A Tasty Class
By
Kristine Howie
For students interested in learning to prepare food and having a lot of fun, there is a two course program called Culinary Arts that fits this description. According to one of the program’s teachers, Pat Rogers, culinary artists are “more than just cookie jocks” as they “do more than bake cookies.” Culinary Art is about learning “how the culinary industry works.”
In the grade eleven Culinary Arts class, the students “learn the basic skills leading to industry,” and focus on a “bake shop” featuring biscuits, cakes, pies and cookies. These students learn how to make breakfasts as well.
But before any food is prepared, the grade elevens must past a unit on safety and sanitation. “Food contamination is an issue,” Rogers said. That way students get tested and they can make it “so food is safe.” One of the most important things to know when preparing foods is to “wash hands; be clean,” according to Mrs. Rogers. “A clean worker reduces the risk of contaminating who you serve.”
Once students take the grade twelve course they go in depth in learning to prepare meat, soups and salads, often times using basic ingredients and starting “from scratch.”
Rogers explained that the Culinary Arts classroom is a “busy classroom” because people have to serve, clean, and prepare lunches during the noon hours, and is something the grade twelve students do 4 to 5 times and get marked for.
One of the unique projects students in culinary do takes the shape of a restaurant in the classroom called Leo’s Bistro and Bakery. At lunch meals are selected by the students and taste-tested until the best ones are chosen. Then they are sold by the students.
Unlike the grade eleven course, students who have completed the first Culinary Arts class must apply to be in the subsequent class because of limited space in the course.
According to Mrs. Rogers, who holds a degree in home economics, a common misconception abut the two Culinary Arts classes is that they are “easy.” However, it is important to know that students “must work hard since there are always dishes to do!”
Another special project performed by the Culinary Arts classes are the catering jobs they do at Christmas and other times of the year. Sometimes they cater staff meetings, making cookies, hot appetizers and coffee.
Just two and a half years ago, the Culinary Arts program started with a single grade eleven class. Now there are 10 Culinary Arts classes offered each year, with 8 grade eleven classes and 2 of them twelve. More students are growing interested in Culinary Arts. After all, it is an awfully tasty class.
In the grade eleven Culinary Arts class, the students “learn the basic skills leading to industry,” and focus on a “bake shop” featuring biscuits, cakes, pies and cookies. These students learn how to make breakfasts as well.
But before any food is prepared, the grade elevens must past a unit on safety and sanitation. “Food contamination is an issue,” Rogers said. That way students get tested and they can make it “so food is safe.” One of the most important things to know when preparing foods is to “wash hands; be clean,” according to Mrs. Rogers. “A clean worker reduces the risk of contaminating who you serve.”
Once students take the grade twelve course they go in depth in learning to prepare meat, soups and salads, often times using basic ingredients and starting “from scratch.”
Rogers explained that the Culinary Arts classroom is a “busy classroom” because people have to serve, clean, and prepare lunches during the noon hours, and is something the grade twelve students do 4 to 5 times and get marked for.
One of the unique projects students in culinary do takes the shape of a restaurant in the classroom called Leo’s Bistro and Bakery. At lunch meals are selected by the students and taste-tested until the best ones are chosen. Then they are sold by the students.
Unlike the grade eleven course, students who have completed the first Culinary Arts class must apply to be in the subsequent class because of limited space in the course.
According to Mrs. Rogers, who holds a degree in home economics, a common misconception abut the two Culinary Arts classes is that they are “easy.” However, it is important to know that students “must work hard since there are always dishes to do!”
Another special project performed by the Culinary Arts classes are the catering jobs they do at Christmas and other times of the year. Sometimes they cater staff meetings, making cookies, hot appetizers and coffee.
Just two and a half years ago, the Culinary Arts program started with a single grade eleven class. Now there are 10 Culinary Arts classes offered each year, with 8 grade eleven classes and 2 of them twelve. More students are growing interested in Culinary Arts. After all, it is an awfully tasty class.
Leo Hayes Credit Union
By
Brittany Sharpe
If you’re not already a credit union member, you may be wondering what the difference is between your local Credit Union and your local bank -- or perhaps you’re not really wondering at all and you assume they’re the basically the same. You may be surprised to find out that there are indeed some very substantial differences between credit unions and banks including the way they operate and who they work for.
Most students at Leo Hayes High School are aware of the fact that there is a Credit Union set up within the school, but the sad part is, most of them don’t know what its purpose is or what sets it apart from their ordinary banks.
After getting the opportunity to talk to the representative for the Credit Union at Leo Hayes, I learned information about the Credit Union that I and most likely other students, didn’t know beforehand. I learned what makes a normal bank and a Credit Union different. A bank's top priority is making profits for stockholders. That usually doesn't bode well for your banking experience—or your wallet. Members—not money—are the credit union's most valuable asset. At the credit union, you're much more than just an account number. You are a member—and an owner. Credit union employees know their members and often greet them by name. That's a huge difference from megabanks, where you literally are only one of a million customers.
Community is one of the most important things to the Credit Union. So for them, having a Credit Union set up at Leo Hayes is something that they are very proud of. For a student to have the opportunity to be a part of the Credit Union is a great advantage and it’s something that should not be taken for granted.
Most students at Leo Hayes High School are aware of the fact that there is a Credit Union set up within the school, but the sad part is, most of them don’t know what its purpose is or what sets it apart from their ordinary banks.
After getting the opportunity to talk to the representative for the Credit Union at Leo Hayes, I learned information about the Credit Union that I and most likely other students, didn’t know beforehand. I learned what makes a normal bank and a Credit Union different. A bank's top priority is making profits for stockholders. That usually doesn't bode well for your banking experience—or your wallet. Members—not money—are the credit union's most valuable asset. At the credit union, you're much more than just an account number. You are a member—and an owner. Credit union employees know their members and often greet them by name. That's a huge difference from megabanks, where you literally are only one of a million customers.
Community is one of the most important things to the Credit Union. So for them, having a Credit Union set up at Leo Hayes is something that they are very proud of. For a student to have the opportunity to be a part of the Credit Union is a great advantage and it’s something that should not be taken for granted.
