CSCA Presents Corey Denise '04 with MAPCS Student Achievement Award
 

On May 18, 2004, the Massachusetts Association of Private Career Schools (MAPCS) presented awards to 14 students from business, occupational, and vocational schools throughout the state. Chef Tony Lawless and Julie Burba '02, CCP, Director of Communications, represented the Cambridge School of Culinary Arts at the ceremony.

The event was held in the Hall of Flags at the State House. Representative Bradley Jones, House Minority Speaker, provided a few remarks about the value of education and encouraged all  to overcome obstacles in their personal and professional lives.

Barbara Lagergren, MAPCS director and director of the George W. Gould Construction Institute, and Tony Lawless read the bios of the 14 recipients. Representatives from each school then presented certificates of achievement to their respective students. Julie Burba presented The Cambridge School of Culinary Arts' Outstanding Student Achievement Award to Corey Denise. Corey graduated in January 2004 from the Professional Chef's Program.

Awards were presented to Dennis Petersen from the Barbizon School of Modeling; Michael Reed from the Bay State School of Technology; Saraya Patterson from the Branford Hall Career Institute; Charles Libby from East Coast Aero Tech; Glenn Burlamachi from Fine Mortuary College; Keith Williams from the George W. Gould Construction Institute; Carolyn Gaffney from Henri's School of Hair Design; Daniel Hamel from ITT Technical Institute; Donna Sullivan from Lowell Academy Hairstyling Institute; Michelle Murray from Medical Professional Institute; Ashley Muraco from Merrimack Valley School of Hair Design; Maria Tomassi of New England Hair Academy; and Lucille Pringle from RETS Technical Center.

Roberta Dowling, CCP, has been a member of the MAPCS board of directors for the past three years. The Cambridge School of Culinary Arts has participated in the MAPCS organization for the past decade.

MAPCS is a nonprofit organization that promotes high educational standards in business, occupational, and vocational schools. MAPCS encourages ethical practices in schools, between schools, and with employers in the public.

(From left to right) CSCA Chef Instructor Tony Lawless, Corey Denise, and Julie Burba, Director of Communications