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Mrs. Jackson’s Classroom Edit display name

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I have been cooking for and with my students for several years, and they really enjoy learning skills that they can use outside of the classroom. Due to the intensity of the need for behavioral support with our students, they require instruction and experience for employment skills inside the school environment. I enjoy the challenge of getting to teach traditional academics and also basic culinary/food service skills, but the supplies that would normally accompany a classroom that focuses on food preparation are not available for my use. This means that I don't have pots and pans, cutting boards, small appliances, knives, etc., which I am requesting in this project, that students would need to learn these skills with hands-on experience. In the past, I have used my own materials from home, but this means that I only have one or two of the items that the entire class needs to use. Also, my classroom does not have a traditional cook-top or stove, therefore, I have to use individual appliances to produce dishes and meals. This request is to improve student outcomes by providing a research-based hands-on career education curriculum for the students at my school. The school is initiating a new career exploration pathway in the area of Food Preparation and Service. This pathway is designed to address the middle-skills worker vs. jobs gap that currently exists in South Carolina. Middle-skills jobs account for 57 percent of South Carolina’s labor market, but only 46 percent of the state’s workers are trained in the middle-skill level. The course is designed to tailor instruction to the specific deficits of the students, taking into account their physical, mental, and emotional needs.

About my class

I have been cooking for and with my students for several years, and they really enjoy learning skills that they can use outside of the classroom. Due to the intensity of the need for behavioral support with our students, they require instruction and experience for employment skills inside the school environment. I enjoy the challenge of getting to teach traditional academics and also basic culinary/food service skills, but the supplies that would normally accompany a classroom that focuses on food preparation are not available for my use. This means that I don't have pots and pans, cutting boards, small appliances, knives, etc., which I am requesting in this project, that students would need to learn these skills with hands-on experience. In the past, I have used my own materials from home, but this means that I only have one or two of the items that the entire class needs to use. Also, my classroom does not have a traditional cook-top or stove, therefore, I have to use individual appliances to produce dishes and meals. This request is to improve student outcomes by providing a research-based hands-on career education curriculum for the students at my school. The school is initiating a new career exploration pathway in the area of Food Preparation and Service. This pathway is designed to address the middle-skills worker vs. jobs gap that currently exists in South Carolina. Middle-skills jobs account for 57 percent of South Carolina’s labor market, but only 46 percent of the state’s workers are trained in the middle-skill level. The course is designed to tailor instruction to the specific deficits of the students, taking into account their physical, mental, and emotional needs.

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