Bath Regional Career and Technical Center

Bath Restaurants Join To Raise Funds for Haiti Earthquake Relief

Mon, 01 Feb 2010 10:23:04 -0500

PRESS RELEASE

1/27/10

Dedicate 10% of Sales on Thursday February 4.

All of the major restaurants in downtown Bath have announced they will join together to raise money for earthquake relief in Haiti after the January 12 disaster that destroyed most of that nation’s capital, Port au Prince.

Restaurants around Maine have held or are planning to hold fundraisers in the wake of this disaster, but this may be the first time restaurants in a single town or city have gotten together to organize a Haiti fundraiser.

Kristy Nygaard, owner of the Kennebec Tavern, initiated the idea of holding a city-wide restaurant fundraiser, saying “In 2005, we at the Kennebec Tavern held a fundraiser for the victims of Hurricane Katrina, and while that was quite successful by our standards, we couldn’t help wishing we could have done more. When this terrible disaster struck Haiti, it just seemed logical to bring it up to the restaurant group as a way of multiplying the impact we could have.

We really hope everyone will come out to dine at their favorite restaurants next Thursday and help improve conditions in Haiti!”

Participating Bath restaurants in addition to the Kennebec Tavern include Admiral’s Steak House, Beale St. Barbecue, Betty’s Homestyle Cooking, Byrne’s Irish Pub, JR Maxwell’s, Mae’s Cafe, Marnee’s Cookies, RSU1 Culinary Arts Program, and Solo Bistro.

Said Ed Rogers, co-owner of JR Maxwell’s on Front Street, “As soon as Kristy mentioned it, it just seemed absolutely obvious that we should do it. Four or five years ago we probably wouldn’t have been able to get it together as a group to pull it off, but at this point, it was just obvious.”

Bath restaurants have a long tradition of supporting local charities. Restaurant entrepreneur and retired US Navy Master Chief Joe Byrnes, owner of Byrnes Irish Pub and the Admiral Steakhouse in Bath, has long promoted charitable activities related to members of the armed services in the area and school children. He pointed out that Bath has always been a generous town, and he noted that other restaurants such as lunch favorite the Starlight Café, have held monthly Saturday brunches in support of local charities for years. “It was a natural outgrowth of what we each do in our businesses individually,” said Byrnes.

Will Neilson, co-owner of Solo Bistro, pointed to the role of Main Street Bath. “About 3 or 4 years ago, two of the founding board members of Main Street Bath, Bill King and Jayne Palmer, brought together restaurants in Bath to talk about putting out a joint brochure about dining in Bath. From that grew other projects, which kept us talking together. Once there’s a certain level of familiarity and trust, people are much more willing to collaborate, and it’s really a lot easier to get things done.”

Michael Quigg, owner of Beale Street Barbecue on Water Street, pointed out that nationwide, restaurants are always among the first businesses to respond to humanitarian crises. Noted Quigg,“The National Restaurant Association is also organizing a fundraising campaign together with Share our Strength, but the group felt that many residents of the area have a personal involvement with the Red Cross one way or another. Bath is one of those great towns where people really have sense of place and a connection with their neighbors.”

Katie Winglass, owner of the well known Bath bakery and lunch spot, Mae’s Café, who has been developing a promotion to involve the RSU1 schools with Bath restaurants, concurs: “Thanks to Main Street’s push to get together, we’ve got some momentum and an ability to act in concert that most places probably don’t, plus it’s really kind of fun to work with people who know what you’re dealing with, even if it’s also your competitors. And in a situation like the tragedy in Haiti, our ability to work together will hopefully translate into a more positive impact on the problem than we could have achieved each on our own!”

Chimed in Marnee Robinson, proprietor of Marnee’s Cookies on Elm Street – one of the few Bath food business to be mentioned on national TV – “the circumstances in Haiti are just heartbreaking, and working together here in Bath we are definitely going to do what we can, from the culinary arts students at the vocational school to the big downtown restaurants.”

Hundreds of High School Students Take the Day to Envision the Future in Maine

Thu, 28 Jan 2010 07:40:38 -0500

Cutting edge composites, wind technology and engineering programs

South Portland – On Monday, February 1, nearly 1,000 high school students in the Midcoast will be asked to envision their future in Maine and to imagine a more vibrant economic future for the Midcoast. As part of an effort being led by Southern Maine Community College and area lawmaker Representative Peter Kent (D-Woolwich), three high schools will take the day to learn about Maine’s engineering, composite and wind technology future, as well as the creation of the new SMCC Midcoast Campus and the Maine Advanced Technology and Engineering Center, a partnership between SMCC and the University of Maine, at the former Brunswick Naval Air
Station.

