Foods class teaches long-lasting lessons

Posted on November 23, 2015

Penn principal Steve Hope, Foods teacher Cara Watt, students Tessa Schmitt and Lindsy Kline, assistant principal Duke Lines, and Foods teacher Amy Rice enjoy the Foods class Thanksgiving Feast.

A 15-pound turkey was placed in the oven at 8 a.m.

As the morning progressed, cheesy potatoes, green bean casseroles and corn casseroles were warmed.

When students in Penn High School’s Nutrition and Wellness/Foods arrived in Room 134 last Thursday at 11:30 a.m., they were greeted by a symphony of mouth-watering aromas from a traditional Thanksgiving dinner.

Students of Cara Watt and Amy Rice studied the foods involved in the Thanksgiving meal, the proper preparation techniques, and then planned and created the meal.

For a class of 25, that meant tasks such as peeling and preparing seven pounds of potatoes, and whipping up pumpkin bars. In the process, the students developed life-long skills, ranging from creativity and organization to problem-solving and planning.

“It is always great to get an invitation to a Thanksgiving dinner,” Penn High School principal Steve Hope said. “As impressive and tasty as the food was, I was even more impressed with the student effort and the student learning.

“The students in this class told me about how much better food tastes when made from scratch,” Hope said. “They also noted that when they make dishes from scratch, that they are then aware of everything that is contained in their food, unlike packaged food. Students were also quick to share that food made from scratch has more nutrients and fewer preservatives.

“Lindsy Kline added that it is more economical than buying fast food or pre-packaged food. It was great to see our students embracing the slow-food movement and moving away from the less healthy fast-food alternatives.”

Kline said that the Foods class will have reach far beyond her days at Penn High School.

“I’m glad Penn offers this kind of class. It’s fun, and it prepares you for real-world things,” Kline said. “This class will be helpful, because we learned the different terms and when to use them, and it will be helpful with Thanksgiving coming up, because I can contribute more than what I have in the past.”

Watt said that the Thanksgiving feast is incorporated into the Foods class Poultry Unit.

“Students plan the lab on day one, prep the food the next class, and eat the following class,” Watt said. “I also have a couple students carve the turkey.”

Watt pointed out the long-lasting impact of the Foods class.

“The skills we use for this lab as well as all other labs are lifelong skills that students will be able to use in their post-high school life, regardless of the path they choose to take,” Watt said. “Whether they attend a college or university, go right into the workforce, join the military, etc. … they will use the everyday skills they learn in class.”

Whether a student knows their way around the kitchen, or they are a novice, Watt and Rice teach the students the basics of measuring, equipment and proper use, equivalents, and cooking terms.  

“The class is a great way for students to get hands-on experience in the kitchen, work as a team and learn how to prepare simple and challenging recipes,” Watt said. “It's a non-traditional learning environment, welcoming to all grade levels, genders, personalities, etc. …  and the best part is…THEY GET TO EAT EVERYTHING THEY MAKE!!!”

Last Modified November 23, 2015