Woodrow Wilson High School Portsmouth, VA

CTE CHRONICLES

Career Technical Education

Career and Technical Education

MARCH/APRIL, 2020 Volume 1, Issue 8 “” - the Recipe for a Bright Future”

oodrow Wilson is proud to expand its Family and According to the BU- Consumer Sciences to include the Culinary Arts REAU OF LABOR STATISTICS, the de- Program to introduce its students to the world of W mand for head chefs, preparing attractive and nutritious to an art form. The cooks, and other culi- program is designed to direct and to develop the occupation- nary specialists is on the rise. The al skills, knowledge, attitudes and work habits students need agency has gathered the numbers and to prepare them for careers in this field - the possibilities as a determined that the field will grow by career is limitless. Be a , or one who specialize in fami- an estimated 9 percent between 2014 ly, meals develop for the demanding taste buds of and 2024. NYC or the Verjus in Paris or aspire to be America’s top .

OUR CULINARY ARTS STUDENT OF THE MONTH Culinary Arts Overview

DWAYNE BRADY has been select- ed as Culinary Arts’ Student of the Teacher, Nicole Newsome wrote: Month. He is a senior at Woodrow Wilson High School and a second year Culinary Arts I and II is designed to help Culinary Arts student. He is an out- students’ plan, select, store, purchase, standing student, respectful, and kind. He is willing to help out others and is prepare, and serve and food prod- a leader in class. Dwayne assists in ucts. We also explore basic nutrition, sani- helping first year students and with tation and safety in relation to food, and demonstrations. He is currently a the use and care of commercial equip- drummer in the Special Forces March- ment. ing Band at WWHS. Outside of school, he enjoys horseback rid- ing, fishing, catering with his parents, and playing the drums for his church, New Light . After school, he plans to have his “ well doesn't mean cooking fancy” own business training horses and assisting his parents with ...Julia Child. the family catering business.

Prepared by CTE Department / Jacquelyn Clarke, Editor Latrice Scott, Instructional Director WOODROW WILSON HIGH SCHOOL Website: wwhs.ppsk.12.us / 757 465 2907 Dr. Timothy Johnson Speaks: Woodrow Wilson HS Greetings Woodrow Wilson High School Family:

Primary Business Address n all of my training and education, no class in prin- 1401 Elmhurst Lane cipal school prepares a Portsmouth, VA 23701 leader for this type of situa- Phone: 757 465 2907 I tion. The chal- lenges we are Fax: 757 405 1335 facing are un- precedented, Website: wwhs.ppsk12.us but we are not alone – our community is fac- ing the same uncharted waters as well. Find CULINARY ARTS: Before cooking institutions, professional comfort in the knowledge that this is a shared experi- cooks were mentors for individual students who apprenticed ence, so during this time of crisis; realize that this is a under them. In 1879, the first cooking school was founded in trauma, and we can move through it together. Let’s the United States: the Boston Cooking School. This school provide support for each other realizing that the sun will standardized cooking practices and recipes, and laid the shine again and we’re going to get through this to- groundwork for the culinary arts schools that would follow. gether. Share love to family and friends during this time. Be Safe, Timothy Erskine Johnson, Ed.D, Principal

SPECIAL NEWS: onji C. Hairston defended her dissertation “Perceptions of School Leaders regarding the effectiveness of their Principal Preparation Program.” This was S completed at Virginia Polytechnic Institute and State University aka Virginia

Tech! at 5pm, Monday, March 23, 2020 Congratulations Dr. Hairston!!

KATHY PITT—30+ Yrs of teaching says; Highlights of baking: Students are excited when they can take simple ingredients , such as flour, sugar, and butter to make baked goods. They thoroughly enjoy making yeast rolls, cinnamon buns, breadsticks, decorating cakes, and making their own pie.

Famous Saying: You have to be patient in baking, because it’s such an exact science. If you get one ingredient wrong you could up the final product—but keep trying.

Fun Food Fact: Yeast is not something to be afraid of - just follow the directions and it will open you to a whole world of breadmaking.

A THOUGHT ON ABOUT US (Cont.) TRANSITION AS A TEACHER NICOLE NEWSOME—9 Yrs. of teaching: HIGHLIGHTS: I enjoy when student take what itially, I thought the transition to online learning they’ve learned and make it for their families. In would be simple, for my students use web-based pro- grams regularly in class. However, once I considered the chal- FAMOUS SAYING: “You have to be confident in lenges our students would face - such as the inability to who you are and what you’re doing. stream, and the lack of Internet connection - I knew this (Guy Fieri) experience would be different from anything I could imagine. I questioned: How can I remotely provide quality instruction for all FUN FOOD FACT: Ketchup was used as medi- students even though many have limited resources? My response: Be cine in 1834 by Dr, John Cooke creative, yet sensible when developing lessons. Communicate with students and parents to ensure the learning process continues by every means avail- able. Also, I have to remember to be flexible, and to understand that our students may adjust to this new way of learning in different ways.

...Ms. Latrice Scott, Instructional Director of CTE