Academy Director:


Academy Teacher Team & Schedule:



New Smyrna Beach High School
Academy:
Culinary
Director:
Mallory Parker
District Liaison:
To be filled in by CTE District Team
School Based Administrative Contact:
Guidance Counselor:
Requires Administrative Support-
Requires Administrative Support -
CTE Course:
Academic Course:
Level
CTE Course Name
CTE Course #
Section#
Teacher
Pd
Academic Course Name
Academic Course #
Section #
Teacher
Pd
9th
Culinary Arts 1
8800510C
0001
Parker
4
English 1
1001310C
0001
Elizabeth
Stone
2


English Honors 1


10th
Culinary Arts 2
8800520C
0001
Parker
5
English 2
1001340C
0001
Elizabeth
Stone
3



English Hon 2
1001350C
4
11th














12th












Student Ambassador:
Joseph Jennings and Dayne Martelletti



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

ACADEMY STANDARD

SUPPORTING DOCUMENTATION

Standard 1: Integrated Curriculum / Projects

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9th grade- The students had secret ingredients they had to incorporate in their dish that included orange
juice, chicken, zucchini, and red peppers. Anything used in their dish had to be readily available during the time
period of the novel, A Separate Piece . The dish itself had to be inspired by the novel as well. Not only did the
students have to incorporate mystery ingredients but they also had two mystery cooking methods in their dish.

11th and 12th grade students in this class during 4th period helped create and execute this integrated assignment. They create the entire Chopped competition. They create a PowerPoint with rules and guidelines for the competition, planned out day by day what the students should accomplish, developed a rubric, monitored each stage of the competition and helped assess the student's knowledge on cooking methods and overall comprehension of the novel.



Romeo and Juliet Banquet.jpg
9th grade-The students had a Romeo and Juliet Banquet. All dishes made were recipes from the Elizabethan
era. The students had to research the Elizabethan era customs, culture, food, etc. and create a feast.

11th and 12th grade students in this 4th period class served as peer leaders. After researching food from the Elizabethan era the older students were responsible for teaching the students the proper cooking technique they needed to use to make their chosen product. The students had to be the "instructor" and make sure that the culinary 1 students were using the right cooking techniques, following food safety guidelines, and using their time wisely. They help create an action plan and encourage teamwork. At the end of the assignment the peer leaders had to show the younger students how to set up a buffet table. The students also had to lean about color schemes, centerpieces, and presentation of food.

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cupcake wars.jpg


9th grade-The students really got competitive for their Of Mice of Men Cupcake Wars Challenge. The students had to create a cupcake
from scratch using only ingredients readily available during the depression. The students couldn't spend more
than $10 on entire project that also included a stand.

11th and 12th grade culinary 3 and 4 students served as mentors for this activity. They help create unique cupcakes from scratch using only ingredients readily available during the depression. They gave insight on what flavors paired well together which was a huge help to the inexperienced culinary 1 student. They helped assess the student knowledge from Of Mice of Men by asking questions to come up with a overall theme for the cupcake. The students worked hard to make sure their mentees were using the correct cooking method and decoration techniques to make sure they had an amazing cupcake to present to the judges!

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Lane Cake.jpg
10, 11th, and 12th grade- 12/13/17- The students really impressed me on this activity. All of the food that was made was delicious.
This is a Lane Cake that a group made. All the food made was referenced in the novel To Kill a Mocking Bird.



10th, 11th, and 12th grade- 2/22/17- Close to Famous is a book about a teenager who showcases her baking talents. The students learned a lot about basic and some advanced baking techniques during this integrated assignment.



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10th, 11th, and 12th grade- 4/3/2017- The students had a lot of fun putting together a Macbeth dining experience for faculty members. This was a huge project that involved creating a menu, serving, cooking, platting food, researching fine dining, etc. The students practiced both front of the house operations and back of the house operations all while integrating what they learned in their English class.
Curriculum In Action:


(Please feel free to use the attachment for information instead of what is below.)

