Students at the Bridges to Success program are cooking up success.
The alternative education program, offered through the Center for Instruction, Technology & Innovation, now has a small cooking area, equipped with one range and three preparation stations and cooking stations, which include: pots, pans, a griddle and utensils.
Bridges’ middle school students: Shawn Huggins (Mexico Academy & Central School District), Lucciano Spagnola (Mexico Academy & Central School District) and Samantha Totman-Bacon (Hannibal Central School District) will utilize the area for the first half of the school year.
During the second-half of the school year, Bridges’ high school students will work toward a high school credit when they complete their class.
Food and Nutrition Class Instructor Colleen Mahoney-Kiah said the goals of the course are: to expose students to varieties of food, use of kitchen equipment, following recipes and knife techniques, all to create tasty dishes.
“In this class, we use skills they can really use when they get their first apartment or go to college,” she said.
The middle schoolers will gain basic kitchen skills from hands-on experience including: making pizza from scratch, transforming freshly-picked apples into tasty treats and making homemade spaghetti sauce for a pasta night.
Bridges principal Roxanne Euson said the kitchen facilities may also be utilized by the program’s Family and Consumer Science class.
A part of the learning process, she said, involves: researching nutritional value, price comparisons, looking for in-season produce and ensuring stations are cleaned.
Students will also make birthday and special occasion cakes and treats for their Bridges peers and teachers.