Students will hear from Karen G. Mills, head of the Small Business Administration and a Brunswick native, and Dr. Habib Dagher, a rising leader in Maine’s composite and energy future and Director of UMaine’s AEWC Advanced Structures & Composites Center. Dagher will show students the “Bridge in a Backpack” technology his department developed, as well as talk about the plans and possibilities for Maine’s emerging technologies.

The Maine Advanced Technology and Engineering Center at SMCC’s Midcoast Campus will serve as a higher education and research and development magnet that will work closely with Maine businesses and provide Maine students with a seamless education pathway from Associate to Bachelor’s and Graduate degrees in engineering.

WHAT: Assemblies on composites and wind power

WHO: Karen G. Mills, Small Business Administration Representative Peter Kent (District 65) Dr. Habib Dagher, UMaine’s AEWC Advanced Structures & Composites Center

WHEN: Monday, February 1 (snow date Feb. 2)

WHERE: BATH: Morse High School (Montgomery Theatre) • 12:45-1:40 [OPEN TO THE PUBLIC]

Student survey sheds light on Bath's outdoor illumination

Fri, 11 Dec 2009 11:12:35 -0500

The Forecaster

By Alex Lear

Dec 09, 2009 10:41 am

BATH — Cindy Cygan's Geographic Information System class is nearing the end of a two-year project for the city, gathering data about Bath's approximately 850 street lights.

The Bath Regional Career and Technical Center teacher explained that the study is meant to determine if there are areas of the city with more than enough light, where energy can be reduced, or where lighting is insufficient.

Along with light locations, mapped using Geographic Positioning System units the students carry, the study also encompasses data about fixture styles, wattage and whether there are multiple bulbs. The information can also help the city determine whether light bulb sizes could be changed to reduce energy costs, Cygan explained.

She said Lee Leiner, the city's deputy director of public works, approached her about using her students' GIS experience to help the city gather the data. She liked the idea, Cygan said, because such projects help her students feel a sense of ownership in their work. She said she expects to work with the city on future mapping projects, too.

Leiner said that before questions could be answered – such as how many street lights the city has, their wattage and where they are located – "we simply had to have a map of what we have out there."

He added that this is the first time he has done a project with the technical center, calling the endeavor "a really great experience."

"It's certainly of great value to the city," Leiner said, "and hopefully the information will be able to be used very productively."

Deanna Buitrago, a senior at Morse High School who takes classes at the technical center, said on Monday that one thing she's learned from the experience of studying street lights is that there are a lot of them in Bath.

"I guess the electricity bill for the lights is extremely high, and they're trying to cut back," she said. "So we're plotting the coordinates and seeing how many lights are on each street."

Fellow senior Tiffany Bowman, who was gathering data with Buitrago on Rose Street lights, said the information would be coordinated into maps to be printed and given to the city.

"Once the data is in (the database) ... we should be able to go to a specific location on a street; when you click on that street light location, it should bring up all that data for that light," said Cygan, who also teaches architecture, engineering, marine drafting, animation and computer aided drafting.

She added that the students were able to glean all the information they needed from street level.

"Having been out there and collecting the data, it gives (the students) more investment creating the maps, because they can see the stuff that they've actually done, and why they've done it, and make the connection," Cygan said.

Buitrago said she and her fellow students enjoy getting outside and accumulating the data, too.

"It gives us a chance to prove ourselves," she said. "This is our responsibility to the city of Bath. We're doing something for Bath. So it's a good way of giving to the community."

Alex Lear can be reached at 373-9060 ext. 113 or alear@theforecaster.net.

Morse High School student Sean Marrero,16, left, records street light data on a clipboard while Anthony Logan, 16, enters the pole's number and connects to the coordinates he has recorded with a hand-held GPS unit. The boys are part of a Global Information Systems class that is working on a project to record a variety of technical data about each light pole in Bath. The information will be used to manage the town's lights.

Morse High School studen Sean Marrero,16, right, tells classmate Deanna Buitrago what his Global Information Systems class team did; she records the completed areas on a street map in the classroom.

