Northeastern Technical College medical and nursing students received honors completing certifications. 

NETC students received 70 pins during the Dec. 6 Nursing Assistant, Medical Assistant, and Phlebotomy Pinning Ceremony at the Cheraw Campus.  

Students walking across the stage received pins related to the area of education they have received certification. 

Candidates receiving Nursing Assistant pins: Magdalena Allen, Jamilyn Allison, Lisandra Burgos, Kaleigh Clayton, Stacy Crowder, Vodeja Evans, Alexis Ford, Imani Fortune, Annie Grice, Heather Hardee, Cierra Holtzclaw, Barbara Jones, Shikendra Lowery, Jaonce Moses, Ashley O’Neal, Harmony Parker, William Parker, Laronda Powe, Taylor Rivers, Christal Sellers, Lavonia Stacks, Janique Stanton, Niesha Strong, Jacey Tarleton, Cassie Williams, Shanitta Wilson, and Tondasha Wilson. 

Candidates receiving Phlebotomy pins: Jamilyn Allison, Ambreia Blakeney, Synese Burnett, Eleesia Byrd, Damerek Chavis, Madalin Cheek, Nyasia Coatney, Wyshonda Davis, Lexy Deitz, Dasia Dickerson, Selena Douglas, Siaje Ellison, Jakayla Fling, Sharron Hatcher, Tierra Hatcher, Mamie Herring, Elizabeth Isaacs, Sherika Jackson,Lawanda Jenkins, Nastyljia Johns, Vonda Jones, Shakari Marshall, Heather Moseley, Cora Nichols, Taylor Parker, Michaela Parker, Samantha Rhyne, Aniya Richardson, Bobbie Rosales, Christal Sellers, Kristina Sowell, Talina Walls, Lenasia White, Toni Williams, Shacoral Wilson, Janie Wilson, and Vickie Young. 

Candidates receiving Medical Assistant pins: Jayla Crew, Monica Davis, Zakkariyya Harrison, Mamie Herring, Nastyljia Johns, and Danielle Roders. 

NETC Dean of Allied Health Dr. Robert Schulz introduced keynote speaker McLeod Health Dillon CEO Jenny Hardee.  

The idea behind food trucks is simple: take the food to people.  

The business behind them is not as simple.  

Northeastern Technical College’s Culinary Program beings in the spring semester and brings its food truck as a teaching tool for the program.  

From shaved ice to classic barbecue, the portable kitchens served a variety of treats parked at festivals or any given day in a popular parking lot; mobile food vendors have grown quickly becoming a billion-dollar industry nationwide making them a profitable business. 

With Sha’Kira Gattison at the helm, NETC offers culinary classes that pertain to the business side of food services utilizing the college’s official food truck.  

NETC’s food truck will be utilized as a mobile lab, a food lab, to assist students in prep work utilizing its oven and steamer. 

“Food trucks can be more convenient than brick and mortar restaurants,” Gattison said.  

Studies show the number of food trucks in the United States is more than 36,000 in 2023 up 10 percent from the previous year – more than tripling within a decade.  

To sustain a business, restauranters and mobile food vendors must learn to manage food production costs and shelf life, Gattison said. This applies to brick and motor restaurants just as much as food trucks, she said.  

Focusing on a tighter menu can help make a restaurant profitable sooner – offering too much too soon and can drown the business in waste, Gattison said. 

“Sometimes businesses fail because they cannot keep their costs down,” Gattison said. “Learning the life of food can help maintain a budget. “For example, if a restaurant manager buys ten bags of chicken but only use five during the life of the chicken, they have lost money.” 

If the habit continues the business will suffer, she said.  



NETC’s Culinary Program aims to prepare its students to budget, prepare a menu, and adhere to government sanitary regulations.