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HOYA 2 students have been working hard this first quarter. They quickly discovered that medical terminology is a lot like a foreign language, so the first few weeks focused on the basics: how medical terms are built and broken down, along with body planes and anatomical positions. 

Students also took on the role of teacher. Working in pairs, they presented on the human body in health and disease, covering body planes, directional terms, body cavities, and structural units. Each student then taught a portion of Chapter 3 on the skeletal system. Explaining the material to classmates helped them truly master it. To review the first two chapters, teams worked together to reconstruct a Tarsia puzzle, matching word parts to their definitions. 

The skeletal system unit was very hands-on. Students practiced labeling bones using a cut-out of a 4-year-old human skeleton, and that practice paid off. They just submitted the first section of their Capstone project, a body systems portfolio that includes anatomical drawings and images, a glossary of key terms, and research on disorders, including one with personal meaning to the student. Congratulations on reaching this first big milestone! 

Next, we begin the muscular system with a combined muscle and bone dissection using chicken leg quarters, giving students a close look at how muscles, tendons, and bones work together. After that, we move on to the cardiac chapter and a pig heart dissection.

Outside the classroom, students are doing well at their internships. They recently turned in their first employability skills memo and their monthly internship hours.

We also sang Happy Birthday to Adasyn Rice who just turned 18. A true celebration birthday, as she can now legally push the hoyer lift button as a CNA. It may seem like a small thing, but under the U.S. Department of Labor's hazardous occupations order on hoisting equipment, students under 18 can't operate the lift itself. Ironically, they can perform the most critical part of the skill: placing the sling under the resident and attaching the sling loops to the lift's swivel bar, where a mistake carries the real safety risk. 

We're proud of the effort these future healthcare workers are putting in and look forward to the rest of the semester!

During the second half of September, Culinary Arts students reviewed food safety and sanitation concepts in preparation for the industry-recognized Food Manager exam. An impressive 92% of students passed the exam and earned their Food Manager certification, an increase from previous years.

Students also began learning and applying a variety of cooking methods through hands-on kitchen labs. For example, students practiced steaming by preparing Asian-style steamed dumplings and developed their poaching skills by making yam hash topped with a poached egg.

During the first half of October, students will shift their focus to vegetable and chicken cookery. The vegetable cookery unit will give students opportunities to practice proper preparation and cooking techniques through recipes such as veggie flatbread and tomatillo salsa. The chicken cookery unit will build on those skills with dishes such as chicken Parmesan and homemade chicken pot pie.

Careers In Business (CIB)

October 2026

Students worked their communication skills during September and into October. Their first team-based project used communication, problem-solving, teamwork, and time management skills to design a new CareerTEC shirt. They created an agenda, held meetings, delegated responsibilities, and completed meeting minutes. Once the winner is chosen, we will advertise on the  CIB Facebook page, CareerTEC’s website, and our local schools.

Students learned how to research colleges using 15-20 metrics. They use the information to create a business proposal and a poster to educate themselves, their parents, and other CareerTEC students. It’s a great way to combine new communication skills with real-world applications. Completion date is Oct 9th.

Next, they learn how to write different types of business messages: letters showing appreciation, apologies, expressing sympathy, creating memos, announcements, and making claims, to name a few.  Students will also learn to plan and deliver a business presentation. One project will be to envision where they want to be in 10 years. They will present about their career, where they would like to live, financial situation, housing, vacations, and anything that is relevant.  Again, communication skills that are relevant to them and about them.

Students have been working very hard on Excel each Thursday and are killing it! This is the most progress a class has made and I’m proud of their hard work. Some students “don’t mind it” while others actually enjoy Excel which makes my heart happy because I’m an excel nerd. 

Year II CIB students updated their resume, submitted the first (of four) employability skills explaining one skill learned during their internship. Next, we tackle a college personal statement and begin our career paper which is a large project. Each week, year two students are responsible for managing their academic schedule, assignments, internship, sports schedules, meeting with me, and are doing a fantastic job! I’m so proud of them; keep up the great work!

~ Happy Halloween Everyone!

HOYA 1 Sept/Oct Article

Celebrating Our First Full Month of Learning!

What a great first full month it has been in our HOYA1 class! Students have been introduced to the world of healthcare and have already begun building the knowledge and hands-on skills they will need to become successful nursing assistants.

 Healthcare Settings & the Role of the CNA
We began by exploring the different healthcare settings where nursing assistants may work, as well as the important role CNAs play as members of the healthcare team. Students learned about the responsibilities, limitations, and expectations of a nursing assistant.

Legal & Ethical Issues in Healthcare
Students learned about the legal and ethical responsibilities of healthcare workers, including resident rights, confidentiality, abuse and neglect, informed decision-making, and the importance of maintaining professional boundaries.

 Communication & Cultural Diversity
Communication is one of the most important skills a CNA can develop. Students practiced appropriate communication techniques and discussed how culture, personal beliefs, and individual differences can affect interactions with residents and members of the healthcare team.

We have recently transitioned into more hands-on learning as students begin developing their CNA skills in Skills Lab!

Students have been learning and practicing:

• Proper body mechanics to protect both the resident and the caregiver

• Positioning residents safely and comfortably

• Transfers and ambulation using appropriate techniques

• Using mechanical lifts and other assistive devices safely

• Proper techniques for making an occupied bed

• The importance of teamwork, communication, safety, and resident dignity during skills

The skills lab has been an exciting opportunity for students to take what they have learned in lecture and apply it in realistic patient-care situations.

The first month of a healthcare program can be a lot to take in, and our students have already covered a tremendous amount of material. I am excited to see their confidence continue to grow as they become more comfortable in the classroom and skills lab. 

Our Construction Trades class will be building sheds to sell in the 2026-27 school year.

The sheds will be built in the classroom and taken to the site to be erected.

Due to transportation issues with the students, there will be a limited distance for travel for delivery and setup.

If interested please call our office at 815-232-0709 or email Director, Brian Greene at brian.greene@fsd145.org

In the first few weeks of school, Culinary Arts focuses on preparing students for the course by training them on safety and sanitation procedures and knowledge. They learn about important topics such as safe food handling, required internal cooking temperatures, and preventing the spread of foodborne illness. When the unit is complete, students will take the industry recognized Certified Professional Food Manager exam, and receive their Food Manager license if they score a 70% or higher. Concurrently, students have been introduced to knife skills, learning proper grip, safety, and form. They are practicing specific knife cuts such as dice, julienne, and brunoise. In the first half of September, students will finish the sanitation and knife skills units, followed by beginning the cooking methods unit. This will include practicing each cooking method, such as braising, sauteing, and roasting, with a variety of foods.

Agenda for 9.10.26

Budget FY27

A new year and a new crew start the year ready to build.  The Construction Trades Youth Apprenticeship class here at CareerTec is off and running.  Safety is always the priority so we are starting the year with the OSHA 10 hour safety certification.  After students complete that then we shift to the shop where tool safety is the mission.  Students are excited to finish up and get in the shop working.  Here's to a great year!