Four North Battleford Comprehensive High School students competed at the national level of Skills Canada in Vancouver, B.C. June 5 through 8, bringing home two bronze medals.
All four competitors were gold medal winners at the provincial level, becoming part of the 52-member Team Saskatchewan and moving on to compete nationally.
The Skills Canada program encourages Canada's next generation in skilled trades and technology. Every year, the national, Olympic-style, multi-trade and technology competition for young students and apprentices brings together over 500 young people from all regions of Canada, along with parents and advisors, to compete in over 40 trade and technology areas. The competition provides an opportunity for young Canadians studying a skilled trade or technology to be tested against exacting standards and against their peers from across the nation.
Bringing home bronze medals in the TV and Video Production category were Sam Burns and Sean Newton, who had 12 hours over two days to write, shoot, edit and produce a video on the influence of technology on traditional hairstyling and aesthetics. The topic was assigned randomly, said Burns in an interview with the News-Optimist, and it took some time at the beginning to get the concept nailed down.
"We were still shooting a half hour before the contest ended!" said Burns.
"They did an outstanding job," said Rob Wall, staff advisor.
The video they produced is out there for all to see on their YouTube channel, overactiveimaginationstudios.
This was a second trip to the national level of Skills Canada for Burns and Newton.
Also on the team were Daniel Stokalko, who competed in baking, and Micah Fedorchuk, who competed in welding. They too are gold medal winners from the provincial competition held in early June, a second such occurrence for Fedorchuk.
Fedorchuk's project, also assigned, was to produce a scale model grain elevator and a mock lighthouse. His provincial project was more abstract, he said. His staff advisor is Gerald Nickel.
Stokalko challenge was to prepare a vast array of food over two days, six hours each, including sponge cake, filled and decorated, shortbread cookies, French macaroons, two types of bread, éclairs and cream puffs.
Staff advisor Janice Staff said Stokalko did an amazing job. She noted the rules were exacting, right down to the shoes he had to wear. It was quite an experience, she said. It was her first time to the national event.
The team arrived Tuesday, June 4 for registration. Opening ceremonies were held Wednesday, Thursday and Friday were the competition days and Saturday was the closing ceremonies.
