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Mrs. Johnson’s Classroom Edit display name

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Every year, my Culinary Basics class enrollment increases. With these wonderful increases comes a need for more kitchen equipment. I currently teach four Culinary Basics classes, each with a max of 25 students. I have two kitchens so students are put into six groups. Some groups work in the kitchens, while other work at the tables. Besides having weekly food labs, we also have food competitions or challenges throughout the semester. Students create a predetermined dish and present this dish to a panel of judges. With six groups per class, it's quite difficult to serve the judges six plates of hot food. The food warmer, along with the prep table that it will sit on, will give my future chefs the opportunity to serve nice, warm dishes to the judges. The other items requested will aid in not only their competitions, but also their regular food labs. The looks on the students' faces say it all when they get to present their nicely plated, garnished dish to the judges. They take such pride in describing what they did and why they did it. When Covid hit and students went virtual, it was devastating to know that my students wouldn't get the same opportunities in my classroom that previous students had. This year, most students are back in the classroom and it's wonderful to see them come to life when cooking. These students need a ray of sunshine in their lives and cooking does just that because cooking is an outlet for relieving stress and showing creativity. This is desperately needed in dealing with the hardships that Covid has caused. Plus, my class doesn't build on previous knowledge, so they don't have to worry about being behind when starting my class. They can just be themselves.

About my class

Every year, my Culinary Basics class enrollment increases. With these wonderful increases comes a need for more kitchen equipment. I currently teach four Culinary Basics classes, each with a max of 25 students. I have two kitchens so students are put into six groups. Some groups work in the kitchens, while other work at the tables. Besides having weekly food labs, we also have food competitions or challenges throughout the semester. Students create a predetermined dish and present this dish to a panel of judges. With six groups per class, it's quite difficult to serve the judges six plates of hot food. The food warmer, along with the prep table that it will sit on, will give my future chefs the opportunity to serve nice, warm dishes to the judges. The other items requested will aid in not only their competitions, but also their regular food labs. The looks on the students' faces say it all when they get to present their nicely plated, garnished dish to the judges. They take such pride in describing what they did and why they did it. When Covid hit and students went virtual, it was devastating to know that my students wouldn't get the same opportunities in my classroom that previous students had. This year, most students are back in the classroom and it's wonderful to see them come to life when cooking. These students need a ray of sunshine in their lives and cooking does just that because cooking is an outlet for relieving stress and showing creativity. This is desperately needed in dealing with the hardships that Covid has caused. Plus, my class doesn't build on previous knowledge, so they don't have to worry about being behind when starting my class. They can just be themselves.

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