The Food Production Class

For the past two years, students in the Food Production class at Mainland High School have been active in the Rose Bay Project. Students were presented with the problems of safety and sanitation in the preparation of food on a large scale in an uncontrollable environment. The next project they embraced  was the identification and preparation of Florida's natural edibles. Georgia Zern, the plant specialist, came to teach out students about what Florida had to offer out palates. She also taught us the nutritional value of our plants. For instance, one food that we have served is pine needles which provided vitamins for the Native Indians.

Through the beginning of just serving lunch, the students have learned how to preplan and organize their projects. It has required them to have extensive planning and organization skills. All this has led to significant improvements in communication, listening, motivation, self-esteem, and interpersonal skills in those students who have participated extensively in the Rose Bay Project.

Thanksgiving of 1999

Last Thanksgiving Holiday, Food Production Students prepared and served food at Rose Bay. Their menu included Roasted Turkey, Mash Potatoes, Stuffing, Toss Pine Needle Salad, Bread, Cake, and Drinks.

Lesson Plans: Rose Bay: Thanksgiving 

Objective: For students to learn how to feed several hundred people out in the wilderness. To have them prepare and design a kitchen setting to provide a safe environment in the out doors with limited equipment. To follow heath code rules and assign jobs to fellow class members. 

1. Manager must be chosen for the job to be executed and assistant must be selected 
2. Manager must have a menu and the employees along with the equipment laid out 
3. Manager must check and purchase foods needed or obtain them from sources. 
4. Manager needs to design menu and assign jobs. 
5. Manager needs to make equipment list and check out area before job is preformed. 
6. Food must be bought and inventory for project. 
7. Prep must be done before job is done at sight 
8. Equipment must be pulled for project 
9. Manager must make sure all work is done before they have party.
10. Manager must make sure all permission slips and trucks are loaded.
11. Pull all equipment and setup kitchen area
12. Make sure all food is held properly
13. Start cooking foods and time foods for the time project is due.
14. Make sure all departments are ready to serve at design time.
15. Serve when ready.
16. Clean up after serving guest and break down equipment.
17. Load in trucks for return to school
18. Have students clean and sanitize equipment. And return to proper place
19. Manager must fill out student evaluations. And students must do the same for management.

Evaluation: The success of the students will be determined by how well they are able to serve the party. The manager and teacher evaluate the student’s daily. The paper forms that the manager must have written out will help determine how well the event went.