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V i k i n g
junE 5, 2009
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PuYAlluP HIgH SCHOOl
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See page 9
105 7 T H ST. S W Pu YA l lu P WA SH, 98371
V A n g u A R D
Culinary program expands B y
For the
FIRST T I M E The baseball team makes Viking history by placing 2nd in the state. See back page for details.
c o u r t n e y a n g e l i n e r e p o r t e r
The Culinary Arts program is expanding their curriculum with new extracurricular activities. As well as extracurricular events, the new addition to the school will include a new professional kitchen and café, open to the public which the students will work in. Chef Karri Selby, culinary arts teacher, says that the students have been catering events in the school and community such as making lunch for the Senior Boards day and dinner for the end of the year dinner with Tony Apostle; and they’ve been invited to cater more. “One important thing the students learn from these catering events is about serving others, and the feeling that you get when you do. When you make something from scratch for someone, it forces you to think about that person throughout the process, you’re putting them first,” Selby said. Although much of the curriculum taught next year in the classes will be the same, some of it will be altered. “We’re going from old school, six separate kitchenette stations in a home economics classroom, to a professional, stainless steel kitchen. The curriculum will change some,” Selby said. “Students will be working in groups as usual, but they might be doing different projects within their groups; or each group will make something to contribute to one meal.” The new café will be open for business to school staff, school district employees and community members. Selby would ideally like to keep the café open a few days a week, but said it may start out being open one day a week. “CTE (Career and Technical Education) is all about preparing students for the workforce and the café we’re opening is the ultimate hands on practice for them; it’s a real restaurant, but it’s in a school,” Selby said. Sophomore Rachel Mattock has been involved with some of the catering events that Culinary Arts has been doing lately. Mattock says people learn valuable skills by getting the extra hands on practice by doing the events. “One event we did was making fajitas for the staff on the Senior Boards day. We made everything from scratch and set the food up for them,” Mattock said. “Doing events gives you a greater sense of responsibility, because you’re in charge of being on time and managing everything that’s going on.” Even for students who aren’t going to get into the food service industry in the future, Mattock said the class is good background for everyone. “Chef Selby not only teaches you recipes, but she teaches you the correct techniques for cooking and having that knowledge will help later in your adult life,” Mattock said. Mattock said she thinks the addition of the café next year will help to expand the Culinary Arts program and draw in more students. “Because it will be an actual, professional kitchen, the students will have more opportunities to learn and use tools you wouldn’t typically have in a class,” Mattock said. Sophomore Tre Winchester has participated in two of the events with Culinary Arts this year and will be participating in more in the future. He also thinks that the addition of the café next year will draw more students to the program with the new technology and opportunities that will be provided. “Culinary Arts is generally an interesting class; the new high tech, professional kitchen will most likely draw more students in,” Winchester said. Winchester agrees that the multiple catering events available to the students outside of class help the students improve their culinary skills and techniques. “Doing the events helps you with teamwork, it teaches you how to work under stress, and definitely with time management. You work harder when you’re cooking for other people,” Winchester said.