Students Develop Independence in the Kitchen
A lesson on quick breads teaches more than baking
In Lauren Daquet's Food Prep class at the Islip Career Center (ICC), students recently studied and tackled a hands-on assignment involving quick breads. They are referred to as ‘quick’ since the items don't rely on time-consuming yeast fermentation and instead utilize chemical leavening agents like baking powder and baking soda, which allow bakers to create goods in a significantly shorter period of time.
This first assignment of the school year enabled Daquet's students to begin to work independently in the kitchen and follow a recipe themselves. In the introductory Food Prep class, which many students took the prior year, participants worked in small groups. This project also gave students the opportunity to familiarize themselves with the tools, appliances, and equipment in a commercial kitchen.
After mixing the ingredients, kneading the dough, and letting it rise, students topped their loaves with chocolate or cinnamon to enhance the sweet flavor profile before putting them in the oven to bake.
Said Daquet, “This experience not only fosters self-reliance in the kitchen, but it builds confidence while teaching a cornerstone baking lesson.”
The Eastern Suffolk BOCES Special Career Education Program provides skills training to students with special education needs. This training may enable them to obtain entry-level employment in certain industries.