Macbook Deployment

Thu, 10 Dec 2009 08:00:00 -0500

The Computer Technologies I and II students at BRCTC recently deployed more than 700 Macbook computers to students of Morse High School. The majority of the deployment took place over a stretch of four days, with one grade receiving their laptops each day. The deployment sessions were planned by members of the Computer Information Services team for RSU1 and students from Computer Technologies II. The implementation was then executed by these staff and students, with the assistance of some Computer Technologies I students as well.

The deployment was just the most visible part of the project. For several weeks leading up to the actual deployment week students in the Computer Technologies II program unpacked, tested and imaged each Macbook computer. This phase of the project required dozens of hours behind the scenes.

Students were involved in all aspects of the project; planning, evaluating, revising and executing the preparation and deployment of the MLTI project at Morse High School. Currently, Computer Technologies II students are operating the MLTI helpdesk, providing assistance to faculty and students with computer questions and repairs.

L.O.C.A.L Garden Community Service

Wed, 18 Nov 2009 11:35:45 -0500

On Friday, November 13th about 40 students from the Culinary and Construction programs at BRCTC went to the L.O.C.A.L. Garden on a community service trip. The L.O.C.A.L. Garden is RSU #1's district garden where students, teachers, and community members grow organic fruits and vegetables for use in schools. The Culinary and Construction students eagerly raked, turned beds, composted plants gone by, and sealed picnic tables. They organized the garden shed and stowed everything neatly for the winter season. Many thanks to students and staff for a successful service trip!

Culinary Arts Thanksgiving Pie Sale

Mon, 02 Nov 2009 08:00:00 -0500

The Bath Regional Career and Technical Center 's Culinary Arts program is having its annual Thanksgiving Pie Sale. The deadline for ordering pies is Friday, November 13, 2009. Pie pick up will be Monday, November 23 and Tuesday, November 24 in the BRCTC Culinary Arts Room 305, between 9:00 am - 1:30 pm. To place an order either call 443-8257 or copy and paste order form into email and send to culinaryarts@rsu1.org. Please make checks payable to BRCTC/CA. Thank you for your support.

BRCTC Culinary Arts

Thanksgiving Pie Sales

Pies: $ 8.00

Pumpkin
Maine Harvest Crumb
Dutch Apple
Tollhouse

Order Deadline: Friday, November 13, 2009

Pie Pick Up: Monday, November 23 and Tuesday, November 24

Between 9:00 am – 1:30 pm

BRCTC Culinary Arts, Room 305

All orders must be pre-paid

Name

Phone #

Email Address

Number of Pies	Type of Pie	Amount
	Pumpkin
	Maine Harvest Crumb
	Dutch Apple
	Tollhouse
	Total

Please make checks made payable to BRCTC/CA

For questions contact Culinary Arts at culinaryarts@rsu1.org or call 443-8257.

Mac Arrington wins Maine Lobster Chef of the Year 2009

Fri, 30 Oct 2009 13:20:13 -0400

MACKENZIE ARRINGTON OF BOOTHBAY holds a mock check signifying the amount of money he won after being named 2009 Maine Lobster Chef of the Year on Friday, October 23. Arrington is the son of 2008 Maine Lobster Chef of the Year, Margaret Salt McLellan.

Photo courtesy of Focus Photography

Submitted Article and Staff Additions

Like mother, like son.

Mackenzie Arrington, son of Maine Lobster Chef of the Year 2008 Margaret Salt McLellan, was crowned Maine Lobster Chef of the Year 2009 after a cook-off competition at Harvest on the Harbor, the three-day food and wine festival underway on Portland’s waterfront October 22-24.

Arrington, a recent graduate of the Culinary Institute of America, earned the title of Maine Lobster Chef of the Year Friday with his dish of Roasted Lobster Tail on Braised Cabbage and Cornbread. Two hundred lucky attendees tasted dishes prepared by three chef competitors, watched each chef demonstrate their recipe, and then voted on their favorite.

Arrington competed against Melissa Bouchard, Chef at DiMillo’s Floating Restaurant in Portland, who prepared Maple Butter Poached Lobster Tail served with Sweet Potato & Fuji Apple Bisque and Frizzles of Green Onion, and Rick Skoglund, Sous Chef at the Samoset Resort in Rockland, who prepared Butternut-Mascarpone Lobster Ravioli with Balsamic Pomegranate Spinach Salad. All three chefs were selected from a field of professional chefs who submitted recipes over the summer. A panel of judges reviewed the recipes, minus identifying information from the submitting chefs, and selected the three finalists based on a variety of criteria.

