My students in the Food Studies classes come from all grades 9-12 and are from a wide variety of ethnic and economic backgrounds. They share a passion for food and cooking.
Learning to cook in the classroom gives students independence, confidence in the kitchen, and creates a community with their peers.
Through our Food Studies courses, we are able to explore the cuisines of cultures across the country and around the world. Our program includes Regional Cuisine, International Foods, Nutrition & Dietary Choices and Science of Cooking. My students are exposed to diversity through food and gain techniques that give them skills beyond processed and packaged foodstuffs.
The Food Studies courses have limited access to digital resources for recipe research. The Nutrition & Dietary Choices and Science of Cooking classes are in desperate need of authentic cookbooks that can be used for cooking labs within the classroom and scales to measure accurately. Each course focuses on a variety of cooking techniques, healthy eating habits, and making good meal choices. The nutrition class needs resources on current trend diets to better analyze the dangers of extreme dieting plans. The Science of Cooking class needs books that focus on cooking and baking techniques with recipes in a scientific approach.
Scales and cookbooks teach students how to follow the recipe steps, practice measuring, use practical math skills, make healthy meal choices, and learn new cooking techniques.
Our classroom utilizes the old home economics room, serves 120 students per day, and has decades-old resources. Exposing students to authentic cookbooks will teach them how to use resources to further their educational experience within the kitchen at school and home.
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