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Students in Nutrition and Wellness have been learning skills in the kitchen. First, they utilized the most famous fall icon, the pumpkin. As part of the project, students constructed pamphlets explaining the health benefits of pumpkin. They also had to learn how to clean and bake the seeds and the pumpkin pulp. Students used their fresh pumpkin puree to make pumpkin muffins, bread, rolled cake, and froze some to use in pie and other foods later in the year.
To round out the fall activities, students planned and prepared a full Thanksgiving meal. They learned about and cooked everything from scratch. The menu included roasted turkey, ham, noodles, crescent rolls, mashed potatoes, stuffing, corn casserole, pumpkin pie, and cherry pie. Students enjoyed learning new cooking skills as well as eating the delicious feast!