School: Park Hill High School
Class: ProStart 1
Instructor: Nora Hill
Client: School Staff
Problem: How can we use our culinary skills to create a meaningful and professional experience that shows appreciation for the staff in our school community.
Summary
This project was designed as a hands-on culinary experience focused on creating small plates through a canapés lab, with the added purpose of showing appreciation for school staff. The teacher began planning over the summer by attending workshops and collaborating with a district learning facilitator to develop a detailed curriculum and implementation plan. With the support of a local restaurant owner—who specializes in small plate service and has personal ties to the school—students received expert insight and inspiration for their work.
As part of the project, students prepared and professionally plated 36 canapés, showcasing both culinary technique and presentation skills. These small plates were served during a staff appreciation event, with students also personally delivering dishes to staff members unable to attend. The project not only reinforced culinary content and professionalism but also built community and pride within the school. The enthusiasm shown by students and staff alike reflected the project’s success.
Takeaways
Students gained several skill sets with this project, including but not limited to the following:
- time management
- public speaking
- event planning
- food preparation
- food plating
- presentation skills
- feedback review implementation
- professionalism.
Students experienced some of these challenges: their team members did not attend school the day of the event, their recipe did not turn out the same way as in their practice session, and some students did not have their sign display printed and ready for the event.
Advice
Students will rise to the occasion. Students enjoy working with industry professionals. Students really enjoyed the project and the purpose behind the project.
Standards/Learning Targets
NSFCS 8.5: Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.