Pathways in Action

Berkeley County Schools is taking student opportunity to new heights with the launch of recruitment efforts for the AviationX program in partnership with Marshall University.

Recently, BCS welcomed Marshall University Chief of Aviation Operations, Nancy Ritter, and Instructor, Patrick O’Brian, to each of the four high schools, where they met with students to introduce this innovative pathway. Students learned about the powerful collaboration between the Education Alliance, Marshall University, and Berkeley County Schools, designed to connect classroom learning with real-world aviation careers.

Students were introduced to three distinct pathways within the program—pilot, aerospace engineering, and aviation operations—each offering unique opportunities to explore the aviation industry. Ritter highlighted the growing demand for aviation professionals, particularly in West Virginia, where the state’s mountainous terrain has created a critical need for air medical transport services. O'Brian shared his personal journey into aviation, reflecting on the pathway that led him to become a military pilot while also maintaining a civilian career, reinforcing for students that there are multiple avenues to success in the field.

Beginning in Fall 2026, this free program will provide students with hands-on, industry-aligned learning experiences at the Eastern WV Regional Airport in Martinsburg. During the second semester of their senior year, students will participate in an internship experience, and upon completion, will have the opportunity to earn an industry-recognized certification.

Learn more about the AviationX program below!

A new partnership is growing at Hedgesville High School, as representatives from the Department of Agriculture visited campus to support an exciting initiative that will connect students’ work directly to the community.

Through this partnership, students in the Agriculture Program will raise hogs and fresh produce to supply the Berkeley County Schools meal program—meaning their harvest will soon be served on lunch trays across the district. During the visit, leaders explored the program’s expanding facilities, including the new greenhouse and high tunnel, which—while currently bare—will soon be filled with lettuce and carrots ready for harvest.

Students are actively engaged in every step of the process, from transplanting and propagating plants to learning about distribution and sustainability. The program continues to grow beyond crops, with a thriving poultry operation producing 5–15 eggs daily, which are sold to Baking & Pastry classes and the community. Plans are also underway to expand with additional chickens, goats, and future livestock, further enhancing hands-on learning opportunities.

The program’s impact already extends beyond the school. Students have donated potatoes to the Rescue Mission and Meals on Wheels, while also supplying ingredients to CTE programs and local partners. Looking ahead, the goal is to develop a student-run farmers market and meats lab, creating a sustainable model that serves both schools and the broader community with fresh, locally produced food.

With a legacy rooted in education, Mrs. Long brings both passion and purpose to her role as a Family and Consumer Science teacher at Martinsburg North Middle School. As a third-generation FACS educator, she embraced the opportunity to enter the classroom in 2006 and has since dedicated her career to preparing students with the skills they need for both life and future careers—particularly as a catalyst for the Baking & Pastry pathway.

In her classroom, students build essential foundations through safety and sanitation practices, budgeting and financial decision-making, and participation in a simulated workplace environment. These experiences not only prepare students for culinary programs but also equip them with everyday life skills—from cooking for themselves and their families to understanding the value of smart consumer choices.

Hands-on learning is at the heart of Mrs. Long’s instruction. Students actively engage in real-world experiences such as operating a school coffee shop, catering school and community events, and participating in initiatives like the Winter Carnival cookie decorating station, Teacher Appreciation, and the 8th grade formal. A standout example of community impact includes her collaboration with Principal Eyler at Opequeon Elementary, where students catered a Staff Appreciation event—demonstrating their ability to extend their skills beyond their own school and make a meaningful difference across the district.

One of her most favorite projects is “Bread Art,” a cross-curricular collaboration with the art department. Students begin by learning about art elements and design principles, then sketch out their ideas for an edible creation. Using a base of dough, they design and assemble their “breadscapes” with a variety of ingredients such as meats, cheeses, herbs, and vegetables, carefully arranging them to create patterns, textures, and visual interest. After baking, the finished pieces become both a work of art and a culinary product, allowing students to experience the full creative process—from planning and design to execution and final presentation.

Mrs. Long sees tremendous growth in her students—from learning basic kitchen skills, like opening a can or using a can opener, to gaining the confidence to prepare meals independently. Many former students still use the recipes and skills learned in her class, with some even pursuing careers in the culinary field.

She believes early exposure to CTE pathways is critical, giving students a clear direction as they enter high school and a strong foundation for postsecondary opportunities. Looking ahead, she is excited to expand experiences through virtual field trips to high school Baking & Pastry programs and family engagement events, where families will learn to prepare meals together and receive resources to support learning at home.

Through her dedication and creativity, Mrs. Long continues to inspire students to discover their potential—laying the groundwork for future success in the kitchen and beyond.

Musselman High School graduate, Calvin Kleppner, is turning his passion for storytelling into a career in sports media, building on a foundation that began in the early days of the school’s Broadcasting program.

Now a graduate of West Virginia University’s Reed College of Media, where he studied Sports and Adventure Media, he is currently pursuing his master’s degree while gaining hands-on experience in the field. He serves as a manager for the WVU Women’s Basketball team, where he recently experienced the Big 12 Tournament Championship firsthand, and has also worked behind the scenes on Mountaineer Playbook, WVU’s Emmy Award-winning sports magazine show, gaining valuable experience in production and storytelling at a professional level.

His goal is to become a Sports Information Director, managing media relations, coordinating interviews, and shaping the public voice of athletic programs. He describes his passion for sports media as giving organizations a platform to tell meaningful stories—highlighting moments like Breast Cancer Awareness campaigns and the introduction of Guardian Caps at Wheeling University. He also values being part of the growing coverage of women’s sports, calling the experience both exciting and rewarding.

