Brenda Osman bosman@sunmandearborn.k12.in.us
Adv. Nutrition and Wellness 1
Students in Adv. Nutrition and Wellness 1 are learning about the essential nutrients and ways that we can increase nutrient density in our diet. In order to put what we are learning into practice we made pumpkin chocolate chip cookies and overnight oats. We explored what nutrients are found in pumpkin and how they impact our health and hypothesized what nutrients we could pack into overnight oats by adding flavorful ingredients like fruits, nuts, and even spices.
Intro to Culinary Arts
In our Intro to Culinary classes students explored different reasons to change a recipe and practiced changing yield. We also reviewed key culinary terms and measuring skills. Students are practicing a variety of mixing methods, measuring skills, knife skills, and much more as we prepare foods such as pumpkin spice bars, pie with fresh whipped cream, and mini cheesecakes.
ProStart 2
The ProStart 2 Advanced Culinary students have been learning about stocks, sauces, & soups this semester. In October & November they learned all about the 5 mother sauces & created all of the sauces, as well as some of their derivatives. These students also made pies & donated them to the St. Leon Oktoberfest Pie Auction event to help raise funds for the local legion. Their pies brought in over $500 for the local St. Leon Legion! Students spent much of November making Pumpkin Rolls for our sales to raise money to go to the Culinary Competition in March. Students made over 200 pumpkin rolls for their sales! Next we will move onto learning all about soups!
ProStart 1
The ProStart 1 Culinary Arts & Hospitality students started October by finishing up learning all about the Hospitality & Foodservice Industry. They studied the various segments of the Hospitality Industry as well as the history of foodservice, inventions, entrepreneurs, and chefs that have shaped the industry over time. The students completed 2 labs where they made recipes from various time periods in our history. They also practiced their measuring & weighing skills in a lab and each made their own small batch cookie recipe. At the end of October students made Caramel Apples & learned all about the art of making caramel! Next we will move onto food safety & complete Servsafe® training. As a part of this course students are required to complete the ServSafe® Training and Certification Program from the National Restaurant Association. This training provides students with the knowledge, skills, and abilities they will need to thrive in the foodservice industry. The ServSafe® Training and Certification Program provides students with the knowledge, skills, and abilities they need to serve food safely. Food handlers in many states, including Indiana, are required by law to have a ServSafe® Certification.
FCCLA Skill Demonstration Events:
Kayla Craig competed in the Culinary Food Art competition and Keegan Partin competed in the Culinary Knife Skills competition in Birmingham, AL at the FCCLA National Fall Conference. We are very proud of them for competing in these events! Great Job!
Catering
The Advanced Culinary Arts ProStart 1 & 2 students do various catering events throughout the school year. They recently made dinner for the EC Football team dinners & the EC Boys soccer team banquet. Upcoming catering events include the EC Staff Breakfast in December and the EC Swim Team’s sectional dinners in January & February! This is such a great opportunity for our students to use their skills to practice real world industry skills!
Follow us on Twitter @EC_Culinary to keep up with all of our culinary adventures!
Fashion and Textiles 1
Students are learning about the impact of color on fashion. We reviewed the basics of color theory and practiced blending colors to make a color wheel using paint. We then explored the way that shades and tints of a color can change and the way that can alter the look and emotion of a color. Students even began to experiment with the basic types of color schemes.
Advanced Fashion and Textiles
The Advanced Fashion and Textiles Classes are currently studying about CoCo Chanel Fashion. They are sewing and fitting a version of the classic “little black dress” out of black crepe knit fabric. As students complete their dress, we will create a visual documentary of the process.
Advanced Child Development
During this quarter, students have had the opportunity to care for a Real Care infant simulator for 14-36 hours. Students had to determine the care the infant simulator needed based upon a real live infant’s schedule under 3 weeks old. The “infant” may need to be rocked, fed, burped or diaper changed. Many students have commented on how needy an infant can be and how much they can wake you up in the middle of the night. In addition, students are making their quilts and will be completed in the next week.
Education Professions
Cadet teachers are currently learning about teaching strategies. They are exploring the various types and what style they will lean toward when they have their own classroom. They also want to create an environment in which students enjoy learning and find it engaging. We currently have 24 cadet teachers in this Ivy Tech Dual College Credit Program.