"We are proud to sponsor this annual competition," stated Dane Somers, Executive Director of the Maine Lobster Promotion Council. "The chefs did an exceptional job developing recipes that feature Maine Lobster and incorporate ingredients that share lobster’s peak fall harvest time." Harvest on the Harbor, Maine’s premier food and wine event, was the ideal venue for crowning the new Maine Lobster Chef of the Year. This is the first year that the event was open to the public, and also the first year that the audience determined the contest winner.

In addition to tasting the three dishes prepared by the finalists in the competition, the audience enjoyed wine provided by Maine’s own Cellardoor Winery and Vineyard and Spruce Head Smoked Scallop Lobster Bisque provided by Hancock Gourmet.

Arrington grew up in Boothbay and was practically raised in the industry with Chef Margaret McLellan as his mom. In high school, he worked at local restaurants and attended the Bath Region Vocational Center’s Culinary Arts program. After high school, Mackenzie attended The Culinary Institute of America (CIA) in Hyde Park, New York. During summer breaks, he worked at Spruce Point Inn in Boothbay Harbor and completed an externship at The Phoenician Resort & Spa in Scottsdale, Arizona. Mackenzie graduated from CIA with an associate’s degree in Culinary Arts, and moved to Clearwater Beach, Florida to work at The Sandpearl Resort. He went back to CIA for his bachelor’s degree in hotel/restaurant management and graduated just last week.

At the competition, Mackenzie was awarded $1,000 in prize money and a limited edition Maine Lobster jacket. He will have a display plaque identifying him as the Maine Lobster Chef of the Year.

According to his mother, who is now an independent caterer and freelance chef, Mackenzie is returning to New York where he has many job offers, including his own cooking show.

Copies of the recipes by all three contestants can be found at www.lobsterfrommaine.com.

Harvest on the Harbor, presented by the Greater Portland Convention & Visitors Bureau, brings nationally recognized chefs using Maine products and blends them with our own award winning local chefs in celebrating Maine as a culinary travel destination. Last fall, Harvest on the Harbor was named one of the "Top Ten Seafood and Wine Festivals" by Coastal Living magazine and it was attended by more than 3,000 foodies from Maine and around the country.

For more information on Harvest on the Harbor, visit (www.) harvestontheharbor.com.

40 Years of Tech Ed

Wed, 21 Oct 2009 16:07:16 -0400

Careers for the future

By Seth Koenig, Times Record Staff

Published: Wednesday, October 21, 2009 2:16 PM EDT

BATH — For reference, at least two of the area schools that sent students to Bath’s vocational center 40 years ago are no longer in operation.

Tonight, during evening meetings of the Bath Regional Career and Technical Center’s program advisory committees, the institution will celebrate four decades of trades education in the City of Ships.

Among those scheduled to speak at the 5 p.m. gathering is Don Friend, who was tapped to launch the city’s vocational school in 1969 and served as its director for 20 years.

“When I started up these programs and began doing the paperwork, some of the schools I was dealing with at that time don’t even exist any more,” said Friend. “We had kids coming from South Bristol High School and Bridge Academy in Dresden.

The federal government had come out with a lot of money for vocational education at the time, so the (Maine Department of Education) sent out feelers to determine which towns were interested in building vocational schools,” Friend continued. “We had to go through all the paperwork to come up with the programs, produce studies, come up with a plan for a building, equipment, teachers and what have you. I wrote up that proposal — we were the third or fourth one in the state. A lot of others started up after the fact.”

Now, 20 years after Friend retired from the vocational school post, he still occasionally offers a hand in carpentry instructor Tony Trippi’s classes. But that’s not the only place he sees students of the center.

“I would guess about half the contractors in this area came out of this program,” he said. “There are many carpenters in the area, a lot of the electricians and some of the plumbers. Our drafting program was really set up to meet the needs of Bath Iron Works, and probably 75 percent or 80 percent of the students who graduated from there ended up working at BIW. The three or four times I’ve had emergencies at the hospital, I’ve run into students that were in our CNA program and have gone on to become nurses. When I travel around I see the results of what happened at the vocational school and it’s gratifying to me.”

Today, the role and reputation of the institution has changed somewhat — even the name is different, switching from the “Bath Regional Vocational Center” to the “Bath Regional Career and Technical Center” starting last spring.

“When they opened this facility, they had 550 or 600 students attending,” said Joel Austin, the center’s current director. “It was a big program. It was 1970, when there was an expectation that kids would learn trades. There wasn’t necessarily an expectation that kids would go on to college. There was an expectation that they’d leave high school and join Bath Iron Works or the work force.”