He credits his inspiration to pursue this path to his first broadcasting teacher, Mr. Bender, who encouraged him to engage with his school in a more creative and authentic way. One of his most memorable experiences was producing a story on Mr. Brown, recipient of the prestigious Anniversary of the Hammer Award. The emotional interview left a lasting impression and reinforced the power of storytelling.

From high school broadcasting to collegiate athletics, his journey reflects the impact of CTE—where students discover their voice, develop their skills, and turn passion into purpose.

As a junior in the Musselman High School Baking & Pastry program, Jade Tith has grown into a strong leader as one of the class managers. In this role, she helps create menus, organize events, communicate plans to student bakers and chefs, and design food displays and packaging. She also brings energy to the bakery by decorating the space for seasonal events and special occasions throughout the year.

One of Jade's favorite parts of the program is trying new ideas and hearing others’ feedback. A recent highlight was helping create a Mediterranean-themed menu, featuring items like honey harissa chicken, saffron rice, chickpeas, and pita bread with Greek yogurt dill sauce—a fresh and flavorful success with staff.

Through events such as the Special Education Prom, Diamond in the Glass alumni gathering, and bakery-themed days, she has developed valuable skills in leadership, timeliness, responsibility, and creativity. She says the program has helped her recognize and showcase her talent while preparing her for the real world.

Now in Advanced Baking & Pastry and set to become a program completer this year, she plans to take the ServSafe exam following NOCTI testing. She credits much of her growth to Mrs. Nauman, whom she describes as a trusted mentor and one of her favorite teachers.

Students from Berkeley County high school FFA chapters recently participated in the annual Tri-County Ham, Bacon, and Egg (HBE) Sale at the Berkeley County Youth Fairgrounds, showcasing months of dedication, skill, and hands-on learning.

The HBE program is a cornerstone experience in agricultural education, requiring students to engage in the full production process—from raising livestock to processing and preparing products for competition and sale. Participants develop a deep understanding of animal science, food systems, and agribusiness, while also building responsibility, time management, and attention to detail.

Students raised and cared for their animals, ensuring they met industry standards before participating in processing and curing. Products were then evaluated based on quality, appearance, and preparation, reflecting the high expectations outlined in the West Virginia FFA Ham, Bacon, and Egg guidelines. The experience culminated in a public sale, where students presented their products and gained firsthand exposure to marketing and agricultural business practices.

🏆 2026 Tri-County HBE Sale Results:

Grand Champion Ham: John Peacock from Musselman FFA

Grand Champion Bacon: Carter Aversa from Spring Mills FFA

Grand Champion Eggs: Shyanne Stickles from Spring Mills FFA

Reserve Champion Ham: Alaya Puffenburger Musselman FFA

Reserve Champion Bacon: Olivia Butler from Spring Mills FFA

Reserve Champion Eggs: Melody Schildt from Spring Mills FFA

Students and teachers representing FFA chapters from all four Berkeley County high schools recently visited Shepherd University’s Agricultural Innovation Center at Tabler Farm to explore new opportunities for collaboration, hands-on learning, and future pathways in agriculture.

During the visit, participants toured key areas of the property, including the Agribusiness Center, Tabler Student Farm, aquaponics research center, high tunnel, and Agricultural Small Business Incubator plots. The experience gave students firsthand exposure to the many ways agriculture intersects with innovation, business, sustainability, and postsecondary opportunity.

The event brought together partners from Berkeley County Schools, Shepherd University, and Blue Ridge Community and Technical College, underscoring a shared commitment to expanding agricultural education in the Eastern Panhandle. This visit reflects the power of community partnerships in CTE—creating meaningful pathways that allow students to see agriculture not only as a school program, but as a future in business, innovation, and sustainable food systems.

A big congratulations to three Martinsburg High School students who recently passed the ServSafe Manager Examination—an impressive achievement and a major step toward career readiness in the food industry.

The ServSafe Manager Exam, developed by the National Restaurant Association, is an accredited industry-standard certification that verifies a food service manager or person-in-charge has the knowledge needed to protect the public from foodborne illness. In many jurisdictions, it is also a legal requirement for food establishments to have a Certified Food Protection Manager on-site.

The exam consists of 90 multiple-choice questions, and students must earn a 70% or higher to pass. This certification remains valid for five years, making it a highly valuable workplace credential for students pursuing careers in culinary arts, hospitality, and food service.

For students in the program, this is more than just a test—it’s a meaningful accomplishment that directly connects classroom learning to the real-world expectations of the industry. We are incredibly proud of Zak Herson, Calvin Willis, and Delia Milbourne for earning this important certification!

Students in the fourth-level Building & Maintenance class at Musselman High School recently reached an important milestone by earning their OSHA-10 Certification, a nationally recognized credential in workplace safety.

This certification provides students with essential knowledge in hazard recognition, workplace safety practices, and risk prevention, preparing them to enter the workforce with a strong understanding of industry expectations. As students progress through the program, the fourth class represents a critical step where technical skills are paired with professional certifications that enhance employability.

By earning their OSHA-10, students are not only gaining a competitive edge, but also demonstrating their commitment to working safely and responsibly—an expectation across all trades and industries.

Students in the Spring Mills High School Hospitality & Tourism program are putting their creativity and technical skills to the test as they design and 3D print prototypes for the ACTE Student Trophy Design Contest.

As part of the project, students are working through the full design process—brainstorming concepts, creating digital models, and refining their ideas through 3D-printed prototypes. Their goal is to develop a trophy that represents excellence in Career & Technical Education while meeting both aesthetic and functional design standards.

This opportunity allows students to blend design thinking, technology, and career exploration, while competing on a national platform through the Association for Career and Technical Education (ACTE). Through projects like this, students gain real-world experience in innovation, problem-solving, and product development—skills that extend far beyond the classroom.