Students at Sandy Creek High School are spicing it up with the CIA, the Culinary Institute of America.
A recent educational videoconference took place in the Distance Learning Lab at the school, giving students in grades nine through twelve an opportunity to interact with a culinary professional from the world’s premier culinary college.
Family and Consumer Science teacher Marsha Maxon coordinated the videoconference through the Oswego County BOCES Distance Learning Center for students in her Food and Nutrition Class.
CIA Pastry Professor, Chef Paul Jean Prosperi gave students a taste of the science that goes into creating pastry cream for éclairs, cream puffs, and other confections.
The chef’s presentation was coordinated in conjunction with the students’ classroom study of the principles of baking and included the exploration of various culinary techniques such as tempering and the double boiler cooking method.
The Distance Learning Lab at Sandy Creek High School provides opportunities for students to collaborate and interact in real time with professionals and experts that might not otherwise be accessible.
Videoconference field trips are an economic and time efficient way to enrich curriculum while also reinforcing 21st century employability skills such as critical thinking, problem solving, and communication.