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Mrs. Hughes’ Classroom Edit display name

  • High Point High School
  • Beltsville, MD
  • More than three‑quarters of students from low‑income households

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My students are 1st and 2nd year Career & Technical Education students, enrolled in the National Restaurant Association's ProStart/Restaurant Management & Culinary Arts Program. This program unites the foodservice industry and the classroom to teach high school students culinary skills and restaurant management principles, as well as employability skills. Due to distance learning, my students will miss the hands on activities/experiences that teach them culinary skills such as knife cuts. It is my desire to create small culinary kits for students to practice culinary skills at home while distance learning so that they can prepare for jobs in the foodservice industry. As their teacher/instructor, it will be my job to demonstrate the various competencies as well as teaching the theory through online presentations and activities. Students will need to practice the competencies learned by participating in hands on activities at home. They need the knives, a cutting mat, and a spatula so they can practice and develop knife cuts as well as other culinary tasks skills like preparing eggs in a variety of ways, making dressings, sauces, soups, and baked goods.

About my class

My students are 1st and 2nd year Career & Technical Education students, enrolled in the National Restaurant Association's ProStart/Restaurant Management & Culinary Arts Program. This program unites the foodservice industry and the classroom to teach high school students culinary skills and restaurant management principles, as well as employability skills. Due to distance learning, my students will miss the hands on activities/experiences that teach them culinary skills such as knife cuts. It is my desire to create small culinary kits for students to practice culinary skills at home while distance learning so that they can prepare for jobs in the foodservice industry. As their teacher/instructor, it will be my job to demonstrate the various competencies as well as teaching the theory through online presentations and activities. Students will need to practice the competencies learned by participating in hands on activities at home. They need the knives, a cutting mat, and a spatula so they can practice and develop knife cuts as well as other culinary tasks skills like preparing eggs in a variety of ways, making dressings, sauces, soups, and baked goods.

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