GRCA Commerce Quarterly Spring 2019 - 30

Feature

Introducing:

EDUCATOR SPOTLIGHT
Contributed by Stacy Dunleavy, Career Readiness Program Administrator, Berks County Intermediate Unit

ne prominent quality of life indicator
Berks County can tout is its impressive
education system. From innovation
in the K-12 arena with programs like Career
Ready Berks, to a robust postsecondary school
system, to lifelong learning opportunities,
Berks County truly cultivates some impressive
students and educators. With that in mind,
we're highlighting the talented and dedicated
educators that are making a difference in our
community in each issue of Commerce Quarterly.
You'll get a chance to learn more about teachers
from a variety of districts, levels, and disciplines and how they're
educating today's youth for the jobs of today and the future and
staying ahead of the trends.

2. Describe how you help to prepare your
students for the future workplace: The three
main things I teach my students are building
work ethic (students don't always have this
inherently), attention to detail (including safe
work practices), and following instructions
(verbal and written). Whether it is preparing
food or producing batteries, the same things
apply: work hard, work safe, and work smart!

Chef Eric Lynch
Culinary Arts Program, Berks Career and Technical Center
Years teaching: 9 years
1. Describe your experience with the iBb (Inside Berks Business)
Teacher in the Workplace grant: I spent four full days at East Penn
Manufacturing learning the immensity of their operation. The
company is literally a small, self-sufficient "city." The only aspect of
civilization they didn't have was food service (which is my expertise),
but what I found is East Penn would like to expand to potentially
include some basic food services. The most important thing learned
from my experience to bring to students, is that employability skills
like reliability, work ethic, honesty, team work, etc., are exactly what
is missing in the workplace today. Employers are looking for people
with these skills first, and training them in job-specific skills once
they are hired. If the employee is dedicated, honest and hardworking,
the rest can be taught!

30 COMMERCE QUARTERLY SPRING 2019

3. Describe your career path and how you became an educator at
a CTC: I knew I wanted to be in the food industry by my freshman
year in high school. I worked hard mowing grass in my local
neighborhood and filled out several applications for scholarships to
earn as much money as possible to pay for my bachelor's degree
in culinary arts I knew I wanted from Pennsylvania College of
Technology. After my freshman year at Penn College and an
internship at a local restaurant, I knew I wanted to teach and
not necessarily spend 80 hours a week in a kitchen. I wanted a
family and a life, but loved food, cooking and of course eating! I
graduated from Penn College and upon my dad's recommendation,
immediately began my master's degree at Penn State University
to receive my teaching certification. My wife told me to apply for
my current position at BCTC the semester before I was to student
teach. I was reluctant but did it anyway. It was the best advice I've
ever received, and I love what I do every day. Teaching and food are
my passions, and I am privileged enough to be able to do both daily!

GRCA Commerce Quarterly Spring 2019

Table of Contents for the Digital Edition of GRCA Commerce Quarterly Spring 2019