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FCS teacher Melissa Bliss showcases student projects, ServSafe certification and food‑pantry partnership
Summary
Melissa Bliss, a first‑year Family and Consumer Sciences teacher, told the Wilton Comm School District board about semester‑long Foods and Textiles courses, student competitions and a partnership with the local food pantry that produced packaged meals; she said students can earn a three‑year ServSafe certificate for work‑based learning opportunities.
Melissa Bliss, the district’s first‑year Family and Consumer Sciences (FCS) teacher, presented student work and course outcomes to the Wilton Comm School District Board on May 13.
Bliss described the three main courses she teaches — Intro to FCS, Foods and Textiles — and summarized classroom activities that included cooking labs, sewing projects and in‑class competitions. "We did a mystery cupcake challenge…they had to create something that had, like, a cookie element to it," Bliss said, and described a three‑layer birthday‑cake challenge judged by students and staff.
The courses also include workforce preparation: Bliss said Food II students earn a three‑year ServSafe food‑handler certificate that makes them eligible for work‑based learning and can help with local employment opportunities. "They can also leave the school with that certificate, and that will help them if they want to pursue culinary or work in any of the businesses downtown or anywhere," Bliss said.
Bliss said students contribute to the community through a partnership with the local food pantry. She described producing dozens of prepared meals over multiple sessions, including packaging 21 pork loins and prepared sides in one recent week, which were distributed via the pantry. "As of last week we filled up 2 10 of the black disposable containers with meals that go home," Bliss said.
Board members asked about enrollment and scheduling. Bliss said Intro is at capacity (24 students), Food I rose from 10 to 29 students for next year, and Textiles and Parenting each saw smaller enrollments that may grow as students finalize schedules. She added that limited kitchen space constrains the number of students who can be safely accommodated during cooking labs.
The board applauded the program’s hands‑on approach and the community connection through the food‑pantry work. A trustee noted the program’s appeal across genders and encouraged continuation and attention to space planning so the program can expand.
The presentation concluded with trustees thanking Bliss and sampling student‑prepared items; Bliss brought examples and photos of student projects.
The board did not take formal action on the FCS report; Bliss’s presentation was received as information.
