The art of Irish Dance is now being offered at the Fulton Family YMCA by the Roisin Irish Dance Company. The co-founder, Lisa Lonergan Abel, TCRG, brings to the Y years of experience and certifications in this specialized dance.
Students enrolled in the Culinary Arts program at the Center for Instruction, Technology and Innovation recently showcased their skills to make breakfast for area school counselors. The buffet-style menu included omelets, scrambled eggs, French toast, bacon, hash browns, breakfast sandwiches and other treats.
The Oswego County Clerk’s Office joins the U.S. Department of State in reminding residents to be aware of the expiration date on their passports before traveling abroad.
Superintendent Judy Belfield and Maroun principal Mary Stanton gave a United Way representative the $1,747 that Phoenix raised for the UW Campaign.
Students, staff and parents at Maroun Elementary School recently pitched in to create more than 100 care packages for homeless children in the United States, aiding the efforts of the Project Night Night organization.
Nine students graduated from the Center for Instruction, Technology and Innovation’s Dental Assisting program, four of which secured jobs even before the graduation ceremony.
In front of a standing-room-only crowd of family members and teachers, students in Fulton’s Universal Pre-Kindergarten program recently delivered a holiday treat of Christmas songs. Gathered on stage, the students followed their teachers’ lead as they sang, rang bells, and made hand gestures in sync with the music.
The halls of Altmar-Parish-Williamstown Elementary School were decked with student work and holiday décor as Christmas music was in the air during a recent sing-along. Parents, faculty members, students and even Santa Claus gathered in the school gymnasium for a full lineup of holiday tunes.
Mexico Eis House’s Dustin Trimble and Zach Smith took a visit to the kitchen of the culinary program at the Center for Instruction, Technology and Innovation recently, providing some real-life insight into the trade. Trimble and Smith observed the culinary students in groups as they prepared a dish of their choice as a team under a time limitation.
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