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The ��Ӱֱ�� State College (ASC) Culinary Arts department will host a spaghetti dinner on February 27 at the Culinary Arts Building on the Wellsville campus.

“The professors are walking around the lab and checking in on everybody multiple times throughout class. We are getting hands-on experience, one on one instruction. You cannot really beat that.”

Travis Cooney

“Everything that I learned at ��Ӱֱ�� State, I use on a day-to-day basis. From changing tires to engine repairs and electrical diagnostic I feel like I was more than prepared from the beginning at Pooler.”

Noah Springer

“I like fixing things and getting to see the finished product. I am putting on a whole new body panel on the back of a car. After it is done, you will be able to see the complete car and it will look like new again.”

Landon Spoonhower

“We are very pleased to turn over management of the Collegiate to ��Ӱֱ�� State. Their lease and operation of the restaurant will ensure that the restaurant stays on the village tax roll while simultaneously continuing the tradition of what the restaurant is known for, which is serving the community."

John Ninos

“This is a great field to be in; this is going to take you very far in life, and you’re going to always have something to work on."

Jalon Rainey

“It is a really good education. You build so much experience here and just having ��Ӱֱ�� State on your resume is big. It is two years, but you get a lot of education and knowledge in two years.” 

Jack LaRouech

“It is a good feeling knowing that I can take a wrecked car and make it safe again for a family to drive it. It is satisfying to know we can do that here. Many of my classmates will have the same opportunity throughout the school year.” 

Landon Spoonhower

“I was given the opportunity to go to Laguna Seca for the Lamborghini Super Trofeo series with my team on graduation day. When all my classmates were walking, I was on pit lane with my car watching it roll out for race one.” 

Trevor Griffin

“They learned that if you work hard, you can achieve anything you want. It was especially important to see an alum here and know how he went through the process to being where he is today.” 

Debra Burch