But don\u2019t call it Home Economics, or you\u2019ll get an earful.<\/p>\n
\u201cThat is an outdated term,\u201d Coulter informs. \u201cIt is from a time when there was a gender-specific bias that cooking and home duties were for girls only.\u201d<\/p>\n
Indeed, her class takes more of a professional culinary approach, teaching a trade that combines business with the art of food preparation. Guys and gals work side by side in a well-equipped kitchen whipping up recipes served to school staff and the community.<\/p>\n
\u201cWe like that we can bring quality food to people,\u201d said student Daxon Hackett. \u201cWe\u2019ve been providing meals for administration meetings, and they really love it.\u201d<\/p>\n
This year, the catering class organized a Thanksgiving Take and Bake, selling meals for school staff to take home, thaw, and warm up for Thanksgiving.<\/p>\n
\u201cWe sold out, so it was a great success. We had about 15 participants order 10 meals and 17 deserts,\u201d Coulter said. \u201cIt is also a fundraiser for our class budget.\u201d<\/p>\n
Ordered entrees and deserts must be picked up by today, Nov. 26, from the school.<\/p>\n
Students mastered several original recipes for the take and bake, including Sweet Potato Manicotti, a delicious mixture of cottage cheese, sweet potato, and chives stuffed into a manicotti shell tipped with Parmesan cheese. They also created a butternut squash macaroni, and a pumpkin pizza that combines bacon, goat cheese, and herbs and spices in a puree base.<\/p>\n
Desserts included a pumpkin mousse pie, a pumpkin cheesecake and an apple crisp.<\/p>\n
\u201cIt is a good class because you get to cook everyday,\u201d chimes student Kallie Maestas. \u201cMy whole family loves to cook, and I\u2019ve introduced them to our butternut squash macaroni.\u201d<\/p>\n
Junior Shayne McCaw loves the hands on approach of the class and the business experience.<\/p>\n
\u201cWe make the recipes, perfecting them if it doesn\u2019t taste right, then sell it,\u201d he said.<\/p>\n
McCaw has plans to go to culinary school and then open up a restaurant in the Denver area.<\/p>\n
\u201cIt\u2019s nice to see people appreciate good food,\u201d he said.<\/p>\n
His future business partner, Chris Dillashaw, said they have not set on a restaurant name yet, but the dream is still early.<\/p>\n
\u201cI love the creative aspects and freedom of the culinary arts,\u201d Dillashaw said. \u201cIt is completely up to you what to put on the menu. We have gotten a lot better, thanks to this class. And we learned a lot of safety skills.\u201d<\/p>\n
Team work and socialization is another cooking lesson, whether at home or in a commercial kitchen, Coulter said.<\/p>\n
\u201cThe kids learn how to organize to put together a good-size menu for our customers,\u201d she said. \u201cThey all get a long well and are all friends, learning how to take criticism and move on.\u201d<\/p>\n
The class makes burritos they sell to students, and their food has become a hit with administration officials, w ho call on the class to serve at their meetings.<\/p>\n
\u201cThe teachers and staff tell us they really love the food we make for them,\u201d McCaw said. \u201cWe\u2019re cooking the meal for the administration\u2019s Christmas party.\u201d<\/p>\n