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Students cooked from a months-long nutrition curriculum ahead of lunchroom cook-off
Summary
Students from four middle schools spent three months learning nutrition and kitchen-safety curriculum and used that training to prepare dishes at a one-hour cook-off that will feed into school lunch planning.
District staff said the contest was the culmination of a curriculum that ran for months and emphasized nutrition, kitchen safety and teamwork.
"Students have been working tirelessly for the last 3 months, learning curriculum around nutrition, kitchen safety, and working together as a team," Martha De Ojeda, director of expanded learning, said while introducing the program. Students described dividing roles, troubleshooting oven or frying problems and adapting recipes after feedback from practice sessions.
Teams explained learning outcomes during judges' Q&A: Rolling Hills students said they had to bring the four food groups into one dish; Monroe students said their dumpling-lasagna entry came from social media and was adjusted after test bakes; Sherman Oaks students described safety techniques while frying; CSI students credited family members and online videos for inspiration.
Staff and judges highlighted that the exercise aimed to teach practical skills and test recipes for potential school-lunch adoption.
