Family and consumer science students stay busy

Students in the family and consumer sciences department have been busy with a variety of projects lately as they expand their culinary knowledge.

Top left and bottom right, during the week of Feb. 17, Richard McGuire, Sgt. First Class, U.S. Army Recruiting Command, provided some MREs (meals-ready-toeat) for our culinary students to enjoy. But, there was a catch; the packaged meal the students chose had to be transformed into something else, “Chopped” style. A variety of tacos, pasta dishes and desserts were the creative results the students concocted. McGuire enjoyed sampling the meals and said it was the first time he did the transformation aspect of the project, but he’s pretty sure he’s going to continue it.

At top right, FCCLA (Family, Career and Community Leaders of America) Week was Feb 13-17. Family and consumer science students as well as members of FCCLA made no-bake cheese cake treats for the entire staff at Loyal. A variety of fruit fillings were included, and one batch of chocolate cream cheese treats was included. Pretty sure everyone enjoyed at least one!

To left, even in the middle of winter, ice cream is a hit! members decided to hold a number of ice cream cone sales to benefit the Loyal Splash Pad. Three separate sales have been held, with just under $600 of profit so far. Members are glad to be paying it forward to the community in which they’re growing up. An added bonus to the sale is the matching funds provided by Dr. Eldon Hill!

Below left, students in the culinary classes have been learning the art and skill of making yeast breads. Thanks to a donation of flour, yeast and recipes from King Arthur Baking Company, students involved in the Nutrition on Weekends program have received dinner rolls three separate times to enjoy when there is no school. Over two dozen rolls have been given to each student, which means over 600 dinner rolls have been baked. Everyone in the building benefitted from the delicious aroma of the baking bread.