Medals and stars
Encampment ProStart students gain awards at state leadership conventions and competitions
May 2, 2018
Members of the Encampment chapter of Family, Career and Community Leaders of America (FCCLA) traveled to Cheyenne in March to participate in the annual State Leadership Convention and Competitions. The 2018 convention theme was "Peaks of Potential – Rise, Lead, Succeed" and, with Encampment High School sending 23 members to the competition, they did just that. Encampment ProStart students also headed up to Casper in March to compete in the State ProStart competition.
Ryley Henrie received a gold medal for her cake decorating at the 2018 State FCCLA competition, Paige Powell also took home a gold medal for job interviews where she interviewed for a position as a summer camp counselor.
Riley Hopkins received a four star rating in baking for his carrot cookies as did Shiann Finney for her recycled wool bag and Kalub German for his buffalo hair on leather shell pouch in textile arts.
Also in textile arts, Emily Kolb received a silver medal for home decor with an organizer, Lauren Buford took home a silver medal for her denim quilt and Caleb Lee took home the silver for his mountain man possible leather bag.
Several Encampment students also returned with three-star ratings in several events. Kyler Miller, Reid Schroeder and Sean Stewart all received three star ratings in culinary arts as did Ember Yeary, Katie Russell and Makayla Wagy in interpersonal communications. Rachel Stubbs also received a three star rating in interior design.
In entrepreneurship, Cody Cor, Colter Cor and Charles Watts received a three star rating as well.
A week before the FCCLA competition in Cheyenne, four ProStart students traveled to Casper to compete. Three students composed the Encampment Management Team and one student competed in baking and cake decorating.
The Encampment Management Team, composed of Cody Cor, Colter Cor and Charles Watts, finished fourth and received a three star rating for their "Crusin' Cafe" food truck. Cody and Colter Cor and Watts developed a comprehensive menu for the competition starting with appetizers and salads and ending with dessert.
For appetizers, "Cruisin' Cafe" featured deep fried parmesan zucchini and fried avocado wedges while some of the entrees included cast iron skillet vegetable gorgonzola flatbread, spanish skillet veggie frittata strata and deep fried "krispy" chicken tenders. For desert, the mobile restaurant offered two types of no bake cookies: apricot jumbles or oatmeal/peanut butter chocolate cookies.
Meanwhile, Ryley Henrie returned to Encampment as the champion bread and artisan bread baker. Henrie also placed second in cake decorating, thanks in part to her mentor, Sue Hooker.
FCCLA members and Pro-Start students alike are taught by Cheryl Munroe, who has taught at Encampment Schools for several years.