Now, the center has approximately 220 students — about 13 percent of the student populations of the high schools that feed its programs.

Those schools include the neighboring Morse High School, Boothbay Region High School, Lincoln Academy and Wiscasset High School.

Many of the center’s programs are holdovers from Friend’s day, including carpentry and the automotive department. Other programs are newer, such as the pre-kindergarten education training and computer technology.

One thing that the center’s supporters are happy to see subsiding, though, is the stigma that once applied to the vocational programs. Friend said he long battled the notion that only kids who weren’t “smart enough” to succeed in traditional academic classrooms would gravitate toward the vocational school.

Allison Sweeney, a senior in BRCTC’s culinary arts program, was caught off guard by a question about whether a stigma follows students who attend the center.

“For most of my classmates, it’s not like, ‘Oh, that’s for slow people.’ It’s like ‘Oh my gosh, I wish I would’ve taken that opportunity,’” said Sweeney, the president of the center’s SkillsUSA competition club. “With the culinary arts institutions I’m considering, they say, ‘Congratulations for taking part in that.’ It’s not for slow people, it’s learning a trade before you go out. It’s preparing for a good job or good school.”

MacKenzie Arrington can speak from experience. He graduated from Boothbay Region High School in 2005 after spending two years in the culinary arts program at the Bath technical center. Last week, he graduated with a bachelor’s degree from the Culinary Institute of America in Hyde Park, N.Y. On Friday, he’ll be one of three culinary artists competing for the title of Maine Lobster Chef of the Year in a ballyhooed contest in Portland.

“As for the stereotype of vocational schools, I’ve never been a dull kid, and I chose to go into the vocational school,” Arrington said Tuesday afternoon in a telephone interview. “For the culinary school I just graduated from, you really needed two years of experience to go into it. You could tell which students had less than six months of experience or hadn’t been to a vocational school. They were clearly behind.

“I personally think the stereotype has really flip-flopped,” he continued. “Vocational schools are really necessary to improve yourself and get ahead, whether you’re trying to get into the work force or college.”

In Arrington’s case, the trades education benefited him in college and the work force. Since graduating from the Culinary Institute of America, he has had the luxury of cherry-picking from an array of job offers, turning down positions in several Portland restaurants in favor of the lavish Round Hill Country Club in Greenwich, Conn.

Whether it’s for a student who’s grown disinterested in the traditional classroom setting or a student aiming to get ahead before plunging into the post-secondary school world, Austin said his center remains ready to help, just like when it opened in 1969.

“We’ll provide these kinds of educational opportunities, just like we always have,” he said.

skoenig@timesrecord.com

Pre-Kindergarten at the Bath Regional Career and Technical Center

Thu, 17 Sep 2009 13:24:36 -0400

NEWS

Pre-K ‘Lab' Debuts

By Seth Koenig, Times Record Staff

Published: Wednesday, September 9, 2009 2:03 PM EDT

BATH - Tuesday marked a big day for 20 4-year-olds who arrived for their first day of pre-kindergarten at the Bath Regional Career and Technical Center. It was also a big day for a class full of high school students, who will shoulder much of the work running the pre-kindergarten class as Regional School Unit 1 embarks on a unique new take on early childhood education. While the 4-year-old newcomers explored the novelties of the school environment for the first time, area teens kept the peace and played along. In an adjoining classroom, other technical center students absorbed a lecture on there search behind early childhood curriculum and how to manage an audience of little kids. After a while, the two groups of teens were slated to swap places."You couldn't do this program, and do it well, without the ‘lab' part of it," BRCTC early childhood teacher Gretchen Parlin said Tuesday morning. "I can talk in the classroom, but it'll never be quite the same as the hands-on sessions. We'll do (classroom work on education) theory in here, and then they'll go out there and say, ‘I saw a kid do what you were talking about.'"Under the new program being launched this fall, students at the career center will learn how to operate a pre-kindergarten class while pre-kindergartners learn how to, well, go to school."When they finish the program, they'll be able to walk into any day-care center and be effective,"said Joel Austin, who takes over as director of the technical center this year after the retirement of former director Mert Dearnley. "Our early education program has been around a long time, but the focus on pre-K represents a change of direction."

In previous years, the center played host to a child-care program. But now the facility is one of several locations being introduced as part of RSU 1's implementation of district-wide pre-kindergarten. Other sites in the district are being run by organizations such as the YMCA, Head Start and Family Focus, among others.

