8th grade FCS students have been involved in several food/cooking projects during this third trimester all of which have engulfed the hallway outside of the FCS kitchens with tantalizing aromas. Here is a glimpse of these projects which integrate math, literacy, collaboration, self initiative, problem solving, productivity and learning the life skill of food preparation.
Students began their experience in FCS by reviewing basic cooking skills such as measuring, organization and clean up. Their first project was to help make over 500 Maple Muffins which were given to every student and staff member at EMS on March 20 to celebrate the first day of spring. This was a ETSD Farm to School Initiative. Without missing a beat, 8th grade students began to prepare for the annual collaborative cooking activity with FMS students. In this event, FMS and EMS students prepare foods for “Gather, Taste, Learn” which was held at FMS on March 31. Beet Brownies, Carrot Parsnip Bread, Kale Sweet Potato Pizza and Squasho Bean Dip were all made in the FCS kitchens with FMS and EMS students working side by side.
8th graders progressed to their next project called “Key 4 Foods”. This themed unit teaches students to make four different foods which teach basic cooking skills. Nutrition concepts are learned along the way as students make Whole Grain Chocolate Chip Cookies, Veggie Rama, Homemade Corn Tortilla Tacos and Mac and Cheese. Their final food is to invent their own Vermont Pizza recipe which uses many of the skills in their “cooking tool boxes”. In their culinary inventions, students have to use at least three different colors of vegetables which can be grown in Vermont. They pick their own protein, cheese and flavorings to make a one of a kind yummy pizza. Who knew that “Ramen Stuffed Pizza” or “Mexican Taco Pizza” could be so good!
Nice job 8th grade FCS students! Here are some pictures of students involved in these projects.