INSTRUCTIONAL INNOVATION NOMINATION

Dave Bustetter and Allie Wertz at Bullitt east have some great things going on in Culinary. They are having their culinary students show off their skills with take home dinners for the faculty. They are running it as a fundraiser and students are preparing orders that are large enough to feed 6-8 people. They are preparing lasagna, salad and breadsticks. (Fletcher)

This is the blurb that they used:

“Thank you for supporting our program. I’m excited with the direction this program is heading. Our students enjoy as much hands-on learning as they can get and this will give them a sense of a real life scenario and how it is handled from start to finish.”

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STAFF SPOTLIGHT NOMINATION

Mr. Bustetter was also nominated for a spotlight earlier this year. His nominator said, "Mr. Bustetter recently entered a partnership to collaborate with Mr. Adkins' and his students. This is such an awesome move because it gives students the opportunity to collaborate on culinary projects, create an inclusive community, and helps Mr. Adkins' students participate in work based learning opportunities within the school building which could lead to their CWEC certification and become post secondary ready!"

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FROM DAVE AND ALLIE

This was the first time our students have worked on a project like this. We decided to sell the dinners strictly to the staff with a cap of 20 orders. We ended up selling 19 of them and I was super excited that we had that many orders. Staff filled out a google form to fill out their requests. For our first time it went really well and the students really enjoyed it. We used this fundraiser to raise funds for our class so we can purchase more food to cook with. However this was not just about raising money, this project promoted self thinking, teamwork, and the closest thing the students could be provided with to actually put them in a working environment. Each student had a job, whether it was cooking the pasta, shocking and oiling the pasta, cutting and making the croutons, making the meat sauce, building compound butters, cutting the salad items and even being a dishwasher. It also taught them how to handle the pressure of making sure everything was done in a timely manner and correctly. Students followed "tickets" or orders when building the lasagna, salads and breadsticks. Each of the three had items that the customers could modify such as meat or no meat lasagna, certain vegetables taken off of salads and plain or garlic breadsticks.

Students had mixed feelings about it at first. A few had the deer in the headlights look because they've never dealt with something like this before. It forced them to communicate and to rely on each other to get the job done. After the first day things became more relaxed and the students were really getting the flow of things. On the day orders were being picked up they worked together flawlessly pretty much taking it into their own hands without much direction needed. There was improvement every day and that was amazing.

When we get back in the classroom on Monday we will sit down and eat our salads and lasagna that we made for our class and have a debriefing of the project. We will discuss things that went well and that did not. We will touch base on how to fix any of these problems in the future and if we could change anything, what would that be.

I'm really excited to sit down with them and get their feedback. I'm super excited about the next one I am planning. We will be in the middle of our primal and sub-primal cuts for beef. We will be selling 8 oz. sirloins that we will cut in house, green beans, baked potatoes and rolls with cinnamon honey butter!

Below are the lasagna recipes we'd like to share.

Recipes:

• Lasagna Pasta Prep

• Lasagna Build

• Salad Prep and Build

• Croutons Prep and Cooking

• Compound Butter

• Meat Sauce