Newsroom
Six Culinary Arts/Hospitality program students recently competed in the American Culinary Federation's (ACF) student competition at the Dorsey Culinary College, Roseville.
The first event featured students performing knife skills with root vegetables, including the challenging tourne cut resembling a 7-sided football and boning a chicken into regulation 8-cut.
The second event had students segmenting an orange into supremes, decorating an eight-inch cake inscribed with “Congratulations” and preparing one dozen cookies.
These sanctioned culinary events must include at least two certified master chefs and a host of other certified chefs and restaurateurs, who were all impressed with the skill level of our OSTC-Southeast culinarians.
The six team members were very successful and earned four bronze and two silver medals and certificates for their efforts.
The Southeast Campus' FIRST team, known as "The Crew" with team number 7769, recently competed at the World Championships held in Houston, Texas.
The OSTC-SE Full Scale Innovative Vehicle Design (IVD) team showcased their skills and talents at the Square One Education Network's IVD Competition.
Under the guidance of Criminal Justice instructor Crystal Nowka, students had the opportunity to participate in two fascinating forensic/STEM-certified labs at Wayne State University.
Matick Buick GMC in Southfield recently hosted a barbecue luncheon to celebrate the achievements of Automotive Technology alumni Devin Bailey and Kenyon Knight,
Entrepreneurship & Advanced Marketing and Computer Programming students made a significant impact by raising nearly $18,000 for charity through their annual Cooperate Battle Golf Outing.
The Northeast Campus held a special ceremony recognizing and inducting 180 students into the National Technical Honor Society.