Throughout this 12-week project-based course, students develop essential soft skills - goal setting, teamwork, critical thinking, and active listening - preparing them not only for kitchen labs but for lifelong success. Before participating in any kitchen labs, C&L6 students receive instruction on food and kitchen safety. Through discussions and interactive activities, they learn about cross-contamination, proper food handling, safe kitchen practices, ingredient measurement, and utensil selection. A highlight of this unit is the Measurement Challenge, where students compete in a fun, fast-paced race to accurately measure liquid and dry ingredients.
Over the next few weeks, students in 2nd and 3rd periods will apply these skills by preparing trail mix, making a slushy, cooking chili cheese dip, and baking cookies for the FCCLA dance. It's a delicious way to wrap up their final weeks before moving on to their last 12-week class.