(light music)
- So our culinary
program has four classes,
one prerequisite and
then three other courses
that the students can take.
We're focused on school to work
or school to after high school,
whatever they are choosing to do.
A lot of the classes are dual credit
so we're preparing them
for after high school.
- We learn a lot about teamwork
and you have to work with people
you don't normally work with,
and it's hard 'cause you also
have to manage your time.
So you have to try and
work with someone new
that you don't usually talk to
and you have to get
things done really quick.
- (Tracie) Usually, the first day of the week,
Monday is kind of like an intro day
of what we're doing for the week,
and then on our block days, we have lab
and then follow it up by
other in class work days.
- It's really hands on.
We do lab either one or more times a week
and we focus on what
we're learning that week,
but we also do book work
to work on our serve safe certification.
- (Tracie) Some of the first things that we look at
are safety and sanitation,
and then we follow the menu.
So what would you orer for an appetizer?
What would you order for a lunch menu?
Now, we're on supper and then
we'll focus on desserts.
- (Emma) It's really fund to see who makes what,
and it's really fun to make
all the different kind of
restaurant style foods.
- [Tracie] Within our area,
cooking is a huge part of life.
I would love for every
student to take a foods class
so they can prepare food for themselves.
Healthy cooking or if they're
just cooking for their family,
those are great skills to
have throughout your life.
(light music)