Curriculum in Action Visit:
The Macbeth Project

Academy: Culinary Arts
School: New Smyrna Beach High School
Date: April 3, 2017
Evaluator: Ms. Debra Dumas

The Curriculum In Action (CIA) Visit was tied to the reading of Shakespeare’s Macbeth. The learners designed and prepared meals based on the story characters and events. One part of the meal was called “Witches Stew”. On numerous occasions, the students mentioned to Mrs. Debra Dumas that the word fowl was cited throughout the book thus the chicken parmesan evolved. Another interesting point to note, the drinks had a note at the bottom of the glass which read “you have been poisoned” that concedes with the story line.

The background of the story was colorful and was one component of the Curriculum In Action (CIA). The CIA visits are about student learning. What did the scholars learn from this project? The students’ greatest takeaways were the continuity and “repetition” of the material in more than one class as the learners shared. Furthermore, having the hands-on activities increased the retention and interaction of materials learned in courses. Nick, a culinary academy scholar, emphasized that this was great for students that need the “hands-on learning”.

Hands-on learning was the cornerstone of Career Academies concept. Mrs. Dumas relished the expressions of Nick and his understanding of the core of what Career Academies intended outcomes were. Career Academies foundation was on integrated curriculum model. The three courses integrated into the cumulating activity were Reading, English, and Culinary Academy. It was clear from interviewing the academy students, who were mostly sophomores, that they were acquiring the knowledge, skills and content that the lessons were designed for.

In addition to the curriculum lessons that were learned, scholars gained and sharpened their soft skills like interacting with groups, meeting goals, cooperation, communicating with adults, team work and problem solving in real time.
Speaking of teamwork, there were teams of students that worked on different aspects of the project. For example, the server team created the meal titles and design for the menu. They were responsible for serving the meal and taking questions about the Macbeth Project. They answered the adult questions with great ease and made the connections to the real world and the project.

The project was centered around the meal, as implied earlier. Elaborating on the meal was a must for this documentation of the CIA visit. So, you must be asking the question, what did the meal taste like? The sauce for the chicken parmesan consist of flavors that melted and danced across the palate. The chicken parmesan held its grounds with taste and flavor. The noodles were cooked to perfection and liquefied across the taste buds. The entrée lead the procession to a dessert that was both eye catching and captivating to the culinary delights of every partaker. The meal was comparable to any five-star restaurant which demonstrated the growth of the students and leadership of Mrs. Parker. Kudos to Mrs. Parker, the Academy Team and Culinary Academy Learners.

Mrs. Dumas would be amiss, if she did not mention the décor that complemented the entrée. The color scheme was black, red and white bringing a touch of class and elegance. The menus’ props were red roses with a center piece to match the roses. The tables were covered with black and white tablecloths. The chairs were covered with white cloths and wrapped with a red ribbon to complement the color scheme and design analogous to a sophisticated evening wedding at dusk.
Mrs. Debra Dumas was honored and delighted to participate in the CIA visit. Debra enjoyed the meal with faculty and students. The scholars were articulate and well-versed on what they were learning. They easily answered the questions posed by the adults, as stated earlier, and that gave them an opportunity to practice their communication skills across applied settings. The CIA visits were favorited among district staff, faculty, academy team and scholars. What a wonderful way to display the learning that has taken place in the academy from team planning to performance!


Curriculum In Action:

Standard 2: Career Focus

Standard 3: Program of Study


Please reference pg. 92
Standard 4: Advisory Committee



Standard 5: Enrollment

Standard 6: Pure Schedule

Standard 7: Common Planning / Collaboration

Standard 8: Staff Development
Prostart Teacher Training Institute in Miami 6/19-6/24/16
Integrated Academy Workshop 8/01-8/04
Sous Chef Training 10/8
Directors Meeting 2/2
Standard 9: Articulation

Standard 10: Workbased Learning

Standard 11: Capstone Project

Standard 12: Marketing








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Culinary Academy Logo.png



Twitter: @nsbhscudacafe

The students at NSB did a fantastic job catering events to get our name out in the community. Here are a couple of pictures from our football banquet at Sugar Mill Country Club and from the catering event for the City of Edgewater.
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Final Evaluation:
SILVER