Culinary

The TSP Culinary Course is taught in three distinct settings:

-Academic

-Kitchen/café

-Community

In the academic setting, students become familiar with vocabulary, materials, equipment, cooking tasks/techniques, kitchen and food safety by using workbooks, worksheets, videos, iPads, websites, and smartboard lessons.

During the kitchen/café setting, students are following a recipe to create an item to serve during café time. Each student is assigned a job, which is rotated each week. These jobs coincide with positions that are seen in restaurants. Students service 9 classes each week. Culinary Course also serves staff breakfast on Tuesdays and lunch on Fridays. Adding paying customers to the café rotation provides students the opportunity to utilize their communication skills, locate areas of the buildings for delivery, and working on money skills. 

During the community setting, students participate in class trips to Costco and Stop & Shop.  Students assist in choosing weekly menu items and create shopping lists for ingredients needed. Students check items off the list and calculate the budget.  The trip is completed by bagging items purchased and stocking shelves in the storeroom once they have returned to school.

Students in this class are active participants in the school community; completing projects such as, holiday food drives, meals for family fun night, and catering events for ESBCOES administrative offices.