter Q4 May 2022

Culinary Students Represent DMTC at SCRLA’s Hospitality Day

Charlotte Johnson, Juan Junco-Saenz, and Parker Young repre-
sented DMTC’s Culinary Program at SCRLA’s Hospitality Day at
the SC Statehouse on April 27, 2022. These students were select-
ed for their outstanding work ethic, for maintaining an A average
in all their DMTC culinary courses, for earning a ServSafe Manag-
er certification, and for actively working towards completion of
the National ProStart Certificate of Achievement. Students
served the SC Legislators and their staff a tasting of Scallop and
Smoked Lobster Ceviche with Squid Ink Tuile and a Tropical Fruit
Tartlet with flavors of mango, lime, pineapple, and guava. The
purpose of the
event is to
partner with
legislators in
the under-
standing of the
importance of
the hospitality
industry as it
relates to the economy of South Carolina.

NTHS Holds Second Annual NICU Drive for March of Dimes

The DMTC National Technical Honor Society held its
second annual NICU “take-home bag” drive for The
March of Dimes. These bags contain a variety of
items for newborns and will be given to local fami-
lies whose preemies are being released from the
hospital. A combination of faculty, students, and
local community members provided dona-
tions. NTHS member and Graphic Communications
student Danielle Stewart assembled 9 bags and pre-
sented them to a March of Dimes representative, Ms. Amber McDowell.