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      Jean Sullivan
      Communications Director
      732-473-3100 x 3060
      jsullivan@mail.ocvts.org

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    Page Title| Happenings News Stories  2010

     

    November 24, 2010

    OCVTS Students Share the Spirit of the Holiday Season
    Jean Sullivian, November 24, 2010

    Caption: Culinary instructor helps students prepair turkeys.

     

    BRICK, NEW JERSEY- Once again preparations are underway at the OCVTS Brick Center for the annual community service project, “Feed the Need.” Their goal was to prepare over 1,500 Thanksgiving meals for needy families throughout Ocean County.

    Students from various programs organized fundraisers and holiday food drives. Faculty and staff reached out to local businesses for their support. Students and staff from throughout the district gave generously. Through a grant awarded to the project from the Ocean County Foundation for Vocational Technical Education, necessary supplies were purchased. Funding for this project was also made possible through donations made in memory of OCVTS Culinary Arts Instructor Josephine Vastano.

    This week Culinary Arts students from the Brick Center, under the direction of their Culinary Arts instructors, have prepared and roasted over 160 turkeys, as well as preparing traditional side dishes including: mashed potatoes, fresh vegetables, stuffing, gravy and cranberry sauce. Meals will be packaged and distributed on Wednesday to local social service agencies identified by the Ocean County Hunger Relief program, such as the Division of Youth and Family Services (DYFS), Preferred Behavioral Health, and Dottie’s House. This community service project began ten years ago when 38 meals were distributed. Over the years the demand has grown and with it the determination of the students and staff to help as many people as possible.


    What does it take to prepare 1500 Thanksgiving meals for needy families?

    BY THE NUMBERS
    2400 lbs. of turkey 400 lbs. of stuffing 500 lbs. of yams 400 lbs. of mashed potatoes 300 lbs. of green beans 50 gallons of gravy 250 lbs. of cranberry sauce.


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