District committee approves plan to forward 'Cultural Cooking' elective for board approval

The Student Achievement Committee on May 27 advanced a proposal to add a half‑year high‑school elective called Cultural Cooking that pairs Spanish‑language vocabulary and cultural study with hands‑on culinary instruction.

Liza Seagull, associate director of learning, said the course was developed to spark student interest and broaden access to world cultures. Teachers presented plans to run two sections next year—one with 12 students and one with 14—with a facility cap of 16 students per section because of kitchen capacity. “If approved tonight… the sections are looking pretty full,” Seagull said.

Spanish teacher Ben Shy told the committee the class is intended both to connect students with culture and to be accessible to a range of learners across language levels. World‑language department chair Kate Dermand (camera off) and culinary teacher Jamie Frederickson discussed safety and coordination; Frederickson will advise on kitchen procedures and knife‑skills safety before students begin cooking in class.

Committee members pressed on two implementation points: certification and standards for instruction, and whether the course should count toward world‑language graduation credit. Seagull said the course will be listed in the world‑language program of studies for ease of student scheduling but will not be treated as a world‑language credit; it is a half‑year elective focused on culture and applied learning. Teachers said they used world‑language standards (the four C’s) as the curricular frame while treating foods as the vehicle for language and cultural work.

Board members and the committee discussed teacher certification and assessment standards if the state or district asked how the course is aligned. “We used the world‑language standards. The foods are the vehicle that drive the four C’s,” a presenter said. Committee members also asked for a safety‑competency check for knife skills and other kitchen tasks; staff agreed to develop safety competencies and planning with the culinary teacher before the course launches.

The committee agreed to forward the course to the full Board of Education for formal approval; committee materials note the first offering would begin in September if the board approves. The proposal materials include a curriculum draft and an intention to continue curriculum-development work over the summer.

Next steps: the committee will send the course package and slides to board members and the board will consider final approval at a future meeting.