Culinary students will be learning more than just cooking this week. They’re hard at work producing and selling pies for the Thanksgiving holiday. Each pie will be $10.00. Orders can be placed by order forms, and the pies can be picked up in the front office or in the culinary classrooms 170 and 172.
The reason behind such a big task, according to culinary teacher Mrs. Smith, is to give the culinary students experience in a production assembly with a one week time crunch, to produce anywhere from 100 to 200 fresh pies.
“We want the kids to know how to work in a production assembly with a time crunch,” she said.
Profit from these pies perhaps is the prime concern as the money cycles back into helping out the culinary department.
“Really, the reason is to make money. It goes back to us, culinary, mostly to help finance ourselves,” FCCLA Culinary officer, Mitchell Chase, 12th grade, said.
Another major concern is selling as many as possible. In other words, culinary needs people to purchase their pies.
“The pies if purchased are greatly appreciated. This year the students are making pumpkin and apple crumb pies fresh and can sit in a fridge for about a week and the freezer for about two months. They are fully cooked for temperature control safety,” said Mrs. Smith.
