Culinary Club cooks learned how to chop meat and vegetables safely. Niky Whitman cuts green peppers as Cierra Hinchey and Dani Sexton wait their turn to chop the tomato and cilantro.
SEELEY LAKE - On Oct. 20, 13 Seeley Lake Elementary (SLE) students from grades five through eight tied on plastic aprons, slipped their hands into disposable food preparation gloves and transformed themselves into the SLE Culinary Club. The club is one of the afterschool offerings made possible by the 21st Century Community Learning Center grant.
In keeping with the community focus of the grant, participating students were welcome to invite one adult family member to attend the two-week, Tuesday through Thursday sessions. Under the guidance of Spanish teacher Bridget Laird and SLE head cook Su...
Reader Comments(0)