Two Students First in State to Graduate with Technical Diplomas

Eunice Career & Technical Education Center offers Dual Enrollment Opportunities  ​

Dylan Fuselier and Baylie Guillory at the Eunice Career & Technical Education Center. Photo courtesy of the ECTEC.

Two students of the Eunice Career & Technical Education Center (ECTEC) will be the first in the state of Louisiana to graduate high school with a Technical Diploma from the Southern Louisiana Community College (SLCC). 

The ECTEC offers the ProStart culinary arts and management program  designed to prepare students for the real working world of the restaurant and hospitality industries. The dual enrollment programs at the ECTEC, in partnership with the SLCC, are taught by qualified professionals. Students complete the program over three years and earn college credits through the SLCC to gain a technical degree while still in high school.

“The dual-enrollment nature of the program is a fantastic opportunity from the standpoint of earning college credits while still in high school,” said Erica Janice, ECTEC Facilitator. “But to do so at no cost gives them a tremendous advantage going forward.”

Dylan Fuselier and Baylie Guillory were among the first students to enroll in the program, and they have successfully completed all courses to receive their Technical Degree. They received all their training and education at ECTEC. 

“I wanted to be an inventor when I was a little kid, but once I was introduced to cooking, I learned to be creative with that too,” said Fuselier. “The program at ECTEC taught me what I needed to know to get into the restaurant industry but also helped with my self-discipline and work ethic, so it is a well-rounded program.”

The students spend about half of their school day in the commercial kitchen at ECTEC, which has everything necessary to introduce them to typical restaurant industry standards.

“These students will have a real advantage over others as they leave high school,” said Summerlin. “Culinary schools reach out to us, asking for our students because they know they will receive individuals with an intimate knowledge of the restaurant industry.”

As they prepare to graduate, Fuselier and Guillory have their eyes set on their future. Fuselier has dreams to open his own restaurant, while Guillory is hoping to attend the Chef John Folse Culinary Institute at Nicholls State University.

“I definitely have a better future due to this program and all the opportunities it has presented me,” said Guillory.



Story originally posted on March 18, 2022, shared from St. Landry Parish Economic Development. 

---