Bridging Classroom Learning with Real-World Experience: SHS Culinary Students Intern with District Nutrition Staff
In a unique initiative, culinary students from Springtown High School (SHS) are gaining invaluable real-world experience by interning with the Child Nutrition Staff in Springtown ISD. The impact of this collaboration is not only visible in the growth of the program but also in the excitement it generates among the students at Springtown Middle School (SMS) and Springtown Intermediate School (SIS), where the SHS interns are actively involved.
Debbie Mayhew, a nutrition staff worker at SMS, notes the positive effect on students when they discover that high school students are contributing to their school's nutrition program. The presence of SHS culinary interns sparks enthusiasm among SMS students, encouraging them to learn more about the culinary arts and the workings of the program. This unique perspective is reshaping perceptions of school activities and the lunch menu, offering a fresh and engaging experience for everyone involved.
Jaycie Yost, an SHS culinary student, said the internship is “nice because they get to experience different dynamics in the school kitchen compared to what they experience in the classroom. According to Julie Delaneo, another culinary student, the internship experience is different at each location, with tasks ranging from serving the students at SIS to prep work at SMS. The variety of responsibilities allows the students to broaden their skill set and adapt to different kitchen environments.
One highlight of the culinary program is the upcoming "Culinary Christmas" event, where students will have the opportunity to cook, serve, and dine with teachers. This festive occasion involves collaboration with various Career and Technical Education (CTE) programs, including floral design, welding, video production, and the jazz band. The event showcases the diverse talents of SHS students and enhances the overall experience for both participants and attendees.
The culinary program at SHS has a limited availability of equipment to practice with before they head into the field. The students, working in what can be described as an old home economics kitchen, face limitations in accessing industry-standard equipment. Ms. Elise Jacoby, SHS Culinary Teacher, emphasizes the importance of internships like these, stating that it provides an opportunity for students to familiarize themselves with the equipment before entering the professional field.
Notably, Jaycie Yost holds a Food Protection Manager Certification, valid for five years, showcasing the commitment of SHS culinary students to professional development. Ms. Jacoby, the teacher overseeing the culinary program, emphasizes that the internship teaches students crucial aspects such as kitchen respect, safety, sanitation, and the practical application of time and temperature controls when serving the public.
Ms. Jacoby extends her gratitude to the nutrition staff at Springtown Independent School District (SISD) for their willingness to collaborate on this initiative. The impact of this internship on the students is undeniable, providing them with a transformative learning experience and setting the foundation for successful careers in the culinary arts. As the program continues to flourish, it serves as a testament to the value of bridging classroom learning with hands-on, real-world experience.