This school year, RSU 1 has opened the early education slots to a limited number of students. The district plans to increase its pre-kindergarten capacity annually with a goal of universal pre-K throughout the district. Overseeing the operation at the technical center are three RSU 1 faculty members: teachers Parlin and Rosalie Perkins, as well as educational technician Anne Bridgman. While Parlin conducts the classroom activities for the teens, Perkins and Bridgman supervise the pre-K side of the operation. On Tuesday, the 4-year-olds cycled through different areas of the room organized by topic -science, blocks, dramatic play and so on. The academic careers of the 20 energetic kids were only about an hour old when a reporter from The Times Record stopped in to observe, but according to Bridgman, "so far, the high school kids have been a huge help."Key to the success of the technical center's pre-K program, noted Perkins, is that the "lab"environment will be run to benefit both the young students and older ones. Perkins said the BRCTC will work with a burgeoning "Tools of the Mind" curriculum developed by researchers at the Metropolitan State College of Denver. The program focuses on fostering self-regulation and discipline among the young students, and is based on studies showing that youngsters' abilities to stay on task, ignore distractions and consider two strategies at the same time contribute more to school readiness than entry-level reading or math skills.The detailed, but fun, course load is what the older students will learn to implement.

"The big kids are going to have certain responsibilities and planning work, and they'll work with (Perkins and Bridgman)," said Parlin during a break in the classroom agenda Tuesday. While teenage students filled out some early year paperwork, Parlin noted that the technical center helpers also will cycle through RSU 1's other pre-K sites during the year to learn about different teaching styles and programs.

On the other side of a door and row of interior windows, pre-kindergartners grew acquainted with life at school."(Parents) bring their cameras and take pictures of the kids," said Perkins of the first day of fall pre-K. "It's a milestone. No matter what the birth order is, it's a milestone. It's a big moment. Some of them rode the school bus for the first time today. Nobody got off the school bus crying, so we were off to a good start."skoenig@timesrecord.com

Culinary 1 visits L.O.C.A.L. garden

Mon, 14 Sep 2009 09:58:07 -0400

On Thursday, September 10th, one of BRCTC's Culinary I classes took a local foods themed field trip. First they went to the L.O.C.A.L. Garden, an RSU #1 garden program, and harvested green beans, radishes, herbs, broccoli, hot peppers, and nasturtiums. While they kept much for the harvest to prepare for students in RSU #1, they also took a selection of produce to sell to Henry and Marty's in Brunswick.They arrived in Brunswick later that morning with their harvest fresh from the garden. Co-owner and Chef Aaron Park spoke to the group about how he sources and utilizes local foods in his menus. He specifically touched on how the produce that the group sold to him would be used in their menu. Many thanks to Aaron for hosting us at Henry and Marty's.

New Director

Fri, 04 Sep 2009 08:00:00 -0400

The New BRCTC also has a new director. Joel Austin is the seventh director the Center has had in its forty year history. He comes from the Boothbay Region where he was most recently the high school principal. He is enthusiastic about the teaching and learning at the Center and will be in all of our sending high schools frequently this year to spread the message. Career and Technical Education is full of opportunities for our students.

New School Name

Fri, 04 Sep 2009 08:00:00 -0400

Bath Regional Vocational Center is now The Bath Regional Career and Technical Center. This name change, implemented by the Center's advisory board, represents the changing focus within the field of technical education and our commitment to preparing our graduates for a career or continued education after high school.

Welcome to the new Bath Regional Career and Technical Center website!

Sun, 02 Aug 2009 19:21:06 -0400

Welcome to our new website! Our new site is designed to provide you with our latest news, detailed course information, and a look at what it's like to be a student here. If this is your first visit, take a look around, and please be sure to check out some of our top features:

View programs and courses: Our powerful new programs section provides detailed information on our programs and courses. You can view course details, requirements, times, and more.
Read our latest news and events: Keep up with our latest announcements and school events.
See what it's like to be a student: Our student success stories highlight just a few of our many graduates. Learn about the CTE school experience and what you can achieve when you graduate from a CTE school.
Apply online: When you're ready to apply, fill out our convenient online application.

Our new website is a part of the Maine CTE Portal, a network of websites for all 27 of Maine's regional career and technical education (CTE) schools. To view a statewide map of our locations, read news from other CTE schools, and learn more, visit MaineCTE.org.

Thank you for visiting our site. We'd love you hear you're feedback- if you have questions or comments, please contact us!