Cuda Cafe Chef.jpgAcademy Director: Lynn Roberson

Academy Ambassador: Crystal Elliott



Crystal with Chef Cory Chef de Cuisine Emeril's Orlando




crystal.jpg






Academy Teacher Team & Schedule:

Teacher's Name
Course(s) Taught
Period Taught
Paul Knight
Earth Space Science
5

Paul Knight
Earth Space Science Honors
5

Sonya Jarrett
Biology 1
7

Sonya Jarrett
Biology Honors
7

Chelsea Zavala
Chemistry 1
7

Chelsea Zavala
Chemistry 1 Honors
7

Lynn Roberson
Culinary Arts 1
2, 3, 4

Lynn Roberson
Culinary Arts 2
1

Lynn Roberson
Culinary Arts 3 &4
5 & 6

*Please upload your supporting documents in the column below for each standard.

ACADEMY STANDARD

SUPPORTING DOCUMENTATION

Standard 1: Integrated Curriculum / Projects
Homemade Ice Cream Sundae with Fruit.jpgHomemade French Bread made with yeast Roberson.jpgDensity Of Liquids Roberson.jpgSteam injected cream puffs.jpgNSBHS Culinary Academy French Bread recipe.JPG
Curriculum In Action:
Ms. Debra Dumas did a CIA Visit on May 5, 2015 for the Teacher Appreciation Luncheon.

The students learned real world skills like preparing a luncheon for about 150 faculty and staff members. One student performed the task of quality control by checking all meals before they were delivered to customers as well as going around to the tables and checking to see if everything was good. There were a variety of food stations from design your own cup cake to the wrap station.

The teachers left full and the students learned far more than they could have imagined about collaboration, team building to designing an appealing environment. It was a great way to celebrate Teacher Appreciation Week. Teacher Appreciation 1.jpgTeacher appreciation 2.jpgTeacher appreciation 3.jpgTeacher Appreciation 4.jpg
Curriculum In Action:

CIA Visit on Mar. 13, 2015

CIA visited included CTE District Staff and NY Superintendents. The Student Ambassador gave an introduction to the Academy and information about the student project.

The students run a school based Restaurant and catering Service. All of the students are engaged in preparing and serving the food to the teachers and administrators on campus and to the community.

All of the students are engaged with Guest Speakers, Event Caterings, Industry Field trips, Industry Guest and Demonstrations.
The juniors and seniors plan and cater the Holiday charity Ball, and are eligible for ServSafe Industry Certification Training.

The students cater numerous activities on campus, including Faculty and Staff Holiday Party, Teacher of The Year, Teacher Appreciation, SAC Committee Meetings, Volunteers Breakfast, just to name a few.

The students bake Holiday Cookies to take to the Salvation Army in Daytona Beach for Christmas.
Standard 2: Career Focus
=Standard 10: Workbased Learning=Turkey Cake.jpgMonkey Tree.jpg

Goal of 90% or more of students at each grade level participate in a real world experience, on or off campus. Other:
Should include input and participation of Academy Advisory Committee Business Partners.
CTE Specialist to ask for assistance: Dr. Kristin Pierce

9th Grade:
Event: Johnson & Wales Culinary Presenter/Volusia County Fair Confectionary Arts Exhibits/Holiday Charity Ball Catering/ city of Edgewater Police Volunteers Catering/ Faculty and Staff Holiday Luncheon/ Light up Volusia Gingerbread Competition
# of Anticipated Participants: 80
Purpose: Teaching students different aspects of the Culinary kitchen and field
10th Grade:
Event: : Johnson & Wales Culinary Presenter/Volusia County Fair Confectionary Arts Exhibits/Holiday Charity Ball Catering/ city of Edgewater Police Volunteers Catering/ Faculty and Staff Holiday Luncheon/ Light up Volusia Gingerbread Competition
# of Anticipated Participants: 30
Purpose: Teaching students different aspects of the Culinary kitchen and field
11th Grade:
Event: : Johnson & Wales Culinary Presenter/Volusia County Fair Confectionary Arts Exhibits/Holiday Charity Ball Catering/ city of Edgewater Police Volunteers Catering/ Faculty and Staff Holiday Luncheon/ Light up Volusia Gingerbread Competition
# of Anticipated Participants: 20
Purpose: Teaching students different aspects of the Culinary kitchen and field
12th Grade:
Event: : Johnson & Wales Culinary Presenter/Volusia County Fair Confectionary Arts Exhibits/Holiday Charity Ball Catering/ city of Edgewater Police Volunteers Catering/ Faculty and Staff Holiday Luncheon/ Light up Volusia Gingerbread Competition
# of Anticipated Participants: 8
Purpose: Teaching students different aspects of the Culinary kitchen and field

Standard 3: Program of Study
The students in this program are eligible to earn the SafeStaff, ServSafe and proStart Certificate of Achievement Certifications if they so choose.
Standard 4: Advisory Committee

Standard 5: Enrollment

Standard 6: Pure Schedule
Pulled by the District

I have no control over scheduling issues. I do not feel that I should be punished for this reason and lose points towards a Gold Level Academy
Standard 7: Common Planning / Collaboration

Standard 8: Staff Development

Standard 9: Articulation
Students taking this course are eligible for the SafeStaff food handler certification in grade 10. Students are eligible for the ServSafe Food Manager Certification in grades 11 & 12. The students can also apply for Prostart Certification as juniors and seniors.
Standard 10: Workbased Learning

Standard 11: Capstone Project
Gingerbread Village.jpg
Standard 12: Marketing
We have Chef Coats available for the students to wear with the new and improved Cuda Café Chef emblem embroidered on them.
Final Evaluation: