An early Thanksgiving Teamwork results in perfect meal

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Central Food Service students
Central Food Service students made an early Thanksgiving meal for themselves and a few special guests.

By Pam Reinig
Register Editor

The holidays came early to Central School when students in Deb Walz’ Food Science class last week prepared a festive meal for themselves and a few special guests.

The menu, which was negotiated by the 21 students, included glazed ham, sour cream mashed potatoes, corn casserole, dinner rolls, salad and two kinds of pie. After determining the menu, three students walked to Wilkes to purchase the ingredients using, in part, funds from their October fundraiser.

“The students really enjoyed getting to choose the menu, as well as the recipes,” said Walz. “And, of course, they enjoyed eating the delicious food they prepared!”
And in the true spirit of Thanksgiving, they invited a few community members who were in the building for other reasons to join them.

Walz is quick to note that the meal was about more than fixing a delicious entrée and side dishes.

“Since the beginning of the school year we have been working on many skills, including safety and sanitation, use of equipment, planning, measurements, specific food preparation skills, food science, food safety, nutrition, time management, and teamwork,” she explained. “For this project they were assessed on teamwork, completing the tasks, and preparing their recipe and food product so that it was ready to serve at the designated time. In order to accomplish that goal they used the skills that we have already practiced.  They then evaluated themselves on their proficiency of the teamwork standard including successful aspects of the project, as well as challenges they had in the project.”

The project was not without challenges. Intent on not wasting food, the students were conservative in their estimation of serving sizes.

“We could’ve used more of some of the dishes,” Walz admitted. “Also, next time I would include more meal planning guidelines because once everything was on the table we could’ve used more color.”
Walz enjoyed the project as much as the students but for different reasons.

“I had two favorite parts,” she said. One was witnessing the passion some students exhibited for this project. The other was watching the students make it all come together and everything was ready to serve at the designated time.”

Walz is hopeful her students will use their newly developed skills outside the classroom preparing meals for their families and themselves.

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