Scholars of the Week: Kyshira Simmons and Bernard Azongho

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Academy of Health Sciences at Prince George’s Community College (PGCC)

Kyshira Simmons

GPA: 4.31

Academics: Kyshira is a dual enrollment student at the Academy of Health Sciences at PGCC whose courseload includes General Biology, Anatomy & Physiology I and II, Ancient & Medieval History, College Algebra, Music Appreciation, Intro to Arts, Modern History, Intro to Sociology, Composition I: Expository Writing, General Psychology and Interpersonal Communication. 

Extracurricular Activities: Kyshira is an active volunteer with more than 220 service learning hours. She has also participated in the Arthritis Foundation's Jingle Bell Run/Walk and volunteered at DC Central Kitchen, Pratt House for the homeless, and Hyattsville Elementary School among other locations.

Future Plans: Kyshira has been accepted at Coppin State University with applications pending at Spelman College, University of Georgia, Temple University, Howard University, Towson University, University of Maryland and Trinity University. She plans to major in psychology and become a counseling psychologist.

Awards/Honors: A member of the National Honor Society, Kyshira made the dean’s list both semesters of the 2015-16 school year. She has earned numerous leadership awards and belongs to the National Society of High School Scholars and National Society of Collegiate Scholars. 

Fun Facts: Kyshira can speak beginners Mandarin Chinese.

 

Bowie High School

Bernard Azongho

Career Interest:  Culinary 


Bernard Azongho is not your ordinary high school student. On an average day, you can find him in the kitchen using his spare time to whip up a new dish. Bernard is a hard-working and dedicated student who hopes to attend the Culinary Institute of America and pursue his dream of becoming a chef. He has already earned $6,000 towards his college tuition through two culinary arts competitions. 

In addition, Bernard has obtained professional experience at the National Museum of the American Indian through the Careers Through Culinary Arts internship program. He notably had the opportunity to assist an executive chef with private catering for an event at the new National Museum of African American History and Culture prior to its grand opening.