Food science classes, FCCLA having a usual busy spring

Spring is a busy time in our department. Students are learning to prepare a variety of culinary treats, from local favorites to international cuisine.

Foods 1 students are learning the basics of food preparation. This includes safety and sanitation, as well as the purpose of the various ingredients, and what happens when you don’t follow the recipe! On the menu are beef jerky, a canning unit, preparing a large holiday meal, and knife skills which will help them prepare vegetables for casseroles and soups. They, as well as all students in the program for the first time this year, have taken and passed the ServSafe food handlers test.

Foods 2 students are reviewing some of the basics of baking and cooking. They are doing some decorating, and will be preparing a variety of sweet and savory items. Yeast breads are introduced, which will help them prepare cinnamon rolls and dinner rolls. Preparation of various meat cuts will be studied, as well as baking a variety of cakes.

Foreign foods just finished a quick look at foods popular in various regions of the U.S. Our next projects involve preparing a report on international cuisine, and what factors influence food choices around the world. Each country report will be followed by a few days in the lab learning to prepare those foods.

The FCCLA has been busy with a few projects this year. Last month they waited on tables for the Legion’s Birthday Bash. It’s a great time for the students to show their appreciation for what the veterans have done for them. We’re looking forward to November, and the care package drive. Because of COVID, the state conference was held virtually Students will be watching a few of the sessions and workshops over the next week. Members also assisted the Chamber of Commerce at the Easter Egg hunt.

We’re always looking for new ideas for projects, and will be planning a few more activities for the upcoming months.

- Mrs. Donna Odeen