At first, many of the students thought the class would be a breeze and didn't want to be there, said veteran chef and Putnam/Northern Westchester BOCES Culinary teacher Stanley Rupinski.
That perspective quickly changed when students learned the time, effort and talent it takes to prepare delicious sauces, fancy desserts and sizzling meats to present to diners, which in this case, is their fellow students.
The students weren’t always as excited to come to class as they are now: “In the beginning, some students said they didn’t want to be here. That has changed,” said Rupinski, who teaches the new Home Economics/Culinary class this year at the Fox Meadow School. “It’s all about taking ownership and they are doing that.”
It's also about learning something that might serve them well as a future career.
Rupinski added that his teaching style has a lot to do with it:“You learn how to keep the students interested,” he said, “by keeping things moving and keeping everyone busy.”
To help students learn measurement skills, Rupinski had them come up with a rap song to help them remember the math for pints, quarts, and cups. “My daughter Starlyn gave me that idea,” he said.
The class is also teaching the students to prepare foods in large amounts, he added. Recently the students were at work baking 160 cupcakes for a Red Ribbon Week assembly at the school to serve to their classmates. They had a tight deadline, that was turned into a learning experience.
Once students have passed the class, they also earn a ServSafe certification from the National Restaurant Association after they passed an examination on food service and safety recently. The certification is required by most restaurants.
Many of the students say they have been inspired by the class and plan to continue their new craft: “I’d really like to go to Culinary college,” said student Peter Eichie.
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